STRAWBERRIES 'N CREAM WITH A SWEET GINGER TWIST: Indulgence (incl dairy free option)

Strawberries 'n Cream but not as we know it, Jim...it's even better!

  Sophisticated twist on a classic: sweet ginger in syrup with ginger nuts  'Rather unexpected but stunning!' Taster 

Wimbledon season again!  

If you're not up to braving the crowds, there is nothing better than sitting in front of the telly, fan whirring gently in the background, with a bowl of strawberries and cream watching a fine match.

Strawberries are at their best now and found just about everywhere.  

Many of us will stick with the old favourites...slightly sugared berries floating in a sea of thick cream OR Eton mess with crushed meringues plus mashed strawberries and their juices mixed into thickly whipped cream.

But 67goingon50 presents another variation to tempt the tastebuds: Strawberries 'N Cream with Sweet Ginger.

It's rather delectable and has an intriguing tasty twist.

67 nearly always has a jar of ginger in syrup in the cupboard; it lasts forever and adds a jolt of unexpected deliciousness when used in biscuits, cakes or puddings.  (See How to Use..Fresh Ginger Root, bottom of page).  They're found in Waitrose & M&S among others.

Cost: £5.00'ish (7/23)

Feeds: 2-3; recipe halves easily

Ingredients:

generous 1.5 coffee mug fresh strawberries

1-2 med balls ginger from syrup

1-2 tbsp syrup from the jar

half a dozen ginger nut biscuits

200ml double or whipping cream or plant cream

200gm plain Greek/Icelandic yoghurt

1/3 tsp powdered ginger

1 scant tablespoon sugar

Method:

Equipment: regular plastic wine glasses (from Nisbets online -they can be washed and re-used several times) or similar sized pretty glasses

PENSIONERS' DELIGHT: CHICKEN TRAYBAKE WITH ORANGE, HOISIN & VEG

Don't forget to have a look at Welcome to the Blog

for the latest grocery/food news

and tips on turning economy food into tasty satisfying dishes

Terrifically tasty easy one-tray supper: under a fiver for 2 meals ...

first published 2019

Mix, cover, pop in the oven, bake & serve: Simples! Plenty of leftovers

This recipe was originally planned as a treat for parents on a frugal date night, at home, when the kids have gone to bed and they can relax with a bit of booze.  

But it also works well as a Pensioner's Delight.  Not only is it wallet-friendly, it's also quick & easy to prepare and can be made in advance.  It's low in fat, high in fibre & protein and makes enough for two meals for 2.

Chunks of healthy veg complement the meaty chicken pieces, bathed but not buried in enticing lower-fat sauce.  

Thighs would be best but you could also use legs or, for an even more frugal meal,  drumsticks*.  

The alcohol is optional; if you prefer, replace it with grape juice or even water or stock.

 

The all-in-one dish, alongside a pretty plate of simple salad ingredients like cheap but sensational Mediterranean Tomatoes and/or a Single Vegetable Salads like Radish or Cucumber. i

Cost: £4.00'ish (6/22)

Serves: 4  

Ingreds:

   4 good-sized chicken thighs, skin removed (freeze uncooked thighs for another time)

   500gm/17oz cleaned unpeeled potatoes in med chunks OR small/new potatoes 

   a scant cup medium sized cauliflower florets

   3-4 med carrots, peeled, in generous 1/2 inch/3.8cm slices on the slant

   2-3 med purple (or yellow) onions, quartered
  

   4-6 spring onions, finely chopped

   

Braising sauce   

    3 tbsp hoisin sauce**

    1.5 tbsp maple syrup or honey
    1.5-3 tbsp sherry/brandy/white grape juice
    1.5 tsp sesame oil
    zest of an orange, coarsely grated
    juice of half an orange
    2 tsp grated ginger
    1 tsp grated garlic
    1/4 tsp 5-spice powder (opt)

garnish: orange slices    

Method:

FOOLPRO0F 'GIMME-MORE ' BROWNIES: indulgence suiting all budgets

Everyone needs an easy recipe for brownies that wows the crowds; this is it...

Foolproof recipe for sensational brownies on special occasions
or when a treat is required.   'Gorgeous!' Taster

67 has been making these brownies for decades, and at one time provided them to an upmarket gym --  they always sold out on delivery day.   

Brownies are not the healthiest treats in the world, being full of the 'baddies': butter, sugar and chocolate.  But, boy are they popular; very popular...particularly with chaps.   

For health reasons, no one should make brownies often but brownies like these are guaranteed to lift a mood.  they are perfect as an indulgence for loved ones needing a treat -- like going back to school.   

The basic recipe is pretty easy.  67goingon50's managed to make it slightly healthier; the amount of sugar has been trimmed and part of the flour is wholemeal.  

With their shiny crisp tops and rich cake-like interiors with pockets of squidginess, the brownies are stand-alone indulgences.  

But replacing  a few items or adding a few extras changes their character completely...in a good way.  

Instead of vanilla, use essence of orange or caramel (both near the vanilla in Waitrose, £1.30 for a bottle which lasts forever) or add expresso for a mocha flavour.  And/or mix into the batter fruit or nuts or white or dark chocolate chips before baking.  

Gild the lily by adding a light dusting of icing sugar OR squiggles of melted white or dark chocolate.  A layer of 67's fluffy chocolate buttercream icing adds delicious creaminess.   And if you really want to go over the top, scatter over broken mint matchsticks or chopped caramel chocolate bars or broken chocolate truffles.  

If budget isn't a problem, the sky is the limit.

Keeping portions small is usually the advice given but, mindful of rumours that some chaps complain about 67's portion sizes, it might be a good idea to cut half or 2/3 of the baked Brownes into the generous portions shown in the photo, and the rest in health-conscious servings.

  

NOTE: there have been occasions when the blogger had neither the will nor the time to go through the folding process and simply blended the chocolate and batter with electric beaters on low; similarly with the flour and batter.  There was a change in texture but not in a bad way.  

Cost: £3.50p (June 2022) not including additions or toppings
Feeds: 16 (or 20 for the health conscious) 

Ingred:

185gm/ 6.5oz 70% dark baking chocolate (frugal: Bournville ) 

185gm/6.5oz unsalted butter   

3 large eggs

135gm/4.75oz white granulated sugar + 115gm/4 generous oz soft brown sugar OR 250gm white sugar 

    

55gm white plain flour + 30gm self-raising brown flour OR 85 gm/3oz plain flour 

40gm/1.25oz cocoa powder

1 tsp vanilla (or essence of orange, peppermint, caramel)

  

Method:

PASTA WITH MUSHROOMS, PEAS & CHIVE OIL: VEGAN

Delicious, satisfying multi-textured vegan pasta with layers of gorgeous flavour...

updaated; 2022; first posted 2018 

Peas, mushrooms & chive oil turn this healthy pasta into a star attraction...
'...really tasty with beautifully blended flavours and wonderfully meat-y textures - in a good vegan way '

67 has never been a great fan of conventional pasta due to issues with white common wheat and spikes in blood sugar.  

But this pasta dish with wholemeal pasta (replacing spelt in the original recipe), is a winner!  It's nutty, very tasty and surprisingly filling - and doesn't leave you feeling slightly drugged.  

Spelt Mushroom & Pea Pasta, created by 67, partners beautifully with Chive Oil (see leftovers in Tips)  

You can use another plain pasta or another oil - garlic, parsley - but the effect won't be quite the same.   

Each mouthful of this recipe is a delight.   And if there are carnivores at table, they won't miss the meat.

Vegan parmesan is now readily available but if you're not vegan, parmesan or (cheaper) Grana Padana would be the icing on the cake.    

Those with deep pockets can try adding truffles.  Dried porcini mushrooms can replace a few of the common-all-garden mushrooms.   (Neither would be suitable for those who dislike strong flavours.)

Cost: £1.75 max (6/22), much less depending on what ingred are on hand
Feeds: 1, but multiples easily

Ingreds:

    80gm/2.8oz whole wheat pasta

    
    75-100gm/3.5-2.6oz mushrooms, quartered
    juice of half a lemon
    olive oil
    pinch of thyme
    
    1/3 cup frozen peas
    
    3 tbsp Chive Oil
    pepper & salt, to taste
    
   Garnish: 
       dairy or vegan Parmesan (opt)

Method: