LIME & ALMOND SHORTBREAD THINS, easy indulgence

When an unexpected indulgence is required, this recipe meets the need...with bells on!

Lime & Amond Shortbread Thins

It was created for a guest who, it was revealed, was   celebrating a birthday.  

Based on the popular 4-ingredient Bottom of the Barrel Shortbread, the Lime Almond Thins are a delicious little treat.

The lime sings of summer, the richness of butter and icing (not granulated) sugar produces a tender crisp mouthful, and the tiny nuggets of nuts make for an entrancing texture.

At least an hour's resting time is needed but otherwise the recipe takes little time to prep, bake and ice. 

It's a godsend.

Cost: £1.75 (6/24)

Makes: 20 'ish biscuits, depending on size

Ingredients:

 

Biscuits

  100gm/3.5oz soft salted butter

             40 gms/1.4oz icing sugar

         3/4 tsp lime juice

         2 generous tsp lime zest

     

         110gm/3.8oz plain white flour 

         25gm/4/5 oz ground almonds 

              

         generous handful finely chopped almonds (not blanched) 

Flowing Lime Icing 

2 tsp lime juice

1/2 cup icing sugar

     

Method:

1. Whip butter until structure breaks down (a few seconds);  beat in sugar until pale & fluffy - a few minutes; beat in lime juice; blend in lime zest
2. Add ground almonds, mix; then flour, slowly mix until soft dough forms; stir in finely chopped almonds  distributing as evenly as possible  
3. Form into a log of chosen size, wrap in cling film, twisting ends to even out lumps and bumps; refrigerate at least 1 hour
4. When ready to bake, preheat oven to 180c/350f
5. Carefully (the dough is delicate) slice biscuits 1/4 inch/generous 1/2 cm thick.  Using a fish slice or palette knife, transfer to baking tray/s lined with greaseproof paper or a silicone mat, leaving   space in between
6. Bake in oven or air-fryer 11 mins; cool on baking  tray 5 mins; transfer to cooling rack
7. Make Lime icing: mix lime juice with icing sugar, if necessary adding more juice little by little until the icing flows but hardens quickly.  
8. When the biscuits are completely cold, either drizzle the icing with a fork or spoon OR fill a small sandwich bag, snip off a corner and squeeze icing onto the biscuits OR dunk the biscuits into the icing until half is coated (you'll need double the icing recipe in that case).  Alternatively, serve plain, OR drizzle with or partially dip in melted white chocolate 
9. Store cookies in an airtight container

Comments:

• 'The biscuit was glorious to eat; it had a gorgeous texture, and the lime icing really 'took the biscuit'.  Retired writer
• These are very good; the best!'

Tips:

• If you don't have ground almonds, replace with wholemeal flour....the texture and flavour will change but it'll still taste good
• Replace chopped almonds with any other nuts

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.

SPLIT PEA POTAGE FOR PENNY PINCHERS: ultra frugal, ultra healthy, ultra comforting, prep ahead

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This awesomely delicious, comforting low-cost soup is re-posted for our  unprecedented penny-pinching times...

first posted April 2020: updated Oct 2022

Triple Duty Split Yellow-Pea Soup: 
Vegan base topped with cream cheese for vegetarians; with ham; with beef
'Really comforting delicious high protein  soup.' Taster

 
This wonderful soup is thick, rich and substantial but uses ultra frugal ingredients.  Better still, it cooks beautifully on a stovetop, slow cooker or in a sturdy pot over an open fire. 

It's a Triple Duty wonder: a vegan base with additions creating vegetarian or carnivore alternatives.  

Though often associated with Scandinavia, split pea soups also have Canadian roots. Long before lentils and beans were go-to soup ingredients, split peas - yellow and green - were a staple in poorer Canadian provinces along the Atlantic Coast.  

A single recipe, studded with plenty of root veg, would be stretched over a few days with added stock or water and bits of protein.  It would be served  chunky or cooked down to a puree, and served with bread or hard biscuits.  

This version makes a belly-warming modern meal, with or without salad and chunky breads (easy-peasy Cheese & Walnut Soda Bread or Cornbread with Corn Niblets, Scallions & Chillis).  Even with just toast, or the ultra-frugal easy Breakfast Biscuits (here doubling as dinner rolls) Split yellow Pea potage will be a favourite meal as winter rolls in.  

The flavour of this soup is really exceptional.  67 can't stress enough how delicious it is and how comforting.  Thick soups, incorporating pulses, ease stress - medically as well as financially.  They calm and build up the body.  

In the UK, split peas have not traditionally been used but are now readily available in supermarkets and health food shops.  Standard yellow split peas cost between £1.30-£1.70 per kilo; organic is much more. 

The potage is so good, you might even want to share a 25 kilo bag of split yellow peas from Whole Foods among friends, splitting the £47.00 cost (winter 20.22).  

Cost: Not much, maybe a couple of ££ at most; more if using organic 
Feeds: 6 but recipe doubles easily

Ingreds:

   1 cup dried yellow split peas

   tap  water to cover

   2 tsp turmeric

   2 garlic cloves, unpeeled (opt) 
   
   med onion in med dice
   1 cup carrots, thinly sliced
   two sticks celery, coarsely chopped
   1 large potato or sweet potato in med dice (opt)

   1-2 tbsp olive oil

   1 garlic clove, grated or minced

   1/3 tsp smoked paprika
   1/4 tsp marjoram
   1/4 tsp dried basil
   1/8 tsp cumin
   1/4 tsp salt
   1/8 tsp pepper

   1/8 tsp dried thyme

   1 bay leaf

   

   1 litre vegetable stock 

(For Ham Split Yellow Pea Potage:  ham bones and/or 110 gm/4 oz shredded ham hock, back bacon with fat removed or sliced ham)

After cooking is complete (opt): 
   juice & zest of half a lemon
   pinch chilli flakes or a finely diced small chilli (opt)
   couple of generous handfuls spinach or kale
   1/3 cup button mushrooms, in large dice

Method:

1. Soak peas overnight in plenty of water;  remove bits floating on top and drain.
2. Cover peas with an inch of fresh water, add a couple of unpeeled garlic cloves & add 2 tsp turmeric, bring to a boil; turn heat down to simmer; cook 20 mins on stovetop; take off heat; remove garlic cloves; separate peas from liquid; set both aside 
3. Meanwhile put a large pot on high; when hot, add oil, onions, carrots, celery & potatoes; stir; reduce heat to low; stir in garlic; cover pan partially with lid; cook 20 mins, stirring occasionally to prevent burning
4. Add herbs plus split peas with cooking liquid and enough stock to make one litre 
5. Bring to a boil; skim off any froth; bubble 5 mins.  Add ham bones/ham if using.  Then...
6. Slow Cooker: cook on low 6-8 hours  (longer cooking breaks down the peas) OR
7. Stovetop: Simmer with lid slightly ajar 3-4 hours
8. Check the level of the liquid occasionally; more stock may be needed.  The split peas are ready when they are soft but basically holding their shape 
9. Take half of the mix; coarsely blend with a stick blender and return to pot OR process all to a rough puree
10. Stir in zest & juice of lemon& chilli 
11. Serve piping hot with choice of garnishes (below)

Vegan/Vegetarian Garnishes:

• Spinach or kale & mushrooms: stir in, leave a further 20 mins or until kale and mushrooms are no longer raw
• Memorable Crunchy Croutons or Vegan 'Bacon Bits' 

Carnivores/Pescatatarian Garnish:

• Shards of ham hock or sliced ham
• Mini beefballs blanched in boiling water 5 mins
• Flaked smoked fish.

Comments:

'It's a really comforting soup; I liked the added kale.' Semi-retired council administrator

'My all-time favourite is the ham & split pea potage: I love the flavour of ham without the salt!  The vegan/vegetarian versions need something salty, crunchy or strongly flavoured to give it a kick; otherwise it gets boring.' Retired writer

Tip:

• One suggested ratio for split peas to water is 2 litres of water/stock per each 500gm/18oz split yellow peas.
• Split peas are excellent for those sensitive to histamines* (usually the over 50's); split peas are low in histamines while lentils and pulses are high.   

Ham & split pea potage cooked to a luxurious thickness - so thick you can stand a spoon up in it - but if you want to make it go further add stock.

  

NOTES ON HISTAMINES: Histamines are chemicals in the body responsible for allergic responses; they can't be avoided.  Histamine intolerance doesn't mean the body is sensitive to it but does indicate there's too much of it in the body.  Research into Histamine intolerance continues; it's poorly understood and not easy to diagnose.  However limiting foods which produce high levels of histamines can help.

More budget conscious on NavBar: Recipes 1/Frugal...

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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.  

PENSIONERS'/FAMIILIES' DELIGHT: EASY BURGERS IN DARK MUSHROOM GRAVY: part-make ahead;

For frazzled school-fixated cooks as well as pensioners: simple, much-loved North American classic...

1st published 2017 

Gorgeous, tasty, easy to eat & digest - and it only takes half a hour!
'Simply delicious!! My absolute favourite.' 'A great hearty meal.' 'Excellent! 'Tasters

This simple full-bodied dish* is ideal for pensioners - classic flavours and textures, easily prepared and easy to digest.

It is also a treat for busy mums preparing for the school run.

Popularised by a North America physician in late 19th century, it takes less than half an hour of cooking and can be prepared in stages or the night before. 

Kids will love that it can be cut with a fork; adults will savour the thick dark gravy.

The burgers/patties are usually served with mash and peas.  A healthier option is sweet potato mash or wedges and steamed fresh vegetables.  

20% fat beef mince is fine for this recipe, so long as excess fat is drained off.    Or try a 50-50 mix with turkey mince. 

Cost: £3.00'ish (Sept 2022; 2026 now much more mince prices are higher)
Feeds: makes 4-5 patties 

Ingred:

Meat Patties   
   med onion, finely diced or coarsely processed 
   1/2 tbsp olive oil
   
   500gm/1lb low-fat beef mince or 50-50 beef & turkey mince
   1/3 cup breadcrumbs, wholemeal for preference 
   1 egg 
   1/2 tsp Worcestershire sauce
   2 tbsp low-sugar ketchup
   3 tbsp Dijon mustard
   2-3 tbsp water 

Gravy
    3 tbsp sunflower oil
    1/2 med onion grated or coarsely processed 
    5oz/150gm sliced mushrooms
    juice of half a lemon

    3 tbs flour  
    2 cups/400ml chicken stock (granules are fine)
   1/4 tsp rosemary
   1/4 tsp thyme
   1-2 tbsp reduced-(not low)-salt soy** (depending on blood pressure and taste) 
   1/4 tsp pepper 

   1 tbsp Worcestershire sauce 

   shot of brandy/white wine/purple grape juice (opt)

Also: mashed white or sweet potatoes (see tips below)

        peas or mixed veg

        one or all of lettuce leave, cucumber or tomatoes (opt)
   
Method:

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.      

CASSEROLE OF CHICKEN, ORANGE & SHERRY for small households: easy, make-ahead, high fibre, budget friendly

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

for info, tips and helpful tweets.

Singleton/Couple's version of the Spanish-style Chicken & Sherry Casserole... 

An upmarket, quicker version of the ultra-thrifty chicken wing slow-cooker stew 

This is the perfect meal to come home to after a hard day's work.  With a few tweaks, it is also an excellent meal for the elderly or toddlers.

The main flavouring ingredients - peppers, oranges and sherry - bring a hint of Spanish summer to cold evenings. It's a heady combination of wonderfully flavoured meat in a thick unctuous sauce, teeming with fibre and vitamin-rich   vegetables.  

There is a little chopping but the dish can be done in two stages; prepared the night or several hours before needed.

Cost: min £3.50'ish
Serves: 2-3, with sides 

Ingred:
    olive oil

    half a chicken or 2 good-sized chicken breasts or 450 gm thighs

    1/3 cup seasoned flour 

 
    1/4 tsp salt
    pinch pepper
    1/2 med onion, diced
    1 large clove garlic, grated
    1/2 red pepper, top & tailed & deseeded, in 1/2 inch/1cm slices
    1 tbsp tomato puree 
    1 stalk peeled & cleaned celery in large dice
    1 large carrot, washed and sliced
    100 gm/3.5 oz butternut squash (from packet below), sweet potato and/or swede in large bite-sized pieces 

    1 med potato, in large dice
   zest and juice of 1 oranges + 40 ml dry sherry/white wine/grape juice + stock or water to make up at least 250 ml of liquid
   3/4 tsp 5-spice powder
   1 stalk mint, with leaves

   generous handful of sprouts, trimmed and halved (opt)

   1/2 pkt mixed butternut squash (see above), tenderstem broccoli & mange tout 
    
   Garnish: 
       orange slices
       sesame seeds 

Method:

SWEET PASTRY DESSERT BISCUITS: easy special occasion indulgence

Delicate, thin and crispy - pretty little biscuits to accompany creamy desserts & fruit salads...

Sweet Pastry Cookies:
 'gorgeous little things but dangerous; one is never going to be enough!' 

These delightful crispy dessert cookies are the best accompaniment ever for mousses, ice cream and fruit salad.

They are actually made of sweet pastry from one of the best pastry recipes 67 has ever made -- or ever eaten - Candace Brown's Special Occasion Sweet Pastry from Great British Bake Off.  

Candice Brown (now running a country pub) made pie crust a a doddle for anyone frightened of pastry.  The pastry is made like cake: butter and sugar are creamed, eggs are added and then flour. 

The result?  Melt-in-the mouth pastry/biscuits not unlike the delicate sandy French sable.   

This recipe is saved for special occasions -- it's very rich with four egg yolks.  (Freeze the egg whites for meringues or make Grandad's Healthy Chocolate Raspberry Brandy Mousse).  67 made it slightly less unhealthy, replacing some white sugar with brown and some white flour with wholemeal - neither of which affected the delightful texture.

 

 

Sweet Pastry Biscuits

Cost: £1.75
Makes: 35'ish biscuits

Ingred:
   100gm/3 1/2oz unsalted soft butter
     75gm/2 1/2oz white sugar
     25gm/scant 1oz soft brown sugar

  4 egg yolks

  125gm/4 1/2 oz white flour
    59gm/1 3/4oz wholemeal flour
    25gm/scant 1oz ground almonds
    zest 1 lemon

Equipment: 2 baking sheets lined with silicone mats or greaseproof paper stuck down at the corners with some of the dough 

Method:

CHOCOLATE RASPBERRY & BRANDY MOUSSE: free of fat/egg yolks, skinnier, no-bake, make ahead, indulgence

Dieters' Delight dairy & yolk-free chocolate mousse...but healthy doesn't mean insipid!

updated 7/23

Light but intensely chocolatey mousse with raspberries in brandy;
 sweet pastry biscuits and berry cream are optional

In a lifetime of great food, the most memorable is a sensational dark chocolate mousse with raspberries crushed in brandy.  OK, part of what made it so mind-blowing was the private dining room of the Royal Opera House with a platonic companion, one of the 'great and good'.  But the mousse sparked a life-long love affair with high-end chocolate.

This Fathers' Day recipe is especially for Granddads.  It's a healthier version of that glorious concoction, though no less delicious and silky.  It's dairy-free, has no egg yolks and only a small amount of added sugar.

That doesn't mean it's healthy -- there's too much chocolate for that -- but it's so rich, portion control is easy.  And you don't leave the table feeling you need to waddle away.  

Most people find the mousse fabulous completely unadorned.   But for special occasions, accompany with a bowl of sweetened whipping cream rippled with berries plus rows of Sweet Pastry Biscuits ( Slightly Healthier Sweet Pastry ). 

The mousse is easily put together and can be made a day in advance.

Cost: around £8.00ish (7/23) PLUS costs of biscuits & cream
Feeds: a group

Ingred:
   
    150gm/5.2oz 70% dark chocolate (67 likes M&S for this)
     
     6 egg whites (keep 4 yolks for pastry biscuits; the remainder will freeze)
     pinch of salt
     1/4 tsp lemon juice

     1 tsp vanilla extract

     35g caster sugar
      
     150-200gms raspberries

     min 1 tsp sugar, to taste

     2-4 tablespoons good brandy (orange juice for kids)

Garnishes: Whipping cream or plant or dairy yoghurt, Sweet Pastry Biscuits (link above)

    

Method:

MIDI STRAWBERRY SPONGE: make ahead, healthier

Please go to:

Small Household Scrumptious Midi Strawberry Sponge (updated 2024)

LOWER GUILT PEANUT BUTTER & JAM KISSES, lower sugar, higher fibre, easy, budget friendly

Delightfully crumbly and more-ish; so easy, the kids can make them...

Lower-sugar, higher fibre Peanut Butter & Jam Kisses, 

'Gorgeous, rich and crumbly.  The jam perfectly complements the peanut butter, and they're the ideal size.'  60+ writer

first published 22/8/16                                       

In celebration of classic peanut butter cookies and to bid farewell to this year's Great British Bake Off, 67 presents Peanut Butter and Jam Kisses.  These lower-guilt treats will please kids and adults alike.  

The recipe is adapted from Paul Rankin, the BBC Good Food website.  The recipe was already low in sugar but 67 shaved off a bit more and replaced some flour with wholemeal to add fibre. 

The changes didn't affect the kisses' scrumptiousness, though - they're buttery, crumbly and the unique peanut butter/jam flavours are appealing.

The Kisses are a welcome one-bowl wonder so they're kid-friendly - not just for eating but also for making.  They'll love the opportunity to make these on a wet weekends stuck inside.  

The Kisses won't break the bank, either.

Cost: £1.00
Makes: 10-12 small biscuits; recipe doubles easily

Ingred:
  
   50 gm/1 3/4 oz butter, softened
   2-3 tbsp peanut butter -- 2 if you prefer a delicate p.b. flavour; more if you can't get enough of the stuff (67 used crunchy)
   1 egg yolk from a large egg
   a scant 2 tbsp soft brown sugar

   2oz/55gms plain flour (wheat or spelt) 
   3/4oz/20gm wholemeal flour

   1-2 tbsps instant fruit compote or low-sugar jam 

Method:

HALLOWE'EN CHILLI CHOCOLATE TRUFFLES, easy, lower added sugar

Sophisticated low-added-sugar treat for chocolaholics on Hallowe'en...                         

Deep dark chocolate truffles with shards of fresh chillis 
'Perfect!' 'I can taste the chilli but it's not hot; the chocolates are dark, rich & velvety' ''Really smooth, lovely chocolate.'

Though this 67 recipe is perfect for a Hallowe'en gathering, mixing chilli with chocolate is a year-round thing in Mexico and Latin America.  They add chocolate to everything - gorgeously - in drinks, treats and even meat casseroles.

This specially-created recipe by 67goingon50 is European-style -- sophisticated but delicate.  There's a little less fire but enough of a slow, gentle burn to enhance the deep undertones of dark chocolate.

And if you hate wrestling with truffle balls that smear chocolate all over your kitchen?  Well, all you have to do is  turn the truffles out of the pan in which they've set and cut it into small rectangles.  Simples!

These adult morsels are perfect after fireworks, as a warming treat or dropped into hot chocolate.  Kids should have a non-spicy version (alternate recipe below.) 

Cost: £2.50
Makes: 24 to 30 truffles

Ingred:
   200gm/7oz 70% cocoa-butter dark or bittersweet chocolate (67 prefers M&S but Morrisons will do, or for the frugal, Bournville) 
   200ml double cream
     35gm/1 1/4 oz unsalted butter

   1 med-large dried chipotle chilli*, steeped in boiling water 3-4 mins & drained
  1/2 tbsp cinnamon
  1/4 tsp cayenne powder
  1/4 tsp salt

Note: for the full effect of the spices, don't stint on the cayenne 

Garnishes: cocoa powder; slivers of fresh red/yellow chillis, seeds & membranes removed (opt)

Method:

FAMILY HOLIDAYS: GREEK LAMB KOFTAS, make ahead, buffets & picnics

Luscious lamb koftas, delicately layered with spices and herbs...

updated 1 May 2018; photos   16/5/16

One of the most popular 67goingon50 recipes of all time
'Beautifully seasoned & spiced; brought back memories of the Mediterranean.' Taster

Koftas, Greek style, are full of flavour -- without heat -- and will please the kids as well as the adults on a holiday.  

Most of it can be prepared the day before: the meat can be mixed and moulded and the tahini sauce made.  Both can be refrigerated in a couple of layers of cling film until needed.  

Though it doesn't take much time to prep the salad on the day and is better for it, in an emergency the veg can be pre-cut and stored in an air tight container.

The photo shows the koftas in homemade chickpea flour wraps (for the wheat-phobic) but the cigar-sized sausages also fit beautifully into pitta pockets.  The raw cabbage salad, smothered with tahini-yoghurt dressing, ensures nearly all your 5-a-day veg quota is met. 

Minced lamb is traditional for this dish but minced beef or turkey thigh can also be used.  

Cost: £6.50 (3/23) for lamb; the frugal should go for turkey thigh or beef mince
Feeds: 6-8

Ingred for Koftas (cabbage salad & Tahini Dressing below)

   500 gm minced 10% fat lamb (or turkey or beef)
  
    1 med onion or half a Spanish onion, grated or processed into small shards
    1.5 tsp paprika
    1.5 tsp cumin
    1 tsp cinnamon
    1 tsp dried coriander
    
    zest of one lemon
    2-3 tbsp fresh mint, chopped medium fine, or 1 tsp dried
    2-3 tbsp fresh parsley, chopped medium fine, or 1 tsp dried
    1 egg (opt)
    pepper & salt

Method:

1. Start the night before
2. Spread out mince; cover with onion and dried herbs; mix well but lightly with two forks or hands, ensuring the herbs are blended into the meat
3. Add lemon zest & fresh herbs; stir well, distributing everything evenly; mix in egg  
4. Break off a tablespoon; fry to check for seasoning 
5. Form into fat cigar shapes about 3inches/7cm long, cover in 2 layers of clingfilm & refrigerate overnight
6. When ready to cook: Either (1), heat a large skillet on medium high heat; add a thin layer of vegetable oil.  Shallow fry the koftas -- 4 mins on the first side, then 3 mins for each of the other three sides. Cut one down the middle to check the meat is cooked through (a little pink is fine)
7. OR (2)  BBQ or grill on med-high heat until done to your liking
8. Remove to a cooling rack lined with paper towels
9. Arrange on a platter with tahini dressing, wraps or pitta and salad ingredients (if using pittas, slice an inch off the top and use it to line the bottom of the pitta to stop the sauce from making the bread soggy)
10. Generously drizzle both the meat and the cabbage salad with Tahini Dressing

1. Cabbage Salad 

half recipe Lamb Koftas

   1 generous mug finely shredded cabbage

   1/2 mug finely sliced peppers

   1/3 mug finely sliced red onion (opt)

   halved and sliced tomatoes

Tahini Dressing:

   200gm/7oz strained 0-fat yoghurt

   4 generous tbsp mayonnaise
   2 tsp lemon juice or white wine vinegar
   1 med clove garlic, finely grated
   2 tbsp chopped fresh mint or 2 tsp dried  
   pepper & salt
   2 tbsp good tahini
   1 tbsp toasted sesame seeds (opt)
   
Mix well

Comments:
'These were beautifully seasoned, spicy but not hot.  I loved them; the entire package of meat & salad and the tahini dressing brought back memories of the Mediterranean. They would make lovely canapes in smaller form.' Retired writer

   
Tips:

• The koftas were shallow fried in sunflower oil; cooking them any other way can reduce flavour and dry out the meat.  Reduce fat by resting the cooked kaftan on paper towels.  
• 67 does not have a barbeque but has seen koftas formed around wooden or metal skewers for open-air grilling.  If using wooden skewers, soak them in water overnight (before skewering the koftas) or they'll burst into flames!
• slice an inch off the top of the pitta and line the bottom to stop the sauce from making the bread soggy
• finely diced fresh chills can be served in a separate dish                           

 More hot weather dishes on Nav Bar: Recipes I   

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.   

EXOTIC SOFT FRUIT SALAD, healthier indulgence, low-sugar

 When life's too hot, gimme chilled fruit salad with a bit of sass!

Exotic soft fruit salad: 'Who knew fruit salad could be so exciting?' 

 photo 6/8/16 

Three things set this stunning fruit salad well apart from the run-of-the-mill.  

One, all the fruit is soft - either berries or stoned fruit - and there are none of the usual apples, pears or oranges.  Two, apple juice replaces the usual high- calorie sugar syrup that sweetens many fruit salads.  Three, the addition of finely diced sweet stem ginger and a tiny amount of ginger syrup adds an exotic layer of flavour. 

To take it up an extra level, add a soupcon or two of brandy or another fruit liquor for a boozy kick.  (Abstainers can go for white or red grape juice.)

Extremely easy to put together, the fruit salad should be made on the day of serving but refrigerated several hours to allow the flavours to blend.

The salad suits every budget: be as frugal or extravagant as you please but probably three fresh fruits is the minimum. 

Cost: depends on what's put in it, say min £6 for three fruits £8'ish for many fruits(leftover fruit can go into Black Sugar Fruit Cups or smoothies)
Serves: 6-8

Ingred:  any or all of
   1/2 cup strawberries, quartered
   1/2 cup blueberries
   1/3 cup raspberries, halved
   1/2 cup pitted cherries, halved
   1/3 cup grapes, halved if large
   1-2 kiwi fruit, skinned and sliced
   1/2 cup pineapple segments, fresh or frozen (pref), or drained tinned in juice, not syrup
   1 peach or nectarine, peeled and stoned, coarsely chopped
   a handful of fresh lychee fruits, halved, or 1/2 cup tinned, drained lychees (opt)

Then: 200 ml apple juice, organic if poss 
   1-2 globes stem ginger in small dice (from jars of ginger in syrup, most supermarkets)
   2-3 tbsps ginger syrup from the jar
   1 tsp vanilla extract or the seeds from a vanilla pod

   2-3 tbsp brandy or fruit liqueur or grape juice (opt)

Method: