NO-BAKE SLIGHTLY LOWER-FAT TIRAMISU PUDDING alcohol, incl kids option

A funny thing happened on the way to the dessert course...the Tiramisu Cheesecake morphed into a Tiramisu Pudding 

Tiramisu Pudding
(or How to salvage a dessert that tasted fab but looked a mess)
'Really delicious' 'A lovely boozy chocolate pudding.' Tasters

At any time of year a no-bake prepare-ahead spectacular dessert would be a boon.

Tiramisu Pudding is a fabulously tasty concoction with splendid layers of biscuit, creamy filling, ladyfingers dipped in coffee & brandy and chocolate ganache.  And it's slightly skinnier with lower-fat and low added sugar.  

This recipe came about by accident.  67 was developing a recipe for a lower-fat tiramisu cheesecake but something was lost in translation. All was not lost, however; the cheesecake turned into a gorgeously pretty crowd-pleasing pudding.

The amount of dark chocolate probably wipes out any health benefits gained from lower-fat whipping cream.  

Tiramisu Pudding is best served in a clear glass dish to show off its layers;  portioned by spoonfuls, not slices.  

67 suggests making this no more than a day in advance. 

Note: this pudding contains raw egg yolks

Serves: 8-10 

Cost: £5'ish. (2017 prices, possibly twice that in March 2026!!)

Equipment: 10inx7inch/25cmx18cm dish 2 inches/5cm deep (or equiv. say an 8-9inch/20x23square or circle with flat base)

Ingred: 

Base

   10-12 plain chocolate digestives, placed in a strong plastic bag and  thoroughly bashed with a rolling pin - a few crumbly bits are fine

   50gm/1 3/4oz dairy or vegan butter, melted  

   1 package savoiardi finger biscuits

Filling
   250gm mascarpone
      2 raw egg yolks
      2 tbsp sugar

   1/2 pint/300ml whipping cream
   1/2 tsp vanilla extract  
   1-2 tbsp coffee liqueur or brandy  

Coffee chocolate mix for dipping savoiardi  
   1 cup very strong coffee, expresso if poss
   2 tbsp good cocoa
   2 tbsp coffee liqueur/brandy/grape juice

   about a dozen savoiardi biscuits, Italian* for preference

  

Topping    
  Chocolate Ganache
     100gm/3.5oz 70% cocoa butter baking chocolate
     80ml single cream 
OR
   1/3 cup cocoa powder
     

Method:
  
Base: 

1. Mix biscuit rubble & butter; press into bottom of dish
2. Take 12 savioardi biscuits; halve them horizontally & trim bottoms to fit the depth of the dish; with curved edges on top, crumbly side facing inwards, line the sides of the dish with upright savioardi (like soldiers) pushing them down slightly into the rubble so they stay upright   
3. Refrigerate 

Filling:

1. Using electric beaters or whisk and a large non-plastic bowl, beat marscapone, egg yolks & sugar until smooth & creamy; it'll take a few mins. 
2. Add 1/2 pt/300ml whipping cream; stir to blend then beat just until mix forms med-stiff peaks when beaters are lifted.  Be careful not to overbeat.
3. Stir in coffee liqueur or brandy & vanilla
4. Pour half the filling over biscuit base without dislodging the upright savioardi; smooth with a spatula
5. One by one, dip a dozen savioardi biscuits into the coffee mix, a couple of seconds on both sides. Count 1 potato-2 potato; biscuits will absorb sufficient coffee but won't go soggy.  Layer biscuits over filling 
6. Pour the rest of the filling into the pan leaving an inch or so of  space below the tops of the savoiradi 'soldiers' 
7. Cover loosely with clingfilm; refrigerate a few hours or overnight

Ganache Topping (see tips below)

1. Using a sharp knife, chop chocolate into rough shards
2. Heat cream in a small saucepan over med-high heat until steam begins to rise off the surface and tiny bubbles appear around the outer edge; take it off the heat immediately
3. Add half the chocolate; stir until incorporated then add the other half of the chocolate; stir till chocolate is completely melted; cool slightly 
4. Gently pour about 2/3 of the chocolate over the tiramisu filling (you may need to add a little milk to slacken the chocolate)
5. (Save the rest of the chocolate; cool & whip for icing biscuits or sandwiching them together)
6. Cool and refrigerate
7. Pipe or drop spoonfuls of whipped cream around the edges of the tiramisu or cover completely with cream

Comments:
'I like it; it's a lovely boozy chocolate pudding. It was even better the day after.  But doesn't taste to me like tiramisu!' Political Agent
'Really delicious; this would be a perfect filling for profiteroles.' Local councillor candidate.

Tip:

• for kids' option, do not use alcohol & egg yolks; use milky - not strong - coffee and use milk chocolate instead of dark; scatter hundreds and thousands lightly over finished product
• replace chocolate ganache topping with a generous layer of sifted good quality cocoa   

                                                                                                        

                                            

Please leave a Comment in the box below 

These recipes have been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.

CHOCOLATE WALNUT SQUARES, indulgence, definitely not good for you

An easy-peasy gorgeous traybake as the Canadian 150th anniversary draws to a close

first posted 2017; updated 6/25

Chocolate Walnut Butter Squres
'the most delicious sweet I've ever had!' Taster

These delightful little squares are a yummy twist on the classic Canadian butter tart (small pastry shells filled with an oozy carmelly topping which 67 has never - sadly - mastered).  

The Butter squares have a shortbread base and multi-textured topping of crunchy walnuts and studs of chocolate embedded in buttery, caramel.  They're surprisingly easy to put together. 

Though the squares, inspired by the Newfoundland blog Rock Recipes*, are an indulgence, 67 has made them less unhealthy.   Wholemeal flour adds fibre, slowing down the absorption of sugar.  Dried coconut  and ground almonds replaces some sugar.  But in recognition of the many chocaholics in the world, the amount of chocolate was unchanged. 

These were made on local election day for a campaign team.  They loved the squares so much the plateful of goodies was tweeted many times!!

Cost: £4.50'ish (6/25)

Feeds: 24  

Ingred:   

Shortbread base:

    1 cup wholemeal flour

    1 tbsp brown sugar
    2 tbsp ground almonds 

    113gm/4oz soft salted dairy or plant butter (zap in microwave in 20 sec bursts if you've forgetten to leave it out overnight) (if using plant butter add an extra tbsp)

Topping:

 2 med free range eggs   
scant 1 cup soft brown sugar

   1/2 cup dried unsweetened coconut
    2 tsp vanilla extract

  

   3/4 cup coarsely chopped walnuts

   pinch salt

   scant 1 cup dark chocolate chips or coarsely chopped 70% dark chocolate (about 100 gm/3.5oz)

Method:

1. Line a 7x10inch/18x25cm rectangular pan or equiv with greaseproof paper
2. Preheat oven to 350f/180c/gas4
3. With a processor or by hand, combine base ingred until blended & crumbly
4. Press into the pan; bake 15 mins; set aside
5. Use electric beaters or a whisk to beat eggs; add sugar, coconut,  & vanilla; stir till well blended 
6. Add salt, walnuts and chocolate; stir till all is distributed evenly
7. Pour over base
8. Reduce oven temp to 325f/165c/gas3
9. Bake 20-25 mins
10.  Cool completely before cutting into 24 portions.  Use a sharp knife.  

                                     *#RockRecipes100Cookies4Christmas https://buff.ly/2gRqx51  #NL #foodie

incl. Butter Tarts 

Comments:

'It was the most delicious sweet I've ever had.' Female Campaign Manager

Tips:

• The addition of a handful of glace cherries, in generous chunks, take these beauties to another level
• an 8in/20cm or 9in/23 square pan will give a deeper base and filling

More squares/cookies on NavBar: RecipesI...

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. 

ROAST CHICKEN SPANISH STYLE, Easy peasy prepared ahead

Bring a little sunshine into your kitchen with this fantastically easy Spanish-style meal

updated 11/25; first posted 2017

A boon for the busy cook: Make Ahead Spanish Style Chicken
 takes the edge off Arctic temperatures

A relaxed roast chicken meal is a great weekend treat but on busy weekday evenings, a touch impractical.

Here's an idea for a fuss-free, make-ahead fabulous roast chicken meal for work nights involving a colourful Spanish-style sauce.

The next time you're roasting chicken, roast two.  Joint one bird,lie flat in sealable storage bags and freeze.  Or buy a plump supermarket chicken and use immediately OR joint and freeze.  

Up to two days vbut preferably the day before  planning to serve, make the sauce. Cool and refrigerate; don't freeze, if affects the flavour.  

Defrost the chicken the day before the planned meal, shred and remove bones  

Heat the the sauce over med high and gently reheat the chicken in it.  

Result?  Chicken that's interesting, quick and very tasty.  What's not to like?

Cost:

Feeds: 

Ingred:

   1 cold roast chicken, skin removed and jointed   

   3 tbsp olive oil
   1 mug sliced yellow onion or equivalent well cleaned fennel.
   3 cloves garlic, grated (opt)
   
   1/2 bell pepper diced (67 used yellow 'cause that was what was in the fridge; green or red will be fine) 
   10 mushrooms, diced  
     
     5 ripe tomatoes coarsely chopped or 1x 28oz tin tomatoes
     1 stick celery, peeled, crvices wiped and cut in small dice
     zest of one orange
     juice of 1/2 orange  
     
     2-3 tbsp med sherry     
    1- 1 1/2 tsp salt
     1 scant tsp honey, brown sugar or maple syrup
     1/2 scant tsp cinnamon      

Garnish: fresh parsley
             few olives (opt)

Method:

Sauce:

1. Heat olive oil in large deep pan over high heat
2. Add onions/fennel & garlic if using; reduce heat to med; cook 2-3 mins until onions are translucent
3. Add bell pepper & mushrooms; cook 1-2 mins 
4. Add tomatoes, celery, & salt and cook until tomatoes are broken down and mix is soup-like
5. Stir in  sherry, zest, honey and cinnamon
6. Simmer further 5-10 mins 
7. Roughly blend 1/3 of the mix; pour back into pan
8. If eating immediately, add chicken; heat over med until chicken is warmed through

If prepping ahead:

1. Cool sauce and refrigerate until day of serving
2. Take chicken (defrosted if necessary) and sauce out of the fridge an hour ahead of serving time
3. Reheat sauce over med heat in a pan large enough to take chicken pieces in one layer until sauce is gently bubbling
4. Add chicken pieces, pushing below the surface of the sauce
5. Simmer over med-low heat until chicken is heated though - about 15 mins
6. Serve sprinkled with plenty of fresh chopped parsley 

Comments:

'Chicken was moist; sauce whilst yummy was not what I was expecting. Could taste a citrus undertone and the peppers took over.  Delicious but not one of my favourites.' Wonder Woman office administrator (Blogger's note: amount of peppers has been adjusted)

Tips:

1. To speed up cooking time, strip flesh from bones of chicken in large pieces and add to reheated sauce
2. A little help from trusted supermarket friends: this recipe would work well with a rotisserie chicken 

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

'FLU WONDER CURE: SAVOURY EGG CUSTARD

RESTORING HEALTH AFTER ILLNESS

originally posted July 2015

For the bedridden: Savoury Egg Custard helps restore good health 

If you've been struck down by the dreaded 'flu (which country's turn is it this year to have it named after them?) and are struggling to get back to good health, here's a marvellous wallet-friendly remedy. 

A Savoury Egg Custard -- a family recipe for generations -- really does make you feel better and helps speed up recovery.  

The problem with bad 'flu is that one feels so lousy one can't face eating.  But food or some sort of nutrition is necessary to get better.

The Savoury Egg Custard consists of just three ingredients -- egg, water and soy sauce.  Once cooked, the custard slides down like silk, is easily digested and is quickly absorbed into the bloodstream.  Full of protein, it restores energy and boost the body's resilience.  It also encourages fluid intake, preventing further dehydration.

67 has seen grizzling toddlers and frail older people unable or unwilling to eat take one spoonful, happily finish the rest and keep it down.  Adults trying to get back to work find recovery speeds up.        

Preparation is simplicity itself but some planning is necessary: the water needs to be boiled and then cooled for the best texture.  Tap or bottled water is ok in a pinch but pre-boiled water is recommended.  

Steaming the custard is the ideal way to go but microwaving will also work -- if you won't mind the top of the custard looking more like curd cheese than silk!  

The recipe is for one.  Eat it as often as you like.  As the health improves, a double portion is fine and the amount of water can be reduced slightly

If serving to children and older people, cool to lukewarm before serving.  

Cost:  25 pence
Serves: 1

Savoury Custard Wonder Cure

Ingre
    1 medium egg, preferably organic
    1 teacup boiled and cooled water (160 ml)
     reduced-salt soy sauce
     
    
Method:

1. In a heatproof bowl, beat the egg till yolk & white are blended but not frothy.
2. Add cooled, boiled water.  Blend.  
3. Add a few drops of soy sauce, blend. 
4. Cover dish with cling film.
5. Steam for 15 minutes or until a knife comes out clean.
6. If using a microwave, pierce the film in several places.  Place the dish on a glass tray. Cook on medium heat for 3 1/2 mins.  The top will look curdled and the custard will have pockets of liquid but be very silky.  
7. Cool to lukewarm for children and older people.
8. Serve with a few more drops soy sauce. 

Tip:
Once the patient's appetite improves, move on to meat and/or vegetable broths with a little rice and peas



DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided.  Any information not sourced to a second party is the copyright of the blogger.