SWEET PASTRY DESSERT BISCUITS: easy special occasion indulgence

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

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

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

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

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

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

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

 

 

Sweet Pastry Biscuits

Cost: £1.75
Makes: 35'ish biscuits

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

  4 egg yolks

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

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

Method:

DADS' LATIN AMERICAN CORNBREAD, easy-peasy, low sugar/salt, yeast-free, snack, side, breakfast, opt for dairy-free, opt for spelt

Perfect Guy food: for breakfast, snack, side, buffet or picnic...

first posted 2016; updated 12/24

American Cornbread with a Latin twist: Cornbread with Chilli, Chives & Niblets

photo 10/3/16

FIRST POSTED 2015 updated 12/24

Bold flavours and combinations seldom go amiss when it comes to guys and this wonderful cornbread fits the bill.  Classic American Cornbread, made with coarse cornmeal called polenta (see notes below) is stuffed with chilli, spring onions and corn niblets bringing a hit of heat and delicate crunchiness to a savoury tender bread.  

The cornbread browns to burnished beauty; the texture somehow is both light and dense. It probably leans more towards cake than bread but without the sweetness.  Which is no bad thing.

It scores high in the health stakes: barely any sugar, low-salt and no yeast.  And it takes just 10 mins to prepare.  

Eaten warm, it is a joy served with piping hot coffee for breakfast/brunch.  It is equally fabulous at room temperature for a buffet.  For a picnic, bake and transport in muffin tins, reducing baking time by 19-15 mins.

For a change, replace or supplement corn niblets with ham/cooked bacon or turkey bacon and/or dairy or plant cheese.

Produces: 10 thick slices or 12 good-sized muffins
Cost: around £4.25'ish, depending on additions (12/24)

Variations:

Bake in a 22 cm/1.3 litre/2lb loaf tin or a similar sized cast iron skillet, or 

well-greased or lined muffin tins.  Double the recipe and bake in a 28x33cm/11x13in rectangular pan.

Ingred:

140g/5oz white common wheat or spelt flour mixed with a tsp of baking powder 
125g/4.4oz coarse cornmeal/polenta, organic if poss  
1 Tbsp sugar (opt)
1 tsp salt
1 Tbsp (yes, tbsp) baking powder

70g/2.5oz dairy or plant butter, melted and cooled OR half butter, half light vegetable oil
2 med eggs
200 ml dairy or almond milk 

125g fresh or drained tinned sweetcorn kernels
3-4 spring onions green and (opt) white, in very thin 1.5inch[ieces,  OR 3-4 tbsp chopped chives OR a mixture of both

1-2 red chillis to taste, membranes & seeds removed, finely sliced as with spring onions OR 1/2-1 tsp chilli flakes
1/2 tsp pepper

4 oz/110 gm grated strong cheddar (opt)

Method:
      Preheat oven to 190C/170fan/375F/gas 5

1. Generously grease (a) loaf pan; fit a strip of greaseproof paper on the bottom, extending at the ends, for easy removal OR (b) generous grease (pref) or line muffin tins
2. Sift dry ingredients into a large bowl
3. Whisk eggs with milk; add melted butter, corn, spring onions, chillis & pepper; stir well 
4. Tip wet ingred into dry; combine loosely but evenly.  Lumpy is fine except in the case of organic polenta which has not been pre-cooked, in which case mix thoroughly but not vigorously. 
5. Rest 10-15 mins 
6. Scrape into tin, levelling it off with a spatula OR fill muffin tins 2/3 full
6. Bake 30-35 min foir loaf or 20-25 mins muffins until golden and a skewer inserted in the centre comes out clean.  
6. Run a knife around the inside of the tin/s and turn onto a wire rack to cool.

Comment:
'The best I have ever had - the burst of chilli against the backdrop of corn was wonderful.' Political Agent


Variation: Cornbread Muffins with Ham or pastrami, Chilli & Niblets

 Corn Muffins without garnish

1. Replace onions with a generous handful of chopped ham or pastrami
2. Mix meat with niblets and chillis; hold back about 1/4 cup for garnish
3. Proceed as in step 3
4. Scoop into a well greased 12-hole muffin tin  2/3 full (67 uses a spring loaded ice cream scoop but any spoon will do ); scatter with garnish (Note:paper liners are fine but don't look as nice)
5. Bake 20-25mins 
6. Rest 5 mins in tin; run a knife around the inside of each muffin hole, turn out onto a wire rack to cool

Tips:

• Note: Vegan/spelt options: expect the result to be a little more damp and less rich than if using common wheat flour and dairy milk & butter 
• If you liked this you will also like Bacon & Corn Savoury Pancakes, portable & perfect for lunchboxes & Sweetcorn, Spelt & Polenta pancakes with soup or for brunch
• Cornbread keeps several days and toasts beautifully.
• Frozen corn is cheaper than tinned but not as crisp. 

Processed & organic
Cornmeal/Polenta  

Note:

Cornmeal, also known as polenta, is the key to the dish; it looks like coarsely ground yellow flour.  There are two varieties - instant, which is pre-cooked, and organic, which is unprocessed. (Cornflour/starch is not cornmeal/polenta.)

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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. 

SPICED POTATO CIGARILLOS, Vegan, low-fat, wallet-friendly

Cross-cultural foodies will get a kick out of these punchy canapes... 

 Vegan Indian-style 'chip butties': baked not fried; easy 
'Wow! Really good & spicy; they could be even hotter.' Taster

 updated 02.04.20; O: 27.6.18

Spiced Indian potatoes wrapped in Chinese pastry are oven-baked, not fried, ensuring crispness without grease.  They're much lower in fat than many starters but score high on the 'I-want-more-o-metre!'.

The Potato Cigarillos may not boast the same golden colour that deep-fried starters do but no one will care once they're dipped in the coriander sauce.  After the first tentative bite, the face of 67's taster lit up like a lightbulb.  

Inexpensive potatoes do a good job of soaking up alcohol and if they are as tasty as these cigarillos, that's a bonus.   

The cigarillos are easy to make and, though several Indian spices are used, no exotic (ie expensive) spices are required.  

If you don't have wonton wrappers in the freezer, use phyllo (see Tips below).

Don't bother with the usual fiddly technique of folding in the sides of the pastry before rolling tightly.  Simply shape the spiced potato (photo below) then roll the pastry tightly round it; press or pinch the ends together.  Simples!  Kids will love to help.  

The potato filling and the dip can be prepped up to 2 days ahead; the cigarillos are best formed on the day of baking.

Bake in oven or air fryer

Cost: £3.25'ish (use leftover spring roll/phyllo pastry for another recipe)
Makes: 12-24 pieces depending on size (recipe multiplies easily)

Ingreds:
   1.5 tbsp vegetable oil

   1/8 tsp mustard seeds (opt)   
   100gm/3.5oz onions

   garam masala: min 1 tbsp (mild) - 
       max 1.5 tbsp (spicy)
   1-2 med cloves garlic, finely grated 
   1/2 tsp curry powder
   1/2 tsp dried ginger 
       (OR 1/4tsp finely grated fresh peeled) 
   1/4 tsp cumin
   1/4 tsp turmeric
   generous pinch chilli flakes (scant 1/8 tsp)

   375gm/13oz cooked potatoes, peeled & mashed
   scant 1/4 cup water or stock
   1/2 cup frozen peas

   

   1/4 lemon, juice & zest
   1/4 tsp dried coriander
   scant 1/8 tsp sumac (opt)
   salt & pepper
   
  20 spring roll wrappers
     (OR equiv phyllo pastry)

Coriander Dip:
    200gm/7oz 0-fat dairy/plant yoghurt 
    4gm(12 stems) fresh coriander
    small clove garlic
    1/2 tsp sugar (opt)

Method:

1. Cook, peel & mash potatoes; cool 
2. Coarsely process onions OR finely dice OR coarsely grate (box grater) 
3. Mix garam, curry, ginger, cumin, turmeric, chilli; set aside
4. Heat a deep frying pan over high; add oil then mustard seeds, if using
5. Reduce heat to med-high; cook until seeds start to crackle & smell fragrant
6. Add onions; stir; cook 2 mins; add garlic & mixed spices; cook a minute more 
7. Lower heat to med; add potato, peas, water; stir well; cook 4-5 mins
8. Take off heat; add lemon juice & zest, dried coriander and sumac, if using 
9. Season with salt & pepper to taste; refrigerate up to 2 days 
10. Whizz dip ingredients in processor or with smoothie maker; refrigerate up to 2 days 
11. When ready to bake, preheat oven or air fryer to 200c/400f.; bring ingreds to room temperature, say 20 mins.   
12. Brush pastry squares lightly with light veg oil (67 used peanut oil), covering remainder with a damp j-cloth to prevent drying out
13. Dollop a generous tablespoon of filling on one edge; make a sausage shape (kids can help at this stage) 
    
    
    
14. Roll up the pastry tightly - the potato will squash sideways a little - and press or pinch the ends.
15. Place on a baking rack in a tray, covering with another damp j-cloth until all the cigarillos are complete
16. Brush the tops of the cigarillos lightly with oil
17. Bake 20 mins in centre of the oven or in air fryer lined with foil
18. Halve at an angle
19. Best served warm

Pressed/pinched ends save a world of fiddling

Comments:

'Wow!  These are really really good.  I love spicy things and these could be even hotter for me.  The sauce is a good match.  They are definitely better hot from the oven or microwave!' Campaign Manager

Tips:

• Baking in advance: Reheat at 170c/325f in bottom of oven 10-15 mins OR microwave on high 5 seconds  
• The Blogger found this quite spicy though the taster loved it
• An inexpensive air fryer produced crisp, dry, more crunchy results.  The oven-baked were enhanced by spending the last 5 mins on the top shelf.  

   
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.

NO BAKE SPELT CEREAL & NUT GRANOLA, Indulgence, oat-free, Easy, Vegan & spelt-free option

Memorable Sweet Granola staves off hunger pangs after intense activity...

More recipes & the Meat-Eaters View of Vegans below...

Memorable easy-peasy Sweet Granola globs: ultra yummy, ultra marvellous. 
'Wow; it makes me not care that it's sweeter than usual.' 'Great juicy mix with sudden unexpected chocolate.'

This delicious, sweet high protein granola was originally going to be post-workout cereal bars for gym sessions too early for breakfast beforehand.

However the recipe* 67 adapted didn't work as expected - the Blogger was recovering from a nasty cold.  It did produce, however, utterly memorable sweet clumpy nutty granola instead.  It was divided into portions and packed into sealable sandwich bags.   

The granola is a bit sticky to eat but takes the edge off hunger pangs.  It also makes great treats for elevenses or the commute home.  

67 hesitated before posting this because the ingredients will cost, especially if using lower-gluten higher-protein spelt products.  Even if the cupboard's already stocked with dried fruit, nuts and seeds, and extra purchases aren't necessary,  the bars really are a financial Indulgence.

Still, the granola is a-ma-zing: very tasty and full of nutrition.  And - with the inclusion of puffed cereal - it brings back good childhood memories.  

To keep the sugar content as low as possible, 67 used unsweetened spelt puffs, kept dried fruit to a minimum and concentrated on coconut, seeds and nuts.  Despite that, the the mix is still sweeter than is probably good for you and it's recommended only after a good work-out or for a special occassional brunch.  

Cost: from scratch, a lot; otherwise depends on what's in the cupboard
Makes:  25 decent portions but recipe halves nicely

Ingredients:
    4 cups unsweetened puffed spelt or other mixed cereals 
    1 cup spelt flakes
    1 1/2 cups mixed nuts, seeds, unsweetened shredded or flaked coconut and/or dried fruit and chocolate chips  

    56gm/2oz butter or vegan butter substitute, coarsely chopped
    1/3 cup honey or maple syrup
    1/3 cup packed light brown sugar 
    1/2 tsp salt

    1/3 cup sugar-free nut butter, smooth for choice but crunchy is ok
    1 tsp vanilla

Method

1. Line an 8"x12"/20x30cm pan with greaseproof paper
2. Mix dry ingred (not incl chocolate chips) in a large bowl, distributing elements evenly
3. Heat fat, honey, sugar & salt in a small saucepan over high heat; bring to a boil; bubble 1 min
4. Take off heat; whisk in peanut butter & vanilla till blended
5. While stirring the dry ingredients, drizzle liquid over; mix thoroughly
6. If using chocolate chips, allow mix to cool 5 minutes before adding
7. Scrape into a pan, press down to form an even layer; cool 1 hour  
8. If you can cut them into bars which hold together, all well and good; otherwise, break it up and turn it into speciality granola 
9. Store in an air-tight container up to 10 days

Comments:

'Just been to the gym and the mix is great.  It's juicy with my favourite yum food, peanut butter, and there are sudden hits of chocolate amidst seeds & fruit. It's set me up for my ride home.'  Middle-aged politico cyclist

'67 is usually fairly restrained where sweetness is concerned; this mix is unashamedly sweet but perfectly calibrated.  I did not care that the sugars might be counteracting the benefits of everything else - though I won't be having any sugar in my coffee when eating this!' Retired writer

*adapted from BA magazine

Tips:

• Frugal Option: replace spelt with unsweetened puffed cereal and oats 
• If you're going all out, drizzle with melted 70% chocolate

• More on NavBar:Recipes I/Cookies
  
  

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

HOW TO...MAKE UNFORGETTABLE NO ADDED SUGAR BUTTER SCONES. indulgence, Versatile

UNFORGETTABLE BUTTER BISCUITS/SCONES

first posted 2015

'The flakiest, butteriest, tenderest scones in the world!' Blogger 

photo 29/5/15

These scones are the best 67 has ever had and they've been in the family cookbook in various delicious permutations for years.  They are the flakiest, most tender biscuits in the world. And they have no added sugar.

The recipe is taken straight from 1970's celebrity chef, Robert Carrier. Best known for international cuisine (Great Dishes of the World) in his heyday, Carrier in his later years produced a wonderful cookbook for the home chef (sadly out of print.)   

The biscuits do have a high fat content; anyone with health issues should proceed with caution. 

67 has made them entirely with wholemeal flour in an attempt to make them healthier. They were still light and delicious but a two parts white flour, one part wholemeal is probably a better mix if you're after added fibre. 


There is always portion control: use a smaller scone cutter!

The scones are best on the day but reheat and/or freeze well.

Cost: £2
Makes: 12-14

Ingred:
12 oz/350gm plain flour (organic gives  even better flavour)
2 tsp baking powder
1/2 tsp salt
5 oz/150 gm cold, cubed butter
2 eggs, well beaten
7 tbsp very cold milk.

Method:

1.  Preheat oven to very hot -- 220c; 425f; Gas Mark 7
2.  Sift dry ingred. into a bowl; rub or process in butter until mixture resembles peas
3. (If using cheese, add it here, stirring it into the flour mix)
4. Make a well in the centre; pour in eggs & milk.  Stir lightly with a fork until mixture just holds together.
5.  Turn out onto a lightly floured board and press lightly and quickly into a rectangle about 1/2 inch (1 cm) thick.  Mentally divide the rectangle into three, lengthwise.  Fold the left hand side onto the middle; and the right hand side onto the middle & left sides.   (This method introduces layers into the dough, like puff pastry.  I promise you, it is worth it!) Repeat twice, rolling lightly with a rolling pin between each folding,  handling dough as little as possible
6.  Roll it out to just over 1inch (2 cm) thick.  Cut, without twisting, into 2 1/2 inch/6cm (or smaller rounds) with a floured biscuit cutter, reforming leftover dough.  Or, cut into  12-14 smaller rectangles.
7.  Bake in the centre of the oven on an ungreased baking sheet 12-15 min until richly golden.
8.  Cream tea scones for a crowd: allow scones to cool completely; halve and spread with clotted cream and jam or fresh sliced strawberries on each half; the portion is one half per person 

Tips:

• re-heat in an 180c/350f/Gas Mark 3 oven for 5-10 mins. 
• for flaky cheese biscuits, add 3 oz/75 gr strong grated cheddar (cheddar with chives & onion is a favourite)
• another variation adds a couple of tablespoons of finely chopped mixed herbs

Any information not sourced to a second party is the copyright of the blogger.

HOMEMADE TANDOORI CHICKEN, Low-fat & cholesterol, Easy-peasy, Prep Ahead

Nostalgic for foods of the '70's and 80's?  Try richly spiced oven-baked tandoori chicken.

Tandoori Chicken: richly spiced though not the lurid red of the past
'Wow!  An explosion of spicy flavours. Perfect.' 'Really spicy in a good way; loved the crispy, gnarly bits.'   Tasters

Juicy, tender Tandoori chicken - luridly red with blackened crispy edges - was one of the most popular Indian dishes in the 1970's and '80's.  

It was then and is now perfect healthy food.  It's low-fat and high protein. It's served with shredded lettuce, tomatoes, cucumber and lemon slices.  Keep the carb content low by adding 3-6 tablespoons of plain rice rice or half a paratha.  For healthy food, it tastes really, really good. 

And it's easy-peasy and prepared the night before.    

Authentic tandoori chicken is baked in a screamingly hot bell shaped clay oven.  Modern ovens sustain reasonably high temperatures;  most cupboards contain a good few Indian spices

Cost: depends of quality & cut of chicken but say £4.00'ish (2019)
Serves: 4-6

Ingred: 
     27oz/3/4kilo chicken legs or thighs and/or drumsticks 

Marinade 1
    1/2 tsp salt
    1 tbsp fresh grated ginger or 1/2 tbsp dried
    1/2 tsp red chilli powder
    1 tbsp lemon juice

Marinade 2
   5oz/150g/1 cup fat free yoghurt
   1 tbsp lemon juice
   1 tbsp grated fresh garlic
   1 tsp black pepper  
   1 tsp garam masala
   1 tsp dried ginger
   1 tsp allspice (opt)
   1 tsp cayenne
   1 tsp cinnamon
   1 tsp smoked paprika
   1 tsp salt

   3-5 dashes tabasco sauce (opt)

Garnishes (opt): chutney, poppadum, hot nan bread 

Method:

1. Remove skin from chicken; carefully slash the flesh in several places with a sharp knife 
2. Mix ingred for Marinade 1 in a large bowl; add chicken & massage; leave chicken in colander/sieve 20 mins
3. Mix ingred for Marinade 2; place in freezer bag, add drained chicken, massage & refrigerate overnight 
4. To cook: preheat oven to 425f/220c/200fan/gas7
5. Line baking tray/s with foil; add cooking rack
6. Arrange chicken pieces on rack, bone side down
7. Bake 30 mins; turn over and cook a further 10-15 mins
8. Turn chicken again; switch oven off; put a tray of water into the bottom of the oven; close door and leave chicken in another 15-25 mins; don't allow meat to dry out   
9. Serve with shredded lettuce, sliced cucumber & tomatoes, lemon/lime wedges and low-sugar chutney (opt)

Some Inspiration from Jeweller by Trade Chef Wannabe 

Comments:

'Wow!  An explosion of spicy flavouring in the mouth.  It's the perfect chicken leg.' Political Agent

'It's spicy but not overwhelming and it's full of flavour.  The lemon beautifully balances the spices.  Loved the crunchy burnt bits and happily gnawed on the knuckle and bones.'  20+ fundraiser

Tips:

• for households not keen on spices, reduce them by half
• tandoori mix is available in most supermarkets
• add food colouring to achieve the lurid red colour 

History:Once upon a time before Caribbean, Mexican and Korean spicing took over the culinary world, Indian and Chinese food were the exotic foods of choice.  They're still very popular but no longer 'in vogue', more as a happily permanent backdrop to English cuisine.    
Indian food has a venerable 400 year old history in London but really took off in the 1970's and 80's.  In what is now Fitzrovia, dozens of Indian restaurants served beautifully spiced, moderately priced food that attracted countless middle-class professionals, families and tourists

                            More chicken on NavBar/Recipes 1

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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.    

WHEAT & YEAST FREE OATMEAL MOLASSES BREAD, easy peasy, double duty

You won't taste the oatmeal or molasses in this fabulous easy more-ish bread 

updated Dec 19

Slightly wonky shaped Oatmeal Molasses Bread/Rolls 
'Lovely and moist; once you start you want to eat it all.' 'I really like it; I never eat bread as a snack but I did with this.' Tasters

Here's a heart-friendly bread with a wonderful taste and texture that's full of fibre and vital nutrients. The bread is typical of Irish soda breads and tastes unusually good.  The molasses and oatmeal are barely noticeable but adds a layer of sweet smoky flavour.     

Oatmeal is considered a whole grain powerhouse and helps reduce bad cholesterol.  Doctors recommend eating it daily so if porridge or granola is no longer rocking your boat, Oatmeal Molasses Bread is a wonderful substitute.

Nutrient-rich molasses is high in iron, calcium and potassium. Though it is a sugar, it's low on the glycemic index, causes fewer spikes in blood sugar and can be a healthier option for diabetics. 

The recipe calls for spelt flour but common wheat can also be used. Replacing 1/3 of the flour with wholemeal adds more health-giving fibre.

Cost:  £3-ish (2019)
Makes: one good sized loaf plus 5-6 rolls but recipe halves nicely

Ingred:
    14oz/390 gm plain spelt flour OR 9.5oz/275 gm white + and 4oz/115gm wholemeal 
    3oz/90g oatmeal, blitzed in a blender till fine if poss
    1 tsp baking soda
    1 tsp salt

     4oz/113gm cold dairy or plant butter, in small cubes

    400ml buttermilk* LESS 1/4 cup/60ml
    1/4 cup/60ml molasses
    1 extra large egg, beaten

    Optional extras: zest of an orange
                            generous couple of handfuls sunflower seeds

    Garnish: oatmeal

Method:

1. Preheat oven to 375f/190c/170fan/gas5; lay a strip of greaseproof paper along the bottom of the bread tin, overlapping the sides; if the tin is metal, grease the sides 
2. Mix dry ingred in a large bowl; add butter and rub together (or process) until butter resembles peas
3. If using orange zest/sunflower seeds, add here; mix
4. Whisk buttermilk, molasses & egg; beware molasses sitting on the bottom
5. Make a well in the dry ingred; add liquid, stir well until it is absorbed (this may take a few mins); the mix will be thick and unwieldy
6. If making a medium loaf & several rolls divide dough in 2
7. If making a good-sized loaf and a few rolls, divide dough accordingly
8. Scrape mix into bread tin; sprinkle with oatmeal
9. Roll the rest of the dough onto a heavily floured board; scrape together, blending in extra flour; cut into fingers
10. Bake bread for 45 mins, turning the tray once; release bread to check underside; if it does not sound hollow when tapped, cook a further 10 mins bottom side up
11. Bake rolls 30-40 mins

Comments:
'The bread is lovely and moist. Its only drawback is it's a bit crumbly but ...once you start you want to eat it all.'  Middle aged political agent
''The roll is sweet; I really like it. It feels weighty but doesn't eat heavily.  I never normally eat bread like a snack but this I was happy to.' 20-something fund raiser

Tips:

• *replace buttermilk with 3/4 0-fat yoghurt plus 1/4 water Or, in a pinch,   milk plus 2 tablespoons lemon juice or vinegar, left 15 mins (fortified plant milks also work well here)
• the bread is excellent thickly sliced, in a toaster, OR under the grill
• it perfectly complements strong cheeses - double Gloucester with chives and onion OR Gorgonzola OR Cambozola  

More free-of-common wheat on Nav Bar: Recipes II  (bottom page)

                        

Please leave a Comments 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. 

WHEAT-FREE SUNBLUSH TOMATO FLATBREAD, easy-peasy

A delicious savoury bread thrown together in minutes 

Wheat-free Sunblush Tomato Flatbread:
'Very nice; the tomatoes come through well and the interior is lovely and moist.' Taster

Main course and thick soups cry out for bread or biscuits that don't compete with the main dish.  This easy-peasy flatbread is made with spelt flour (wheat or other flours will also work)  and takes just under an hour from start to finish.  It's wonderful served fresh from the oven but can also be made ahead and reheated in a moderate to low oven 10-15 mins.

Sun blush not sun-dried tomatoes are recommended, especially if there are issues with salt and high blood pressure.  

A jar of sun-blush toms will set you back about £3 or try make-your-own sun blush toms.  Some supermarkets offer specials on deli containers of sun-blush toms bought in conjunction with other deli products like olives.

Cost: £2.50'ish
Feeds: 4 generously; recipe easily multiples

Ingred:
   4 1/4 oz/120g plain spelt flour
   2.1oz/60g wholemeal flour
   1/4 tsp salt
   1/3 tsp baking soda
   1.5oz /43g cold cubed butter
   1 small egg or 1/2 med egg (beat it first, then divide)
   150ml buttermilk (or milk + 2 tbsp vinegar or 115ml yoghurt + 35ml water)

   generous handful sun blush tomatoes, without juice, plus a few extra
   
   sesame seeds (opt)

Method:

1. Preheat oven to 190c/170fan/375f/gas 5
2. Chop main portion of the sun blush tomatoes in chunks; drain; set aside 
3. Mix dry ingred in a bowl
4. Pulse in butter or rub between fingertips until butter is size of peas
5. Mix liquid and beaten egg together
6. Make a well in flour-butter mix; add liquid
7. Stir until well blended; mix will be thick and unwieldy
8. Tip onto a floured board; scrape together, adding a little more flour if necessary until dough is more manageable
9. Line a 7-8inch/18-20cm pie plate with greaseproof paper
10. Divide flatbread dough in half; place one half on pie plate spreading it to the edges  
11. Scatter sun blush tomatoes over the surface; they don't have to cover it but every slice should have some sun-blush
12. Spread out second half of dough; lay on top of the bottom half, stretching it to the edges of the pan; press down 
13. Scatter remaining sun-blush over top, pushing them down slightly
14. Make a slight depression in the centre so flatbread doesn't rise too much
15. Sprinkle sesame seeds, if using, over the top
16. Bake 40-50 mins; 10 mins before end of cooking flip flatbread over to brown bottom
17. Bread is done if it sounds hollow when tapped

             For more wheat free baking go to Nav Bar: Recipes: wheat-free

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

NO-BUTTER SENSATIONAL STRUDEL BITES, Vegan, Fish & Meat options, part make ahead,

A teensy bit fiddly but fabulously flaky & flavourful

Butter-free crispy festive strudel
The ones pictured are vegan; fish strudel are below.  Meat can also be used.  
'We'd both eat these.  Bigly.'  Colleague Tasters

24/11/16

Finding vegan canapes that everyone else will enjoy is not easy but these crispy little vegan bites are wonderful for any palate.  

Being vegan, they're completely free of butter; groundnut (peanut) or other veggie oil gives great crunch without oiliness.

If you're not vegan/vegetarian, butter can replace veggie oil but keep it healthy by brushing only every second sheet.

Strudel bites are very versatile.  The filling can be vegan, fishy or meaty.  And made ahead -- though construction is recommended on serving day.  Fish or meat fillings can start from raw or cooked.  Make one long strudel and slice before baking.  Or make baby cigar shapes.  Sprinkle with sesame seeds or leave plain. 

Once the filling prep's been done, the strudels themselves are quick and easy to put together. 

Recipes for both vegan and fish fillings are given here.  67's meat-eating, anti-vegan taster liked both.  

These are best served hot, with serviettes or small plates. 

Cost: £3-4
Makes: about 24

Ingred
    Phyllo pastry 2 packets

   1 cup spring onions, dried leaves removed, white and green finely chopped 
   2 cloves garlic, finely grated
   1 tbsp groundnut or other veg oil 

   1/4 c breadcrumbs

THEN: 
   
Vegan:
   8oz/225gm firm tofu, in fat matchsticks marinaded 20 mins in 1 tbsp sherry, 2 tbsp reduced-salt soy sauce, 1 tsp finely minced garlic, 1 generous tsp grated raw ginger or 1/3 tsp powdered 
   1/8 bell pepper, in fine slivers
    3-4 tbsp drained tinned water chestnut, without blemishes, med-small dice 
    3-4 tbsp coarsely chopped drained tinned bamboo shoots 
   zest half a lemon 
   1/2-1 red chilli, deseeded & de-membraned; finely diced (opt)
   3-4 tbsp salted peanuts, coarsely chopped
   1 tsp chopped parsley

Fish: 
   8oz/226gm under-cooked white fish, coarsely chopped
   1 1/2 tsp curry powder
   1 tsp chopped parsley or chives    
   zest and juice of 1/2 lime
   
Method:

1. Generously spray a heavy frying pan with groundnut oil; over medium-low heat, saute green onions until translucent; maybe 5 min;
2. Just before the 5 min mark, add garlic; stir well and when cooking is complete, take off the heat
3. Cool onion mix and divide in two

Vegan: mix ingred. except peanuts with half the spring onion mix (this can be refrigerated overnight)  

Fish: mix ingred with half the spring onions (this can be refrigerated overnight) 

On the day of serving:

1. Cover phyllo sheets with clean damp j-cloth
2. Take a sheet of phyllo and lightly spray with groundnut oil; layer 4 more sheets on top (It doesn't need to be perfect)  spraying every 2nd sheet 
3. With a light hand, sprinkle top layer with breadcrumbs

Vegan 

1. Add peanuts to filling; place on the long edge of the phyllo using fingers to press tightly together in a sausage; roll up tightly and neatly. (Try not to overload or they will become very crumbly and drop down ladies' bosoms and men's ties!) You should get one and a half strudels.
2. Place on baking tray. Brush top generously with oil; sprinkle with sesame seeds. 
3. Without cutting through to the bottom, pre-slice each strudel into diagonal 1 inch/2cm pieces (Slicing will be completed before serving).  Refrigerate.
4. When ready to serve, preheat oven to 400f/200c/180fan/mk6
5. Bake 12 mins or top is browned
6. Serve with Vegan Thai Peanut Dipping Sauce

Fish: as in Vegan but do not add sesame seeds and serve with a yoghurt, curry and mango dip.

Curried Fish Strudel 

COMMENTS: middle aged politico & 20+ fund raiser:

Vegan Bites: 

'Doesn't taste of tofu; it's very nice.  Good textures, soft & crunchy.  The peanut sauce is adoreable; I'd eat it by the teaspoon'. 'The heat could be bumped up to give it more oomph.'

Fish Bites:

'The curry is nice and not overfishy.'  'Its a really light mouthful.'

Tips:

• tinned bamboo shoots and water chestnuts keep well stored separately in the fridge for a day; use in stir fried vegetables
• try a cooked chicken filling with green onions as above, finely diced celery & thinkly sliced bell pepper, moistened with hoisin or oyster sauce; top with finely chopped peanuts before rolling
• if you liked these, you will also like Skinnier spanokopita Parcels

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