Small Households' Sweet & Sour Chicken Salad: easy,some prep-ahead, healthy, wallet-friendly, dairy-free option

Finding an exciting tasty not-too-difficult recipe for leftover chicken without buying lots more ingredients can be tricky.

But here's one that's got everything you could want...and more

This recipe, inspired by Waitrose Food magazine, is rather glorious: layered with fabulous flavours, attractive, part make-ahead and easily assembled.  It won't make a big dent in your weekly food budget.

67goingon50 has focused on small households - singletons, couples, pensioners - but the ingredients are easily doubled for 4 people.

Ingred:

50ml red wine vinegar

min1/3-max 1/2 tbsp sugar

1/2 tsp lemon zest

1/2 tsp orange zest

1 bay leaf

equivalent shredded meat of at least 2 cooked chicken thighs 
25gms/4/5oz pine nuts (or seeds: sunflower, pumpkin or both)
60gm/2.1oz fresh or reconstituted cranberries or other dried fruit (medjool dates, raisons, apricots)

4-6 sunblush tomatoes, from supermarket or make-your-own (see  below)

10 gm fresh basil, torn OR 1/3 tsp dried basil

45gm/1.5oz rocket or slightly bitter leaves, rinsed 2-3 times, drained, dried 

2 tbsp virgin olive oil

zest and juice of 1/2 clementine

membrane-free segments of half a clementine  

2 tbsp dairy or plant Parmesan

salt & pepper to taste

Method:

Chocolate Cream Valentine Hearts: a wallet-friendly indulgence

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These lovely crisp biscuits stuffed with chocolate cream and a splodge of rich jam are the perfect treat for a birthday or Valentine's Day.  Or both at the same time!

 This first test of these biscuts needs a bit of work; the dough needs to be thicker for one thing!  But the taste and texture?  Magnificent!

The shortbread hearts are a variation of the splendid budget bottom-of-the-barrel shortbread which needs only four inexpensive ingredients.  

With just a few clever additions, they look and taste like artisan baking and won't break the bank.

If you can find tear-shaped valentine cookie cutters, well and good (the blog's came from you-know-who a couple of years ago) but really any heart-shaped cutter or, indeed, any shape cutter will do.

Like all shortbreads, the biscuits are easy-peasy; an older child could handle it without problems.  

The cream filling - which is made the day before needed - might require a  little more attention but even if the result looks a bit sloppy, it won't affect the delicious-ness.  

The amount multiples easily.

Cost: £1.76'ish (2/24)

Makes: 10 or more biscuits, depending on size of cutter

Ingredients:

 Biscuits: 

100gm/3.5oz soft salted butter

            40gm/oz white sugar 

        1/2 tsp vanilla

     

         120gm/5oz white flour 

         20gm/3/4oz good cocoa

 Chocolate Mocha Ganache Filling:

     4 oz/115gm white or dark (baking) chocolate drops (online) or a chopped up bar of baking chocolate (67 likes M&S) 
    90 ml double cream 

 a few tablespoons of good strawberry or raspberry jam

     

BISCUIT Method: 

1. Using electric beaters, whip butter until structure breaks down (a few seconds); beat in sugar until pale & fluffy - a few minutes; blend in vanilla 
2. Add flour gradually; beat until clumps of dough form; gather them together into a ball; clingfilm, refrigerate at least 1 hour (OR freeze; when ready to bake, defrost overnight) 
3. Preheat oven to 170c/325f
4. Roll out dough between two pieces of greaseproof paper lightly scattered with cocoa powder, to the thickness of a one-pound coin. 
5. Cut out biscuits with a cookie cutter dipped in flour, saving scraps.  
6. Lift the cookies onto the cooking tray with a lightly floured palette knife.  Re-roll scraps and repeat. 
7. Cut a small heart or other shape in the centre of half the biscuits; the plain biscuits will be the bottom half of a cookie sandwich; the cookies with a heart cut-out will be the top.
   
   
   
8. Bake 10 mins or until brown at the edges; cool completely   
9. Just before serving, take a bottom biscuit and pipe or spoon a line of filling (method below) close to but not touching the outer edge 
10. Drop a scant 1/3 tsp of strawberry jam in the centre; cover with a top biscuit; lightly squash 

Method for Filling (prepare the day before needed):

1. If using a chocolate bar, chop finely; set aside
2. Heat cream in a small heavy bottomed saucepan; when tiny bubbles appear at the outer edge of the pot and steam starts rising, it is ready (don't let it boil).
3. Take off the heat; add chocolate in 3 stages, whisking each time until the previous addition has melted before adding the next
4. Pour into a heatproof bowl & clingfilm. Cool; beat  with electric beaters until thick and soft textured refrigerate at least a couple of hours
5. Take out of fridge; spread or pipe onto biscuit base

Comments:

'Beautiful and amazing; they look so elegant. 

Tips:

• dairy butter gives best flavour but margarine or vegan butter will do

Please leave a comment in the box below



This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be used commercially without the author's written permission.

Updated Classic Treats for Novices & Kids to Bake/Eat during busy September

UPDATED

Easy scrumptious Chocolate Chip Oatmeal Cookies 

For novice bakers (maybe you, uni students?). Option for dairy-free. Bake some now, freeze dough for later. Makes at least 40. Healthier than most. Prepare in advance.  

Strawberry Compote 

Low/no-sugar, easy, perfect for a strawberry glut.

No-fuss Chocolate Shortbread Fingers

High fibre. Updated. Dairy-free and spelt flour option. The dough is pressed into a tin with no rolling or fuss for wonderfully crumbly & chocolatey biscuits.

 

SINGLETON'S EASY SHORTBREAD: 5 ingredients, quick, indulgence

Have you ever sat on your own at home and fancied a small mid-afternoon no-fuss sweet that that provides just enough to satisfy cravings and no more?

Rapidly decimated Singleton's Sensational Shortbread
'Sophisticated and sensationally crumbly but so easy' Tester

This Shortbread recipe, adapted from lovely-jubbly Jaimie Oliver, is the perfect solution.

It takes only five ingredients: flour, sugar, butter, flavouring and chocolate and only makes enough to satisfy one (or two) people.  For more, double the recipe.

It is gorgeous.  And the prep takes all of 7 minutes!

67 used orange flavouring but the recipe can be made in all variations.  Try chocolate chips mixed into the dough.  Or lime with almonds.  Or coconut, cherry and vanilla.   

The sky's the limit .

Ingreds:

75g/2.6oz butter or dairy-free margarine, cut from cold and left to soften

100gm/3.5oz plain flour (67 used 1/4 wholemeal flour for added fibre)

25gm/0.75oz sugar (67 used a 50/50 mix of white & brown sugar)

zest of one orange, divided AND/OR 1/8 tsp orange essence (found near the vanilla)

25gm/3/4 oz 70% dark chocolate (chocolate below 70% usually contains dairy)

Method:

1. Line a 6in/17cm tin with greaseproof paper (crumple it up, spread it out into the tin and press into the edges) 
2. Place butter, flour and sugar in a small deep'ish bowl; mix; if using orange zest, add half here  
3. Rub between your thumb & forefinger until full of crumbles; don't overmix; add rest of zest (if using orange essence, see no 8 below) 
4. Press into pan
5. AIR-FRYER: Bake at 165°C;  OVEN, 190°C  20 mins
6. Remove shortbread with paper base from pan; place on cooling rack
7. Melt chocolate in a heatproof bowl over but not touching simmering water; add essence of orange, stir 
8. Drizzle over shortbread from a height
9. Cut into fingers
10. Serve

Comments:

'Sophisticated and sensationally crumbly but ever so easy; prep takes 5 mins.' Retired writer

Tips:

• instead of drizzling chocolate on top, mix into the dough a small handful of dark chocolate chips or vegan white chocolate chips before baking
• Replace orange zest with lime zest; scatter finely chopped or flaked almonds over the chocolate glaze

Please leave a Comment in the box below

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

MIDI-CARROT CAKE FOR SMALL HOUSEHOLDS: no butter, dairy free option, low-sugar, high fibre

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Who doesn't love Carrot Cake?

At last! A midi-carrot cake for 2 or 3, as rich and luxuriant as family sized.

'Texture excellent, moist and slightly crumbly; flavour rich and delicious; cream cheese icing lovely.' 'I love carrot cake; yours was one of the best!'

 

A 'healthy-ish' treat that hasn't lost its wicked appeal, carrot cake is immensely gratifying.  Sweetness comes mainly from health-giving carrots; heart-healthy nuts add crunch; wholemeal flour, gut-friendly fibre.  

The cake is dense and rich but not heavy; gorgeous dairy or plant cream cheese is an elegant topping.   

It'a an all-season treat with a healthier vibe and particularly welcome when life is a little fraught.  So it is no surprise that the biggest craving chez 67goingon50 during Lockdown III is for Carrot Cake. 

Singletons/small households are at a disadvantage when it comes to something like carrot cake.  So it was time to create a small one that captures the sublime texture and flavours of the original.  Far from being a lesser version of the original, the midi-carrot cake was sensational -- so much so, 67 likes it better than bakery carrot cakes, some of which can be very moist.  

67 opted for ginger in syrup as the sweet accent but it is a little extravagant.    Feel free to replace ginger with fresh or tinned pineapple or even raisons.

If there is one complaint about this smaller cake, it is that the amount of batter is slightly larger than 67's usual 6inch/15cm (air fryer) midi-cake pan.  But using the excess for cupcakes/muffins that can be frozen (un-iced), means one might never need to look for a bakery with carrot cake again! 

For singleton or small households, it's now possible to have home-made carrot cake and eat it, deliciously, economically and without waste.

Cost: £2.50'ish (2021)
Serves: one 6in/15cm midi-cake and 3 large cupcakes (cooked in muffin - not cupcake -  tins) OR 6 large cupcakes or 10 generous sized cupcakes  

Ingred: 
  70gm/2.4oz light brown sugar  

  10gm/2 generous tsp dried unsweetened coconut 

   80ml light vegetable oil 

   27 ml buttermilk/OR 75% plant or dairy yoghurt, 25% water OR 27ml plant/dairy milk with 2 tsp lemon juice or vinegar, rested 10 mins
    1 large egg
    

    3/4 tsp vanilla   

   90gm/3.2ozplain white flour. 

    41gm/1.4oz wholemeal flour. 

    3/4 tsp cinnamon.  
    1/3 tsp nutmeg

    1/2 tsp ground ginger (opt)  
    1/2 tsp baking soda  
    1/3 tsp salt.  
   

    170 gm/6oz carrots, coarsely grated  

    2 large globes ginger in syrup finely diced OR 1/3 mug drained fresh or tinned pineapple wedges, shredded

    2 generous tablespoons chopped walnuts

    2 tbsp ginger syrup or pineapple juice for brushing over top of cake/s (opt)

 Lower fat & sugar Cream Cheese Icing: (Plant or dairy)
    57gm/2oz room-temperature reduced-fat cream cheese  
    20gm/ 3/4 oz thick plain yoghurt

    20gm/ 3/4 oz icing sugar

    few drops vanilla essence 

OR

Dairy-free 'buttercream'

    Garnish: 1 ball ginger in syrup, finely diced OR couple of generous tablespoons shredded pineapple

Method:

SOPHISTICATED MOCHA BUTTER COOKIES: easy-peasy, quick, not kid-friendly, spelt flour option

Cookies created for an adult palate; richly chocolate with deep, dark overtones of coffee...

Simple, unadorned but sophisticated flavours

67 prefers them plain or decorated with just a little high-cocoa content white chocolate.  

They need to be appreciated for what they are: crisp, richly textured and elegant layered flavours.

They're not for kids so it's probably wise to have something similar but sweet for them.  Try Bottom of the Barrel Shortbread, replacing 20gm/3/4oz of the flour with cocoa.

Cost: £2.00'ish

Makes: 12-16

Ingreds:

113gm/oz unsalted dairy or plant butter (67 used Tomor)

1/2 tsp vanilla

25gm icing sugar

20gm/4/5oz granulated sugar

1/4 tsp kosher salt

25 gm/1oz unsweetened cocoa

1/2tsp instant coffee mixed with 1/2 tsp hot water OR 1/2 tsp strong black expresso

122gm/4.3oz wheat or spelt flour - 80g white; 42g wholemeal

Method:

1. Whip butter until structure breaks down (a few seconds); beat in sugars until pale & fluffy - a few minutes
2. Blend in vanilla & coffee 
3. Add flour & cocoa; mix until clumps of dough form
4. Form a thick sausage-shaped roll 5-6 inches long, roll in a piece of cling film that's longer than it is wide, twist both ends (in opposite directions) to even out bumps, lumps and air pockets; shape into a round, square or triangle shape
5. Refrigerate 1-2 hours to bake immediately or up to 3 days OR freeze until needed
6. When ready to bake, preheat oven to 180c/350f
7. Line a baking sheet with a sillicone mat or greaseproof paper with corners stuck down with a bit of cookie dough
8. With a sharp serrated knife, slice however many 1/2cm/1/4 inch thick biscuits are desired; return remaining cookie dough to fridge or freezer.
9. With a clean wide pallet knife or equivalent, carefully transfer biscuits to baking tray; bake 10 mins until edges are crispy
10. Serve plain, or drizzled with, or partially dipped in, melted white chocolate mixed with a drop of  food colour* OR milk or dark chocolate OR drizzle with flowing butter-cream icing (start with 1/3 cup icing sugar mixed with 1/3 tsp milk or cream and a drop of pink food colouring)

Comments:

'Crumbly when you bite into it then melts in the mouth.  You can taste the chocolate and the coffee, which was nice.' 67 handyman

'Unusual to have something that tastes so fabulous without being sweet. Just when you think the coffee-chocolate combo might be too much, the rich butteriness kicks in and there's no going back.' Retired writer

Tips:

These cookies alzo bake up nicely in an air fryer with a bake funtion at the same temperature but reduce baking time by a minute or so 

Please leave a comment in the box below



This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be used commercially without the author's written permission

LIGHT GINGERBREAD SHEET CAKE WITH BLUEBERRIES & GINGER: Indulgence, cake is butter-free, dairy-free option

Love the flavour of gingerbread but not sure about conventional sticky heavy gingerbread cakes? 

Light gingerbread cake with cream cheese icing, blueberries & candied ginger
'the yummiest you've ever made!' '...so delicious, I ate it all in one go!' Tasters

Try this delectable new cake from 67goingon50*.  It's full of the flavours of dark sugar and molasses, with layers of gorgeous spices.  Frosted with fluffy cream cheese icing and studded with fresh blueberries and candied ginger, the cake is sure to please a crowd.

67's gingerbread cake is not as intense as a normal gingerbread; the texture is fluffier, finer crumbed and less sticky. There is an option for more spice.  But, just as it is, the cake is light and refreshing -- like an oasis among the many rich and densely flavoured items on offer during the festive season or at Halloween. 

The recipe makes a great deal of batter - enough for a three-tier cake.  67 recommends removing 2/3 cup of the batter for cupcakes (to keep the kids happy while the finished product sits in the fridge awaiting guests.)  

The cake does cost a little more than a standard cake but it is for a crowd.

Offer different sized portions for all appetites
 

Cost: min £5'ish, depending on the cupboard

Makes: up to 30 small portions

Ingredients: 

150 ml full fat milk OR plant milk like almond

4 tablespoons black treacle

  

375 gm/13.2 oz plain flour (or 67's choice 275gm white +100gm self-raising  brown flour)

3 teaspoons baking powder

1.5 teaspoons baking soda

275gm/9.7oz light brown sugar

          100gm/3.5 muscovado (black) sugar 

min 1.5-max 2 teaspoons ground cinnamon

          2 tsp grated ginger (opt)

min 1-max 2 tsp ground ginger

min 1/4-max 1/2 tsp cloves

          min 1/4-max 1/2 tsp nutmeg (opt)

 

225 ml vegetable oil

300 ml buttermilk OR plant yoghurt thinned with water to the consistecy of buttermilk

Three large eggs, slightly beaten

3 tablespoons rum/brandy (opt)

1.5  teaspoons vanilla

          2 tablespoons syrup from jar of ginger in syrup 

 

Icing 

125 gm/4.4oz slightly salted dairy or planht butter 

300 gm/10.5oz icing sugar

150 gm/5.2oz full fat cream cheese OR vegan cream cheese

1 tsp caramel (or vanilla) extract 

2 generous handfuls blueberries

          2-3 balls of candied ginger from syrup in small pieces 

      

Method:

KIDS' EGG'N TOAST BREAKFASTS, frugal, sugar-free, healthier than most, dairy free option

Easy-peasy breakfasts - without sugar - for school mornings

updated 12/24; 1st posted 2019

Both these recipes are nutritious and require little preparation. They're also frugal and use up stale bread.

Hole-in-One Egg Toast is as popular with adults as it is with kids.  Here's a foolproof recipe.  The cost per person is about 70pence 

Standard supermarket white bread is fine but if you want to sneak in some extra goodness, try one of the half-white, half hidden wholemeal or mixed grain breads. 

The recipe is not so successful with conventional soda bread.

You'll need a biscuit cutter or glass 2 1/2 inchs/ 5 cm wide

Ingred:
    1 slice bread, white or 50-50 wholemeal
    olive oil or dairy/plant butter or both
    1 small-med egg
    pepper & salt

Method:

SPICED PHEASANT WITH ORANGES: low fat & cholesterol, dairy-free option, slow-cooker, fodmap options

Take advantage of seasonal low prices on game birds...

first posted 2017; updated 10/24

Non-traditional Pheasant in Middle Eastern spices with orange
(served with low-carb mashed swede with pepper, cauliflower, celery & corn)
'Rich & full-bodied with hints of mysterious souk' 'Tasters

Pheasant braised with exotic flavours is a scrumptious autumn treat, (expecially if you've been gifted pheasant) but still surprisingly wallet friendly.  

Pheasant are in major supermarkets and good butchers* in October & November for  £6'ish.  One will feed two generously.  They're pretty thoroughly plucked apart from one or two tail feathers which can be removed with sterilised tweezers.

Like all game birds, pheasant is lean and low in fat; care must be taken to stop them drying out.  Traditionally, they are served roasted and rather rare but only if they are young birds.  

Whatever their age, 67 prefers well cooked meat and opts for slow cooking.   The flavour of the juices intensify and the flesh becomes succulent and melting.  

Cost: £6.50'ish (10/24)+ cost of alcohol, if using

Serves: 2 

Ingred:
    1 whole pheasant  

    2 tbsp oil (or if fodmap, garlic infused oil)
    1/3 tsp cinnamon
    3 cardamon pods (opt)
    1 bay leaf

    1.5 large onions (for fodmap-phobes, replace with equiv fennel OR celeriac or a combo of both)
    generous 1/2 tbsp grated garlic (see fodmap reoplacement in Tips below)  
    generous 1/2 tbsp grated peeled ginger

    2/3 tsp cumin
    2/3 tsp coriander
    2/3 tsp turmeric
    2/3 tsp smoked paprika
    2/3 tsp chilli powder

    2 skinned tomatoes crushed; or 2/3 cup tinned tomatoes

    water/stock to cover, including an (opt) shot of brandy
    1/2 tbsp Dijon mustard
    zest of one orange
    juice of one orange

    segments of orange