FRESH CHERRY DESSERTS

Looking for a special treat for the American July 4th celebrations?

There is nothing nicer than fresh cherries, whether eaten by hand straight from a tree or buried in gorgeous desserts.

Here are a few of 67goingon50 favourites cherry treats: one wildly indulgent, one a dieter's delight, one quick and easy and another, a cheats' treat.

Lower-Sugar Cherry & Coconut Macaroons
Indescribably yummy lower-sugar Cherry Coconut Macarons inspired by the London Royal Opera House: low fat, quick & easy
'Yum.  The cherries make these very moist.' Taster

No-bake Cherry Garcia Cream Pie
 super-indulgence, contains alcohol, not healthy
'Alas my concealed stash of Cherry Garcia pie was discovered by persons unknown so I never did get to taste it - but everyone said it was delicious!' Garden Party/Fete organiser  

 Cherry Almond Slices, Dieters' Delight
Cherry Bakewell without pastry or jam, lower fat/sugar 
'Absolutely gorgeous; the sweet of my dreams!' Weight-watching Taster

Cheats' Black Forest Trifle

  Simple, light but ever-so-delicious, with a little help from supermarket sponge, custard and a tin of cherries (and/or fresh)  
'Fantastic.  Loved the bits of fruit; the sponge was chocolately without being dense and the cream wasn't heavy.'

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.  

HEALTHY SUMMER PICNIC

This would be one of my happy picnic or happy meals with the emphasis on Healthy: low fat/cholesterol and carbs, lots of fibre, plenty of fresh vegetables or fruit.  Something for everyone.

Dieters Delight Ambrosial Tomato Gazpacho: Vegan, No cook

Dieters' Delight: Smooth & creamy but dairy free & minimal salt

A large thermos of this wonderful chilled tomato-based gazpacho, maybe with a bit of vodka for adults, is the perfect starter, served in cups in small portions. 

Lower-fat/Salt Spanokopita: Vegetarian, Butter-free cylinders of Greek Spinach, Egg & Feta Pie

Lower-fat & salt but fabulously tasty version of a Greek favourite...

For a picnic, form into 2 fat cylinders.  Either pack into stiff-sided containers and slice on site, or slice beforehand and pack with serviettes protecting each layer. 

Southern Spiced Unfried Chicken: inspired by you-know-who, this succulent crispy chicken is low-fat, low-calorie and delightfully spicy. 

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

 

New Potatoes Vinaigrette:  Mayo-free, easy-peasy, with radish & red onion

This potato salad is flavoured with vinaigrette, not a creamy dressing and is so delightful you'll wonder why it's not offered more often. 

Pineapple slices/wedges served cold or at room temperature; juicy and glorious  on a hot day; prepare the day before

A bag of small multi-coloured tomatoes, celery & cucumber sticks

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

BROCCOLI 'VICHYSSOISE': vegan, easy, kid-friendly

Perfect for a Dads' Day celebration: lovely and mellow, hot or cold...

Mellow, smooth Vegan Broccoli 'Vichyssoise':
 thoroughly green treat alongside Cornbread with bell pepper & green onions

The blogger has an inordinate fondness for broccoli.  It's the taste of it and the health benefits.  Whether it's hot in stir fries, steamed or floating in soups as a garnish, or in substantial salads it's easy to get through a lot in a lifetime.

Broccoli Soup however has been problematic.  Most broccoli soups involve cheese and/or potato or rice, both of which are on the blog's proceed-with-caution list.  

This soup, inspired by the BBC's Good Food site, hits all the right buttons.  It's green through and very tasty with a lovely mellowness.  For art's sake, a swirl of dairy or vegan yoghurt or cream prettifies it nicely.  But essentially, it's a dieters' delight.  

It's a great opportunity to use up broccoli stems and any green bits in your vegetable drawer.  67 included leftover cucumber and mange tout with no ill effect.

Cost: £2'ish (2020)

Serves: 4, multiplies easily

Ingred:

    1/2 tablespoon olive oil

    1/2 med to large onion or the well-washed greens of 6 spring onions

    med garlic clove, grated (opt)

    200-300gr/7-10.5oz broccoli,

        flowers & peeled stems

    100gm/3.5oz frozen peas 

    100 gm green leaves: chard, lettuce OR mange tout, snap peas or green beans 

    2/3 litre good stock (granules or cubes are ok)

    1/2 teaspoon sumac (or lemon zest)

    juice of half a good-sized lemon

    plenty of salt & pepper

Garnish: peas, mushrooms or croutons; yoghurt or cream; smoked paprika  

Method:

DIETERS' DELIGHT CHICKEN, HAM & HARVEST FRUIT SALAD;

An dish to celebrate summer's end, with the help of supermarket friends...

from the Archive

Crisp juicy harvest fruit teams with succulent meats in a magnificent low-carb salad  'Bliss.  Has everything one could want in a salad.' 
                                                                                                                                                updated aug/19

This salad was first served at a pretty hotel overlooking a ferry terminal in Mallaig, Inverneshire; the guests loved it.  It's adapted from Robert Carrier, one of the first modern tv chefs and a master at translating classic French cuisine into home cooking.  

Rotisserie chicken, a bit of ham, good English harvest fruit & veg creates an  unforgettable main course salad.  The flavours and textures are delightful together, especially the hum of heat in the background.  

There is a bit of chopping but much of the salad can be prepared the night before.  Consider it an opportunity to form bonds over lunch prep.   

The salad isn't frugal but none of the ingredients are expensive and it feeds a lot of people. Make it go further with baked sweet potatoes, bread rolls or Flaky Savoury Biscuits and gorgeously scented vine tomatoes. 

Dessert is an I'm on Holiday Too! Easy-Peasy Chocolate Cake.

Cost: £7'ish
Feeds: 8 with sides

Ingred:
  450g/1 lb cooked chicken, skin removed (supermarket rotisserie is fine) 
  175g/6 oz cooked ham or salt beef
  2 large or 4 small oranges
  1 c/240 ml yoghurt-mayo & zest & juice of a lemon

  4 stalks celery, peeled & thinly sliced
  1 lge green pepper, seeded, cored and finely diced
  4 radishes, in matchsticks 
  2 tbsp finely chopped fresh parsley
  4 tsp finely chopped fresh chives or spring onion tops
  2 eating apples 
  8 drops tabasco or 1/2-1 tsp chilli flakes
  generous pinch cinnamon (opt)
  s & p
  soft lettuce leaves, and extra chopped chives & parsley to garnish.

Method:

TRIPLE DUTY GRAPEFRUIT & MINT SALAD: quick & easy, wallet-friendly

A juicy, refreshingly tasty low-fat, low-carb accompaniment to cold meat, fish & avocado

Frugal Dieter's Delight: Grapefruit & Mint Salad with Leftover Chicken

This juicy, refreshing salad* goes with everything and is a doddle to put together.

67 tested it with chicken, smoked mackerel and avocado.  67's favourite is the chicken but in all cases, the tangy grapefruit and sharp mint provided a lively counterpoint.  For vegetarians and vegans, a well-flavoured firm tofu could replace the avo.  (Try a 20-minute marinade of 1-1 of soy sauce & sherry, and 1/2 to 1/2 minced ginger & garlic.)

Wallet-friendly, the salad uses up leftovers nicely.  It doesn't need exotic cupboard ingredients but is still full of flavour.   

Fresh mint is best (a small pack will set you back about a pound) but can be used in fruit smoothies or the absolutely gorgeous home-made felafel.

Cost: £1.50

Feeds: 4 - doubles easily

Ingred:

  1/2 round soft lettuce

  1/2 cos or crisp lettuce

  1 grapefruit (pink is fine)

  1 tsp lemon juice

  1 tsp dry white wine/grape juice

  2 1/2 tbsp olive oil

  pepper & salt

  4-5 good-sized leaves mint, finely chopped

Method:

WALNUT ANCHOVY CHINESE LEAVES, Vegan opt

Stunning salad with flavours and textures matching its exquisite appearance...

Purple Chinese Leaf Salad with Walnut Anchovy Dressing, Asian-style 

Here's a fabulous salad - with vegan option - that is astonishing in its physical beauty and its stunning flavours and textures.

The beautiful purple leaves are simply a novelty version of the usual pale green Chinese cabbage (also known as Chinese leaves or Napa cabbage).

The flavour and texture of the coloured Chinese leaves* are not affected by the colour; they are still super juicy and crunchy and mildly sweet.  But in this recipe they are drenched in a superb walnut dressing** studded with anchovies and given an Asian twist with ginger and flaked chillis.  That takes the salad to a stratospheric levels in terms of flavour. 

Buy good anchovies that are not saturated in salt.

A vegan version replaces the anchovies with sun-dried tomatoes or olives but you'll need at least a generous tablespoon.   Whatever you choose, this salad won't be forgotten in a hurry.

Of course, ordinary Chinese leaves will work just as well - it'll still taste superb but just won't look as pretty.


Cost: max £2.50'ish   
Serves: 4; recipe halves nicely

Ingreds:
  
Sauce
   3/4 cup walnuts
   2 oil packed anchovies drained & finely chopped OR 1 generous tablespoon sun-blush tomatoes or olives
   1/4 cup oil, ideally made up of 3/4 peanut oil, 1/4 olive oil
   finely grated med clove garlic 
   1/2inch/1cm peeled ginger, finely grated
  
   2 tbsp white wine vinegar
   zest of lemon or lime
   1 tbsp lemon or lime juice
   freshly ground pepper, a little salt
   
   1/2-1 small chilli, de-seeded, membranes removed, finely diced OR generous pinch of chilli flakes

Salad  
  Chinese leaves
  2-3 med beetroot, peeled and sliced
  4 radishes
  stick celery, peeled & finely sliced
  1/4 cup fresh parsley

Method:

1. Toast walnuts 5 mins in moderate oven; watch them carefully; they go from nicely brown to overdone in a heartbeat; cool
2. Coarsely pulse half of the walnuts, the anchovies, oil, garlic & ginger 
3. Stir in vinegar, citrus zest and juice, pepper & salt
4. Coarsely chop (or leave whole) remaining walnut pieces 
5. Arrange salad ingredients prettily on a plate, drizzle over dressing
6. Scatter over walnuts, parsley and chilli if using

***M&S £1.50
*adapted from BA magazine

Tips:

• make this go further with cooked brown rice, yellow peppers & an extra anchovy, finely sliced.  Amazing.

• the walnut sauce transforms into a gorgeous sauce for pasta; leave out the ginger, add a few fresh tomatoes sprinkled with olive oil and salt, and plenty of basil.  

More salads and vegan/vegetarian dishes on NavBar/Recipes II...

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Copyright: These salads have been designed by B M Lee/ Bright Sun Enterprises and may only be reproduced in home kitchens.  Not for commercial use.