PARTY COMFORTS: SKINNIER SAUSAGE ROLLS, lower-fat, budget friendly

Watch these disappear as soon as they're served...

Skinnier, Healthier Pigs in Blankets with Mustard-Maple Dip

'The best sausage rolls I've ever had!' Taster.

These skinnier, healthier made-from-scratch Sausage Rolls are low in fat & preservatives but incredibly tasty - and so easy to make.

They'd be perfect for a pot-luck party or buffet.  They can be made in advance, cut in small portions, and transported easily.  They taste just as good at room temperature as they are warmed up. 

To make the sausage rolls so healthy, the filling is made up of poultry, a single high-meat venison, boar or beef sausage and a bit of ham or pastrami.  The flaky pastry -- a one-bowl two-step wonder -- is high in cholesterol but is rolled thin to keep fat per portion to a minimum.  

The flavour of the meat and the texture of the pastry is so superb -- and satisfying -- small portions make just as big an impression as larger ones.   

The sausage filling can be made a day in advance but the pastry needs to be made on the day.  

Serve with Maple-Dijon dip.

Cost: £4 (2019) 
Makes: about 22x 1.5 inch/3 cm pigs in blankets; more for mini sausage-rolls

Ingred:
   
   Sausage: 
       7oz/200 gm minced turkey or chicken thigh
       1 3/4oz/50gm ham hock or sliced ham/pastrami, finely diced
       1 venison or wild boar sausage, casing discarded

       1 generous tsp wholegrain mustard
       1/2 tsp nutmeg
       1/2 tsp celery salt (opt)
       1/4 bunch chives or spring onions, finely chopped
       scant 3 tbsp warm water

   Pastry:

      7 oz/200 gm self raising flour
      1/4 tsp salt
      finely grated zest of lemon or orange (opt)
      at least 250 ml double cream

      1 egg yolk mixed with 1 tsp water (freeze whites for meringues)

  Dipping Sauce (It's quite hot) (opt)
       60% Dijon mustard
       40% Maple Syrup  

Method:

SENSATIONAL SARDINE SALAD, low-cal, easy, budget friendly

Delightful imaginative low-cal combo of sardines, salad and a zippy dressing... 

first posted 2019; updated 5/23

Surprising - in a great way - Sardine Salad a la Downton Abbey
'I thought I didn't like sardines but you could serve this to anyone' Taster

This very tasty salad came from the Downton Abbey cookbook, apparently created in the 1920's when fresher, lighter dishes were the vogue following the rich food of the Edwardian era.

67 has adapted it, replacing or dropping some ingredients. The recipe offers several options but you do need a slightly bitter salad leaf as well as the crunchy; otherwise you risk blandness.  Don't stint on the dressing; it turns the salad into something magnificent.   

The salad is very healthy.  Sardines are one of the most nutritous, tastiest foods and extremely good value.  A 90gm 3oz tin will set you back well under a pound, depending on the variety, and provides:

• 23 gms of protein
• loads of heart-friendly omega-3 fatty acids
• good levels of important-for-health calcium, iron & potassium

Sardines are also...

• low in salt
• near the bottom of the ocean food chain and relatively free of damaging levels of mercury & other sea toxins
• sustainably fished

Nutritionists recommend that sardines be eaten, bones and all, straight from the tin.  But many people - the Blogger included - prefer removing the bones and liver and the top layer of scales for a cleaner, clearer flavour.

Cost: £2-3, depending on choice of leaves & flavouring

Serves: 2 packed lunches/mains; 4 sides

Ingreds:

   

2 heads baby gem lettuce or other crunchy lettuce (probably not iceberg) base removed, separated into individual leaves

plus Either: 90g/3.25oz watercress or rocket (or spinach, kale, radicchio) +1.5tbsp fresh parsley, finely chopped

  OR: pre-packed 100g/3.5oz pkt chive, parsley & sorrel* 

   2 tbsp capers (or olives & lemon zest OR artichoke hearts, OR deli/home-made sun-blush tomatoes OR 1tbsp fresh or 1 tsp dried thyme) 

   90g/3.25 oz drained sardines 

Dressing

   2 cooked egg yolks

   2 tsp Dijon mustard

   1/2 tsp cayenne
   1/2 tsp Sumac (opt)
   generous pinch 67 Savoury spice mix (opt)

   pepper & salt

   3 tbsp olive oil

   2 tbsp fresh lemon or lime juice

Method:

CHICKEN KOFTAS, with an Asian Twist

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

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

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

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

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

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

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

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

Ingreds:

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

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

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

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

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

Sesame seeds (opt)

See Dips below

Method:

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

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

Asian Dip (for dipping and drizzling) 

   2 tbsp minced garlic

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

   8 tbsp red wine vinegar or white vinegar

   1 tsp sugar (opt)

   1 tbsp toasted sesame oil 
   pepper 

Mix well and serve in a bowl

Ginger & Scallion Sauce (thicker for pittas & wraps)

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

  1 tbsp groundnut/peanut oil

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

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

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

Tips:

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

More poultry Nav Bar: Recipes I/Chicken

Please leave a comment

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.   

CHILLIN' WITH A VERSATILE ROULADE

Kick back and relax with this gorgeous triple-duty roulade...

Spinach Roulade with Cream Cheese & Taramasalata
(options for sun-blush tomatoes and ham/pastrami)

A spinach roulade which has can chill in the fridge for several hours is perfect for a special occasion or a hot spell.

Whenever this recipe from 67goingon50, appears it prompts eliciting many ooh's and ah's.  It has a pillowy outer topped with creamy beautifully seasoned layers.  

And trust me:  guys - including die-hard carnivores - love this roulade as much as ladies.  

Fresh spinach is recommended but if you haven't the time for the sorting and cleaning required, frozen spinach is fine (though flavour may be slightly compromised, in which case choose well seasoned filling as below)

The taramasalata lifts the roulade out of the ordinary, its saltiness setting off the cream cheese.  If taramasalata is not your thing, replace with a garlicky beetroot hummus and add 1/3 tsp cayenne for a kick.  

OR
  

Spinach Roulade with
sun blush tomato bombs

1. try a single layer of cream cheese pureed with a few tablespoons of sun-blush toms (left) and, if you like, puree with 2 ounces smoked salmon,then stir in another 2 ounces shredded smoked salmon 

2. or scatter the cream cheese with antipasti (sun blush toms, chopped artichoke hearts and/or olives)

3. If you must please carnivores,  finely minced cooked ham or pastrami/spiced beef mixed with mild mustard mayo can replace taramasalata


Planning is required; part of the preparation takes place the day before and the roulade should be made several hours before serving.

Cost: min £8;ish , depending on spinach & additions (6/25)
Serves: 6-10, depending on width of slices

Ingred:

Roulade:
   400gm/14oz fresh spinach, stems & grotty leaves removed (1 generous (250ml) cup after being cooked and squeezed)  or 538gm/10oz/1.5 cup frozen spinach, drained

     10gm plant or dairy butter melted
       1/2 tsp powdered nutmeg, fresh grated if poss
       1/4-1/3 tsp salt and 1/3 tsp pepper, to taste 
       4 tbsp finely chopped chives or 4 tsp dried chives
       1/2 tsp cayenne (opt)

    4 large eggs at room temperature,  separated    

   

Filling: 

   100gm/3.5oz 40% dairy or plant cream cheese 
   zest of a half a lemon
  
   100gm/3.5oz taramasalata (or alternative filling as above)

   couple of tablespoons dairy or plant parmesan (opt)
   
Method:

BBQ SIDES: SKINNIER POTATO SALAD: no mayo, easy, frugal, dairy-free

Not one drop of mayo in sight... 

updated 4/25; first posted 2019

New Potato Salad Vinaigrette with celery, radish & red onion

26.6.16

This delightful - and frugal - potato salad is flavoured with vinaigrette rather than a creamy dressing.  And it is so extraordinarily delicious, you'll wonder why it doesn't appear on menus more often. 

It's delicious on its own but perfectly complements the rich flesh of mackerel or l pork/lamb or spicy firm tofu. Add baby tomatoes and chopped herbs to heighten the bright colours.  

It takes less than 10 minutes to cook the potatoes and most of the prep can be done a day ahead.  

Cost: £2
Serves: 4-6

Ingredients:
    16oz/1/2k new potatoes, in generous 1/4 inch/ 1/2 cm slices
    2 sticks cleaned, peeled celery in 1/4 in/1/2 cm dice or finely sliced

        OR geneerous handful green beans cooked al dente rinsed & cooled
    3-4 radishes
    small red onion in thinly sliced rings OR equivalent green of spring onions
    
    French vinaigrette dressing

Method:

HEALTHY BBQ STARTER: COUNTRY TERRINE, low-fat/cholesterol indulgence

Marvellous more-ish Country Terinne, thrillingly chunky but good for you...

first post 2019; updated 2024

Lower-fat Chunky Country Terrine with challah bun and picallili
'Mmm; Mmm! ' 'Love the pistachios (not seen in photo) and hint of orange' 'The gherkins were inspired' (Tasters) 

67 loves a good country terrine: coarse textured, studded with nuts and chunky with strips of chicken or ham.  They are perfect for nibbling on at a gathering before the main course arrives. 

(A no-pork version with duck and spiced meats is currently underway.)

Normal terrines have been off the 67 menu for some time, due to the presence of fatty pork shoulder and belly, plus lashings of streaky bacon.

But this recipe, adapted from the Hairy Bikers, has judicious substitutions which produce a show-stopping terrine that's surprisingly low in fat and cholesterol. 

Chicken replaced pork shoulder; pork cheeks (very cheap) and pork fillet (not so cheap) were substituted for pork belly; back bacon shorn of fat replaced streaky bacon. Smoked ham hock cooked till meltingly tender (or thick slices of ham)  was incorporated into the terrine to add flavour.  

Terrine Platter
with Devilled Eggs & Aubergine Pate

The terrine is a financial indulgence.  The cost is probably around £20 or more but it will feed many if the terrine is sliced thickly and served in fingers.  A similar shop-bought terrine would cost a great deal more.  

A budget-friendly option is available; as is a version for those not worried about cholesterol.

Given the amount of alcohol involved, terrines & pates are said to last up to a month but 67 wouldn't chance it more than 3-4 days.    

This isn't an easy-peasy recipe; it takes a fair few steps and some time to prepare but a fair is resting time.  Prep should start a day before serving.  The method is - apart from hand mincing some of the meat - straight forward.  The result is worth it!  

If a simpler method and a smoother pate is preferred, don't bother with mincing by hand; use a food processor for the meat base but keep the strips of chicken, ham & gherkins/pickles & pistachios whole.  


Cost: £20'ish (june 23)
Feeds: a crowd

Recipe:
    10 1/2oz/300gm boneless chicken thighs 
    3 1/2 oz pork cheek + 7oz/200 gm pork fillet
     OR
    10 1/2oz/300gm pork fillet
    8oz/225gm chicken liver (pref organic/from a trusted independent butcher)
    100 gms back bacon, fat removed

    zest of 2 oranges
    juice of 1 orange
    6 tbsp brandy or purple grape juice
    1-2 cloves garlic minced (67 used 2)
   3-4 spring onions, whites only, finely minced 
   1 tsp dried thyme
   1 tsp salt
   1 tsp coarse pepper    

   1/4 tsp allspice (opt)
    pinch nutmeg (opt)
    pinch cloves (opt)
    bay leaf (opt)

    2tbsp Worcestershire sauce 
   
   6oz/170gm raw chicken breast, in narrow strips
   whole gherkns/narrow spears of dill pickle OR/AND generous handful of pistachios (rubbed lightly to remove salt) 
    8oz/250gm smoked ham hock, cooked till tender or 1-2 thick slices of ham
  
 Equipment:

1. Loaf tin 11 x 21 cm with a depth of 5 1/2 cm/4 1/2 x8 1/2 inches with a depth of 2 1/2 inches OR equiv
2. Roasting tin just big enough to hold the loaf tin

Method:

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

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

first published 2016; updated June 2025

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

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

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

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

Whatever their origin, frankfurters/hot dogs are best eaten warm.  If you're travelling to a picnic site, try these methods:  

• place the dogs in wide-mouthed thermoses and cover with hot - not boiling - water; drain at the picnic site OR
• wrap the frankfurters in buns  (but without dressing and sauces) and then in foil packets.  Wrap them well in tea towels and place them or near the car engine while travelling to the picnic site.  If you smell burning, move them away or turn them over.  (At the site, don't turn your back on them or they could be nicked!)
• cook over a campfire; load a young strong branch with the dogs and grill over the flames (it's probably best to have jumbo dogs for this)

Traditionally, hot dogs are served with a strip of mustard, a strip of ketchup, some relish and maybe some onions fried in butter.  If travelling, fill a squeezy bottle (from Nisbetts & department stores) with mustard and another with ketchup; before screwing on the lid, cover the tops with a double layer of cling film. Trasport in a plastic bag or container (Try not to tear the cling film or the ketchup/mustard will end up all over the container and people will not be happy!) 

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

Crunchy and zippily flavoured, it's a healthy treat.  There's no or very low sugar and it's almost preservative-free.  The relish is easy to put together; an older child with good knife skills could do it under supervision. (Always have a first aid kit in the kitchen!)  

The recipe does use store-bought pickles** but not in huge quantities.  To make your own, go to Faff-free Dill Pickles, which take only a few minutes to make and 3 days to 'cook'.    

67's relish will satisfy sophisticated adults. For kids being weaned off high levels of sugar, it's ok to add half a tablespoon of maple syrup; the chillis and mustard could also be reduced.  The recipe makes 1.5 cups; preparing two batches won't be a burden.  

Any leftovers can be teamed with chicken or cheese with a little yoghurt-mayo for a great sandwich filling.

The relish can be made in advance and keeps 3-5 days in the fridge.   

Cost: £2.50'ish (June 2025) does not include cost of frankfurters

Makes1.5 cups

Ingred:
   5 cherry tomatoes or equiv, in small dice
   3/4 tsp tomato puree, pref low-salt
   small red chilli, top & tailed, de-seeded, finely diced OR 1/2 tsp chilli flakes  
   1/2 cup bell pepper, pref green or yellow, in small dice
   1/3 cup dill pickle  (2 med) in small dice)
   1/3 cup drained corn niblets
   1 tbsp wholegrain mustard

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

Method:

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

*Tivali

**Mrs Elswood Dill Pickles

Tips:

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

Please leave a Comment in the box below

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

DOUBLE DUTY TREATS: CINNAMON TWISTS & BLUEBERRY SCONES, Indulgence

2 into 1 does go! Double mouthwatering treats from a single recipe: 

 Cinnamon Twists & Blueberry Scones: all from one recipe 
'The scones are classy but not pretentious' 'The twists are perfectly crisp & crunchy outside but so light inside' Tasters

This recipe is perfect if you're rewarding family for extremely good behaviour without knocking yourself out sweating over a hot stove.  A single recipe makes two distinct and delicious pastries: Cinnamon Twists and Blueberry Scones.

They are an indulgence and not remotely healthy.  But my goodness - they are both sensational crowd-pleasers.

Ideally the twists would be served at breakfast time and the scones for tea.  But some households might prefer a variety of treats in one go!    

The scones and twists are best eaten on the day but are so irresistible, the only thing likely to be left will be crumbs!

Cost: £2.50 + optional cream & ginger in syrup.
Makes: 10-12 total


Ingred:
  12 oz/350gm plain flour (organic flour 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

Variations

1. Blueberry Scones: 
       handful of blueberries that have been washed (and if non-organic soaked 10 mins in 9 parts water and 1 part vinegar) and picked over to remove squishy or spoiling berries 
    150gm whipping or double cream
    1 1/2 balls ginger in syrup, drained, in fine dice    
    1 generous teaspoon syrup from jar of ginger in syrup
    low-sugar blueberry jam/compote (instant home-made or purchased*)

2.  Cinnamon Twists
     1.5 tablespoons dark brown sugar
     1/3 teaspoon cinnamon

     15gm/1/2oz melted butter

Method for dough:

1.  Sift dry ingred; rub or coarsely process in butter until mixture resembles peas
2. Make a well in the centre; pour in eggs & milk.  Stir lightly with a fork until mixture just holds together.

Tri-folding of dough

3.  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, introducing pastry like layers into the dough.
4.  Repeat twice, handling dough as little as possible
5.  Divide dough roughly in half; put one half aside in a cool place


1.  Blueberry Scones - first half dough

1. Preheat oven to very hot -- 240c; 220 fan; 475f; Gas Mark 9
2. Lightly roll or press scone dough to 1/2 inch/1+a bitcm thick
3. Using a 2 1/2 inch/6 1/2 cm scone cutter, cut out 12 rounds
4. Scatter a few blueberries over six of the rounds with one or two peeking over the edges; press blueberries slightly into the dough
5. Cover with the other 6 rounds, pressing down lightly
6. If there are enough scraps, form another scone with blueberries in the middle
7. Bake on an ungreased baking sheet 12-15 min until well-risen & golden
8. Cool on a rack
9. Whip cream until it forms med-firm peaks
10. Stir in diced ginger and ginger syrup, distributing as evenly as possible
11. Serve scones with ginger cream and blueberry jam

Blindingly Delicious Blueberry Scones

*Dalfour Wlld Blueberry

2.  Cinnamon Breakfast Twists - 2nd half dough

1. Mix sugar and cinnamon together; set aside
2. Use a rolling pin to lightly press the dough into a rough rectangle about 1/4 inch/1/2 cm thick; divide in half
3. Brush lightly with melted butter (opt)
4. Cover generously with cinnamon sugar, leaving an inch/2cm wide border
5. On the long edge, roll up tightly enough to stop the sugar mix falling out but without pressing the dough too much (yes, it is possible!) 
6. Cut the role down the middle vertically; pinch one end together

6.  Loosely twist

7.  Slice into 2-3 inch/5-7cm pieces
8. Place on baking tray, leaving space in between
9. Bake in the centre of the oven 12 or so minutes or until golden brown.
10. Cool on the tray 5 mins, then move twists to a cooling rack

Comments:

Blueberry Scones with Ginger Cream: 'Classy but not pretentious. Like having a Devon cream tea but in an office; love the way the ginger perks up the cream.' Political Agent   'Scones really, really light; ginger goes well with cream; loved it.' Campaign Manager

Cinnamon Breakfast Twists: 'The crispy shell is just perfect; the centre is moist & light. Just the right amount of cinnamon.' Campaign Manager   'Very light with a crunchy crispy crust.' Campaign Manager

Tip: basic scone recipe: Unforgettable No-Sugar Butter Scones

More baked goods on NavBar:Recipes I

Please leave a comment in the box below

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

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
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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.

EASY PEASY GARLIC MINI-ROLLS, no-knead, prep ahead

Prepare these wonderful no-knead mini rolls the night before, pop them in the oven as soon as you're back from the fireworks and get ready for compliments:

Mini Garlic Rolls, tear & share for potluck and buffets
'Good consistency; good with pate' Taster

Here's another variation on the wonderful soft no-knead dinner rolls which are prepared the night before.  These are scented with garlic 'butter' and are half the usual size to accommodate buffets and parties.

You can see from the photo that the Blogger went a bit mad and made lots and lots of little rolls but honestly, 30 small rolls will work very well.

Cost: £2.50
Makes: 30 mini-rolls


Bread dough

   600g/20oz bread flour
   2 tbsp less 2 tsp sugar
   1 1/2 tsp salt

  50g unsalted butter OR veggie 'butter'
  250ml lukewarm whole or skimmed milk
     
  2 room temperature eggs, beaten with fork  

  1 tbsp/9gm fast acting yeast** (see tips)
   2 tsp sugar 
   125 ml warm water

Vegan Garlic 'Butter':

6 large garlic cloves, grated or minced

1/4 c parsley

1/4 tsp salt & pepper

1/2 cup good olive oil

 Method: