Author Archives: Helen Jackson

Hunza Diet Bread

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Helen
You can also add dried fruit and nuts.
They call it a diet bread because it’s high protein with vitamins and minerals.

Ingredients

  • 2 cups water
  • 800 g buckwheat
  • 3/4 cup canola oil
  • 3/4 cup unrefined sugar
  • 1 cup combined honey & molasses
  • 70 g milk powder
  • 1/2 teaspoon each: sea salt, cinnamon, nutmeg
  • 1 teaspoon gluten free baking powder

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Caribbean Cake

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This cake is lovely iced with cream cheese icing and decorated with pumpkin seeds, chopped glaceed ginger, chopped dried apricots, dates and nuts.

Ingredients

  • 3 eggs
  • 1 cup brown sugar
  • 1 cup raw sugar
  • 3/4 cup oil
  • 2 teaspoons vanilla essence
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 cups wholemeal flour
  • 1 cup coconut
  • 2 teaspoons baking soda
  • 1/4 cup milk soured with a little lemon juice
  • 400 g can chopped pineapple, drained
  • 3 cups grated carrot

 

 

 

Vegetable and Bacon Soup

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This hearty soup is perfect for chilly winter days
serves 8

Ingredients

  • 500 g bacon bones
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 3 cloves garlic, crushed
  • 3 carrots, diced
  • 3 stalks celery, finely sliced
  • 2 zucchini, chopped
  • 400 g can crushed tomatoes
  • 1 cup chicken stock
  • salt and freshly ground black pepper
  • 400 g can cannelini beans
  • 2 tablespoons chopped parsley & marjoram

 

 

Lamb Shanks with Olives and Red Wine

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Don’t be put off by the addition of anchovies to this recipe. They will melt into the dish and add a richness as opposed to an anchovy flavour.
serves 4

Ingredients

  • 8 lamb shanks
  • flour
  • salt & freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 3 brown onions, finely chopped
  • 3 cloves garlic, crushed
  • 5 anchovy fillets
  • 250 g (1 plastic tub) swiss brown mushrooms, sliced
  • 1 cup red wine
  • 1 cup pitted kalamata olives
  • 1 tablespoon tomato paste
  • 1 cup beef stock
  • 1 tablespoon chopped oregano

 

Method

Preheat oven to 170 C.
Dust shanks with flour seasoned with salt and ground peper. Heat a little oil in a frying pan and brown shanks on each side.
Heat remaining oil and butter in a large casserole and gently cook onion and garlic over a low heat for 20 minutes. Increase heat to medium, add anchovies and mushrooms and cook for a further 5 minutes. Add red wine, allow to bubble for a minute and then add olives, tomato paste, stock, oregano and enough water to cover. Cover with baking paper and lid and cook in the oven for 2 1/2 hours. Check occasionally, stir and check liquid levels.
If neccessary remove shanks and reduce sauce to desired consistency or thicken with a little flour mixed in water.