I was asked to compile lists of foods that can help with symptoms associated with Anxiety, Concentration and Stress. And after almost three months I ended up with the the one below. Initially the list was like an encyclopaedia so I looked at repeat ingredients with multiple properties.
To use, just look at the symptoms you may have and if you do know what is deficient then look at the ingredient list and making a dish from those ingredients ( there are recipes on this blog to help).
These fluffy little Lunchtime beauties were inspired by a gift from Essential Cuisine. Their gluten free Miso Paste is delicious.
500g Strong White Flour
15g Baking Powder
7g Dried Yeast
25g Caster Sugar
1/2 tsp salt
Mix all these together well in a mixing bowl with a dough hook or by hand.
In a jug combine 200ml of milk with 25ml of oil ( I use oil from chicken skin to give it an extra burst of flavour and a generous tsp of Essential Miso Paste if you have it) warm gently in the microwave, remove and stir well.
Ensure the liquid isn’t too hot and add to the mixing bowl, beat on medium for at least 3 minutes or knead for five minutes, remove from bowl and rub a little vegetable oil on top then return to the bowl and cover with a cloth. Allow to prove for at least an hour.
When it has doubled in size, knock it back and cut into 16 ( half the recipe if necessary)
Place a steamer over a pan of boiling water with a little oiled baking parchment on the bottom
Roll out each piece of dough, place an oiled wooden spoon in the middle and fold over then pull out the spoon. Place 4 at a time in the steamer and steam for 7-8minutes per batch.
I filled mine with a shredded chicken Confit mixed with a sesame spring onion salad.
These recipes are to help people who need a boost in their diet to gain strength.
These are great snacking and sharing recipes. Simple, inexpensive packed with protein, vitamins and minerals to help maintain a good immune system
These recipes have been developed to be relatively inexpensive and easy to prepare with rough costings attached to each ingredient.
We get the most amazing and generous guests here at Lossiemouth House B&B. One dropped off some fantastic Red Deer haunch steaks so I pondered as to make something unusual.
With its strong flavour it can take the robust flavours. I marinated mine overnight in the fridge.
Recipe:- 4 generous portions
800g haunch steaks cut into bite sized pieces.
1 tbsp allspice ( 125g)
2 tsp nutmeg ( 80g)
2 tsp cinnamon ( 80g)
2 tsp garlic powder ( 80g)
2 tsp ground ginger ( 80g)
2 tsp ground black pepper ( 80g)
2 tsp cayenne pepper ( 80g)
1 tsp ground cloves ( 40g)
1 1/2 tbsp salt ( 60g)
1 1/2 tbsp sugar ( 60g)
The amounts in brackets make a bulk mix that can be divided into smaller portions and freezes well.
Place all the spices in a dry pan over a medium heat and stir until the natural aromas, tip into a food mixer or mortar and pestle and grind to a fine texture. Rub all over the Venison add some chunks of onion, cover and refrigerate for at least three hours or overnight.
To cook, preheat your oven to 190oC
Heat a large wok or frying pan and add a little oil, fry the Venison in small batches, place in a casserole dish, cover with foil and roast for 20mins.
I accompanied ours with Roti Bread, Asian Slaw and a Pea Pilaff.
I was given some lovely samples from Essential Cuisine and one of them was ready made Hollandaise. Usually I make all my sauces from fresh so I wanted to incorporate it into another recipe. Make these and instead of toasting a muffin for Eggs Benedict use two of these. They are delicious and now being served at our 18th Century Guest House in Lossiemouth on the Moray Coast in Scotland.
Recipe:- makes 8 scones.
250g dry cold mashed potatoes
1 whole medium egg
50g plain flour
2tbsp Essential Hollandaise ( Ready made)
1tsp baking powder
2tbsp full fat milk
Salt & Pepper
Oil for frying.
Add all the ingredients to a mixing bowl and blend well ( the mix should be thicker than a normal pancake mix)
Place the mix into a piping bag
Heat a large frying pan or griddle and spray a little oil on it, pipe spirals of the mix onto the surface (10cms across) fry for 2 minutes on each side until golden. Finish cooking in a hot oven for a further 5 minutes. Enjoy with wilted spinach, smoked ham, a poached egg and a spoonful of the remaining Hollandaise heated gently.