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:

FABULOUS FRUIT STUFFED HAND-HELD PASTRIES low-sugar Indulgence, Vegetarian

Wallet-friendly ripen-at-home nectarines and a few handfuls of berries make an easy, winning dessert/packed lunch...

Hand pastries with nectarines, blueberries & ginger
(plus cinnamon sticks from leftover pastry)

'The combo of generous fruit, icing & melt-in-the-mouth pastry is wonderful!'  

Hand-held pockets of flaky pastry with a juicy fruit filling -- triangular or in  rectangles -- are a popular kidult lunch-box pleasure.  They also make a great tea-time sweet and, with colourful juices oozing out of shards of pastry, an indulgent  dessert with cream or yoghurt.

Generous fruity filling
in Michel Roux's pastry

The filling has to be generous for these; cut the top layer of pastry dough longer than the bottom and there'll be enough room for a mound of fruit.  And many satisfied, smiling faces.

In early trials, 67 teamed nectarines with blackberries and cinnamon; the finished product was dusted with icing sugar.  In another version, the blackberries were replaced with blueberries, ginger in syrup was added, and the finished product was dribbled with an icing sugar glaze scattered with flaked almonds.  That version got rave reviews.  

Conscious of busy households at this time of year, 67 made a batch using ready-made all-butter puff pastry*.  They were fine and popular with the tasters. 

But the home-made rough-puff pastry (Michel Roux's recipe) -- cheaper and lower in preservatives --  was amazing.  

Cost: min £3, more for ready-made pastry
Feeds: min 4, with a few cinnamon pastry twists as well

Ingred:
   1 pkt all-butter ready-rolled puff pastry OR 1/2 recipe Michel Roux's rough-puff pastry
   3 fat ripe nectarines, peeled, cut into 16 segments then halved horizontally
   1-2 handfuls blackberries or blueberries
   2-3 globules drained ginger in syrup, finely diced
   1 generous tsp juice from ginger in syrup

   a few teaspoons ground almonds

   1 egg, beaten with a teaspoon of water

   icing sugar OR icing sugar glaze (3 tbsp icing sugar & 1 generous teaspoon milk) OR melted white chocolate (opt)
   toasted flaked almonds (opt)

Method:

DIETERS' DELIGHT CHICKEN, HAM & HARVEST FRUIT SALAD;

An dish to celebrate summer's end, with the help of supermarket friends...

from the Archive

Crisp juicy harvest fruit teams with succulent meats in a magnificent low-carb salad  'Bliss.  Has everything one could want in a salad.' 
                                                                                                                                                updated aug/19

This salad was first served at a pretty hotel overlooking a ferry terminal in Mallaig, Inverneshire; the guests loved it.  It's adapted from Robert Carrier, one of the first modern tv chefs and a master at translating classic French cuisine into home cooking.  

Rotisserie chicken, a bit of ham, good English harvest fruit & veg creates an  unforgettable main course salad.  The flavours and textures are delightful together, especially the hum of heat in the background.  

There is a bit of chopping but much of the salad can be prepared the night before.  Consider it an opportunity to form bonds over lunch prep.   

The salad isn't frugal but none of the ingredients are expensive and it feeds a lot of people. Make it go further with baked sweet potatoes, bread rolls or Flaky Savoury Biscuits and gorgeously scented vine tomatoes. 

Dessert is an I'm on Holiday Too! Easy-Peasy Chocolate Cake.

Cost: £7'ish
Feeds: 8 with sides

Ingred:
  450g/1 lb cooked chicken, skin removed (supermarket rotisserie is fine) 
  175g/6 oz cooked ham or salt beef
  2 large or 4 small oranges
  1 c/240 ml yoghurt-mayo & zest & juice of a lemon

  4 stalks celery, peeled & thinly sliced
  1 lge green pepper, seeded, cored and finely diced
  4 radishes, in matchsticks 
  2 tbsp finely chopped fresh parsley
  4 tsp finely chopped fresh chives or spring onion tops
  2 eating apples 
  8 drops tabasco or 1/2-1 tsp chilli flakes
  generous pinch cinnamon (opt)
  s & p
  soft lettuce leaves, and extra chopped chives & parsley to garnish.

Method:

CHICKEN KOFTAS, with an Asian Twist

Asian-inspired chicken koftas: delightful twist on the usual MidEast flavours...

Chicken Koftas, with an unusual Asian twist: low-fat, stuffed with fibre
'Yummy spicing fills the mouth with flavour.' 'Red vinegar dip is fantastic.'

These unusual - and delicious - Chicken Koftas are satisfyingly healthy.  Minced chicken/turkey team with high-fibre bell pepper, tinned bamboo shoots and green onions.  The spicing is Asian classic ginger and garlic with an enhancing layer of 5-spice powder or 67's Savoury Spice Blend.   

The photo shows cocktail-size Chicken Koftas but larger cigar-shaped ones will also work, as will wrapping the mix around skewers. (Soak wooden skewers in water before cooking.)     

The koftas are light in texture - none of that firmly-packed meat bullets here.  Before baking, they should be refrigerated a few hours or preferably overnight to help them keep their shape.

67 liked the koftas hot but tasters raved about the cold/room temperature offerings.  

Two sauces are offered (below). Ginger & Red Wine Vinegar is a thin but knock-out dipping sauce.  A piquant thick, creamy Green Onion Ginger Dressing works better for koftas stuffed into pittas or wraps with salad.

Cost: £5 min
Makes: 25'ish cocktail sized koftas

Ingreds:

  500gm/17.6oz minced turkey or chicken, thighs or breasts
  2 tbsp cornstarch

  2 egg whites (freeze yolks for custards or lemon curd) 

  2 tbsp dry sherry/shao shing rice wine/white wine/white grape juice
  1.5 tbsp toasted sesame seed oil
  1.5 tbsp soy sauce

  1 tbsp 67 Savoury Spices or 1.5 tsp 5-spice powder 
  1.5-2 tsp fresh garlic, minced
  1.5-2 tsp fresh peeled ginger, minced
  zest of a lemon

  3 tbsp green onions, green included, finely sliced
  2 tbsp fresh parsley
1/3 cup bell pepper, finely diced  
1/3 cup finely diced tinned bamboo shoots

Sesame seeds (opt)

See Dips below

Method:

1. Using two forks or light hands, break up mince in a good-sized bowl
2. Add cornstarch; combine
3. In a med bowl, beat egg whites till frothy, add liquid ingredients plus garlic, ginger & 5-spice or 67 Savoury Spices; blend well.  Add to mince; stir thoroughly.
4. Add scallions, bamboo shoots, bell pepper & parsley; distribute evenly throughout the meat
5. Line a tray or plate with cling film
6. Take 1.5 tablespoons of the meat mix.  With gloved or wet hands, form into a barrel shape about 2in/5cm long then roll just the bottoms with your palms to form a gentle point at both ends.  They'll look like elongated pointy eggs (see below)
7. Refrigerate several hours or overnight
8. When ready to serve, preheat oven to 180c/350f
9. Move koftas with a fishslice to a tray lined with greaseproof paper; sprinkle half with sesame seeds(opt)
10. Bake 15 mins or until the middle is no longer pink
11. Serve hot or cool with Asian Dipping Sauce and Spring Onion Ginger Sauce plus, if you like, a bowl of hoisin sauce 

Pointy, egg-shaped Asian Chicken Koftas,
ready for the fridge

Asian Dip (for dipping and drizzling) 

   2 tbsp minced garlic

   3-4 tbsp reduced salt soy sauce (Amoy/Pearl River Bridge)

   8 tbsp red wine vinegar or white vinegar

   1 tsp sugar (opt)

   1 tbsp toasted sesame oil 
   pepper 

Mix well and serve in a bowl

Ginger & Scallion Sauce (thicker for pittas & wraps)

  3 tsp grated ginger
  6 tbsp finely chopped white spring onions
  1 generous tsp grated garlic (opt)

  1 tbsp groundnut/peanut oil

  2 tsp toasted sesame oil
  150gm/5.2oz strained thick 0-fat Greek yoghurt
  1.5tsp reduced salt soy sauce 
  

Put ginger & spring onions plus garlic if using in heatproof bowl; heat oil until very hot and pour over - the ginger and spring onions will sizzle. Cool a little; add to yoghurt with toasted sesame oil & soy sauce.  Blend.  

Comments:
''Nice meaty snack; eaten cold, the flavours were strengthened.  Delicate spicing fills the mouth leaving a pleasant aftertaste. Vinegar sauce very good but would love creamy sauce, too.' Political agent
'Very tasty; light, a summer food.  Nice strong vinegar & ginger dipping sauce.' Campaign Manager

Tips:

• if older or toddler-sized family members prefer a very soft texture, the koftas can be steamed.  
• if using the Ginger & Scallion Sauce for pittas or wraps, line the bottom with a good layer of lettuce, tomatoes and cucumbers to stop the sauce soaking the bread

More poultry Nav Bar: Recipes I/Chicken

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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.   

CITRUS MARINADE, frugal, sugar & preservative free, low-salt

The depth of flavour and degree of tenderness is surprisingly easily achieved...

Common-all-garden pork shoulder steaks transformed into a scintillating treat
with Lime & Ginger marinade  'Wow! So tender & flavourful!' Taster

With 67's simple marinade, even economy supermarket meat turns into a gourmet dish that lights up the taste buds.  The marinade is ultra-healthy -- sugar & preservative free, low-salt - and frugal, containing only four ingredients.

It was used on one of the first dishes 67 served to Lunch Club members back in  2015; it went down a storm.  That first marinade was lemon & garlic; a later lime and ginger blend was also enthusiastically received.  

'White' meat - poultry or pork, maybe not beef or lamb - is probably the best meat for this, and, cooked and cooled, turns into a tree for a lunch al desko or picnic.       

Chicken thighs on the bone, 'flat packed' chicken (the backbone removed & the bird flattened) and thick turkey strips/chunks from drum or thigh meat took on the flavours beautifully. 

Lemon Garlic Marinaded Chicken Thighs  with Corn & Plum Slaw 
'Refreshing and bright.'  'Can't believe how tasty & inexpensive this is.'
  

Pork shoulder slices, which can be an oddly tasteless cut (though cheap at £3 for 4x150gm steaks*!), turned into a top-class lime-y ginger-y delight.  They were even better lightly sprinkled with 67's Savoury Rub instead of pepper and salt.

The meat needs to sit several hours, preferably overnight.  If using boned meat, it's worth the effort to marinade the bone, as well as the meaty, side.  

The original recipe was from Ina Garten but adapted to reduce fat and salt.  Other variations are 67's.                        

Serves 6-8 with sides
Cost: £4.00 

Ingred:

3 tbsp olive oil
1 tbsp fresh or 1 tsp dried rosemary, oregano or parsley (opt)

cracked black pepper and a little salt

2 tsp grated lemon zest
1/3 cup fresh lemon juice (3 lemons approx)
1 tbsp minced or grated garlic (3 cloves)

OR 

replace lemons with limes, and garlic with fresh grated ginger

750gm-1kilo/1.5-2 pounds meat, skin & fat-free

Method:

TUNA & WHITE BEAN SALAD, budget friendly, low-fat, almost instant

Packed with protein and fibre, it's delicious, quick, easy & satisfying

first posted 2016; updated 6/25

Tuna Salad, Italian Style 
'Fabulous low-cost lunch for 4!' 'Wouldn't have believed how quick & easy it is'Tasters

Everyone has a favourite recipe for tuna salad; this one grew out of need.  

A product had to be tested, guests were starving and wanted something substantial quickly.  

The result - Tuna & White White Bean Platter - was rather pleasing.  It offered good strong flavours, a wonderful mix of textures, carbs that are good for you and a bold, creamy dressing.

It's another versatile dish.  If there's time, add fresh green beans or tenderstem broccoli dropped into boiling water for 3 mins and blanched in cold water.  Sliced hard boiled eggs will add colour.  Those with a penchant for heat can add finely diced fresh chilli or chilli flakes.  

The antipasti mix of artichokes, olives and vine tomatoes came from M&S, reduced from £3 per 180 gms to just over £2 as part of a 3 for 2 offer. 

Cost: £5.50'ish (6/25)
Serves: 4

Ingred:
   1 tin tuna drained 
   1-2 x 400gm white beans, drained and rinsed, OR 600gm/21oz cooked, reconstituted dried beans
    all the artichokes & sun-blush tomatoes and half the olives in a container of M&S antipasti selection, or a small handful of each from other sources (If the budget is tight, add the olives, a generous handful of finely sliced peeled celery and/or blanched frozen peas and/or corn) 
    1/2 small red onion, in small dice   
    a generous handful radishes, topped, tailed, halved & thinly sliced 
   a fresh chilli, seeds & membrane removed, finely diced OR a couple of pinches of chilli flakes (opt)
    Pepper & salt
    salad leaves or fresh spinach

   1 recipe Creamy Balsamic Vinaigrette (scroll down) 

Method:

1. Wash salad leaves and pat dry with paper towels
2. Prepare vinaigrette; set aside
3. Place rinsed & drained beans in a large bowl; add onions, artichoke hearts & sun-blush tomatoes if using, olives, any other veg &  chilli
4. Stir in enough dressing to moisten but not overwhelm 
5. Fork tuna into mixed-size chunks; stir into bean-veg mix; taste; add more dressing if necessary, pepper & a little salt
6. Spread salad leaves on a plate and pile on the tuna salad 
7. Serve with a crusty French stick or, for the yeast-phobic, square rice cakes, or Matzo crackers

Creamy Balsamic Vinaigrette

    6-8 tbsp olive oil

     2 tbsp balsamic vinegar
     1 grated clove garlic
     good pinch salt and 1/4 tsp pepper, pref. coarsely ground
     2 rounded tsp wholegrain mustard
     1/2 tsp sugar, honey or maple syrup (opt)
     2-3 tablespoons thick Greek 0-fat yoghurt
Pour all ingredients into a jar with a tight fitting lid; shake until thick & blended. Check seasoning.

Comment:
'This is so delicious for something put together so easily.' 'Hard to believe something so fabulous was so quick & easy.' Local Conservative Office

                                                  More tuna on Navigation Bar: Recipes I/Fish 

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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.   

HEALTHIER HOT DOG PICNIC WITH NO-SUGAR, LOW PRESERVATIVE RELISH, Triple Duty; budget friendly, child friendly

American hot dogs are a favourite English picnic food...

first published 2016; updated June 2025

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

...and 67goingon50 has developed various strategies to enhance the experience.   

Nowadays popular frankfurters include high-meat beef or pork, lower-fat chicken or increasingly, vegan dogs.  If you're going the no-meat route, vegetarian franks* which the blogger discovered in Israel are recommended.  

In the west we also have high-end vegan frankfurters, developed alongside meatless burgers.

Whatever their origin, frankfurters/hot dogs are best eaten warm.  If you're travelling to a picnic site, 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  (but without dressing and sauces) and then in foil packets.  Wrap them well in tea towels and place them or near the car engine while travelling to the picnic site.  If you smell burning, move them away or turn them over.  (At the site, don't turn your back on them or they could be nicked!)
• cook over a campfire; load a young strong 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, some relish and maybe some onions fried in butter.  If travelling, fill a squeezy bottle (from Nisbetts & department stores) with mustard and another with ketchup; before screwing on the lid, cover the tops with a double layer of cling film. Trasport in a plastic bag or container (Try not to tear the cling film or the ketchup/mustard will end up all over the container and people will not be happy!) 

HOT DOG RELISH: Many varieties of hot dog relish - red or green - are available at various prices but most are high in sugar and additives.   67goingon50's easy, colourful hot dog relish is not.  

Crunchy and zippily flavoured, it's a healthy treat.  There's no or very low sugar and it's almost preservative-free.  The relish is 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 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 will satisfy sophisticated 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 1.5 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: £2.50'ish (June 2025) does not include cost of frankfurters

Makes1.5 cups

Ingred:
   5 cherry tomatoes or equiv, in small dice
   3/4 tsp tomato puree, pref low-salt
   small red chilli, top & tailed, de-seeded, finely diced 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

PLUS Hot dogs (cost varies according to choice): meat, vegetarian, vegan 

Method:

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

*Tivali

**Mrs Elswood Dill Pickles

Tips:

• Hot dog buns/finger rolls are sold at most UK supermarkets at good prices; pick up more than you need when  on offer - they freeze well
• Or save money and make your own easy-peasy Light wholemeal Spelt rolls

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

VEGETARIAN PICNICS: GLAMOROUS MULTLI-LAYER TORTILLA, Vegetarian, high fibre, wallet-friendly

Fibre-rich colourful veg  raise a classic Spanish Omelette to a glamorous new level..                                              

Glamorous Vegetarian Spanish Omelette with Spinach, Tomatoes & Peppers
'Perfect taste of Spain with unexpected burst of flavour from the sun blush tomatoes.  Looks as good as it tastes!'  Taster

This sturdy, chunky Spanish tortilla, beautifully strewn with colourful vegetables,  is something special.  It's as good at room temperature as it is hot.  And, as well as being an utterly delicious centrepiece for any table or picnic, it's low-fat and salt.

The recipe does involve more effort than 67's Cheat's classic tortilla but the work can be spread over a couple of days.  

If you have the time, making your own sun blush tomatoes and marinated peppers is recommended.  It's much cheaper and they do taste exceptional.  They can be prepared up to two days before needed.

If you can't be bothered, deli or jarred are fine.

The potatoes are cooked from scratch; the difference in taste and texture is noticeable, in a very good way.  If you haven't a mandolin or food processor that slices, there will be a bit of knife work.  But the potatoes are basically left alone to cook. 

67 preferred fresh spinach for texture and flavour but frozen well-drained spinach can also be used.    

There's a fair amount of olive oil in the recipe but it is a vegetarian dish and healthier than anything with animal protein.

Cost: £4.00 min, depending on whether you're buying supermarket peppers & sun blush tomatoes 
Makes: 8-12, a 20cm/8inch tortilla, 5cm/2inches deep (recipe halves nicely)

Ingred:
   12 medium eggs
   
   1 kilo potatoes; any will do but larger ones mean less slicing 
   generous handful sun-blush toms, either make-your-own OR deli OR jarred  
   generous handful marinated peppers, either make-your-own or deli or from jars
   handful fresh spinach, washed and with stems removed

  olive oil, the best you can afford (Spanish for authentic flavour but any will do)
  salt and pepper 

Equipment: large heavy-bottomed frying pan with lid
                 oven-proof round casserole dish or frying pan 21cm/8 inches across 

Method:

ST PATRICK'S SPINACH SALAD, vegan, almost instant. triple duty

A spinach salad for vegans and carnivores...

Updated 2024; first posted 2019

Versatile Layered Spinach & Tomato  Salad
'love this restaurant-quality salad.' Taster

Spinach may not give you the mythical muscles of 'Popeye the sailor man' but it's full of good things including iron for energy and Vitamin K for bones.

At its best from March to June, the dark green leaves are a joy when served raw in salads, and heralds the bedding in of spring.  

67's recipe has layers of spinach, raw mushrooms, tomato, beetroot and pumpkin seed.  It provides delightful mouthfuls and is extremely versatile.

In its basic form (pictured) drizzled with a balsamic vinaigrette, it can be a light meal, a side or a first course. 

It easily transforms into a vegan, vegetarian, pescatorian or carnivore delight.

Let the imagination can run wild with these suggested add-on options:    

• cooked green lentils or chickpeas for a Vegan feast
• goats cheese & avocado with a classic vinaigrette for a vegetarian 
• cooked peas and big  shards of cooked salmon with lemon yoghurt-mayonnaise 
• shards of ham hock or slices of pastrami with mustard yoghurt-mayonnaise
• chicken and bacon/pastrami with yoghurt parsley mayonnaise 

Cost: £3.00 (5/2024) for the base; more for additions
Serves: 2 but easily multiplied

Ingred:
   80 gms fresh spinach, washed, de-stemmed & dried in  a clean tea towel
    a handful of thinly sliced white or chestnut mushrooms
    6-8 baby tomatoes halved or 2 large tomatoes cut in 8ths, sprayed lightly with olive oil and lightly salted
    a handful of green beans, topped & tailed, boiled 3 mins and plunged into cold or ice water
    a couple of med beetroot, each cut in 6 (opt)
    a couple of tablespoons of pumpkin seeds, lightly toasted
    
  Balsamic Vinaigrette

Method:

1. On a plate or in a glass bowl, layer the veg: spinach, then beetroot, tomatoes, mushrooms, green beans
2. Sprinkle over pumpkin seeds.
3. Pour over preferred dressing

Balsamic Vinaigrette:
     6-8 tbsp good olive oil
     2 tbsp balsamic vinegar
     good pinch salt and 1/4 tsp pepper, pref. coarsely ground
     2 rounded tsp wholegrain mustard
     1/2 tsp sugar, honey or maple syrup (opt)

French Vinaigrette
    6-8 tbsp good olive oil
    2 tbsp lemon juice/white wine vinegar/cider vinegar
    good pinch salt and 1/4 tsp pepper, pref coarsely ground
    2 rounded tsp Dijon mustard

Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.

Yoghurt Mayonnaise

Combine 1-2 part/s good mayonnaise to 4 parts strained yoghurt.  (Example: 1-2 tablespoons mayonnaise and 4 tablespoons strained yoghurt.)  Mix well.  Add herbs, or oils or vinegars to taste.

Comment:
'I love this; it's the kind of thing you'd find in a really good restaurant.' Retired writer
'In our vegan vs carnivore world, triple duty salads are like a peace treaty for the dinner table.' Political Intern 

Tips:

• if pumpkin seeds are toasted too long, they'll pop like popcorn. Not good
• cold, cooked cauliflower can also be added to this salad
• 80gm packs supermarket spinach are the perfect size for singletons
• if you liked this you will also like spinach stir-fried with a bit of garlic or dropped into soups and casseroles for a pop of colour. See Chunky Lentil Soup with Spinach & Mini-meatballs or the gloriously rich, savoury Spinach Parfait.

                              More salads on NavBar: Recipes II...

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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. 

SWEET'N SOUR EXOTIC CUCUMBER, frugal vegan, simple but sensational

Tangy, sweet crunchy side dish to pep up mains on any table...

Sweet & Sour Exotic Pickled Cucumber, quick & easy'
'Yum!  Bright taste with nice subtle chilli kick.' Taster

Simple but super, exotic pickled cucumber will be a delightful dish for a potluck Bonfire Night or anytime buffet table.   It goes well with cooked meat, cheeses and salads.

67's recipe* needs hardly any prep time (though there is some waiting time) but the results are a treat.  Crisp, slightly salty & slightly sweet, the cucumber have a definite Oriental bent. They'll be popular and friends will beg for the recipe.

Sugar and salt are kept to a minimum.

Cost: £1'ish
Makes: enough for several but recipe multiplies easily

Ingred:
    1 cucumber, thinly sliced
  Dressing  
    1 tbsp white wine vinegar
    1 tsp maple syrup or caster sugar
    1tbsp toasted sesame oil  
    1 tsp reduced-salt soy sauce
    1 tbsp chopped parsley or cilantro
    half small fresh chilli, finely diced (pref) or generous pinch chilli flakes
    2 tsp light veg oil
    2-3 grated cloves garlic

Garnish (opt)
      toasted sesame seeds

Method:

1. If cucumber is not organic, soak 20mins in a 9-1 solution of water and vinegar; drain & rinse
2. Slice cucumber thinly (a mandolin is useful here). salt lightly; leave 10 mins; rinse well, drain  
3. In a separate bowl, mix vinegar, sugar and other aromatics; stir 
4. Press cucumber slices between layers of kitchen paper to remove excess moisture; add to dressing, tossing until all are coated 
5. Pour cucumber & dressing into a sealable plastic bag; slosh the contents around a bit.  Refrigerate for at least 4 hours,  turning now and again until ready to serve.   

Comments:
'Bright taste that goes great with the Camembert I'm having.  The cucumber softened nicely and the chilli gives a nice subtle kick.' Political Agent

*adapted from Waitrose magazine

                                                                   More sides on NavBar/Recipes II/Sides...

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

SUNSHINE SALAD, LOW-CAL, low-fat, budget-conscious

Juicy fruits accompany succulent & salty meats for a magnificent carb-free salad

from the Archive

This salad was first served by the blogger at a pretty hotel overlooking a ferry terminal in Mallaig, Inverneshire; the guests loved it.  It's adapted from Robert Carrier, one of the first modern tv chefs, who was a master at translating classic French cuisine for the home cook.

The Salad's a carb-free mix of chicken, ham or salt beef, apples & oranges, and it's one of those easy-peasy holiday dishes.  Get yourself a rotisserie chicken; visit a deli and greengrocer; use up a few salad ingredients and herbs.  In minutes, you'll have an unforgettable main course.

The way the flavours and textures combine makes this a delight; in the background there's a hum of heat. 

Much of the salad can be prepared the night before.  

It's not frugal but none of the ingredients are particularly expensive and it feeds a lot of people. Make it go further with baked sweet potatoes (skins scrubbed, sprayed with olive oil and seasoned), fresh bread/rolls or soft store-bought buns, and beautifully scented baby vine tomatoes.  The perfect dessert is the I'm on Holiday Too! Easy-Peasy Chocolate Cake.

Cost: £10'ish (July 24)
Feeds: a crowd, with sides

Ingred:
  450g/1 lb cooked chicken, skin removed (a supermarket rotisserie bird is fine) 
  175g/ 6 oz cooked ham or salt beef
  2 large or 4 small oranges
  1 c/240 ml yoghurt-mayo & zest & juice of a lemon

  4 stalks celery, peeled & thinly sliced
  1 lge green pepper, seeded, cored and finely diced
  3-4 radishes, in matchsticks 
  2 tbsp finely chopped fresh parsley
  4 tsp finely chopped fresh chives or spring onion tops
  2 eating apples 
  8 drops tabasco or 1/2-1 tsp chilli flakes
  generous pinch cinnamon (opt)
  s & p
  soft lettuce leaves, and extra chopped chives & parsley to garnish.

Method:

1. Cut chicken and ham in 1in/2 cm cubes.
2. Remove segments from oranges (see below); halve
3. Mix yoghurt-mayo with lemon zest & juice, Tabasco or chilli flakes, cinnamon, if using, and s&p.
4. 1-3 can be made the night before, covered and refrigerated
5. When ready to serve, combine meat & oranges in large bowl with celery, pepper, radish and herbs
6. Cut apples in 1/2 inch/1 cm dice and add to yog-mayo mix, coating apples so they do not brown.
7. Remove apples from yog-mayo; add to rest of salad; gradually add more dressing until the mix is moist but not wet.  Mix well.  Refrigerate a couple of hours.
8. Serve on bed of lettuce, garnished with chives and parsley.

3. Carefully push down, up & out

Segmenting an Orange:

1. Slice off top, bottom & sides.

2. Slide knife between segments

See 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.