CHOCOLATE SHORTBREAD, An Indulgence,.Easy-Peasy, Not Healthy

No, we are not "ALL GONNA DIE!!!" if we have a bit sugar now and again...

Indulgent easy-peasy chocolate shortbread
 "They all took one bite and went 'Wow''

This classic chocolate shortbread is perfect for parties.  It's very easy to make; the dough is a doddle and is pressed into a baking tin with no rolling, no fuss.  

It's not healthy -- the shortbread contains butter and icing sugar -- but portion control is the key.  This amount of ingredients is enough for a small family but it can be doubled for larger groups.  As an occasional treat, the cookies won't harm anyone.

The shortbread is a rich, crumbly chocolatey delight.  Cut it into small squares instead of fingers; there will be more to go around and no one will suffer from chocolate overload.

Cost: £2
Serves: depending on size, 10-20

Ingred:
   7 oz/215 gms plain flour (or to be healthier, half white half wholemeal flour or completely wholemeal for a nuttier, crunchier shortbread)
   1 tsp baking powder
   1 1/2oz/45 gms unsweetened cocoa powder
   1 tsp instant expresso powder
   1/2 tsp salt
    8 oz/250 gm softened unsalted butter, left out overnight or zapped in the microwave for 20 sec  
   4 oz/125 gm icing sugar
   1 tsp vanilla extract
    whole hazelnuts (opt)

Method:

1. Preheat oven to 300f, 150c, gas 2-3
2. Sift together flour, cocoa, expresso powder, baking powder and salt, using a fine-mesh sieve.  (This helps gives the shortbread its light texture.  If using w/meal flour, add the leftover bran and mix in)
3. Using a hand or stand mixer, beat butter and icing sugar until smooth and light coloured, about 3 minutes
4. Mix in vanilla.  Add flour and beat on low speed until the dough starts clumping.   
5. Press the dough into a 9x12 inch/30x23 cm tin or equiv. (67 uses an 8 inch square), pushing it into the sides and corners.  If there are holes, patch them with dough from a thicker part.  
6. Level the top with a spatula or knife. 
7. Use a sharp knife to mark out the biscuits.  (You are not cutting through the dough, simply making guidelines for cutting the shortbread when cooked.) 
8. Place a whole hazelnut or, for kids, a smartie, in each square OR see step 12 
9. Bake about 40 mins until top changes from shiny to dull and it feels firm to the touch.
10. As soon as the tin comes out of the oven, cut the shortbread according to your guidelines.
11. Leave in the tin to cool for 30 mins, then move the shortbread to a wire rack.
12. Drizzle with white chocolate.

Choco-shortbread
with white chocolate drizzle

Comments:
''They all took one bite and went 'Wow!'"
 Supervisor, Political Volunteers


 

  




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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

CHINESE CRUDITES , Vegan, healthy

Oriental Crudites... 

first posted 2015; updated Mar 2023 

Healthy Raw Vegetables for Dipping 

This is a terrific recipe for using up salad drawer veg....and it doesn't contain lettuce or cucumbers.  Kids love helping with this so it's ideal for Mothers Day.

Asian chefs are masters at carving exquisite flowers and animals out of vegetables and fruit.  This recipe, a childhood favourite, is way out of that league but simple salad veg can be easily transformed into something a little bit special.

For best results, refrigerate overnight.   

There's nothing complicated; in fact, older children with knife skills could help with the slicing and carving.  A ruler or tape measure would be useful. 

There's a photo below of how to tackle the radish roses. 

Cost:£2'ish, depending on leftovers (3/23)

Serves: 4-6

Ingred:
    8 med radishes
    2 large carrrots
    4 stalks celery, peeled
    8 spring onions
    1/2 green or red pepper
    a good handful of cauliflower florets, large enough for dipping but small enough to be eaten raw

Method:

1. Fill a large bowl of water with ice cubes or very cold water
2. With a small sharp knife, trim radishes slicing a small piece off the top and bottom.  Pare down red skin into petals. Shape white centres to produce a rose-like shape. (See photo below) 
3. Peel carrots and cut into 2 inch/5 cm chunks.  Cut each chunk into 4 strips, and each strip into 4 matchsticks.  Drop into iced water
4. Cut celery stalks in 1.5 inch/4 cm chunks and each chunk into 4-5 sticks, large enough to dip.
5. Cut pepper into sticks about 2 inch/5 cm long and a centimetre wide.  Refrigerate in a plastic bag with cauliflower florets.
6. Spring onions: cut off the hairy bottom, in the thinnest slice possible, on the white of the spring onions.  Measuring from the bottom of the white bulbs, cut 2.5 inches/6 cm lengths. (There will be 8 of them.) At either end of the onion sticks, carefully make 4-5 vertical cuts about 1 in/2 cm long. Don't separate onion strips completely; the ends will look fringed. Add to the bowl of ice.
7. Leave the veg to soak in the fridge at least one hour; they should curl up prettily.
8. When ready to serve, drain, add peppers and cauliflower.
9. Serve with the budget-friendly Yoghurt-Mayo Dip or Chive and Onion Dip or Aubergine Dip in 67goingon50 Salad Dressings.
10. If you are making this recipe for snacks, do not refrigerate more than 2 days; change the water on the 2nd day .  

Radish Roses
Pare red skins into petals then shape inner core

  

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CHINESE INGREDIENTS TO SPICE UP YOUR CUPBOARD

Following on from Hot and Sour Soup...

   Scroll down for Bamboo Shoots, Tofu & Chinese Mushrooms...

These ingredients are necessary for Hot & Sour Soup but will generally add loads of flavour and texture to Chinese cooking. They are available in most Chinatowns and in some major supermarkets.  Most health food shops also sell various forms of organic tofu.  

Dried Chinese Mushrooms
available in Chinese supermarkets

DRIED CHINESE MUSHROOMS
(from Chinese supermarkets)
These are now sold in packets small enough not to break the bank. They are not cheap but most recipes call for only a few at a time.  They keep forever though it's adviseable to store them in an air-tight container with a tight fitting lid, or in the plastic bag within the package, stapled until ready to be transferred to a jar.   
67 would not be without them, using them in stir-fries and Almost Instant Noodle Dishes.  Share the cost and contents of a packet with pals.
Scroll down for photo of reconstituted mushrooms

BAMBOO SHOOTS, TINNED

Bamboo Shoots, tinned
Most of the Chinese brands are fine 

A 220 gm tin costs about 80 pence.  It's a uniquely Asian vegetable and adds a wonderful texture and taste to stir fries.  Tell any hesitant children bamboo shoots are what pandas eat! Leftover bamboo shoots can be kept for up to two days. Rinse and add to stir-fries.    

TOFU

Tofu is one of those Asian superfoods which vegetarians, vegans and carnivores all enjoy.  It's made from curdled soya milk from soya beans, in a process similar to cheese.  Tofu comes in two forms: silky and wobbly, or firm.  It's low-fat, high protein and high in iron and calcium -- very nutritious.  Treated well, it can be a delicious meat substitute. 

Some recent research indicates that tofu can have drawbacks as well as benefits but 67 believes it is, in moderation, fine -- like nearly all foods.  

SILKY TOFU comes pre-packed in cartons, usually sold in major supermarkets, and is most often used for salad dressings or in baking.                                              

Silky Tofu - 4 pads

ORDINARY TOFU comes packed in water, without preservatives. It comes in 4 pads , like this (under £2), or 3, 2 or pre-packaged single pads known as 'silken' tofu. It's quite delicate and needs careful handling.  It has no real flavour.  Unless tofu is cooked in something well-flavoured like Hot & Sour Soup, it needs to be marinaded in a 1-1 mix of dry sherry or grape juice & soy sauce with grated ginger and garlic. 


FIRM TOFU (This one's organic)

Firm Tofu

You can see from the air holes that this tofu will be much easier to handle.  This is a plain one, perfect for soups and, marinaded, in stir fries.  The smoked and spiced versions, sliced, make great veggie sandwiches.
                                                                                    



RECONSTITUTED CHINESE MUSHROOMS 

Soak in boiling water 20 mins &
save soaking liquid

See Also How to...Use Sticky Rice, Preserved Black Beans and....   

  

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HOT & SOUR SOUP, Healthy, Vegetarian/vegan option

So good for you in chilly weather...

first published  2015

Hot & Sour Soup - warming and health giving!
'I love this; it's got amazing flavours & is so easy to digest!'  Taster 

This stunningly delicious sophisticated soup has a kick of Asian spices which takes off the chill in cold weather.  

An Oriental favourite offers gentle lashings of heat (and, no, that's not a contradiction!).

It's not only unusually tasty, it's also packed with ingredients that boost the immune system at a time of year when it needs strengthening. 

Unlike most commercial Hot & Sour soups, 67's does not have a clear base.  But it shares good strong flavours and has the added bonus of creamy,  non-dairy textures.  With plenty of fresh ginger and chilli, the soup warms and invigorates internally.   

There are several steps to complete to get to the finished product but they're straightforward and well worth it.  They can be completed in two stages.  

Three ingredients are needed which may require some shopping.  One - dried shiitake mushrooms (expensive but keep forever) -  requires a trip to Chinatown. The other two - tinned bamboo shoots and tofu - are often available in major supermarkets.  The dried/tinned products keep well and will add unusual savoury undertones and textures in other dishes.  See Chinese Ingredients to Spice Up Your Cooking.

Cost: £6-ish, once special ingred are purchased
Serves: 8-12; recipe halves nicely

Ingred:
   2 med to large Chinese mushrooms
   1/2 cup/70 gm/2 1/2 oz bamboo shoots
   70-100 gms/2 1/2-3 oz minced poultry, shredded white fish or minced seafood (vegetarians/vegans can replace with soya mince or crumbled tofu)
   1/2 tbsp light veg oil
   soy sauce
   5 cups/1 litre good stock (pref home-made but granules, cubes are ok)
   1 tbsp reduced-salt (not low-salt) soy sauce
   1 large clove garlic, minced or grated
   1/2 to 1 tbsp grated peeled ginger
   1 chilli, halved and de-seeded OR 1-2 tsp chilli flakes  
   2-3 tbsp red wine vinegar/red grape juice
   1 1/2 pads tofu, thinly sliced or diced (pref. firm tofu but silky is ok)  
   2 tbsp cornstarch mixed with 3 tbsp cold water  
   1 tbsp toasted sesame oil
   1 tsp coarse black pepper
   2/3 large mug frozen peas
   2 lightly beaten eggs (opt for vegans)

Method:

1. Chinese Mushrooms.  Pour boiling water over dried mushrooms; leave at least 20 mins; drain, reserving juice but discarding sediment; remove stems; slice caps thinly.  
2. Bamboo Shoots.  Drain & rinse; cut in thin matchsticks.
3. In a large heavy pan, saute meat/fish/veg protein in a little oil until crumbly & brown; add soy sauce, ginger, garlic and chilli; stir
4. Add stock, red wine vinegar and reserved juice from mushrooms; stir
5. Mix cornstarch with cold water to make a slurry; add to pan, stirring until the mixture begins to thicken   
6. Add Chinese mushrooms & bamboo shoots
7. Bring to a boil and take off heat; set aside
8. When ready to serve, remove fresh chilli if using.  
9. Add tofu & bring to a boil
10. Add peas, pepper and sesame oil
11. Beat eggs lightly; pour in a thin stream into the soup; remove from heat
12. Serve with finely diced chilli or chilli flakes on the side

Comments:

'I could eat this all winter; it's got amazing flavours, makes me feel warm inside and is so easy to digest!'  Retired writer

                                                                                               Soups on Nav Bar:Recipes II...

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

BOOZY BREAD & BUTTER ORANGE PUDDING, An Indulgence

Inexpensive but yummy dessert with an alcoholic twist 

Boozy Bread & Butter Orange Pudding
(1/2 full recipe, made with wholemeal bread, not the recommended white bread)

A great dessert for large crowds, this can go into the oven after the main course and be ready in 30 mins. It's another schooldays favourite -- though with a sophisticated twist.  Best of all, it's not going to cost the earth.

The Blogger tried the recipe (adapted from Robert  Carrier) with wholemeal bread in the interests of good health.  Even though it was tasty, the delicacy of the layers of flavour and texture were somewhat lost.  Medium cut white bread is recommended.  Those with health concerns should stick with small portions.  

There's a bit of buttering, marmalading and dipping involved but school-age kids can help with this.  Perhaps a half recipe without alcohol can be made for children.

Cost: £3'ish
Serves: 8-10

Ingred:
    3-4 oz/75-100 gm unsalted butter at room temperature or zapped in the microwave 20 secs
     12-13 slices med cut white bread
     4 tbsp marmalade, pref low-sugar or Dalfour brand
     juice & zest of two large oranges
     juice & zest of 1 lemon
     1/4 cup/60 ml orange liquor/brandy/whisky/white grape juice
     1-3 oz/25-75g sugar
     3/4 pint/226 ml milk
     2 eggs
     4 tbsp light cream or yoghurt-cream (strained for an hour) 
     1/2 tbsp sugar (opt)
     a handful of currants or sultanas soaked overnight in orange juice (opt)

Method:

1. Butter a shallow 3-pint/1.75L baking dish 
2. Remove crusts from bread; butter on one side only lightly and spread the buttered side with marmalade; cut each slice in 4 triangles
3. Combine orange & lemon juice, zests, sugar (try to keep sugar to a minimum) and alcohol, if using, in a flattish dish. 
4. Dip unbuttered side of bread triangles in juices until moist but not soggy; line bottom and sides of dish, buttered side up, first.  Set aside a few triangles (say, 8) for later; the rest will fill the centre.  If using currants or sultanas, scatter in the body of the pudding but not on top
5. Beat eggs, milk and cream or yoghurt-cream 
6. Pour liquid carefully over bread pudding; it should soak through the layers of bread 
7. Arrange remaining bread triangles on top. Sprinkle over sugar, if using, and the juices left over from soaking fruit, if using, for shine.
8. Pre-heat oven to 400f, 200c, 180fan, gas 6
9. While waiting for the oven to heat, press down lightly on pudding to allow bottom layers to absorb  egg-milk mix.
10. Bake 30 mins.  The top will be crisp & golden and the inside soft and creamy. 
11. Serve with yoghurt-cream with vanilla extract or custard or softly whipped cream 

Tip:  Store bought vanilla yoghurt is not a good substitute for yoghurt-cream made with fat-free plain Greek yoghurt or strained plain fat-free yoghurt with extract of vanilla added.  Store- bought Vanilla Yoghurt has added sugar, even more so if it's low-fat. 

More frugal recipes on NavBar: Recipes I...

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RUNNY EGGS, Easy-Peasy, Frugal

Guests really love these...

Runny Eggs -- frugal childhood favourite for buffets & Pot Luck entertaining   

67goingon50 usually produces these delicious eggs, enrobed in delicate white sauce, for large gatherings when worried about not having enough protein to satisfy guests.  The 'runniness' comes from the light mayonnaise coating; the eggs themselves are hard-boiled.

The recipe is the simplest imaginable and takes no time to put together yet the results are always enthusiastically received. Apparently they remind the English of childhood -- charming and delightful!  These aren't suitable for eating by hand; have plates or bread nearby.

67 first came upon 'runny eggs' when working in a hospital kitchen.   

Cost: £1.30
Feeds: 12 at a party; 6 as a starter, 3 as a main

Ingred:
   6 med or large eggs, free range if poss 
   1/3 cup/80 ml mayonnaise
   water
   smoked paprika 
   lettuce garnish (opt)

Method:

1. Place eggs in a pan of water; bring to a boil
2. Turn off heat, cover pan with a lid and leave for 10 mins  
3. Cool eggs under running water.  Sharply crack each end then roll lightly on a flat surface.  The shells will crack and peel easily. Rinse, removing stray bits of shell.
4. Halve eggs vertically
5. Line a single serving plate, or individual plates, with lettuce garnish if using
6. Place eggs cut side down or the plate/s
7. Add enough water -- a tablespoon at a time -- to the mayonnaise to make it pourable; you're looking for the consistency of double cream  
8. Pour a spoonful over each egg; no problem if they're not completely covered 
9. Sprinkle each egg with smoked paprika
10. Serve at room temperature

Tips:

• be The night before preparing, turn the eggs upside down in their container to help centre the yolks
• If you liked these you will probably like Devilled Eggs with a Twist

                                    

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HOW TO..DO POT LUCK AND OTHER FRUGAL ENTERTAINING

Entertaining doesn't have to be expensive; planning and sharing cuts costs 

Potluck meals are perfect for modern times when few have the money or time to entertain frequently.  Potluck dining originated in 19th Century Western North America as a communal meal, often religiously based.  Everyone contributed at least one dish and all dishes were shared.  The term 'potluck' was first used in 16th Century England and referred to what was given to unexpected guests -- whatever was in the pot, or the 'luck of the pot'.

Courtesy of Pinterest:  © Copyright Whoscomingtodinner.blogspot.com
 and licensed for reuse under this Creative Commons Licence

POTLUCK ENTERTAINING

The first and most important rule of Potluck entertaining is that one person, usually the host, is in charge. 

• S/he works out how many starters, mains, sides, desserts and afters (cheese or chocolate) and/or drinks are needed. 
• This avoids a table heaped with desserts but only one main course, and caters for carnivores, veggies, vegans, wheat-or-any-other-food phobic.  
• The I.C. (in charge person) is also responsible for contacting guests and assigning dishes.  If guests are numerous, other responsible people can also contact guests.    

A few guidelines to make life easier: 

1. for every 6-8 people, one of each category of dish (scroll down for categories)
2. hold back on assigning items like bread, cheese and desserts which can go to late invitees 
3. the dishes should be home-made (with exceptions - scroll down) and ready to serve with, at most, re-heating
4. exceptions from home made: those who can't or won't cook but can afford, say, fresh pasta or a desert that singletons or families might not otherwise afford    
5. the host usually provides an impressive main course and some booze
6. all dishes are shared, buffet-style; guests take what they like 
7. Don't forget coffee, tea, sugar & milk
8. ...and paper serviettes (most major supermarkets do 100 thin-weave for under £1; get two) and strong paper plates, plastic cutlery etc  
9. to aid portion control, keep plates, bowls, cups small
10. leftovers go to the host, although it is keeping with the spirit of things if the host provides small metal containers with waxed lids (avail most supermarkets for under £1) should any guest decide s/he can't live without more of any dish for tomorrow's breakfast or lunch
11. if not using disposable plates or not in possession of a dishwasher, enlist a washing/cleaning up team 

SOME SUGGESTIONS FOR POT LUCK GATHERINGS
(See Recipes on Nav Bar - scroll up)

NUMBERS
For every 6-8 people:  1 starter
                                 1 main course
                                 1 salad
                                 1 side (opt)
                                 1 dessert

                                 2 French sticks or equiv
                                 Cheese (opt)
                                 Fresh fruit (opt)

STARTERS 

• have at least one and max 3 starters  to soak up alcohol 
• example: nuts, crisps, crudites (raw carrot, celery and cauliflower florets) with chive and onion dip or Aubergine Tahini Dip
• or expresso sized cups of soup: Potage of Swede & Bacon + veggie option, Easy-Peasy Rich Tomato Soup

MAINS  

(DDD - denotes double duty dishes, good for carnivores and vegetarians)

Here are some frugal but deliciously worthwhile mains, nearly all of which can be prepared in advance:

Chilli Con Turkey

Skinny Goan Seafood Curry

Southern Unfried Chicken

Tuna Casserole with Potato Chip Topping (Child-friendly)

Tuscan Chicken with Potato Carrot & Onion Melange

Turkey Meatloaf

Marvellously Meatless Moussaka (not as frugal as others but fabulous)

And some main course soups (all DDD):

• German Potato and French Bean Soup
• Corn Chowder Four Ways 
• Easy-Peasy Rich Tomato Soup

Beef & Dark Beer Stew is not exactly frugal but is spectacularly good and goes far.   

SIDES

(Salads are essential.  Luckily, they cost little and look terrific; they can be prepped in advance -- on the day, if poss -- wrapped tightly in cling film and served with dressing on the side)

• Fantastic Frugal Salad
• Mixed Salads

(Dressings (found in body of posts:

Yoghurt-mayo, balsamic & french vinaigrette)

Better made on the day: 

• Apple Coleslaw with Nuts
• Beetroot and Orange Salad
• Wonderful Waldorf Salad

Some cooking required:

• Sun-Blush Tomato Flavour Bombs
• Potato Salad, Carnival
• Unfried Potato Wedges, Low-cal

BREAD

  

   Bakery

• French Sticks
• Good wholemeal bread

   Homemade Wheat-free Easy-Peasy Quickbreads (spelt flour)

• Cornbread with Chilli & Green Onions 
• Soda Bread, Light Wholemeal, No-sugar, Low-gluten,

DESERTS

• Platter of fresh fruit - Must
• Apple Pie, Low or No sugar
• Chocolate Mousse, Dairy& Egg Yolk Free, No- added sugar
• Nigella's Veggie Chocolate Cake  (Blogger: superb & easy!)
• Fat-Free Sponge Cake
• Gingerbread Cookies, no butter (Sophisticated; perfect adult fare on Hallowe'en) 
• Hot Pineapple Pudding
• Orange & Berry Plate
• Pear, Ginger & Blueberry Crumble
• Deconstructed Plum, Ginger & Orange Crumble (wonderful for guests with allergies or specific food preferences)
• Irish Coffee Cheesecake, skinnier (easy-peasy)
• Swedish Plum & Ginger Cake
• Skinny Chocolate Mousse 
• Cheese (opt) -- one large wedge of a good cheese is classy but most adore having an assortment 

(Questions & comments, pls email  b67goingon50@yahoo.co.uk 

and say if they can be included in the blog)

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SEAFOOD CORN CHOWDER (OR CHOWDER FOUR WAYS) Healthy, Fish, Chicken, Vegetarian, Ill & Infirm

An American favourite, with a 67 twist... 

updated 2018

Chowder 4 Ways -- Party Piece to satisfy all comers
'Beautiful.  Perfectly spiced, lovely and light.' Taste

Perfect for a party, this is a knock-em-dead soup with multiple layers of flavour and texture.  It's substantial, warming on a chilly evening and, depending on what you add to the base, not too expensive. 

Chowders are a substantial American soup, studded with onions, potato, corn and seafood.  It's usually in a creamy or tomato base but, as with all classics, the variations are many.  

For 67, Corn Chowder heralds the start of 'true' autumn -- the riots of colour in the trees, fallen leaves whipped by chilling winds and dark early evenings.  

In these health conscious times, 67 designed the Chowder to do Quadruple Duty.  It works equally well as a vegetarian or vegan dish while the fish can be replaced with mini-meatballs of minced chicken.  

For the ill and infirm it makes - with a few changes - a celebratory easily digested meal.    

67's version is both tomato-ey and creamy (though it can be diary free).  Wine delicately sharpens the base, making it nicely stimulating and warming when the body is shivering after fireworks.  

The recipe makes enough for a crowd or, as a main course, for 6-8.   

Cost: £6.00 ish
Serves: a crowd in small bowls or 8-10 as a main

Ingred:

   olive oil for frying
   1 onion, finely diced or grated (with a box grater)
   2 sticks celery, cleaned, peeled and in small dice 
   300g/11oz potatoes, scrubbed, unpeeled but diced

   1 tbsp wholemeal flour
   150 ml white wine or grape juice

   1 400g tin chopped tomatoes, drained

   1 tsp dried thyme
   1/2 tsp tumeric
   1/2 tsp grated ginger
   1/8 tsp cayenne
   finely grated zest of a lime
   400 gms/14 oz fresh or drained corn* niblets, or a mix  
   1 mug fine green beans in 1 inch/2cm lengths (opt)
   1.2 litre/2 pints vegetable stock
   150 ml/1/4 pint milk, dairy or plant 
  
   400 gms/14 oz defrosted, rinsed white fish & mixed seafood (or shredded/minced chicken) OR cubed firm tofu 
  
Method:

1. If corn is on the cob, remove leaves and the silky covering; drop into  a large pan of boiling salted water; let the water return to the boil; turn off heat, cover and leave 3-5 mins.  Cool.  To remove niblets, see https://www.youtube.com/watch?v=YOJrREMXBYo 
2. Spray the bottom of a large, heavy pan with olive oil; over med-high heat, saute onion and celery for 5 mins or until onion is soft but not coloured
3. Reduce heat to low, add potatoes and a few tbsp water; sweat the veg (lid partially on) until potatoes are nearly cooked through (about 10-15 mins) Stir regularly to prevent sticking     
4. Add flour, stir well, cook for a min or so 
5. Add wine/grape juice
6. Add drained tomatoes, spices and zest; stir
7. Add stock; bring to the boil
8. Lower heat to med; add corn & green beans, if using; simmer 5 mins. 
9. Remove a quarter of the soup; blitz and return to the pot (for the ill & infirm, scroll down to Tips) 
10. Add milk.  This is your base; divide accordingly.  
11. Add seafood (or chicken, if using) to non-vegetarian portion.
12. OR added chosen vegetarian protein to the soup 
13. Reheat gently; taste & adjust seasoning; keep warm  
14. Garnish with chopped parsley.
15. Serve with finely chopped chillis or chilli flakes on the side

Tips:

• traditionally, chowder is served with salted cream crackers; the wheat-phobic can go for thin rice crackers
• vegetarians choosing not to add any protein at all to the base can maintain balanced amino acids by serving with Light Wholemeal Soda Bread and a pulse-based pate like hummus or mashed up white beans, with olive oil and finely chopped chilli
• for the ill and infirm, after adding stock, cook an extra 10 mins; before adding seafood or chicken, blitz 3/4 of the base to aid digestion
• the chowder makes a terrific meal served on rice

Comments

'Beautiful.  Perfectly spiced, lovely and light.  I've never had chowder before; it's very good.' Political Agent

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

SPICY CHICKEN LIVERS WITH FIGS, Indian Style

If you like chicken livers, you'll love this.  If you've never tasted figs, this is the one to try...

Fig prices have come down, making them more accessible to the general public (an astonishing 57p for 4 small figs! 2015). The Blogger loves chicken livers if they are organic (Waitrose) or from a reputable butcher.  The combination of chicken livers, Indian spices and sweet, plump figs in a recipe from the UK's Anjum Anand whetted the appetite...and thoroughly satisfied it. It has been adapted to non-Indian kitchens. 

Anand recommends serving the livers on toast.  67 heaped them on raw spinach which wilted wonderfully under the hot juices.  Good bread was a perfect accompaniment.  67 has also served this with steamed brown rice.  

Cost: £3
Serves 3-4

Ingred:
   1 tbsp olive oil
   1 tbsp butter
   400g/14oz chicken livers, cleaned
   2 tsp garam masala
   1/2-1 tsp salt
   1/2 tsp cracked black pepper
   1 tsp grated ginger  
   2 tbsp balsamic vinegar
   2 figs, de-stemmed, halved; each half cut in 3 
   4 fresh dates, slivered (opt)

   Good sourdough or wholemeal bread (opt)
      
Method:

1. Mix livers with garam masala, salt and pepper, coating evenly
2. Heat olive oil with butter in a large frying pan till foaming; add livers
3. Saute 5-6 min over med-high heat, turning often (they tend to spit).  If you don't like the livers pink in the middle, cook them a bit longer.
4. Add ginger, figs, dates if using and balsamic vinegar.
5. Stir well; cook a further minute.
6. Arrange spinach on a plate; pour liver & juices over.
7. Serve with good sourdough bread   

Adapted from: Anjum Anand, Quick & Easy Indian (Quadrille, pub 2014) ISBN: 9781849493789

(Questions & comments, pls email  b67goingon50@yahoo.co.uk 

and say if they can be included in the blog)

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This recipe has been adapted by B M Lee/ Bright Sun Enterprises.