Thursday, 30 June 2016

SENSATIONAL FROZEN DOUBLE CHOCOLATE SURPRISE: Make-ahead, Skinnier, Easy

The perfect chocolate frozen dessert: minimum effort, maximum pleasure - and it's skinnier...
Frozen double chocolate delight but still skinner...
'very velvety & light' 'like a giant truffle!
A non-frozen version was  posted in Feb 2016
            
A fabulous double layer frozen chocolate dessert, this was inspired by the Royal Opera House Pastry department and Michel Roux.  It's a treat for the serious chocolate lover - and perfect for any special occasion. 

French in origin, the marquise usually has butter, sugar, eggs and cream, as well as lots of dark chocolate -- not exactly healthy. 

67's skinny version cuts out the butter and eggs and reduces cholesterol by half.  It is still rich, though, and small portions are sensible -- and healthier.  

The two boozy flavours complement each other (try three layers if you're adventurous!). It's sophisticated but there's a version for kids (scroll down).  

There's no baking and it freezes well, though for maximum flavour take out of the freezer at least half an hour in advance. The marquise can be prepared a couple of days ahead.   

Use the best chocolate you can (at least 70%) but if you're budgeting and don't mind Cadbury's, Bournville will do.

Cost: £8.50'ish - less, depending on the chocolate
Serves: 6-8 (recipe halves nicely)

Ingred:

   400 gms dark chocolate, at least 70%
   200 gms double cream
   200 gms plain 0-fat yoghurt, not strained, but with liquid poured off 

   2 tbsp brandy/white wine/grape juice   
   1 generous tbsp syrup from candied ginger
   2 tbsp finely chopped candied ginger from syrup

   2-3 tbsp framboise raspberry liqueur or white grape juice
   150 gms fresh, sweet raspberries 
  

Method:

HOW TO..' MEDITERRANEANISE YOUR DIET & REDUCE SUGAR

Moving wholeheartedly from a low-fat to to a low-carb Mediterranean Diet is step that needs careful consideration.  In the meantime, some of the Diet's recommendations may be useful in improving general health...


Eat lots of vegetable to keep a body healthy

(Most of the information in this blog is adapted from an article in Waitrose Weekend newspaper, June 16, by Dr Michael Mosley.) [ Scroll down to Background ]


To 'Mediterraneansise' your diet, here are Dr Mosley's tips :
  • cut back on carbs - bread, potatoes, pasta, rice
  • increase good fats
    Good fats
  • eat a handful of oily nuts, eg walnuts or almonds, several times a week
  • eat moderate quantities of eggs, full-fat Greek yoghurt & dairy products 
  • cook with olive oil
  • eat less tropical fruits (grapes and melon); more apples, pears and berries
  • cut out snacks
  • avoid eating late at night (after 8 pm)
  • vinaigrette dressings help stabilise blood sugar
  • increase exercise; active muscles burn up sugar
  • loose weight from your middle 
  • reduce stress; it creates cortisol and encourages higher blood sugar; consider meditation 

67goingon50 comments:
  • The blog favours a diet lower overall in substances linked to poor health: fat and sugar and salt and processed foods
  • meditation isn't for everyone and can be expensive; yoga, stretching exercises or a 90 minute country or canal walk are good substitutes
  • Try 67's advice on Principles of Healthy Eating & Graceful Aging

Background:
Dr Michael Mosley's recommendations are based on a research trial called PREDIMED, involving 7400 people.  Conducted by Spanish researchers and involving many diabetics, the trials began in 2003.   

The participants were randomly placed on the Mediterranean diet or a lot-fat, high carb diet.  On the Mediterranean diet, people were encouraged to eat eggs, nuts, oily fish and olive oil. The others were encouraged to eat low-fat diary and starchy foods like bread, potatoes, pasta and rice. 


 Those put on the Mediterranean diet were found to be:  


  • 30% less likely to have a heart attack or stroke
  • half as likely to develop diabetes
  • far less likely to develop dementia 


Dr Michael Mosley is known for tv documentaries on biology, medicine and health.  He has been a proponent of regular short-term fasting.  He is author of The Blood Sugar Diet, Short Books, £8.99, and also writes regularly for The Times. 


Waitrose Weekend is the free weekly Food and Drink newsletter, available in Waitrose supermarkets.



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



Tuesday, 28 June 2016

NEW POTATOES VINAIGRETTE, potato salad with a twist, Easy peasy, Prepare ahead, Vegan, frugal

New potatoes have to be one of the great treats of an English summer and this version is a delight...
New Potato Salad Vinaigrette with celery, radish & red onion

This potato salad, unlike most, is flavoured with vinaigrette rather than a creamy dressing.  The potato-vinaigrette combo is so delightful you'll wonder why it's not offered more often. 

It's delicious on its own but perfectly complements the rich flesh of mackerel or leftover pork/lamb or spicy firm tofu. Add baby tomatoes and chopped herbs to heighten the bright colours.  

It takes less than 10 minutes to cook the potatoes and most of the prep can be done a day ahead.  

Cost: £2
Serves: 4-6

Ingredients:
    16oz/1/2k new potatoes, in generous 1/4 inch/ 1/2 cm slices
    2 sticks cleaned, peeled celery in 1/4 in/1/2 cm dice OR finely sliced
    3-4 radishes
    small red onion in thinly sliced rings

   1-2 cups protein of choice
    
    French vinaigrette dressing

Method:
  1. Cook potatoes in boiling salted water no more than 7 mins; drain
  2. Meanwhile, prepare vinaigrette
  3. As soon as potatoes are drained, decant into a bowl and pour over enough vinaigrette to moisten not overwhelm; (they absorb flavour better when warm); set aside
  4. When potatoes have cooled, gently mix in celery; refrigerate till needed
  5. Allow potatoes to come to room temperature at least half an hour before serving time
  6. Thinly slice radishes
  7. Gently mix potato and radishes; add protein
  8. Heap onto a platter and sprinkle onion rings over the top
 Tip:
If serving this with unadorned freshly cooked mackerel, Balsamic Vinaigrette could be used

                           more quick & easy peasy potato salads:NavBar:RecipesII/Salads  

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

FRESH MACKEREL PARCELS, healthy, easy-peasy

July is the peak time for fresh mackerel; get ready!
Mackerel baked with onion, lemon & sherry with a side of sauteed grapes 

Mackerel is a great fish for healthy diets; it's packed full of good oils including Omega 3 and is very easy to cook.  When it's in season and at its peak, the fresh fish provide a frugal meal.  

The fish needs good strong flavours and is often served with a fruit accompaniment to counteract its oiliness.  Don't be put off by the sauteed grapes; they are brilliant with the mackerel.

Steamed, baked or even fried with an oatmeal coating, it's a treat to have fresh mackerel.  When shopping, look for bright eyes and irridescent skin.  Buy whole fish and ask the fishmonger to either take the head off or fillet the fish for you. Only buy fillets when you trust absolutely the seller.     

Mackerel is wonderful steamed with black bean sauce but this recipe is more suitable for summer.  It's baked until just done and served with grapes and New Potato Vinaigrette.  

Cost: £2.50
Serves: 2

Ingred:
   2 fresh mackerel fillets
   a small yellow or red onion, thickly sliced
   a lemon, thinly sliced, with peel removed
   dry sherry/grape juice/white wine OR water
    
   parchment paper

   small bunch of seedless grapes
   olive oil

Method:
  1. Pre-heat oven to 350f/180/gas5; slide in a small tray
  2. Cut 2 pieces of parchment paper big enough to envelope one fillet each
  3. Put two rings of onion on the bottom and lay the fillet on top
  4. Lightly pepper and salt; cover with 2 slices lemon
  5. Add a generous tablespoon chosen liquid
  6. Take the sides of the paper up; fold over until about an inch above the fish; seal the sides in the same manner
  7. Place paper parcels on tray; bake 15-20 8 mins (the cooking time is longer than usual because the flesh is firmer)
  8. Remove and rest 1-2 mins
  9. Meanwhile, sautee grapes in a med-hot pan until cooked through but not broken
  10. When ready to serve, open parcels and slide fish onto a serving dish, pouring liquid on top
  11. Serve with grapes on the side
Tips:
For a more earthy version of fresh mackerel, line a steamer tray with parchment paper; lay fillets on top of slices of ginger; cover with slices of garlic; steam 7 minutes; serve with finely sliced green onions.  This is best served warm.

                           More fish on NavBar: Recipes I 

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

Friday, 24 June 2016

SKINNY SUMMER FRUIT PIES, CHERRY OR NECTARINE low sugar, fruit,

This one is for a summer day when rain patters gently off the leaves in the garden
Cherry Lattice Pie: Stock Photo
Fruit pies are lovely but not by any stretch of the imagination healthy -- pastry is high in fat and fillings are usually heavily sweetened.  

This skinny version has truly gorgeous, rich pastry but less of it to reduce calories. The pie relies on the natural sweetness of the fruit and has little sugar. 

For adults, a splash of cherry brandy or cognac adds sophistication to the cherries.  For the frugal, the Blogger used a filling of mixed sliced nectarines and halved raspberries sprinkled with a little sugar and cinnamon.

The pie has no bottom crust -- party to cut fat levels but also because summer fruits often make the bottom layer soggy.  In addition, the buttery, crumbly topping -- a cross between a cobbler and pastry -- doesn't cover the fruit completely.  The lattice pastry (see You Tube)  reduces the amount of potential damage to health! Of course, the pastry recipe can be doubled to cover the pie entirely.  Portion control also minimises calories. 

In North America, Cherry pies are second favourite to Apple, and in France, peach pie is popular. 

Feeds: 3-4 (the recipe doubles easily)
Costs: £4

Ingred:
   500gm/16 ounces cherries  OR nectarines & raspberries 
   1-3 tbsp sugar
   Juice of one orange 
   1/2 tsp extract of vanilla
   1-2 tbsp cognac or cherry brandy (opt)

Pastry
   2 oz/65gm self-raising flour
   pinch salt
   1 1/2 oz/45 gm diced, chilled unsalted butter
   2 tbsp double cream 

Method:
  1. Preheat oven to 190c, 375f,  gas 6
  2. Stone the cherries, using a stoning device or one end of a paper clip, extended. Or halve cherries and dig out stone.
  3. Place fruit in a 6 inch/15 cm or equiv pie plate.  Sprinkle over sugar, vanilla and alcohol, if using.  Add orange juice.
  4. Mix flour and salt.  Rub butter into flour into resembling peas.  Add Cream, mix well. Form into a dough ball.  Then, either: 
  5. Place dough between two sheets of floured greaseproof paper; roll a centimetre thick; cut into strips about one inch/2 cm wide and make a lattice topping (See You Tube).  OR
  6. if covering pie completely, double the pastry ingredients, roll dough between two sheets of lightly floured greaseproof paper a couple of inches wider than the pie plate ; cover fruit and tuck pastry down the sides 
  7. Bake 35-40 mins.
  8. Serve warm, not hot with ice cream or double cream.

Tips:
  • replace cherries with nectarines cut into 8ths and halved raspberries; add 1 tsp cinnamon to the sugar
  • for a crust that covers the pie completely, double the pastry recipe 

                                                   More fruit desserts NavBar: RecipesII

Please leave a comment in the box below
   
Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

HOW TO...PREPARE TINS FOR BAKING

Tricks for making baking easier


The members of the Luncheon Club the Blogger ran were fascinated by the steps taken to prepare baking tins for the oven.  They were thrilled with the simple tricks of the trade which made baking and removing products so effective.  

For many of you, this post may not add to your culinary knowledge but for others, it could be helpful.  Certainly without what was learned in pastry departments over the years, the Blogger would never have been able to present the very delicate Vegetarian Chocolate Cake in one piece!! 

The modern baker has two magic baking ingredients: greaseproof paper  and silicone baking tins.

GREASEPROOF PAPER

Greaseproof paper is a godsend for bakers.  It stops stuff sticking to the bottom and sides and makes sure your product comes out without leaving big chunks behind or breaking up in several pieces! Using greaseproof paper also means less soaking and scrubbing when washing up.    

Using greaseproof paper to line baking tins ensures a semi-professional finish.  A few simple tips will stop the paper from slipping around as you pour batter into a tin or drop dough into a pan. 

Greaseproof paper can also be used effectively in heat-proof ceramic dishs


Rectangular Cake Tins
  1. Cut a piece of greaseproof paper big enough to extend a couple of inches all round if you lay it on top


Cutting corners



 2.  At each corner, cut at a 45 degree angle; you will have two triangles which are still attached at the bottom (see top left)








3.  Push paper into the pan; you may need to cut a bit more off the sides but the flaps should fit neatly, one over the other, in the corners
Fold one flap over the other 


Round Pans
  1. Cut a square of greaseproof
  2. Fold it in half and half again to make a small square
  3. Fold in half to make a triangle
  4. Fold again
  5. Place the point of the triangle in the centre of the pan; put a finger on the point where the end of the triangle touches
    the edge of the pan; cut there 
  6. Unwrap the triangle; the paper circle will fit 
    the bottom of the pan.
    This is a silicone cake pan









Cookie Trays 
  1. Trim the greaseproof paper more or less to size
  2. Cut corners at a 45degree angle as above
  3. Stick the corners down with cookie dough; this stops the paper sliding around when dropping and/or flattening cookie dough on the tray


Loaf Pans
  1. Lightly grease sides and bottom
  2. Cut a piece of greaseproof the width of the pan but twice as
    long as its length; push it into the tin, leaving the edges overhanging 
  3. Once the cake is cooked, slide a sharp knife between the baked loaf and the sides of the tin; use  the overhanging edges of the paper to lift out the loaf easily
  4. Note: some prefer to do this along the length, not the width of the pan


Pie Plates

Pie plates don't need greasing or lining but to prevent the pastry shrinking too much, professional bakers trim the pastry after baking, not before.  The pastry is used to effectively line the pan.
  1. Roll out pastry to a 3-4 inches larger than the pie plate.
  2. Roll the pastry on to the rolling pin and unroll onto the pan, allowing it to flop over the edge
  3. Gently and without stretching, press it into place, making a neat line at the bottom; press gently against the sides
  4. Line the bottom with a sheet of greaseproof paper big enough to hang over the edge, add baking beans
  5. Bake as instructed
  6. Remove from oven; remove baking beans and greaseproof; allow to cool for 5-10 mins,
  7. Take a  sharp knife and saw the overhang off the edge of the tin


Tips:
  • Heatproof glass or ceramic dishes could also be lined with greaseproof paper, especially for cakes; they help baked goods come away from the tin, which needs less effort to clean
  • Silicone pans are marketed as non-stick but it's wise to have at least a circle of greaseproof paper in the bottom of the pan
  • In North America, waxed paper is similar to greaseproof; in the UK waxed paper is often heavier and used for raw meats
                           For more How to...go to Navigation Bar 


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B Lee/Bright Sun Enterprises accept no liability for the consequences of any actions taken on the basis of the information provided. The conclusions may not be reproduced without the author's permission.  

Tuesday, 21 June 2016

MEMORABLE CRUNCHY CROUTONS WORTH EVERY CALORIE, an Indulgence. Preservative-free

It's the ratio of oil to bread that makes a memorable crouton...
Garlic Croutons
'When I eat these I don't regret any single calorie; they're that good!'

Too much and the cubes are heavy with oil; too little and they're disappointing.  But the bread and the seasoning are also important.

These crusty little morsels of toasted, seasoned bread have been around since the 1500's.  They're thought to have originated in France.

The formula for croutons is simple, as is the method.

Cost: £1.50
Makes: 3 cups

Ingred: 
   3 cups bread, in generous one inch cubes, ideally sourdough or a French baguette but any will do
   3 tbsp good olive oil
   salt
   1 garlic clove, grated (opt)

Method:
  1. Preheat oven to 350F, 180c/ gas 4
  2. Mix olive oil with salt and garlic if using; pour over bread cubes, toss well
  3. Spread out in in a single layer on a baking sheet (with low sides); bake 7-10 mins, stirring at least once, or until golden and crisp -- keep an eye out, they burn easily
  4. Cool and salt generously
  5. Set aside (store in an airtight tin for up to 4 days)
Variations:
  • finely chopped herbs
  • cheese
  • siracha
Comments:
'When I encountered these, I didn't regret a single calorie; they're the good!' Retired writer.

Tips:
  • dessert croutons make great garnishes for ice cream or puddings; use butter instead of olive oil; roll in cinnamon and sugar or icing sugar; replace bread with a dense cake like pound  or 'bread' cake.  
  • also dip plain roasted croutons in white or dark chocolate or alcohol flavoured thin icing 
                           More sides on NavBar: Recipes II


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

MAKE-IT-YOURSELF ROASTED MARINATED BELL PEPPERS, vegan, easy, budget friendly

Wallet Friendly, Preservative-Free Roasted Bell Peppers
Marinaded Roasted Bell Peppers featured on a Salad Nicoise Platter
updated June 2022 

Bell peppers charred till black on the grill or BBQ, peeled and marinated in Vinaigrette are one of the delights of summer. They make a perfect first course with crusty bread, or a side, or as a starring ingredient in a mixed salad.

They're also brilliant in vegetarian sandwiches or wraps with hummous or avocado salad, and on pizzas.

Known as Pimentos in Spain, there are some lovely jarred versions of roast peppers but they are not for the frugal.

Cost: £2.75 
Feeds: 4-6 as a side

Ingred:
   3 whole bell peppers
   


Method:
  1. Either: (a) roast peppers in an air fryer or oven at 220C/450F, piercing skin in one or two places, 20 mins or (b) blacken over a gas flame OR with a hand-held torch (not cheap from Nisbetts, John Lewis & other specialist food stores)
  2. Place in a deep bowl, cover with cling film; leave half an hour to encourage skins to peel off easily
  3. When cool, remove skin, stems, seeds and any large membranes, reserving juices 
  4. Slice into 1/4 inch/1/2 cm sticks   
  5. Pour over vinaigrette
  6. Cool one hour; refrigerate. Keeps up to 4 days.

                           More vegetarian on NavBar: Recipes II 

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

CAESAR SALAD, partly make ahead, portable, Triple duty

Classic Caesar Salad, an old favourite that still pleases, anytime anywhere...
Caesar Salad: Simple, Delicious, Satisfying

The simple salad -- romaine lettuce, croutons and a lovely creamy dressing -  was all the rage a generation ago; in fact, in at least one restaurant it was practically the only salad on offer. Though it's still on the menu at the Covent Garden bistro, Joe Allen (favourite of theatre & film luvvies) Caesar Salad is less fashionable of late.  

It's a shame because Caesar Salad is wallet-friendly, satisfying, fantastically easy to put together and terrifically portable.  

It's also very versatile.  Some are happy with a big bowl of the salad as a meal, others love it with chicken, sausage or salmon. Vegetarians can dress it up with artichoke hearts and oven roasted tomatoes with extra shavings of parmesan -- and forgo the anchovies in the dressing.  If you're not vegetarian, try to include the anchovies - the flavour doesn't dominate and adds a wonderful layer of intesnsity.

As with all simple salads, good ingredients are essential.  The lettuce should be the freshest, crispest possible.  The croutons are lifted by good bakery bread; in fact, the croutons are a vital part of this dish. 

The easy dressing uses multiple ingredients to produce its deliciously complex character.  If you can't be bothered or if you're in frugal mode, a simpler version is offered in Salad Dressings.

All but the lettuce can be prepared ahead and stored in air-tight containers for up to 3 days but the fresher the better. 
  
Cost: £2
Feeds: 3-4

Ingred:
   1 large crisp lettuce, leaves washed & separated (if not organic blanch leaves in 9 parts water to 1 part vinegar 20mins)

Croutons
   3 cups good bread, in generous one inch cubes
   3 tbsp good olive oil
   salt
   1 garlic clove, grated (opt)

Dressing
   6 drained anchovy fillets* (opt but is a pretty vital flavour ingredients)
   1 large or two small garlic cloves, grated
   2 large egg yolks
   2 tablespoons white wine vinegar or lemon juice
   3/4 tsp Dijon mustard
   2 tablespoons olive oil
   1/2 cup yoghurt OR light vegetable oil
   1/2-1 tsp Worcestershire sauce (opt)
   4-5 tbsp finely grated Parmesan, plant or dairy (for the frugal, any other hard waxy cheese, finely grated)
   pepper and a little salt

Variations:
     Chicken
     Crispy Bacon200 ml cold buttermilk     Flaked Salmon
     Sausage (wild meat preferred)

Vegetarian: artichoke hearts and roasted tomatoes

Method:

Salad:
Dry lettuce leaves in a clean tea towel or salad spinner; refrigerate

Croutons
  1. Preheat oven to 350F, 180c
  2. Mix olive oil with salt and garlic if using; pour over bread cubes, toss well
  3. Spread out in in a single layer on a baking sheet (with low sides); bake 7-10 mins, stirring at least once, or until golden and crisp -- keep an eye out, they burn easily
  4. Cool and salt generously
  5. Set aside (store in airtight tin for up to 4 days)
Dressing
  1. Combine all ingredients except yoghurt;  whizz with stick or bowl blender until ingredients are incorporated
  2. Add yoghurt and blitz until thick and creamy
  3. Taste for seasoning
  4. Refrigerate before use

 To Serve
 (per person)
  1. Tear lettuce into large bite sized pieces
  2. Add enough dressing to coat but not overwhelm the leaves (2-3 tablespoons should do it)
  3. If serving with protein or other additions, add and stir
  4. Scatter a handful of croutons on top
*M&S, 100gm,
   Tips:
  • For picnics, assemble on site
  • Some anchovy fillets have barely any salt; if you can afford them and can use them elsewhere before they go off, the dressing will be even healthier 
  • This dressing was part of one of the most popular meat fillings on the Gourmet Sandwich Platter for senior execs in a large City firm -- pre-cooked back bacon slathered with a generous dollop of Caesar dressing, layered between crispy lettuce in white sourdough bread 
                                                  More recipes onNavBar: RecipesII/Salads 


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

SALMON NICOISE SALAD, Easy-peasy, Portable, lower-salt

Beguiling on the plate: a lighter, subtler version of Tuna Nicoise but no less tasty  or healthy...
Summer's Delight: Salmon Nicoise Salad, diet friendly
Salmon Nicoise Salad is is lower on salt than Tuna Nicoise.  It has no olives or anchovies, but  marinated bell peppers, sun-blush tomatoes and artichoke hearts add a sassy piquancy.  Creamy low-fat dressing perfectly complements the dense, moist flakes of salmon.

As well as being healthy, the salad can be wallet-friendly.  67 used frozen wild salmon* but when pockets are deep will splurge on conservation-grade farmed salmon from Norway**.

67 made the marinaded bell peppers from scratch - quite easily - but jarred will do and will cost more.  The artichoke hearts and sun-blush  tomatoes were purchased on a 3 for £7 deli deal at M&S (usually £3 each) but making your own roasted tomatoes is easy and inexpensive. 

If serving at a picnic, either pack the ingredients separately and assemble on site, or prepare the platter in advance, wrap well in clingfilm and put the dressing in an airtight container.

Cost:  min £5
Feeds: 2-3 but easily multiplies

Ingred:
   2 salmon fillets
   200 gm/8 oz new, or any waxy salad, potato
   1 bell pepper, red or orange OR half of each colour
   2 hard boiled eggs
   8 raw baby tomatoes or 3 large
   100 gm/4 oz green beans
   2 generous tablespoons artichoke hearts
   2 generous tablespoons sun-blush  tomatoes

Method:

Thursday, 16 June 2016

DAD'S FOOD: LEMON MERINGUE PIE WITH A DOUBLE SURPRISE, a Make-Ahead Indulgence

The perfect Guy's dessert
photo  6/6/16 
Lemon Meringue Pie with a Double Surprise  (using ready made tart shells)
' Amazing; all round perfect!  Loved the raspberry addition.'  20+ tasters 

Lemon Meringue Pie is another of those once-a-year 'bloke' treats hauled out on special occasions.

Forget about healthy -- this one is a definite Indulgence.  The only way to exert dietary discipline is to practice portion control. Good luck with that.

For the cook, this recipe is a blessing.  Everything but the meringue can be prepared in advance.  The lemon curd filling, using a simple no-fuss recipe, can be made up to 5 days ahead and refrigerated. The pastry can be made ready the day before but the meringue should be made and the pie constructed on the day.

Lemon Meringue tartlets 
The Blogger planned to use Easy-Peasy Pastry but for various reasons wasn't able to.  Ready-made sweet pastry tarts from M&S and Waitrose were tested instead -- about £2.50 for one large or 6 medium.  The thickness of the ready-made tarts was a little worrying but, in this recipe, they made an excellent base for the layers of filling.  Few will guess they were not made with the cook's fine fair hands.

Ready made pastry tarts are used in many top-flight catering units.  They are one of the few processed foods 67 is happy to use now and again, especially for creamy or custardy fillings. 

For sweet tarts, brush the bases with melted chocolate to avoid the dreaded soggy bottom. 

Cost: £3, more for store-bought pastry
Feeds: 6-8

Ingred:
   1 large baked pastry shell, or 6-8 smaller ones, with the bottoms and lower sides brushed with melted chocolate and allowed to set (the chocolate needs to be well melted, until it flows easily)

   Filling:
     2 oz/60gm butter, at room temperature 
    2 1/2-3 oz/70-90 gm sugar 
    2 large eggs plus 3 egg yolks  ( extra yolks are optional but make the curd wonderfully rich.) Save whites for meringues; they freeze well.  
1/2 tsp vanilla extract 

      juice (no zest) of 2 lemons

   Meringue:
       2-3 egg whites
       2 1/2-4 oz/110gm sugar

  1 punnet fresh raspberries (opt) 
  
Method:

Filling

  1. Bring a medium saucepan of water to the boil; reduce heat to a simmer; have ready a heatproof bowl that fits on top but does not touch the water  
  2. Beat butter and sugar together until light, pale & fluffy - it will take a few mins 
  3. Add eggs and yolks (if using); beat till blended
  4. Add vanilla;beat
  5. Add lemon zest and juice; blend thoroughly -- it will look ghastly and curdled but will turn silky smooth later 
  6. Pour into the heatproof bowl; place over boiling water in saucepan 
  7. Stir constantly with a whisk (don't leave it!); after a few minutes the mix will begin to thicken
  8. As you meet more resistance, poke the back of a wooden spoon into the curd; if the curd coats the spoon and your finger leaves a trail through it, it is done
  9. Pour through a fine mesh sieve (removing any bits of egg or impurities) into a clean dish; cover surface completely with clingfilm to prevent a skin forming
  10. Leave for an hour; then refrigerate
  11. It lasts 5 days 
Meringue (prepare on the day)  
  1. In a clean bowl, beat egg whites to soft peaks (the tops will be floppy)
  2. Add sugar, one teaspoon at a time, continuing to beat until sugar is used up and the meringue is stiff and glossy
Constructing the pie (on the day):
  1. Pre-heat oven to 350f/180c/gas4
  2. Line chocolate covered base with halved raspberries if using
  3. Spoon or pipe over the lemon curd; level with spatula
  4. Pile meringue on top, right to the edges; swirl attractively
  5. Bake 15 mins or until meringue is crisp and golden (check after 10 mins)  
Tips:
  • instead of making one large pie, make tartlets
  • leftovers - should there be any - are great the following day    
                                                  More desserts on NavBar: Recipes II (bottom page)

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

HOW TO... PERSUADE KIDS TO EAT HEALTHILY or 'EAT YOUR DAMN BROCCOLI!'

67goingon50 reprints a tweet by Dave Asprey, author of New York Times Bestseller Bulletproof Diet.  Footnotes and a few sentences have been removed; the few 67 edits are in square brackets. 
Who would be without lovely fresh veg? Aim for 5 servings a day.
Courtesy of Clipartbest.com Free of Copyright; licensed for reuse 
under the Creative Commons Licence

67goingon50 has not read and therefore cannot endorse Dave Asprey's book or diet but thinks most of this advice for parents is brilliant.  For the original, go to Dave Asprey.


"...

1) Use Popeye language

“You should eat your spinach because it’s healthy,” won’t convince anyone. Your kids don’t care about being healthy. Healthy is boring, and it probably means the food tastes like crap.
Kids want to be strong. They want to be superhuman. So take a page out of the classic cartoon character Popeye’s book – next time your son won’t eat his spinach, tell him it’ll make him strong, not that it’s healthy.
When my son Alan was 4 or 5 his teacher offered him an apple for snack. His immediate response was, “Is it organic? And is it old?” That’s because he knows that pesticides and moldy fruit make you weak, and no kid wants to be weak.
Explain to your kids that a good diet will make them superhuman: butter will help them get better at soccer, or drawing, or Minecraft, or whatever else they’re into. That high-fructose corn syrup-laden cookie, on the other hand, will take away their power.
That’s the language of children. Choose your adjectives carefully. How you talk about food with your kids can change their willingness to eat it.

2) Be firm at mealtime

Explain to your children that they won’t die if they don’t eat. If you make broccoli for dinner and your daughter says she won’t eat it, be calm and firm. Say, “That’s okay, but this is what we’re eating and we’re not having any snacks. It takes months to starve, so I’m fine with you not eating dinner, or even breakfast tomorrow if you don’t want to, but when you eat, you’ll eat what we’re serving.”
Your kids will probably look at you in horror. Then they’ll realize that even if they feel like they’re going to die from hunger, they won’t actually die, and you aren’t budging. Then they’ll eat their damn broccoli.
If your children are especially stubborn, don’t argue or cajole. Let them go to bed hungry for a night. Biologically they’ll be fine. You’ll only have to do this once or twice before your kids get it.

3) Make [healthier] versions of familiar meals

Research shows that children find familiar foods more satisfying. You can smooth a transition over to more [healthy] foods by upgrading the classics your kid loves. For example:

4) Cook with your kids

Several studies show that children are more likely to eat new and healthy foods if they play a role in making them. There’s something satisfying about enjoying the fruits (or vegetables) of your own labor. Capitalize on that satisfaction.
I cook with my kids all the time. It’s not just to get them to eat [healthy] food (they do that anyway at this point). Cooking introduces children to risks like fire and knives, which teaches them to manage danger. It also shows them that you trust them.
More and more we tend toward protecting children from any kind of risk. I’m not suggesting you hand your daughter a cleaver and set her loose in the house, but teaching her to cut her own apples or make rice is a good way to show her that everyday life has risks – and that she can handle them.

5) Bonus tip: gratitude

While we’re talking about raising children, here’s a tip that extends outside the kitchen.
Practice gratitude with your kids. Every night before bed, my wife and I sit with our children and ask them to say three things they were grateful for about the day. Gratitude changes your brain in all kinds of ways: it increases positivity and overall happiness, makes you more resilient to stress, even when it’s intense, and counters depression, leading to a greater sense of meaning in life . Oh, and it improves sleep quality. . Happier, more resilient kids? That’s a big return for a couple minutes’ time every night.

..."
67 goingon50 adds:
  • Tivali & other Middle Eastern food producers offer excellent vegetarian hot dogs 
  • Children with a sweet tooth should be encouraged to eat more fruit and vegetable based sweets and low-sugar desserts
(see NavBar:RecipesII/Low-No-sugar)      

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