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:

Isobel's Splendid Spring Rolls: Triple Duty; Dairy Free Wrappings; Shallow-fry, Air-fry or Oven; freezable

Isobel, the Blogger's neighbour, makes the the tastiest of spring rolls.  They have a moreish filling of delightfully flavoured protein and veg, and a light crunchy brittle exterior that will - if you're not careful - scatter down your front.  (Not that you will care!!)

Beef & Vegetable Spring Rolls, air-fried from frozen, with Hoisin Sauce
0ptions for other cooking methods and fillings 

The Blogger often avoids spring rolls even in good Chinese restaurants because too often they are soggy and greasy.  Isobel's spring rolls are utterly more'ish and the Blogger has been known to devour several in one go! 

A lively octogenarian from the Philippines, Isobel agreed to show 67goingon50 how to make them, in her tiny flat with little working space.

The process is simple but involves several easy steps which can be broken into two stages.  Making the spring rolls takes time but little effort; having at least one other person to help is recommended.  An older child could help stuff and roll; younger ones could transfer the finished product to a platter awaiting cooking. 

The recipe is versatile and frugal; Isobel sometime uses tinned tuna as her protein and replaces individual veg (but NOT the carrots, cabbage and onions/celery) with whatever's in her vegetable bin.

Note: spring roll wrappers usually contain only flour, water and salt; wrappers labelled as vegan are wholly plant based

Cost: depending on ingredients, £6.50'ish

Makes: about 50

Ingreds:

500g/17.6oz minced beef, chicken, pork OR firm tofu or your favourite vegetarian or vegan  mince

1 large raw egg

1 pkt large square spring roll wrappers (see photo for size and brand). (You can use smaller round won ton wrappers but these are much easier to work with;  leftovers make brilliant scratchings for dipping into sauces, especially home-made Sweet Chilli Dipping Sauce)

2 generous handfuls frozen petit pois OR trimmed green beans cut to size of peas  

2 medium carrots, washed, peeled & grated

1 large white onion OR 4 sticks celery or fennel, washed, bottom 2 inches removed, peeled & finely chopped

4 small spring onions, finely chopped (if not using white, add equivalent in green)

1/3 small cabbage: leaves separated, washed and finely chopped 

1-2 fresh chilies OR 1/2-1 tsp chilli flakes OR 1/2-1 tsp chilli crisp

2-3 large garlic cloves, grated (opt)

salt & pepper

a few finely chopped tomatoes, seeds removed (opt)

2-3 tbsp hoisin sauce OR if not using salt, soy sauce OR oyster sauce (opt)

Serve with: hoisin, soy OR oyster sauce and/or hoisin sauce OR Sweet Chilli Dipping Sauce.  

Method

1. Prepare all the veg as stated and arrange separately on a platter (this can be done the night before)

   

   clockwise from back: green beans, spring onions, celery, carrot, cabbage
   

    

2. In a large non-stick frypan over medium heat, cook protein until all the rawness is gone, stirring frequently so that it forms crumbles; leaving heat on, pour protein through a strainer to get ride of excess fat, saving 2-3 tbsp. (if using firm tofu, squeeze out excess liquid and pulse in a blender until the tofu looks like mince) Place protein in a large bowl
3. Add 2-3 tbsp fat to the pan and all the veg, turn heat down to medium-low and cook, stirring frequently until all is cooked through - up to 15mins
4. Add cooked protein, mix evenly; taste; add s&p & sauce if needed; stir well

   

   Beef Spring Roll filling (before egg is added) 
   (poultry, pork, tinned tuna or vegetarian mince can also be used)

5. Add egg; stir with a fork till evenly distributed.  This is your filling

PREPARING THE ROLLS

1.  Cut the wrappings diagonally
   
   
   
2. Separate leaves and pile on a flat surface (they're quite robust but be a little careful); you'll need about 3/4 of the pack
3. Lightly flour a chopping board and arrange the filling, a small bowl of water and a small plate of flour nearby
4. Spread a spring roll triangle on the board with the point facing upward (press   arrow for video instructions or see details below)

   5.  Place a scant 2 tablespoons filling in the centre of the wrapper and form into a loose cylinder; fold bottom of wrapper up and over the filling, tucking the upper edge under the top edge of the filling; roll contents tightly, including the left and right hand sides of wrapper; 2/3 of the way up, neatly fold wrapper sides on top of the roll tucking under if necessary; the top corner of the wrapper should be empty, dab some water on its edges; finish rolling the filling enclosed in its wrapper until reaching the top of the triangle; roll the completed spring roll back and forth on the board to make a neat circular shape; place on a platter.  Note: unlike won ton wrappers or filo pastry, spring roll wrappers do not dry out quickly but if the process is taking more time than expected, cover the completed rolls and the pile of wrappers with damp clean tea towels or new j-cloths)

COOKING: 

• Spray or brush lightly with vegetable oil unless on a low-fat diet or using an air-fryer which cooks naked spring rolls beautifully 
• The filling is already cooked, so cooking time is relatively short

From fresh 

1. Shallow fry on med high heat, watching closely; turn frequently until all sides are golden; maybe 5-7 mins; transfer to a sieve or baking rack to keep bottoms crisp.  Keep warm on a wire rack in an oven at 100C/200F but no longer than 15-20 mins
2. Air Fryer 5-8 mins on bake at 180c/350F, turning once.  If worried about fat levels, lightly brushing or spraying with oil is your choice (many like a bit of oil); 'naked' spring rolls are beautifully crunchy (many prefer them,  though one with dental issues complained mildly about the wrappers - not the filling!) 
3. Oven preheat to 180C/350F; arrange spring rolls on a wire rack with a little space in between; bake 10-12 mins turning once or twice or until golden; keep warm in a low (100C/200F) oven no longer than 15-20 mins

From frozen (for shallow frying or oven, defrost before spraying with oil)

1. Shallow frying and oven, cook as for fresh
2. Air Frying, preheat air fryer to 180C/350F; no need to defrost, place spring rolls onto the  tray; bake 8-13 mins, turning once or twice until golden

LEFTOVERS

1. Cooked Spring Rolls: For tomorrow's lunch. Spring rolls apparently will only  stay crispy if eaten cold. Cool them in the fridge on an uncovered wire rack (to allow steam to escape) 30 mins.  Pack the rolls into a lunch container and refrigerate until needed 
2. Freezing Uncooked Spring rolls.  Place on a flat tray with a little space in between, freeze; store in an airtight container in layers separated by a sheet of greaseproof paper.    
3. Leftover filling: stir-fry into rice or noodles OR add to soup or salad OR freeze for future spring rolls
4. Spring Roll Wrappers:  crunch up, lightly brush or generously spray with veg oil; shallow-fry, bake or air-fry into wrapper scratchings OR freeze, defrost and make wrapper scratchings

Comments: 

'The best ever; I highly recommend them!' semi-retired writer

Tips:

Shallow fry: cover base of pan with a thin layer of vegetable oil, adding more if needed as you proceed with cooking

Please leave a Comment in the box below

      .

This recipe is from Isobel; instructions, video & photos are from  B M Lee/ Bright Sun Enterprises.  It may not be reproduced without  written permission 

Sugar-free Chinese meat rub for that charred spicy sweet rib taste: lo-fat, dairy free

This recipe is worth its weight in gold for easy, tasty week-night meals...
                                                                                                                    updated 1/2025; original 2015

Healthier Chinese Spicy Belly Pork Strips/Ribs ' 

(option for beef/lamb ribs, chicken thighs/wings and other cuts of meat )

' ...lovely and juicy; I usually avoid ribs because they're so messy!' Taster

                                                                                      

Here's a spiced marinade that will give any of cut of pork, beef or chicken the quintessential flavour of  Chinese Spare Rib. 

Post Christmas - or anytime - the great thing about the rub is that it's almost-no-sugar.  And because the meat is barbecued, roasted, or grilled on a rack, excess fat is released and drains away.   

There's no gloopiness; the meat becomes tender, exotically flavoured and covered with crunchy burnished bits. The sauce is much healthier than take-aways or supermarket offerings.  

Winter or summer, prep the meat the night before and it'll be ready by dinnertime.  

Some less expensive cuts may need poaching beforehand which will tenderise the meat so that is is nearly falling off the bone.  Poaching also reduces fat. 

The recipe has been in 67's cookbook for ages but may have been adapted from the (London) Times.

Feeds: 6-8 (as part if a 3-4 course meal) 
Cost: depends on the meat; £5-10'ish?? (Jan 24) Recipe halves nicely

Ingred:
1 kilo/2 pounds meat (pork ribs, chops, tenderloin, belly, shoulder or pork butt; beef ribs, flank or other from-the-belly steak; strips of rump steak; chicken breasts, legs, wings) 

4 tbsp dry sherry or white wine or grape juice
4 tbsp reduced-salt (not low-salt) soy sauce (if there are blood-pressure issues, replace half the soy sauce with good stock)
1 tbsp sugar (opt)
4 cloves garlic, grated or minced (opt)
1/2 tsp each dried cinnamon, nutmeg and cloves
1/2 tsp salt
2 rounded tbsp Dijon or other mild mustard

Method: 

CELEBRATING POTATOES WITH BBQ/BUFFET/AL FRESCO TREATS: many low-fat & salt, budget-friendly, easy, high-fibre, make-ahead

67goingon50 is celebrating the potato this week. 

These recipes for hot and cold dishes are made with any old standard garden-variety potato.  

For many people concerned about good health, weight gain or high carb counts. potatoes are - if not forbidden -  certainly limited. 

Which is a shame because potatoes have their merits.  They provide  fibre, have plenty of vitamins and minerals just below the skin and no fat. 

Potatoes also contain a type of fibre called resistant starch that feeds friendly gut bacteria and improves digestion.  Potatoes that have been cooked and cooled have higher levels of resistant starch.

Summer is such a great season for potato lovers.  Few buffet, BBQ or picnics will lack a potato dish.  And while it may sound odd to offer a hot/warm potato dish in the sushine, scalloped potatoes or just plain baked potatoes are surprisingly popular.  Even better for cook, you can get them ready in advance and forget about them until it's time for them to be cooked.   

For carb-phobes, it will be  easier to take a small portion or two without going back repeatedly for more.

Here are a few of the Blogger's favourite summer potato dishes 

-- hot, warm and cold.  Most of them are budget-friendly

Glamourous multi-layer tortilla: 

vegetarian, make ahead, healthier, budget conscious

Spanish Potato Omelette with Spinach, Tomatoes & Peppers.  Perfect taste of Spain that's as good as it looks.  Simple home-made or bought-in Sun-blush tomatoes provide unexpected bursts of flavour.

Lower-fat Tumbet (Layered Potato Ratatouille Pie):

Vegetarian with vegan option; prep-ahead, budget friendly

All of the intense flavour of the original without excessive richness.  Available in two skinny versions: one sprinkled with crumbled feta; the other, plain.  

Skinny Scalloped Potatoes, French Style: 

lower-fat, make ahead

Using milk instead of cream, this rich soft creamy wodge of potato slices melded together into glorious starchy creaminess.  As good cold (and with less resistant starch) as hot.  Great with meatloaf. 

UBER OVEN BAKED POTATOES

 easy-peasy, wallet-friendly

The perfect baked potato - fluffy interior & crispy golden skin - is a thing of wonder.  Cooking them is an art...get them just right with these tips.

Potato Foccacia

Easy-peasy no-knead bread, prep 24 hours ahead, Light wholemeal

Crusty pillowy bread that's a doddle to make is a welcome twist to a wallet friendly loaf.  Unusual but wonderful; moist with lovely seasoning. 

Spiced Potato Cigarillos

Lower-fat, baked not fried, oven or air-fryer; easy, inexpensive

More-ish Vegan Indian-style 'chip butties': a few steps but easy-peasy; punchy flavours with knock-em-dead gorgeous coriander sauce 

Please leave a Comment in the box below

These recipe have been 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

RICE & WHITE SAUCE SALAD: when barbeques & salad bars take their toll

A buffet salad designed not to upset a dicky tummy...

Lean, clean and soothing white basmati salad

In England, we aren't used to heat waves and the food 'n  drink that appears with them.  Like fire-cooked food and salads from happy cooks trying to outdo each other with sassy ingredients and dressings. 

That's great and guests will enjoy them all.

But if you're suffering from overeating or an uneasy tummy, bland'ish food is the way to go. 

Individual bowls of salad veg with separate dressings makes guests' choices easier.

Simple potato salads with maybe one extra ingredient - finely sliced celery, hard boiled eggs - are brilliant (there are plenty of good ones in 67goingon50's archive).  Strongly recommended is plain Lo-fat 10-minute Smashed Potato Salad.

Plainer salads don't have to be tasteless though, as this post's Rice & White Sauce Salad proves.

It's very soothing in appearance, flavours and texture.  It's creamy but low-fat with delicate non-strident flavours. Easily digested, it settles and calms upset stomachs.  

It won't cost much, is easily to put together, can be prepped ahead and does Triple Duty as a vegan, vegetarian or carnivolre choice.

Every salad buffet should offer something like it.

Cost: min £1'ish, more depending on additions (2023)

Portions:2-3     easily multiplied

Ingredients:,

1.5 cups cooled cooked white rice (1/2 cup raw - Cook in water perfumed with a slice of fresh ginger, a large garlic clove (optional), 2 spring onions and - if you like - half a stock cube, drain, discarding aromatics) 

generous 1/3 cup frozen peas, defrosted

Optional additions

ribbons of cold thin cooked 1-egg omelette  (opt)

thinly sliced mushrooms cooked in butter & lemon juice (opt)

shredded cooked chicken (opt)

finely cubed firm tofu (opt)

Dressing

1/4 cup mayo

generous 1/2 cup strained plain yoghurt (Greek, Icelandic or regular yoghurt home-thickened - see bottom of page Salad Dressing a la 67goingon50 )

2 spring onions (green only for the fodmar wary), coarsely chopped

1/4 tsp dried or 1 tsp fresh chives (opt but adds subtle flavour)

1/4 tsp dried or 1 tsp fresh parsley (opt but adds subtle flavour)

1/4 tsp dried or 1 tsp fresh dill (opt)

pepper & salt

Method:

1. Place salad dressing ingredients in small bowl; use a stick or bowl blender to blitz until completely smooth; refrigerate until needed
2. If rice is clumped together, put into a freezer bag; close; gently press any lumps until grains are separate; refrigerate till needed
3. At least an hour before serving, mix together rice, peas and choice of additions
4. Stir in enough dressing to generously moisten but not overwhelm (leftover sauce can be used elsewhere)
5. Keep cool till needed  

Comments:

'I had this when I was recovering from gastric 'flu and it calmed my sore tum; the yoghurty dressing was like a balm. I ate little else that day.' Retired writer

Tips:

• If you liked this you will also like Foods for a Dicky Tummy/Overindulgence 
• For classic 67goingon50 potato salad recipes go here 

 

              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.

FRUGAL ARCHIVE FAV: CHUNKY LENTIL SOUP WITH SPINACH & MINI MEATBALLS

 Lentil Soup from 2016 that always has them coming back for more...

updated 11.25; first published 2023

Not just a load of ol' hippy lentils -- fabulously delicious comfort food for all! 

Everything seems to be rising in price at supermarkets and greengrocers, and not just a little every now and again but by huge leaps and bounds.

Many people have been forced to look to hearty soups with pulses and root vegetables supplemented with a little protein of choice for meals.  It's a sensible move.

Lentil soups have been a staple of the 67 diet for ages -- they're wonderfully waming and soothing.  They can have a reputation for being dull and hippy'ish.  

This recipe  (and 67's other lentil soups) howevwer, alters that image forever.  It's colourful and full of exciting flavours but still remains within most budgets.  

For carnivores, it contains small amounts of beef but is equally good with shredded ham hock or pastrami or salt beef. 

Or you can forgo animal protein altogether and serve it with cheese and walnut soda bread,  unforgettable flaky cheese biscuits or sliced vegetarian/vegan sausages.   

The spinach adds a lovely hit of colour, texture and flavour.

Cost: min £4.25'ish (11/25) but rises and falls depending on protein 
Serves: 6-8 (recipe halves easily)

Ingred:
   2 med onions or equivalent well-cleaned fennel, in med dice
   2  large sticks celery, peeled with the inner canal wiped clean & in med dice
   2 carrots, med dice
   1 large potato, in med dice, peeled if you like
   olive oil
  
   1 cup red lentils, 
   1-2 tsp veg granules (opt)
   1 fresh red chilli, top & tailed & with seeds removed, in tiny dice OR 1/4-1/3 tsp chilli flakes (opt)
   1 bay leaf
   2 pints good stock or water
   pepper & salt
   1 tbsp finely chopped parsley

   couple of handfuls washed spinach, stems removed

   150 gm 90% fat-free beef mince, in rough teaspoons-full, pre-poached in boiling water 5 mins; OR 150 gms cooked shredded ham hock or pastrami OR 150 gms vegetarian frankfurters (67 likes Tivali) in med chunks

Method:

HOME-MADE LOW-SUGAR/PRESERVATIVE CHOCOLATE HAZELNUT SPREAD: egg-free, easy, make ahead

A humoungously delicious, easy 'Nutella' which is almost guilt-free...

first published 2017

 Chocolate & Hazelnut Spread, Lower Sugar & Preservatives
via Dan Doherty

The Chinese pass out sweets at funerals to help alleviate the bitterness of grief and sorrow.  

This make it at home Chocolate Hazelnut Spread ('Nutella') will certainly cheer up anyone. 

It's easy to make, is smooth and creamy and puts a smile on the face. It's deeply, darkly chocolate with hazel highlights and lowlights (culinarily speaking) and utterly more-ish.

But, gloriously, it is also low in sugar and preservatives, and most of the ingredients will be found in any baker's cupboard.

Put it in your recipe file, even if you're not planning to make it right away.  It's perfect for brunch pancakes on a Sunday.

The recipe is from celebrity chef Daniel Doherty who has given 67 permission to use his recipe.  

A good food processor or smoothie maker will ease preparation but is not a requirement.  (see tips)  

Use it as a spread for toast or buns OR add whipped cream to make a mousse OR layer it with cheesecake. Most adults will adore this and small Nutella addicts should enjoy switching their loyalty.   

Even with the lower sugar, the recipe is an Indulgence.  The health-conscious can be pleased that the recipe doesn't make a huge amount -- there's just enough to make people happy but not to overindulge.   

Cost: £3.50-ish (2022 PRICES)
Makes: about 150 gm/just over 5 oz

Ingred:
   50g/1.75 oz hazelnuts (67 used ready roasted, chopped supermarket hazelnuts)
   60g/2 generous ounces icing sugar
   10g/1/3oz cocoa powder
   25g/generous 3/4 oz powdered drinking chocolate
   50g/1.75 oz dark baking chocolate (65%+ cocoa solids), melted over simmering water or in 10 second bursts in the microwave & cooled slightly
     1 tbsp light veg oil
    75 ml water

Method:

ULTRA-FRUGAL RICE CONGEE/STEW: triple duty; uses up leftovers; easy; prep ahead

Waiting-for-payday comfort food that costs pennies but is tasty, nutritious, filling and low-carb... 

Oriental ultra-frugal & nutritious thick Rice Congee/Stew

67goingon50 hesitated before posting this recipe, fearing that it is too frugal for most households even in these straightened times.  

But the Ultra-frugal Rice Congee (stew) is a favourite chez 67 and apparently amongst women needing to balance a tight budget, a low-carb diet and daily nutritional needs.  It's also very soothing and easily digested after overdosing on rich foods.

Congee is a thick porridge of mostly disintegrated rice cooked in water or stock.  It's popular in Asian countries, for breakfast but also for lunch with side dishes.  

It can also be served - as with this 67 recipe - with added protein and flavouring to make it a meal on its own.  

While it is ideal for people who are ill, rice congee has a cult following amongst  aspiring businesswomen, models and actresses trying to surviving healthily on tight budgets.  

The great things about this congee are:

• it requires only 100g/3.5oz protein (meat, fish or tofu)
• it needs no more than 1/2 cup rice 
• it requires 7-8 cups of water or stock, making a large amount 
• this recipe simmers for a couple of hours, maximum, instead of the usual 8-10 hours or overnight
• it's versatile: eaten as is (the blogger's favourite), or with vegetables added or on the side

This congee provides all the necessary amino acids for good health, carbohydrates for energy, fibre for gut health and a flavoursome stock.  

It will last a singleton 3 days, topped up with water or stock as it thickens.  A shot or two of hoisin or oyster sauce or chiu chow chilli oil adds oomph.  

It's a great stop-gap when food budgets are strained and is an interesting Oriental take on 67's other recent ultra-frugal dish, Splendid Split Yellow Pea Soup (with or without ham/pastrami). 

This recipe does, however, require rice frozen in advance.  (67 packages up washed rinsed rice in 1/2 cup portions and stores them in the freezer.)

Costs:  depending on protein, about £2.50 (2022)

Makes: 1 litre

Ingreds:

1/2 cup brown rice (preferred but white will be ok), washed, drained and frozen at least overnight

3 tb peanut or light veg oil, divided (not olive)

3-4 med dried shiitake mushrooms (opt but adds unique flavour) PLUS/OR fresh shitake OR oyster OR white mushrooms to make a total of 113g/4oz 

4 spring onions, greens & white divided (if avoiding fodmap foods, use double the amount of green and use the whites elsewhere)

113gm/4oz meat mince OR fish, seafood or tofu in small cubes

1 tb grated ginger

1/2 tb grated garlic

1/2 tb soy sauce

1/2 tb sherry or grape juice

Method:

1. If using dried mushrooms, place in a bowl and cover with boiling water; leave for 30 mins; save juices but strain through a clean j-cloth and set aside;  remove stems of mushrooms and and slice thinly
2. Fresh mushrooms: slice thickly
3. Heat 2 tb oil in a large saucepan pan over medium high heat; add mushrooms, cook, stirring occasionally until golden & crisp (6-8 mins)
4. Thinly slice onions; reduce heat to med-low; add  onions to mushrooms; cook stirring 1-2 mins until fragrant but not brown; push to one side; turn heat back up to med
5. Add 1 tb veg oil, stir in protein, breaking it up with the spoon; add with soy sauce, sherry, grated ginger and garlic; leave 1 min until light brown
6. Add 7 cups of water to pan; bring to a boil; add frozen rice; return to boil stirring to scrape up any brown bits
7. Turn heat down to med; cover pan leaving a small gap, bubble gently, min 20 mins, max 2 hours (an hour was about right for 67) or until rice is soft and close to disintegrating; about a third of the liquid will have been absorbed - feel free to replace with water or stock
8. Garnish with more thinly sliced green shoots of spring onions and serve with soy, hoisin or oyster sauce and, if liked, chiu chow chilli oil or equivalent
9. Refrigerate leftovers; rice will continue to swell; when reheating add more water or stock to thin the congee plus if you like extra protein.  Eat within 3 days.

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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.  

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: