MIDI-CARROT CAKE FOR SMALL HOUSEHOLDS: no butter, dairy free option, low-sugar, high fibre

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Who doesn't love Carrot Cake?

At last! A midi-carrot cake for 2 or 3, as rich and luxuriant as family sized.

'Texture excellent, moist and slightly crumbly; flavour rich and delicious; cream cheese icing lovely.' 'I love carrot cake; yours was one of the best!'

 

A 'healthy-ish' treat that hasn't lost its wicked appeal, carrot cake is immensely gratifying.  Sweetness comes mainly from health-giving carrots; heart-healthy nuts add crunch; wholemeal flour, gut-friendly fibre.  

The cake is dense and rich but not heavy; gorgeous dairy or plant cream cheese is an elegant topping.   

It'a an all-season treat with a healthier vibe and particularly welcome when life is a little fraught.  So it is no surprise that the biggest craving chez 67goingon50 during Lockdown III is for Carrot Cake. 

Singletons/small households are at a disadvantage when it comes to something like carrot cake.  So it was time to create a small one that captures the sublime texture and flavours of the original.  Far from being a lesser version of the original, the midi-carrot cake was sensational -- so much so, 67 likes it better than bakery carrot cakes, some of which can be very moist.  

67 opted for ginger in syrup as the sweet accent but it is a little extravagant.    Feel free to replace ginger with fresh or tinned pineapple or even raisons.

If there is one complaint about this smaller cake, it is that the amount of batter is slightly larger than 67's usual 6inch/15cm (air fryer) midi-cake pan.  But using the excess for cupcakes/muffins that can be frozen (un-iced), means one might never need to look for a bakery with carrot cake again! 

For singleton or small households, it's now possible to have home-made carrot cake and eat it, deliciously, economically and without waste.

Cost: £2.50'ish (2021)
Serves: one 6in/15cm midi-cake and 3 large cupcakes (cooked in muffin - not cupcake -  tins) OR 6 large cupcakes or 10 generous sized cupcakes  

Ingred: 
  70gm/2.4oz light brown sugar  

  10gm/2 generous tsp dried unsweetened coconut 

   80ml light vegetable oil 

   27 ml buttermilk/OR 75% plant or dairy yoghurt, 25% water OR 27ml plant/dairy milk with 2 tsp lemon juice or vinegar, rested 10 mins
    1 large egg
    

    3/4 tsp vanilla   

   90gm/3.2ozplain white flour. 

    41gm/1.4oz wholemeal flour. 

    3/4 tsp cinnamon.  
    1/3 tsp nutmeg

    1/2 tsp ground ginger (opt)  
    1/2 tsp baking soda  
    1/3 tsp salt.  
   

    170 gm/6oz carrots, coarsely grated  

    2 large globes ginger in syrup finely diced OR 1/3 mug drained fresh or tinned pineapple wedges, shredded

    2 generous tablespoons chopped walnuts

    2 tbsp ginger syrup or pineapple juice for brushing over top of cake/s (opt)

 Lower fat & sugar Cream Cheese Icing: (Plant or dairy)
    57gm/2oz room-temperature reduced-fat cream cheese  
    20gm/ 3/4 oz thick plain yoghurt

    20gm/ 3/4 oz icing sugar

    few drops vanilla essence 

OR

Dairy-free 'buttercream'

    Garnish: 1 ball ginger in syrup, finely diced OR couple of generous tablespoons shredded pineapple

Method:

LIGHT GINGERBREAD SHEET CAKE WITH BLUEBERRIES & GINGER: Indulgence, cake is butter-free, dairy-free option

Love the flavour of gingerbread but not sure about conventional sticky heavy gingerbread cakes? 

Light gingerbread cake with cream cheese icing, blueberries & candied ginger
'the yummiest you've ever made!' '...so delicious, I ate it all in one go!' Tasters

Try this delectable new cake from 67goingon50*.  It's full of the flavours of dark sugar and molasses, with layers of gorgeous spices.  Frosted with fluffy cream cheese icing and studded with fresh blueberries and candied ginger, the cake is sure to please a crowd.

67's gingerbread cake is not as intense as a normal gingerbread; the texture is fluffier, finer crumbed and less sticky. There is an option for more spice.  But, just as it is, the cake is light and refreshing -- like an oasis among the many rich and densely flavoured items on offer during the festive season or at Halloween. 

The recipe makes a great deal of batter - enough for a three-tier cake.  67 recommends removing 2/3 cup of the batter for cupcakes (to keep the kids happy while the finished product sits in the fridge awaiting guests.)  

The cake does cost a little more than a standard cake but it is for a crowd.

Offer different sized portions for all appetites
 

Cost: min £5'ish, depending on the cupboard

Makes: up to 30 small portions

Ingredients: 

150 ml full fat milk OR plant milk like almond

4 tablespoons black treacle

  

375 gm/13.2 oz plain flour (or 67's choice 275gm white +100gm self-raising  brown flour)

3 teaspoons baking powder

1.5 teaspoons baking soda

275gm/9.7oz light brown sugar

          100gm/3.5 muscovado (black) sugar 

min 1.5-max 2 teaspoons ground cinnamon

          2 tsp grated ginger (opt)

min 1-max 2 tsp ground ginger

min 1/4-max 1/2 tsp cloves

          min 1/4-max 1/2 tsp nutmeg (opt)

 

225 ml vegetable oil

300 ml buttermilk OR plant yoghurt thinned with water to the consistecy of buttermilk

Three large eggs, slightly beaten

3 tablespoons rum/brandy (opt)

1.5  teaspoons vanilla

          2 tablespoons syrup from jar of ginger in syrup 

 

Icing 

125 gm/4.4oz slightly salted dairy or planht butter 

300 gm/10.5oz icing sugar

150 gm/5.2oz full fat cream cheese OR vegan cream cheese

1 tsp caramel (or vanilla) extract 

2 generous handfuls blueberries

          2-3 balls of candied ginger from syrup in small pieces 

      

Method:

CHERRY CHOCOLATE SHEET CAKE, quick & easy crowd-pleaser, no-icing sugar, butter & baking chocolate

There is nothing like an American 'sheet' cake for a crowd...

Chocolate Sheet Cake studded with fresh cherries with cocoa not chocolate 
(for amateur gardeners in a strenuous Sunday session) 

67 loves the idea of American sheet cakes which are as it says on the tin: cake baked in a large flat tray to feed a crowd.  The look of the cake is so tidy and neat.  Usually served in squares or rectangles, the cake is thinner and flatter than usual.  Taste isn't affected but somehow the eating of it is different, more pleasurable.

Americans tend to use special recipes for sheet cakes and they are rich, moist and dense.  But translating American measurements to Imperial (UK) is not easy and many an unsuspecting baker has come a cropper.  67 instead turns to reliable standards from its recipe box.

In this one, 67 used a favourite one-bowl 8x8inch/20x20 cm chocolate cake, multiplied the ingredients by 1.5 and baked it in a 11x9in/28cmx23cm tin.  The tin was - strictly speaking - not really large enough for the amount of batter; 67 has now located a 12x13inch/31x33cm tin which should produce the requisite sheet cake thinness.

Even so, the more-than-a-sheetcake was moist, delicate and fine-crumbed with a mellow dark chocolate overtone -- rather special.  And the cherries soaked in (optional) brandy were gorgeous! 

67goingon50's recipe is healthier than most -- it has no butter.  It is also ideal when stores of baking chocolate are getting low but the cupboard has cocoa in abundance.  

The recipe is adapted from the late Michael Barry, the head of London's first commercial radio station.

Cost: £3.00'ish plus cost of topping (4/2024)
Feeds:16-20

Ingred:

   225gm/7.9oz self raising flour (plain flour, add 2 tsp baking powder)
   6 heaped tablespoons cocoa powder
   1.5 baking powder
   1.5 tsp baking soda

   165gm/5.8oz sugar
   225 ml sunflower oil
   225 ml mill
   1 tsp vanilla
   3 large or 4.5 small eggs

  couple of handfuls fresh cherries, pitted and halved

  brandy

Gilding the sheet cake lily with
double cream and extra chocolate topping  

No-Icing-Sugar Chocolate Topping (opt - requires baking chocolate)

75gm/2.6oz 70% baking chocolate
85 ml milk or cream (if no cholesterol worries)

 
Garnish: couple of handfuls fresh cherries, coarsely chopped, soaked in brandy for 2 hours and drained OR baking cherries blanched in boiling water  OR sprinkles 

  

Method:

CAKE

1. Preheat oven to 160C/325F
2. Line a 13x9in/33cmx23cm (or 12x13inch/31x33cm) tin with greaseproof paper 
3. Sift flour, cocoa powder, baking powder & soda into a large bowl; hand whisk till blended
4. Add sugar, then milk, oil, eggs & vanilla.  
5. Using electric beaters or a wooden spoon beat until smooth, dark brown and creamy. 
6. Bake 15 min; reduce heat to 150C/300F.  Cook another 15-20 mins but 10 mins before the end, insert a skewer in the centre; if it comes out clean, it's done.   
7. Cool 15 mins in tin; transfer to cooling rack 
8. When completely cool: drizzle over No Icing Sugar Icing and add fruit, if using

No Icing Sugar Icing (requires baking chocolate) 

1. Melt chocolate in a bowl over but not touching simmering water
2. Off the heat, add milk or cream; blend well.
3. Dribble over the cake 
4. Scatter over drained cherries
5. Use leftovers as a sauce, on the side, or for another occasion
6. Garnish, if liked

Comments:

'Absolutely lovely; you could sell this! And yes I could taste the cherry brandy!'  Retired 86 year old priest

'I love this because it's not over-sweet and the chocolate has a lovely mellowness'  Retiree

Please leave a Comment in the box below

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

CHOCAHOLICS' SKINNIER LAYERED MARQUISE, no-bake

The perfect double chocolate surprise: minimum effort, maximum pleasure - and it's skinnier 

updated  2019; first post Feb 2016

Skinnier Double-chocolate Marquise, for health conscious chocoholics 
'...like a giant truffle!' '...very velvety and light' - Tasters

A double layer intensely rich chocolate dessert, this spectacular indulgence was inspired by the Royal Opera House Pastry department and the indomitable Michel Roux.  It's a treat for the serious chocolate lover - perfect when a show-stopper is required.  

Even better, it's not as unhealthy as it looks, it's no-bake and can be prepared well in advance! 

French in origin, a marquise is an intense velvety chocolate dessert rich in butter, sugar, eggs and cream.  

67 cut out the butter and eggs and lowered sugar, reducing cholesterol significantly.  Two boozy flavours complement each other (try 3 layers if you're adventurous!).  

It's richly darkly wonderful and oh-so-sophisticated.  There is a version for kids (below).  Whichever version you go for, small portions are sensible -- and healthier. 

If you prefer something cold in the heat of summer, it freezes well.  

Use the best chocolate you can (at least 70% cocoa*) but if you're budgeting and don't mind Cadbury's, Bournville will do.

Cost: £8.50 - less, depending on the chocolate (2019)
Serves: at least 8, double if slices are halved vertically (recipe halves nicely)

Ingred:

   400 gms dark chocolate, at least 70%
   200 gms double cream
   200 gms plain 0-fat yoghurt, not strained, but with liquid poured off 

   2 tbsp brandy/white wine/grape juice   
   1 generous tbsp syrup from candied ginger
   2 tbsp finely chopped ginger from syrup

   2-3 tbsp framboise raspberry liqueur or white grape juice
   150 gms fresh, sweet raspberries 
  

Method:

ST PATRICK'S DAY BEEF BRISKET: easy, wallet-friendly, slow-cooked, low-fat, no butter, easy

Beef so tender it can be cut with a fork -  and won't break the bank...

updated 3/25; first posted 2019

Beef Brisket with Tomato & Vegetable Sauce
'the beef was wonderful; it melts in the mouth.' Tasters

This 67 recipe for a delicious less expensive beef joint is easy-peasy and healthy.  

Beef brisket is cut from just below the shoulder; it's muscular and firm and needs long slow cooking.  

Corned beef is pre-brined brisket but 67 wanted plenty of flavour without added salt.  The recipe was developed for a slow cooker and it produced beef so tender it could be cut with a spoon.  Unlike many cooked briskets, the meat can be sliced and doesn't fall apart.  It is so flavourful, expect requests for second helpings.   

The simple, delicious sauce is packed with vegetables, adding ultra-healthy vitamins and minerals.  

Slow Cook the brisket 7-8 hours overnight (when electricity is cheapest) then refrigerate it so that any fat can solidify and be lifted or scraped off.  Reheat before serving.  

Cost: can be as low as £13 for 1.7k but usually starts £10'ish per kilo PLUS £2.50 for other ingredients (Note: Waitrose is doing a special on beef brisket this week - 19 March, for Mother's Day)
Feeds: 4 generously

Ingred:
    1 kilo slab of plain/un-brined brisket, trimmed of fat & gristle (it may come trussed up like a roast; remove the string and unroll it)
    1-2 leeks, coarsely chopped and thoroughly submerged in 9:1 solution of water and vinegar 2-3 times
    1 onion, coarsely chopped (or fennel broken into separate leaves, bottom inch removed, washed thoroughly under running water, rubbing with a brush or cloth if necessary)
    2 large sticks peeled well washed celery, in 2inch/4cm chunks
    2 med carrots, top & tailed, peeled in 2inch/4cm chunks
    1 tin chopped tomatoes 
    8 oz/225 ml tomato juice
    2 tbsp tomato puree
    3-4 tbsp brandy or red wine/grape juice
    1 tsp thyme
    1 tsp oregano
    pepper & salt
    stock or water

Method:

LAMB RIBS FOR SUMMER BUFFETS, lower-fat

Easy-peasy healthier finger food for sports buffets

 first posted Aug 2017

Crispy & beautifully browned: who wouldn't love these lamb ribs 

Though lamb is high in flavour, protein and health-giving minerals, it is also the highest in fat of all meats.  Cook it properly, however, and fat levels are cut without sacrificing taste.  

When it comes to summer buffets, lamb makes a welcome change from pork or poultry.   

Lamb ribs can be bought pre-cut and sometimes pre-seasoned with minty spices.  But it's easy enough to buy a breast of lamb, divide it into ribs and make your own seasoning. (see Tips below)  They are not exactly frugal but are great as a treat.

If there's room in the oven, cook the wonderfully delectable  Sun-Blush tomatoes at the same time and serve as a garnish.  

The ribs are best eaten warm but go extremely well with Carnival Potato Salad or Sweet Potato Fries.  In current temperatures potato salad seems a better bet.

Cost: £5

Feeds: 4 or double with other meats

Ingred:

   1 kilo lamb ribs

   flavouring of your choice (see tips below)

Method:

FAT-FREE FRUITCAKE, financial indulgence, easy-peasy, prep-ahead

A perfectly pretty very easy fruitcake for bracing winds & pre-Christmas raffles

previous posted 2015; updated 5/23

Incredibly easy fruitcake, fat-free, loaded with fruit and nuts 
Perfect for pre-Christmas raffles

  l

This brilliant fruitcake, adapted from Delia Smith, is fat-free and absolutely stuffed with heart-friendly nuts.  It also includes chunky pieces of moist dried fruit, and only a small amount of raisins.  

The best thing though is that it stands on its own -- there is no wrestling with layers of icing!  Even with the alcohol, it only lasts a month but it's quite an easy cake to put together.  67 has whipped up one or two without sweat in the week before Christmas.

Some planning is required.  The fruit will be steeped in alcohol for a day (or at least 4 hours) - at best overnight.  The finished product should be consumed within a month of baking; if it's needed for Christmas, best not to start until the end of November.

The recipe has been modified for palates accustomed to 'cleaner', healthier eating.    

The original recipe was quite chunky with whole nuts but kids and older people find the chunkiness quite difficult.  If the cake is intended for family, keep the nuts chunky but not necessarily whole.

Brazil nuts are quite dear; 67 used only 125gm Brazils and made up the rest with other nuts.  The cake is not frugal in any sense of the word but, well, it is for a special occasion.  

Cost: £ probably £10-12  (5/23), not incl decorations but lasts at least a month 

Serves: 8-10

Ingred:

   
    8 oz/225 g whole brazil nuts (OR 125g brazils and the rest hazlenuts and almonds OR mixed nuts, any proportions)

    5 oz/150 g walnuts 

   
    3 oz/75 g candied fruit or, for the frugal, peel OR dried pineapple 

    4 oz/110 g stoned dates

    4 oz/110 g dried apricots

    6 oz/175 g glace cherries

    1.5 oz/42 g raisins 

    1.5 oz/42 g seedless prunes 
    grated rind of 1 lemon & 1 orange 

    
    3-4 tbsp brandy

   

    3 oz/75 g plain flour (OR 2/3 white + 1/3 wholemeal)

         (67 used spelt flours)

    1/2 tsp baking powder

    1/2 tsp cinnamon

    1/4 tsp nutmeg

    1/4 tsp allspice

    

    min 4oz -max 5 oz/min 120g -max 150gm soft brown sugar

    3 med eggs beaten

    1 tsp good vanilla extract

   

    Garnish: speciality glace fruit (opt) 

Method:

1. Grease & line with greaseproof paper an 8 in/20 cm square cake pan or equivalent (or an 8 inch/20cm circle, or a loaf pan 8.5x4.5 inch/21.5 x 11.5 cm with 2.5 pints/1.5 L capacity)
2. Chop brazil nuts into three pieces each (opt)
3. Halve dates, prunes and apricots
4. Place with other dried fruit in a heatproof bowl
5. Pour boiling water over (this removes some of the preservatives & plumps up the fruit); leave 3 minutes
6. Drain fruit; place in a large mixing  bowl with nuts; add grated rinds & 1-2 tbsp brandy; stir, cover tightly with clingfilm; leave 3-4 hours or overnight
7. When ready to bake, pre-heat oven to 300 f, 150c, 130 fan, gas 2
8. Sift or mix flour, baking powder and spices in a large bowl
9. Stir in sugar, breaking up any small lumps; add beaten eggs and vanilla
10. Mix with handheld electric whisk, or vigorously with a wooden spoon, until batter is smooth but not overbeaten 
11. Drain nut & fruit mix, saving juices.  
12. Tip nuts and fruits into batter; stir vigorously till all bits are coated; pour into  the tin; use spatula or back of spoon to level
13. Rest a sheet of greaseproof paper on top; bake ABOUT 2 hours.  Check after 1 1/2 hours.  The cake is done when the centre is springy to the touch; a toothpick inserted in the middle will come out fairly dry (but still a bit damp because of the fruit)
14. Cool in the tin.
15. Mix any juices (from 11) with the rest of the brandy.  Stab the top of the cake with a cocktail stick or skewer and spoon half of the remaining brandy mix over the top.  Rest 1 hour.
16. Gently turn the cake over over and repeat.
17. If not using straight away, wrap in double cling film and foil for up to 3 weeks. If decorating the cake, add another couple of tbsp brandy (opt) 
18. If you wish to decorate the cake with nuts and fruits, first heat some apricot jam until it is runny, brush over the cake, arrange decoration and brush again (avoid re-brushing specially bought candied fruit)
19. For presentation: wrap in a layer of cling film and then with acetone paper; tie with ribbon*. 
20. The cake should be consumed within 5 weeks of baking day  

Comments: 

'This cake sold for £50 at auction in 2016!' Political Agent

'I love this cake; it's got no fat, is lower in added sugar and the ton of nuts is really heart healthy.  Okay, too much dried fruit is not good for you...but in one sensational bite? ' Retired writer

'We could go into business and sell these for a fortune.' Wine Journalist

Tips:

Don't hesitate to replace some dried fruit with others.  67goingon50 replaced candied fruit with soft-dried pineapple and also threw in some candied ginger...the result was more than fine.

*For details of stockist of woven ribbon and acetone paper, go to Christmas presentation cakes

deliaonline.com                                                                                  

         .

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

ICED DARKLY SPICY GINGER BISCUITS, wheat & butter-free

There is something about lightly sweetened spicy ginger cookies that act like men magnets.

Spicy Ginger Cookies with white chocolate drizzle & crystallised ginger
'Oh yeah! This is a real cookie!' 'Very More-ish.' (tasters)

Iced Darkly Spicy Ginger Biscuits are no exception.

67 normally goes for naked biscuits, especially if they taste fantastic already.  For something like the MacMillan fund-raiser, though, the Blogger will go a bit wild, dribbling on white chocolate ganache and other nice things to raise sales.

It worked.

The cookie dough is easy to put together - though you will need electric beaters or a stand-alone mixer with a good motor. 

Cost: £2.50

Makes: at least 24 small or 12 large

Ingred:

   215gm/7.5oz white flour, spelt or wheat

   100gm/3.5 wholemeal flour, spelt or wheat (opt. but if not using replace with plain white flour)

    1/4 tsp salt

   1 tsp baking soda

   2 tsp cinnamon
   1 1/2 tsp cloves 

   1/2 tsp dried ginger

   1/2 tsp nutmeg

   

   1/3 cup/75ml molasses/ black treacle)

   175gm/6.2oz dark brown sugar   
   1/4 cup/60ml sunflower oil

   1 extra large egg
   1 tsp vanilla extract

   

  

Left: crystallised ginger
Right: ginger in syrup   

 Ganache: 
    4 oz/115gm white cooking chocolate
    90 ml double cream 
    1/2 tsp vanilla

Garnish:
    3/4 c/100 gm crystallised ginger, finely diced, and clump-free

Method:

1. Preheat Oven to 180 c/350F  
2. Line two cookie trays with greaseproof paper
3. Stir together flours, salt, baking soda and spices, distributing spices evenly 
4. In a good-sized bowl, beat sugar, molasses and oil with electric beaters for 5 mins until thick and well blended  
5. Beat in egg & vanilla
6. Add dry ingred in halves; beat till blended - the dough will be very thick
7. Use a 20 ml ice scream scoop/spoon to drop dough onto a baking tray lined with greaseproof paper; the cookies need a little room but not much
8. Dip clean thumb into a dish of water; shake off excess; press thumb on the centre of the cookie, leaving an indentation. Bake 12-15 mins
9. Cool 5 mins on tin; then use a fish slice to move to a cooling rack until completely cold.
10. Meanwhile, chop crystallised ginger into fine dice, separating the pieces as you go.
11. Pour ganache (method below) into a piping bag with a fine tip, or use a small teaspoon, to drizzle decorative lines over the biscuits (if you're feeling lazy or the kids want to help, dip the top of cookie into the ganache). 
12. Quickly sprinkle generously with crystallised ginger; serve when icing is set

Icing:

1. Chop chocolate finely; set aside
2. Heat cream in a small heavy bottomed saucepan. When steam starts rising and tiny bubbles appear at the outer edge of the cream, it is ready; don't let it boil.
3. Take pan off heat; add chocolate in stages, whisking each time to incorporate
4. Add vanilla, stir; pour into a heatproof bowl & cool
5. Cover with clingfilm, allowing it to stick to the surface of the ganache
6. Refrigerate at least a couple of hours

Comments:

• 'Oh yeah! The ginger comes through very well; the texture is great.  This is a real cookie.' 30-something lawyer (male)
• 'I love these!' senior underground driver
• 'Absolutely beautiful!  They were so moist and lovely.' Independent butchers
• 'Once you have one, you want more; I took some home from the MacMillan sale and enjoyed them very much.' Political agent

Tips:

• leftovers keep well for up to 4 days if kept in an air-tight tin
• crystallised ginger & ginger in syrup are available at major supermarkets 
• if you haven't any cream or chocolate for ganache, an icing sugar glaze made with 3 tbsp icing sugar & 1 generous teaspoon milk will work but adds sugar

                                               Please leave a Comment in the box below

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

LOW-SUGAR CHERRY & COCONUT MACAROONS, A lower-sugar, lower-fat, flour-free gluten-free Indulgence

At the Royal Opera House in London, these gorgeous coconut macaroons were often made in industrial quantities for posh gatherings.

updated 11/25; first posted 2017

Indescribably yummy lower-sugar Cherry Coconut Macarons
'Yum.  The cherries make these very moist.' Taster

The macaroons rely on dried unsweetened coconut instead of flour.  That means the amount of sugar is surprisingly low and since only egg whites, not high-cholesterol yolks are used, they're low-fat too!   

Yet, they are delightful mouthfuls and they travel well.  The ones seen here feature cherries substituting chocolate chips also work well.   Or, plain with the bottoms covered in melted chocolate.  Or with melted chocolate drizzled over.  

Coconut flesh is high in healthy fibre but -- even when dried -- they are also high in saturated fat.  What saves the macaroons from being consigned to the  too darned unhealthy!' pile is their small size.  

The macaroons are easy to make and quick to bake.  Dried or glace cherries can replace fresh.  

Cost: £4.50'ish (11/2025)
Makes: 16

Ingred:
   2 large egg whites
   1/4 tsp cream of tartar 
   1/3 cup sugar
   1/2 tsp orange or vanilla essence (orange takes it up a level)
   1.75-2 cups dried, unsweetened dessicated coconut (not flakes, they'll be too big)
   1/2 -1 cup fresh cherries, stoned and cut into 8ths (best) OR if you must, dried or glace cherries blanched briefly in boiling water to remove preservatives

Method:

1. Pre-heat oven to 325f/165c/155fan/gas 3. Line a baking tray with greaseproof paper
2. Beat egg whites & cream of tartar until foamy
3. Gradually add sugar, beating continuously, until the whites are stiff and glossy (click for You tube tutorial)
4. Add vanilla or orange essence 
5. Fold in 1.5 cups coconut then gradually the rest, stopping when the mixture holds thickly together
6. Add cherries; mix to distribute evenly
7. Use a bit of the mix to stick corners of the greaseproof paper to the pan
8. Use a tablespoon or small ice cream scoop to dig out mix; place on the pan in cone shapes (don't be afraid to use your fingers to shape them); they can be pretty rough and ready
9. Bake 15 mins or until golden brown

Comments:
'These are really nice.  The cherries make them lovely and moist, not dry like ones I've had before.'  Political agent (eating two in a row.)

Please leave a comment in the box below

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

CAULIFLOWER & TOMATO CASSEROLE, Low-fat & cholesterol, healthy, veggie option

This stunning unexpected cauliflower casserole is a sassy, healthy version of an old favourite that will please kidults who normally don't like vegetables

'A wholly unexpected but absolutely fabulous dish that doesn't even taste like cauliflower.'
 'Great dish! It almost came across as light pasta.'  Tasters 
(This photo contains ham)

Cauliflower with Tomatoes and Goats Cheese raises the bar for boring old cauliflower.   It not only manages to be low in dairy and saturated fat, it also avoids the pool of cauliflower liquid that often languishes at the bottom of cauli dishes. 

The recipe is adapted from American cook Martha Rose Shulman, currently writing for the New York Times.  Her cookbook, The Vegetarian Feast, sadly out of print, has been used as reference in the blogger's kitchen so often it's falling apart.

Cauliflower with Tomato and Goats Cheese relies on tomato - not cheese - sauce.  Cheese isn't banished but the small amount in this recipe comes from goats.  

Goats' cheese has no cholesterol per normal serving and half the fat of cheddar.  But it adds a full-bodied sophisticated flavour.  

The dish is a meal in itself with a simple side salad or, as a side to chicken or pork.  And 67's guess is that kids who don't like veg will love this.

Cost: £3.50
Feeds: 2-4, easily doubled

Ingred:
   1 medium cauliflower
   pepper & salt

Tomato Sauce  (or your own recipe or a good ready-made brand equiv 425-510gm/15-18oz can ) 
   2 tbsp olive oil
   1 small red onion or 6-8 spring onions whites only, finely diced
   1 large garlic clove, grated 
   1 tsp fresh or 1/3 tsp dried thyme
   1x425gm/15oz can chopped tomatoes in juice
   1/4 tsp  cinnamon
   1/2 tsp coriander


  generous handful shredded ham hock, ham slices or pastrami (opt)

  2 med fresh tomatoes, seeds removed, in large dice (opt)

  2 eggs 
  2-3oz-/60-90g Chevre or soft goats cheese OR reduced fat mature cheddar

  1/3 cup Savoury Breadcrumbs (opt)

  garnish:  2-3 tbsp chives or minced parsley

Method:

1. Preheat oven to 230c/210fan/450f/gas7; line good-sized baking sheet with greaseproof or foil
2. Remove bottom and leaves of cauliflower; cut into slices 1/3in/barely 1cm thick; florets may fall off but that's ok; toss in 1 tbsp olive oil, pepper & salt.  If including ham in casserole, salt sparingly.  Place cauliflower on baking sheet in one layer
3. Roast 10-15 mins, flipping after 8mins, 
4. Home-made tomato sauce: saute onion in lightly sprayed pan over med heat 5 mins; add salt, garlic & thyme, stir 30sec to a min; add tomatoes, cinnamon, coriander, p&s; simmer over med low heat, stirring frequently 10-15 mins or until tomatoes are cooked down; taste and adjust seasoning; set aside
5. When cauliflower is al dente - the tip of a paring knife will encounter some resistance - or small florets are browned, divide slices into smaller pieces, making 2 generous cups; transfer to a large bowl; stir in meat if using.  (The cauli can refrigerated at this stage up to 2 days ahead but the less time in the fridge, the better)
6. When ready to complete cooking, turn oven temperature to 190c/170fan/375f/gas5
7. Oil a 2 pint/1 quart baking dish
8. Stir tomato sauce and fresh tomato dice into cauliflower mix 
9. Scrape into dish
10. Beat eggs, add all but 2 tbsp goats cheese; pour over cauliflower
11. Dot top with remaining cheese
12. Bake 30 mins; ten mins in, scatter over breadcrumbs if using
13. Garnish with parsley or chives

Comments:

'It was great.  The cauliflower almost came across as light pasta and definitely didn't retain the 'cauliflower taste.' It even tasted a bit sweet.' 20-something fund raiser. 
'A wholly unexpected but absolutely fabulous dish that doesn't even taste like cauliflower.'

Tips: 

• the frugal can replace goats cheese with reduced-fat mature cheddar  
• if you're in a rush or haven't any home-made tomato sauce,  a good store/deli bought tomato sauce will be fine

         More vegetarian/vegan on NavBar:Recipes II (bottom of page) 

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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.