CHERRY SALSA, No-fat, Double-Duty with vegetarian option, Easy-Peasy, wallet-friendly

Turn glorious cherries into a super tasty salsa for cooked meat... 

Ready for a close-up: Cherry Salsa with an Asian Twist 
'Sounds improbable but the cherry & onion blend so well; good with meat'

Salsas are perfect at this time of year with the abundance of wonderful UK fruit and veg begging to be turned into colourful and tasty dishes.

This salsa* unusually uses cherries and is perfect for brightening up leftover cooked chicken or duck, or for poached chicken.  67 has given it an Oriental twist.  A vegetarian version is on offer, too, without the Asian spices, but mixed with cottage or ricotta cheese and spread on flatbread or toast.

Like all salsas, it's pretty easily thrown together.  It will keep well refrigerated for 4 days; if transporting to a picnic or barbecue, pop it in a large cooled jar with a tight fitting lid.    

Cost:  £1.50
Makes: 1 1/2 cups, multiplies easily

Ingred:
   1/2 cup cherries, halved, stones removed    
   1/2 cup cherry toms, quartered 
   1/2 cup cucumber, de-seeded &  finely chopped
   2 tbsp red onion or whites of spring onions, finely sliced
   1/2 red chilli, seeds & membrane removed, finely chopped 
   zest & juice of half a lime
   1 tbsp roughly chopped coriander or green of spring onion

   1 tsp reduced salt soy sauce
   1 tsp dry sherry
   1 generous tsp finely grated peeled fresh ginger
   1/4 tsp 5-spice powder

Vegetarian version:
   the Asian spices are optional
   2 tablespoons light veg oil (olive or groundnut) 
   cottage or ricotta cheese
   flatbread, bought or made (15-minute flatbread)

Method:

1. Combine all salsa ingred except Asian spices in a large bowl; take half and roughly process with a blender (or chop further into tiny pieces)
2. Fold processed mix into the salsa ingred
3. Add Asian seasoning if using
4. Refrigerate 30 mins

For vegetarian version:

1. As above, without Asian ingred, but with couple of tablespoons light oil  
2. Spread cottage cheese/ricotta on flatbread or good toast
3. Top with salsa
4. Probably best served with knife & fork 

Tip:  also works well  as a dip for tortilla or pitta chips

Comments:
'The mixture sounds improbable until you try it; the cherry and onion blend so well.  It goes well with cold meat and good bread but would also be good with melon.'  Political Agent 

 * inspired by Food & Wine & Bon Appetite 

                                                           For similar recipes go to Sauces/Dips... 

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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.   

LOW-SUGAR CHERRY & COCONUT MACAROONS, An Indulgence

At the Royal Opera House in London, these gorgeous coconut macaroons were made in industrial quantities for posh gatherings.

Indescribably yummy lower-sugar Cherry Coconut Macarons
'Yum.  The cherries make these very moist.' Taster

These macaroons suit the current flour shortage; they use dried unsweetened coconut instead.  That means the amount of sugar is surprisingly low and since only egg whites, not high-cholesterol yolks are used, they're low-fat too!   

Yet, they are delightful mouthfuls and if your VE celebrations are in the garden, they travel well.  The ones seen here feature cherries but they're very good with chocolate chips stirred in.  Or, dip the bottoms in melted chocolate or drizzle melted chocolate over.  

Coconut flesh is high in healthy fibre but -- even when dried -- high in saturated fat.  What saves the macaroons from being consigned to the 'don't make ever; too damned unhealthy!' pile is their small size.  

The cherry macaroons are easy to make and quick to bake.  Dried or glace cherries can replace fresh.  

Cost: £2.00
Makes: 16

Ingred:
   2 large egg whites
   1/4 tsp cream of tartar 
   1/3 cup sugar
   1/2 tsp orange or vanilla essence (orange takes it up a level)
   1 3/4-2 cups dried, unsweetened flaked coconut
   1/2 -1 cup fresh cherries, stoned and cut into 8ths OR dried or glace cherries blanched briefly in boiling water to remove preservatives

Method:

1. Pre-heat oven to 325f/165c/155fan/gas 3. Line a baking tray with greaseproof paper
2. Beat egg whites & cream of tartar until foamy
3. Gradually add sugar, beating continuously, until the whites are stiff and glossy (click for You tube tutorial)
4. Add vanilla or orange essence 
5. Fold in 1 1/2 cups of coconut then gradually the rest, stopping when the mixture holds thickly together
6. Add cherries; mix to distribute evenly
7. Use a bit of the mix to stick corners of the greaseproof paper to the pan
8. Use a tablespoon or small ice cream scoop to dig out mix; place on the pan in cone shapes (don't be afraid to use your fingers to shape them); they can be pretty rough and ready
9. Bake 15 mins or until golden brown

Comments:
'These are really nice.  The cherries make them lovely and moist, not dry like ones I've had before.'  Political agent (eating two in a row.)

Please leave a comment in the box below

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

CHERRY CORDIAL, no sugar syrup; adults, kids & teetotal options, wallet friendly

Add fizzy water OR prosecco/champagne to this jewel bright cordial for a thirst-quenching fruity drink 

An intensely refreshing Cherry Cordial (with cherry ice cube)
'Really perks up a vodka' 'would be good for Pimms!' 'Lovely to look at and drink!' Tasters

Kids will love this low-sugar fruity fizzy drink but so will adults if they add vodka, prosecco, champagne or white wine.

So many recipes for fruit cordials require time-consuming high-calorie sugar syrups.  This one, adapted from Damned Delicious, doesn't, and that means from start to finish it's ready in 15 minutes.  That will quell the clamour from thirsty demanding kids.

For a treat, garnish with a cherry frozen in an ice cube.

Cost: £1.50
Makes: 6-8 glasses but multiplies easily

Ingred:
    3 oz/85gm fresh cherries, without stones (the dark red ones are best for this)
    1/2 cup fresh lemon or lime juice
    1/4-1/3 cup sugar (to taste)
    1 tbsp fresh mint leaves

    white wine/grape juice  or prosecco or champagne or sparkling unsugared water

    Garnish: cherries frozen in ice cubes or fresh mint leaves and/or fresh berries

Method:

1. Blend cherries, lemon/lime juice, sugar & mint till completely broken down
2. Pour through a fine meshed sieve; allow to drain through; push/stir remainder with a spatula, scraping the pulp from underneath into the mix
3. Refrigerate
4. When ready to serve; pour 2-3 tbsp into a glass, add liquid & ice OR Pour 8-12 tablespoons of cordial into a jug and add 4 cups of liquid plus ice  
5. Top with fresh cherries, cherry ice cube and/or chopped mint leaves

Comments:
The cordial really perks up a vodka and fizzy water.  The blend of fruit and mint works really well.' Political Agent
'It's so pretty and delightfully refreshing.' Retired writer

    More drinks on Nav Bar/Recipes 1/Drinks....

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...FEED KIDS (THE CANADIAN WAY)

Based on an article in TODAY'S PARENT by Cara Rosenbloom

Canada's had a food guide for 10 years and it's being updated. It's less industry responsive and more public oriented; the response from dieticians so far has been positive.   

The guide is now in the comment stage and the final version may differ from the draft.  But 67 believes, even in its current state, the guide could be useful for the UK. 

The final version may end up slashed to bits but one hopes not.

In the UK, it's possible new trade deals could mean imports of chickens rinsed in chlorine or the sale of home-grown products like British lamb being damaged by cheaper imports.  The UK has one of the highest food safety standards in the world; if we want that to continue, we'll need to be aware of what's going on with food imports -- the benefits as well as the drawbacks.  More on this in a few months.      

The Canadian guide's main recommendations are:

1. Nutrition information will be based on up-to-date nutritional science and not influenced by dairy or beef farmers, margarine companies or juice makers.
2. School menus will differentiate between whole and processed foods (currently whole grain oatmeal and sugary processed breakfast cereals both count as grain products) and emphasize whole foods
3. Water will be promoted as the best drink; milk and juice will no longer feature heavily to help reduce obesity and diabetes.
4. Kids will be encouraged to eat 'mindfully' -- slowly and with enjoyment.  They'll be supported to refrain from faddy diets, emotional eating and comparing their bodies to air-brushed supermodels and athletes
5. Families will be encouraged to eat together without tv or phones
6. Families will be inspired to cook meals from scratch rather than relying on processed foods.  (Obviously families will require cooking skills).
7. More meatless meals will be encouraged
8. Reducing food waste is to become part of school curriculums 

 Source: Canada's new food guide is awesome'

FRUGAL FOOD: GLAMOUROUS SPINACH, TOMATO & PEPPERS SPANISH TORTILLA, vegetarian picnic food, good fibre

Raising the classic Spanish Potato Omelette to a glamorous new level with sassy, colourful vegetables                                                

Glamorous Vegetarian Spanish Omelette with Spinach, Tomatoes & Peppers
'Perfect taste of Spain with unexpected burst of flavour from the sun blush tomatoes.  Looks as good as it tastes!'  Taster

This recipe adds a bit of pizzaz to the classic Spanish Omelette.  Make-your-own sun blush toms, make-your-own marinated peppers and fresh green spinach adds texture and flavour.  

Though properly cooked tortillas are never boring, this one is elevated to something special.   

The recipe does involve more effort than 67's Cheat's classic tortilla.  The potatoes are cooked from scratch but the difference in taste and texture is noticeable, in a good way.  If you haven't a mandolin or processor that slices, there will be a bit of knife work.  But once the slicing is complete, the potatoes are basically left alone to cook.  And the result is worth it.  

67 also recommends make-your-own sun blush toms and make-your-own marinated peppers;  it's cheaper and they do taste marvellous.  They can be done up to two days before needed.

There's a fair amount of olive oil in the recipe but it's a vegetarian dish and healthier than anything with animal protein.

Cost: £4.00 (recipe halves nicely)
Makes: 8-12, in a 20cm/8inch tortilla that's 5cm/2inches deep 

Ingred:
   12 medium eggs
   
   1 kilo potatoes; any will do but larger ones mean less slicing 
    generous handful sun-blush tomatoes, either make-your-own OR  deli OR from a jar  
   marinated peppers, either make-your-own or deli or from jars
   handful fresh spinach, washed and with stems removed

  olive oil (the best you can afford; Spanish for authentic flavour)
  salt and pepper 

Equipment: large heavy-bottomed frying pan with lid
                 oven-proof round casserole dish about 21cm/8 inches across or oven-proof frying pan 

Method:

1. Set a large frying pan over med heat
2. Slice the potatoes medium-thin, using a mandolin or sharp knife; peeling isn't necessary if skins are clean and unblemished
3. When pan is ready, cover base with a thin film of olive oil; add half the potatoes; cover and leave 5-10 mins
4. Shake pan occasionally to loosen the bottom potatoes as they cook; stir to bring bottom potatoes to the top; crispy brown bottoms are fine
5. When a sharp knife pierces the centre of the potatoes easily, remove from pan and set aside (it could take up to 20 mins)
6. Repeat steps 3-5 for other half of potatoes
7. Heat oven to 180c, 350f, gas 4.  
8. Whisk eggs
9. Cover base of dish in which you are cooking the omelette with a generous layer of olive oil; pour in enough egg to cover
10. Add 1/3 of potatoes; cover with spinach; pepper & salt generously; add more egg
11. Add another 1/3 of potatoes; cover with sun blush tomatoes & strips of marinated pepper; season again; add more egg to cover
12. Add last of potatoes; season; pour over rest of egg; it should cover the potatoes and allow it & the veg move freely; if not beat another couple of eggs.  
13. Bake 30-40 minutes or until slightly wobbly in the middle, poke a small sharp knife near the centre to check the tortilla is cooked.  It will continue cooking out of the oven.
14. Rest 10 mins; run a sharp knife around the outside of the pan; place a large plate on top and invert.
15. Serve with simple salad of lettuce, cucumber & tomatoes with an oil and vinegar dressing 
16. This can be served hot but is brilliant at room temperature or at a picnic.  Keeps in the fridge for 2 days after cooking.

Comments:
'Perfect taste of Spain with unexpected burst of flavour from the sun blush tomatoes.  Adding in the vegetables also adds to presentation, as Spanish omelette often looks so bland.  This looks as good as it tastes!  It makes you realise vegetarian food can be very tasty.' Political Agent


Tips:

• for canapés, make this in a 20x30cm/8x12in rectangular pan, well greased or lined with greaseproof paper, and serve in squares (with serviettes)
• if the budget is tight, fresh tomatoes and peppers will be fine 
• add feta cheese and/or sliced chorizo for more protein

More frugal recipes go to Nav Bar:RecipesI/Frugal...

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.

FRUGAL FOOD: INSTANT NO-ADDED-SUGAR SORBETS, healthy indulgence

During a heat wave, give family & friends a no-sugar instant sorbet instead of fat & preservative laden ice cream - they'll love you for it 

Mango, Mint & Ginger Instant Sorbet
'Glorious, whatever the weather!' Taster

Sorbets are a terrific substitute for the sugar, cream and preservative laden ice creams that kids keep demanding.  And, if your child is the right age and dexterous enough, they can make the sorbets themselves.

All you need is a smoothie maker, some frozen fruit (which of course you've been stockpiling in your freezer over recent weeks when bargains have been many!) and a bit of flavouring. 

Result: no-added-sugar cooling sweetness costing only a few pennies.  And  good for you!

67 has given a recipe for a recent favourite Mango, Mint & Ginger but truly any fruit will do, so long as it's frozen.  Try Strawberry & Banana, Blueberries & Candied Ginger, Apple & Cinnamon.  

67 also tested a Capucchino Sorbet -- frozen strong coffee mixed with double cream and chocolate shards.  It was lovely; even better with a shot of cognac  on top but clearly not good for you especially if there are cholesterol issues.   

Cost: less than a pound 
Serves: 1-2 but recipe multiplies easily

Ingred:
   1 cup frozen mango, originally fresh OR drained tinned in juice, not syrup
   2 tbsp orange, lime or lemon juice OR water
   1/2 tbsp fresh mint leaves
   1 tsp grated ginger (opt)

Method:

1. Blend all ingred in a smoothie maker (some blenders aren't as effective as smoothie makers)
2. Taste; depending on the fruit a few drops of maple syrup or a teaspoon or so of sugar may be necessary
3. Serve, garnished with mint leaves.

Tips:

• frozen yoghurt with frozen fresh fruit is next on the list of ingredients 67 will test for sorbets
• during a heat wave, frozen fruit is also good for breakfast, with yoghurt

             

See Nav Bar:RecipesII/Desserts (near end of list)...

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

FRUGAL FOOD: VEGETABLE & PULSES SALAD, vegan, healthy, easy-peasy

Pulses have come a long way, baby and here's the proof...a gorgeous salad that gives popular potato salads a run for their money

Vegetable & Pulses Salad with Beetroot-Tahini Dressing 

A single tin of pulses, leftover salad & veg, an unforgettable dressing and some crunchy garnish makes this salad one of those frugal wonders: tasty, sassy, healthy and impressive.

Back in the day when City dining rooms were just beginning to acknowledge  the clamour for vegetarian dishes, all they offered was cheese, cheese and more cheese.  They gradually came round to the idea of pulses but offered little more than bowls of undressed pulses sprinkled with herbs.  

Not any more -- posh banquets now offer many imaginative and inviting vegetarian dishes.   

This colourful 67 salad is a meal in itself, with nuts, tahini and yoghurt providing all the amino acids necessary for a balanced dish.  

The recipe provides suggestions for the mix of veg and pulses but it's ok to be guided by what's in your kitchen.  A couple of rules: the amount of veg should be equal to or more than the amount of beans.  The dressing should add a punch of flavour or colour and bring everything altogether.  

Cost: depends on what's in your fridge but £2.50 will likely do it
Feeds: 3-4; more as a side (recipe multiples easily)

Ingred:
   1 tin kidney beans, drained and washed until the beans are completely free of  tin juices

   generous handful small cauliflower florets and another of trimmed green beans, cooked in boiling water 3 mins then drained
   4 tbsp sun-blush tomatoes, either make-your-own sun blush toms (cheaper) OR  deli OR jarred sun blush toms
   3-4 wedges marinated peppers, either make-your-own (cheaper) or deli or jarred marinated peppers
   handful fresh cucumber, in med wedges 
   handful fresh tomatoes; if baby toms, sliced; if normal toms, in large dice
   4 large raw mushrooms in small wedges
   1 tablespoon finely chopped chives or parsley (opt)

Garnish
   handful spinach or other leaves for a base
   peanuts or cashews, lightly salted, opt but recommended (if using commercial salted nuts, rub them with a paper serviette to remove some of the oil and salt)

Dressing
   100gm/3 1/2oz thick 0-fat yoghurt
   2 tbsp mayonnaise

   1 tsp lemon juice or white wine vinegar
   1 tbsp chopped fresh mint or 1 tsp dried  
   pepper & salt
   rounded tablespoon good tahini
   1 med beetroot in vinegar, drained, in small dice 

Method:

1. In a large bowl, gently mix pulses and veg, distributing everything evenly - a mouthful should contain nearly every element
2. Garnish with nuts
3. Mix dressing ingred; serve separately

Tips:

• for a large group, try mixing kidney beans with white beans or chickpeas
• try adding chunks of fruit: nectarine, watermelon, citrus fruit, apple, pear
• another suitable dressing would be Oriental Dressing (standard or creamy)

For more salads, go to  Nav Bar/Recipes...

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.

FRUGAL FOOD: NO-SUGAR LOW-FAT ORANGE & SESAME WINGS, Skinnier

These flavourful but un-fiery orange & sesame chicken wings will be a popular offering at a picnic or buffet table...and are kind to the wallet.

Chicken wings with Orange & Sesame,  (photo 21/6/17)
served with 3-minute Asparagus, Pea & Corn Salad

Chicken wings come in all sorts: crisp & oven-baked, deep-fried, braised or casseroled.  They can be designed to please guys wanting something hot & spicy, for kids happy to get faces and hands grubby with sweet & sour sauce (low-sugar) or for the culinary sophisticate looking for something more exotic.  

These Orange-Sesame wings have family appeal.  The syrupy marinade has no sugar, the soy sauce and sherry (or grape juice) add savouriness; sesame seeds add crunch.  The wings are cooked to allow much of the fat render off, making them crispy without deep frying.  They end up slightly sweet, moist, tender and more-ish.

Serve with a simple salad of lettuce, cucumber & tomatoes or the quick and easy Asparagus Salad in the photo

Cost: £2.50
Makes: about 12 triple jointed wings

Ingred:
    750gm/1 3/4 pounds chicken wings

    juice & zest of large orange or equiv
    2 tbsp reduced salt soy sauce
    2 tbsp sherry/white grape juice/stock
    1 tbsp cornstarch (not polenta) or rice flour
    cold water

    2-3 tablespoons sesame seeds   
    
Method:

1. Preheat oven to 400f/200c/180 fan
2. Add a baking rack to a foil-lined oven tray which is not too deep; lay out wings leaving a ittle space in between 
3. Bake 20-25 mins in the middle of the oven until fat is released & skin is crisping
4. Meanwhile, heat orange juice in small saucepan (don't worry if some orange flesh is included but take out any membranes); bring to a boil, turn heat to low; simmer 3-4 mins or until reduced by half; cool.  
5. In  small bowl, mix juice & zest, soy sauce & sherry; add to orange juice, stir
6. Blend corn/rice flour with tablespoon cold water to form a paste; add to orange mix; stir; season with pepper & a little salt
7. When wings have been in oven 25 mins & have begun to crisp, take out tray; brush marinade on both sides of the wings; roll in sesame seeds  
8. Return to oven.  Brush on marinade every 7 minutes or so until wings are beautifully coloured and quite crisp - probably another 20-25 mins.
9. The last 10 mins of baking, the pan can go on the top shelf
10. Serve hot or warm

More chicken wings on Nav Bar: Recipes/Chicken... 

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. 

COCONUT CREAM & CHERRY PIE, Indulgence

Another American classic, this one with a British twist...

Coconut Cream & Fresh Cherry Pie
'Gorgeous; really tasty & subtle' Taster

Coconut Cream Pie was a teenage favourite when visiting American diners.  In those days, one was offered a selection of chocolate, butterscotch, coconut and banana cream pies. What pleasure in making a choice.  

This recipe has a British twist; buried under the silken coconut custard are fresh cherries, taking advantage of the British crop at its prime.  But the sweet custard base, the whipped cream topping and the crisp pastry shell are still present and correct.

Coconut Cream & Cherry Pie is not difficult to make but there are a few stages.  Making the pastry and the custard the day before is probably a good idea.

67 used the Easy Peasy Special Occasion Pastry Shell, which one taster described as 'fantastic'.  Busy cooks can use shop bought pie shells.  Brush the shell with melted chocolate to prevent the dreaded 'soggy bottom'.  

The custard was adapted from 50's celebrity chef Robert Carrier, much of whose work is out of print.  The Blogger experimented with a new method for making custard; it's too easy to burn the bottom of the pan (especially if the cooker is not top of the line) and the custard may not come together nicely.  67's method worked but did take longer than expected; monitoring (but not continuous intervention) was required.  The flavour of the final product was exceptional.

One taster thought the custard's texture 'a bit wet'.  The Blogger was just happy the layers held together; a slight floppiness was a small price to pay for a gelatine-free filling.  

All the tasters wanted more filling, not realising the layers were deliberately thin as a means of portion control!  The simple solution is to either make 1 1/2 times the filling recipe OR (simpler) use a smaller pie shell!  

The pie is undoubtedly an Indulgence; it involves lots of sugar and dairy.  But a 25cm/9 1/2inch tart pan will give 12-16 portions.

Cost: £3.00
Serves: 12-16 people

Ingred:

    1 25cm/9 1/2inch sweet pie shell, either home-made or store bought, brushed with melted chocolate

    150gm/5 1/3oz  white or golden sugar
       1/2 pint/285ml double cream
       1/2 pint/285ml whole milk

    2 eggs,lightly beaten

    2 tbsp cornflour
    pinch salt

    7 tbsp dried unsweetened coconut (not flakes)
    
    1/2 tsp vanilla

    a generous handful fresh cherries, to cover bottom of pie plate

Garnish: half a pint of whipping cream, toasted coconut flakes, if possible, cherries with stems

Method:

1. Toast coconut in a dry frying pan over med heat until golden brown or roast in a medium oven 5-8 minutes; watch carefully to prevent burning.  Set aside to cool
2. Fill a large saucepan 1/3 full with water; bring to a simmer; have ready a heatproof bowl which sits over but not touching the simmering water
3. Beat eggs and sugar with electric beaters until thick & pale; it will take a few minutes
4. Combine cornflour with cold milk until amalgamated; set aside
5. Combine milk & cream in a heavy bottomed saucepan; heat over med-low heat; when bubbles appear around the edge of the pan, remove from heat
6. Take half a cup of milk/cream mixture and blend it with the egg-sugar mix; then mix in the rest of the milk/cream 
7. Stir cornflour mix; add to milk/cream/egg mix; blend; add toasted coconut.  Stir; pour into the large heatproof bowl and place it over but not touching the simmering water; the heat should be medium-low
8. Continue stirring with a whisk for 5 mins; then stir regularly until mixture begins to exhibit some resistance and begins to thicken (this could take 20-30 mins or less depending on your stove).  Insert a wooden spoon; run your finger down the back of the spoon - if it leaves a clear line, the custard is done.  
9. Pour into a measuring jug and cover with cling film to prevent a skin forming; cool; refrigerate until ready to use 
10. When ready to serve pie, line base with halved, de-seeded cherries; pour on custard nudging toward edges of pie shell
11. Softly whip cream for garnish, adding 1/2 tsp icing sugar and 1/4 tsp vanilla; dollop or pipe onto centre of pie; scatter with coconut flakes and stemmed cherries
12. Serve cold

Comments:
'Gorgeous!  Really tasty - not too sweet & the coconut doesn't overwhelm everything else.  The cherry flavour is really subtle.  The pastry is absolutely fantastic. i'd prefer a thicker custard.' London Ward councillor 
'This is the first thing with coconut that I have liked!' London underground driver
'Rather like this but wanted more filling. It was much better the following day, much more creamy.  The coconut is a lovely favour.  Impressed by the way you sealed the pastry to stop it getting a soggy bottom.' Political agent & 15 yr old volunteer

Tip:
If you haven't the time or energy to make custard, buy a good supermarket custard, stir in coconut and vanilla and proceed as per the recipe


For more cream pies, go to Nav Bar/Recipes/Desserts or Skinny/Low-cal...

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

and say if they can be included in the blog)

         .

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

CHOCOLATE TRUFFLE MINI-BRICKS, no-added sugar Indulgence, child friendly option

Chocolate truffle mini-bricks are actually just rectangular truffles, with alcohol, and extremely nice they are, too...

updated Feb 2022

Chocolate Truffle Mini-Bricks, with Grand Marnier, coated in Hazelnuts or Cocoa 
'Very rich and luxurious with an expensive, pure dark chocolate taste.' 'Melt in the mouth; just right' 'Like shop bought or Belgian.'  Tasters

Popping a bite-size brick of cool creamy truffle, delicately flavoured with alcohol, into one's mouth is a delight on summer picnics, outdoors buffets or during the festival season. 

Luckily truffles are incredibly easy and versatile though planning is necessary.  Start the night before they're needed or make them them in advance and freeze then for up to a month.

Truffles are an indulgence; they're heavy on chocolate and cream but there's no added sugar.  You can choose not to use butter but the truffles won't have that creamy-dreamy texture everyone loves. 

While you can pay a fortune for shop-made truffles, these are not expensive.  Baking chocolate with higher levels of cocoa butters are selling at M&S (100gm 70% dark chocolate for just over a £1 prices Jan 2022).  Waitrose & Sainsbury also sell own-brand dark chocolate baking chocolate; Waitrose also sells white baking chocolate.  Amazon sells premium brand, Callebaut in minimum 400g packets starting at £5'ish. 

The Chocolate Truffle Bricks are a single flavour with nutty or cocoa coating but truly, anything goes.  Roll truffles - whether round or rectangular - in freeze-dried strawberries, dried unsweetened coconut  or icing sugar.  Drop them into cooled melted chocolate, white or dark, for a crisp outer shell.

Stuff them with berries or cherries soaked in liqeuer and drained, or finely chopped sweet ginger. Replace alcohol with ginger syrup.  Drizzle with white or dark chocolate.  

The sky is the limit.

Cost: min £2.50'ish (2022) When 
Makes: 24 to 30 truffles

Ingred:
   200gm/7oz dark chocolate  
   200ml double cream
     35gm/1 1/4 oz unsalted butter

2 tbsp orange liqeuer or cognac

Garnish: 2-3 tablespoons finely chopped hazelnuts (67 used leftover toasted hazelnut pieces from Waitrose)

Method:

EASY-PEASY SPECIAL OCCASION SWEET PASTRY, Not Healthy

Spectacularly simple sensational sweet pastry a la Great British Baking Champion Candice Brown...

Gorgeous sweet pastry (before trimming) made by pie-phobe 67 without angst!! 
'On a par with 5-star hotels; the best I've ever had' Blogger 

This fantastic rich pastry is easily one of the best 67 has ever made -- or ever eaten.  Beautiful texture, wonderful taste, it's like the pastry found in 5-star+ hotels.  It's hard to believe the pastry is home made.  By the blogger!

For anyone afraid of pastry-making the method from Candice Brown (she of the Bake-Off lipsticks) is a lifesaver.  The pastry is made like a cake: butter and sugar are creamed, eggs are added and then flour. The result?  A  rich biscuit-like shell that melts in the mouth, not unlike the French sable, with a delicate sandy texture.  It's perfect for custard, fruit and cream pies.  

It is very rich with four egg yolks. This one is clearly for special occasions. 
  
Making the pastry healthier was only partially successful.  There's no changing the ratio of butter and sugar but brown sugar replaced some of the white and one-third of the flour is wholemeal.  

67 is working on a healthier version which doesn't lose its 'More! More!' qualities.  

A filling suitable for the pastry is Coconut Cream and Cherry.  Also Lemon Meringue Surprise.

Cost: £1.75
Makes: a 25cm/10inch shell 

Ingred:
   100gm/3 1/2oz unsalted butter, softened
     75gm/2 1/2oz white sugar
     25gm/scant 1oz soft brown sugar

  4 egg yolks

  125gm/4 1/2 oz white flour
    59gm/1 3/4oz wholemeal flour
    25gm/scant 1oz ground almonds
    zest 1 lemon

Equipment: 23-25cm/10-11inch loose bottomed fluted tart tin or equiv

Method:

1. Beat butter & sugar till pale, fluffy & almost white (it will take a few mins)
2. Add egg yolks; beat
3. Beat in dry ingred + lemon zest, one third at a time
4. Dump onto cling film, form a ball & flatten slightly, refrigerate 30 mins
5. Pre-heat oven to 350f/180c/160fan
6. Roll out pastry on floured board to 1/2cm/1/4inch thick OR roll between two pieces of greaseproof paper (easier)
7. Drape the pastry over the rolling pin OR remove top layer of greaseproof & upend into tin pressing gently into the bottom and flutes; try to get right into the crease at the bottom and the flutes (as you can see from photo, 67 wasn't diligent enough)
8. Prick bottom with a fork
9. Line base with greaseproof paper and fill with rice or baking beans
10. Bake 15 mins; remove paper & rice/beans; bake another 5-10 mins or until set & golden
11. Remove pastry from tin; egg wash hot pastry base; cool OR cool and brush with melted chocolate (easier & keeps pastry from getting soggy when filling is added!!)
12. Fill as needed

Tip

• another easy-peasy pastry recipe is no-roll pastry

Candice Brown had a recipe page in the Sunday Times magazine

EXOTIC DUCK & PINEAPPLE SALAD,: Financial Indulgence: easy-peasy no added sugar Indulgence

A gorgeous thrown-together exotic salad with or without Chinatown's help...refreshing and lower fat, too

updated July 2022

This is a lovely chilled juicy, meaty salad for a special occasion
'The blend of sauce, meat and fruit is amazing. Lovely summer meal!'

                                                   
During a heat wave, it's great to have reliable suppliers for cooked meats.  Supermarkets' BBQ chicken and independent butchers' roast belly pork, which 67 enthusiastically recommends (See Almost No-Cooking Noodle Dishes), has saved many a cook's bacon.  

But did you know that it's also possible to buy take-away roast duck (whole or half) from your local Chinese restaurant or in London's Chinatown?  

Prices range from £12.75 for a pre-cut half duck from the supermarket Loon Fong  on
Gerrard Street (first aisle on left on entry) to £35'ish for a whole duck from a good Chinese restaurant.

67 tested the supermarket duck and it was very good - succulent & tasty. Bring to room temperature; scrape fat from skin & remove bones.  Cut flesh to desired size. Eat within 2 days of opening.  

But if you have the time and inclination, cooking your own duck is very satisfying and the meat is really, really moist and tasty. 

67goingon50's lower-fat Peking Duck is easy but planning is required.  You'll need to cook the duck a day before it is required.

A good-quality whole raw duck is about £20 at an independent butcher*. 

The wallet-conscious can use supermarket ducks. PLEASE CHECK PRICES AS MANY PRODUCTS CHANGE PRICES WITHOUT NOTICE. Greshingham whole ducks have been a tenner at Waitrose & M&S; legs and breasts are often on two-fer or three-fer offers for under a tenner.  OR you could save yourself the bother and buy pre-cooked duck portions at M&S. (See tips below.) ) 

 

Exotic Duck & Pineapple Salad is prepared in two stages, starting the day before, which makes life even easier.  The dressing and pineapple are prepared in advance;  the duck can be chopped into bite-sized pieces before assembly.

The dressing is a slightly sweet compliment to the duck but if you're serving adult guests you could double the amount of chilli and add 4-10 drops of tabasco. 

It's a show-stopping dish for special guests. 


Cost: See above 

Serves: 3-4 but multiplies easily

Ingred:
   1/2 cooked duck, flesh only, free of fat, in bite sized pieces (about 1.5 cups)
   about 1 cup fresh pineapple wedges (pref) or drained pineapple chunks in juice, not syrup

Dressing**: 
Finely Chopped   
   1 shallot or whites of 3-4 spring onions
   1 small carrot
   30g fresh peeled ginger (can be grated)
   4-5 cm, cleaned peeled celery
   half small red chilli, de-seeded & de-membraned
   1/2 tbsp chives 
   1/2 tbsp fresh coriander
Mixed with:
   1 tbsp tomato sauce/ketchup, low-sugar if poss
   1/2 tbsp reduced-salt (not low-salt) soy sauce
   1 tsp balsamic vinegar
   50-60gm peanut oil
   pepper & salt

3-4 spring onions, green only, finely sliced

  Salad: soft sweet leaves like lambs' lettuce or Sweet Rosa Verdi (opt), torn in generous bite-sized pieces 

Method:

1. Mix all sauce ingredients apart from the green of spring onions in a large jar with a tight fitting lid; refrigerate at least overnight or one day to allow flavours to infuse
2. Before serving, add spring onions to dressing; screw lid on tightly; shake briskly
3. Remove skin & fat from the duck, discard; cut meat into bite-sized pieces
4. Mix duck and pineapple pieces; pour over enough sauce to moisten
5. Taste, check seasoning.  Rest for a couple of hours or even overnight.
6. If serving on salad leaves, dribble some of the dressing over the leaves first.  

Comments:

'The blend of sauce, meat and fruit is amazing. Who would have thought? I personally think the spice level is great as it gets a lovely blend of the Chinese style duck flavour of peking duck with the summer flavour of the pineapple. Suprise was the salad had been at the back of the fridge so was ice cold.  Lovely summer meal!' Political Agent

Tips:

• If ordering a duck from a Chinese restaurant for take-away, be sure to specify roast duck; otherwise you could end up paying double for Peking Duck with all the trimmings - pancakes etc.
• See  How to carve a fresh pineapple 

*Barrets on Englands Lane, North London

**adapted from Mark Hix's City AM column

Duck facts:  Ducks have the same nutritional value of chicken or turkey.  They are higher in fat but 2/3 of the fat is unsaturated.  Braised in a slow cooker (lower-fat Peking Duck), and cooled, the fat is easily removed. 

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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.