CHOCAHOLICS' SKINNIER LAYERED MARQUISE, no-bake

The perfect double chocolate surprise: minimum effort, maximum pleasure - and it's skinnier 

first posted Feb  2016

Skinnier Double-chocolate Marquise, for health conscious chocoholics 
'...like a giant truffle!' '...very velvety and light' - Tasters

A double layer intensely rich chocolate dessert, this spectacular indulgence was inspired by the Royal Opera House Pastry department and the indomitable Michel Roux.  It's a treat for the serious chocolate lover - perfect when a show-stopper is required.  

Even better, it's not as unhealthy as it looks, it's no-bake and can be prepared well in advance! 

French in origin, a marquise is an intense velvety chocolate dessert rich in butter, sugar, eggs and cream.  

67 cut out the butter and eggs and lowered sugar, reducing cholesterol significantly.  Two boozy flavours complement each other (try 3 layers if you're adventurous!).  

It's richly darkly wonderful and oh-so-sophisticated.  There is a version for kids (below).  Whichever version you go for, small portions are sensible -- and healthier. 

If you prefer something cold in the heat of summer, it freezes well.  

Use the best chocolate you can (at least 70% cocoa*) but if you're budgeting and don't mind Cadbury's, Bournville will do.

Cost: £8.50 - less, depending on the chocolate
Serves: at least 8, double if slices are halved vertically (recipe halves nicely)

Ingred:

   400 gms dark chocolate, at least 70%
   200 gms double cream
   200 gms plain 0-fat yoghurt, not strained, but with liquid poured off 

   2 tbsp brandy/white wine/grape juice   
   1 generous tbsp syrup from candied ginger
   2 tbsp finely chopped ginger from syrup

   2-3 tbsp framboise raspberry liqueur or white grape juice
   150 gms fresh, sweet raspberries 
  

Method:

DIETERS' PEPPERMINT DELIGHT CHOCOLATE MOUSSE, no-bake, butter-free, cream optional

A light, lovely chocolate mousse with mint that's healthier than most... 

first posted Oct 2017

Smooth silky chocolate mint mousse, no egg yolks/butter, cream optional
'Hide it from the others; it's that good!' Luxurious; lovely & creamy' Tasters

photo 26.10.17 

'

CONTAINS UNCOOKED EGG WHITE

Rich, creamy Chocolate mousse is a perennial favourite but does come with lashings of guilt.   

67goingon50's scrumptious creamy version is almost healthy by contrast -- it has no egg yolks or butter and the cream is optional.  Apart from a layer of mint, which can be kept to a minimum, there's only a small amount of added sugar.   

It's one of the most popular of 67's Skinny Indulgences and many prefer it to the fat and cholesterol laden original.    

That doesn't mean the Mousse is healthy -- there's too much chocolate for that -- but it does mean you get great taste and texture for fewer than usual of the bad things.  It's best served in small portions, maybe with shortbread thins.   

The recipe is adapted from British chocolatier and cocoa grower, Hotel Chocolate.   

For family, a 50-50 mix of dark and milk chocolate is best; for adults, stick to dark or bittersweet. 

Cost: around £6 (Jan 24); more if using artisan chocolate
Feeds: 6'ish (double recipe for a crowd)

Ingred:
   
    150gm dark, OR half dark, half milk, cooking chocolate (70%+ recommended)* 
    1 tsp peppermint extract
     
     6 egg whites (freeze yolks for Christmas custards & bread puddings) 
     pinch of salt
     1/4 tsp lemon juice

     35g caster or soft brown sugar

     1 box mint matchsticks OR if something more sophisticated is needed,  good quality chocolate mints **

Optional Garnish: 200ml double cream, 1/3 tsp peppermint essence, 1 tbsp icing sugar and 1/2 tsp cocoa
  
Method:

1. Put mintsticks in a plastic bag and bash with a rolling pin until you have a  rubble of coarse crumbs and crunchy bits; set aside (Mints: roughly chop, leaving a few halves or quarters for garnish)  
2. Melt baking chocolate in a large bowl over simmering water
3. Beat egg whites, salt & lemon juice with hand or stand electric beaters until the whites form soft peaks - maybe 5 mins?.  Add sugar - a tablespoon at a time -  beating after each addition until the whites form moderately stiff peaks (ie they hold their shape and won't fall out of the bowl if the bowl tips) 
4. When chocolate is almost totally melted, take off heat; stir in peppermint essence; 
5. Allow chocolate to cool until warm but no longer hot; add one third of egg whites to the chocolate; gently hand whisk until blended.
6. Add the rest of the egg whites to chocolate; using a hand whisk, gently but quickly fold in -- the goal is to keep the mix aerated and a few white streaks won't matter.   
7. Pour half the mousse into the serving dish; add a layer of half the mint candy; gently cover with the rest of the chocolate mousse 
8. Refrigerate 3-4 hours
9. Topping: Scatter rest of mint sticks over mousse.  If using cream, whip  till beginning to lose its liquid form (there will be visible rings in the cream); stir in peppermint essence, icing sugar and cocoa; continue beating just till med-firm peaks form.  Spoon or pipe onto mousse.  
10. If you like, dust with more cocoa 

Comments:
'Very scrumptious - hide it from the others; it's that good!' London tube driver
'Luxurious.  Lovely creamy flavour enlivened by mint sticks.' Political agent
'Lovely; mint was fresh, it was not too sweet and the broken chocolate on top was wonderfully crispy.' Local council candidate.

Tips:

• this also works well in individual bowls
• replace mintsticks/chocolate mints with fresh fruit soaked in liquor: raspberries, orange segments, cherries.  Replace vanilla or mint essence with liquor drained from fruit 

* 67 used M&S/Waitrose baking chocolate or couverture (online) 

** Mint Matchsticks  £1.50 1/24 

                                                          More Chocolate on Nav Bar: Recipes I...

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

EMERGENCY LUSCIOUS LEMON PUDDING, almost instant, heathier

A quick easy and fabulously easy dessert for unexpected guests...and lower-fat, too!

Luscious Lemon Pudding: the tasters raved!
'Oh, my god!' 'fabulous' 'It looks so fantastic' 'So lemony and creamy': Tasters

28/3/16

You know how it is.  

It's summer.  Visitors visit.  You plan a patio party and more people turn up than expected.  Or your potluck planning has gone to pot (sorry!) and more desserts are needed.  Quickly.

Here's a simple, easy solution that is so luscious, creamy and pretty everyone will swoon.

If you have the time to make your own lemon curd it will repay in spades but a good store bought curd will do in an emergency.

The pudding started out as a cheesecake but for various reasons didn't work.  It was transformed into a pudding which 67's tasters were absolutely wild for.

It is an indulgence, albeit with yoghurt one of the main ingredients, a little healthier than normal .

The recipe has some winning make-me qualities: 

1. it stretches easily to feed more people 
2. it can be made in stages
3. it's versatile -- serve it a big glass bowl or in individual glasses; accompanied by thin biscuits or a dollop of crumble topping 
4. it's not just a load of cream and sugar; the cream cheese and whipping cream are lower in fat than normal and the yoghurt adds an element of healthiness

Cost: £5-6

Feeds: a crowd

Ingred:

   1 recipe foolproof lemon curd without the ginger OR a jar of good store-bought

   200 gm 30% reduced fat cream cheese at room temperature

   450 gm strained 0% fat plain yoghurt (Greek is good)

   1 pint whipping cream 

Optional Crumble topping :

   110gm/4 oz  plain flour, pref wholemeal or half flour/half ground almonds

   75gm/3oz dried unsweetened coconut

   50-75gm/2-3oz soft brown sugar 

   1/4 tsp salt

   55gm/2oz porridge oats or lower-gluten spelt flakes

   55gr/2oz cold cubed unsalted butter (or up to 110gm/4oz for the young/healthy).  

    2 oz/55 gm chopped nuts

Method:

1. If making your own lemon curd, start 3 days ahead; when cool, cover with clingfilm, pressing down on the curd to prevent a skin forming; refrigerate
2. When ready to prepare, whip cream cheese until light and fluffy
3. Add strained yoghurt; whip again
4. Whip the cream till fairly stiff; fold into the cream cheese/yoghurt mixture; pour half into the bottom of a deep dish
5. Carefully ladle on about half the lemon curd in a thin layer
6. Cover with the rest of the cream cheese/yoghurt/cream
7. Drop big blobs of lemon curd on the surface; drag the tip of a toothpick or skewer through the blobs to make a pretty pattern
8. Serve as is, or with crumble/biscuits on the side

Crumble method:

1. Mix flour, ground almonds if using, coconut, sugar, salt & oats; rub in butter until it is the size of peas; add nuts
2. Spread in an even layer on two shallow baking trays lined with greaseproof paper
3. Bake at 350f/180c/160-70fan/gas 4 20-30 mins or until nicely browned; check after 20 mins, it burns easily
4. Cool in the pans before breaking up and decanting into a serving dish

Comments:

'Oh, my god!' 'fabulous' 'It looks so fantastic' 'So lemony and creamy': Tasters

Tips:

You could layer the pudding with crumble but 67 thinks the lemony cream tastes best with crumble on the side or thin crisp biscuits

More indulgences & desserts on  Nav Bar: Recipes I & 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. 

SALMON NICOISE PLATTER, lower salt & fat, high fibre, wallet-friendly

Beguiling on the plate: a lighter, subtler lower-salt version of Tuna Nicoise but no less tasty ...

                                                                                                                                          updated July 2022; first posted 2016

Summer's Delight: Salmon Nicoise Salad, diet friendly

Salmon Nicoise Salad is is lower in salt than Tuna Nicoise.  It has no olives (unless you want them) or anchovies, but delicious marinated bell peppers, sun-blush tomatoes and artichoke hearts add a sassy piquancy.  Creamy low-fat dressing perfectly complements the dense, moist flakes of salmon.

As well as being healthy, the salad can be wallet-friendly.  67 used frozen wild salmon* but when pockets are deep will splurge on conservation-grade farmed salmon from Norway**.

67 made the marinaded bell peppers from scratch - quite easily (See no. 2 in method) - but M&S now includes them in their 3 for £8 deli offers.   Jarred pepper (not tested by 67) will do but will cost more.  The artichoke hearts and sun-blush  tomatoes were purchased on the 3-fer deal at M&S (usually £3+ each) but making your own roasted tomatoes is easy and inexpensive. 

If serving at a picnic, either pack the ingredients separately and assemble on site, or prepare the platter in advance, wrap well in clingfilm and put the dressing in an airtight container.

Cost:  min £6
Feeds: 2-3 but easily multiplies

Ingred:
   2 salmon fillets
   200 gm/8 oz new, or waxy, potato
   1 bell pepper, red or orange OR half of each colour
   2 hard boiled eggs
   8 raw baby tomatoes or 3 large
   100 gm/4 oz green beans
   2 generous tablespoons artichoke hearts
   2 generous tablespoons sun-blush  tomatoes

Method:

1. Make dressing; set aside
2. Grill whole pepper, turning frequently, until blackened. (The 67 grill took nearly half an hour; the 67 air fryer the same time.)  Place in a deep bowl, cover with cling film.  Leave for half an hour.  When cool, remove skin, stem and seeds.  Cut in 1/4 inch/1/2 cm slices.  Pour over 2-3 tbsp of dressing; cover and set aside
3. Steam or poach salmon for 10-15 minutes; allow to cool, loosely cover with foil; break into large flakes; set aside
4. Bring a large pot of water to the boils; add new potatoes, cook 10-15 mins until a sharp knife meets a little resistance in the middle (the potatoes carry on cooking) for al dente; or until cooked through
5. Have a bowl of cold/iced water ready.  Take tops off green beans; drop into boiling water for 3-5 mins; remove; place in iced water
6. Place eggs in a pan of water; bring to a boil; turn off heat, cover; leave 6-8 minutes.  Run under cold water.   Roll on a flat surface, pressing down lightly until shells crack and peel easily. Cut eggs into vertical quarters.
7. If using artichoke hearts, cut off fronds bits; store-bought sun-blush tomatoes are improved by removing the skins; if using olives, rinse in cold water to remove some of the salt. 
8. Arrange everything nicely on a platter with raw tomatoes; either serve naked with dressing alongside or drizzle a little dressing over the platter.   

  Creamy Dill Vinaigrette  
     4 tbsp good olive oil  
     1 tbsp lemon juice 
     good pinch salt and 1/4 tsp pepper, pref. coarsely ground
     2 rounded tsp finely chopped dill or 1/2 tsp dried (opt)
     1/2 tsp sugar, honey or maple syrup (opt)
     2-3 tablespoons strained 0-fat yoghurt
     1 tbsp mayo

OR

Creamy Lemon Vinaigrette Dressing

3 parts good olive oil

1 part lemon juice

1 generous tablespoon wholegrain mustard

1 small clove garlic, grated

good pinch salt; 1/4 tsp pepper

2-3 tablespoons Greek 0-fat yoghurt
1 tbsp mayo (opt)

Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.

Marvellous Croutons

You might think croutons are easy but it's the ratio of oil to bread that turns something ordinary into something memorable!

*Iceland or Waitrose

**Whole Foods, Kensington

Comment:

'I love this salad's freshness and the way the individual flavours combine. Today, in - and in between - Lockdown, it's a treat to add wonderful sourdough croutons and amp up the flavour with a few rinsed olives (to remove some of the salt).' (as below)

Olives and memorable croutons
replace artichoke hearts & sun-blush tomatoes

                                                           More fish on NavBar: Recipes 1/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.   

FRUITY SMOKED MACKEREL RICE SALAD, Triple Duty, low-fat, high fibre,

A sassy healthy fruity smoked mackerel salad... 
                                                                                     first posted January 2016

 Mackerel, Rice & Fruit salad with creamy dressing
'I'm taking this recipe back to Australia with me!'  'Fresh and summery with loads  of interesting flavours' Tasters

If ever there was a salad to typify abundance, this is it.

Smoked Mackerel & Rice in a creamy dressing, studded with nuts and juicy, crunchy fruit, is a refreshing summer offering.  And if you're not into fish, there are vegetarian, vegan and carnivore options below.

Inspired by the great Ina Garten, the Rice Salad is superb - every mouthful a symphony of flavours and textures. 

It's very healthy - full of heart-friendly omega oils, vitamins and minerals.  High in fibre (especially if brown rice is used) and gut-friendly yoghurt, it's excellent for the digestive system. And it is easy to prepare and put together.

The blog is not keen on making salads too far ahead but if stored separately, the ingredients should be good for 2-3 days after it is prepped.  

If transporting the salad, pack ingredients in individual air tight containers and assemble on site.  For maximum taste and pleasure, allow the Salad to come to room temperature. 

Smoked mackerel is the least expensive of smoked fishes though the  budget conscious should beware of less expensive brands; they can be very salty. 

Individual smoked mackerel, fat and golden and crispy skinned, are available at good fishmongers - at a price - and are ideal.  Otherwise the esoterically flavoured selection at M&S (often on offer) and (good value) Waitrose Essentials are fine.  

Cost:  from £3.75 depending on brand of mackerel
Makes: 2-3 generous portions 

Ingred:
   240gm/8 oz cooked rice, (brown pref) (1/2 cup uncooked)
   zest of 2 med oranges
   segments of 1 1/2 oranges
   a generous handful seedless grapes, halved
   2 tablespoons finely chopped fresh chives (3/4 tsp dried)

        (OR the whites of spring onions or red onion)

   3-4 tablespoons finely diced fennel or celery

   3 tbsp thick Greek 0-fat yoghurt
   1 tbsp mayonnaise (opt)
   juice of 1/2 orange
   1 tbsp olive oil
   1 tbsp white wine vinegar
    pepper & salt

    150 gm/5.5 oz smoked mackerel, skin & bone free, in large flakes 
    a generous handful almonds or other lightly toasted nuts

    lettuce

Method:

1. Mix rice, orange zest, chives, fennel or celery, orange segments & grapes until evenly distributed
2. Whisk yoghurt, mayo, olive oil, vinegar, orange & salt and pepper; add enough to rice to moisten, not overwhelm 
3. Lightly toss till well mixed 
4. Add mackerel & nuts; stir carefully, keeping fish intact 
5. Serve on lettuce with good bread

Comments:
'That salad was great, fresh and summery!  The fruit and fish combo reminded me of Australia.' 20 fund-raiser

'I hesitated at first because of the fruit but mackerel is my favourite fish so I tried it.  It was really, really, really good!' Priest's assistant
' This was amazing; just stunning mouthfuls with loads of interesting flavours .  It was so summery and fresh; delightful.' Retired writer

Tips:

• Vegetarians and Vegans can replace mackerel with hard boiled eggs and vegan bacon bits, smoked tofu or ROASTED SPICED CHICKPEAS:   You will need a salty element for balance.
• Carnivores can replace mackerel with cold chicken
• Liked this? You'll also like Smoked Mackerel, Egg & Potato Salad

                           

           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.  

TUNA & WHITE BEAN SALAD, budget friendly, low-fat, almost instant

Packed with protein and fibre, it's delicious, quick, easy & satisfying

first posted 2016

Tuna Salad, Italian Style 
'Fabulous low-cost lunch for 4!' 'Wouldn't have believed how quick & easy it is'Tasters

Everyone has a favourite recipe for tuna salad; this one grew out of need.  

A product had to be tested, guests were starving and wanted something substantial quickly.  

The result - Tuna & White White Bean Platter - was rather pleasing.  It offered good strong flavours, a wonderful mix of textures, carbs that are good for you and a bold, creamy dressing.

It's another versatile dish.  If there's time, add fresh green beans or tenderstem broccoli dropped into boiling water for 3 mins and blanched in cold water.  Sliced hard boiled eggs will add colour.  Those with a penchant for heat can add finely diced fresh chilli or chilli flakes.  

The antipasti mix of artichokes, olives and vine tomatoes came from M&S, reduced from £3 per 180 gms to just over £2 as part of a 3 for 2 offer. 

Cost: £4
Serves: 4

Ingred:
   1 tin tuna drained 
   1-2 x 400gm white beans, drained and rinsed, OR 600gm/21oz cooked, reconstituted dried beans
    all the artichokes & sun-blush tomatoes and half the olives in a container of M&S antipasti selection, or a small handful of each from other sources (If the budget is tight, add the olives, a generous handful of finely sliced peeled celery and/or blanched frozen peas and/or corn) 
    1/2 small red onion, in small dice   
    a generous handful radishes, topped, tailed, halved & thinly sliced 
   a fresh chilli, seeds & membrane removed, finely diced OR a couple of pinches of chilli flakes (opt)
    Pepper & salt
    salad leaves or fresh spinach

   1 recipe Creamy Balsamic Vinaigrette (scroll down) 

Method:

1. Wash salad leaves and pat dry with paper towels
2. Prepare vinaigrette; set aside
3. Place rinsed & drained beans in a large bowl; add onions, artichoke hearts & sun-blush tomatoes if using, olives, any other veg &  chilli
4. Stir in enough dressing to moisten but not overwhelm 
5. Fork tuna into mixed-size chunks; stir into bean-veg mix; taste; add more dressing if necessary, pepper & a little salt
6. Spread salad leaves on a plate and pile on the tuna salad 
7. Serve with a crusty French stick or, for the yeast-phobic, square rice cakes, or Matzo crackers

Creamy Balsamic Vinaigrette

    6-8 tbsp olive oil

     2 tbsp balsamic vinegar
     1 grated clove garlic
     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)
     2-3 tablespoons thick Greek 0-fat yoghurt
Pour all ingredients into a jar with a tight fitting lid; shake until thick & blended. Check seasoning.

Comment:
'This is so delicious for something put together so easily.' 'Hard to believe something so fabulous was so quick & easy.' Local Conservative Office

                                                  More tuna on Navigation Bar: Recipes I/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.   

DADS' FAVS: CHOCOLATE IRISH COFFEE CHEESECAKE, lower fat indulgence, kids opt, easy

Dads will adore this ravishing adult dessert and it's a little healthier than usual... 

Chocolate Irish Coffee Cheesecake

Sorry for this stock photo* but 67's decorative & photo skills were having a bad day. (An example of 67's decorating and photography skills on a good day is below)

'My all time favourite!' 'Really liked this.' Tasters 

first published 31/12/14

 67 has met very few chaps who didn't adore Irish Coffee with its punchy blend of whiskey and cream.  Add chocolate, as in this version specially created by 67, and it is even more delicious.  It will leave Irish Coffee lovers speechless with delight and disbelief.  

Delight because the combo of intense coffee, dark chocolate and a thick layer of rich blowsy cream is unbeatable.

Disbelief because it's skinnier - lower in fat and sugar.  Calories were reduced with 50% reduced-fat cream cheese (80% fat-reduced also works) and in some places whipping cream instead of double cream. 

Still, it is by no-means low calorie.  Or frugal.  But the 23 cm/9inch cheesecake provides at least 12-15 portions.  (Portion control is one aspect of healthy eating even on an indulgence day.)

The cheesecake is a doddle to make; it's a no-bake solution for a busy cook.  Several steps are involved but all of them are simple.  

The recipe halves nicely; a kids' version is in Tips below. 

The recipe was inspired by Morrisons' staff canteens, which created easily-assembled recipes for canteen cooks -- but they weren't lucky enough to get anything like this!  

Serves: up to 15

Cost: £9.00'ish (recipe halves nicely) 2021 prices

Ingred: 

13-15 plain or chocolate coated digestive biscuits, bashed with a rolling pin in a heavy plastic bag, or coarsely whizzed in a food processor, until gravelly; the mix should be nice and crunchy but without big chunks of cookie 

90 g unsalted butter, melted

300gm/10.5oz 50% (or 80%) reduced-fat cream cheese, at room temperature

1 pint/600ml double cream 

100g/3.5 oz dark chocolate, 70% cocoa chocolate for pref 

2-3 tablespoons expresso coffee powder mixed with 2 tbsp boiling water

3-4 tbsp whisky or brandy 

Topping:

approx 150 gms whipping cream

1 tbsp icing sugar 

1 tsp vanilla extract (opt)

50 gm cocoa powder, or 70% chocolate, chilled and grated or peeled

Method:

1. Grease sides and base of a 23cm/9in loose-bottomed tin; line bottom with greaseproof paper cut to fit 
2. Mix biscuit rubble with melted butter; pour into tin, smooth with the back of a spoon or measuring cup.  Refrigerate.
3. Melt chocolate in a bowl over but not touching simmering water; take off heat; set aside.
4. In a large bowl, use electric beaters or a whisk to whip cream cheese until smooth. Add the pint double cream; on low speed beat until blended.  Increase speed until the mix starts to form soft peaks ...a minute or so.  Don't overbeat; it stiffens easily. 
5. Pour semi-cooled chocolate into the bowl.  Use a hand whisk or spatula to blend; the mixture should thicken, be soft but hold its shape.  (A few white streaks are okay.)
6. Blend in expresso mix and and alcohol; taste.  If not sweet enough, add icing sugar one tablespoon at a time. 
7. Pour onto biscuit base; smooth top.  Refrigerate several hours. 
8. If making a day ahead, refrigerate the base and the filling separately.  Allow to come to room temperature before assembling and decorating.
9. Just before serving, beat the topping cream until beginning to thicken.  Add sugar and vanilla.  Beat until soft peaks form.  Pour or pipe over the cheesecake 
10. Sift powdered chocolate or grate chocolate flakes decoratively over the cream. 
11. Remove sides of pan; transfer to a serving platter                                                              

*courtesy of Little Sweet Bakery 

67's Orange Cointreau Cheesecake
with white chocolate, cream  & oranges

Comments:
'My all-time favourite pudding' Retired writer
'I didn't get back from holiday until this had been in the fridge three days; I ate quite a lot of it, most enjoyably, with no ill effects.' Political Agent

Tips:  

• 2x150gm Philadelphia is occasionally on offer at Tesco 
• for a cinnamon-ey twist, try Jack Daniel's Tennessee Fire whiskey; add 1 tbsp cinnamon to the expresso powder 
•  for children, substitute orange juice & orange zest for coffee and alcohol; serve layered with thin chocolate biscuits or crumbled shortbread in pretty glasses.
• A half recipe can be served from a loaf or rectangular tin.    

                           More lower-cal desserts on NavBar:Recipes II/Skinny

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

FATHERS' DAY: STEAK SALAD THAI STYLE

If Dad's been kept off red meat, this will make him happy on Fathers' Day...

Gorgeous whole meal salad with steak and punchy Thai-style dressing
'Glorious! An exceptional whole meal salad.' Taster

There are still a lot of guys out there for whom red meat is the best treat.

There's no doubt: if life has been demanding, and energy and iron need to be boosted, protein-dense red meat is the fastest and tastiest solution.  

For various reasons -  not least cost - beef is not recommended for everyday but when one does indulge, the flavour and texture, the wonderful aroma is second to none. 

67 normally buys rump or lesser cuts of beef, marinading it to tenderise the flesh.  Wallet-friendly cuts work in this recipe and ir you're lucky UK supermarkets have them on special.   

If pockets are deep enough, for a special occasion, sirloin is terrific.  Organic is obviously top of the line but grass-fed beef from an independent butcher* is also wonderful.        

For ease and simplicity the salad of sweet leaves came out of a packet**. The dressing was a doddle -- a bit of grating and chopping and a quick whisk. 

67 doesn't own a barbecue and cooked the steak in a frying pan on the hob. 

Cost: varies, £15.00-ish for 500gm/16oz sirloin (2); less for cuts that need tenderising
Feeds: 2-3; multiplies easily

Ingredients:

FATHERS' DAY: VEGAN 'WELLINGTON' with tofu & nuts

A delicious and unusual twist on a Beef Wellington...

Vegan 'Wellington': beautiful & delicious special occasion main
'Really tasty; very surprised! Hard to believe it's Vegan?' 'Delicious!' Committed carnivores   

67 created* a Tofu, Chestnut & Mushroom Wellington for Christmas 2018 and it was well-received.  

It is a great special occasion dish - ideal for Fathers' Day - and just as nice at room temperature with cranberry sauce, as it is hot with vegetarian gravy. 

There's a little work and patience involved and the classic Wellington shape isn't exactly a barrel (sorry!) of laughs.  But store bought pastry is encouraged.  

And ...no shame if cook plumps instead for a simpler strudel or braid shape.  Or just wraps one half the pastry over the other and seals the edges with a fork.  The taste is the thing!

One of the joys of this recipe is that it can be completely prepared the day before it's needed - though the milk or egg wash should go on just before baking.  Pop it into a pre-heated oven and, an hour later, let everyone marvel at the golden-crisp pastry and elegant filling.  

A warning about the tofu: it needs to be frozen and defrosted before starting preparation. 

The list of ingredients seems long but most will be found in the cupboard or supermarkets.  Some are optional.

Cost: £5.50

Serves: 6-8

Ingreds:

   200gm/14oz mushrooms, finely chopped

   1/4 tsp dried thyme
   1 tbsp little olive oil  

   2 small onions processed or finely chopped (purple for pref; they're sweeter but yellow are fine)

   1 piece celery, finely chopped

   1.5 tbsp olive oil

   1 med garlic clove, peeled & crushed

   200gm/7oz frozen & defrosted firm tofu (67 used smoked), squeezed of liquid and processed to a mince (squeezed tofu weighs 160gm/5.6oz)  

   60gm/2.1oz (4) whole roasted chestnuts, coarsely chopped (opt)
   handful pine nuts or other coarsely chopped nuts - up to 100gm/3.5oz
   100gm/3.5oz, shop bought* or homemade sun-blush tomato bombs, coarsely chopped
     50gm/1 3/4oz artichoke hearts, coarsely chopped (opt)

   

  2tbsp reduced salt soy sauce

  1 tsp smoked paprika

  1 tbsp brandy/purple grape juice
  2 tbsp tomato paste
  1 tbsp Dijon mustard
  juice half a lemon
  8-10 dashes Worcestershire sauce or vegan substitute (opt)

  salt & lots of freshly ground black pepper

   

   ready-rolled vegan puffed pastry** (or all-butter for non-vegans - 67's choice)  
   wholemeal breadcrumbs (opt)

   Glaze: unsweetened plant milk (or egg for vegetarians) 

Method: