ORIENTAL SALMON, SUGAR FREE Easy-peasy, Prep. Ahead, Healthy

Not up for turkey? Try this super-simple sensational fillet of salmon 

Something a little different for the holidays: Sugar-free Oriental Salmon
'The sauce and spicing was amazing; it tasted just like my mum's. The ginger was great but I would have liked more chilli.' Austral-Fijian ex-pat 

This super-simple Oriental salmon is good festive fare -- very little effort but great taste and appearance.    

Most cultures have some kind of celebration involving family and tons of food around Christmas time.  For the Jewish community, its Hannuka, which starts this year on 24th December and runs till 1st January.  

In the Far East, people celebrate the start of the Winter Solstice on the 21st December.  Winter solstice celebrations take second place to Chinese New Year (usually a month or two later) but good food still takes pride of place. 

This recipe is wonderful during the holiday season.  

The photo shows frozen extra-large salmon fillets (£6 for 400gm at Iceland) but fresh Arctic salmon (Waitrose at £28/kilo) was also tested. The frozen salmon was excellent (see comments) but the fresh Arctic was superb.  And so it should be at that price! 

Ordinary portions of salmon, fresh or frozen, also work well but whatever is used, try not to overcook the fish. 

Leftovers: Cooked salmon & rice salad 

Leftover cooked salmon keeps well in the fridge up to 3 days. 67 is posting a recipe for salmon and rice salad from leftovers just before or after Christmas.  It's already been described as 'fresh, bright, & light - perfect Boxing Day fare'.



Cost: £6 and upwards 
Feeds: 400gm feeds 2-3 (recipe multiples easily)

Ingred:
   1lb/500gm side salmon, skin on
   
   Marinade:
       1 tbsp dry sherry or white wine or white grape juice
       1 tbsp reduced salt soy sauce (Amoy or Pearl River Bridge)*
        1 tsp finely grated peeled ginger
       1  tsp finely grated garlic
       1 tbsp good stock

   1 inch raw peeled ginger in matchsticks
   1 med clove garlic, in matchsticks
   1/2-1 chilli, de-seeded & membraned; in matchsticks  (opt)
    
   1 generous tbsp groundnut oil (opt)

   1 tbsp sesame seeds, toasted for 5 mins or until golden sprinkled in a pan in the pre-heating oven 
    1-2 spring onions, white & green, finely sliced 

Method:

1. Place fillet skin side down in large glass baking dish
2. Pour over marinade; flip fish so flesh is in marinade; clingfilm; refrigerate 2-3 hours
3. Preheat oven to 350F; 175c/170fan; in the bottom half of the oven, place an oven-proof dish half-full of hot tap water (to keep fish moist)
4. Bake the fish skin side down,
5. If fish is in one piece, bake 20-30 mins with foil on tightly or until beginning to flake (don't overcook; check at lower time; the fish will carry on cooking out of the oven).  
6. If fish is in individual fillets, bake 10-15 mins with foil on; check at 10 mins; fish will carry on cooking outside the oven.
7. Cover fish to keep warm.
8. Heat groundnut oil in a small saucepan until smoking hot; pour over fish 
9. Garnish with matchsticks of ginger and garlic, chilli matchsticks if using and finely sliced spring onion
10. Sprinkle over toasted sesame seeds

Tips:

1. *Those with blood pressure problems can reduce soy sauce by half and increase the sherry or stock
2. This recipe will also work well cooked in a bamboo steamer. 
3. Most supermarket fish counters offer sides of salmon.  The well-priced large whole fresh salmon is likely to be available again at Morrisons at Christmas and Easter (cleaning, filleting & portioning on request). 
4. See How to get Wallet-Friendly Fish 

                                                                   More fish on Nav Bar: Recipes I/Fish.

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

PHEASANT WITH BRANDY & PLUMS, a low-fat Indulgence, Slow-cooker

A stunning alternative to turkey or an outstanding treat for guests

Courtesy of l.guim.co.uk  © Copyright sysimages and licensed for reuse under this Creative Commons Licence (memory card was not in camera!) 

Pheasant is a lovely tasty low-fat game and, if you're lucky enough to be given one by someone on a shoot, wallet-friendly. Even if you have to buy one, pheasant are good value at a fiver a go (Nov 2018) and a welcome treat during the Christmas season.   

In the Christmas spirit, this recipe is for adults only -- it's slow-cooked in an intense sauce containing quite a bit of alcohol!

Serve it with the usual Christmas fare -- crispy roast potatoes and sprouts -- or with baked sweet potatoes, rice or pasta and cabbage 

Cost: say, £5.50 for one pheasant?
Feeds: 2 as part if a 3-course meal

Ingred:
   1 pheasant
   2-3 slices back bacon, fat removed, in lardons
   2 large dried Chinese mushrooms
   small onion, finely chopped 
   1 tbsp butter 
   juice & zest of one orange
   1/4 pint/140 milligrams good stock
   1/4 pint/140 milligrams brandy/grape juice

   2-3 plums, stone removed, cut in 8ths  

Method

1. In a heat-proof bowl, pour bowling water over the Chinese mushrooms; leave to steep
2. Spray a heavy bottomed pan large enough for the pheasant, fry bacon and onion with butter over med-high heat until lightly browned; set aside
3. In the same pan, brown the pheasant 1-2 mins on all sides; set aside
4. Squeeze and strain the juice from the mushrooms (use it to make up the stock); chop 'rooms finely and add to the pan with the juice and zest of orange
5. Add stock and brandy; bring to a boil, reduce heat &  let gently bubble for 5 mins
6. Decant everything into a slow cooker; cook on low for 2-3 hours
7. In the final hour, add plums
8. When cooked, remove pheasant from the sauce and cover with foil
9. Remove plums; set aside
10. Remove as much fat from the sauce as possible
11. If a thick sauce is preferred, mash a tablespoon of butter with a tablespoon of flour and add it to liquid 

Comments: 

'Very tasty and enjoyable, nice and gamey and tender.  The sauce helped bring out the flavour.'  Middle-aged IT Project Manager  

Tips:

Replace brandy with good wine or grape juice

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

VELOUTE OF SMOKED HADDOCK, v. low-dairy Indulgence, frugal option

A smooth creamy (dairy-free) soup delicately spiked with flakes of smoked haddock 

Irish Smoked Fish Soup, in delis & bistros everywhere in Republic of Ireland
 (with Waitrose multi-seed half baguette 75p) 

photo 28/9/16

A veloute is a soup or sauce made of chicken, veal or fish stock with cream, butter and flour.  It's wonderfully smooth and luxurious, a true indulgence.

67's skinnier veloute dispenses with the cream and flour and reduces butter but is still richly textured and utterly delicious.  

It's perfect for entertaining, ideally served piping hot in small cups.  Or it  makes a lovely first course for a special lunch or dinner.  It will also serve as a light main course.

The cost of smoked haddock (£8 a pound/1/2 kilo) makes this an indulgence but one that is perfect for a party.  If in frugal mode, replace half the smoked haddock with frozen or fresh sustainably-sourced white fish -- the flavour will be less intense.  

Cost: £5-8
Serves: 4-6 as main; many as appetizer 

Ingred:

  2 onions
  2 carrots
  1 large potato

 (all the above coarsely chopped)

  1 tbsp butter & 1 tbsp good olive oil
  16 oz/1/2 kilo uncooked smoked haddock OR 8oz/1/4 kilo each of smoked haddock and white fish, divided 
  1 bunch parsley tied together
  1 bay leaf
  2 cloves garlic, grated
  6 cups of fish stock (pref) or water (you can substitute 1 cup fish stock with white wine/grape juice)
  1 sprig fresh or a generous pinch dried thyme 

  1 tsp Dijon mustard 
  zest of a lemon 

Garnish: 

  chives (opt)

Method:

1. Over med heat, saute onion, carrots & potato in butter/olive oil; reduce heat to low and continue to sweat the veg for 20 mins, stirring occasionally to prevent sticking
2. Add water/stock, parsley, bay leaf, garlic.    
3. Divide smoked haddock into 2 equal pieces; add one piece to the pot; refrigerate the rest (if using white fish as well, add it here)
4. Bring to the boil, then reduce heat & simmer 20 mins
5. Meanwhile, take out cooked fish; add second piece of haddock
6. Remove skin and bones from cooked fish; return to soup
7. After 20 mins, take out 2nd piece of haddock; cool and flake; set aside for garnish  
8. Remove parsley and bay leaf from soup; add mustard and zest
9. If serving straightaway, blitz with stick blender or -- very carefully -- in a cup blender that's only half full.  Return to pan. 
10. On each serving, place a few reserved flakes of haddock and chives 
11. If serving later, cool and whizz with blender.  Reheat without boiling; serve with flakes of haddock and chives as garnish

                                             More fish dishes on Nav Bar: Recipes I: Fish

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

NO-BUTTER SENSATIONAL STRUDEL BITES, Vegan, Fish & Meat options, part make ahead,

A teensy bit fiddly but fabulously flaky & flavourful

Butter-free crispy festive strudel
The ones pictured are vegan; fish strudel are below.  Meat can also be used.  
'We'd both eat these.  Bigly.'  Colleague Tasters

24/11/16

Finding vegan canapes that everyone else will enjoy is not easy but these crispy little vegan bites are wonderful for any palate.  

Being vegan, they're completely free of butter; groundnut (peanut) or other veggie oil gives great crunch without oiliness.

If you're not vegan/vegetarian, butter can replace veggie oil but keep it healthy by brushing only every second sheet.

Strudel bites are very versatile.  The filling can be vegan, fishy or meaty.  And made ahead -- though construction is recommended on serving day.  Fish or meat fillings can start from raw or cooked.  Make one long strudel and slice before baking.  Or make baby cigar shapes.  Sprinkle with sesame seeds or leave plain. 

Once the filling prep's been done, the strudels themselves are quick and easy to put together. 

Recipes for both vegan and fish fillings are given here.  67's meat-eating, anti-vegan taster liked both.  

These are best served hot, with serviettes or small plates. 

Cost: £3-4
Makes: about 24

Ingred
    Phyllo pastry 2 packets

   1 cup spring onions, dried leaves removed, white and green finely chopped 
   2 cloves garlic, finely grated
   1 tbsp groundnut or other veg oil 

   1/4 c breadcrumbs

THEN: 
   
Vegan:
   8oz/225gm firm tofu, in fat matchsticks marinaded 20 mins in 1 tbsp sherry, 2 tbsp reduced-salt soy sauce, 1 tsp finely minced garlic, 1 generous tsp grated raw ginger or 1/3 tsp powdered 
   1/8 bell pepper, in fine slivers
    3-4 tbsp drained tinned water chestnut, without blemishes, med-small dice 
    3-4 tbsp coarsely chopped drained tinned bamboo shoots 
   zest half a lemon 
   1/2-1 red chilli, deseeded & de-membraned; finely diced (opt)
   3-4 tbsp salted peanuts, coarsely chopped
   1 tsp chopped parsley

Fish: 
   8oz/226gm under-cooked white fish, coarsely chopped
   1 1/2 tsp curry powder
   1 tsp chopped parsley or chives    
   zest and juice of 1/2 lime
   
Method:

1. Generously spray a heavy frying pan with groundnut oil; over medium-low heat, saute green onions until translucent; maybe 5 min;
2. Just before the 5 min mark, add garlic; stir well and when cooking is complete, take off the heat
3. Cool onion mix and divide in two

Vegan: mix ingred. except peanuts with half the spring onion mix (this can be refrigerated overnight)  

Fish: mix ingred with half the spring onions (this can be refrigerated overnight) 

On the day of serving:

1. Cover phyllo sheets with clean damp j-cloth
2. Take a sheet of phyllo and lightly spray with groundnut oil; layer 4 more sheets on top (It doesn't need to be perfect)  spraying every 2nd sheet 
3. With a light hand, sprinkle top layer with breadcrumbs

Vegan 

1. Add peanuts to filling; place on the long edge of the phyllo using fingers to press tightly together in a sausage; roll up tightly and neatly. (Try not to overload or they will become very crumbly and drop down ladies' bosoms and men's ties!) You should get one and a half strudels.
2. Place on baking tray. Brush top generously with oil; sprinkle with sesame seeds. 
3. Without cutting through to the bottom, pre-slice each strudel into diagonal 1 inch/2cm pieces (Slicing will be completed before serving).  Refrigerate.
4. When ready to serve, preheat oven to 400f/200c/180fan/mk6
5. Bake 12 mins or top is browned
6. Serve with Vegan Thai Peanut Dipping Sauce

Fish: as in Vegan but do not add sesame seeds and serve with a yoghurt, curry and mango dip.

Curried Fish Strudel 

COMMENTS: middle aged politico & 20+ fund raiser:

Vegan Bites: 

'Doesn't taste of tofu; it's very nice.  Good textures, soft & crunchy.  The peanut sauce is adoreable; I'd eat it by the teaspoon'. 'The heat could be bumped up to give it more oomph.'

Fish Bites:

'The curry is nice and not overfishy.'  'Its a really light mouthful.'

Tips:

• tinned bamboo shoots and water chestnuts keep well stored separately in the fridge for a day; use in stir fried vegetables
• try a cooked chicken filling with green onions as above, finely diced celery & thinkly sliced bell pepper, moistened with hoisin or oyster sauce; top with finely chopped peanuts before rolling
• if you liked these, you will also like Skinnier spanokopita Parcels

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

SKINNIER PIGS IN BLANKETS,/SAUSAGE ROLLS low fat & preservative, easy-peasy

A healthier twist on a perennial favourite

Skinnier, Healthier Pigs in Blankets with Mustard-Maple Dip

'The best sausage rolls I've ever had!' Taster.

18/11/16

These skinnier, healthier made-from-scratch Pigs in Blankets are low in fat & preservatives but incredibly tasty - and they are so easy to make.

The sausage filling consists of low-fat poultry, a solitary high-meat venison or boar sausage and ham.  The flaky pastry -- a one-bowl two step wonder -- is high in cholesterol but is rolled thin to keep fat to a minimum.  

The flavour of the meat and the texture of the pastry is so superb -- and satisfying -- portions can be kept small.

The sausage filling can be made a day or so in advance but the pastry needs to be made on the day.  

Serve with Maple-Dijon dip.

Cost: £3
Makes: about 22 1 1/2 inch/3 cm pigs in blankets

Ingred:
   
   Sausage: 
       7oz/200 gm minced turkey or chicken thigh
       1 3/4oz/50gm ham hock or sliced ham/pastrami, finely diced
       1 venison or wild boar sausage, casing discarded
       1 generous tsp wholegrain mustard
       1/2 tsp nutmeg
       1/2 tsp celery salt (opt)
       1/4 bunch chives or spring onions, finely chopped
       scant 3 tbsp warm water

   Pastry:
      7 oz/200 gm self raising flour
      1/4 tsp salt
      finely grated zest of lemon or orange (opt)
      at least 250 ml double cream

      1 egg yolk mixed with 1 tsp water (freeze whites for meringues)

  Dipping Sauce (opt)
  (It's quite hot)
   60% Dijon mustard
   40% Maple Syrup

Method:

1. Using a fork and a light but thorough hand, mix all sausage ingredients thoroughly; this can be made a day in advance
2. Before baking: preheat oven to 400F/200c/180fan/gas6; 
3. Cut a piece of greaseproof paper to fit baking tray; set paper aside and put tray in oven to heat up
4. Prepare pastry: put dry ingred in bowl; add zest if using; stir  
5. Make a well in the ingredients; add cream
6. Dump onto a lightly floured board; the mix should hold together as you work it but a bit more cream may be needed
7. Roll the dough as thin as you can to form a rectangle
8. About 2in/4cm in from the long edge, place a roll of sausage meat about 1 1/2 inches in diameter, bring up the pastry and tuck tightly round the meat; roll until the pastry forms a cylinder and the seam is underneath.  Trim.  Repeat until sausage runs out; save leftover pastry for Cinnamon Twists or Cheese crackers (recipes coming); 
9. Slice into 1 1/2 inch/3 cm pieces; brush with egg 
10. Using oven gloves or a tea towel, bring the hot tray out of the oven, cover with greaseproof paper; arrange pigs in blankets so they are not touching 
11. Bake 25 mins
12. Cool on the tray 10 mins then remove to a cooling rack
13. For Dipping Sauce, blend mustard and maple sauce

Comments:

'Amazing! Low-fat food that's interesting -- these are as good as Waitrose posh. I would be afraid to serve these; they'd go so fast.  It's nice to see green in the filling.  Really good mustard dip - strong but not overwhelming.' Middle Aged Political Agent
'Low-fat?  Truly?  I really liked them; they weren't boring and didn't feel heavy.  The mustard dip was both hot and cool.' 20+ fund raiser

Scroll down for more of this week's recipes and How To....

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

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

CHRISTMAS 2016 WITHOUT A CORONARY OR BANKRUPTCY: FIRST COURSES/APPETIZERS

WELCOME TO 67GOINGON50'S 2016 FESTIVE RECIPES,

'Getting through Christmas without a coronary or bankruptcy'

'Vintage' 40-yr old Christmas baubles, including the most angelic angel ever
  (Blogger's own)

Here we are again: excitedly anticipating Christmas but worrying about indulging guests and family (some with dietary requirements) on a budget.       

This year's crop of recipes continue to be health conscious but focuses on make-ahead qualities.  It also includes a few more indulgent dishes than last year; if armageddon - political or otherwise - is on the way, then the Blogger wants to face it with a full and happy stomach. 

GENERAL HEALTH ADVICE

On Christmas Day, Boxing Day and New Year's Eve, relax and enjoy.  The rest of the time, try to stay as close as possible to your eating plans.  Practice portion control; Self-discipline is a tool not a burden.  

Tips for staying stress-free from the Daily Mail  

REDUCING COSTS 

Following your festive budget will be easier if the main meal of the day offers three courses: a soup or starter, a main, two veg and dessert.  Soup and dessert don't need to be fancy but encourage smaller portions of more expensive protein

MODERATING CALORIE INTAKE:

• if you've stopped tasting it, stop eating it
• if you find you're overdoing it, replace a meal or two with Broth, Granola Porridge or Savoury Custard.
• eat as much salad, vegetables and fruit as you can
• cut back on meat and white carbs 
• if you've eaten something dodgy or are feeling bilious, try ginger root tea or jasmine and mint tea (How to...Wean Kids off Fizzy Drinks) 
• a homoeopathic remedy called Nux Vomica 30, available at Boots and most chemists, can also be effective if taken properly
• don't forget your Exercise Programme, even if you can only manage a walk!

Newest First Courses/Appetisers

Veloute of Smoked Haddock, Glorious Indulgence, Dairy-Free
Skinnier Sausage Rolls, low fat, big taste
Sensational Strudel Bites, Triple-Duty for vegans with meat & fish options

Other suggested appetisers:

SKINNIER

Oriental Spiced Wings

Twice-baked Potatoes
Spicy Chicken Livers with figs

Low-cholesterol Liver Pate

Sticky, hot spicy wings (adults only)
Oriental spiced wings, 
make-ahead

EASY-PEASY

Sausages in Honey & Mustard, a perennial favourite

Turkey Lollipops, skinny, make-ahead


Minted Lamb ribs, slow roasted, healthier

THE 'WOW' FACTOR

Spinach Parfait, gorgeous emerald pate

Devilled Eggs & Tuna, very 1950's but in a good way; low fat

French Onion Dip, Skinnier & easier

VEGAN (but ever-so-tasty/healthy for everyone else)

Garlic Wedges

Roasted Spicy Chickpeas

Crunchy 'chicken'gougons with boozy dipping sauce

Aubergine Tahini Dip

AND SOME MORE from 2015...

Minimising potential health damage. 

• NUTS.  Make your own - spray raw nuts lightly with olive oil; Bake in a pre-heated 180C/350F/gas 4 preheated oven for about 5 minutes.  Salt lightly; add finely minced fresh, or dried rosemary or smoked paprika. Some PACKAGED NUTS can be less expensive. Rub with a paper napkin to reduce oil and salt.  

• CRISPS  Try low-salt, fat-reduced and baked crisps or crisps based on pulses or other root veg.  

• SAUSAGES.  Pierce with a fork several times; drop into boiling water; reduce heat; simmer 10 mins.  Bake on a rack in a roasting tray on a rack so sausages do not sit in their own fat. 

• BUFFALO WINGS - Bake naked first 25 mins to render off fat; then brush with sauce of choice.  

• SPARE RIBS. Reduce fat by dropping ribs into boiling water with two onions & a couple of cloves of garlic.  Boil 5 mins; reduce heat to medium; simmer 30 -45 mins or until tender. Coat with sauce; bake in a medium oven 30 mins, basting with sauce every 10 mins.

Canapes

• Parmesan Crisps.  A salty Indulgence to accompany drinks. Easy-peasy.  Drop tablespoons of freshly grated parmesan onto a baking tray lined with greaseproof paper, leaving a bit of room between; level with clean fingers; bake in a moderate oven 7-10 mins. Rest a minute or so then lift with a metal fish slice onto a cooling tray. They are very delicate but no one will refuse broken shards.

• Cucumber & spiced sausage.  Cut slices of cucumber 1/4 in/1/2 cm thick and top with similar-sized slices of good salami or a Polish sausage like kielbasa. A set of scone cutters may be helpful. 

• French Bread Crispbreads.  Frugal; Easy-peasy.  Thinly slice French bread; lightly spray with olive oil both sides; salt lightly; bake 7-10 mins in a medium oven (watch they don't burn).  Cool on a wire rack.  A good vehicle for cheese or smoked salmon on a slice of lettuce (anchor both with a dab of mayo) or pate but assemble at last minute to retain the bread's crispness.

• Parma ham Sticks. Roll parma or thinly sliced ham round breadsticks or thin mango wedges or drained peach slices. (Fruit ups the healthy quotient.)

• Date & Walnut Yummies.  An Indulgence.  Fresh Medjool dates are at their best at this time of year - plump and not-too-sweet.  Slit tops, fill with cream cheese & top with (a) a dab of set honey or (b) a walnut half or coarsely chopped walnuts

• Baby tomato & mozzarella balls.  Alternate baby tomatoes & mozzarella on cocktail sticks.  Serve with a pesto dip.  A non-meat canape.  

• Stuffed New Potatoes.  Take a thin slice off the bottom of boiled new potatoes to keep them upright.  Use a melon baller or sharp knife to hollow out the top, stuff with sour cream or yoghurt-mayo; sprinkle with (a) chives or (b) strips of offcuts of smoked salmon of (c) whatever you fancy

Also see Recipes on the Nav Bar, Appetisers, Soups
 for more.....

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

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These recipes have been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission. 

CRISPY COURGETTE/ZUCCHINI 'FRIES', Skinnier, Healthier, Child Friendly, for the Ill & Infirm

Home-made Easy-peasy 'fries' without deep-frying...

first posted  2016, updated Jan2022

Crisp Zucchini Fries, Baked not deep-fried: tasty and better for you

18/11/16

There is nothing better than a huge over-flowing bowl of crispy deep-fried zucchini/courgette sticks.  And it's a shame that apart from being veg, not carb-based, the usual deep-fried zucchini sticks are not particularly good for your health.  

This recipe, adapted from New Health Magazine, gives the best of both worlds: crunch, flavour but low-fat.  Out of the oven!

On an Indulgence day, deep fried courgette sticks are still 67's favourite but at any other time, this recipe is more than satisfactory -- virtuous but still crisply textured and courgette-ey.

Ingred: 
   2-3 zucchini, enough to make 32 three-inch/6cm sticks
   1 egg white
   1/4 cup/60 ml milk (67 used watered down goat's yoghurt)
   1/3 cup grated Parmesan
   1/2  cup seasoned breadcrumbs (67 used fresh grated/processed soda bread)
   zest of a lemon

   olive oil

Method:

1. Pre-heat oven to 425f/220c/200fan
2. Line a cookie tray with greaseproof paper, sticking down the corners with egg white; generously spray with olive oil
3. Cut each zucchini into 3 inch chunks; quarter vertically; slice away the spongy seeded bits in the centre.  If the zucchini are really fat, cut each chunk into 6 vertical sticks
4. In a deep flat dish, whisk egg white lightly; add milk
5. Combine cheese & crumbs on a plate
6. Dip each zucchini stick in the egg mix then roll generously in crumbs
7. Place on tray with a bit of space in between
8. Bake 25-30 mins or until golden brown, turning once half-way through
9. Serve hot
10. These can be made in advance and re-heated on a baking tray with plenty of space in between in a moderate oven 10-12 mins

New Health Magazine is at http://www.health.com/health/recipe/0,,10000001831902,00.html    

    

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.     

PINEAPPLE UPSIDE DOWN CAKE, an Indulgence, make-ahead option

Celebrate the onset of winter with this cheery, sophisticated warm dessert

 Sophisticated Pineapple Upside Down Cake, with dark toffee and fresh ginger

''This is sublime; I love this -- it's a perfect winter pudding!' Taster

This is one of the Blogger's favourite winter cakes.  It is such an indulgence it appears only once a year, as a reward for adapting without moaning to dark nights, freezing temperatures and keening winds.  

This version is aimed at adult tastes, using black muscovado sugar and fresh ginger for a sophisticated twist.  (child's version below)  Fresh pineapple and wholemeal flour adds healthy elements but truly this cake is wholly indulgent.   

For your health's sake, serve infrequently -- hot if possible but definitely warm, and in normal portions.  The ideal topping is candied ginger yoghurt cream or if you're not worried about cholesterol, single, double or clotted cream.

Cost: £3
Serves: 4-6 

Ingred:
   
   1.5oz/42gm unsalted butter
   3/4oz/21gm black muscavodo sugar

   3/4oz/21gm soft brown sugar
   splash of brandy or rum
   1/2 tsp powdered cinnamon
   2/3 tbsp fresh grated ginger or 1/2 tsp dried

   4 slices fresh ripe pineapple, core removed (tinned is ok)
   (See pineapple for tips on preparing fresh pineapple )

   4oz/110 gm room temp unsalted butter
   3 oz/85 gm soft brown sugar (or a 50-50 mix of brown & white)
   2 eggs at room temp, lightly beaten
   1/2 tsp vanilla extract

   4oz/110 gm plain flour
   2 oz/57gm wholemeal brown flour
   1 1/2 tsp baking powder
   2 tbsp milk

   crystallised ginger (opt)

Method:

1. Prepare a 9x9 inch or eqiv cake pan; line the bottom of a circle with greaseproof paper or put a strip of greaseproof paper down the middle of a square or rectangular pan with the edges hanging over 
2. If cooking straight away, pre-heat oven to 350f/180c/170fan
3. Make the toffee base: melt the butter, add sugars and beat well with a wooden spoon over med heat until throughly blended; stir in cinnamon and ginger
4. Pour base into the bottom of the cake pan & spread to the edges; quickly place pineapple rings on top; set aside
5. Beat butter and sugar until pale and thick; it will take a few minutes
6. Add eggs, little by little; beating well in between; it will look a bit curdled but will be ok
7. Add vanilla; beat well
8.  Add 1/3 flour/baking powder mix; beat until just mixed, scraping the sides 
9. Add 1 tbsp milk; beat just until incorporated
10. Add second third of flour mix; beat; scrape sides of bowl
11. Add 2nd tbsp milk; beat
12. Add final third of flour; beat till just incorporated; scrape sides of bowl
13. Plop on pineapple and toffee base, spreading carefully until evenly distributed
14. If baking later: cover with cling film, pressing it down on the batter so that no air can get at the surface; refrigerate; remove at least one hour before baking to allow batter to relax.  Pre-heat oven to 350f/180c/170fan
15. Bake 50 mins to an hour; check with a toothpick; if it comes out clean and completely dry, it is done.  Be careful; dampness may mean the centre bottom has not cooked and not that the toothpick has pierced the pineapple.  If the top gets a little browner than normal, no matter, it will be unseen, on the bottom and it's better than a cake that's not cooked in the middle.
16. Allow to rest 10 mins on a cooling rack 
17. Run a knife between the cake and the cake tin.  Wearing oven gloves, place serving plate upside down, enclosing the edges of the cake tin; this will ensure any toffee sauce will seep onto the plate or cake, not down your arm!  Hold the plate and cake dish firmly and turn upside down.  The cake should slide out easily.  
18. Serve with  candied ginger yoghurt cream or single, double or clotted cream.   

Comments:
'I love the ginger and pineapple mix. Added to the sponge it's got a hint of summer fruit that's perfect for winter.' Middle-aged poltico.  


 Kid's version

• when making the toffee, use soft brown sugar and hold the fresh ginger and alcohol
• drained, tinned pineapple may be easier for younger palates but fresh is healthier; if necessary, poach lightly in orange juice to tenderise 
• a half marschino cherry or fresh red berry in the middle of the pineapple slices adds kids' appeal 
• recipe halves nicely  

  

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

and say if they can be included in the blog)

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