EXQUISITE HOME-MADE CREAM CRACKERS, egg-free, prep ahead indulgence (Sorry, not yet tested for Dairy-free)

You'll be so happy you made these unbelievably good crackers yourself...

updated 12/2024; 1st posted 2019

Home-made Cream Crackers: utterly worth the effort
'really, really good!' 'a revelation' Tasters

Made-from-Scratch crackers were one of the first never-before-tasted foods the Blogger ate when working in a 5-star kitchen (with a celebrity chef!). The crisp white shards - broken not cut - were a stunning surprise: so far above shop-bought in taste and texture as to be a different animal. 

Based on a classic recipe*, they're as easy to put together as scones; the rolled out cracker dough can be frozen for a month.

The crispy, flaky crackers are perfect for impressing and entrancing guests.  Their unique delicate texture and flavour will enhance a special occasion cheese platter.  The crackers are also wonderful with soup.  

Best eaten fresh but can be stored in an airtight container for 5 days.

(Note: This recipe has not yet been tested for dairy-free ingredients but a follower used schmaltz to replace lard and was blown away.  ) 

Cost: min £3.25'ish, more for diary-free  (12/24)
Makes: lots, especially if broken into shards

Ingred: 

   315gm/10oz plain flour
   2 tsp sugar (opt)
   1-2 tsp salt (pref sea salt if you're not going the frugal route)
   1 tsp coarsely ground black pepper
   
   2 tbsp grated dairy/plant parmesan (or alternatives, below)
   14.8 gm vegetable lard (or schmaltz) 

   14.8 gm cold unsalted dairy or plant butter (67 uses Tomor)
                      
   
    130ml/4.5 fluid oz double dairy or plant cream (separated)

Method:

SINGLETON DELIGHT: BRAISE & PRAISE MEDITERRANEAN CHICKEN WINGS

End week treat: more than a snack, not quite a meal for a busy singleton...

Braise & Praise Chicken Wings 

67 usually has a few organic chicken wings* hanging about at the end of the week.

Wings - whether organic or not - are perfect for a quick evening meal that's more than a snack but not quite a meal.  Perhaps before heading out Friday night, making sure you're not revelling on an empty stomach?

The great thing about this dish is that it uses up a few of the end-of-week veg.  A bit of browning, a bit of slicing, toss things into a pan, cover it and 15 minutes later, you've a meal.  It'll also work with other chicken pieces, though cooking times will need to be adjusted.

It's deliberately free of aromatics like garlic or ginger to pander to sensitive stomachs.


Cost: £1.50-£3 + leftover veg
Serves: 1 but  multiplies easily

Ingreds:
    3-4 chicken wings
    olive or light vegetable oil

    any or all of:  
        small handful diced yellow onions OR sliced white of spring onions
        small handful mushrooms, sliced
        up to 1/2 bell pepper, in 1/2 inch/1cm slices
        tomatoes, de-seeded & in small chunks      

       2 tbsp sherry 
       2 tbsp stock or water

       1-3 tsp reduced salt soy sauce
       any other quick cooking green veg

       Garnish: sliced cucumber       

      Optional: instant noodles or defrosted rice

Method:

LEFTOVERS: BANANA WAFFLES, lower fat & sugar, spelt flour (opt for common wheat)

Leftover bananas don't necessarily mean banana bread -- crispy creamy banana-studded Waffles are a tempting treat

Nutty Banana Spelt Waffles: worthy rival to Banana Bread for leftover fruit

updated 09.04.20; photo 31/10/18

Crisp warm fruity waffles are a delight: 67goingon50's have creamy chunks of banana hidden in the fluffy interior.  

For breakfast, brunch or even a light supper with bacon and sausages, these wonderful Waffles will become a family favourite. 

The waffles*, are yeast-free, lower-fat (if you avoid butter) and low-sugar  (though, of course, you can overdo it on the maple syrup!).

The Banana Waffles can be made in advance and reheated in the bottom of a moderate oven.  They can also be frozen.    

Cost: £1.75
Makes:8-10 single waffles  (recipe doubles easily)

ingred 
    1/3c walnuts, toasted & coarsely chopped (opt)
   
    110gm/3.8oz plain white spelt or common wheat flour
     40gm/1.4oz polenta/cornmeal (OR wholemeal flour)
        2 tsp baking powder
        pinch salt
      1/2 tsp cinnamon
      min 2-max 4 tbsp sugar

     1 lge egg, separated
     300ml milk
     2 tbsp melted butter or light veg oil

     1/2 tsp vanilla extract

     1 med banana, quartered vertically, in 1/4in/1/2cm pieces 

Optional: add a handful of chocolate chips to the batter OR drizzle cooked waffles with melted chocolate 

Method:

1. Toast walnuts in 180c/350f oven or air-fryer 5 mins; cool; coarsely chop
2. Preheat waffle iron
3. Whisk flour, cornmeal/wholelmeal flour, baking powder & salt
4. Combine milk, fat, vanilla & egg yolk; stir well - don't beat -  into dry ingred until just moistened; lumps are okay
5. Add bananas to batter
6. Whisk egg whites on low till frothy; then on high until firm peaks form, adding sugar gradually; fold into batter until no streaks remain
7. Rest batter at least 20 mins till thick
8. Bake in waffle iron 6-8 mins or golden 
9. Scatter over walnuts & pour on maple syrup (or honey, golden syrup or jam)

Comments:

'I liked these - especially the chunks of banana - and the nuts and syrup were lovely.  A few berries help, too.' Retired writer  

*adapted from food & wine

Tips:

• The Blogger liked the gentle graininess of the cornmeal but some might want to replace it with ordinary flour.  Those who haven't yet reduced sugar intake will probably want to add the maximum amount of sugar 
• if this is your first time making waffles, see How to...Waffles: Everything you Wanted to Know, incl. tips on freezing & reheating waffles plus cleaning the darned machine!
• If you don't have a waffle iron, do a Jaimie Oliver - cook then in a well-greased grill pan over med-high heat.  Release with tongs or a blunt knife slipped under a corner; flip sides 
• if you can't be bothered separating the egg, mix it whole into the milk; you'll still get an okay waffle

More waffles/pancakes on NavBar/Recipes I & 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.

FABULOUS & FRUGAL ' EVERYTHING BUT THE KITCHEN SINK' VELOUTE, Vegan

This is a variation on 67's richly flavoured vegetable melange, costing very little, which knocks the socks off anyone who tastes it

Potage of 'Everything but the kitchen sink' with cauliflower & chicken
'Just unbelievably good and so cheap!' Retired writer

It's hard to believe  something so simple - just vegetables and water - could be so flavourful and cost so little.  And there's the added bonus of helping avoid food waste.

You can, of course, stick to just one or two veg but 67 finds a mix really boosts the flavour.  

Slow cooking helps the gorgeous result.  67 does not have a Instant Pot; if you have one and want to test this recipe in it, please send a comment telling the blog how it went.    

CREAMY MUSHROOM TOAST, an indulgence, budget-friendly, vegetarian, avoids waste, easy-peasy

A gorgeous weekend breakfast or hefty snack 

Creamy Mushrooms on Toast
'so pleased to recreate a favourite restaurant breakfast at home' Taster

Creamy mushrooms on toast is a popular veggie breakfast out when trying to break the cycle of eggs 100 ways.  Glistening mushrooms, flavourful sauce and crunchy toast satisfies and pleases.  

If you're not up to breakfasting out, this make-it-at-home version is a worthy alternative.  Spend less money without sacrificing enjoyment but also use up bread, 'shrooms and cream nearing their use-by dates, doing your bit to avoid  food waste.  

   

Whether you like toast under or on the side of the shrooms, the dish is perfect for a lazy weekend or any time you're after than a snack but less than a meal.  

Cost: min 50p, depending on what's in the cupboard
Feeds: 1 but multiples easily

SKINNIER CHAR SIU BBQ PORK, lower fat, sugar & salt

One of the best Oriental classics -- sweet, savoury, spicy, juicy pork -- but much almost guilt-free more healthy. 

first posted feb 2018

'Perfectly flavoured.' 'A revelation; hard to believe it's low fat/sugar/salt.  ' Tasters

  

This virtually guilt-free beautifully flavoured meat is perfect for Chinese New Year or when nothing else but Chinese will do...or even on a summer's picnic, sliced, as a snack.

 

When 67 tested the pork, it nearly didn't go to tasters.  It was beautifully tender and moist.  The pork is that good; the flavour is terrific despite - or maybe because of - the way the heathier ingredients were combined. 

     

Char Siu barbecued pork are long strips of boneless pork, often coloured red, marinated in an unmistakeable sweet and savoury sauce.  The crisp, slightly burnt edges are optional; the generous layer of sticky finger-licking coating is not.  

Though every lover of Chinese food adores Char Siu, most people with health or obesity issues approach it with caution.  Many char siu sauces are laden with sugar & salt and some pork strips have hidden layers of thick fat.

67goingon50 used pork fillet, a healthy cut that's a little more expensive than most.  But it has less fat than skinless chicken breast and, once trimmed of (thin layers) of sinew, is pure extra lean meat.       

67's marinade reduced sugar and cut back on soy sauce.  Reduced-salt soy helped minimise blood pressure issues.  

With this dish, the blog introduces a new Asian flavour: hoisin sauce*.  It comes in a jar, is dark and salty-sweet and you will use it again and again as a glaze, dipping sauce or (like oyster sauce) a flavouring for fried rice. 

The exotic and infrequently used red or yellow bean sauces which some recipes claim is a must for 'authenticity' make no appearance here.

Prepare a day in advance.

Cost: £4-5, depending on source
Serves:  3-4 depending on sides

Ingred:
   400-500gm/12-16oz pork fillet, trimmed of fat & sinew

 Marinade:
     1 1/2 tbsp hoisin sauce
     1 tsp oyster sauce
     1/2 tsp reduced-salt soy sauce
     1/2 tsp toasted sesame oil (or peanut oil)
     3/4 tsp sugar
     1 1/2 tbsp maple syrup or honey     
     2-3 tbsp brandy or sherry
     1 tbsp tahini or smooth peanut butter
     2 med cloves garlic, peeled & grated
     2 tbsp peeled & grated ginger
    1 tsp 5-spice powder     
    1/2 star anise

     red food colour without e numbers* (opt) (67 didn't bother)

Method:

You'll need a small roasting tin two inches/5cm deep and a large baking/cooling rack that sits comfortably on top

1. Cut the fillet into two equal sized pieces 
2. Mix all the marinade ingredients, whisking or processing to blend
3. Pour the marinade into a plastic zip-lock storage bag or a large plastic bag (placing the bag in a deep bowl will reduce mess)
4. Put the pork into the bag, mushing it round so the fillets are well coated
5. Refrigerate 4-6 hours or overnight, turning when you remember
6. When ready to cook, bring pork to room temperature
7. Preheat oven to 200c/400f
8. Rest the baking rack over the tin, making sure it's stable; fill tin half full with hot water 
9. Place the filets on the tray, reserving the marinade 
10. Bake 20 min, dabbing marinade on the meat halfway through
11. Reduce temperature to 180c/350c; bake another 20 mins, basting every 5 mins or so.  If you have a meat thermometer, the inner temperature should be 65-70c/145-60f 
12. To give the fillets a charred look, turn temp up to max (OR turn on the grill) and cook until edges crisp & blacken
13. Mix 1 tbsp maple syrup or honey with a drop of red colouring, if using; brush it all over the fillets until they glisten
14. Serve at room temperature; slice thinly on the diagonal

Comments: 
'This was a revelation; the sauce was so like restaurants in London's Chinatown, it was hard to believe fat, sugar & salt were reduced.  The meat was very tender and succulent but it was good to have the option of crisping and charring the exterior. I loved it!' Blogger
'The pork was perfectly flavoured and melted in the mouth.' Political Agent

Tips:

• the Char Siu sauce can also be used on pork butt or shoulder, sliced into strips 2in/5cm wide but the meat has more fat

Ways to Serve Char Siu pork:

• over a mound of white rice with Honeyed Chinese leaves and gravy made with the leftover marinade plus stock
• sliced, on noodles in hot broth 
• over a salad of Chinese leaves & cucumber with Oriental dressing 
• as a snack, sliced 

    

*Lee Kum Kee   £2/400gm

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.