KIDS' COOKING: SKINNIER CHOCOLATELLA MINI-VOLCANO CAKES, Skinnier Indulgence

Older kids will love making these gorgeous treats...

Double Chocolate & Hazelnut Mini Volcano Cakes, Lower-Sugar, Kidult-friendly 
'...love the mousse' 'Not sickly & oversweet' 'Another, please!' Tasters 

These Double-Chocolatella Mini-Volcano Cakes stuffed with chocolate & hazelnut cream were intended for kids: both to make (lightly supervised) and to eat. 

Despite that, they are also a Skinnier indulgence, lower-fat/sugar/ preservative, and portions are kept deliberately small.

And when 3 adult males tested them, they thought the treats had been designed for them.

'These are thankfully not like kids' sickly sweets'; 'what a lovely contrast to buttercream cakes which I don't like'; and 'I wouldn't normally want a second but these I do' were some of the comments.

Which made 67 wonder if kids would actually like the mini-volcano cakes.  Would they be sweet enough for young palates? 

There wasn't a child around but 67 guessed the sensational choco-hazelnut mousse would make up for lower levels of sugar. Just in case though, the recipe allows for the addition of extra chocolate chips mixed into or sprinkled onto the mousse.  For kids.  

Even without extra chocolate, the mini-volcanoes are rich and deeply chocolatey.  To keep things healthier and proportionate, a mini-cupcake tin is recommended.  If using a normal cupcake tins, fill only half-full.

Cost: £3.25 (2022) 

Feeds: 12 small

Ingred:   

   20g/3/4oz white flour 
   65gm/2.3 oz self-raising wholemeal flour (add 1/2 tsp baking powder to plain flour)
    2 generous tablespoons cocoa (not drinking chocolate)

   1/2 generous tsp baking powder

   50gm/1.6 oz sugar

   15gm/1/2 oz ground almonds   
    75 ml sunflower or light veggie oil

    75 ml milk

    1 large egg

    1/2 tsp vanilla
    50gm/1.75 oz chocolate chips 

     extra chocolate chips for garnish (opt)

   Chocolate Hazelnut Mousse

1.  Whip 1/3 cup whipping cream until soft peaks form
2.  Add 1/4 cup home made lower-sugar Chocolate Hazelnut Spread or a good commercial brand; continue whipping till thick and blended   

        

 Method:

 Equipment:


mini cupcake tin, holes 3/4 inch/2cm deep
small cupcake liners

SOUTHERN (UN-FRIED) CHICKEN, Skinny, low fat & salt, easy, prep ahead

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

The taste, crunch and juiciness of a high street brand but better and healthier.

 'Sensational!' Tasters 

                                        

original post 2018; updated 2024

Even if you have an air-fryer, this recipe for Un-fried Chicken in piquant Southern Spices - crispy, crunchy and succulent - comes strongly recommended.  Fat levels are even lower than standard fried chicken cooked in an air fryer.   

The energetic 60's+ couple who were guinea pigs pronounced the chicken 'sensational' and they also loved the Waldorf Salad with it.  

The recipe, inspired by you-know-who on the High Street, includes several familiar spices.  There's also a wheat-free option.

Adults will love it but children, possibly not. The recipe, therefore, 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.  

The meat is marinated overnight or 6-8 hours.

Cost: max £7-8'ish, less for cheaper portions like legs or drumsticks
Feeds: 6-8

Ingred:

1 whole chicken, backbone removed (and kept for stock), in 8 pieces (breasts halved, legs divided into drumstick and thighs) OR about a kilo of packaged breasts (halved), thighs & drumsticks.  Wings are possible but it's a lot of effort for small bits of meat.  

200 ml low-fat yoghurt (straining is not required) 

SPICES
  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

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

125 gm homemade breadcrumbs (stale bread whizzed in the blender) or Japanese panko or breadcrumbs (the best you can afford)

Wheat-free option: spelt breadcrumbs or 3-1 mix of polenta & ground almonds

Method:

LUNCHBOX ZUCCHINI & CORN DROP SCONES, Vegetarian, No-fat/sugar, Healthier, wheat-free option

Oh so good in an office, on the dinner table or at a picnic...

 Drop Scones/quick bread stuffed with zucchini, corn, onions & chilli
'Delicious. I'd be happy with this as part of a school lunch.' Schoolboy taster

For anyone who must have carbs at lunchtime (or missed out on carbs at breakfast) these wonderful drop scones/quick breads are a delightful treat.

Beautifully textured  - part bread, part muffin - they are light and airy and sassily punctuated with health-giving vegetables.  They're great in a lunchbox but need protecting if they're not going to fall apart.  Unlike other hot-breads, they're delicious at room temperature. 

The veg scones freeze well; if taken out of the freezer in the morning they'll be ready by lunchtime.

Cost: £2'ish
Makes: 10 (recipe doubles nicely)

Ingred:

  4 oz/113gm self-raising flour (plain flour: add 1 tsp baking powder for every 8 oz)
   4 oz/1131gm cornmeal/polenta (not cornflour)
  1/2 tsp salt
  138ml/1/2cup plus 1 tbsp whole milk

   1 egg
   1/2 tsp cream of tartar

   125gm/4.5oz drained corn niblets or fresh cooked corn
   100gm/3.5oz zucchini, seeds removed, in corn-sized dice 
     30gm/1oz white of spring onion or red/white onion, diced
     1/3-1/2 tsp chilli flakes or 1 finely diced small fresh chilli, de-seeded & membranes removed (opt)

      1/2-1/2 tsp salt

      1/3 tsp pepper

Method:

ICED DARKLY SPICY GINGER BISCUITS, wheat & butter-free

There is something about lightly sweetened spicy ginger cookies that act like men magnets.

Spicy Ginger Cookies with white chocolate drizzle & crystallised ginger
'Oh yeah! This is a real cookie!' 'Very More-ish.' (tasters)

Iced Darkly Spicy Ginger Biscuits are no exception.

67 normally goes for naked biscuits, especially if they taste fantastic already.  For something like the MacMillan fund-raiser, though, the Blogger will go a bit wild, dribbling on white chocolate ganache and other nice things to raise sales.

It worked.

The cookie dough is easy to put together - though you will need electric beaters or a stand-alone mixer with a good motor. 

Cost: £2.50

Makes: at least 24 small or 12 large

Ingred:

   215gm/7.5oz white flour, spelt or wheat

   100gm/3.5 wholemeal flour, spelt or wheat (opt. but if not using replace with plain white flour)

    1/4 tsp salt

   1 tsp baking soda

   2 tsp cinnamon
   1 1/2 tsp cloves 

   1/2 tsp dried ginger

   1/2 tsp nutmeg

   

   1/3 cup/75ml molasses/ black treacle)

   175gm/6.2oz dark brown sugar   
   1/4 cup/60ml sunflower oil

   1 extra large egg
   1 tsp vanilla extract

   

  

Left: crystallised ginger
Right: ginger in syrup   

 Ganache: 
    4 oz/115gm white cooking chocolate
    90 ml double cream 
    1/2 tsp vanilla

Garnish:
    3/4 c/100 gm crystallised ginger, finely diced, and clump-free

Method:

1. Preheat Oven to 180 c/350F  
2. Line two cookie trays with greaseproof paper
3. Stir together flours, salt, baking soda and spices, distributing spices evenly 
4. In a good-sized bowl, beat sugar, molasses and oil with electric beaters for 5 mins until thick and well blended  
5. Beat in egg & vanilla
6. Add dry ingred in halves; beat till blended - the dough will be very thick
7. Use a 20 ml ice scream scoop/spoon to drop dough onto a baking tray lined with greaseproof paper; the cookies need a little room but not much
8. Dip clean thumb into a dish of water; shake off excess; press thumb on the centre of the cookie, leaving an indentation. Bake 12-15 mins
9. Cool 5 mins on tin; then use a fish slice to move to a cooling rack until completely cold.
10. Meanwhile, chop crystallised ginger into fine dice, separating the pieces as you go.
11. Pour ganache (method below) into a piping bag with a fine tip, or use a small teaspoon, to drizzle decorative lines over the biscuits (if you're feeling lazy or the kids want to help, dip the top of cookie into the ganache). 
12. Quickly sprinkle generously with crystallised ginger; serve when icing is set

Icing:

1. Chop chocolate finely; set aside
2. Heat cream in a small heavy bottomed saucepan. When steam starts rising and tiny bubbles appear at the outer edge of the cream, it is ready; don't let it boil.
3. Take pan off heat; add chocolate in stages, whisking each time to incorporate
4. Add vanilla, stir; pour into a heatproof bowl & cool
5. Cover with clingfilm, allowing it to stick to the surface of the ganache
6. Refrigerate at least a couple of hours

Comments:

• 'Oh yeah! The ginger comes through very well; the texture is great.  This is a real cookie.' 30-something lawyer (male)
• 'I love these!' senior underground driver
• 'Absolutely beautiful!  They were so moist and lovely.' Independent butchers
• 'Once you have one, you want more; I took some home from the MacMillan sale and enjoyed them very much.' Political agent

Tips:

• leftovers keep well for up to 4 days if kept in an air-tight tin
• crystallised ginger & ginger in syrup are available at major supermarkets 
• if you haven't any cream or chocolate for ganache, an icing sugar glaze made with 3 tbsp icing sugar & 1 generous teaspoon milk will work but adds sugar

                                               Please leave a Comment in the box below

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

CHEESE & CHIVE CRACKERS, an Indulgence but so, so good! Must prep ahead

This recipe is being re-worked and will be updated in 2026

HEALTHIER WAFFLES, Sugar&yeast-free, almost no fat, higher fibre, wheat-free option, frugal

Waffles aren't just for breakfast; they can be snacks, tea treats, sandwiches and dessert...

                  original 2027; updated Feb 25                                                

Waffles with Strawberries'n Cream: 
Low sugar & fat, with wheat-free and high-fibre options

photo 19/6/17

Back in 2017 when this recipe was first posted, few UK households owned a waffle-maker.  Since then, many -- attracted by well-priced models - have added a waffle iron to the household equipment.  

And many families are now happy to indulge in this European based/iconic  American treat, especially with a recipe like this one --  low sugar and fat and with wheat-free, diary-free and high fibre options.

Households have grown to really love waffles; the possibilities for waffle treats all day are endless:

• waffles for breakfast with maple syrup, sweet bacon & sausages
• portable waffle sandwiches stuffed with cooked meat, pickle & cheese 
• chocolate chip 'cookie' waffle
• peanut butter & banana snack waffle
• afternoon tea waffles with berries & cream 
• home-made waffles frozen and reheated in a toaster (a great healthy no-sugar carb for a kid's breakfast)
• waffles stuffed with crispy Southern Unfried Chicken

...and waffle-shaped panini, pizza, hash browns & omelettes.  

67's favourite is the breakfast waffle but a close second is the tea-time treat, waffles with fruit and cream (or if you're not indulging) thick unsweetened yoghurt with vanilla.

The Strawberries 'n Cream waffle, pictured above, is indulgent but pretty low on the OMG-scare-o-meter.  The batter has no sugar and only a little fat.  Replacing some of the flour with wholemeal adds healthy fibre.  If the fruit is ripe and sweet, no sugar is needed. If you want to be really good, don't bother with the cream, just go with strained unsweetened vanilla dairy or plant yoghurt. (See how to do it at home, bottom of page Dressings)


Cost: £3.00' is, more depending on dairy free options (2025)
Feeds: 8-10 single waffles  (recipe doubles easily)

Ingred:


    100gm/3 1/2oz plain white flour
     50gm/1.7oz wholemeal flour
        2 tsp baking powder
        pinch salt

     1 egg, separated
     300 ml milk
     2 tbsp light veg oil (or melted butter)
     1/2 tsp vanilla extract         


Method:Separate egg yolk and egg white; set white aside in a clean bowl; place yolk in a jug

1. Sift dry ingred into a large bowl - the bran will be left behind but just toss it in on top of the flours; mix; make a depression in the centre
2. Add milk to the yolk, then oil & vanilla; stir together; pour into dry ingred
3. Using a whisk & plenty of muscle, beat until smooth and thick  
4. Whisk egg white until soft peaks form (electric beaters are fine for this)

   

   Soft Peak
   Courtesy of Fine Cooking and licensed for 
   reuse under this Creative Commons Licence
   
   

   
   

    -when you lift the beaters the whites form a peak that folds back on itse
5. Heat waffle iron until 'ready' light goes on
6. Fold egg whites into the batter using a spatula to cut the white into the mix by pushing it down to the bottom and back up again, turning the bowl as you go, until the whites are incorporated.  (A few streaks are ok.)
7. Using a silicone brush dipped in oil or butter, lightly brush the waffle wells 
8. Fill each waffle well 2/3 full, gently pushing the batter into the corners 
9. Close waffle iron; do not open until done;  usually 5-10 mins or until (a) the machine stops steaming or (b) the thermostat turns off.  
10. Release waffles with tongs or a blunt knife slipped under a corner; the waffles should should come away easily
11. Pile on sliced fresh strawberries and top with:

• clotted cream (indulgence) OR
• whipping cream mixed with strained unsweetened 0-fat yoghurt flavoured with vanilla or lemon zest (a 'skinnier' treat) OR 
• strained unsweetened 0-fat yoghurt flavoured with vanilla or lemon zest ('I just want something sweet & creamy without breaking my diet!')

14.  If freezing waffles or saving for later, cook, cool completely, place in an air-tight bag with small strips of greaseproof paper in between; refrigerate up to 3 days or freeze.  Defrost overnight and lightly toast before serving.

For information on freezing & reheating waffles, plus cleaning the waffle maker,  see How to...Waffles: everything you wanted to know

Tips:

• if you don't have a waffle iron, do a Jaimie Oliver and cook them in a well-greased grill pan, following the same instructions in Method: 8-10 
• Separating the egg and folding in the beaten whites is essential if you want the best waffles - uniformly thick, fluffy inside and beautifully crunchy outside.  But if you can't be bothered and just want to mix a whole egg with the milk, you'll still get good waffles
• The recipe works well with spelt flour instead of wheat

 Waffles & quick breads incl, pancakes on NavBar: Recipes I/Baked Goods 

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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.  

HOT CHOCOLATELLA BROWNIE PUDDING, an Indulgence

Glorious hot brownie chocolatella pudding...

updated Dec 2018

"Oh. My. Goodness.  This is fabulous!'  'Sticky and chewy; tastes of everything a chocolate pudding should be.' 'Great crispy-soft textures with layers of different flavours of chocolate.' Tasters 

A lovely chocolatey dessert is worth its weight in gold, whatever the time of year.  This one is unbelievably good and incorporates the recently posted Lower Sugar 'Nutella'.

And, unfortunately, not healthy.  At all.  

But it's perfect for a special occasion.  There's enough leftover for freezing. Or, to avoid temptation, halve the recipe.   

The batter can be prepared the night before. 

Though the pudding is best served hot it is also great at room temperature.

Cost: £2
Serves: 6

Ingred:
   4oz/100g dark chocolate at least 75% cocoa solids
   4oz/100g unsalted butter

   1/2 tbsp instant coffee

   2 med eggs at room temperature
   6oz/200g sugar

   2oz/50g self raising white flour (67 used spelt; wheat is fine)
   1oz/25g wholemeal flour

   1/2 tsp vanilla

  Chocolate-Hazelnut Spread at room temperature

Method:

1. Preheat oven to 400f/200c/180fan/gas6
2. Line a 9in/ cm pie plate or equiv. with greaseproof paper
3. Melt chocolate & butter in heatproof bowl over but not touching simmering water; when melted, stir in coffee, cool 
4. Beat eggs & sugar until thick, foamy & light coloured; it' ll take a few mins
5. Add vanilla; stir
6. Add 1/3 chocolate mix to eggs; beat until blended
7. Add half the flour; beat till blended
8. Add 1/3 chocolate; beat
9. Add rest of flour; beat 
10. Add rest of chocolate; beat till all is evenly distributed
11. Pour into pie dish; drop spoonfuls of chocolate hazelnut spread over the surface, leaving space between each spoonful; drag a toothpick through spread to create swirls
12. Bake 25 mins; rest on a cooling rack 10 mins
13. Carefully remove greaseproof paper from pie & place on serving dish
14. Drizzle with melted chocolate
15. If cooking the next day, cover the batter with cling film, pressing it down so there are no air pockets; refrigerate; allow to come to room temperature before cooking, at least half an hour.   Follow steps 11-14

Comments

'Nice and chewy, not too sweet or dry.  If they could make cookies like this, I would be in heaven.  This was intended for a group; for various reasons I ended up with the entire thing.  It was so good, I ate it in one day.  Loved the chocolate-hazelnut aspect.' Middle aged political agent.

'It's great -- sweeter than most of your stuff but not too sweet.' 20+ designer & fund raiser
'Oh. My. Goodness!  A chocoholic's dream. Gimme, gimme, gimme.' Female  journalist.

                                                                             More Indulgences on Nav Bar: Recipes II/Desserts

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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.

DOUBLE-CHOCLATELLA MINI-VOLCANO CAKES, Kid-friendly, wheat-free option, Easy-peasy

And here's a fantastic recipe to make the most of home-made chocolate & hazelnut spread 

Double Chocolate & Hazelnut Mini Volcano Cakes,
Lower-Sugar, Kidult-friendly 
'I love the mousse; very nice' 'Not sickly & oversweet' 'Another, please!' Tasters 

These Double-Chocolatella Mini-Volcano Cakes stuffed with chocolate & hazelnut cream were originally intended for kids: both to make (lightly supervised) and to eat. 

But when 3 adult males tested them, they thought the treats had been deliberately designed for them. 'These are thankfully not like kids' sickly sweets' 'what a lovely contrast to buttercream cakes which I don't like' and 'I wouldn't normally want a second but these this I do' were some of the comments.

Which made 67 wonder if kids would actually like the mini-volcano cakes.  Would they be sweet enough for young palates? 

There wasn't a child around but 67 guessed the gorgeous choco-hazelnut mousse would make up for lower levels of sugar. Just in case though, the recipe allows for the addition of extra chocolate chips mixed into or sprinkled onto the mousse.  For kids.  

Even without extra chocolate, the mini-volcanoes are rich and deeply chocolatey.  To keep things healthier and proportionate, a mini-cupcake tin is recommended.  If using a normal cupcake tins, fill only half-full.

Cost: £2 

Feeds: 12 small

Ingred:   

   20g/3/4oz white flour 
   65gm/2 1/3oz self-raising wholemeal flour (add 1/2 tsp baking powder to plain flour)
    2 generous tablespoons cocoa (not drinking chocolate)

   1/2 generous tsp baking powder

   50gm/1 2/3 oz sugar

   15gm/1/2 oz ground almonds   
    75 ml sunflower or light veggie oil

    75 ml milk

    1 large egg

    1/2 tsp vanilla
    50gm/1 3/4 oz chocolate chips 

     extra chocolate chips for garnish (opt)

   Chocolate Hazelnut Mousse

1.  Whip 1/3 cup whipping cream until soft peaks form
2.  Add 1/4 cup home made lower-sugar Chocolate Hazelnut Spread or a good commercial brand; continue whipping till thick and blended   

        

 Method:
 

 Equipment:


mini cupcake tin, holes 3/4 inch/2cm deep
small cupcake liners

1. Preheat oven to 350f/180c/170f; line muffin tins with paper liners, pressing down into the cavity so they stand up like soldiers 
2. Place all ingred except chocolate chips & choco-hazelnut mousse in a deep bowl
3. Beat with electric beaters, a stand-alone mixer, or a whisk until well-blended, 2-4 mins
4. Fill liners 2/3 full (67 used a 1 1/2in/4cm ice cream scoop) 
5. Bake 17 mins; a toothpick in the centre will come out dry
6. Cool 5 mins in tin, then move to cooling rack until cold 
7. Not too long before serving, cut a deepish cone-shaped piece from the top of the cupcake, leaving a rim; set aside
   
8. Using two teaspoons, fill centre generously with Chocolate Hazelnut mousse; it can spill over the depression but not cover the top
9. Cut off the tip of the cone (cook's reward); place cap on top of the mousse
10. Using a tea strainer, lightly dust the top of the cone with icing sugar

1. Kids who need a bit more sweetness can either mix chocolate chips into the mousse or sprinkle them over the mousse before replacing the top
2. These are best eaten on the day

Comments:

'I love the mousse; very nice' 'Not sickly & oversweet' 'Another, please!' Tasters 

Tips:

• for free of common wheat option, use spelt flour but increase milk slightly
• ground almonds can be replaced with an equal amount of sugar

                                          More healthy baking on Nav Bar: Recipes & How to...

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

REVIVING BEEF NOODLE SOUP WITH A TOMATO TWIST

After a really nasty debilitating 'flu, all 67 wants is a bowl of noodles in broth with a little protein and salad. 

Asian Beef Noodle Soup with a Tomato Twist
with Cucumber & Chinese Cabbage Salad

Asian Beef Noodle Soup is nutritious and satisfying but low on calories and fat.  And doesn't bust the budget.

Inspired by tv food show Diners, Drive-Ins and Dives, 67 added fresh tomatoes lightly seasoned and briefly cooked.  What a revelation. 

The tomatoes added a sweetness and freshness that was incredibly pleasing and enhanced the dish overall.    Who would have thought that a basically Italian thick sauce would brighten up Asian noodles?   

Most people by now are craving fresh salad, fruit and veg. Satisfy the cravings with this recipe -- it won't disappoint.    

The recipe calls for beef but poultry or tofu can be used instead. 

Cost: £1. 50 
Feeds: 1 but easily multiplied

Ingred:
   1 nest of thin or medium egg (or other non-wheat) noodles
   1 cup good chicken or turkey stock (granules will do but won't be as nice) 
   100-150 gm rump steak
   2-3 medium tomatoes, skinned & coarsely chopped

Method:

1. If you don't have a sharp knife, place meat in freezer 20 mins
2. Boil a kettle of water 
3. To skin tomatoes: drop into a deep bowl, cover with boiling water, leave for 3 mins; drain, peel away skin
4. Heat a medium pan over high, add a generous tsp groundnut or other vegetable oil; add tomatoes; reduce heat slightly; cook for 5 mins or until sloppy & losing their shape.  Remove from heat, add 1-2 tbsp water
5. Place noodles in a deep bowl; cover with boiling water; leave 5 mins, stirring occasionally to separate noodles; drain & place in a warmed bowl
6. Slice rump steak as thinly as possible
7. Bring stock to the boil; reduce heat 
8. As soon as the noodles are ready, add steak to stock; stir just until all the pink has gone -- about a minute but don't worry the meat will continue cooking
9. Pour beef and stock over noodles
10. Ladle tomatoes over the centre of the noodles
11. Garnish with finely chopped chives or spring onion

Tip:

Leftover tomato could be used for makeshift Shusuka Breakfast Eggs: serve poached or lightly fried eggs over warmed tomatoes garnished with basil  

Diners, Drive-ins & Dives Food Channel UK: Freeview 41, Sky 241, Virgin 291, Freestat 149

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.

SKINNY UNFRIED BUTTERMILK CHICKEN for supper or portable lunch, wheat-free option

A healthy twist on buttermilk fried-chicken 'n waffles:

(Un)fried buttermilk chicken in challah rolls: an impressive portable lunch
'Crunchy creamy chicken.' 'Where's the fat? Chicken is usually full of fat!'  Tasters

photo 21/9/16

Note: this recipe needs to be marinated overnight

America: the land of the free and of hope and of glory.  And deep-fried battered chicken. Of all kinds.  Even in currently popular waffles.  Fried chicken that's gloriously crisp and crunchy but high in fat and so, so bad for you.

There is an alternative.  Un-fried/baked chicken encased in a crispy shell, low-fat and low-cholesterol, without loss of taste or crunch.  The chicken within is exceptionally tender.  It can be served hot with steamed green beans and wedges of iceberg lettuce or stuffed cold into salad filled rolls for a portable lunch.

Both my tasters preferred the chicken without bread, whether hot or cold. (Crispy buttermilk chicken with waffles wouldn't appeal to those two).  67 used the crunchy fillets to fill salad-stuffed challah rolls (from Jewish bakeries); the contrast with pillow-y, slightly sweet bread was exceptional.  However it's eaten, everyone - young or old -  should take to this.  

Coventional fried buttermilk chicken uses flour but this won't work with oven baking.  Finely milled breadcrumbs (fresh if poss) or ground almonds make a better coating.  

If the chicken is to be eaten by hand and not in a sandwich, budget-friendly unboned thighs can be used.  

The chicken should be marinated at least 10 hours or overnight.   


Cost: min £3.00 - max £4.50
Feeds: 4

Ingred: 

    4 boneless, skinless chicken thighs or turkey fillets 

    250 ml buttermilk
    1/2 tbsp Dijon mustard
    1/4 tsp salt
    1/4 tsp celery salt (opt)
    1/2 tsp pepper
    1/2 onion sliced
    1/2 tsp smoked paprika
    1/2 tsp cayenne

    seasoned finely ground breadcrumbs (67 used spelt) or ground almonds
    
garnish: iceberg lettuce, tomato slices

Method:

1. Mix buttermilk & spices in glass bowl or strong freezer bag
2. Immerse chicken at least 4 hours or overnight
3. Season crumbs/almonds with pepper & salt and 1/4 tsp celery salt (opt) 
4. Drain chicken and drizzle a little of the buttermilk over the  the crumbs to create small crispy crunchy bits
5. Roll the chicken in the breadcrumbs/ground almonds, patting the coating in where necessary. Then place on a rack in a baking tray.
6. Preheat oven to 400f, 200c/180fan 
7. Spray thighs generously with olive oil (or if there are no cholesterol problems, melted butter)
8. Bake 35-40 mins in the centre of the oven until a meat thermometer reaches 65c/149f or there is no pink in the centre (make a small cut in the thickest part of the meat with a pointed knife to check) 
9. Serve hot with green beans cooked 3 mins in boiling water, (the frugal) Lettuce Salad with Green Herb Dressing and sweet potato wedges (hold the garlic for the kids)
10. For portable lunch: allow to cool. Wrap rolls and salad in separate parcels and place with the chicken in a firm sided storage box. Assemble before eating. 

Comments:

'I had this cold in a sandwich and it was lovely and crunchy; the chicken was surprisingly creamy, if that's the right word.  I'm surprised it's low-fat.  I'd be happy to have this cold, on its own.' 20-something designer.

'This was lovely but I'd like it hot and without bread. I expected it to be greasy but it wasn't.' Middle-aged foodie fan.

If you liked this, you'll also like:

• Southern (un) fried chicken, spicy & crispy
• (Un)fried fish & chips

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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.