UPDATED BUTTERNUT SQUASH, ORANGE & GINGER SOUP: Vegetarian, dairy-free option, easy, prep-ahead, wallet-friendly

Warming Butternut Squash soup tantalises with Christmas flavours  but work equally well for Hallowe'en & Nov 5th.(Update)

                                                                                                                  first posted 2020; updated 2024

Hints of ginger & orange in this full-bodied party soup 

A bowlful of this luscious Butternut, Ginger & Orange soup is a delicious treat, sliding down like warm silk.  

It'a vegan, make-ahead, easy and wallet-friendly -- a boon for cooks as well as health-conscius family and guests.

If you can find a Golden Butternut squash (instead of standard gourds) the flavour of the soup is ambrosial. Grown in Greece, Golden Butternut Squash is promoted as having richer, sweeter and fuller flavour, intensified by roasting the squash in advance  

If Golden Butternut isn't available, a regular one will still tastes lovely. Fresh ginger adds warmth without heat, and fresh orange juice  adds a lovely citrus backdrop.

The recipe makes a very generous portion of thick rich soup base, too much for most households unless you're entertaining a crowd.  67 recommends freezing half the base for another time.   

Soup as a first course is always a wise dinner choice from a budget point of view -- soup satisfies hunger pangs without dampening the appetite but cuts down on demand for expensive mains.  

Cost: min £3.75'ish (9/24)

Makes: almost two litres

Ingreds

   1 good-sized (about 1kilo/2 pounds) butternut squash, peeled, seeds removed, in large bite-size pieces (see how to cut and peel a butternut squash from The Kitchen)

   2 handfuls cooked brown rice (adds fibre) OR 2 potatoes, peeled

   2 tbsp olive oil

   pepper & salt

  scant 1/2 cup white & light green bits of spring onions

              OR 1 med onion, coarsely chopped (FODMAP, see Tips)

  2 decent-sized stalks celery, peeled, chopped

  2 large carrots, washed and coarsely chopped

  1 tb olive oil

  scant tbsp dairy or plant butter

  1 quart/2.5 cups chicken or good vegetable stock (67 uses Marigold vegan granules)

Ingredients for each half recipe of base:   

   1.5 tb finely grated peeled ginger

   zest and juice of a medium orange (about 1/2 cup)

   slug olive oil

   min 1/2, max 1 litre good stock, depending on how thick you like your soup 

Garnishes:

• finely chopped chives
• Memorable Crunchy Croutons
• vegan bacon bits

Method:

Southern Spiced Un-fried Chicken: Skinny, Low-fat/Cholesterol/salt; easy, prep ahead

Just like you-know-who's but much better for you...

updated 9/24; original 2015

Classic American comfort food made 'Skinnier' and healthier

THIS IS AN UPDATED VERSION OF THE POPULAR 'SOUTHERN SPICED UN-FRIED CHICKEN' first posted in 2015; now includes a dairy-free option

These succulent crispy pieces of chicken have astounded many -- despite looking very unhealthy,  they're low-fat, low-calorie and, without too much salt, beautifully spiced (inspired by a high street brand!) 

They're perfect at room temperature but also wonderful hot.

In frugal times, they turn economy chicken into something very special.

Best of all, they are easy and part prepped ahead.

Options are given for supermarket chicken which needs tenderising with dairy or plant yoghurt and for upmarket chooks with flesh that is alfready tender and succulent (independent or Kosher butchers)

The energetic 60's+ couple who tested the recipe pronounced the chicken 'sensational' and also loved the Waldorf Salad  served with it.  

The recipe includes alternate spicing for (a) those who haven't had a chance to build up their spice cupboard and (b) for children or those wanting a mellower take. 


Cost: £7.50'ish for standard small-med chicken; more for independent/Kosher; less for chicken portions
Feeds: 6-8 (half recipe works well for small households)

Ingred:

1 whole chicken, backbone removed (kept for stock), in 8 pieces (breasts halved, legs divided into drumstick, thighs + wings); OR a kilo of breasts (halved), thighs, drumsticks and/or wings

Then: (If chicken needs tenderising), 200 ml regular or plant yoghurt OR low-fat dairy or plant milk mixed with a couple of tablespoons of vinegar 

(If chicken is already tender), 3-4 eggs

SPICES (ideally)
  2 tsp celery salt
  1/2-1 tsp salt
  2 tsp pepper
  2 tsp paprika
  1 tsp cayenne pepper
  1/2 tsp thyme
  2 tsp oregano
  2 tsp cumin
  1 tsp coriander 

OR 2-3 tablespoons Cajun seasoning with extra cayenne to taste

OR for children, 2 tsp dried tarragon, 2/3 tsp rosemary, 4 tbsp chopped fresh parsley (best) or 4 tsp dried

125 gm/4.5 oz homemade breadcrumbs (stale bread blitzed in a blender), preferred; cheaper & nicer OR panko (the best you can afford) 

Method:

SINGLETON'S QUICK & EASY CHOCOLATE COCONUT CREAM TORTE: Easy make-ahead indulgence; dairy-free option, full size option,

When wresting with all the other elements of Easter dinner, this is an ideal make-ahead 'end-Lent-with-scads-of-chocolate & cream' treat.

Slightly squashed (& slightly blurry!) singleton's Chocolate Coconut Torte;
tasters loved its taste & texture.  'Restaurant quality!' 
(Family option in Tips)

This quick dessert very much a special occasion treat in terms of calories but the ingredients are wallet-friendly and the prep takes just 15 minutes.  

Adapted from a cook new to 67 (Bibi Hitchings writing in Salon magazine), the dessert is an unusual amalgamation of biscuits, nuts, cream and coconut.  Originated in Europe, it's called a torte or torta but whatever the name, it's seriously tasty and luxxuriously textured.  

Tortes are somewhat dense multilayered cakes, usually without flour.  67's version replaced American graham crackers with English digestives and amped up the topping with chopped up truffles.    (Other toppings include jam or fresh fruit.) 

Cost: £1.50'ish (2023)

Feeds: 1-2 (see Tips for family size version)

Ingreds:

21gm/3/4oz chocolate digestive crumbs, finely processed  

18g/3.4oz unsweetened coconut, divided

small handful chopped roasted salted cashews (or nuts of choice)

Pinch salt

1 egg white

50gm/1.7oz granulated sugar   

1/4 teaspoon vanilla extract

1/2 cup dairy or plant whipping cream OR thick plant yoghurt flavoured with good vanilla

1/4 tbsp powdered sugar

1/4 tsp grated lemon zest

other half of coconut

1-2 coarsely chopped Lindt truffles (opt)

Method:

EASY SPECIAL BREAKFASTS FOR MOTHER'S DAY: oven baked indulgence, prep ahead, opt for alcohol free

Guaranteed to please Mum, these recipes are mostly easy - and fun - for kids and dads to prepare and present:

BREAKFAST STICKS WITH MAPLE WHISKEY DIP

(OR alcohol-free maple syrup, jam, Nutella or lemon curd)

Decadent with whisky but so easy kids can make it under supervision; oven-baked, fab taste & texture

Slightly decadent but ever-so-scrumptious with more-ish crisp challah fingers

  

CHOCOLATE FLOWER PANCAKES:

prep-ahead, lower-sugar/fat/preservative, easy, child friendly 

Doesn't matter if they end up pretty or like Impressionist art; it's a mum-delighting treat which kids will have a lot of fun making

DOUBLE DIPPED CRUNCHY FRENCH TOAST

Ultra easy, ultra frugal delicious low-sugar treat with leftover bread

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

Please leave a comment in the box below

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

PENSIONERS' DELIGHT: £4 COUPLE'S MEAL, 3-COURSE SPICY CHINESE PORK SHOULDER , prepare ahead

£4 Easy tasty meal for 2: main course, carb & salad 

Couple's spicy, succulent Asian spiced pork steaks with potatoes & salad
'Hurrah!  Meat & two veg and no gloopy teeth jarring sauce.' 

These low-fat, low-sugar pork shoulder steaks are perfect for pensioners, a small household or cost-conscious family.  

They're easily prepped ahead, then slipped onto the barbie or in an oven or air fryer. 

67 only had new potatoes to hand; they were cooked al dente and fried till golden in a pan generously sprayed with oil (as in photo above).  Lower-fat options are ultra-crispy, steaming Uber baked potatoes (baked with the meat) OR super-easy 5-minute Asian noodles.   

A simple frugal salad refreshes and satisfies.  

Poaching the meat beforehand helps tenderise the meat and reduces fat.  After marinading, it's succulent, subtly flavoured with Asian spices but without a gloopy, teeth-jarring sauce.  

Note: The pork steaks in the packet* were almost like fillet steaks,  well over an inch thick.  Most pork steaks are about a third that size and will likely require less baking time.

 
Feeds: 2, easily multiplied
Cost:  £4 for 3 courses  (2xPork shoulder steaks £1.50; 2 x baked potatoes £1 - or less; sauce 50p; salad 50p)

Ingred:

2 pork steaks  

1.5 tbsp dry sherry/white wine/grape juice

1.5 tbsp reduced-salt (not low-salt) soy sauce (if there are salt or blood-pressure issues, replace half the soy sauce with water or stock)

pinch sugar

med clove garlic, grated or minced

generous pinch each dried cinnamon, nutmeg and cloves OR rounded 1/4 tsp 5-spice powder

rounded 1/8 tsp salt

1 generous tsp Dijon or other mild mustard

Method: 

LOW-FAT TURKEY MEATBALLS IN TOMATO SAUCE, easy comfort food

Good cooks often forget how the simplest food has the strongest reaction...

Turkey Meatballs in Italian Tomato Sauce: low-fat/cholesterol

When 67 presented this dish to a 90-year-old, his eyes lit up like it was Christmas.  He was unbelievably thrilled.  And he probably didn't even realise how healthy it is.

For cooks, it's a dream.  The meatballs and the sauce can be prepared a day ahead (or even longer).  Come mealtime, just  re-heat the sauce, add the relevant number of meatballs, simmer gently 20 mins and pour it over cooked pasta.

Leftover meatballs can be frozen in portions of whatever size in separate  freezer bags.  The sauce recipe makes enough for a meal plus leftovers to freeze for another time.

Follow the recipe carefully and the meatballs will be soft enough to cut with a fork; 67 recommends 3 generous-sized meatballs per adult portion.

Cost: depends on thigh turkey mince; currently £2 at Sainsbury's-£3.95 elsewhere

Makes:12 good sized meatballs or 3-4 portions  

Ingreds:

1 recipe Turkey Meatballs

1 recipe Italian Tomato Sauce

cooked pasta of your choice

Method:

1. Make the sauce; set aside a generous portion for the meal; freeze the rest in one or half cup portions
2. Prepare meatballs; coax the meat into 12 good-sized balls about the size of a small fist -- keep it light; don't mash the meat into something dense and horrible to eat
3. Arrange on a baking tray; either bake immediately any 180C/350F or cling film and bake later.  The meat balls need only 15 mins in the oven; they will continue baking in the sauce, absorbing its flavours
4. Reheat sauce gently; add meatballs, simmer gently 20 mins or so; pour over pasta
5. Serve with finely chopped basil and grated parmesan

Comments:

'I love turkey and it's great seeing it used so imaginatively. You have made it taste like restaurant quality meatballs in sauce.  Turkey breeders should market them.' Political agent
'These are restaurant quality; they're perfectly moist and the sauce complements them nicely.' Designer & fund-raiser

Please leave a question 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.    

FESTIVE FAN ROLLS: Special Occasion Indulgence, prep ahead

Attractive pull-apart fan rolls are soft and rich -- an asset on the festive table.

updated 12/24; first posted 11/20 

Sour Cream adds richness & tenderness to a yeasted roll
'So soft inside they melt in the mouth. The butter...!' 

This Canadian recipe* uses sour cream and yeast to produce a rich but light bread roll which pulls apart into buttery layers. 

The fan rolls look pretty, are soft and delicate inside a crusty exterior and a joy to eat. 

And there's a bonus for next day -- leftover dough can be made into cloverleaf rolls with three lobes for breakfast or a sandwich bar.

The recipe is not complicated but involves a few easy steps and a bit of kneading.  

They can be ready in a few hours, start to finish.  But if you're pressed for time, start the day before, refrigerating the dough after the first rise.  Wait until the morning of serving before shaping the dough into fans; otherwise the rolls lose their definition.

Obviously, making them on Christmas Day morning is not a good idea.  But they can be made ahead and frozen.  If they go into the freezer within 2-3 hours of being baked and are cold (ie not warm), after defrosting, they'll be like fresh.  Warm them up in a medium oven 5-10 mins.

Making them is a terrific family project when everyone is sheltering inside against the grey, windy and wet.  Older kids will love forming the fans. 

The amounts given here are for a small household but multiplies easily.

Note: the blogger is working on a dairy-free version;watch this space

Cost: £3.50'ish (12/24)

Makes: 18-20   

Ingreds:

   250gm/8.8oz plain flour, divided 

   50gm/1.7oz sugar

   1 tablespoon instant yeast

   2/3 tsp salt  

   1/8 tsp baking powder 

   250gm/8oz sour cream

   120ml water  

   40gm1.4oz butter

  

   1 large slightly beaten egg 

   125gm/4.4oz plain flour

   up to another 125gm/4.4oz plain flour

   1-2 tbsp orange butter (see below), melted

Method:

BUTTERNUT, GINGER & ORANGE CHRISTMAS SOUP: vegan, wallet-friendly, high-fibre

CURRENTLY BEING UPDATED:  back shortly

Golden Butternut Squash soup tantalises with warming and festive flavours for a seasonal twist....

Hints of ginger & orange in this full-bodied Christmas starter soup 

EXQUISITE HOME-MADE CREAM CRACKERS, egg-free, prep ahead indulgence (Sorry, not yet tested for Dairy-free)

You'll be so happy you made these unbelievably good crackers yourself...

updated 12/2024; 1st posted 2019

Home-made Cream Crackers: utterly worth the effort
'really, really good!' 'a revelation' Tasters

Made-from-Scratch crackers were one of the first never-before-tasted foods the Blogger ate when working in a 5-star kitchen (with a celebrity chef!). The crisp white shards - broken not cut - were a stunning surprise: so far above shop-bought in taste and texture as to be a different animal. 

Based on a classic recipe*, they're as easy to put together as scones; the rolled out cracker dough can be frozen for a month.

The crispy, flaky crackers are perfect for impressing and entrancing guests.  Their unique delicate texture and flavour will enhance a special occasion cheese platter.  The crackers are also wonderful with soup.  

Best eaten fresh but can be stored in an airtight container for 5 days.

(Note: This recipe has not yet been tested for dairy-free ingredients but a follower used schmaltz to replace lard and was blown away.  ) 

Cost: min £3.25'ish, more for diary-free  (12/24)
Makes: lots, especially if broken into shards

Ingred: 

   315gm/10oz plain flour
   2 tsp sugar (opt)
   1-2 tsp salt (pref sea salt if you're not going the frugal route)
   1 tsp coarsely ground black pepper
   
   2 tbsp grated dairy/plant parmesan (or alternatives, below)
   14.8 gm vegetable lard (or schmaltz) 

   14.8 gm cold unsalted dairy or plant butter (67 uses Tomor)
                      
   
    130ml/4.5 fluid oz double dairy or plant cream (separated)

Method:

HOLIDAY HOISIN-ORANGE BEEF KEBAB/SKEWERS

As a canapé or for supper, these scrumptious skewers shout 'Eat me!'

Beef Skewers with Hoisin Orange Glaze 
'Oh my goodness! They are absolutely wonderful!' Taster

Chunks of beef, chicken or pork in a smoky-sweet Asian-sauce is threaded on skewers with 'shrooms and toms to make a sassy treat.

67 created these for a cocktail do, using rump steak (great texture) but sirloin, rib-eye or budget-friendly lean diced beef can also be used.  Chicken or pork will also work.  

With cheaper cuts, marinade 24 hours to tenderise the meat and allow the flavour to penetrate the muscle fibres.  The fruit & veg offset the richness of the marinade; they also help the meat go a long way. 

High temperatures either by grilling, barbecuing or roasting bring out the best of the meat, encouraging some fat to render off while still retaining moisture.  Once cooked, glaze the skewers with honey & orange.  A slightly charred exterior is ideal.    

Cost: say, £5 but more or less depending on the meat 
Makes: min 10 1 inch/2 1/2cm skewers 

Equipment: cocktail sticks 

Ingred:
   200gm/7oz rump or sirloin steak (or casserole steak/lean diced beef for the frugal) OR chicken breast or pork fillet
    handful cherry tomatoes
    handful mushrooms, pref chestnut

Marinade
    2 tbsp hoisin sauce
    2 tbsp sherry or brandy or white grape juice
    zest of an orange, not too finely grated
    juice of half an orange
    1 tsp grated ginger
    segments from half an orange

Glaze 
   1 tbsp runny honey or maple syrup
   1 tbsp fresh orange juice
   sesame seeds
     
Method:

1. Prepare at least 6 hours or the night before needed
2. If toms are not organic, soak in a solution of 9 parts water to 1 part vinegar 20 mins; rinse, drain; refrigerate 
3. Brush mushrooms with paper towel to remove grit; set aside.  
4. Cut beef into generous 1.25 inch/3.5cm squares (your butcher will do this  if asked nicely); remove fat/sinew 
5. Mix marinade ingredients; pour into a sealable plastic bag
6. Add meat, smoosh it into the marinade
7. Refrigerate 6 hours or overnight (24 hr for cheaper cuts of meat) turning now and again 
8. When ready to cook, preheat oven to 200c/400f
9. Cut off pointed ends of orange segments (what's left will stay longer on the skewer)
10. Slice mushrooms thickly
11. Drain meat
12. Thread onto a cocktail stick in this order: tomato, beef, orange segment,  mushroom
13. Place on a rack in a baking tray; cook in upper oven 5-7 mins; brush meat with glaze, sprinkle with sesame seeds & turn 
14. Serve hot 

Comments: 
'Oh my goodness; these are wonderful - full of umami flavour.' Wine journalist 
Silence on first taste followed by lots of appreciative noises: other guests  

More starters/canapés NavBar: Recipes 11

                          Please post 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.

HEALTHY BBQ SIDES: GLORIOUS TOMATO GAZPACHO, Vegan, No-cook

Ambrosial low-fat & carb Tomato Gazpacho.  No-cook! 

first posted 2019; updated 7/24

Dreamy creamy non-dairy no-cook Tomato Gazpacho.  Dieters' Delight!  'How can something so low-calorie taste so good?' 'Sublime!' 'as good as an upmarket restaurant' Tasters     6/12/18

Photo Courtesy of Cookie and Kate and licensed for reuse under this Creative Commons Licence;
67gongon50 photo below

A tall jug of this wonderful gazpacho* - maybe with a bit of vodka for adults - is a wonderful starter as guests await courses hot-off-the-grill.

Unlike usual gazpachos, this summery aperitif is tomato based with bell pepper, cucumber and sherry adding layers of flavour.  Smooth and creamy but dairy-free, it has minimal salt.  It's a true 'dieters' delight'.

67 is not a great fan of gazpachos but this is one of the nicer ones.  And it's ridiculously easy to make. 

The recipe was tested on common all-garden tomatoes  and up-market tomatoes.  Both produced glorious full-bodied flavour but if pockets are deep, organic or upmarket tomatoes make an exquisite blend.     

Whichever tomatoes are used, small quantities go a long way.  At a gathering shot glasses will be perfect; a shot of vodka and a light sprinkling of celery salt will enhance the experience.

Cost: £2.50'ish to £4, depending on tomatoes

Serves: 4 

Ingred:

   1/2 cucumber peeled & de-seeded, set aside a scant 1/4, chop into small dice  for garnish; coarsely chop the rest 

   1/2 large bell pepper, seeds & membranes removed; set aside 1/4 of the pepper, chop in small dice for garnish; coarsely chop the rest & add to cucumber

   1kilo/2lbs tomatoes; save 3 tbsp seeds for garnish; chop the tomatoes in 1/4inch/1 cm wedges; add to coarsely chopped cucs & pepper

   1 tbsp finely diced large shallot OR mild red onions OR white of green onions

   1/2 tsp grated garlic

   2 tbsp sherry
   1 tbsp red wine vinegar

   min 1 tsp, max 1 tbsp sea salt (67 used a generous teaspoon)

   

   3 tbsp olive oil

   ice cubes (opt)

   handful chopped cherry tomato

Garnish: finely diced cucumber & red pepper (as above)

             finely chopped fresh basil 

             slug of red wine vinegar

             chopped cherry tomatoes 

Method:

1. Mix garlic, sherry/red wine vinegar, salt with chopped toms, cucumber and bell pepper; rest at room temperature 30mins 
2. Add olive oil; blitz in a smoothie maker or high powered blender
3. If your blender/smoothie maker is not efficient, pour mix through a strainer into a jug; use the back of a ladle to push the mixture through the strainer for a minute or so. A few seeds & fibre will be left behind; discard.
4. Cool in refrigerator at least an hour
5. To serve, pour into shot glasses (add ice if you like) : garnish with chopped cherry toms, cucumber & pepper dice, add a small shot of red wine vinegar (or more sherry), sprinkle over basil, and/or gin or vodka
6. Serve with Carnival Cornbread  (opt) 

Comments:
'How can something so low calorie taste so good?  I've always loved Gazpacho but yours was a real treat.  Better when very cold.' Campaign Manager
'Sublime.  Like something from an upmarket restaurant.' Political Agent

'I'm not a great fan of gazpacho but this one has a beautiful texture and great flavours.'  Retired Writer 

   *adapted from Bon Appetite magazine

**M&S

Please  leave a comment in the box below

More vegan/vegetarian dishes NavBar/Recipes II  

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

NITRATE-FREE LOW-FAT SAUSAGE, low-fat Indulgence gluten free

Almost Guilt-free sausage...

includes Christmas Pigs in Bacon Blankets (below)

Nitrate-free, low-fat homemade sausage 
'Wonderful herby smell; absolutely delicious' 'Very clean; moist but not greasy'
  'slightly sweet but the herbs kick in' Tasters

Worries about nitrates and high fat content in sausages has made many a shopper hesitate at the butcher's counter.  High-meat sausages including poultry have done well, though, as have wild meats like venison and wild boar.

The festive season, however, is a special occasion and Christmas din-dins without sausages in blankets, whether pastry or bacon, meat or plant based, is not Christmas.  

One can fantasise about making one's own sausages but the thought of all that expensive equipment puts most people off.

Here, though, courtesy of the twitter feed Cooking Light, are easy, healthy  home-made sausages.  They contain no nitrates and are lower in fat. They do contain maple syrup but, as one taster said - 'you've got to have a little bit of stuff that's bad for you!'  

The sausage is not exactly frugal but high-meat sausages free from nitrates tend to be top of the line.  And the recipe is not skimpy - it produces 16 not ungenerous 50gm/2oz patties, or double the amount of mini sausages.

The recipe is pretty simple but care is needed to evenly blend the two meats and  seasonings without producing dense hockey pucks of meat instead of light, moist mini-bangers. 

Designed as a breakfast sausage, they'll do for dinner or even in freeze-ahead sandwiches for an office lunch.  And they make great Christmas sausages in bacon blankets scattered around the turkey.  

 
Cost: max £6.50, depending on pork purchased 
Makes: 16 x 3.5inch patties or mini sausages

Ingreds:
    450gm/16oz turkey or chicken mince
    450gm/16oz minced fillet of pork or wild boar    

Flavouring:
     scant 1/4 cup maple syrup (opt)
    1 tbsp fresh or 3/4 tsp dried thyme
    1 tbsp fresh or 1 1/4 tsp dried sage
      Note: 67 did not have sage and substituted 1/3 tsp dried mace & 
                1/8 tsp dried rosemary 
    1.5 tsp salt
    3/4 tsp pepper
    2 grated garlic cloves

    oil
   
Method:

1. Lightly combine the meats in a large bowl; two forks will help - it'll take a few mins until the separate meats are evenly combined.  Spread out over a  baking tray lined with greaseproof paper.
2. Mix all flavouring ingred in a small bowl till completely blended (otherwise you'll end up with unpleasant pockets of garlic or herbs); pour evenly over the meat, lightly blending in with two forks.  You may have to work a bit to get the flavourings evenly distributed.
3. The mix can be refrigerated at this stage
4. When ready to cook, break off a bit of the mince;  fry to check seasoning.  Adjust as necessary.
5. Shape into 16 patties - 8cm/3inches/56gm/2oz - use a scone cutter as guide.  Again, keep a light hand; don't squash the meat down, lightly pat it into shape.
   
   OR form into mini-bangers: a generous 1inch/2cm in diameter up to 4 inches/10cm long OR mini-meatballs made with 1 generous tablespoon sausage meat (See Christmas pigs in bacon blankets, below)
   
   
6. Cooking:  

Method 1: 

• Preheat oven to 180c/350f
• Arrange patties/sausages on a wire rack in a baking tray; generously spray with oil 
• Bake 15 mins

Method 2:

• Heat a large skillet over med heat
• Generously spray with veg oil
• Cook 4 at a time, 2.5mins each side

Home-made sausage patties: left, oven baked; right, fried 

Christmas pigs in blankets:

• roll sausage meat into cylinders 1inch/2cm in diameter about 4 inches/5cm long or sausage balls made of a generous tablespoon sausage meat
• wrap securely with half a rasher of nitrate-free streaky bacon (M&S) stretched with the back of a knife (for crispness); secure with cocktail pick with the join on the bottom
• bake in oven preheated to 180c/350f 15 mins
• cut in desired lengths

Comments:
'Nice & meaty yet clean tasting; they are not greasy at all.  The baked ones were more moist than the fried.  Nice mix of herbs.' Political agent
'Heavenly smell; absolutely delicious. So unlike the usual fatty versions.' Campaign Manager
'Slightly sweet but the flavouring quickly kicks in.' Political intern from Boston University

Tips:

• nitrate free sausages are available at many open-air markets but are expensive
• the frugal can replace pork fillet with pork shoulder but fat & cholesterol content will rise
• 67 cooked half these in the oven to avoid standing over a hot stove.  The oven-baked sausage were more moist and tastier but the pan-cooked had  a nicer colour

*Cooking Light
Please leave a Comment in the box below

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

CRISPY UNFRIED DUMPLINGS, Vegan, low-fat, Skinnier, lower-carb version

Delicious filling which pleases carnivores; crisp non-greasy pastry without deep-frying...

Carnivore-lovers' Skinnier Vegan Dumplings & easy Sweet Chilli Dipping Sauce. 

'Unbelievable; classical Asian umami taste in a diet version' 'Amazing with sweet chilli sauce' 'Crispy without being greasy' Tasters

These vegan dumplings -- unlike similar deep-fried items in Dim Sum restaurants  -- can be eaten any time without worrying about your health.  And they're very easy to make at home. 

The filling takes a bit of chopping but doubling the recipe will provide leftover filling perfect for lunchbox carb-free lettuce wraps.  It also brightens up steamed or stir-fried rice.  

Prepping the filling a day ahead makes life easier.  

There's no need to make your own pastry; dumpling wrappers are found in Chinatowns, Japanese stores and large supermarkets.   

No one will miss the meat in the filling; crumbled firm tofu is surprisingly like mince or replace with your favourite vegetarian mince.  Almost raw vegetables are added to the mix and the whole is bound together with Asian sauces, not egg. 

Because they're baked, not fried, the pastry doesn't brown in the usual way but it's beautifully crisp without shattering into a hundred shards that decorate your chest!  

In a restaurant they would be drizzled with a lurid sweet-and-sour sauce; here they're teamed with 67's fantastic Low-Sugar Almost-Instant Sweet Chilli Dipping Sauce.  

Ingreds:

   225gm/8oz firm tofu or your favourite vegetarian mince
   couple of tablespoons peanut or other light veg oil

   1/2 cup fresh mushrooms in med dice
   1-2 dried Shitake mushrooms, reconstituted in boiling water 20 mins (opt)
   scant 1/4 cup baby corn, coarsely chopped (opt)

   1/3 cup coarsely grated carrot
   generous 1/3 cup finely shredded whites of Chinese leaves OR finely sliced peeled celery
   3-4 radishes, in matchsticks (opt)

   2 spring onions, cleaned & trimmed, finely sliced (3xgreen only for fodmap-phobics)
   2 tsp finely grated ginger
   
   1 1/2 tsp sherry, white wine or grape juice
   1 tsp toasted sesame oil
   1 tbsp reduced-salt soy sauce
   1 tbsp oyster or hoisin sauce
   
   1/4 tsp pepper plus salt as needed

   1 pkg round dumpling wrappers (gyoza for larger dumplings)

Method: