BLUEBERRY, PINEAPPLE & NUT CAKE : tea/coffee time indulgence; dairy-free option

This rich, fine-crumbed Blueberry, Pineapple & Nut Cake is perfect for visitors at Easter/Ramadan... 

Quite a bit of this got eaten before remembering to take a picture!!

'Oooh! Really good!'

Inspired by Twitter account The Southern Lady Cooks (lots of tempting sweets from the American south), 67's bake contains an inspired combo of pineapple, blueberries and nuts.   

67's recipe is more cake than tea bread; it's also higher in fibre and lower in sugar.  Options for toppings include: a glaze, a buttercream or a simple dusting of icing sugar.

Blueberry, Pineapple and Nut Cake is not exactly frugal but does repay the investment in flavour and texture.  It's full of fruity flavour; a moderate-sized piece is satisfying for most.  

Fresh pineapple are still good value, around a pound in price (See How to deal with fresh pineapple) but 67 used a tin of pineapple from the Blackout cupboard.   Blueberries cost more but provide plenty of important antioxidants and there will be leftovers.  

 

Cost: £3.75'ish, more for buttercream icing (3/23)

Makes: Serves 8-10

Ingred:

Cake:   
   1 tin (net weight) drained 435gm/15.3oz pineapple slices/wedges in juice OR

    about 275g fresh pineapple (see How to deal with fresh pineapple)

   110gm/4oz softened dairy or plant butter
   85gm/30oz sugar

   2 room temperature eggs

   125gm/4.4oz plain flour 

   50gms/1.7oz wholemeal flour
   1.5 tsp baking powder
   pinch salt
   

   2-3 tbsp pineapple juice from tin (or milk)

   1/2 cup walnut halves (ideal) or other coarsely chopped nuts (pecans

   3 rings pineapple, drained & dried OR fresh, each cut into 10 wedges§1    

  2 handfuls fresh or frozen blueberries

Pineapple Glaze:

• mix one cup icing sugar with 1 tablespoon max pineapple juice; stir until white & thick but still flowing
• if you have to add more juice; do it drop by drop 
• dribble generously over the cake 

Method:

CANTONESE CHICKEN, MUSHROOM & WHITE WINE STEW: wallet-friendly, low-fat & carb, quick & easy

This adventurous boozy Cantonese-inspired chicken stew was popular amongst the hunting'n fishing set the Blogger fed many years ago... 

An unusal rich mixture of white wine, dried Chinese mushrooms, lemon, grass, star anise, fresh ginger and garlic.

The Stew was just exotic enough to tempt conservative eaters but not so intense as to be off-putting.

It's biggest selling points, though, are that it is low-fat/cholesterol and low-carb.  It was also frugal (using boiling fowl) and energy-efficient, slow cooked for hours in an oven or over a fire or on an Aga.  Though no one cared very much about that then! 

Since the advent of higher-welfare Chooks (thank you, M&S!), the price of decent chicken is now low enough to re-consider this recipe.

The ingredients are more or less the same but the cooking time is  sharply reduced.  Today's chickens are so tender that, apart from a little prep the night before, the stew can be on the table in 20 mins.

The recipe is unusually versatile: a whole bird serves a family or a crowd depending on how small the individual pieces of chicken are; half a bird is perfect for a couple or singleton.

Cost: depends on chicken: whole or pieces (in the absence of small chickens 67 bought a medium, 1.5 kilos, for £7) plus cupboard staples: wine, stock & Asian spices

Serves: 7 adults; more if the bird is chopped into smaller segments (as seen on Chinese platters: bottom page How to Carve a Roast/Poached Chicken).  Couples and singletons, use half the ingredients

Ingreds:

 

whole chicken 1.5 k/3lbs Or equiv legs & breasts 

1.5 pints good stock, home-made or cubes/granules* (see Tips below) 

3-4 dried Shitake mushrooms

1 large onion or 1.5 leeks, whites only, thinly sliced

2 large cloves garlic, peeled, whole (or generous 1/8 tsp garlic granules)

2 inch/4cm piece root ginger or 1/2 tsp dried ginger

min 1/8 tsp, max 1/2 tsp hot sauce (eg Chiu Chow Chilli Oil - very fiery) OR large pinch chilli flakes to taste

1 tbsp soy sauce

1 stick lemongrass (opt)

2 star anise (opt)

1-2 glasses white wine OR white grape juice

Garnishes: 

chives, parsley or coriander, fresh if poss

drizzle of oyster sauce OR hoisin sauce

drizzle of toasted sesame oil

Method: 

BEST LAMB RECIPES FOR EASTER 2024

 

HAVE A LOOK AT WELCOME TO THE BLOG (on  Nav Bar above)

The Blogger's makes no apologies for re-posting these terrifically tasty and satisfying lamb recipes for Easter (some go back to 2016).  Most are easy and/or prep ahead; nearly all budget-friendly; all low-fat...and they cover singletons, couples, families and a crowd.

Note: prices are from date of posting and may not have been updated.

Couples' Roast Lamb with Savoury Mint Gravy,

with easy sweet potato mash & broccoli 

 Small households needn't miss out on traditional Easter lunch. Minty gravy elevates this delicious half shoulder roast, and it's so simple:  there's no need to stab flesh and insert fiddly bits of garlic and rosemary.  Wise use of the oven leaves only two pans to wash up. 

Lamb Koftas with Sensational Tahini Sauce
spicy but not hot; great for the entire family 

Feeling the urge to get out the barbie already?  Luscious Greek-style koftas, preservative-free, delicately layered with spices and herbs are a great start to the season.  Easy-peasy, prep the night before.  Cook in oven, on barbie or grill. Even if the weather's horrible, these koftas warm body and soul. 

Slow-Roasted Crispy Lamb Ribs

 more frugal than most cuts

Easy crispy meaty lamb ribs are slow baked to form a crusty brown surface.  They are aimed at the heath-conscious and absolutely NOT dripping with fat.  The ones here are from an independent butcher; supermarket ribs will likely be smaller and need less cooking.  

Stir-fried Lamb Steaks with Sherry Soy Sauce & Rice

 Singletons' Delight

 Lamb Steak with vegetables & rice: just 10 mins prep singleton's supper after a day at the workface.  'Beautifully tender meat, crunchy green beans and gorgeously separate rice grains. Fabulous!' Retired writer

Also: 

Lamb Mongolian Style: gutsy crispy lamb but lower fat; pancakes at the ready: exotic and fun

Italian-Style Lamb Shoulder with tomatoes: low-fat one-pot wonder; wallet-friendly

Lamb and Red Wine Stew: sublime casserole will impress guests

Please leave a comment         .

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

MEAT-FREE MEALS FOR EASTER

FISH

Oriental Salmon: sugar-free, sassily simple, prepare-ahead, healthy; moist, succulent and subtly flavoured

Salmon Nicoise Salad, as beautiful as it is tasty

Scallop & White Bean Potage: unusual but gorgeous pairing, wallet-friendly, soothes after over-indulgence 

 

Sweet Chilli & Ginger Salmon: lower sugar, Healthy, budget-friendly

VEGETARIAN/VEGAN

Avocado Pilaff (Warm): sublime vegan main, low salt/cholesterol

Can't Believe it's Not Beef Lasagne: says it all

Coulibiac Pie, Vegetarian: one of the most popular dishes ever, make ahead

Moussaka, Marvellously Meatless: sensational low-fat casserole; takes a bit of time but much is prepped ahead.  And it's so worth it!

Sensational Spinach Roulade: special occasion; lower-fat pillowy green roulade layered with cream cheese and taramasalata; vegan opt.

Vegan Wholemeal Pasta with Mushrooms, Peas & Chive Oil: Option for no-common-wheat: delicious & multi-textured with layers of gorgeous flavour; nutty & surprisingly filling. 

Spiced Lentil & Vegetable Potage: Triple Duty, for when your tummy needs a rest from all the rich festive flavours 

  

Please leave a comment         .

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

DOUBLE CHOCOLATE APRICOT & NUT BARS: indulgence; high fibre

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Perfect for leftover fruit and nuts from Christmas...

A bit crumbly but rich, fruity, nutty & chocolatey 

from leftover Christmas fruit 'n nuts

'Very very nice and pleasingly versatile.'

Clearing out cupboards as spring approaches is great for creating new recipes.

No one can afford to throw away perfectly decent food these days, and dried fruit and nuts leftover from Christmas easily morph into mouthweatering traybakes or cookies.  Or both.   

Double Chocolate Apricot and Nut Bars are an indulgence but are also high fibre and healthier.  And they taste really really fabulous.

You can easily substitute other dried fruit/s for apricots -- glace cherries, apricots, prunes, dates and sultanas -- and the choice of nuts is yours. 67 used a combo of brazil and hazelnuts but several types of nut or a single nut is fine.  

Depending on the size of your tin, there might be enough dough left over for cookies as well as bars.

Cost:  depends on the cupboard but from scratch, about £5
Makes: 20-32 fingers

Ingreds:

115gm/4.05oz toasted, cooled and coarsely chopped nuts (any or all of hazel, brazil, almonds, walnuts, pistachio)

180g/6.3oz oats (if jumbo, coarsely whizz in processer) 

120g/4.2 oz plain white flour +30g/1 oz unsweetened cocoa

1 tsp baking soda

3/4 tsp salt

1 tbsp cinnamon

167g/5.8oz soft butter

EITHER 215gm/7.5oz light brown sugar (OR TO REDUCE SWEETNESS  175g/generous 6 oz light brown sugar plus 40g ground almonds)

2 large eggs

1 tsp vanilla      

1 c white chocolate chips (dark chocolate is fine but 67 prefers the creaminess & contrasting colour )

3/4 cup dried apricots,  in good sized chunks (ie each apricot in 4-6  pieces) 

1/2 cup unsweetened coconut

          Optional topping: drizzle of melted dark or white Chocolate   

Method: 

PENSIONERS' DELIGHT: LEMON PEPPER PASTA:, frugal, opt for dairy free, hot or cold

A simple, delicious pasta dish for a two-some/singleton that won't break the bank...

 Simple Lemon Pepper Pasta
'gorgeously lemony & cheesy'

Okay, it's pasta, and pasta are carbs but one day a week when carbs are allowed is good for the soul.  

To compensate, the dish is low in cholesterol so great for the health conscious.  If you use vegan parmesan, it's even lower in fat.

Thius a classic Italian recipe which 67 adapted to add fibre and offer alternatives to cut costs.  

That said, even though the basic recipe is ultra frugal, there's no stinting on flavour. The pasta is bathed in creamy lemony & cheesy flavours.  The basil (sadly forgotten in the photos), adds punch and colour. 

To raise the dish to the next level, extra options can be added.  And it shouldn't cost too much, especially if they're leftovers or condiments from the cupboard/fridge.  

67 added asparagus, avocado, peas & radish because they were in the fridge but would have no problem just adding 1 or 2 items like artichoke hearts or asparagus.

Lemon pepper pasta: wallet-friendly extras raise the flavour bar 

Cost: min. min £2.00'ish (7/24)

Feeds: 2 (singletons, halve amounts or save leftovers for packed lunch next day) 

Ingreds:  

7 tbsp olive oil

7 tbsp freshly grated parmesan (or other cheese of choice)

4 tbsp lemon juice (about 1 whole lemon)

1/4-1/3 tsp salt (to taste)

few pinches coarsely ground black pepper

8 oz pasta, pref wholemeal; spaghetti is ok but any shape will do

generous handful pref fresh basil, coarsely chopped (or generous 1/8 tsp dried basil; in a pinch, fresh parsley will do) 

1/2 tsp fresh lemon zest

Choice of 1-3 x 1/2 cup:

 asparagus 

 artichoke hearts (tined, jarred or deli)

 olives ((tined, jarred or deli)

 frozen peas 

 fine green beans

PLUS optional:

   ripe avocado in bite-size chunks, bathed in lemon juice 

   thinly sliced radish for garnish

Method:

FRUGAL BUT FABULOUS SPINACH, WHITE BEAN & RICE POTAGE: vegan base, frugal, easy prep,Archive

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This is the perfect soup for the end of the month: a simple, no-nonsense, spectacularly tasty,  stick-to-the-ribs satisfying meal...

first posted 4/15; updated 12/24

Healthy 'Gosh I'm hungry after working all day!' soup; 30 mins prep
'...unbelievably good, not at all stodgy or heavy.  I loved it
 thick and chunky AND smooth.' Taster

It's also budget- friendly and packed with nutrients, made from mostly cupboard ingredients.  Better still, it can be part-prepared the night before, saving you even more time before a bowlful hits the table. 

First posted in 2015, the delicious soup stands the test of time;  67 makes no apologies for re-reposting it as families struggle with family food budgets. 

Have it for dinner or lunch or transport it to the office in a thermos.  Blitzed and served in small cups, the soup also makes a warming 'welcome!' to a party.  

Cost: min £4.00'ish (12/24)

Feeds: 5-6

Ingred:
   2-3 tbsp good olive oil (don't skimp; it really makes the soup more flavoursome)
   med onion, peeled & diced (or fennel, trimmed, soaked in 9:1 solution of water & vinegar, with tough outer leaves & fronds removed and well scrubbed)

   3 cloves garlic, peeled & grated (opt)
   1/3-1/2 tsp dried thyme
   1/3-1/2 tsp dried basil 
   
   4 cups good veg stock (granules are fine) 
   
   2 bay leaves
   1 cup cooked brown rice OR 2/3 cup washed drained easy-cook white rice OR orzo pasta 

   2 mugs packed spinach, washed, grotty stems and leaves removed OR equivalent in frozen spinach
   425gm/15oz tin cannelloni beans (organic have best texture) rinsed thoroughly and drained

  1 cup water
  
  juice lemon or lime
  pepper & salt to taste
   
  Garnish: croutons

Method:

SPECIAL OCCASION DISHES FOR ST PATRICK'S DAY

St Patrick's Day has crept up on us this year, distracted as we were by  downed drones, failing banks, the Gary Lineker/BBC bunfight and the Budget.

Tomorrow Friday the 17th is the big day, marked in Ireland by parades and plenty of revelling with  friends and family.  Wearing green and shamrocks is part of the fun, as is drinking plenty of Irish beer and Irish whiskey.

The rest of us will likely mark the occasion with some traditional Irish food, often in an appetising shade of green.

Try one or more of 67goingon50's popular recipes for special occasion Irish dishes in the menu below.  

ST PATRICK'S DAY MENU

STARTERS 

Spinach Pate, 

Exquisite meat-free fluffy Spinach Parfait, low-fat

Spinach Artichoke Dip

Show-stopping exquisite hot dip served in a heated bread bowl...

MAINS

Self Saucing Slow-cooker Beef Brisket, 

 Prep ahead, low-fat, tender enough to cut with a spoon

Irish Lamb Stew: for all budgets'

Not just a load of old lamb bones & taters; this dish is stonkingly delicious!' Worth every moment of advance preparation. 

SPINACH ROULADE: with taramasalata; vegetarian option

As delicious as it is beautiful: pillowy and savoury; always delights

 

SIDES 

2-POTATO CHAMP

Healthier, more colourful, easier version of classic Irish mash

St Patrick's Spinach, Mushroom & Green Bean Salad; triple duty

DESSERT

Sensational Irish Coffee Cheesecake, no-bake

lower-fat, lower-cal; leaves diners speechless with delight & disbelief 

Please leave a Comment in the box below 

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

EASY SPECIAL BREAKFASTS FOR MOTHER'S DAY: oven baked indulgence, prep ahead, opt for alcohol free

Guaranteed to please Mum, these recipes are mostly easy - and fun - for kids and dads to prepare and present:

BREAKFAST STICKS WITH MAPLE WHISKEY DIP

(OR alcohol-free maple syrup, jam, Nutella or lemon curd)

Decadent with whisky but so easy kids can make it under supervision; oven-baked, fab taste & texture

Slightly decadent but ever-so-scrumptious with more-ish crisp challah fingers

  

CHOCOLATE FLOWER PANCAKES:

prep-ahead, lower-sugar/fat/preservative, easy, child friendly 

Doesn't matter if they end up pretty or like Impressionist art; it's a mum-delighting treat which kids will have a lot of fun making

DOUBLE DIPPED CRUNCHY FRENCH TOAST

Ultra easy, ultra frugal delicious low-sugar treat with leftover bread

Perfect for mums, kids and dads.  All that's needed is bread & egg, and a bit of vanilla, sugar and cinnamon.  An extra slice will definitely not break the bank 

Please leave a comment in the box below

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

PORK, ALE & APPLE CASSEROLE (Archive): prep ahead, skinny, opt for no-alcohol or chicken

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Comforting lunch as we hang on for spring...

                                                                                                               1st posted  2/21; updated 3/23

Cooked properly, Pork is not as unhealthy as we think; try this reduced-fat casserole, richly flavoured with pale ale, apples and root veg
'Lovely and rib-sticking; so comforting and satisfying.' Taster

Though signs of spring are encouraging, it's not yet time to whip out lighter recipes with plenty of salad, poultry and fish.

If you're getting bored with chicken and beef though, pork is a great between-seasons meat.  

It is good value right now; 600g/21.1oz shoulder steak is currently £5 at M&S and a leg joint with crackling is £9 per kilo.  But if you're not in the mood, buy, freeze and save for the Easter Holidays.

On the health front, pork is  one of the meats recommended for those low on Vitamin D.

Slow-cooked with with lots of inexpensive root veg, flavoured with cider or pale ale, this rib-sticking recipe will feed 6-8 generously.  And it is such a lovely golden colour -- not brown!!

Pork steak is not as lean as leg or fillet of pork but depending on how it's cooked, fat can be sharply reduced.

The casserole pictured is heavy on potatoes - both white and sweet -  a favourite of the 90+ retired priest for whom it was cooked. Some of the potatoes can be replaced without loss of flavour or texture.

Leftovers can be frozen or turned into a thick soup served over rice, noodles or toast. 

67 recommends using a slow cooker but instructions for oven or stovetop cooking are included.

Cost: £7'ish using pork shoulder steaks (Mar 2023)

Feeds: 6-8 (the recipe halves nicely)

Ingredients:

   500gm casserole pork OR pork steaks, shoulder or leg in large dice

   2-3 tbsp seasoned flour

   1-2 tbsp oil

   1 cup onion, in large dice

   2 garlic cloves, finely grated

   2/3 cup thickly sliced carrots

   2/3 cup celery, peeled & in good sized chunks

   2/3 cup swede or parsnips, in med dice (or 2/3 cup each)

   1.5 cups peeled white potatoes, in good sized chunks   

   2/3 cup peeled sweet potato, in good sized chunks (opt)

   250ml pale ale or apple cider or white wine

   approx 175ml good vegetable stock 

   1 large crisp apple peeled & cored, in fine dice 

   1 cup frozen peas AND/OR

   1 cup frozen mixed veg

   1-2 tbsp Dijon mustard

   salt & pepper

Method:

'COWGIRL COOKIES' PERFECT FOR MOTHERS DAY: an Indulgence, higher fib re, freezer friendly

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There seems to be a trend toward hyper-indulgent 'loaded' cookies...

Pistachio, Cherry & Cardamom loaded 'Cowgirl' cookies
 'You don't see the lovely bits inside but you can sure taste them!' 

In the states, they're  called 'Cowboy' cookies -- basically a souped up oatmeal chocolate chip combo with scads of other sweet & tasty bits thrown in.  (That makes them indulgent financially, too, though choices will affect cost.)   

I think the idea is that you get one cookie...but what a cookie!! They'll be perfect for Mothers Day or breaking lent.

Apparently the cookies hail from Texas - land of the cowboy - and are able to withstand days in a saddlebag without spoiling.  They may not last that long in the family biscuit tin.  

The 'cowboy' cookies that caught my eye came from Antoni Porowski  and included candied ginger and pecans.  Appealling as they sounded,  67 wanted something less punchy and more sophisticated for say, Mothers' Day. 

Combining Glace cherries and pistachios were a good mix and though the cherries are hidden, they add richness and depth. 

The cookies are slightly healthier with a little less sugar and lots more fibre. 

Porowski refrigerates the dough 30 mins or overnight before baking  

67 prefers to form the dough into balls, freeze them and bake when needed.  That way, they make a nice shape and don't spread too much; it's when you break open the cookies that the over-stuffed interiors are revealed.  

Cost:  £7'ish (may 23)

Makes: nearly 50 small; 25 large

Ingreds:

115gm/4.05oz pistachios, toasted & cooled

180g/6.3oz oats (if jumbo, coarsely whizz in processer) 

120g/4.2 oz plain white flour +30g/1 oz self raising brown flour

(OR 150g/5.2oz plain white flour) 

1 tsp baking soda

3/4 tsp salt

1 tbsp dried cardomon +/or the bashed seeds from several cardomum pods 

167g/5.8oz soft butter

EITHER 215gm/7.5oz light brown sugar (OR TO REDUCE SWEETNESS  175g/generous 6 oz light brown sugar plus 40g ground almonds)

2 large eggs

1 tsp vanilla      

1 c chocolate chips

3/4 cup glace cherries, in good sized chunks (ie each cherry in 4 pieces) 

1/2 cup unsweetened coconut

  

Method: 

BRAISED BEEF & POTATO STEW, UKRAINIAN STYLE: wallet-friendly, low fat, high fibre, easily digested

A Ukranian stew stuffed with cheaper flavourful cuts of beef and potatoes is classic comfort food wherever you are...  

Thick & unctous Ukranian Beef & Potato Stew, with root & frozen veg

It seems that the classic Ukranian Beef & Potato stew - wallet-friendly comfort food par excellence - has as many variations as American meatloaves and English fruit crumbles.

Some recipes call for small pieces of beef, while others recommend 1inch cubes or slim fingers of beef.  Paprika and cream are added in some; tomatoes and/or root or frozen veg in others.  Potatoes are added at the beginning of the cooking process or near the final stages. 

Ukranian Beef Stew can be cooked on the stove or in a slow cooker.   

67goingon50 combined several recipes and took the all-in-one slow-cooker route (while still struggling with the tail-end of flu).  See Tips for untested stovetop method below.

Don't be put off by the cost of beef; it's on special this week and the recipe makes a great deal of stew with plenty of leftovers to freeze for other meals. 

Stewing beef (£5.75 per 500g/17.6 oz at M&S; lower prices elsewhere) is ideal but bone-in beef, chicken or pork can also be used.

Reader, the result is fantastic.  Richly flavoured, the meat was fork tender, the root vegetables soft and easily digested; the potatoes soaked with gravy yet holding their shape.  The addition of frozen peas and fresh corn niblets add texture and colour.

The stew suits all ages and fits any budget.  Beef (or other chosen protein), potato, onion & carrot are the basics but using up the remnants of your veg drawer adds interest and layers of flavour.  

Cost: £5-7

Feeds: a crowd

Ingredients:

1 tbsp oil
500g/17.6oz stewing beef, gristle removed, in 3cm/ 3/4inch cubes

1 med-to-large onion, diced
2 med carrots, quartered vertically & sliced
1 medium parsnipo (opt) in the same size slices as carrots
1 stick celery, sliced (opt)
1/2 large bell pepper in cubes (opt)

3 cups warm water
2 beef stock cubes or 3 tsp stock granules
60gm/2 generous oz  tomato paste

1 tin tomatoes, juice included
1 tbsp smoked paprika (opt)
5-6 shots Worcestershire sauce (opt)

2-3 tsp salt, to taste (67 used 2 tsp)
1 tsp pepper
3 bay leaves

2-3 large potatoes, in large cubes

1 cup frozen peas

1/2 cut corn niblets (opt)

Method: