WHEAT & EGG-FREE CHOCOLATE, ORANGE & NUT SHORTBREAD, an Indulgence

No one will ever know these scrummy easy-peasy shortbread fingers were created for the common-wheat-and-egg phobic

Note the portion control on this crumbly sassy shortbread;
small and large fingers are sensible in health terms but also go further
'Ab-so-lutely wonderful and crunchy; and so easy to make!' Taster

It's amazing what a difference a bit of orange and a few nuts can make to classic chocolate shortbread; they turn something already wonderful into something truly fabulous.  

What doesn't change is the fuss-free preparation: a few minutes of mixing then  the dough is pressed into a baking tin with no rolling or cutting. It bakes at a low temperature for a good 40 minutes.

67 used spelt-flour to make it free of common wheat; it adds something special to the lovely nuttiness.  If there isn't any spelt in the cupboard, wheat is fine.  No eggs are needed.  

Shortbread generally is not healthy -- it contains butter and icing sugar -- but can be made less damaging by using half or all wholemeal flour.  Portion control also helps but honestly, cookies should be seen as an occasional treat.  They won't harm anyone.  

Cost: £2
Serves: depending on size, 10-20

Ingred:
   7 oz/215 gms plain flour (or to be healthier, half white half wholemeal flour or completely wholemeal) 
   1 tsp baking powder
   1 1/2 oz/45 gms unsweetened cocoa powder
   1/2 tsp salt
   zest of two medium oranges
    8 oz/250 gm unsalted butter, left out overnight or zapped in the microwave for 20 sec until soft
   4 oz/125 gm icing sugar
   1 tsp extract of Valencia orange (opt) or vanilla
   1/2-2/3 cup coarsely chopped walnuts

Method:

Line a 9x12 inch/30x23 cm with greaseproof paper

1. Preheat oven to 300f, 150c, gas 2-3
2. Sift together flour, cocoa, baking powder and salt, using a fine-mesh sieve.  (Sifting gives a light texture; if using w/meal flour, mix in bran left in sieve) 
3. Stir in orange zest until evenly distributed
4. In a large bowl, using electric beaters or a table-top mixer, beat softened butter and icing sugar until smooth and pale, about 3 minutes
5. Mix in orange essence or vanilla and nuts.  Add flour mix; beat on low speed until dough starts clumping and sides of bowl are clean.   
6. Press the dough into a 9x12 inch/30x23 cm tin or equiv. pushing it into the sides and corners.  If holes appear, patch them with dough from a thicker part.  
7. Level the top with a spatula or knife. 
8. Mark out the biscuits with the point of a sharp knife; don't cut through the dough, simply make guidelines for cutting the shortbread when cooked.  
9. Bake 40 mins or until top changes from shiny to dull and it feels firm to the touch.
10. As soon as the tin comes out of the oven, cut the shortbread according to your guidelines.
11. Leave in the tin to cool 30 mins, then move the shortbread to a wire rack
12. Lightly dust with icing sugar OR melted 75% cocoa solids baking chocolate. stir in a bit of orange liqueur or orange juice & drizzle over

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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.

VIETNAMESE FISH ROLLS, Feisty, Fresh and Fabulous

Coriander lovers will find these healthy rolls irresistible while the indifferent or uninterested will be surprised and delighted...

Vietnamese Fish Rolls

'Absolutely delicious!' 'Lots of spice which I love but needs more chilli' Tasters

Vietnamese Fish Rolls differ from the others (Vegetarian Rolls, Chicken Rolls) in its distinctive delicious sauce.  It also has different vegetables from the vegetarian roll but is equally impressive and satisfying.
                                                                       
67 used frozen cod but less expensive frozen pollock fillets will do just as well.  

The coriander chilli sauce was adapted from Jaime Oliver to accommodate conventional storecupboard ingredients.

Cost: £4.00'ish
Makes: 7 large (22cm) wraps

Ingred:
  1-2 packages 22 cm Vietnamese rice paper wraps
  1 1/2 cups cooked cod or pollock, steamed for 7 minutes, cooled,  separated into large flakes and marinated in the sauce (below) for at least an hour
    1/2-1/3 cup cooked glass/beanstarch vermicelli from a 100gm packet (See How to Use Your Noodle/s), (soaked in boiling water 5 mins,  plunged into icy water and sprinkled with toasted sesame oil)                                                                                        
    any or all of:
       1/3 cup grated carrot
       1/4 cup finely sliced radish
       1/4 cup finely sliced bamboo shoots (tinned, at major supermarkets & Chinatowns)  
       soft English lettuce
       finely sliced de-stringed mange tout
       tiny florets raw cauliflower
       
        blanch in boiling water 4 mins & plunge in ice water:
             asparagus spears
             broccoli florets (opt)

HOW TO...MAKE VIETNAMESE RICE PAPER WRAPS, a la 67goingon50, wheat-free,

Who wouldn't want one of these gorgeously healthy-looking, bright vibrant Vietnamese Rice Paper rolls?

first posted 2017; updated June 2025

Vietnamese Rice Paper Rolls: vegetarian, fish and meat
'Incredible' 'Very filling' 'good layers in chicken roll' Tasters

They're like spring rolls, only fresh, not fried.  And, with the right mix of veg, protein and sauce, they can be fantastic.  It's a lovely way to greet what seems to be the start of summer!  

While not exactly a doddle to prepare - there is chopping involved -  once the ingredients are ready, it's a simple matter of filling and rolling. The sauces can be made the night before. The rolls are perfect for a communal food prep session with visiting friends.  

Tofu Rolls

This How to...focuses on Vegetarian Vietnamese Rolls.  Elsewhere in this week's blog are Fish Vietnamese Rolls with a punchy, fiery sauce and Chicken Vietnamese Rolls, each distinctive in their own way. 

The method was adapted from Delicious Magazine and Taste.

Don't make this more than a couple of hours in advance and eat on the day.  

Cost: depends on protein are a great way to use up leftovers; think in terms of £6.50'ish, less if you already have lots of stuff in the fridge
Serves: 6

Ingred:

   1 100gm packet glass/beanstarch vermicelli (See How to Use Your Noodle/s), soaked in boiling water 5 mins,  plunged into icy water and sprinkled with toasted sesame oil
   1 recipe Vegan Thai Peanut Dipping Sauce  
   190gm firm organic tofu, sliced in thick fingers, marinaded at least 15 mins in Peanut Sauce (above)

VIETNAMESE CHICKEN ROLLS,healthier, partlymake-ahead

A Vietnamese Roll with a twist - more protein, less veg...

Chicken Vietnamese Roll
'My favourite; it's tidier and the layers are good' 'It's perfect!  Love the peanuts with the chicken.' Tasters

 67's Vietnamese Chicken Rolls dispenses with many of the garden vegetables.  It makes the delicate poached chicken - a flavourful and surprisingly tender boiling fowl - the main focus.  

Chicken Roll has just a few veg: crunchy lettuce, thin sticks of celery and raw mushroom.  The sauce is a a fragrant mix of spring onions, ginger, garlic and oil which allows the chicken to shine.

The sauce can be prepared ahead of time, adding the spring onions at the last minute.

Cost: Variable esp. if using leftover chicken
Serves: 7-8

Ingred:
   1 package 22 cm Vietnamese rice paper wraps
   1-2 mugs shredded poached chicken, marinated in the sauce (below) 1 hour
                                                                                      
   several leaves crunchy lettuce, eg purple or baby gems, rinsed and dried
   1/4 cup finely sliced bamboo shoots (tinned, at major supermarkets & Chinatowns) (opt)
   1/3-1/2 mug thin matchsticks celery
   1/3-1/2 mug thickly sliced mushrooms, pref chestnut but white are fine
    
   1/3 cup coarsely chopped salted peanuts, with most of the oil & salt rubbed off with a paper towel/serviette

Sauce:
    4 1/2 tbsp groundnut oil
    1 1/2 generous teaspoons grated garlic
    4 1/2 tsp grated peeled fresh ginger
Stir well; refrigerate

Just before marinating chicken, add 7 1/2 tbsp finely sliced spring onions, white & green & a couple of tbsp sherry (opt)


Method: