STUFFED POTATO SALAD WITH BACON, CHEESE & VEG: butter & egg-free, high fibre, lower fat, healthier carbs

Take the stuffing from twice baked potatoes, cool it, serve it cold and you have...

Festive Stuffed Potato Salad 
'Exceptionally tasty and interesting; not your run-of-the-mill tater salad' 

At around this point in the summer, potato salads become a little dull.  Mixing it up with rice or pasta or Chinese noodles - all of which pique the interest when al fresco dining - is one solution.

Or you can try this terrific amalgam of potatoes and tasty bits and pieces that was created for an elderly potato-loving friend.  

This salad is actually a cold version of the mix that goes into Skinnier Double Baked Potato Skins.

It pretty much knocks the socks off other recipes for potato salad lovers - especially when it is served very cold in a heat wave!

It contains baby chunks of reduced fat-cheese, crumbled streaky bacon and fresh & crunchy and/or roasted cooked vegetables.  67's usual low-cal mix of yoghurt mayo, reduced-fat cream cheese and a bit of milk bind it together.  

The result is a creamy mash full of flavour and texture contrasts.  And people love it!

Give it a try.  Potatoes are one of our good value foods.  When  cooked and cooled they score highly on the healthy meter; carbs are reduced and resistant starches are a gift for the gut. 

Cost: £2.50'ish

Feeds: 6-8'ish

Ingreds:

   4 good-sized baking potatoes 
   1-2 tbsp olive oil
   pepper & a little salt
   
   2-4 tbsp butter (opt)
   1/4 cup strained 0-fat yoghurt plus 1/4 cup fat-reduced cream cheese OR 1/2 cup yoghurt-mayo
   2 spring onions or 3-4 tbsp chives, finely chopped
   1/3-1/2 cup reduced-fat cheese, in fine dice or grated (67 uses M&S reduced fat Davidstow or Cathedral City) 
   4 slices streaky bacon, baked 20 mins in a 180c/350f oven, blotted with paper towels & coarsely chopped (opt )
   4-5 tbsp corn niblets OR finely diced fresh (de-seeded) OR sun-blush tomatoes
   4-5 tbsp finely diced bell peppers OR peeled celery 

   2 -4 tbsp milk 

   juice & zest of half a lemon

   pepper and a bit of salt

Method:

Sprout Pear Cranberry Walnut Slaw: vegetarian, vegan opt, lower-fat & carb, high fibre

No matter the weather, everyone will welcome this crunchy, sweet, tart slaw of creamy sprouts ...

 Autumn Slaw: Sprouts, Pear, Cranberry & Walnut in Lemon Pepper Dressing
'...a bright flavour burst with a good range of textures''

updated 2024; first posted 2017

This gorgeous salad provides a lovely contrast to root vegetables as Autumn digs in.      

It's crunchy, beautiful to look at and offers a terrific combination of flavours and textures.  The lively dressing perfectly complements the raw veg, fruit and nuts. 

It scores high on the healthy meter -- low salt & preservative, lower fat & carb and lots of vitamin-rich great fibre.  

It's wallet friendly, too; the only speciality item is dried cranberries but they can be replaced by diced grapes, sultanas, apricots or dried blueberries

Preparation is quick and easy. 

Cost: £3'ish (2024)
Serves: 4-6

Ingred:
   160-200gm/7oz sprouts
   1/4 cup dried cranberries blanched in boiling water, drained and dried + 1 tsp honey or maple syrup OR 1/3 cup seedless grapes in med dice
   1/3 cup walnuts coarsely chopped

   1 med pear, not too ripe
   1 tbsp lemon juice mixed with 1/4 cup water
   

Yoghurt Mayo Dressing with lemon zest and pepper  
     4 tbsp strained or Greek plain sugar-free yoghurt
     3 tbsp mayonnaise
     zest of one lemon
     2 tbsp lemon juice, to taste
     1 tsp cracked black pepper
     1/4-1/2 tsp salt

Method:

CHOCAHOLICS' SKINNIER LAYERED MARQUISE, no-bake

The perfect double chocolate surprise: minimum effort, maximum pleasure - and it's skinnier 

updated  2019; first post Feb 2016

Skinnier Double-chocolate Marquise, for health conscious chocoholics 
'...like a giant truffle!' '...very velvety and light' - Tasters

A double layer intensely rich chocolate dessert, this spectacular indulgence was inspired by the Royal Opera House Pastry department and the indomitable Michel Roux.  It's a treat for the serious chocolate lover - perfect when a show-stopper is required.  

Even better, it's not as unhealthy as it looks, it's no-bake and can be prepared well in advance! 

French in origin, a marquise is an intense velvety chocolate dessert rich in butter, sugar, eggs and cream.  

67 cut out the butter and eggs and lowered sugar, reducing cholesterol significantly.  Two boozy flavours complement each other (try 3 layers if you're adventurous!).  

It's richly darkly wonderful and oh-so-sophisticated.  There is a version for kids (below).  Whichever version you go for, small portions are sensible -- and healthier. 

If you prefer something cold in the heat of summer, it freezes well.  

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

Cost: £8.50 - less, depending on the chocolate (2019)
Serves: at least 8, double if slices are halved vertically (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 ginger from syrup

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

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

 Please post a Comment  

                         

 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.

SUMMER MEAT FEAST: SPICY PORK BELLY STRIPS

Healthier & cheaper than take-away: Spicy Chinese pork ribs

 first posted 2015; updated  11/22

Healthier Chinese Spicy Belly Pork Strips/Ribs ' 

'These were lovely and juicy; I usually avoid ribs because they're so messy!' Taster

                                                                                      

These low-fat, low-sugar pork belly strips (or ribs) are perfect during a heat wave: they're easily prepped the night before then slipped onto the bbq or  oven-baked.  

Save time and effort by halving and baking potatoes at the same time or preparing 5-minute Asian noodles.  A quick layered spinach salad makes a well-rounded meal.  

The meat is tender and spicy but without a gloopy, teeth-jarring sauce.  

Whether using the most economic ribs or high-end belly pork slices, poaching them beforehand ensures tender meat which falls off the bone.  Pre-cooking also reduces fat. 

The belly pork slices pictured are 1.5inches/4cm thick, from a specialist butcher 67 was testing; supermarkets may provide similar ones on request.  

A rack of ribs or individual ribs also work well so long as the meat is marinaded at least a couple of hours or preferably overnight.

Cholesterol phobes should remove fat before eating.

The recipe has been in 67's cookbook for ages but may have been adapted from  the (London) Times.

 
Feeds: 6-8
Cost: depends on the meat; £10'ish/k (independent butchers  8/23)

Ingred:
1 kilo/2 pounds pork spareribs or belly pork slices
4 tbsp dry sherry/white wine/grape juice
4 tbsp reduced-salt (not low-salt) soy sauce (if there are salt or blood-pressure issues, replace half the soy sauce with good stock)
1/2 tbsp sugar
2 cloves garlic, grated or minced
1/4 tsp each dried cinnamon, nutmeg and cloves
1/4 tsp salt
1 rounded tbsp Dijon or other mild mustard

Method: 

POMELO & LEMONGRASS COCKTAIL, easy, alcohol-free opt

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 ( Hoisin Orange Glazed Beef Skewers & Unfried Vegan Dumplings).  

Teamed with lemongrass, the pomelo produced an enticing blend, unpretentious and nicely balanced.   

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 into blender/smoothie maker
4. Add all the other ingred; whizz to a fine pulp 
5. Place a fine mesh sieve over a bowl; pour in 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

 Please post a Comment  

                         

 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.

'BIG' CHICKEN SOUP 'FLU CURE, Frugal

Feeling under the weather?  A chunky chicken soup boosts the immune system 

Home-made Chunky Chicken Soup served on a tray 

'An intensely flavoured easily digested life-saver when ill' Blogger 

photo 3/16/17

Chunky Chicken Soup is ambrosial; deeply flavoured, beautiful in texture, tender and easily digested.

In every cupboard or freezer, there should always be 'Big' Soups for emergencies when unable/unwilling to cook due to illness or the general malaises of life.

A trial of tinned was disappointing; thick and gloopy - definitely not in a good way - and characterised by a strong, deeply unpleasant metallic flavour. 

It was enough to send 67 down the home-made, freezable route and to keep several portions in the 67 freezer.  (See also Big Beef Soup). 

For emergencies, there are also a few Baxter's soups in the cupboard.  They're not as chunky as tinned 'Big' soups but more tasty and satisfying.  And probably better for you.  

67's Big Chicken Soup is great for the ill or infirm, or kids or anyone looking for a nutritious tasty easily digested meal.

Oh, and it's wallet-friendly and low-fat/salt/preservative.  

Cost: £2.00
Serves: 4-6

Ingred:
   7oz/200g chicken, in one inch/2cm cubes
   seasoned flour (any will do)

   olive oil
   med onion, diced or coarsely processed
   1 1/2 sticks celery in med dice
   1 large carrot in one inch cubes
   6oz+/180gm baby new potatoes or washed potatoes in one-inch cubes
   1 cup swede in one inch cubes (opt)
   1 cup parsnips in one inch cubes (opt)

   enough stock or water to cover meat & veg by one inch
   slug of dry sherry (opt)

   1 generous mug thickly sliced mushrooms
   2/3 mug frozen peas (opt)

   2 tbsp flour with 1/2 ounce butter

Method:

1. Toss chicken in a plastic bag with seasoned flour and shake until pieces are covered
2. Sauté veg in tablespoon of olive oil over med low heat in a partly covered large saucepan, 20 mins, stirring occasionally; do not allow to burn; onions should be translucent not brown
3. Add chicken with stock/water and sherry  
4. Bring to the boil; lower heat, let bubble 5 mins, skimming off any scum that rises to the surface
5. Pour into slow cooker; add more liquid if necessary to cover the contents by one inch
6. Cook on high 2-3 hours or until chicken is tender and veg are soft (or on low for 4-6 hrs)
7. Meanwhile saute mushrooms in a large saucepan in just enough olive oil to prevent sticking; when nearly done add juice of half a lemon, pepper and a bit of salt; cook until all the liquid is gone; set aside for later
8. When chicken & veg in the stockpot are ready, remove from the soup liquid; set aside with mushrooms 
9. Pour soup liquid into the pan used for mushrooms; bring to the boil; mash flour and butter & add to juices
10. Allow to thicken; add chicken, veg & mushrooms if using 
11. Simmer half an hour; check seasoning; if soup is too thick, add water; if too thin, mix 1 tsp cornflour with 1 tbsp very cold water and stir it in 
12. Serve with crusty bread or Cheese Scones

Tips:

• the flavour of boiling fowl is wonderful but be careful; some are stuffed with antibiotics
• before decanting soup from the slow-cooker, check the tenderness of the chicken; if it isn't tender, let it cook longer
• Baxters is the soup brand 67 normally depends on for emergencies ; they don't do 'big' soups but some of the soups are thick, flavourful and chunky

          More soups on NAV BAR: Recipes II/Soups  ...

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. 

CHRISTMAS SLAW: SPROUTS, PEAR, CRANBERRY & WALNUTS, kids' option, low salt & preservative, dairy-free option, lower fat & carb

Even sprout-haters will welcome this crunchy, sweet, tart & creamy raw salad

updated 2024; first posted 2017

 Christmas Slaw: Sprouts, Pear, Cranberry & Walnut in Lemon Pepper Dressing
'one less veg to cook!'

This gorgeous salad will be a popular replacement for cooked sprouts.   

Every festive table should have some raw food - salad or fruit - to offset the richness of Christmas dishes.  For cook, it's one less vegetable to cook and another dish that can be prepped ahead and left until lunch.  

It's wallet friendly, this slaw; the only speciality item is dried cranberries but these can be replaced by diced grapes, sultanas or apricots.

Preparation is quick and easy. 

Cost: £3'ish (12/24)
Serves: 4-6

Ingred:
   160-200gm/7oz raw sprouts
   1/4 cup reconstituted dried cranberries + 1 tsp honey or maple syrup OR
               1/4 cup seedless grapes in med dice
   1/3 cup walnuts coarsely chopped

   1 med pear, not too ripe
   1 tbsp lemon juice mixed with 1/4 cup water
   

Yoghurt Mayo Dressing with lemon zest and pepper  
     4 tbsp strained plain sugar-free yoghurt
     3 generous tbsp mayonnaise
     zest of one lemon
     2 tbsp lemon juice, to taste
     1 tsp cracked black pepper
     1/4-1/2 tsp salt

Method:

1. Make a v-shaped nick in the bottom of spouts to remove core (if it's easier, halve the sprouts vertically first)
2. Finely shred sprouts with a sharp knife or coarsely process; soak in a solution of 9 parts cold water to one part vinegar or salt 20 mins; drain.  If you wish to soften the rawness, cover sprouts with boiling water 2-3 mins; drain
3. Wrap in a clean tea towel to get rid of excess moisture 
4. Drop cranberries into a bowl of boiling water 2-3 mins, drain
5. Peel pear, cut in fine matchsticks; immerse in mixture of 1 tbsp lemon juice and 1/4 cup water to prevent browning; drain; stir into sprouts 
6. Add cranberries (adults) or grapes (kids) and nuts; mix with a light hand
7. Pour over enough dressing to moisten but not overwhelm
8. Refrigerate a few hours before serving

Comments:
'The salad is a bright flavour burst with a good range of textures.  The crunch of the radish, sprout and pear goes well with the slightly chewy cranberries.  In a Christmas tea, it would liven up the palate but would make a good summer salad as well.' Political Agent

Tips:

• Replace cranberries with sultanas and honey with orange juice 
• Replace walnuts with lightly toasted cashews or hazelnuts
• Turn this into a whole meal salad by mixing in leftover meat, prawns, cheese or smoked tofu

                                                  More salads on Nav Bar/Recipes II...

Please leave a Comment in the box below

This recipe has been developed by B Lee/Bright Sun Enterprises and may not be reproduced 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.

LOW-FAT/SUGAR SPICY RIBS, prep ahead, easy-peasy, not frugal but fabulous

Better than a take-away: Spicy Chinese Ribs with a healthier twist

updated 11/25/ first posted 2015

Healthier Chinese Spicy Belly Pork Strips/Ribs ' 
'These were lovely and juicy; I usually avoid ribs because they're so messy!' Taster

These low-fat, low-sugar pork belly strips or ribs OR equivalent cuts of lamb are perfect during chaotic times: they're easily prepped the night before then slipped into the oven or an instant pot.  Save time and effort by halving and baking potatoes at the same time or preparing 5-minute Asian noodles.  A quick layered spinach salad makes a well-rounded meal.  

The meat is tender and spicy but without a gloopy, teeth-jarring sauce; it more than repays the cooking time.   

Whether using the most economic ribs or high-end belly slices, poaching them beforehand ensures tender meat which falls off the bone.  Pre-cooking also reduces fat. 

The belly pork slices pictured in are 1.5inches/4cm thick, from a specialist butcher 67 was testing; supermarkets often provide similar ones.  

A rack of ribs or individual ribs also work well so long as the meat is marinaded at least a couple of hours or preferably overnight.

Fat/cholesterol-phobes should remove fat before eating.

The recipe has been in 67's cookbook for ages but may have been adapted from  the (London) Times.

Cost: depends on the meat; £10'ish (2025)

Feeds: 6-8, recipe halves easily 

Ingred:
1 kilo/2 pounds ribs or belly slices
4 tbsp dry sherry/white wine/grape juice
4 tbsp reduced-salt (not low-salt) soy sauce (if there are salt or blood-pressure issues, replace half the soy sauce with good stock)
1/2 tbsp sugar
2 cloves garlic, grated or minced (opt)
1/4 tsp each dried cinnamon, nutmeg and cloves
1/4 tsp salt
1 rounded tbsp Dijon or other mild mustard

Method: 

1. Pre-tenderising: Bring a large pan of water to a boil with a couple of onions/or equivalent fennel or green of spring onions plus 1-2 carrots.  Immerse ribs in water.  Bring back to a boil, reduce heat to med (water bubbles gently).  Simmer 30 mins-1 hour or until meat is tender.
2. Mix sherry, soy sauce, sugar, garlic, mustard and spices in a glass dish or a freezer bag large enough for the meat. Marinade 2 hours or preferably overnight, turning the meat or smooshing it around in the bag at least once.
3. Roast on a rack in a roasting pan in a pre-heated oven (160C, 325F, gas 3). Bake 1.5-2 hours,  basting frequently with the marinade juices.  Turn halfway. 
4. Or follow manufacturers instruction for an Instant Pot
5. Serve with hot mustard

Comment: 'The ribs are lovely - I've never eaten ribs before as they always look so messy. Very juicy; soaked into my bread -- grand!' Political Agent

Tips:  

• 67's recommended reduced-salt soy sauce include Amoy (25% reduced salt) 25-35% salt reduced is about right - anything above that percentage suffers from lack of 'body' and taste
• If you love Chinese food but worry about salt and sugar, try Guilt-free Oriental Chicken with Chilli & Pineapple 

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.

CHOCOLATE TRUFFLE MINI-BRICKS, no-added sugar Indulgence, child friendly option, dairy-free option

Chocolate truffle mini-bricks are actually just rectangular truffles, with alcohol, and extremely nice they are, too...

updated Feb 2022

Chocolate Truffle Mini-Bricks, with Grand Marnier, coated in Hazelnuts or Cocoa 
'Very rich and luxurious with an expensive, pure dark chocolate taste.' 'Melt in the mouth; just right' 'Like shop bought or Belgian.'  Tasters

Popping a bite-size brick of cool creamy truffle, delicately flavoured with alcohol, into one's mouth is a delight on picnics, outdoors buffets or during the festival season. 

Luckily truffles are incredibly easy and versatile though planning is necessary.  Start the night before they're needed or make them them in advance and freeze then for up to a month.

Truffles are an indulgence; they're heavy on chocolate and cream but there's no added sugar in this recipe.  You can choose not to use butter but depending on your substitute, the truffles might not have that creamy-dreamy texture everyone loves. 

Note: Nowadays there are plenty of vegan dairy products available and a dairy-free option has been added.  Dairy-free chocolate is more difficult to find but 67 understands that carob based chocolate is an option, though 67 hasn't tested it.  If anyone knows of a good dairy-free chocolate please leave a note in the Comments section. 

While you can pay a fortune for shop-made truffles, these are not expensive.  Baking chocolate with higher levels of cocoa butters are selling at M&S (100gm 70% dark chocolate for over a £1 (prices Jan 2022).  Waitrose & Sainsbury also sell own-brand dark baking chocolate; Waitrose also sells white baking chocolate.  Amazon sells Belgian chocolate callets (large drops) in various sized packets. 

The Chocolate Truffle Bricks are a single flavour with nutty or cocoa coating but truly, anything goes.  Roll truffles - whether round or rectangular - in freeze-dried strawberries, dried unsweetened coconut  or icing sugar.  Drop them into cooled melted chocolate, white or dark, for a crisp outer shell.

Stuff them with berries or cherries soaked in liqeuer and drained, or finely chopped sweet ginger. Replace alcohol with ginger syrup.  Drizzle with white or dark chocolate.  

The sky is the limit.

Cost: min £2.50'ish (2022) 
Makes: 24 to 30 truffles

Ingred:
   200gm/7oz dark chocolate  
   200ml double dairy or plant cream
     35gm/1 1/4 oz unsalted dairy or plant butter (67 uses Tomor plant butter)

2 tbsp orange liqeuer or cognac

Garnish: 2-3 tablespoons finely chopped hazelnuts (67 used leftover toasted hazelnut pieces from Waitrose)

Method: