FRESH CHERRY DESSERTS

Looking for a special treat for the American July 4th celebrations?

There is nothing nicer than fresh cherries, whether eaten by hand straight from a tree or buried in gorgeous desserts.

Here are a few of 67goingon50 favourites cherry treats: one wildly indulgent, one a dieter's delight, one quick and easy and another, a cheats' treat.

Lower-Sugar Cherry & Coconut Macaroons
Indescribably yummy lower-sugar Cherry Coconut Macarons inspired by the London Royal Opera House: low fat, quick & easy
'Yum.  The cherries make these very moist.' Taster

No-bake Cherry Garcia Cream Pie
 super-indulgence, contains alcohol, not healthy
'Alas my concealed stash of Cherry Garcia pie was discovered by persons unknown so I never did get to taste it - but everyone said it was delicious!' Garden Party/Fete organiser  

 Cherry Almond Slices, Dieters' Delight
Cherry Bakewell without pastry or jam, lower fat/sugar 
'Absolutely gorgeous; the sweet of my dreams!' Weight-watching Taster

Cheats' Black Forest Trifle

  Simple, light but ever-so-delicious, with a little help from supermarket sponge, custard and a tin of cherries (and/or fresh)  
'Fantastic.  Loved the bits of fruit; the sponge was chocolately without being dense and the cream wasn't heavy.'

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.  

PRODUCTS RECENTLY TESTED BY 67GOINGON50 (2)

Products recently tested by the Blog:

Meridien 'Richer Roast' Crunchy Peanut Butter 

(nearly £3 for 280gms: Waitrose & other supermarkets)

The blogger has avoided Meridien peanut butter for years, believing   that any company that couldn't be bothered to blend the peanut butter and its layer of oil didn't deserve my money.

Recently unable to find my regular sugar-free brand (WholeFoods) the Meridien Richer Roast caught my eye.  Some clever person has re-thought the marketing, designed a new label and decided to highlight its qualities.  So even though it was not cheap, I tested it.     Reader, it was worth it!

The peanut butter is perfectly emulsified; it's a beautiful colour, the  texture is out of this world and it tastes really, fabulous (to my mind, much more 'adult' that Pipps).  In fact, it is so enjoyable, you won't need as much to satisfy a craving.  That's a bonus, calorie-wise. 

Including peanut skins, free of sugar and palm oil, the peanut butter scores high on the healthy meter.  

Dedicato Italian Spaghetti

(50p per packet, on offer at M&S; usual price £1)

 

The Blogger is not a great fan of supermarket pasta; I've been spoiled by pastas in Italian homes.  In fact, when the pasta urge strikes at 67goingon50, it's usually for wholemeal spelt pasta.  

So I was intrigued by this brand in M&S. The white packet - like most things in Italy - looks good.  The contents were good.  So good in taste and texture it brought back memories Italy.  I ate far, far more than I should have.  

The only shapes  I've seen at M&S are non-wholemeal spaghetti, twisty fusilli and striated penne but maybe there's a high-fibre version down the line.

If you don't read Italian - I don't - drop it into boiling water, turn heat down to simmer and leave for 9 minutes, stirring occasionally.  I served mine cold with 67goingon50's Italian Seafood Salad with Avocado & Grapefruit.

I am buying more of this brand!

Seggiano Raw Basil Genovese Pesto

(£6'ish for 200gm: Whole Foods, Barrets Butchers on Englands Lane and up-market delis)

£6 sounds a lot for a jar of pesto but when you take into account the cost of fresh organic basil, good olive oil (most jars contain sunflower oil) -  good parmesan and pine & cashew nuts, it is not extravagant.

And my goodness, it is terrific!  On pasta, hot or cold, on fresh wholemeal bread or toast, with cold potatoes.  And get this -- it is not over-salted!

Trust me, if Pesto is your thing, this one will knock your socks off.

Please leave a comment in the box below

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

SWEET PASTRY DESSERT BISCUITS: easy special occasion indulgence

Delicate, thin and crispy - pretty little biscuits to accompany creamy desserts & fruit salads...

Sweet Pastry Cookies:
 'gorgeous little things but dangerous; one is never going to be enough!' 

These delightful crispy dessert cookies are the best accompaniment ever for mousses, ice cream and fruit salad.

They are actually made of sweet pastry from one of the best pastry recipes 67 has ever made -- or ever eaten - Candace Brown's Special Occasion Sweet Pastry from Great British Bake Off.  

Candice Brown (now running a country pub) made pie crust a a doddle for anyone frightened of pastry.  The pastry is made like cake: butter and sugar are creamed, eggs are added and then flour. 

The result?  Melt-in-the mouth pastry/biscuits not unlike the delicate sandy French sable.   

This recipe is saved for special occasions -- it's very rich with four egg yolks.  (Freeze the egg whites for meringues or make Grandad's Healthy Chocolate Raspberry Brandy Mousse).  67 made it slightly less unhealthy, replacing some white sugar with brown and some white flour with wholemeal - neither of which affected the delightful texture.

 

 

Sweet Pastry Biscuits

Cost: £1.75
Makes: 35'ish biscuits

Ingred:
   100gm/3 1/2oz unsalted soft butter
     75gm/2 1/2oz white sugar
     25gm/scant 1oz soft brown sugar

  4 egg yolks

  125gm/4 1/2 oz white flour
    59gm/1 3/4oz wholemeal flour
    25gm/scant 1oz ground almonds
    zest 1 lemon

Equipment: 2 baking sheets lined with silicone mats or greaseproof paper stuck down at the corners with some of the dough 

Method:

HEALTHY SUMMER PICNIC

This would be one of my happy picnic or happy meals with the emphasis on Healthy: low fat/cholesterol and carbs, lots of fibre, plenty of fresh vegetables or fruit.  Something for everyone.

Dieters Delight Ambrosial Tomato Gazpacho: Vegan, No cook

Dieters' Delight: Smooth & creamy but dairy free & minimal salt

A large thermos of this wonderful chilled tomato-based gazpacho, maybe with a bit of vodka for adults, is the perfect starter, served in cups in small portions. 

Lower-fat/Salt Spanokopita: Vegetarian, Butter-free cylinders of Greek Spinach, Egg & Feta Pie

Lower-fat & salt but fabulously tasty version of a Greek favourite...

For a picnic, form into 2 fat cylinders.  Either pack into stiff-sided containers and slice on site, or slice beforehand and pack with serviettes protecting each layer. 

Southern Spiced Unfried Chicken: inspired by you-know-who, this succulent crispy chicken is low-fat, low-calorie and delightfully spicy. 

The taste, crunch and juiciness of a high street brand but better
and much much healthier. 'Sensational!' Tasters

 

New Potatoes Vinaigrette:  Mayo-free, easy-peasy, with radish & red onion

This potato salad is flavoured with vinaigrette, not a creamy dressing and is so delightful you'll wonder why it's not offered more often. 

Pineapple slices/wedges served cold or at room temperature; juicy and glorious  on a hot day; prepare the day before

A bag of small multi-coloured tomatoes, celery & cucumber sticks

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

MAKE THE MOST OF SUMMER FRUITS

Now is the time to take advantage of the gluts of summer fruits and berries.  Two things to remember:

• Freeze Berries in Summer for Winter: inexpensive tips for freezing berries now to brighten up meals later

• Almost instant jam/compote Easy peasy method of making jam/compote in minutes for breakfast OR making lots and freeze for use later 

B Lee/Bright Sun Enterprises accept no liability for the consequences of any actions taken on the basis of the information provided.  This advice  has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

RECENT PRODUCTS TESTED BY 67GOINGON50

PRODUCTS

• Smoked Tomato Paste, M&S, £1.30, 90gms. Vegetarian: Unexpectedly lovely, with the smokiness and tomato perfectly in balance.  Much stronger than conventional tomato paste; gave real depth to Spicy Jambalaya Salads.

• Ancho Chilli Flakes, M&S, £1.30 Vegan: Really gorgeous fruity smoky over and underlay took the heat off the chilli and raised Spicy Jambalaya Salads to another level.  

• 15 Free Range Mixed Eggs, Sainsburys (Camden Town), £2.00: Exceptional value especially if baking is your thing, with a good mix of large and small eggs.  Contrast usual price of half a dozen large free-range eggs: £2.

• Sainsbury's Books & Magazine counter (Camden Town) Apparently due to a some sort of promotion, this shop is selling brand new best-sellers and well-known authors at close to half price.  Michael Connelly's latest, 'Fair Warning', in hardback (retail price £20), was available for £11. New paperbacks by Danielle Steele were selling at £4.95.  A godsend for anyone relying on libraries for reading material.  

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

CHOCOLATE RASPBERRY & BRANDY MOUSSE: free of fat/egg yolks, skinnier, no-bake, make ahead, indulgence

Dieters' Delight dairy & yolk-free chocolate mousse...but healthy doesn't mean insipid!

updated 7/23

Light but intensely chocolatey mousse with raspberries in brandy;
 sweet pastry biscuits and berry cream are optional

In a lifetime of great food, the most memorable is a sensational dark chocolate mousse with raspberries crushed in brandy.  OK, part of what made it so mind-blowing was the private dining room of the Royal Opera House with a platonic companion, one of the 'great and good'.  But the mousse sparked a life-long love affair with high-end chocolate.

This Fathers' Day recipe is especially for Granddads.  It's a healthier version of that glorious concoction, though no less delicious and silky.  It's dairy-free, has no egg yolks and only a small amount of added sugar.

That doesn't mean it's healthy -- there's too much chocolate for that -- but it's so rich, portion control is easy.  And you don't leave the table feeling you need to waddle away.  

Most people find the mousse fabulous completely unadorned.   But for special occasions, accompany with a bowl of sweetened whipping cream rippled with berries plus rows of Sweet Pastry Biscuits ( Slightly Healthier Sweet Pastry ). 

The mousse is easily put together and can be made a day in advance.

Cost: around £8.00ish (7/23) PLUS costs of biscuits & cream
Feeds: a group

Ingred:
   
    150gm/5.2oz 70% dark chocolate (67 likes M&S for this)
     
     6 egg whites (keep 4 yolks for pastry biscuits; the remainder will freeze)
     pinch of salt
     1/4 tsp lemon juice

     1 tsp vanilla extract

     35g caster sugar
      
     150-200gms raspberries

     min 1 tsp sugar, to taste

     2-4 tablespoons good brandy (orange juice for kids)

Garnishes: Whipping cream or plant or dairy yoghurt, Sweet Pastry Biscuits (link above)

    

Method:

(SLIGHTLY) HEALTHIER SWEET PASTRY, EASY PEASY

 

 This recipe is repeated after dropping off some search engines  

Spectacularly simple sensational sweet pastry a la Great British Baking Champion Candice Brown...

Gorgeous sweet pastry (before trimming) from pie-phobe 67 without angst!! 
'On a par with 5-star hotels; the best I've ever had' Blogger 

This fantastic pastry is easily one of the best 67 has ever made -- or ever eaten.  Beautiful texture, wonderful taste, it's like pastry found in 5-star+ hotels.  It's hard to believe it's home made.  

For anyone afraid of pastry, this method from Candice Brown (she of the Bake-Off lipsticks) is a lifesaver.  The pastry is made like cake: butter and sugar are creamed, eggs are added and then flour. 

The result?  A melt-in-the mouth biscuit-like shell not unlike a delicately sandy French sable.  It's perfect for custard, fruit and cream pies.  

It is very rich with four egg yolks and is for special occasions. But brown sugar replaced some white and one-third of the flour is wholemeal.

 

The recipe can be turned into Sweet Pastry Biscuits to accompany mousses and fruit parfaits.  

Sweet Pastry Biscuits

Cost: £1.75
Makes: a 25cm/10inch shell or 35 biscuits

Ingred:
   100gm/3 1/2oz unsalted soft butter
     75gm/2 1/2oz white sugar
     25gm/scant 1oz soft brown sugar

  4 egg yolks

  125gm/4 1/2 oz white flour
    59gm/1 3/4oz wholemeal flour
    25gm/scant 1oz ground almonds
    zest 1 lemon

Equipment: 23-25cm/10-11inch loose bottomed fluted tart tin or equiv.  For biscuits: baking sheets 

Method

SPICY JAMBALAYA SALADS: Fathers' Day Indulgence, Triple Duty

So not run-of-the-mill: a nippy, zippy gorgeously moist salad of Classic Jambalaya (vegetarian version below)... 

Perfect for Fathers' Day: salad of Classic Jambalaya with rice, seafood and meat, and loads of vegetables  

'I was a bit iffy about cold jambalaya but it was really fantastic.' Taster

Jambalaya, a popular highly seasoned rice dish from the deep south of the United States, is normally a hot dish but...hey, it's summer!  And also, this one from 67goingon50 is designed for a Fathers' Day celebration.  In June.  

It's one of the blog's popular Triple Duty dishes, with a vegan base and a choice of meat, fish or vegetarian/vegan protein.  All three versions can be made from one base.  Or choose one version or two, divide the base accordingly and add preferred protein in the appropriate weight.  

Jambalaya is a true multi-cultural dish, influenced by West African, French, Spanish and Native American cuisine.  

Classic jambalaya includes bell peppers, celery, spices and tomato.  Protein is usually pork/bacon (these days also chicken), smoked sausage and seafood.  But like its Spanish sister, paella, Jambalaya is for all budgets...stick to one protein or avoid them altogether and just add lots of vegetables.  

67's Jambalaya Salad starts the day before it's needed and does take a bit of work.  But it's so worth it! It's perfect for a family gathering; get the best chefs into the kitchen and have a good natter while putting it all together!

Cost: depends on what's in your fridge but say, £10-12 if starting from scratch (Cut costs by using leftovers and taking advantage of M&S 3 deli pots for £7: prawns, calamari, antipasti - artichoke hearts, sunblush tomatoes, olives)

Serves: a crowd

Ingredients: 

   1.5 cups raw brown rice

 Jambalaya Sauce  

   1 tb olive oil

   1 large onion, pref sweet

   2 med cloves garlic

   1 large bell pepper

   2 large sticks peeled celery

   3 tb parsley

   3/4 cup fresh corn

   50gm/2oz finely chopped mushrooms 

   large bay leaf

   1 tsp cayenne pepper OR 1.5 tsp chilli flakes (67 tested M&S adobe chilli flakes which added a lovely layer of smoky heat)

   2x400gm28oz tins tomatoes

   90gm/3.7oz smoked* or regular tomato paste (67 tested M&S smoked tomato paste which heightened interest; you may need more paste with other brands)

    Tabasco or other hot sauce (opt) 

   

The following amounts are for the full amount of the base; divide - or not - according to choice

CLASSIC JAMBALAYA SALAD: 

GIANT CHOCOLATE GINGER COOKIE: slightly healthier indulgence, easy

Man-sized Giant Chocolate Ginger Cookie: perfect indulgence for Fathers' Day...

For some reason, ginger in sweets is a man-magnet; combined with chocolate in an uber-sized biscuit?  'Beautiful! Very special.' Tasters

Ginger biscuits coated in chocolate are a much prized treat in upmarket delis.  Here's another variation that will go down well -- a home-made huge dark chocolate biscuit with ginger inside and out.  It could become a regular Fathers' Day delight. 

It'll be fun bringing it to the table, serving it in wedges rather than the usual biscuit shapes.

A doddle to make, this indulgence does have sugar and butter and lots of chocolate, making it a truly awesome - if not very healthy - treat.  

Cost: £2.50 (2020)

Makes: one 9inch/23cm cookie, enough for 20'ish small portions

Ingreds

   180gm/6.4oz plain flour

     31gm/1.2oz cocoa

      1/2 tsp baking soda

      1/4 tsp salt

 

   113gm/4oz butter, soft

      90gm/3.2oz light brown sugar

      65gm/2.3 granulated sugar

   1 large egg

   1 tsp vanilla

   75gm/2.6oz dark chocolate chips OR baking chocolate, chopped medium-fine plus

   20gm/0.75oz shredded unsweetened dried coconut

   OR 100gm/3.5oz chocolate

 

   1/4 cup finely diced crystallised ginger

Icing: 

   2-3 tablespoons ginger syrup

   1/3-1/2 cup icing sugar

   OR 50gm/1.75oz melted white chocolate

   1/4 cup finely diced crystallised ginger 

 

Method:

BROCCOLI 'VICHYSSOISE': vegan, easy, kid-friendly

Perfect for a Dads' Day celebration: lovely and mellow, hot or cold...

Mellow, smooth Vegan Broccoli 'Vichyssoise':
 thoroughly green treat alongside Cornbread with bell pepper & green onions

The blogger has an inordinate fondness for broccoli.  It's the taste of it and the health benefits.  Whether it's hot in stir fries, steamed or floating in soups as a garnish, or in substantial salads it's easy to get through a lot in a lifetime.

Broccoli Soup however has been problematic.  Most broccoli soups involve cheese and/or potato or rice, both of which are on my proceed-with-caution list.  

This soup, inspired by the BBC's Good Food site, hits all the right buttons.  It's green through and very tasty with a lovely mellowness.  For art's sake, a swirl of dairy or vegan yoghurt or cream prettifies it nicely.  But essentially, it's a dieters' delight.  

It's a great opportunity to use up broccoli stems and any green bits in your vegetable drawer.  67 included leftover cucumber and mange tout with no ill effect.

Cost: £2'ish

Serves: 4, multiplies easily

Ingred:

    1/2 tablespoon olive oil

    1/2 med to large onion

    med garlic clove, grated

    200-300gr/7-10.5oz broccoli,

        flowers & peeled stems

    100gm/3.5oz frozen peas 

    100 gm green leaves: chard, lettuce OR mange tout, snap peas or green beans 

    2/3 litre good stock (granules or cubes are ok)

    1/2 teaspoon sumac (or lemon zest)

    juice of half a good-sized lemon

    plenty of salt & pepper

Garnish: peas, mushrooms or croutons; yoghurt or cream; smoked paprika  

Method:

SINGLETON/COUPLE'S CORNBREAD

A solution for small households that can't/won't/shouldn't eat an entire cornbread recipe in one go...

One lot for eating right away; the rest for freezing that day

Cornbread is one of those recipes which are easy to double but difficult to divide.

If you love cornbread but want good health, that can present a problem.  A whole loaf is tempting but not good for you even if stretched out over 3 days.  And cornbread can dry out if not stored properly. 

Originally, 67 was looking for a mini-version of cornbread cooked in an air fryer but the recipe isn't suitable for that.

67's solution?  Make the entire recipe but bake in separate containers; eat one straight away; flash freeze* the other on the day of baking, portion and bag up. Defrosted Cornbread is very close in texture and taste to fresh.  

This recipe is a little milder than 67's original Cornbread with Niblets, Chilli & Spring Onions and is slightly less grainy.  The blog's testers loved it. 

Produces: 1 small 6inch/15cm pan plus 5 large muffins OR 10 large muffins OR 18 medium muffins OR 2 small loaves
Cost: around £2.00

Equipment: a 6inch/15cm pan or similar sized cast iron skillet PLUS well-greased large muffin tin or a normal muffin tin OR 2 x 1 pound loaf tins  

Ingred:

140g/5oz plain white flour mixed with a tsp of baking powder 
125g/4.4oz coarse cornmeal/polenta, organic if poss  
1 Tbsp sugar (opt) (67 never bothers and the cornbread tastes fine.)
1 tsp salt
1 Tbsp (yes, tbsp!) baking powder

40g/1.4oz butter

30gm light vegetable oil 
2 med eggs
200 ml milk 

125g bell pepper (in any colour but green) in dice the size of corn niblets
4 spring onions sliced thinly on the diagonal, green and white

    OR 3-4 tbsp chopped chives OR both

generous teaspoon smoked paprika

Baked in large muffin tin 

1/2 tsp pepper
4 oz/110 gm grated strong cheddar (opt)

Method:
      Preheat oven to 190C/170fan/375F/gas 5

Method:

NOODLE SALAD WITH HOISIN & CHICKEN, Triple Duty, frugal, leftovers

An Asian noodle salad choc-a-block with protein and colourful vegetables rings the changes from pasta and potatoes...

Triple Duty Hoisin Noodle Salad, here with egg noodles & chicken 

but plenty of other options. 'Tasty; lovely strong flavours; abundant!' Tasters

Outdoor eating is always a pleasure, no matter what's spread out on the picnic blanket.  But there's no harm in introducing something new and refreshing;  instead of potato or rice salads, try a Chinese noodle salad.  Frugal and healthy, it travels well and much of it can be prepared in advance.

The salad shown has a base of egg noodles with chicken in a dressing rich with sesame, garlic, ginger and hoisin.  But you could substitute prawns or scallops (for those with deep pockets) or firm tofu.  If you don't like the smokiness of Hoisin sauce, try full-bodied slightly sweet Oyster sauce.

Any other noodles in the cupboard will also work well;  try 'glass' green bean starch (dieters') or egg-free or sweet potato or wholemeal noodles.  If you're thinking of stocking up on your next visit to Chinatown, have a look at See How to Use Your Noodle/s'.

As well as being tasty and interesting, the salad is a great repository for raw or cooked leftovers. 

Feeds: 3-4

Cost: £3.50, less depending what's in the fridge

Ingredients:

 3-4 nests noodles

  

  2-3 cups cooked protein: shredded chicken or  prawns or cubed tofu (marinated 20 mins in a mix of 1/4 cup each of reduced salt soy sauce & sherry with 1/4 tsp each grated garlic and peeled ginger)

  1/3 cup finely sliced bell pepper (any colour)

  1/4 cup peeled celery in fine dice

  1/4 cup drained bamboo shoots in matchsticks (opt)

  2 tablespoons hoisin or oyster sauce

  

  generous handful of 3 of the following cooked veg: green beans, mange tout or snap-peas, broccoli flowers, asparagus stems, carrot curls, thinly sliced raw mushrooms, defrosted frozen peas, corn (tinned, drained; frozen or from a cob)

  2-3 tablespoons toasted sesame seeds

  2-3 spring onions, bases and grotty leaves removed, finely sliced

  a handful roasted, salted cashew nuts or peanuts (remove some oil & salt with a kitchen towel) - optional

Dressing:

   3 tablespoons olive oil

   2 tablespoons light vegetable oil

   3 tablespoons any vinegar (67 used cider)

   2 teaspoons reduced-salt soy sauce

   1 teaspoon sesame oil

   1.2 tsp 5-spice powder (opt)

   1 clove garlic grated

   1 tablespoon fresh ginger, grated or 1/2 tsp dried

   1.2 tsp oregano

   2 tablespoons Hoisin or Oyster Sauce *

   pepper & salt 

   (drained orange segments, fresh or tinned in juice)  opt

Method:

MIDI STRAWBERRY SPONGE: 3 ingredients; make ahead, healthier

Melt-in-the-mouth classic sponge with best of season strawberries...

Classic sponge stuffed with double cream and Balsamic Strawberries
'So lovely we kept back some to enjoy the next day.'

If you've never made your own sponge cake, there's a treat in store.

Classic sponges are the perfect summer treat -- light, airy and melt-in-the mouth with a fragrant tender brown crust.  Okay, there's a little more sugar than usual for 67goingon50 but it's not excessive.  And if ever there was a time for celebration, as Lockdown eases, this is it.

Despite the sugar, the sponge manages to be pretty healthy with no added fat and a small amount of flour.

The filling here is strawberries in balsamic vinegar and whipped cream but any fruit will do - even tinned (if in juice not syrup and well drained).  In Spain, this kind of sponge is called Bread Cake, served unadorned with breakfast coffee; fruit & cream added on request.  

This midi-version is an indulgence for a small household; it'll provide four decent portions or two for the greedy.  The sponge on its own keeps well (i.e. not filled) wrapped in a double layer of clingfilm and refrigerated, for a couple of days, or in the freezer for 2 weeks.  Cut into portions, the plain sponge with sugar-free jam filling would make an indulgent addition to an adult packed lunch. 

The sponge is easy to make but attention to detail pays off.  You will need electric beaters for the best result.  

Cost: £1.50 + cost of cream & berries

Makes: 3-4 portions

Ingredients:

   2 large eggs

   62gm/2oz white sugar

   45gm/1.5oz self raising flour (if using plain flour, add 1/2 tsp baking powder and remove 1 tablespoon of the mix)

    1/2 tsp vanilla essence (opt)

  (an additional) 30gm/1oz white sugar

Garnish:
    Double or Whipping Cream whisked to a medium-firm peak

    Balsamic Strawberries: see below OR plain sliced strawberries

  

  

Method:

(NEW) CHERRY CHOCOLATE SHEET CAKE, quick & easy crowd-pleaser, no-icing sugar, cocoa & chocolate

There is nothing like an American 'sheet' cake for a crowd...

Chocolate Sheet Cake studded with fresh cherries with cocoa not chocolate 
(for amateur gardeners in a strenuous Sunday session) 

67 loves the idea of American sheet cakes which are as it says on the tin: cake baked in a large flat tray to feed a crowd.  The look of the cake is so tidy and neat.  Usually served in squares or rectangles, the cake is thinner and flatter than usual.  Taste isn't affected but somehow the eating of it is different, more pleasurable.

Americans tend to use special recipes for sheet cakes and they are rich, moist and dense.  But translating American measurements to Imperial (UK) is not easy and many an unsuspecting baker has come a cropper.  67 instead turns to reliable standards from its recipe box.

In this one, 67 used a favourite one-bowl 8x8inch/20x20 cm chocolate cake, multiplied the ingredients by 1.5 and baked it in a 11x9in/28cmx23cm tin.  The tin was - strictly speaking - not really large enough for the amount of batter; 67 has now located a 12x13inch/31x33cm tin which should produce the requisite sheet cake thinness.

Even so, the more-than-a-sheetcake was moist, delicate and fine-crumbed with a mellow dark chocolate overtone -- rather special.  And the cherries soaked in (optional) brandy were gorgeous! 

67goingon50's recipe is healthier than most -- it has no butter.  It is also ideal when stores of baking chocolate are getting low but the cupboard has cocoa in abundance.  

The recipe is adapted from the late Michael Barry, the head of London's first commercial radio station.

Cost: £3.00'ish plus cost of topping (4/2024)
Feeds:16-20

Ingred:

   225gm/7.9oz self raising flour (plain flour, add 2 tsp baking powder)
   6 heaped tablespoons cocoa powder
   1.5 baking powder
   1.5 tsp baking soda

   165gm/5.8oz sugar
   225 ml sunflower oil
   225 ml mill
   1 tsp vanilla
   3 large or 4.5 small eggs

  couple of handfuls fresh cherries, pitted and halved

  brandy

Gilding the sheet cake lily with
double cream and extra chocolate topping  

No-Icing-Sugar Topping

75gm/2.6oz 70% baking chocolate
85 ml milk or cream (if no cholesterol worries)

 
Garnish: couple of handfuls fresh cherries, coarsely chopped, soaked in brandy for 2 hours and drained OR baking cherries OR sprinkles 

  

Method:

1. Preheat oven to 160C/325F
2. Line a 13x9in/33cmx23cm (or 12x13inch/31x33cm) tin with greaseproof paper 
3. Sift flour, cocoa powder, baking powder & soda into a large bowl; hand whisk till blended
4. Add sugar, then milk, oil, eggs & vanilla.  
5. Using electric beaters or a wooden spoon beat until smooth, dark brown and creamy. 
6. Bake 15 min; reduce heat to 150C/300F.  Cook another 15-20 mins but 10 mins before the end, insert a skewer in the centre; if it comes out clean, it's done.   
7. Cool 15 mins in tin; transfer to cooling rack 
8. When completely cool: drizzle over No Icing Sugar Icing and add fruit, if using

No Icing Sugar Icing 

1. Melt chocolate in a bowl over but not touching simmering water
2. Off the heat, add milk or cream; blend well.
3. Dribble over the cake 
4. Scatter over drained cherries
5. Use leftovers as a sauce, on the side, or for another occasion
6. Garnish, if liked

Comments:

'Absolutely lovely; you could sell this! And yes I could taste the cherry brandy!'  Retired 86 year old priest

'I love this because it's not over-sweet and the chocolate has a lovely mellowness'  Retiree

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

LAMB KEBABS WITH TAHINI CREAM SAUCE: healthy, picnic option, make-ahead

Luscious lamb koftas with slaw in terrific tahini dressing

iost posted 2016;updated 3/2023

 Greek style Koftas: full of flavour without heat, perfect for adults and kids.
'Beautifully seasoned & spiced; brought back memories of the Med.' Taster

This recipe is one of the most popular 67goingon50 recipes of all times.  It first appeared in 2016 (!) and has since appeared - with distinction - in an election day lunch made with beef instead of lamb.  

It also works well with poultry but the blogger has a sentimental attachment to traditional lamb and looks forward to summer when it can appear on the menu again.  

The whole dish is in keeping with 67s healthy ethos.  Lean lamb mince offers best flavour with the least fat.  A slaw of raw cabbage, pepper, tomato and onion ensures nearly all your 5-a-day veg quota is met.  A tahini-yoghurt dressing is not only good for you, it also never fails to prompt stunned delight.    

It's one of those easy make-ahead dishes when the kebabs and sauce can be  prepared in the cool of the evening the night before.  The slaw is better made on the day but is quickly thrown together; in an emergency the veg can be pre-cut and stored in separate containers.

The photo shows the koftas in homemade chickpea flour wraps (for the wheat-phobic) but the cigar-sized koftas fit beautifully into pitta pockets (great for small hands!).  

When ready to serve, get the family involved.  When everything's on the table, form a form a line behind it and get everyone in gloves.  One person lines pitta pockets or wrapswith slaw; one insert kebabs; one squirts tahini-yoghurt dressing.  Wrap in a square of greaseproof paper or foil for easy eating.

Cost: £6.50 (3/23) for 500g/ 17oz 10%-fat lamb mince; 5% fat is also abavilable.  Budget option: beef mince
Feeds: 6-8

Ingred:
   500 gm minced 10% fat lamb
   1 med onion or half a Spanish onion, grated or processed into small shards
    1.5 tsp paprika
    1.5 tsp cumin
    1 tsp cinnamon
    1 tsp dried coriander

    zest of one lemon
    2-3 tbsp fresh mint, chopped medium fine, or 1 tsp dried
    2-3 tbsp fresh parsley, chopped medium fine, or 1 tsp dried
    1 egg (opt)
    pepper & salt

Pittas (slice an inch off the top and used to line the bottom of the pitta to prevent sogginess) 

OR Wraps 

Garnish (to be served separately): finely diced fresh chills 

Method:

1. Start the night before
2. Spread out mince; cover with onion and dried herbs; mix well but lightly with two forks or hands, ensuring the herbs are blended into the meat
3. Add lemon zest & fresh herbs; stir well, distributing evenly; mix in egg  
4. Break off a tablespoon; fry to check for seasoning 
5. Form into fat cigar shapes about 3inches/7cm long, cover in 2 layers of clingfilm & refrigerate overnight
6. When ready to cook: Either (1) heat a large skillet on medium high heat; add a thin layer of vegetable oil.  Shallow fry the koftas -- 4 mins on the first side, then 3 mins for each of the other three sides. Cut one down the middle to check the meat is cooked through (a little pink is fine)
7. OR (2) BBQ or grill on med-high heat until done to your liking
8. OR 3 Air fry-grill or Air fry
9. Rest on a cooling rack lined with paper towels
10. Arrange on platters with tahini dressing, wraps or pitta and salad for self-service OR PICNIC OPTION: place lamb on skewers in a plastic container with lid, put slaw in a sealable freezer bag, put tahini dressing in a take-away cup with lid. Wraps can be rolled in a clean tea towel: pittas, pre-prepared by slicing an inch off the top to line the bottom of the pitta.  Store all in a firm sided container.
11. Generously drizzle both the meat and the cabbage salad with Tahini Dressing

Cabbage Salad   
   finely shredded cabbage

   finely sliced peppers

   finely sliced red onion (opt)

   halved and sliced tomatoes
Either serve separately or mix in a bowl

Tahini Dressing:

   200gm/7oz thick o-fat yoghurt

   4 generous tbsp mayonnaise
   2 tsp lemon juice or white wine vinegar
   1 med clove garlic, finely grated
   2 tbsp chopped fresh mint or 2 tsp dried  
   pepper & salt
   2 tbsp good tahini
   1 tbsp toasted sesame seeds (opt)
   
Mix well

Comments:
'These were beautifully seasoned, spicy but not hot.  I loved them; the entire package of meat & salad and the tahini dressing brought back memories of the Mediterranean. They would make lovely canapes in smaller form.' Retired writer 

Tips:

67 has also served these in meatball sizes which works well.

   

 More hot weather dishes on Nav Bar: Recipes I   

Please leave a comment

    

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.   

HEALTHY STRAWBERRY RIPPLE ICE CREAM

One of the nicest ways to turn the biggest uk crop of strawberries into a healthy frozen treat...

Low-fat/sugar Strawberry Ripple Ice Cream with Chocolate Madeira fingers
'As good as any shop ice cream; doesn't taste low-fat' ; 'Amazing & creamy; great substitute for cream & custard' 'the strawberry blobs & ripples are absolutely glorious.'

Strawberry crops are timed to be at their best around now, to coincide with Wimbledon and other outdoor events.  Lockdown means there are plenty of beautiful berries available. 

Take advantage.  Freeze lots for the winter; if you're still stuck at home, make jam.  Make a salad a winning event by adding strawberries: Instant Balsamic Strawberries with Ham Salad (Triple Duty with other protein options) is delicious and  quick.

Or try this very healthy Strawberry Ice Cream beguilingly rippled with fresh strawberry compote.  Refreshing and lightly creamy, it's zero-fat.  The exciting swirls of fruity sweetness have reduced levels of added sugar and don't load on the calories.  

67's Strawberry Ripple Yoghurt Ice is adapted from the beautiful and talented Lorraine Pascal. The recipe is so easy and quick your kids can make it, though they will need help for the strawberry compote.   

Yoghurt ices aren't creamy in the way that custard and cream based ices are  but testers found this treat unexpectedly like normal ice cream.   

Cost: £4'ish
Feeds: 4-5

Ingred:

Yoghurt Ice Cream 
    450gm/15.8oz plain 0-fat Greek-style yoghurt (67 uses Fahy)
    1/4-1/2 cup icing sugar (67 used 4 tablespoons)
    1 tsp vanilla

Rich, intense strawberry compote

Strawberry Compote
    350gm/12.3oz hulled strawberries, quartered if large
    1/4 cup water
    1-3 tbsp sugar, depending on berries
    1 tsp finely grated lemon zest

Method: