NO-BAKE SASSY SUMMER PUDDINGS: make-ahead, lower fat

YUMMY!

Summer rainstorms & bigger appetites call for layered 
puddings, this one with apple (see Budget Creamy  Puds below)

Want to get ahead and provide classy, creamy fresh fruit filled puddings at summer barbies and buffets that delight all ages?

And without cooking?

Try these (often lower-fat) sassy puddings from 67goingon50.

They're easy to put together, can be made hours ahead and stored in the fridge unitl needed.  Most also have half the fat and more fresh fruit than usual home-made puds & commercial offerings.  

Make these simple, sensational treats in individual glasses or in one pretty bowl with a small'ish! ladle  and plenty of small bowls (it'll go fast).

Budget Creamy Fresh Fruit Puddings:

Easy yoghurt-based desserts with a knock-out glaze that look like a million pounds but costs pennies! Includes layered puddings.

Pineapple Muscovado Sugar lower-fat Creamy Pud

Two-tone Chocolate Orange Pud

Rich layers of velvety dark and pearly white chocolate is a classy pudding made from a single base.  It's rather rich; small portions will more than satisfy.

   

Posh Strawberries 'n Cream with a Sweet Ginger Twist:

Strawberries 'n Cream but not as we know it, Jim...it's even better!

Sophisticated twist on a classic: sweet ginger in syrup with ginger nut biscuits; tasters said: '...unexpected but stunning!'

Special Occasion: Creamy, Boozy Fruity Chocolate Pudding

Dream-like pudding for a special occasion: beautiful, fabulously creamy with 'bits', wonderful brandy undertones. Easy, lower-fat; uses up left-over chocolate.

 

                     Please leave a comment in the box below

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

VICHYSSOISE' OF VEGETABLES FOR SPRING: frugal, vegan, leftovers, low-fat/carb/salt/preservatives

This surprisingly good soup from Veg drawer leftovers, hot or cold, will win everyone over...

A simple garnish of swirled yoghurt or cream, croutons or shards of cooked meat or fish prettifies a lovely mellow soup from leftovers.
'...absolutely not disappointing; no one need know it's not made from scratch.'

The current focus on food wastage - and the frightening rise in food prices - is putting us on notice: use up those leftovers!

If there is to be any hope of getting through the Cost of Living crisis, we've got to find ways of presenting leftovers deliciously and enticingly.

When you're hungry, there is nothing worse than being served a hot dish of something not easily identifiable.  I know, I know, we're all busy and anxious, and whipping up attractive, easy, tasty healthy'ish dishes with leftovers is not easy. 

Let 67goingon50 help you.

This tasty 'Vichyssoise' of blended Spring Veg was made from 67's pre-next-shop veg drawer plus leftover cooked veg.  Frozen peas boosted the mix.  

  

You need a foundation vegetable; for this soup it was carrots. 67 added a quarter pack of spinach (still in good shape but shorn of any grotty leaves), cooked green beans, a quarter cucumber and peas.  The only thing purchased was a large red onion; half was used, the rest stored in an air tight snack bag for another recipe.

Set your own agenda with whatever is in your veg drawer, fridge and cupboard.  Change the spicing, if you like; add chilli in any form.  Just follow the proportions.   

The recipe, inspired by BBC's Good Food, hits all the right buttons.  It slips down like a dream and suits any garnish or accompaniment. 

For art's sake, a swirl of dairy or vegan yoghurt or cream and maybe a few bits of seedless tomato or fresh chilli prettifies it nicely.  Other optional garnishes are below.

Cost: not a lot, depending on fridge items, min £1 (4/23)

Serves: 4, multiplies easily

Ingred:

    1/2 tablespoon olive oil

    1/2 med to large onion

    med garlic clove, grated (opt. but adds flavour without tasting of garlic)

    200-300gr/7-10.5oz 'hard' veg like carrots or sweet potato OR broccoli & cauliflower including well-cleaned leaves and stems

    100gm/3.5oz frozen peas 

    100 gm green leaves: chard, lettuce OR raw or cooked mange tout, snap peas or green beans AND other cooked veg

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

    1/2 teaspoon sumac or other spice (za'atar, lemon-pepper mix??) 

    juice of half a good-sized lemon or lime

    plenty of salt & pepper

    (opt) chilli flakes

Garnish: croutons; yoghurt or cream; smoked paprika, tiny squares of seedless tomato  

Method:

NO-FUSS CHOCOLATE SHORTBREAD FINGERS: for busy families; easy

Classic shortbread in the Scottish style: simple prep, sensational flavour...

first posted 2015

Indulgent easy-peasy chocolate shortbread
 "They all took one bite and went 'Wow''

This classic chocolate shortbread is very easy to make; the dough is a doddle and is pressed into a baking tin with no rolling, no fuss.

Result? A rich, crumbly chocolatey delight.  

It's not very healthy -- the shortbread contains butter and icing sugar -- but wholemeal flour adds fibre and slows down the absorption of sugar.  

This amount of ingredients is enough for an average family (but doubles easily for larger groups).  

Portion control is the key.  If you like, cut it into small squares instead of fingers; there will be more to go around and no one will suffer from chocolate overload.

Cost: £4.50 (9/24) (more for some vegan margarines & spelt flour)
Serves: depending on size, 10-20

Ingred:
   7 oz/215 gms plain flour, wheat or spelt (half white, half wholemeal makes a  nuttier, crunchier biscuit)
   1 tsp baking powder
   45gms/1.5oz unsweetened cocoa powder

   1 tsp instant expresso powder
   1/2 tsp salt
   250gm/8 oz softened unsalted butter, left out overnight or zapped in the microwave for 20 sec OR vegan margarine, measured from a solid block & left to soften
  125gm/4oz icing sugar
   1 tsp vanilla extract
    

Decoration: melted white chocolate or icing sugar

Method:

EASY PEASY CHICKEN WITH MUSTARD & MAPLE SAUCE, budget friendly, easy, make ahead

PLEASE TO GO SIMPLIFIED VERSION OF THIS RECIPE

https://67goingon50.blogspot.com/2022/05/pensioners-delight-simple-mustard-maple.html

Turn a supermarket chicken into something special...

Chicken with Mustard & Maple Sauce (half a chicken for 2): 
an easy Sunday lunch for early Autumn

Comments:

'This was really very nice; the poaching left the flesh very tender and the sauce  gave the chicken a lovely lift.  It certainly didn't taste like bargain/economy chicken.'  Retired writer

                 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.      

SKINNIER SCALLOPED POTATOES, FRENCH STYLE : lower-fat indulgence, make ahead

 A dream potato dish that will convert even carb-phobes...

Scalloped Potatoes, French Style

Scalloped potatoes are a sensational please-everyone casserole of thinly sliced potatoes. milk, cream or cheese and often breadcrumbs...at least in America and Ireland.  Scallops refer to the way the potatoes on top are layered like scales.

The French version, offered here, is top of the line yet simpler and less artery-clogging.  Milk is the main ingredient but there's also a hint of garlic plus, if cholesterol isn't worry,  a little double cream.

Scalloped potatoes is perfect comfort food.  Though it tends to appear in cooling autumn weather it appears year round at buffet parties and large gatherings.  it will even be wolfed down in the Summer as a. hot meal or a picnic treat.  

North American versions were neither here nor there where 67 was concerned but having been served this post's versions, there was no looking back.  The rich soft creamy wodge of potato slices melded together into glorious starchy creaminess was so pleasurable and comforting.

Trust me, this French version will not disappoint.  Though the potatoes are cooked twice, once in milk and then again in the over, prep is pretty simple and baking time is reduced.  The potatoes are also delicious cold, when it has added health benefit of gut friendly resistant starch which can help control appetite.  

Cost: £2'ish (June '24)
Feeds: 6-7 

Ingreds:

1 kilo/2.2lbs potatoes, preferably floury  

2 cups full-fat milk

1/4 tsp salt

freshly grated nutmeg or pinch of dried

1 clove garlic

2 tb chives (opt)

1/4 cup double cream (opt)

Method:

RUSSIAN POTATO SALAD: vegetarian, lower-fat, gut-friendly, make ahead, high fibre, leftovers

Few will turn down potato salad - carb-phobic or not - but this version includes high-fibre vegetables and less mayo...

Potato Salad with a Russian twist: tomato, hot sauce, mixed veg & pickles
'...tastes really great!''..the veg & pickles made it sing!'

Back in the late 20th century, you couldn't walk into a Spanish bar or restaurant   without seeing a huge mound of Russian Potato Salad (for all 67 knows, it may still be true.) Offered as a tapa or a side. Russian Potato Salad is studded with mixed veg and often pickles; the mayonnaise based dressing has a touch of heat from a shot - or two - of hot sauce.      

It was very popular, though currently out-of-style.

Making this at home is a doddle if you have a bag of diced mixed veg - peas, carrots, corn - in the freezer and some pickles or gherkins languishing in the fridge.  If you haven't, it doesn't take long to prepare diced cooked carrot and/or to pickle cucumber or radishes.

Have a go; 67 thinks the colourful salad will please even the kids.

Cost: £2'ish

Feeds: a crowd

Ingreds

760gm/1.5lbs potatoes

1 tea mug frozen mixed vegetables OR 1/2 tea mug each frozen peas and diced carrot (2 carrots) 

2-3 tablespoons chopped gherkins or dill pickles OR home-made pickled cucumber or radish prepared ahead (2 thick slices cucumber or small handful radishes - 67 used mixed breakfast and normal radishes)

Pickling Sauce

1/4 tsp salt

2 tbsp white vinegar

3/4 tsp sugar

grind of pepper

Dressing

1 cup 50-50 mix of thick plain yoghurt & mayonnaise

1-2 tablespoons tomato paste or tomato sauce for colour 

couple of shots of tabasco or hot sauce, flavouring but not overwhelming the dressing

few shots of Worcestershire sauce, to taste (opt)

pepper & salt

Method:

LOW-CARB SMOKED MACKEREL FISHCAKES: low carb, easy, make-ahead

Have a look at Welcome to the Blog

 (on the Nav Bar above) with advice, info & photos

Tasty not-tuna fishcakes for the carb-phobic replace 'taters with celeriac...

Tasty chunky smoked mackerel fishcakes

These very nice fishcakes are a twist on the usual; instead of mild-flavoured tuna, salmon or cod, strongly flavoured mackerel is the name the game (or the fishcake).  

The mackerel is bound with celeriac, not potatoes, and the fishcakes are deliberately chunky.

They're healthy. Celeriac mash is at the low end of the carb scale and though it's texture is similar to potatoes, has fewer calories.   

Smoked mackerel - one of the blog's favourite fishes - is high in essential fatty acids and easier to keep and store than fresh mackerel.  Its  smoky flavour and meaty flakes are a perfect counterpoint to potatoes or rice.  

Serve with a lemon vinaigrette and salad.

Cost: £4.00

Feeds: 6-8

Ingreds

250g peeled celeriac in 1 cm cubes

300 gm smoked mackerel, skinned, bones removed, in large flakes

6 spring onions

zest and juice of 1 lemon

          1 tsp sumac (opt)

salt & pepper

2 med eggs, beaten 

Optional: flour, breadcrumbs, egg or milk

 Method:

SMALL HOUSEHOLD'S SKINNIER GREEK HUMMOUS, UPDATED vegan, Low fat, no dairy, easy, beetroot opt.

No more half-eaten tubs of hummous mouldering in the fridge with this recipe..

updated 7/25; first post 2020

Use tinned or reconstituted dried chickpeas for a fabulously easy, tasty, skinnier hummous that's 'Creamy, tasty & thankfully not too garlicky'; 'different - in a good way - between yours and shop bought.'

This gorgeous low-fat, dairy-free hummus is designed to provide enough to satisfy a singleton/couple's craving but not to bore.  

But by simply doubling or tripling the ingredients, it morphs into a party or picnic piece.  

Because it's such an easy recipe,  67 strongly recommends using dried chickpeas which have been soaked overnight and boiled.  (See Cooking Clever with Pulses)   The flavour and texture are so worth it.   Dried chickpeas are also so much cheaper than tinned, especially the organic ones.  Leftover whole chickpeas freeze and defrost easily.  

Of course, if time is of the essence, tinned chickpeas will be absolutely fine but the hummous will likely be thinner.  

For those concerned about Fodmaps, this recipe is for two people. Leftovers will be fine the following day. 

Cost: low, maybe a pound

Feeds: 1-2: recipe, multiplies easily 

Ingredients:

1/2 cup drained chickpeas, tinned or reconstituted

1 small clove garlic, peeled (optional)

2 tbsp tahini

1 tbsp olive oil (opt - 67 didn't bother) or garlic infused olive oil

Juice of half a lemon or lime (or 3/4 tbsp concentrated bottled juice) 

1/8-1/4 tsp salt

1/4 tsp cumin

1/8-1/4 tsp cayenne

          1/4 to 1/3 cup water, plant milk or veg stock - guesstimate to begin with

       Garnish: toasted sunflower or/and pumpkin seeds

Method:

MAKE AHEAD HOT CROSS BUNS, NO KNEAD, EASY; no alcohol opt

Lovely spicy, fluffy hot cross buns...so easy, so much nicer home-made!

Gloriously sophisticated Hot Cross Buns with alcohol soaked mango & cranberries
but no raisons or crosses...'Tastes real good.' Taster

These wonderful hot cross buns come from a recipe* which does not involve kneading and is made ahead -- perfect for a busy Easter. 

The spicy buns are light and fluffy, studded with whiskey-soaked cranberries and mango - no raisons unless you want them - and are delightful to eat.  

They are started the day before baking.  They're wonderful on the day but toast up beautifully the day after.  

It only takes 3 hours for mixing, rising and shaping the dough before refrigerating overnight.  

And that will be one more thing off the to-do list for Easter weekend. 

The dough is enriched with butter, eggs, spices and fruit.  The Blogger is not a great fan of raisons and substituted dried cranberries, mango and a bit of mixed peel.  The fruit was soaked in alcohol* for a sophisticated touch but orange juice will do just as well for families.  

The hot cross buns contain a little more sugar than 67's usual recipes but hey, it is a hot cross bun!  Minimum and maximum amounts of sugar are given.  The amount of yeast, however, is surprisingly low.

Proper bread flour is recommended for best results. 


Cost: £4.00
Makes: 12-16

Ingred:
   
   250ml lukewarm whole or skimmed milk
     50g unsalted butter

     2 room temperature eggs, beaten with fork  

   1 tbsp/9gm active dry yeast (for hand baking)
   2 tsp sugar 
   125 ml warm - not hot - water 

   600g/20oz bread flour
   1/3-1/2cup sugar  
   1 1/2 tsp salt
   1 tsp cinnamon
   1/2 tsp mixed spice
   1/4 tsp nutmeg
   
   100gm cranberries or dried cherries (opt)
   60gm dried mango (opt)
   40 gm mixed peel
 OR 200 gm/7oz raisons *whatever you choose you need a full 200gm
   2 tbsp alcohol or orange juice

  approx 1/2 cup flour, possibly more 
  
   Once baked: 1 tbsp butter for brushing tops

Method:

1. Coarsely chop dried fruit; place in a heatproof bowl; pour over boiling water, leave 5 mins to wash off preservatives; drain & rinse.  Pour over 1-2 tbsp alcohol/orange juice; allow to steep several hours
2. Gently heat milk & butter in a small saucepan over med-low heat until butter is melted; do not allow it to boil; set aside
3. Place yeast & 2 tsp sugar in a bowl; add warm but not hot water; mix with a fork, cover & rest 5 mins in warm place until frothy (if yeast does not froth up, start again)
4. Beat eggs well with a fork; set aside
5. Drain dried fruit keeping the juices
6. Mix flour, remaining sugar, salt, spices and fruit in a large bowl stirring to distribute evenly
7. Combine water, eggs and milk
8. Make a well in the centre; pour in liquid plus yeast mixture
9. Stir till completely combined; the dough will be thick & sticky
10. Cover bowl with a clean, damp (but not wet) tea towel; place in a warm place free of draughts (near but not next to a heater is fine or in a cold oven) 2 hours until tripled in size 
11. Line a rectangular 9inx13in/31.5x23.5cm baking tin with greaseproof paper which rises above the rim, cutting corners to fit**.  (Or line the bottom of a  or a circular 23cm/9in tin with greaseproof paper on the bottom cut to fit and a wide band of greaseproof to cover the sides.)
12. When first rise is complete, punch down dough to deflate; have a small plate of flour ready.  The dough may be a little 'wet' due to the fruit. 
13. Dust work surface with flour; scrape dough onto it; lightly flatten with a rolling pin that's been dusted with flour 
14. Sprinkle a little flour on top, working it into the dough with floured hands, adding a little more each time until the dough is soft and pliable and no longer sticky.  It's hard to gauge this; half a cup or more flour May be needed 
15. Roll into an even log; the dough should be soft but hold its shape 
16. Cut into 12 or 16 even pieces (cut log into 4 first then each quarter into 3 or 4; if you're really keen on totally equal pieces, weigh each one)
17. Cover with damp tea towel and, One by one, shape dough pieces into a ball 

16. Flatten slightly
 & roll up

17.Pull edges into centre

to form a ball

18.  With smooth side up, roll it gently on the board with the palm of your hand to form circular buns.  A light dusting of flour on the board may be helpful. 
19.  Place in baking tray smooth side up in a 3x4 or 4x4 pattern; keep covered until all rolls are formed

20.  Repeat with other pieces of dough
21.  Spray surface of buns with veg oil; cover with cling film leaving room for the buns to rise; refrigerate overnight or min 4 hours  
23.  Remove buns from fridge; take off cling film, rest in warm place until nearly double in size (30-45 mins).  Preheat oven to 180C/350f/gas 4.5 
24.  Bake 25 mins till golden; the rolls sound hollow when tapped but remember to check the underside -- you may need to turn the buns upside down for a further 5-10 minutes
25.  Brush tops with melted butter; remove from pan by lifting the greaseproof paper; place on a cooling rack
26. Optional decoration: Mix icing sugar with a little of there leftover juices from the fruit-alcohol mix until thick but still flowing; pour into a sandwich bag, pressing the icing to one corner.  Cut a small piece off the end; pipe crosses onto the buns OR simply slather over the buns.

Comments: 
'Tasted really good but were better buttered.' Political Agent

'I had these buttered at room temperature and hot; with hot drinks and with cold.  They were all very tasty. The hot ones are better under the grill than toasting.' 67's handyman

Tips:

• Yeast in supermarkets comes in two types: baking by hand or a bread maker.  
• 12 soft rolls were a bit too pillowy for the Blogger; next time it'll be 16 or 15 smaller ones
• all ovens have their own particular quirk; dividing the rolls and baking them in two smaller pans instead of one can mean all the rolls are cooked through uniformly
• bread flour is recommended but 67 also likes all purpose flour 
• cooked rolls freeze well but should be reheated, loosely covered in foil at 160C for 8 minutes

*adapted from RecipeTin Eats for which many thanks

**How to Prepare Tins for Baking

                                                  More bread on Nav Bar, Recipes II

This method for this recipe has been developed by B M Lee/ Bright Sun Enterprises.  

LEMON & GARLIC CHICKEN, frugal, make ahead, easy-peasy

The depth of flavour and degree of tenderness in this chicken dish is surprisingly easily achieved                                                                  

Tuscan Chicken (with lemon and garlic) with Corn & Plum Slaw in background
'Grand - refreshing and bright.' 'Delicious.' 'Can't believe how tasty & inexpensive this is.' 

  
Lemon and Garlic Chicken - also known as Tuscan chicken - was one of the first dishes 67 served to the Lunch Club members way back in January 2015.  It was such a success, 67 makes no apologies for repeating it. 

It's the perfect recipe for supermarket specials on chicken thighs, when you're not certain how good the meat is.  The marinade turns a basic protein into a gourmet dish.  Cooked and cooled, the thighs are also an easy-to-eat protein for lunch al desko or on picnics.

The thighs needs only three ingredients for the marinade but they do need to sit several hours and preferably overnight for maximum flavour and tenderness.  Make the effort to marinade the bone side of the thighs as well as the meaty side; it's worth it.

The original recipe was from Ina Garten but adapted to reduce fat and salt.    

Serves 4-6 with sides
Cost: £3.

Ingred:

3 tbsp olive oil
2 tsp grated lemon zest
1/3 cup fresh lemon juice (3 lemons approx)
1 tbsp minced or grated garlic (3 cloves)
1 tbsp fresh or 1 tsp dried rosemary, oregano or parsley (opt)
cracked black pepper and a little salt

1 pkg chicken thighs (about 7), skin removed

Method

1.  Combine first 6 ingredients; pour into a dish large enough to fit the thighs.
2.  Place thighs bone side down in the dish; cover with cling film; leave at least 4 hours.  
3.  Turn the thighs.  Re-cover and put in fridge at least 4 hours or overnight.
4.  Bake on a baking rack in a low-sided tray, uncovered in pre-heated oven at 350f/180c/ gas 5; first, bone side up 20 mins; then turn and bake flesh side up 15-20 mins. more  
5.  Lightly salt and pepper and serve OR leave to cool. 
6.  Eat warm with Positively Terrific Potato, Onion & Carrot Melange or cold with potato salad or fresh baked bread, baby tomatoes and cucumber chunks.

Tip:
Don't throw away the skin from the thighs; spread them out over a baking rack in a tray and bake at 350f/180c/ gas mark 5 for half an hour; the fat will be rendered off and you will be left with lovely crispy bits which can be broken up and used to garnish the chicken or the salad

Comments:

'I can't believe how tasty this is and how inexpensive.'  20-something Lunch Club member.

'The chicken was really grand - refreshing and bright.'  Political Agent

'Delicious.' Mature housewife

                          

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.