Tuesday, 28 May 2019

SINGLETON'S RASPBERRY ALMOND CAKE, Air Fried

When sweet cravings are insistent but can't be overindulged...
photo 24.5.19
 Healthily indulgent Raspberry Almond Cake for 1 (recipe multiplies nicely)

This gorgeous little raspberry sponge was created to satisfy a demand for  dessert - but only in a non-indulgent quantity.  

A few raspberries were rolling around in the fridge, oranges were in the fruit bowl and ground almonds were in the baking cupboard.

The result was absolutely 'scrummy' (as the English would say): delicately textured, not at all dry, with the scent of hot raspberries and orange wafting through the sponge.

There was even a healthy element with wholemeal flour and an option for less sugar.  

Like all air-fryer cakes, it took just 10 minutes to prep and under 20 mins to cook.  

The recipe is intended for one, mind.  Definitely double it if you're treating two.

This is one to cheer up any singleton swotting or spending the Bank Holiday alone!

Cost: not much
Feeds: 1

Ingreds:
   4 rounded tbsp plain flour
   1 rounded tbsp wholemeal flour
   1/2 tsp baking powder
   min 1-max 2 tbsp sugar
   1 rounded tbsp ground almonds

   1 room temperature egg
   1 tbsp orange juice
   zest of half an orange
   
   30gm/1 generous oz soft butter
   1/2 tsp orange essence (vanilla will also do)

   30 gm/small handful fresh raspberries

   Topping: icing sugar or dried unsweetened coconut

Method:
  1. Preheat air fryer to 155c/311f
  2. Lightly butter a 5inch/15cm pan; cut out a circle of greaseproof paper to fit the pan and place (ink side down) in the base 
  3. Place all ingreds apart from raspberries, in the order given, in a mixing bowl
  4. Beat well with electric beaters or a whisk
  5. Pour or scrape into the pan; spread to the edges leaving a little depression in the middle 
  6. Push raspberries into the top of the batter
  7. Cook 15-18 mins in the air fryer
  8. Serve lightly dusted with icing sugar or unsweetened dried coconut
Tip:

  • Don't have an air fryer?  Bake in a preheated 180c/350f oven 20-25 mins or until a toothpick comes out clean
  • Replace raspberries with blackberries 

More air-fried baking on NavBar: Recipes I/Baking

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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.    

RASPBERRY NECTARINE CRUMBLE BARS, high fibre, frugal, frugal opt

Nectarines, raspberries & buttery oatmeal crust = delectable picnic treat... 
'They don't feel at all as if they would be good for you' 'Sweetness is just right.' ''Delicious! Can we have more?' 'Loved the fresh fruit.' Tasters 

Nectarine & Raspberries make these Crumble Bars a very special picnic treat.  

They are stuffed with health-giving fresh fruit, wholemeal flour, coconut and nuts.  They're egg-free and lower in sugar.  Fibre is high.  A lower-fat option is available (see Tips below).

It's a very simple recipe and part of it can be prepared in advance.

Trust me, it's worth getting out the mixing bowl to make these! 

(See frugal option in Tips)

Cost: £3.00 for basic
Makes: 16-20

Ingred: 
   650gm/23oz (give or take) nectarines (or peaches), chopped coarsely 
   1/4 cup water, incl 1 tbsp lemon juice & juice of small zested orange 
   
   3 tsp cinnamon
   1/4 tsp nutmeg (opt)
   1-2 tbsp brown sugar (opt but adds a caramel/toffee flavour)
   
   zest of small orange 

   1/2 tsp vanilla

   150gm/oz plain white flour
   100gm/oz wholemeal flour
   1 pinch salt
   1/2 tsp baking powder 
   1/2 tsp baking soda

   100gm/3.5oz light brown sugar 
     30gm/generous 1 oz dried unsweetened shredded coconut 

   3.8oz/110g butter, softened OR vegan fat 
          
Topping: generous handful raspberries (best but other berries will do) and chopped nuts: walnuts, hazelnuts or almonds 

Method:
  1. Coarsely chop nectarines (say 12-14 pieces each), add with water/juice mix, spices and sugar to a wide frying pan over moderate heat 
  2. Cook gently until fruit has begun to soften but still has 'give'; depending on the ripeness of the fruit, it could be 3-10 mins 
  3. Take off heat; add vanilla, scrape into a container, including all the toffee-like juices. This step can be done a day in advance. 
  4. When ready to bake, preheat oven to 350f/180c/170fan/gas4
  5. Put a wide strip of greaseproof paper down an 8x8 inch (20cmx20cm) tin 
  6. In a large bowl, blend dry ingred, breaking down any lumps in the sugar; stir in orange zest, distributing evenly
  7. Add butter; rub together until butter is the size of peas
  8. Spread 2/3 of the mix in the pan, levelling the top with the bottom of a measuring cup; press down quite hard to firm up the base
  9. Add the fruit, spreading as you go; level with a spatula
  10. Scatter over berries 
  11. Mix chopped nuts into remainder of crumble; cover the fruit as evenly as you can, taking care with the edges. 
  12. Bake 30 mins or until beautifully browned; half-way through, bring the back of the pan to the front for even browning
  13. Place on a cooling rack; leave half an hour; using a very sharp knife, cut into fingers or squares 
Comments:
  • 'That's so deliciously crumbly; they'd make an excellent lunchbox treat.  They don't feel at all as if they would be good for you yet still satisfy the desire for sugar.  I prefer the raspberry ones; they've more flavour.' Political Agent
  • 'Good texture; the nutty ones have a good bite.  Sweetness is just right - not too sugary.'  Retired insurer
  • 'Delicious! Can we have more?' 'Lovely!'  'Really good; I loved the fresh fruit.' Staff at a Veterans' Cafe
Tips:
  • frugal option: replace fresh nectarines with drained tinned peaches
  • for a 2-for-1 option, cover half the base with berries and the other half with nuts before covering with crumble 
  • low-fat option: replace 20-30gm/0.75-1oz butter with plain thick yoghurt 
  • common/ordinary wheat can be replaced with lower-gluten higher-protein spelt.   
More bars on NavBar:Recipes II/Baking... 

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.  

EXQUISITE HOT RASPBERRY PUDDING, no-carb, low-sugar; one-bowl wonder

Fresh raspberries are not just for scoffing by hand; baked in thick custard, they are utterly exquisite...
 The aroma will knock you off your feet - in a good way - and it tastes exquisite 

(originally published in 2015 as Russian Raspberry Pudding)

The first time I tested this recipe, I was in heaven.  It is sensationally wonderful despite the limited number of ingredients: sour cream, eggs, berries and a bit of flour and spices. Little effort is involved; it's a perfect one-bowl wonder.

The pudding - eaten hot or warm -  is creamy, studded with gorgeous hot fruit and smelling fabulously of raspberries.  

It's healthier than most sweets -- low in sugar and with few carbs.  It does contain cream but some of it can be replaced with yoghurt (see tips below).  

The topping is more of a custard than a batter, and lighter than its sister dessert, clafoutis. 

It doesn't keep, so best to eat it all up while it's warm.  It's wonderful with yoghurt cream or, if your heart can stand it, clotted cream.

The dish has been part of 67's collection for so long, its source is long forgotten.


It's ideally made with fat fabulous English raspberries but I wouldn't bother waiting for those.  

Cost: £4
Serves: 4-6

Ingred:
   12-16 oz/340-500 gm raspberries
   1-2 tbsp sugar
   220 ml/1 cup + 2 tbsp soured cream (see tips)
   2 eggs
   1 tbsp flour
   1 tsp vanilla extract
   1/2 tsp cinnamon (opt)

Method:

SPECIAL OCCASION LEMON RASPBERRY MERINGUE PIE

Get ready for Father's Day with a 'guy' food dessert, incl. a surprise ingredient...
Lemon Meringue Pie with a Double Surprise  (with ready-made tart shell)      
' Amazing; all round perfect!  Loved the raspberry addition.'  20+ tasters
photo  6/6/16  
Lemon Meringue Pie is another of those once-a-year 'bloke' treats hauled out for special occasions.

Forget about healthy -- this one is a definite Indulgence.  The only way to exert dietary discipline is to practice portion control. Good luck with that.

For the cook, this recipe is a blessing.  You can buy supermarket ready made tart shell/s.   The lemon curd filling, using a simple no-fuss recipe, can be made up to 5 days ahead and refrigerated. (If you must, buy in some good artisanal lemon curd but, honest - home made is not difficult and a cut above even artisanal lemon curds).  But the meringue and the construction should be left to the day of serving.   

Lemon Meringue tartlets 
67 tested ready-made sweet pastry tarts from M&S and Waitrose -- about £3-ish for one large or 6 medium.  The thickness of the ready-made tarts was a little worrying but, in this recipe, they made an excellent tasty base for the layers of filling.  

(Ready made pastry tarts are used in many top-flight catering units.  They are one of the few processed foods 67 is happy to use now and again, especially for creamy or custardy fillings.) 

Whether home-made or brought in, the pastry shells must be brushed with melted chocolate to avoid the dreaded soggy bottom.

If cooking for a crowd, this can be made in a rectangular tin with frozen pastry and cut into small squares.   

Cost: £3.50 for home-made; more for store-bought pastry and curd  
Feeds: 6-8 circle; many more in squares 


Ingred:
   1 large pre-baked pastry shell (about 200gm/7oz), or 6-8 smaller ones, with the bottoms and lower sides brushed with melted chocolate and allowed to set
    50-65gm/1.75-2.3oz dark chocolate, melted (70% cocoa recommended) 
  
   Filling:
     2 oz/60gm butter, at room temperature 
     2.5-3 oz/70-90 gm sugar 
     2 large eggs plus 3 egg yolks  ( extra yolks are optional but make the curd wonderfully rich.) 
     1/2 tsp vanilla extract 

       juice (no zest) of 2 lemons

   Meringue:
       2-3 egg whites
       min 2.5-max 4 oz/70-113gm sugar

    1 punnet fresh raspberries 
  
Method:

Lemon Filling (can be done up to 5 days in advance)
  1. Bring a medium saucepan of water to the boil; reduce heat to a simmer; have ready a heatproof bowl that fits on top but does not touch the water  
  2. Beat butter and sugar together until light, pale & fluffy - it will take a few mins 
  3. Add eggs and yolks (if using); beat till blended
  4. Add vanilla; beat
  5. Add lemon zest and juice; blend thoroughly -- it will look ghastly and curdled but will turn silky smooth later 
  6. Pour into the bowl; place over boiling water in saucepan 
  7. Stir constantly with a whisk (don't leave it!); after a few minutes the mix will begin to thicken
  8. As you meet more resistance, poke the back of a wooden spoon into the curd; when the curd coats the spoon and your finger leaves a trail through it, it is done
  9. Pour through a fine mesh sieve (removing any bits of egg or impurities) into a clean dish; cover surface completely with clingfilm to prevent a skin forming
  10. Leave for an hour; refrigerate
Pastry case/s: (can be done the day before)
  1. Melt chocolate in a heatproof bowl over simmering water until completely melted
  2. Generously brush base and sides with chocolate.
  3. Allow to cool; chocolate will solidify
  4. If preparing in advance, wrap well in cling film; store in a cool place
Meringue (prepare on the day)  
  1. In a clean bowl, beat egg whites to soft peaks (the tops will be floppy)
  2. Add sugar, one teaspoon at a time, continuing to beat until sugar is used up and the meringue is stiff and glossy
Constructing the pie (on the day):
  1. Pre-heat oven to 350f/180c/gas4
  2. Line chocolate covered base with halved raspberries 
  3. Spoon or pipe over the lemon curd; level with spatula
  4. Pile meringue on top, right to the edges; swirl attractively
  5. Bake 15 mins or until meringue is crisp and golden (check after 10 mins)  
Tips:
  • save extra egg whites for meringues; they freeze well 
  • leftovers still taste great the following day    
        More desserts on NavBar: Recipes II (bottom page)


 Please leave 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.   

Tuesday, 21 May 2019

CRUDITES & DIPS FOR POLITICAL CAMPAIGNERS or PICNICS

5-a-day veg is hard to find and easily eat during a political campaign... 
Crudites & dip suitable for a crowd
Stock Photo Courtesy of Pinterest 
 and licensed for reuse under this Creative Commons Licenc

With bowls and spoons, whole meal salads can be a good solution (recipes below).  

A more elegant solution however is hand held crudités -- sliced or whole raw vegetables served with a vinaigrette or dip.  They don't have to be presented as prettily as they are here; they can be served individually in glasses or bowls.  For a portable lunch or picnic, bag up the veg and transport the dressing/dip in a jar with a tight-fitting lid. 
Chinese crudités, serve with Chive and Onion Dip 
(They don't have to be as fancy as this!)
Vegetables suitable for crudités:
  • spears of lettuce
  • cherry or grape tomatoes (or wedges of regular toms)
  • carrot sticks
  • celery sticks 
  • cucumber sticks
  • small florets of raw cauliflower
  • thinly sliced peppers
  • radicchio
  • radishes
  • spring onions
Preparation:
- can be made a day ahead and stored in separate air tight bags; if ends look dry when serving, pare them off  
- once a tray is made up, wrap well and refrigerate
- may not be very good the next day

RECOMMENDED DRESSINGS 

Balsamic Vinaigrette: Simple (Blogger's favourite)
     6-8 tbsp good olive oil
     2 tbsp balsamic vinegar
     good pinch salt and 1/4 tsp pepper, pref. coarsely ground
     2 rounded tsp wholegrain mustard
     1/2 tsp sugar, honey or maple syrup (opt)
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.

Classic Caesar: (Out-of-this-world sensational but ingredient-heavy) 
(simpler version in Dressings)
    6 drained small anchovy fillets (67 used M&S, 100 gms) (opt)
    1 large or two small garlic cloves, grated
    2 large egg yolks (freeze whites for meringues)
    2 tablespoons white wine vinegar(pref) or lemon juice
    3/4 tsp Dijon mustard
    2 tablespoons olive oil
    1/2 cup yoghurt OR light vegetable oil
    1/2-1 tsp Worcestershire sauce
     2 oz/5-6 tbsp finely grated Parmesan (for the frugal, any other hard waxy cheese, finely grated)
     pepper and a little salt

Whizz with a stick or bowl blender until thick and creamy. Refrigerate before use.  Keeps up to 3 days.

Also see: Dressings page 
     Tahini Mint & Yoghurt 
     Oriental Dressing 

RECOMMENDED DIPS:

Skinnier Smoked Salmon Dip easy-on-the-wallet favourite
Aubergine Tahini Dip low-fat, muscular, spicy,
Curried Yoghurt & Mango in Dips
Oriental in Dips

WHOLE MEAL SALADS 



Beetroot & Smoked Mackerel:

- tastes as good as it looks
- pack ingredients separately
- assemble on site









Layered Spinach Salad: 
- vegan; wide selection of veg
- choose your protein













Vegan Spelt Pasta with Mushrooms, Peas & Chive Oil: for the common wheat averse


'Every mouthful a delight!' Taster









These recipe have  been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

QUICK BREADS FOR CAMPAIGNING & PICNICS

Quickbreads are perfect for a political campaign whether for breakfast, lunch or a buffet.

67's quick breads are easy to make and full of lovely surprises.  Cooking time varies.


SUPER FAST:


Almost instant Bagels:
- extra-ordinary 
- 15 min prep
- no fat, yeast or added sugar
- no boiling but classic chewy texture
- 5 ingredients










Instant buns/baps 
- astonishingly easy & quick
- mix and drop
- no eggs or yeast
- some butter is replaced with yoghurt; some plain flour with wholemeal 












ONE-BOWL WONDERS: (for headquarters) 
A bit wonky in look but utterly fab taste 


Oatmeal Molasses Bread:
- sensational with cheese
heart-friendly 
- lots of fibre & vital nutrients.
- add a generous handful of raisons & nuts to take it to a higher level
Tasters said: '...once you start you want to eat it all.' 'I never eat bread as a snack but I did with this.' 






Bl




Zucchini & Corn quick bread
- stuffed with niblets of corn, zucchini(courgette), onion & chilli
- 3 stages but really, really worth it
- cook in frying pan or muffin tin







TREATS

PORTABLE PROTEINS FOR CAMPAIGNS/PICNICS, wallet-friendly

Proteins are vital for brain work and energy on and off the campaign trail...
Sources of animal and plant protein
Courtesy of Adobe 
 and licensed for reuse under this Creative Commons Licence
Stuffing yourself with high-fat, high-cal meat and cheese isn't going to do anyone any flavours.  Tasty, easily prepared alternatives are: fish, nuts, eggs, pulses, tofu.  

Try to include protein in every meal.  

Breakfast, for example.  Easily transportable oatmeal with nuts and seeds - Ultra Granola -   provides plenty of high quality plant protein with milk or yoghurt.  Or try seeded rolls with peanut butter.


Lunch calls for bulkier proteins.  Some of 67's favourites are: 






Crispy Unfried Buttermilk Chicken:  
- tender, slightly spicy
- low fat and cholesterol
- prepare the night before
- not a fryer in sight











Beef koftas: 
- wildly popular
- make the night before
- low-fat creamy dip 
- larger koftas even better  













Fabulous Frugal Fishcakes
- easy peasy
- kidult comfort food
- eat by hand 
- or stuff into buns with salad









Tandoori Chicken: 
- when you could murder for a curry
- prepare the day before
- freezes well




Vegan Bolognese: 
- muscular, full-bodied
- low-fat & cholesterol
contains wine
- pleases carnivores too
- spoon required
- serve over buns, chips or pasta




These recipe have  been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

TIPS & RECIPES FOR SASSY, SATISFYING HEALTHY CAMPAIGNING

Conservative Party Leadership Candidates (Subject to change!)
Courtesy of the Guardian and licensed for reuse under this Creative Commons LicenceAdd caption


Also posted as How to...eat healthily while campaigning

Political campaigns are a hellish time for trying to stay healthy while working ungodly hours.

There will be continual scrambles for food and unless you're disciplined or have the time for menu planning, meals can be disastrous for the waistline, not to mention the heart.

After one general election and two local 67 found these principles helpful:
  1. increase protein  - you need it for brain work
  2. increase intake of veg & fruit
  3. have some carbs but don't overload on them
  4. don't worry too much about good fats; they're needed to lubricate brain cells
  5. treats are fine but keep portions small and exercise restraint; someone nearly always brings in more goodies the next day 
  6. there will be occasions when the weight is falling off; when that happens, go with the flow and eat what you like!
A few other tips:

Preparation
  • if you can, use the weekends to prepare and stock up on food which will make quick healthy portable meals.  Ask your mum or a  friend to help. 
  • cook: ham hockpoached or roast chicken, brown rice, white rice, chilli.  Freeze in one-portion packets (in sealable sandwich bags; portion size: 2-4oz/60-115gm for laydeez; 6-8oz/170-225gm, blokes)
  • buy for the freezer/cupboard: frozen peas, corn niblets, tins of tuna and sardines, smoked mackerel
  • have on hand dressing ingredients: olive oil, Dijon & wholegrain mustard, white wine vinegar, balsamic vinegar, garlic and unsweetened plain yoghurt  
  • summer: make gazpachos, transport in thermos or portable cup
  • spring, autumn,winter: make chunky soups; freeze in portable containers (see Big Chicken/Beef Soups)

  • Use TWICE the amount of filling you would normally use; sometimes a sandwich will be all you have time for
  • Slice bread thinly; spread lightly with butter to the edges 
  • If using fillings with mayo, line both slices of bread with dry lettuce to stop the filling making the sandwich soggy 
  • If there is a canteen in the building, ask the manager if it's possible to fill the out-of-hours vending machine with sandwiches containing a double portion of filling (priced accordingly)
  • A cheese sandwich is ok occasionally but add salad and thinly sliced apple or halved grapes
    If caught on the hop
    • when buying sandwiches, go for: wholemeal bread if poss, good protein plus salad or veg as filling e.g. hummus and carrot on wholemeal, chicken and salad on brown.  If you're worried about carbs, remove one slice of bread 
    • store tinned thick soups by reputable producers like Baxters, M&S or a trusted supermarket own-brand in a desk drawer for emergencies 
    • wraps/burritos are good but can have a lot of mayo & cheese
    • sushi is lovely - if expensive - but go easy on the soy sauce
    • pizza is fine occasionally but avoid stuffed crusts
    • Chinese take out: ask for steamed rice; avoid sweet gloopy sauces 

    Drinks

    Tea and coffee are great for an energy burst but also try Balanced Smoothies (in the Drinks Section of Recipes on the Nav Bar) and these soothing and reviving drinks:

    Keep Nutrients Levels High
    • Have a good breakfast.  A full English is perfect once a week and you won't get hungry 'til mid-afternoon.  
    • Otherwise, try:
    • poached eggs with wholemeal toast, mushrooms & tomatoes 
    • Shakshuska (eggs poached in tomatoes & peppers) with w/m toast 
    • a wrap with scrambled eggs, mushrooms, avo & chilli
    • croissant stuffed with scrambled egg, mushrooms and ham
    • After a good breakfast, if lunch is delayed you should be ok for a few hours. 
    • Consider working through lunch & taking your break at teatime; it ought to be quieter.  
    Other Tips:
    • Form a cabal of 4 or 5 people and take turns providing lunch for each other; £1.50 each into a pool will buy the makings of a great meal  
    • A couple of tins of white beans, a tin of drained tuna and a container of M&S antipasti (sun-blush toms, artichoke hearts and olives) plus crusty bread will feed 4 for £6 
    • Freeze broths/stock in portable containers; take them to work for staving off hunger pangs 
    • If mealtimes are delayed, don't be afraid to tell your boss that you need a 10-minute break - overdoing it could be devastating physically and you'll be no use to anyone then.  Eat something easy to digest: stock/soup/smoothie but make sure your break is only ten minutes.  
    • Invest in a lightweight stick blender to keep at work (the cheapest are about £12 and come with their own plastic beaker) for making smoothies but go heavier on the veg than the fruit
    • Invest in a nest of tough plastic lidded boxes (about £12 for 3 - 67's are M&S ) for salads and sandwiches 


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    B Lee/Bright Sun Enterprises accept no liability for the consequences of any actions taken on the basis of the information provided.