67's Stupendous Make-it-Yourself Pizza Doughs: healthier, easy, frugal

Easy Pizza Doughs for a trio of fabulous pizzas...

original 2020; updated 9/24 

Kneading pizza dough
(sorry for ragged edges - unfamiliar editing techniques )

During Lockdown, 67 experimented with yeasted pizza doughs.  Despite having to knead - a bit! - and wait for the dough to rise (only an hour or so), the effort was surprisingly angst-free with quite delicious results.  

Of course, you need a little time but that makes it perfect for workking from home or studying.  

67's Home made Pizza has much going for it (apart from the fact that it is gloriously tasty with a wonderful texture.) 

The dough is healthier, with wholemeal flour replacing some white without affecting texture and taste.  

There is a choice of doughs: one is refrigerated overnight after the first rise; the other is ready in 15 minutes.

The pizza sauce and fillings are so simple, the kids can help. Frugal options are offered.  

The pizzas cook in a normal oven.  The crusts are so soft and chewy, the fillings so exciting and more-ish - the family will be thrilled.  

1.  CLASSIC PIZZA DOUGH (involves kneading; starts one day before needed) 

Cost: £1.25, not including fillings
Makes: 1 large pizza OR 1 medium-large plus one medium pizza (feeding  4-6)

Ingreds:

   2.5 tbsp active dry yeast
   280ml/9 fl oz warm water (40-46C;105-115F)

   1tsp malt syrup or sugar

   2tbsp olive oil

   300gm/10.5 oz bread flour

   90gm/3.1 oz wholemeal flour

 

   1/2 tbsp sea salt

   all purpose flour or semolina for rolling and shaping

Method:

1. Place warm water in a large bowl, add yeast and sugar; stir; cover with clingfilm, leave 5 mins or until foamy (if it doesn't foam, start again) 
2. Add oil, flour & salt; stir with hand or wooden spoon until rough ball forms.  Scrape dough onto a floured work surface
3. Knead 8-10 mins; you may need to add 1/4-1/2 cup flour to prevent dough from sticking.  When dough is soft, smooth and elastic and the surface springs back when poked lightly with a finger, form dough into a ball
4. Place in lightly oiled bowl, cover with cling film sprayed lightly with oil.  Leave in a warm, draft-free spot (a cupboard or cold oven) - 1-2 hours or until double in size
5. Punch it down to deflate it; re-cover with plastic wrap; refrigerate overnight
6. When ready to cook:  Place a large baking tray or pizza stone in the lower third of the oven.  AT least 30 minutes before baking, preheat to 260C (500F) Allow dough to come to room temperature.  
7. Stage 2: See Feast of Three Vegetarian Pizzas: Sausage, Onion & Grape; Mushroom; Potato & Pesto

2.  15-MINUTE PIZZA BASE 

HEALTHIER CHOCOLATE CUPCAKES FOR BUSY MUMS, easy-peasy

Healthier, lower-sugar, butter-free, budget-friendly lighter treats...

Lighter, Healthier, Lower-Sugar Chocolate Cupcakes

15/1/17

These light chocolate cupcakes are the answer to a busy mum's prayers when it comes to making home-made goodies for kids to take to school.  

They are as much of a treat for mum as they will be for school kids.  

For one thing, it's a one-bowl wonder and easy enough for the kids to get involved.  

They're also healthier than most: 

• no butter
• wholemeal flour
• free of common wheat if you use spelt flour
• some sugar replaced with dried unsweetened coconut 

The ones in the photo were for a special occasion; they were iced with melted chocolate and sprinkled with with nuts & candied ginger.  For an ordinary school  treat, a light dusting of icing sugar or dribbles of melted chocolate would be enough.

Cost: £1.50'ish

Feeds: 8 small or 6 large cupcakes; recipe doubles easily.

Ingred:  

   

    65gm/2 1/3 oz self-raising wholemeal flour (add 1/2 tsp baking powder if flour is plain)
    20gm/3/4oz white flour
    2 generous tablespoons cocoa (not drinking chocolate)

    1/2 generous tsp baking powder

    1/2 tsp instant coffee (opt)

    50gm/1 2/3 oz sugar

    15gm/1/2 oz unsweetened dried shredded coconut

    75 ml sunflower or light veggie oil

    75 ml milk

     1 large egg

     1/2 tsp vanilla 

     

 Method:

1. Preheat oven to 350f/180c/170f; stuff 8 muffin holes with paper liners
2. Place all ingred in a deep bowl.  Beat with electric beaters, a stand-alone mixer, or a whisk until well-blended, 2-4 mins
3. Fill paper liners 2/3 full
4. Bake 18-20 mins; a toothpick in the centre should come out dry
5. Cool completely before decorating 

VARIATION: Chocolate & Pear Cupcakes

Insert finely sliced, peeled pair into the top of the cupcake batter before placing in oven

Alternate Toppings: 

Melt 35gm dark cooking chocolate over but not touching simmering water (or in the microwave but in 5 second increments):

• spread melted chocolate over cupcakes; add chopped walnuts & sugared ginger or drained ginger in syrup
• Add a tablespoon or two of milk to the melted chocolate; dribble over cupcakes

OR Lightly dust cupcakes with icing sugar 

                                           More kid-friendly baking onNav Bar: Recipes1 

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

LOWER GUILT PEANUT BUTTER & JAM KISSES, lower sugar, higher fibre, easy, budget friendly

Delightfully crumbly and more-ish; so easy, the kids can make them...

Lower-sugar, higher fibre Peanut Butter & Jam Kisses, 

'Gorgeous, rich and crumbly.  The jam perfectly complements the peanut butter, and they're the ideal size.'  60+ writer

first published 22/8/16                                       

In celebration of classic peanut butter cookies and to bid farewell to this year's Great British Bake Off, 67 presents Peanut Butter and Jam Kisses.  These lower-guilt treats will please kids and adults alike.  

The recipe is adapted from Paul Rankin, the BBC Good Food website.  The recipe was already low in sugar but 67 shaved off a bit more and replaced some flour with wholemeal to add fibre. 

The changes didn't affect the kisses' scrumptiousness, though - they're buttery, crumbly and the unique peanut butter/jam flavours are appealing.

The Kisses are a welcome one-bowl wonder so they're kid-friendly - not just for eating but also for making.  They'll love the opportunity to make these on a wet weekends stuck inside.  

The Kisses won't break the bank, either.

Cost: £1.00
Makes: 10-12 small biscuits; recipe doubles easily

Ingred:
  
   50 gm/1 3/4 oz butter, softened
   2-3 tbsp peanut butter -- 2 if you prefer a delicate p.b. flavour; more if you can't get enough of the stuff (67 used crunchy)
   1 egg yolk from a large egg
   a scant 2 tbsp soft brown sugar

   2oz/55gms plain flour (wheat or spelt) 
   3/4oz/20gm wholemeal flour

   1-2 tbsps instant fruit compote or low-sugar jam 

Method:

CARNIVORE'S DELIGHT VEGETARIAN/VEGAN LASAGNA

Few will twig that this marvellous lasagna is totally meat free...nor will they care...

originally posted 2018 as 'I can't believe it's not beef' Lasagne; updated 12/24

Vegetarian Lasagne (half recipe) 
'Restaurant quality; as good as any I have tasted!' 'Yum!''Tastes like meat.' 

Who doesn't love the oo-ey goo-iness of a meaty lasagna: the layers of pasta,  mince in thick tomato sauce, plus lashings of cheese?  It's perfect indulgent food   as the weather cools, whether for a family meal with freezable leftovers, or for a crowd. 

If you've cholesterol-phobes and vegans/vegetarians to cater for, life can get a bit complicated.  

Here's a beautiful solution. A rich meat-free lasagna with the textures and flavours of beef.  The cheeses: lower-fat but still creamy OR one of the many tasty plant cheeses now available replacing the usual artery clogging choices.  

Reader, it is sensational!  67 expected the lasagne* to be pretty decent but it was so much more than that.  Beautifully textured, gorgeous flavour, melting layers --and so difficult to tell it wasn't meat.  

Cholesterol and calorie counts go way down with easy make-it-yourself tofu mince  your favourite meatless mince OR make-it-yourself tofu mince, cottage cheese or vegan cream cheese plus reduced fat or vegan cheddar.  Even so, this is not one of 67's 'skinny' dishes.  It does, however, mitigate the worst of the usual damage.

The initial outlay for the lasagna seems high but, per serving, works out at less than a pound.  Replacing the cheeses with a med-thick béchamel sauce - made from dairy or plant milk - cuts costs sharply.  

There are a few steps but they've been simplified and spread  over 2 days.  The results are more than worth it.

Note: unless you have extra-firm tofu, firm tofu must be frozen and defrosted before you start  

Cost: £7'ish (2019)
Feeds: 10-16, but recipe halves nicely

Ingredients:

    12-15 lasagna leaves, depending on your baking dish 

 'Meat' Sauce
        450gm/15.8oz your favourite vegan mince OR firm tofu that has been frozen & defrosted 
        
        3 tbsp olive oil 

       
        1 good-sized onion (OR fodmap friendly fennel) + 

        1 med carrot + 

        1 large celery stick , all coarsely processed

        1 large clove garlic, grated (opt)

        1-2 glasses red wine/grape juice   

        400 gm tin good Italian chopped tomatoes incl juice PLUS
        400gm fresh tomatoes, cored and coarsely processed (pref)
                 OR 2x400gm tins tomatoes 

        6-10 (yes, 6-10) tbsp tomato puree, low salt if poss 

        

       10-20 basil leaves, coarsely chopped

        1 bay leaf

        pinch salt & pepper
        generous pinch thyme
        generous pinch oregano
        2/3 tsp smoked paprika
        1/2 tsp red pepper flakes (opt but adds a bit of zip)

        50gm mushrooms in large dice (opt)
        75gm courgettes, quartered vertically and in 1/8in/1/4cm slices (opt)

        4 tbsp chopped parsley
        8-12 dashes Worcestershire sauce (opt)

      450gm/16oz onion & chive (or plain) cottage cheese, drained (or vegan opt: 67 uses vegan cream cheese)
      100-150gm/3.5-5.2oz goat's cheese (or vegan equivalent)
      zest of lemon (opt if using dairy cheese)

      80gm/2.8oz reduced-fat dairy OR vegan cheddar, grated (or if pockets are deep, dairy or plant parmesan) 

The following steps can be completed the night before 

HOLIDAY HOISIN-ORANGE BEEF KEBAB/SKEWERS

As a canapé or for supper, these scrumptious skewers shout 'Eat me!'

Beef Skewers with Hoisin Orange Glaze 
'Oh my goodness! They are absolutely wonderful!' Taster

Chunks of beef, chicken or pork in a smoky-sweet Asian-sauce is threaded on skewers with 'shrooms and toms to make a sassy treat.

67 created these for a cocktail do, using rump steak (great texture) but sirloin, rib-eye or budget-friendly lean diced beef can also be used.  Chicken or pork will also work.  

With cheaper cuts, marinade 24 hours to tenderise the meat and allow the flavour to penetrate the muscle fibres.  The fruit & veg offset the richness of the marinade; they also help the meat go a long way. 

High temperatures either by grilling, barbecuing or roasting bring out the best of the meat, encouraging some fat to render off while still retaining moisture.  Once cooked, glaze the skewers with honey & orange.  A slightly charred exterior is ideal.    

Cost: say, £5 but more or less depending on the meat 
Makes: min 10 1 inch/2 1/2cm skewers 

Equipment: cocktail sticks 

Ingred:
   200gm/7oz rump or sirloin steak (or casserole steak/lean diced beef for the frugal) OR chicken breast or pork fillet
    handful cherry tomatoes
    handful mushrooms, pref chestnut

Marinade
    2 tbsp hoisin sauce
    2 tbsp sherry or brandy or white grape juice
    zest of an orange, not too finely grated
    juice of half an orange
    1 tsp grated ginger
    segments from half an orange

Glaze 
   1 tbsp runny honey or maple syrup
   1 tbsp fresh orange juice
   sesame seeds
     
Method:

1. Prepare at least 6 hours or the night before needed
2. If toms are not organic, soak in a solution of 9 parts water to 1 part vinegar 20 mins; rinse, drain; refrigerate 
3. Brush mushrooms with paper towel to remove grit; set aside.  
4. Cut beef into generous 1.25 inch/3.5cm squares (your butcher will do this  if asked nicely); remove fat/sinew 
5. Mix marinade ingredients; pour into a sealable plastic bag
6. Add meat, smoosh it into the marinade
7. Refrigerate 6 hours or overnight (24 hr for cheaper cuts of meat) turning now and again 
8. When ready to cook, preheat oven to 200c/400f
9. Cut off pointed ends of orange segments (what's left will stay longer on the skewer)
10. Slice mushrooms thickly
11. Drain meat
12. Thread onto a cocktail stick in this order: tomato, beef, orange segment,  mushroom
13. Place on a rack in a baking tray; cook in upper oven 5-7 mins; brush meat with glaze, sprinkle with sesame seeds & turn 
14. Serve hot 

Comments: 
'Oh my goodness; these are wonderful - full of umami flavour.' Wine journalist 
Silence on first taste followed by lots of appreciative noises: other guests  

More starters/canapés NavBar: Recipes 11

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

PERUVIAN SPICY BEER MARINADE

Beer, spices and orange give cheaper cuts of beef a Latin American punch...

Wallet-friendly steak, Peruvian-style: spicy, fruity and with beer!
'The meat is so tender; the flavouring intriguingly subtle.'  Tester            (14/6/16) 
                                                                                                                                               

If you want a marinade that leaves cheaper cuts of steak tenderised, layered with flavours evoking heat, dust and lowing cattle, this is the one! 

It's Peruvian in style and designed for skirt, flat-iron, flank or Denver steaks.*  While the flavour of those cuts is excellent, they are better seared and served pink in the middle, the way (apparently real) men like their beef.  Overcooking will leave the meat chewy and tough.  

67 tested Denver steak, from a supermarket packet. The blogger is not a fan of beef that's still pink but (intrepidly!) tested the result. The steak was surprisingly tender and not at all raw in texture.  The kebabs, cooked slightly longer, were chewy - ok but marginally not.    

If texture is a worry, you could buy the least expensive standard steak, rump. Or take supermarket specials on beef roasts, which can sometimes be a little tough, slice thickly and marinade like steaks.  

The flavour of the marinade is gorgeous but for those who prefer more heat,  finely dice de-seeded red chillis and serve separately.  

The recipe was adapted from the internet but the site reference has been lost.  Who knew there were so many web addresses for Peruvian cuisine?

Costs: £7-10
Feeds: 3-4

Ingred:
   1 lb/1/2 kilo flank, skirt, flat-iron or Denver steak OR (more expensive) rump  left in a single piece
   2 large oranges, zest and juice  
   1/2 cup finely chipped cilantro/coriander or chives (67 used chives)
   1/2 large yellow onion, thinly sliced 
   2 tsp salt-reduced soy sauce (Amoy or Pearl River Bridge)
   1/2 tsp cumin
   1/2 tsp smoked paprika
   1 garlic clove, finely grated
   1/2 tsp oregano
   1/4-1/2 tbsp dried chipotle or a small dried chipotle soaked in water, drained and finely chopped
   1/2 mug Mexican beer (see below) or no-alcohol beer   (67 used a similar Czech Pilsner which was sold in singles, not 4-packs,  500 ml, £1.70) 

  Garnish: red chillis, de-seeded and finely diced 
  
Method:

DIETERS' PEPPERMINT DELIGHT CHOCOLATE MOUSSE, no-bake, no dairy unless wanted, butter-free, cream optional

A light, lovely chocolate mousse with mint that's healthier than most... 

first posted Oct 2017

Smooth silky chocolate mint mousse, no egg yolks/butter, cream optional
'Hide it from the others; it's that good!' Luxurious; lovely & creamy' Tasters

photo 26.10.17 

'

CONTAINS UNCOOKED EGG WHITE

Rich, creamy Chocolate mousse is a perennial favourite but does come with lashings of guilt.   

67goingon50's scrumptious version is almost healthy by contrast -- it has no egg yolks or butter and the cream is optional.  Apart from a layer of mint, which can be kept to a minimum, there's only a small amount of added sugar.   

It's one of the most popular of 67's Skinny Indulgences and many prefer it to the fat and cholesterol laden original.    

That doesn't mean the Mousse is healthy -- there's too much chocolate for that -- but it does mean you get great taste and texture for fewer than usual of the bad things.  It's best served in small portions, maybe with shortbread thins.   

The recipe is adapted from British chocolatier and cocoa grower, Hotel Chocolate.   
For family, a 50-50 mix of dark and milk chocolate is best; for adults, stick to dark or bittersweet. 

Cost: around £6 (Jan 24); more if using artisan chocolate
Feeds: 6'ish (double recipe for a crowd)

Ingred:
   
    150gm dark, OR half dark, half milk, cooking chocolate (70%+ recommended)* 
    1 tsp peppermint extract
     
     6 egg whites (freeze yolks for Christmas custards & bread puddings) 
     pinch of salt
     1/4 tsp lemon juice

     35g caster or soft brown sugar

     1 box mint matchsticks OR if something more sophisticated is needed,  good quality chocolate mints **. (OR replace with fresh fruit soaked in brandy or orange liqueur)

Optional Garnish: 200ml double cream, 1/3 tsp peppermint essence, 1 tbsp icing sugar and 1/2 tsp cocoa
  
Method:

1. Put mintsticks in a plastic bag and bash with a rolling pin until you have a  rubble of coarse crumbs and crunchy bits; set aside (Mints: roughly chop, leaving a few halves or quarters for garnish)  
2. Melt baking chocolate in a large bowl over simmering water
3. Beat egg whites, salt & lemon juice with hand or stand electric beaters until the whites form soft peaks - maybe 5 mins?.  Add sugar - a tablespoon at a time -  beating after each addition until the whites form moderately stiff peaks (ie they hold their shape and won't fall out of the bowl if the bowl tips) 
4. When chocolate is almost totally melted, take off heat; stir in peppermint essence; 
5. Allow chocolate to cool until warm but no longer hot; add one third of egg whites to the chocolate; gently hand whisk until blended.
6. Add the rest of the egg whites to chocolate; using a hand whisk, gently but quickly fold in -- the goal is to keep the mix aerated and a few white streaks won't matter.   
7. Pour half the mousse into the serving dish; add a layer of half the mint candy; gently cover with the rest of the chocolate mousse 
8. Refrigerate 3-4 hours
9. Topping: Scatter rest of mint sticks over mousse.  If using cream, whip 'till beginning to lose its liquid form (there will be visible rings in the cream); stir in peppermint essence, icing sugar and cocoa; continue beating just till med-firm peaks form.  Spoon or pipe onto mousse.  
10. If you like, dust with more cocoa 

Comments:
'Very scrumptious - hide it from the others; it's that good!' London tube driver
'Luxurious.  Lovely creamy flavour enlivened by mint sticks.' Political agent
'Lovely; mint was fresh, it was not too sweet and the broken chocolate on top was wonderfully crispy.' Local council candidate.

Tips:

• replace mintsticks/chocolate mints with fresh fruit soaked in liquor: raspberries, orange segments, cherries.  Replace vanilla or mint essence with liquor drained from fruit 
• this also works well in individual bowls

* 67 used M&S/Waitrose baking chocolate or couverture (online) 

** Mint Matchsticks  £1.50 1/24 

                                                          More Chocolate on Nav Bar: Recipes I...

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

EMERGENCY LUSCIOUS LEMON PUDDING, almost instant, heathier

A quick easy and fabulously easy dessert for unexpected guests...and lower-fat, too!

Luscious Lemon Pudding: the tasters raved!
'Oh, my god!' 'fabulous' 'It looks so fantastic' 'So lemony and creamy': Tasters

28/3/16

Note:   Not yet tested with dairy-free products but should be fine

You know how it is.  

It's summer.  Visitors visit.  You plan a patio party and more people than expected turn up.  Or your potluck planning has gone to pot (sorry!) and more desserts are needed.  Quickly.

Here's a simple, easy solution that is so luscious, creamy and pretty, everyone will swoon.

If you have the time to make your own lemon curd it will repay in spades but a good store bought curd will do in an emergency.

The pudding started out as a cheesecake but for various reasons didn't work.  It was transformed into a pudding which 67's tasters were absolutely wild for.

It is an indulgence, albeit with yoghurt one of the main ingredients, a little healthier than normal .

The recipe has some winning make-me qualities: 

1. it stretches easily to feed more people 
2. it can be made in stages
3. it's versatile -- serve it a big glass bowl or in individual glasses; accompanied by thin biscuits or a dollop of crumble topping 
4. it's not just a load of cream and sugar; the cream cheese and whipping cream are lower in fat than normal and the yoghurt adds an element of healthiness

Cost: £5-6 (2019)

Feeds: a crowd

Ingred:

   1 recipe foolproof lemon curd without the ginger OR a jar of good store-bought

   200 gm 30% reduced fat dairy or regular vegan cream cheese at room temperature

   450 gm strained 0% fat plain, thick dairy or plant yoghurt (Greek is good) - if using plant yoghurt, thicken with instructions here (at the bottom of the page)

   1 pint whipping cream, dairy or plant

Optional Crumble topping :

   110gm/4 oz  plain flour, pref wholemeal or half flour/half ground almonds

   75gm/3oz dried unsweetened coconut

   50-75gm/2-3oz soft brown sugar 

   1/4 tsp salt

   55gm/2oz porridge oats or lower-gluten spelt flakes

   55gr/2oz cold cubed unsalted butter (or up to 110gm/4oz for the young/healthy).  

    2 oz/55 gm chopped nuts

Method:

1. If making your own lemon curd, start 3 days ahead; when cool, cover with clingfilm, pressing down on the curd to prevent a skin forming; refrigerate
2. When ready to prepare, whip cream cheese until light and fluffy
3. Add strained yoghurt; whip again
4. Whip the cream till fairly stiff; fold into the cream cheese/yoghurt mixture; pour half into the bottom of a deep dish
5. Carefully ladle on about half the lemon curd in a thin layer
6. Cover with the rest of the cream cheese/yoghurt/cream
7. Drop big blobs of lemon curd on the surface; drag the tip of a toothpick or skewer through the blobs to make a pretty pattern
8. Serve as is, or with crumble/biscuits on the side

Crumble method:

1. Mix flour, ground almonds if using, coconut, sugar, salt & oats; rub in butter until it is the size of peas; add nuts
2. Spread in an even layer on two shallow baking trays lined with greaseproof paper
3. Bake at 350f/180c/160-70fan/gas 4 20-30 mins or until nicely browned; check after 20 mins, it burns easily
4. Cool in the pans before breaking up and decanting into a serving dish

Comments:

'Oh, my god!' 'fabulous' 'It looks so fantastic' 'So lemony and creamy': Tasters

Tips:

You could layer the pudding with crumble but 67 thinks the lemony cream tastes best with crumble on the side or thin crisp biscuits

More indulgences & desserts on  Nav Bar: Recipes I & II

  

Please leave a comment         .

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

EXQUISITE HOT RASPBERRY PUDDING, no-carb, low-sugar; one-bowl wonder

Fresh raspberries are not just for scoffing by hand; baked in thick custard, they are utterly exquisite...

 The aroma will knock you off your feet - in a good way - and it tastes exquisite 

(originally published in 2015 as Russian Raspberry Pudding)

The first time I tested this recipe, I was in heaven.  It is sensationally wonderful despite the limited number of ingredients: sour cream, eggs, berries and a bit of flour and spices. Little effort is involved; it's a perfect one-bowl wonder.

The pudding - eaten hot or warm -  is creamy, studded with gorgeous hot fruit and smelling fabulously of raspberries.  

It's healthier than most sweets -- low in sugar and with few carbs.  It does contain cream but some of it can be replaced with yoghurt (see tips below).  

The topping is more of a custard than a batter, and lighter than its sister dessert, clafoutis. 

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

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

It's ideally made with fat fabulous English raspberries but I wouldn't bother waiting for those.  

Cost: £4
Serves: 4-6

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

Method:

KIDS' COOKING: SKINNIER CHOCOLATELLA MINI-VOLCANO CAKES, Skinnier Indulgence

Older kids will love making these gorgeous treats...

Double Chocolate & Hazelnut Mini Volcano Cakes, Lower-Sugar, Kidult-friendly 
'...love the mousse' 'Not sickly & oversweet' 'Another, please!' Tasters 

These Double-Chocolatella Mini-Volcano Cakes stuffed with chocolate & hazelnut cream were intended for kids: both to make (lightly supervised) and to eat. 

Despite that, they are also a Skinnier indulgence, lower-fat/sugar/ preservative, and portions are kept deliberately small.

And when 3 adult males tested them, they thought the treats had been designed for them.

'These are thankfully not like kids' sickly sweets'; 'what a lovely contrast to buttercream cakes which I don't like'; and 'I wouldn't normally want a second but these I do' were some of the comments.

Which made 67 wonder if kids would actually like the mini-volcano cakes.  Would they be sweet enough for young palates? 

There wasn't a child around but 67 guessed the sensational choco-hazelnut mousse would make up for lower levels of sugar. Just in case though, the recipe allows for the addition of extra chocolate chips mixed into or sprinkled onto the mousse.  For kids.  

Even without extra chocolate, the mini-volcanoes are rich and deeply chocolatey.  To keep things healthier and proportionate, a mini-cupcake tin is recommended.  If using a normal cupcake tins, fill only half-full.

Cost: £3.25 (2022) 

Feeds: 12 small

Ingred:   

   20g/3/4oz white flour 
   65gm/2.3 oz self-raising wholemeal flour (add 1/2 tsp baking powder to plain flour)
    2 generous tablespoons cocoa (not drinking chocolate)

   1/2 generous tsp baking powder

   50gm/1.6 oz sugar

   15gm/1/2 oz ground almonds   
    75 ml sunflower or light veggie oil

    75 ml milk

    1 large egg

    1/2 tsp vanilla
    50gm/1.75 oz chocolate chips 

     extra chocolate chips for garnish (opt)

   Chocolate Hazelnut Mousse

1.  Whip 1/3 cup whipping cream until soft peaks form
2.  Add 1/4 cup home made lower-sugar Chocolate Hazelnut Spread or a good commercial brand; continue whipping till thick and blended   

        

 Method:

 Equipment:


mini cupcake tin, holes 3/4 inch/2cm deep
small cupcake liners

POMELO & LEMONGRASS FIZZ, easy, alcohol-free opt, low-sugar

Not a cocktail as we know it, Jim, but so enjoyable no one will care...

'Wonderful' 'Refreshing' 'Works perfectly
with the other flavours'

Chinese New Year equals pomelo -- the giant pear-shaped grapefruit & melon hybrid seen tumbling over one another in front of Chinatown shops. Pomelo has a melon-like sweetness that's faintly astringent; the large capsules of flesh burst in the mouth, refreshing the palate. 

It was the perfect choice for a drink to go with 67's Chinese style canapés & dumplings.

Pomelo teamed with lemongrass produced an enticing unpretentious nicely balanced blend.

Mixed with champagne, it was ambrosial; even in fizzy water, the mix was delightful.  Perhaps in vodka or gin the blend would be  more muscular; test it; let 67 know. 

For best results, prepare a day in advance to allow flavours to blend  

Cost: very little plus cost of alcohol
Makes: 8-10 glasses (recipe halves nicely)

Ingred:

Pomelo 

     

   300gm/generous 11oz pomelo flesh, free of peel and membranes

   1 grapefruit, peeled, segments removed from membranes 

   2 small apples, peeled & cored

   1/2 cup boiling water

   4 lemon grass, trimmed of dry outer leaves and the bottom couple of inches of fibrous bulb  

Prepare a day ahead

Method:

1. Give the lemon grass a couple of good whacks with a rolling pin or equiv until the fragrance released is unmistakeable
2. Slice finely; place in heat-proof bowl, pour over boiling water; steep 20 mins
3. Pour lemongrass infusion (incl water) into blender/smoothie maker
4. Add all the other ingred; whizz to a fine pulp 
5. Place a fine mesh sieve over a bowl; add pulp, pressing the flat of a spatula against the mesh to extract all the liquid
6. Pour into an air tight container; chill 24 hours 
7. When ready to serve, mix one part cocktail with 1 1/2 parts champagne or other alcohol, prosecco or fizzy water

Comments:

'Wonderful!  It tastes exactly as it smells; the pomelo & lemongrass flavours are distinct.' Wine Journalist

'Goes perfectly with the canapés; doesn't override the hoisin flavour of the beef.' Husband of wine journalist 

'Very refreshing; tastes good in the mouth.' Mother of wine journalist

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 More canapés & first courses on NavBar: Recipes 

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