CHOCOLATE TREATS FOR THE SPRING HOLIDAY; many low-sugar, skinnier, easy, make in advance

I know, I know.  The end of Lent and Easter are just one huge excuse for indulging in chocolate.  And 67goingon50, for one, is quite happy to haul out the Chocaholics’ Archive.

The great joy with these wonderful recipes - apart from their sensational taste and texture - is that many are low-sugar or skinnier version of calorie-laden special occasion treats.  Some, moreover, are easily prepared and can be made in advance.

They’re great for Easter holidays and a few - with the usual adjustments - can join the treat table during Passover week.

NOTE:  There are four gluten-free recipes: the Rich Chocolate GingerTorte, the Skinnier Chocolate Peppermint Mousse and the White Chocolate Cream Pie (served as a pudding, without pastry), plus the No-added sugar Mocha Chocolate Brownies.  The blogger has not yet tested fine matzo flour, often used in kosher baking at this time of year, but has been served matzo soup dumplings, marvelling at their light airy texture.   67 suspects fine matzo flour could replace conventional flours in some of the cake and brownie offerings. 

LUXURY

Luxury Chocolate Torte with Ginger

Rich, creamy and to die for, AND easy-peasy and prep ahead

Adapted from Delia Smith, this wonderful treat stops conversation on first bite. 
(Kosher if biscuits chosen carefully)

Ambrosial Mint Croissant Bread & Butter Pudding:

Truly to die for — rich, light, gooey, with a crispy top, the intensity of chocolate sends guests into raptures.   Cook's Delight: it’s made 3 days before  needed and forgotten until it's time to bake

'Wow! Excellent, really good.' 'Very chocolatey; it's nicely crusty & chewy.' 
'A great office hit!' Tasters

Usually a winter treat but perfect for chilly April.  So popular in some households, cooks have been known to make one for Christmas Mass supper and another for Christmas Day.  

'Irish Coffee' Chocolate Cake':  Vegan-glorious; Dark, rich and gorgeously chocolate, the cake is fine-crumbed and hints of whiskey.  The frothy topping is served on the side or turned into icing 

LOWER-SUGAR & WALLET FRIENDLY

…but will still blow you away with fantastic flavours and wonderful textures.  And guess what?  Many of them are also low in cholesterol.  They're almost guilt free!  

Skinny Chocolate Peppermint Mousse: (gluten-free)

Only a little added sugar (but plenty of chocolate) and no cream unless you want it as a topping; this healthier dessert offers deep, dark flavours.

Light & lovely but intensely chocolatey; 
no-bake, butter-free, cream optional

TIRAMISU PUDDING: 

Less fat and fewer calories: layers of coffee dipped lady fingers, creamy filling & chocolate ganache; enlist the family's help and the making of it goes fast.

Vegetarian White Chocolate & Raspberry Cream Pie:

(gluten-free served as pudding without pie shell)

Lower-fat with full-fat flavour; this is quick & easy loveliness.  A store-bought pie shell saves time.  Just 5 ingredients and it works with dark chocolate , too!

No-added-sugar Mocha Walnut Brownies (gluten free)

 Surprisingly tasty; ideal for diabetics and sugar-phobes; easy peasy 

Not quite what we’re used to but loved by sugar-phobes

 

Hot Choco-Nutella Brownie Pudding, prep-ahead knock-out indulgence

Beatty's Glorious Chocolate Cake ,  indulgent vegetarian family treat, dairy free batter

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

FRESH MACKEREL: GRILLED/AIR FRIED: easy-peasy, low carb, high protein

Fresh mackerel when in season, as now, is a treat not to be missed.

Air-fried fresh mackerel with Oriental Cucumber Salsa

Simply cooked on a grill or in a air fryer and served with a punchy crunchy dressing, mackerel is ever so delicious with a satisfying texture. 

With unmistakeable irridescent skin and a robust taste, mackerel is considered one of the healthiest seafood options.  It's a fatty fish full of omega-3 - more than the majority of other fatty fish.  Mackerel offers a significant amount of vitamin B12, crucial for our nervous sytems, and more than 100% of the recommended intake of Vit D. 

It is also considered an affordable fish but if you're buying from a supermarket instead of a fish monger, look out for bright, shiny skin, firm texture and clear eyes.  Fresh mackerel at its prime has a clean, ocean-like smell. 

Remember the key to great fish is not to overcook it.

Cost: varies but freshly-caught on the day, good-sized, cleaned and boneless mackerel, £7'ish each, much less elsewhere 

Feeds: 1-2

Ingreds:

1 whole mackerel, cleaned & filleted

lemon slices; sliced ginger

Oriental Cucumber Salsa

Method:

1. Preheat oven/air fryer to 190C; 375f; if using oven, place baking tray in the oven while it heats
2. Spray fish - not the pan - generously on both sides; season with salt & pepper;  when oven/air fryer is ready:
3. OVEN -  place fish skin side down on baking tray; bake 5-6 mins until skin is crisp; gently turn over (fish will be almost cooked through), layer slices of lemon and ginger on top; bake a further 2 mins; remove from oven
4. AIR FRYER -  place fish skin side up on air fryer tray; cook 5-6 mins until skin is crispy (fish will be almost cooked through); turn over; layer slices of lemon and ginger on top; bake a further 2 mins; remove from airfryer 
5. Serve with Cucumber Peanut Salsa on the side

Comments:

'The best! I love mackerel season.  The cucumber salsa with crunchy bits of peanut was inspired.'  Retired writer

Tips:

Other methods of cooking fish:

1. in a well oiled frying pan over med-high heat, cook skin side down until the flesh turns opaque 2/3 of the way from the top (as it cooks, the fish turns opaque, you will see the line if you look sideways at the fish); flip, cook a further minute or so then remove from heat and rest a few mins
2. in a bamboo steamer basket with black bean sauce & ginger, about 10 mins
3. (this sounds ridiculous, I know) a friend cooked her fish in air tight sealed freezer bags during a dishwasher cycle; she said the method prevented fishy smells in the kitchen!

Please leave a question in the box below 

These recipes has been written in conjuction with All Recipes; the method has been adjusted by y B M Lee/ Bright Sun Enterprises.  

Small Households' Sweet & Sour Chicken Salad: easy,some prep-ahead, healthy, wallet-friendly, dairy-free option

Finding an exciting tasty not-too-difficult recipe for leftover chicken without buying lots more ingredients can be tricky.

But here's one that's got everything you could want...and more

This recipe, inspired by Waitrose Food magazine, is rather glorious: layered with fabulous flavours, attractive, part make-ahead and easily assembled.  It won't make a big dent in your weekly food budget.

67goingon50 has focused on small households - singletons, couples, pensioners - but the ingredients are easily doubled for 4 people.

Ingred:

50ml red wine vinegar

min1/3-max 1/2 tbsp sugar

1/2 tsp lemon zest

1/2 tsp orange zest

1 bay leaf

equivalent shredded meat of at least 2 cooked chicken thighs 
25gms/4/5oz pine nuts (or seeds: sunflower, pumpkin or both)
60gm/2.1oz fresh or reconstituted cranberries or other dried fruit (medjool dates, raisons, apricots)

4-6 sunblush tomatoes, from supermarket or make-your-own (see  below)

10 gm fresh basil, torn OR 1/3 tsp dried basil

45gm/1.5oz rocket or slightly bitter leaves, rinsed 2-3 times, drained, dried 

2 tbsp virgin olive oil

zest and juice of 1/2 clementine

membrane-free segments of half a clementine  

2 tbsp dairy or plant Parmesan

salt & pepper to taste

Method:

ONE STOP PINEAPPLE CHICKEN: frugal, lower fat, easy, high fibre, fruit

One-tray version of 67's popular family Chinese dish ...

Chicken but better: Bold flavours & textures anticipate spring

Back in 2015 when the blog first started, one of the first recipes posted was a family recipe brought into the 21st century: Pineapple chicken with Vegetables and a touch of Chilli.

Offering layers of wonderful flavour and texture, and a sensational contrast of rich protein, tangy sweet fruit and loads of crunchy vegetables, it had rave reviews.  Even those who were a bit sniffy about pineapple were coverted.

That recipe was for 6-8 people and could feed a crowd; this post is designed for small households: singletons, couples, pensioners.  

The easy one-tray Pineapple Chicken Platter  cooks in an oven or airfryer.  It has fewer ingredients, making prep easier but the flavours are full-bodied, delicious and more-ish.

Cost: from £3.50 (M&S High Welfare chicken) to £8'ish (Organic/Kosher)

Feeds: 2-3 (add cost of rice or noodles)

Ingredients:

2 chicken legs (thigh & drums)

1/2 red pepper, top & seeds removed (rub grooves under running water to remove dirt) 

2 sticks celery, bottom 2 inches removed,  soaked in a 9:1 solution of water: vinegar 20 mins,  drained & peeled

5inch/13cm chunk courgette

3-4 spring onions, green only, sliced down the middle, washed as for leeks, and chopped finely

3-4 baby tomatoes or 1.5 regular tomatoes in big wedges

1/3 c pineapple, either fresh (much better flavour & texture) (see tips below for  preparing a fresh pineapple) OR tinned pineapple chunks, in juice not syrup 

generous pinch of chilli flakes OR half a small red chilli,top & seeds removed

opt:

steamed brown rice OR

cooked noodles

Method:

CHICKEN WINGS: THE ULTIMATE FOOTBALL SNACK: includes instructions for beginner cooks

FOOTIE SEASON EASY-PEASY CHICKEN WINGS

Buffalo wings which fly in the frugal healthy eating stakes

updated 2/25; 1st posted 2015/16

SPICY HOT WINGS for ravenous students/sports fans: details below
'They sit very nicely; full-flavoured & nicely charcoaled.  Well cooked; I'm not a fan of pink chicken!'  

Chicken wings have a bad reputation (some say they are too bony and tough) but treated properly they are a healthy low-fat pleasure and a god-send for busy, budget conscious cooks.

They are also an absolutely winner when it comes to frugal footie treats, with 750g of good-sized wings currently at around £1.80 (including M&S Higher Welfare).  Organic obviously cost more but are still budget friendly.  

Part 1 of this post contains 3 recommended recipes: One, the traditional hot & saucy; one with a sensational lemon-pepper coating and one, braised in an Asian sauce for the adventurous

Part 2: includes recommended sauces marinades for wings

PART 1: Recommended

SPICY STICKY HOT WINGS (photo above): 

First posted in 2016, this is adult fare; the heat won't blow your head off but could bring tears to the eyes of children. (A kids' version is included).  Whether served as as a sports snack or as light supper with baked potato or rice and salad, these sticky, spicy wings will become a hot (sorry!)  favourite.  

LEMON PEPPER WINGS: 

Baked with a crispy juicy shell, the flesh is unbelievably tender & succulent; kids and seniors love 'em...

'Perfect crispy skin & juicy tender flesh; marinaded o'night 

  'super-easy, flesh v. tender;'extra special', spritz of lemon adds sparkle' 

 

EXOTIC BRAISED ASIAN WINGS: 

Not a run-of-the-mill wing, with sensational Oriental flavours.  Low-fat, sugar & salt.  

Easy, make-ahead, portable, even eaten cold, splendid
'Even cold, great Chinese flavours with a lovely amount of garlic!' 

40 years ago in Hong Kong, a bakery just off the Central District was renowned for its braised spiced chicken wings.  They were snapped up by foreigners and Chinese alike and many were eaten before leaving the shop!

PART 2: Simple marinaded wings

EQUIPMENT: 

Oven: baking trays: low sides, lined with greaseproof paper or foil to save washing up, and with baking rack on top (so fat drips away, reducing cholesterol).  Preheat oven.

Air-Fryer: Depending on size of air-fryer, be prepared to bake in batches.  Line base of air-fryer with foil or paper liners to save washing up. 

Cooking wings: Start with wings upside down (ie top down), bake 7-8 mins depending on size (they continue cooking while the tops brown); turn over so wings are right side up (ie top up), bake a further 10-15 mins until dark brown and crisping at the edges. 

Large wings may need an extra 10 or so mins; or they can be divided into drums and winglets with cooking time reduced.

Naked wings: roast 7'ish minutes top side down, in a pre-heated oven or air fryer 180c/350F to crisp up the skin and release fat.  Remove from oven/air fryer; turn over so tops are uppermost; bake a further 10-17 mins until skin is crisp & golden; lightly season with salt & pepper; serve with lemon or lime wedges and any dipping sauce

Sauced wings: as with naked wings but once wings are turned top side up, brush liberally with sauce on both sides;  bake a further 15-20 minutes, basting again at least twice, until brown with crisping edges.  

Marinaded wings: pour raw wings and marinade in a sealable plastic bag smooshing wings into sauce; refrigerate at least four hours or overnight,  turning the bag once or twice; when ready to bake, drain but keep marinade.  In a preheated oven or air fryer set to  180c/350F, layer wings topside down, bake 7 mins; turn wings over so tops are facing upwards; brush liberally with sauce on both sides and bake a further 15-20 minutes,brushing generously at least twice, or until glossy brown.  

  

SAUCES  (for 12'ish chicken wings/one 750g/ 26oz packet) 

Note: If you like, separate wings into drumlets & flats; these will cook faster and double the number of pieces

1. BBQ Sauce (for naked wings)

Mix together: 
     1/2 mug tomato sauce (your own or own-label spicy brands)   
      1.5 tbsp molasses or black sugar (preferred) or brown sugar
      2 tablespoons reduced salt soy sauce (regular will do in a pinch)
      1-2 dashes tobasco sauce, to taste
       (opt)  one small reconstituted chipotle chilli, pureed

(Reserve a scant 2/3  sauce for dipping).
Bake wings naked upside down 10 mins or until fat is released; brush sauce liberally on both sides; turn wings top side up, bake 15-20mins mins, brushing generously again at least twice; serve with extra sauce

2.  LEMON & ROSEMARY MARINADE (best for prepping overnight)

Mix together: 
     1.5 lemons, juice and zest
     60 ml/1/4 cup olive oil 
     2-3 cloves garlic, grated (opt but recommended) OR infuse garlic in olive oil
     2 tsp fresh finely chopped rosemary or 1/3 tsp dried rosemary
     a little water

Mix first four ingredients; pour over wings in a non-metal flattish dish; stir well. If wings are not covered with liquid, add water to cover.  Clingfilm,  refrigerate 4 hours or overnight.  Bake wirh marinade 35-45 mins in an air fryer OR oven preheated to 180c/350F until wings are cooked through.  If cooking in oven, place on a baking rack so fat can drip through.  Cool to serve alongside lots of serviettes.

3.  SHERRY, SOY & GINGER

     80 ml/1/3 cup medium sherry/white wine/white grape juice
     80ml/1/3 cup lower-salt soy sauce 
     1 tablespoon grated garlic (opt)
     1 tablespoon grated peeled ginger
     1 tablespoon toasted sesame oil

Mix well; marinade no more than 30 minutes

After marinading: 2-3 tablespoon sesame seeds

Spread out drained marinaded wings in an air fryer or a wire rack in an oven tray,  leaving a little space in between.  Bake 25 mins at 180c/350F;  generously sprinkle sesame seeds over top of wings OR press top of wings onto a plate lined with sesame seeds.  Return to oven for another 10-15 mins. 

Tips:

• See: Healthier football snacks: low fat/salt & sugar for lower-guilt footie treats 
• lining baking trays with greaseproof paper/foil makes washing up easier
• newer models of air fryers cook very quickly; reduce timings by at least 5 mins and check 3/4 way through cooking

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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.  

Chocolate Cream Valentine Hearts: a wallet-friendly indulgence

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These lovely crisp biscuits stuffed with chocolate cream and a splodge of rich jam are the perfect treat for a birthday or Valentine's Day.  Or both at the same time!

 This first test of these biscuts needs a bit of work; the dough needs to be thicker for one thing!  But the taste and texture?  Magnificent!

The shortbread hearts are a variation of the splendid budget bottom-of-the-barrel shortbread which needs only four inexpensive ingredients.  

With just a few clever additions, they look and taste like artisan baking and won't break the bank.

If you can find tear-shaped valentine cookie cutters, well and good (the blog's came from you-know-who a couple of years ago) but really any heart-shaped cutter or, indeed, any shape cutter will do.

Like all shortbreads, the biscuits are easy-peasy; an older child could handle it without problems.  

The cream filling - which is made the day before needed - might require a  little more attention but even if the result looks a bit sloppy, it won't affect the delicious-ness.  

The amount multiples easily.

Cost: £1.76'ish (2/24)

Makes: 10 or more biscuits, depending on size of cutter

Ingredients:

 Biscuits: 

100gm/3.5oz soft salted butter

            40gm/oz white sugar 

        1/2 tsp vanilla

     

         120gm/5oz white flour 

         20gm/3/4oz good cocoa

 Chocolate Mocha Ganache Filling:

     4 oz/115gm white or dark (baking) chocolate drops (online) or a chopped up bar of baking chocolate (67 likes M&S) 
    90 ml double cream 

 a few tablespoons of good strawberry or raspberry jam

     

BISCUIT Method: 

1. Using electric beaters, whip butter until structure breaks down (a few seconds); beat in sugar until pale & fluffy - a few minutes; blend in vanilla 
2. Add flour gradually; beat until clumps of dough form; gather them together into a ball; clingfilm, refrigerate at least 1 hour (OR freeze; when ready to bake, defrost overnight) 
3. Preheat oven to 170c/325f
4. Roll out dough between two pieces of greaseproof paper lightly scattered with cocoa powder, to the thickness of a one-pound coin. 
5. Cut out biscuits with a cookie cutter dipped in flour, saving scraps.  
6. Lift the cookies onto the cooking tray with a lightly floured palette knife.  Re-roll scraps and repeat. 
7. Cut a small heart or other shape in the centre of half the biscuits; the plain biscuits will be the bottom half of a cookie sandwich; the cookies with a heart cut-out will be the top.
   
   
   
8. Bake 10 mins or until brown at the edges; cool completely   
9. Just before serving, take a bottom biscuit and pipe or spoon a line of filling (method below) close to but not touching the outer edge 
10. Drop a scant 1/3 tsp of strawberry jam in the centre; cover with a top biscuit; lightly squash 

Method for Filling (prepare the day before needed):

1. If using a chocolate bar, chop finely; set aside
2. Heat cream in a small heavy bottomed saucepan; when tiny bubbles appear at the outer edge of the pot and steam starts rising, it is ready (don't let it boil).
3. Take off the heat; add chocolate in 3 stages, whisking each time until the previous addition has melted before adding the next
4. Pour into a heatproof bowl & clingfilm. Cool; beat  with electric beaters until thick and soft textured refrigerate at least a couple of hours
5. Take out of fridge; spread or pipe onto biscuit base

Comments:

'Beautiful and amazing; they look so elegant. 

Tips:

• dairy butter gives best flavour but margarine or vegan butter will do

Please leave a comment in the box below



This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be used commercially without the author's written permission.