SKINNIER SPINACH PARFAIT, Vegetarian opt, Make Ahead

Special guests on the way?  This fluffy emerald parfait will knock 'em dead...   
                                                                                first published 2015; updated 3/23

Exquisite meat-free savoury Spinach Parfait, low-fat
'Incredible! Not what I was expecting.' 'Really good. Colour so appealing.' Tasters

(The Blogger is currently testing a dairy-free frozen spinach version)

 

An unusual -in a fabulous way - meat-free pate is a terrific special occasion dish.  It's beautifully savouryt with the flavour of anchovies or olives running subtly through it.  

At its best spread on hot crisp toast or warm rolls, Spinach Parfait has been popular at many a buffet or festive gathering since 67 posted it in 2015.

The original recipe (which includes quite a lot of butter) was published in The Times. This recipe replaces some of the butter with yoghurt* and adds lemon zest to cut the richness.  

The parfait can be made the day before serving or just a few hours before needed, and, in the right container, transports well.  

Once grotty spinach stems & leaves are removed, the preparation is pretty simple.  A fair amount of fresh spinach is required; frozen really doesn't taste as good.

Cost: £5.50 ish, more for organic spinach. (3/2023)
Feeds: maybe six to eight as a first course; more on a buffet

Ingred:
230 gm/8 oz cooked drained spinach (not too dry) - probably two large bags, ie 400gm/14oz fresh spinach    

   2 hardboiled eggs, coarsely chopped
   1 small tin anchovies (preferred but if vegetarian, a handful of good olives) 
    
   1 small onion in fine dice (or fodmap friendly fennel, separated into leaves, soaked in 9-12 water & vinegar and brushed clean)
   60gm/generous 2oz butter (or veggie marg)

   50gm/1.7oz thick plain dairy Greek-style yoghurt
   1 tbsp mayonnaise 
   zest of one lemon 
   pepper and a bit of salt

Garnish: thinly sliced radish

Method:

SURVIVING CHRISTMAS 2017: MOSTLY HEALTHY APPETISERS/FIRST COURSES

PART 11 OF 67GOINGON50 SEASONAL RECIPE COLLECTION: FIRST COURSES & APPETISERS

                                  (Part 1: Quick & Easy Family Recipes Pre-Christmas...)

One of many lower-fat & cholesterol wallet-friendly dips for the festive season

IT IS POSSIBLE TO ENJOY YOURSELF OVER CHRISTMAS WITHOUT STORING UP WEIGHT, HEALTH AND FINANCIAL PROBLEMS 

Self-discipline is a tool not a burden

On Christmas Day, Boxing Day and New Year's Eve, relax; eat anything you like.   Otherwise, stay as close as possible to your eating plan.  Practice portion control.  Remember: 

• if you've stopped tasting it, stop eating it
• if 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 only manage a half hour walk every 2nd day!  

See also: 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 (incl. salad) and a fruit-based  dessert.  Reserve the expensive stuff for very special occasions.   


2017 NEW APPETISERS/FIRST COURSES THIS POST

Low-fat Spinach Parfait, unexpected & gloriously savoury 

Pinchitos, gorgeously marinated morsels of pork, Spanish style  

Skinnier Arancini, classic Italian rice balls but unfried & lower fat 

 

EARLIER FIRST COURSES/APPETISERS - Many are Make-Ahead

The Wow Factor - real crowd pleasers

Coarse Country Terrine, 
doesn't look or taste low fat 

Beetroot Velvet Hummous, as delicious as it is dazzling   
worth the effort, Vegan 

Cheese & Chive Crackers, so melt-in-the mouth, you won't restrict yourself to three. Vegetarian

Yummy Exotics

PINCHITO TAPAS, A La Espagne, prepare ahead, low-cal

These popular Arab inspired Spanish tapas will easily translate to substantial  appetisers...                                                               

Home-made Spanish Pork Pinchitos, Arab inspired tapa
'Lovely, really good' 'Very nice.' Tasters

Ideally, these boldly flavoured tender cubes of meat would be eaten on a hot summer night with the sound of the Mediterranean in the background and the scent of wild thyme drifting through the darkness.

But...

Against a backdrop of Christmas lights - even if snow is swirling outside - these pinchitos will do, very nicely indeed, as a tasty snack with a glass of wine or  authentic sangria.   

The pork should be prepared a good 24 hours ahead to allow the simple marinade to permeate and tenderise the meat.

Pork shoulder (wallet-friendly) or fillet is traditionally used in Spain.  Cumin, coriander and paprika are the usual trinity of spices used; saffron and turmeric also appear but in the interests of simplicity and cost do not appear here. 

There is some dispute over whether pork fat should be left on the cubed meat.  Dieters and anyone with fat/cholesterol problems should definitely remove fat.  But if the budget stretches to organic pork and there are no health issues, the fat will add a lovely layer of flavour and moistness.  

Pork can be replaced with chicken breast or lamb (the Blogger has only tested pork).  

Cost: £2.50-4
Makes: 24-30 cubes

Ingred:
  1 lb/1/2 kilo pork

  1/4 tsp dried cumin 
  1/2 tsp dried coriander
  1 tsp smoked paprika
  2 med cloves garlic, finely grated
  1/2 tsp oregano 

  juice & zest of half a lemon 
  3 tbsp good olive oil
  Pepper & salt

  lemon wedges

  cubes of fresh wholemeal bread
   
Method:

1. Remove fat from pork (unless it's organic); cut into bite sized cubes (1.5inch/4cm)
2. Rub meat with spices
3. Combine rest of ingred; pour into a sealable plastic bag; add pork cubes.  Marinade 2 -24 hours (fillet will need the least marinading time) in the fridge
4. When ready to serve, place meat on skewers setting marinade aside (wooden skewers should be soaked overnight in water) 
5. Grill or bbq 10 mins, tuning frequently to prevent burning; if baking, cook in centre of oven at 200c 5-7mins, turning at least once and brushing with marinade. (If pinchitos are still pink in the centre, they need more time)
6. Serve with lemon slices alongside cubes of crusty French bread and plenty of serviettes

Comments:
'Flavour is lovely; they're really good.' Political Agent
'Very nice; I like the fact the meat has some springiness.'  Wonder Woman Office Organiser

Tip:

Try not to overcook these; they will be very dry

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.

SKINNY ARANCINI RICE BALLS, baked not fried; lower-fat, prep/make ahead

Everyone loves arancini but the Italian deep-fried rice balls are not exactly healthy.  Here's a version that's lower-in-fat, baked not fried and higher in fibre...

Italian Rice Balls but lower fat & not fried 
Nice flavour' 'these are good' Tasters

67 has taken liberties with the classic recipe* to make other changes, too.

Arancini usually takes the form of a thick crust of rice with a centre of meat or cheese.  67 combined the two -- each bite has rice and meat and sauce.  And the carb count is lower.   

Most arancini are fist sized; these are smaller, more elegant though no less crunchy and moist.

1st Course Arancini Balls

This recipe is for special occasions.  Fresh Parmesan is not exactly cheap nor is good low-fat beef.  

But you'll get up to 24 baby arancini suitable for the cocktail hour.  And it is for the festive season.  

They're better served on a plate with tomato sauce (opt) on the side.  

Commitment to the process is required. The rice balls are slippery and some mess inevitable when rolling them in flour, egg & breadcrumbs.  

Prep starts at least a day in advance.  They freeze well.  

Cost: £5
Makes: 24

Ingred:

   1 cup cooked brown rice (according to packet instructions plus 5-10 mins more; the rice is sticky, not soggy)

   1 tbsp olive oil
   1/2 med onion, finely diced
   2 med cloves garlic, finely grated or minced
   
   400gm/14oz 5-10% fat beef mince
   175gm/6oz coarsely cubed mushrooms

   1/2 cup flat leaf parsley, chopped med fine

   3/4 tsp dried thyme or 1 tbsp fresh thyme
   1/2 tsp dried oregano
   1/2-1 tsp salt
   1/2 tsp coarsely milled black pepper
   
   3/4 cup pureed fresh or tinned tomatoes OR passata OR deli tomato sauce
  
   1 cup grated Parmesan

Coating
    1/2 cup plain flour seasoned with salt & pepper 
    
    3 eggs
    
    2 cups breadcrumbs
     
    basil

Olive oil

Method:

1. Heat a med heavy-bottomed pan over high heat
2. When pan is hot, add olive oil & turn heat down to med high
3. Add onions & garlic; sauté 2 mins until soft
4. Add beef; use a spoon to break it up and stir occasionally; when the beef is  still a bit pink in places, add mushrooms
5. Cook until mushrooms have reduced in size
6. Strain off excess fat & liquid; discard
7. Return beef and mushrooms to pan; stir in parsley; cook 3 mins
8. Add thyme, oregano, pepper & salt; stir; take off heat & allow to cool slightly
9. Stir in tomato sauce
10. In a separate bowl, carefully mix rice & parmesan, distributing parmesan evenly.  Mix thoroughly with rice.  
11. Scoop out balls using a 40gm hinged ice-cream scoop or equiv 
12. Arrange on baking sheets lined with greaseproof paper
13. Refrigerate several hours or overnight

Coating:

1.  Line up wide bowls/deep plates like an assembly line for :

• Seasoned flour
• beaten eggs 
• breadcrumbs mixed with basil

2.  Roll balls in flour, shaking off excess, then in egg, then breadcrumbs, pressing crumbs on if necessary.  (A fork is useful for coating the arancini in egg) 

3.  Refrigerate or freeze

4.  When ready to cook, preheat oven to 180c/350f/gas 3.  Spray arancini generously with olive oil; bake 20 mins or until golden

5.  Serve warm or hot

Classic Tomato Sauce  

  1 good-sized onion /1 med carrot/ 1 large celery stick, all coarsely processed or in med dice/ 1 large clove garlic minced/2 tbsp olive oil/ 2x400 gm tins good Italian chopped tomatoes/2 tbsp tomato puree/1/3 cup red wine/grape juice or water/2 tbsp tomato puree/1/3 cup red wine/grape juice or water/ handful torn basil leaves/1 bay leaf/pinch salt & pepper       

Method:

1. Saute but don't brown onion, carrot, celery & garlic in olive oil over med heat 10 mins
2. Add tomatoes, tomato puree and water; stir
3. Add basil, bay leaf, s&p
4. Increase heat to high until bubbles appear around the edge; reduce heat to low; cover & cook 40 mins, stirring occasionally (Or cook in a slow cooker on low 3-4 hours)
5. Remove bay leaf; blend until your choice of chunky or smooth
6. Cool
7. If freezing, defrost overnight; reheat gently, check seasoning 

Comments:
'I really like these; they're plain but good.  I wouldn't mind a bit of chilli in them.' Office Administrator
'Nice flavour but unsure about the consistency and mushrooms.  Not to my taste.' Political Agent

Tips:

• Frugal: reduce beef by 1/4; replace with cooked peas
• the tomato dipping sauce is optional but 67's tasters preferred the arancini with it 
• if you must, replace brown rice with arborio  

                                                                             *adapted from Martie Duncan Food Networ     

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.

SURVIVING CHRISTMAS 2017: PRE-FESTIVITIES FAMILY MEALS

Fast, easy & make-ahead family meals before Christmas 

These recipes should help take some stress out of normal mealtimes as the Christmas rush begins...but a partner/parent who helps pick up the slack will certainly help.  And the dishes are suitable wallet-friendly and some are Vegan...   

Imaginative touches like these might be few and far between in the weeks before Christmas but tasty, attractive and fun meals will compensate

This week's post:

Chicken & Sweetcorn Soup, classic & irresistible, vegan option

Peachy Fruit Sponge, ever-so-quick & tasty

       Bunless burgers with mushroom gravy, North American classic

Other popular family dishes:

ALMOST INSTANT

Almost Instant Tomato Soup

Spinach & White Bean Soup, half an hour from start to delicious finish, vegan

Almost Instant Intense Tomato Soup, stunningly delicious & so easy, vegan

7-minute Pork/Chicken & Pineapple Noodles, if the body's demanding carbs, this is the way to go

Chinese Beef & Noodle Soup, low-cal & fat but reviving

Spanish Roast Chicken, takes the edge off Arctic temperatures, make ahead

Cheat's Tortilla Espagnol, eggs, a trip to the chippie and Bob's your uncle


PEPARE AHEAD

Spinach, Tomato & Peppers Tortilla

Creamy Tuna Casserole, kidults love the potato crisp topping; no one notices the wholemeal pasta


Chicken in Lime & Ginger, fabulous flavour through & through


'Chicken' Gougons, vegan delight; they won't miss the meat


Spinach, Tomato & Peppers Tortilla; eggs, Jim, but not as we know it

Chunky Lentil Soup 

EASY HEALTHY SOUPS

Puchero'. a high-nutrition wallet-friendly peasant Spanish Stew

Big Beef or Chicken Soup, not quite a stew but equally filing

Chunky Lentil Soup with Meatballs, kids love the meatballs

Egg-Flower Pea Soup, kids adore this

German Potato and French Bean Soup, the frankfurters make it a whole meal, vegan option

BUN-FREE BURGERS IN DARK MUSHROOM GRAVY, easy, prep ahead,lower-fat

A simple, much-loved North American classic for hungry kids & frazzled cooks                                                 

Gorgeous, tasty, easy to eat & digest - and it only takes half a hour!
'Simply delicious!! My absolute favourite.' 'A great hearty winter meal.' 'Excellent! 'Tasters

When temperatures fall and winds pierce layers of clothing, carnivores crave beef. 

If there's time to do a slow-cooked beef casserole in sufficient quantities to freeze a good portion, well and good.  

But this simple full-bodied dish*, made popular by a North America physician in late 19th century, takes less than half an hour.  It can also be prepared in stages or the night before. 

Kids will love that it can be cut with a fork; adults will savour the thick dark gravy.

The burgers/patties are usually served with mash and peas.  A healthier option is sweet potato mash or wedges and steamed fresh vegetables.  

Low-fat beef mince is the healthiest option.  Or try a 50-50 mix with turkey mince. 

Cost: £4.50'ish (June 2022)
Feeds: makes 4-5 patties 

Ingred:

Meat Patties   
   med onion, finely diced or coarsely processed 
   1/2 tbsp olive oil
   
  500gm/1lb low-fat beef mince or 50-50 beef & turkey mince
   1/3 cup breadcrumbs, wholemeal for preference 
   1 egg 
   1/2 tsp Worcestershire sauce
   2 tbsp low-sugar ketchup
   3 tbsp Dijon mustard
   2-3 tbsp water 

Gravy
    3 tbsp sunflower oil
    1/2 med onion grated or coarsely processed 
    5oz/150gm sliced mushrooms
    juice of half a lemon

    3 tbsp spelt or wheat flour  
    2 cups/400ml chicken stock
   1/4 tsp rosemary
   1/4 tsp thyme
   1-2 tbsp reduced-(not low)-salt soy** (depending on blood pressure and taste) 
   1/4 tsp pepper 

   1 tbsp Worcestershire sauce 

   shot of brandy/white wine/purple grape juice (opt)
   
Method:

Gravy:

1. Heat oil in a saucepan on med high;  add onions, cook until translucent but not brown (about 5 mins) 
2. Add sliced mushrooms; cook until all liquid is released; add lemon juice
3. Add flour, stir till it is absorbed ; cook 2-3 mins 
4. Take pan off heat; gradually add stock, whisking continuously  
5. Return pan to stove; stir till thick, scraping at bottom to loosen the cooked on onion-mushroom-flour; add rosemary & thyme.
6. Simmer on a low heat 10 mins.  The gravy should be the thickness of double cream.  If too thick, add a little more stock or water.  If too thin, add 1 tsp cornflour mixed with one tbsp cold water and stir till thickened. (Remember the gravy will thicken up a bit in the pan)
7. Add soy sauce and pepper.  Keep warm or allow to cool and refrigerate overnight. 

Patties:

1. In a large frying pan over med high heat, sauté onions in olive oil until translucent
2. Cool slightly; add to meat in a large bowl.
3. Add breadcrumbs, egg, Worcestershire sauce, ketchup, mustard & a couple of tablespoons of warm water
4. Stir with a couple of forks, distributing everything evenly but keeping it light - it's lovely tender patties you're after, not hockey pucks
5. Form 4-5 oval patties about one inch/2cm deep
6. Heat frying pan over med-high heat; generously spray with olive oil; add patties 
7. Cook a couple of minutes each side until crusty
8. Pour gravy over
9. Reduce heat to med low; continue to cook 8-10 mins; use a sharp knife to cut into the centre of a patty to check it is cooked through
10. If gravy has become too thick, add a little more stock
11. Serve with swede and veg

Comments:

• 'Simply delicious!! It's my absolute favourite of all your recipes and I will be making it at home for sure.  The gravy was rich and the cognac worked beautifully with the mushrooms.' Office Administrator.
• 'Don't understand why it's children food; it's a great winter meal.  The thick gravy and meat is hearty and a good change from spicy food.  I will face the Exec with renewed fortitude.' Political Agent'
• 'Flavour excellent & patty kept its shape well.  Sauce good rich flavour and very appetising aromas.' Local government consultant.

                                                                                                                     *inspired by Michelle Varga of Dust Bunnies 

**67 uses Amoy or Pearl River Bridge

                    

              For more beef/turkey mince recipes go to Navigation Bar/Recipes...

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.    

CHICKEN & SWEETCORN SOUP, quick & easy, vegan opt

Time to bring this delicious old stalwart back into fashion...

Chicken & Sweetcorn Soup
'Tasted great & the chicken was remarkable !'' Exquisitely, subtly oriental' 

Not that long ago, Chicken & Sweetcorn Soup was everyone's favourite dish when it came to Chinese food. 

Thick, luscious, with a lovely nubbly texture, it was punctuated with succulent chicken and gorgeous threads of egg.  The soup was exciting, tasty and richly satisfying.

The soup is easy to recreate at home and it's wallet-friendly.  It can be done in two stages. 

Though the whole family will love this soup, children's portions should be served without the green onion garnish.  Parents meanwhile can spice it up with hot sauce or chilli. 

Traditionally, Chicken & Sweetcorn Soup was served as an appetiser but 67 serves it over rice for for a 'more-than-a-snack-but-less-than-a-meal' supper.  It could also be served over fine egg noodl

Or add noodles of choice (flat or thin) or broken up pieces of wonton pastry.

Cost: £4.ish, less of using leftover chicken (1/24)
Feeds: 4

Ingred:

Creamed Corn
   1 1/2 tbsp butter
   1 1/2 tbsp flour
   1 cup milk or 1/2 single cream 1/2 milk
   pepper & salt
   1-2 tbsp sugar
   240gm/8 1/2oz drained sweetcorn

   4-5 spring onions, white & green separated 
   1/2 tbsp groundnut oil
   500 ml chicken stock

   large chicken breast, skin removed OR equivalent chicken thigh meat OR drumlets from wings OR leftover shredded chicken

   1 generous tbsp 25-35% reduced salt soy sauce
   2 tbsp med sherry
   1tbsp/15gm/1/2oz finely grated peeled fresh ginger

   2 med eggs
   1 tbsp toasted sesame oil

Garnishes:  finely sliced green of spring onions
                 fresh red chilli, seeds & membranes removed; thinly sliced
                 chilli flakes
                 chilli sauce

Optional: cooked white rice
             1 nest fine egg noodles per person, cooked and drained
              white pasta

Method:

PEACHY FRUIT SPONGE, quick & easy 1-bowl wonder

A simple cake with surprise fruity layer for the busy cook 

Easy Peach Sponge, simple, quick and delightfully satisfying.
'Totally scrummy...not too sweet' 'Impressed; a proper pudding.' Tasters

Surprise Fruit Sponge was inspired by catering stints at army bases where many delicious dishes, including 2 or 3 desserts, were provided at one sitting.  One popular easy dessert sponge cake baked on a layer of tinned fruit.

It's the simplest thing in the world to make.  The classic sponge* was usually made from scratch but occasionally with packaged cake mix.  If you're opting for the cake mix route, make it a brand you trust, low in preservatives and use only under pressure.  

The sponge absorbs the juice as it bakes and the fruit gets hot and heady.  Tinned peaches were the most popular (and frugal) layer; fruit cocktail was a close second.    

To make the dessert a little healthier, 67 replaced some flour with wholemeal for fibre; to reduce sugar, tinned fruit in juice, not syrup, is recommended.  

The finished product should be served warm. It's lovely with a light dusting of icing sugar or topped with custard, ice cream or cream. 

Not a sophisticated dessert, then, but a quick satisfying treat for family supper. 


Cost: £2.50
Feeds: 8-10

Ingred:
   1x400gm tin peaches or fruit cocktail in juice (pref) or light syrup 

 Sponge:
     95gm/3oz white self raising flour
     20.3gm/1oz brown self raising brown 
     1 tsp baking powder

     115gm/4oz soft butter
     115gm/4oz sugar, golden caster for pref
     2 large eggs
     1 tsp vanilla extract 

Method:

1. Preheat oven to 170c/350/gas3
2. Generously butter a 7x10.5inch/18x26cm rectangular pan or equiv; add a generous tablespoon flour; turn pan to coat all sides; get rid of excess flour
3. Sift dry ingred into large bowl; stir in bran left behind 
4. Add all the other ingredients
5. Beat1-2 mins with electric beaters or stand-alone mixer until batter is smooth and creamy
6. Pour fruit with juice into the pan
7. Gently pour the batter over the fruit; level with a spatula
8. Bake in the centre of the oven 30-45mins until golden brown; press lightly with a finger - the cake should spring back 
9. Best served warm with a light dusting of icing sugar, or custard, ice cream or cream

Comments:

'Totally scrummy...light fluffy sponge, not too sweet, with just the right amount of fruit.' Wonder Woman Office organiser
'Very impressed; it's a proper pudding!' Underground driver
'Light and lovely.' Political Agent

Tips:

• another great combination is tinned pineapple with a handful of glace cherries and/or a sprinkling of dried unsweetened coconut
• in an emergency, any tinned fruit in juice (not syrup) will do

 *Sponge adapted from Delia Smith

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

NO-BAKE SLIGHTLY LOWER-FAT TIRAMISU PUDDING alcohol, incl kids option

A funny thing happened on the way to the dessert course...the Tiramisu Cheesecake morphed into a Tiramisu Pudding 

Tiramisu Pudding
(or How to salvage a dessert that tasted fab but looked a mess)
'Really delicious' 'A lovely boozy chocolate pudding.' Tasters

At any time of year a no-bake prepare-ahead spectacular dessert would be a boon.

Tiramisu Pudding is a fabulously tasty concoction with splendid layers of biscuit, creamy filling, ladyfingers dipped in coffee & brandy and chocolate ganache.  And it's slightly skinnier with lower-fat and low added sugar.  

This recipe came about by accident.  67 was developing a recipe for a lower-fat tiramisu cheesecake but something was lost in translation. All was not lost, however; the cheesecake turned into a gorgeously pretty crowd-pleasing pudding.

The amount of dark chocolate probably wipes out any health benefits gained from lower-fat whipping cream.  

Tiramisu Pudding is best served in a clear glass dish to show off its layers;  portioned by spoonfuls, not slices.  

67 suggests making this no more than a day in advance. 

Note: this pudding contains raw egg yolks

Serves: 8-10 

Cost: £5'ish. (2017 prices)

Equipment: 10inx7inch/25cmx18cm dish 2 inches/5cm deep (or equiv. say an 8-9inch/20x23square or circle with flat base)

Ingred: 

Base

   10-12 plain chocolate digestives, placed in a strong plastic bag and  thoroughly bashed with a rolling pin - a few crumbly bits are fine

   50gm/1 3/4oz butter, melted  

   1 package savoiardi finger biscuits

Filling
   250gm mascarpone
      2 raw egg yolks
      2 tbsp sugar

   1/2 pint/300ml whipping cream
   1/2 tsp vanilla extract  
   1-2 tbsp coffee liqueur or brandy  

Coffee chocolate mix for dipping savoiardi  
   1 cup very strong coffee, expresso if poss
   2 tbsp good cocoa
   2 tbsp coffee liqueur/brandy/grape juice

   about a dozen savoiardi biscuits, Italian* for preference

  

Topping    
  Chocolate Ganache
     100gm/3.5oz 70% cocoa butter baking chocolate
     80ml single cream 
OR
   1/3 cup cocoa powder
     

Method:
  
Base: 

1. Mix biscuit rubble & butter; press into bottom of dish
2. Take 12 savioardi biscuits; halve them horizontally & trim bottoms to fit the depth of the dish; with curved edges on top, crumbly side facing inwards, line the sides of the dish with upright savioardi (like soldiers) pushing them down slightly into the rubble so they stay upright   
3. Refrigerate 

Filling:

1. Using electric beaters or whisk and a large non-plastic bowl, beat marscapone, egg yolks & sugar until smooth & creamy; it'll take a few mins. 
2. Add 1/2 pt/300ml whipping cream; stir to blend then beat just until mix forms med-stiff peaks when beaters are lifted.  Be careful not to overbeat.
3. Stir in coffee liqueur or brandy & vanilla
4. Pour half the filling over biscuit base without dislodging the upright savioardi; smooth with a spatula
5. One by one, dip  a dozen savioardi biscuits into the coffee mix, a couple of seconds on both sides. Count 1 potato-2 potato; biscuits will absorb sufficient coffee but won't go soggy.  Layer biscuits over filling 
6. Pour the rest of the filling into the pan leaving an inch or so of  space below the tops of the savoiradi 'soldiers' 
7. Cover loosely with clingfilm; refrigerate a few hours or overnight

Ganache Topping (see tips below)

1. Using a sharp knife, chop chocolate into rough shards
2. Heat cream in a small saucepan over med-high heat until steam begins to rise off the surface and tiny bubbles appear around the outer edge; take it off the heat immediately
3. Add half the chocolate; stir until incorporated then add the other half of the chocolate; stir till chocolate is completely melted; cool slightly 
4. Gently pour about 2/3 of the chocolate over the tiramisu filling (you may need to add a little milk to slacken the chocolate)
5. (Save the rest of the chocolate; cool & whip for icing biscuits or sandwiching them together)
6. Cool and refrigerate
7. Pipe or drop spoonfuls of whipped cream around the edges of the tiramisu or cover completely with cream

Comments:
'I like it; it's a lovely boozy chocolate pudding. It was even better the day after.  But doesn't taste to me like tiramisu!' Political Agent
'Really delicious; this would be a perfect filling for profiteroles.' Local councillor candidate.

Tip:

• for kids' option, do not use alcohol & egg yolks; use milky - not strong - coffee and use milk chocolate instead of dark; scatter hundreds and thousands lightly over finished product
• replace chocolate ganache topping with a generous layer of sifted good quality cocoa   

                                                                                                        

                                            

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