67 going on 50…

Thursday, 11 February 2016

LAYERED DOUBLE CHOCOLATE MARQUISE, A Skinnier Indulgence. Dairy free option but not yet tested. Make-ahead, Easy-peasy, kids' option

The perfect double chocolate surprise: minimum effort, maximum pleasure - and it's skinnier...

Skinnier Double-chocolate Marquise, for chocoholics
'...very velvety and light" '...like a giant truffle!' - Tasters

A fabulous double layer rich chocolate dessert, this treat was inspired by the Royal Opera House Pastry department and Michel Roux. It's a treat for the serious chocolate lover - and perfect for Valentine's Day.

French in origin, the marquise usually has butter, sugar, eggs and cream, as well as lots of dark chocolate -- not exactly healthy.

This 67 skinny version cuts out the butter and eggs and reduces cholesterol by half, yet is richly dark wonderful. Two boozy flavours complement each other (try 3 layers if you're adventurous!). It's sophisticated but there's a version for kids below. Whichever version you go for, small portions are sensible -- and healthier.

There's no baking and it freezes beautifully. The marquise can be prepared well in advance.

Use the best chocolate you can (at least 70%) but if you're budgeting and don't mind Cadbury's, Bournville will do.

Cost: £8.50 - less, depending on the chocolate
Serves: at least 8, double if slices are halved vertically (recipe halves nicely)

Ingred:

400 gms dark chocolate, at least 70%
200 gms dairy or plant double cream
200 gms plain 0-fat dairy or plant yoghurt, not strained, but with liquid poured off

2 tbsp brandy/white wine/grape juice
1 generous tbsp syrup from candied ginger
2 tbsp finely chopped ginger from syrup

2-3 tbsp framboise raspberry liqueur, white grape juice or brandy
150 gms fresh, sweet raspberries or strawberries

Method:

Line a one-litre/two pint loaf tin with 2 layers of cling film; leave lots of overhang
Halve berries and sprinkle over a little liqueur
Have a clean dry jug ready
Break up chocolate & melt in a heatproof bowl over simmering water
Stir the chocolate occasionally; when most of it is melted, take it off the heat; the rest will continue to melt
In a large bowl, beat cream until soft peaks form; add yoghurt and stir
The chocolate should be cooler but still liquid; add a quarter of it to cream-yoghurt; stir, don't beat, with a whisk
Add rest of the chocolate; lightly whisk until blended
The mix will begin to thicken; work quickly from this point
Pour half of chocolate mix into the jug; stir in brandy, ginger syrup and ginger bits; mix well
Pour ginger mix into the loaf tin pan, making sure the chocolate goes right into the corners and to the edges; use a spatula to level off the mix
If the other half of the chocolate has thickened too much, microwave 20 secs; add raspberry liqueur; lightly whisk
When blended, stir in raspberries
Pour the chocolate raspberry mix on top of ginger layer; level it off taking care with the corners and sides
Refrigerate several hours
When ready to serve, unmould and remove cling film
Garnish with fresh fruit (you may need to make small indentations for the fruit); serve with Yoghurt Cream or a mix of plant yoghurt and cream.
If there are no cholesterol worries, serve with single cream

Kids Version

Replace 200 gms dark chocolate with dairy or plant milk chocolate
First layer: mix in crushed mint maltesers or Kit Kat or Matchsticks or After Eight mints. Or crushed Smarties. Or kosher verions thereof
Second layer: chopped orange segments which have been patted dry and 1 tbsp grated orange peel OR chopped sweet blackberries or blueberries

Tips:

try to get framboise liqueur; another brand currently being advertised is a fizzy, girly-drink, not for cooking

if freezing the marquise, allow to sit at least half an hour before serving

other flavourings could be expresso coffee and Baileys

if you liked this, you will probably also like Dark Chocolate Mousse

Comments:
'I loved the ginger hidden in one layer, and the raspberries, too but I ate the marquise as a whole and it was just really, really good!'
20+ fund raiser

More Chocolate on Nav Bar: Recipes 1

Please leave a comment in the box below

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

SKINNIER BEEF STROGANOFF, with Veggie option

Another classic dish, made a little healthier

Skinnier Beef Stroganoff. wonderfully tender & juicy

Beef Stroganoff is another of those dishes, like crepes suzette, which was of its time and, indeed, space. Gallic, with lots of butter, cream and flaming brandy, it was an exciting, attractive and yummy hotel dish -- as pleasing to guys as to girls.

This version, adapted from Robert Carrier, is slightly lower in cholesterol but is still an Indulgence. But it is a Valentine's Day treat and tastes wonderful.

Have everything ready before you start and the dish is almost-instant.

Vegetarians can substitute steak with a mix of supermarket mushrooms and exotic 'shrooms like oyster, chanterelle and inoki, available at farmers' markets and specialist greengrocers.

Cost: £10
Feeds: 2 with sides

Ingred:
8 oz/227 gm rump steak (vegetarian: mushroom mix)
1/2 tbsp cornflour
2 tbsp butter
2 tbsp olive oil
1 oz finely chopped onion
3-5 oz sliced mushroom (med slices)
1 1/2 tbsp flour
150 ml/1/4 pint stock
1 tbsp brandy/dry sherry/grape juice
1/2 tbsp tomato paste
70 gms double cream or creme fraiche
coarsely ground black pepper

Method:

Have 2 clean dishes plus a serving dish ready
Pound the steak with a damp rolling pin or meat mallet until it is thin; cut diagonally across the grain into strips 1/4 inch/1/2 cm wide and 2 inches/5 cm long
Combine cornflour and a little salt in a bag and add beef; toss to coat each strip
Put a pan on high heat; when it is smoking, add 2 tsp olive oil and 2 tsp butter until it melts; throw in beef, separating strips as well as you can
Allow to brown on one side (1-2 mins) then flip strips over; cook about 30-40 sec on second side; the beef should remain pink inside. (For mushrooms brown on both sides until nearly cooked through)
Remove the beef from the pan; cover & keep warm; reduce heat to med high
In same oil, cook onions till soft and golden, about 1-2 mins; add mushrooms, lower heat to med-low; simmer 3-4 mins. Remove from pan; reserve
Still on med-low heat, add olive oil and rest of butter to pan; stir in 1 1/2 tbsp flour
Cook 3 mins, stirring and scraping any bits off the bottom
Add stock and tomato paste, whisking to make a smooth sauce; simmer, stirring occasionally until thick (3-4 mins)
Fold in meat, onions, mushrooms and sherry; cook till hot; stir in cream; leave 1-2 mins
Serve with plain rice, noodles or potatoes and lots of vegetables on the side

Scroll down for more Recipes and How to...

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.

Tuesday, 9 February 2016

MELT-IN-THE-MOUTH BRISKET WITH TOMATO SAUCE,Slow-Cooker, Make-ahead

Beef so tender it can be cut with a spoon - a treat that won't break the bank

Beef Brisket with Tomato & Vegetable Sauce
'The beef was wonderful; it melts in the mouth!' Taster

This 67 recipe for a delicious less expensive beef joint is easy-peasy and healthy.

Beef brisket is cut from just below the shoulder; it's muscular and firm and needs long slow cooking.

Corned beef is pre-brined brisket but 67 wanted plenty of flavour without added salt. The recipe was developed for a slow cooker and it produced beef so tender it could be cut with a spoon. Unlike many cooked briskets, the meat can be sliced and doesn't fall apart. It is so flavourful, expect requests for second helpings.

The simple, delicious sauce is packed with vegetables, adding ultra-healthy vitamins and minerals.

Cook the brisket in a slow cooker for 7-8 hours overnight (when electricity is cheapest) then refrigerate it so that any fat can solidify and be lifted or scraped off. Reheat before serving.

Cost: £6-8 per kilo plus £1.50 for other ingredients
Feeds: 4 generously

Ingred:
1 kilo slab of plain/un-brined brisket, trimmed of fat & gristle (it may come trussed up like a roast; remove the string and unroll it)
1-2 leeks, coarsely chopped and thoroughly rinsed
1 onion, coarsely chopped
2 large sticks celery, in 2 inch/ 4cm chunks
2 med carrots, in 2 inch/4 cm chunks
1 tin chopped tomatoes
8 oz/ 225 ml tomato juice
2 tbsp tomato puree
3-4 tbsp brandy or red wine/grape juice
1 tsp thyme
1 tsp oregano
pepper & salt
stock or water

Method:

Generously salt and pepper both sides of brisket.
If you have the time and energy, brown on both sides.
Scatter leeks, onion, celery & carrots in bottom of slow cooker
Place brisket on top
Pour tomatoes, tomato juice, brandy/wine & tomato puree over the meat. Scatter with herbs
Pour in an inch of water
Cook on low for 7-8 hours or until meat is tender but still sliceable; remove meat, cool & refrigerate overnight
Allow the veg & juices to cool; refrigerate overnight or until the fat solidifies and can be lifted off
When ready to serve, blitz the veg & juices to a thick sauce; taste for pepper & salt; add more tomato juice if needed
Return meat to sauce and warm through
Serve with mashed sweet potato and a melange of lightly boiled vegetables - broccoli, mange tout & carrots

Comments:
'The most tender piece of beef I have eaten in a long time.' 40+ political agent
'I loved it; it was so tender. And the sauce was wonderful. 20+ fund-raiser

Tips:

to oven roast, prepare as for the slow cooker, perhaps adding a bit more liquid, cover and bake at 325/f160c for between 2-3 hours.
add vertically halved washed but unpeeled sweet potato 2 hours before end of cooking; scoop out the soft flesh before serving. add butter, a little salt and plenty of pepper
cook densest vegetables longest in boiling water: carrots 5 mins, then add broccoli and mange tout for 2 mins

more beef on NavBar: Recipes I...

Please leave a comment in the box below

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

HOW TO...BEEF CAN BE INCLUDED IN A HEALTHY, COST-CONSCIOUS DIET

Nearly everyone (who isn't vegetarian) loves a tender, juicy piece of beef....

A healthy, balanced diet can include Beef

...and while there can be arguments about how it is cooked (rare, medium or well-done) or the merits of grass-fed over organic, etc, etc, in most cultures, beef is still is considered a luxury.

The blogger has close contacts in the beef industry but has always enjoyed the taste and texture of beef. To maintain good levels of iron, the blogger eats beef at least once a month, even if in small quantities.

It has to be acknowledged, there are good reasons for including beef in your diet:

Protein: beef has all the essential amino acids that the body needs; the body ages faster without protein
Zinc: beef is one of the richest sources of zinc, an essential mineral which helps keep the the brain, heart and immune system healthy
Iron: beef has more iron than most foods and the iron is more readily absorbed than plant sources
Environmentally: it allows the use of land not suitable for farming

Why has Beef fallen out of fashion?

Most of us have reduced beef consumption because of worries about our health and our wallets:

beef can be high in saturated fat
beef may contain antibiotics or hormones (the EU banned growth hormones in beef in 1988)
beef can cost more than chicken or pork
beef is environmentally inefficient; a steer consumes 10 calories of food for every calorie of meat

However:

modern cuts of beef are leaner than in the past
recent research shows one-third of the saturated fat in beef is stearic acid, which has a neutral effect on cholesterol
trials attempting to link beef consumption with heart disease don't compare like with like -- those who avoid beef tend to have healthier lifestyles while beef eaters often lead sedentary lifestyles which include smoking and drinking
cheaper cuts of beef do not cost that much more than chicken or pork

Where food is concerned, 67goingon50 is strongly of the 'all things in moderation' philosophy. In Principles of Healthy Eating, the blog recommends a weekly eating pattern of two fish meals, one poultry, one red meat (beef, lamb or pork) and the rest vegetarian.

But when buying beef, it's wise to follow a few safety guidelines:

get the best you can afford; for most, that will be free-range; for some, organic
make friends with a butcher and don't ignore those in supermarkets; they can be as well-informed as local butchers
go for the leanest cuts, eg if using mince, aim for 10% fat
if you're going for broke with a steak, make it a really good one, marbled with fat, but don't have it every week
a few UK farmers are producing Wagyu beef; it's fat is unsaturated but it will cost you!

Affordability

If you think you can't afford steak or beef in general, try:

newer more fashionable cuts of beef from the back and shoulder, such as blade, flat-iron, skirt, feather; they're cheaper than traditional steaks (£12 a kilo compared to £16 and up) and apparently as juicy and tender if flash-fried; now in some large UK supermarkets
supermarket roast specials; sometimes not very tender (hence the lower prices); cut into chunks, they make wonderful casseroles which cook faster than stewing cuts
the cheapest beef is often the least tender but most flavourful; commercial chefs will boil stewing beef for 2 hours before transforming it into a melt-in-the-mouth casserole enriched by the beef stock
cook tougher cuts in a slow-cooker: brisket at £6-8 per kilo makes a tender roast if cooked in a slow cooker overnight; stewing beef tenderises beautifully in a slow cooker
regular, small amounts of beef are as health-giving as occasional steaks, roasts and casseroles; eg stir-frying or tiny leaf beef meatballs in soup

Some cheap cuts of beef:

http://www.bbcgoodfood.com/howto/guide/cheap-cuts-how-buy-beef