GARLIC CHIVE BREADSTICKS: sensationally more-ish; almost-instant

You could save these home-made breadsticks for a special occasion...

Home-made Garlic Breadsticks - a cut above

...but they're so delicious, quick & easy, why would you?

Trust 67goingon50 - these quick and easy breadsticks are fabulously delicious and the best alternative to garlic bread going.

They are soft and chewy inside.  They have a strong golden crust.  They taste sensational - salty, garlicy and lightly oiled.  

OK, they can be a teensy bit fiddly to form but no one will be put off by their shape once they've had a taste.  Get the kids to help -- they'll love it and it will be a good excuse for any deficiency in artistic merit.

As always, there's a good level of fibre with some wholemeal flour; oil and salt are kept to a minimum.  Chives add an onion-like layer of flavour plus vitamins & calcium but are optional.

For best flavour, eat on the day.  

Cost: £1.50

Makes: about 24

Ingredients:

Cup sizes: 67 used English cups (250ml) but any cup will do as long as the proportions are honoured, ie, it's used for both dry and wet ingredients

   1 cup plain flour, inc 2-4 tbsp wholemeal or wholewheat flour
   2 tsp baking powder
   1/2 tsp sea salt

   170gm/6oz 0-fat plain Greek/Icelandic yoghurt (other yoghurts will be too wet) 
   1 egg white, raw 
   
   Optional Toppings: sesame seed, Nigella seeds, sunflower seeds, onion flakes or a combination

Method:

Breadsticks

CRISPY UNFRIED DUMPLINGS, Vegan, low-fat, Skinnier, lower-carb version

Delicious filling which pleases carnivores; crisp non-greasy pastry without deep-frying...

Carnivore-lovers' Skinnier Vegan Dumplings & easy Sweet Chilli Dipping Sauce. 

'Unbelievable; classical Asian umami taste in a diet version' 'Amazing with sweet chilli sauce' 'Crispy without being greasy' Tasters

These vegan dumplings -- unlike similar deep-fried items in Dim Sum restaurants  -- can be eaten any time without worrying about your health.  And they're very easy to make at home. 

The filling takes a bit of chopping but doubling the recipe will provide leftover filling perfect for lunchbox carb-free lettuce wraps.  It also brightens up steamed or stir-fried rice.  

Prepping the filling a day ahead makes life easier.  

There's no need to make your own pastry; dumpling wrappers are found in Chinatowns, Japanese stores and large supermarkets.   

No one will miss the meat in the filling; crumbled firm tofu is surprisingly like mince or replace with your favourite vegetarian mince.  Almost raw vegetables are added to the mix and the whole is bound together with Asian sauces, not egg. 

Because they're baked, not fried, the pastry doesn't brown in the usual way but it's beautifully crisp without shattering into a hundred shards that decorate your chest!  

In a restaurant they would be drizzled with a lurid sweet-and-sour sauce; here they're teamed with 67's fantastic Low-Sugar Almost-Instant Sweet Chilli Dipping Sauce.  

Ingreds:

   225gm/8oz firm tofu or your favourite vegetarian mince
   couple of tablespoons peanut or other light veg oil

   1/2 cup fresh mushrooms in med dice
   1-2 dried Shitake mushrooms, reconstituted in boiling water 20 mins (opt)
   scant 1/4 cup baby corn, coarsely chopped (opt)

   1/3 cup coarsely grated carrot
   generous 1/3 cup finely shredded whites of Chinese leaves OR finely sliced peeled celery
   3-4 radishes, in matchsticks (opt)

   2 spring onions, cleaned & trimmed, finely sliced (3xgreen only for fodmap-phobics)
   2 tsp finely grated ginger
   
   1 1/2 tsp sherry, white wine or grape juice
   1 tsp toasted sesame oil
   1 tbsp reduced-salt soy sauce
   1 tbsp oyster or hoisin sauce
   
   1/4 tsp pepper plus salt as needed

   1 pkg round dumpling wrappers (gyoza for larger dumplings)

Method:

MEAT FEAST: MONGOLIAN LAMB, lower fat, easy peasy, make ahead (Archive)

Gutsy lamb dish that can be crispy or casseroled. Or both!

updated 1 May 2018

Mongolian Lamb, Crispy (Stock Photo)
Courtesy of Bing @ Copyright BBC Good Food and licensed for reuse under this Creative Commons Licence 

'I have been to Mongolia many times and (this) had a really authentic taste.' Taster

This recipe features lamb shoulder Mongolian style and it can be served in two equally delicious ways.  The classic crispy style is like duck pancakes but wrapped in lettuce instead.  The other style - which 67 prefers - serves the meat as a juicy casserole.      

The blogger didn't encounter Crispy Mongolian lamb until well into adulthood, in a European Chinatown.  The dish was gorgeous but the the fat levels were through the roof.    

67's version is skinny and healthy.  The fat is rendered out of the meat by braising or slow-cooking it in an exotic cocktail of Chinese spices and liquid. It's left overnight to cool and the (substantial) solidified fat is easily removed.

In the crispy version, meat is either shredded and grilled or baked until it is - magically - both crispy and tender.  It's served with the reduced, thickened braising sauce and 67's low-sugar Sweet Chilli sauce. The meat is wrapped in lettuce instead of Chinese pancakes (Pancakes will require a trip to a Chinese supermarket.)  It's a great dish for getting raw veg into kids and for impressing guests.

In the casserole version, the meat is shredded or cubed, heated in a gravy made from the braising juices and served over rice, with steamed veg. 

Note: Cook the day before serving 

Cost: £6-7
Serves: 4-6

Ingred:
   1 shoulder of lamb, 500-750 gm/18-26 oz
   2 inch/4cm piece of ginger
   2 garlic cloves
   4 tbsp 25-30% salt-reduced soy sauce
   1 tbsp 5-spice powder
   150 ml rice wine/dry sherry/white wine or grape juice OR
   100 ml good meat stock plus 50 ml rice wine/dry sherry/white wine/white grape juice ((67 used stock & sherry) 
   1 small red chilli, de-seeded
   1/2 tsp cinnamon
   1 star anise (opt)
   2 dried Chinese mushrooms (opt)

For Crispy Mongolian lamb: spring onions
                                        cucumber
                                        crisp lettuce
                                        oyster sauce (opt)
                                        sweet chilli dipping sauce (opt)

For casserole: white rice
                     steamed veg
                     sweet chilli dipping sauce (opt)
                     
Method:

1.  Mix all the braising ingredients together.
2.  Pour into a slow cooker or stock pot
3.  Add lamb; cover with tight-fitting lid
4. If using a slow cooker, cook on low for 6-7 hours, turning the meat every hour. (Use the cover to Direct the steam away from you) 
5. If using the stock pot, cook on med heat for 3 hours,, turning the meat every half hour. 
6. The meat is ready when tender and falling off the bone
7. Remove meat and set aside; after an hour refrigerate
8. Pour braising liquid into a jug; leave for an hour, cover & refrigerate 
9. The meat and braising liquid can stay in the fridge up to 2 days after cooking.
10. When ready to serve, remove fat from braising liquid
11. Prepare preferred lamb as below. 

Crispy Mongolian Lamb

1. Preheat oven to its highest temperature
2. Put lamb in a deep roasting dish on a rack; bake 20-30 mins or until top is crispy (check at 20 mins to prevent burning)
3. Meanwhile, wash lettuce; separate leaves; shake or spin dry
4. Cut cucumber into matchsticks; 
5. Shred spring onions, white & green.
6. Arrange lettuce, cucumber & onions on a large plate
7. Bring braising liquid to the boil; reduce liquid by 1/3; thicken with a slurry of one tablespoon corn starch mixed with a tablespoon cold water.
8. Shred lamb
9. Serve wrapped in lettuce with cucumber, spring onion and braising sauce. 
10. Oyster and sweet chilli sauce are optional

Mongolian Casserole Lamb

1. Bring braising liquid to the boil; reduce liquid by 1/3; thicken with a slurry of one tablespoon corn starch mixed with a tablespoon cold water
2. Shred or cube cold lamb
3. Reheat in the braising gravy (thin with stock or thicken as preferred)
4. Serve with rice and steamed green veg with chilli sauce on the side

Comment:

This was delicious both ways! I have been to Mongolia many times and it had a really authentic taste. Had it as a slow cooked lamb dish first day - cooked it in the oven at 150C for 5 hours then served with whole grain basmati and quinoa mix and stir fried veggies. 2 - shredded lamb and reheated in 200 fan oven for 15 minutes covered in foil and 5 open. I sprinkled a chilli seasoning on before reheating. I used Chinese pancakes as I had some in the freezer. I would only ever use British lamb though - support our farmers and cut food miles please!  Anonymous middle-aged woman from the North

Tip: 
Fluffy white rice seems to be a better vehicle for the spicy savoury casserole but brown is ok

                                                     More lamb recipes on NavBar: Recipes II...

Please leave a Comment 

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. 

UNFRIED CRISPY CHINESE DUMPLINGS, VEGAN low-fat, no-carb option

Delicious carnivore-pleasing filling; crispy pastry without deep-frying 

'Unbelievable; classical Asian umami taste in a diet version' 'Amazing with sweet chilli sauce' 'Crispy without being greasy' Tasters

These vegan dumplings -- unlike similar deep-fried items in Dim Sum restaurants  -- can be eaten any time without worrying about your health.  And they're very easy to make at home. 

The filling takes a bit of chopping but doubling the recipe will provide leftover filling perfect for lunchbox carb-free lettuce wraps.  It also brightens up steamed or stir-fried rice.  

Prepping the filling a day ahead makes life easier.  

There's no need to make your own pastry; dumpling wrappers are found in Chinatowns, Japanese stores and large supermarkets.   

No one will miss the meat in the filling; crumbled firm tofu is surprisingly like mince.  Almost raw vegetables are added to the mix and bound together with Asian sauces, not egg. 

Because they're baked, not fried, the pastry doesn't brown in the usual way but is beautifully crisp without shattering into a hundred shards that decorate your chest!  

In a restaurant they would be drizzled with a lurid sweet-and-sour sauce; here they're teamed with 67's fantastic Low-Sugar Almost-Instant Sweet Chilli Dipping Sauce.  

Ingreds:

   225gm/8oz firm tofu
   couple of tablespoons peanut or other light veg oil

   1/2 cup fresh mushrooms in med dice
   1-2 dried Shitake mushrooms, reconstituted in boiling water 20 mins (opt)
   scant 1/4 cup baby corn, coarsely chopped (opt)

   1/3 cup coarsely grated carrot
   generous 1/3 cup shredded Chinese leaves OR finely sliced celery
   3-4 radishes, in matchsticks (opt)

   2 spring onions, cleaned & trimmed, finely sliced
   2 tsp finely grated ginger
   
   1 1/2 tsp sherry, white wine or grape juice
   1 tsp toasted sesame oil
   1 tbsp reduced-salt soy sauce
   1 tbsp oyster sauce
   
   1/4 tsp pepper plus salt as needed

   1 pkg round dumpling wrappers (gyoza for larger dumplings)


Method:

1. If won ton wrappers have been frozen, defrost overnight in the bottom of the fridge
2. Wrap tofu in a paper towel; place a plate on top and weigh it down with a couple of tins of pulses to remove excess liquid; drain 
3. Set a large heavy-bottomed non-stick frying pan on med high
4. Crumble tofu into small pieces, as you would a packet of mince 
5. Pour a thin film of oil into the pan; add tofu; stir, pressing down on the protein to break up bigger pieces
6. When tofu is beginning to brown & crumbled (3-5 min), decant into a bowl, scraping at the bottom of the pan to remove cooked on tofu
7. Add a little more oil, then mushrooms, stirring until softened and most of the liquid has been released (2-3 mins)
8. Add shiitake and baby corn if using; stir another minute or so
9. Add carrots, Chinese leaves, spring onions, radishes; mix well 
10. Add tofu back into the pan with grated ginger and spring onions
11. Stir in sherry, reduced-salt soy sauce & oyster sauce.  Stir, scraping at bottom of pan to loosen any bits of the mix stuck to the bottom 
12. The mix should be moist but not wet; if it seems dry, add a tablespoon of shitake soaking water or stock or water
13. Stir in chives
14. Test seasoning; add pepper & salt, if recess 
15. Take off heat; stir in sesame oil
16. Cool; refrigerate overnight to allow flavours to blend

Making the dumplings:

This is meat filling; veggie filling 
will not look like this

1. Cover dumpling wrappers both above and below with a clean j-cloth that has been thoroughly wetted and wrung out until damp
2. Pre-heat oven to 200c/400f
3. Peel off one wrapper and lay in flat of left hand (note the oval shape of the wrappers,i.e. one side is longer than the other)
4. Add 1 generous teaspoon of filling (large wrappers will need more), flat on the bottom & building up
5. Dip your (clean!) finger in a bowl of water and run it round the edge of the wrapper
6. Bring up the long edges of the dough; pinch the middle but leave the ends open, forming a crescent; if stuffing looks too light, insert a bit more at the ends, using a small spoon or end of a chopstick to push it in
7. Seal the edges by pressing firmly together up to the edge of the filling; lightly pleating if so inclined 
8. Rest on a baking tray, covering with a damp j cloth while completing other dumplings
9. Spray both sides generously with peanut oil
10. Bake in the middle of the oven 20mins; half-way though move outer dumplings into the middle of the pan and vice-versa for even browning
11. Serve with Sweet Chilli Dipping Sauce

'Comments:
'Unbelievably crispy, like a deep fried version but for dieters without losing the classical Asian umami taste.' Wine Journalist
'Delicious!  Even more amazing with the sweet chilli sauce!' Husband of Wine Journalist
'I don't like deep fried foods but these dumplings are so crunchy without being greasy, I like them lot.' Mother of Wine Journalist
'They look like they could be used in many different ways, with pastry or without.'  Local Councillor

Tips:

• apart from the one or two exotic optional items, standard cupboard ingredients are used.  Replace or add to the carrot, Chinese leaves and baby corn with any other veg on hand -cutting down  on food waste and clearing out your fridge!  
• low carb version: heap fillings in baby Gem leaves, or wrap in lettuce; both are great packed separately in a lunchbox 
• the dumplings can also be steamed OR served with soup-y ramen noodles 
• the filling can be served over rice
• for a simpler vegan filling try Easier Jao-tze

Canapés/first courses on the NavBar: Recipes 

                      Please post 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.

BUN-FREE BURGERS IN DARK MUSHROOM GRAVY, easy, prep ahead,lower-fat

A simple, much-loved North American classic for hungry kids & frazzled cooks                                                 

Gorgeous, tasty, easy to eat & digest - and it only takes half a hour!
'Simply delicious!! My absolute favourite.' 'A great hearty winter meal.' 'Excellent! 'Tasters

When temperatures fall and winds pierce layers of clothing, carnivores crave beef. 

If there's time to do a slow-cooked beef casserole in sufficient quantities to freeze a good portion, well and good.  

But this simple full-bodied dish*, made popular by a North America physician in late 19th century, takes less than half an hour.  It can also be prepared in stages or the night before. 

Kids will love that it can be cut with a fork; adults will savour the thick dark gravy.

The burgers/patties are usually served with mash and peas.  A healthier option is sweet potato mash or wedges and steamed fresh vegetables.  

Low-fat beef mince is the healthiest option.  Or try a 50-50 mix with turkey mince. 

Cost: £4.50'ish (June 2022)
Feeds: makes 4-5 patties 

Ingred:

Meat Patties   
   med onion, finely diced or coarsely processed 
   1/2 tbsp olive oil
   
  500gm/1lb low-fat beef mince or 50-50 beef & turkey mince
   1/3 cup breadcrumbs, wholemeal for preference 
   1 egg 
   1/2 tsp Worcestershire sauce
   2 tbsp low-sugar ketchup
   3 tbsp Dijon mustard
   2-3 tbsp water 

Gravy
    3 tbsp sunflower oil
    1/2 med onion grated or coarsely processed 
    5oz/150gm sliced mushrooms
    juice of half a lemon

    3 tbsp spelt or wheat flour  
    2 cups/400ml chicken stock
   1/4 tsp rosemary
   1/4 tsp thyme
   1-2 tbsp reduced-(not low)-salt soy** (depending on blood pressure and taste) 
   1/4 tsp pepper 

   1 tbsp Worcestershire sauce 

   shot of brandy/white wine/purple grape juice (opt)
   
Method:

Gravy:

1. Heat oil in a saucepan on med high;  add onions, cook until translucent but not brown (about 5 mins) 
2. Add sliced mushrooms; cook until all liquid is released; add lemon juice
3. Add flour, stir till it is absorbed ; cook 2-3 mins 
4. Take pan off heat; gradually add stock, whisking continuously  
5. Return pan to stove; stir till thick, scraping at bottom to loosen the cooked on onion-mushroom-flour; add rosemary & thyme.
6. Simmer on a low heat 10 mins.  The gravy should be the thickness of double cream.  If too thick, add a little more stock or water.  If too thin, add 1 tsp cornflour mixed with one tbsp cold water and stir till thickened. (Remember the gravy will thicken up a bit in the pan)
7. Add soy sauce and pepper.  Keep warm or allow to cool and refrigerate overnight. 

Patties:

1. In a large frying pan over med high heat, sauté onions in olive oil until translucent
2. Cool slightly; add to meat in a large bowl.
3. Add breadcrumbs, egg, Worcestershire sauce, ketchup, mustard & a couple of tablespoons of warm water
4. Stir with a couple of forks, distributing everything evenly but keeping it light - it's lovely tender patties you're after, not hockey pucks
5. Form 4-5 oval patties about one inch/2cm deep
6. Heat frying pan over med-high heat; generously spray with olive oil; add patties 
7. Cook a couple of minutes each side until crusty
8. Pour gravy over
9. Reduce heat to med low; continue to cook 8-10 mins; use a sharp knife to cut into the centre of a patty to check it is cooked through
10. If gravy has become too thick, add a little more stock
11. Serve with swede and veg

Comments:

• 'Simply delicious!! It's my absolute favourite of all your recipes and I will be making it at home for sure.  The gravy was rich and the cognac worked beautifully with the mushrooms.' Office Administrator.
• 'Don't understand why it's children food; it's a great winter meal.  The thick gravy and meat is hearty and a good change from spicy food.  I will face the Exec with renewed fortitude.' Political Agent'
• 'Flavour excellent & patty kept its shape well.  Sauce good rich flavour and very appetising aromas.' Local government consultant.

                                                                                                                     *inspired by Michelle Varga of Dust Bunnies 

**67 uses Amoy or Pearl River Bridge

                    

              For more beef/turkey mince recipes go to Navigation Bar/Recipes...

Please leave a Comment in the box 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.    

PEACHY FRUIT SPONGE, quick & easy 1-bowl wonder, dairy-free option

A simple cake with surprise fruity layer for the busy cook 

updated 11/25; first posted 2017

Easy Peach Sponge, simple, quick and delightfully satisfying.
'Totally scrummy...not too sweet' 'Impressed; a proper pudding.' Tasters

Surprise Fruit Sponge was inspired by catering stints at army bases where many delicious dishes, including 2 or 3 desserts, were provided at one sitting.  One popular easy dessert sponge cake was baked on a layer of tinned fruit.

It's the simplest thing in the world to make.  The classic sponge* was usually made from scratch but occasionally with packaged cake mix.  If you're opting for the cake mix route, make it a brand you trust, low in preservatives and only under pressure.  

The sponge absorbs the juice as it bakes and the fruit gets hot and heady.  Tinned peaches were the most popular (and frugal) layer but fruit cocktail was a close second.    

To make the dessert a little healthier, when baking the sponge from scratch, 67 replaced some plain flour with wholemeal for fibre; to reduce sugar, tinned fruit in juice, not syrup, is recommended.  

The finished product should be served warm. It's lovely with a light dusting of icing sugar or topped with custard, ice cream or cream. 

Not a sophisticated dessert, then, but a quick satisfying treat for family supper. 


Cost: £4.50'ish (2025; more for cake mixes) 
Feeds: 8-10

Ingred:
   1x400gm tin peaches or fruit cocktail in juice (pref) or light syrup 

 Sponge:
     95gm/3oz white self raising flour
     20.3gm/1oz brown self raising brown 
     1 tsp baking powder

     115gm/4oz soft dairy or plant butter
     115gm/4oz sugar, golden caster for pref
     2 large eggs
     1 tsp vanilla extract 

Method:

1. Preheat oven to 170c/350/gas3
2. Generously butter a 7x10.5inch/18x26cm rectangular pan or equiv; add a generous tablespoon flour; turn pan to coat all sides; get rid of excess flour
3. Sift dry ingred into large bowl; stir in bran left behind; add all the other ingredients; beat 1-2 mins with electric beaters or stand-alone mixer until batter is smooth and creamy OR batter made with 1 package good quality cake mix without too many preservatives
4. Pour fruit with juice into the pan
5. Gently pour the batter over without disturbing the fruit; level with a spatula
6. Bake in the centre of the oven 30-45mins until golden brown; the cake should spring back when pressed lightly with a finger 
7. Best served warm with a light dusting of icing sugar, or custard, ice cream or cream

Comments:

'Totally scrummy...light fluffy sponge, not too sweet, with just the right amount of fruit.' Wonder Woman Office organiser
'Very impressed; it's a proper pudding!' Underground driver
'Light and lovely.' Political Agent

Tips:

• another great combination is tinned pineapple with a handful of glace cherries and/or a sprinkling of dried unsweetened coconut
• in an emergency, any tinned fruit in juice (not syrup) will do

 *Sponge adapted from Delia Smith

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

FAT-FREE FRUITCAKE, financial indulgence, easy-peasy, prep-ahead

A perfectly pretty very easy fruitcake for bracing winds & pre-Christmas raffles

previous posted 2015; updated 5/23

Incredibly easy fruitcake, fat-free, loaded with fruit and nuts 
Perfect for pre-Christmas raffles

  l

This brilliant fruitcake, adapted from Delia Smith, is fat-free and absolutely stuffed with heart-friendly nuts.  It also includes chunky pieces of moist dried fruit, and only a small amount of raisins.  

The best thing though is that it stands on its own -- there is no wrestling with layers of icing!  Even with the alcohol, it only lasts a month but it's quite an easy cake to put together.  67 has whipped up one or two without sweat in the week before Christmas.

Some planning is required.  The fruit will be steeped in alcohol for a day (or at least 4 hours) - at best overnight.  The finished product should be consumed within a month of baking; if it's needed for Christmas, best not to start until the end of November.

The recipe has been modified for palates accustomed to 'cleaner', healthier eating.    

The original recipe was quite chunky with whole nuts but kids and older people find the chunkiness quite difficult.  If the cake is intended for family, keep the nuts chunky but not necessarily whole.

Brazil nuts are quite dear; 67 used only 125gm Brazils and made up the rest with other nuts.  The cake is not frugal in any sense of the word but, well, it is for a special occasion.  

Cost: £ probably £10-12  (5/23), not incl decorations but lasts at least a month 

Serves: 8-10

Ingred:

   
    8 oz/225 g whole brazil nuts (OR 125g brazils and the rest hazlenuts and almonds OR mixed nuts, any proportions)

    5 oz/150 g walnuts 

   
    3 oz/75 g candied fruit or, for the frugal, peel OR dried pineapple 

    4 oz/110 g stoned dates

    4 oz/110 g dried apricots

    6 oz/175 g glace cherries

    1.5 oz/42 g raisins 

    1.5 oz/42 g seedless prunes 
    grated rind of 1 lemon & 1 orange 

    
    3-4 tbsp brandy

   

    3 oz/75 g plain flour (OR 2/3 white + 1/3 wholemeal)

         (67 used spelt flours)

    1/2 tsp baking powder

    1/2 tsp cinnamon

    1/4 tsp nutmeg

    1/4 tsp allspice

    

    min 4oz -max 5 oz/min 120g -max 150gm soft brown sugar

    3 med eggs beaten

    1 tsp good vanilla extract

   

    Garnish: speciality glace fruit (opt) 

Method:

1. Grease & line with greaseproof paper an 8 in/20 cm square cake pan or equivalent (or an 8 inch/20cm circle, or a loaf pan 8.5x4.5 inch/21.5 x 11.5 cm with 2.5 pints/1.5 L capacity)
2. Chop brazil nuts into three pieces each (opt)
3. Halve dates, prunes and apricots
4. Place with other dried fruit in a heatproof bowl
5. Pour boiling water over (this removes some of the preservatives & plumps up the fruit); leave 3 minutes
6. Drain fruit; place in a large mixing  bowl with nuts; add grated rinds & 1-2 tbsp brandy; stir, cover tightly with clingfilm; leave 3-4 hours or overnight
7. When ready to bake, pre-heat oven to 300 f, 150c, 130 fan, gas 2
8. Sift or mix flour, baking powder and spices in a large bowl
9. Stir in sugar, breaking up any small lumps; add beaten eggs and vanilla
10. Mix with handheld electric whisk, or vigorously with a wooden spoon, until batter is smooth but not overbeaten 
11. Drain nut & fruit mix, saving juices.  
12. Tip nuts and fruits into batter; stir vigorously till all bits are coated; pour into  the tin; use spatula or back of spoon to level
13. Rest a sheet of greaseproof paper on top; bake ABOUT 2 hours.  Check after 1 1/2 hours.  The cake is done when the centre is springy to the touch; a toothpick inserted in the middle will come out fairly dry (but still a bit damp because of the fruit)
14. Cool in the tin.
15. Mix any juices (from 11) with the rest of the brandy.  Stab the top of the cake with a cocktail stick or skewer and spoon half of the remaining brandy mix over the top.  Rest 1 hour.
16. Gently turn the cake over over and repeat.
17. If not using straight away, wrap in double cling film and foil for up to 3 weeks. If decorating the cake, add another couple of tbsp brandy (opt) 
18. If you wish to decorate the cake with nuts and fruits, first heat some apricot jam until it is runny, brush over the cake, arrange decoration and brush again (avoid re-brushing specially bought candied fruit)
19. For presentation: wrap in a layer of cling film and then with acetone paper; tie with ribbon*. 
20. The cake should be consumed within 5 weeks of baking day  

Comments: 

'This cake sold for £50 at auction in 2016!' Political Agent

'I love this cake; it's got no fat, is lower in added sugar and the ton of nuts is really heart healthy.  Okay, too much dried fruit is not good for you...but in one sensational bite? ' Retired writer

'We could go into business and sell these for a fortune.' Wine Journalist

Tips:

Don't hesitate to replace some dried fruit with others.  67goingon50 replaced candied fruit with soft-dried pineapple and also threw in some candied ginger...the result was more than fine.

*For details of stockist of woven ribbon and acetone paper, go to Christmas presentation cakes

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

VEGETARIAN CHOCOLATE CAKE, A LA NIGELLA, An Indulgence, Egg free ,Vegetarian, Vegan

Wow!  What a Terrific Chocolate Cake, Whether Or Not You're Vegetarian or Vegan  (No eggs or icing sugar.  Butter only if you want it.) Includes Wheat-free version.

An Adaptation of Nigella's Vegan Chocolate Cake
'Amazingly good. Almost like a ganache; dark and unusual.' Tasters 

This vegetarian cake is the bees' knees.  It's wonderful. Unlike many vegetarian/vegan cakes it doesn't involve esoteric ingredients like beetroot or avocado -- it's just a good old-fashioned cake cake!

The original recipe asks for coconut oil and coconut butter, both of which are beyond most people's budgets and are also scarily high in saturated fat.  Nigella recommends using vegetable oil and veggie margarine instead.  67 used sunflower oil in the cake and butter in the icing, and also reduced the amount of sugar. 


It's quite easy to put together.  You don't need a mixer or beater, though good arm muscles are an advantage.  67 found a handheld electric whisk lightened the load.        

Dark and sinfully delicious, the cake's only possible improvement would be to replace a few tablespoons of liquid in the icing with brandy.  67's followers may find the amount of icing -- fabulous though it is -- generous; the amount is easily reduced by a third.

Whatever changes you make, this cake is a wonderful indulgence.  It was tested on friends and the reaction was enthusiastic. Small portions are recommended.

Cost: £3.00'ish
Feeds: 10-14

Ingred:

Icing 

  
  60ml cold water

  75g butter or veggie margarine in cubes

  50g soft dark sugar

  1½ teaspoons instant espresso

  1½ x 15ml tablespoons cocoa

  150g 70% dark chocolate, finely chopped

  handful coarsely chopped pistachio or other nuts

Cake 

   
   225g plain flour

   1½ teaspoons bicarbonate of soda

   ½ teaspoon fine sea salt

   1½ teaspoons instant espresso powder

   75g cocoa

   260-300 g soft dark brown sugar

   375ml hot water, from a recently boiled kettle
   1 tsp vanilla

   90ml sunflower or light vegetable oil

   1½ teaspoons vinegar 

1  24cm round springform  tin

1 baking sheet

Method:

Icing

1. Put all icing ingredients except chopped chocolate and butter into a heavy-based saucepan.  Bring to the boil & simmer until all sugar is dissolved (there shouldn't be any grittiness if you put your finger in it).  
2. Turn off heat and, without removing pan from hob, add finely chopped chocolate.  Stir; leave for a minute.
3. Whisk until glossy; add butter and beat in.  Cool. 
4. Stir with spatula occasionally.

Cake

1. Preheat oven to 350f/180C/gas 4 and put in a baking sheet at the same time. 
2. Line springform tin with baking parchment  (Put in a large square and gently press it against the bottom and up the sides, carefully pleating some of the sides to fit.  Staple pleats together or sellotape on the side facing the tin.)  
3. Mix flour, bicarb, salt, espresso & cocoa in lge bowl 
4. Mix sugar, water, oil and vinegar in a separate bowl.  Add to dry ingred.  Mix well with a whisk or electric beaters.
5. Pour into prepared tin
6. Bake 30-35 mins.  It's ready when cake comes away from the tin and a cake tester comes out relatively clean.  It's a fudgy cake; don't overdo the cooking.  
7. Let the cake cool in its tin on a wire rack 
8. Stir icing with a spatula.  It should be runny enough to cover the cake, but thick enough to sit on top. 
9. When the cake is completely cool, remove the sides of the springform pan.    Cut or tear the greaseproof paper down to the bottom edge until no greaseproof is visible but do not remove the base layer; the cake is VERY delicate.  
10. Pour icing over the centre of the cake; ease icing to the edges with a spatula.
11. Sprinkle with chopped nuts or hundreds and thousands.
12. Leave to stand 30 minutes before sliding cake onto a serving platter.  

Tips:

• 67 also made this cake with 100% wholemeal spelt flour and it was even more gloriously fudgy than the original.  The wholemeal flour reduces GI.  
• The recipe makes a large cake but will keep 5 days.  It also freezes well wrapped in a double layer of cling film and then foil. 
• For a smaller cake, reduce ingredients by 1/3, or halve the recipe.  Reduce cooking time by 5-10 mins

Comments from a meeting of local political activists:
"Amazing -- very dark."
"Very good!  Not too sweet and slightly bitter.
"Almost like a ganache; moist."
"Rich and light; quite unusual."

                               Adapted from Simply Nigella, published by Chatto & Windus, £26. 

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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.                                                                                 

SOUTHERN SPICED UNFRIED CHICKEN, Low-fat

Just like you-know-who's but much better for you 

1st posted 2015; updated 2024

The taste, crunch and juiciness of a high street brand but better
and much much healthier. 'Sensational!' Tasters

These succulent crispy pieces of chicken are a delightful surprise -- they're low-fat, low-calorie and beautifully spiced.  They're perfect for picnics but are also great hot.

And, in frugal times, they turn economy chicken into something very tasty and special.

The energetic 60's+ couple who were guinea pigs pronounced the chicken 'sensational' and they also loved the Waldorf Salad with it.  

The recipe includes several spices and was inspired by a popular High Street brand.  Adults will love it but children, possibly not. The recipe includes alternate spicing for (a) those who haven't had a chance to build up their spice cupboard and (b) for children or those wanting a mellower take. 

Prep takes place the night before needed but if you're working with boneless thighs, 4 hours in the marinade works better than overnight.

Cost: £7.50'ish (3/25) for a whole chicken, less for cheaper chicken portions
Feeds: 6-8 (half recipe works well for small households)

Ingred:

1 whole chicken, backbone removed (and kept for stock), in 8 pieces (breasts halved, legs divided into drumstick and thighs) plus, if you like, 2 chicken wings OR about a kilo of packaged breasts (halved), thighs, drumsticks and/or wings

200 ml low-fat dairy or plant yoghurt (straining is not required for this recipe) 

125 gm homemade breadcrumbs (stale bread blitzed in a blender) or panko (the best you can afford) 

SPICES
  2 tsp celery salt
  1/2-1 tsp salt
  2 tsp pepper
  2 tsp paprika
  1 tsp cayenne pepper
  1/2 tsp thyme
  2 tsp oregano
  2 tsp cumin
  1 tsp coriander 

OR 2-3 tablespoons Cajun seasoning with extra cayenne to taste

OR for children, 2 tsp dried tarragon, 2/3 tsp rosemary, 4 tbsp chopped fresh parsley (best) or 4 tsp dried


Method:

1. The night before needed, thoroughly mix spices & yoghurt; pour into a large, strong bag.  
2. Remove chicken skin. Add chicken to yoghurt, rub to coat all pieces.  Refrigerate overnight.
3. An hour before cooking, bring chicken to room temperature.  Drain off some but not all the yoghurt
4. Preheat oven to 200c, 400f, gas 6
5. If panko/breadcrumbs are lumpy, place in a plastic bag; bash with a rolling pin.  Line a large baking tray with greaseproof paper; settle a baking rack in it
6. Roll each piece of chicken in panko/ breadcrumbs to generously coat, patting it on gently if necessary.  If you have plenty of crumbs, a second coating will increase crispiness.  Place on the rack.  Spray lightly with olive oil, especially on the undersides and edges.
7. Bake 35-45 min.  If the chicken browns too quickly, cover with greaseproof paper or foil.
8. Eat hot or at room temperature. 

Tip:

• supermarkets are offering great bargains with chicken; try to get the best you can afford
• If cholesterol is not a problem, pour a light coating of oil into the baking pan and lay the chicken directly in it; bottom up for first 10 minutes, top up for the rest of cooking to ensures crispiness

 

For more heath-giving Chicken recipes, go to NavBar/RecipesI/chicken

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Copyright: 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.