ICED LEMON & BLUEBERRY CAKE, Indulgence

Despite every effort, this sensational cake is almost wholly indulgent...

Classic 'Pound' Cake with a 67 twist or two, slightly healthier than normal
'Really excellent.''Nice & spongy; delicious' ' Light even with wholemeal flour'

This blog is a firm believer in regular indulgences.  Once a week at least; at a minimum, once a month.

But the indulgence has to be worth it -- every mouthful must be so delicious, so delightful, so memorable that it is taken without regret.  Every single calorie ingested, every single pound spent should be cancelled out by the sheer deliriousness of desires gratified.(Which is not to say that portion control goes out the window!) 

This cake fits the bill.

It's based on the classic 'Pound' cake, which originated in England, and contained a pound each of butter, sugar, eggs and flour.  The high ratio of butter and sugar makes it dangerous.

That's it's so easy to put together -- a responsible child could make it -- is a terrific bonus.  It's adapted from Tana Ramsay. 

A few concessions were made for good health: fresh blueberries and fresh lemon juice were added to the batter.  A fifth of the flour was replaced with self-raising whole meal flour* for added fibre.  

But essentially it's one of those mouthwatering cakes that make you stop in your tracks.  

Cost: £4
Makes: about 24 pieces

Ingreds:
   225gm/8oz unsalted butter, very soft
   225gm/8oz caster sugar
   4 eggs
   finely grated zest 1 lemon
   225gm/8oz self-raising flour
       OR 185gm/6.5oz self raising flour + 40gm/1.5oz wholemeal s. raising flour
   1 tsp vanilla

   generous handfuls fresh blueberries
   
Icing
   juice 1.5 lemons
   85 gm/3oz  sugar

Method:

1. Line a 9inchx11inch/23cmx28cm rectangular tin with greaseproof paper
2. Preheat oven to 180c/350f
3. Beat butter and sugar until pale & creamy; it will take a few mins
4. Add eggs, one at a time, beating thoroughly after each one
5. Add lemon zest and vanilla; beat
6. Sift in flour, beat until just mixed
7. Mix in lemon juice
8. Scrape 2/3 of mixture into the tin, scatter blueberries evenly over the top; add the rest of the batter and level top with spatula
9. Bake 45-50mins until a skewer inserted into centre of cake comes out clean
10. Allow to cool, in tin, on a cooling rack
11. As soon as you can, stir together lemon juice and sugar
12. Pour over the warm cake, spreading it out evenly
13. Leave in tin until completely cold
14. Cut into bars for portion control; the cake is very rich 

*Duchy Organic

Comments:

'Really excellent; the sweet blueberry perfectly offsets the lemon.  Very moist, good body, not too sweet.' Campaign Manager
'Nice and spongy, very delicious.' Political intern from Boston University
'Utterly gorgeous with tender crumb; very light even with wholemeal flour.'  Retired writer

Tips:

• it's a good idea to pick over the blueberries from the packet; one or two of them may be 'on the turn'

 More easy baking on NavBar: Recipes 1

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.

SIMPLE MEATLOAF, wallet-friendly, easy

An American classic...

updated Mar/24

Classic Meatloaf, with Cauliflower & Green Beans 

It's odd that meatloaf should be so closely associated with American cuisine.  It actually has its roots in 5th Century Rome and appears across western Europe in medieval times.  It was the Germans who brought meatloaf to America.

The newly invented mechanical meat grinders in 1800's USA boosted the appeal of meatloaf, as did the classic add-ins of cornmeal or bread which smoothed out texture but also helped make the meat go further.  

The Depression in the 1930's brought meatloaf to the forefront of American home cooking; today, a plate of meatloaf, mashed potatoes and gravy is considered an 'all-American meal'.  

Meatloaf didn't feature highly in English cuisine for a long time.  In the '70's, a  young American served poshed-up meatloaf sandwiches to a shooting party; her aristocratic boyfriend went ballistic.  

Towards the end of the 20th century, meatloaf went upmarket in England and now has elevated status.  Meatloaf sandwiches are often found at exclusive outdoor gatherings.  

This 67goingon50 version is a common-all-garden meatloaf.  It's made with 12%-fat beef mince, keeping it a little lower in fat and cholesterol.  A couple of handfuls of oatmeal adds fibre and locks in moisture without dulling flavour.

Hiding hard-boiled eggs in the centre of the meatloaf will make the dish go even further.

It's important to handle the mince lightly - try not to press the meat into a dense layer; keep it light and loose.

Cost: £4.00-£5 (3/24), depending on the meat 
Serves: 5-7

Ingred:

   500gr/17oz lower-fat minced beef
   
   scant 1 cup yellow onion (200gm), coarsely processed or finely diced
    generous tbsp olive oil

   2 garlic cloves, grated 
   2-3 tbsp Worcestershire sauce 
   2 tbsp Dijon or wholegrain mustard
   1/2 tbsp tomato puree (low-salt if you have salt issues)
   2 med handfuls oatmeal or polenta
   1 large egg (raw)
   3 tbsp water or stock

   1/2 to 1 tsp salt and 1 tsp pepper

   2 tbsp tomato ketchup (opt)
   

Tomato Covering
   1/4 cup tomato ketchup
   1/2 tsp sugar
   1 tsp lower-salt soy sauce
   1/4 tsp Dijon mustard

OR Low-sugar homemade ketchup OR 1/2 cup strained passata 

Method:

1. Pre-heat oven to 160c, 320F, 140 fan, gas mark 3.
2. Fry onions in 1 tbsp olive oil over med-low heat until translucent (about 10 mins.) Cool
3. Add to the mince with garlic, Worcestershire sauce, mustard and tomato puree.  Mix with a fork, using a light hand but making sure everything is blended.
4. Add oatmeal; stir again with a fork, using a light touch
5. Add raw egg and water/stock; mix - you're after soft-pack tender meat not  densely packed meat 
6. Add 1/2-1 tsp salt and 1/2-1 tsp pepper
7. Fry a small amount of the mix to test seasoning; if you like, add a couple of tablespoons of tomato ketchup
8. Line the bottom of a loaf pan with a strip of greaseproof paper with the ends extending
9. Fill tin, levelling top without pressing down too hard
10. Cover the top with a good layer of ketchup or passata
11. Put a large wide container of water below the meatloaf in the oven to keep meat moist.
12. Bake one and a half hours.  Check loaf half way; if top is getting too dry, cover with foil.  
13. When loaf is done, inner temperature should be 70 degrees c.
14. The meatloaf will be delicate; rest at least 15 mins before removing from the pan
15. Slice and serve with tomato sauce or gravy on the side.

Comments:
'Lovely flavour; very tender.' Retired writer

Tips:

• To make this dish go even further, fill tin half full, line up 3 soft-boiled eggs (shelled) in the centre; cover with rest of the nmeat  
• Elsewhere in the Blog are a couple of recipes for Skinnier meatloaf using turkey mince to boost the health-giving factor.
• American meatloaves often combine beef, pork and sometimes veal. 
• This recipe is great with scalloped potatoes, French style or mashed swede and green beans.  

Please leave a Comment in the box below

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

DOUBLE DUTY COCKTAIL: PEAR & GINGER FIZZ. quick & easy, for adults & kids

Another nifty cocktail that does double-duty for drinkers and alcohol-phobes

Relaxing after clearing paperwork with a Virgin Pear & Ginger Fizz
(that could have been with prosecco, champers or wine)
'Lovely depths of flavour.' Taster

*Adapted from  Andrew Shannon & Simone De Luca, London Edition Hotel which appeared in the Sunday Times 

This recipe for this refreshing, fruity drink caught 67's eye because it has a pear base - one of 67's go-to fruits this year.  It was also low in sugar and topped up with prosecco.  

Which meant it could also be topped up with fizzy mineral water and served to non-drinkers and kids.  And that fit in perfectly with the Blogger's philosophy of  serving drinks at functions that adults and kids will be happy with.  

The fruity base is simplicity itself and can be made a day in advance.
  
Cost:  £1.50 plus cost of alcohol
Makes: 2/3 cup nectar; recipe multiplies easily

Ingreds:
   
   Pear Nectar: 2 pears, pref more ripe than hard, peeled & diced
                      1/2-1 tbsp caster sugar, to taste
                      1 tbsp syrup from candied ginger in syrup
                      1 ball of candied ginger in syrup

                   OR 1/2 tsp finely grated peeled ginger & 1-2 tsp sugar

Method:

Nectar

1. Cook the pears (with a splash of water if the pears are not very ripe) over med heat until softened - about 12 mins; take off heat
2. Add candied ginger  and syrup (Or fresh ginger & sugar)
3. Blitz with stick blender or in a smoothie maker till amalgamated 
4. Refrigerate till ready to use                 

Cocktail (Virgin or alcoholic)

1. For every 1 tablespoon pear nectar, add 150ml liquid (prosecco, champagne, chilled white wine OR fizzy water)
2. Garnish with thin slice of peeled pear or thin slice of candied ginger, if using

Comments:

'It's slightly sweet when mixed with fizzy water but takes on lovely depths in chilled white wine.  I look forward to testing it with prosecco or champagne.'  

Retired writer

                                                More double-duty drinks on NavBar: Recipes1/Drinks...  

Please leave a comment in the box below

    

This recipe has been adapted by B  Lee/ Bright Sun Enterprises; credits as above and may not be reproduced without the author's written permission.   

CHUNKY BEEF & VEG SOUP, slow cooker, low fat, salt, preservative

Much better for you than tinned...

 'Big' Beef Soup: not quite a stew but equally filling, nourishing & easily digested

'...a grand, hearty warm meal' Taster

Tinned 'Big' soups are a godsend when overwhelmed with work or unable to cook due to illness.  But the truth is, many commercial tinned soups* are disappointing: thick & gloopy -- definitely not in a good way -- and strong, unpleasant metallic flavours. 

Home-made Big Soups are the perfect solution.  They hit the right balance: light but satisfying and full of flavour.  And all the bits in it -- root veg and beef -- are tender and easily digested. 

Prepped ahead and slow-cooked, homemade chunky soups may take a little more effort than opening a tin initially but they are incredibly tasty.  And  leftovers can be frozen.  

They are also better for you - lower in fat/salt/preservatives - and are pretty wallet friendly.   

Kids will love them, as will the ill or infirm or anyone looking for a nutritious, filling, easily digestible meal.  


Cost: £3.00
Serves: 6-8

Ingred:
   7oz/200g shin of beef, without bones, in one inch cubes
   seasoned flour

   olive oil
   med onion, diced or coarsely processed
   1 1/2 sticks celery in med dice
   1 large carrot in one inch cubes
   1/2 coffee mug swede, peeled and cut in one inch cubes
   1/2 coffee mug sweet potato. peeled & in one inch cubes
   6oz+/180gm baby new potatoes or washed potatoes in one-inch cubes

   enough stock water to cover beef & veg by one inch
   slug of brandy (opt)

   small handful parsley, finely chopped
   Worcestershire sauce, 2 tbsp

   reduced salt soy sauce (opt)

   2 tbsp rice or other flour with 1/2 ounce butter

Method:

HOME-MADE EXQUISITE BARBEQUED PORK, Skinnier, almost guilt-free

Eating healthily doesn't mean pork's off the menu, especially if it's nearly fat free and lower-sugar & salt 

first posted feb 2018

Home-made Char Siu Pork, easy
'Perfectly flavoured & melt in the mouth.' Hard to believe it's low fat/sugar/salt.' Tasters
 

This exquisitely tender, succulent, guilt-free Chinese classic, Char Siu Pork, will be a real crowd-pleaser at Year of the Pig celebrations. 

Unmistakeable sweet and savoury sauce plus crisp edges make the pork a popular restaurant choice but some offerings are laden with sugar & salt, and hide thick layers of fat.   

67goingon50's version uses extra-lean pork fillet which has less fat than skinless chicken breast.  Though a little more expensive, it goes a long way.     

67's marinade reduces sugar, soy sauce & salt to minimise blood pressure/blood sugar issues. 

It does not include the usual red or yellow bean sauces, often considered necessary for authenticity, because they're likely to sit at the back of a westerner's cupboard. Instead 67 introduces hoisin sauce*.  No apologies because a jar of this dark, salty-sweet smokey condiment will be used again and again -- as a glaze, a dipping sauce or (like oyster sauce) a flavouring for fried rice. 

Preparation of the meat is simple but needs to be done a day in advance.  

Cost: £3-4, depending on meat 
Serves:  4-6 as a snack at a picnic or buffet 

Ingred:
   400-500gm/12-16oz pork fillet, trimmed of fat & sinew

 Char Siu Marinade:
     1 1/2 tbsp hoisin sauce
     1 tsp oyster sauce
     1/2 tsp reduced-salt soy sauce
     1/2 tsp toasted sesame oil (or peanut oil)
     3/4 tsp sugar
     1 1/2 tbsp maple syrup or honey     
     2-3 tbsp brandy or sherry
     1 tbsp tahini or smooth peanut butter
     2 med cloves garlic, peeled & grated
     2 tbsp peeled & grated ginger
     1 tsp 5-spice powder     
     1/2 star anise

     red food colour without e numbers* (opt) (67 didn't bother)

Method:

Equipment: a small roasting tin 5cm/2inches deep and a roasting rack that sits comfortably in it 

1. The day before: Cut the fillet into two equal sized pieces 
2. Mix all the marinade ingredients, whisking or processing to blend
3. Pour the marinade into a plastic zip-lock storage bag or a large plastic bag (placing the bag in a deep bowl first will reduce leakage)
4. Put the pork into the bag, mushing it round so the fillets are well coated
5. Refrigerate 4-6 hours or overnight, turning when you remember
6. When ready to cook, bring pork back to room temperature
7. Preheat oven to 200c/400f
8. Fill tin half full with hot water 
9. Drain and reserve marinade; rinse and dry star anise which can be re-used 
10. Place pork fillets on the rack
11. Bake 20 min, brushing marinade on the meat halfway through
12. Reduce temperature to 180c/350c; bake another 20 mins, basting every 5 mins or so.  If you have a meat thermometer, the inner temperature should be 65-70c/145-160f 
13. To give the fillets a charred look, turn temp up to max (OR turn on the grill) and cook until edges are slightly charred 
14. Leave to cool
15. Mix 1 tbsp maple syrup or honey with a drop of red colouring, if using; brush it all over the fillets until they glisten
16. Serve at room temperature; slice thinly on the diagonal

Comments: 

• 'The pork was perfectly flavoured and melted in the mouth.' Political Agent
• 'The sauce was so like restaurants in London's Chinatown, you wouldn't know fat, salt & sugar were reduced.  The meat was very tender.'  Retired writer  

Tip:
The marinade can also be used on a less expensive cut of pork like butt or shoulder, sliced into strips 2in/5cm wide, but the meat will be higher in fat

Ways to Serve Char Siu pork:

• over a mound of white rice with Honeyed Chinese leaves and gravy made with the leftover marinade plus stock
• sliced, on noodles in hot broth 
• over a salad of Chinese leaves & cucumber with Oriental dressing 
• as a snack, sliced     

*Lee Kum Kee   £2/400gm

Please leave a comment in the box below

More pork on NavBar/RecipesII

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

CHRISTMAS 2018

CHRISTMAS 2018 

Canapes & Appetisers: Christmas 2018

Sweets & Indulgences 

Peppermint Candy Swirl Cookies: kid friendly, easy; make ahead

Chocolatella Brownies: out-of this-world wonderful

Grown-up Gingerbread Biscuits with a sophisticated Swedish twist: 

2018's best Treats & Fancies

Sides 

VEGAN: Oven-roasted Sprouts, Parsnips & Baby Corn: perfect consistency

VEGAN: Single Veg Salads: Radish, Cucumber & Lettuce: fast, feisty & frugal 

VEGAN: Cranberry Sauce with Orange & Cinnamon: lower-sugar; kid-friendly 

Sticky Rice Stuffing, Asian Style: so good! 

2018's best sides 

Mains: 

Orange Hoisin Duck: burnished bird with Asian overtones 
VEGAN Chestnut & Tofu Wellington: carnivore-friendly
Seafood & Vegetable Pasta with White Sauce, Italian-style 
2018's best main courses 

Christmas/Boxing Days: Simplify; cut stress & traumas

Canapes/Appetisers 

Carrot, Cashew & Date Moutabel: surprisingly tasty Mid-Eastern dip
Sausage Palmiers: lower-fat, sophisticated and easy 
Chinese Tea Eggs: exotically marbled, delicately aromatic
2018's best cocktail snacks & appetisers

Easy Family Meals for December 

Beef, Ale & Veg Stew: healthy, wallet friendly, melting & tender  

Pear, Blueberry & Ginger Crumble: sensational sophisticated combo

Pheasant with Mango & Chilli: frugal but with a fabulous twist

2018's Easy meals for the run-up to Christmas

How to cut stress/upheavals on Christmas & Boxing Day, incl: The Turkey, leftovers and the importance of a 'trauma room'


DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided.  Any information not sourced to a second party is the copyright of the blogger.

CRISPY UNFRIED DUMPLINGS, Vegan, low-fat, Skinnier

Delicious filling which pleases carnivores; crisp non-greasy pastry without deep-frying...

Carnivore-lovers' Skinnier Vegan Dumplings & easy sweet chilli sauce

'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:

POMELO & LEMONGRASS FIZZ, easy, alcohol-free opt, low-sugar

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.

CHOCOLATE PEANUT BUTTER FINGERS. easy-peasy, vegan option

67's rich, crumbly chocolate fingers with a twist are an easy indulgence for Valentine's Day...

Family Treat for Valentine's Day: Chocolate Peanut Butter Fingers
'lovely chocolate-y shortbread' 'the peanut butter is subtle; I'd be happy to give or receive these.'

Family Valentine's Day celebrations are often a little more relaxed than for couples in the throes of a passionate relationship.

A treat involving dark intense chocolate is still expected, though.  These lovely Chocolate Fingers meet that criteria and also incorporate the North American cupboard staple: peanut butter.  In a good way.  

The peanut butter's creaminess and saltiness adds a heavenly layer of flavour, giving the cookies unmistakeable richness without overpowering the chocolate.  

The fingers themselves are gorgeously crumbly; a coating of glossy chocolate scattered with salty peanuts are a delightful finishing touch.

They're very easy to make; in fact, the task can be handed over to a responsible child.  And the recipe makes just enough for a mid-week indulgence.  

Cost: £1.75
Makes: 10; recipe multiplies easily

Ingreds: 

  108gm/3.8oz plain flour (or to be healthier, half white half wholemeal flour OR completely wholemeal for a nuttier, crunchier shortbread)  7 oz/215 gms
   1/2 tsp baking powder
   22gms/3/4oz unsweetened cocoa powder
   1/2 tsp instant expresso powder
   1/4 tsp salt

   95gm/3.2oz softened unsalted dairy or vegan butter 
   30gm/1oz smooth peanut butter
   62gm/2.2oz icing sugar

   1/2 tsp vanilla extract

Icing:
    30gm/1oz dark chocolate
    20cm/0.75oz peanut butter

   few tablespoons coarsely chopped salted peanuts

Method:

LUXURY DATE & NUT CHEESE CRACKERS, vegetarian indulgence, Vegan opt, fat-free

Something special for a Valentine's Day: fabulous Fruit & Nut Crackers with cheese and wine before dinner, or after dessert....

Gorgeous Cheese Platter: Home-made Date & Nut Crackers with Balsamic Onion Cheddar, Camberzola, fresh dates, grapes, celery & walnuts
'Best I've ever had.' 'Very satisfying crunch; love the combo of dates, nuts & cheese.' 

Nothing pleases more than home-made crackers but these fruit and nut wafers are the stuff of heaven.  

They are a crispy take on fruit and nut breads, the usual posh complement to cheese.  

The crackers are crunchy and delicately earthy; they go beautifully with hard or soft cheeses.  Exquisite as they are, they will require a bit of a financial outlay if you haven't a store of nuts and seeds on hand.  That said, the recipe makes a good 50-70 crackers.  

The original recipe is from Canadian tv baking guru Anna Olsen; 67 has been meaning to test it for ages.  A few changes were made to take account of 67's cupboard stores.

All-told, the crackers are pretty healthy - no fat and lots of fibre.  Half the flour is wholemeal and the sweetener includes mineral-and-vitamin laden molasses.  Stick to maple syrup and plant yoghurt and the crackers become vegan.

Once the ingredients are on hand, the actual making of the crackers is easy.  There are two stages -  start the recipe a day in advance - but there can be a gap of up to 3 days - or longer - before stage 2.  The crackers can be frozen after the first stage. 

These crackers may not be suitable for children.


Cost:  £8-9ish, depending on what's in the cupboard (12/24)
Makes: 50-70 crackers; dough can be frozen 

Ingreds:
   70gm/2.4oz dried cranberries
   100gm/3.5oz finely chopped fresh or dried dates
   70gm/2.5oz pecans or walnuts
   100gm/3.5oz pumpkin seeds or mixed sunflower & pumpkin seeds

   1/4 cup/60ml maple syrup or runny honey
   2 tbsp molasses/black treacle
   2 cups/500gm buttermilk OR 1.5cups/375gm plant yoghurt mixed with 1/2cup/125gm water or dairy or plant milk

   150gm/5.2oz plain flour 
   150gm/5.2oz wholemeal flour
   1 tsp baking powder
   1 tsp baking soda
   1 tsp coarsely ground black pepper
   50gm/1.75oz soft brown sugar
   2 tsp orange zest   
   1 tsp dried cardomom
   1/2 tsp salt

Method:

1. Preheat oven to 180c/350f; grease the inside of a 2 litre loaf pan; arrange a long strip of greaseproof paper along the bottom of the pan, with an overhang at both ends
2. If fruit are dried, place in a bowl and add boiling water; leave 5 mins then drain to remove preservatives
3. In a large bowl, mix dry ingredients plus orange zest
4. In a separate container, whisk together buttermilk, molasses & maple syrup; add to dry ingreds and mix well 
5. Stir in fruit, nuts & seeds distributing evenly; the batter will be thick
6. Scrap into the pan; level the top with a spatula
7. Bake 50mins in centre of oven or until a skewer inserted into the centre comes out clean
8. Cool in tin 30 mins; remove tin; place on cooling rack; cool completely 
9. Wrap in clingfilm; refrigerate overnight or up to 3 days OR freeze up to a month.
10. When ready for stage 2, line two baking trays with greaseproof paper or silicone mats; preheat oven to 150c/300f
11. (If defrosting and using the entire loaf, remove from freezer at least a day ahead and leave in the fridge until ready to bake.) 
12. Take the loaf out of the fridge; using a sharp serrated knife, slice the loaf as thinly as possible.
    
     
13. Arrange on baking trays - they can be quite close together
14. Bake 20 mins first side and a further 20 mins on the other side 
15. Cool 

Comments:

• 'Best I've ever had. Really crisp & tasty & look really appetising as well.' Political Agent
• 'I really like these. They have a satisfying crunch but are not dry.  The combination of dates, nuts and cheese is really nice but I would happily eat the crackers by themselves.' Political campaign manager
• 'These are as good as those very expensive artisanal cheese crackers that only come in packets of 6!' 'Delicious'. 'Very nice.'  SSAFA Caseworkers for the military

Tips: 

1. The biscuits will keep a week in an air-tight container but may need to be re-crisped in a moderate oven 10 mins 
2. Raisons rinsed in boiling water to remove preservatives can replace cranberries

Notes:The crackers pictured were a leaving gift for Marcus, a retiring caseworker with a military charity. 

Moranna, Phillip & Marcus
 stalwart caseworkers for a London branch of SSAFA, the veterans' charity

                         Please leave a comment in the box below