CAULIFLOWER 'MASH' : low-carb potato substitute, budget friendly, low added fat

Yet another brilliant use of cauliflower...a low-carb substitute for mashed potato

Courtesy of Salad in a Jar © Copyright Paula@saladinajar.com and licensed for reuse under this Creative Commons Licence

Looks like mashed potato, has the mouth feel of mashed potato but is lighter and made of cauliflower

67 is a great fan of cauliflower; it's low in carbs, high in fibre and, if you're watching your weight, very satisfying. It also looks great on a plate: glistening white and clean. 

Where this blog is concerned, simplicity of prep is the key: stir frying, steaming and - raw or cooked - nestled in a salad.    

The use of cauliflower as a 'rice' alternative was not successful, and the idea of cauliflower 'steaks or roasts' or - worse still - pizza bases...no thanks! 

But one recipe created by 67 during a cauliflower glut, a vegetarian Cauliflower & Tomato Casserole is popular with anti-veg kidults ...it actually tastes like pasta. Find it in Recipes for a Cauliflower Glut.

This post focuses on Cauliflower Mash, inspired by Salad In a Jar.  Cauliflower as mash is not something the Blogger would normally consider but half a beautiful cauli in the fridge couldn't go to waste.  

67's version depends on steaming.  The result was a surprise, in a wonderful way, with the texture and mouth feel of mashed potato.  It was lighter too and - for a weigh-watcher - infinitely more enjoyable with a nutty, 'cleaner' finish.

Cauliflower 'mash': it's low fat and cholesterol, satisfies like mashed potato and is a more than worthy substitute for the original.  

Cost: maybe £1

Serves: 3-4

Ingreds:

1 med cauliflower, inner leaves & root included (opt)

2 garlic cloves (opt)

salt & pepper

butter or olive oil, to taste

plain fat-free yoghurt or milk (opt)

Method: 

SLOW COOKER SOUPS FOR FLU'S/COLDS : budget friendly, healthy, low fat/salt/preservative

Slow cookers are a godsend when you need something full of protein and veg that cooks on its own while you rest and recover...

Chunky Chicken Soup, one of two perfect for an invalid's tray  

photo Oct 2021 

Recovering invalids need easily digested high protein, high fibre dishes, preferably ones that cook themselves. 

These recipes - one for chicken and one for beef - use slow cookers; they produce tender succulent meat which barely requires chewing and root veg cooked to tender, un-soggy perfection.  

Soothing and satisfying, one can almost feel the body reviving.  

With slow cookers, you can just bung in the ingredients and leave them to cook for a few hours...but if you can manage it, the flavour improves with the prep recommended.

67 has not tried substituting frozen casserole veg for fresh; but if doing so, remove veg as soon as they are al dente and return to the pot 45 mins before end of cooking time.

If you've never used a slow cooker, they will be a godsend, particularly as food costs rise.  They're cheap to buy - about £30 for a family size (3 litres) - and last for years.  They're economical to run.  

They tenderise tough - but cheaper - cuts of meat, make ordinary ingredients taste fantastic, and you end up with leftovers which freeze well. (See Slow Cookers for Beginners)  

These recipes, created by 67goingon50, are low in fat, salt and preservatives.  They are not just great for invalids; they are brilliant when cook is overwhelmed and reaches into the freezer for something nutritious and tasty.  


INVALIDS' CHICKEN SOUP (photo above)

Cost: min £2.50'ish (most supermarkets feature chicken joints of one kind of another at bargain prices every week) 
Serves: 4-5

Ingred:
   7oz/200g chicken thigh or breast, in one inch/2cm cubes
   seasoned flour (any will do)

   olive oil
   med onion, diced or coarsely processed
   1 1/2 sticks celery in med dice
   1 large carrot in one inch cubes
   6oz+/180gm baby new potatoes or washed potatoes in one-inch cubes
   1 cup swede in one inch cubes (opt)
   1 cup parsnips in one inch cubes (opt) 

   enough stock or water to cover meat & veg by one inch
   slug of dry sherry or brandy (opt)

   1 generous mug thickly sliced mushrooms
   2/3 mug frozen peas (opt)

   2 tbsp flour with 1/2 ounce butter

Method:

1. Toss chicken in a plastic bag with seasoned flour and shake until pieces are covered; set aside
2. (Note: you can skip steps 3-4 but flavour improves greatly with the prep indicated)  
3. Brown chicken in a bit of olive oil in a large pot over med-high heat, remove from pan, set aside 
4. (In the same pan), sauté veg in a tablespoon of olive oil over med-low heat 15 mins, partially covered with lid, stirring occasionally; onions should be translucent not brown 
5. OR (if using frozen casserole veg, add here but reduce browning time to 5 mins)
6. Add chicken back to pot with stock/water and sherry/brandy if using  
7. Bring to the boil; lower heat, bubble 5 mins, skimming off any froth that rises to the surface 
8. Meanwhile, saute mushrooms till golden and most of liquid has been released; take off heat, add juice of half a lemon, pepper and salt; set aside 
9. (at this stage, the soup & mushrooms can be cooled 1 hour & refrigerated for next day) 
10. When ready to continue: pour soup and vegetables, apart from mushrooms, into slow cooker; liquid should cover contents by one inch/2cm only; if over that level, remove some and set aside
11. Cook on high 2-3 hours or low 4-5 hours until chicken and veg are tender  (if using frozen casserole veg remove veg as soon as they are al dente - 1-2 hours?? - set aside & return to pot 35-45 mins before end of cooking time.) 
12. Mash flour and butter & add to soup with mushrooms & peas, if using; if soup is too thick for your liking, add a bit of stock
13. Check seasoning
14. If invalid's appetite is good, serve with soft white bread or Cheese Scones

BEEF SOUP FOR INVALIDS

Easily digested: almost as filling and nourishing as stew 

Cost: £3.00'ish (2/22)
Serves: 4-5

Ingred:
   7oz/200g shin of beef, without bones, in one inch cubes
   seasoned flour

   olive oil
   med onion, diced or coarsely processed
   1 1/2 sticks celery in med dice
   1 large carrot in one inch cubes
   1/2 coffee mug swede, peeled and cut in one inch cubes
   1/2 coffee mug sweet potato. peeled & in one inch cubes
   6oz+/180gm baby new potatoes or washed potatoes in one-inch cubes

   enough stock water to cover beef & veg by one inch
   slug of brandy (opt)

   small handful parsley, finely chopped
   Worcestershire sauce, 2 tbsp

   reduced salt soy sauce (opt)

   2 tbsp flour (wheat or rice) with 1/2 ounce butter

Method:

1. Toss meat in seasoned flour;  set aside
2. (Note: you can skip steps 2-5 but flavour improves greatly with prep indicated)
3. Sauté the veg in a tablespoon of olive oil in a large saucepan over med low heat 15-20 mins, stirring occasionally; the onions should be translucent not brown
4. OR (if using frozen casserole veg, add here; but reduce browning time to a few minutes); remove veg & set aside
5. Turn heat to high; spray bottom of large pan with olive oil; add meat to pan, reduce heat a little, brown meat on all sides
6. Add stock/water & brandy to meat in a good sized pot;  bring to the boil; lower heat, let bubble 5 mins, removing scum that rises to the surface
7. Add veg, parsley & Worcestershire sauce; decant into slow cooker
8. Cook on high 2-3 hours or low 4-6 hours until meat is soft  and veg are tender (if using frozen casserole veg remove veg as soon as they are al dente - 1-2 hours?? - set aside and return to the pot 20-30 mins before end of cooking time.) 
9. Remove meat & veg; set aside for later
10. Pour juices into a large saucepan, bring to the boil; mash flour and butter & add to juices
11. Allow to thicken; add beef, veg and soy sauce, if using
12. Simmer on low heat half an hour; check seasoning & thickness -- you may want to add more water
13. If invalid's appetite is good, serve with soft bread or Savoury Mediterranean Cornbread

Tips:

• 67 has not tried substituting frozen casserole veg for fresh; if experimenting with casserole veg, remove veg as soon as they are al dente and return to the pot 25-45 mins before end of cooking time
• The Beef Soup does not have the darkness of tinned beef soups which is often achieved with artificial ingredients
• If a heavier meal is required, or to make the ingredients go further, add a tin of drained rinsed cannelloni beans or a handful of washed white rice or pasta before the final simmer 
• Baxters & M&S are brands 67 often stocks at home in case of really debilitating illnesses  

                                                                                   

Please leave a comment in the box below

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

NOT YOUR RUN-OF-THE-MILL FOOTIE SNACKS: healthier, budget friendly, make ahead

 

Courtesy of Daily Telegraph and licensed for reuse under this Creative Commons Licence

There is also the problem of the ''maybe we could try something different next time? Not criticising!'" brigade. 

These original 67goingonon50 recipes are not the standard footie snacks but they are fabulous and popular.  They are also either all or part-made ahead, wallet-friendly and healthier than normal.

Crispy Zucchini Sticks

Forget about the same old, same old potato, sweet potato or celeriac wedges!

These crispy deep-fried Zucchini sticks are a winner.

Crisp Zucchini Fries, Baked not deep-fried: tasty and better for you

DEVILLED EGGS WITH A TWIST:

Eggs are cheap and cheerful but these stuffed eggs are a cut above.  One has tuna, delicate flavours & crunchy bits; a veggie version includes avocado

Devilled Eggs for the Now Generation with tuna, frugal, easy-peasy

Devilled Eggs with Avocado (& Ham): low-fat; (remove ham for vegetarian option) 

BRAISED ORIENTAL SPICED WINGSs: frugal, exotically delicious

Instead of the usual 'hot' spicy wings, try these exotic Oriental wings - they repay the adventurous eater

NOT CHILLI CON CARNE AGAIN!!

Tired of chilli?  This wonderful hamburger soup is a more than worthy substitute.  It's not kids food -- all ages hoover it up like there's no tomorrow.  With 500g of beef mince at around £2 for 500g/1lb*, it's frugal. Properly cooked, it is low in cholesterol and will warm body and soul.  Serve in mugs or sturdy paper cups with a spoon.

Garlic & Chive Breadsticks  are the best alternative going to traditional garlic bread even if you're usually go for the butter-free version of garlic bread.  The breadsticks are soft and chewy.   They have a strong golden crust.  They taste sensational - salty, garlicy and lightly oiled.  Best of all, they take almost no time to prep (though forming the sticks can be a tiny bit iffy.) 

Please leave a comment in the box below   

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

QUICK & EASY CAULIFLOWER & COURGETTE CURRY: vegan, high fibre, low-salt, small households

Going on a low-carb vegan diet for a few days in one of the coldest weeks in the winter is not easy... 

Slimmer's Delight: Healthy, Delicious and Satisfying

...soup and salads don't cut it and the body craves the comfort of starchy veg.  

But 67goingon50's tremendously satisfying Cauliflower & Courgette Curry was a wonderful solution.  Any starch cravings will slide away.   

Home-made curries can be bland and boring, especially if your cupboard isn't well-stocked with exotic spices.  But the flavours in 67's curry were punchy - in a good way - and the chunky veg was mouth-friendly and filling.   

The curry only takes half an hour to put together and can be part-cooked a day in advance.  

The curry is not difficult to make but take into account that 67goingon50 is keen on al dente vegetables.  In your kitchen, an extra 10 minutes cooking if desired,  won't turn the veg mushy.

Cost: £2.50'ish

Makes: 2 meals + leftover for soup

Ingreds:

1 1/2 tbsp oil, divided

1 med onion

2 cloves garlic, grated

3cm peeled ginger

1 tsp roasted curry powder or garam masala

scant 1/2 tsp dried cumin

1/4 tsp cayenne OR large pinch chilli flakes

1 large tomato, grated OR 1/2 tin tomatoes

small cauliflower, in med-small florets

2 med courgettes, halved vertically, chopped in 1/2in/2cm chunks

generous handful of green beans

300ml water or stock

Method:

MOCHA VALENTINE BISCUITS with pink icing: easy-peasy, frugal, egg-free

Valentines' Day: easy heart-shaped biscuits with pink icing...

updated May 2023

Chocolate and pink icing on elegant heart-shaped biscuits:
 what better treat for Valentines' Day

Mocha shortbread are a variation of the splendid bottom-of-the-barrel shortbread which needs only a few inexpensive ingredients.  They're budget-friendly but taste like artisan baking.

These are a lovely treat for Valentine's Day, especially if you can find tear-shaped valentine cookie cutters, but really any heart-shaped cutter or any other cutter will do.

Like all shortbreads, it's really easy to make; an older child can handle it without problems.   

The amount is for a small household but multiples easily.

Cost: £1.50'ish (5/23)

Makes: 8'ish biscuits

Ingredients:

100gm/3.5oz soft salted butter

             25gm/oz white sugar

         15gm/1/2oz brown sugar OR 40 gms/1.4oz white sugar

         1/2 tsp vanilla OR 1/2 tsp instant coffee mixed with 1/2 tsp warm water

     

         90gm/3.1oz plain white flour +

         30gm/10z wholemeal 

               OR 120gm/5oz white PLUS

         20gm/3/4oz good cocoa

     

Method:

1. Whip butter until structure breaks down (a few seconds); beat in sugars until pale & fluffy - a few minutes; blend in vanilla or coffee
2. Add flours; mix until clumps of dough form; gather them together into a ball, wrap in cling OR form a thick sausage-shaped roll 5-6 inches long, roll in a piece of cling film that's longer than it is wide, twist both ends to even out bumps, lumps and air pockets; shape into a square, triangle or round shaped roll 
3. Refrigerate at least 1 hour OR freeze; when ready to bake, defrost overnight 
4. Preheat oven to 170c/325f
5. Either Roll out dough between two pieces of greaseproof paper lightly scattered with cocoa powder to the thickness of a one-pound coin. Cut out biscuits with a cookie cutter dipped in flour, saving scraps.  Lift the cookies onto the cooking tray with a lightly floured palette knife.  Re-roll scraps and repeat. 
6. OR slice to thickness of a one pound coin 
7. Bake 10 mins or until brown at the edges.   
8. Serve plain, or drizzled with, or partially dipped in, melted white chocolate mixed with a drop of pink food colour* OR milk or dark chocolate OR drizzle with flowing butter-cream icing (start with 1/3 cup icing sugar mixed with 1/3 tsp milk or cream and a drop of pink food colouring)
9. Store cookies in an airtight container

* Waitrose have a good selection of food colourings, many free of E numbers

Comments:

'Beautiful and amazing; they look so elegant.  I am sure they are as delicious as usual so am saving them for tea with a guest tomorrow,'

semi retired octegenarian\

'They were really lovely - crispy and more-ish - and the pink icing didn't look odd at all.' Retired writer

Tips:

• dairy butter gives best flavour but margarine or vegan butter will do
• wholemeal flour and brown sugar can be replaced with white
• wholemeal flour is more dense and absorbs more liquid than white flour 

Please leave a comment in the box below



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

LOW-SUGAR CHOCOLATE TRUFFLES, BASIC & CHILLI, easy-peasy, make-ahead indulgence, kids' option

67GOINGON50'S VALENTINE DAY CHOCOLATE TRUFFLES: BASIC AND SOPHISTICATED CHILLI - both lower-sugar, easy and make-ahead

1.  BASIC 

Chocolate truffle mini-bricks are actually just rectangular truffles, with alcohol, and extremely nice they are, too...

Chocolate Truffle Mini-Bricks, with Grand Marnier, coated in Hazelnuts or Cocoa 
'Very rich and luxurious with an expensive, pure dark chocolate taste.' 'Melt in the mouth; just right' 'Like shop bought or Belgian.'  Tasters

Popping a bite-size brick of cool creamy truffle, delicately flavoured with alcohol, into one's mouth is a delight.   

Luckily 67's truffles are incredibly easy and versatile though planning is necessary.  Start the night before they're needed or make them them in advance and freeze for up to a month.

Truffles are an indulgence; they're heavy on chocolate and cream but there's no added sugar.  You can choose not to use butter but the truffles won't have that creamy-dreamy texture everyone loves. 

While you can pay a fortune for shop-made truffles, these home-made ones are not expensive.  Baking chocolate with higher levels of cocoa butters are available at M&S - 100gm 70% dark chocolate for just over a £1 (prices Oct 2024).  

The Chocolate Truffle Bricks are a single flavour with nutty or cocoa coating but truly, anything goes.  Roll truffles - whether round or rectangular - in freeze-dried strawberries, dried unsweetened coconut  or icing sugar.  Or drop them into slightly warm melted chocolate, white or dark, for a crisp outer shell.

Stuff them with berries or drained cherries soaked in liqeuer, or finely chopped sweet ginger. Replace alcohol with ginger syrup.  Drizzle with white or dark chocolate.  

The sky is the limit.

Cost: £5.00'ish (2024)
Makes: 24 to 30 truffles; recipe halves nicely

Ingred:
   200gm/7oz dark chocolate (67 uses M&S)
   200ml double cream
     35gm/1 1/4 oz unsalted butter

2 tbsp orange liqeuer or cognac (opt) or grape juice

Garnish: 2-3 tablespoons finely chopped hazelnuts (67 used leftover toasted hazelnut pieces from Waitrose)

Method:

BLOGGER'S FAVOURITE VALENTINE DINNERS

All of these recipes are for special occasions; most are lower-fat/cholesterol, healthier than normal and part make-ahead.  

1.   BEEF 

Korean-style Spicy Seared Beef is a delicious, exotic combo of tender juiciness,  heat & a hint of sweetness.  It's perfect for a wallet-conscious Valentine Day...

Korean Style Beef Slices, spicy, sweet & tender

'This excellent beef with Sesame Noodles made a darned good meal!'  Taster 

Korean Beef Slices don't need an expensive cut of meat and relies on ingredients found in most kitchen cupboards.  It's easy to make and can be part-prepared in advance.  

That said, the marinade works with every budget, enhancing all beef cuts from sirloin to rump to the frugal hanger steak and casserole steaks.  It also works with cuts of pork and chicken. 

Tender cuts of meat take a minimum half hour of marinading.  

The recipe first posted in 2017 and used beef short ribs (not as pricy then as now) even though they release a great deal of fat during cooking.  But slicing the meat thinly, marinading it overnight, cooking it very fast and draining the fat in a colander gave exceptional results. The meat had heft  -- in a good way -- and wonderful layers of flavour: the natural sweetness of pear, the savoury marinade, the gentle heat. 

Cost: min £4-5

Feeds: min 2-3

(Feb 2022) sample prices Sainsbury's online: £13.50 for 2 short ribs (1.5k); stir fry beef strips at £3.50 for 350g/13oz; extra lean casserole steak at £5 for 500gm/17.6 oz 

 

2.  SEAFOOD

Creamy Seafood Pasta: make ahead Healthier High-Fibre Indulgence uses spelt pasta but there's an option for common wheat

Seafood Pasta with Wine & Cream Sauce, Italian Style
'Subtle layers of flavour.  Wouldn't have tried this normally but half-fat, lower-carb is a winner.' Taster

This recipe is so mouthwatering and easy (and makes so much sauce!) you'll probably have it on standby for special occasions.  

To simplify life, the pasta's components are partially cooked the day before serving; restaurant techniques are used to refresh the ingredients.  It is presented hot, with perfect textures. 

 
The rich, luxurious cream sauce is half-fat.  Plenty of vegetables reduce the carbs in each serving and add decorative pops of colour.  Spelt spinach tagliatelle* - more greenery - suits those averse to common wheat (but any pasta in any shape or colour will work well). 

Frozen seafood makes the dish wallet-friendly (though fresh fish can be substituted - at a cost!).  

Cost: £5'ish to max ???
Serves: 2-3 but multiplies easily

Comments
'This is really lovely, full of subtle layers of flavour.  I'd normally avoid creamy sauces but this one's low-fat, and the low-carb element is a draw, too.' Retired Writer

*Planet Organic, health food shops, specialist delis
**Iceland Premium Seafood Collection £8/ish700gm
***M&S  £2.50

3.  VEGETARIAN

Sublime, memorable Hot Avocado Pilau Avocado Pillau/Pilaff is vegetarian but teams well with roast chicken...

                           Sublime Hot Avocado Pilau                     (first posted 5/11/2015)

'When I first tried this, I thought I'd died and gone to heaven.' Taster

This wonderful vegan dish is super-special.  Warm, rich and comforting, it has multiple layers of exquisite flavour & texture.

It is also a great solution to waiting around for avocados to ripen and then finding they've gone past their best.  Heated, the avocado softens, becoming even more buttery and beautiful.

67 prefers brown rice for this recipe -- its flavour, nuttiness and health-giving properties give the dish a delightful oomph. As long as the brown rice is cooked properly - instructions below - it will be fine.  White rice is also good, as is orzo, the easily digestible rice shaped pasta.  

This is the hot version of the popular Avocado Pilau Salad.   

Cost: £4.00

Feeds: 3-4 as main; 6 as side

Comments:

'I just loved the warmth and butteriness of the avocado, the contrasting crunch of pine nuts and the gorgeously savoury rice punctuated with the firm mushrooms and bits of tomato.  I never tire of making it.'  Blogger

4.  VEGAN 

Baked Mushroom Risotto: healthier risotto -- but still a knock-out indulgence 

updated Feb 2022

'Unlike other risottos, it's light even with brown rice.''the mushroom flavour emerged beautifully.' Tasters

This risotto is not one of your ladle-by-ladle, pain-in-the-butt slightly arty risottos with the centre of each rice grain still uncooked.  It is not loaded with butter and white carbs.

This risotto is a lower-cholesterol, high-fibre risotto and it's cooked in the oven.  Some of the preparation needs to be done in advance and makes life a lot easier for cook.  Brown rice replaces white to add fibre and slow down the absorption of carbs.  67 didn't bother with Arborio but a white rice would be fine. 

Cost:  £4.00
Serves: 6 as a side, 4 as a main

Comments:

'Risotto's are usually very heavy; this one's not.  It's light and good.  I had no idea you used brown rice.''Excellent hot; the mushroom flavour emerged beautifully.' Tasters

                       

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

FAT-FREE EGG SALAD SANDWICH WITH SAVOURY TWIST, high fibre, frugal

Finally, a tasty egg salad sandwich free of mayo...

Honey and mustard add piquancy to a no-fat egg sandwich

Weight Watchers published its annual list of recipes recently and this one caught 67goingon50's eye.

It appealed because it has virtually no fat, its flavours are unexpected and delightful, and the texture is unusual - in a good way.  

And with eggs being an inexpensive source of good protein and most of the ingredients probably already in your fridge & cupboard, it's budget friendly, too. 

Reader, it was delicious - as breakfast, lunch or a snack.

Good wholemeal bread, preferably seeded, is recommended but really any  will do.

Ingreds: 

1 hardboiled egg, coarsely chopped

Dressing

1 tbsp fat-free thick yoghurt

1 tsp wholegrain mustard with honey OR any mustard with a shot of honey or maple syrup

1 tsp white of spring onion, finely chopped

squeeze lemon or lime juice  

2-3 lettuce leaves, washed & dried, whole or finely sliced

1/4 avocado finely sliced and drizzled with lemon juice

finely sliced radishes (opt)

1 large or 2 small slices wholemeal bread, seeded preferred

Cost: depends on cupboard but around 75p?

Feeds: 1 but multiplies easily

Method:

CHOCOLATE CHIP OATMEAL VALENTINE COOKIES, dairy-free option, slightly healthier indulgence; make-ahead, easy

There is no way a chocolate chip cookie can be healthy, even if it includes oatmeal....

updated 9/24

Oatmeal adds a healthy high-fibre twist to Chocolate Chip Cookies 

...and the only way to go with this mix of chocolate and oatmeal is to treat them as a slightly healthier treat and behave accordingly.

That said, the crisp, slightly chewy cookies are high in fibre (slowing down the absorption of sugar and aiding digestion) and the oatmeal adds a lovely nubbly texture that is very appealing.  67 added orange zest and replaced vanilla with orange essence to add a hint of citrus.

This recipe is easy and perfect for encouraging newbies and kids to bake. Check that the individual ingredients have been measured out correctly (each  in a separate small bowl or paper case) before proceeding with mixing, forming, baking and freezing. If using a hand mixer, a little help may be needed at the end stages when the dough is thick and a little unwieldy.

The recipe makes 40'ish cookies but the recipe halves nicely.  Bake some straight away and freeze the rest for later.  Whenever the desire strikes for a fresh cookie or two (or three!), dip into the  freezer stash and bake. (Note: small quantities of cookies bake up beautifully in a air-fryer) (see tips below)

Cost: £5'ish (9/2024)

Makes: about 40 med cookies

Ingred:

    225gm/9 oz soft unsalted butter (zap in microwave 20 secs if necessary) (For vegan margarine; measure it just while solid, just out of the fridge , then soften)
    140gm/5oz soft brown sugar
    135gm/5.2 oz white sugar

    2 large eggs, lightly beaten
    1 tsp orange extract (or vanilla extract)
    zest of one orange (opt)
     
     240gm/8.5oz plain flour 

     150gm/5.2oz oatmeal
       1 tsp salt
       1 tsp baking soda

   up to 200-300gm/7-10.5 oz regular or dairy-free chocolate chips (67 used 150gm)
          
Method: