Popular Recipes for Summer for heatwaves or summer storms from 67goingon50

You won't go wrong with these refreshing and delicious dishes for high summer.

Don't forget: some recipes have historical prices

Platter of Pickled Vegetable Crudites:ultra-healthy crudités take only an hour to prep; they're crisp and crunchy people-pleasers with bold (in a good way) flavours

Chinese crudites: vegan; crisp raw veg for dipping; get the kids to help; they'll love it 

Devilled Eggs with Tuna, quite a twist  but in a good way; popular

Cornbread with chilli, niblets, & onions: guys' all time favourite; 1-bowl wonder; loaf or muffins; vegetarian or ham/ pastrami 

SALADS 

Spicy Glass Noodles with Mince:  spicy, sweet & refreshing cold Thai Larb; free of high-sugar simple carbs, full of high-fibre crunchy veg 

Simple Caesar Salad 

An old favourite that continues to please, anytime, anywhere. 

 2 main ingredients plus a simple or complex dressing  to die for.  Partly make-ahead, portable, Triple Duty

Mediterranean Tomatoes: So sensational, so easy, so Vegan. Turns supermarket toms into gourmet treats! 

MAINS

67's spicy Mini Spiced Beef Koftas: 

                            spicy, herby, meaty, low-fat/carb/preservative

Beef Mini-Koftas
'Everyone loved these! And they looked really good.' Tasters



Cold poached chicken with ginger & green onion sauce
Make ahead, cooks perfectly using little heat

 Utterly delectable, chicken enhanced by a trio of soy, oyster & ginger & garlic sauces.  

Vegetarian Spinach Roulade

Elicits many ooh's & ah's: guys and die-hard carnivores love it 

Almost-instant Tuna Salad Italian Style:

With or without bread, ultra-healthy & satisfying

Crispy chicken wings with peanut ginger sauce: Wallet friendly...

Packed with enticing flavour, these Peanut Ginger Chicken Wings are a real change from standard flavours and will fast become a favourite

TREATS 

Chocolate Walnut Butter Squares: Canadian treats which go down a bomb in hot weather: wonderful mix of lower-sugar, higher fibre textures & flavours 

 Peach & Cherry Jalousie: 

Surprising how hot pastry & summer fruits are so popular during heatwaves

Alcohol-soaked soft fruit in puff pastry (with no-alcohol opt)
'Very good!' 'subtle but unmistakeable taste of whiskey & cinnamon'

Fruity sponge: a can of fruit cocktail + a simple sponge recipe produces a scrummy & impressive hot dessert for topping with ice cream.  So simple, the kids can do it.

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

SLOW COOKED ASIAN CHICKEN PITTAS, easy-peasy, healthy'ish, wallet-friendly

This easy-peasy picnic meal of shredded exotically flavoured slow-cooked chicken, stuffed into fluffy round pitta is different and fun.

Multi-cultural food pockets: Asian slow-cooked chicken, salad of Chinese leaves & peanuts and fluffy sturdy MidEast pitta bread

Tender succulent Asian flavoured chicken is an excellent filling for the fluffy round Middle Eastern pitta called Taboon.  Mixing foods from many cultures is a great way of keeping meals interesting.  If you're planning, however, to offer these food pockets as a starter, bao buns would continue the exotic Asian theme.  

This week's other post, Crunchy Asian Leaf Salad, adds crunch to the filling and can also be served as a side. 

Delicious, colourful and easy to eat, the pitta pockets are full of protein and fibre without too much fat, salt or or sugar.  

It's pretty wallet-friendly -- a small or medium chicken once shredded, provides more meat than expected. 

The preferred method of cooking the chicken is by slow cooker but 67's slow cooker is too small and used the stovetop instead. Both methods produce very tender meat. 

Planning is required but the steps are simple.  Serve the meat warm if you can or at room temperature but not cold. 

Cost: £10'ish, including bread but not salad

Serves: 6-8'ish but recipe halves nicely

Ingredients: 

Taboon Pitta
comes in wholemeal, too

1 whole small/med chicken or 750'ish grams thighs or legs

min 6 Taboon, round fluffy pitta

Aromatic Braising Sauce 

   1 star anise
   1 tsp 5-spice powder
   4 spring onions (if using greens only, add 2 more)
   1 large thumb-size knob fresh grated ginger (or 1/3 tsp dried)

   4-6 tbsp dry Sherry or Chinese Rice Wine
   2 tbsp honey or maple syrup
   3-4 tbsp reduced salt soy sauce
   3 cups chicken or other stock (granules & cubes are fine) 

   2-3 tbsp red wine vinegar 

(opt) Garnish: sesame seeds, oyster or hoisin sauce

  

Method:

1. Remove skin from chicken; set aside for chicken scratchings
2. Whisk marinade ingredients; pour into a slow cooker or a lidded pot big enough to easily hold the chicken & braising liquid; add chicken top side up (it won't completely cover the chicken)
3. Slow cooker:  Cook on low 4 hours or until meat is tender and easily shredded, turning once 2/3 of the way through 
4. Stovetop: bring liquid  to boil, reduce heat to very low, simmer 1.5-2 hours hours, turning once half way through, until very tender and easily shredded
5. Meanwhile fry or air fry the chicken skin until all fat has dripped away and the skin is crisp and golden brown; set scratchings aside on paper towels or a cooling rack; when cool break into bite size pieces; pack into a container
6. When chicken is fully cooked carefully remove from pot, cool a little; shred; taste; add sesame seeds if using, also oyster or hoisin sauce if needed
7. Pour juices through a strainer into a bowl, discarding solids & bones left behind.  Pour some of the juices into the shredded meat to keep it moist; and  some of the rest into a jar with a tight fitting lid to take to the picnic.  (See Tip for freezing any remaining juices.)
8. Double wrap meat & juices in foil or place in a container with a well-fitting lid 
9. At the picnic: be generous with fillings; slice a  half inch/2cm piece off the top of the pitta and poke it into the bottom to prevent sogginess; add a light layer of salad, cover with a layer of chicken; repeat
10. Break chicken scratchings into bite-sized pieces; serve separately  

Comments:

'A really tasty, interesting combo;this well-stuffed hand-held treat is very very good.  It has crunchy salad with a punchy dressing, doesn't stint on protein and teams beautifully with the sturdy fluffiness of taboon pitta.  First class but hold the radish and spring onion for the kids.'  Retired journalist

Tips:

1. Not interested in stuffed pitta?  The shredded chicken can go into savoury pies, stir fried noodles or rice, noodle/ramen bowls or fresh/toasted sandwiches (your choice of bread) with a little  sweet pickle like piccalilli 
2. Strain leftover stock through a sieve lined with muslin or unused j-cloth; discard bits left behind. Freeze in ice cube trays; transfer to a freezer bag and use for stir-fried dishes or to intensify flavours in noodle soups & 'ramen'

 

                                                                                                    Plenty more Oriental recipes on Nav Bar: Recipes I & II

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.

CRUNCHY ASIAN CABBAGE SALAD: high fibre; protein, low carb; budget & fodmap friendly

Chinese Leaf makes a great wallet-friendly replacement for lettuce and this salad is a terrific vehicle for it...

Crunchy punchy salad of Chinese leaves, carrots, cucumber and quick cook snap peas; tastes even better with the crushed peanuts 67 forgot to scatter over 

This combo of raw and cooked veg (cabbage, carrot, green beans) and a peanut  lime dressing is a great, satisfying replacement for the usual leafy green stuff.  

And the best thing about it is that it sits very well overnight in the fridge.  Make it ahead of time or, even better, make a double batch ready for the table or lunchbox  the next day.

Chinese cabbage, (also known as Napa Cabbage) is a crisp lettuce-like leaf, a cross between lettuce and celery, which adds healthy fibre to your diet.   It's got a delicate mild, sweet flavour that is wonderful in salads or stir fried.  (More details here:  How to...Chinese Cabbage).

This recipe, adapted from @Cooking Light is designed for small households - singletons & couples - but  multiplies easily.

Nearly all the ingredients are budget-friendly.  Oh, and the recipe has been adapted to make it fodmap-friendly!

Cost: £2'ish (6/25)

Feeds: 2-3 (multiplies easily)

Ingredients: 

   1 cup thinly sliced Chinese cabbage leaves, stems & leaves

   1/2 cup shaved or coarsely grated carrot

   1/2 cup cucumber (baby cucumbers for the fodmap wary)

   1/4 cup sliced green onions (green only for the fodmap wary)

   generous handful quick cook veg like green beans, mange tout or snap peas (opt) 

   handful radishes sliced thinly (opt)

   

Dressing

   1 tb peanut butter

   1 tb water

   1/2 tsp fresh grated ginger (or a generous pinch dried ginger if necessary)

   1/8 tsp grated garlic (opt)

   3/4 tsp red wine vinegar

   3/4 tsp soy sauce

   3/4 tsp toasted sesame oil

   3/4 tbsp lime juice 

   1/2 tsp lime zest

coarsely chopped salted peanuts

Note: leftover dressing keeps well in the fridge but 67 loves it so much it makes double the amount

   

   fresh parsley or chives (pref) or dried (opt)

Method:

1. Chop 1.5 inches off the bottoms of Chinese cabbage leaves, soak in a 9:2 solution of water and vinegar ; unruffle the frilly bits so the water can get at them; after 20 mins, drain; repeat; rub thick centres with a damp paper towel, slice thinly across the grain  
2. Remove greens of spring onions, slice down the middle; top & tail rdishes;  rest in a 9:2 solution of water and vinegar for 5 mins; repeat;  drain; rest on paper towels; top& tail, finely slice
3. Top & tail carrots; peel; shave or coarsely grate
4. Top & tail cucumber; cut into medium slices
5. Rinse top & tailed quick-cook veg; drop into boiling water 3 mins; drain & submerge in ice water; when cool add to mixed veg, distributing ingredients evenly
6. Whisk dressing ingred together; moisten but do not drown the salad veg 
7. Garnish with coarsely chopped peanuts and or parsley or chives

Comment:

'This salad may not be for excite kids but the punchy flavours will attract anyone looking for a unique Asian-style salad.' Retired journalist

 

Tip:

The Twitter feed @Cooking Light produces lots of appealing low-fat recipes of late, many of them aimed at the young, busy working person.  Whatever your age or occupation, the feed is well worth keeping an eye on. 

This recipe has been adapted by B  Lee/ Bright Sun Enterprises.  

CHOCOLATE TRUFFLE TORTE WITH SWEET GINGER: stupendous indulgence

This rich creamy chocolate torte with a ginger is to die for...and perfect for a special occasion

Thinner but still 100% fabulous after using 4 bars , not 5, of baking  chocolate, due to M&S  cyber hack

Adapted from Delia Smith, this wonderful treat is the kind of thing that stops conversation on first bite.

It's easy-peasy.  You  make it in advance.

It's not for dieters or the frugal but it's so rich small portions are recommended.  

The torte pictured is not a full sized version; the 67 kitchen only had 4 bars of M&S baking chocolate instead of the recipe's 5, and due to the cyber hack none were to be found.  Adjusting the ingredients was not difficult.  

Cost: £11'ish (6/25)

Makes: 16-20 portions

Ingredients:

Pure yumminess 

450g/15.8oz 70-75% dark baking chocolate (67 uses M&S)

150g/5.29 oz plain ginger biscuits

5 tb water or whiskey or brandy

570ml double cream

1/4 cup finely diced crystallised sugared ginger or ginger in syrup (opt)

garnish: blueberries & raspberries

             very cold single cream

Method:

1. Prepare the night before or at least 4 hours ahead
2. Line the bottom of a 9 inch (23 cm) springform cake tin (with removeable sides) with a circle of baking parchment cut to fit; brush sides lightly with veg oil
3. Coarsely process or crush biscuits; a few small crunchy bits are fine; sprinkle evenly over the base of the tin
4. Bring a saucepan of 5-6cm water to a boil; turn down heat until just simmering  
5. Break chocolate into pieces and place with chosen liquid in a good-sized heatproof bowl which fits over the mouth of the saucepan; the bowl should not touch the water.  
6. After 5 to 10 minutes, stir; the chocolate will be smooth and glossy; take off heat and leave to cool 5 mins or until it feels warm to the touch
7. Meanwhile in a separate large-ish bowl, beat cream to floppy stage; don't overbeat; fold half the chocolate mixture into the cream and then that mixture into the rest of the cream
8. When it is blended (a few small streaks of white are ok) spoon with a large ladle (to avoid disturbing the biscuit crumbs) into the prepared tin; smooth out with a spatula
9. Tap tin gently to help the mixture settle
10. Cover with cling film and chill 4 hours or overnight
11. When ready to serve, run a palette knife round the edge to loosen the torte; remove the sides of the tin and slide the torte with its paper base onto a  serving plate.
12. Scatter over finely chopped ginger

Comments:

'Yum; this is restaurant standard!  I love the silky creamy texture when it's had a chance to sit a good while after coming out of the fridge.'  Political agent

'Amazing; really really great!' ex-SAS now foodie; deli & coffee shop owner

Tips:

• Some cooks prefer to make a buttery crumb base; if that's you, no problem but go easy on the butter
• The recipe is versatile.  67 has made  a half sized torte very successfully. One version replaces  the ginger nuts with left-over dark chocolate digestives; another replaces a tsp of liquid with essence of peppermint and scatters broken mint sticks on top
• You can also make individual tortes in cupcake pans  

This recipe was adapted from Delia Smith for which many thanks.

Delightful Dinners for Dads & Grandpops on Fathers' Day

Memorable crowd-pleasers for Fathers' Day; many are prepared in advance...

(unless indicated prices are historic; check dates on top left hand side of photos )

Peruvian Marinaded Beef Steak          

,   knock-out wallet-friendly dish

Lamb Koftas

 One of the most popular 67goingon50 summer dishes, partly due - one suspects - to the mind-blowing tahini sauce.  Prep the day before; cooks up well on the barbie.

  Almost Guilt Free Exquisite Barbecued Pork 

Wonderfully tender meat; nearly fat free; lower-sugar & salt, easy-peasy

VEGETARIAN

Coulibiac Pie: vegetarian with vegan option

Extremely popular show-stopper that's good at room temperature or on a picnic blanket.  Stuffed with delicious layers of rice & a rich mixture of vegetables; step-by-step instructions' are simple and it's make-ahead.  Carnivores love it!

SPECIAL OCCASION SPANOKOPITA: Vegetarian, lower salt

 Vegetarian Greek Spinach & Feta Pie; much lower-fat and much lower-salt without loss of flavour or crunchiness; make ahead

    QUICK & EASY CALAMARI/WHITE FISH SALAD: Dieters' Delight

 A god-send, if you're making a variety of dishes for Fathers' Day.  Made mostly in advance with some supermarket deli items; keeps well in the fridge.  If you like, replace calamari with pre-cooked firm white fish,.

DUCK & PINAPPLE EXOTIC SALAD 

 tantalising & gorgeous, is a lovely chilled juicy, meaty salad for a special occasion. 'The blend of sauce, meat and fruit is amazing!' 

Please leave a question in the box below 

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

NO-BAKE COOLERS FOR FATHERS' DAY

Horray.  Warm weather again and just in time for Fathers' Day.

There has to be dessert, of course.  

In these frugal times though it's good to know that make-your-own ices and no-bake desserts can be wallet-friendly, easy and more-ish 

The following are some of 67goingon50's favourites.

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

Enjoy!

Please note: most prices are historical; check date top left above photo

FROZEN

MANGO MINT & GINGER INSTANT SORBET: vegan, no sugar, fat or preservatives. Sorbets are a terrific substitute for the 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. (not yet tested for dairy-free products)

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. (incl. dairy-free option)

 Lemon Raspberry Meringue Pie 

Home-made lemon curd has Dads 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. (with dairy-free option)

SKINNY CHOCOCOLATE 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

LUSCIOUS LEMON PUDDING (with dairy-free option) 

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. (incl. vegan option)

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. 

Orange Beetroot Walnut Salad: quick & easy, juicy summer salad, budget friendly

For busy cooks in a small household, this is an attractive, juicy plate of salad ready in minutes.  Multiplies easily.

Lovely, juicy and satisfying

This recipe, a simpler version of 67's zucchini salad, ticks all the boxes.  

It's ready in minutes.  It's budget-friendly.  You're likely to have most of the ingredients on hand - and they will fit easily into other salads.  And it tastes as good as it looks.

Cost: £2.50'ish (6/25)

Feeds: 2

Ingredients

Salad

1.5 med-large beetroot packaged in vinegar, drained

1.5 large orange

3-4 generous handfuls well washed preferably soft English lettuce or lamb's lettuce

generous handful walnuts, halves if you have them

Balsamic Orange Vinaigrette (see below)

   3-4 tbsp good olive oil 

   1 tbsp balsamic vinegar

   good pinch salt and 1/8 tsp pepper, pref. coarsely ground     

   1 rounded tsp Dijon mustard     

   zest one orange

   1-2 tbsp orange juice

Method:

1. Prepare dressing: pour all ingredients into a jar with a tight fitting lid; shake until thick and blended; taste for seasoning; refrigerate until needed
2. Toast walnuts at 180C/350F in oven or air-fryer 5 mins max; set aside 
3. Soak lettuce in 99-5 mix of water and vinegar, 20 mins; repeat for 5 mins twice.  Dry in paper towels or clean tea towel.
4. Peel cooked beetroot; cut in medium slices; pour over some of the orange dressing; set aside
5. Remove peel and pith from oranges (method: Sunshine Salad); slice in the same size as beetroot 
6. Scatter a platter generously with lettuce
7. Drain beetroot slices and arrange in a horizontal line over lettuce
8. Halve (or leave whole) orange slices and arrange below the beetroot in a separate line
9. Arrange walnuts neatly in between
10. Shake dressing to re-emulsify; drizzle over the salad with dressing; serve the rest on the side

note: 67 now uses organic packaged beetroot 

Comment: 'I loved this; it was so easy, so fuss-free, so delicious and so summery!'  Retired writer 

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