CREAMY, BOOZY, FRUITY CHOCOLATE PUDDING: easy lower-fat indulgence, fresh fruit, l/over Easter chocolate

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Pretty looking and pretty tasty pudding for any leftover bits of chocolate from Easter...

Dream-like pudding for a special occasion
'So beautiful! And delicious.' 'Liked the brandy undertones.'

This fabulous indulgent dessert was served at an Easter lunch and the guests were blown away.  

It's probably the last 67 indulgence for awhile in our cost-cutting times.

Despite being older, weight conscious and a little sugar-phobic, they scraped every single bit of pudding from the glasses without pause, murmering appreciatively throughout. 

The chef, meanwhile, was gratified; pudding had been off the menu but was scraped together. at the last minute.  And though the portions were small and fat levels reduced, the pudding was rich and satisfying. 

It is a financial indulgence but costs drop depending on what's in the cupboard/fridge.

The picture shows raspberries but any soft fruit will do.

Cost: £4.50'ish (4/23)

Feeds: 4 (recipe halves nicely; plus see Tips below) 

Ingredients:

small punnet raspberries, (or blueberries or strawberries) 
3/4 generous cup thick 0-fat Greek yoghurt

3/4 generous cup whipping cream

2 tbsp toasted coconut

couple of tablespoons finely chopped roasted nuts (67 used pistachios but any will do

1 tsp zest of lemon (opt; doesn't make it lemony but enriches the flavour))

4 chocolate truffles or equiv other leftover Easter chocolate

garnish (opt) fresh mint

Method:

VICHYSSOISE' OF VEGETABLES FOR SPRING: frugal, vegan, leftovers, low-fat/carb/salt/preservatives

This surprisingly good soup from Veg drawer leftovers, hot or cold, will win everyone over...

A simple garnish of swirled yoghurt or cream, croutons or shards of cooked meat or fish prettifies a lovely mellow soup from leftovers.
'...absolutely not disappointing; no one need know it's not made from scratch.'

The current focus on food wastage - and the frightening rise in food prices - is putting us on notice: use up those leftovers!

If there is to be any hope of getting through the Cost of Living crisis, we've got to find ways of presenting leftovers deliciously and enticingly.

When you're hungry, there is nothing worse than being served a hot dish of something not easily identifiable.  I know, I know, we're all busy and anxious, and whipping up attractive, easy, tasty healthy'ish dishes with leftovers is not easy. 

Let 67goingon50 help you.

This tasty 'Vichyssoise' of blended Spring Veg was made from 67's pre-next-shop veg drawer plus leftover cooked veg.  Frozen peas boosted the mix.  

  

You need a foundation vegetable; for this soup it was carrots. 67 added a quarter pack of spinach (still in good shape but shorn of any grotty leaves), cooked green beans, a quarter cucumber and peas.  The only thing purchased was a large red onion; half was used, the rest stored in an air tight snack bag for another recipe.

Set your own agenda with whatever is in your veg drawer, fridge and cupboard.  Change the spicing, if you like; add chilli in any form.  Just follow the proportions.   

The recipe, inspired by BBC's Good Food, hits all the right buttons.  It slips down like a dream and suits any garnish or accompaniment. 

For art's sake, a swirl of dairy or vegan yoghurt or cream and maybe a few bits of seedless tomato or fresh chilli prettifies it nicely.  Other optional garnishes are below.

Cost: not a lot, depending on fridge items, min £1 (4/23)

Serves: 4, multiplies easily

Ingred:

    1/2 tablespoon olive oil

    1/2 med to large onion

    med garlic clove, grated (opt. but adds flavour without tasting of garlic)

    200-300gr/7-10.5oz 'hard' veg like carrots or sweet potato OR broccoli & cauliflower including well-cleaned leaves and stems

    100gm/3.5oz frozen peas 

    100 gm green leaves: chard, lettuce OR raw or cooked mange tout, snap peas or green beans AND other cooked veg

    2/3 litre good stock (granules or cubes are ok)

    1/2 teaspoon sumac or other spice (za'atar, lemon-pepper mix??) 

    juice of half a good-sized lemon or lime

    plenty of salt & pepper

    (opt) chilli flakes

Garnish: croutons; yoghurt or cream; smoked paprika, tiny squares of seedless tomato  

Method:

CHINESE RAMEN SOUP BOWL: frugal, quick & easy, healthy

When in need of a quick frugal and healthy meal, this Chinese version is ramen is heard to beat... 

published 2019; updated 4/23 

67 makes no apologies for re-posting this delicious noodle-soup bowl; as food prices rocket, terrifying us all, budget-friendly dishes that don't sacrifice good health is essential.

The Chinese version of Ramen is one of those go-to dishes when you've arrived home starving and want something good, fast.  As long as you have some stock in your fridge (or granules or cubes), a bit of protein and some veg, putting together a satisfying dinner is a cinch.

The great thing about Chinese noodles - supermarket as well as Chinatown's - is their relaltive cheapness; they also keep well in a plastic bag in the cupboard.  They come in all shapes and sizes, including low-carb, vegetarian and gluten or egg-free. (67's How to Use Your Noodle(s) is a good guide.)    

They're easy to use.  Pour boiling water over; leave 5 mins; drain.  Simples!

Like ramen, the ingredients depend on the contents of your fridge and cupboard.  

The Blogger had uncooked pork loin and broccoli in the fridge and added chestnut mushrooms, carrot shavings and green onions.  But any variety of veg and any meat will do, OR shellfish (fresh or defrosted) OR for vegans, tofu marinaded in a 1-1 mix of reduced-salt soy sauce & dry sherry mixed with a generous pinch of grated garlic and ginger. 

Specialist Asian ingredients aren't necessary but sliced reconstituted dried Shitake mushrooms (expensive but last forever), bamboo shoots, bean sprouts and finely sliced Chinese cabbage add an exotic layer of flavour and texture.
    
Whichever ingredients you choose, the broth needs to be well flavoured and plentiful.  For your health's sake, please do not use pre-packaged noodle & soup sachets; many contain nasty preservatives and noxious oils.  If you haven't had a chance to make home-made stock, granules or cubes are better.   

Cost: £1.50'ish, depending on ingredients on hand (2023)
Serves: 1, but multiplies easily

Ingred:
    1 knot noodles

   2/3 pint/400 ml good stock plus 1/3 pint water if stock is defrosted
   2 spring onions, whites only, finely sliced
   1 lge clove garlic, grated
   1 inch/2 cm peeled ginger, grated
   100-150 gms meat, fish or tofu
   a generous handful of two types of raw vegetable, eg broccoli, mushrooms, shredded carrots
    pepper
    reduced salt soy sauce

    garnish(opt): finely sliced green shoots of spring onions; sesame seeds 

Method:

1. If using raw meat, slice thinly; it will cook almost instantly in the hot broth  (partially freezing the meat and using a sharp knife will help) 
2. Frozen shellfish should be defrosted and rinsed; tofu should be cut into generous bite-sized pieces before marinading 
3. If using cooked meat or fish, cut or shred into bite-size pieces 
4. Place noodles in large bowl; pour boiling water over; rest 5 mins; drain & rinse; set aside 
5. Place stock, whites of spring onions, garlic & ginger in a good sized pot; bring to the boil. Reduce heat to slow bubble (If stock was defrosted, boil gently  5 mins, top up with 1/3 pint water)
6. Add veg & raw protein to stock, cook 2-3 mins; remove from stock with a slotted spoon; set aside 
7. Put half the noodles in a good-sized bowl (one with a heavy base for kids)
8. Scatter half of veg and protein on top 
9. Add rest of noodles then the rest of veg and protein 
10. Pour over boiling hot stock; allow to sit 1-2 mins  
11. Garnish with green onions and/or sesame seeds

Comments:

'Immensely tasty and satisfying, and so easy.  Great for all ages.' Retired writer

Tips:

• For children, reduce the amount of broth and cool it a little before serving in a sturdy bowl that won't easily topple over 
• If you liked this, you will also like Amost Instant Noodle Dishes, Thai Spicy Larb (minced chicken, beef, pork or tofu & noodles), and the ultra-frugal Spicy Sesame Noodle Salad          
• Other suggrsted vegetables:  green beans, carrot matchsticks, sliced celery or bean sprouts, mange tout, thinly sliced courgette (last three added to noodles at the last minute

                          More noodles on NavBar: Recipes I & II...

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

SINGLETON'S QUICK & EASY CHOCOLATE COCONUT CREAM TORTE: Indulgence; full size option

When wresting with all the other elements of Easter dinner, this is an ideal make-ahead 'end-Lent-with-scads-of-chocolate & cream' treat.

Slightly squashed (& slightly blurry!) singleton's Chocolate Coconut Torte
but tasters loved its taste & texture.  'Restaurant quality!' 
(Family option in Tips)

It's very much a special occasion treat in terms of calories but the ingredients are wallet-friendly and the prep takes just 15 minutes.  

Adapted from a cook new to 67 (Bibi Hitchings writing in Salon magazine), the dessert is an unusual amalgamation of biscuits, nuts, cream and coconut.  Originated in Europe, it's called a torte or torta but whatever the name, it's sensationally delicious!   

Tortes are somewhat dense multilayered cakes, usually without flour.  67's version replaced American graham crackers with English digestives and amped up the topping with chopped up truffles.    (Other toppings include jam or fresh fruit.) 

Cost: £1.50'ish

Feeds: 1-2 (see Tips for family size version)

Ingreds:

21gm/3/4oz chocolate digestive crumbs, finely processed  

18g/3.4oz unsweetened coconut, divided

small handful chopped roasted salted cashews (or nuts of choice)

Pinch salt

1 egg white

50gm/1.7oz granulated sugar   

1/4 teaspoon vanilla extract

1/2 cup whipping cream 

1/4 tbsp powdered sugar

1/4 tsp grated lemon zest

other half of coconut

1-2 coarsely chopped Lindt truffles (opt)

Method:

PEANUT BUTTER THUMBPRINT BISCUITS WITH WHISKEY MARMALADE, kid's option; indulgence

Thumbprint biscuits are a pint-sized sweet, a small mouthful that leaves a lasting impression...in a good way!

Peanut Butter Thumbprint Cookies with Whiskey Marmalade, alcohol-free opt

'Loved the peanut butter flavour & the crumbliness of the cookies.'

Thumbprint cookies originate in Sweden, where their name translates to 'strawberry cave'.  The bite-sized lovelies were adopted by America and Australia.  

Obviously, the thumbprint refers to the way a depression is pressed into cookie dough and filled with jam, though nowadays the back of a measuring spoon might be considered more hygienic.

67goingon50 first ventured into thumbprint territor with Peanut Butter 'n Jelly Kisses, aimed at kids, for making and eating.

This new recipe is thumbprints on steroids; a sophisticated version for adults.  They'd make a lovely end of cocktail party treat.

The shortbread base is extra rich & crumbly, and fragrant with peanut butter'; Marmalade with Whisky* (from 67's Blackout cupboard) replaces jam.

Cost:  £2'ish, depending on peanut butter (4/23)

Makes: 10; recipe doubles nicely

Ingredients:

55gm/scant 2 oz soft unsalted butter

85gm/3 oz peanut butter, crunchy for pref

25gm/oz white sugar

12gm/scant 1/2oz brown sugar OR 40 gms/1.4oz white sugar

1/2 tsp vanilla 

    

120gm/4.2oz plain white flour +

15gm/0.5 oz wholemeal 

     OR 140gm/5oz white flour

1/4-1/3 cup Whiskey Marmalade (or jam or chocolate-hazelnut spread) 

     

Method:

PENSIONERS/CROWDS DELIGHTS: CHICKEN WINGS WITH CHILLI LIME HOISIN SAUCE

Chilli Lime Hoisin Wings are a winner whether in fiery or mild options, cooked for a pensioners lunch or crowds...

Pensioners' Delight: Chilli Lime Hoisin Wings with rice fried with peppers, peas & leftover marinade plus crispy kale.  'Not too spicy; tender; beautiful.'

                

A simple, easy but delicious dish, Chilli Lime Hoisin Wings are perfect for a light lunch (as pictured) OR a brilliant crowd pleaser.

Whichever option is chosen, the chicken wings are a mouthwatering budget food, and the marinade guarantees tender, juicy meat.

A packet of 10 higher-welfare wings still costs only £1.45'sh at M&S (4/23) & Waitrose; less elsewhere. That'll make two meals for a pair of Pensioners.  

For an event, 67 would turn one packet into quite hot wings for thrill-seeking adults,  and tanother packet  into something less spicy for kids and chilli-phobes.

Cost:  5 wings £1'ish; 20 wings £4.50'ish 

Serves: 1-2 OR a crowd

Ingredients:

Garnish: chopped parsley, chives, celery leaves or thinly sliced radish

PENSIONERS

Chicken Wings: 5-6 , left whole 

Marinade: 

3 generous tbsp hoisin sauce

juice & zest half a lime (or lemon or orange)

1-2 tbsp water or stock

1/8 tsp Chiu Chow Chilli Sauce (super hot chilli sauce with bits, Lee Kun Yee at Chinese & other supermarkets) Or tabasco sauce OR chilli flakes

sesame seeds

CROWD 

Chicken wings: 20, left whole or separated into drummets & flats

Marinade

1/2 cup hoisin sauce

juice & zest 2 limes

1-2 tbsp water or stock

1/2-3/4 tsp Chiu Chow Chilli Sauce (super hot chilli sauce with bits, Lee Kun Yee at Chinese & other supermarkets) Or tabasco sauce OR chilli flakes

sesame seeds

Method:

SINGLETON'S ' TREAT-MYSELF' SUPER-SOUP: indulgence, low-fat

 If you're spending Easter alone and want to treat yourself, a rich,   soup with lots of lovely seafood is one way to do it...

Super seafood soup to indulge a singleton at Easter
'Mmm.  Absolute bliss!'

Not only does this multi-flavoured rich, high-protein it slip down like a dream, it takes hardly any time to prepare. Ok, it is an indulgence but if on your own at Easter?  You deserve it! 

67 took advantage of M&S' 3 for £12 special on choices of seafood & chicken, which can save up to £5.  Seafood was preferred on this occasion.

The soup, rich and savoury, takes a mere 10 minutes from chopping board to table, and can be made a day in advance.  The seafood is  ready-cooked and only needs blanching in boiling water before serving.  

Cost: £3'ish

Feeds: 1; recipe doubles easily

Ingreds:

   1/2 kilo/1lb tomatoes
   1/2 tbsp olive oil
   1-2 tbsp plain thick yoghurt or single, double or clotted cream
   s & p
   garnish: chopped basil, parsley, chives 

                cream of thick Greek yoghurt

   water or stock

   100gm/3.5 oz pre-cooked mixed seafood collection: any of prawns, calamari, mussels, scallops, langoustine or squares of white fish

Method:

HOT RASPBERRY PUDDING FOR UKRAINE: Low-sugar Indulgence, Easy-Peasy, skinner option

In view of world events, Russian Raspberry Pudding (first posted 2015), is renamed Raspberry Pudding for Ukraine.  

A 67goingon50 All-time Favourite: the aroma of hot raspberries & custard knocks you off your feet ...

As wonderful as it looks, it tastes even better!  

This dish is lighter than clafoutis, the topping being more of a custard than a batter.  It is very low in sugar (though it has a high dairy count) but is still a wonderful, indulgent dessert.  

There's not much too it -- berries, cream, eggs -- and it's very easy to put together.  The final result, however,  is glorious -- creamy, studded with hot succulent fruit and smelling fabulously of berries.  

When British raspberries are in season, it's really a cut abovel.  But at any time of year - especially now when we are still in the slightly chilly early spring weather - it isreally delicious.

67 replaced strawerries with cherries and it worked well.  

It doesn't keep so best to eat it all up while it's warm.  It's wonderful with yoghurt cream or, if your heart can stand it, clotted cream.

The dish has been part of 67's collection for so long, its source is long forgotten.

Cost: £4-6'ish (4/23 depoending on price of berries)
Serves: 4-6

Ingred:
   12-16 oz/340-500 gm raspberries
   1-2 tbsp sugar
   220 ml/1 cup + 2 tbsp soured cream (see tips)
   2 eggs
   1 tbsp flour
   1 tsp vanilla extract
   1/2 tsp cinnamon (opt)

Method:

1. Heat oven to 300f/150c/gas 3
2. Butter a shallow oval gratin dish
3. Add raspberries; sprinkle with sugar to taste.  Place in oven until raspberries are hot.
4. Beat sour cream, eggs and flour.  
5. Pour over raspberries and return to oven, near the top.
6. Bake until topping is pale brown and firm, about 45 mins
7. Serve lightly dusted with icing sugar.

Tips:  

• For a healthier mix, replace 1/3  soured cream with unstrained Greek yoghurt thinned with a bit of water
• Substitute cherries for raspberries, using a stoning device or one end of an extended paper clip. Or halve cherries and dig out stone 

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