EXQUISITE LIME & ALMOND SHORTBREAD, easy, egg-free, wheat-free option

Exquisitely scented, beautifully textured biscuits worthy of the most special guests

Lime Almond Shortbread with Lime Icing, Easy-Peasy
'They smell gorgeous; the lime is exquisitely delicate' Tasters

Need something special for favoured guests?  These beautiful biscuits will convert even the most reluctant eater of sweets.

They take only minutes to prepare but offer aeons of pleasure.

Conventional flour can be replaced with lower-gluten, higher protein Spelt flour.

Like most baked goods, they are best on the day but will keep in an air-tight tin for 3 days.  

Cost:  £2
Makes: 24 biscuit but the recipe halves easily

Ingred:
    5 1/2oz/155gm plain flour 
   generous 2oz/60gm self-raising flour 
   1 tsp baking powder
   1 1/2 oz/45gms ground almonds
   1/2 tsp salt
     
   8 oz/250 gm softened unsalted butter, left out overnight or zapped in the microwave for 20 sec  
   4 oz/125 gm icing sugar
   
  1 tsp vanilla extract
   zest 2 limes
   2 tbsp lime juice
   75g coarsely chopped whole almonds

Lime Drizzle
   2oz/60gm icing sugar
   1-2 tbsp lime juice

Method:

1. Preheat oven to 300f, 150c, gas 2-3.  Line 9x12 inch/30x23 cm tin or equiv. with greaseproof paper (use a bit of dough to stick corners down see How to...prepare tins for baking)
2. Toast whole almonds in the oven 3-5 mins; keeping a careful eye on them, they burn easily; chop coarsely
3. Sift together flour, baking powder and salt, using a fine-mesh sieve.  Stir in ground almonds until well mixed
4. Using electric beaters or a free-standing mixer, beat butter & icing sugar until smooth & light coloured, about 3 mins
5. Beat in vanilla, lime zest & lime juice.  
6. Add flours; beat on low speed; stir in chopped nuts. 
7. The mix will be thick; scrape into tin, pushing dough into sides & corners; level with spatula or knife  
8. Bake 40 mins until top changes from shiny to dull & it feels firm 
9. As soon as the tin comes out of the oven, cut shortbread in the tin into fingers or squares 
10. Leave 30 mins, then move to a wire rack until completely cool
11. Lime Drizzle: Sift icing sugar, slowly add lime juice until the icing is the right consistency to drizzle over biscuits 

Tip: 

• A 50-50 split of white & wholemeal flour will make a healthier biscuit.  When sifting, bran will be leftover; simply mix it in.  

For more biscuits, go to NavBar: Recipes 1/Cookies 

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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. 

HAM & PEACH LOWER-CARB PASTA SALAD, vegetarian & wheat-free options, prep ahead

Definitely not dull and boring...and it's low-carb!

first posted 2017; updated 5/23

 Ham, Peach & Vegetable Pasta Salad: low-carb  
'Not the usual dull boring pasta salad but a different taste in every bite' Taster 

Even carb-phobics will love this healthier pasta salad.  The trick is in using high-fibre pasta and matching it with an equal or greater amount of protein, veggies and maybe fruit. Tie it together with a lower-fat creamy dressing and voila!

67 used M&S' reasonably priced Italian wholemeal pasta  and none of the tasters noticed it was wholemeal.  (A wheat-free option is the equally tasty but much more expensive spelt wholemeal pasta.) 

The recipe is double-duty -- the base will serve both carnivores and vegetarians, saving time and effort.  Everything can be prepared the day before and assembled before serving.   

It's a gorgeous satisfying salad for picnics in or out.  67's tasters say it was even better on the 2nd day!

Cost: depends on ingred: min £3.50'ish with home-cooked ham hock (5/23)
Serves: 4-8


Ingred for Base:
   200gms/just over 7oz dry wholemeal pasta, cooked according to packet until al dente; rinsed, drained and lightly tossed in a tbsp olive oil 
  1 tin sliced peaches in juice, drained & coarsely chopped OR a couple of coarsely chopped ripe peaches or nectarines 
  tabasco or finely diced chillis or chilli flakes to taste (opt)
  generous handful pine nuts (or for the frugal, sunflower seeds)
   
   at least 200gms/just over 7oz, pref more, of any or all of these veg: leftovers or cooked 3 mins in boiling water & plunged into ice water:  
    cauliflower florets
    broccoli florets
    French beans
    corn niblets
    peas
  PLUS


raw: any or all of small handful: radishes, thinly sliced 
        mushrooms (chestnut are good) in 1/4 inch dice
        celery, peeled, in 1/4 inch dice
        bell peppers, seeds & membranes removed, in thin strips

  fresh parsley & basil (opt), not finely chopped

Carnivore Option: 
    1 cup shredded ham hock or deli ham 

Vegetarian Pasta Salad 

Veggie Options: 
    Grilled or roasted asparagus
    sun blush toms
    shards of parmesan (for those with deep pockets) OR feta OR goat's cheese OR mature lower-fat cheddar (Cornish Cove recommended)
    vegan: spiced firm tofu


   Yoghurt-Mayonnaise with Lemon
   8 tbsp strained 0-fat yoghurt
   6 tbsp mayonnaise
   1 1/2 tsp white wine vinegar or lemon juice
   1 1/2 tsp finely grated lemon zest 
   pepper & salt

OR if budget demands, mayo or salad cream with lemon zest & juice , salt & pepper
   Mix well.

Method:

1. Thoroughly mix pasta, chosen veg &  pine nuts; each spoonful should hold pasta, fruit and lots of veg 
2. Stir in enough yoghurt-lemon-mayonnaise to moisten
3. Add tabasco/chilli if using and herbs not finely chopped 
4. Season with pepper & little salt; 
5. Divide according to needs
6. Carnivores: stir in ham hock and peaches; taste; adjust seasoning; more chilli/tabasco may be needed 
7. Vegetarian: Add extra vegetarian options plus chosen cheese and/or tofu 

Comments:
'Amazing.  Really like the peach and the broccoli but needs more chilli.' Mature office administrator
'A summery salad with a good blend of textures.  Definitely not the usual dull and boring pasta salad; if offers a different taste in every bite.  I want more.' Mature Political agent 

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

PICNICS: 'ARTISAN' SCOTCH EGGS, lower-fat, lower-cost. make ahead, portable

Scotch Eggs that are actually healthier and better for you?  You bet!

1st posted 2017; updated 6/2025

Desk Picnic: Healthier Scotch Eggs 
(with no-recipe tomato, raw mushrooms & cooked pea salad with yoghurt-mayo) 
'This was a great Scotch Egg; it really did not taste low-fat at all --it was full of flavour, good and oniony.' 20-something Fijian-Aussie taster

If you've sampled the wonderful Artisan Scotch Eggs sold in high-end delis, you'll know how delicious they are.  But also how expensive and calorific.  Nearly £5 is a lot for sausage meat wrapped around an egg, however high quality the ingredients.   

67 has created Skinnier Scotch Eggs that look and taste like the real Artisan thing -- but with greatly reduced fat levels and at lower cost. Though they cannot be classed as frugal, the Skinnier Scotch Eggs come in at 1/2 the usual price.

The trick is in using minced turkey or chicken (the best you can afford).  Dress it up with pastrami or ham hock or spiced beef and a single low-fat high-meat beef or pork sausage, sharply reducing the amount of preservatives.  Don't think you need to deep-fry the eggs to get that wonderful crunchy coating; spraying the breadcrumb layer with olive oil before baking has the same effect.  

The Scotch Eggs can be prepared a day a head.  One problem with cooking them in this healthier way is that the yolk is unlikely to retain that cheffy runniness.   67 reckons that's a small price to pay and the thrown together creamy mix of tomatoes, peas and raw mushrooms compensates.

For anyone with health issues, these Skinnier Scotch Eggs will no longer be a forbidden treat -- though obviously they are not for everyday or even every week.  For everyone, they'll make a tasty and satisfying portable lunch or picnic with a salad on the side. 

Cost: £5'ish, depending on meat
Makes: 4 Scotch Eggs

Ingred:
   200gms/8oz minced poultry 
     50gms/1 3/4oz finely diced cooked ham hock (frugal), or sliced ham (not frugal) or pastrami or spiced beef
    1 venison, wild boar or beef sausage, skin removed
    1 tsp Dijon or wholegrain mustard
    3/4 tsp dried nutmeg
    1/2 tsp celery salt (opt)
    1/4 bunch chives or 1/3 bunch spring onions, finely chopped
     
    4 raw eggs
    
    1 beaten egg 
    handful of flour
    3/4 cup breadcrumbs (home-made or Panko; 67 made spelt breadcrumbs)

Method:

1. Place raw eggs in a pan; cover with cold water; bring to the boil, reduce heat slightly; cook 3 mins 
2. Drain eggs, place in ice water or run under cold tap till cool
3. Rap the bottom and top of egg on a board; gently roll until shells are cracked.  Carefully peel. Refrigerate. 
4. Mix turkey, ham/pasgrami & sausage meat, mustard, nutmeg & chives or spring onions, ensuring all ingredients are evenly distributed; use a light hand
5. Season with plenty of coarsely ground black pepper & a bit of salt if not using celery salt; divide mix into 4 equal sections 
6. Set up three wide bowls; in the first put a couple of handfuls of flour; the 2nd, the beaten egg; the third, breadcrumbs
7. Lightly flour the board, press down on one meatball with a fork or fish slice until 1/8 inch thick
8. Lift and wrap gently round an egg, pinching the edges together
9. Roll in flour, then egg, then breadcrumbs, pressing crumbs on if necessary. Repeat with the other 3 eggs.  (The eggs can now be covered & refrigerated until the following day.) 
10. Pre-heat oven to 375f/190c/170fan/gas 5
11. Place eggs on a baking tray lined with greaseproof paper
12. Spray eggs generously with olive oil (opt)
13. Bake 20-25 mins

Tips:

• If you liked this you will probably also like: Healthier Sausage Rolls & Healthier Spanakopita
• Make your own breadcrumbs by drying out stale bread in a low oven then whizzing in a food processor 

More Skinnier Food on NavBar: Recipes 11

        

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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. 

            

PICNICS: HEALTHIER LOWER-FAT TASTY SAUSAGE ROLLS, Packed lunch, Portable

A healthier twist on a perennial favourite without loss of taste or texture...

Skinnier, Healthier Pigs in Blankets with Mustard-Maple Dip

'The best sausage rolls I've ever had!' 'Truly low-fat? I wouldn't know it.' Tasters

These skinnier, healthier made-from-scratch Sausage Rolls are low in fat & preservatives but incredibly tasty - and they are so easy to make.

The filling consists of low-fat poultry, a solitary high-meat venison or boar sausage and a bit of ham.  The flaky pastry -- a one-bowl two step wonder -- is high in cholesterol but is rolled thin to keep fat to a minimum.  

The flavour of the meat and the texture of the pastry is so superb -- and satisfying -- portions can be kept small.

The sausage filling can be made a day or so in advance but the pastry needs to be made on the day.  

Serve with Maple-Dijon dip.

Cost: £3
Makes: about 22 1 1/2 inch/3 cm pigs in blankets

Ingred:
   
   Sausage: 
       7oz/200 gm minced turkey or chicken thigh
       1 3/4oz/50gm ham hock or sliced ham/pastrami, finely diced
       1 venison or wild boar sausage, casing discarded
       1 generous tsp wholegrain mustard
       1/2 tsp nutmeg
       1/2 tsp celery salt (opt)
       1/4 bunch chives or spring onions, finely chopped
       scant 3 tbsp warm water

   Pastry:

      7 oz/200 gm self raising flour
      1/4 tsp salt
      finely grated zest of lemon or orange (opt)
      at least 250 ml double cream

      1 egg yolk mixed with 1 tsp water (freeze whites for meringues)

  Dipping Sauce (It's quite hot) (opt)
       60% Dijon mustard
       40% Maple Syrup  

Method:

1. Using a fork and a light but thorough hand, mix all sausage ingredients thoroughly; this can be made a day in advance
2. Before baking: preheat oven to 400F/200c/180fan/gas6; 
3. Cut a piece of greaseproof paper to fit baking tray; set paper aside and put tray in oven to heat up
4. Prepare pastry: put dry ingred in bowl; add zest if using; stir  
5. Make a well in the ingredients; add cream
6. Dump onto a lightly floured board; the mix should hold together as you work it but a bit more cream may be needed
7. Roll the dough as thin as you can to form a rectangle
8. About 2in/4cm in from the long edge, place a roll of sausage meat about 1 1/2 inches in diameter, bring up the pastry and tuck tightly round the meat; roll just until the pastry forms a cylinder and the seam is underneath.  Trim.  Repeat until sausage runs out; save leftover pastry for Cinnamon Twists or Cheese crackers  
9. For a treat, make individual slices 1 1/2 inch/3 cm wide; for a party; bake as a sausage; when cool, cut into one inch/2cm piies
10. Brush with egg; using oven gloves, bring the hot tray out of the oven, cover with greaseproof paper; arrange sausage rolls so they are not touching 
11. Bake 20-25 mins
12. Cool on tray 10 mins; move to a cooling rack
13. For Dipping Sauce, blend mustard and maple sauce
14. Can be served warm or at room temperature with dipping sauce on th side 

Comments:
'Amazing! Low-fat food that's interesting; these are as good as Waitrose posh.  I would be afraid to serve these - they'd go so fast.  Nice to see green in the filling.  Really good mustard dip - strong but not overwhelming.' Middle Aged Political Agent
'These are truly low-fat?  I really liked them; they weren't boring and didn't feel heavy.  The dip was both hot and cool.'  20+ fund raiser 

Tips: 

• If this is your kind of thing, you'll probably also like Healthier Scotch Eggs and Lower-Fat & Salt Spanakopita
• This recipe was first posted in November 2016 as Skinnier Pigs in Blankets/Sausage Rolls

More Skinnier Food on NavBar: Recipes 11

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.