GIANT CHOCOLATE GINGER COOKIE: slightly healthier indulgence, easy

Man-sized Giant Chocolate Ginger Cookie: perfect indulgence for Fathers' Day...

For some reason, ginger in sweets is a man-magnet; combined with chocolate in an uber-sized biscuit?  'Beautiful! Very special.' Tasters

Ginger biscuits coated in chocolate are a much prized treat in upmarket delis.  Here's another variation that will go down well -- a home-made huge dark chocolate biscuit with ginger inside and out.  It could become a regular Fathers' Day delight. 

It'll be fun bringing it to the table, serving it in wedges rather than the usual biscuit shapes.

A doddle to make, this indulgence does have sugar and butter and lots of chocolate, making it a truly awesome - if not very healthy - treat.  

Cost: £2.50 (2020)

Makes: one 9inch/23cm cookie, enough for 20'ish small portions

Ingreds

   180gm/6.4oz plain flour

     31gm/1.2oz cocoa

      1/2 tsp baking soda

      1/4 tsp salt

 

   113gm/4oz butter, soft

      90gm/3.2oz light brown sugar

      65gm/2.3 granulated sugar

   1 large egg

   1 tsp vanilla

   75gm/2.6oz dark chocolate chips OR baking chocolate, chopped medium-fine plus

   20gm/0.75oz shredded unsweetened dried coconut

   OR 100gm/3.5oz chocolate

 

   1/4 cup finely diced crystallised ginger

Icing: 

   2-3 tablespoons ginger syrup

   1/3-1/2 cup icing sugar

   OR 50gm/1.75oz melted white chocolate

   1/4 cup finely diced crystallised ginger 

 

Method:

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:

EXQUISITE HOT RASPBERRY PUDDING, no-carb, low-sugar; one-bowl wonder

Fresh raspberries are not just for scoffing by hand; baked in thick custard, they are utterly exquisite...

 The aroma will knock you off your feet - in a good way - and it tastes exquisite 

(originally published in 2015 as Russian Raspberry Pudding)

The first time I tested this recipe, I was in heaven.  It is sensationally wonderful despite the limited number of ingredients: sour cream, eggs, berries and a bit of flour and spices. Little effort is involved; it's a perfect one-bowl wonder.

The pudding - eaten hot or warm -  is creamy, studded with gorgeous hot fruit and smelling fabulously of raspberries.  

It's healthier than most sweets -- low in sugar and with few carbs.  It does contain cream but some of it can be replaced with yoghurt (see tips below).  

The topping is more of a custard than a batter, and lighter than its sister dessert, clafoutis. 

It doesn't keep, so best to eat it all up while it's warm.  It's wonderful with yoghurt cream or, if your heart can stand it, clotted cream.

The dish has been part of 67's collection for so long, its source is long forgotten.

It's ideally made with fat fabulous English raspberries but I wouldn't bother waiting for those.  

Cost: £4
Serves: 4-6

Ingred:
   12-16 oz/340-500 gm raspberries
   1-2 tbsp sugar
   220 ml/1 cup + 2 tbsp soured cream (see tips)
   2 eggs
   1 tbsp flour
   1 tsp vanilla extract
   1/2 tsp cinnamon (opt)

Method:

CHOCOLATE MADEIRA CAKE a la Mary Berry, an Indulgence, 1-bowl wonder

Rich crumbly loaf cake: elegant in its simplicity, tantalising and delectable...

first posted 2018; updated 5/23

Chocolate Madeira Cake - a Mary Berry one-bowl wonder

Chocolate Madeira Cake is a perfect partner to 67's yoghurt ice cream.  Contrary to expectations, Madeira (or 'pound') cake is English in origin, not Portuguese.  Traditionally served with a glass of 'sweet' wine, it gradually morphed into an afternoon tea treat.  

The high ratio of butter to sugar is not exactly wholesome in our health-conscious times.  But if served in fat fingers instead of slices, the cake becomes a manageable treat, just the right size for picnics and buffets.  67 also added wholemeal flour for fibre.

The Chocolate Madeira was adapted from Mary Berry.  It's one of her one-bowl wonders and is ready for baking after just a few minutes of mixing. 

Cost: £4.00'ish (5/23)
Makes: one large 2 lb/one kilo cake

Ingred:
   175gm/6oz softened butter (it must be soft)
   175gm/6oz caster sugar
   125gm/4.5oz self-raising flour
     50gm/1.75oz wholemeal flour
     50gm/1.75oz good cocoa (not hot chocolate powder)
     50gm/1.75 ground almonds
      4 large eggs

Method:

INSTANT BREAKFAST BISCUITS, yeast & egg free, wallet-friendly, dairy free option

You won't believe how easy and quick it is to mix & cook these gorgeous biscuits...the household will adore you 

Astonishingly quick & easy Breakfast Buns 

These delightfully fluffy breakfast biscuits were a godsend at uni.  They're a doddle to make - no rolling out, shaping or cutting of dough -  and also use up milk that's gone off.  

Yeast-free, they have light, fluffy centres and crisp exteriors.    

When breakfast is over, the biscuits turn into lunch - stuffed with salad and protein, they'll stop supermarket spending when hunger pangs strike, and are guaranteed fresh and low in preservatives.  

This recipe* produced results closest to ones I remember at uni.  

Herbs, ham or left-over bacon can be added to ring the changes.  Possibly not full-fat cheese, though; the biscuits are not exactly light on butter.  (see Skinnier Breakfast Buns/Rolls for details of transforming biscuits into baps + vegan option) 

Cost: £1.25
Makes: 12-15 good-sized biscuits

Ingred:
    280 gm/9oz plain white flour
       2 tsp baking powder
       1/2 tsp baking soda
       1/2 tsp salt
       1 tsp sugar
       1 cup buttermilk, stirred OR dairy/plant milk that's gone off or has had a tablespoon of vinegar stirred in OR 75% dairy/plant yoghurt, 25% water
       113gm/scant 4oz unsalted dairy/plant butter melted & slightly cooled (67 uses Tomor plant butter)

• 
  

Method:

LOW-CARB GARLIC & GINGER NOODLES, Vegan, Triple-Duty, Budget-friendly

 These low-carb noodles pack such a culinary punch you won't care it's vegan

updated June 2022

Gorgeously savoury Garlic & Ginger 'Glass' Noodles, low-carb 
 '...really fresh, bright taste.' Taster

A bowlful of these spicy aromatic noodles make as snazzy and satisfying a dinner as a packed lunch.   

What makes it low-carb are the transparent noodles which are made from green bean starch. (Conventional noodles will also work.)  The things that make it so sassy are the delicate crunch and texture of water chestnuts and bamboo shoots.  And don't forget the rainbow of raw veg.   

It's perfect for the carb-phobic but also really fabulous for the noodle lover.  Vegans will love it but so will everyone else.

Bamboo shoots and baby corn may not be a staple in your cupboard.  No problem.  Replace them with your own choice of crunchy vegetables - raw or blanched.  Same goes for the bell pepper and peas -- just throw in something with a similar texture.  

'Glass' Noodles, made of starch
from green beans, low carb

Cost:  £2.75
Feeds: 3-4

Ingred:
   114gm/4oz glass noodles, made of green bean starch

  
   6 tbsp spring onions, white & green, finely chopped
   30g/1oz drained tinned water chestnuts, in fine matchsticks     

   30g/1oz drained tinned bamboo shoots, in fine matchsticks
   30g/1oz finely sliced red bell pepper
   1/4 cup defrosted frozen peas

    generous handful salted roasted peanuts, coarsely chopped (if using store-bought, rub roughly with paper serviettes to remove smoky of the oil and salt)

   pinch or two chilli flakes, to taste (opt)

 Dressing:   1 tsp toasted sesame oil, 2 tablespoons(tbsp) peanut butter (or tahini), 1 1/2 tbsp jasmine tea, 1 1/2 tbsp reduced salt soy sauce,  1 1/2 tbsp red wine vinegar;   1 1/2-2 tbsp sugar or honey or maple syrup;   1 1/2 tbsp peanut or other light veg oil;   2 med cloves peeled garlic   30g/1oz peeled fresh ginger;   juice of half an orange

Method:

1. Place noodles in a deep bowl; cover in  boiling water 5 mins; drain;  rinse in cold water.  If you like, cut the noodles in 2-3 places with kitchen scissors or a sharp knife. It's apparently bad luck to cut noodles but the kitchen gods will probably forgive westerners.  Shorter pieces of noodle will be easier to mix, serve & eat.  
2. Mix in a teaspoon of sesame oil to stop noodles sticking  
3. Combine dressing ingred in a smoothie maker or processor; blitz till smooth; taste for seasoning
4. Pour over noodles; toss to distribute
5. Prepare serving dish.  Use tongs to place 1/3 of the noodles in the bottom;  scatter over 1/3 water chestnuts, bamboo shoots, bell pepper, peas, green onions and 1/4 of the peanuts; lightly season with pepper & salt
6. Layer a further third of the noodles on top and repeat 5
7. Top with final layer of noodles 
8. Arrange veg & nuts prettily on top

Comments:

'...a really fresh and bright taste; the peanuts and other crunchy bits give added interest.  It's a whole group of flavours I'm not used to that works wonderfully.  Thank you for broadening my taste experience.'  Political Agent

Tips:

• This is quite spicy & pungent and may not appeal to children; 67 recommends Unfried Rice , without the egg for vegans,  which is quick and easy to prepare
• Add cubes of smoked tofu for more protein
• Add cooked chicken or other meat or prawns or an omelette sliced in shreds for more protein  

                 More vegan dishes on Nav Bar/Recipes II...

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.

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.

CHEESE & CHIVE CRACKERS, an Indulgence but so, so good! Must prep ahead

This recipe is being re-worked and will be updated in 2026

HOT RASPBERRY PUDDING, Low-sugar, no-carb, 67 All-time Favourite

Exquisite English Raspberries are not just for scoffing by hand; baked in a creamy thick custard, they are to die for...

 The aroma of raspberries & custard will knock you off your feet;
 as good as it looks and smells, it tastes even better

 originally published 2015 as Russian Raspberry Pudding)

This easy-peasy knock-your-socks off indulgence is low-carb; it's lighter than clafoutis with the topping being more of a custard than a batter.  It is also very low in sugar (though it has a high dairy count) but is still a wonderful, mouth-watering dessert.  There's not much to it -- berries, cream, eggs -- and it's very easy to put together.  The final result, however,  is glorious -- creamy, studded with hot succulent fruit and smelling fabulously of berries.  Take advantage of British raspberries and enjoy!

It doesn't keep so best to eat it all up while it's warm.  It's wonderful with yoghurt cream or, if your heart can stand it, clotted cream.

The dish has been part of 67's collection for so long, its source is long forgotten.

Cost: £4
Serves: 4-6

Ingred:
   12-16 oz/ 340-500 gm raspberries
   1-2 tbsp sugar
   220 ml/1 cup + 2 tbsp soured cream (see tips)
   2 eggs
   1 tbsp flour
   1 tsp vanilla extract
   1/2 tsp cinnamon (opt)

Method:

1. Heat oven to 300f/150c/gas 3
   
2. Butter a shallow oval gratin dish
3. Add raspberries; sprinkle with sugar to taste.  Place in oven until raspberries are hot.
4. Beat cream, eggs and flour.  
5. Pour over raspberries and return to oven, near the top.
6. Bake until topping is pale brown and firm, about 45 mins
7. Serve lightly dusted with icing sugar (opt).

Tips:  

• For a healthier mix, replace 1/3 of the soured cream with unstrained yoghurt thinned with a bit of water
• Substitute cherries for raspberries, using a stoning device or one end of an extended paper clip. Or halve cherries and dig out stone 

                                                                   For more fruit desserts, go to Nav Bar: Recipes...

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

HEALTHIER PICNICS: HOT DOGS WITH NO-SUGAR VEGAN RELISH, Low preservative, Easy

American hot dogs have become a favourite English picnic food...

A hot dog picnic with Make-ahead Easy No/low Sugar Homemade Relish
Photo shows Tivali veggie dogs in Light wholemeal Spelt rolls. 

first posted 2016

...and the English have developed various strategies to enhance their enjoyment. 

Nowadays when healthy eating is all the range, high-meat beef or pork frankfurters are popular, as are lower-fat chicken or increasingly, vegan franks.  Vegetarian frankfurters* which the blogger discovered in Israel are recommended but in the west, high-end vegan frankfurters are apparently being developed alongside increasingly popular meatless burgers.

Whatever their origin, frankfurters/hot dogs are best eaten warm.  Try these methods:  

• place the dogs in wide-mouthed thermoses and cover with hot - not boiling - water; drain at the picnic site OR
• wrap the frankfurters in buns and then in foil packets.  To prevent burning, wrap in tea towels before placing them on the car engine while travelling to the picnic site 
• cook over a campfire; load a young branch with the dogs and grill over the flames (it's probably best to have jumbo dogs for this)

Traditionally, hot dogs are served with a strip of mustard, a strip of ketchup and maybe some onions fried in butter.  Fill separate squeezy bottles (from Nisbetts & department stores) with mustard and ketchup and cover the tops with cling film before screwing on the lid to prevent spills during travelling.   

Many varieties of relish - red or green - are available at various prices but most are high in sugar and additives.  

67goingon50's easy colourful, tasty hot dog relish is not.  It's a healthy treat -- tasty, crunchy and zippily flavoured -  but either no-or-low in sugar and almost preservative-free.  The relish is very easy to put together; an older child with good knife skills could do it under supervision. (Always have a first aid kit in the kitchen!)  

The recipe does use store-bought sweet & sour pickles but not in huge quantities.  To make your own, go to Faff-free Dill Pickles, which take only a few minutes to make and 3 days to 'cook'.    

67's relish the relish is a sophisticated condiment for adults. For kids being weaned off high levels of sugar, it's ok to add half a tablespoon of maple syrup. The chillis and mustard could also be reduced.  The recipe makes 1 1/2 cups; preparing two batches won't be a burden.  

Any leftovers can be teamed with chicken or cheese with a little yoghurt-mayo for a great sandwich filling.

The relish can be made in advance and keeps 3-5 days in the fridge.   

Cost: £2.00

Makes1.5 cups

Ingred:
   5 cherry tomatoes or equiv, in small dice
   3/4 tsp tomato puree, preferably low-salt
   small red chilli, de-seeded, in fine dice OR 1/2 tsp chilli flakes  
   1/2 cup bell pepper, pref green or yellow, in small dice
   1/3 cup dill pickle  (2 med in small dice)
   1/3 cup drained corn niblets
   1 tbsp wholegrain mustard

Method:

1. Mix all ingredients thoroughly; add cracked black pepper to taste 
2. Store in a wide-mouthed air-tight container in the fridge 3-5 days

*Tivali

Tips:

• Hot dog buns/finger rolls are sold at most UK supermarkets at good prices; pick up more than you need when they're on offer - they freeze well

Please leave a Comment in the box below

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