We’ve all had that conversation where everyone is reminiscing about the special meals they used to have when they were kids. Devilled eggs, ambrosia or banoffee pie all feature somewhere in the bygone family events, and no doubt we’d still like to see them on the menu today.
Unfortunately, what marks many of these iconic retro dishes is not only their striking colour schemes and perfectly symmetrical garnishings of parsley, but their alarmingly high content of preservatives, refined sugars, artificial flavourings and phenomenal doses of sodium. It’s not surprising when you think about it – a shift towards both convenience and stunning presentation made new products and flashy packaging the order of the day. Nowadays, we may well be amazed at the ingredients deemed necessary for these dishes and wonder how we can justify it against the doctors warning about cholesterol levels, not to mention any gluten-free guests. Scrumptious as it may be, that swiss roll recipe really can’t be called healthy.
But now that we know about these nasties, is there a way we can detox our grandmothers’ dishes, so to speak, or are we confined to a future of whole wheat and raw vegetables? Far from it! A few simple substitutes will keep up the nostalgic vibes but have our digestive system breathing a sigh of relief.
For starters, try replacing half of the flour with whole wheat or other unrefined flours, a straightforward variation that boosts the fibre content and works particularly well for breads, loaves and other heavier recipes. Swapping sour cream for Greek-style yoghurt is another tip that reduces the fat content without altering the flavour or consistency.
Desserts can be a little trickier because they should still be satisfyingly sweet, and simply reducing the sugar doesn’t always have great results. Depending on the recipe, you can exchange some of the sugar with natural sweeteners like honey, or increase the quantity of sweet spices like cinnamon or vanilla, to give the same illusion of sweetness. Often the most impressive part of a dessert is the topping, but that’s also where extra calories sneak in, so think about using fruit sorbet or frozen yoghurt in place of ice cream. Alternatively, leave off the chocolate sauce and dust with cocoa instead to get all the flavour, and none of the added fat.
So many of the older classics have been given a bad rap in recent years and replaced by new trends and cuisines. But inevitably, everything old becomes new again, and now modern chefs are reinventing the favourites of yesteryear and adding a contemporary twist with healthier ingredients. So, with a nod to our grandmothers, we can serve up that banoffee pie, knowing it’s at its healthiest ever!
