Pensioner's Delight: Potluck/Party Muffletta (multi-layered Italian sarnie, vegetarian option)

67goingon50's Pensioners' Muffletta, a multi-layered Italian-style sandwich for the dentally challenged,  including toddlers, using soft bread & delcately textured lively fillings ...

It may look like a load of standard fillings but nearly every one has a taste twist that provides layers of stunning flavours

That includes pensioners, the dentally challenged of all ages and toddlers.

Normal mufflettas use crispy topped panini or ciabatta with chewy interiors and layers of cold Italian charcuterie, olives and salad.  They are, to be sure, fabulous.

But this one was a special treat for 4 delightful senior ladies at a picnic during the intermission of Macbeth at Keats House.  With champers!

Readers, they were thrilled with it!

A small cholla loaf big enough for 8, soft but sturdy*, was filled with 6 layers of classic soft fillings but with unexpected twists. 

The muffletta isn't frugul but nor is it extravagant, especially since the portions are loaded and 8 portions is not a small number.

The recipe may seem daunting but as long as you get everything ready (perhaps the previous day?) before you prepare and fill the bread, you will be fine.

Cost: £10'ish depending on fridge contents

Feeds: 8 hungry people

Ingredients:

1 medium cholla loaf, plain or seeded (enough for 8 regular portions)

5-6 soft butter or soft lettuce leaves washed & throughly dried

Filling 1

lettuce leaves

Filling 2

1/2 cup thinly sliced chicken breast

Dressing: 1 tbsp mayo

               2 tbsp thick plain yoghurt

               1.5 tbsp cranberry sauce or piccalilly

Filling 3

Soft plant or dairy brie, thinly sliced (no need to remove rind)

Filling 4

2 large thin slices ham or pastrami

smear of Dijon mustard

Filling 5

single layer lettuce leaves lining bottom & half way up sides

Filling 6

1 tin tuna steak (or very good quality flakes, drained & coarsely broken up)

grated zest of lemon

juice of half a lemon

2 sping onions, green & white, both whites finely sliced 

lots of coarsely grated black pepper

Dressing: 1.5tb olive oil; 1 tsp balsamic vinegar; half clove grated garlic (opt but adds punch); 1/2 tsp mustard (wholegrain or Dijon); salt; pinch of sugar

Filling 7

layer of thinly sliced cucumber (opt)

Filling 8

egg mayo (supermarket, your own or 3 eggs, hardboiled, coarsely grated & moistened with just enough yoghurt mayo)

1/3 recipe supermarket or make your own sunblush tomato bombs, finely chopped

 

Filling 9

half a tub supermarket hummous or 67's singletons's easy skinny hummous

handful toasted sunflower seeds (opt)

Filling 10

single layer soft butter lettuce

Method:

Equipment needed: 2 small trays, a small heavy book

1. Prepare ingredient fillings the day or night before; cover; refrigerate till needed
2. At least 2 hours before serving:
3. Slice the top off the cholla bread about 1 inch/2cm in depth
4. About 1.5 inches from the edge of the bottom, cut an inner ring of soft bread; remove all but a 1.5 inches/3m of the bottom (there should be a circular flat base in the bottom of the loaf-see photo abovew)
5. Thoroughly dry lettuce leaves; line the base and half way up the sides with 2-3 pieces of lettuce, folding or tearing to fit
6. Stir chicken pieces to prevent clumping; add only enough dressing to hold the contents together generously but not wet
7. Cover with thinly sliced brie, leaving spaces if necessary to spread to edges
8. Cover the brie layer entirely with slices of ham/pastrami; smear lightly with Dijon mustard
9. Cover with a layer of lettuce reaching to the top of the loaf
10. Pour ingredients for tuna dressing into a small jar with tight lid; shake until mixture thickens, set aside; mix tuna with rest of ingredients until well mixed; pour over dressing...the tuna mix will be a little dry which is as it should be. Spread evenly over lettuce; cover with cucumber slices if using 
11. Mix egg mayo with finely chopped sunblush tomato, adding a little of the juices if you like
12. Cover egg with hummous; scatter over sunflower seeds
13. Cover with soft dry lettuce; top with cholla lid
14. Wrap twice in clingfilm; place on a tray
15. Cover with a small tray holding a good sized book
16. Refrigerate a few hours...no more than 4
17. Slice into wedges on site

Comments from the feisty group of mature ladies/early feminists:

'This is really really nice!'

'Could I have a bigger piece? Oh, alright, I'll have two!'

'Very tasty.'

'Yes, I would love to take home the leftovers!!'

'Think it's going to be bunch of boring old fillings? Think again.  Nearly every layer has an unexpected and unusual flavour.  Fabulous!'

Tips:

Vegetarian option: 

• replace chicken with tofu 'chicken' gougons
• replace ham with vegan deli ham (M&S/Waitrose) OR thinly sliced vegetarian frankfurthers (Tivali: Waitrose, Mr Mistry South End Green) 

* small cholla loaf £3.90, Roni's Hampstead & Belsize Village

Notes:  The muffuletta is an Italian sandwich that originated in the Italian immigrant community of New Orlean.  It's always been hefty, initially with  only has three components: bread, a spicy olive salad and Italian charcuterie. Nowadays there are many variations, including soft cheeses, cooked and raw vegetables and rich dressings.

                 Please leave a Comment in the box below 

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

SOFT, FLUFFY PUFFY FLATBREADS: no yeast, 30 mins prep

When it comes to bread, sometimes only the fluffy white stuff will do...

Courtesy of Inspired Taste and licensed for reuse 
under this Creative Commons Licence

(67goingon50 Photo on the way)

You can get that easily from supermarkets and artisans bakeries but they usually contain yeast and supermarkets often include additives.

Making your own white bread, while admirable, can be a bit of a faff...especially if life is busy.  

Here's a an alternative -- soft fluffy puffy flatbreads.  

They are the most bread-like flatbreads 67goingon50 has encountered. so far.  And they're cooked on a stovetop - no oven required.

They're easy and quick-- a  simple 1-bowl wonder that's ready in 30 mins, including resting & cooking time.

The recipe comes from Inspired Taste.

Ingredients

260g/9.17 oz flour (any kind but part wholemeal makes denser flatbreads) 
1.5 teaspoons baking powder
1 teaspoon sea salt

1 teaspoon maple syrup or sugar.
175 mil cold water

1-2 tablespoons of oil (generous oil softens the flatbread)

Method:

RICE & WHITE SAUCE SALAD: when barbeques & salad bars take their toll

A buffet salad designed not to upset a dicky tummy...

Lean, clean and soothing white basmati salad

In England, we aren't used to heat waves and the food 'n  drink that appears with them.  Like fire-cooked food and salads from happy cooks trying to outdo each other with sassy ingredients and dressings. 

That's great and guests will enjoy them all.

But if you're suffering from overeating or an uneasy tummy, bland'ish food is the way to go. 

Individual bowls of salad veg with separate dressings makes guests' choices easier.

Simple potato salads with maybe one extra ingredient - finely sliced celery, hard boiled eggs - are brilliant (there are plenty of good ones in 67goingon50's archive).  Strongly recommended is plain Lo-fat 10-minute Smashed Potato Salad.

Plainer salads don't have to be tasteless though, as this post's Rice & White Sauce Salad proves.

It's very soothing in appearance, flavours and texture.  It's creamy but low-fat with delicate non-strident flavours. Easily digested, it settles and calms upset stomachs.  

It won't cost much, is easily to put together, can be prepped ahead and does Triple Duty as a vegan, vegetarian or carnivolre choice.

Every salad buffet should offer something like it.

Cost: min £1'ish, more depending on additions 

Portions:2-3     easily multiplied

Ingredients:

1.5 cups cooled cooked white rice (1/2 cup raw - Cook in water perfumed with a slice of fresh ginger, a large garlic clove, 2 spring onions and - if you like - half a stock cube, drain, discarding aromatics) 

generous 1/3 cup frozen peas, defrosted

Optional additions

ribbons of cold thin cooked 1-egg omelette  (opt)

thinly sliced mushrooms cooked in butter & lemon juice (opt)

shredded cooked chicken (opt)

finely cubed firm tofu (opt)

Dressing

1/4 cup mayo

generous 1/2 cup strained plain yoghurt (Greek, Icelandic or regular yoghurt home-thickened - see bottom of page Salad Dressing a la 67goingon50 )

2 spring onions, coarsely chopped

1/4 tsp dried or 1 tsp fresh chives (opt but adds subtle flavour)

1/4 tsp dried or 1 tsp fresh parsley (opt but adds subtle flavour)

1/4 tsp dried or 1 tsp fresh dill (opt)

pepper & salt

Method:

1. Place salad dressing ingredients in small bowl; use a stick or bowl blender to blitz until completely smooth; refrigerate until needed
2. If rice is clumped together, put into a freezer bag; close;  gently press any lumps until grains are separate; refrigerate till needed
3. At least an hour before serving, mix together rice, peas and additions, if using
4. Stir in enough dressing to generously moisten but not overwhelm (leftover sauce can be used elsewhere)
5. Keep cool till needed  

Comments:

'I had this when I was recovering from gastric 'flu and it calmed my sore tum; the yoghurty dressing was like a balm. I ate little else that day.' Retired writer

Tips:

• If you liked this you will also like Foods for a Dicky Tummy/Overindulgence 
• For classic 67goingon50 potato salad recipes go here 

 

              Please leave a Comment in the box below 

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

HOW TO...MOUTHWATERING QUICK & EASY 'CHOW MEIN' NOODLE SALAD

Easy Chinese Noodle Salad with more-ish sauce is Chinese restaurant quality ...but costs much less

Chow Mein Salad with Pork & Veg in a ring of air fried crispy kale
'Classic noodle dish is simple but so special; ok, it's westernised but it is a truly delicious budget meal.' Taster

The blogger has developed a craving for chow mein noodles, partly due to their availability - and deliciousness - in local supermarket Kavanaghs' (ex-Budgens) cook-at-home takeaway counters. (details in Welcome to the Blog, nav bar above) 

Chow mein is a popular colourful dish of Chinese noodles, leftover and raw vegetables plus a choice - or combination - of proteins.  Chow Mein is found on the menu of nearly every Chinese restaurant outside China. 

It's usually eaten hot but in the middle of a heatwave, 67 thought a salad version would be good.  And it was: Wow!

The sauce is really the selling point; it turns the noodles into something more-ish and almost addictive.  It has a sweet and savoury umami-ness (complex meaty savouriness).  

No exotic ingredients needed, just soy sauce, sesame oil and black pepper with sesame paste (tahini) or peanut butter. 

But it's also frugal; the mix of ingredients is dictated by budget.  Noodles are relatively cheap and there's a wide choice of  protein & veg, leftovers or freshly cooked.  

The dish is wonderful to eat. The noodles are shiny and hold their shape; the veg, crunchy and the proteins tender.  Unlike hot chow mein, there's no chance of sogginess here.  

Add some pizazz to the usual salad bar; give it a go.  Chow Mein Salad could fast become part of your list of family favourites.

Cost: depending on leftovers, min £2.00'ish  (7/24)

Feeds: 2'ish

Ingredients:

Sauce:

2 tbsp sesame paste/tahini or peanut butter
2 tbsp jasmine tea, water or stock
1.5-2 tbsp soy sauce (1.5 if there are blood pressure issues)
2 tbsp red wine vinegar (or balsamic)

1 tsp sesame oil

2 tbsp veg oil (opt)

1/2 tsp sugar (opt)

1 tbsp minced or grated garlic

2 nests of medium egg noodles, any type (but wholemeal are healthier and taste virtually the same) 

150-200gm/5.2-7oz cooked protein: pork, chicken, beef, prawns, firm tofu

small handful of 3-4 of the following:s

cooked:

broccoli
small cauliflower florets
green beans
pea pods

mange tout

bak choy

peas

raw

thinly sliced celery

thinly sliced cucumber

thinly sliced radishes 

carrot shaving

small bite-sized chunks tomatoes, seeds removed if you like

beansprouts (blanched in boiling water)

Garnishes:

air fryer crispy kale

OR coarsely chopped roasted peanuts or almonds

Method:

GO AMERICAN IN THIS HEATWAVE: 4TH OF JULY CELEBRATIONS

4th of July celebrations: history and menus...

Waving sparklers mark 4th of July celebrations
Courtesy of iPhoto  and licensed for reuse under this Creative Commons Licence

Why do American celebrate the 4th of July?

July 4th is an official US holiday celebrating the birth of American independence in 1776.  The 13 North American colonies of Great Britain officially separated themselves (politically) from the Empire.  

In the US, the day is marked with parades, concerts and fireworks along with family gathering and barbeques.  This year July 4th falls on a Tuesday. 

In the UK we (clearly!) don't formally celebrate July 4 but the holiday is increasingly seen as another excuse for a knees-up in the sunshine.  After all, plenty of Americans live here and relations between the two countries -- polically and socially -- are strong. 

What food might I find at a July 4th party?  

(selection of 67goingon50 recipes below)

Dining al fresco is the name of the game.

US

Starters:

- creamy dips

- crudites: celery spears, carrot sticks, seedless cucumber sticks, radish; raw small cauliflower florets; 

- crispy potato and/or tortilla chips

- pickles...

more

ULTRA EASY MARINADES FOR ROAST, GRILLED BBQ'd CHICKEN

Brighten up chicken with marinades/sauces that provide a delightful pop of flavour...and do yourself a favour with this wallet-friendly  protein.  

Chicken legs continue to be a bargain at £1.50 for 600gm/21oz (usually 3) but the marinades suit equally budget-friendly wings, thighs or if you're splurging, breasts.

The recipes are quickly made but need a few hours or overnight in the fridge; life will be so much easier on cooking day. 

The marinades are in the body of the recipes; instructions are below photos...

Oyster Sauce, Ginger, Lime Marinade: one for when you're rifling through the freezer for something for dinner

Easy Cajun Seasoning: (with a little help from supermarket friends)

Maple Mustard: turns ordinary chicken into something really special 

Dominican Style: a touch of the Caribbean with ketchup, soy sauce & lime

Orange Hoisin: exotic Far Eastern flavours with a bit of optional booze

Basque Style: rich with pimento & garlic,  in a fabulously good way!

Method:

1. (carefully) slash the flesh to near the bone,  generously brush on the marinade, pushing it into the cuts
2. Refrigerate a few hours or overnight
3. Save leftover marinade for brushing on while cooking
4. Bake in oven, under the grill or on a Barbie...timing depends on size of joint 

           Please leave a Comment in the box below

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

EASY-PEASY MEATY MAINS FOR DAD: all budgets, many prep ahead

No one wants to slave over a hot stove during the summer, even if it's for Dad on Father's Day.  These recipes, though, are easy peasy and, if Dad's a meat lover, he'll will be very happy.  

Options for fish, vegetarian and vegan are at the bottom of the page. 

Steak Salad, Thai Style

If Dad's been off red meat for health or budget reasons this exceptional recipe will please him without too much damage to the wallet.  Marinating overnight tenderises whatever cut you choose.  

Korean Style Seared Beef Slices

Spicy, sweet & tender this budget cut of beef is sensational outdoors or in, city or country...Serve with no-cook Sesame Noodle Salad

 

American Hot Dogs

Hot dogs are a favourite English picnic food...but if you're worried about 'junk food' for the family this recipe will ease your fears.  Veggie dogs, wholemeal rolls and make-ahead, easy low-sugar high- fibre Homemade Relish are almost healthy but won't disappoint.

Photo shows Tivali veggie dogs in Light wholemeal Spelt rolls.
 

Budget Meatloaf with Skinny Scalloped Potatoes

For the Dad who loves low-down food, Skinny Meatloaf with easy-peasy Tomato Sauce and French-style Scalloped Potatoes is a  frugal meal that's sure to satisfy the entire family. Make-ahead. 

Duck & Pineapple Exotic Salad

Save yourself time and effort; buy in half a ready cooked duck from  Chinatown for a tantalising salad with an amazing blend of sauce, meat & fruit.  

Peruvian Marinaded Beef Steak

A cheaper cut of meat is tenderised with spicy orange and beer marinade; the beef is tender but full of body, layered with flavours evoking heat, dust & lowing cattle. 

Peruvian Marinaded Beef Steak, knock-out wallet-friendly dish

See Also: fish, vegetarian and vegan options in Blogger's favourite Valentine's dinners 

Please leave a comment below

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.   

FROZEN DESSERTS & NO-BAKE COOLERS FOR FATHERS' DAY

Don't forget to have a look at Welcome to the Blog

(nav bar above) for the latest food/health news

Phew! What a scorcher!

Heatwaves call for ices and no-bake creamy desserts.  And in these frugal times it's good to know make-your-own are surprisingly easy, wallet-friendly and delicious.

And Fathers' Day weekend is an ideal occasion to show them off.

The following are some of 67goingon50's favourites.

They include easy, lower-fat/sugar, frugal, frozen and indulgent no-bake treats.

Enjoy!

FROZEN DESSERTS

MANGO MINT & GINGER INSTANT SORBET: vegan, no sugar, fat, preservatives.  

Sorbets are a terrific substitute for the sugar, cream and preservative laden ice creams that kids demand. Replace mangoes with any soft fruit. Budget-friendly

HEALTHY STRAWBERRY RIPPLE YOGHURT ICE, 0-fat, 0-Cream, Vegan Option - but much, much tastier than you'd expect. Easy-peasy. Budget-friendly

CHOCAHOLICS' SKINNIER LAYERED CHOCOLATE MARQUISE

Perfect double chocolate surprise: minimum effort, maximum pleasure - and it's skinnier.  Perfect for a special occasion

CHERRY GARCIA ICE CREAM PIE

Choc-a-block with chunks of fresh cherry and dark chocolate, elevated with the addition of cherry brandy, this is a superb dessert for a special occasion on a steaming hot evening.  No baking involved!  The contrast of deep pink, white fluffy mounds of cream and crushed chocolate biscuits is irresistable...and the layers of flavour are glorious. 

FRUITY CHEESECAKES & PUDDINGS

STRAWBERRIES 'N CREAM WITH A SWEET GINGER TWIST

Sophisticated twist on a classic.  The addition of sweet ginger in syrup with ripe red berries and clouds of double cream or clotted cream is unexpected but sensationally delicious.

SKINNY CHCOCOLATE PEPPERMINT MOUSSE : No cream unless you want it as a topping - but this healthier dreamy dessert still offers deep, dark chocolate flavours.

Light & lovely but still intensely chocolatey; 
no-bake, butter-free, cream optional

TIRAMISU PUDDING: less fat and fewer calories: fabulous layers of creamy filling, coffee dipped ladyfingers & chocolate ganache; enlist the family's help and the making of it goes fast.

LUSCIOUS LEMON PUDDING: gloriously gorgeous crowd-pleaser.  Not just a load of cream and sugar; yoghurt lightens & enhances flavour.  Foolproof lemon curd or artisanal  shop-bought elevates the dish.  Make in stages; versatile; stretches to accomodate extra guests. 

BLACKBERRY, WHISKEY & GINGER CHEESECAKE:

If you love blackberries, this seriously creamy cheesecake will press the buttons.  Luscious fat blackberries and a delicate layer of alcohol makes for stunning flavour.  And doesn't it look absolutely fabulous?

An extra delight for  Dad: Lemon Raspberry Meringue Pie. 

Home-made lemon curd has them reeling in pleasure; don't hold back on slightly tart berries and pillowy meringue. Prep in advance.  Save time with store-bought pre-cooked pastry shell/s.

Please leave a comment

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.

STRAWBERRY LIME CORDIAL: fresh fruit, optional alcohol, low sugar, easy, prep ahead

Lively strawberry lime fizz, a gorgeously fruity thirst quencher perfect for a heatwave...

Strawberries with a hint of lime...add fizzy water or champers, white wine or grape juice. '...a wonderful pick-me-up when lying in bed with 'flu' 

Looking for another recipe to enjoy all the gorgeous ruby red strawberries on offer everywhere?  

They're at their peak as we head up to Wimbledon season, and tons of them will be served there sprinkled with a bit of sugar and loaded with double or clotted cream. 

Or there's always Eton Mess, the classic mix of strawberries, cream and crushed macaroons.  Or 67goingon50's non-traditional but highly desireable Strawberries 'n Cream with Sweet Ginger. 

Strawberry Lime Cordial is another 67 twist on the delicious fruit.

Pureed strawberries with a hint of lime form a thick cordial which is topped up with ice and fizzy water or champagne or white wine or white grape juice.

It's designed to appeal to tee-totallers and kids as well as drinkers. 

Whatever your choice, it's a gorgeous colour and has great strawberry flavour with a kick  of lime.  It's ever-so-refreshing in a heatwave.

67goingon50 liked it without any sugar at all, but adding a bit of sugar or maple syrup may heighten the pleasure for kids and others.

Easy to make, it's prepped in advance.

Cost: depending on berries, maybe £4.00 not including alcohol (6/23)

Makes: maybe 6-8 glasses; recipe doubles easily   

Ingredients:

300gm/10.5oz ripe strawberries, green removed

zest & flesh of two limes

1/2 cup boiling water

2-3 tbsp maple syrup (opt)

one star anise (opt)

Method:

1. Zest the limes, remove the white pith from the flesh and add with star anise (optional) in a heat-proof bowl; pour over boiling water; steep 20 mins
2. Remove star anise; set aside
3. Add a handful of strawberries; whizz to a very fine pulp
4. Place a fine mesh sieve over a bowl; pour in pulp, pressing the flat of a spatula against the mesh to extract all the liquid
5. Cover and chill 24 hours
6. When ready to serve, process the rest of the strawberries and repeat instruction 4. 
7. Mix with lime puree.
8. Pour cordial into a jug; add the star anise, a few halved berries and a slice or two of lime for decoration
9. Mix one part cocktail with 1 1/2 parts champagne or other alcohol, prosecco or fizzy water

Comment: 'I really liked this, especially the slight tartness.  Of the varieties I tested, the  sugar-free version was my favourite but add sugar or maple syrup depending on your taste.'  Retired writer

                    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. 

SIMPLE SUNSHINE CORN & AVOCADO SALAD WITH MAPLE DRESSING: Vegan, quick & easy, high fibre

Easy colourful salad with the delightful flavours and colours of early summer veg...

Sunshine Corn and Avocado Salad is perfect for this time of year
 at the dining table or al fresco. 

Colourful crispy corn, crunchy cucumber, gorgeously ripened juicy tomatoes & buttery avos are a terrific combo at any time.  But what makes this new 67goingon50 salad so special is the slightly sweet lime & maple dressing. 

A hint of sweetness elevates the ingredients and heightens the delightful mix of textures, flavours and colours.  It all makes for a pretty appealing plate.   

The salad is delicious (of course) but it's also easy to throw together and is ready in minutes.  It can even be prepared in advance and/or transported to a picnic with salad and dressing in separate containers.

And those bottom of the container/bags of artichoke hearts, lamb's lettuce, strips of red bell pepper?  They can be put to good use.  

In the photo, 67 added a few plump olives stuffed with pimentos; a previous version included cooked green beans and sunflower seeds.  If needed, a chopped up boiled egg would add protein.

The ingredients listed are for 2-3 but, really, you can make as much or as little as needed.

Cost: min £2.50

Feeds: 2-3 as a side

Ingredients:

1/2 cup fresh corn, cooked 5 mins in boiliing water and scraped off the cob OR drained tinned or frozen crispy corn (67 used M&S)

1/3 generous cup cucumber, in cubes not too much bigger than the corn (67 tested small thin-skinned Persian cucumbers) 

1/2 small avocado, peeled, diced and sprinkled with lime juice, salt & pepper

4-5 baby tomatoes, quartered

Optional handful of:

olives

artichoke hearts

cooked grean beans

seeds

nuts

finely chopped boiled egg

Maple Lime Dressing

zest of small lime     

2 tbsp olive oil
1 tbsp lime juice
1.5 tsp maple syrup (or for vegetarians, light honey)

salt & pepper 

Method: