Banana syrup cake

Ingredients
200 grams butter or margarine for lactose intolerant use dairy free spread
200 grams sugar
1 teaspoon vanilla extract
1 Tablespoon Lyles Golden syrup
1 teaspoon cinnamon
4 medium eggs
2 ripe bananas
100 grams porridge oats for gluten intolerance or coeliac use certified coeliac oats or free from oats
100 grams self raising flour for coeliacs or gluten intolerance use Gluten free flour

Method
1, Preheat oven 190 or Gas 5.
Muffin tins put paper cases in bake for 20 minutes alternatively line a baking tray but bake for 40 minutes.

2, Cream the butter/margarine and sugar together, using a wooden spoon or electric whisk.

3, Add syrup, vanilla extract, eggs and cinnamon and mix well.

4, Add oats either blend in a food mixture or using electric whisk to blend down as whisked for a couple of minutes.

5, Add banana, if mixing by hand then mash first, if not add and use electric whisk to blend until the mixture is smooth.

6, Add flour, mix gradually with a large spoon until folded. Using a spoon, spoon the mixture into the cases half filling once each tray is complete place in oven, set timer.

7, Check after 20 minutes for muffins or 40 for a larger cake, prick centre with a cake skewer or similar.

8, Once cooked remove from oven place on a cooling rack to cool.

9, Buttercream or Cream cheese Icing can be added or a simply a sprinkling of cinnamon and sugar shaken over the top for added taste and texture.

Tru3 J0y
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Graham’s 30 minute Chicken and vegetable stew

Chicken and vegetable stew – Serves 6

Ingredients

  • 2 dessert spoons of sunflower or olive oil
  • 6 pieces of Chicken breast – cut into large 2″ chunks
  • 1 onion – finely chopped
  • 1 carrot per person – peeled and chopped
  • Add other vegetables of choice – cabbage, peppers sliced; peas, sweetcorn
  • 1 dessert spoon of cajun spices
  • 2 dessert spoons of bouillion
  • 1 1/2 Litres of boiling water
  •  1 dessert spoon of cornflour
  • 600 grams of rice
  • freshly ground mixed peppercorns

Method

  1. Add and heat the oil in a large stockpot or saucepan for half a minute on a medium heat until oil heated.
  2. Add cajun, chopped onion saute in a medium heat for one minute; maximum.
  3. Add chicken brown off adding vegetables of choice mixing thoroughly together to ensure spices well spread out; heat together for five minutes.
  4. Put bouillion or stock cubes to boiling water dissolving well before adding to the saucepan – mixing well with other ingredients once you do.
  5. Simmer for twenty minutes – check the chicken is cooked before serving.
  6. Once chicken is simmering cook the rice adding to pan and then double water to amount of rice simmering on a low heat for fifteen minutes.
  7. Add cornflour to a little cold water about 50ml eggcup amount – mix until smooth watery paste add to saucpean gently mix well heat to boil for two mintues to ensure flavours are blended together and cooked in.
  8. Serve with the rice adding freshly ground mixed peppercorns, to taste.

 

Dairy and Gluten free Banana and walnut cake

Dairy and Gluten free Banana and walnut cake

Ingredients:

150 grams dairy free spread

150 grams sugar

1 teaspoon vanilla essence

2 eggs

800 grams mashed bananas

400 grams of gluten free self-raising flour

1 teaspoon mixed spice or cinnamon

60 grams broken Walnuts (if preferred)

Method

Turn on oven to Gas mark 4 or 180 degrees Celsius. Line a 8″ diameter round or square deep cake tin.

Add spread and sugar to a bowl and cream using an electric whisk – adding vanilla essence and eggs.

Add mashed bananas, walnuts and mixed spice or cinnamon mix thoroughly.

Using a metal spoon fold in the flour.

Once thoroughly but gently folded pour into the tin and bake for 1 hour.

Using a skewer check it is cooked once cooked place on a cooling rack until cool then remove from the tin.

Adaptations:

  • using two types of gluten free flour adds variety and changes the flavour abd texture
  • use dessiccated cocunut instead of walnuts
  • use dates chopped instead of walnuts

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Herbs & spices aid digestion – a happier inside out life!

Herbs and spices to aid digestion

Peppermint tea

Peppermint tea (Photo credit: Wikipedia)

To prevent painful cramps and sharp pains after eating food,

I have found that drinking peppermint tea aids digestion

(thanks to my parents recommendation).

Other teas which aid digestion include:

Peppermint tea is a natural anti-spasmodic which means that it slows the muscles in the bowel which in Irritable Bowel Syndrome (IBS) may contract to frequently adding to the pains felt in the intestines also easing flatulence caused by either too much insoluble fibre, drinking fizzy drinks too fast or air taking in whilst eating too quickly.

Camomile tea also helps to ease digestion and has calming soothing properties so easing nerves reducing anxiety – not related to digestion, camomile teabags can be infused cooled and applied to soothe itchy inflames eyes and is added to creams to soothe rashes and sensitive skin for nursing mothers or their babies.

Nettleleaf tea is used to relieve nettle rash, allergic reactions and hayfever whilst also being high in vitamins and minerals especially iron, which is important for girls and women.

 

 

Fennel seed

Fennel seed (Photo credit: Wikipedia)

 

Fennel seed tea is used to aid digestion relieve bloating and nausea whilst also for breastfeeding mothers it is said to increase menstruation, milk flow and reduce colic and wind in the baby (found in many curry spices).

Traditionally we have added herbs and spices when cooking, each has a role to play and not just for taste but digestive health and comfort. Herbs and spices to aid digestion include; bay, caraway, cardamom, chervil, cumin, cinnamon, dill, ginger, mint, tarragon – so there is a reason why we serve mint sauce with lamb!

Detox – Cleanse inside out!

We all need to cleanse the inside of our bodies just as we cleanse the outside! So my first recipe is a Detox soup!

Detox  – Potassium broth

Ingredients:

2 large potatoes chopped into large chunks

2 large carrots chopped into large chunks

1 cup of red beetroot chopped into chunks

4 celery sticks, chopped into small chunks

1 cup of parsley roughly chopped

1 cup of turnips chopped into chunks

1 cup of peeled and diced red onion

Pinch of cayenne pepper to taste.

Method:

  1. Using a 1.8L (Litres) or 13 1/2P (pints).
  2. Place all ingredients into the stockpot .
  3. Bring to the boil for five minutessimmer for two hours, then strain.
  4. Drink hot reheat as required bringing to the boil.

 

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Recipes

Fennel seed

Fennel seed (Photo credit: Wikipedia)

I will share various recipes to encourage and support others with a healthy lifestyle

 The basics are to eat and drink a little bit of everything and not too much of anything!

Old adage – ‘everything in moderation’

Tea Inventory

Tea Inventory (Photo credit: euphbass)

We all need to cleanse the inside of our bodies just as we cleanse the outside!

Then there is spiritual cleansing only Jesus can do! John 3:16