CHRISTMAS PRESENTATION CAKES, Fat-free, Special Occasion, Indulgences

Yes, Already...

It is impossible to escape Christmas in London, apparently the world's most popular capital for seasonal shopping.  All the major shops are already festooned in sparkly decorations and stocked with gift ideas.  

This cake went for £50 at a recent raffle! (2015)
A spectacular chunky Fruit Cake, adapted from Delia, for the Festive Season

67 would not normally offer Christmas cake recipes this early but is providing a presentation cake for a raffle. This one, containing a fair amount of alcohol, is a spectacular gift cake.  

The recipe is adapted from Delia Smith, who more than 10 years ago, was already conscious of healthier baking. The cake is fat-free and absolutely stuffed with heart-friendly nuts.  It also includes chunky pieces of moist dried fruit, and only a small amount of raisins.  The striking candied fruit garnish was purchased from Fortnum & Mason for a special occasion.

The best thing about this cake, as far as 67 is concerned, is that there is no wrestling with layers of icing!

Some planning is required.  The fruit will be steeped in alcohol a day (or at least 4 hours) in advance.  The finished product should be consumed within a month of baking; if it's needed for Christmas, best not to start until the end of November. However it's quite an easy cake to put together and 67 has whipped up one or two in the week before Christmas.

The recipe has been modified for palates accustomed to 'cleaner', healthier eating.  It is not frugal in any sense of the word but, well, it is for a special occasion.  

Square-shaped Presentation Cake 

Cost: £7-9

Serves: 8-10

Ingred:

   
    8 oz/225 g whole brazil nuts (or 100g brazils and the rest hazlenuts and almonds)

    5 oz/150 g halved pecan nuts

   
    3 oz/75 g candied fruit or, for the frugal, peel

    4 oz/110 g stoned dates

    4 oz/110 g dried apricots

    6 oz/175 g glace cherries

    1.5 oz/42 g raisins 

    1.5 oz/42 g seedless prunes 
    grated rind of 1 lemon & 1 orange 

    
    3-4 tbsp brandy

   

    3 oz/75 g plain flour (or 2/3 white + 1/3 wholemeal)

         (67 used spelt flours)

    1/2 tsp baking powder

    1/2 tsp cinnamon

    1/4 tsp nutmeg

    1/4 tsp allspice

    min 4-max 5 oz/min 120-max 150gm soft brown sugar

    3 med eggs beaten

    1 tsp good vanilla extract

   

    Garnish: speciality glace fruit (opt) 

Method:

1. Grease & line an 8 in/20 cm deep circular cake pan (or 8 inch/20cm square, or loaf pan 8.5x4.5 inch/21.5 x 11.5 cm with 2.5 pints/1.5 L capacity)
2. Halve dates, prunes and apricots
3. Place with other dried fruit in a heatproof bowl
4. Pour boiling water over; leave 3-5 minutes; drain (this removes some of the preservatives & plumps up the fruit )
5. Place in a large mixing  bowl with nuts; add grated rinds, and 1-2 tbsp brandy; stir, cover tightly with clingfilm and leave 3-4 hours, pref  overnight.
6. When ready to bake, pre-heat oven to 300 f, 150c, 130 fan, gas 2
7. Sift or mix flour, baking powder and spices in a med bowl
8. Stir in sugar, breaking up any small lumps; add beaten eggs and vanilla
9. Mix with handheld electric whisk, or vigorously with a wooden spoon, until batter is smooth but not overbeaten 
10. Drain nut & fruit mix, saving juices.  
11. Tip nuts and fruits into batter; stir till all bits are coated.  Transfer to the tin; use spatula or back of spoon to level
12. Rest a sheet of greaseproof paper on top; bake ABOUT 2 hours.  Check after 1 1/2 hours.  The cake is done when the centre is springy to the touch.
13. Cool in the tin.
14. Mix any juices (from 10) with the rest of the brandy.  Stab the top of the cake with a cocktail stick and spoon half of the remaining brandy mix over the top.  Rest 1 hour.
15. Gently turn the cake over over and repeat.
16. If not using straight away, wrap in double cling film and foil for up to 3 weeks. When ready to decorate you can add another couple of tablespoons of brandy (opt) 
17. If you wish to decorate the cake with nuts and fruits, first heat some apricot jam until it is runny, brush over the cake, arrange decoration and brush again (avoid re-brushing specially bought candied fruit)
18. For presentation: wrap in a layer of cling film and then with acetone paper; tie with ribbon. 
19. The cake should be consumed within a month of baking day.  

Tip: 67 likes to keep the nuts whole to maintain the chunky texture; you may wish to roughly chop some of them but it will improve the appearance to keep half the nuts in their original form

deliaonline.com

Comments: 
'I shared your cake over the weekend during a friend's housewarming and it went down a treat!" IAG Employment Outreach Officer 

*Special Items* To Purchase (all opt):

• Double Satin Ribbon in green or red, 2-2.5 inch/5-7 cm wide; 25 mm rolls or by metre
• Clear acetone film (stronger than cling but still malleable)
• Crepe paper
• Cake boards (or make your own)

All available from haberdashery departments in major department stores incl. John Lewis, and specialist art shops like Green & Stone in Chelsea, London: mail@greenandstone.com

                                                                                  

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

HOW TO...BAKE WITH LESS GUILT

HAVE YOUR CAKE, EAT IT AND STILL STAY HEALTHY


PORTION CONTROL is one important factor. 

Lower-guilt Blueberry, Almond & Maple Cakes

The difference in calories and sugar intake between a normal sized portion and a mini-portion can be significant. 

But REPLACING SOME PRODUCTS WITH OTHERS can also make a big difference:

• WHOLEMEAL FLOUR adds fibre and slows down the absorption of sugar.  Replace one quarter to one-third of the total flour recommended

• SPELT FLOUR adds protein instead of carbs and can be served to the common-wheat-phobic.  It is not gluten-free.  It's more expensive than plain flour but can be blended with wheat flour. (Major supermarkets incl. Waitrose does its own brand)

• A couple of tablespoons of OATMEAL can improve bread, biscuits and muffins

• DRIED UNSWEETENED COCONUT adds sweetness and can replace a portion of a recipe's sugar in crumbles and some biscuits

• THE DARKER A SUGAR IS, the more vitamins and minerals it has. The whiter, the less the food value.

• MILK THAT'S GONE OFF adds a buttery taste, and allows the baker to replace some or all butter with vegetable oil

• GROUND ALMONDS are heart-friendly and add sweetness, allowing sugar to be reduced

• GLAZES (icing sugar mixed with liquid to a dripping consistency) can be drizzled over items instead of covering them, reducing sugar 

• FRUIT is naturally sweet; baked or poached with spices and orange juice - no added sugar -- makes a guilt-free dessert 

• Baked goods containing FRESH FRUIT & VEG are healthier than conventional baked goods

• Good quality CHOCOLATE (at least 70% cocoa) contains health-giving antioxidants and can replace buttercream icing 

Vegan Chocolate Cake
 using spelt flour & 70% chocolate frosting without icing sugar

For an example of how one recipe was altered to increase healthiness, go to A guide to adapting baking for healthier, lower sugar lifestyles

Caution: 

It's easier to make substitutions in some biscuits, muffins, traybakes, pastry and crumbles.  Recipes for delicate items should never be altered.  

Always have one day a week when anything goes where treats are concerned.  

                                                         

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B Lee/Bright Sun Enterprises accept no liability for the consequences of any actions taken on the basis of the information provided.

AVOCADO PILAFF (HOT)

A sublime vegetarian dish, perfect for Autumn/Winter

Sublime Hot Avocado Pilau 

Avocados seem to be everywhere but at this time of year, some really are not ready-to-eat.  This splendidly moist and multi-textured rice dish is the perfect solution to waiting around for avocados to soften and then finding they've gone past their best.  Heated, the avocado softens, becoming even more buttery and beautiful.

67 prefers brown rice for this recipe -- its flavour, nuttiness and health-giving properties give the dish a delightful oomph. As long as the brown rice is cooked properly, it will be fine.  White rice is also good, as is orzo, the rice shaped pasta which is easy to digest.

This is the hot version of the popular Avocado Pilau Salad, posted this summer.  It is adapted from one of the first tv chefs, Robert Carrier.  Take advantage of the avocado glut -- prices are expected to rise due to shortages. 

Cost: £3

Feeds: 3-4 as main; 6 as side

Ingred:

   8 oz/225 grams brown rice, cooked as below

   

   1 tbsp butter

   1 tbsp olive oil

   4 tbsp finely chopped onion (whites of green onions, yellow onions or shallots: all fine) 

   1 stalk celery, peeled, and finely chopped

     4 oz/100 g thickly sliced mushrooms

   1/2 tsp grated garlic

   4 oz/100 gm fresh diced tomato flesh (from peeled & deseeded toms) OR if you can't be fussed, 6 oz/150 gm baby toms 

   2 oz/50g (untoasted) pine nuts

   4 tbsp dry sherry/white wine/grape juice  

   1/4 tsp dried marjoram or thyme

   freshly ground black pepper

   1 good sized avocado

   juice and grated peel of half a lemon

   Garnish: Parsley

Method:

1. Cook rice and keep warm.  (Brown: rinse well in a sieve and allow water to run until it comes out clear.  Drop into lots of boiling salted water, cook at a rolling boil 25 mins.  Drain and rise with boiling water from a kettle.) (White: rinse well in a sieve and allow water to run until it comes out clear.  Drain.  Add double the amount of good stock - veggie if you're feeding vegetarians.  Cook according to packet instructions.)
2.  10 minutes before end of rice cooking time, peel and dice avocado, mixing carefully with lemon juice
3. Saute onion & celery in butter and olive oil, about a minute
4. Add garlic, mushrooms, tomatoes, pine nuts and herb of choice.  Stir & cook until mushrooms are nearly done.
5. Add sherry/wine/grape juice.  Simmer a few minutes.
6. Add rice to veg;mix well and gently heat through.  (You may need to add a tbsp or two of stock if using brown rice).
7. Add avocado and toss gently; every spoonful should contain avocado and vegetables. 
8. Garnish with a few branches of fresh parsley, chopped parsley scattered over   

Tips:

• For the ill and infirm or small children, replace alcohol with good stock. Use white rice or orzo (rice shaped pasta) and cut back on the pinenuts. You could also add a handful of currants soaked overnight in orange juice
• Good as a main course but goes well with chicken or fish.  

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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.

SALAD VEGETABLES SOUP WITH 100 VARIATIONS, Frugal, Vegan, Easy-peasy

A delicious thick soup from salad veg, no carbs... 

1st posted 11.05.15

Cup of Soup: A Light Meal 

This beautiful coral soup is as is good for you as it is warming, and ideal after a long, misty walk kicking crispy autumn leaves.

The soup is made from the same salad vegetables used in last week's Chinese crudites: celery, carrot, radishes, spring onions, cauliflower and red pepper, with yellow onions added to boost flavour. Smoked paprika and heart-friendly chilli flakes were added for heat and vitamin C. 

The recipe also uses up the leftover veg, either cooked or 'resting' in the salad drawer.   

Salad Vegetable Soup is ideal for vegetarians and vegans but is easily tweaked to satisfy carnivores and piscatarians. It's great in a mug for working lunches and, with additions, makes a great whole meal soup. Thinned with stock or water, it makes a satisfying first course. (Scroll down to Variations)

Ingred:

    olive or other veg oil
    1 large yellow onion
    8 med or 6 large radishes, topped, tailed and halved
    2 large carrrots, scrubbed, unpeeled, thickly sliced
    4 med or 3 large stalks celery, peeled and coarsely chopped
    8 spring onions, hairy & floppy green bits removed
    1 large red pepper, seeds and membrane removed
    a mugful of cauliflower florets + its tender green leaves 
    veg from stock soups (opt)
    1/2 to 1 litre good vegetable stock or water
    1/2 - 1 1/2 tsp celery salt (opt)
    1 1/2 tsp smoked paprika
    1/2-1 tsp finely diced fresh chilli or chilli flakes
    1/2-1 tsp pepper and 1- 1 1/2 tsp salt

Method:

1. Heat a large heavy bottomed pan over high heat; when hot, add a slick of oil 
2. Reduce heat to med high; saute the onions, stirring frequently until translucent but not brown (about 10 mins?)
3. Add all other veg, stir.  Reduce heat to med and sweat for 20 minutes, stirring every 5 minutes.  (Sweating: cooking the veg in a small amount of oil, partially covered, until soft and beginning to brown.)  If the mix looks like catching, add 1-2 tbsp stock or water.
4. After 20 mins, add stock veg if using, stock or water + celery salt, paprika and chilli.  The water should cover the veg by 1/2-1 inch/2-3 cm
5. Bring to a boil; reduce heat; let it bubble gently 20 mins or until veg is soft 
6. Taste for seasoning; add pepper & salt lightly if necessary. 
7. Cool.  Blend with a stick blender until completely smooth. This is your base, to be reheated with chosen additions.  

SERVING IDEAS

1. As is: the soup has a lovely subtle flavour but provides a hundred different variations with different herbs and spices and added vegetables, pulses, meat and/or seafood. 
2. Vegetarians: as is, or with frozen peas, or cubed tofu, or th drained rinsed tinned white beans, or quick cooking veg like green beans, halved sprouts, broccoli or cauliflower florets. Garnish with fresh or dried parsley.
3. Fish eaters: as with vegetarians but with added diced white fish or mixed seafood (frozen is good and cheaper). Garnish with fresh or dried dill.
4. Carnivores: as with vegetarians but with cooked chicken, or mini balls of raw minced chicken/lamb/beef, poached first in boiling water for 5-8 mins.
5. For an Indian take, replace smoked paprika with cumin or Garam Masala. 
6. For an Asian take, replace smoked paprika with 5-spice powder, add grated garlic and grated ginger & a dash of soy sauce 
7. Serve over rice or orzo (rice-shaped) pasta for a substantial meal.

Place bag in a large mug
to make filling easier 

Freezing Soups:
The recipe makes a great deal of soup but freezes well.  The easiest way to freeze soup is to place an opened unused self-sealing sandwich or freezer bag into a large mug.  Fill the bag, seal and lay flat on a tray.  Once frozen, remove tray.  The bags will take up less room in your freezer.  


Tips:

• The key to great soups is the sweating process.  After softening onions, add the vegetables and leave to sweat over a medium heat, partially covered, for at least twenty minutes. The vegetables are carmelised and their flavour is intensified
• Soup can be thickened with a 'slurry' consisting of 1-1 mix of cornflour with cold water.  Start with 1 tablespoon cornflour. 

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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