OVER INDULGED IN HEATWAVE FOOD? TRY THIS...

Having a dicky tummy during a heatwave is no joke...

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

Here's a quick 3-ingredient smoothie that will help.

Hot weather can play havoc with food, leading 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 an ideal remedy during a heatwave: it's liquid, naturally sweet, soothing and refreshingly cold. 

The ginger is the medicinal ingredient here; don't hold back unless you're dealing with young kids.  Ginger is not over-powering but cuts the sweetness and calms the stomach. 

Cost: pennies
Serve: 1

Ingred: 
    2 generous handfuls frozen strawberries (if not frozen add a couple of ice cubes)
    1 ripe banana, peeled
    1/2-1 tablespoons (yes, tablespoon) grated peeled chopped 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. 

ALMOST INSTANT PLUM & GINGER JAM, low-sugar, quick & easy, wallet friendly

Makes the most of well-priced plums but any fresh fruit & spice will do...

Low-sugar Plum & Ginger Jam on pancakes, made in minutes
'Incredible!! Loved the chunks of plum & the warmth of ginger.' .'

updated 9/25; first posted 2017

Plenty of punnets of reasonably priced purple plums and nectarines around at the moment.

Either will make gorgeous Almost Instant Jam/compotes and will be a welcome addition to any household.

Preservative-free and very low in sugar, the Jam is much healthier than opening a jar of mass-produced -- and takes almost as little time.

First named 'weekend jam' because it can be easily cobbled together on a dozy weekend morning, it's likely to be consumed at a single sitting -- it uses only four plums.   

As much a compote as jam, chunky with juicy fruit, rich with spice, it has only enough sugar to enhance the flavour without overwhelming it.  

The recipe can be doubled.  Though it's at its best shortly after it is made, the jam will keep in the fridge for a couple of days.

Cost: £2.25'ish (9/25)
Serves: 4

Ingred:
    4 plums, stone removed
    1 tbsp butter
    min 1, max 2 tbsp brown sugar

    1 generous tsp fresh grated ginger, skin removed
    1-2 pinches dried ginger (to taste)

    1/2 tsp good vanilla
    2-4 tbsp water

    1-2 tbsp fresh orange juice

Method:

1. Soak plums in water for 10 mins
2. Heat a heavy bottom med frying pan over med heat
3. Use a spoon to emove stone from each plum, then cut into 8 slices halve them 
4. When pan is ready, melt butter
5. Add plums & sugar, stirring to coat on all sides 1-2 mins
6. Stir in gingers; toss

   

   Plum & Ginger jam 

7. Add vanilla, a couple of tablespoons of water; simmer 3-4 mins or until fruit is beginning to collapse and a jammy sauce is formed
8. Taste; add more sugar if needed
9. Add orange juice
10. Take off the heat
11. Remove a quarter of the  mix; mash or roughly process; stir into the rest of the jam
12. To thicken further, put back on hob until desired thickness is reached
13. Serve on pancakes, toast, yoghurt or ice cream

Comments:
'Great jam!' Political Agent

'The plum and ginger Jam was incredible!! Loved the chunks of fresh plum and the warmth of the ginger at the back of your throat.'  Office Administrator 



Tips:

• kids may not like the ginger in this 
• add a shot of brandy for another layer of flavour
• if using nectarines, replace ginger with dried cinnamon and a pinch of allspice
• if you liked this, you will probably also like frugal Instant Fruit Compote
• the compote/jam can be frozen once cooled but after defrosting must be reheated; taste; it will likely need a little more sugar and/or spice 

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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.

TRIPLE-DUTY MUSHROOM SOUP WITH SHERRY, low-dairy & carb, dairy-free opt), luxury opt, kids' opt

A sophisticated guest-pleasing soup with neither cream nor potato... 

updated Dec 24

Creamy Mushroom Soup, silky and smooth but without cream or potatoes!
'How did you get this so smooth?  I would never have realised it didn't have any cream.  It made such an enjoyable meal!'  Taster

Nothing matches home-made mushroom soup; thick, creamy and mushroom-y with chunks of meaty 'shrooms punctuating intense savouriness.  If you're looking for a low-fat, low-carb version - no cream or potatoes -  but still offering intense creaminess and thick silky textures, look no further.

67goingon50 has created a sensational Skinny version.  And it suits vegans, pescatarians and meat eaters.

No-cream luxury Mushroom Soup with Sherry contains only a couple of tablespoons of butter (plant butter will also do), and cream is replaced with leftover fibre-rich brown rice to thicken and flavour without raising cholesterol.  

Preparation is easy and quick; apart from a little chopping, the prep is 30 mins max. The result is far superior to tinned...there's no metallic taste and no pesky preservatives.

The soup, despite looking so luxurious, is wallet friendly but if pockets are deep, replace some common-all-garden 'shrooms with wild mushrooms OR for low fodmaps, oyster mushrooms .   

The sherry elevates the soup to a higher level but can be replaced with plant or  milk for kids.    

The soup works best with the base whizzed to a puree in a smoothie maker/processor (as in the photo) but it can also be served as a chunky hearty almost-stew.

Cost: £3.50- £4.50 depending on choice of mushrooms & fridge leftovers
Makes: 2 pints
  
Ingred:

   1 tbsp olive oil
   2 tbsp butter or Vegan substitute

   600gm/21oz (2x300gm packets) mushrooms, chestnut for flavour but white is fine; if pockets are deep, replace with wild mushrooms or for low fodmaps, oyster mushrooms 
   juice of one lemon 
   1/3-1/2 tsp dried thyme
  
   approx 2 cups good chicken or vegetable stock (granules are fine)
   1/4-1/3 cup med sherry/white grape juice

   80-100gm/2 3/4-3 1/2 oz cooked brown rice 

   1/2-1 tsp each pepper & salt

   whipping cream (opt) or more stock

   Garnish:
       white of spring onion, finely diced 
       plain unsweetened plant/dairy yoghurt (opt)
       whipping cream (opt)     
       
Method:

HOW TO...MAKE UNFORGETTABLE NO ADDED SUGAR BUTTER SCONES. indulgence, Versatile

UNFORGETTABLE BUTTER BISCUITS/SCONES

first posted 2015

'The flakiest, butteriest, tenderest scones in the world!' Blogger 

photo 29/5/15

These scones are the best 67 has ever had and they've been in the family cookbook in various delicious permutations for years.  They are the flakiest, most tender biscuits in the world. And they have no added sugar.

The recipe is taken straight from 1970's celebrity chef, Robert Carrier. Best known for international cuisine (Great Dishes of the World) in his heyday, Carrier in his later years produced a wonderful cookbook for the home chef (sadly out of print.)   

The biscuits do have a high fat content; anyone with health issues should proceed with caution. 

67 has made them entirely with wholemeal flour in an attempt to make them healthier. They were still light and delicious but a two parts white flour, one part wholemeal is probably a better mix if you're after added fibre. 


There is always portion control: use a smaller scone cutter!

The scones are best on the day but reheat and/or freeze well.

Cost: £2
Makes: 12-14

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

Method:

1.  Preheat oven to very hot -- 220c; 425f; Gas Mark 7
2.  Sift dry ingred. into a bowl; rub or process in butter until mixture resembles peas
3. (If using cheese, add it here, stirring it into the flour mix)
4. Make a well in the centre; pour in eggs & milk.  Stir lightly with a fork until mixture just holds together.
5.  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.   (This method introduces layers into the dough, like puff pastry.  I promise you, it is worth it!) Repeat twice, rolling lightly with a rolling pin between each folding,  handling dough as little as possible
6.  Roll it out to just over 1inch (2 cm) thick.  Cut, without twisting, into 2 1/2 inch/6cm (or smaller rounds) with a floured biscuit cutter, reforming leftover dough.  Or, cut into  12-14 smaller rectangles.
7.  Bake in the centre of the oven on an ungreased baking sheet 12-15 min until richly golden.
8.  Cream tea scones for a crowd: allow scones to cool completely; halve and spread with clotted cream and jam or fresh sliced strawberries on each half; the portion is one half per person 

Tips:

• re-heat in an 180c/350f/Gas Mark 3 oven for 5-10 mins. 
• for flaky cheese biscuits, add 3 oz/75 gr strong grated cheddar (cheddar with chives & onion is a favourite)
• another variation adds a couple of tablespoons of finely chopped mixed herbs

Any information not sourced to a second party is the copyright of the blogger.

CARROT, PINEAPPLE & SUNFLOWER SEED SALAD, healthy, vegetarian, frugal, no-added sugar

An crowd-pleaser that's easy on the wallet and the clock

 posted 2016; updated 5/23

Carrot, Pineapple & Sunflower Seed Salad 

This amalgam of delightful flavours and textures will be ever so popular with all ages for a special occasion or indeed any time.   And cook can relax because it takes so little time and effort to produce.

Carrots are still good value - even organic ones - so this recipe is great for the budget conscious.

It's wonderful as an accompaniment for cooked meats or as a vegetarian side.

Just three ingredients -- carrots, pineapple and toasted sunflower seeds -- are combined with creamy yoghurt-mayo. Fresh pineapple is best but if you can't be bothered with the faff of prepping it, tinned well-drained segments are fine. 

The salad can be prepared early in the day.

Cost: £2'ish (5/23)
Feeds: 6-8 as side

Ingred:
    226gm/8 oz grated carrot
    85gm/3oz fresh or tinned pineapple
    45gm/ 1 1/2 oz sunflower seeds

   yoghurt-mayo

Method:

1. Toast sunflower seeds over med heat in a dry frying pan, stirring frequently, until they look brown and smell good; set aside
2. Cut pineapple into small bite-sized chunks or shreds
3. Mix all ingred together; season with pepper & salt
4. Moisten generously with yoghurt-mayo

Tips:

• own-brand tinned pineapple rings are very cheap; stab the rings in the tin with a toothpick and cut the rings into segments
• for a change, replace pineapple with raisons soaked overnight in orange juice and drained well
• if you prefer a non-dairy dressing, try Balsamic Vinaigrette 

   

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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.