SPICED CHOCOLATE, PEAR & NUT CAKE, 1 bowl-wonder, indulgence

Great combo of ingredients for a 'Clocks-go-back' treat....

Autumn combo of chocolate, pear & cardamum

This is a wonderful tender-crumbed cake with an unusual fruit & spice combo.  

Which didn't put off any of the tasters, who scoffed it down with relish.

It's one of those time and energy saving 1-bowl wonders, and it tastes as good the day after it's made.

A large loaf pan is not recommended; it doesn't bake as well.  But that means the cake slices are smaller sized and there's more of them!

Cost: £3.50
Makes: 2 x 1/2k/1lb loaf cakes OR 12 cupcakes

Ingred:
   175gm/6oz softened butter (it must be soft)
   175gm/6oz caster sugar
   125gm/4.5oz self-raising flour
     50gm/1.75oz wholemeal flour
     50gm/1.75oz good cocoa (not hot chocolate powder)
     50gm/1.75 ground almonds
      2 large + 2 regular eggs 

      1 tsp dried cardamum (or nutmeg or cinnamon)

      a few cardamum pods (opt)

      3 med peeled pears, in small bite-size pieces 

     1/4 cup walnuts finely chopped (opt)

Icing 

150gm/5.2oz icing sugar

150 gm/5.2oz full fat, not supermarket own brand, cream cheese

1 tsp vanilla extract or 1/2 tsp caramel flavouring

a few finely chopped walnuts 

 

Method:

HOW TO...WAFFLES: EVERYTHING YOU WANTED TO KNOW

Waffles: Questions, Answers and History

First Posted 2017; updated Now 2022

Classic Waffles with Maple Syrup

 Courtesy of Pexels Unsplash.com  and licensed for reuse under thisCreative Commons Licence

Are Waffles Healthy?

If not smothered in butter and maple syrup, waffles can be healthier than other baked treats.  For a start, in 67goingon50's recipe, there's little fat and only a small amount of sugar. 67's waffles have 2/3 white flour and 1/3 wholemeal; they are served heaped with fresh, sweet fruit like strawberries and a small amount of double or clotted cream.  Replace the cream with thick unsweeted sugar-free yoghurt flavoured with extract of vanilla or orange and that's a healthy treat.

Some recipes don't beat the egg whites separately

Folding in beaten egg whites makes wonderful mind-blowing waffles -- uniformly thick with a fluffy interior and crisp exterior -- and is strongly recommended. That said, if you haven't the time or energy, a standard egg-milk mix still produces good waffles.  

How do I know the waffle iron is ready?

Most modern waffle makers have a green light indicating the machine is ready.  But a simple test is to sprinkle a few drops of water on the plates; if they sizzle and dance around for 2-3 seconds before disappearing, the machine is ready.  If the drops linger longer, the plate needs to heat for longer; if the drops disappear immediately, the plates are too hot.

Overfilling the waffle wells may lead to leakage

Sometimes the batter leaks out. Why?

Overfilling the waffle well will do this.  It's important to work out how much waffle mix to put into each well.  What you are looking for are waffles of a uniform thickness,  beautifully shaped with no holes or lacey edges (though holes/lacey edges are not a bad thing).  You'll need to do some tests on your machine but 2/3 full is a start.


How do I know the waffles are cooked?

When the waffle machine is closed, it emits steam as the batter cooks; it can be seen coming off the waffle maker.  When it stops, the waffles are ready.  Another clue is if the thermostat light turns off.  The usual recommendation is between 5-10 minutes but machines vary.  Look for a uniform golden colour edging towards brown. 

What do I do with leftovers? 

Waffles will be okay for three days, if well wrapped in clingfilm and refrigerated or stored in an air-tight container.

They also freeze well.  Line a baking tray with greaseproof paper and lay out waffles with a little space in between; freeze 6 hours or overnight; move to an air-tight container & store in freezer for use as and when

What is the best way of re-heating waffles?

1. Defrost overnight.  Place on a baking rack on a baking tray; bake in pre-heated oven 350F/180c, 10-15 mins; keep an eye out - they burn easily.   
2. Cook from frozen in the toaster; this is a brilliant way of getting no-sugar, low-fat, good fibre carb breakfasts into kids.

Waffles with Fresh Fruit & Yoghurt
Courtesy of Pexels Unsplash.com  and licensed for reuse under this Creative Commons Licence

Should I cook waffles I intend to freeze for a shorter period?

Undercooking waffle batter runs the risk of having an uncooked middle; overcooking them could result in burnt waffle if you put them in a toaster.  67  found waffles intended for the freezer and toaster will be perfect if one minute is lopped off the cooking time.  If re-heating in an oven, proceed as normal. 

How do I clean the waffle maker?

Clean after every use.

Unplug from power supply, allow to cool.
Wipe with soft damp cloth, getting into all the corners; dry thoroughly.
If food is baked on, apply small amount of warm water & mild detergent, wipe with a (not too) wet cloth then wipe clean with paper towel.

Do not: immerse waffle maker in liquid of any kind
            use harsh or abrasive cleansers/scourers   

HISTORY

It's said that waffles came about when an armoured knight sat down on pancake batter and created its distinctive grid shape.

Cast Iron Waffle Iron from the 1800's
 Courtesy of Pinterest  and licensed for reuse under this Creative Commons Licence

It's a colourful fable but in fact, the true history of the waffle is much more interesting.  

Food historians say waffles first appeared in ancient Greece when cooks roasted flat cakes between 2 metal plates attached to a long wooden handle.

By Medieval times the Catholic church was producing large unleavened wafers showing Biblical scenes and crosses; in the community, the design evolved to family crests and landscapes.

By the time of the Crusades, which brought spices and sweets to the dining table, the batter became thicker and softer, and the irons, deeper.

15th century Belgium began to produce rectangular plates and the now-familiar grid pattern -- some say as a cost-cutting measure to cook less batter over a greater surface.

Whatever, waffles took Belgium by storm and over the next 200 years the country produced many varieties.  Waffles were taken with tea and chocolate in the afternoon in the tiny country but the rest of Europe developed its own versions.  Germany had coffee flavoured waffles; French waffles - part of a roaring trade in street stalls - were enhanced with cloves, Spanish wine and lemon zest.  In America, colonists - thanks to Thomas Jefferson falling in love   with waffles during his sojourn in France - were throwing waffle parties known as 'waffle frolics.'  (The mind boggles!).

 American Waffles with Maple Syrup
Google Stock Image

The 1958 World Fair made the Belgian waffle world famous but over the next 30 years, Americans cemented its fame.  It was the Americans who linked waffles with breakfast, serving them with maple syrup, sweet bacon and sausages.  And it was the American south which immortalised the savoury waffle, serving them with a filling of crisply fried chicken or smothered in chicken stew.

In the UK, US-style waffles suddenly became fashionable a few years ago in up-market eateries.   Before then, waffles were linked with Ireland, as another manifestation of potato pancakes.  Cooked and raw potatoes produced a half pancake, half hash-brown hybrid. Frozen mass-produced potato waffles are apparently still highly popular in Irish households. 

Irish Potato Waffles with Bacon & Spring Onion 

Sources:
http://mentalfloss.com/article/78997/wafel-wafers-belgian-breakfasts-brief-history-waffles
http://www.wikihow.com/Make-Waffles
http://www.goodlifeeats.com/how-to-freeze-and-reheat-pancakes-and-waffles/

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

POST FIREWORKS WARMING SOUP: HOT & SOUR

Hot & Sour Soup

Warming, spicy & exotic: gets the blood flowing after the chill of outdoors

EDITORIAL: PLEASE,GOD, NOT ANOTHER LOCKDOWN!

The release of the first government investigation into the handling of the Covid crisis seems to have given ammunition to those seeking another set of lockdowns, preferably as quickly and intensively as possible. 

67 hasn't read the entire report - maybe sticking a nose in the sand but more just sinking into irritation at seeing the fear factor being ramped up again.  But  the report's media coverage was noted.

All 67 will say is that hindsight is fine but the present and future - given the experience of the past - is more important.  And those fear-mongers need to remember that life is different now -- we have vaccines and decent covid testing!  

As for doctors' unions threatening to strike...

This blog was started on the idea that if we took responsibility for our own health, pressure on the NHS could be eased.  How that concept shifted the responsibility of the NHS from taking care of patients to doctors demanding we put them ahead of patients' needs is rather astonishing.  

The Covid epidemic proved that the NHS needs root & branch reform but is this the best way?  Do doctors' unions understand that they need patients on their side?  

There has been some interesting stuff in the media on Lockdowns and the role of doctors which may help clarify issues.

Podcast lovers should refer to Jordan Peterson and Australian John Anderson,  discussing lockdowns in a global context.  It was aired 11th October and is numbered 50. (Podcast newbies: go to Apps: Podcasts, find Jordan Peterson, , download (free), go to library, find episode 50 -- last but one.) You can ignore the last half hour.

Some newspaper articles which give a more complete picture of lockdowns and the threatened strike by the BMA (British Medical Association, the Doctors' Union)

Lockdown myths needchallenging: Daily Telegraph

It's not the public's job to 'save the NHS': Camilla Tominey Daily Telegraph

How to fight back against Covid, the 'flu & the super cold: the Times

From 'How to fight back against Covid, the 'flu & the super-cold':

'If you are mixing with people, you might get sick, says [Dr Jenna Macciochi, a lecturer in immunology at the University of Sussex and the author of Immunity — The Science of Staying Well],  but you can reduce the odds by eating healthily, staying active and getting outside as often as you can. 

'It’s not just the activity element of being outdoors that’s beneficial,” she explains. 

'Plants and trees release compounds that boost our natural killer cells, the body’s first line of defence against infection, making a walk in the park or countryside one of the best things you can do.' (67goingon50's emphasis)

 

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

LUXURY MAPLE NUT SPELT GRANOLA: lower-sugar/gluten/cost; oatmeal option

Luxury Granola made with spelt...or more wallet-friendly oatmeal.

Easy on the digestive system, high fibre, healthy

'It's a really good breakfast blend!'  'Excellent mixture of nuts & seeds, quality flakes and a hint of maple syrup. Tried it dry (great for snacks), with cold milk and hot milk - all excellent. ' Tasters 

Judging by the number of spelt products available in the shops, the ancient grain is now a popular wheat substitute.  

Spelt's qualities are many: it contains some gluten but it's more digestible than wheat, making the body less prone to bloating. It is higher in protein than oatmeal but is equally rich in fibre and similarly cuts the risk of heart disease, speeds up the digestive process and eliminates toxins.  

Spelt's health bonus: half a cup provides 8% of daily iron needs.

You can buy spelt flour, pasta (doesn't swell up like wheat but won't leave you in a carb-coma), puffed cereal and porridge-like flakes.  You can even find breakfast cereal flakes*  - totally sugar free - which are as crisp and crunchy and satisfying as any Kellogs cereal!

What isn't great about spelt is that it tends to come as organic and, going through a different production process, is priced accordingly.  67goingon50 thinks it's worth it.

Especially in this week's recipe for a luxury version of Spelt Granola that's also a little less expensive than the outrageous prices some spelt granolas sell for.  This recipe is based on 67's very popular Sugar-Free Uber Granola (oatmeal and spelt). 

Unlike Uber Granola, however, Luxury Maple Nut Spelt Granola breaks 67's usual no/low-sugar guidance.  While still rich in seeds and nuts, the spelt granola  includes maple syrup (!!) for sweetness and for that slightly clumpy nugget-y texture.

Spelt granola does not have the crunchiness of usual granolas.  Spelt flakes are steamed, rolled and lightly toasted and don't need to spend as much time in the oven for granola.  Spelt porridge doesn't need as much liquid as oatmeal and tends not to be as creamy -- making it the perfect companion to plain Greek yoghurt.  

But whether eaten by the handful or cooked as porridge, Luxury Maple Nut Spelt Granola will have definite appeal.  

Cost: about £4

Makes: 400gm

Ingred:

400gm/14oz spelt flakes 

2oz/53g dried, unsweetened coconut

2 oz/53g sunflower seeds

2 oz/53g sesame seeds

2 oz/53g pumpkin seeds

2 oz/53g chopped walnuts or almonds 

2 tablespoons sunflower or other veg oil (not olive)

few drops of vanilla

          80-100ml maple syrup, to taste

Method:

CASSEROLE OF CHICKEN, ORANGE & SHERRY for small households: easy, make-ahead, high fibre, budget friendly

Don't forget Welcome to the Blog (on nav bar)

for info, tips and helpful tweets.

Singleton/Couple's version of the Spanish-style Chicken & Sherry Casserole... 

An upmarket, quicker version of the ultra-thrifty chicken wing slow-cooker stew 

This is the perfect meal to come home to after a hard day's work.  With a few tweaks, it is also an excellent meal for the elderly or toddlers.

The main flavouring ingredients - peppers, oranges and sherry - bring a hint of Spanish summer to cold evenings. It's a heady combination of wonderfully flavoured meat in a thick unctuous sauce, teeming with fibre and vitamin-rich   vegetables.  

There is a little chopping but the dish can be done in two stages; prepared the night or several hours before needed.

Cost: min £3.50'ish
Serves: 2-3, with sides 

Ingred:
    olive oil

    half a chicken or 2 good-sized chicken breasts or 450 gm thighs

    1/3 cup seasoned flour 

 
    1/4 tsp salt
    pinch pepper
    1/2 med onion, diced
    1 large clove garlic, grated
    1/2 red pepper, top & tailed & deseeded, in 1/2 inch/1cm slices
    1 tbsp tomato puree 
    1 stalk peeled & cleaned celery in large dice
    1 large carrot, washed and sliced
    100 gm/3.5 oz butternut squash (from packet below), sweet potato and/or swede in large bite-sized pieces 

    1 med potato, in large dice
   zest and juice of 1 oranges + 40 ml dry sherry/white wine/grape juice + stock or water to make up at least 250 ml of liquid
   3/4 tsp 5-spice powder
   1 stalk mint, with leaves

   generous handful of sprouts, trimmed and halved (opt)

   1/2 pkt mixed butternut squash (see above), tenderstem broccoli & mange tout 
    
   Garnish: 
       orange slices
       sesame seeds 

Method:

WARMED TORTILLA WITH SALAD, STILTON & PEAR - quick & easy, healthy

A wonderful treat made entirely from leftovers...

Turn treasured leftovers into a first-rate treat.

This fabulous open-faced breakfast sandwich is made from those odd leftover bits of foods too good to throw away.  With a tiny bit of time and effort, they'll make a delicious substantial snack.  And save money. And avoid waste. 

It's healthy too, providing all your daily food requirements in one go: protein, fibre, fruit and something raw.   

And, if you've missed lunch or dinner, it morphs easily into something not quite a meal but more than a snack.

Obviously depending not the state of your leftovers, the ingredients - and flavours - will vary.

Cost: little if you have leftovers

Makes: 1

Ingredients:

1 tortilla wrap, pref wholemeal 

couple of handfuls mixed salad, incl some bitter leaves (see tips) OR rocket 

olive oil

balsamic (preferred) or other vinegar

generous amount of stilton or other blue cheese (soft or hard)

1/2 a pear, in very thin slices

few chopped walnuts 

Method:

PORK BELLY MEAT POPS. frugal, easy, versatile option for toddlers and the elderly

Pork Belly Strips turn into handheld meat pops in this thrifty, easy tasty recipe...

Hand-held Pork Belly Meat Pops with BBQ Sauce 'Rather nice for bargain pork'

It's only occasionally that pork belly strips will go on sale at just over £2 for 500gm in a supermarket like Sainsbury's but even when not selling at such an attractive price, pork belly is a bargain protein.

It's also - when treated right - healthy, and if you're suffering from low Vitamin D, one of the few foods that helps increase it.  

67goingon50 has posted pork belly slices before; this newer version is very easy though it requires some planning.  The strips are poached in water to tenderise the flesh and release some fat.  Then is it is bathed in a punchy sauce, roasted in an air fryer or oven and served with extra sauce.  Voila: hand-held pork pops!

If you'd rather not have any fat at all, or if very tender pork is required (for oldies, say, or toddlers) double the poaching time until the pork is ultra-tender.  Remove fat, pop a skewer into the meat and proceed as described...but reduce cooking time by a third.  

Cost: £2.50-£4, depending on supermarket

Serves: 3-4

Ingreds:

500 g belly strips separated

One clove of garlic

One slice of ginger

Enough water or stock to generously cover

couple of spring onions or small white onion 

Marinade: 

1/3 - 1/2 cup ketchup  

2 to 3 tbsp soy sauce

2 to 3 tbsp sugar

1/3 tsp dried ginger

Pinch chilli flakes

Tabasco or hot chilli sauce (opt)

Garnish:

Crisp lettuce leaves eg baby gems or iceberg

Halved baby or sliced large tomatoes 

Method:

TRI-COLOUR QUINOA SALAD: Vegan, high protein, easy, singleton, small households

Surprisingly tasty stand-alone vegan salad...

High-protein quinoa salad - no other protein necessary for all amino acids

 

67 has tried quinoa a few times and been put off by its bitterness and the difficulty of cooking it well.  

This version 67 stumbled on in a local deli* and fell in love.  So much so, 67 rushed out to buy a packet** for the cupboard and has not stopped making it since.  

Tri-colour quinoa contains three colours of the grain: white, black and red.  It's gluten free.  It contains all 9 amino acids, satisfying all your protein needs.  And if you go for the brand sourced from Peru (as did 67), it's pre-washed and needs no rinsing.  (Though everyone in the know says it's good to wash it like rice all the same.)

Nutty and satisfying, it does need a good, strongly flavoured dressing.  At the moment 67 is adding seeds and nuts, peas, tomatoes and sweet fruit (like the original tested).  Raisons are usually the fruit of choice but Medjool dates (67's favourite), pomegranate seeds, fresh figs and apples also work well.  

It's very tasty and incredibly healthy.  It's still fabulous the next day. You can eat it by itself for a meal or snack and need nothing more.  

In fact, it doesn't go well with animal protein (meat or dairy) so if you are planning a triple duty meal with quinoa as a centrepiece, 67 recommends providing a side of baked potatoes, pasta or some great bread for carnivores.  

But don't discourage carnivores from trying it; they might just be converted!  

Note: Some quinoa packets recommend three times the amount of water to grain but 2 times is more than enough

Cost: maybe £1.55'ish (4/24) (£3'ish for a 500gm packet**)

Makes: 1-2 servings, easily multiplied

Ingred:

1/3 cup tricolour quinoa

2/3 cup water or stock

1 whole garlic clove (opt)

1 regular slice fresh ginger (opt) 

3 generous tbsp toasted sunflower or pumpkin seeds or both

3 to 4 baby tomatoes diced

one Medjool date, stone removed, in medium dice, separated

3 generous tbsp frozen peas

Dressing:

3 tbsp good olive oil

1 tbsp balsamic vinegar (pref) OR red or white wine vinegar OR apple vinegar

1 tsp Dijon or multigrain mustard

1 pinch sugar

Method:

EASY PEASY CHICKEN WITH MUSTARD & MAPLE SAUCE, budget friendly, easy, make ahead

PLEASE TO GO SIMPLIFIED VERSION OF THIS RECIPE

https://67goingon50.blogspot.com/2022/05/pensioners-delight-simple-mustard-maple.html

Turn a supermarket chicken into something special...

Chicken with Mustard & Maple Sauce (half a chicken for 2): 
an easy Sunday lunch for early Autumn

Comments:

'This was really very nice; the poaching left the flesh very tender and the sauce  gave the chicken a lovely lift.  It certainly didn't taste like bargain/economy chicken.'  Retired writer

                 Please leave a Comment in the box below

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

UBER OVEN-BAKED POTATOES

Baking potatoes is an art...get them just right with these tips...

Perfect baked potato - fluffy interior & crispy golden  skin

You might think a baked potato is just a hot potato but the perfect baked potato is a thing of wonder.  

Beautiful crisp skin surrounding a hot fluffy interior, burnished with butter and - if you like - garnished with a few chopped chives for colour.  Wow!  And you get the benefit of all the health-giving vitamins and minerals lurking just below the skin.

And that doesn't take into account toppings.  Baked beans, tuna mayo with lots of lemon and a bit of finely chopped red onion; prawns in pinky Rose Marie sauce; leftover beef or pork with chopped pickles and/or olives, bathed in French Dressing.  It's not quite a meal but boy, what a snack.

Some baked taters are strangely disappointing.

This recipe is not.  

The key is in baking the potatoes naked; do not wrap them in foil or greaseproof paper or put them on a tray.  Place them directly onto the oven rack (but put a tray underneath to catch drips)!

The large baking potatoes are visually more exciting but 67 has used this method for large ordinary potatoes and it worked just fine.  Though obviously the cooking time is cut.  You'll know they're done when a sharp knife slides through the centre without resistance.

If you haven't time to cook a large potato for an hour, halve it vertically and it'll be done in half an hour. 

Method: 

1. Wash potatoes; cut out any blemishes; dry; roll in olive oil, pepper & salt; prick with a fork in a few places
2. Bake naked (don't wrap in foil!) on the oven rack at 200c/180fan/400f/gas 6 one hour in the centre of an oven (put a baking tray on the oven floor to catch drips)
3. Serve by cutting in half vertically and slathering with butter 
4. OR cut a cross half-way down the top of the whole potato, push up at the corners so the fluffy insides appear; add butter and/or stuff with choice of filling (as below)

Stuffed Baked Potato
(Stock Photo)

Comment:

'I'd eat these for the skin alone but the fluffy interior is like manna from heaven!' Retired writer

Please leave a Comment in the box below

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