BROCCOLI BEETROOT & ORANGE SALAD, Vegan

Definitely not rabbit food - salads combining cooked and raw vegetables ...

Broccoli, Beetroot, Cashew and Orange Salad 
'A dazzling vegan dish that completely satisfies' Flexitarian taster 

photo 11/7/18

67 loves cooked vegetables in a salad; they provide important texture contrast and bulk out the usual leafy ingredients.  No one can accuse 67's vegan mix of Broccoli, Beetroot, Cashews and Orange of being 'rabbit food'  -- it does a great job of satisfying hunger.  

The salad focuses on lightly cooked broccoli - both heads and stems - with beetroot but a handful of toasted cashews provides great crunch.  Orange vinaigette studded with tiny bits of orange segments lift the entire dish to another level.  

Serve on a bed of washed soft English Bibbs lettuce for more colour & texture. 

The salad is a side dish, not a main; it goes particularly well with (un)fried chicken.

Cost: £2.50
Feeds: 4-6 as a side

Ingreds:
    medium head of Broccoli, about 200gm/7oz trees & stem  
    2 large cooked beetroot, peeled (packed in vinaigrette is fine if rinsed)
    generous handful cashew or other nuts
  
    Ultra-Orange Vinaigrette
        3-4 tbsp good olive oil
        1 tbsp white wine vinegar
        good pinch salt and 1/8 tsp pepper, pref. coarsely ground
        1 rounded tsp Dijon mustard
        1-2 tbsp orange juice
        flesh of 3-4 segments orange, finely shredded

Method:

1. Remove large stalk from head of broccoli; peel off the thick skin, cut into 1/4in/1cm slices
2. Break head into medium sized florets
3. If broccoli is not organic, soak in 9 parts water, 1 part vinegar 20 mins; rinse and drain
4. Halve beetroot across the equator; cut into 1/4in/1cm slices in a similar size to the florets.  Cover & set aside.
5. Just before the end of t\he broccoli soaking period, bring a large pan of water to the boil
6. Add broccoli; wait until the water comes to the boil again; turn down heat to medium; leave 3 minutes or until al dente (with resistance in the middle).  If this salad is for kids or the ill/infirm, you can cook the broccoli a couple of minutes longer
7. Prepare a large container of cold water, adding ice at the end  
8. Using a spider* or slotted spoon, lift the broccoli from the boiling water and add immediately to the iced water.  Allow to cool.
9. Place dressing ingredients in a jar with a tight fitting lid; shake.
10. The broccoli, beetroot & dressing can be refrigerated overnight. 
11. When ready to serve, allow broccoli & beetroot to come to room temperature.  Dry off broccoli with paper towels; drain any beetroot juice. Mix in a serving bowl.
12. Toast cashews, either in a dry frying pan over med heat for 5min or until lightly browned OR in a med oven 5min.  Watch like a hawk; they burn easily.  Scoop onto greaseproof paper to cool. 
13. Shake dressing until ingredients are re-blended; pour enough dressing to moisten not overwhelm the broccoli beetroot; serve the rest on the side
14. Scatter cashew nuts over

Comments:

'Amazing side dish; simple but dazzlingly tasty.  Love the texture contrast.' Retired writer

Tips: 
Tenderstem broccoli can replace a head of broccoli; trim the bottom of the spears and in step 6, cook 2 mins instead of 3.

Asian 'Spider'

A 'spider' is a wide-mouthed lacy, pretty scoop   -  essential in Asian kitchens.  Spiders scoop items from boiling water, which means you don't have to drag pots of boiling water over to the sink for draining (they're not suitable for some types of pasta). Cheaper metal versions are available in most Chinatowns.  In London check out the 3 Chinese supermarkets on Gerrard and Lisle Streets.

More hot weather food & salads on NavBar:Recipes I & 2...

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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.      

SUNSHINE SALAD, LOW-CAL, low-fat, budget-conscious

Juicy fruits accompany succulent & salty meats for a magnificent carb-free salad

from the Archive

This salad was first served by the blogger at a pretty hotel overlooking a ferry terminal in Mallaig, Inverneshire; the guests loved it.  It's adapted from Robert Carrier, one of the first modern tv chefs, who was a master at translating classic French cuisine for the home cook.

The Salad's a carb-free mix of chicken, ham or salt beef, apples & oranges, and it's one of those easy-peasy holiday dishes.  Get yourself a rotisserie chicken; visit a deli and greengrocer; use up a few salad ingredients and herbs.  In minutes, you'll have an unforgettable main course.

The way the flavours and textures combine makes this a delight; in the background there's a hum of heat. 

Much of the salad can be prepared the night before.  

It's not frugal but none of the ingredients are particularly expensive and it feeds a lot of people. Make it go further with baked sweet potatoes (skins scrubbed, sprayed with olive oil and seasoned), fresh bread/rolls or soft store-bought buns, and beautifully scented baby vine tomatoes.  The perfect dessert is the I'm on Holiday Too! Easy-Peasy Chocolate Cake.

Cost: £7'ish
Feeds: 8 with sides

Ingred:
  450g/1 lb cooked chicken, skin removed (a supermarket rotisserie bird is fine) 
  175g/ 6 oz cooked ham or salt beef
  2 large or 4 small oranges
  1 c/240 ml yoghurt-mayo & zest & juice of a lemon

  4 stalks celery, peeled & thinly sliced
  1 lge green pepper, seeded, cored and finely diced
  3-4 radishes, in matchsticks 
  2 tbsp finely chopped fresh parsley
  4 tsp finely chopped fresh chives or spring onion tops
  2 eating apples 
  8 drops tabasco or 1/2-1 tsp chilli flakes
  generous pinch cinnamon (opt)
  s & p
  soft lettuce leaves, and extra chopped chives & parsley to garnish.

Method:

1. Cut chicken and ham in 1in/2 cm cubes.
2. Remove segments from oranges (see below); halve
3. Mix yoghurt-mayo with lemon zest & juice, Tabasco or chilli flakes, cinnamon, if using, and s&p.
4. 1-3 can be made the night before, covered and refrigerated
5. When ready to serve, combine meat & oranges in large bowl with celery, pepper, radish and herbs
6. Cut apples in 1/2 inch/1 cm dice and add to yog-mayo mix, coating apples so they do not brown.
7. Remove apples from yog-mayo; add to rest of salad; gradually add more dressing until the mix is moist but not wet.  Mix well.  Refrigerate a couple of hours.
8. Serve on bed of lettuce, garnished with chives and parsley.

3. Carefully push down, up & out

Segmenting an Orange:

1. Slice off top, bottom & sides.

2. Slide knife between segments

See NavBar:RecipesII/Salads

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

SOUTHERN (UN-FRIED) CHICKEN, Skinny, low fat & salt, easy, prep ahead

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

The taste, crunch and juiciness of a high street brand but better and healthier.

 'Sensational!' Tasters 

                                        

From the 67 archive

Even if you have an air-fryer, this recipe for Un-fried Chicken in piquant Southern Spices - crispy, crunchy and succulent - comes strongly recommended.  Fat levels are even lower than standard fried chicken cooked in an air fryer.   

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

The recipe, inspired by you-know-who on the High Street, includes several familiar spices.  There's also a wheat-free option.

Adults will love it but children, possibly not. The recipe, therefore, 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.  

The meat is marinated overnight or 6-8 hours.

Cost: £4.50'ish, less for cheaper chicken portions
Feeds: 6-8

Ingred:

1 whole chicken, backbone removed (and kept for stock), in 8 pieces (breasts halved, legs divided into drumstick and thighs) OR about a kilo of packaged breasts (halved), thighs, drumsticks and/or wings

200 ml low-fat yoghurt (straining is not required) 

SPICES
  2 tsp celery salt
  1/2-1 tsp salt
  2 tsp pepper
  2 tsp paprika
  1 tsp cayenne pepper
  1/2 tsp thyme
  2 tsp oregano
  2 tsp cumin
  1 tsp coriander 

          OR 2-3 tablespoons Cajun seasoning

          OR for children, 2 tsp dried tarragon, 2/3 tsp rosemary, 4 tbsp chopped fresh parsley (best) or 4 tsp dried parsley

125 gm homemade breadcrumbs (stale bread whizzed in the blender) or Japanese panko or breadcrumbs (the best you can afford)

Wheat-free option: spelt breadcrumbs or 3-1 mix of polenta & ground almonds

Method:

TRIPLE DUTY: LIME & GINGER CHICKEN THIGHS, Low-fat, Easy, Prep Ahead, budget-friendly

Perfect for a summer like this: absolutely gorgeous from the barbie, on a picnic or in a packed lunch

Un-boring healthy food: Lime & Ginger Chicken -  low-fat & salt
'Delicious. I could taste the lovely marinade in every bit both outside & inside.' Tasters

Here's a another unforgettable chicken dish loaded with flavour.  It's easy-peasy, gets prepped the night before and is wallet-friendly (1kilo thighs on the bone £3'ish).

In 67's simple recipe, even standard supermarket chicken turns into something that lights up the taste buds - while also being ultra-healthy.

Chicken thighs on the bone work best; they have more flavour and the marinade suits dark meat.  But the recipe also works well with 'flat packed' chicken (the backbone is removed and the bird flattened)*.  

However they're eaten - hot, warm, on a picnic blanket or from an office lunchbox - this immensely flavourful chicken will be a winner!

In the unlikely event of leftovers, Lime & Ginger Chicken freezes well AND defrosts without losing moisture or flavour.

Cost: £3.50'ish
Portions: 7-8
  
Ingred:
   3 tbsp olive oil 
   2 tsp grated lime zest
   1/3 cup fresh lime juice (2-3 limes)
   1 generous tbsp minced/grated peeled fresh ginger 
   1 tbsp fresh or 1 tsp dried parsley (opt)
   cracked black pepper and a little salt

1 kilo chicken thighs (about 8) or thighs & drums, skin removed

Method:

1. Whisk first 6 ingreds in a glass dish large enough to hold the chicken  
2. Place bone side down in the marinade; cling film; refrigerate 2 hours 
3. Turn the thighs flesh side up; re-cover, refrigerate 4 hours or overnight.
4. When ready to cook, preheat oven to 350f/180c
5. Place a rack in the baking tray; arrange thighs bone side up; bake 15mins
6. Turn chicken flesh side up; roast 20 mins or until cooked.
7. Lightly salt and pepper; serve OR leave to cool. 
8. Eat warm with Positively Terrific Potato, Onion & Carrot Melange or cold with Lunchbox Slaw and Zucchini Corn Drop Scones 

Comments:
'I could taste the lime and ginger marinade right the way through; I even cut out a bit of the middle to check.  It was really nice.' Political Agent
'Delicious. I'd be happy with this for school lunch.' Schoolboy taster

Tip:

• If using 'flat-pack' chicken, prepare and marinade the night before
• Get the best out of limes by either rolling them on a hard surface or microwaving them for 10 seconds
• Don't throw away the skin from the thighs; spread them out over a  rack in a baking tray;  bake at 350f/180c/ gas mark 5 for half an hour; the fat will render off, crisping the skin beautifully; break it up and scatter over the chicken or a  salad
• if you like this, you will probably also like Tuscan Chicken

More on NavBar:RecipesI/Chicken..

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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.   

HOW TO...COOK DURING A HEATWAVE

• Make lots of stuff in advance in the evening when it's cooler; freshly prepared food will last 3 whole days in the fridge.  Don't roast one chicken; roast two. (Or three, freezing one.) Bake a couple of big panfuls of 4-ingredient easy-peasy glazed wings/drums - one for eating now; the other to be reheated within 3 days or frozen.  Don't forget your slow cooker for overnight cooking: a shoulder of lamb can be cooked Mongolian style, cooled, fat removed, shredded and crisped up in the oven or on the barbie. 

• Make big batches of pasta and rice for the fridge - cooked pasta should be lightly sprinkled with olive oil once drained to prevent sticking; it can be refrigerated 3 whole days.  Rice, once cooked, should be spread on a large platter to cool, left in the fridge overnight then bagged up for the freezer.  Use these as a base for different dressings and additions.  Chinese dried noodles soaked in boiling water 5 mins and drained make a change from pasta.  Potatoes cut into small pieces and cooked 5-10 mins make super-frugal salads with or without boiled eggs, cubes of bell pepper, celery and spring onions. 

Frugal Sesame Noodle Salad, Vegan

• Take advantage of supermarkets, delis and restaurant takeaway: smoked mackerel, tinned and frozen fish, bbq chicken, ribs, roast duck from Chinatowns all provide protein focus - add lots of salad ingredients to stay healthy. 

Exotic Duck & Pineapple Salad 

• Ready-made carbs save time and energy -- tinned pulses lightly dressed in vinaigrette or plain with herbs, rolls, bread, 

• Make cold soups from raw veg (Tomato Gazpacho or Spiced Avocado with vegan option.)  Add chunks of fruit to conventional salad ingredients for a twist.  

• Invest in small portions of flavourful salads from supermarket delis (M&S  has superb pre-packed salads at 3/£7 and more expensive but worth-it fresh salads); bulk them out with extra lettuce, tomato & cucumber and/or lightly cooked green beans, cauliflower, broccoli spears; adding yoghurt-mayo if needed.

150gm M&S Prawn Avocado Salad (£3.50) doubles in size by adding bits at home 

• Avoid heavy fat-laden dressings (see dressings below)

• Add fruit to salads; the juices help cool you down 

• Healthy Drinks.  Don't forget fruit-flavoured waters instead of fizzy sugar-laden drinks.  For adults: summer concoctions which do double duty as proper cocktails and alcohol-free fizzes are on the NavBar:RecipesI/Drinks.

Also: 

Dressings

Sauces/Dips

Warm Weather Food: NavBar RecipesII

Salads: NavBar RecipesII
Pinterest: Bmleegros/Board: warm weather food

Please leave a comment in the box below

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

BEETROOT & SMOKED MACKEREL SALAD, healthy, Vegan & vegetarian option

Full of goodness: Smoked mackerel and tangy beetroot...

More heatwave food below...

Not much finger-lifting here: Smoked Mackerel & Beetroot Salad
'The beetroot, radish and dressing really make the smoked mackerel sing.' Taster

It's tempting in this heat to concentrate on bbq'd meat and salads but fish should be considered, too.  It cooks quickly, takes on marinades beautifully and is easily digested.  And is rich in omega-3, which every body needs. 

Fish is also heart-healthy and should be eaten twice a week. 

If you buy smoked fish, no cooking at all is needed.

This Smoked Mackerel and Beetroot salad is ready in minutes and is bursting with flavour, moistness and crunch.  Team it with the 10-minute Smashed Potato Salad and spend the rest of your normal cooking time enjoying the sun.

Smoked mackerel is the least expensive of smoked fishes.  The budget conscious should beware of less expensive brands - they can be very salty.  The Blogger prefers the drier individual mackerel sides available at good fishmongers but most major supermarkets do a good selection*.  

Cost: £1.50
Serves: 1; multiplies easily


Ingredients 
   2 half fillets smoked mackerel, peppered for pref.
   3-4 radishes (the long breakfast radishes for pref but any will do)
   few chives

   2 med cooked beetroot, fresh or cooked

   Balsamic/Orange vinaigrette
     3-4 tbsp good olive oil
     1 tbsp balsamic vinegar
     good pinch salt and 1/8 tsp pepper, pref. coarsely ground
     1 rounded tsp Dijon mustard
     zest one orange
     1-2 tbsp orange juice


Method:

1. Make vinaigrette
2. Peel beetroot cooked from raw OR remove outer layer from packaged beetroot; cut into 1inch/2cm cubes
3. Pour enough vinaigrette over cubes to generously moisten; set rest aside to serve at table
4. Pile beetroot on a plate
5. Arrange mackerel on top
6. Thinly slice radishes; chop chives; scatter prettily around beetroot and mackerel 
7. Chill till ready to serve

Comments:

'Smoked mackerel is one of my favourite fishes but the beetroot and perky dressing really makes it sing.' Retired writer

*67 prefers M&S and the (good value) Waitrose Essentials

 Tips:

• Vegetarians and Vegans can replace mackerel with hard boiled eggs, smoked tofu or drained chickpeas which have been  sprinkled with smoked paprika and baked in a moderate oven for 10-15 mins until crisp
• Liked this? You'll also like Smoked Mackerel, Egg & Potato Salad

                          Nav Bar:RecipesI for more fish... 

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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.    

LEBANESE OMELETTE & SALSA WRAP, healthy, make-ahead

Stunning Middle Eastern flavours for wraps during heat-wave brunch, picnics or buffets...

Omelette, Avo, Mint & Lime Wraps, Lebanese Style
'Totally delicious; fresh mint makes the spicing come alive.'   Taster

The Lebanese apparently tuck an omelette into their to-go breakfast wraps.  67 never did find out what else goes in the wrap but the idea was intriguing enough for an experiment.  

A soft, spicy chickpea flour wrap was lined with a plain omelette.  A healthy salsa of breakfast-y things - tomato, mushrooms, onion, avocado, cucumber,  lime - was dolloped on top.  The salsa was enrobed in an exotic Middle Eastern dressing of Tahini, Mint and Yoghurt. 

The result was something quite, quite special.  Lovely to eat, satisfying but refreshing, gorgeous enough to be served at any other time of day.  

It's perfect for a heatwave -- everything can be prepped well in advance; 67 recommends getting everything ready the night before.  But it will also work in winter if you keep the chickpea wrap and omelette warm in a low oven until serving time.

The chickpea flour wraps are easy to make though they must be started several hours before preparation.  Commercial wraps are also suitable but the spices in the chickpea wraps will need to be added to the tahini sauce (see Tips below). 

Cost: £1.50
Makes: 2 (recipe multiplies easily)

Ingred: 

Chickpea flour wraps: (Or any store-bought wraps)
   1/2 cup chickpea flour
   1/2 c water
   3/4  tbsp olive oil
   1/4 tsp salt
  
   1  tsp dried coriander
   1 tsp cumin
   1 tsp garam masala
   1/2  tsp tumeric   

   1/4 tsp chilli powder

Salsa:
    1 tomato
    2 tbsp red onion finely dice 
    2 mushrooms in med dice
    3-4 tablespoons cucumber, in med dice
    juice of 1/2 lime
    2 tbsp fresh mint, coarsely chopped

    1/2-1 avocado
   
Tahini Mint Sauce
      100g/3 1/2oz thick 0-fat yoghurt (Skyr would be perfect)
      2 generous tbsp mayonnaise

      1 tsp lime juice or white wine vinegar
      1 tbsp chopped fresh mint or 2 tsp dried  
      pepper & salt
      2 tbsp good tahini, to taste
      1/2 tbsp toasted sesame seeds (opt)
      1/4 tsp tabasco (opt)

Omelettes
   2-3 med eggs, beaten and seasoned

Method:

• 8 hours or the night before cooking the wraps, whisk together all the chickpea wrap ingredients; cover with clingfilm and refrigerate.  

The night before the wraps are needed:

 1.  Make the wraps
      - take batter out of the fridge; give it a good stir
      - heat a 25cm/9 1/2 inch non-stick frying pan over med heat until hot
      - spray lightly with light veg oil
      - pour in half the batter, swirl so that the batter is as thick at the edges as it is in the middle; leave to set, say 2-3 mins or until the bottom is brown and the edges are easy to lift with a fish slice
     - as soon as the underside can be released easily from the pan, flip it; cook a minute or two on the other side until brown; place on cooling rack
     - repeat with rest of the batter

  2.  Make 2 omelettes, pref each in one piece but if they break apart, they can be pieced together (don't flip the omelettes until the bottoms are brown and coming away from the pan); cool 

  4.  Lay cooled omelettes on the wraps, roll lightly; clingfilm; refrigerate

  5.  Part prepare the salsa
       - remove seeds & core from the tomato; cut the flesh into med dice
       - set the avocado to one side
       - mix tomato with the the rest of the salsa ingred 
       - cover tightly with cling film, refrigerate

  6.  Prepare dressing
     Whisk all ingred together, cling film, refrigerate

On the day 

1. Unroll omelette wraps (unless you are saving one for the next day, in which case, only prepare half the avocado, use half the salsa and less of the dressing)
2. Peel and dice avocado, sprinkle with lime juice, season with pepper & salt; stir into salsa; mix well
3. Add just enough dressing to help the salsa hold together 
4. Add a generous heap of the mix to the upper third of the wrap
5. Roll the wrap tightly over the salsa mix; fold in the sides; continue rolling tightly; skewer with a couple of toothpicks if necessary
6. Wrap tightly in foil
7. Eat within a couple of hours

Comments:
'The Lebanese breakfast wrap is totally delicious.  Better with extra mint which makes the subtle spicing in the wrap come alive.  Didn't think the mushrooms added anything to the overall taste but loved it.  Will definitely try making these.' Office Administrator

Tips:

• If you are using store bought wraps, add the spices from the chickpea wraps to the dressing instead
• if you intend to eat the wrap for lunch, put the salsa and the dressing in separate containers.  The (unfilled) chickpea-omelette wraps should go into a firm sided container.
• Go to chickpea flour wraps and Tahini & Mint Dressings for the full recipes

                   Nav Bar/RecipesII: Vegetarian

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

PINEAPPLE BLUEBERRY COCONUT BARS, an indulgence

Fresh pineapple combines with nutty coconut and blueberries for a summery treat of American-style 'bars'...

Summer Delights: Pineapple, Blueberry & Coconut 'Bars'
'Mmm. Crumbly!  Lovely taste, very very good flavour.' 'Great bars! I loved the texture,  the pineappley flavour & coconut.' Tasters

American 'bars' are a cross between a cookie and a cake, or an English crumble and a biscuit. However you define them, 67's Pineapple, Blueberry, Ginger & Coconut Bar is a knockout summer sweet

Fresh pineapple, low in sugar despite its refreshing sweetness, is a favourite of 67goingon50 especially since ripen-at-home pineapples are available at the ridiculous price of £1 (or less). 

Plain Pineapple Filling
from Crunchy Creamy Sweet

67's recipe was adapted from Crunchy Creamy Sweet and was a delight to test.  67 made one with fresh pineapple and one with tinned.  Fresh came out on top - it had stronger flavour - but the tinned was also good. 
   
Pineapple has plenty of fibre but 67 replaced a bit of the plain flour with wholemeal to add nuttiness.  

The bars are perfectly okay as they are with a plain pineapple filling.

But to add a bit of pizazz, 67 threw in a few blueberries for colour and a little chopped ginger (from syrup) for contrasting layers of sweetness.  Both these changes are optional. 



Cost:£2.50'ish (2022)
Makes: 9 large; 20 small portions
 
Ingredients:
   113gm/4oz unsalted butter 

  187.5gm/6.6oz plain flour, including 3-4 tbsp wholemeal
   85gm/3oz unsweetened coconut
   100gm/3.5oz sugar
   1/2 tsp baking soda
   1/2 tsp baking powder
   1/4 tsp salt

   290gm/10.5oz fresh pineapple, crushed & drained, if using blueberries (see  recipe below)
   OR
   315gm/generous 11 oz fresh pineapple, crushed & drained, if not using blueberries
   OR
   1 tin 435gm/143oz tin of crushed pineapple, drained
  
   3 tbsp sugar (67 used 2 generous tbsp of molasses sugar; it was fine)
   2 tbsp cornstarch (67 was out of cornstarch and used rice flour instead which was fine; you could also use ground almonds)

     2 handfuls blueberries (opt) 
   2 balls ginger from syrup, finely diced (opt)



Method:

1. Line an 8x8inch/20x20cm pan, metal if possible, with greaseproof paper leaving a large overhang
2. Melt butter gently; cool a little; place in fridge 4 mins
3. Preheat oven to 180c/350f
4. Pour coconut into a dry pan; bake in oven 5 mins or until beginning to brown; add to dry ingred in a med bowl; whisk
5. Add cooled butter; mix with a fork until mixture forms crumbs
6. Remove a scant cup of the crumble mix; set aside; pour the rest of the mix into the baking pan and press down to form an even base; smooth out with the back of a measuring cup
7. Mix pineapple, sugar and cornstarch; pour over base, spreading to edges
8. Scatter over blueberries and ginger, if using
9. Cover with rest of crumble mix 
10. Bake in centre of oven 25mins or until deeply browned
11. Cool
12. Remove from tin by lifting greaseproof paper; slice into bars

Jazzed Up (Uncut) Version with Blueberries & Ginger from Syrup

Comments:

• 'Mmm!  This would be ideal in a summer buffet, in cupcake holders because they're very crumbly.  They're nice and sweet; all the flavours work to form a singular whole - no one ingredient dominates.' Political Agent
• 'Great bars! I loved the texture and the pineapple-y flavour. Slight hint of coconut is always a winner as well.  They’re incredibly more-ish!  One of your best for sure.' Campaign Manager
• 'Delicious!' Armed Forces Charity Senior Rep
• 'Gorgeous!' London underground train driver

Tips:

• The coconut in 67's bars were not as dry as those photographed for Crunchy Creamy Sweet, despite toasting the coconut separately in the oven for 5 minutes.  The bars were baked in 67's pyrex/glass baking dish - a metal one might be more suitable.
• See How to...deal with fresh pineapple 

More fruity desserts on NavBar: RecipesI

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

HOW TO...DEAL WITH FRESH PINEAPPLE

Extraordinary Pineapple Summerhouse at Dunmore, Scotland, once flanked by hothouses (1761–1776)
photo courtesy of www.buildingconservation.com

Frugal, low-sugar Pineapples are not native to the UK but they've been competitively grown and enjoyed here since the 1700's, when they were associated with great wealth and supreme gardening skills.  

Today, with pineapples available in supermarkets for £1 and under, there's no excuse for not indulging in this tangy, refreshing fruit. They are great on their own, in cakes, in cocktails and combined with many meats. 

67goingon50's Pineapple & Ginger Upside Down Cake 

67goingon50 nearly always has at least one big chunk of pineapple, peeled and cored, in the freezer waiting to be made into a yummy fruity cake, or tangy salsa to go with cooked meat or fish, or whizzed into a smoothie.

OK, it is a drag wrestling with the scaly skin and the tough inner core and, indeed, in working out whether the fruit is actually ripe.  But once you have learned how to approach pineapples without trepidation, going back to tinned will be less appealing. Photos below show how to proceed.    

Before you start, the best way of testing the ripeness of a pineapple is is to pull out one of spiky leaves from the centre of the tree-like fronds on top.  It should come out easily.  Another test is does it smell ripe?    

With the less expensive pineapples, it won't be until you get home and open up the fruit that you will learn how hard or soft the inner flesh is.  Sometimes you will be surprised at how tender and ready-to-eat it is; other times, you'll know cooking is necessary.

Cut off Top and Bottom 
Use Sharp Knife to Slice away
 Peel in Manageable Sections 

Remove Eyes via
V-shaped incision

Halve and then quarter pineapple.
Cut away & discard tough inner core

Tip:

For cooking instructions, go to Hot Pineapple Pudding

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