ROAST PLUMS & PINEAPPLE:dairy-free option, almost No Sugar, Fat-free, egg-free

A fabulous hot jewel-bright pudding warms body and soul...

Updated Jan 26; first posted 2017 

Hot Plum & Pineapple Pudding with Cinnamon Spirals
'Loved it; much more interesting than most; warming and with a slight tropical kick'. 'Would be fab in a crumble!' Tasters

67's Plum, Pineapple and Cinnamon pudding is an unusual combination but a stunning  winter delight.  It's beautiful to look at, unusually tasty and with conversation-stopping layers of texture.  And all of this comes with hardly any sugar and only a few moments of preparation.  

It's a a godsend for people bored with pears and apples but unwilling to spend on imported soft fruit and berries.

Save pennies by using 'ripen at home' plums and the cheapest pineapple; the fruit will soften beautifully in the oven.  

Use powdered cinnamon, not cinnamon sticks

Cost: £3-5, depending on plums

Feds: 4-5

Ingred:
    12 medium plums, stoned and in 8 wedges each
      2/3 cup fresh pineapple wedges or drained tinned pineapple wedges in juice not syrup
      1 tsp cinnamon mixed with 2-4 tbsp brown sugar
      juice & zest of 1/2 orange
      2 tbsp orange flavoured liqueur (opt)

Method:

1. Preheat oven to 350F/180c/gas4
2. Mix all ingred; pour into a baking dish
3. Bake 45 mins -1 hour or until juicy but not collapsed
4. Taste; depending on the plums, a bit more sugar might be necessary
5. Serve hot with Cinnamon Pinwheels `below) plus dairy or plant yoghurt ice cream or yoghurt-cream with cinnamon and vanilla or a 50-50% mix of yoghurt-cream and single or double cream.

Cinnamon Spirals/Pinwheels

      31/oz/100 gm self raising flour
      1/8 tsp salt
      finely grated zest of half lemon or orange (opt)

      125-150 ml dairy or plant double cream 
      
      2 tbsp soft brown sugar
      2/3 tbsp cinnamon    

Method:

1. Sift dry ingred into a bowl; make a depression in the middle; add cream
2. Stir well, gently pressing together; the mix should form a loose ball but a bit more cream may be needed 
3. Dump onto a lightly floured board; roll dough 1/2in/1cm thick , forming a rectangle twice as long as it is wide   
4. Preheat oven to 475 f/240c/220fan/gas 9
5. Leaving 1/4 inch along the edges, sprinkle with cinnamon and sugar; roll up dough into a tight spiral  
6. With a sharp knife, cut into 1/4inch/1/2 cm slices 
7. Bake in the centre of the oven 12-15 minutes or golden brown 

Comments:
'Love the pudding; really good and warming with a slight tropical kick.  Much more interesting than most.  Good amount of sweetness but maybe could have used a bit more.' 20+ designer
'A bit tart for me but I would like to see it in a crumble or served with ice cream.' Middle aged male

                                                                                       More fruit-based desserts on Nav Bar: 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.  

67 REFLECTIONS ON SAINSBURYS CAMDEN TOWN

67goingon50 explores Sainsburys Camden Town

to be updated summer 2018

Without a car, 67 shops mainly at major supermarkets on convenient bus routes:  Morrisons, M&S and Waitrose.  Sainsbury's has always seemed just that little bit too much out of the way.  However, a batch of generous Sainsbury's gift vouchers from friends had 67 taking a closer look at the Camden Town branch.  

It's a spacious store, well-lit, fairly well-organised and clean.  Staff are friendly and helpful.  The shelves are tidy and reasonably well-stocked though there can be inconvenient gaps.   

Prices are reasonable and there are decent bargains.  It's cheaper than Waitrose or M&S but Morrison's has the edge on price.  Nearly everything on my shopping list was cheaper at Morrisons and the bargains were better.  

Sainsbury's does score highly at the butcher's counter.  The Blogger bought aged Scottish rump steaks, Hampshire pork chop and some shin of beef.  It was all excellent, on a par with an upmarket local butcher.  The pork was exceptional -- exquisitely tender and delicious.  One might go out of one's way just for the pork.

Another outstanding item was Saturday doughnuts (the doughnuts during the rest of the week don't seem to be the same recipe).  The sugared ring doughnuts are enough to make anyone fall off an eating plan and at 5 for 70 pence are a terrific bargain.  Filled doughnuts are also available.  Strangely, the doughnuts are as good as those Morrisons used to sell, but no longer does...though Morrisons still sell decent doughnuts.

Sainsbury's offers a wide selection of organic products at good prices but the blogger was not impressed by some of them.

Sainsbury's used to have the best economy tinned tuna ever but it wasn't possible to check current quality; on three visits, the relevant shelf was cleaned out.  (Aug 2017 - Basics tuna is back on the shelves and it is still the best ever!) 

Another area where Sainsbury's gets a plus is in providing both family sized and small-household packages on the produce and fresh meat counters.  

If Sainsbury's were more convenient, 67 would have no qualms visiting more often.

But there are a couple of drawbacks.

Most supermarket shoppers go through a list then take a more leisurely look at the week's bargains.  It's nice therefore to stop for coffee and a sit-down before or after the shop and, before heading home, a visit to the facilities. 

Not Possible at Sainsbury's Camden town. Unbelievably.  The nearest public loos are 10-minutes away at a burger outlet.  What do mums with kids do?  And older people?

While 67 can survive without coffee and a break, the lack of loos, inside or out, is astonishing.  And that, more than anything else, means Morrisons, M&S and Waitrose retain my loyalty.  

67 still gets gifted Sainsbury's vouchers and will happily buy more of its meat and (occasionally) doughnuts.  But Sorry, Sainsbury's Camden Town -- the high number of nice staff doesn't make up for a lack of customer comforts.    

(Note: Some large Sainsbury's do have loos and eating/drinking areas.)


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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.

HOT CHOCOLATELLA BROWNIE PUDDING, an Indulgence

Glorious hot brownie chocolatella pudding...

updated Dec 2018

"Oh. My. Goodness.  This is fabulous!'  'Sticky and chewy; tastes of everything a chocolate pudding should be.' 'Great crispy-soft textures with layers of different flavours of chocolate.' Tasters 

A lovely chocolatey dessert is worth its weight in gold, whatever the time of year.  This one is unbelievably good and incorporates the recently posted Lower Sugar 'Nutella'.

And, unfortunately, not healthy.  At all.  

But it's perfect for a special occasion.  There's enough leftover for freezing. Or, to avoid temptation, halve the recipe.   

The batter can be prepared the night before. 

Though the pudding is best served hot it is also great at room temperature.

Cost: £2
Serves: 6

Ingred:
   4oz/100g dark chocolate at least 75% cocoa solids
   4oz/100g unsalted butter

   1/2 tbsp instant coffee

   2 med eggs at room temperature
   6oz/200g sugar

   2oz/50g self raising white flour (67 used spelt; wheat is fine)
   1oz/25g wholemeal flour

   1/2 tsp vanilla

  Chocolate-Hazelnut Spread at room temperature

Method:

1. Preheat oven to 400f/200c/180fan/gas6
2. Line a 9in/ cm pie plate or equiv. with greaseproof paper
3. Melt chocolate & butter in heatproof bowl over but not touching simmering water; when melted, stir in coffee, cool 
4. Beat eggs & sugar until thick, foamy & light coloured; it' ll take a few mins
5. Add vanilla; stir
6. Add 1/3 chocolate mix to eggs; beat until blended
7. Add half the flour; beat till blended
8. Add 1/3 chocolate; beat
9. Add rest of flour; beat 
10. Add rest of chocolate; beat till all is evenly distributed
11. Pour into pie dish; drop spoonfuls of chocolate hazelnut spread over the surface, leaving space between each spoonful; drag a toothpick through spread to create swirls
12. Bake 25 mins; rest on a cooling rack 10 mins
13. Carefully remove greaseproof paper from pie & place on serving dish
14. Drizzle with melted chocolate
15. If cooking the next day, cover the batter with cling film, pressing it down so there are no air pockets; refrigerate; allow to come to room temperature before cooking, at least half an hour.   Follow steps 11-14

Comments

'Nice and chewy, not too sweet or dry.  If they could make cookies like this, I would be in heaven.  This was intended for a group; for various reasons I ended up with the entire thing.  It was so good, I ate it in one day.  Loved the chocolate-hazelnut aspect.' Middle aged political agent.

'It's great -- sweeter than most of your stuff but not too sweet.' 20+ designer & fund raiser
'Oh. My. Goodness!  A chocoholic's dream. Gimme, gimme, gimme.' Female  journalist.

                                                                             More Indulgences on Nav Bar: Recipes II/Desserts

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.

MARVELOUS MUSHROOM RISOTTO, OVEN-BAKED, Vegetarian, vegan opt, make-ahead, Healthier Indulgence, some prep-ahead

A healthier risotto -- but still an indulgence for a Special Occasion...

updated Mar 2025 

'Unlike other risottos, it's light even with brown rice.''the mushroom flavour emerged beautifully.' Tasters

This risotto is not one of your ladle-by-ladle, pain-in-the-butt slightly arty risottos with the centre of each rice grain still uncooked.  It is not loaded with butter and white carbs.

This risotto is a lower-cholesterol, high-fibre risotto and it's cooked in the oven.  Some of the preparation needs to be done in advance and makes life a lot easier for cook. 

The recipe is adapted from Delia Smith's Wild Mushroom Risotto.  The Italian boskiness in Delia's recipe has been tempered with Chinese dried Shiitake mushrooms because a friend preferred it that way; dispense with the shitake if you like.  Brown rice replaces white to add fibre and slow down the absorption of carbs.  67 didn't bother with Arborio but a white rice would be fine. 

Cost:  £6'ish (3/25)
Serves: 6 as a side, 4 as a main

Ingred:
   just under 1/2oz/12g dried porcini mushrooms PLUS
   a couple of good sized dried Chinese shitake mushrooms 
   OR
   1/2oz/15-15g dried porcini mushrooms
   
   570ml/1 pint boiling water

   1 med onion, or equivalent well-washed, dirt-free fennel or peeled celery, finely chopped
   8oz/225g chestnut mushrooms, in 1/2 in/1cm chunks
   2 oz/50g unsalted dairy or plant butter
   2-3 tbsp olive oil
   
   60z/175g brown rice

   175 ml Madeira/ sherry/white wine/grape juice
   1tsp salt & generous pinch coarsely ground black pepper

  2 tbsp grated dairy or plant parmesan plus
  1-2 oz, 25-50g dairy/plant parmesan, shaved with a potato peeler (you will need all of this but parmesan is low-fat)

  good handful parsley, finely chopped

Method:

1. Soak brown rice in cold water a few hours or overnight
2. Preheat oven to 150c/300F/gas2
3. Bring a large pot of water to a boil; add rice, bring back to the boil; cook 5 mins
4. Boil a kettle; when rice has done its 5 mins, drain; pour boiling water over it; drain again & set aside
5. Cover the dried shiitake with 1/2 pint boiling water; pour 1/2 pint boiling over the porcini; leave at least half all hour
6. Squeeze softened shiitake mushrooms; reserving liquid.  Remove and finely chop stems.  Chop shiitake caps in 1/2in/1cm chunks; set aside, pour shiitake soaking water through a lined sieve to get rid of sediment; reserve
7. Strain dried porcini mushrooms through a sieve lined with muslin or double layer of paper towels; squeeze porcini, collecting & reserving juices; chop finely, set aside
8. Steps 1-7 can be done the night before needed
9. Melt butter & olive oil over medium heat; add onions with shiitake mushrooms; saute 20 mins, stirring occasionally -- onions should be soft and pale gold
10. Put a 7x9 in/16x24cm casserole dish in the oven to warm
11. Add porcini to mushroom/onion mix
12. Add brown rice, stir to coat with oil.  
13. Add mushroom soaking liquid & madeira/sherry/wine/white grape juice; salt & pepper
14. Turn heat to high; when small bubbles appear around the edges of the pan, transfer to the oven dish; loosely cover with greaseproof paper
15. Bake 20 mins; stir in grated parmesan; return, still covered,  to oven for another 15 mins or until all liquid is gone
16. Remove from oven, stir in parsley; cover with clean tea towel
17. Serve with parmesan shavings

Comments:

'Risotto's are usually very heavy; this one's not.  It's light and good.  I had no idea you used brown rice.''Excellent hot; the mushroom flavour emerged beautifully.' Tasters

Tip:

For a change, add 1/3-1/2 mug diced artichoke hearts (leaves removed) 

                                                        Vegetarian dishes on Nav Bar: Recipes II/Vegetarian

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.