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:

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:

PICNICS: HEALTHIER LOWER-FAT TASTY SAUSAGE ROLLS, Packed lunch, Portable

A healthier twist on a perennial favourite without loss of taste or texture...

Skinnier, Healthier Pigs in Blankets with Mustard-Maple Dip

'The best sausage rolls I've ever had!' 'Truly low-fat? I wouldn't know it.' Tasters

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

The filling consists of low-fat poultry, a solitary high-meat venison or boar sausage and a bit of ham.  The flaky pastry -- a one-bowl two step wonder -- is high in cholesterol but is rolled thin to keep fat to a minimum.  

The flavour of the meat and the texture of the pastry is so superb -- and satisfying -- portions can be kept small.

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

Serve with Maple-Dijon dip.

Cost: £3
Makes: about 22 1 1/2 inch/3 cm pigs in blankets

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:

1. Using a fork and a light but thorough hand, mix all sausage ingredients thoroughly; this can be made a day in advance
2. Before baking: preheat oven to 400F/200c/180fan/gas6; 
3. Cut a piece of greaseproof paper to fit baking tray; set paper aside and put tray in oven to heat up
4. Prepare pastry: put dry ingred in bowl; add zest if using; stir  
5. Make a well in the ingredients; add cream
6. Dump onto a lightly floured board; the mix should hold together as you work it but a bit more cream may be needed
7. Roll the dough as thin as you can to form a rectangle
8. About 2in/4cm in from the long edge, place a roll of sausage meat about 1 1/2 inches in diameter, bring up the pastry and tuck tightly round the meat; roll just until the pastry forms a cylinder and the seam is underneath.  Trim.  Repeat until sausage runs out; save leftover pastry for Cinnamon Twists or Cheese crackers  
9. For a treat, make individual slices 1 1/2 inch/3 cm wide; for a party; bake as a sausage; when cool, cut into one inch/2cm piies
10. Brush with egg; using oven gloves, bring the hot tray out of the oven, cover with greaseproof paper; arrange sausage rolls so they are not touching 
11. Bake 20-25 mins
12. Cool on tray 10 mins; move to a cooling rack
13. For Dipping Sauce, blend mustard and maple sauce
14. Can be served warm or at room temperature with dipping sauce on th side 

Comments:
'Amazing! Low-fat food that's interesting; these are as good as Waitrose posh.  I would be afraid to serve these - they'd go so fast.  Nice to see green in the filling.  Really good mustard dip - strong but not overwhelming.' Middle Aged Political Agent
'These are truly low-fat?  I really liked them; they weren't boring and didn't feel heavy.  The dip was both hot and cool.'  20+ fund raiser 

Tips: 

• If this is your kind of thing, you'll probably also like Healthier Scotch Eggs and Lower-Fat & Salt Spanakopita
• This recipe was first posted in November 2016 as Skinnier Pigs in Blankets/Sausage Rolls

More Skinnier Food on NavBar: Recipes 11

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. 

IOH2: NEW POTATOES VINAIGRETTE:, Easy,Versatile, Wallet-friendly, Healthy

New potatoes have to be one of the great treats of an English summer and this version is a delight...

*IOH2 - I'm on Holiday, Too!

New Potato Salad Vinaigrette with celery, radish & red onion

26.6.16

This potato salad, unlike most, is flavoured with vinaigrette rather than a creamy dressing.  The potato-vinaigrette combo is so delightful you'll wonder why it's not offered more often. 

It's perfect as a side but also perfectly complements the rich flesh of mackerel or leftover 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
     3-4 radishes
    small red onion in thinly sliced rings

   1-2 cups protein of choice
    
    French vinaigrette dressing

Method:

1. Cook potatoes in boiling salted water no more than 7 mins; drain
2. Meanwhile, prepare vinaigrette
3. As soon as potatoes are drained, decant into a bowl and pour over enough vinaigrette to moisten not overwhelm; (they absorb flavour better when warm); set aside
4. When potatoes have cooled, gently mix in celery; refrigerate till needed
5. Allow potatoes to come to room temperature at least half an hour before serving time
6. Thinly slice radishes
7. Gently mix potato and radishes 
8. Heap onto a platter and sprinkle onion rings over the top

Tip:

If serving this with freshly cooked mackerel, Balsamic Vinaigrette could be used

                           For more recipes go to Navigation Bar 

Like this? Hate it? Comments or questions, pls email b67goingon50@yahoo.co.uk and say if they can be included 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.  

SPECIAL OCCASION SPANOKOPITA, LOWER-FAT & SALT, special occasion, part made ahead; vegetarian

A lower-fat, lower-salt but fab version of an unforgettable Greek favourite... 

Cyllinders of low-fat, low-salt Spanokopita (spinach & feta pie)
'really moist; loved the mushrooms' 'so tasty; wouldn't believe it was skinny.'  

2/6/16

Visitors to Greece who first experience the crisp, crackling spinach, feta and egg pie, known as Spanokopita, are usually blown away. Memories linger long.  And despite the fact that food on holiday never tastes as good at home, spanokopita recipes abound.  

For the health-conscious, including vegetarians, one difficulty lies in the pastry - paper thin filo sheets usually melded with lashings of melted butter. Feta, too, which produces the bold, tangy taste, is - whether from sheep's or goat's milk - high in saturated fat and salt. 

67's recipe is lower-fat, lower salt but terrifically tasty.  It is, indeed, even preferable to the orginal.  It includes mushrooms and cottage cheese; the mushrooms interrupting the one note texture of the filling; the cottage cheese replacing some of the high-salt feta. Both foods were included in a memorable  recipe from Martha Rose Shulman's Vegetarian Feast (sadly, out of print).     

There is a bit of work involved but the filling can be made a day ahead of time and refrigerated. Note that some supermarket filo pastries need defrosting overnight before it can be used. 

The photo shows a spanakopita for a picnic.  2 fat sliceable cylinders were the choice.  Pack into a stiff-sided container with serviettes protecting each layer. 

At home, an 8x11 inch;20x28cm rectangular version with 3 layers of filo below the filling and 3 above would work well.  Scrunch the overhang onto the edges. 


This recipe is not particularly budget friendly (there are more frugal versions on the net) but the taste of fresh spinach really is worth it.  Save it for special guests or a special occasion. 

Cost: £7-8
Serves: 6-8 as a main course; 15 or more as a picnic parcel

Ingred:
   113gm/4 oz mushrooms, in 1/2 inch/1 cm dice    
    olive oil (67 used Greek but any Mediterranean will do)
    2 large white or 3 red onions in med dice
    2 med to fat cloves garlic, minced  
    500 gms/8oz spinach (two large bags), washed & drained; remove grotty leaves & stems (make this a family task)  
    2 generous tablespoons chopped parsley
    1 tablespoon chopped fresh dill or 1 tsp dried dill (opt)
    1/8 tsp nutmeg
    pepper & salt
    
    150gms/5.3oz feta cheese, crumbled
    100gms/3.5oz cottage cheese
      20 gms grated fresh parmesan (opt)
    2 large eggs, beaten

    1 packet 6 filo pastry sheets for 2 fat cylinders OR 2 packets for 4 cigar shaped cylinders

     1/3 to 1/2 mug olive oil mixed with melted butter

     1/4-1/2 mug fresh breadcrumbs
    
Method:

1. Remember: the phyllo pastry should defrost in the fridge the night before cooking.  
2. Put a large, deep casserole pan over med-high heat
3. Spray generously with olive oil; add mushrooms; cook until all the liquid is gone and the mushrooms are nearly dry; this will take a few minutes.  Remove and set aside.
4. Add a thin layer of olive oil; sautee onions and garlic until onions are tender and browning at the edges - probably 5 mins 
5. Add spinach, parsley & dill if using; the leaves will fill the pan but gradually wilt down & reduce over 5-10 minutes; season with pepper and a little salt.  Add cooked mushrooms; mix. Place in a colander over a bowl and allow liquid to drip through as it cools (there shouldn't be too much). (Freeze juices for stock.)
6. When spinach is cool, coarsely chop.  In a large bowl, mix cheeses, then spinach and then eggs. Blend well.  Refrigerate overnight if making ahead.
7. When ready to cook: allow spinach mix to come to room temperature.
8. Preheat oven to 350F/180c/170fan
9. On a large board, lay out one layer of the phyllo pastry, keeping the rest under a damp cloth; brush with butter-olive oil mix, sprinkle over a light layer of breadcrumbs. Repeat with two more layers.
10. On the long edge add a generous sausage of either half or a quarter (depending on whether you're making 2 or 4 cylinders) of the spinach mix, leaving an inch clear on both ends; fold the ends over and roll the mixture until it is completely encased in the pastry; place on a cooking tray lined with greaseproof paper.
11. Repeat once for fat cylinders, three more times for cigars.
12. Bake 35-45 mins or until brown and crispy.
13. Cool on the tray.  
14. Using a sharp serrated knife, slice into pieces which fit easily in the hand.  Pack into a stiff sided container.  

Comments:

'I've eaten more spanokopita in recent years; this was one of the better ones.  It was nicely moist and the mushrooms were lovely.'  20+ fund-raiser 

'It is terrifically tasty but not greasy. I think I prefer it.'  retired writer

 Tip:

• Spanakopita Bites are the festive version of this, with either vegan, fish or meat filling 
• Uncooked spanokopita freezes well, & heats beautifully.  Bake at 350f/180/c/170fan for 45 mins.   

More Vegetarian dishes on NavBar: Recipes II...

                       

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. 

SLIMMER'S MUSHROOM & SPINACH SOUP, Low fat, low carb, Double Duty for vegans & carnivores, make ahead

Nothing calorific in this soup but it's tasty, satisfying and good for you...

Slimmer's Mushroom & Spinach Soup
with optional garnish of yoghurt & raw bell pepper 

8/1/1

Spinach is a wonder food.  A hundred grams of raw leaves contains only 23 calories but provides one quarter of our daily iron.  It also provides several vital antioxidants, including Vitamin A which help maintain eyesight and slow down aging.    

Gorgeous served raw in salads or added to cooked pulses, spinach is also lovely cooked. 

Here, it's teamed with (low-cal) mushrooms and pureed into a shimmering green soup. It can be served to vegans or carnivores, depending on garnishes. 

Cost: £3'ish (10/24)
Feeds: 4-6

Ingred:
    olive oil

    1 good-sized yellow onion, diced or coarsely processed  
    300gm/10 1/2 oz mushrooms, thickly sliced
    1 tsp fresh or 1/3 tsp dried thyme
    1-2 tbsp lemon juice

    1 lge clove garlic, minced or grated

    120gm/4 oz fresh spinach, washed and drained
    1 pint water or vegetarian stock
    pepper & salt
    
Method:

1. Place a good sized pot over high heat; when ready, spray generously with olive oil 
2. Add onions; lower heat to med-high, sautee until translucent but not brown, 5 mins 
3. Add mushrooms, stir till no more liquid is being released; add thyme & lemon juice
4. Add spinach & garlic; stir till wilted
5. Partially cover with lid, turn heat to low, leave 15 mins
6. Add 1 pint water or vegetarian stock; bring to boil; let bubble gently a few mins on mod heat 
7. Turn heat to low; simmer 15 mins
8. Test for seasoning; add salt & pepper to taste; maybe more vegetable granules
9. Serve as is, or with a garnish of finely sliced red peppers and yoghurt (animal or vegetarian).  Or add shredded cooked meat (turkey, ham?) or cheese.
10. Or poach an egg in the soup OR add very thinly sliced chicken liver in the last 5 minutes of cooking; it added a delicious bosky counterpoint.  Refrigerate up to 2 days

       .

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

SKINNIER PIGS IN BLANKETS,/SAUSAGE ROLLS low fat & preservative, easy-peasy

A healthier twist on a perennial favourite

Skinnier, Healthier Pigs in Blankets with Mustard-Maple Dip

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

18/11/16

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

The sausage filling consists of low-fat poultry, a solitary high-meat venison or boar sausage and ham.  The flaky pastry -- a one-bowl two step wonder -- is high in cholesterol but is rolled thin to keep fat to a minimum.  

The flavour of the meat and the texture of the pastry is so superb -- and satisfying -- portions can be kept small.

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

Serve with Maple-Dijon dip.

Cost: £3
Makes: about 22 1 1/2 inch/3 cm pigs in blankets

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

Method:

1. Using a fork and a light but thorough hand, mix all sausage ingredients thoroughly; this can be made a day in advance
2. Before baking: preheat oven to 400F/200c/180fan/gas6; 
3. Cut a piece of greaseproof paper to fit baking tray; set paper aside and put tray in oven to heat up
4. Prepare pastry: put dry ingred in bowl; add zest if using; stir  
5. Make a well in the ingredients; add cream
6. Dump onto a lightly floured board; the mix should hold together as you work it but a bit more cream may be needed
7. Roll the dough as thin as you can to form a rectangle
8. About 2in/4cm in from the long edge, place a roll of sausage meat about 1 1/2 inches in diameter, bring up the pastry and tuck tightly round the meat; roll until the pastry forms a cylinder and the seam is underneath.  Trim.  Repeat until sausage runs out; save leftover pastry for Cinnamon Twists or Cheese crackers (recipes coming); 
9. Slice into 1 1/2 inch/3 cm pieces; brush with egg 
10. Using oven gloves or a tea towel, bring the hot tray out of the oven, cover with greaseproof paper; arrange pigs in blankets so they are not touching 
11. Bake 25 mins
12. Cool on the tray 10 mins then remove to a cooling rack
13. For Dipping Sauce, blend mustard and maple sauce

Comments:

'Amazing! Low-fat food that's interesting -- these are as good as Waitrose posh. I would be afraid to serve these; they'd go so fast.  It's nice to see green in the filling.  Really good mustard dip - strong but not overwhelming.' Middle Aged Political Agent
'Low-fat?  Truly?  I really liked them; they weren't boring and didn't feel heavy.  The mustard dip was both hot and cool.' 20+ fund raiser

Scroll down for more of this week's recipes and How To....

(Questions & comments, pls email  b67goingon50@yahoo.co.uk )

         .

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

STIR-FRIED HARVEST VEG,

Mark the passing of summer with a vivid bowl of Harvest Veggies
                                            Scroll down for more Recipes ...

Corn off the Cob, peppers and fresh peas celebrate the harvest

photo 24/8/16

Fresh corn on the cob and fresh peas are plentiful in the shops right now; take the opportunity to enjoy them at their best.  

Teamed with bell pepper and a few leftover french beans, the corn and peas were combined in a quick stir-fry to accompany poached chicken.  Leftovers were bound together with yoghurt-mayo and basil to make a delicious salad.

It's very easy to put together and takes only a few minutes to cook.

Cost: £2
Feeds: 4-6 as a side

Ingred:
    2 cobs corn
    1 whole red pepper
    160 grams fresh peas, out of their pods 
    any other raw veg (opt); in this case, chopped green beans

    pepper & salt

    2 tbsp water

Method:

1. Stand the cobs of corn on their bottom; slide a sharp knife down the sides, neatly removing the niblets and leaving the cob naked  
2. Top and tail the pepper, de-seed, and cut into small dice, a bit larger than the corn niblets
3. Heat a frying pan over high heat
4. When the pan is hot, spray generously with olive oil; toss in corn, pepper, peas and any other raw veg; reduce heat to med high
5. Stir fry rapidly for 2-3 mins, adding a tablespoon of water to prevent catching
6. Test for doneness; season with pepper & salt
7. Decant into a serving dish

Tips:

• frozen peas and packaged corn can replace fresh
• turn leftovers into a salad by binding but not drowning the mix with yoghurt mayo and a tsp of fresh shredded basil or 1/4 tsp dried

                                          

Like this? Hate it? Comments or questions, pls email b67goingon50@yahoo.co.uk and say if they can be included 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. 

CRISPY UNFRIED 'CHICKEN' FINGERS, Vegan, low-salt, low preservatives for kids & the infirm + adult canapés

These tasty crispy low-fat morsels make a cheerful and healthy meal for kids' and the infirm or, with a little twist,  go double duty as sophisticated adult canapes

 'Chicken' Gougons with ketchup & mayo served in the style of 'Sam-Cam-lite' 
 Take that, Miriam C!  

For many people, tofu is still a world of mystery albeit a tasty one encountered in Chinese restaurants. Treated right, it is a great meat substitute -- low in fat and deliciously savoury, easily absorbing flavours.  At least one carnivore has been converted by a 67 recipe using this eco-friendly food (Chilli Broccoli and Tofu)!

Tofu is popular with vegans who use it in desserts, sauces and other exotic ways.  67 usually sticks  to tried and trusted recipes: marinaded in sherry, soy sauce, ginger and garlic then stir fried, or cubed in soups. 

But not this time.

Here's a Double Duty recipe for 'chicken' gougons that provides an appealling lunch for small fussy eaters AND turns into a sophisticated canape with a boozy peach dipping sauce.

If you're thinking about the gougons for sandwiches, you can make the gougons thinner.

Preparation starts the night before.

Cost: £3.50'ish (6/23)
Serves: 2-3 kids for lunch or a small platter of canapes

Ingred:
    280 gms firm organic tofu, in fingers (4 horizontal slices, each cut into 5-6 fingers; try not to make the fingers too fat - their 'chickenness' is easily lost)

    1/2 cup unstrained 0-fat yoghurt
    2 tbsp Dijon mustard
    1 med clove garlic grated
    2-3 tbsp finely minced onion
    1/2 tsp salt  
    1/4 tsp pepper
    1 tsp celery salt

Then: 
    1/2 tsp smoked paprika
    1/4 tsp thyme
    1/2 tsp oregano
    1/2 tsp cumin
    1/3 tsp dried coriander 

    OR 1 1/2 tsp Cajun seasoning

    2/3 mug of breadcrumbs (67 used home-made from light wholemeal spelt buns but Japanese panko crumbs are also good)  


Method:

1. Mix yoghurt and spices
2. Pour half into a glass tray
3. Carefully place fingers in the mix
4. Cover with the other half of the yoghurt mix
5. Cling film & refrigerate 4 hours or overnight
6. Preheat oven to 450F, 220fan, 250C
7. Prepare 2 trays - one for baking, one for breadcrumbs
8. Spread half the breadcrumbs in one tray and, using a fish slice/spatula, carefully remove fingers from yoghurt and place them on the crumbs; cover with the rest of the breadcrumbs, patting them on to the sides if necessary
9. Generously spray the baking tray with olive or veg oil; transfer breadcrumbed fingers to the baking tray 
10. Lightly spray top of fingers with oil
11. Bake 35 mins, turning the fingers once
12. Serve with ketchup (homemade if possible) and yoghurt-mayonnaise (the photo shows store-bought ketchup and mayo; the blog supports SamCam!)  

ADULT 'CHICKEN' CANAPES

1. Increase spices to: 

      1 tsp smoked paprika

      1/2 tsp cayenne

      1/2 tsp thyme

      1 tsp oregano
      1 tsp cumin
      1/2 tsp dried coriander OR

      2-3 tsp Cajun seasoning

2.  Boozy peach (or nectarine), chilli & mint dipping sauce
    
    1 large ripe peach/nectarine, stoned, coarsely chopped
    1/3 raw yellow pepper, slightly less in weight than the peach
    2-3 tablespoons red onion
    1 tsp fresh mint or 1/3 tsp dried
    zest and juice of half a lime 
    brandy to taste, at least 1/4 cup
    1/2 tsp maple syrup (opt)

1.  Blitz until smooth with stick or bowl blender
2.  Refrigerate a few hours, pref overnight for flavours to blend
3.  Taste; add pepper and a bit of salt

Tips:

• the peach dipping sauce goes well with anything spicy; for kids, leave out the booze, slightly reduce the bell pepper and red onion and increase maple syrup
• hard peaches can be sauteed lightly in a little butter 2-3 mins or beginning to soften
• in winter, tinned peaches in juice, not syrup, are fine

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.  

    
   

NEW POTATOES VINAIGRETTE, potato salad with a twist, Easy peasy, Prepare ahead, Vegan, frugal

New potatoes have to be one of the great treats of an English summer and this version is a delight...

New Potato Salad Vinaigrette with celery, radish & red onion

This potato salad, unlike most, is flavoured with vinaigrette rather than a creamy dressing.  The potato-vinaigrette combo is so delightful you'll wonder why it's not offered more often. 

It's delicious on its own but perfectly complements the rich flesh of mackerel or leftover 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
    3-4 radishes
    small red onion in thinly sliced rings

   1-2 cups protein of choice
    
    French vinaigrette dressing

Method:

1. Cook potatoes in boiling salted water no more than 7 mins; drain
2. Meanwhile, prepare vinaigrette
3. As soon as potatoes are drained, decant into a bowl and pour over enough vinaigrette to moisten not overwhelm; (they absorb flavour better when warm); set aside
4. When potatoes have cooled, gently mix in celery; refrigerate till needed
5. Allow potatoes to come to room temperature at least half an hour before serving time
6. Thinly slice radishes
7. Gently mix potato and radishes; add protein
8. Heap onto a platter and sprinkle onion rings over the top

 Tip:

If serving this with unadorned freshly cooked mackerel, Balsamic Vinaigrette could be used

                           more quick & easy peasy potato salads:NavBar:RecipesII/Salads  

 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.   

DEVILLED EGGS WITH A SURPRISE TWIST, Frugal, Low-fat, Easy-Peasy, No-Meat

RIDE THE DEVILLED EGG TREND  WITH A GUTSY, SAVOURY TWIST

Lower-fat Tuna-stuffed Devilled Eggs,
'Mmm; these are really good!' 'Seriously good; absolutely fantastic' 'Amazing, Love the paprika. And not too mayonnais-ey'

Devilled Eggs are the new it-food. It's no surprise. Though they're very 1950's (in a good way), cooking is limited and they're a frugal non-meat protein.  

Devilled eggs can be maddeningly fiddly and there never seems to be enough yolk.  The mayonnaise can send fat content to stratospheric levels.  This recipe, adapted from Robert Carrier, reduces calories with Yoghurt-mayo and adds savouriness and bulk by mixing tuna into the yolks.  And it's low-fat!

According to Food Channel Chef Trisha, the yolks will stay in the middle of the egg and not at the ends if, the night before cooking the eggs, they're turned upside down in their container. (It works!)
    
A 25 ml ice-cream scoop works a treat for stuffing the shells. The ambitious can try a piping bag with a large star-shaped nozzle.  

Packed carefully, they make great picnic food.  

Feeds: 12 as hor d'oeuvres, 6 as starter, 3 as  main
Cost: £3'ish (6/25)

Ingred:
    6 free-range eggs, hard boiled (see method below)
    1 standard-sized tin tuna fish, drained
    2-3 tbsp finely chopped celery
    2 tbsp finely chopped olives OR finely diced red onion OR the white of spring onions    
    2 tsp lemon juice
    1 tsp grated lemon zest
    1/3 tsp salt and 1/2 tsp cracked black pepper
    2/3 cup/160 ml yoghurt-mayo (you won't need all of this for the filling)
    1 tbsp Dijon mustard
     3-10 drops Tobasco
     2 tbsp fresh chives finely chopped

     Garnish: smoked paprika
                   fresh lettuce leaves, pref crunchy ie Romaine

Method:

1. Place eggs in a pan of water; bring to a boil; turn off heat, cover with lid;  leave 7-8 mins.  Run under very cold water.  Roll on a flat surface, pressing down lightly so shells crack and peel easily.  
2. Halve eggs lengthwise; scoop out yolks and grate on a box grater or microplane.
3. Take the merest sliver off the bottom of the egg whites to prevent wobbling    
4. Crush tuna with a fork, leaving no lumps.
5. Mix yolks, tuna, celery, olives or onion, lemon zest, lemon juice until blended.  Season (use at least 1/3 tsp salt). 
6. Blend yoghurt-mayo and mustard. Fold only enough yoghurt-mayo-mustard into tuna-yolk mix just until scoopable but not sloppy (usually about 4 rounded tablespoons but maybe a little more if using a piping bag). Keep rest of yoghurt mayo to serve alongside the eggs. 
7. Mix in tabasco to taste (10 drops give a bit of a kick but is not recommended for kids or the ill and infirm) and chopped chives; mix in 1tbsp very hot water
8. Chill for a couple of hours or overnight so that the flavours have time to blend.
9. Pipe or spoon yolk mix into egg whites; sprinkle generously with smoked paprika
10. Serve on a bed of lettuce with extra dressing.  

Tips: 

• Leftover yolk mix is fabulous on unbuttered hot toast.
• For piping bags and tips, or ice cream scoops try Specialty Shops Nisbits (mail order) or Dennys in Soho or John Lewis.  For Budget shopping try John Lewis and most large supermarkets (where prices can be surprisingly low.)  

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