CHRISTMAS SLAW: SPROUTS, PEAR, CRANBERRY & WALNUTS, kids' option, low salt & preservative, dairy-free option, lower fat & carb

Even sprout-haters will welcome this crunchy, sweet, tart & creamy raw salad

updated 2024; first posted 2017

 Christmas Slaw: Sprouts, Pear, Cranberry & Walnut in Lemon Pepper Dressing
'one less veg to cook!'

This gorgeous salad will be a popular replacement for cooked sprouts.   

Every festive table should have some raw food - salad or fruit - to offset the richness of Christmas dishes.  For cook, it's one less vegetable to cook and another dish that can be prepped ahead and left until lunch.  

It's wallet friendly, this slaw; the only speciality item is dried cranberries but these can be replaced by diced grapes, sultanas or apricots.

Preparation is quick and easy. 

Cost: £3'ish (12/24)
Serves: 4-6

Ingred:
   160-200gm/7oz raw sprouts
   1/4 cup reconstituted dried cranberries + 1 tsp honey or maple syrup OR
               1/4 cup seedless grapes in med dice
   1/3 cup walnuts coarsely chopped

   1 med pear, not too ripe
   1 tbsp lemon juice mixed with 1/4 cup water
   

Yoghurt Mayo Dressing with lemon zest and pepper  
     4 tbsp strained plain sugar-free yoghurt
     3 generous tbsp mayonnaise
     zest of one lemon
     2 tbsp lemon juice, to taste
     1 tsp cracked black pepper
     1/4-1/2 tsp salt

Method:

1. Make a v-shaped nick in the bottom of spouts to remove core (if it's easier, halve the sprouts vertically first)
2. Finely shred sprouts with a sharp knife or coarsely process; soak in a solution of 9 parts cold water to one part vinegar or salt 20 mins; drain.  If you wish to soften the rawness, cover sprouts with boiling water 2-3 mins; drain
3. Wrap in a clean tea towel to get rid of excess moisture 
4. Drop cranberries into a bowl of boiling water 2-3 mins, drain
5. Peel pear, cut in fine matchsticks; immerse in mixture of 1 tbsp lemon juice and 1/4 cup water to prevent browning; drain; stir into sprouts 
6. Add cranberries (adults) or grapes (kids) and nuts; mix with a light hand
7. Pour over enough dressing to moisten but not overwhelm
8. Refrigerate a few hours before serving

Comments:
'The salad is a bright flavour burst with a good range of textures.  The crunch of the radish, sprout and pear goes well with the slightly chewy cranberries.  In a Christmas tea, it would liven up the palate but would make a good summer salad as well.' Political Agent

Tips:

• Replace cranberries with sultanas and honey with orange juice 
• Replace walnuts with lightly toasted cashews or hazelnuts
• Turn this into a whole meal salad by mixing in leftover meat, prawns, cheese or smoked tofu

                                                  More salads on Nav Bar/Recipes II...

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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.

NO-KNEAD PREP AHEAD SOFT ROLLS, frugal, low-preservative,

SO SOFT & FLUFFY, EASY & PREP AHEAD FOR A CHRISTMAS EVE MORNING TREAT

Beautiful soft, fluffy rolls without kneading -- a baker's dream
'Great stuff; like my granny's.' 'Excellent; taste really good.' Tasters

Making homemade rolls is difficult for busy families.  But on a special occasion like Christmas Eve morning, soft fluffy rolls warm from the oven would be an enormous treat, marking the beginning of the Big Feast.

This recipe*, which has no kneading, is perfect for the cook under pressure.  It doesn't use much yeast.  It only takes 3 or so hours for rising and shaping.  After the first rise, the buns can be refrigerated overnight for baking the next morning.  And that will be one more thing off the Christmas treat to-do list. 

Serve with lashings of butter and low-sugar speedy plum-ginger jam or instant jam/fruit compote. 

The buns will also be welcome at lunch and dinner.

Proper bread flour is recommended for best results. 

Cost: £1.50
Makes: 12

Ingred:
   
   250ml lukewarm whole or skimmed milk
     50g melted, cooled, unsalted butter
     2 room temperature eggs, beaten with fork  

  1 tbsp/9gm instant yeast (see tips)
   1/3-1/2cup sugar 
   125 ml warm - not hot - water

   600g/20oz bread flour
   2 tbsp less 2 tsp sugar
   1 1/2 tsp salt
   
   Once baked: 1 tbsp butter for brushing tops

Method:

1. Gently heat milk & butter in a small saucepan over med-low heat until butter is melted; do not allow it to boil; set aside
2. Place yeast & 2 tsp sugar in a bowl; add warm but not hot water; rest 5 mins in warm place until frothy
3. Beat eggs with fork; set aside
4. Mix flour & remaining sugar in a large bowl
5. Make a well in the centre; add milk mix, eggs & yeast mixture
6. Stir till completely combined; the dough will be thick & sticky
7. Cover bowl with a clean, wet tea towel; place in a warm place (near but not next to a heater is fine, as is the inside of a cold oven) 2 hours until almost tripled in size 
8. Line a 9inx13in/31.5x23.5cm baking tin OR two smaller tins (say 5x7in/15x18cm or equiv round, rectangle or square) with greaseproof paper which rises above the rim, cutting corners to fit** 
9. When first rise is complete, punch down dough to deflate;  Have a small plate of flour ready 
10. Dust work surface with flour; scrape dough onto it; flatten by rolling lightly with a rolling pin that's been dusted with flour 
11. Sprinkle a little flour on top, working it into the dough with floured hands, adding a little more each time until the dough is soft and pliable and no longer sticky.  It's hard to gauge this; half a cup or more flour may be needed 
12. Roll into a log; cut into 12 -16 even pieces (cut into four first then each piece into 3 or 4; if you're really keen on totally equal pieces, weigh each one)
13. Cover pieces with damp tea towel
14. One by one, shape dough pieces into a ball 

16. Flatten slightly
 & roll up

17.Pull edges into centre

to form a ball

18.  With smooth side up, roll it gently on the board with the palm of your hand  to make circular buns.  A light dusting of flour on the board may be necessary. 
19.  Place in baking tray smooth side up.  Repeat with other pieces, placing rolls in a 3 x 4  or 4x4 pattern (nb. they will expand a lot)
21.  Spray surface with veg oil; cover loosely with cling film; refrigerate overnight or min 4 hours  
22.  30 mins before baking, remove from fridge; take off cling film, rest in warm place until nearly double in size (about 30 mins)
23.  Preheat oven to 180C/350f/gas 4.5 
24.  Bake min 18 mins till golden; the rolls sound hollow when tapped but remember to check the underside -- you may need to turn the buns upside down for a few minutes to complete baking 
25.  Brush tops with melted butter; remove from pan by lifting the greaseproof paper; place on a cooling rack

Comments:

• 'Lovely!  Really nice texture; very soft without being insubstantial or somehow blown up like other buns.  Fresh taste reminded me of my granny's buns - that's a compliment.  Great stuff.' Senior local council consultant
• 'Light and fluffy; taste really good. Can't quite place the flavour and not sure how they are different from others but would make excellent buffet rolls.' Political Agent  (Blogger: The buns are different from others because there is no kneading involved, which makes them very easy to make.  Usually bread dough that isn't kneaded doesn't rise as well and is definitely not as soft and fluffy as these are.)

Tips:

• the yeast for these buns are for baking by hand, not for a  bread maker
• 12 soft rolls were a bit too pillowy for the Blogger; next time it'll be 16 or 15 smaller ones baked in two separate tins
• best eaten on the day but will toast well
• bread flour is recommended but all purpose flour will work
• cooked rolls freeze well.

*adapted from RecipeTin Eats for which many thanks

**How to Prepare Tins for Baking

                                                  More bread on Nav Bar: Recipes II

This method for this recipe has been developed by B M Lee/ Bright Sun Enterprises.  

SKINNIER SPINACH PARFAIT, Vegetarian opt, Make Ahead

Special guests on the way?  This fluffy emerald parfait will knock 'em dead...   
                                                                                first published 2015; updated 3/23

Exquisite meat-free savoury Spinach Parfait, low-fat
'Incredible! Not what I was expecting.' 'Really good. Colour so appealing.' Tasters

(The Blogger is currently testing a dairy-free frozen spinach version)

 

An unusual -in a fabulous way - meat-free pate is a terrific special occasion dish.  It's beautifully savouryt with the flavour of anchovies or olives running subtly through it.  

At its best spread on hot crisp toast or warm rolls, Spinach Parfait has been popular at many a buffet or festive gathering since 67 posted it in 2015.

The original recipe (which includes quite a lot of butter) was published in The Times. This recipe replaces some of the butter with yoghurt* and adds lemon zest to cut the richness.  

The parfait can be made the day before serving or just a few hours before needed, and, in the right container, transports well.  

Once grotty spinach stems & leaves are removed, the preparation is pretty simple.  A fair amount of fresh spinach is required; frozen really doesn't taste as good.

Cost: £5.50 ish, more for organic spinach. (3/2023)
Feeds: maybe six to eight as a first course; more on a buffet

Ingred:
230 gm/8 oz cooked drained spinach (not too dry) - probably two large bags, ie 400gm/14oz fresh spinach    

   2 hardboiled eggs, coarsely chopped
   1 small tin anchovies (preferred but if vegetarian, a handful of good olives) 
    
   1 small onion in fine dice (or fodmap friendly fennel, separated into leaves, soaked in 9-12 water & vinegar and brushed clean)
   60gm/generous 2oz butter (or veggie marg)

   50gm/1.7oz thick plain dairy Greek-style yoghurt
   1 tbsp mayonnaise 
   zest of one lemon 
   pepper and a bit of salt

Garnish: thinly sliced radish

Method:

SURVIVING CHRISTMAS 2017: MOSTLY HEALTHY APPETISERS/FIRST COURSES

PART 11 OF 67GOINGON50 SEASONAL RECIPE COLLECTION: FIRST COURSES & APPETISERS

                                  (Part 1: Quick & Easy Family Recipes Pre-Christmas...)

One of many lower-fat & cholesterol wallet-friendly dips for the festive season

IT IS POSSIBLE TO ENJOY YOURSELF OVER CHRISTMAS WITHOUT STORING UP WEIGHT, HEALTH AND FINANCIAL PROBLEMS 

Self-discipline is a tool not a burden

On Christmas Day, Boxing Day and New Year's Eve, relax; eat anything you like.   Otherwise, stay as close as possible to your eating plan.  Practice portion control.  Remember: 

• if you've stopped tasting it, stop eating it
• if you're overdoing it, replace a meal or two with Broth, Granola Porridge or Savoury Custard.
• eat as much salad, vegetables and fruit as you can
• cut back on meat and white carbs 
• if you've eaten something dodgy or are feeling bilious, try ginger root tea or jasmine and mint tea (How to...Wean Kids off Fizzy Drinks) 
• a homoeopathic remedy called Nux Vomica 30, available at Boots and most chemists, can also be effective if taken properly
• don't forget your Exercise Programme, even if you only manage a half hour walk every 2nd day!  

See also: Tips for staying stress-free from the Daily Mail  

Reducing Costs  

Following your festive budget will be easier if the main meal of the day offers three courses: a soup or starter, a main, two veg (incl. salad) and a fruit-based  dessert.  Reserve the expensive stuff for very special occasions.   


2017 NEW APPETISERS/FIRST COURSES THIS POST

Low-fat Spinach Parfait, unexpected & gloriously savoury 

Pinchitos, gorgeously marinated morsels of pork, Spanish style  

Skinnier Arancini, classic Italian rice balls but unfried & lower fat 

 

EARLIER FIRST COURSES/APPETISERS - Many are Make-Ahead

The Wow Factor - real crowd pleasers

Coarse Country Terrine, 
doesn't look or taste low fat 

Beetroot Velvet Hummous, as delicious as it is dazzling   
worth the effort, Vegan 

Cheese & Chive Crackers, so melt-in-the mouth, you won't restrict yourself to three. Vegetarian

Yummy Exotics