Tuesday 20 July 2021

MINI BRANDIED CHERRY CHEESECAKES (COUPLES' DELIGHT): lower-fat, fresh fruit

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Very pretty, very tasty, very satisfying...
Sweet (in all senses) little Cherry Cheesecake pots pack a punch,
 flavour wise!  
'Gorgeous! Perfectly proportioned.'


The English cherry season is upon us again - how lucky we are! - and large trays of them in major supermarkets are very reasonably priced.

This new recipe from 67goingon50 makes the most of the abundance of the fat, juicy orbs by teaming them with a light no-bake cheesecake and a satisfyingly crunchy crumb base.  

They pots are small - 67 used half cup disposable wine glasses* - but the layers are so rich, they are truly satisfying.  And the focus on brandy soaked cherries certainly makes up for the pots' size. 

The recipe is geared for small households but is easily multiplied for families or crowds.

Cost: £1.50'ish
Makes: 3

Ingreds;
scant 1/2 cup cherries, rinsed and stems removed
couple of shots of cherry or ordinary brandy OR orange juice
1 tbsp sugar

3-4 small digestive biscuits, placed in a bag and bashed by hand (blitzing them in a processor makes the crumbs too fine)
1-2 tbsp melted butter

1/3 cup Greek yoghurt  
1/3 cup supermarket cream cheese
1/4 tsp vanilla

Method:

AMAZON FRESH AT Chalk Farm

STB.AMAZON.18.07.2021

 licensed for reuse under the  Creative Commons Licence


67goingon50 visited the new Amazon Fresh checkout-free store in Chalk Farm which opened recently   Disappointment abounded; expectations that it would stock some Whole Foods goodies, saving a trip to Camden Town, were not realised.

The Chalk Farm Amazon Fresh is more like a Morrisons - which is no bad thing - but nothing tempted on that first visit. I did pick up a bag of crisps and put it back to test the system but it didn't  register at all on my bank account.

If your phone isn't geared up to no check-out shopping, it will take a little time to get it started but the staff are extremely helpful and patient.  Now that my phone is ready to go, I will return and try some of the well-priced produce.  On first glance, much of it seems to be British.

An excellent report from Sam Chambers of the Sunday Times on the Chalk Farm Store (including a possible Amazon bid for Morrisons  -- the full report is heresaved me the trouble of writing about my own experience.  

And, by the way, after The Sunday Times story, it was revealed that Morrisons has been testing cashless stores at its Bradford Head Office.  


By Sam Chambers: part of a Sunday Times article 18 July

FESTIVE STUFFED POTATO SALAD, full of interesting flavours, high fibre, lower fat, healthier carbs

Take the stuffing from twice baked potatoes, cool it, serve it cold and you have...
Festive Stuffed Potato Salad 
'Exceptionally tasty and interesting; not your run-of-the-mill tater salad' 

At around this point in the summer, potato salads become a little dull.  Mixing it up with  rice or pasta or Chinese noodles - all of which pique the interest when al fresco dining - is one solution.

Or you can try this terrific amalgam of potatoes and tasty bits and pieces that was created for an elderly potato-loving friend.  

This salad is actually a cold version of the mix that goes into Skinnier Double Baked Potato Skins.

It pretty much knocks the socks off other recipes for potato salad lovers - especially when it is served very cold in a heat wave!

It contains baby chunks of reduced fat- cheese, crumbled streaky bacon and fresh & crunchy and/or roasted cooked vegetables.  67's usual low-cal mix of yoghurt mayo, reduced-fat cream cheese and a bit of milk bind it together.  

The result is a creamy mash full of flavour and texture contrasts.  And people love it!

Give it a try.  Potatoes are one of our good value foods.  When  cooked and cooled they score highly on the healthy meter; carbs are reduced and resistant starches are a gift for the gut. 

Cost: £2.50'ish
Feeds: 6-8'ish

Ingreds:
   4 good-sized baking potatoes 
   1-2 tbsp olive oil
   pepper & a little salt
   
   2-4 tbsp butter (opt)
   1/4 cup strained 0-fat yoghurt plus 1/4 cup fat-reduced cream cheese OR 1/2 cup yoghurt-mayo
   2 spring onions or 3-4 tbsp chives, finely chopped
   1/3-1/2 cup reduced-fat cheese, in fine dice or grated (67 uses M&S reduced fat Davidstow or Cathedral City) 
   4 slices streaky bacon, baked 20 mins in a 180c/350f oven, blotted with paper towels & coarsely chopped (opt )
   4-5 tbsp corn niblets OR finely diced fresh (de-seeded) OR sun-blush tomatoes
   4-5 tbsp finely diced bell peppers OR peeled celery 
   2 -4 tbsp milk 

   juice & zest of half a lemon
   pepper and a bit of salt

Method:

Wednesday 14 July 2021

CHEAT'S PEACH & STRAWBERRY TRIFLE, alcohol option, cheat's option

Get ready for the next heat wave with a cheat's trifle...
Peaches & Strawberries make a fine trifle combo

Trifles are pretty easy to put together at the best of times; so long as you have all the ingredients standing by, creating layers in a pretty bowl is a cinch.

This one is utterly yummy with a delicious fruit combo, a touch of alcohol if wanted, and layers of soft cake, fruit, custard and cream.  It's gorgeous to eat, even better if it's ice cold on a hot day.

Making custard is a pain in the neck even if it comes out of a packet but M&S tinned custard is now a staple in the 67 household.  Quick home-made sponges or one-bowl Madeira Cake also take time but if you're using a good supermarket version of either, no one will notice.

It helps if your peaches are ripe and peeled.  If not, drop them in boiling water for a few minutes, then peel and cut into wedges.

The one thing 67 recommends with this recipe is to make your own strawberry compote using the best of season berries.  But if you really don't want to, a jar of good strawberry jam will be great. 

A cheat's trifle will obviously cost more but save on time and effort...a boon if temperatures are soaring.  It travels well in a well-covered dish.

Cost: max £5'ish, much less if cake is home-made and ripen-at-home peaches are used
Serves: 4-5


Ingreds:

3-4 ripe peaches (ripen at home are fine and are cheaper)
1 punnet strawberries
home-made or supermarket Madeira Cake 
1 tin custard or equiv home-made or fresh/packet
1 tsp vanilla
few teaspoons sherry or orange juice

300-600ml double cream
3-4 tb icing sugar
1/2 tsp vanilla

Garnish: lightly toasted almond flakes (opt)

Method:
  1. Advance Prep: Put the custard in the fridge, preferable overnight but ideally a couple of days in advance
  2. If peaches are not ripe, drop them whole in boiling water 1 minute, counting 1-potato-2-potatpo) before cooling, peeling and cutting into wedges; braise wedges in a bit of butter until soft; set aside, sprinkle with sherry, cool. 
  3. Make Strawberry Compote: Put a heavy-bottomed frying pan over med-high heat.  Cut off any bruised or rotten bits of berries; remove green leaves, quarter.  Add fruit to the pan with a bit of sugar (try a minimum amount first, say a teaspoon or tablespoon) and a small amount of water or orange juice - enough so the fruit doesn't stick to the pan.  Cook until the berries begin to pop and the juices begin to run.  Add vanilla extract. Taste; you'll be surprised by its sweetness but if necessary, add more sugar, bit by bit.  Continue cooking until fruit reaches a jammy consistency.  Cool; store in fridge.
  4. Steps 1-3 can be done in advance
  5. When ready to construct the trifle, cut cake in medium slices.  Place a few in the bottom of an (ideally a see through) serving bowl, breaking to fit; scatter over a little sherry; add a layer of peaches.  
  6. Mix custard with vanilla; pour a thin layer over the peaches.
  7. Cover with a layer of strawberry compote then a layer of custard; top with   cake; repeat until a final layer of custard is reached
  8. Whip cream until soft peaks form; whisk in sugar and vanilla until peaks stiffen; pipe or spoon decoratively over the top of the trifle
  9. Scatter generously with toasted almonds


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

FROM-SCRATCH STOVETOP SPANISH TORTILLA FOR SMALL HOUSEHOLDS: vegetarian, wallet/diet-friendly, easy

Authentic Spanish & Onion Omelette for Small Households 
updated  July 2021
Made-from scratch Spanish Potato Onion Tortilla 
with leftover bell peppers in vinaigrette & cooked mushrooms


Unlike 67's Cheats' Spanish Tortilla, this delicious Spanish savoury omelette is designed for small households.  And hot weather. 

It's wallet-friendly and easily cooked on top of the stove - no oven necessary.

It's just the right size for 2 or even 3.  

It's satisfying, not too calorific and redolent of hot thyme-scented air and clear Mediterranean skies.

I promise you, this home cooked version is much more tasty than anything found in the shops.  The method of prep - which can be partially or fully completed the night before - makes it an easy-peasy dish.

The recipe calls for a reasonable amount of olive oil but it is unsaturated.  Dieters if worried could wait for a Blow-out day for this treat or restrict portions. 

In Spanish tavernas, onions are cooked in advance and chips are deep-friend to order before being mixed into beaten eggs.  The cheat's version of this dish involves chips from the local chippie instead of fresh potatoes; the tortilla is baked instead of fried, freeing up time and energy.


Feeds: 2-3 
Costs: min £2.50

You'll need a 6-7 in/15-18inch deepish rounded frying pan

Ingred:
1 small brown onion, finely chopped 
250gm/9oz new potatoes, cooked (OR 1 portion chips from your local chippie, or a good sized mug oven chips, defrosted) 
4 large eggs 
a small handful of any other cooked veg: mushrooms, peppers (opt)
olive oil (the best you can afford)
1/2 tsp salt and 1/2 tsp pepper 


Method

EDITORIAL: MORRISONS - IT MATTERS

MORRISONS TAKEOVER BID: WHY IT MATTERS 

The Blogger's credentials and sources are at the end of the post
   (but she did manage to score 97% on a UK Bankers Exam)

 

Summary

Morrisons' Board of directors has accepted an offer from American private equity firm Fortress to buy the supermarket, lock stock and barrel.  Other American Private Equity firms have also made offers and more could be on the way.

Media coverage - much of it negative - has been impossible to ignore.

Morrisons - established 1899 - is not just any old supermarket.  In line with its core value to focus on British products, it owns and runs farms, fishing fleets and manufacturing facilities. 

The deal is not done yet; the offer has to be accepted by more than half of Morrisons' shareholders.  But already Legal & General (a Top 10 Morrisons  shareholder) has expressed concern, as have other City bigwigs, including senior financial journalists.  History shows that shareholders usually rollover, take the money and damn the consequences... so long as the money's good enough.  

Governments usually don't intervene in this kind of thing unless the 'public interest' (eg. defence, financial stability) is threatened.  Boris' office says it's a 'commercial matter' but Business Secretary Kwasi Karteng has asked for a meeting with the Morrisons Board.

Although staff now get a say in such momentous decisions, consumers don't and both are hampered by lack of financial knowledge.  But they're not stupid.  They want to know why Morrisons was so quick to accept the offer.  

Morrison's senior execs didn't really fight at all, unlike other major companies like M&S, Unilever and Astro-Zeneca (yes the vaccine makers!) who fought takeover bids and went on to do well. 

The public also want to know how this huge change to one of the UK's Big Four supermarkets - so long established as part of the UK's food infrastructure - can happen so suddenly?

More to the point: what, if anything, can be done about it?

This post attempts to answer those questions in everyday language. Any opinions expressed and errors made are the Blogger's own.

Sections:
    1. What is Private Equity
    2. Private Equity takeovers have earned their lousy reputation
    3. Why Morrisons is such a popular Private Equity target
    4. Why didn't Morrisons fight back?
    5. Morrisons & Fortress: Their Side of the Story
    6. What now?
    7. What happened to the companies who fought back
    8. And one more thing... 

1.  What is Private Equity?

Private Equity (PE) in the UK has been around since the 18th century when wealthy individuals informally loaned money to starter enterprises.  In the 1970-80's, PE was formally recognised as part of the UK financial industry.   

Private Equity involves a lender (usually a group of partners who share gains and losses) who provides money in exchange for owning some or all of a company. PE is different from bank loans; PE firms have the legal right to interest and loan repayments whether or not the venture succeeds.  

PE isn't all about unwelcome takeovers and mergers.  Private Equity helps start-ups, provides venture capital (eg taking a punt with a small stake on baby tech companies) and helps established companies expand.  

There are benefits.  Companies backed by private equity often grow faster; the money comes with experienced private equity boffins who have the skills and focus to achieve goals more efficiently.  

The growth continues while the going is good and the economy remains robust.   But if a cyclical downturn does happen, an acquired company can find it difficult to pay its debts.  The takeover field is littered with the corpses of acquired companies that died a drawn-out, pitiful death.

It is true that many private equity companies operate ethically and run investments responsibly - financially and socially.  

But it is equally true that some don't give a fig about ethics or being responsible; they just want to make money  - lots of it - within a 5-year timeframe.  After that they will up sticks and sell at what they hope will be a good profit.   

One can never tell in advance exactly how a buy-out like Morrisons will turn out.  But history shows that PE involving buy-outs/takeovers as spectacular as Morrisons can employ brutal, predatory tactics.   

And some buy-out firms have a distinctly unsavoury whiff.

Lavish promises are made in the run-up to a shareholder vote but are not legally enforceable.  

Remember Chocolate maker Cadbury?  It was taken over by the American firm Kraft quite awhile back.  A week after promising to keep a Somerdale factory open, Kraft announced its closure.  Worse, Cadbury UK headquarters was moved to low-tax Switzerland.  The effects of the takeover were so traumatic, the UK's Takeover Board changed the rules to try to prevent a similar debacle in the future.  

What about Boots the chemist, founded by UK Methodists in the 1840s?  In 2007, several big investors banded together and bought Boots for £11bn.  Almost £9bn of that sum was borrowed to pay for it and the debt was put on Boots' balance sheet. Within a few months, the new Alliance Boots moved its corporate headquarters from Nottingham to Switzerland and pays taxes there, not in the UK. 

If you think new takeover rules to prevent another Cadburys made a difference, look at the sale just 5 years ago of UK super-chipmaker Arm to Japanese PE firm Softbank (who incidentally owns Fortress, accepted bidder for Morrisons).  Despite promises to the contrary, Arm was quickly dismembered.   When some of Softbank's other investments went very badly wrong, leaving them with vast losses, Arm was sold to American rival Nvidia in 2020.  The UK Government is investigating.  


2.  Private Equity Takeovers have earned their lousy reputation.

It's the way this kind of takeover works. 

Tuesday 6 July 2021

HEATWAVE SKINNIER MEATLOAF FOR PICNICS & SANDWICHES, low-fat/cholesterol; make ahead

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Meatloaf - American comfort food - is ideal for packed lunches and picnics; this one has a bonus: it's low fat and cholesterol
Skinny Poultry Meatloaf with easy-peasy Tomato Sauce 
and Scalloped Potatoes, French Style


1st posted 24 March 2015

This recipe, inspired by Ina Garten, uses minced poultry (but you can substitute minced beef).  Turkey thigh, with the lowest protein/fat ratio (lamb is the highest), is ideal but chicken thighs are a good second best.  Minced chicken breast is not recommended; it can dry out.  

Poultry is gentler in flavour than beef; the texture here is very light, moist, soft and meaty.  You don't taste the mustard, onion, garlic & Worcestershire but it gives an incredible boost to the flavour. It's meatloaf, Jim, but not as we know it!  

The addition of oatmeal, not breadcrumbs, adds fibre and makes the loaf even better for you.  

Whole boiled eggs in the centre 'a la Nigella' provide pretty slices and also makes the loaf go further.   

Cost: £4.00'ish (1/24)
Serves: 4-6

Ingred:

500gt/17.6oz minced turkey or chicken thigh or up to 20%fat beef mince
1 mug diced yellow onion

2 garlic cloves, grated 
2-3 tbsp Worcestershire sauce 
2 tbsp Dijon mustard
1/2 tbsp tomato puree (low-salt if you have salt issues)

2 med handfuls oatmeal
1 large raw egg 
3 tbsp water or stock
1/2 to 1 tsp salt and 1 tsp pepper

3 small soft-boiled eggs, cool (opt)

1/4-1/2 cup tomato ketchup,mixed with (optional) 1tsp sugar, Worcester sauce and a couple of dashes of hot sauce OR 
LOW-SUGAR HOMEMADE KETCHUP 


Method:

SKINNIER SCALLOPED POTATOES, FRENCH STYLE : lower-fat indulgence, make ahead

 A dream potato dish that will convert even carb-phobes...
Scalloped Potatoes, French Style

Scalloped potatoes are a sensational please-everyone casserole of thinly sliced potatoes. milk, cream or cheese and often breadcrumbs...at least in America and Ireland.  Scallops refer to the way the potatoes on top are layered like scales.

The French version, offered here, is top of the line yet simpler and less artery-clogging.  Milk is the main ingredient but there's also a hint of garlic plus, if cholesterol isn't worry,  a little double cream.

Scalloped potatoes is perfect comfort food.  Though it tends to appear in cooling autumn weather it appears year round at buffet parties and large gatherings.  it will even be wolfed down in the Summer as a. hot meal or a picnic treat.  

North American versions were neither here nor there where 67 was concerned but having been served this post's versions, there was no looking back.  The rich soft creamy wodge of potato slices melded together into glorious starchy creaminess was so pleasurable and comforting.

Trust me, this French version will not disappoint.  Though the potatoes are cooked twice, once in milk and then again in the over, prep is pretty simple and baking time is reduced.  The potatoes are also delicious cold, when it has added health benefit of gut friendly resistant starch which can help control appetite.  

Cost: £1'ish
Feeds: 6-7 

Ingreds:
1 kilo/2.2lbs potatoes, preferably floury  
2 cups full-fat milk
1/4 tsp salt
freshly grated nutmeg or pinch of dried

1 clove garlic
2 tb chives (opt)
1/4 cup double cream (opt)

Method: