Updated Classic Treats for Novices & Kids to Bake/Eat during busy September

UPDATED

Easy scrumptious Chocolate Chip Oatmeal Cookies 

For novice bakers (maybe you, uni students?). Option for dairy-free. Bake some now, freeze dough for later. Makes at least 40. Healthier than most. Prepare in advance.  

Strawberry Compote 

Low/no-sugar, easy, perfect for a strawberry glut.

No-fuss Chocolate Shortbread Fingers

High fibre. Updated. Dairy-free and spelt flour option. The dough is pressed into a tin with no rolling or fuss for wonderfully crumbly & chocolatey biscuits.

 

Pensioner/Twosome Delight: Vegan 'Steak' & Gravy: frugal, healthier, uses up leftovers; carnivore option

Have a look at Welcome to the Blog (on the nav bar above)

for information on recent'ish changes to Belsize Park grocers and eateries 

This is a recipe that proves frugal can be fabulous... 

Vegan 'Steak' Stew with mashed potatoes (but without parsley garnish)
and Peas Braised with Lettuce

It fits in with Veganuary - but honestly, if there's a carnivore in the house who isn't paying enough attention, they'll think it's a variant on a meat stew! 

Bog-standard mushrooms are very cheap, helpful when belts are being tightened financially as well as physically.  You can dress the stew up by replacing some of the mushrooms with exotic varieties.  But thickly cut white button 'shrooms cooked in the thick, rich, beautifully-flavoured gravy over carbs is a tasty, heathy  treat for not much money.  

Well-flavoured mash will use up Christmas taters and/or root veg.  Or, from the cupboard, cheap and cheeerful pasta with butter, or easy-cook white rice, forms a  comforting base.  

Frugal stock cubes or granules add bags of flavour (or make-your-own veggie stock with wilting onions & veg),  and if you have any leftover red wine tucked away, it'll boost the richness.

Vegan 'Steak' Stew is a stovetop recipe; no oven required. 

Cost: min £2'ish, depending on cupboard ingreds.

Feeds: 2 with leftovers; max 4

Ingreds:

1 tb butter

1 tb olive oil

2 shallots OR 1 small yellow OR red onion, thinly sliced

1 stick celery finely chopped 

1 med clove garlic, grated (you won't taste it but it adds depth)

300gm/10.5oz closed cup mushrooms, sliced thickly (67 used 200gm leftover button mushrooms, 100gm oyster mushrooms and a reconstituted dried Shitake mushrooms 'cause they were there) 

1/4 tsp each fresh thyme, salt & pepper (if no fresh thyme, add dried rosemary)

1tb flour

2tb brandy, sherry, wine or grape juice

400 ml decent veg stock (include 125ml red wine if you have it) 

4tb Worcestershire sauce

2 tb tom puree 

1 tsp cranberry sauce (or sugar or maple syrup)

2/3 tbsp Dijon mustard

garnish: 2 tb fresh parsley

Serve with a carb and veg (67 used Braised Lettuce & Peas, in this week's post)  

*Tinned Tomatoes and Gourmet Housewife

Method:

1. Over a med heat, cook onions & celery in fats  until soft
2. Add garlic, &mushrooms & season; cook, stirring occasionally, until 'shrooms have released their juices and are soft without being mushy (it'll take a few minutes)
3. Sprinkle over flour; stir; add the rest of the ingredients
4. Partially cover with a lid; keep heat at medium; leave to cook 20-30 mins
5. Taste; if not thick enough for your taste add 1 tsp cornflour mixed with cold water; if too thick, add stock little by little
6. Serve in deep platters with carbs underneath, the 'shrooms with gravy on top and veg of choice

Comments:

'Really wow! Fabulous flavour, great texture. And so inexpensive!' Retired Writer

Tips:

Suitable veg: peas, baby tomatoes, braised fennel, asparagus, green beats OR for carnivores: ham,,chicken or seafood.

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

SAVOURY POPCORN: vegan, additive-free, no sugar, low fat & salt, small households, frugal

Popcorn is the perfect budget snack but can be really unhealthy...

But this bowl is low fat, free of additives & sugar, and easy on the digestion.
'Lovely flavour but I did miss the butter...a little!' Taster  

The seasons are moving along at a great pace; before you know it, it'll be Hallowe'en.  Whether you're having a quiet celebration at home or a packed Pot Luck party with fireworks, budget home-made treats are the name of the game.

Gratifyingly frugal Popcorn is one of the nicest.  A 550gm/17oz package of popcorn will provide several bowls of crunchy goodness for around £1.50, more for organic.  A portion for 2-4 is only pennies.

Popcorn is super easy to prepare.  And it's versatile: serve it savoury or sweet with  ingredients from your cupboard.  (See Stovetop Popcorn for salted paprika and skinny caramelised nut toppings.)

The savoury topping in this recipe is one of the healthier, more gut-friendly offerings.  It is not in-your-face and could remind you fondly of pre-cost-of-living snacks (Doritos anyone?).  It will likely leave you feeling rather smug about low-cost.  

As well as being high-fibre, it's low fat/cholesterol, low salt, sugar-free but deliciously spicy.  

Cost: 50p??

Makes: enough for 2-3 but multiplies easily

Ingredients:

40g/1.4 oz corn kernels

2 tsp olive or other vegetable oil

1/4 tsp each: garlic granules, onion granules, smoked paprika, cumin, salt &, if you like, chilli powder and (optional) celery salt

Method:

SMALL HOUSEHOLDS' TIME-SAVER BOLOGNAISE SAUCE, using pre-cooked freezer sauce & mince

Simple Bolognaise for singletons/twosomes, prepped ahead...

Quick & easy bolognaise with the help of freezer friends.
'So nice after a hard day at the coal face and so easy to prepare!'

This recipe is perfect for weeknight pasta dish when the body is screaming for protein and a vegetarian sauce and cheese just won't cut it

67 has already posted a recipe for making and freezing an easy rich, savoury Italian Marina Sauce.  

But pre-cooking mince or meatballs and freezing them is also a 'thing' in chefs' kitchens.  

TV chef Tom Kerridge swears by his method of pre-roasting mince until it is golden & crisp, then adding it to sauces (fresh & defrosted) when needed. 

67 tested it on a 500g/17oz package of 20%-fat beef mince from Waitrose. The   edges of Kerridge's mince were too crisp for 67's liking and appeared to defeat the purpose of being quickly incorporated into a sauce.  

Two other 67goingon50 methods were more successful: 

PENSIONERS' DELIGHT: CHICKEN TRAYBAKE WITH ORANGE, HOISIN & VEG

Don't forget to have a look at Welcome to the Blog

for the latest grocery/food news

and tips on turning economy food into tasty satisfying dishes

Terrifically tasty easy one-tray supper: under a fiver for 2 meals ...

first published 2019

Mix, cover, pop in the oven, bake & serve: Simples! Plenty of leftovers

This recipe was originally planned as a treat for parents on a frugal date night, at home, when the kids have gone to bed and they can relax with a bit of booze.  

But it also works well as a Pensioner's Delight.  Not only is it wallet-friendly, it's also quick & easy to prepare and can be made in advance.  It's low in fat, high in fibre & protein and makes enough for two meals for 2.

Chunks of healthy veg complement the meaty chicken pieces, bathed but not buried in enticing lower-fat sauce.  

Thighs would be best but you could also use legs or, for an even more frugal meal,  drumsticks*.  

The alcohol is optional; if you prefer, replace it with grape juice or even water or stock.

 

The all-in-one dish, alongside a pretty plate of simple salad ingredients like cheap but sensational Mediterranean Tomatoes and/or a Single Vegetable Salads like Radish or Cucumber. i

Cost: £4.00'ish (6/22)

Serves: 4  

Ingreds:

   4 good-sized chicken thighs, skin removed (freeze uncooked thighs for another time)

   500gm/17oz cleaned unpeeled potatoes in med chunks OR small/new potatoes 

   a scant cup medium sized cauliflower florets

   3-4 med carrots, peeled, in generous 1/2 inch/3.8cm slices on the slant

   2-3 med purple (or yellow) onions, quartered
  

   4-6 spring onions, finely chopped

   

Braising sauce   

    3 tbsp hoisin sauce**

    1.5 tbsp maple syrup or honey
    1.5-3 tbsp sherry/brandy/white grape juice
    1.5 tsp sesame oil
    zest of an orange, coarsely grated
    juice of half an orange
    2 tsp grated ginger
    1 tsp grated garlic
    1/4 tsp 5-spice powder (opt)

garnish: orange slices    

Method:

MIDDLE EASTERN PORK ON COURGETTES: frugal but fab, prepare ahead

A lovely change from chicken...

Juicy, flavourful & satisfying with or without carbs, wallet friendly and quick!
'a lovely change from roast or stir-fry...' Taster

There's quite a bit of quality pork in the shops this week - good-looking shoulder steaks and belly pork strips.

This recipe makes the most of shoulder steaks which are £3.70 for 4 good-sized ones, less than a pound each, at M&S. 

If you like, pound them with a rolling pin, which tenderises the meat and doubles the size.

This gorgeous Middle Eastern style pork dish involves a few easy steps but is oh so worth it.... 

Now, calorie counters often avoid all cuts of pork save very-low-fat and somewhat pricy pork fillet. 

But pork shoulder steaks, cooked to release fat, offer a fine alternative to the more expensive stuff.  With not as much fat as you'd think, a good sized pork steak (enough for one with leftovers) will only set you back a quid.  And the cooking is easy.  

This recipe is for singletons but will easily stretch to two.  Multiply for a family of four.

Cost: £2+

Feeds: 1 generously,  especially with a side of carbs

Ingredients:

   1 pork shoulder steak, about 300gm/10oz

Marinade:

   1 tbsp olive oil

   1 tbsp lemon or lime juice

   generous tbsp Middle Eastern Spice Mix

1 large courgette, in 1/4 cm slices

Method:

67GOINGON50'S FLUFFY, CREAMY BUTTERCREAM ICING with less butter

Foolproof, fluffy, creamy icing that's not too sweet... 

Looks pretty creamy & fluffy; tasters think its magnificent!

Election volunteers are beginning to flag as voting day (May 5) moves closer and closer and they desperately needed something not-too-healthy.

Where icing is concerned 67 is quite happy to melt a bit of chocolate or stir a few tablespoons of milk or other liquid into some icing sugar to drizzle over cakes or cookies in order to avoid using butter.

But a recent experiment to create a 'proper' icing that is lower-fat but creamy, smooth and gorgeously delicious was a huge hit.

It was layered thickly over a banana coconut bread and was stupendously wonderful.

67's tasters were over the moon and raved about its texture and flavour.

The recipe makes a generous half a cup, but is so spreadable, it looks a lot more.  And there's nothing stopping you doubling the recipe or multiplying it by half for the sweet-toothed in the household.   

The icing is not one for drizzling; it needs to be spread and the thicker the better.

This is the basic recipe but there are lots of variations.

Ingredients: 

50g very soft butter or vegan margarine
1/2 cup icing sugar

1/2 tsp essence of flavouring (liquid): vanilla, orange or peppermint essence (near the vanilla in the bakery section) or another of your choice

generous tablespoon (natural) flavouring: cocoa powder or zest of lemon, lime or orange or another of your choice 

1 tbsp water OR liquid like fruit juice OR plant/dairy milk

Method: 

1. If you can, start with a hand whisk; wait until step 3 before using  electric beaters  or you will have icing sugar all over the kitchen and yourself
2. Blend icing sugar gradually into the butter/fat with a hand whisk or wooden spoon: it will resist at first then soften into something more spreadable
3. Add liquid flavouring, whizz with electric beaters
4. Add natural flavouring; beat slowly
5. Add milk/water/juice; beat until creamy and fluffy; it should plop softly from the spoon
6. Spread over cake, swirling with a palette knife

 

Comments:

'Wow!  This is absolutely glorious!'  'I don't normally like icing but this is amazing!'

Election Volunteers

'I love that it's buttery but not over the top.  Is it meant to be healthier?  Because it tastes like it might be.' Retired writer

Please leave a Comment in the box below

This recipe has been created by B  Lee/Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

NOT YOUR RUN-OF-THE-MILL FOOTIE SNACKS: healthier, budget friendly, make ahead

 

Courtesy of Daily Telegraph and licensed for reuse under this Creative Commons Licence

There is also the problem of the ''maybe we could try something different next time? Not criticising!'" brigade. 

These original 67goingonon50 recipes are not the standard footie snacks but they are fabulous and popular.  They are also either all or part-made ahead, wallet-friendly and healthier than normal.

Crispy Zucchini Sticks

Forget about the same old, same old potato, sweet potato or celeriac wedges!

These crispy deep-fried Zucchini sticks are a winner.

Crisp Zucchini Fries, Baked not deep-fried: tasty and better for you

DEVILLED EGGS WITH A TWIST:

Eggs are cheap and cheerful but these stuffed eggs are a cut above.  One has tuna, delicate flavours & crunchy bits; a veggie version includes avocado

Devilled Eggs for the Now Generation with tuna, frugal, easy-peasy

Devilled Eggs with Avocado (& Ham): low-fat; (remove ham for vegetarian option) 

BRAISED ORIENTAL SPICED WINGSs: frugal, exotically delicious

Instead of the usual 'hot' spicy wings, try these exotic Oriental wings - they repay the adventurous eater

NOT CHILLI CON CARNE AGAIN!!

Tired of chilli?  This wonderful hamburger soup is a more than worthy substitute.  It's not kids food -- all ages hoover it up like there's no tomorrow.  With 500g of beef mince at around £2 for 500g/1lb*, it's frugal. Properly cooked, it is low in cholesterol and will warm body and soul.  Serve in mugs or sturdy paper cups with a spoon.

Garlic & Chive Breadsticks  are the best alternative going to traditional garlic bread even if you're usually go for the butter-free version of garlic bread.  The breadsticks are soft and chewy.   They have a strong golden crust.  They taste sensational - salty, garlicy and lightly oiled.  Best of all, they take almost no time to prep (though forming the sticks can be a tiny bit iffy.) 

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.      

NO-PASTRY CRISPY TOFU DUMPLINGS, Vegetarian, gluten-free, healthier, someprep in advance

Easy pastry-free crispy vegetarian dumplings/fritters... 

updated 1/25; 1st  posted in 2022 as vegan

Easy make at home Chinese vegan dumplings, here served with 
Chilli Hoisin Sauce

These gorgeous little Tofu dumplings/fitters were inspired by Chinese food chef Fuchsia Dunlop who - despite her name and reputation for Chinese cuisine - is a westerner, the first to train at the Sichuan Institute of Higher Cuisine.  

She creates recipes for 'real Chinese cooking for non-Chinese cooks' with dishes offering authentic flavours, often involving bean and chilli pastes, and Chinese vinegars.  Her original recipe published in the Guardian is here.

All power to her!

Because 67goingon50 is about good food on a budget, it relied mainly on standard cupboard ingredients and emphasised less fat, sugar and carbs for this version. 

The 67 kitchen doesn't have a deep fryer and formed the mixture into a sort-of fritter instead.   

And it shallow or air-fried the dumplings (though if there are no cholesterol/weight issues, deep-fry away!) A few more vegetables have been added to the mix to increase fibre and add a little more texture.

Fuchsia served her dumplings in her own Sichuan sauce; 67's adapted the recipe to make a low-sugar Chilli Hoisin sauce.

The Dumplings can also be served
with a variety of Asian sauces: soy, hoisin and oyster.

Cost: £2.50'ish (2022)

Makes: 15 large/20 med dumpling/fritters

Ingreds:

2 large or 4 small dried shiitake mushrooms, reconstituted (see substitutes below)

450 g/15.8 oz firm tofu, not silken

2 large egg whites 

4 tbsp cornstarch or potato flour
1/2 tsp salt and ground pepper to taste

1 peeled med carrot, coarsely grated

1/3 cup bamboo shoots, coarsely chopped

1/3 cup water chestnuts OR 2 sticks peeled celery, coarsely chopped

2.5 tbsp Chilli-Hoisin Sauce

Vegetable oil for cooking 

Method:

UPDATED SMOKED MACKEREL POTATO SALAD: 2 VERSIONS: low-fat/cholesterol, easy, picnics

Satisfy the appetite and the eyes with this cool, cool salad... 

updated June 2021; first posted  2015

(Boneless) Smoked Mackerel, Egg & New Potato Salad
with lemon & pepper yoghurt mayonnaise dressing

This delicious combination of sweetly savoury smoked fish, waxy new potatoes and brightly yolked hard-boiled eggs is low in fat but high in satisfaction. 

The Lunch Club thought the combination of ingredients unusual but wonderful. And the smoked mackerel made a change from the usual expensive fresh white fish or salmon for their twice-a-week fish meals.  

The dish requires little cooking, can be prepared the night before and assembled on the day. 

Being very conscious of salt levels, 67goingon50 prefers the loose mackerel fillets available at fishmongers.  Another good choice is M&S smoked mackerel, often on sale for 3 pkts for £7. Other food experts rate Sainsbury's smoked mackerel highly, and Waitrose fillets are good value. 

New potatoes are wonderful right now but can be replaced with ordinary potatoes.  

Serves: 4-6
Cost: about £4.50 (for the frugal, decrease the amount of fish, use ordinary potatoes and add an extra egg or two)

Ingred:

150-300 gm(1-2 pkts) smoked mackerel fillets
500-750 gms new potatoes, in thick slices
3-4 eggs
lettuce
Chives, green onions, parsley (opt)
1/2 tsp coarsely ground black pepper

200 ml yoghurt mayo with lemon

Variation: 

Smoked Mackerel Potato Salad 

with Egg & leftover Dill & Mustard Green Beans

Method:

GARLIC CHIVE BREADSTICKS: sensationally more-ish; almost-instant

You could save these home-made breadsticks for a special occasion...

Home-made Garlic Breadsticks - a cut above

...but they're so delicious, quick & easy, why would you?

Trust 67goingon50 - these quick and easy breadsticks are fabulously delicious and the best alternative to garlic bread going.

They are soft and chewy inside.  They have a strong golden crust.  They taste sensational - salty, garlicy and lightly oiled.  

OK, they can be a teensy bit fiddly to form but no one will be put off by their shape once they've had a taste.  Get the kids to help -- they'll love it and it will be a good excuse for any deficiency in artistic merit.

As always, there's a good level of fibre with some wholemeal flour; oil and salt are kept to a minimum.  Chives add an onion-like layer of flavour plus vitamins & calcium but are optional.

For best flavour, eat on the day.  

Cost: £1.50

Makes: about 24

Ingredients:

Cup sizes: 67 used English cups (250ml) but any cup will do as long as the proportions are honoured, ie, it's used for both dry and wet ingredients

   1 cup plain flour, inc 2-4 tbsp wholemeal or wholewheat flour
   2 tsp baking powder
   1/2 tsp sea salt

   170gm/6oz 0-fat plain Greek/Icelandic yoghurt (other yoghurts will be too wet) 
   1 egg white, raw 
   
   Optional Toppings: sesame seed, Nigella seeds, sunflower seeds, onion flakes or a combination

Method:

Breadsticks

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.

SPICY JAMBALAYA SALADS: Fathers' Day Indulgence, Triple Duty: met, fish or vegetarian; with no dairy o

So not run-of-the-mill: a nippy, zippy gorgeously moist salad of Classic Jambalaya (vegetarian version below)... 

Perfect for Fathers' Day: salad of Classic Jambalaya with rice, seafood and meat, and loads of vegetables  

'I was a bit iffy about cold jambalaya but it was really fantastic.' Taster

Jambalaya, a popular highly seasoned rice dish from the deep south of the United States, is normally a hot dish but...hey, it's summer!  And also, this one from 67goingon50 is designed for a Fathers' Day celebration.  In June.  

It's one of the blog's popular Triple Duty dishes, with a vegan base and a choice of meat, fish or vegetarian/vegan protein.  All three versions can be made from one base.  Or choose one version or two, divide the base accordingly and add preferred protein in the appropriate weight.  

Jambalaya is a true multi-cultural dish, influenced by West African, French, Spanish and Native American cuisine.  

Classic jambalaya includes bell peppers, celery, spices and tomato.  Protein is usually pork/bacon (these days also chicken), smoked sausage and seafood.  But like its Spanish sister, paella, Jambalaya is for all budgets...stick to one protein or avoid them altogether and just add lots of vegetables.  

67's Jambalaya Salad starts the day before it's needed and does take a bit of work.  But it's so worth it! It's perfect for a family gathering; get the best chefs into the kitchen and have a good natter while putting it all together!

Cost: depends on what's in your fridge but say, £10-12 if starting from scratch (Cut costs by using leftovers and taking advantage of M&S 3-for £??? offers on deli pots of artichoke hearts, sunblush tomatoes, olivesf or  prawns, calamari, antipasti - )

Serves: a crowd

Ingredients: 

   1.5 cups raw brown rice

 Jambalaya Sauce  

   1 tb olive oil

   1 large onion, pref sweet

   2 med cloves garlic

   1 large bell pepper

   2 large sticks peeled celery

   3 tb parsley

   3/4 cup fresh corn

   50gm/2oz finely chopped mushrooms 

   large bay leaf

   1 tsp cayenne pepper OR 1.5 tsp chilli flakes (67 tested M&S adobe chilli flakes which added a lovely layer of smoky heat)

   2x400gm28oz tins tomatoes

   90gm/3.7oz smoked* or regular tomato paste (67 tested M&S smoked tomato paste which heightened interest; you may need more paste with other brands)

    Tabasco or other hot sauce (opt) 

   

The following amounts are for the full amount of the base; divide - or not - according to choice

CLASSIC JAMBALAYA SALAD: 

BEEF, MUSHROOM & 'CREAM' CASSEROLE, Frugal, plant opt

Popular 1950's 'special occasion' dish gets a budget-friendly plant-conscious make-over...

Low-carb Casserole of Beef, Mushroom & 'Cream'
with cauliflower & broccoli 

This could be called a 'poor man's beef stroganoff' - in a good way - and with beef prices relatively low, it seems daft not to take advantage.  

A large proportion of the population do still love meat, eat it and enjoy it.   67goingon50 is a big supporter of higher welfare meats.    

The original Stroganoff was popular in upmarket restaurants in the 1950's.  It consisted of flash-fried sirloin strips, mushrooms and cream.  

67's version is similar but more budget-friendly and also plant-conscious.  It uses cheaper braising or stewing steak and replaces dairy cream with plant-cream (like soya) OR low-fat plant or dairy creme fraiche OR thick strained plant or dairy yoghurt.  

Though it's as tasty and appealing as the original, you might not want to serve it on Christmas day.  But it will certainly be a great people-pleaser before or after the Big Feast.

It's a doddle to cook -- made in two stages and slow-cooks to melting tenderness.  Freezing is not recommended (with all that dairy) but it will be fine in the fridge up to 3 days. 


Cost: £6.50'ish 
Feeds: 4-6, with sides

Ingreds:
   500gm/17.5oz braising or casserole steak, trimmed of fat & gristle, cut into strips
   2 tsp veg oil
   1 large onion, sliced
   1 large garlic clove, finely grated
   2 tsp liquid stock, home-made/granules/cubes
   2tsp wholegrain mustard (Dijon will also do)
   
   30 gm olive oil
   130gm/generous 4.5oz mushrooms, chestnut for preference, thickly sliced or halved if small
   juice & zest of 2/3 lemon
   pinch thyme

   1 heaping tbsp corn or rice flour
   1 generous tbsp cold water

   1-2 tbsp brandy or whiskey or white grape juice (opt)

   125gm/4.4 0-fat dairy or plant-cream (like soya) OR low-fat plant or dairy creme fraiche OR thick strained plant or dairy yoghurt. (for home- strained regular yoghurt - see dressings)

   half a packet fresh parsley leaves, coarsely chopped - finely chopped stems can be included if tender 

Method:

SKINNIER PARTY SCOTCH EGGS; low-fat&preservative; make ahead

Please go to:

https://67goingon50.blogspot.com/2020/05/skinnier-scotch-eggs-wallet-friendly.html

ONE-PAN CHICKEN WITH ORANGE & HOISIN, no-alcohol option, double duty

Easy terrifically tasty one-tray supper for family or friends...

 Chicken, Orange & Hoisin Adult traybake, option for kids 

'Sophisticated, lightly beautifully exotic; really tasty' Retired writer

photo 28/2/18 

This recipe originally started out as a treat for parents on a frugal date night, at home, when the kids have gone to bed and they can relax with a bit of booze.  Or as a budget friendly main for an adult dinner party.  

But the distinctive mouth-watering supper easily transforms into family dinner by replacing the alcohol with grape juice or even water or stock.

Chunks of healthy veg complement the meaty chicken pieces, bathed but not buried in enticing lower-fat sauce.  

Thighs would be best for this dish but drums can replace be added.  

The all-in-one dish, alongside a pretty plate of simple salad ingredients, is a delight for cook as well as guests.  It will go a lot further served on a bed of noodles or rice with extra steamed vegetables. 

Cost: £4-5

Serves: 4-6 (any leftover meat can be frozen for packed lunches)

Ingreds:

   750gm/26oz (6-8 pieces) chicken thighs or thighs & drums, skin removed

   500gm/17oz cleaned unpeeled potatoes in med chunks OR small/new potatoes 

   a scant cup medium sized cauliflower florets

   3-4 med carrots, peeled, in generous 1/2 inch/3.8cm slices on the slant

   2-3 med purple onions, quartered
  

   4-6 spring onions, finely chopped

   

Braising sauce   

    3 tbsp hoisin sauce*

    1.5 tbsp maple syrup or honey
    1.5-3 tbsp sherry/brandy/white grape juice
    1.5 tsp sesame oil
    zest of an orange, coarsely grated
    juice of half an orange
    2 tsp grated ginger
    1 tsp grated garlic
    1/4 tsp 5-spice powder (opt)

garnish: orange slices    

Method:

DOUBLE DUTY CHERRY SALSA: budget friendly, fat/dairy/egg free, vegetarian option

Turn glorious cherries into a super tasty salsa for cooked meat...

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

Try this twist -- a cherry salsa with Asian seasoning.  It's colourful, tasty and rather sassy.  It is perfect for brightening up cooked chicken or duck, or poached chicken.  

 A vegetarian version is on offer, too - with or without the Asian spices - teamed with cottage or ricotta cheese spread on flatbread or toast.

Like all salsas, it's pretty easily thrown together.  It will keep well refrigerated for 4 days; if transporting to a picnic or barbecue, pop it in a large cooled jar with a tight fitting lid.    

Cost:  £2.50 (7/2022)
Makes: 1.5 cups, multiplies easily

Ingred:
   1/2 cup cherries, halved, stones removed    
   1/2 cup cherry toms, quartered 
   1/2 cup cucumber, de-seeded &  finely chopped
   2 tbsp red onion or whites of spring onions, finely sliced
   1/2 red chilli, seeds & membrane removed, finely chopped 
   zest & juice of half a lime
   1 tbsp roughly chopped coriander or green of spring onion

Asian additions:   
   1 tsp reduced salt soy sauce
   1 tsp dry sherry
   1 generous tsp finely grated peeled fresh ginger
   1/4 tsp 5-spice powder

Vegetarian version:
   the Asian spices are optional
   2 tablespoons light veg oil (olive or groundnut) 
   cottage or ricotta cheese (dairy or vegan)
   flatbread, bought or made (15-minute flatbread)

Method:

1. Combine all salsa ingred except Asian spices in a large bowl; take half and roughly process with a blender (or chop further into tiny pieces)
2. Fold processed mix into the salsa ingred
3. Add Asian seasoning if using
4. Refrigerate 30 mins

For vegetarian version:

1. As above, without Asian ingred, but with couple of tablespoons light oil  
2. Spread cottage cheese/ricotta on flatbread or good toast
3. Top with salsa
4. Probably best served with knife & fork 

Comments:
'The mixture sounds improbable until you try it; the cherry and onion blend so well.  It's perfect with cold meat and good bread but would also be good as a topping for melon.'  Political Agent 

Tip:

 Also works as a dip for tortilla or pitta chips

 * inspired by Food & Wine & Bon Appetite 

                                                           For similar recipes go to Sauces/Dips... 

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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.