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:

SKINNIER NO-BAKE LIME CREAM PIE FOR ST PAT'S DAY, lower fat & added sugar, make ahead

Lime Cream Pie: no-bake, lower-fat, perfect for St Pat's Day...

Heavenly scents of lime, deeply creamy, darkly chocolate 
but lower in fat and added sugar
'Really lovely base; I'd have liked more lime.' 'Gorgeous!' 

The cream pie is a North American institution -- American diners usually display Coconut Cream Pie, Butterscotch Cream Pie or Chocolate Cream pie.  And sometimes all three.

The pies usually had a sweet pastry base; the filling consisted of a thick, intensely flavoured custard loosened with whipped cream.  

This impressive Skinnier Chocolate and Lime Cream Pie from 67's kitchen tries to emulate the American creamy indulgence but with lower fat and sugar levels.  Replacing double cream with whipping cream and replacing some cream cheese with 0-fat yoghurt means damage to the health is limited but pleasure remains high.  

There is no baking involved in Chocolate and Lime Cream Pie but there will be melting of chocolate and butter.  Both the base and the filling can be made the night before.

If serving away from home, paper plates and spoons are a must.

Cost: £6
Serves: 18-24 (min 3 rows of 6 pieces) 

Ingred:
   300gms/10.5oz bashed chocolate biscuits or processed to a sandy texture (67 used leftover chocolate shortbread but store-bought are fine)
    2.5-3 oz/70-90 gm melted butter

   180 gms whole-fat or 30% fat-reduced cream cheese, left out for a few hours or zapped for 20 secs in the microwave
   170 gm 0-fat yoghurt strained 4 hours or overnight or 0-fat Greek yoghurt (Total/Fage preferred) 
   3.5 oz/100gms white baking chocolate, melted
   1 tsp vanilla extract
   fine zest of 5 limes
   4-6 tbsp lime juice OR 4 tbsp lime juice plus 2 generous tbsp Cointreau
    
   300 ml whipping cream, whipped to soft peaks

   Garnish: segments of lime (opt)

Method:

HOT CHOCOLATELLA BROWNIE PUDDING

Glorious Hot Brownie Chocolatella Pudding: indulgence, not healthy

Updated 2023; first postedDec 2018

'Fabulous! Sticky and chewy; great crispy-soft texture with layers of different chocolate flavours.' Tasters 

 

A lovely chocolatey dessert is worth its weight in gold, whatever the time of year.  This one is unbelievably good and incorporates the home-made Lower Sugar 'Nutella'.

And, unfortunately, not very healthy.    

But it's an indulgence and perfect for a special occasion.  There's enough leftover for freezing. Or, should you wish to avoid temptation, the recipe can be halved.2023; first posted    

The batter can be prepared the night before. 

Though the pudding is best served hot it is also great at room temperature.

Cost: £5.50'ish (3/2026) + cost of purchased or home-made Chocolate Hazelnut Spread
Serves: 6

Ingred:
   4oz/100g dark chocolate at least 75% cocoa solids (M&S is good value)
   4oz/100g unsalted dairy or plant butter (67 uses Timor)

   1/2 tbsp instant coffee

   2 med eggs at room temperature
   6oz/200g sugar

   2oz/50g self raising white flour (67 used spelt; wheat is fine)
   1oz/25g wholemeal flour

   1/2 tsp vanilla

  Chocolate-Hazelnut Spread at room temperature

  Garnish: melted plain dark chocolate

Method:

1. Preheat oven to 400f/200c/180fan/gas6
2. Line a 9in/ cm pie plate or equiv. with greaseproof paper
3. Melt chocolate & fat in heatproof bowl over but not touching simmering water; when melted, stir in coffee, cool 
4. Beat eggs & sugar until thick, foamy & light coloured; it' ll take a few mins
5. Add vanilla; stir
6. Add 1/3 cooled chocolate mix to eggs; beat just until blended
7. Add half the flour; beat just till blended
8. Add 1/3 chocolate; beat
9. Add rest of flour; beat 
10. Add rest of chocolate; beat just till all is evenly distributed
11. Pour into pie dish; drop spoonfuls of chocolate hazelnut spread over the surface, leaving space between each spoonful; drag a toothpick through to create swirls
12. Bake 25 mins; rest on a cooling rack 10 mins
13. Carefully remove greaseproof paper from pie & place on serving dish
14. Drizzle with melted chocolate
15. If cooking the next day, cover the batter with cling film, pressing it down so there are no air pockets; refrigerate; allow to come to room temperature before cooking, at least half an hour.   Follow steps 11-14

Comments

"Fabulous! Sticky and chewy; tastes of everything a chocolate pudding should be.' 'Great crispy-soft textures with layers of different flavours of chocolate.' Local political volunteers.'[ Tasters

'Nice and chewy, not too sweet or dry.  If they could make cookies like this, I would be in heaven.  I ended up with an entire pudding and it was so good, I ate it in one day.  Loved the chocolate-hazelnut aspect.' Middle aged political agent.

'It's great -- sweeter than most of your stuff but not too sweet.' 20+ designer & fund raiser
'Oh. My. Goodness!  A chocoholic's dream. Gimme, gimme, gimme.' Female  journalist.

                                                                        More Indulgences on Nav Bar: Recipes II/Desserts

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.

PICNICS: NO-BAKE CHOCOLATE & LIME CREAM PIE, lower-fat, portable, make ahead

Lower fat and carb 'tho not exactly healthy.  But really makes an impression... 

Not as lethal as it looks: no-bake, make-ahead and portable: Easy-Peasy Picnic Food
'Absolutely gorgeous!' 'Really lovely biscuit base.' Tasters

Chocolate and Lime Cream Pie is definitely a creamy Indulgence but using whipping cream rather than double cream and replacing some cream cheese with 0-fat yoghurt reduces fat levels. The biscuit base is kept thin to reduce carbs while keeping portions small limits damage but not pleasure.   

67 developed the Chocolate and Lime Cream Pie to be a no-bake, easily portable treat but paper plates/bowls, spoons and serviettes are a must.

It can be made the night before.

Cost: £4.00 +  depending on how many ingredients you have to buy 
Serves: 18-24 (min 3 rows of 6 pieces) 

Ingred:
   300gm/10.5oz bashed or processed plain chocolate biscuits (67 used leftover chocolate shortbread but bought are fine)
    2.5-3 oz/70-90 gm melted butter

   180gms/6 1/4 oz whole-fat or 30% fat-reduced cream cheese, left out for a few hours or zapped for 20 secs in the microwave
   170gm/6oz 0-fat yoghurt strained 4 hours or overnight or 0-fat Greek yoghurt (Total/Fage pref) 
   100gms/3.5 oz white baking chocolate, melted
   1 tsp vanilla extract
   zest of 5 limes
   4-6 tbsp lime juice OR 4 tbsp lime juice plus 2 generous tbsp Cointreau
    
   300 ml whipping cream, whipped to soft peaks

   Garnish: segments of lime (opt)

Method:

DOUBLE CHOCOLATE CHIP COOKIES, Indulgence, wheat-free option, higher-fibre

The only thing better than chocolate chip cookies are chocolate cookies stuffed with chocolate chips

Chocolate Chocolate Chip Cookies: Cooks' & families' delight
'Divine!' 'Intensely chocolatey.' 'Proves there's never enough chocolate in the world!'

For any baker, this cookie recipe is a friend.  They taste absolutely glorious but are not too complicated to make and the recipe produces a good number of biscuits.  The dough can be cooked right away or frozen and baked later.

67 tested two batches, one with orange and one without.  The orange version had the most enthusiastic response but the pure chocolate version more than held its own.  

Five stars all round, even though the cookies are an INDULGENCE and portion control is wise.

Cost: £3'ish
Makes: about 50 medium cookies (recipe halves nicely)

Ingred:
     
   250gm/scant 9oz softened butter
   140gm/5oz soft brown sugar
   135gm/5.2 oz white sugar

   2 large or 3 small eggs
   1 tsp orange extract (opt)
   zest two oranges (opt)
OR 1 tsp vanilla extract

   150gm/5.2oz plain flour
     50gm/1.7oz cocoa (not drinking chocolate)
     80gm/2.8oz wholemeal flour (opt; plain flour will do)
       1 tsp salt
       1 tsp baking soda

   200gm dark chocolate chips

Method:

1. Using electric beaters or a wooden spoon and plenty of elbow grease, cream butter and sugars together until well blended; it will take a few mins
2. Add eggs, orange zest if using and extract; beat until blended
3. Blend other dry ingredients; add 1/3 at a time, mixing well after each addition 
4. Mix in chocolate chips 

If baking immediately:

1. preheat oven to 350f/180c/160fan
2. line a baking sheet with greaseproof paper, use a bit of the cookie dough to stick down the corners to prevent slipping
3. fill a 1 1/2 inch/4 cm ice cream scoop, scraping the excess on side of bowl, leaving bottoms slightly flattened
4. drop balls of dough onto cookie sheet, leaving 2-3 inches between
5. or use two spoons to scoop out generous tablespoons of the dough
6. Refrigerate 20-25 mins (opt but makes for better shapes)
7. bake 10-12 mins; the cookies will look underdone but crisp as they cool
8. leave cookies to cool on the tray

If freezing and baking later: 

1. Scoop out cookie dough, scraping excess on side of bowl
2. drop balls of dough onto a lined cookie sheet, with corners stuck down with dough to prevent slipping; no need to leave lots of space in between as these are going to be frozen
3. place tray of dough balls in freezer for 1-2 hours
4. remove frozen cookies; i) place in an easy-resealable plastic bag and retrieve as many as you like for baking or 2) count out portions and package individually
5. Return to freezer
6. when ready to bake, arrange cookies on a baking tray lined with greaseproof paper, leaving 2-3 inches in between
7. leave 20 mins while preheating oven to 350f/180c/160fan
8. bake 10-12 mins; the cookes will look slightly underdone but will crisp as they cool
9. leave cookies to cool on the tray

Comments:

Orange Flavour:

'Out of this world; the flavour just bursts through.  Better than you'll find in any coffee bar.' Mature political agent.

'When you bite into it, you don't get cookie; you get chocolate.  And there's never enough chocolate in the world. Like this best - tastes like Terry's chocolate orange.' Mature housewife 

'Divine!' Female retiree

Plain Chocolate:

'Intensely chocolatey.' early 20's Head Office Politico 

'Really good.' Italian 30+ politico

Tips:

• Valencian Orange Extract, a substitute for vanilla, intensely orange-ey: £1.24 for 38ml at Morrisons
• To make your own self-raising flour, for every 150g/60z/1 cup plain flour, add 2 teaspoons baking powder
• for wheat-free option, use spelt flour

More cookie recipes on NavBar: Recipes I/Cookies...

PLEASE LEAVE A COMMENT

         .

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

MOCHA MINI-SPONGES, an Indulgence

Fabulous, utterly delicious and beautifully textured cupcakes adapted from Nigel Slater.  

Mocha Mini-Sponges, one of 67's favourite bake sale/volunteers treats
'I don't normally like cupcakes but I love these.  They are just the right size.' 
30-something local councillor candidate

Nigel Slater chose his gorgeous Coffee and Walnut cake as his final meal. While 67 wouldn't go that far, his recipe has provoked delight and pleasure many times.

The ones pictured haven't any walnuts and the icing has been topped off by blueberries but apart from that, the recipe is pure Nigel - rich and yummy. Big-time.

67 has often made this recipe for the Marie Curie charity cake sale and it is the first to go.

Cost: £2
Makes:  24 small cupcakes 

 Equipment: 

 


mini cupcake tin, holes 3/4 inch/2cm deep
small cupcake liners






Ingred:
    175gm/just over 6oz room temperature butter
    175gm/just over 6oz caster sugar
    3 eggs lightly beaten
    175gm/just over 6oz self-raising flour
    1 tsp baking powder
    2 teaspoons instant coffee dissolved in 1 tbsp hot water
   

   Icing
   100 gm/3 1/2oz butter, very soft
   200 gm/7oz icing sugar, less 2 tablespoons 
   2 tablespoons cocoa (not drinking chocolate)
   1 tsp coffee granules dissolved in 1/2 tbsp hot water
   1 tsp vanilla

Method:

1. Cream butter and sugar together until almost white; it will take a few mins using electric beaters or a stand alone mixer
2. Add lightly beaten eggs little by little, beating well after every addition
3. Mix flour and baking powder; add gradually on slow until just blended
4. Stir in coffee with a metal spoon
5. Preheat oven to 350f/180c/170 fan
6. Line cupcake tins with medium paper cups; fill 3/4 full.
7. Bake 20 mins
8. Rest on baking rack 5 mins then remove from tin and leave on baking rack to cool completely before icing
9. Icing: Beat butter, icing sugar & cocoa together until fluffy; add coffee and vanilla, blend

Tips 

• using dry coffee granules instead of mixing them with water gave the delicate sponges a beautiful and intriguing flavour 
• 67 has also made this cake in a 9x 13 inch tin but extend cooking time to 30-40 mins or until golden brown and a toothpick inserted in the centre comes out clean
• it can also be made in two sandwich tins

Nigel Slater's Last Meal The Guardian 2003                                                                     
                                                                             
                                                                       More cakes, go to Recipes I on NavBar ...

Please leave a comment in the box below...

This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without acknowledgement or in any restaurant without written permission

HOT CHOCOLATELLA BROWNIE PUDDING, an Indulgence

Glorious hot brownie chocolatella pudding...

updated Dec 2018

"Oh. My. Goodness.  This is fabulous!'  'Sticky and chewy; tastes of everything a chocolate pudding should be.' 'Great crispy-soft textures with layers of different flavours of chocolate.' Tasters 

A lovely chocolatey dessert is worth its weight in gold, whatever the time of year.  This one is unbelievably good and incorporates the recently posted Lower Sugar 'Nutella'.

And, unfortunately, not healthy.  At all.  

But it's perfect for a special occasion.  There's enough leftover for freezing. Or, to avoid temptation, halve the recipe.   

The batter can be prepared the night before. 

Though the pudding is best served hot it is also great at room temperature.

Cost: £2
Serves: 6

Ingred:
   4oz/100g dark chocolate at least 75% cocoa solids
   4oz/100g unsalted butter

   1/2 tbsp instant coffee

   2 med eggs at room temperature
   6oz/200g sugar

   2oz/50g self raising white flour (67 used spelt; wheat is fine)
   1oz/25g wholemeal flour

   1/2 tsp vanilla

  Chocolate-Hazelnut Spread at room temperature

Method:

1. Preheat oven to 400f/200c/180fan/gas6
2. Line a 9in/ cm pie plate or equiv. with greaseproof paper
3. Melt chocolate & butter in heatproof bowl over but not touching simmering water; when melted, stir in coffee, cool 
4. Beat eggs & sugar until thick, foamy & light coloured; it' ll take a few mins
5. Add vanilla; stir
6. Add 1/3 chocolate mix to eggs; beat until blended
7. Add half the flour; beat till blended
8. Add 1/3 chocolate; beat
9. Add rest of flour; beat 
10. Add rest of chocolate; beat till all is evenly distributed
11. Pour into pie dish; drop spoonfuls of chocolate hazelnut spread over the surface, leaving space between each spoonful; drag a toothpick through spread to create swirls
12. Bake 25 mins; rest on a cooling rack 10 mins
13. Carefully remove greaseproof paper from pie & place on serving dish
14. Drizzle with melted chocolate
15. If cooking the next day, cover the batter with cling film, pressing it down so there are no air pockets; refrigerate; allow to come to room temperature before cooking, at least half an hour.   Follow steps 11-14

Comments

'Nice and chewy, not too sweet or dry.  If they could make cookies like this, I would be in heaven.  This was intended for a group; for various reasons I ended up with the entire thing.  It was so good, I ate it in one day.  Loved the chocolate-hazelnut aspect.' Middle aged political agent.

'It's great -- sweeter than most of your stuff but not too sweet.' 20+ designer & fund raiser
'Oh. My. Goodness!  A chocoholic's dream. Gimme, gimme, gimme.' Female  journalist.

                                                                             More Indulgences on Nav Bar: Recipes II/Desserts

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.

HOME-MADE 'NUTELLA', Lower-sugar & preservatives, Easy-peasy, ,

Worry not about Nutella scare stories; make your own with this lower-sugar easy-peasy recipe from Daniel Doherty. 

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

67 has never been a fan of mass-produced Nutella but Daniel Doherty's chocolate hazelnut spread (he has given me permission to use his recipe), is something else altogether.  It is deeply, darkly chocolate with hazel highlights and lowlights (culinarily speaking).  Low in sugar, it's creamy and delicious but doesn't smack you in the face with sweetness.  

Most of the ingredients will be found in any baker's cupboard.
The spread is easy to make but a good food processor or smoothie maker will help the process. (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.  But 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: £2-ish
Makes: about 150 gm/just over 5 oz

Ingred:
   50g/1 3/4oz  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 3/4oz dark chocolate (65%+ cocoa solids), melted over simmering water or in 20 second bursts in the microwave & cooled slightly
     1 tbsp light veg oil
    75 ml water

Method:

1. If hazelnuts are unroasted, preheat oven to 350f/180d/gas4 & roast on baking tray until golden - 5 min
2. Blitz nuts in food processor until finely ground - it will take a few mins
3. Add icing sugar, cocoa & drinking chocolate; blend
4. Add melted chocolate; blend 5 mins
5. Gradually add water & oil until thick and gloopy - a few mins
6. Decant into an air-tight container; refrigerate before using

By kind courtesy of Daniel Doherty, Duck & Waffle: Recipes and stories. published by Mitchell Beazley £25, octopus books.co.uk

Tips:

• 67 used a 600rpm blender & smoothie maker; the result was delicious but slightly grainy; next time, the mix will be whizzed for longer
• If you liked this you will love Double Chocolatella Mini Volcano Cakes 
• If making your own doesn't appeal and you've deep pockets, try Le Pain Quotidian; it sells unbelievably more-ish, not-too-sweet chocolate-hazelnut spread £6/jar

• For more Sweets, go to Nav Bar: Recipes 

  Questions & comments, pls email  b67goingon50@yahoo.co.uk )

  
  

NO-BAKE CHOCOLATE & LIME CREAM PIE, Skinnier Indulgence, Low-Added Sugar, Make-Ahead

Lime Cream Pie: no-bake, lower-fat, perfect for St Pat's Day...

Heavenly scents of lime, deeply creamy & darkly chocolate 
but lower in fat and added sugar
'Really lovely base; I'd have liked more lime.' 'Gorgeous!' Tasters  

The cream pie is a North American institution -- diners used to offer Coconut Cream Pie, Butterscotch Cream Pie or Chocolate Cream pie.  And sometimes all three.

The pies usually had a sweet pastry base; the filling consisted of a thick, intensely flavoured custard loosened with whipped cream.  

This impressive Skinnier Chocolate and Lime Cream Pie from 67's kitchen is definitely a creamy Indulgence.  But replacing double cream with whipping cream and replacing some cream cheese with 0-fat yoghurt reduces fat levels. Added sugar is also kept low.  

Damage to the health is therefore limited but pleasure remains high. 

There is no baking involved in Chocolate and Lime Cream Pie but there will be melting of chocolate and butter.  Both the base and the filling can be made the night before.

If serving away from  home, paper plates and spoons are a must.

Cost: £6
Serves: 18-24 (min 3 rows of 6 pieces) 

Ingred:
   300gms/10.5oz bashed chocolate biscuits or processed to a sandy texture (67 used leftover chocolate shortbread but store-bought are fine)
    2.5-3 oz/70-90 gm melted butter

   180 gms whole-fat or 30% fat-reduced cream cheese, left out for a few hours or zapped for 20 secs in the microwave
   170 gm 0-fat yoghurt strained 4 hours or overnight or 0-fat Greek yoghurt (Total/Fage preferred) 
   3.5 oz/100gms white baking chocolate, melted
   1 tsp vanilla extract
   fine zest of 5 limes
   4-6 tbsp lime juice OR 4 tbsp lime juice plus 2 generous tbsp Cointreau
    
   300 ml whipping cream, whipped to soft peaks

   Garnish: segments of lime (opt)

Method:

1. Grease or line with greaseproof paper a 9x13 inch or equiiv rectangular tin
2. Mix cookie sand & enough melted butter to hold together without being wet; spread over the base of the tin using the back of a spoon or measuring cup to make it level; the layer won't be overly thick
3. If preparing ahead, refrigerate overnight
4. Using electric beaters or a whisk, blend cream cheese, yoghurt and lime zest; add cooled melted white chocolate & beat until chocolate is distributed evenly
5. Add 4 tbsp lime juice; beat lightly
6. Fold in whipped cream; taste
7. Add more lime juice or cointreau to taste 
8. If preparing filling ahead, refrigerate separately from base overnight
9. On day of serving; pour lime cream over base in pan; level; refrigerate or place in cool box
10. Cut into squares just before serving 
11. Gorgeous as it is, the pie is fragile -- use a fish slice to transfer dessert to plates; serve with a spoon

Other Comments:

'Really lovely base.  I'm keen on citrus so wouldn't have minded more lime juice.' Manageress, launderette
'Absolutely gorgeous!' Senior butcher

Tips: 

• the first portion may crumble - consider this cook's privilege
• the biscuit base is deliberately thin to reduce calories; if a thicker base is preferred add 150gm of biscuits and 1 extra ounce melted butter.  
• For a change, use plain chocolate digestives for the base

More no-bake desserts on NavBar: Recipes II/Desserts nr bottom ...

         .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.

NEW POTATOES VINAIGRETTE, potato salad with a twist, Easy peasy, Prepare ahead, Vegan, frugal

New potatoes have to be one of the great treats of an English summer and this version is a delight...

New Potato Salad Vinaigrette with celery, radish & red onion

This potato salad, unlike most, is flavoured with vinaigrette rather than a creamy dressing.  The potato-vinaigrette combo is so delightful you'll wonder why it's not offered more often. 

It's delicious on its own but perfectly complements the rich flesh of mackerel or leftover pork/lamb or spicy firm tofu. Add baby tomatoes and chopped herbs to heighten the bright colours.  

It takes less than 10 minutes to cook the potatoes and most of the prep can be done a day ahead.  

Cost: £2
Serves: 4-6

Ingredients:
    16oz/1/2k new potatoes, in generous 1/4 inch/ 1/2 cm slices
    2 sticks cleaned, peeled celery in 1/4 in/1/2 cm dice OR finely sliced
    3-4 radishes
    small red onion in thinly sliced rings

   1-2 cups protein of choice
    
    French vinaigrette dressing

Method:

1. Cook potatoes in boiling salted water no more than 7 mins; drain
2. Meanwhile, prepare vinaigrette
3. As soon as potatoes are drained, decant into a bowl and pour over enough vinaigrette to moisten not overwhelm; (they absorb flavour better when warm); set aside
4. When potatoes have cooled, gently mix in celery; refrigerate till needed
5. Allow potatoes to come to room temperature at least half an hour before serving time
6. Thinly slice radishes
7. Gently mix potato and radishes; add protein
8. Heap onto a platter and sprinkle onion rings over the top

 Tip:

If serving this with unadorned freshly cooked mackerel, Balsamic Vinaigrette could be used

                           more quick & easy peasy potato salads:NavBar:RecipesII/Salads  

 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.   

HOW TO MAKE...CHOCOLATE-NUT TWISTS, No added Sugar, Budget Friendly, Portable

Food fads come and go -- the Easter baking sensation of 2016 was the Babka, a butter-rich yeast bread stuffed with chocolate, nuts and cinnamon.  The Babka loaf looks extraordinarily beautiful; it's plaited and full of layers folding back on themselves. 
(http://www.telegraph.co.uk/food-and-drink/recipes/honey--cos-babka/) 

67goingon50 is yeast-phobic and not into multiple risings and the hours of waiting required for sweet breads.  But it has developed yeast-free, pretty, sweet and savoury twists using a rich sugar-free scone dough.  Tasters say they wouldn't disgrace a local bakery.  

Choco-nut twists are similar to the pint-sized Walnut and Cinnamon Twists but the technique is different.  The results are bigger and more satisfying.  They're perfect with breakfast coffee.  

Choco-Nut Breakfast Twists, no-added sugar & 75p each! (2019 prices)
'Lovely pastries but I want lots more chocolate!' Testers

They don't take long to make.  It's worth getting the hang of the technique (photos below).  They're impressive, taste terrific and are very cheap compared to shop bought.

Baking chocolate or the usual dark chocolate is not suitable for this recipe.  What works better is a bar of good milk chocolate (67 used Lindt) but Bournville and supermarket luxury own brand also work well.   

Cost: min £2.50 (about 75pence each)
Makes: 4 large twists (recipe doubles easily) 

Ingred:
    6 oz/170 gm plain flour
    1 tsp baking powder
    1/4 tsp salt
    2.5 oz/75 gm cold unsalted butter, cubed

    1 egg, well-beaten
    3 1/2 tablespoons very cold milk

    2.5-3.5 oz/75-100 gm milk chocolate, some coarsely chopped; the rest in fine shards
    3 oz/85gm chopped hazlenuts or walnuts

Method:

1. Pre-heat oven to 420F/220C/;200fan/gas 6
2. Line a baking tray with greasproof paper
3. Sift dry ingred into a bowl; rub in butter or pulse with a paddle in mixer or processor until butter is like peas
4. Beat egg in a small bowl & add milk
5. Make a well in the flour mix; add liquid; stir with a fork; draw dry ingred into the middle -- it won't all mix in but dump it onto a board

 

6. Clump it together with hands and spatula, creating layers which fold onto themselves. Work the dough as little as possible.

7.  When the mix is holding together, divide mentally in 3, and fold left hand over middle and right side over left and middle

Use a rolling pin to lightly press and form a rectangle about 1/4 inch/ 1/2 cm thick; divide in half 

8.  Cover each half generously with chocolate (more generously than shown here), leaving a small border; sprinkle with chosen nuts. Starting at the horizontal end, roll up tightly enough to stop the chocolate falling out but without pressing the dough too much (yes, it is possible!) 

9.  Cut the roll down the middle vertically.

10.  Loosely twist each half; place on baking tray

11.  Bake in the centre of the oven 12-15 minutes or until golden brown.
12.  Cool on the tray 5 mins, then move twists to a cooling rack
13.  Serve with butter (opt)

Cheese & Onion Twists 

The dough can also be used for cheese and onion twists -- the ones here have Leicester cheese and spring onions for colour and punch.


  

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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.