PICNICS: 'ARTISAN' SCOTCH EGGS, lower-fat, lower-cost. make ahead, portable

Scotch Eggs that are actually healthier and better for you?  You bet!

1st posted 2017; updated 6/2025

Desk Picnic: Healthier Scotch Eggs 
(with no-recipe tomato, raw mushrooms & cooked pea salad with yoghurt-mayo) 
'This was a great Scotch Egg; it really did not taste low-fat at all --it was full of flavour, good and oniony.' 20-something Fijian-Aussie taster

If you've sampled the wonderful Artisan Scotch Eggs sold in high-end delis, you'll know how delicious they are.  But also how expensive and calorific.  Nearly £5 is a lot for sausage meat wrapped around an egg, however high quality the ingredients.   

67 has created Skinnier Scotch Eggs that look and taste like the real Artisan thing -- but with greatly reduced fat levels and at lower cost. Though they cannot be classed as frugal, the Skinnier Scotch Eggs come in at 1/2 the usual price.

The trick is in using minced turkey or chicken (the best you can afford).  Dress it up with pastrami or ham hock or spiced beef and a single low-fat high-meat beef or pork sausage, sharply reducing the amount of preservatives.  Don't think you need to deep-fry the eggs to get that wonderful crunchy coating; spraying the breadcrumb layer with olive oil before baking has the same effect.  

The Scotch Eggs can be prepared a day a head.  One problem with cooking them in this healthier way is that the yolk is unlikely to retain that cheffy runniness.   67 reckons that's a small price to pay and the thrown together creamy mix of tomatoes, peas and raw mushrooms compensates.

For anyone with health issues, these Skinnier Scotch Eggs will no longer be a forbidden treat -- though obviously they are not for everyday or even every week.  For everyone, they'll make a tasty and satisfying portable lunch or picnic with a salad on the side. 

Cost: £5'ish, depending on meat
Makes: 4 Scotch Eggs

Ingred:
   200gms/8oz minced poultry 
     50gms/1 3/4oz finely diced cooked ham hock (frugal), or sliced ham (not frugal) or pastrami or spiced beef
    1 venison, wild boar or beef sausage, skin removed
    1 tsp Dijon or wholegrain mustard
    3/4 tsp dried nutmeg
    1/2 tsp celery salt (opt)
    1/4 bunch chives or 1/3 bunch spring onions, finely chopped
     
    4 raw eggs
    
    1 beaten egg 
    handful of flour
    3/4 cup breadcrumbs (home-made or Panko; 67 made spelt breadcrumbs)

Method:

1. Place raw eggs in a pan; cover with cold water; bring to the boil, reduce heat slightly; cook 3 mins 
2. Drain eggs, place in ice water or run under cold tap till cool
3. Rap the bottom and top of egg on a board; gently roll until shells are cracked.  Carefully peel. Refrigerate. 
4. Mix turkey, ham/pasgrami & sausage meat, mustard, nutmeg & chives or spring onions, ensuring all ingredients are evenly distributed; use a light hand
5. Season with plenty of coarsely ground black pepper & a bit of salt if not using celery salt; divide mix into 4 equal sections 
6. Set up three wide bowls; in the first put a couple of handfuls of flour; the 2nd, the beaten egg; the third, breadcrumbs
7. Lightly flour the board, press down on one meatball with a fork or fish slice until 1/8 inch thick
8. Lift and wrap gently round an egg, pinching the edges together
9. Roll in flour, then egg, then breadcrumbs, pressing crumbs on if necessary. Repeat with the other 3 eggs.  (The eggs can now be covered & refrigerated until the following day.) 
10. Pre-heat oven to 375f/190c/170fan/gas 5
11. Place eggs on a baking tray lined with greaseproof paper
12. Spray eggs generously with olive oil (opt)
13. Bake 20-25 mins

Tips:

• If you liked this you will probably also like: Healthier Sausage Rolls & Healthier Spanakopita
• Make your own breadcrumbs by drying out stale bread in a low oven then whizzing in a food processor 

More Skinnier Food on NavBar: Recipes 11

        

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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. 

            

PICNICS: HEALTHIER LOWER-FAT TASTY SAUSAGE ROLLS, Packed lunch, Portable

A healthier twist on a perennial favourite without loss of taste or texture...

Skinnier, Healthier Pigs in Blankets with Mustard-Maple Dip

'The best sausage rolls I've ever had!' 'Truly low-fat? I wouldn't know it.' Tasters

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

The filling consists of low-fat poultry, a solitary high-meat venison or boar sausage and a bit of 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 (It's quite hot) (opt)
       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 just 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  
9. For a treat, make individual slices 1 1/2 inch/3 cm wide; for a party; bake as a sausage; when cool, cut into one inch/2cm piies
10. Brush with egg; using oven gloves, bring the hot tray out of the oven, cover with greaseproof paper; arrange sausage rolls so they are not touching 
11. Bake 20-25 mins
12. Cool on tray 10 mins; move to a cooling rack
13. For Dipping Sauce, blend mustard and maple sauce
14. Can be served warm or at room temperature with dipping sauce on th side 

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.  Nice to see green in the filling.  Really good mustard dip - strong but not overwhelming.' Middle Aged Political Agent
'These are truly low-fat?  I really liked them; they weren't boring and didn't feel heavy.  The dip was both hot and cool.'  20+ fund raiser 

Tips: 

• If this is your kind of thing, you'll probably also like Healthier Scotch Eggs and Lower-Fat & Salt Spanakopita
• This recipe was first posted in November 2016 as Skinnier Pigs in Blankets/Sausage Rolls

More Skinnier Food on NavBar: Recipes 11

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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. 

HEALTHIER PICNICS: HOT DOGS WITH NO-SUGAR VEGAN RELISH, Low preservative, Easy

American hot dogs have become a favourite English picnic food...

A hot dog picnic with Make-ahead Easy No/low Sugar Homemade Relish
Photo shows Tivali veggie dogs in Light wholemeal Spelt rolls. 

first posted 2016

...and the English have developed various strategies to enhance their enjoyment. 

Nowadays when healthy eating is all the range, high-meat beef or pork frankfurters are popular, as are lower-fat chicken or increasingly, vegan franks.  Vegetarian frankfurters* which the blogger discovered in Israel are recommended but in the west, high-end vegan frankfurters are apparently being developed alongside increasingly popular meatless burgers.

Whatever their origin, frankfurters/hot dogs are best eaten warm.  Try these methods:  

• place the dogs in wide-mouthed thermoses and cover with hot - not boiling - water; drain at the picnic site OR
• wrap the frankfurters in buns and then in foil packets.  To prevent burning, wrap in tea towels before placing them on the car engine while travelling to the picnic site 
• cook over a campfire; load a young branch with the dogs and grill over the flames (it's probably best to have jumbo dogs for this)

Traditionally, hot dogs are served with a strip of mustard, a strip of ketchup and maybe some onions fried in butter.  Fill separate squeezy bottles (from Nisbetts & department stores) with mustard and ketchup and cover the tops with cling film before screwing on the lid to prevent spills during travelling.   

Many varieties of relish - red or green - are available at various prices but most are high in sugar and additives.  

67goingon50's easy colourful, tasty hot dog relish is not.  It's a healthy treat -- tasty, crunchy and zippily flavoured -  but either no-or-low in sugar and almost preservative-free.  The relish is very easy to put together; an older child with good knife skills could do it under supervision. (Always have a first aid kit in the kitchen!)  

The recipe does use store-bought sweet & sour pickles but not in huge quantities.  To make your own, go to Faff-free Dill Pickles, which take only a few minutes to make and 3 days to 'cook'.    

67's relish the relish is a sophisticated condiment for adults. For kids being weaned off high levels of sugar, it's ok to add half a tablespoon of maple syrup. The chillis and mustard could also be reduced.  The recipe makes 1 1/2 cups; preparing two batches won't be a burden.  

Any leftovers can be teamed with chicken or cheese with a little yoghurt-mayo for a great sandwich filling.

The relish can be made in advance and keeps 3-5 days in the fridge.   

Cost: £2.00

Makes1.5 cups

Ingred:
   5 cherry tomatoes or equiv, in small dice
   3/4 tsp tomato puree, preferably low-salt
   small red chilli, de-seeded, in fine dice OR 1/2 tsp chilli flakes  
   1/2 cup bell pepper, pref green or yellow, in small dice
   1/3 cup dill pickle  (2 med in small dice)
   1/3 cup drained corn niblets
   1 tbsp wholegrain mustard

Method:

1. Mix all ingredients thoroughly; add cracked black pepper to taste 
2. Store in a wide-mouthed air-tight container in the fridge 3-5 days

*Tivali

Tips:

• Hot dog buns/finger rolls are sold at most UK supermarkets at good prices; pick up more than you need when they're on offer - they freeze well

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

PICNICS: NO-BAKE CHOCOLATE & LIME CREAM PIE, lower-fat, portable, make ahead

Lower fat and carb 'tho not exactly healthy.  But really makes an impression... 

Not as lethal as it looks: no-bake, make-ahead and portable: Easy-Peasy Picnic Food
'Absolutely gorgeous!' 'Really lovely biscuit base.' Tasters

Chocolate and Lime Cream Pie is definitely a creamy Indulgence but using whipping cream rather than double cream and replacing some cream cheese with 0-fat yoghurt reduces fat levels. The biscuit base is kept thin to reduce carbs while keeping portions small limits damage but not pleasure.   

67 developed the Chocolate and Lime Cream Pie to be a no-bake, easily portable treat but paper plates/bowls, spoons and serviettes are a must.

It can be made the night before.

Cost: £4.00 +  depending on how many ingredients you have to buy 
Serves: 18-24 (min 3 rows of 6 pieces) 

Ingred:
   300gm/10.5oz bashed or processed plain chocolate biscuits (67 used leftover chocolate shortbread but bought are fine)
    2.5-3 oz/70-90 gm melted butter

   180gms/6 1/4 oz whole-fat or 30% fat-reduced cream cheese, left out for a few hours or zapped for 20 secs in the microwave
   170gm/6oz 0-fat yoghurt strained 4 hours or overnight or 0-fat Greek yoghurt (Total/Fage pref) 
   100gms/3.5 oz white baking chocolate, melted
   1 tsp vanilla extract
   zest of 5 limes
   4-6 tbsp lime juice OR 4 tbsp lime juice plus 2 generous tbsp Cointreau
    
   300 ml whipping cream, whipped to soft peaks

   Garnish: segments of lime (opt)

Method:

WHEAT & EGG-FREE CHOCOLATE, ORANGE & NUT SHORTBREAD, an Indulgence

No one will ever know these scrummy easy-peasy shortbread fingers were created for the common-wheat-and-egg phobic

Note the portion control on this crumbly sassy shortbread;
small and large fingers are sensible in health terms but also go further
'Ab-so-lutely wonderful and crunchy; and so easy to make!' Taster

It's amazing what a difference a bit of orange and a few nuts can make to classic chocolate shortbread; they turn something already wonderful into something truly fabulous.  

What doesn't change is the fuss-free preparation: a few minutes of mixing then  the dough is pressed into a baking tin with no rolling or cutting. It bakes at a low temperature for a good 40 minutes.

67 used spelt-flour to make it free of common wheat; it adds something special to the lovely nuttiness.  If there isn't any spelt in the cupboard, wheat is fine.  No eggs are needed.  

Shortbread generally is not healthy -- it contains butter and icing sugar -- but can be made less damaging by using half or all wholemeal flour.  Portion control also helps but honestly, cookies should be seen as an occasional treat.  They won't harm anyone.  

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

Ingred:
   7 oz/215 gms plain flour (or to be healthier, half white half wholemeal flour or completely wholemeal) 
   1 tsp baking powder
   1 1/2 oz/45 gms unsweetened cocoa powder
   1/2 tsp salt
   zest of two medium oranges
    8 oz/250 gm unsalted butter, left out overnight or zapped in the microwave for 20 sec until soft
   4 oz/125 gm icing sugar
   1 tsp extract of Valencia orange (opt) or vanilla
   1/2-2/3 cup coarsely chopped walnuts

Method:

Line a 9x12 inch/30x23 cm with greaseproof paper

1. Preheat oven to 300f, 150c, gas 2-3
2. Sift together flour, cocoa, baking powder and salt, using a fine-mesh sieve.  (Sifting gives a light texture; if using w/meal flour, mix in bran left in sieve) 
3. Stir in orange zest until evenly distributed
4. In a large bowl, using electric beaters or a table-top mixer, beat softened butter and icing sugar until smooth and pale, about 3 minutes
5. Mix in orange essence or vanilla and nuts.  Add flour mix; beat on low speed until dough starts clumping and sides of bowl are clean.   
6. Press the dough into a 9x12 inch/30x23 cm tin or equiv. pushing it into the sides and corners.  If holes appear, patch them with dough from a thicker part.  
7. Level the top with a spatula or knife. 
8. Mark out the biscuits with the point of a sharp knife; don't cut through the dough, simply make guidelines for cutting the shortbread when cooked.  
9. Bake 40 mins or until top changes from shiny to dull and it feels firm to the touch.
10. As soon as the tin comes out of the oven, cut the shortbread according to your guidelines.
11. Leave in the tin to cool 30 mins, then move the shortbread to a wire rack
12. Lightly dust with icing sugar OR melted 75% cocoa solids baking chocolate. stir in a bit of orange liqueur or orange juice & drizzle over

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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.

VIETNAMESE FISH ROLLS, Feisty, Fresh and Fabulous

Coriander lovers will find these healthy rolls irresistible while the indifferent or uninterested will be surprised and delighted...

Vietnamese Fish Rolls

'Absolutely delicious!' 'Lots of spice which I love but needs more chilli' Tasters

Vietnamese Fish Rolls differ from the others (Vegetarian Rolls, Chicken Rolls) in its distinctive delicious sauce.  It also has different vegetables from the vegetarian roll but is equally impressive and satisfying.
                                                                       
67 used frozen cod but less expensive frozen pollock fillets will do just as well.  

The coriander chilli sauce was adapted from Jaime Oliver to accommodate conventional storecupboard ingredients.

Cost: £4.00'ish
Makes: 7 large (22cm) wraps

Ingred:
  1-2 packages 22 cm Vietnamese rice paper wraps
  1 1/2 cups cooked cod or pollock, steamed for 7 minutes, cooled,  separated into large flakes and marinated in the sauce (below) for at least an hour
    1/2-1/3 cup cooked glass/beanstarch vermicelli from a 100gm packet (See How to Use Your Noodle/s), (soaked in boiling water 5 mins,  plunged into icy water and sprinkled with toasted sesame oil)                                                                                        
    any or all of:
       1/3 cup grated carrot
       1/4 cup finely sliced radish
       1/4 cup finely sliced bamboo shoots (tinned, at major supermarkets & Chinatowns)  
       soft English lettuce
       finely sliced de-stringed mange tout
       tiny florets raw cauliflower
       
        blanch in boiling water 4 mins & plunge in ice water:
             asparagus spears
             broccoli florets (opt)

HOW TO...MAKE VIETNAMESE RICE PAPER WRAPS, a la 67goingon50, wheat-free,

Who wouldn't want one of these gorgeously healthy-looking, bright vibrant Vietnamese Rice Paper rolls?

first posted 2017; updated June 2025

Vietnamese Rice Paper Rolls: vegetarian, fish and meat
'Incredible' 'Very filling' 'good layers in chicken roll' Tasters

They're like spring rolls, only fresh, not fried.  And, with the right mix of veg, protein and sauce, they can be fantastic.  It's a lovely way to greet what seems to be the start of summer!  

While not exactly a doddle to prepare - there is chopping involved -  once the ingredients are ready, it's a simple matter of filling and rolling. The sauces can be made the night before. The rolls are perfect for a communal food prep session with visiting friends.  

Tofu Rolls

This How to...focuses on Vegetarian Vietnamese Rolls.  Elsewhere in this week's blog are Fish Vietnamese Rolls with a punchy, fiery sauce and Chicken Vietnamese Rolls, each distinctive in their own way. 

The method was adapted from Delicious Magazine and Taste.

Don't make this more than a couple of hours in advance and eat on the day.  

Cost: depends on protein are a great way to use up leftovers; think in terms of £6.50'ish, less if you already have lots of stuff in the fridge
Serves: 6

Ingred:

   1 100gm packet glass/beanstarch vermicelli (See How to Use Your Noodle/s), soaked in boiling water 5 mins,  plunged into icy water and sprinkled with toasted sesame oil
   1 recipe Vegan Thai Peanut Dipping Sauce  
   190gm firm organic tofu, sliced in thick fingers, marinaded at least 15 mins in Peanut Sauce (above)

VIETNAMESE CHICKEN ROLLS,healthier, partlymake-ahead

A Vietnamese Roll with a twist - more protein, less veg...

Chicken Vietnamese Roll
'My favourite; it's tidier and the layers are good' 'It's perfect!  Love the peanuts with the chicken.' Tasters

 67's Vietnamese Chicken Rolls dispenses with many of the garden vegetables.  It makes the delicate poached chicken - a flavourful and surprisingly tender boiling fowl - the main focus.  

Chicken Roll has just a few veg: crunchy lettuce, thin sticks of celery and raw mushroom.  The sauce is a a fragrant mix of spring onions, ginger, garlic and oil which allows the chicken to shine.

The sauce can be prepared ahead of time, adding the spring onions at the last minute.

Cost: Variable esp. if using leftover chicken
Serves: 7-8

Ingred:
   1 package 22 cm Vietnamese rice paper wraps
   1-2 mugs shredded poached chicken, marinated in the sauce (below) 1 hour
                                                                                      
   several leaves crunchy lettuce, eg purple or baby gems, rinsed and dried
   1/4 cup finely sliced bamboo shoots (tinned, at major supermarkets & Chinatowns) (opt)
   1/3-1/2 mug thin matchsticks celery
   1/3-1/2 mug thickly sliced mushrooms, pref chestnut but white are fine
    
   1/3 cup coarsely chopped salted peanuts, with most of the oil & salt rubbed off with a paper towel/serviette

Sauce:
    4 1/2 tbsp groundnut oil
    1 1/2 generous teaspoons grated garlic
    4 1/2 tsp grated peeled fresh ginger
Stir well; refrigerate

Just before marinating chicken, add 7 1/2 tbsp finely sliced spring onions, white & green & a couple of tbsp sherry (opt)


Method:

LEMON & GARLIC CHICKEN, frugal, make ahead, easy-peasy

The depth of flavour and degree of tenderness in this chicken dish is surprisingly easily achieved                                                                  

Tuscan Chicken (with lemon and garlic) with Corn & Plum Slaw in background
'Grand - refreshing and bright.' 'Delicious.' 'Can't believe how tasty & inexpensive this is.' 

  
Lemon and Garlic Chicken - also known as Tuscan chicken - was one of the first dishes 67 served to the Lunch Club members way back in January 2015.  It was such a success, 67 makes no apologies for repeating it. 

It's the perfect recipe for supermarket specials on chicken thighs, when you're not certain how good the meat is.  The marinade turns a basic protein into a gourmet dish.  Cooked and cooled, the thighs are also an easy-to-eat protein for lunch al desko or on picnics.

The thighs needs only three ingredients for the marinade but they do need to sit several hours and preferably overnight for maximum flavour and tenderness.  Make the effort to marinade the bone side of the thighs as well as the meaty side; it's worth it.

The original recipe was from Ina Garten but adapted to reduce fat and salt.    

Serves 4-6 with sides
Cost: £3.

Ingred:

3 tbsp olive oil
2 tsp grated lemon zest
1/3 cup fresh lemon juice (3 lemons approx)
1 tbsp minced or grated garlic (3 cloves)
1 tbsp fresh or 1 tsp dried rosemary, oregano or parsley (opt)
cracked black pepper and a little salt

1 pkg chicken thighs (about 7), skin removed

Method

1.  Combine first 6 ingredients; pour into a dish large enough to fit the thighs.
2.  Place thighs bone side down in the dish; cover with cling film; leave at least 4 hours.  
3.  Turn the thighs.  Re-cover and put in fridge at least 4 hours or overnight.
4.  Bake on a baking rack in a low-sided tray, uncovered in pre-heated oven at 350f/180c/ gas 5; first, bone side up 20 mins; then turn and bake flesh side up 15-20 mins. more  
5.  Lightly salt and pepper and serve OR leave to cool. 
6.  Eat warm with Positively Terrific Potato, Onion & Carrot Melange or cold with potato salad or fresh baked bread, baby tomatoes and cucumber chunks.

Tip:
Don't throw away the skin from the thighs; spread them out over a baking rack in a tray and bake at 350f/180c/ gas mark 5 for half an hour; the fat will be rendered off and you will be left with lovely crispy bits which can be broken up and used to garnish the chicken or the salad

Comments:

'I can't believe how tasty this is and how inexpensive.'  20-something Lunch Club member.

'The chicken was really grand - refreshing and bright.'  Political Agent

'Delicious.' Mature housewife

                          

Please leave a Comment in the box below 

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.  

EASY-PEASY MASHED POTATO SALAD, Frugal, Low-fat & cholesterol, Prepare Ahead,

Outstanding potato salad that's quick, easy and frugal...

When life's really busy or it's too darned hot this frugal potato salad, ready in minutes, will make life easier and kids will love to help make it. It can sit in the fridge for a day or so deepening its flavours; doubling or tripling the recipe won't be a problem.

To make it a main course salad, add hard boiled egg or cold meats and other salad ingredients such as finely chopped celery, cooked green beans or asparagus (!) and finely sliced radish. 

Cost: £1.25
Feeds: 6 as a side

Ingred:
   1 kilo/2pounds small potatoes, halved
   4-5 trimmed spring onions, white & green bits, thinly sliced 
   at least 1 cup yoghurt-mayonnaise
    pepper & salt

Method:

1. Cook potatoes 10 mins in boiling salted water or until a knife inserted into the centre meets little resistance
2. Drain, run cold water over the potatoes then return to the sieve in the pot with the heat off; cool; peel if preferred
3. Put into a large bowl and, using a potato basher or fork, squash some of the potatoes - it doesn't matter if some of the potatoes stay whole
4. Mix in spring onions
5. Stir in yoghurt-mayo, mixing well 
6. Refrigerate until needed

Comments:
'I love potato salad and this was outstanding - firm and moist with great crunchy bits in it.' Political Agent 
'The salad was incredible!'  Mature housewife

More salads on Nav Bar:Recipes 11/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.  

DOUBLE CHOCOLATE CHIP COOKIES, Indulgence, wheat-free option, higher-fibre

The only thing better than chocolate chip cookies are chocolate cookies stuffed with chocolate chips

Chocolate Chocolate Chip Cookies: Cooks' & families' delight
'Divine!' 'Intensely chocolatey.' 'Proves there's never enough chocolate in the world!'

For any baker, this cookie recipe is a friend.  They taste absolutely glorious but are not too complicated to make and the recipe produces a good number of biscuits.  The dough can be cooked right away or frozen and baked later.

67 tested two batches, one with orange and one without.  The orange version had the most enthusiastic response but the pure chocolate version more than held its own.  

Five stars all round, even though the cookies are an INDULGENCE and portion control is wise.

Cost: £3'ish
Makes: about 50 medium cookies (recipe halves nicely)

Ingred:
     
   250gm/scant 9oz softened butter
   140gm/5oz soft brown sugar
   135gm/5.2 oz white sugar

   2 large or 3 small eggs
   1 tsp orange extract (opt)
   zest two oranges (opt)
OR 1 tsp vanilla extract

   150gm/5.2oz plain flour
     50gm/1.7oz cocoa (not drinking chocolate)
     80gm/2.8oz wholemeal flour (opt; plain flour will do)
       1 tsp salt
       1 tsp baking soda

   200gm dark chocolate chips

Method:

1. Using electric beaters or a wooden spoon and plenty of elbow grease, cream butter and sugars together until well blended; it will take a few mins
2. Add eggs, orange zest if using and extract; beat until blended
3. Blend other dry ingredients; add 1/3 at a time, mixing well after each addition 
4. Mix in chocolate chips 

If baking immediately:

1. preheat oven to 350f/180c/160fan
2. line a baking sheet with greaseproof paper, use a bit of the cookie dough to stick down the corners to prevent slipping
3. fill a 1 1/2 inch/4 cm ice cream scoop, scraping the excess on side of bowl, leaving bottoms slightly flattened
4. drop balls of dough onto cookie sheet, leaving 2-3 inches between
5. or use two spoons to scoop out generous tablespoons of the dough
6. Refrigerate 20-25 mins (opt but makes for better shapes)
7. bake 10-12 mins; the cookies will look underdone but crisp as they cool
8. leave cookies to cool on the tray

If freezing and baking later: 

1. Scoop out cookie dough, scraping excess on side of bowl
2. drop balls of dough onto a lined cookie sheet, with corners stuck down with dough to prevent slipping; no need to leave lots of space in between as these are going to be frozen
3. place tray of dough balls in freezer for 1-2 hours
4. remove frozen cookies; i) place in an easy-resealable plastic bag and retrieve as many as you like for baking or 2) count out portions and package individually
5. Return to freezer
6. when ready to bake, arrange cookies on a baking tray lined with greaseproof paper, leaving 2-3 inches in between
7. leave 20 mins while preheating oven to 350f/180c/160fan
8. bake 10-12 mins; the cookes will look slightly underdone but will crisp as they cool
9. leave cookies to cool on the tray

Comments:

Orange Flavour:

'Out of this world; the flavour just bursts through.  Better than you'll find in any coffee bar.' Mature political agent.

'When you bite into it, you don't get cookie; you get chocolate.  And there's never enough chocolate in the world. Like this best - tastes like Terry's chocolate orange.' Mature housewife 

'Divine!' Female retiree

Plain Chocolate:

'Intensely chocolatey.' early 20's Head Office Politico 

'Really good.' Italian 30+ politico

Tips:

• Valencian Orange Extract, a substitute for vanilla, intensely orange-ey: £1.24 for 38ml at Morrisons
• To make your own self-raising flour, for every 150g/60z/1 cup plain flour, add 2 teaspoons baking powder
• for wheat-free option, use spelt flour

More cookie recipes on NavBar: Recipes I/Cookies...

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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.

LOWER-SUGAR OATMEAL DATE BARS WITH BLUEBERRIES, uses spelt flour, family friendly

The Oatmeal Date & Orange Bars posted recently went down like a storm but some found it way too sweet.  Here's a Skinnier but just-as-nice version...

Healthier, Lower-sugar Date & Oatmeal Bars with Blueberries   (photo April 2017)
Maybe even more tasty than the original

The original recipe for these wonderfully energising Oatmeal Date Bars was designed for large groups and provided too many tempting leftovers for families or small gatherings.  

This revised version: 

• replaces some sugar with unsweetened dried coconut
• reduces the amount of dates
• replaces some dates with blueberries to counteract sweetness and add goodness
• cuts the recipe one-third overall to provide fewer leftovers
• uses spelt flour instead of wheat (though wheat can still be used)

There's not much that could be done about the butter levels but we must all make sacrifices!

It was tested on tasters who raved over the first version; they loved each of the 3 subsequent versions including this 'final' product.

Cost: £3.00

Feeds: 16-20 (recipe halves nicely)

Ingred: (67 used English cup measures)

   6oz/170g pitted dates, chopped coarsely
   1/2 cup water, incl juice of orange
   1/2 tsp vanilla 
   
   zest and juice of small orange

   1 cup rolled oats or Uber Granola
   1 cup plain spelt (or common) flour;  a 50-50 white & wholemeal mix is good 
   1 pinch salt
   1/2 tsp baking soda
   2/3 cup light brown sugar less 2-3 tbsp
   2-3 tbsp dried unsweetened coconut 

    3.8oz/110g butter, softened 

     couple of handfuls blueberries

Method:

1. Pour boiling water over dates to remove preservatives; leave for 2-5 mins depending on how 'dry' the original dates are; drain
2. Remove pips if necessary; also the tough stalk
3. Bring dates, water, orange juice & vanilla to the boil; turn down heat; simmer until mix is thick, gloopy and the dates have nearly broken down (maybe 10-15 mins) This step can be done a day in advance. 
4. Preheat oven to 350f/180c/170fan/gas4; line a 8x8 inch (20cmx20cm) tin with greaseproof paper
5. If butter isn't completely soft, zap it in the microwave on high at 20 sec intervals until it is, or pop it into the pre-heating oven for a minute or so 
6. In a large bowl, blend dry ingred, making sure the sugar is lump free; stir in zest, distributing evenly
7. Add butter; rub or stir together as if you were making crumble until butter is the size of peas
8. Spread under two thirds of the crumble mix in the pan, levelling the top with the spoon or the bottom of a measuring cup
9. Add the dates, spreading as you go; level with a spatula
10. Scatter over blueberries
11. Cover with the final third of the oats, taking special care with the edges; cover the dates as evenly as you can
12. Bake 30 mins or until beautifully browned; half-way through you may wish to bring the back of the pan to the front for even browning
13. Place on a cooling rack; wait half an hour then use a sharp knife to cut into fingers or squares

Tip:
The blogger has not tested spelt flakes instead of oatmeal but there is no reason why they would not work.  You may need to add a touch more butter. 
                                                                  
                                                                       For more bars, go to Recipes II on NavBar 

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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.