FABULOUS & FRUGAL ' EVERYTHING BUT THE KITCHEN SINK' VELOUTE, Vegan

This is a variation on 67's richly flavoured vegetable melange, costing very little, which knocks the socks off anyone who tastes it

Potage of 'Everything but the kitchen sink' with cauliflower & chicken
'Just unbelievably good and so cheap!' Retired writer

It's hard to believe  something so simple - just vegetables and water - could be so flavourful and cost so little.  And there's the added bonus of helping avoid food waste.

You can, of course, stick to just one or two veg but 67 finds a mix really boosts the flavour.  

Slow cooking helps the gorgeous result.  67 does not have a Instant Pot; if you have one and want to test this recipe in it, please send a comment telling the blog how it went.    

SIMPLE CHICKEN STOCK

Here's a simpler, quicker method for chicken stock that's ideal when you're gripped by a lurgy and want chicken soup, now!

Simple Chicken Broth

...or definitely not tomorrow.  It's also great for any simple no-fuss chicken stock that doesn't require much shopping.   

It only takes a couple of hours rather than overnight. Though not as intense as conventional chicken broth and lacking the jellied texture of slow-cooked broths, it's flavourful and chock-full of vitamins and protein.  

This is the time to use chicken pieces (save your bones for the slow-cooked overnight broths) and to use veg in your fridge that you haven't had a chance to get to. 

Smaller pieces of skinless chicken are best; drumsticks rather than a whole bird.  (Carefully) slash the flesh with a sharp knife to allow their flavour to penetrate the stock.  Wings are ok if you don't mind the fat from them.  

Here's what 67 used 'cause that's what was available in the fridge but you can ring the changes:

3-4 drumsticks, onions, carrots, celery stalks and fronds,  spring onions (shorn of dried leaves and bottoms), mushrooms, cauli leaves (from an organic cauli that 67 wanted every last drop of vitamins of minerals from), mushrooms, garlic cloves, fresh ginger, radishes  

The only four things that are essential are: onions, carrots & celery (also called 'mirepoix', the trio of basic aromatics for soup & casseroles) plus fresh chicken.  If you're feeling poorly, a good sized piece of fresh ginger (1 1/2 inches/4cm) is strongly recommended.

What's not in the photo but could easily be included or replace the other veg are: tomatoes (with bad bits cut out), broccoli, cauliflower, potatoes, green beans, courgettes etc...Almost any veg can go in but do your basic cleaning: roots topped and tailed, any bad/soft bits taken out, mushrooms peeled and de-stemmed if necessary; thick broccoli stems peeled etc   

For quantities, 67 suggests: 3-400gm chicken, 500gm veg and 2-3 pints water (it doubles nicely).  Add a bay leaf and some parsley stems if available.  The liquid should cover the mix by an inch.   Partially cover the pan and turn heat to high.

Bring to the boil; allow boil at full stretch 5 mins, skimming off the film of fat & other impurities that will rise to the surface:

Skimming off impurities 

Reduce heat to med-high (where 6 is the maximum, then 4); the mixture should be bubbling gently but not furiously.  Partially cover with lid; leave for 2 hours, checking that the bubbling continues.  If not, return to a full rolling boil and turn heat back down to med high.

When 2 hours is up, taste.  You may feel an extra half hour of cooking or an additional cup of water is necessary.  If you like the flavour, strain the contents through a sieve into a container.  Remove flesh from drumsticks and set aside.  Discard the bones & veg.  

Season before consuming.

Tips:

• all the flavour may have been boiled out of the chicken flesh but it can still be used for sandwich or pie fillings 
• An even simpler, easier broth can be achieved by poaching a chicken. See (Asian) Poached Chicken.  This requires a good quality chicken, fresh ginger and spring onions.

 Go to Nav Bar for Recipes I & II:Soups

PLEASE MAKE A COMMENT

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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

ARCHIVE: SOUTHERN SPICED (UN)FRIED CHICKEN

Just like you-know-who's but much better for you 

Low fat, cholesterol & salt (Un)fried Kentucky spiced Chicken
'Really, really good!' Tasters

These succulent crispy pieces of chicken are a delightful surprise -- they're baked, not deep fried.  Low-fat/cholesterol and beautifully spiced without loads of hidden salt, they're perfect for lunches away but are also great hot.

The energetic 60's+ couple who were guinea pig tasters pronounced the chicken 'sensational' and also loved the Waldorf Salad with it.  

The chicken is marinaded overnight in yoghurt and several spices inspired by a popular High Street brand.  Adults will love it but children, possibly not. The recipe includes alternate spicing for (a) those who haven't had a chance to build up their spice cupboard and (b) for children or those wanting a mellower take.  
  
Cost: £3-4 depending on the chicken 
Feeds: 6-8

INSTANT BREAKFAST BISCUITS, yeast & egg free, wallet-friendly

You won't believe how easy and quick it is to mix & cook these gorgeous biscuits...the household will adore you 

Astonishingly quick & easy Breakfast Buns 

These delightfully fluffy breakfast biscuits were a godsend at uni.  They're a doddle to make - no rolling out, shaping or cutting of dough -  and also use up milk that's gone off.  


Yeast-free, they have light, fluffy centres and crisp exteriors.    

When breakfast is over, the biscuits turn into lunch - stuffed with salad and protein, they'll stop supermarket spending when hunger pangs strike, and are guaranteed fresh and low in preservatives.  

This recipe* produced results closest to ones I remember at uni.  

Herbs, ham or left-over bacon can be added to ring the changes.  Possibly not full-fat cheese, though; the biscuits are not exactly light on butter.  (see Skinnier Breakfast Buns/Rolls for details of transforming biscuits into baps + vegan option) 

Cost: £1.25
Makes: 12-15 good-sized biscuits

Ingred:
    280 gm/9oz plain white flour
       2 tsp baking powder
       1/2 tsp baking soda
       1/2 tsp salt
       1 tsp sugar
       1 cup buttermilk, stirred OR with milk that's gone off or has had a tablespoon of vinegar stirred in OR 75% yoghurt, 25% water
       113gm/scant 4oz unsalted butter melted & slightly cooled

• 
  

Method:

1. Preheat oven to 220C/425f 
2. Mix buttermilk and melted butter in a jug
3. Mix flour, baking powder, baking soda, salt & sugar 
4. Add liquid to dry; stir just until completely blended; it will be thick  
5. Using an ice cream scoop, dessert spoons or clean hands drop the dough onto baking trays (lined with greaseproof if you like); aim for rustic/shaggy   
6. Bake in the centre of the oven 12-15 mins or until golden
7. Cool on a baking rack

Tips:  

• leftover dough can be prepped on a tray, frozen flat then bagged up for next time.  Or cover & refrigerate leftover dough and use it the next day 
• the sugar is optional but perks up the flavour without sweetness
• for proper afternoon tea scones, go to Unforgettable Sugar Free Scones 

*Modern Honey

For more yeast-free breads, go to Nav Bar Recipes II/ bottom page

Please make a comment

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

NO-SUGAR, HIGH PROTEIN ULTRA GRANOLA (OATMEAL), Heart-friendly, Vegan, sugar-free, high fibre & protein; easy

"A small bowl of porridge each day could be the key to a long and healthy life, after a major study by Harvard University found that whole grains reduce the risk of dying from heart disease..."   Daily Telegraph, 5/1/2015

                        Nut & Seed Ultra Granola: No-added-sugar, High-Protein 

photo 15/6/16

(Updated 5/19)
This vegan breakfast cereal is an exceptionally tasty, gently sweetened, lightly crunchy granola that is also very healthy.  The combination of sunflower, sesame and pumpkin seeds is said to have the same protein value of steak.

The recipe was inspired by a 20-year-old No-Sugar cookbook which the Blogger no longer has.  Changes were made for maximum taste, texture and goodness. 

It's an easy-peasy recipe -- mix, slide into the oven and allow the aroma of baked grains and nuts waft tantalisingly through your home.   

67 likes organic Irish oatmeal* but economical standard oats are also excellent.   Either way, with the money saved, berries to scatter on top become more affordable. 

The frugal can halve the amount of seeds and nuts and store the remainder in an air-tight container for next time                                   

Cost: min £3.00'ish depending on oatmeal (8/23 )

Serves: many; recipe halves or doubles nicely

Ingred:

450gm/16oz oatmeal (not jumbo oats)

2 oz/57 gm dried, unsweetened coconut

2 oz/57 gm sunflower seeds

2 oz/57 gms sesame seeds (opt - sesame can cause an allergic reaction)

2 oz/56 gms pumpkin seeds

2-4 oz/ 57-112 oz nuts of your choice.

2 tablespoons sunflower or other veg oil (not olive)

few drops of vanilla

Method:

CREAMY MUSHROOM TOAST, an indulgence, budget-friendly, vegetarian, avoids waste, easy-peasy

A gorgeous weekend breakfast or hefty snack 

Creamy Mushrooms on Toast
'so pleased to recreate a favourite restaurant breakfast at home' Taster

Creamy mushrooms on toast is a popular veggie breakfast out when trying to break the cycle of eggs 100 ways.  Glistening mushrooms, flavourful sauce and crunchy toast satisfies and pleases.  

If you're not up to breakfasting out, this make-it-at-home version is a worthy alternative.  Spend less money without sacrificing enjoyment but also use up bread, 'shrooms and cream nearing their use-by dates, doing your bit to avoid  food waste.  

   

Whether you like toast under or on the side of the shrooms, the dish is perfect for a lazy weekend or any time you're after than a snack but less than a meal.  

Cost: min 50p, depending on what's in the cupboard
Feeds: 1 but multiples easily

SPELT GRANOLA (Vegan), lower gluten, no sugar, high protein/fibre

This nutty spelt granola - lower-gluten - makes a tasty alternative to oatmeal

Lower Gluten Spelt Granola
'Tasty crunchy flakes, full of nuts & seeds - I love it.' Taster

Need or want a change from oatmeal for breakfast? Try wholegrain spelt flakes.

Spelt is an ancient grain that is higher in protein than wheat.  It has a different, more digestible form of gluten which makes the body less prone to bloating.  

Spelt Granola 

The spelt flakes take on a crackly crunchy texture after steaming, rolling and lightly toasting; they've  a lovely nutty flavour.  

Like oatmeal they're high in fibre, cut the risk of heart disease and helps digestion, speeding up the elimination of toxins.  A bonus: a half cup serving provides 8% of daily iron needs.  

67's recipe for Spelt Granola is based on Ultra Granola (oatmeal), one of the most  popular recipes since the blog began.  

Because spelt flakes are already toasted, oven time is reduced.  The porridge doesn't need as much liquid.

Like ultra-granola, Spelt Granola has no-added sugar and is rich in seeds and nuts.  Honey or unrefined sugar to suit your taste can be added later.  

Serve as is with plant milk/yoghurt and fruit and savour the crunchy texture.

Or make Spelt Porridge, warming and satisfying.

Cost: min £3.00

Makes: 400gm

Ingred:

400gm/14oz spelt flakes 
2 oz/53gm dried, unsweetened coconut

2 oz/53 sunflower seeds

2 oz/53 sesame seeds

2 oz/53 pumpkin seeds

2 oz/53 chopped almonds 

2 tablespoons sunflower or other veg oil (not olive)

few drops of vanilla

Method:

1.  Heat oven to 375F/190C/gas mark 5

2.  Mix dry ingredients.  Add sunflower oil and vanilla; stir.

3.  Pour into a 9" x 11"  or equiv pan.  Bake in the centre of the oven for 20 mins max, stirring half way through, until toasty and smelling lovely.    

4.  Serve as is with raisins or fresh berries and yoghurt, cream or milk and, if preferred, a teaspoon of black or dark brown sugar. 

5. The granola makes good porridge.  Measure out 1/4 to 1/3 cup granola per person, stir in 2 1/2x the amount of water and bring to the boil.  Reduce heat to low; simmer 2-5 min or until soft 

Tips:

• spelt flakes seem to only come as organic and are priced accordingly*(April 2018) The organic brand, Just Natural, costs £1.75 for 350g - about a third less than some others.  Sugar-free spelt puffs by Amisa are also available at £2.50'ish/200gm bag.  
• some may prefer less crunchy flakes: soak in milk or yoghurt o/night to soften OR cook as instructed for porridge; for the ill and infirm or small children, the cooked porridge can be processed in a blender before serving
• if feeding toddlers, do not add nuts
• if feeling frugal, reduce seeds & nuts by half; seeds keep well in an air-tight container

                                                                 *Infinity seems best value at under £3 for 500gm; the rest are £3 for 300gm

For more vegan dishes go to NavBar/Recipes II

Please make a comment

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

POMELO & LEMONGRASS COCKTAIL, easy, alcohol-free opt

Not a cocktail as we know it, Jim, but so enjoyable no one will care...

'Wonderful' 'Refreshing' 'Works perfectly
with the other flavours'

Chinese New Year equals pomelo -- the giant pear-shaped grapefruit & melon hybrid seen tumbling over one another in front of Chinatown shops. Pomelo has a melon-like sweetness that's faintly astringent; the large capsules of flesh burst in the mouth, refreshing the palate. 

It was the perfect choice for a drink to go with 67's Chinese style canapés ( Hoisin Orange Glazed Beef Skewers & Unfried Vegan Dumplings).  

Teamed with lemongrass, the pomelo produced an enticing blend, unpretentious and nicely balanced.   

Mixed with champagne, it was ambrosial; even in fizzy water, the mix was delightful.  Perhaps in vodka or gin the blend would be  more muscular; test it; let 67 know. 

For best results, prepare a day in advance to allow flavours to blend  

Cost: very little plus cost of alcohol
Makes: 8-10 glasses (recipe halves nicely)

Ingred:

Pomelo 

  

   300gm/generous 11oz pomelo flesh, free of peel and membranes

   1 grapefruit, peeled, segments removed from membranes 

   2 small apples, peeled & cored

   1/2 cup boiling water

   4 lemon grass, trimmed of dry outer leaves and the bottom couple of inches of fibrous bulb

Prepare a day ahead

Method:

1. Give the lemon grass a couple of good whacks with a rolling pin or equiv until the fragrance released is unmistakeable
2. Slice finely; place in heat-proof bowl, pour over boiling water; steep 20 mins
3. Pour lemongrass infusion into blender/smoothie maker
4. Add all the other ingred; whizz to a fine pulp 
5. Place a fine mesh sieve over a bowl; pour in pulp, pressing the flat of a spatula against the mesh to extract all the liquid
6. Pour into an air tight container; chill 24 hours 
7. When ready to serve, mix one part cocktail with 1 1/2 parts champagne or other alcohol, prosecco or fizzy water

Comments:

'Wonderful!  It tastes exactly as it smells; the pomelo & lemongrass flavours are distinct.' Wine Journalist

'Goes perfectly with the canapés; doesn't override the hoisin flavour of the beef.' Husband of wine journalist 

'Very refreshing; tastes good in the mouth.' Mother of wine journalist

 Please post a Comment  

                         

 More canapés & first courses on NavBar: Recipes 

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

HOISIN & ORANGE GLAZED MEAT KEBABS, chicken option, indulgence, budget friendly option

As a canapé or for supper, these scrumptious skewers shout 'Eat me!'

Beef Skewers with Hoisin Orange Glaze 
'Oh my goodness! They are absolutely wonderful!' Taster

Chunks of beef, chicken or pork in a smoky-sweet Asian-style sauce is threaded on skewers with 'shrooms and toms to make a sassy light treat.

67 created these for a cocktail do, using rump steak (great texture) but sirloin, rib-eye or budget-friendly lean diced beef will be fine.  Chicken or pork can also be used. 

With cheaper cuts, marinade at least overnight to tenderise the meat and allow the flavour to penetrate the muscle fibres.  The fruit & veg offset the richness of the marinade; they also help the meat go a long way. 

High temperatures either by grilling, barbecuing or roasting bring out the best of the meat, encouraging some fat to render off while still retaining moisture.  Once cooked, glaze the skewers with honey & orange.  A slightly charred exterior is ideal.    

Cost: min £3 but depends on meat 
Makes: 10 1 inch/2 1/2cm skewers 

Equipment: cocktail sticks 

Ingred:
   200gm/7oz rump or sirloin steak (or casserole steak/lean diced beef for the frugal) OR chicken breast or pork fillet
    handful cherry tomatoes
    handful mushrooms, pref chestnut

Marinade
    2 tbsp hoisin sauce
    2 tbsp sherry or brandy or white grape juice
    zest of an orange, not too finely grated
    juice of half an orange
    1 tsp grated ginger
    segments from half an orange

Glaze 
   1 tbsp runny honey or maple syrup
   1 tbsp fresh orange juice
   sesame seeds
     
Method:

1. Prepare at least 6 hours or the night before needed
2. If toms are not organic, soak in a solution of 9 parts water to 1 part vinegar 20 mins; rinse, drain; refrigerate 
3. Brush mushrooms with paper towel to remove grit; set aside.  
4. Cut beef into generous 1 inch/2 1/2 cm squares (your butcher will do this  if asked nicely); remove fat or sinew 
5. Mix marinade ingredients; pour into a sealable plastic bag
6. Add meat, smoosh it into the marinade, turning once or twice
7. Refrigerate, turning now and again 
8. When ready to cook, preheat oven to 200c/400f
9. Cut off pointed ends of orange segments (what's left will stay longer on the skewer)
10. Slice mushrooms thickly
11. Drain meat
12. Thread onto a cocktail stick in this order: tomato, beef, orange segment,  mushroom
13. Place on a rack in a baking tray; cook in upper oven 5-7 mins; brush meat with glaze, sprinkle with sesame seeds & turn 
14. Repeat (12) 4-5mins
15. Serve hot 

Comments: 
'Oh my goodness; these are wonderful - full of umami flavour.' Wine journalist 
Silence on first taste followed by lots of appreciative noises: other guests  

More canapés & first courses on the NavBar: Recipes 

                          Please post 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.

UNFRIED CRISPY CHINESE DUMPLINGS, VEGAN low-fat, no-carb option

Delicious carnivore-pleasing filling; crispy pastry without deep-frying 

'Unbelievable; classical Asian umami taste in a diet version' 'Amazing with sweet chilli sauce' 'Crispy without being greasy' Tasters

These vegan dumplings -- unlike similar deep-fried items in Dim Sum restaurants  -- can be eaten any time without worrying about your health.  And they're very easy to make at home. 

The filling takes a bit of chopping but doubling the recipe will provide leftover filling perfect for lunchbox carb-free lettuce wraps.  It also brightens up steamed or stir-fried rice.  

Prepping the filling a day ahead makes life easier.  

There's no need to make your own pastry; dumpling wrappers are found in Chinatowns, Japanese stores and large supermarkets.   

No one will miss the meat in the filling; crumbled firm tofu is surprisingly like mince.  Almost raw vegetables are added to the mix and bound together with Asian sauces, not egg. 

Because they're baked, not fried, the pastry doesn't brown in the usual way but is beautifully crisp without shattering into a hundred shards that decorate your chest!  

In a restaurant they would be drizzled with a lurid sweet-and-sour sauce; here they're teamed with 67's fantastic Low-Sugar Almost-Instant Sweet Chilli Dipping Sauce.  

Ingreds:

   225gm/8oz firm tofu
   couple of tablespoons peanut or other light veg oil

   1/2 cup fresh mushrooms in med dice
   1-2 dried Shitake mushrooms, reconstituted in boiling water 20 mins (opt)
   scant 1/4 cup baby corn, coarsely chopped (opt)

   1/3 cup coarsely grated carrot
   generous 1/3 cup shredded Chinese leaves OR finely sliced celery
   3-4 radishes, in matchsticks (opt)

   2 spring onions, cleaned & trimmed, finely sliced
   2 tsp finely grated ginger
   
   1 1/2 tsp sherry, white wine or grape juice
   1 tsp toasted sesame oil
   1 tbsp reduced-salt soy sauce
   1 tbsp oyster sauce
   
   1/4 tsp pepper plus salt as needed

   1 pkg round dumpling wrappers (gyoza for larger dumplings)


Method:

1. If won ton wrappers have been frozen, defrost overnight in the bottom of the fridge
2. Wrap tofu in a paper towel; place a plate on top and weigh it down with a couple of tins of pulses to remove excess liquid; drain 
3. Set a large heavy-bottomed non-stick frying pan on med high
4. Crumble tofu into small pieces, as you would a packet of mince 
5. Pour a thin film of oil into the pan; add tofu; stir, pressing down on the protein to break up bigger pieces
6. When tofu is beginning to brown & crumbled (3-5 min), decant into a bowl, scraping at the bottom of the pan to remove cooked on tofu
7. Add a little more oil, then mushrooms, stirring until softened and most of the liquid has been released (2-3 mins)
8. Add shiitake and baby corn if using; stir another minute or so
9. Add carrots, Chinese leaves, spring onions, radishes; mix well 
10. Add tofu back into the pan with grated ginger and spring onions
11. Stir in sherry, reduced-salt soy sauce & oyster sauce.  Stir, scraping at bottom of pan to loosen any bits of the mix stuck to the bottom 
12. The mix should be moist but not wet; if it seems dry, add a tablespoon of shitake soaking water or stock or water
13. Stir in chives
14. Test seasoning; add pepper & salt, if recess 
15. Take off heat; stir in sesame oil
16. Cool; refrigerate overnight to allow flavours to blend

Making the dumplings:

This is meat filling; veggie filling 
will not look like this

1. Cover dumpling wrappers both above and below with a clean j-cloth that has been thoroughly wetted and wrung out until damp
2. Pre-heat oven to 200c/400f
3. Peel off one wrapper and lay in flat of left hand (note the oval shape of the wrappers,i.e. one side is longer than the other)
4. Add 1 generous teaspoon of filling (large wrappers will need more), flat on the bottom & building up
5. Dip your (clean!) finger in a bowl of water and run it round the edge of the wrapper
6. Bring up the long edges of the dough; pinch the middle but leave the ends open, forming a crescent; if stuffing looks too light, insert a bit more at the ends, using a small spoon or end of a chopstick to push it in
7. Seal the edges by pressing firmly together up to the edge of the filling; lightly pleating if so inclined 
8. Rest on a baking tray, covering with a damp j cloth while completing other dumplings
9. Spray both sides generously with peanut oil
10. Bake in the middle of the oven 20mins; half-way though move outer dumplings into the middle of the pan and vice-versa for even browning
11. Serve with Sweet Chilli Dipping Sauce

'Comments:
'Unbelievably crispy, like a deep fried version but for dieters without losing the classical Asian umami taste.' Wine Journalist
'Delicious!  Even more amazing with the sweet chilli sauce!' Husband of Wine Journalist
'I don't like deep fried foods but these dumplings are so crunchy without being greasy, I like them lot.' Mother of Wine Journalist
'They look like they could be used in many different ways, with pastry or without.'  Local Councillor

Tips:

• apart from the one or two exotic optional items, standard cupboard ingredients are used.  Replace or add to the carrot, Chinese leaves and baby corn with any other veg on hand -cutting down  on food waste and clearing out your fridge!  
• low carb version: heap fillings in baby Gem leaves, or wrap in lettuce; both are great packed separately in a lunchbox 
• the dumplings can also be steamed OR served with soup-y ramen noodles 
• the filling can be served over rice
• for a simpler vegan filling try Easier Jao-tze

Canapés/first courses on the NavBar: Recipes 

                      Please post 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.

HOW TO...HANDLE LEMONGRASS

An herb central to Thai cooking, now a favourite of 'fusion' chefs

(Stock Photo courtesy of Pixaby)

Lemongrass was not until now used in 67's cooking, mainly because it's often sold in packets and seemed pricy for what would be infrequent use.  But my artisan greengrocer* sells individual lemongrass at 30pence each!

Lemongrass is a woody, tightly packed Southeast Asian herb with grey green leaves.  It's  lemony & smoky and, some say, sweet.  67 didn't pick up sweetness but the flavour is unique, conjuring images of open-air markets in the East.  

Westerners know it mainly through food but it's also used medicinally for digestion, high blood pressure and anxiety.  Herbalists warn it is not recommended for anyone with kidney or liver disease.

 Pomelo LemonGrass Cocktail 

Thai cuisine uses a lot of lemongrass: in stews & curries, marinades, soups, stir fries and teas.  

It seemed an ideal match for Pomelo, the large Asian grapefruit hybrid, for a drink to celebrate the Year of the Dog.  

  

The first trial was a disaster -- couldn't really smell it or taste it.  

The greengrocer's advice was to: 

• remove the bottom couple of fibrous inches (the bulb)
• whack the trimmed, peeled lemongrass with the back of a cleaver or rolling pin until the fragrance is unmistakeable, then
• slice it thinly
• and infuse it in boiling water

It worked.   

(In stews and curries the lemongrass is thrown in whole and removed at the end of cooking.) 

And guess what?  The drink required 4 lemongrass, the contents of a supermarket packet.

*Pomona,opposite Belsize Park tube

Sources: Web MD

              BBC Good Food

              Herbal Resources

 B Lee/Bright Sun Enterprises accept no liability for the consequences of any actions taken on the basis of the information provided. Please feel free to link to this site.

LOW-CARB GARLIC & GINGER NOODLES, Vegan, Triple-Duty, Budget-friendly

 These low-carb noodles pack such a culinary punch you won't care it's vegan

updated June 2022

Gorgeously savoury Garlic & Ginger 'Glass' Noodles, low-carb 
 '...really fresh, bright taste.' Taster

A bowlful of these spicy aromatic noodles make as snazzy and satisfying a dinner as a packed lunch.   

What makes it low-carb are the transparent noodles which are made from green bean starch. (Conventional noodles will also work.)  The things that make it so sassy are the delicate crunch and texture of water chestnuts and bamboo shoots.  And don't forget the rainbow of raw veg.   

It's perfect for the carb-phobic but also really fabulous for the noodle lover.  Vegans will love it but so will everyone else.

Bamboo shoots and baby corn may not be a staple in your cupboard.  No problem.  Replace them with your own choice of crunchy vegetables - raw or blanched.  Same goes for the bell pepper and peas -- just throw in something with a similar texture.  

'Glass' Noodles, made of starch
from green beans, low carb

Cost:  £2.75
Feeds: 3-4

Ingred:
   114gm/4oz glass noodles, made of green bean starch

  
   6 tbsp spring onions, white & green, finely chopped
   30g/1oz drained tinned water chestnuts, in fine matchsticks     

   30g/1oz drained tinned bamboo shoots, in fine matchsticks
   30g/1oz finely sliced red bell pepper
   1/4 cup defrosted frozen peas

    generous handful salted roasted peanuts, coarsely chopped (if using store-bought, rub roughly with paper serviettes to remove smoky of the oil and salt)

   pinch or two chilli flakes, to taste (opt)

 Dressing:   1 tsp toasted sesame oil, 2 tablespoons(tbsp) peanut butter (or tahini), 1 1/2 tbsp jasmine tea, 1 1/2 tbsp reduced salt soy sauce,  1 1/2 tbsp red wine vinegar;   1 1/2-2 tbsp sugar or honey or maple syrup;   1 1/2 tbsp peanut or other light veg oil;   2 med cloves peeled garlic   30g/1oz peeled fresh ginger;   juice of half an orange

Method:

1. Place noodles in a deep bowl; cover in  boiling water 5 mins; drain;  rinse in cold water.  If you like, cut the noodles in 2-3 places with kitchen scissors or a sharp knife. It's apparently bad luck to cut noodles but the kitchen gods will probably forgive westerners.  Shorter pieces of noodle will be easier to mix, serve & eat.  
2. Mix in a teaspoon of sesame oil to stop noodles sticking  
3. Combine dressing ingred in a smoothie maker or processor; blitz till smooth; taste for seasoning
4. Pour over noodles; toss to distribute
5. Prepare serving dish.  Use tongs to place 1/3 of the noodles in the bottom;  scatter over 1/3 water chestnuts, bamboo shoots, bell pepper, peas, green onions and 1/4 of the peanuts; lightly season with pepper & salt
6. Layer a further third of the noodles on top and repeat 5
7. Top with final layer of noodles 
8. Arrange veg & nuts prettily on top

Comments:

'...a really fresh and bright taste; the peanuts and other crunchy bits give added interest.  It's a whole group of flavours I'm not used to that works wonderfully.  Thank you for broadening my taste experience.'  Political Agent

Tips:

• This is quite spicy & pungent and may not appeal to children; 67 recommends Unfried Rice , without the egg for vegans,  which is quick and easy to prepare
• Add cubes of smoked tofu for more protein
• Add cooked chicken or other meat or prawns or an omelette sliced in shreds for more protein  

                 More vegan dishes on Nav Bar/Recipes II...

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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.