Author Archives: Helen Jackson

Chocolate Coconut Cake (vegan)

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Lynley

Ingredients

  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup fair trade cocoa
  • 1 cup coconut milk
  • 6 tablespoons coconut oil (8 solid then melt) or 6 tablespoons canola oil (Indian stores have this)
  • 1 1/2 cups pure maple syrup
  • 1 1/2 teaspoons apple cider vinegar
  • 2 1/2 teaspoons coconut essence
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon salt
  • 1 cup unsweetened dried coconut (garnish)
  • Chocolate Icing
  • 1 cup cold water
  • 5 tablespoons flour
  • 1 cup icing sugar (approx)
  • 1 teaspoon vanilla extract
  • 6 tablespoons margarine
  • 3 tablespoons cocoa powder

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Chili Beans

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Karen
serves 2 adults & 2 kids

Ingredients

  • 1 large onion, finely chopped
  • 1 tablespoon oil
  • 2 cloves garlic, crushed
  • 1-2 teaspoons ground cumin
  • 1-2 teaspoons ground coriander
  • 1 teaspoon chilli powder, or to taste (powder or chilli sauce can be used)
  • 1 440g can chilli beans
  • 440g can Watties Mexican tomatoes
  • 1/4 cup water
  • 1 tablespoon of Master Food

Cheesy Herb Fish

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Jennifer
Serves 3

Ingredients

  • 3 fish fillets (e.g. blue cod, tarakihi, cardinal)
  • 75 g fresh wholemeal or wholegrain breadcrumbs (about 3 slices of bread)
  • 3 tablespoons chopped fresh mixed herbs, e.g. parsley, thyme, mint, rosemary
  • finely grated rind of 1 lemon
  • 1 garlic clove, crushed
  • 80g cheese, grated
  • lemon juice to dampen, to hold mixture together

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Glazed Chicken with Garlic and Ginger

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Lyn

Ingredients

  • 1 kg chicken pieces or breasts (if using breasts cut into pieces leaving skin on)
  • salt and freshly ground black pepper
  • 2 tablespoons cooking oil
  • 1 large onion chopped
  • GLAZE
  • 1/4 cup tomato sauce
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons malt vinegar
  • 1 tablespoons soy sauce
  • 3 garlic cloves crushed
  • 1 tablespoon fresh ginger, crushed

 

 

Easy Chicken and Mushroom Casserole

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Lynette
serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, crushed
  • 500 g chicken, diced
  • 1/2 cup white wine (optional)
  • 400 g mushrooms, sliced
  • 400 g can cream of mushroom soup
  • 1/4 cup sour cream
  • 2 tablespoons chopped parsley

 

Method

Heat oil in a saucepan. Add onion and celery and cook until soft. Add garlic and cook a further minute. Add chicken and cook another 5 – 10 minutes until chicken is cooked through. Add wine, if using, and mushrooms and cook for a further 5 minutes. Add soup and sour cream and season with salt and lots of freshly ground black pepper. Heat until almost boiling and then stir through parsley and serve. Serve with risoni, fettuccine or any other pasta.