SKINNIER SMOKED SALMON DIP, lower-cal, healthier

Smoked salmon offcuts give all the flavour at half the cost in this luxurious  lower-cal Christmas spread...

Lower-fat, Wallet-friendly Smoked Salmon Dip with Crispy Toast Crackers 

updated   02.04.20

Who doesn't loved smoked salmon?  The best -- the Foreman's, the Scottish, the artisan -- are melt-in-the-mouth beautifully flavoured and textured treats.  

But not everyone has the deep pockets for those gorgeous morsels.

Here's a compromise: a gorgeously creamy tangy Salmon Pate. It teams cottage cheese with cream cheese and -- ideal for wallet-watchers -- budget lightly smoked salmon.  

Both Iceland and Amazon sell budget smoked salmon which 67goingon50 hasn't yet tested.  Last Christmas, Iceland was selling what it called luxury smoke saltmon at £3 for 150gm while Amazon offers 100gm at £3.  Look around and bear in mind that smoked salmon for pate need not be of th top quality.

The pate requires very little effort but needs to be started the night before. 

Cost: £5.50'ish (7/23)
Feeds: a crowd

 Tools: stick or bowl blender

Ingred:
   100gm/3.5oz plain cottage cheese, strained (method below) 
   125gm/4.4oz strained plain no-or-low fat Greek yoghurt 

   100gm full-fat cream cheese
   100gm/3.5oz smoked salmon pieces: (in 2 lots: 60gm/2.11 oz plus 40gm/1.4oz)
   3 tbsp fresh or 3/4 tsp dried dill
   finely grated zest of 1 lemon
   min 1/2 tbsp -max 1 tbsp lemon juice, to taste


Bread Crackers:
1 small baguette, 2-3 assorted rolls, olive oil, pepper & salt

Method:

1. Put cottage cheese in a sieve lined with clean j-cloth over a bowl; refrigerate a few hours or overnight; discard excess liquid 
2. Process cottage cheese with stick or bowl blender until smooth
3. Add cream cheese, yoghurt, 60gms of smoked salmon, dill, lemon zest & juice; blend till smooth & well-incorporated 
4. Finely chop remaining 40gm/1.4oz smoked salmon; stir into mix
5. Cover tightly; refrigerate min 30 mins before serving 
6. Bread Crackers: Preheat oven to 180C/350F; slice baguettes/rolls into 1/4 inch/1/2cm pieces; spray both sides generously with oil; season; bake 5mins each side; cool; store up to 3 days in air tight tin
7. Serve alongside bread crackers, thin rice crackers*, celery sticks and few crisps

*Kallo, Waitrose

Please leave a Comment in the box below

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

HOT SPINACH & ARTICHOKE DIP, an Indulgence,heathier

A show-stopping exquisite hot dip served in a heated bread bowl...

first posted 2016; updated 3/23

Guests hoovered up this hot Spinach & Artichoke Dip in minutes.

'Lovely non-traditional dip' 'Unusually delicate flavour complemented the crudites perfectly.' 'I love artichoke hearts & this dip's smooth and bitty texture.' 


Dips are a North American institution but they can be a teensy bit calorific with masses of cream cheese and mayo.  Even more so if -- as was usually the case -- they were only served with crisps.

Skinnier French Onion Dip

Damage to health can be reduced with lower-fat cream cheese and strained yoghurt instead of mayonnaise.  Some cream cheese can even be replaced with pureed cottage cheese (Skinner Chive & Onion Dip). 

Raise the healthy quotient further with  lots of crudites and thin rice crackers.   

Dips are usually served at room temperature but there is a tradition of hot dips in some countries.  The first encounter 67 had with hot dip was in, of all places, Ireland.  Made with spinach and artichoke hearts, it was a revelation, in a good way.

This recipe is not particularly frugal but it really pleases a crowd; 67 served this at a political gathering and it went down a treat.

Reduce costs by serving in a ceramic dish, without bread, or halve the recipe which will still serve 6-8.

Cost: £8'ish + cost of bread, less if using frozen spinach (3/23)
Feeds: a crowd 

Ingredients:
   3-4 spring onions, white and green finely chopped
   400gm/14 oz fresh spinach, washed & drained for best flavour (OR 200gm/70z defrosted & drained frozen spinach) 
   1 tbsp butter
   1/2 tsp finely grated garlic
  
   6oz /170gm artichoke hearts, tough top leaves removed  (67 used M&S deli cartons; jars are also good) 
   8 oz/226 gm cream cheese reduced fat (family size package) or veggie equiv
   8 oz/226gm strained thick set 0% fat plain yoghurt
   salt & pepper
   1/8-1/4 tsp chilli flakes or a small fresh chilli, seeds & membrane removed, in very fine dice (opt)
   1/4-1/2 tsp cayenne pepper or couple of shots of tabasco (opt)
   1/2 tsp dried parsley
   finely grated zest of 1 lemon & 1/2 tsp lemon juice 
   1.5oz/40gm grated parmesan, fresh pref 

   1 medium round or oblong loaf good bread with a solid  crust; (sourdough is good; also seeded)*

Method: 

1. Gently sautee spinach over med heat in butter 2-3 mins; add garlic toward end of cooking; allow to drain in fine sieve; press slightly to get rid of most of liquid (set aside for later); when cool, chop finely
2. In the same pan, heat a generous tablespoon spinach juice over med high heat; add spring onions and stir fry quickly; remove & set aside; 
3. Add a bit of butter to the pan; sautee artichoke hearts until golden brown; remove & cool; chop finely but irregularly in fine dice (there will be nice bits & shardy bits)
4. Using a wire whisk, blend cream cheese & yoghurt in a good-sized bowl
5. Add spring onions, diced fresh chillis or flakes, parsley, lemon juice & zest; stir well
6. Add first spinach then artichokes, stirring well in between
7. Add parmesan; taste and season with a little salt & plenty of cracked black pepper
8. The mix can be refrigerated until serving time.
9. Slice off the top of the loaf.  Remove bread from the inside, leaving a shell of about an inch thick.  Wrap in foil; set aside until 2 hours before serving.  Cling film extra bread; later, cut into cubes before serving 
10. Two hours before serving, pre-heat oven to 300F/150c
11.  Scrape dip into the bread bowl; add lid; wrap tightly in foil
12. Place in the bottom half of oven and bake 2 hours
13. See photo for accompaniments: crudities (raw carrot, celery, cauliflower florets & radishes), thin rice crackers & a few crisps  (for the wheat-phobic: Kallo Organic Brown Rice Thins: Waitrose (cheapest) & Budgens)
14. When all the dip has been eaten, break up the crispy, dip-soaked bread bowl into small pieces; there could be a fight over these.

Comments:
'Unusually delicate flavour complemented the crudites perfectly.' Retired solicitor 
'Lovely, interesting non-traditional dip with a combination of ingredients that pleasantly surprised my palate. Liked the presentation, especially the warm bread bowl.' Middle aged IT project manager (who 'doesn't like' artichoke hearts!')
'Not bad. (Blogger's note: this is a compliment!) I don't like over-seasoned food so it's perfect for me.' Mature underground driver
'I love artichoke hearts; this dip was very nice, especially the smooth and bitty texture.' 30+ law student


Tips:

• *400gm/14oz fresh spinach makes 200 gm drained, cooked spinach
• the recipe filed to the brim a medium sourdough loaf, with about a cup of dip left over; it was served at room temperature with crudites & toast soldiers
• the carb-phobic can serve this a from a ceramic dish; cook time falls to 15 mins & oven temperature rise to 350f/175c; 
• the bread cubes can be toasted: spray with garlic infused olive oil, salt lightly and bake 10 mins 350f/180 or until brown (watch like a hawk) 
  
  

Please leave a Comment in the box below

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

LEFTOVERS: SALMON & RICE ORIENTAL SALAD, healthy

An unusually tasty way of using up cooked salmon...

Piquant Lovely Leftover Salmon Rice Salad
'This fresh, bright, crisp & light salad is a wonderful Boxing Day treat!' Taster

11/29/16

If you've indulged in the huge fresh salmon available at Christmas or Easter, there's no need to worry about the usual leftovers.

This rice salad will take much of it and the rest can be frozen for later on.

67 is a purist where rice is concerned but the partially cooked white supermarket rices are really rather nice - fluffy and separate grained. Waitrose's Aromatic Basmati is one 67 sometimes uses - it's only 12 mins to cook.  

Brown rice, which is always in my freezer, is also good for this recipe.

The salad is pretty simple to put together though there is a bit of chopping.

Cost:  £2'ish
Feeds: 6-10

Ingred (don't need to be exact):
   1-2 coffee mugs cooked Oriental salmon, coarsely flaked 
   1-3 coffee mugs cooked white or brown rice, 
   2/3 mug cooked peas
   1/2-1 bell pepper, thinly sliced
   1-2 small red chillis, de-seeded & membrance, finely sliced
   Optional:

       shredded pineapple
       water chestnuts, coarsely chopped
       bamboo shoots, slivered
       toasted sesame seeds

 Dressing: 3 tbsp grated ginger
                1 large clove garlic, finely grated
                6 tbsp finely sliced spring onions, white & green
                3 tbsp peanut or other veg oil

Garnishes: one or all of
        reduced-salt soy sauce (Amoy or Pearl River Bridge)
        oyster sauce
        hoisin sauce 

Method:

1. Prepare dressing
2. Stir together rice, peas, pepper & chilli, water chestnuts, bamboo shoots and pineapple if using
3. Pour on dressing & mix thoroughly
4. Stir in fish being carefully not to break it up 
5. Pile onto a platter
6. Sprinkle over sesame seeds if using
7. Serve as one of several side dishes

Comments:
'The salmon salad is wonderful; it has a fresh bright taste and I loved the chilli.  The yellow pepper adds crispness and the rice is very light.  It's a great Boxing Day Salad.' Political Agent

Tip:

Replace salmon with cooked turkey or other meat or cooked fish, or tofu marinaded in sherry, soy sauce, ginger & garlic

More Fish dishes on on Nav Bar: Recipes II

Please leave a Comment in the box below 

        .

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

LEFTOVERS: SENSATIONAL SANDWICH BUFFET

Boxing Day is the perfect time for a Sandwich Free-for-All to take advantage of Christmas Day's leftovers...

Ham Hock & Celeriac & Apple Slaw, one of many sensational sandwich fillings

 

The art of providing a sensational sandwich buffet is variety; arrange everything attractively on a large table covered with a wipe-clean tablecloth.  Elevate some bowls and plates by placing an upturned bowl or plate underneath.

You'll need plenty of protein, lots of salads and fruit.

Here are some suggestions:

Protein: at least three of

• turkey
• ham/shredded ham hock or salt beef
• fish: cooked or smoked salmon, smoked mackerel or tinned tuna (see: Skinnier Sandwiches:  fish)
• pates
• hard boiled eggs or egg salad
• cheeses

Provide several knives and spoons

Bread & Rolls:

Obviously these will have to be purchased in advance; if freezing the rolls, defrost the night before they're needed then heat in a moderate (350f/180c) oven in a damp paper bag or in their cellophane wrapping 5-10 mins. 

• a selection of rolls piled in a big bowl or heaped on a board (Morrisons does a selection of 4 large pick & mix rolls: wholemeal, tomato, kaiser, bagels etc for £1.00'ish -- 12 fresh mixed rolls for £3 is a terrific bargain in 67's book; other supermarkets also offer pick'n mix) 
• a large crusty French stick
• common-all-garden sliced white and/or brown bread
• pumpernickel or other specialist bread

(Stale bread and rolls make great bread & butter puddings: go to Recipes Page/Bakery)

Salad/s: Bowls or plates of...

• undressed sliced tomatoes
• undressed sliced cucumbers
• undressed washed, dried lettuce (English lettuce is 60p a head)
• pickle spears: dill and/or sweet
• slaw: celeriac, plum & sweetcorn slaw 

(Leftover salad, as long as it is undressed, can be added to vegetable stock/broth to intensify the flavour)

Lower-calorie spreads:

• butter, but only on one half of the sandwich 
• low-fat spreads (M&S Slightly Salted has no E numbers)
• thinly sliced avocado

Dressings

• yoghurt-mayo
• mayonnaise
• cranberry sauce
• mustards
• Piccalilly
• chutneys

Fruit

• thinly sliced apple & pear, dipped in lemon juice & water, add wonderful crunch & sweetness to meat or cheese
• halved grapes complement cheese
• berries are terrific with cream cheese

And don't forget:

• cold potatoes or mash; they taste great in a sandwich
• plenty of gravy for hot open faced sandwiches

For crowd-pleasing make-your-own fillings, look at:

Skinnier Sandwiches: meat

Skinnier Sandwiches:  fish

Skinnier Sandwiches: vegetarian

And if anyone demands something hot, have them make their own... 

• Hot Turkey Sandwiches: standard buttered white sliced layered with turkey and any or all off cold stuffing, potatoes & veg, covered with thick hot gravy and eaten with a knife and fork
• sandwiches buttered on the outside and cooked till golden in a heavy-bottomed frying pan over medium heat
• sandwiches dipped in egg and cooked till golden in a heavy bottomed frying pan over medium heat
• sandwiches grilled in a panini or sandwich press

 And/or...throw some baking potatoes into the oven a good hour before mealtime; wash & dry taters, remove any blemishes, roll in oil, salt & pepper and bake naked on the oven rack for a crispy skin and soft inside

See also: How to make healthier sandwiches 2019

Please leave a Comment in the box below

       .

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

LEFT OVERS: ICE CREAM SANDWICHES

More Panettone than you need?  Here's a quick and easy way of pleasing kids and kidults...

Stock Photo: Panettone
Courtesy of dreamstime.com and licensed for reuse under this Creative Commons Licence

Cost: maybe £2 for ice cream & sprinkles but varies depending on what's in the cupboard  
Feeds: variable, depending on how greedy the kids are

You'll need:

  1 panettone, in round slices NOT wedges, cut from the bottom up, one inch/2 cm thick
  a tub of plain vanilla ice cream
  leftover mincemeat, cherries, nuts
  chocolate chips and/or baby marshmallows (opt)
  sprinkles (opt)


Method:

1.  Allow ice cream to soften; stir in mincemeat, cherries, nuts, chocolate chips and marshmallows
2. Spread a good inch on a slice of panodoro; top with second slice
3. Roll outer edges of ice cream sandwich in sprinkles or chopped nuts
4. Wrap individually in clingfilm; freeze
5. Unwrap when ready to serve; halve or cut into fat fingers depending on how many people are waiting

The recipe was inspired by tv chef Gino D'Acampio 


For more Christmas dishes, go to Recipes & How to...on Nav Bar

Please leave a Comment in the box below

         .

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

CHRISTMAS 2016: WALLET-FRIENDLY HEALTHIER DESSERTS

Many of these 2016 desserts can be made in stages, ahead of time...a godsend during the Christmas season

Christmas Poinsetta

Spectacular Crowd Pleasers Make Ahead in Stages

Lemon Meringue & Raspberry Pie, 'Amazing!  All-round perfect.' Tasters

Choco-Lime Cream Pie, No bake, heavenly scents of lime and chocolate


Fruit-Based

Pineapple Upside Down Cake, so indulgent it's for special occasions only 'Sublime; the perfect winter pudding.'

Asian Soft Fruit Salad, not just a load of old fruit; this one has a lovely twist 



Skinnier

Hot Compote of Cinnamon, Strawberries, Peaches & Blueberries - gorgeously healthy & colours like jewels 

Crepes a l'Orange, Skinnier, who'd believe there was a healthy version of this?








Double-Chocolate Marquise. absolutely gorgeous; make-ahead & with a kid's version, too

Fast & Speedy

World's Fastest Trifle, an indulgence

Layered Fruit Cup with Dark Sugar Cream, healthier than most




Pure Indulgence

Triple Chocolate Truffle Brownies, WOW!

Triple Chocolate & Cointreau Shortbread, melts in the mouth while inducing a lovely warm feeling!





Kid-friendly for eating or making

Peanut Butter & Jam Kisses, gorgeous rich and crumbly and the perfect size 

Chocolate Chip Thins, make ahead; freeze raw; ready in 30 mins



2015's frugal but fab desserts:

Boozy Orange Bread & Butter Pudding
                               

 Croissant Bread Pudding with Chocolate & Banana









Mini Christmas Pavlovas,
lower sugar with store cupboard ingredients

Skinnier Stollen, a seasonal favourite but this one has almost no added sugar

Please leave a Comment in the box below  

    

This information  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

LUSCIOUS LEMON PUDDING, Skinny, Indulgence, Easy

67 thought this recipe a failure until the tasters got hold of it...

Luscious Lemon Pudding: the tasters raved!

28/3/16

This exceedingly delicious lemony pudding started out as a cheesecake but for various reasons didn't work.  The Blogger handed it over intact to the tasters who got terribly excited. They insisted the recipe be served as a pudding.  So, here it is!

As a stand-alone pudding, it's sensational because it tastes so good.  Though slightly lower in calories than other similar recipes, it is an indulgence. 

But the recipe has some winning make-me qualities: 

1. it can be made in stages
2. it's versatile -- serve it a big glass bowl or in individual glasses; with thin biscuits, or with crumble on the side
3. it stretches easily to feed more people by adding extra cream or yoghurt
4. a little more or less of cream or yoghurt is not a problem
5. it's not just a load of cream and sugar; the cream cheese and whipping cream are lower in fat than normal and the yoghurt adds an element of healthiness

Cost: £5-6
Feeds: a crowd

Ingred:
   1 recipe foolproof lemon curd without the ginger

    200 gm 30% reduced fat cream cheese at room temperature
   450 gm strained 0% fat plain yoghurt

   1 pint whipping cream 

Optional Crumble:
   4 oz/110 gm plain flour, pref wholemeal (67 used spelt) or half flour/half ground almonds
   3 oz/ 75 gm dried unsweetened coconut
   2-3 oz/50- 75 gm soft brown sugar 
   1/4 tsp salt
   2 oz/ 55 gm porridge oats or lower-gluten spelt flakes
   2 oz / 55 gr cold cubed unsalted butter (or up to 4 oz/110gm for the young and healthy).  
    2 oz/55 gm chopped nuts

Method:

1. Up to 3 days ahead, make the lemon curd; when cool, cover with clingfilm, pressing down on the curd to prevent a skin forming; refrigerate
2. A day before serving -- whip cream cheese until light and fluffy
3. Add strained yoghurt; whip again; refrigerate
4. On Serving day -- whip the cream till fairly stiff; fold into the cream cheese/yoghurt mixture; pour half into the bottom of a deep dish
5. Carefully ladle on about half the lemon curd in a thin layer
6. Cover with the rest of the cream cheese/yoghurt/cream
7. Drop big blobs of lemon curd on the surface; drag the tip of a toothpick or skewer through the blobs to make a pretty pattern
8. Serve as is, or with crumble on the side

Crumble method:

1. Mix flour, ground almonds if using, coconut, sugar, salt & oats; rub in butter until it is the size of peas; add nuts
2. Spread in an even layer on two shallow baking trays lined with greaseproof paper
3. Bake at 350f/180c/160-70fan/gas 4 20-30 mins or until nicely browned; check after 20 mins, it burns easily
4. Cool in the pans before breaking up and decanting into a serving dish

For more indulgences & desserts

  Nav Bar: Recipes I & II

Please leave a comment

         .

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

PFEFFERNUSSE, Child-Friendly

67 looks forward to these every Christmas and this year, went the 'made-from-scratch' route.  No regrets!

Delightful German Pfeffernusse, spicy seasonal sensations

One of the great culinary treats of Christmas is pfeffernuse: the tiny spicy German biscuits, which are either bathed in a citrussy glaze or rolled in icing sugar.

A personal favourite is the chocolately ones with hidden nuggets of finely chopped nuts; they manage to be both cake-like and dense.  

They're quite easy to make, pfeffernusse, but there is a fair amount of measuring and beating.  In fact, if you wanted to teach your kids to bake, this is a good one to start on.  Line up lots of small individual bowls/containers and have your child/ren measure out a single item in each bowl.  Cook can check the measures are accurate before proceeding to the mixing stage.

Most of the spices are standard for bakers but don't worry if you haven't any cardomom, for example.  

The mixing can be done by hand but electric beaters are recommended as it's not easy incorporating molasses.  And the dough ends up very thick and sticky.  

Pop the dough in the fridge for a couple of hours.  A small ice cream scoop is perfect for forming the biscuits but kids will love scooping out a bit of dough and rolling it into a ball.  And no one will worry if the pfeffernusse are assorted sizes!

Clear plastic gloves will be a godsend as the kids will get grotty hands very quickly. 

Cost: £2'ish?
Makes: 100 small

Ingred:
   195 gm/6.9 oz wholemeal flour
     70gm/2.5oz cocoa powder (not drinking chocolate)
     50gm/1.7oz finely chopped almonds or hazelnuts
     
   1/2 tsp each dried:
   cloves
   nutmeg
   cinnamon
   ginger
   cardomon
   black pepper
   1/2 tsp baking soda

   2 tbsp orange zest

   114gm/4 oz room temp butter
   130gm/5 oz sugar (white & brown)

   1/4 cup molasses
   1 egg
   1 tsp vanilla

Topping: icing sugar or... 

Glaze:
   1 cup icing sugar, sifted
   1-2 tbsp rum or brandy or orange juice
   5 tbsp hot water

Method:

1. Measure flour, cocoa, nuts, spices and baking soda into a bowl; stir with a large whisk 
2. Beat butter and sugars (zap butter in microwave 20secs if not soft enough) until light & fluffy; it will take a few mins
3. Add egg, molasses & vanilla and orange zest to butter mix; beat until thoroughly incorporated
4. Add dry ingred in 4 stages, beating well between additions; the final lot will be thick and sticky
5. Refrigerate a few hours
6. When ready to bake, preheat oven to 355f/180c/160-70fan
7. Roll into balls about an inch big
8. Leaving a little space in between, bake 8-10 mins
9. Leave to cool on tray 5 mins; then move to cooling rack
10. When completely cool, store in an air-tight tin; will last up to a week
11. When ready to serve, either (a) glaze with icing mix or (b) roll in icing sugar

For more dishes, go to Recipes & How to...on Nav Bar

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

         .

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

  

CHEATS' WHITE CHOCOLATE LOG, An Indulgence

We can all use a bit of help from our supermarket friends, for our friends, and this white chocolate log is very friend-centric

Cheats' White Chocolate log, with easy home-made ganache
'The ganache turns this into something very special.' Taster

When the pressure's on - or making a dessert just seems too much of a faff  - a supermarket Swiss Roll, smothered in easy make-at-home chocolate ganache makes a great impression.  

It is incredibly easy to put together and guests will clamour for more.  

You can tart up the flavour by brushing the sponge with liqueur and adding lots more booze to the ganache -- though of course the alcohol is optional.

67 normally uses an M&S Chocolate Swiss Roll with dark or milk chocolate ganache.  But newer models like Passion Fruit Swiss Roll and Peach Swiss Roll catch the eye and entice the tastebuds.  

There is, of course, absolutely no reason why any household shouldn't have all three at the same table!

The cost of the Swiss Role is not onerous but the ganache is a little extravagant.  However, there's enough to cover two logs -- and it keeps in the fridge for a week.  The frugal will be happier with simple buttercream icing.  

Cost: £6 (half that if using buttercream)
Serves: 6

Ingred:
   1 supermarket Swiss Roll filled with cream or flavoured filling 

    couple of tablespoons orange liqueur/brandy/white grape juice/concentrated orange juice (opt)
   
Ganache
    225gm/8oz white cooking chocolate* 
     180 ml double cream

Garnish: fresh berries (opt)

Method:

1. Chop chocolate finely (if you're lucky enough to find cooking chocolate in the form of chips, even better); set aside
2. Heat cream over med high in a small heavy bottomed saucepan; watch it carefully; don't let it boil.  When you see steam rising and tiny bubbles around the outer edge of the cream, it is ready.
3. Turn heat off; add chocolate in quarters, whisking each time, making sure the previous addition has melted into the cream before adding the next
4. When all is incorporated take off the heat, pour into a heatproof bowl & cover with clingfilm.  
5. Allow to cool a little; refrigerate at least a couple of hours
6. When ganache has begun to firm up; add flavouring; whisk with electric beaters until thick and soft-textured.
7. Brush top of Swiss roll with alcohol
8. Apply whipped ganache to the top and sides of swiss roll; including the ends if you like but exposing the swirl is attractive; use a fork to make the icing look like bark
9. Refrigerate until ready to serve

Comments:

'M&S Swiss Rolls are a regular if infrequent treat in my household and the chocolate ganache covering lifts it into luxury class.  Ace!' Retired writer

Tips:

• chocolate ganache is made in the same way as  white chocolate ganache
• if you prefer a shiny glaze, don't beat the mix; place the cake on a cooling rack over a lined baking tray; pour over the slightly cooled ganache, collecting the bits underneath to use elsewhere

*White Baking Chocolate: Waitrose £2.50/180gm plus other brands ( Menier is a little bitter); Amazon White Swiss Chocolate câllets (buttons), min. 400gm 

                      

Please leave a Comment in the box below

         .

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

CARROT, PINEAPPLE & SUNFLOWER SEED SALAD, healthy, vegetarian, frugal, no-added sugar

An crowd-pleaser that's easy on the wallet and the clock

 posted 2016; updated 5/23

Carrot, Pineapple & Sunflower Seed Salad 

This amalgam of delightful flavours and textures will be ever so popular with all ages for a special occasion or indeed any time.   And cook can relax because it takes so little time and effort to produce.

Carrots are still good value - even organic ones - so this recipe is great for the budget conscious.

It's wonderful as an accompaniment for cooked meats or as a vegetarian side.

Just three ingredients -- carrots, pineapple and toasted sunflower seeds -- are combined with creamy yoghurt-mayo. Fresh pineapple is best but if you can't be bothered with the faff of prepping it, tinned well-drained segments are fine. 

The salad can be prepared early in the day.

Cost: £2'ish (5/23)
Feeds: 6-8 as side

Ingred:
    226gm/8 oz grated carrot
    85gm/3oz fresh or tinned pineapple
    45gm/ 1 1/2 oz sunflower seeds

   yoghurt-mayo

Method:

1. Toast sunflower seeds over med heat in a dry frying pan, stirring frequently, until they look brown and smell good; set aside
2. Cut pineapple into small bite-sized chunks or shreds
3. Mix all ingred together; season with pepper & salt
4. Moisten generously with yoghurt-mayo

Tips:

• own-brand tinned pineapple rings are very cheap; stab the rings in the tin with a toothpick and cut the rings into segments
• for a change, replace pineapple with raisons soaked overnight in orange juice and drained well
• if you prefer a non-dairy dressing, try Balsamic Vinaigrette 

   

Please leave a comment in the box below

         .

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