Sweet Asian Chicken with honey, sherry, soy & spices: dairy free

Unusual but moreish chicken with a twist....

Testers raved about the moreish sauce on this chicken...
and the chicken too, of course! 

In the blogger's kitchen sweet ingredients like honey, maple syrup and black sugar are usually reserved for dessert and breakfast treats.

Creating a protein main course with honey for a Jewish holiday was unexpected and approached with trepidation.

Dear Reader, there was nothing to fear.  The final version tasted sensational and unbelievably more-ish.  More than one taster was tempted to drink the leftover sauce; instead decorum reigned and soft white bread soaked in the juices, sated diners' appetites.

The recipe is straight forward but has a few steps.  It's best to start prep the night before the dish is needed.

67 used chicken breasts from a whole chicken but honestly,  thighs or whole legs would taste just as good and cost far less.

67 prefers the air fryer for this dish but if you are using the oven, place a dish of water in the bottom of the oven to ensure the chicken doesn't dry out.

Cost: £5'ish without sides (9/25)

Feeds: 2 generously; recipe doubles nicely

Ingredients: 

Marinade

3 tablespoons honey or maple syrup

2 tablespoons sherry

1 tbsp soy sauce

juice & zest of small or half medium orange 

1 med slice fresh ginger, 4 cm/1.5 inches long OR 1/2 tsp ground ginger

1/3 teaspoon cardamom seeds smashed, husks discarded OR or 1 tsp ground cardamom (opt)

pinch 5 spice powder (opt) 

1/2 tsp pepper

1/4 cup water or stock

Chicken

2 good-sized boned chicken breasts, skin removed  (to reduce costs, joint a whole chicken, freeze legs & wings for later; save bones for stock)

1 tbsp olive oil

1 tbsp sunflower or other veggie oil OR 2 tbsps of either

Kosher salt and freshly ground black pepper

Garnish: orange slices, fresh parsley

Method: 

Marinade : 

1. Remove chicken skin; save for chicken scratchings
2. Briskly whisk ingredients until thoroughly blended 
3. Place marinade and chicken in a large sealable freezer bag; smoosh chicken in marinade; refrigerate overnight for best flavour, turning when you remember, or min 30 mins at room temperature
4. When ready to cook: preheat oven to 390°F (200°C) OR prep air fryer to 180c/360, Bake function
5. Remove chicken from marinade, set marinade aside
6. Heat oils on medium heat in a frying pan big enough for the chicken to fit comfortably
7. Add chicken top side down, cook 30'ish seconds (one potato, two potato....) without moving, or until golden.  Watch carefully, it will char easily 
8. Remove chicken from pan; pour off all but a generous tbsp of fat
9. Return pan to stove, still on med, add marinade & cook until it bubbles; then add chicken, bottom side down; leave half a minute. Taste. Season generously with salt and more pepper if needed
10. Pour contents into a roasting tin, arranging chicken breasts nicely; cover tightly with foil.
11. Bake 20 minutes in oven OR air fryer.
12. Remove foil; cook 10 mins more or until a thermometer registers 165°F (75°C) when inserted into the thickest part of the chicken. Rest 10 mins. 
13. Remove as much fat as possible from pan drippings; serve poured over breasts & carbs; garnish with orange slices & parsley

Comments:

'I am not a fan of sweet sauces for meat but Jewish New Year is all about sweetness and had a go.  It was a wonderful surprise that the combo of honey and Chinese spices was extraordinarily good, and provided simply amazing moreish flavours.  If sugar intake wasn't a concern, I'd probably plan to make it more often!' Retired writer.

'The chicken was really delicious; I used soft white bread to soak up the leftover gravy and it too was quite delightful.' Octegenarian freelance consultant 

'Loved it.  The gravy was good mixed with the rice and the meat was just as good.' 67 handyman

Tips:

• Serve chicken on a bed of rice OR mashed potatoes OR alongside roasted sweet potato, carrot, parsnip & potatoes 
• Testers swore that white bread dipped in the gravy was ambrosial

Please leave a comment

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.

Luxury Layered Blueberry, Brandy & Chocolate Cheesecake Pie: indulgent, no bake-filling, make ahead, lower-fat, alcohol

Luxury Blend of layered Cheesecake and Sponge...

Slightly wonky layers but tastes good!

Most people adore chocolate cheesecake or a delicate chocolate sponge.  Put the two together and you have a luxurious layered 'pie' with the 'Wow!' factor that delights.

Please note: 67 has yet not tested a dairy-free version of the cheesecake but other recipes in the blog have performed well with dairy-free substitutes.  The Blogger will shortly be testing supermarket plant creams   

The cheesecake is by no-means low calorie.  Or frugal.  But the 23cm/9inch cheesecake pie provides at least 12-15 portions.  

Several simple steps are involved in the making and does take organisation.  Parts of it are ideally made ahead to save time and angst on the day.  

The recipe halves nicely.  

The recipe was inspired by Morrisons' staff canteens, which created easily-assembled recipes for canteen cooks -- but they weren't lucky enough to get anything like this!  

Serves: up to 15

Cost: £10.00'ish (recipe halves nicely) 9/2025 

Ingredients: 

1.  Sponge

1 x 1-bowl Easy Chocolate Sponge, baked in a 23.5cm/9.5 inch springform pan, base lined with greaseproof paper, cooled in tin

2.  Berries

1 x 180g/6.3oz punnet blackberries

4 tbsp whisky or brandy 

3.  Cheesecake

300gm/10.5oz cream cheese, non-supermarket or from a kosher deli,  at room temperature

1 pint/600ml double cream 

1.5 x 100g/3.5 oz (i.e. 150g/5.2oz) regular or dairy-free 70% cocoa dark baking chocolate (67 uses M&S)

2-3 tbsp icing sugar

4.  Topping:

150'ish ml whipping cream

1 tbsp icing sugar 

1 tsp vanilla extract (opt)

remainder of blackberries 

3-5 chocolate coated digestive biscuits, bashed with a rolling pin or whizzed in a food processor, until gravelly (opt) OR

70% chocolate, chilled and grated or peeled (opt)

Method:

MAKE-AHEAD BLUEBERRY ORANGE SPONGE; butter/dairy-free option; fresh fruit; spelt option

Don't forget Welcome to the Blog (nav bar above)

for the latest bargains & food news 

Thanksgiving can be busy and there isn't always the time for home-made treats...

Blueberry Orange Sponge with Orange Glaze
tastes even better the day after baking

But this delicious harvest cake, studded with divine blueberries, is made in advance.  If you can wait a day or two, well wrapped and left at room temperature, the cake tastes even better, but hold the topping until serving day.

The cake is healthier than most -- go dairy free with plant butter, replace wheat flour with higher-protein spelt and for increased fibre, 20% of the flour should be wholemeal.  

Choice of toppings: aq light dusting of icing sugar OR an orange glaze OR a luscious layer of orange buttercream icing (dairy free option).  

Cost: £4.50'ish, less for fewer berries; more for plant butter

Serves: 15-24 fingers

Ingreds:

175g/6.1 oz dairy or plant butter

125g/4.6oz white sugar; 50gr/1.75oz brown sugar

3 large eggs

zest 1 orange

1 tb orange juice

1 tsp orange essence

175g/6.1oz white spelt or wheat flour; 50g/175oz wholemeal spelt or wheat flour

1 tsp baking powder  

150g/5.2oz blueberries (fewer berries if budget is a worry)

Glaze

100g icing sugar

2 tb orange juice

 

Method:

SPROUT, FENNEL ORANGE & NUT SALAD: Vegan, high fibre, fresh fruit

As part of either a pre-diabetic diet -or any healthy eating plan - this seasonal vegetable and fruit salad is a winner...

Derliciously healthy Sprout, Fennel, Orange Salad is full of texture & flavours
'Very satisfying & filling.  The contrast of  aniseed-y fennel and toasted almonds with sweet sprouts was wonderful.' Taster

This glorious mix of seasonal veg and fruit is adapted from Lisa Bryan's Downshiftology: Healthy Meal Prep (from Pure Wow, a collection of recipes and other items from its affiliates). 

It's perfect for the tail end of winter, offering a colourful multi-textured and multi-flavoured mix.  Happily, it's make-ahead and will travel well in a lunchbox.  It lasts 2-3 days in the fridge.

Serve on its own or with added protein and don't worry about adding carbs unless you really want to.   

Cost: £3.50'ish, depending on what's in the fridge & cupboard (3/24)

Serves: 3; recipe doubles easily

Ingreds:

Salad

• 225g/8oz Brussels sprouts, trimmed & finely sliced or processed
• 3 mandarin oranges, peeled, segmented, membranes removed and halved
• 1 green onion white & green, thinly sliced
• 40g sliced toasted almonds
• 1/2 medium fennel bulb, fronds & core removed, with shavings formed with a peeler and halved
• 11g parmesan (pref) or choice grated cheese

Lemon Vinaigrette

• 40ml extra virgin olive oil
• 60ml fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 tsp honey, maple syrup or sugar
• 1/2 garlic clove, minced
• 4 teaspoon kosher salt
• freshly ground black pepper

1. Dressing: In a small bowl, vigorously whisk the oil, lemon juice, mustard, honey, garlic, salt & pepper until emulsified.
2. Salad: Place sliced sprouts in a heatproof bowl; pour over boiling water ;add a dash of vinegor or salt; leave 3-5 mins; drain & rinse in cold water. (this step is opt)  In a large mixing bowl, combine the sprouts, fennel, oranges, green onions, sliced almonds. Generosly drizzle the dressing on top without overwhelming. Sprinkle over parmesan/chosen cheese.

3.  Store in an airtight container in the fridge for 2-3 days.

Comment:

'Really fresh, filling salad.  I loved the contrast of fennel with sweet sprouts and orange.  And the crunch of toasted almonds was wonderful.' Retired writer

Please leave a Comment in the box below 

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

BUDGET FRIENDLY BANANA, CHOCOLATE & PEANUT BUTTER CAKES: leftovers, healthier, high fibre & protein, dairy free option

Don't forget Welcome to the Blog (Nav Bar above) with regular features including latest supermarket bargains 

A tasty multi-flavoured treat to ease the return to 'normal' life...

An elegantly flavoured recipe provides budget-friendly treats for now and later

This getting-back-to-normal-life treat is a September indulgence; it's not low-carb or very high-protein.  It does, however, have high fibre in the shape of wholemeal flour and added protein in the form of peanut butter.  Overripe bananas (mine were a gift) adds good carbs and prevents food waste; they also ensure sugar levels are not outrageous.

The recipe is not only utterly delicious with layers of elegant flavours; it's also  frugal, providing a dozen cupcakes for now and a small loaf cake for the freezer.

Cost: £3.50'ish depending on the fruit bowl(Aug/ 23 )

Makes: 1x1 pound loaf cake plus 12 cupcakes (or up to 20 cupcakes)

Ingred:

300'ish gm/10.5 oz ripe bananas (min 4) - a little more is not a problem

100g/3.5 peanut butter (crunchy or smooth) 

3 med room-temperature eggs, beaten
1 tsp vanilla
110gm/3.8oz sugar (white & brown is good)
175ml sunflower or light veg oil

205gm/7.3oz plain flour sifted (replace 1/3 flour with wholemeal for added fibre, if you like)

50gm/1.7oz cocoa (67 used M&S)   
2 tsp baking powder
1/4 tsp salt

Topping: ((opt))

    30gm/1oz dark chocolate
    20gm/0.75oz peanut butter

   if not using crunchy peanut butter, a few tablespoons coarsely chopped salted peanuts  

   
Method:
Equipment: 12-15 cupcake moulds + 1x 1 pound (small) loaf pan

1. Line base of small loaf pan with greaseproof paper; place paper liners in cupcake tin 
2. Preheat oven to 180c/350f 
3. Peel bananas; remove any rotten bits; in a good-sized bowl, mash thoroughly; add enough peanut butter to make a min 400gm; blend
4. Add eggs, vanilla, sugar & oil; whisk with electric beaters until thoroughly blended 
5. Sift in flour, cocoa, baking powder & salt; blend
6. Fill muffin tins 2/3 full; pour remaining batter into loaf tin
7. Bake in centre of oven; cupcakes 15-20 mins; loaf cake 25'ish mins  (a cocktail stick inserted into the middle will come out clean)
8. Cool; drizzle on chocolate icing 

Chocolate Icing (opt)

1. Melt chocolate in small heatproof bowl over but not touching simmering water
2. Take off heat; stir in peanut butter until blended
3. Either dribble icing over cakes OR dip tops in it to coat 
4. Cool on a baking rack; if you like, sprinkle with extra nuts

Comments:

'The builders were here today; I really needed a treat.  The cupcakes were so good I ate 2 for my supper.'  Asian retiree

'Very tasty but a tiny bit dry - that is me being a bit picky.' Handyman

Tips:

• Freeze the loaf when completely cool on the day of baking and, when defrosted overnight, will taste as if just-baked
• Replace chocolate topping with a spinkle of icing sugar or vanilla buttercream
• Reuseable silicone cupcake liners from Amazon

Please leave a Comment in the box below

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

STRAWBERRY LIME CORDIAL: fresh fruit, optional alcohol, low sugar, easy, prep ahead

Lively strawberry lime fizz, a gorgeously fruity thirst quencher perfect for a heatwave...

Strawberries with a hint of lime...add fizzy water or champers, white wine or grape juice. '...a wonderful pick-me-up when lying in bed with 'flu' 

Looking for another recipe to enjoy all the gorgeous ruby red strawberries on offer everywhere?  

They're at their peak as we head up to Wimbledon season, and tons of them will be served there sprinkled with a bit of sugar and loaded with double or clotted cream. 

Or there's always Eton Mess, the classic mix of strawberries, cream and crushed macaroons.  Or 67goingon50's non-traditional but highly desireable Strawberries 'n Cream with Sweet Ginger. 

Strawberry Lime Cordial is another 67 twist on the delicious fruit.

Pureed strawberries with a hint of lime form a thick cordial which is topped up with ice and fizzy water or champagne or white wine or white grape juice.

It's designed to appeal to tee-totallers and kids as well as drinkers. 

Whatever your choice, it's a gorgeous colour and has great strawberry flavour with a kick  of lime.  It's ever-so-refreshing in a heatwave.

67goingon50 liked it without any sugar at all, but adding a bit of sugar or maple syrup may heighten the pleasure for kids and others.

Easy to make, it's prepped in advance.

Cost: depending on berries, maybe £4.00 not including alcohol (6/23)

Makes: maybe 6-8 glasses; recipe doubles easily   

Ingredients:

300gm/10.5oz ripe strawberries, green removed

zest & flesh of two limes

1/2 cup boiling water

2-3 tbsp maple syrup (opt)

one star anise (opt)

Method:

1. Zest the limes, remove the white pith from the flesh and add with star anise (optional) in a heat-proof bowl; pour over boiling water; steep 20 mins
2. Remove star anise; set aside
3. Add a handful of strawberries; whizz to a very fine pulp
4. 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
5. Cover and chill 24 hours
6. When ready to serve, process the rest of the strawberries and repeat instruction 4. 
7. Mix with lime puree.
8. Pour cordial into a jug; add the star anise, a few halved berries and a slice or two of lime for decoration
9. Mix one part cocktail with 1 1/2 parts champagne or other alcohol, prosecco or fizzy water

Comment: 'I really liked this, especially the slight tartness.  Of the varieties I tested, the  sugar-free version was my favourite but add sugar or maple syrup depending on your taste.'  Retired writer

                    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. 

PINEAPPLE BLUEBERRY CRUMBLE SQUARES: lower-sugar fresh fruit treat

Don't forget to have a look at WELCOME TO THE BLOG 

(nav bar above) for the latest food news

A FABULOUS TWIST ON CLASSIC OATMEAL DATE BARS... 

'Magnificantly sweet & melt-in-the-mouth'

67goingon60 wasn't sure how this twist on classic Oatmeal Date Bars would work.  

But as you can see from the comments below, the treats were a hit with local election volunteers and the men working on 67's flat!

Though lower in sugar than similar squares, 67's can't exactly be called healthy.  But they are high in oatmeal, the wonder food which helps lower cholesterol and maintain fibre levels. And the fruit adds a layer of juicy lip-smacking goodness.

Pineapple treats have been popular with 67 tasters recently; this is another one added to the list.

The recipe is very easy; kids studying for their A levels would find the 20 minutes involved both relaxing and rewarding!

Cost: £3'ish (5/23)

Makes: 16-20 (recipe halves nicely)

Ingred: 

   240g/8.4oz pineapple pieces (fresh is great but if tinned, in juice not syrup and well drained)

   1/2 tsp vanilla 

   1 cup/120gm/4.2oz rolled oats or Uber Granola  (67 used English cup measures)
   1 cup/142gm/ 5oz plain spelt or common wheat flour

   generous handful sunflower seeds or chopped nuts (optional) 
   1 pinch salt
   1/2 tsp baking soda
   2/3 cup/127gm/.5oz light brown sugar 

    3.8oz/110g butter, softened 

    100g/3.5oz (2 handfuls) frozen or fresh blueberries

    

Method:

LEMON MINT ANGEL CAKES: VEGAN, indulgence, butter-free, fresh fruit; wallet friendly

Sensational lemon mini-cakes perfect for a (long awaited) spring...

Think they look boring?  Just take a bite and prepare to be blown away!

These gorgeous little mini-angel food cakes are inspired by the beautiful Italian-American chef Giada De Laurentis.

The ingredients for her Lemon Mint Cake are hers; the presentation and a few alterations are 67goingon50's.

67 needed small hand-held treats for political volunteers canvassing in hilly Hampstead.  

But the Blogger was wary of turning a delicate cake into cupcakes.  There was no need to worry.  The results were great:  the interioir was as tender and fluffy as could be expected (in fact, to die for!) with a top unexpectedly deliciously crackly.  

Think they look a bit boring?  Take a bite.

The lemon mint flavours are strong and punchy; 67's glaze - applied with a brush as soon as the cakes come out of the oven - penetrates the interior exquisitely.

The recipe is easy to follow but has a few steps.  A bright tweenager could make them, or act as sous chef. 

Trust 67; the recipe is more than worth it.

And they are not going to cost the earth, in money or fuel.

Cost: £2.75 (5/23)

Makes: 24 mini-cakes; 12 normal cupcakes

Ingreds:

Three eggs whites (yolks will be used later) 
1/2 cup sugar

1/4 cup vegetable oil

(further) 1/2 cup sugar
1/8 teaspoon salt

3 egg yolks

Eight medium mint leaves, veins removed & finely chopped
2 tablespoons lemon juice
1 tablespoon lemon zest

One cup sifted all-purpose flour 

Glaze:

1 tbsp lemon juice

1/2-3/4 cup icing sugar

Equipment:

2x12 hole mini muffin/cupcake moulds or tins, holes 3/4 inch/2cm deep (67 used silicone moulds)

small cupcake liners

Method:

EXOTIC CHERRY SALSA: for bread/toast or carb free rolls, lower carb, budget-friendly, good fibre, vegetarian or animal protein; vegan option

Turn glorious cherries into a sensationally tasty salsa for a vegetarian toast topper or carb-free duck/chicken rolls... 

Ready for a close-up: Cherry Salsa with an Asian Twist 
'Sounds improbable but the cherry & onion blend so well; it's good with meat'

Apparently, it's going to get more difficult to find ready-made sandwiches in the shops due to rising prices for ingredients as well as difficulties in finding staff.  

But sandwiches are so easy to make yourself.

A well-made sandwich with a generous and/or snazzy selection of ingredients becomes much more than a snack, if not quite a meal.  And as the cost of living crisis bites, you can't do much better than that.

This recipe is presented in two-ways:

 Toast Topper & Carb-free Duck Rolls:
Both should probably be eaten with a knife and fork!

(1) an open-faced toast topper, 1 not 2 slices bread.  (But traditional 2-slice sandwiches will be fine.)  Just buy the best bread/rolls you can to show off this colourful tasty topping at its best.  Supermarket sourdough, the budget verion of proper artisan loaves, works well.  

(2) a bread-free Duck/Chicken Salsa Roll.  Carnivore tasters loved the vegetarian topper combined with leftover poultry; the two together amped up flavours.

Like all salsas, Exotic Cherry Salsa is easily thrown together.  

It will keep well in the fridge 4 days; if transporting to a picnic or barbecue, pop it in a large cooled jar with a tight fitting lid lined with a couple of layers of cling film.    

Cost:  £3.50'ish, depending on bread/lettuce choices  (7/2025)
Makes: 1.5 cups, multiplies easily

Ingred:

Salsa: 
   1/2 cup cherries, halved, stones removed (if large, quarter cherries)  
   1/2 cup cherry toms, halved
   1/2 cup cucumber, de-seeded & chopped in the same size as cherries
   2 tbsp finely chopped red onion, or white of spring onion, pickled 10 mins in 1 tbsp vinegar, large pinch of salt & large pinch sugar 
   1 med red chilli, seeds & membrane removed, finely chopped (you really do need a good amount of chilli)  OR 1/4 tsp or more chilli flakes to taste
   zest & juice of half a lime
   1 tbsp finely sliced green of spring onion

Asian additions: (optional but recommended, esp for carnivores)

   1 tsp reduced-salt soy sauce
   1 tsp dry sherry
   1 generous tsp finely grated peeled fresh ginger
   1/4 tsp 5-spice powder (opt)

For duck rolls: leaves of firm lettuce like Gems, washed and dried thoroughly (photo shows soft lettuce but something crisper holds the shape better; try also romaine or iceberg)

Vegetarian open faced sandwich:   

   1-2 tablespoons light veg oil (olive or groundnut) 
   100gm/3.5oz plain cream cheese  (dairy or vegan) OR for the frugal, cottage cheese pureed until smooth & seasoned
   good seeded wholemeal bread, toasted, OR flatbread, bought or home-made (15-minute flatbread)

Method:

QUICK EASY DENSE & LOVELY SODA BREAD FOR IRISH CHEESES: yeast free, high fibre, easy-peasy, opt for spelt flour

Easy, quick more-ish cheese board crowdpleaser or healthier breakfast bread 

'Really, really great bread.' 'I really like the tartness of the berries and the oatmeal is a selling point.'  

This gorgeous fruity Cranberry, Molasses, Oatmeal & Nut Loaf bread is the perfect companion to Irish Cheeses on St Patrick's Day...and is wonderful toasted the day after. 

The bread, based on Irish soda breads, is yeast-free AND is ready for the oven in 10 minutes. It's so rich it doesn't need buttering (though many people can't resist).   Weighty but not heavy, it's delicious with a myriad of complementary flavours. 

It is healthy, too.  The wholemeal content is high, making the crust gorgeously chewy but the interior soft and yielding.  Nutrient rich molasses (low on the glycemic index) and cholesterol-battling oatmeal add sweet smokiness.  Fresh cranberries give a pop of colour and delicious tartness.  Heart-friendly nuts add crunch. 

The bread keeps well in an air-tight tin for a couple of days - if it lasts that long.  It  freezes well. 

Dried berries can replace fresh but blanch in boiling water, drain & dry before adding to the flour.

Cost:  £4.00'ish (3/22)
Makes: one large loaf; recipe halves nicely

Ingred:
    14oz/390 gm plain common wheat or spelt flour, 50-50 white + wholemeal (OR 9.5oz/275 gm white + and 4oz/115gm wholemeal) 
    3oz/90g oatmeal, blitzed in a blender till fine 
    1 tsp baking soda
    1 tsp salt

     4oz/113gm cold butter, in small cubes

     3/4 cup fresh cranberries, washed & drained OR dried berries reconstituted in boiling water 5 mins, rinsed & drained well
     scant half cup coarsely chopped nuts
     zest of an orange

    340ml buttermilk* stirred
    1/4 cup/60ml molasses
    1 extra large egg or 2 small eggs, beaten

Equipment: 

• 900gm/2 pound metal bread tin, OR 2 1 pound bread tins, lined with a strip of greaseproof paper down the bottom and extending above either side (makes it easier to get the bread out); grease sides of tin OR
• baking tray

  
Method:

(NEW) PLUM, NECTARINE & BRANDY TART, WITH CANDIED GINGER, vegan-option, wallet-friendly'ish, fresh fruit, versatile

Don't forget to have a look at Welcome to the blog (nav bar, above)

for the latest 67 'finds' in the supermarkets 

Fit for a special occasion...or just a bang-up Sunday lunch

A fresh fruit tart with brandy & ginger syrup that's a magnificent mouthful,
here with drizzle icing but could come with toasted flaked almonds or ice cream 

'Sensational!' 'The brandy was just right' not too much and not too little.' Tasters

This gorgeous French-style fruit tart is easier than it looks.  And, with both ripen-at-home plums and nectarines currently on special offers, it needn't cost the earth.

The plum & nectarine tart looks gloriously autumnal and was perfect for a late garden party.  It went down a storm.  

It's pretty simple to put together, whether you make your own pastry or buy an all-butter supermarket version, and you can always ask the kids or a guest to help cut and lay out the fruit.

67 didn't have the time to make pastry but if time had been available would have thrown together Candice Brown's Easy-Peasy Special Occasion Sweet Pastry. 

Instead, M&S' all-butter puff pastry was used (£2./25 for 320gms) mainly because it doesn't have to be defrosted and came in just the right size ...roughly 10 x 12 inches.  Waitrose's frozen all-butter pastry (which 67 has used before quite happily) is cheaper at £2 and comes in two 200gm sheets but does need planning.  For vegans, butter free puff pastry is readily available.

67 liked the combination of plums and nectarines because they provide a lovely colour palette but you can certainly have all plums or all nectarines if you'd like.  

67's plums were not as sweet as they could be.  Ice cream would have been the perfect accompaniment but white drizzled icing also did the trick and looked rather sophisticated.

Cost: £5.50 (2021), if buying pastry, less if you make your own

Makes: 20 squares for a crowd; 6-8 portions for a family

Ingredients:

A sheet of unbaked puff pastry 10" x 12"

5 decent-sized plums

3nectarines

2 tablespoons brandy (opt; replace with grape juice)

3 tablespoons ground almonds or breadcrumbs

scant 1/4 cup soft brown or white sugar

2 to 3 tablespoons juice from a jar of ginger in syrup

3 to 4 balls of ginger

Garnish with either:

Ice Cream

icing of drizzling consistency 

OR toasted flaked almonds

Method:

Start a couple of hours before baking

1. Cut plums in half vertically, remove stone; cut each half into eight wedges
2. Cut nectarines in half vertically, remove stone; cut each half into eight wedges
3. Place each in a separate bowl and drizzle with brandy; stir gently; leave at least an hour
4. Roll out the pastry on the paper provided; refrigerate until ready to use.
5. When ready to prepare for baking, preheat oven to 200C/400F
6. Line a baking sheet with greaseproof paper or a silicone mat; place in oven to pre-heat; a hot pan will encourage pastry bottom to crisp up nicely
7. Take pastry out of fridge; leaving a thin border cover the centre lightly with ground almonds/breadcrumbs to soak up any juices from the fruit (preventing a soggy bottom!)
8. Drain fruit, keeping plums and nectarines separate; dab with paper towels to remove excess moisture
9. Using a pattern of two plum slices and one nectarine slice, cover the pastry in four vertical lines; as evenly as possible, lightly sprinkle sugar over the fruit
10. Bake in centre of oven 40 to 45 minutes, turning the tray once; watch that the fruit doesn't blacken on the edges.
11. Chop ginger balls finel, keeping pieces as separate as possible  
12. Remove tart from oven and place on a cooling rack 
13. Brush fruit immediately with ginger syrup and scatter over pieces of ginger
14. Gently slide tart from pan to cooling rack; unless serving warm with ice cream, cool completely 
15. For a crowd, cut each vertical strip into 5 pieces; place each piece in a flattened muffin case for ease of access

Plum Nectarine Tart Slices for a Garden Party
(with (Not Giant) Spicy Crescent Cookies)

16.  For a lunch or dinner, cut into 6-8 portions

17.  Serve with icing sugar drizzle, ice cream or toasted almonds

COMMENTS:

'Wow!  Really sensational; the flavours were so unexpected but in all the right ways.'

'I really liked the dessert; the brandy was just right - not too much and not too little.' Garden party guests

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.