ORANGE LOAF: fat-free, wallet-friendly

Deliciously scented, subtly flavoured cake for Breakfast or Afternoon Tea...

Rustic but light; gorgeous texture despite lack of fat

This lovely loaf cake, adapted from Sky McAlpine, is a cross between one of those fine crumbed, light-as-air tender cakes and one of those unsophisticated rustic jobs which might bounce off the wall if you threw it.  

It's easy to make, high in good fibre and more importantly when sunflower oil is disappearing fast from supermarket shelves, FAT-FREE!

The texture is just right: with enough heft to make it a substantial mouthful and enough air-iness to make it slightly dreamy. 

And the flavour!  The orange is just sublime.  Enhanced by essence of orange along with the fresh fruit, tasters stop and marvel after the first bite.  

It's the kind of thing that guys like and women enjoy because it's so different from the usual.  It's sturdy enough to pack in a tin to slice at will during a long journey OR serve on arrival as the first holiday treat.

But wherever and whenever it's eaten, 67 promises the cake will be unforgettable.  In the best way.  

Cost: £1.50

Makes: 1 good-sized loaf

Ingreds:

3 eggs

120g/4.2 oz sugar

zest & juice of 1 orange

1 tsp orange essence (near the vanilla)

100g/3.6oz self-raising flour (80g white; 20g brown*)

  90g/3.2oz ground almonds

  10g/1/3oz shredded unsweetened coconut 

1/2 tsp ground cinnamon

1/2 tsp ground cardamum (or ginger)

generous pinch of salt

Decorate with:

generous dusting of icing sugar OR

orange flavoured buttercream with or without finely chopped orange bits

 

Method:

NEW POTATO & MUSTARD CHICKEN SALAD, small or family households, lower-fat

Quick and easy tasty summery salad prepped the night before... 

One of the nicest, quickest healthy salads of new potatoes and chicken

Cooked New potatoes and chunks of chicken breast bathed in a creamy mustardy dressing...what more could one want on a rainy or broiling August Sunday.  

Everything can be prepared the night before. 

If you can't find baby new potatoes* use regular sized ones and cut them up.

Don't be worried by the amount of mustard; it doesn't dominate and blends beautifully with the yoghurt-mayo dressing.

Cost:£2'ish

Feeds: 2 but recipe multiples easily

Ingreds:

250g/8.8oz baby potatoes

1 good-sized chicken breast

lettuce

cucumber

baby tomatoes

Dressing

2 heaping tablespoons plain Greek or other thick yoghurt

1 heaping tablespoon mayonnaise

1 tablespoon grain mustard

1/2 tbsp Dijon mustard

1/2 tbsp apple cider or other vinegar

pepper & salt 

Garnish: thinly sliced red onions

             fresh herbs (opt)

Method:

1. Cook washed, unpeeled potatoes in boiling salted water 15 mins or until a knife meets a little resistance in the middle.  Drain, set over empty pan. Cool, peel if you like.  Refrigerate.
2. Bring a small pan of water to the boil, (water should cover chicken completely) drop in chicken breast bottom side down; leave 2 mins, carefully turn over, leaved another 3 mins; turn off heat and cover; leave 15-20 mins.  until chicken is no longer pink inside.    Cool: refrigerate overnight
3. Mix dressing ingredients; cover & refrigerate.
4. When ready to serve, halve baby tomatoes across the circumference; lightly mix with potatoes and chicken
5. Moisten but don't overwhelm with dressing.
6. Line a bowl or platter with lettuce leaves & cucumber slices, leaving a gap in the middle.
7. Heap potato-chicken mix in the middle, garnish with red onion rings and herbs, if using.

Comment: 

'The mustard dressing, which is not strong, really perks up the new potatoes and chicken breast.  I would have this again.'

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