MEMORABLE LEMON & WALNUT SHORTBREAD, quick & easy Indulgence, egg0-free

Showstopper Baking for when you're short of time

Lemon & Walnut Shortbread 
'Melt-in the mouth' 'Really delicious'  'Crumbly with unexpected nuttiness' Tasters

Everyone has recipes for occasions when time is of the essence.  One of 67's is chocolate shortbread  The classic chocolate shortbread is very easy to mix and the dough is pressed into a baking tin with no rolling, no fuss.  

But lemon shortbread -- a rich, crumbly nutty lemony delight -- is just as easy to put together.  The dough is slightly softer and doesn't need pressing.  It more or less pours into the tin but will need to be carefully levelled off.  Cut it into small squares instead of fingers to make it go further.

Neither shortbread is healthy -- the shortbread contains butter and icing sugar -- but portion control is the key.  It's great for entertaining at home or for bake sales and treats for political volunteers.

Cost: £2
Serves: depending on portion size, 12-25

Ingred:
      
   8 oz/250 gm softened unsalted butter, left out overnight or zapped in the microwave for 20 sec to soften, not melt 
   4 oz/125 gm icing sugar
   
   1 tsp vanilla extract
   1 tsp lemon juice
   1-2 tsp lemon zest

   7 oz/215 gms plain flour 
   1 tsp baking powder
   1 1/2 oz/45 gms rice flour or cornflour
    1/2 tsp salt
   
   1/3-1/2 cup coarsely chopped walnuts 

Method:

STRIPED TURKEY MEATLOAF, Low-fat, Healthy, wallet friendly

Meatloaf that's low-fat, good for you AND pretty.  And makes fab sandwiches!

Striped Turkey Meatloaf: healthy, pretty & makes great sandwiches

'Strong meaty taste; grand light spicing. The sandwiches were excellent!'  Taster

Meatloaf served as a main course or in sandwiches is savoury, filling and wallet-friendly.  Usually made with beef and pork, however, it can be high in fat.     

Use minced turkey or chicken thigh, replace breadcrumbs with oatmeal and meatloaf becomes both healthy and tasty.  The optional vegetable layers adds vitamins as well as layers of texture. 

Turkey has the lowest protein/fat ratio of all meats.  It can be gentle in flavour but careful additions add interest.  The texture is excellent, moist and meaty, but try to get the best you can afford. 

It's important to use a light hand mixing the meat to keep the loaf light in texture.  That will make it perfect for kids and the ill and infirm who aren't keen on chewing dense protein.  It also makes wonderful sandwiches.  

This recipe uses a family pack of turkey mince (750 gms instead of 500gm) to provide plenty of leftovers for sandwiches.

You'll need a loaf tin 4 1/2 x8 1/2 inches with a depth of 2 1/2 inches/11 x 21 cm with a depth of 5 1/2 cm or equiv

Cost: £4.00'ish
Serves: a meal for 4 plus 6 well-filled sandwiches 

Meatloaf Sarnies for a
Desktop picnic 

Ingred:
3/4 kilo/750 gr minced turkey thigh
2 cups yellow onion, finely diced or processed
3 med garlic cloves, grated or crushed
3-4 tbsp Worcestershire sauce 
3 tbsp Dijon mustard
1 tbsp tomato puree (low-salt if you have salt issues)
1/2 to 3/4 cups (3 handsful) oatmeal
2 small raw eggs
3 tbsp water or stock
1 tsp salt and 1 tsp pepper

40gm mushrooms thickly sliced 
1 tbsp lemon juice
1/2 recipe Marinated Peppers (opt)


1/4-1/2 cup LOW-SUGAR HOMEMADE KETCHUP OR
1/2 cup strained passata  OR low-sugar ketchup

Method:

1. Pre-heat oven to 160c, 320F, 140 fan, gas mark 3.
2. Fry onions in 1 tbsp olive oil until translucent; cool
3. Cook mushrooms lightly in butter & lemon juice; set aside
4. Add onions to the turkey mince with the garlic, Worcestershire sauce, mustard and tomato puree.  Mix with a fork, using a light hand but making sure everything is well blended.
5. Add oatmeal and stir again with a fork.
6. Beat eggs and mix with water/stock; mix into meat mixture
7. Add 1/2-1 tsp salt and 3/4-1 tsp pepper
8. Line bottom of bread tin with a strip of greaseproof paper
9. Layer about 1/3 of the meat mix in the bottom, smoothing with a spatula; cover with strips of pepper, if using
10. Repeat with a second layer of mince then a layer of mushrooms
11. Pat the rest of the mince on top 
12. Cover the top with a good layer of ketchup or strained passata.
13. Put a container of water at the bottom of the oven to keep meat moist.
14. Bake in the centre of the oven one hour; remove from oven and place a baking tray over the top.  Wearing thick oven cloves, quickly flip it over so the meatloaf slides out top side down. Cook a further half hour, allowing bottom and sides to brown.  Meatloaf is ready when inner temperature is 70c 
15. Rest for 15 minutes; serve with tomato layer on top; slice 

If making sandwiches:

• use good bread sliced thinly; butter to the edges
• line one slice with rinsed & dried lettuce (if not organic soak in a solution of 9 parts water and 1 part vinegar for 5 mins)
• spread a dob of yoghurt-mayonnaise with chopped chives into the well of the lettuce; don't fill it too full
• add one thickish slice meatloaf, trapping the mayo between the lettuce and the meat; cover with 2nd slice bread 
• serve with cucumber and baby tomatoes

Tips:

• you can freeze meatloaf sandwiches but don't use mayo, which separates in the freezer; keep it simple, i.e. bread, butter, meatloaf maybe mustard; once defrosted, add salad & mayo 
• make home-made bread in the same tin so that the meatloaf slices fit perfectly; the one in the photo is breakfast soda bread with sunflower seeds but without the fruit
• for a smaller meatloaf, try Skinnier Meatloaf with or without the boiled eggs

Comments:

'Strong meaty taste made you feel you'd eaten a proper meal; the light spicing was grand.  Excellent sandwiches and a novel way to eat turkey.' Middle-aged Taster  
'Utterly delicious.' Mature housewife
'Very good.' Retired political activist   

                          For moreturkey recipes go to Navigation Bar/Recipes

Like this? Hate it? Comments or questions, pls email b67goingon50@yahoo.co.uk 

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

JAZZY AVOCADO, CHICKEN & BALSAMIC SALAD, healthy, low-carb, wallet friendly

A 67 favourite - rich in buttery 'good' fats, moist succulent chicken, low carbs and a  'knock 'em dead' dressing...

Slimmers' Avocado & Chicken Salad with a myriad of vegetables

Making a salad when the week's shopping has been stored in the fridge is a sensual delight -- all that wonderful fresh salad/veg waiting to be turned into a gorgeous plateful of food.  

What really pulls this salad together is the dressing - Balsamic  and Wholegrain Mustard vinaigrette.  It's a very perky and intensely flavoured dressing that both excites and satisfies the palate.

67 used simple salad veg - nothing flash to keep costs down - and poached chicken which works really well with the dressing.  You can change it up of course, adding or subtracting veg or changing the meat but I reckon a milder meat like pork will complement the salad best.

This is a last-minute salad; leaving it sitting for too long does it no favours.

To display the salad at its best, follow the template for Fantastic Frugal Salad.

Cost: £2.00'ish
Feeds: 1-2 but is easily multiplied

Ingred:
   handful of lettuce leaves
   2-3 inches cucumber thinly sliced 
   generous handful fresh grated carrot
   3-4 tablespoons cooked brown rice per person
   handful small cauliflower florets, cooked al dente
   1 large radish, halved & thinly sliced
   6-8 teardrop or baby tomatoes
   3 1/2oz/100gm or more thinly sliced poached chicken breast (leftover roast is also good but remove skin)
   1/2 small to medium avocado

   chopped chives for garnish

   half recipe Simple Balsamic Vinaigrette

Method: (See below for a packed/picnic lunch)

HOW TO...SURVIVE DESK TOP LUNCHES WHILE CAMPAIGNING

Try to spend at least 10 minutes away from your desk but if you can't...

Courtesy of cartoonstock.com and licensed for reuse  under this Creative Commons Licence

While desktop dining during a political campaign is almost unavoidable, there are unofficial rules:

• avoid pungent foods unless everyone else is partaking
• if eating by hand remember how easily food can contaminate equipment; best to use a fork or spoon 
• try to eat at the same time as everyone else
• expect interruptions
• turn your personal phone off
• tidy up; wipe down your desk and get rid of grotty wrappings and leftovers
• keep the office kitchen clean

One of the biggest problems with lunching al desko is the danger of having your food stolen.  If you haven't a personal drawer, invest in a small cold bag from M&S (£) to keep food chilled until lunchtime.  Keep food hidden away in a small rucksack under your desk.  

An ideal desk lunch includes:

• good portion of protein
• salad
• small amount of carbs
• small portion of sweet for mid-afternoon
• 1-2 pieces of fruit

Safe food storage

Food cooked on Day 1 will be fine on Day 2; after that, freeze it in individual portions in labelled sandwich bags or food containers.  When needed, defrost overnight on a plate in the bottom of the fridge; the food will be at room temperature by lunchtime.

Freezing Sandwiches