NECTARINE STREUSEL CRUMBLE BARS, Egg-free, Vegan opt

An indulgent crowd-pleasing treat from low-priced fat ripen-at-home nectarines 

Nectarine Crumble Bars, with Raspberries or Walnuts
'Deliciously crumbly.  They don't feel as if they would be good for you; they satisfy the desire for sugar.  I prefer the raspberry ones' Taster

Nectarine Crumble Bars are one of those very special treats.  Layered with ambrosial flavours and gorgeous textures, it still manages to be stuffed with health-giving ingredients: fresh fruit, wholemeal flour, coconut and nuts.

The recipe does not involve eggs, and sugar levels are reduced.  Fibre is high.  A lower-fat option is available (see Tips below).

While the recipe calls for common/ordinary wheat flour it also works well with lower-gluten higher-protein spelt.   

It's a very simple recipe and part of it can be prepared in advance.

Cost: £2.75 for basic

Makes: 16-20

Ingred: 

   650gm/23oz (give or take) nectarines (or peaches), chopped coarsely 
   1/4 cup water, incl 1 tbsp lemon juice & juice of small orange (see below) 
   
   3 tsp cinnamon
   1/4 tsp nutmeg (opt)
   1-2 tbsp brown sugar (opt but adds a caramel/toffee flavour)
   
   zest of small orange 

   1/2 tsp vanilla

   150gm/oz plain white flour
   100gm/oz wholemeal flour
   1 pinch salt
   1/2 tsp baking powder 
   1/2 tsp baking soda

   100gm/3.5oz light brown sugar 
     30gm/rounded oz dried unsweetened shredded coconut 

   3.8oz/110g butter, softened OR vegan fat 
   
       
Topping (opt but adds delight) generous handful chopped nuts: walnuts, hazelnuts or almonds AND/OR handful berries - raspberries? blueberries? strawberries?
 
Method:

1. Coarsely chop nectarines (say 12-14 pieces each), add with water/juice mix, spices and sugar to a wide frying pan over moderate heat 
2. Cook gently until fruit has begun to soften but still has 'give'; depending on the ripeness of the fruit, it could be 3-10 mins 
3. Take off heat; add vanilla, scrape into a container, including all the toffee-like juices. This step can be done a day in advance. 
4. When ready to bake, preheat oven to 350f/180c/170fan/gas4
5. Put a wide strip of greaseproof paper down an 8x8 inch (20cmx20cm) tin 
6. In a large bowl, blend dry ingred, breaking down any lumps in the sugar; stir in orange zest, distributing evenly
7. Add butter; rub together until butter is the size of peas
8. Spread 2/3 of the mix in the pan, levelling the top with the bottom of a measuring cup; press down quite hard to firm up the base
9. Add the fruit, spreading as you go; level with a spatula
10. Scatter over berries if using
11. Mix chopped nuts, if using, into remainder of crumble; cover the fruit as evenly as you can, taking care with the edges. 
12. Bake 30 mins or until beautifully browned; half-way through, bring the back of the pan to the front for even browning
13. Place on a cooling rack; leave half an hour then cut into fingers or squares with a very sharp knife

Comments:

• 'That's so deliciously crumbly; they'd make an excellent lunchbox treat.  They  don't feel at all as if they would be good for you yet still satisfy the desire for sugar.  I prefer the raspberry ones; they've more flavour.' Political Agent
• 'Very enjoyable.  Good texture; the nutty ones have a good bite.  Sweetness is just right - not too sugary.'  Retired insurer
• 'Delicious! Can we have more?' 'Lovely!'  'Really good; I loved the fresh fruit.' Staff at a Veterans' Cafe

Tip:

• if the budget doesn't stretch to berries, add dried fruits eg raisons which have been blanched in boiling water and drained to get rid of preservatives
• low-fat option: replace 20-30gm/0.75-1oz butter with plain thick yoghurt 
• for a 2-for-1 option, cover half the base with berries and the other half with nuts before covering with crumble 

More bars on NavBar:Recipes II/Baking... 

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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.  

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

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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.
  
  
  

SPELT WHOLEMEAL LOAF, with Yeast: vegan, very low fat, higher fibre &protein

THIS RECIPE IS BEING UPDATED 

TO TAKE ACCOUNT OF THE AVAILABILITY OF COMMERCIAL YEASTS

FRONTIER TURKEY IN LOW-FAT CREAMY GRAVY WITH BISCUITS, an indulgence

Something like this was probably served from the back of the chuckwagon on the Wagon Trail as Americans colonised the 'Wild' West!

Turkey in low-fat Creamy Gravy served on Buttermilk Biscuits, Frontier style
'Wow! One of the best things you have ever made.' 'You've done it again!' Tasters

If you've ever enjoyed Food Network's Pioneer Woman, you'll know that food on the ranch is designed to replenish energy expended rounding up cattle, digging up fences and burning grass. 

67 loves the lifestyle portrayed on the programme and finds Ree Drummond's recipes ultra-tempting.  But, if living a city life, a cautious approach is recommended.  

This  recipe was developed as a frontier-lite main course, minimising fat/cholesterol levels and raising fibre, while maintaining an outdoors cowboy vibe.  

Worries that the dish would not work evaporated at first bite.  It was an absolute delight!   

Turkey legs can be tough, especially organic ones -- all that running around outside -- but carefully timed slow cooking tenderised the meat without losing its muscularity.   

The pale gravy was achieved with only a tiny bit of cream; it softened the buttermilk biscuit underneath but the top half of the biscuit* stayed crunchy, tender and fluffy.   

Start this up to two days in advance; both the turkey & gravy can be prepped ahead.  4 simple stages of prep (turkey, gravy, biscuits, assembly) make cook's life easier.  The instructions might sound complicated but truly they're not -- and its worth it!

Cost: around £7-£10 for organic, less for free-range
Feeds: 2-3; recipe multiplies nicely

Ingred:
   1 good sized turkey leg
   1 med onion, in chunks
   1 large carrot, peeled & in chunks (soaked in 9-1 solution of water & vinegar if not organic)
   1 large stick celery, peeled (treated like the carrot)
  water
   bay leaf
  
Creamy Gravy

    3 tbsp sunflower oil
    1/2 med onion grated or minced 
    3 tbsp flour (67 used spelt but wheat is fine) 
    1 3/4 cups/340ml turkey stock (from slow cooker)
    1/4 cup/60ml double cream
    1/4 tsp rosemary
    1/4 tsp thyme
    1-2 tbsp worcestershire sauce
    1/4 tsp pepper
    squeeze of lime juice (about 1/2 tsp) 

(Pepper & Lime Buttermilk Biscuits recipe is below) 

Method:

A.  Turkey:

1. Scatter onions, carrots & celery over bottom of slow cooker  
2. Lay turkey leg on top, fleshy side up
3. Add water to come to the level of the bottom of the turkey leg - don't submerge 
4. Add bay leaf
5. Cook on low 4 hours or until tender
6. Remove leg & set aside; strain liquid into a jug, discarding the veg
7. Cool both overnight; remove fat from stock
8. Tear turkey meat into good sized chunks; set aside

B.  Once turkey has cooked: Gravy

1. Heat oil in a saucepan on med high  
2. Add onions, stir for a few minutes  
3. Add flour, stir; cook, stirring, 5 mins or until it begins to turn brown
4. Take pan off heat; gradually add turkey stock, stirring continuously. 
5. Return pan to stove; stir till thick; add rosemary & thyme.
6. Simmer on a low heat for 10 mins.  The gravy should have the consistency of double cream.  If too thick, add a little more stock or water.  If too thin, add 1 tsp cornflour mixed with one tbsp cold water and stir till thickened.
7. Add Worcestershire soy and pepper.  If serving immediately, keep warm.  Otherwise cool and refrigerate overnight.

C.  On day of serving: Make Pepper & Lime Buttermilk biscuits

Ingred:

1 cup/125gm/4.4oz plain flour

1 tsp baking powder

scant 1/2 tsp salt

1/8 tsp baking soda

50 gm/1.7oz cold unsalted butter, in cubes

1/2 tsp coarse ground black pepper

zest of half a lime 

1/4 cup/60ml PLUS 1/8cup/30ml buttermilk**

Method:

1. Mix dry ingred together
2. Rub in butter until mix resembles peas
3. Stir in pepper & lime zest till well distributed
4. Add buttermilk, stir until it comes together; it will be soft and manageable
5. Preheat oven to 220c/425f/gas7
6. Dump dough onto a floured board; pat out into a rectangle 
7. Fold right side into the middle and left side on top 
8. Press lightly and repeat 6 to create light fluffy layers
9. Using a floured rolling pin, roll out into a rectangle 1inch/2.5 cm deep
10. Cut out 3-4 large round biscuits OR cut into quarters
11. Place on uncreased pan; brush tops with a little milk or buttermilk
12. Bake 12-15 mins in the middle of the oven until golden brown

D.  When ready to serve

1. Finely chop chives or parsley for garish, if using; set aside
2. Reheat gravy over moderate heat; it should be the consistency of double cream; add water or a cornflour-water mix as needed (see B. Gravy 6)
3. Add chunks of turkey; simmer until hot through; taste;  season, add lime juice
4. Take turkey/gravy mix off heat; turn heat to low; add cream; stir; return to hob 
5. Split buttermilk biscuits sideways, so you have a top and a bottom
6. Place bottom of biscuit in a bowl or a deep plate; pour a generous ladle of turkey and sauce over the biscuit; top with other biscuit half
7. Garnish with chives or parsley
8. Eat with a spoon

Comments:

• 'Well, you have done it again.  The biscuit is lovely.  Can't identify the spice that flavours it but it works so well, as did the stew-biscuit combo -- the biscuit didn't turn soggy where others turn into goo.  The turkey is so tender and makes a perfect warming winter dinner. I'm full and content.' Political Agent (Blogger: the spices are pepper & lime zest) 

• 'Wow!  One of the best things you have ever made!! Super creamy yet light and full of flavour.  The biscuit is crumbly and soft and melts in the mouth with the turkey and cream.' Wonder Woman Office Administrator.

Tips:

• This would also work for leftover cooked turkey and take much less time
• More fibre could be added by replacing a quarter of the plain flour with wholemeal

*inspired by Chef John

**replace buttermilk with milk that's  gone off OR 3/4 yoghurt, 
1/4 water OR milk + a couple of tablespoons of vinegar

                                              More mains on NavBar: Recipes II...

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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.

HOW TO...MAKE A MEAL OF 1 SAUSAGE, 2 TOMS, 1/2 ONION & A CUKE END & SOME 'SHROOMS

Using up leftovers is both art and science; it gets easier when you know how.

Take these ingredients: 

• one leftover part-cooked Toulouse (the long ones) or 2 regular sausages
• 2 toms, almost overripe
• half an onion
• a cucumber end
• a few mushrooms (opt)

Not very promising, right?  

But add a little olive oil, a little water and a bit of seasoning; serve on easy-cook  rice and you end up with a Mediterranean version of 'dirty' rice.  But in a clean, good way.  And a delicious way.  

And a low-fat, fairly low-carb kind of way.  With plenty of vegetables that are good for you.

And very little effort or money on your part.

The above are the ingredients 67 had on a Friday lunchtime before the weekly shop.  Yours will no doubt be different but you can produce an equally delicious plateful with leftovers anytime, when you know how.

Cost: little even if you're buying a few more favourite veg 

Feeds: 1 but easily multiplies

Ingred (the basics):

    1/2 white or red onion, in fine dice

    1 large or 2 small sausages, poached in just boiled water over med-high heat 10 mins, cooled slightly and sliced OR 1/3-1/2 mug leftover cooked meat

    2 med tomatoes, core removed, chopped in large dice with seeds & juice

   3-4 inch/7-10cm end of cucumber in smallish dice

   3-4 large mushrooms in med dice

  

  good olive oil

  water

  pepper & salt

Optional seasoning: dried or fresh basil, Worcestershire sauce 

 

Leftovers Mediterranean 'Clean' Rice

Method:

SMOOTHIE FOR STOMACH UPSETS, medicinal, no added sugar, vegan

Having a dicky tummy whatever the time of year is no joke...

3-ingredient Smoothie that soothes summer stomach upsets
'This tasted really good and the ginger helped my stomach settle within an hour.' Taster

...here's something that will help.

Hot weather/seasonal festivities can lead to stomach ailments of various intensity.  

According to the NHS, common symptoms are:

• feeling sick to the stomach
• stomach cramps
• tummy pain
• lack of energy & weakness
• low or no appetite
• fever

and in worst cases:

• vomiting
• diarrhoea

The most important treatment is to drink plenty of liquids but also:

• don't eat until you feel up to it and stick to small non-fatty meals
• bland foods like toast, crackers, rice & bananas are good choices
• avoid alcohol, caffeine, fizzy drinks & spicy and fatty foods
• if things haven't improved within 3 days, see your doctor

In the early stages of stomach discomfort, this smoothie is perfect.  It is also an ideal remedy during a heatwave: it's liquid, tasty, naturally sweet, soothing and refreshingly cold.  

Cost: pennies
Serve: 1

Ingred: 
    2 generous handfuls frozen strawberries
    1 ripe banana, peeled
    1/2-1 tablespoon grated peeled fresh ginger 
    1/2 cup water

Method:
Blend in a smoothie maker or food processor; add a slice or 2 of banana for garnish.

                                              More smoothies, on Nav Bar: Recipes I/Drinks...

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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. 

HAM & PEACH LOWER-CARB PASTA SALAD, vegetarian & wheat-free options, prep ahead

Definitely not dull and boring...and it's low-carb!

first posted 2017; updated 5/23

 Ham, Peach & Vegetable Pasta Salad: low-carb  
'Not the usual dull boring pasta salad but a different taste in every bite' Taster 

Even carb-phobics will love this healthier pasta salad.  The trick is in using high-fibre pasta and matching it with an equal or greater amount of protein, veggies and maybe fruit. Tie it together with a lower-fat creamy dressing and voila!

67 used M&S' reasonably priced Italian wholemeal pasta  and none of the tasters noticed it was wholemeal.  (A wheat-free option is the equally tasty but much more expensive spelt wholemeal pasta.) 

The recipe is double-duty -- the base will serve both carnivores and vegetarians, saving time and effort.  Everything can be prepared the day before and assembled before serving.   

It's a gorgeous satisfying salad for picnics in or out.  67's tasters say it was even better on the 2nd day!

Cost: depends on ingred: min £3.50'ish with home-cooked ham hock (5/23)
Serves: 4-8


Ingred for Base:
   200gms/just over 7oz dry wholemeal pasta, cooked according to packet until al dente; rinsed, drained and lightly tossed in a tbsp olive oil 
  1 tin sliced peaches in juice, drained & coarsely chopped OR a couple of coarsely chopped ripe peaches or nectarines 
  tabasco or finely diced chillis or chilli flakes to taste (opt)
  generous handful pine nuts (or for the frugal, sunflower seeds)
   
   at least 200gms/just over 7oz, pref more, of any or all of these veg: leftovers or cooked 3 mins in boiling water & plunged into ice water:  
    cauliflower florets
    broccoli florets
    French beans
    corn niblets
    peas
  PLUS


raw: any or all of small handful: radishes, thinly sliced 
        mushrooms (chestnut are good) in 1/4 inch dice
        celery, peeled, in 1/4 inch dice
        bell peppers, seeds & membranes removed, in thin strips

  fresh parsley & basil (opt), not finely chopped

Carnivore Option: 
    1 cup shredded ham hock or deli ham 

Vegetarian Pasta Salad 

Veggie Options: 
    Grilled or roasted asparagus
    sun blush toms
    shards of parmesan (for those with deep pockets) OR feta OR goat's cheese OR mature lower-fat cheddar (Cornish Cove recommended)
    vegan: spiced firm tofu


   Yoghurt-Mayonnaise with Lemon
   8 tbsp strained 0-fat yoghurt
   6 tbsp mayonnaise
   1 1/2 tsp white wine vinegar or lemon juice
   1 1/2 tsp finely grated lemon zest 
   pepper & salt

OR if budget demands, mayo or salad cream with lemon zest & juice , salt & pepper
   Mix well.

Method:

1. Thoroughly mix pasta, chosen veg &  pine nuts; each spoonful should hold pasta, fruit and lots of veg 
2. Stir in enough yoghurt-lemon-mayonnaise to moisten
3. Add tabasco/chilli if using and herbs not finely chopped 
4. Season with pepper & little salt; 
5. Divide according to needs
6. Carnivores: stir in ham hock and peaches; taste; adjust seasoning; more chilli/tabasco may be needed 
7. Vegetarian: Add extra vegetarian options plus chosen cheese and/or tofu 

Comments:
'Amazing.  Really like the peach and the broccoli but needs more chilli.' Mature office administrator
'A summery salad with a good blend of textures.  Definitely not the usual dull and boring pasta salad; if offers a different taste in every bite.  I want more.' Mature Political agent 

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

BLUEBERRY & WHITE CHOCOLATE SQUARES, a (slightly) healthier indulgence, one-bowl wonder

Ticks all the boxes: sweet but not overly so, full of blueberries and zucchini, made with wholemeal flour and a one-bowl wonder

White Chocolate & Blueberry Squares, healthier than they look (Stock Photo)
'Absolutely gorgeous; sweet, moist and fruity.' Taster

Cost: £2.50
Makes: 20

Ingred: (67 used English cup measures)
   4oz/115gm unsalted butter
   3.5oz/100g white baking chocolate
   scant 1 cup sugar 
   1 c shredded courgette/zucchini, patted dry with paper towels
   2 tsp vanilla
   2 medium eggs 
   1 1/4 cups wholemeal spelt or other flour
   1/4 tsp salt
   2/3 cup blueberries, lightly floured 
   
Method:

1. Preheat oven to 350f/180c/170fan;gas3; line a 8x10 inch (20x25cm) pan or equiv with greaseproof paper
2. Melt butter & chocolate in a large bowl in the microwave at 30 second intervals until the chocolate has nearly completely melted OR over but not touching simmering water in a saucepan
3. Take bowl off heat  
4. Add sugar; whisk (manpower is fine but portable electric beaters are better)
5. Add zucchini & vanilla ; stir well
6. Add eggs one by one, beating well after each addition
7. Stir together flour & salt; add and beat until just blended
8. Pour 2/3 of the batter into the pan; scatter blueberries over; cover with rest of the batter
9. Bake 40 mins or until a toothpick in the centre comes out nearly dry

Comment:
'They were absolutely gorgeous!  They were really moist and with lots of fruit.' Young middle-aged butcher.
'They were good; I liked every aspect of them.' Older (understated) butcher

  Inspired by Eating Well
                                                                             More squares on NavBar: Recipes 1/Baking...

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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. 

GINGER TEA, Cure for overindulgence, No-low-sugar fizzy drink,

Great for a dicky tummy or for refreshing no-sugar drinks

Ginger Tea, both medicinal and refreshing 

This lovely drink using fresh ginger root is both medicinal and refreshing.  It can be used to treat stomachs unsettled by overindulgence.  It's great for nausea or motion sickness, reduces inflammations and makes a lovely warm throat-soother for hacking coughs.   

But it is also a refresher.  Use it as a base/cordial, adding plain or fizzy water, for a low-no-sugar thirst quencher.  Or mix with alcohol for a sophisticated cocktail (Cointreau Ginger Fizz).

And, by the way, it has no cholesterol or calories unless sweetener is added.

The traditional way of making Ginger tea involves a lot of steeping and cooking to make a paste. This 67 version is much simpler. 

Cost: pennies

Serves: 2 as a drink; many in cordial or cocktails

Ingred:

   1 1/2 teaspoons grated ginger

   grates zest of half a lemon

  

   1 1/2 cups/300ml boiling water

   1/2-1 tbsp maple syrup, honey or sugar (opt)

Method:

1. Add ginger and lemon zest to boiling water
2. Cover; let it sit 10 mins
3. Strain
4. Add sweetener if using
5. Drink warm, diluted with a mix of 1/3 to 1/2 water
6. Or cool and refrigerate

Tips:

• For a change, add 1/8 tsp cinnamon or fresh mint
• How to...use Fresh Ginger Root explains how to buy and use ginger root

                                                                     For more DRINKS, go to Recipes on NavBar ...

Do you have questions on recipes, cooking techniques or life in general? Pls email b67goingon50@yahoo.co.uk  by copying the address.  Please indicate if you don't want your comments in the blog.  

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. 

SKINNIER WHITE CHOCOLATE, RASPBERRIES & GINGER PUDDING, easy-peasy, a healthier indulgence

Light & fluffy chocolate pudding studded with surprises - the perfect healthier indulgence for Easter 

Hidden surprises: studded with raspberries and candied ginger
'I loved the mix of flavours; the shards of ginger were unexpected and wonderful' 'Every spoonful had a different taste dominating; it was great!' Tasters

'Absolutely gorgeous!' exclaimed a 67 taster when polishing off a (large) portion of this pudding.

It looks white, creamy and bad-for-you but strained 0-fat plain yoghurt and whipping cream (fewer calories than double cream) reduce fat & cholesterol.  White chocolate and sweet ginger syrup add sweet/sharp undertones.  A hidden layer of fresh unsugared raspberries, dubbed ''one of the healthiest foods', adds a streak of colour as well as plenty of vitamin C and fibre. Chopped ginger from a jar embedded in the cloud-like pudding adds punch.  What a treat!

Cost: £3.50
Serves: 4-5 (easily doubles)

Ingred:
   1/2 pint whipping cream
   1 tsp vanilla
   5 1/4oz/150gm strained 0-fat unsweetened plain yoghurt
   3.5oz/100gm white chocolate, melted & cooled
   2-3 globules ginger in syrup, drained & coarsely chopped
   2 tbsp juice from the ginger jar
  
   1-2 punnets raspberries

   1 cup ginger biscuits, crushed (opt)

Method:

1. Whip cream to soft peak stage, mix in vanilla
2. Add yoghurt and chopped ginger; blend thoroughly
3. When chocolate is cool to the touch, add to cream/yoghurt mix and whip together; (it likely will form little fragments in the pudding, which is no bad thing)
4. Stir in ginger syrup
5. Refrigerate a few hours or overnight to allow flavours to blend
6. When ready to serve, scatter half the ginger biscuits if using in the bottom of the serving dish, cover with half the white chocolate pudding, sprinkle with raspberries, scatter remaining ginger biscuits over, pour the rest of the pudding on top
7. Garnish with raspberries (opt)

Tips:

• if cholesterol isn't a problem mix double cream with full-fat plain unsweetened yoghurt and double cream

Straining Yoghurt
Line a fine-meshed sieve with
a clean j-cloth that has been thoroughly rinsed.

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

MOTHER'S DAY: ULTRA EASY DOUBLE DIPPED FRENCH TOAST

So easy the kids can make it; perfect for breakfast on a tray 

(from the archive)

Double-Dipped Crunchy French Toast

This breakfast is so simple, kids can make it.

It's a twist on the family favorite 'eggy bread' but double dipped for crunchiness and flavour.  

All that's needed is bread & egg, and a bit of vanilla, sugar and cinnamon.  An extra slice will definitely not break the bank.

Cost: 50 pence
Makes: 2 slices

Ingredients:
   2 slices thick day-old wholemeal bread or a split croissant, baguette or torpedo roll
   1 large egg
   1 tbsp milk
   1/2-1 tbsp brown sugar
   1/2 tsp vanilla extract

   1 mug breadcrumbs, either home-made OR the best Panko crumbs you can afford
   1/2 to 1 tbsp brown sugar
   1/2 tsp cinnamon
   pinch nutmeg (opt)

   Butter 
   Icing sugar (opt)

Method:

1. Put a non-stick frypan on to medium high heat
2. In a flat bowl, beat together egg, milk, sugar and vanilla
3. On a separate tray, mix breadcrumbs with sugar and cinnamon
4. When pan is ready, turn down heat to medium; add a generous tablespoon butter 
5. Dip bread in egg on both sides; allow to soak up the liquid without getting soggy
6. Using a fish slice, drop the bread in the breadcrumbs; pressing crumbs on until both sides are evenly coated
7. Place in the frying pan; after 4 mins, the bread should be crisp and golden 
8. Add a touch more butter; flip the bread; cook 2-3 mins
9. If the frying pan is big enough, fry both slices together;  otherwise keep first slice warm while cooking the second
10. Serve sprinkled with icing sugar (opt) with a side of jam, honey or maple syrup and/or fresh berries

Tip:

• For an even crunchier finish, replace breadcrumbs with bashed breakfast cereal 
• if you liked this, you'll like 67's Bread & Butter Puddings in the Baking section of Recipes on the Nav Bar

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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.