SKINNIER CREPES A L'ORANGE, Lower-Sugar,Lower-fat

An old favourite with a healthier twist...

   


There is nothing like Crepes Suzette served in a top hotel - the ritual folding of pancakes, the sizzle of sugar and butter in a copper pan, the scent of alcohol, the flames - all done at table. 


Such delights are probably considered grandparent food now, and the rich buttery sauce has been consigned to the list of not-very-healthy indulgences.  

This recipe for home cooks, developed by 67goingon50, is not exactly healthy but is less unhealthy all round.  The crepes are lower in fat than usual and the addition of wholemeal flour adds heart-friendly fibre.  Levels of sugar and butter have been reduced and finely diced crystallised stem ginger adds an intriguing bite.  Fresh oranges - one of your five-day - are unashamedly good for you.  

All in all, 67's Skinny Crepes A L'orange are a satisfying inexpensive treat.

Cost: £2
Feeds: 3-4

1.  Crepes: 

For best results, refrigerate crepe batter 2 hours

Ingred:
    3 large eggs
    2/3 cup/160 ml milk
    2/3 cup/160 ml water
    2 tbsp sunflower oil
    min 1/4-max 1/2 tsp salt
    80 gm/3 oz white flour
    30 gm/1 oz wholemeal flour
   
    butter or oil for pancake pan

Method:

1. Cut strips of greaseproof paper for separating cooked crepes
2. Use stick/bowl blender to whizz eggs, milk, water, fat & salt
3. Add flour; stir; whizz 1 min. Scrape the bottom and sides to check all flour is incorporated 
4. Refrigerate 1-2 hours
5. Heat a heavy-bottomed 7 inch fry pan until moderately hot; brush lightly with fat 
6. Stir crepe mix with a whisk 
7. Remove pan from heat; pour in a scant 1/4 cup batter and tilt pan to distribute 
8. Return pan to heat and cook about 2 mins or until bottom is golden and edges are starting to curl 
9. Flip; cook 30 seconds
10. Stack on a plate with strips of greaseproof paper in between crepes 
11. Repeat until all the batter is used up 
12. Use immediately or cool one hour, cover and refrigerate

2. Sauce

Ingred:

    minimum 12 cooked crepes

    (a total of 4 good-sized oranges) 
    zest of one orange
    juice of two good-sized oranges 
    min 1 tsp-max 3 tsp icing sugar
    2-3 tbsp Grand Marnier, brandy or white grape juice

     2 tsp cornflour
     1 tbsp lemon juice
  
     2 oranges, peeled & pith removed (photo below)
     4-5 pieces crystallised stem ginger (photo below) in fine dice (opt) 

Method:

Crepe triangles
with
frilly bottom

1. Slice peeled oranges 1/4 inch/1 cm thick, collecting juices;  set aside
2. Strain orange juice through a sieve into a saucepan 
3. Add icing sugar to taste (depending on the sweetness of the oranges), then alcohol; mix well
4. Heat on med-high until tiny bubbles form around the edge
5. Mix cornflour and lemon juice until it forms a thin white paste; whisk into the juice mix; reduce heat to low; stir occasionally until the mix begins to thicken  (the sauce can be cooled & refrigerated at this stage)
6. When ready to serve, allow crepes & sauce to come to room temperature
7. Pre-heat oven to 250F/120C 
8. Fold each crepe in half and in half again to form a a triangle with frilly bottom; arrange slightly overlapping on a platter, or individual plates; cover with foil 
9. Heat crepes in oven for 5-7 mins or until warm
10. Gently warm sauce 
11. Arrange orange slices on top of crepes; pour sauce over; sprinkle with crystallised ginger bits
12. Serve with strawberry or mint leaf garnish (opt)

Tips: 

• replace crystallised ginger with drained stem ginger in syrup 
• the crepes can be made by an older child with some cooking experience.

Cleanly peeling an
orange with a knife

Crystallised Ginger

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

B Lee/Bright Sun Enterprises accept no liability for the consequences of any action taken on the basis of the information provided

MAKE-AHEAD BLUEBERRY PANCAKES, An Indulgence

Lovely fluffy, fruity pancakes prepared the night before.

So easy, the kids can make these under supervision

These gorgeous pancakes were a permanent feature on the breakfast menu of a City dining room the Blogger worked in. Breakfast was served from 6.30 am; preparing the batter the day before was a necessity.  The bonus: overnight resting produced lovely fluffy pancakes. 

The pancake recipe is a one-bowl wonder; the fruit is prepared separately the morning of serving and added to the batter.  Weekday mornings can be a nightmare in many households but blueberry pancakes would be perfect for a weekend brunch after Shrove Tuesday. 

The Blogger prefers small pancakes but dinner-plate-sized ones are possible with this recipe -- if you have the right implement (or wrist action) for flipping them!

Cost: £3
Makes: about 24 small pancakes

Ingred:

   8 oz/226 gm self-raising flour (plain flour: add 2 tsp baking powder)

    275 ml/1 1/4 cup less 2 tbsp whole milk

   2 eggs

   1 tsp cream of tartar

   150 gm blueberries, the sweetest you can get
   min 1 tbsp-max 2 tbsp soft brown sugar
   1 1/2 tsp cinnamon

Method:

Stage 1

1. Sift flour, and baking powder if using, into a jug.
2. Mix milk and eggs together, stir into dry ingred 
3. Sprinkle over cream of tartar; whisk 1-2 mins with an electric hand whisk or by hand until well blended. 
4. Cover with cling film; refrigerate overnight.

Stage 2

1. Preheat a large non-stick frypan or griddle to medium (it does not need to be greased but, if preferred, a light coating of butter can be applied between batches)
2. Mix brown sugar and cinnamon together
3. Add washed and dried blueberries; toss
4. Add to batter; stir without breaking up berries
5. When pan is hot, dollop batter on to pan in heaping tablespoons - between 1 1/2-2 tbsp - use back of the spoon to slightly flatten the batter to encourage even cooking. 
6. The first side will take 3 mins.  Check it is golden brown by lifting up one side of the pancake with a spatula/fish slice.  
7. Flip when ready, squashing the pancake slightly.  The second side will take 2-3 minutes.  Try not to rush; there is nothing worse than biting into a pancake still gooey in the centre!  
8. Remove to a wire rack then keep warm in a low oven covered with a clean tea-towel  
9. Serve (i) North American Style (as above) with bacon, sausages and maple syrup) OR (ii) with yoghurt cream (see below) OR (iii) (if there are no issues with cholesterol) extra thick double cream mixed with vanilla or mixed 50-50 with strained 0-fat yoghurt

Tips:

• wheat flour is recommended
• blueberries can be replaced by halved blackberries or raspberries.
• Yoghurt Cream: Strain 0-fat plain yoghurt overnight in a sieve lined with a clean, wet j-cloth resting in a jug or bowl.  Some of the liquid will drain away and the yoghurt will become thick and sweet. Add a few drops of vanilla extract   

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

CREPES STUFFED WITH RICOTTA, SUN BLUSH TOMATOES & ARTICHOKE HEARTS, in WHITE WINE SAUCE

A Special Treat for Vegetarians...

Crepes stuffed with Ricotta & Sunblush Tomatoes, with White Wine Sauce 

These stuffed crepes have an unusual and delicious filling - fluffy, nutty, savoury - with a bold white wine sauce. Sophisticated, with subtle flavours and textures, the dish is well worth the three stages of cooking.  Much of it can be prepared the day before serving.  

The recipe (adapted from Martha Rose Shulman's The Vegetarian Feast) was tested on someone who eats a lot of vegetarian food and someone beginning to experiment with vegetarian recipes. The dish should delight and intrigue most vegetarians and nearly-vegetarians but is not, perhaps, a good introduction to the vegetarian beginner.  

The crepes are lower in fat than usual and the addition of wholemeal flours makes them even healthier.

This is not a frugal dish but for a special occasion. Leftovers will be fine on the second or third day after cooking.

Cost: £4
Serves 2-4

1.  Crepes: 

Ingred:
    3 large eggs
    2/3 cup/160 ml milk
    2/3 cup/160 ml water
    2 tbsp sunflower oil
    min 1/4-max 1/2 tsp salt
    80 gm/3 oz white flour
    30 gm/1 oz wholemeal flour
   
    butter or oil for pancake pan

Method:

1. Use stick/bowl blender to whizz eggs, milk, water, fat & salt
2. Add flour; stir then whizz 1 min. Scrape the bottom and sides to check all flour is incorporated 
3. Refrigerate 1-2 hours
4. Heat a heavy-bottomed 7 inch fry pan until moderately hot; brush lightly with fat 
5. Stir crepe mix with a whisk 
6. When pan is moderately hot, remove from heat; pour in a scant 1/4 cup batter and tilt pan to distribute 
7. Return pan to heat and cook about 2 mins or until bottom is golden and edges are starting to curl 
8. Flip; cook 30 seconds
9. Stack on a plate with strips of greaseproof paper to separate crepes 
10. Repeat until all the batter is used up 
11. Cool an hour, cover and refrigerate or put to one side for filling

2. White Wine Sauce

Ingred:

   1 1/2 cups/360 ml good veggie stock
   1 cup/240 ml dry white wine/white grape juice  (a medium wine glass)
   5-6 dried porcini mushrooms
  
   3 tbsp butter
   3 tbsp flour
   pepper & salt

Method:

1. Simmer stock, wine & dried mushrooms in a saucepan for 30 mins (not boiling but bubbles around the edges)
2. Strain liquid; discard mushrooms or put aside for another dish  
3. Heat fat in heavy saucepan; when it bubbles, add flour and whisk till flour is incorporated. Reduce heat to low; cook for a few minutes, stirring.  Slowly add hot stock, whisking continuously until sauce thickens
4. Cook gently a further  10 mins over low heat; season with pepper & salt

Tip: the sauce freezes well


3. Savoury Ricotta Filling


Ingred:
   6 oz/175 gm Ricotta
   1 egg

   50 gm/1.8 oz ground almonds
   65gm/2.3 oz plain 0-fat yoghurt
   25 gm/3/4 oz parmesan or soft goat's cheese

   1/4 tsp salt
   1/3 tsp dried or freshly grated nutmeg
   small handful whole almonds chopped into small but crunchy pieces  
    40 gm/1.5 oz sun-blush tomatoes 
    40 gm/1.5 oz artichoke hearts


Method:

1. Pre-heat oven to 325f, 160fan; 170gas; generously butter a dish 6 inches x 10 inches ('ish; big bigger won't hurt) 
2. Whizz Ricotta & egg with stick or bowl blender
3. Whisk in ground almonds, parmesan and yoghurt; add salt, nutmeg and slivered almonds
4. Take a crepe and place it golden side down.  On the edge closest to you, place 2-3 tbsp ricotta filling in a horizontal line building up a little height
5. Add a few sun-blush tomatoes and artichoke hearts
6. Fold the edge closest to you over the filling, then the sides; roll away from you until you have an enchilada (or spring roll) shape.  Lay the crepes. seam side down, in the  buttered dish 
7. Cover the crepes with greaseproof paper then the dish with foil, sealing edges
8. Bake 30 mins
9. Serve with mixed lightly boiled veg and hot white wine sauce 

Tip: 

• There will be leftover pancakes; freeze & use for Crepes a l'Orange
• M&S sell an antipasti selection: sun-blush tomatoes, artichoke hearts, olives & capers; £3 for a generous portion
• use semi-dried (sun-blush) tomatoes; sun-dried will be too salty

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(Questions & comments, pls email  b67goingon50@yahoo.co.uk (there is a lower case 'b' at the beginning of the address ) and say if they can be included in the blog)          

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

HOW TO...'DO' DIM SUM CHINESE LUNCHES

Chinese New Year begins on 22 January, and this year is the Year of the Rabbit.

(Amended 2023

The two-week festival is the perfect opportunity to explore Chinatowns and experiment with unfamiliar Chinese foods.  If you haven't tried Dim Sum there's a great treat in store. 

But be prepared. Dim Sum is almost a ritual during Chinese New Year and queuing - particularly on Chinese New Year weekend - is inevitable.  The best Dim Sum restaurants are open daily at lunchtime year round.      

Fierce Chinese Lions guarding Gerrard St in the heart of London's Chinatown

Dim Sum

Background

Dim Sum is a special Chinese meal, usually served at lunch, which consists of a series of tasty, pretty, mainly savoury Asian hors d'oeuvres. Each offering is usually consumed in one or two mouthfuls, allowing the diner to sample lots of delicious items without discomfort to the palate or the wallet.   

Dim Sum originated in Southern China where food is prepared and cooked simply.  There is little French-style coating or sauces.  

Dim Sum falls into two main types: steamed or deep-fried.

Bamboo steaming trays 

Many of the steamed items are served in stacks of bamboo steamers. In Asia, trolley service is popular - flag down a waiter/ress and point to what you want from the steaming selection.  The bill is calculated by the number of dishes on the table.  

Like most Chinese meals, dishes are shared.  The  meal can be as healthy or unhealthy as you like but modern Chinese chefs are well trained in cooking low-fat without loss of flavour.  If there are concerns about  cholesterol, steamed items are best.  They are flavourful, juicy and packed with gorgeous flavours.  67 prefers Dim Sum only on Indulgence/Blow-Out days.

Choosing a Dim Sum restaurant

In London, there are plenty of good places for Dim Sum but in recent years, the Blogger has tended to visit -King Lau on Leicester Street.  If  Dim Sum is a-couple-of- times-a-year thing, the food has to be excellent and the prices unexcessive.  Joy King has never disappointed.  Large parties can reserve private rooms and arrange menus in advance.   

The New Young Cheng on Lisle Street (the Blogger's favourite place for Chinese lunch),   spritzed up with a flash bar and new loos, now does Dim Sum as a regular lunch thing and is popular with the Asian/European clientele. 

In the last few years, there have been a lot of trendy new Asian restaurants settung up shop outside Chinatowns.  They're usually aimed at young professionals looking for healthy photoworthy dishes with a good proportion of vegetarian/vegan dishes.  Some of them are a fusion of west and east. They're very popular - you may even need to book, so check - and also mind the prices.

   
The Blogger had hoped to review a few Dim Sum restaurants in London but that won't be possible.  The net has some good surveys.  Most of the large Dim Sum restaurants will be of good quality that you can trust but if there is advice to give, it is this: look not just at the menu but also at the diners. 

The best Dim Sum restaurants have lots of Chinese diners.  The Blogger is not being racist or class-conscious-ist or whatever-ist but choose a restaurant where the diners seem most like yourself. The state of the dining room is also a good signpost.    

The Blogger has vivid memories of visits in the past to the high-end Royal China restaurants dotted around central London. And the last time the Blogger visited the beautiful Min Jiang in the Royal Garden Hotel, Kensington (probably 10 years ago) the meal was mind-blowing: beautiful artistic food, fabulous flavours and textures and wonderful service.

Ingredients

Many steamed dim sum are wrapped in rice flour pastry that, after steaming, becomes transluscent and succulent; after deep-frying, they become crisp and crunchy.  Stuffings often contain meat and/or fish, water chestnut, Shitake mushrooms, baby corn and bamboo shoots.  Meat or fish can be finely minced, flavoured then formed into delicately flavoured golf-ball sized meatballs. Flavourings include soy sauce, fresh ginger, garlic, five-spice powder and honey.

Pork often appears in Dim Sum; let the waiter know if that is a problem. Try one of the plates of rice/noodles with chicken, duck or fish from the main menu.  Chinese restaurants include more meat and fish-free pastries in their offerings but vegetarians should probably order a plate of rice or noodles with beautifully sauced veg and tofu in addition to pastries.      

Sauces

Usually include:

1. Soy Sauce.  Asian etiquette suggests the sauce is poured into the ceramic Chinese spoon which is set on a side plate. Chopsticks are used to dip the food into the soy sauce but hands are acceptable, as is forks and spoons.   
2. Chilli sauce.  It is said that when the Chinese engage in violence, they do so ruthlessly.  It is wise to bear this in mind when using Chilli Sauce
3. Minced fresh ginger, green onions & sesame oil.

The Menu

Dim Sum often sounds hilariously, unintentionally rude because the names are English transliterations of Chinese words. Waiting staff may become offended if laughter is too loud or prolonged. 

Most menus usually have pictures of each Dim Sum.

A portion contains 3-4 individual pieces (depending on size) and costs just over £5.  If any item worries by its taste or appearance, no one will be offended if it is not eaten.  Chicken feet are not recommended for westerners.

Ordering

The sky is the limit but for two people start with one large Dim Sum (eg mie gai - pork & chiken wrapped in stickty rice and vine leaves), maybe 4 smaller items (steamed and fried) and a dessert.  (And that is generous.)

If you want to sample lots of things, it's better to go in a crowd. The staff are great with westerners.  Talk to the manager ahead of time and and work out what you want and how much it's likely to cost.  Most Dim Sum establishments also serve alcohol. 

To Drink

Most Dim Sum restaurants have a bar - the newer ones quite snazzy - and the usual selection of bottled waters and soft drinks.  The traditional accompaniment for Dim Sun is Chinese tea which is said to aid digestion.  Ask for it weak as it will strengthen as it sits.  A non-traditional but lovely drink is hot Japanese sake.   


Some of 67goingon50's favourite Dim Sum (among the many delicious offerings)

Steamed

Mie Gai (Rice with Mixed Meat in Lotus Leaves) 
An all-time favourite; always ordered.  This delightful dish will appear on the table as a steaming, triangular shaped package wrapped in glossy lotus leaves. Inside is sticky rice infused with delicate exotic flavours wrapped around a filling of chicken, pork, Chinese sausage, water chestnuts and Chinese mushrooms. The lotus leaves are not eaten; draw them away with chopsticks or a fork.  The contents can be divided and served with a Chinese spoon.  One Mie Gai will serve two people.


Har Gow (Steamed prawn pastries)
Fresh prawns are encased in rice pastry, shaped like tiny columns with a frilly top edge, and steamed till tender. Needs a bit of soy sauce but clean-tasting and wonderfully satisfying.

Dumplings
These can be steamed or fried but contain a mixture of pork and/or shrimp with mushroom and bamboo shoots.  The pastry is flour and water.  The dumplings are crescent shaped, fat and distinctively pleated on one side.  

Lions Heads or Beef Meatballs
Large beef meatballs (usually 2 to a portion) often flavoured with Worcestershire sauce as well as soy sauce.  Marvellously moist dense texture with wonderful flavours..

Cha Siu Bao or Steamed Bread Stuffed with BBQ Pork
One of the most popular items.  White snowy bread dough is stuffed with thick slices of bbq pork in a gravy rich with ginger, honey and Chinese spices.  The buns are steamed (the paper lining the bottom is thrown away).  Bakeries in Chinatowns do a baked take-away version of this.  


Deep Fried

Deep Fried Won Ton with Sweet & Sour Sauce
Won Ton are the Chinese version (or precursor??) of ravioli, served deep-fried  or floating in broth.  Delicately spiced minced pork is wrapped in rice flour pastry.  Deep-fried until brown, crisp and crunchy, and dribbled with fluorescent red sauce, these won ton are popular with westerners and children. There's usually 3 large wonton in an order.   

Prawn Toast
Chopped prawns bound together with egg white are spread on bread and sprinkled heavily with sesame seeds. Served in triangles, it's deep-fried and irresistable but should carry a health warning.    

Woo Gok or Chinese Scotch Eggs
The outer wall is delightfully yummy mashed yams; the centre is a mixture of ground meat, Chinese mushrooms, water chestnuts and a delicate gravy. They are exceedingly hot inside so care must be taken when biting into it.  They can be eaten by hand or with chopsticks.

Dessert

Daan Taat or Baked Egg Custard Tart
Another 67 favourite which is always ordered.  Classic Hong Kong style egg tarts with flaky papery pastry and a deep yellow custard rich with egg.      


Additions
If you'd like something a little more substantial there are plenty of one dish noodle or rice dishes on the menu. They'll cost around £10 each but, shared, will go far.  Examples: Rice or Crispy Noodles with Barbecued Pork, Duck or Mixed Barbecued Meats.  Curried Singapore Noodles with mixed fish and meat.  

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This information has been compiled by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.  B Lee/Bright Sun Enterprises accept no liability for the consequences of any action taken on the basis of the information provided

CREAMY MUSHROOM RISOTTO Easy Peasy, Option for Dairy & Gluten Free

No ladling stock over a hot stove with this one - a wonderful risotto with a difference.

Easy-peasy Creamy Mushroom Risotto - no-gluten, dairy-free sauce 

Delia Smith's recipe for Oven-baked Mushroom Risotto was a favourite dish for a long time.  Its generous quantities of butter and parmesan, however, are no longer compatible with forging a pathway to graceful ageing.  

This version, developed by 67, is pretty straight-forward though there's no oven involved.  There's no sweating over a hot stove ladling stock, either.  The recipe involves three essential cooking stages: the rice, the creamy sauce and the mushrooms.  

The low-fat, low-cholesterol creaminess comes from a unusual dairy-and-gluten-free white sauce, recently published in Waitrose magazine.  The sauce is interesting - and clever. It blends leeks, butter beans and stock to make a light savoury cream.  It must be a boon for the dairy and gluten phobic.  

The average palate, however, might find something lacking. And for 67, good goats' cheese was an essential addition. 

The recipe uses brown rice which takes 20 minutes to cook but it is worth it.  Brown rice has more vitamins and minerals than white and is higher in heart-friendly fibre. White rice can replace brown but the taste and texture may suffer.  (See Brown Rice - Should We Be Concerned?)  

The juxtaposition of rice and pulses make this a dish with all essential amino acids, even without the goats cheese.
       

Cost: £3.50 without cheese
Feeds: 6 as starter; 4 as main

Ingred: 

   6 oz wholegrain basmati rice
   a large pot of boiling, salted water

   1/2 oz/ about 10 gms dried porcini/wild mushrooms
    boiling water to cover

   1 large leek, halved vertically and thinly sliced 
    olive oil (or half olive oil; half butter)

   200 gm drained, rinsed butterbeans (1 tin)
   75 ml sherry/white wine/grape juice (opt: replace with stock)
   75 ml good stock    
   2/3 tsp English or Dijon mustard
   1/2 tsp dried nutmeg

   min 1/4 tsp-max 2/3 tsp salt
   1/2 tsp pepper

   8 oz/250 gr fresh chestnut mushrooms
   zest and juice of half a lemon

   about 2 oz soft goat's cheeses (opt)

Method:

1. Bring a large pot of salted water to the boil
2. Put rice in a sieve over a bowl; run cold water over it ming sure all the grains are wet (and won't float down the drain and make your plummer very cross).  Keep the tap running until the water runs clear
3. Put the dried porcini in a small bowl; pour boiling water over to cover; leave to steep
4. When the pot of water has come to a boil, add drained rice; bring to the boil again; reduce heat until rice is bubbling gently; simmer 20 mins or until slightly underdone
5. Thickly slice mushrooms; set aside
6. Rinse leeks thoroughly.  Drain.  
7. Generously spray olive oil in a large, deep frying pan; add leeks, saute over med heat 8 mins or until soft.  Don't let them brown
8. When leeks are cooked, add to butter beans (you will use the frying pan later), sherry/wine/grape juice, stock, mustard & nutmeg; blitz to a smooth puree; add pepper & salt; test for seasoning; set aside
9. Return the frying pan to  med heat, add a tsp of olive oil & a tsp butter (opt).  Add mushrooms and cook over gentle heat for 15 mins; stirring now and again
10. Drain dried mushrooms; chop and add to mushroom mix; add lemon zest and juice ; stir
11. Pour pureed leeks, beans and stock into the mushrooms; stir to blend; take off heat
12. When the rice is ready, drain into a sieve over a bowl; rinse with boiling water.
13. Add rice to mushrooms and bean puree.  Stir and heat through 2-3 mins.
14. If using goat's cheese, crumble it over the risotto
15. Garnish with chopped chives

Tip:
The rice can be cooked the day before, or rice which you have frozen and defrosted overnight can be also be used.  

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(Questions & comments, pls email  b67goingon50@yahoo.co.uk (there is a lower case 'b' at the beginning of the address ) and say if they can be included in the blog)          

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

SOFT LETTUCE SALAD WITH GREEN HERB DRESSING, Frugal, Vegan Option, Easy-peasy

English lettuces dipped in creamy herb dressing is welcome in any season...

updated June 2020; photos 21.jan.16

Lettuce Salad with Green Herb Dressing - so welcome even if it's still raining! 

Round English lettuces are back in most supermarkets at very reasonable prices: well under a pound.  The leaves are crisp, juicy, crunchy and extremely more-ish when the body's been starved of salad during sub-zero temperatures.

Dressed with Green Herb Dressing, the salad makes a satisfying side dish. The dressing blends strained zero-fat yoghurt with mayonnaise and at least two of: parsley, chives, basil, spring onions.

A bonus?  Kids will love watching you deal with the lettuce and it might spur them into a love of cooking.

The lovely low-cal, low-cholesterol treat should set you back no more than a pound and feed a family of 3-4.  


Ingredients: 

    1 round English lettuce 

   6 tbsp Greek or Icelandic strained 0-fat yoghurt
   2 tbsp mayonnaise
   3-4 tsp mixed herbs: parsley, chives, basil, spring onions

Method:

1. Remove scruffy, limp outer leaves from lettuce but leave the lettuce whole.  Run cold water over the leaves and shake thoroughly.  Wrap the lettuce in paper towels or a clean tea towel. 
2. Have a good sized plate ready.  Sharply bang the knob on the bottom of the lettuce on a hard surface, then hold the lettuce over the plate, leaves facing upwards.  Twist the knob and remove.  The leaves will fall - flower-like- onto the plate.
3. Blitz the yoghurt, mayo and chosen herbs until the mix takes on a pale green colour and is flecked with herbs. Season.  Pour into a small bowl and place in the middle of the lettuce leaves.

Vegan Option: use vegan mayo & yoghurt

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AMBROSIAL AVOCADO SOUP, with a Kick; Healthy, Vegan option

A wonderfully delicate, velvety textured soup - with a tiny kick!

Ambrosial Avocado Soup, Velvety in texture, unexpected spicing 
'Wonderful flavours.' Taster  

Ambrosial Avocado Soup with a delicate Latin American twist makes an amazing entree for for the most elegant dinner party/buffet, served warm or cold!

It's is not difficult to make but care must be taken with the onions - they need to soften not brown - and the spices. Avocado Soup in South America is thrumming with heat; this version is more delicate but no less wonderful for it.  And one more warning - once  the yoghurt/cream is added, reheat gently and do not allow the soup to boil.

Ambrosial Avocado Soup makes a lovely first course but poached prawns or white fish, or shredded cooked white chicken can be added to make a main course soup.  

Cost: £2-4
Feeds: 6-8 

Ingred:
   1 med dried chipotle pepper, with seeds removed, soaked in water & drained or 1/4-1/2 tsp (to taste) chipotle seasoning
   1 large onion, finely chopped
    olive oil
   1 oz butter (opt)
   5 small avocados, peeled & chopped (5 regular sized mugs)
   1 clove garlic, grated or minced
   2 tsp chopped chives
   1/2 tsp dried tarragon
   1 litre good stock
   zest of half a lemon & 2 tsp lemon juice 
   1/2 tsp dried nutmeg
   240 ml 0% fat Greek or strained yoghurt or sour cream OR Vegan yoghurt

Method:

1. Generously spray bottom of a medium thick-bottomed pan with olive oil and place over med high heat
2. Add onions, reduce heat to med-low; cook until translucent and soft but not brown.  
3. Add butter if using, then avocado, garlic, chives & tarragon. Stir. 
4. Partially cover the pan and sweat the veg for 20 mins (sweating: cook over med-low heat to allow flavours to intensify and veg to carmelise)  
5. Add broth & drained chipotle pepper; bring to the boil: simmer gently 5 mins
6. Remove from heat; blend until very smooth, ensuring the chilli is fully incorporated
7. Return to pan; add lemon juice & nutmeg
8. Whisk yoghurt into the soup; reheat gently until bubbles form at outer edges; don't let it boil
9. Serve warm or cold
10. If serving cold, refrigerate overnight and garnish with strained yoghurt or, if an indulgence, double cream

Comments:

'In a lovely way the avocado makes the soup creamy and cool whilst still being able to be enjoyed warm.' 20-something fund-raiser.

Tips:

• the soup does not re-heat well; add a few tablespoons of stock or water to thin; check seasoning
• this is quite a rich soup; the amount of yoghurt/sour cream can be halved and replaced with stock
• for vegans, the soup base without yoghurt is still tasty but a little sludgy in colour; to add protein, try blending in a pad of tofu

Vegetarianism & Essential Amino Acids plus Cooking Clever with Pulses: How to..on Navigation Bar.  More recipes on Navigation Bar  

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

HOW TO...CHOOSE BETWEEN A JUICER & FOOD PROCESSOR

The only kitchen helpers in the Blogger's tiny kitchen is a top-of-the-line chef's knife, a professional-standard electric hand mixer and a bog-standard stick blender.  None of them are necessary but all efficiently speed up food preparation.

                            (written January 2016 - check current availability & prices)
  
Juicers and food processors have always fallen firmly in the category of unnecessary luxuries.  But with another birthday on the way, and bargains galore in the sales, thoughts turned to the very covetable juicers and food processors.

67's kitchen doesn't have enough counter or storage space for both.  In any case, having both a juicer and food processor seems an extravagance in a small household.  

Life is becoming busier than ever though and speed is becoming more important when preparing food.  

The Blogger was leaning towards a juicer, despite the not-exactly-cheap price of £80.  But the January sales counter at John Lewis presented an unexpected alternative -- a combined juicer-food processor.  

The 'Ninja Kitchen System Pulse' not only juices, it processes food (grating, chopping, mincing), blends and apparently even kneads dough into breads and cookies. And it's not lacking in power - 700 watts to the 600 watts of current juicer favourites.  

There are a few drawbacks.  It is more hands on - literally.  You have to hold bits down to make the machine work - it doesn't switch on and keep going. Take the time to double-check the lids on the juicer/containers; it's too easy to accidentally screw on the tops at an angle and the cups won't be properly sealed. The juicing blade seems efficient and crunches through ice cubes with ease but the Blogger would be nervous using raw carrots.  (That problem is easily solved by grating the carrots first.)  Moreover, Pulse does not have the space-age aspect - or the covetability - of the Nutribullet or a Nutri Juicer. If not downright ugly, it is certainly...plain.   

On the plus side, the machine comes with lidded portable cups as well as a blender bowl and four separate blades.  And it fits neatly under normal cupboards - the perfect size for a small kitchen.   

Food Processor/Juicer: Perfect for small kitchens

The best part of the product, though, is this: it was in the John Lewis sale at £49, down from £110! (price January 2016)

The machine performed well in tests at home but the blender blade requires careful handling to prevent accidents.

The Kitchen System is a available at the usual outlets, online and in the shops, but prices will vary.   

So the answer to How to Choose Between a Juicer & Food Processor?  Don't, unless you have to.



Note: the Blogger has made an independent assessment of this item and has not been paid in any way for this recommendation. 

  

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(Questions & comments, pls email  b67goingon50@yahoo.co.uk (noting the lower case 'b' at the head of the address)  and say if they can be included in the blog)   

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

B Lee/Bright Sun Enterprises accept no liability for the consequences of any action taken on the basis of the information provided