A Collection of Summer Appetisers and Canapes for Picnics/Buffets

 First courses/appetisers perfect for Summer, including thrifty, healthy & easy options.

 Prices are historical and do not reflect 2024 inflation

first posted 2022

Carrot, Cashew & Date Moutabel, Sausage Palmiers, & Chinese Tea Eggs 

Some 2018 appetisers:

Familiar treats with a twist

Avocado & Ham Devilled Eggs, Vegetarian option: quirkily yummy with delicate heat and a sublime salty sweetness that's just 'Wow'

Devilled Tuna gourmet open faced sandwiches: creamy mashed tuna & cooked egg yolk with celery, spring onions & radish plus tabasco/chilli & mustard accents; serve on square bread, in quarters.  Frugal, low-fat.

Easy-peasy Dill Pickles, lower sugar, prep 3 days ahead: Hard to beat - 'Wow!  I love these. Very refreshing.' 'Better than I expected.' Tasters

Frugal & Fast

Kids' Delight Glazed Wings: lower fat but kids will love them; they're crispy, smokey, sweet and more-ish.

Braised Oriental Wings: Low-fat, low-sugar, low-salt. 'Great Chinese flavour with lovely amount of garlic!' Taster

Almost Instant Beetroot Chive Hummous

Carnivore's Delights

Beef Skewers with Hoisin & Orange, crowd-pleasing Asian accents 

'Oh my goodness; these are wonderful - full of umami flavour.' Tasters

Spanish Pinchitos: popular Arab inspired Spanish tapas, boldly flavoured & tender meat cubes, marinated a day ahead 

Beef Mini-Koftas: prep ahead; spicy, herby & meaty mini-koftas with exotic tahini sauce delights crowds  

VEGAN 

Unfried Crispy Chinese Dumplings: carnivore pleaser 'Crispy without being greasy'' Unbelievable diet version' 'Amazing with the sweet chilli sauce' Tasters

Thai Larb/mince in lettuce cups: with carnivores' option: a die-hard carnivore and Thai food fan tested this dish without knowing it was vegan and loved it! Fast & easy.

Caponata, Sicilian Aubergine Dip - family-friendly aubergine dip that doesn't need an oven; low-cal; sweet, sour & sassy; easy for tween-agers

Sweet & Savoury Tomato Jam: sensational with home-made bread, cheddar and cucumber (and for carnivores, cold meats).  No need for brown pickle with this one!

Popular Blasts from the Early Years:

Artichoke & Spinach Dip, hot show-stopping dip served in a crusty bread bowl

Chive & Onion Dip - zingy low-cal dip made with cottage cheese

Crunchy 'Chicken' Gougons: VEGAN, kid/ults love them, easy, prep ahead, optional boozy sauce

Skinnier sausages with honey(maple syrup) & mustard: does anyone need to know more?

Smoked salmon dip: offcuts make this a wonderfully wallet-friendly treat

Some Simple Easy Starters 

• Parmesan Crisps.  Drop tablespoons of freshly grated parmesan on a baking tray lined with greaseproof paper or a silicone mat, leaving a bit of room between; level with clean fingers; bake at 180c/350f 7-10 mins. Rest a minute then carefully lift with a metal fish slice; place on cooling rack.  Broken ones will be fine but not crumbs. 
• Cucumber & spiced sausage.  Slice cucumber 1/4in/1/2 cm thick; top with similar-sized slices of good salami or Polish sausage like kielbasa.  Scone cutters will make evenly shaped sausage slices.  

• French Bread Crispbreads: easy-peasy, frugal, VEGAN. Thinly slice French bread (1/4in/1cm); lightly spray with olive oil both sides; salt lightly; bake at 180c/350f  7-10 mins or until lightly golden, turning once.  (watch they don't burn).  Cool on a wire rack.  A good vehicle for cheese or smoked salmon on a slice of lettuce (anchor both with a dab of mayo) or pate or vegetarian dips.  Assemble at last minute to retain crispness.

• Parma ham Sticks. Roll parma or serrano ham round breadsticks or thin mango wedges or drained peach slices. (Fruit ups the healthy quotient.)

• Date & Walnut Yummies.  VEGAN opt.  An Indulgence.  Fill fresh Medjool dates with cream cheese & top with (a) a dab of set honey or (b) a walnut half or (c) coarsely chopped walnuts

• Baby tomato & mozzarella balls.  VEGAN. Alternate baby tomatoes & mozzarella on cocktail sticks.  Serve with a pesto dip.  

• Stuffed New Potatoes.  VEGAN opt.  Take a thin slice off the bottom of boiled new potatoes to keep them upright. (The potatoes are slightly underdone; a sharp knife inserted into the centre should meet a little resistance; they will keep cooking after being drained.) Use a melon baller or sharp knife to make a depression in the top, stuff with sour cream or thick yoghurt; sprinkle with (a) chives or (b) strips of offcuts of smoked salmon or (c) whatever you fancy

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

Pre-diabetic/Weight Loss: 16

What a difference a month makes!

In my last pre-election post, (no. 15, late July), I was looking forward to salads and smoothies and a limiting treats to once a week.  But the demands of the election trail intruded with unplanned (but enjoyable) restaurant meals, drinks, snacking etc etc.

So, in terms of healthy eating, the last month has been a washout. 

There were times an extra treat was allowed because, well, 'my body deserves it'.  Demands for more carbs and protein dominated because 'my body needs it'.  Eating on the run was - if not a disaster - certainly a discipline killer. 

Numerous life changes, however positive, also added a sense of disruption. 

Result? Weight gain, struggles with increased desire for sweets and a bout of 'flu!  

Also, a deranged digestive system which sent me back to Fodmaps eatng restrictions.

More in due course.

Copyright: This report is from B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission

BARBIE MEAT FEAST: popular dishes from the Archive, most low-fat & salt

We all - including carnivores - love our vegetables and salad when the heat hits town but for meat-eaters it's an exciting time to indulge.

Whether cooked on the barbecue, in the oven, over a grill or in an air-fryer, these juicy, gorgeously flavoured meats are a delight.  Many are easy-peasy and can be prepped in advance.

Spicy Lamb Koftas with Tahini Sauce

One of the blog's most popular dishes, it's preservative-free, Greek in  Style, Make-ahead & Easy

 Greek style koftas are gorgeously spicy without heat; the Tahini sauce is to die for.  Stuffed in pittas or wraps with crunchy slaw, they appeal to the entire family. Prep the day before needed.  

 

Best easiest most succulent chicken ever

Astonishingly sweet, tender moist  chicken with almost zero effort...and the Ginger Spring Onion Sauce is stunning!

Don't be put off by the simplicity of this dish; chicken cooked by poaching is silken and velvety, succulent and tender, bringing out the 'chickeness' of chicken.  The method is extremely energy efficient; bring the bird to a boil, turn the heat off and it cooks itself!  Served with three gutsy sauces.

Low-fat Chunky Country Terrine

Coarse country terrines of chicken & pork studded with nuts and strips of meat are perfect as an entre for a summer crowd.  A bonus: this one is healthier than most.

Normal terrines are usually off the menu for the health conscious.  Fatty pork shoulder and belly, plus lashings of streaky bacon aren't exactly healthy. But this recipe, adapted from the Hairy Bikers, has judicious substitutions which produce a show-stopping lower-guilt delight.  It is a financial indulgence but it will feed many if sliced thickly and served in fingers.  One for a special occasion.

Crispy Mongolian Lamb in lettuce leaves

Another 67 favourite, this recipe is a gutsy version of duck pancakes.  The meat is beguilingly crunchy yet tender but lower-fat.  Easy prep.  

Low-fat Mongolian Crispy Lamb

(Stock Photo) Courtesy of Bing @ Copyright BBC Good Food;licensed for reuse under this Creative Commons Licence 
Wonderful family food, easy, prepare ahead.  'I have been to Mongolia many times and (this) had a really authentic taste.' Taster

Skinnier Southern un-fried Chicken

As crunchy & juicy as you-know-who's but a lot healthier and more tasty

This is ideal picnic fare, as good cold as hot.  The energetic 60's+ couple who tested it pronounced the chicken 'sensational' - piquant with familiar spices, with a crisp, crunchy shell around succulent flesh.   They thought the Waldorf Salad was the perfect side.  

Healthier Chinese Spice Rub for pork, chicken & beef

Here's a spice rub that will give any cut of pork, beef or chicken the quintessential flavour of Chinese Spare Ribs. The great thing about it is that it's low-almost-no-sugar.  And because the meat is barbecued, roasted, or grilled on a rack, excess fat is released and drained away.   

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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. 

FRUIT & PROTEIN/SALAD COMBOS FOR SUMMER

Looking around the shops these days one can't help but be dazzled by the wonderful colours and shapes of summer fruits.

Not just jewel-like berries but also fat rosy-tinted pears, globes of purple plums, shiny Coxes freshly picked from English orchards.

Who wouldn't want some of that every day the sun shines...and even when it doesn't.  

It's summer, right?

Here are some of 67goingon50's fruity combos for salads and main courses, nearly all healthier than usual, most of them easy; many of them wallet-friendly and easily adapted to small households.

Enjoy!

Salads: sides & mains

Strawberry Ham/Pastrami Salad

Strawberries aren't just for Wimbledon; teamed with silky dried hams or smoky pastrami bathed in Balsamic dressing, they make a sassy satisfying salad ...

So quick & easy with winning flavours & textures

Grapefruit & Mint Mixed Leaf

Unusual - in a good way! - refreshing Dieters' Delight; with vegan, vegetarian or animal options 

Goes with everything and is a doddle to put together!

Apple & Cashew Nut Slaw

A slightly sweet crispy combo for getting  more raw fruit & veg into kids quickly morphed into an adult pleaser, too.  Healthy, full of fibre & flavour.  Try walnuts or hazelnuts, too.

Deliciously crunchy satisfying vegan Salad that's easy & frugal...

 

Plum & Corn Slaw

Adapted from Ottolenghi, the slaw is delicious in every way, combining fresh sweetcorn and plums in a glorious melange of textures and colours.  There are a couple of unusual but simple steps but is otherwise pretty easy to prep.  

'A perfect salad, light in texture but very satisfying' - Taster

Citrus & Crispy Kale 

Air-fried kale, a bit of sweet, a bit of sour plus salty cheese turns out to be a rather wonderful combo.  Kale now is easy to prep; the leaves are in smaller pieces and the ribs come away easily (save for soups.)

'Kale is my new best friend, especially when air-fried; this combo is mind-blowingly wonderful.'

Main Course Dishes

Sunshine Salad

The Blogger first served this salad at a small hotel overlooking a ferry terminal in Mallaig, Inverneshire; the guests loved it.  It's adapted from Robert Carrier, one of the first modern tv chefs.  The Salad is studded with chicken, ham (or salt beef), apples & oranges, and it's easy-peasy.  Get a rotisserie chicken; visit a deli and greengrocer; use up a few salad ingredients and herbs.  In minutes, you'll have an unforgettable main course for a crowd.

Low carb, low cholesterol, low salt, high-fibre 

Smoked Mackeral, Rice & Fruit Salad

Fresh & summery with lots of interesting flavours; the fruit & fish rice reminded a 20-something Australian of home! Vegetarian/vegan option.  Portable.

Full of heart-friendly omega oils, vitamins, minerals and fibre and gut-friendly yoghurt.  Easy to prep.

Pear, Chicken & Hazelnut

Chicken, Pear & Hazlenut Salad is delicious and beautifully understated.  The sweet crisp juiciness of ripe pears, crunchy nuts, succulent chicken and soft leaves are generously cloaked in a delicate creamy sauce.  It's main appeal will be female singletons, kids and the older generation but 67 knows some Australian males who'll also go for it.  

Cooked chicken makes this supper very quick and easy....and much better
than processed food

 

Beef & Pear Shortribs, Korean Style

A westernised version of a spicy-sweet Korean recipe, involving short ribs in a pear and red pepper marinade.  It's a quick and easy showstopper, partly prepared ahead of time.  A sensational  sauce works with every cut of beef or chicken and every budget.  Who can ask for more?

Korean Style Beef Slices, spicy, sweet & tender

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

Broadbean, Endame & Pea Dip/Spread : Vegan, Small Households, prep the night before

A startling - in a good way - first course that's full of flavour, colourful and ever-so-easy.

Wonderul herby green dip/spread without a chickpea in sight
'Exceptional' 'Lively, refreshing' 'Absolutely fabulous!'

67goingon50 discovered this wonderfully robust dip/spread while testing recipes for a summer banquet.

What was great about it was not just that it was lively with great flavours and textures and a deep green 'eat-me' colour. 

It was also a make-the-night-before dish, very easy to put together and had only 7 ingredients.   

You do need fresh herbs but there'll be enough left over for garnishes elsewhere.

The dip is versatile...there are plenty of variations depending on what's in your cupboard.

This version is great for singletons or couples but the recipe doubles easily.

Cost: £2.50'ish (6/24)

Serves: 2-3, recipe doubles easily

Ingreds:

250g/8oz (1/2 packet) defrosted frozen broad beans, endame & peas

60 ml vegetable oil

5gm finely chopped fresh mint

5gm finely chopped dill

juice 1/2 lemon

sea salt 

Method:

1. Place beans, endame & peas in a large container, cover with a few inches room-temperature tap water; rest 5 mins stirring once or twice.  (Not sure of the chemistry but the beans will have mostly defrosted by then)
2. Drain, cover with boiling water; leave 5 mins stirring once or twice; drain
3. Place in food processor with salt, oil and half the lemon juice; pulse about 8 times, leaving the mix a little chunky; mix with spoon or spatula
4. Add more salt or lemon juice to taste
5. Refrigerate until needed
6. (See tips below)

Comments:

'One of many exceptional dishes at the banquet.'

'Absolutely fabulous, expecially on the flatbreads hot from the oven.'

'I loved the flavours; the whole thing was a lively and refreshing change from hummus or baba ganoush.' (guests comments)

'I am going to try this in broadbean season with just broadbeans but I'll remove the pods to see if it makes a difference.  And I am going to try it processed more finely.  Stay tuned!' (Retired Writer)

Tips:

• Some people prefer to remove the pods but you will need more breadbeans to make up the weight
• Also try processing to smoother texture instead of chunky

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

ELECTION DAY TREAT/COMFORT DINNER: quick, easy & flavourful steak salad

Sometimes only steak will do...

first posted 2018

A gorgeous whole meal salad with steak and a punchy Thai-style dressing
'Glorious! I love whole meal salads; this one's exceptional.' Taster

If you've had a demanding time of it and need to replenish energy and iron, protein-dense red meat can be an ideal solution.

Beef is not recommended for everyday but when one does indulge, the flavour and texture, the wonderful aroma is second to none. 

67 normally buys rump or lesser cuts of beef on the infrequent occasions steak is on the menu, marinading it to tenderise the flesh.  Wallet-friendly cuts will also work in this recipe.   

But on this occasion, there wasn't the time or energy to mess around and sirloin was the choice - grass-fed* as a trip to organic butchers wasn't possible.   

For ease and simplicity the salad of sweet leaves came out of a packet**. The dressing was a doddle -- a bit of grating and chopping and a quick whisk.  

Every mouthful was exquisite.

It was the perfect meal for a small household enjoying a breather after a frantic period of activity.  

Cost: £10-11-ish (7/2024) for 240gm/8oz grass-fed sirloin; less for rump & other cuts 
Feeds: 2 or a singleton with leftovers, but multiplies easily

Ingredients:
 1 steak, 240gm/8oz
   120gm/4.2oz salad leaves
   2 handfuls sliced cucumber & radish

   Dressing ingredients:
        juice of one lime
        1 tablespoon toasted sesame oil
        1 tsp hoisin or fish sauce
        small clove garlic, grated
        1 tsp packed dark brown sugar
        small chilli, de-seeded & membranes removed, finely diced OR or a couple of pinches of chilli flakes (to taste)
        1/2 tbsp fresh chopped parsley
        1/2 tbsp fresh chopped mint 

Method:

1. Take the steak out of the refrigerator at least an hour before cooking
2. Prepare salad dressing: whisk all ingred together in a bowl; taste & season with pepper & salt if necessary; set aside in small serving bowl or jug
3. Pile salad leaves on a platter, scattering cucumber & radish over
4. Preheat the frying pan over high heat; it should be smoking hot
5. Dry the meat with paper towels
6. Oil both sides of the meat (not the pan)
7. Using tongs, hold the fat only in the pan until it turns golden 
8. Drop the steak into the pan; leave 2-3 mins or until meat is brown & crusty
9. Turn the meat over, reduce heat slightly, cook another 2-3 mins
10. For medium - a slightly pink centre - cook both sides a further minute each
11. Transfer to a plate; season with salt & pepper
12. Ideally, rest the meat rest 5-10 mins, covered with foil 
13. Slice meat at an angle; arrange on top of the salad
14. Serve with dressing on the side

Comments:

'I expected the sirloin to be fabulous and it was.  But the gorgeously tangy sweet, hot & sour salad dressing made it even better.' Retired writer 

Tips:

• for rump steak make double the amount of dressing and set aside half for marinade.  Immerse the rump 10 mins each side 
• for less tender cuts like skirt, marinade overnight 

* Barrett's Englands Lane
**M&S Sweet Rosa Verde Salad

 More beef recipes onNavBar: Recipes I ... 

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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.