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

BANANA PEANUT BUTTER CUPCAKES, thrifty, low-added sugar, leftovers, butter-free, I bowl wonder

Bananas 'n peanut butter will be a popular combo in cupcakes that'll cheer up kids getting ready for school... 

Healthier Banana Cupcakes with Peanut Butter Frosting

'...really like these; the peanut butter complements the banana cupcake.'

photo 4/9/19

Higher fibre Banana Cupcakes - with or without peanut butter frosting - are the perfect lunchbox or weekend treat.  They are a doddle to make and rather healthy, too -- butter-free and with fresh bananas.  Wholemeal flour adds fibre but the results are light and fine-crumbed.

The fluffy banana cupcakes are smeared lightly with peanut-butter frosting, making them a little sweeter than 67's usual offerings.  But they are rather magical and not too sugary.   

The icing can be replaced by a light dusting of powdered sugar but the peanut butter element of the topping will be lost.  OR try melting white baking chocolate and peanut butter in a 2-1 combo for an attractive drizzle.


Cost: £2.00'ish
Makes: 12-24 cupcakes, depending on choice of muffin or fairy cake liners 

Ingred:

    400-500gm/14-16oz unpeeled ripe bananas 

    3 med eggs, beaten
    1 tsp vanilla
    110gm/3.8oz sugar (a mix of white & brown is good)
    175ml sunflower or light veg oil
     255gm/9oz plain flour sifted (replace 1/3 flour with wholemeal to improve fibre) 
    2 tsp baking powder
    1/4 tsp salt
    2 generous tbsp dried unsweetened coconut OR ground almonds

Topping:
   2 tbsp softened dairy or plant
   3 tbsp peanut butter (smooth or crunchy)
   2/3-1 cup icing sugar
   up to 2 tbsp dairy/plant milk

Garnish: finely chopped peanuts (opt)

Method:

    Equipment: 2x12-hole cupcake tin 

1. Line tin with cupcake liners 
2. Preheat oven to 180c/350f 
3. Peel bananas; remove any rotten bits; mash thoroughly in a large bowl
4. Add: beaten eggs, vanilla, sugar & oil; using electric or a stand-alone beaters, whisk until thoroughly blended 
5. Sift in flour, baking powder & salt; whizz just until blended; mix in coconut/ground almonds
6. Fill cupcake liners 2/3 full
7. Bake on top shelf, 15-20 mins, (a cocktail stick inserted into the middle will come out clean) turning tin from front to back 2/3 of the way through 
8. Cool completely
9. Make icing; spread thinly on the top.

Icing

1. Blend butter & peanut butter
2. Add icing sugar in 3 lots, beating in between
3. Check consistency - if icing is too thick, add milk 1/2 tbsp at a time  
4. Spread or pipe thinly on top
5. Garnish with a few chopped peanuts

Comments:

'Delicious! Light, fluffy, moist. The peanut butter complements the banana really well.  None of it is overpowering.  I really like it.' Campaign Manager
'I love peanut butter and these banana buns (Translation: cupcakes) with p.b. frosting are lovely!' Political Agent
'I don't normally eat peanut butter but with the banana flavour, it was good.' Council worker

       More lower sugar baking on NavBar/RecipesII: Low/no sugar...

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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.

LEBANESE OMELETTE & SALSA WRAP, healthy, make-ahead

Stunning Middle Eastern flavours for wraps during heat-wave brunch, picnics or buffets...

Omelette, Avo, Mint & Lime Wraps, Lebanese Style
'Totally delicious; fresh mint makes the spicing come alive.'   Taster

The Lebanese apparently tuck an omelette into their to-go breakfast wraps.  67 never did find out what else goes in the wrap but the idea was intriguing enough for an experiment.  

A soft, spicy chickpea flour wrap was lined with a plain omelette.  A healthy salsa of breakfast-y things - tomato, mushrooms, onion, avocado, cucumber,  lime - was dolloped on top.  The salsa was enrobed in an exotic Middle Eastern dressing of Tahini, Mint and Yoghurt. 

The result was something quite, quite special.  Lovely to eat, satisfying but refreshing, gorgeous enough to be served at any other time of day.  

It's perfect for a heatwave -- everything can be prepped well in advance; 67 recommends getting everything ready the night before.  But it will also work in winter if you keep the chickpea wrap and omelette warm in a low oven until serving time.

The chickpea flour wraps are easy to make though they must be started several hours before preparation.  Commercial wraps are also suitable but the spices in the chickpea wraps will need to be added to the tahini sauce (see Tips below). 

Cost: £1.50
Makes: 2 (recipe multiplies easily)

Ingred: 

Chickpea flour wraps: (Or any store-bought wraps)
   1/2 cup chickpea flour
   1/2 c water
   3/4  tbsp olive oil
   1/4 tsp salt
  
   1  tsp dried coriander
   1 tsp cumin
   1 tsp garam masala
   1/2  tsp tumeric   

   1/4 tsp chilli powder

Salsa:
    1 tomato
    2 tbsp red onion finely dice 
    2 mushrooms in med dice
    3-4 tablespoons cucumber, in med dice
    juice of 1/2 lime
    2 tbsp fresh mint, coarsely chopped

    1/2-1 avocado
   
Tahini Mint Sauce
      100g/3 1/2oz thick 0-fat yoghurt (Skyr would be perfect)
      2 generous tbsp mayonnaise

      1 tsp lime juice or white wine vinegar
      1 tbsp chopped fresh mint or 2 tsp dried  
      pepper & salt
      2 tbsp good tahini, to taste
      1/2 tbsp toasted sesame seeds (opt)
      1/4 tsp tabasco (opt)

Omelettes
   2-3 med eggs, beaten and seasoned

Method:

• 8 hours or the night before cooking the wraps, whisk together all the chickpea wrap ingredients; cover with clingfilm and refrigerate.  

The night before the wraps are needed:

 1.  Make the wraps
      - take batter out of the fridge; give it a good stir
      - heat a 25cm/9 1/2 inch non-stick frying pan over med heat until hot
      - spray lightly with light veg oil
      - pour in half the batter, swirl so that the batter is as thick at the edges as it is in the middle; leave to set, say 2-3 mins or until the bottom is brown and the edges are easy to lift with a fish slice
     - as soon as the underside can be released easily from the pan, flip it; cook a minute or two on the other side until brown; place on cooling rack
     - repeat with rest of the batter

  2.  Make 2 omelettes, pref each in one piece but if they break apart, they can be pieced together (don't flip the omelettes until the bottoms are brown and coming away from the pan); cool 

  4.  Lay cooled omelettes on the wraps, roll lightly; clingfilm; refrigerate

  5.  Part prepare the salsa
       - remove seeds & core from the tomato; cut the flesh into med dice
       - set the avocado to one side
       - mix tomato with the the rest of the salsa ingred 
       - cover tightly with cling film, refrigerate

  6.  Prepare dressing
     Whisk all ingred together, cling film, refrigerate

On the day 

1. Unroll omelette wraps (unless you are saving one for the next day, in which case, only prepare half the avocado, use half the salsa and less of the dressing)
2. Peel and dice avocado, sprinkle with lime juice, season with pepper & salt; stir into salsa; mix well
3. Add just enough dressing to help the salsa hold together 
4. Add a generous heap of the mix to the upper third of the wrap
5. Roll the top of the wrap tightly over the salsa mix; fold in the sides; continue rolling tightly; skewer with a couple of toothpicks if necessary
6. Wrap tightly in foil
7. Eat within a couple of hours

Comments:
'The Lebanese breakfast wrap is totally delicious.  Better with extra mint which makes the subtle spicing in the wrap come alive.  Didn't think the mushrooms added anything to the overall taste but loved it.  Will definitely try making these.' Office Administrator

Tips:

• If you are using store bought wraps, add the spices from the chickpea wraps to the dressing instead
• if you intend to eat the wrap for lunch, put the salsa and the dressing in separate containers.  The (unfilled) chickpea-omelette wraps should go into a firm sided container.
• Go to chickpea flour wraps and Tahini & Mint Dressings for the full recipes

                   Nav Bar/RecipesII: Vegetarian

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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. 

ALMOND CHOCOLATE MERINGUE COOKIES: flour & dairy free, indulgence, super-easy

Unexpected guests?  These gorgeous little almond cookies are the bees' knees...

Exquisite Almond Cookies, swift & sensational 
'Love it, love it, love it!' 'Light & Crumbly' 'Yes to the chocolate ones!'  Tasters

These gorgeously tasty crisp little biscuits* are super-simple to produce.  A  kind of arty nutty macaroon, they're striking in appearance, taste and texture.   

They're a busy cook's dream --  ready for the oven in no time and baked to golden splendour in 10 mins.  Who could ask for more?

They live up to their reputation as an indulgence.  They're not exactly frugal but are so rich, portions can be kept small.  One or two will satisfy a sweet tooth.   

67's tasters were wildly enthusiastic about the biscuits but 67 found them a little too sweet.  A lower-sugar version is in the offing.  

Cost: £2
Makes: 2 dozen 

Ingredients:
    1 large egg white
    75gm/2.6oz sugar
    1 tsp vanilla extract

  200gm/7 oz flaked almonds
    50gm chocolate chips (opt) 

Method:

1. Beat egg white until frothy and white but not forming peaks
2. Continue to beat, adding sugar a tablespoon at a time; mixture will thicken and form stiff peaks 
3. Add vanilla; blend
4. Preheat oven to 180c/350f
5. Stir in almonds ensuring all are well coated
6. Drop by tablespoonsful onto a lined baking tray, leaving a little space in between
7. Add a few chocolate chips to final third of the mix  for variety (opt)
8. Dip clean fingers in a bowl of warm water, shake off excess, gently press on biscuits to flatten slightly. 
9. Bake 7-10 mins or until golden brown; turning tray from front to back half-way through
10. Cool on the tray
11. Handle carefully

Comments:
'Love it, love it, love it!  They're like macaroons but I love the almonds.' Campaign Manager
'I don't like almonds but these are good - light and crumbly.  One of the best you've made.' Political Agent 
'Really great.  I'm a chocoholic so the chocolate ones are for me!' Boston Political intern 

Tip:
Reduce sugar by 25 grams and add finely chopped glace cherries

                                                                                                                                          *adapted from Renana's kitchen.                                                        

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

SENSATIONAL FROZEN DOUBLE CHOCOLATE SURPRISE: Make-ahead, Skinnier, Easy

The perfect chocolate frozen dessert: minimum effort, maximum pleasure - and it's skinnier...

Frozen double chocolate delight but still skinner...
'very velvety & light' 'like a giant truffle!

A non-frozen version was  posted in Feb 2016

            
A fabulous double layer frozen chocolate dessert, this was inspired by the Royal Opera House Pastry department and Michel Roux.  It's a treat for the serious chocolate lover - and perfect for any special occasion. 

French in origin, the marquise usually has butter, sugar, eggs and cream, as well as lots of dark chocolate -- not exactly healthy. 

67's skinny version cuts out the butter and eggs and reduces cholesterol by half.  It is still rich, though, and small portions are sensible -- and healthier.  

The two boozy flavours complement each other (try three layers if you're adventurous!). It's sophisticated but there's a version for kids (scroll down).  

There's no baking and it freezes well, though for maximum flavour take out of the freezer at least half an hour in advance. The marquise can be prepared a couple of days ahead.   

Use the best chocolate you can (at least 70%) but if you're budgeting and don't mind Cadbury's, Bournville will do.

Cost: £8.50'ish - less, depending on the chocolate
Serves: 6-8 (recipe halves nicely)

Ingred:

   400 gms dark chocolate, at least 70%
   200 gms double cream
   200 gms plain 0-fat yoghurt, not strained, but with liquid poured off 

   2 tbsp brandy/white wine/grape juice   
   1 generous tbsp syrup from candied ginger
   2 tbsp finely chopped candied ginger from syrup

   2-3 tbsp framboise raspberry liqueur or white grape juice
   150 gms fresh, sweet raspberries 
  

Method: