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About P & C
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About JHSS
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H.E.A.L.T.H Committee Recipes
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GLUTEN FREE CHOCOLATE CAKE |
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This recipe is from The Australian Women's Weekly's Gluten-free Cooking cookbook. |
INGREDIENTS |
METHOD Grease two 22cm round sandwich cake pans, line bases with baking paper. Sift flours, soda, cocoa and sugar into large bowl; add butter, vinegar and milk. Beat with electric mixer on low speed 1 minute; add eggs, banana and jam, beat on medium speed 2 minutes. Pour cake mixture into prepared pans and bake in moderate oven about 30 minutes. Stand cakes in pans 5 minutes and turn onto wire racks to cool. Sandwich cakes with whipped cream, if desired. |
| PEAS, MUSHROOMS AND SHALLOTS | |
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Recipe kindly submitted by Angela. Taken from Pol Martin’s Supreme Cuisine |
| INGREDIENTS 1.4kg green peas 1 tbsp butter (most margarines contain trans fats!) 250g shallots or onions (peeled and quartered) 250g mushrooms (quartered) 1 tbsp chopped fresh parsley 1 tsp chopped fresh basil salt and pepper |
METHOD Cook peas uncovered in salted boiling water for 8 minutes. Drain, rinse under cold water, drain again and set aside. Melt butter, add shallots (or onions) and cook for 4 minutes over medium heat. Add mushrooms, season and cook for a further 4 minutes. Mix in parsley, basil, cooked peas and heat through for a further 4 minutes. |
CHOCOLATE LAYER CAKE - Milk-free, Egg-free, Nut-free! |
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This recipe is from "What's To Eat?" by Linda Marienhoff - the milk-free, egg-free, nut-free cookbook! Picture is for display only and doesn't depict the cake from this recipe. |
| INGREDIENTS 3 cups flour 2 cups sugar 1/2 cup dairy-free 100% cocoa powder 2 teaspoons baking soda 1 teaspoons salt 2 cups water 2/3 cup vegetable oil 2 tbsp distilled white vinegar 2 tsp vanilla extract |
METHOD |
PANCAKES - Milk-free, Egg-free, Nut-free! |
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This recipe is from "What's To Eat?" by Linda Marienhoff - the milk-free, egg-free, nut-free cookbook! Picture is for display only and doesn't depict the cake from this recipe. |
| INGREDIENTS 1 1/2 cups flour 2 1/2 tbsp sugar 3 tsp baking powder 2/3 cup vanilla flavoured soy milk (or rice milk) 3/4 cup water 2 1/2 tsp water + 2 1/2 tbsp vegetable oil + 1 1/2 tsp baking powder pre-mixed |
METHOD Place all ingredients in a mixing bowl and beat until mixture is smooth and well blended. Heat a large non-stick pan over a medium-high heat. Spoon mixture into pan to whatever size pancake you would like. Cook until bubbles form and pop all over the pancake, then turn over. Cook until desired colour is achieved. Repeat until all mixture is used. Server hot with dairy-free margarine, dair-free pancake syrup, jam or whatever you like! Variation: Add 1 cup washed and drained berries! |
CONTACTING THE COMMITTEE
Our Health Committee are contactable as below:
Email: health@jhss.com.au
Phone: (07) 3725 5666 and leave a message
Or fill in the online contact form.
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