RICOTTA STUFFED CREPES WITH SUN BLUSH TOMS & ARTICHOKE HEARTS IN WHITE WINE SAUCE

A Special Occasion Treat for Vegetarians...

Crepes stuffed with a fluffy, nutty filling and a bold white wine sauce
make a worthy special lunch

First published Jan 2016

Sophisticated, with subtle flavours and textures, the dish is well worth the three stages of cooking.  Much of it can be prepared the day/s before serving.  

The recipe* was tested on someone who eats a lot of vegetarian food and someone beginning to experiment with vegetarian recipes. The dish should delight and intrigue most vegetarians and nearly-vegetarians.  It might not, perhaps, be a good introduction to the vegetarian beginner.  

The crepes are lower in fat than usual and the addition of wholemeal flours makes them even healthier.

This is not a frugal dish but it is for a special occasion. Leftovers will be fine on the second or third day after cooking.

Cost: £4
Serves 2-4

1.  Crepes: 

Ingred:
    3 large eggs
    2/3 cup/160 ml milk
    2/3 cup/160 ml water
    2 tbsp sunflower oil
    min 1/4-max 1/2 tsp salt
    80 gm/3 oz white flour
    30 gm/1 oz wholemeal flour
   
    butter or oil for pancake pan

Method:

1. Use stick/bowl blender to whizz eggs, milk, water, fat & salt
2. Add flour; stir then whizz 1 min. Scrape the bottom and sides to check all flour is incorporated 
3. Refrigerate 1-2 hours
4. Heat a heavy-bottomed 7 inch fry pan until moderately hot; brush lightly with fat 
5. Stir crepe mix with a whisk 
6. When pan is moderately hot, remove from heat; pour in a scant 1/4 cup batter and tilt pan to distribute 
7. Return pan to heat and cook about 2 mins or until bottom is golden and edges are starting to curl 
8. Flip; cook 30 seconds
9. Stack on a plate with strips of greaseproof paper to separate crepes 
10. Repeat until all the batter is used up 
11. Cool an hour, cover and refrigerate or put to one side for filling
12. These can be frozen if separated by a large piece of greaseproof paper between each crepe

2. White Wine Sauce

Ingred:

   1 1/2 cups/360 ml good veggie stock
   1 cup/240 ml dry white wine/white grape juice  (a medium wine glass)
   5-6 dried porcini mushrooms
  
   3 tbsp butter
   3 tbsp flour
   pepper & salt

Method:

1. Simmer stock, wine & dried mushrooms in a saucepan for 30 mins (not boiling but bubbles around the edges)
2. Strain liquid; discard mushrooms or put aside for another dish  
3. Heat fat in heavy saucepan; when it bubbles, add flour and whisk till flour is incorporated. Reduce heat to low; cook for a few minutes, stirring.  Slowly add hot stock, whisking continuously until sauce thickens
4. Cook gently a further  10 mins over low heat; season with pepper & salt

Tip: the sauce freezes well

3. Savoury Ricotta Filling

Ingred:
   6 oz/175 gm Ricotta
   1 egg

   50 gm/1.8 oz ground almonds
   65gm/2.3 oz plain 0-fat yoghurt
   25 gm/3/4 oz parmesan or soft goat's cheese

   1/4 tsp salt
   1/3 tsp dried or freshly grated nutmeg
   small handful whole almonds chopped into small but crunchy pieces  
   40 gm/1.5 oz sun-blush tomatoes 
    40 gm/1.5 oz artichoke hearts

Method:

1. Pre-heat oven to 325f, 160fan; 170gas; generously butter a dish 6 inches x 10 inches ('ish; bit bigger won't hurt) 
2. Whizz Ricotta & egg with stick or bowl blender
3. Whisk in ground almonds, parmesan and yoghurt; add salt, nutmeg and slivered almonds
4. Take a crepe and place it golden side down.  On the edge closest to you, place 2-3 tbsp ricotta filling in a horizontal line building up a little height
5. Add a few sun-blush tomatoes and artichoke hearts
6. Fold the edge closest to you over the filling, then the sides; roll away from you until you have an enchilada (or spring roll) shape.  Lay the crepes. seam side down, in the  buttered dish 
7. Cover the crepes with greaseproof paper then the dish with foil, sealing edges
8. Bake 30 mins
9. Serve with mixed lightly boiled veg and hot white wine sauce 

Tips: 

• There will be leftover pancakes; freeze & use for Crepes a l'Orange
• M&S sell an antipasti selection: sun-blush tomatoes, artichoke hearts, olives & capers; £3+ for a generous portion
• use semi-dried (sun-blush) tomatoes; sun-dried will be too salty

                                                      *adapted from Martha Rose Shulman's The Vegetarian Feast  

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

SURVIVING CHRISTMAS 2017: MAINS PLUS TIPS FOR GETTING AHEAD

CHRISTMAS MAIN COURSES PLUS TIPS FOR BEING GOOD TO YOURSELF 

Classic Christmas Poinsetta

BRAND NEW CHRISTMAS MAIN COURSES FOR 2017

Frontier Turkey with Creamy Gravy & Buttermilk Biscuits, using frugal tasty cuts 

Luxury Steak, Potato & Onion Pie popular 67 recipe that's a cut above the rest

Vegetarian: Crepes stuffed with Ricotta, Sun-blush tomatoes & artichoke with White Wine Sauce a special meal for a special occasion 

Tips for getting ahead at the bottom of the page

LOW-FAT, HIGH FLAVOUR

Striped Turkey Meatloaf,  layered with peppers &  mushrooms

Guilt-Free Peking Duck, no deep-frying, easy, wallet-friendly

Meat Patties in Mushroom Gravy, surprise favourite with the older crowd

Glorious Asian Salmon, super simple & sensational; spicy & exciting

MAKE AHEAD

STEAK POTATO & ONION PIE. an Indulgence in every way

A luxurious Steak & Potato pie that's left every guy (and most women) happy

Luxurious Steak, Potato & Onion Pie
  North American/Asian fusion that's perfect for a singleton Christmas

This is a childhood dish, a fusion of Asian and North American cooking.  In times past both the onions and potatoes were deep-fried.  Which is why the pie was only made on special occasions and no more than a few times a year.  

Some might consider the pie a waste of good steak but it's an excellent way of making a tender, delicious cut go further.  And my goodness, it tastes fabulous.

67 developed different cooking techniques to reduce fat and increase fibre.     However, the high carb count and the cost of good steak will probably continue to make this an indulgence. 

Cooking is divided into four stages over 40 mins; it all comes together in a glistening glorious heap which is served immediately.  Leftovers reheat well.

This is one occasion to splurge on good meat; keep your eye out for regular bargains on steak.  

Cost: £5-7, depending on cut
Feeds: 1-2

Ingred:
   
   125gm/4oz onions, thinly sliced
   1-2 tsp olive oil
  
   250gm/8oz potatoes, in 1/4 inch slices (peels can be left on but if potatoes are not organic soak 20mins in 9 parts water & 1 part vinegar) 
   1-2 tbsp olive oil

   pepper & salt

   250gm/8oz rump or sirloin steak
   1/4 cup cornflour (not cornmeal)
   groundnut or other light oil

   water

Steak Marinade:
   1/3 cup med sherry
   1/4 cup reduced salt soy sauce* 

Method:

1. Heat a heavy bottomed frying pan until hot then turn heat to low; add olive oil & onions; cook slowly, stirring occasionally for 20-40 mins or until onions are soft and melting; decant into a bowl; keep warm (the frying pan will be used again later)
2. Drop the potato slices into boiling water for 3 mins - the slices will be 3/4 cooked.  Drain; pat dry with paper towel.
3. Pre-heat oven to 200C/400f/gas6; toss potatoes in oil and spread in one layer on a baking sheet; bake 20 mins, turning once, until beginning to brown and the edges begin to crisp; keep warm 
4. Cut steak in 2 pieces along its widest side; slice each across the grain in 1/3 inch/3/4 cm pieces; toss in a plastic bag with cornflour & shake until each slice is lightly coated; add to marinade; rest 20 mins
5. Remove meat from marinade; drain, catching the juices
6. Heat the frying pan over med-high heat, pour in a thin film of oil
7. When oil is hot, add beef slices in one layer (you may need to do this in batches); leave for 1-2 mins or until bottom is brown & a bit crispy; toss and cook a further minute; decant onto a plate; keep warm
8. Turn heat down to med; stir marinade & drained juices & add to the pan with a couple of tablespoons of stock, scraping away at the cooked-on bits
9. If gravy is too thick, add more stock; bring to a boil then simmer 5 mins
10. The gravy should be the consistency of double cream; season lightly
11. In a flat dish or on a platter, layer the onions & season lightly with salt & pepper; layer potatoes on top, season lightly; add steak slices; pour over gravy allowing it to settle in the crevices
12. Serve immediately

                                                                          *Amoy, Pearl River Bridge

Comments:

• 'There is something about the combination of steak, onions and potatoes smothered in intense gravy that is so satisfying but even with adjustments, it is rich.' Retired writer
• 'I'd have this all the time if my wife would let me.' Businessman

                                                               More steak on NavBar: Recipes I/Beef...

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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.

FRONTIER TURKEY IN LOW-FAT CREAMY GRAVY WITH BISCUITS, an indulgence

Something like this was probably served from the back of the chuckwagon on the Wagon Trail as Americans colonised the 'Wild' West!

Turkey in low-fat Creamy Gravy served on Buttermilk Biscuits, Frontier style
'Wow! One of the best things you have ever made.' 'You've done it again!' Tasters

If you've ever enjoyed Food Network's Pioneer Woman, you'll know that food on the ranch is designed to replenish energy expended rounding up cattle, digging up fences and burning grass. 

67 loves the lifestyle portrayed on the programme and finds Ree Drummond's recipes ultra-tempting.  But, if living a city life, a cautious approach is recommended.  

This  recipe was developed as a frontier-lite main course, minimising fat/cholesterol levels and raising fibre, while maintaining an outdoors cowboy vibe.  

Worries that the dish would not work evaporated at first bite.  It was an absolute delight!   

Turkey legs can be tough, especially organic ones -- all that running around outside -- but carefully timed slow cooking tenderised the meat without losing its muscularity.   

The pale gravy was achieved with only a tiny bit of cream; it softened the buttermilk biscuit underneath but the top half of the biscuit* stayed crunchy, tender and fluffy.   

Start this up to two days in advance; both the turkey & gravy can be prepped ahead.  4 simple stages of prep (turkey, gravy, biscuits, assembly) make cook's life easier.  The instructions might sound complicated but truly they're not -- and its worth it!

Cost: around £7-£10 for organic, less for free-range
Feeds: 2-3; recipe multiplies nicely

Ingred:
   1 good sized turkey leg
   1 med onion, in chunks
   1 large carrot, peeled & in chunks (soaked in 9-1 solution of water & vinegar if not organic)
   1 large stick celery, peeled (treated like the carrot)
  water
   bay leaf
  
Creamy Gravy

    3 tbsp sunflower oil
    1/2 med onion grated or minced 
    3 tbsp flour (67 used spelt but wheat is fine) 
    1 3/4 cups/340ml turkey stock (from slow cooker)
    1/4 cup/60ml double cream
    1/4 tsp rosemary
    1/4 tsp thyme
    1-2 tbsp worcestershire sauce
    1/4 tsp pepper
    squeeze of lime juice (about 1/2 tsp) 

(Pepper & Lime Buttermilk Biscuits recipe is below) 

Method:

A.  Turkey:

1. Scatter onions, carrots & celery over bottom of slow cooker  
2. Lay turkey leg on top, fleshy side up
3. Add water to come to the level of the bottom of the turkey leg - don't submerge 
4. Add bay leaf
5. Cook on low 4 hours or until tender
6. Remove leg & set aside; strain liquid into a jug, discarding the veg
7. Cool both overnight; remove fat from stock
8. Tear turkey meat into good sized chunks; set aside

B.  Once turkey has cooked: Gravy

1. Heat oil in a saucepan on med high  
2. Add onions, stir for a few minutes  
3. Add flour, stir; cook, stirring, 5 mins or until it begins to turn brown
4. Take pan off heat; gradually add turkey stock, stirring continuously. 
5. Return pan to stove; stir till thick; add rosemary & thyme.
6. Simmer on a low heat for 10 mins.  The gravy should have the consistency of double cream.  If too thick, add a little more stock or water.  If too thin, add 1 tsp cornflour mixed with one tbsp cold water and stir till thickened.
7. Add Worcestershire soy and pepper.  If serving immediately, keep warm.  Otherwise cool and refrigerate overnight.

C.  On day of serving: Make Pepper & Lime Buttermilk biscuits

Ingred:

1 cup/125gm/4.4oz plain flour

1 tsp baking powder

scant 1/2 tsp salt

1/8 tsp baking soda

50 gm/1.7oz cold unsalted butter, in cubes

1/2 tsp coarse ground black pepper

zest of half a lime 

1/4 cup/60ml PLUS 1/8cup/30ml buttermilk**

Method:

1. Mix dry ingred together
2. Rub in butter until mix resembles peas
3. Stir in pepper & lime zest till well distributed
4. Add buttermilk, stir until it comes together; it will be soft and manageable
5. Preheat oven to 220c/425f/gas7
6. Dump dough onto a floured board; pat out into a rectangle 
7. Fold right side into the middle and left side on top 
8. Press lightly and repeat 6 to create light fluffy layers
9. Using a floured rolling pin, roll out into a rectangle 1inch/2.5 cm deep
10. Cut out 3-4 large round biscuits OR cut into quarters
11. Place on uncreased pan; brush tops with a little milk or buttermilk
12. Bake 12-15 mins in the middle of the oven until golden brown

D.  When ready to serve

1. Finely chop chives or parsley for garish, if using; set aside
2. Reheat gravy over moderate heat; it should be the consistency of double cream; add water or a cornflour-water mix as needed (see B. Gravy 6)
3. Add chunks of turkey; simmer until hot through; taste;  season, add lime juice
4. Take turkey/gravy mix off heat; turn heat to low; add cream; stir; return to hob 
5. Split buttermilk biscuits sideways, so you have a top and a bottom
6. Place bottom of biscuit in a bowl or a deep plate; pour a generous ladle of turkey and sauce over the biscuit; top with other biscuit half
7. Garnish with chives or parsley
8. Eat with a spoon

Comments:

• 'Well, you have done it again.  The biscuit is lovely.  Can't identify the spice that flavours it but it works so well, as did the stew-biscuit combo -- the biscuit didn't turn soggy where others turn into goo.  The turkey is so tender and makes a perfect warming winter dinner. I'm full and content.' Political Agent (Blogger: the spices are pepper & lime zest) 

• 'Wow!  One of the best things you have ever made!! Super creamy yet light and full of flavour.  The biscuit is crumbly and soft and melts in the mouth with the turkey and cream.' Wonder Woman Office Administrator.

Tips:

• This would also work for leftover cooked turkey and take much less time
• More fibre could be added by replacing a quarter of the plain flour with wholemeal

*inspired by Chef John

**replace buttermilk with milk that's  gone off OR 3/4 yoghurt, 
1/4 water OR milk + a couple of tablespoons of vinegar

                                              More mains on NavBar: Recipes II...

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.