Sweet enough?

Here’s how to best use the addictive and delicious sweet stuff

Since the dawn of time, we’ve been in love with all things sweet. One of life’s big indulgences, it’s got a bad reputation in recent years. It’s not all about processed food and drinks, though – sweetness can come from various sources, some healthy, some not so. It’s all about balance. Counteract sweetness by adding bitter (dark chocolate is good), spicy (chilli in savoury food) and sour notes (dairy can help here).

Savoury meals can benefit from something sweet too –dried fruit in tagines or sugar in a tomato sauce. There is no end to its talents…

Fruit

This is the healthiest way to add sweetness to a dish, while bringing bags of flavour. One of the best to pack a real punch is mango – known as the sweetest fruit. You don’t need much – try it in cheesecakes, tarts and ice cream. Add a squeeze of lime to tame the sugar.

Sugar

Sugar comes in many forms. The brown sugars (light and dark soft) have caramel notes so work in cakes and cookies. A spoon in Thai dishes complements spicy and sour notes. The rich molasses taste of muscovado makes it perfect in marinades or BBQ sauce.

Natural Syrups

A natural companion to pancakes, maple syrup can also be drizzled over baked pears, ice cream and toasted pecans, or try it as a glaze for roasted parsnips. Salted caramel is everywhere, but have you heard of salted honey? Look up salted honey pie – a specials must-try!

Vegetables

Veggies such as squash and sweet potato are a brilliant way of adding sweetness to a dish while also keeping it healthy. Combine with salty or spicy tastes to keep the saccharine content balanced –think paprika sweet potato fries or squash soup with a spoon of curry paste.

Lemon and Blueberry Cheesecake Bites

Base:

• 175g light digestive biscuits, crushed

• 75g buttery baking spread, melted

Compote:

• 250g blueberries

• 1 tbsp caster sugar

• 1 tbsp lemon juice

Method

Serves 20

Honey Lime Tuna

Ingredients

• 3 tbsp vegetable oil

• 1 tbsp Old Bay® Classic Seafood Seasoning

• 1 tbsp lime juice

Method

• 1 tbsp honey

• 1.5 tsp dried basil leaves

• 4 tuna steaks (total weight approx. 450g)

1. In a small bowl mix the oil, Old Bay® Classic Seafood Seasoning, lime juice, honey and basil. Place the tuna steaks in a large, resealable plastic bag and add marinade. Turn to coat well.

2. Marinate in the fridge for at least 20 mins.

3. Transfer the fish to a grill and discard any leftover marinade. Grill the fish over a medium heat for 5-6 mins per side. Tuna is more moist when its centre is still rosypink after cooking.

Serves 4

Cheesecake:

• 397g Carnation®

Condensed Milk

• 500g light cream cheese

• 150g half fat crème fraîche

• 2 eggs and 2 egg yolks

• 3 lemons, zested and juice of 1 lemon

• 4 tbsp plain flour

1. Heat the oven to 180C. Grease and line a 23cm square tin.

2. For the compote, add fruit, sugar and 1 tbsp lemon juice to a pan and cook until the fruit has softened and started to break down. Remove from the heat and allow to cool.

3. Mix together the crushed biscuits and melted buttery spread and press firmly into the base of the baking tin.

4. Add all the cheesecake ingredients to a large bowl, mix until smooth then pour over the biscuit base. Add spoonfuls of the blueberry compote to the top and using a skewer, swirl it through the cheesecake mix.

5. Place in the oven and bake for 30–40 mins until there is a slight wobble in the middle when you shake the cheesecake. Allow the cheesecake to cool completely before removing.

Smart saver

Create a ‘mini bite’ dessert menu for those who want to save money

6. Slice into pieces and serve. Leftovers will keep in an airtight container in the fridge for up to three days.

Dark Fruit Club

Ingredients

• 50ml JJ Whitley®

Blackcurrant Vodka

• 25ml lemon juice

• 10ml Chambord

• 75ml pineapple juice

• Pineapple leaves, to garnish

Method

Shake all the ingredients with ice and strain into a martini glass. Garnish with pineapple leaf if desired.

Next issue: Our series looks at umami – what is it and how you can use umami to enhance your menu