So, we're into July and my allergies only kicked in a few weeks ago. This is almost unheard of! I have had some fairly chronic urticaria (big painful hives) of late, but my antihistamine keeps it in check. A couple of years ago my Dr moved me over to Fexerfenedine from Cetirizine and changed my nasal spray to avamys and the combination has meant I am much better. I am currently sitting in my lounge with my door open to the garden and I can still see and breathe.
In the Summer allergies have a bit more choice- my healthy snacks are cherries and raspberries. But my absolute favourite snack is a Haagen-Dazs sorbet. They are stupidly expensive at £7 for 4! But every other sorbet in the world seems to have a nut warning on so Haagen-Dazs I love you!
Friday, 7 July 2017
Saturday, 19 November 2016
Breakfast of Champions?
Hello. At this time of year, eating healthily can be a right pain, especially if like me, you have suffered with your autumn/winter transition asthma attack. This year, mine has been particularly bad, and I have been ill a lot. I had a cold, then a virus, then a chest infection, then tonsillitis, all of which has played havoc on my lungs. My only solution is to get well, then get fit, then ensure I start eating healthily. So I am going to give up caffeine, reduce my alcohol intake (which I have already done and feel a lot better for), reduce my Coke Zero intake and eat more fruit and veg. But which meal is the hardest when you have allergies like mine? Breakfast. Most of the allergy friendly choices that aren't high fat and don't take a long time to prepare are boring and not necessarily that healthy. This is what I mostly eat:
Breakfast:
- Baked beans on a crumpet
- Cornflakes with soya milk
- Bacon and Baked Beans
- Rice porridge
- Occasional treat- Those croissants that you bake that used to be Pillsbury Dough Boy ones.
- Sometimes homemade pancakes
It needs work eh? More fruit, more choice, more excitement. Who knows what the answer is to that!
Breakfast of Champions?
Hello. At this time of year, eating healthily can be a right pain, especially if like me, you have suffered with your autumn/winter transition asthma attack. This year, mine has been particularly bad, and I have been ill a lot. I had a cold, then a virus, then a chest infection, then tonsillitis, all of which has played havoc on my lungs. My only solution is to get well, then get fit, then ensure I start eating healthily. So I am going to give up caffeine, reduce my alcohol intake (which I have already done and feel a lot better for), reduce my Coke Zero intake and eat more fruit and veg. But which meal is the hardest when you have allergies like mine? Breakfast. Most of the allergy friendly choices that aren't high fat and don't take a long time to prepare are boring and not necessarily that healthy. This is what I mostly eat:
Breakfast:
- Baked beans on a crumpet
- Cornflakes with soya milk
- Bacon and Baked Beans
- Rice porridge
- Occasional treat- Those croissants that you bake that used to be Pillsbury Dough Boy ones.
- Sometimes homemade pancakes
It needs work eh? More fruit, more choice, more excitement. Who knows what the answer is to that!
Tuesday, 18 October 2016
An Essay on the principles of allergies and ailments.
One of the key parts of having allergies is getting them diagnosed, monitored, and medicined. This can be tricky if unlike me you don't have a) a mother who won't quit, b) a lifelong ability to talk until someone gets bored and c) a Dr who understands. When I was a baby, I was very quickly diagnosed with a diary allergy. Then egg. Then nuts. Then animals. Then an assortment of other allergic bits and bobs. But throughout I was given excellent care. I think this is mostly because my mother (don't tell her but she really was amazing at the medical stuff- I don't want her to get a big head one anything), refused to let things lie, and researched and researched to make my life as good as possible. Not only did she mail order toffees and chocolates that were safe, but she edited the family menu so that I didn't go without, and she ensured I had got the care and attention I needed. She put her own health and well being to the back of her mind and looked after me constantly. How can you tell someone you are grateful for that and them understand? My Dad was awesome too because I didn't have to explain because he had it too. Other people, even in my family, were more challenging though- they didn't, couldn't or wouldn't understand that I couldn't eat things if you put mayonnaise on them!
The most bothersome thing to me as a child was actually my acute eczema. It hurt, itched, burnt and irritated. It bled, and I was bandaged. But our GP got me referred at a young age, and I went to a variety of specialists about my eczema, asthma and allergies. I think I might have even gone to Great Ormond Street at one point. My eczema didn't ease much at first, and to be honest, it only got better with age and a regimen of Diprobase, Vaseline DermaCare and basically being greasy until I was about 15. Again, if you didn't know I had ever had it you wouldn't know I ever looked as bad I as I did, and thanks to digital photos not being invented until my skin was healed, many don't even see it in photos. The tell tale signs are that I am really shiny in most pictures and wore a lot of alice bands. One subsequent hang over of eczema is that my skin still hurts- it looks fine but people touching me can send me do-lally! I feel every bit of clothing on my body, and I hate being hugged because people do it wrong and it irritates my skin. My husband hugs me kind of bear hug style which I like because it doesn't itch- softly softly hugs are the worst! If someone were to stroke my hand it would be horrendous because I would just itch.
My asthma was also a constant- very quickly, I was on a nebuliser at home, which my mum bought because the NHS didn't provide them. They did provide the nebules though, and this made my asthma significantly easier. Being sat on it 8 times a day- less so. Obviously my case is extreme- I have much worse asthma than most people (possibly except my Dad), but because of this my asthma is pretty well controlled. I had an assortment of medication- inhalers, the nebuliser, a capsule tablet where little balls fell out, little blue pills, little red pills, antihistamine- all sorts. I think I could swallow handfuls of tablets before I was 6. It used to annoy me that they used to offer me liquid medicine. I know what I'm about, son, and I can swallow the tablets damn it! (Side note- I am a huge Ron Swanson fan- its becoming a problem). As I got older, I didn't need the nebuliser anymore and just used inhalers, I controlled it better, and used a combination of medicines well. But I do get asthma attacks still. Maybe 2-4 a year. These are extremely tiresome because I think they actually come from being knackered, getting a throat infection, then getting a chest infection. The same thing happens to my Dad except he moans much less than I do. And if you are reading this Dad, you know that I speak the truth!
My allergies were a different story though. Every passing year bought new allergies. I went for testing from a young age at Addenbrokes in Cambridge. There, my Dr's put a drop of some sort of clear liquid purporting to be a specific allergen, stabbed me with a razor edge, and made me wait while my arms doubled in size. I then was party to but not involved in the argument between my mum and the Dr about how much hydrocortisone he could use without risking the thickness of my skin. Each time the test would say I had more, and each time I went into the world outside of my house, I saw evidence that this was true. I would get hives everywhere. Once, I had to go to hospital, because I spontaneously broke out into hives (or Chronic Idiopathic Urticaria) all over my body. The hospital saw me quickly and sensibly. From this I learnt that I basically have urticaria all of the time, and possibly inside as well as outside which is why everything hurts. A side effect from growing up with eczema I guess. Today I went to hospital about something unrelated and saw the size of the file that follows me everywhere I go in the NHS. The person I spoke to knew all of my history, having read it and studied it at length. She was kind and respectful, and I was a nervous wreck, because it turns out that when you spend a lifetime ill, you become fairly anxious about it. Not being ill- I am top at being ill, I just live in constant fear about what disease, aliment or illness is round the corner, and how much I put my husband through by being useless. He has watched while I have asthma attacks, and allergy attacks, looked after me when I am ill, seen me, of course, had numerous labour based complications, and allowed me to be ridiculous around him at all times. He is great though, and I definitely don't appreciate him enough.
So, to wind up this madness, to survive with allergies you need people. You need someone like my mum and some of my friends (many of whom won't even realise I hold them in such high regard) for looking after me in restaurants, on planes, and out in the world where people with allergies have a scary time and hate anything to do with eating. You need someone who will fight for you at the GP's, or stand by you for support while you fight to get what you need, you need people who will put moisturiser on you when your a kid, and distract you while you cry because it stings so much, you need a spouse/life partner/mate who lets you be your very worse self, and finally you need yourself to just chill out a bit, because having all of these little things wrong with you, while not life threatening can eat away at you, and you just need to allow yourself to sometimes not be your best self, to allow your best self to appear majestically like a unicorn dancing over a rainbow.
The most bothersome thing to me as a child was actually my acute eczema. It hurt, itched, burnt and irritated. It bled, and I was bandaged. But our GP got me referred at a young age, and I went to a variety of specialists about my eczema, asthma and allergies. I think I might have even gone to Great Ormond Street at one point. My eczema didn't ease much at first, and to be honest, it only got better with age and a regimen of Diprobase, Vaseline DermaCare and basically being greasy until I was about 15. Again, if you didn't know I had ever had it you wouldn't know I ever looked as bad I as I did, and thanks to digital photos not being invented until my skin was healed, many don't even see it in photos. The tell tale signs are that I am really shiny in most pictures and wore a lot of alice bands. One subsequent hang over of eczema is that my skin still hurts- it looks fine but people touching me can send me do-lally! I feel every bit of clothing on my body, and I hate being hugged because people do it wrong and it irritates my skin. My husband hugs me kind of bear hug style which I like because it doesn't itch- softly softly hugs are the worst! If someone were to stroke my hand it would be horrendous because I would just itch.
My asthma was also a constant- very quickly, I was on a nebuliser at home, which my mum bought because the NHS didn't provide them. They did provide the nebules though, and this made my asthma significantly easier. Being sat on it 8 times a day- less so. Obviously my case is extreme- I have much worse asthma than most people (possibly except my Dad), but because of this my asthma is pretty well controlled. I had an assortment of medication- inhalers, the nebuliser, a capsule tablet where little balls fell out, little blue pills, little red pills, antihistamine- all sorts. I think I could swallow handfuls of tablets before I was 6. It used to annoy me that they used to offer me liquid medicine. I know what I'm about, son, and I can swallow the tablets damn it! (Side note- I am a huge Ron Swanson fan- its becoming a problem). As I got older, I didn't need the nebuliser anymore and just used inhalers, I controlled it better, and used a combination of medicines well. But I do get asthma attacks still. Maybe 2-4 a year. These are extremely tiresome because I think they actually come from being knackered, getting a throat infection, then getting a chest infection. The same thing happens to my Dad except he moans much less than I do. And if you are reading this Dad, you know that I speak the truth!
My allergies were a different story though. Every passing year bought new allergies. I went for testing from a young age at Addenbrokes in Cambridge. There, my Dr's put a drop of some sort of clear liquid purporting to be a specific allergen, stabbed me with a razor edge, and made me wait while my arms doubled in size. I then was party to but not involved in the argument between my mum and the Dr about how much hydrocortisone he could use without risking the thickness of my skin. Each time the test would say I had more, and each time I went into the world outside of my house, I saw evidence that this was true. I would get hives everywhere. Once, I had to go to hospital, because I spontaneously broke out into hives (or Chronic Idiopathic Urticaria) all over my body. The hospital saw me quickly and sensibly. From this I learnt that I basically have urticaria all of the time, and possibly inside as well as outside which is why everything hurts. A side effect from growing up with eczema I guess. Today I went to hospital about something unrelated and saw the size of the file that follows me everywhere I go in the NHS. The person I spoke to knew all of my history, having read it and studied it at length. She was kind and respectful, and I was a nervous wreck, because it turns out that when you spend a lifetime ill, you become fairly anxious about it. Not being ill- I am top at being ill, I just live in constant fear about what disease, aliment or illness is round the corner, and how much I put my husband through by being useless. He has watched while I have asthma attacks, and allergy attacks, looked after me when I am ill, seen me, of course, had numerous labour based complications, and allowed me to be ridiculous around him at all times. He is great though, and I definitely don't appreciate him enough.
So, to wind up this madness, to survive with allergies you need people. You need someone like my mum and some of my friends (many of whom won't even realise I hold them in such high regard) for looking after me in restaurants, on planes, and out in the world where people with allergies have a scary time and hate anything to do with eating. You need someone who will fight for you at the GP's, or stand by you for support while you fight to get what you need, you need people who will put moisturiser on you when your a kid, and distract you while you cry because it stings so much, you need a spouse/life partner/mate who lets you be your very worse self, and finally you need yourself to just chill out a bit, because having all of these little things wrong with you, while not life threatening can eat away at you, and you just need to allow yourself to sometimes not be your best self, to allow your best self to appear majestically like a unicorn dancing over a rainbow.
Friday, 24 June 2016
McDonalds- more allergy friendly than you think.
McDonalds. So often, friends say that they just want "a dirty burger" and they go to McDonalds. I had always thought this meant a burger van on the side of the road. People are always surprised that my son and I can eat in McDonalds when we can't eat in Nando's, GBK, Five Guys etc. But the truth is, that yes, McD's does sell deep fried, and therefore, fatty food. It does sell a limited amount of vegetables, and yes it does accessorise everything with fries. It is also true though, that it sells hamburgers and coated chicken without egg, and kids meals without soya in, and dessert that people with allergies can eat. Do you know how rare it is that my son and I can ever have dessert when eating out?? We can sit, my son with his McFlurry, and me with my Apple Pie, and we can delight in the treat that it is. In the Marks and Spencer's ready made lunches I can eat one thing. Yes it is a delightful duck wrap, but that duck wrap pretty quickly becomes a tiresome thing. My son can eat one sandwich, and yet in McD's we get choice!!
If you have allergies, what can you eat in McD's?
If you are allergic to soya, eggs, nuts (like my son), you can eat fish finger, chicken nuggets, chicken selects and the wraps with alterations. You can also eat the salads. For dessert, you can eat McFlurries with Crunchie, Dairy Milk and Smarties but not Oreo, the little Caramel Sundaes, and Apple Pies!
I am allergic to dairy but not soya as well as eggs and nuts, and I can eat Hamburger, Quarter Pounder (no cheese), Chicken Selects, Fish Fingers, plain Filet O'Fish.
Having said all of this, I fully accept that if you are allergic to gluten this is harder. Years ago I followed the South Beach Diet, and I avoided gluten. To this end, in McDonalds, I used to have two hamburgers without buns and fries. It was messy but it did the job. And you can have McFlurries which I am told is the best thing about McD's.
Tonight I am eating in Bills. As I cannot have the chips in Bills, because they have never thought about having two fryers (one with chips only and one with deep fried cheese etc), we will see how this goes.
If you have allergies, what can you eat in McD's?
If you are allergic to soya, eggs, nuts (like my son), you can eat fish finger, chicken nuggets, chicken selects and the wraps with alterations. You can also eat the salads. For dessert, you can eat McFlurries with Crunchie, Dairy Milk and Smarties but not Oreo, the little Caramel Sundaes, and Apple Pies!
I am allergic to dairy but not soya as well as eggs and nuts, and I can eat Hamburger, Quarter Pounder (no cheese), Chicken Selects, Fish Fingers, plain Filet O'Fish.
Having said all of this, I fully accept that if you are allergic to gluten this is harder. Years ago I followed the South Beach Diet, and I avoided gluten. To this end, in McDonalds, I used to have two hamburgers without buns and fries. It was messy but it did the job. And you can have McFlurries which I am told is the best thing about McD's.
Tonight I am eating in Bills. As I cannot have the chips in Bills, because they have never thought about having two fryers (one with chips only and one with deep fried cheese etc), we will see how this goes.
Friday, 18 October 2013
Susie's Apricot and Orange Rock Cakes
My mum (the Susie in the title) makes the best recipes. As I have so many allergies she has been inventing recipes all my life. And now my son is allergic to soya (the one thing I can eat and live on) she has come up with even more. Her rock cakes are amazing! So here's the recipe:
8oz plain flour
4oz Vitalite or similar
2tsps baking powder
3oz caster sugar
1/2tsp mixed spice
4oz snipped apricots
Juice of a large orange
Method:
1. Mix flour, baking powder and marg to make breadcrumbs.
2. Add sugar and combine.
3. Add orange juice and apricots and mix to a fairly thick but not smooth mixture.
4. Heap onto a paper lined baking sheet. Tip: if you have never made rock cakes before, they should be 'lumpy' and not smoothed out or you'll have cookies).
5. Bake for 10-15 minutes at 200C.
Tuesday, 21 May 2013
A day without antihistamines!
I forget sometimes how my life is wihout my trusty antihistamines! I forgot yesterday and today to take mine. By 10am, I had hives and felt like a cold was on the cards. By 11, the hives had spread down my legs and tiredness was my friend! I describe having allergic reactions as Chinese Water Torture because it eats away at your psyche. It just plagues your life. Don't get me wrong, I am so aware that there is far worse in the world, its just that sometimes it just constantly hums in the background like a fly buzzing. It can be maddening when you feel an itch, or feel hives starting, or your mouth tingles, or you sneeze a hundred times a day- which I did. It drives me nuts!
Sunday, 19 May 2013
Dairy Free Chocolate
If you are over 30 and have allergies you will know that some years allergy friendly chocolate is everywhere and some years there is nothing. It's the same with most foods. You find a food you love and then suddenly it's gone! There are currently several on the market. Plamil are excellent and it is thanks to them that I have been able to try mint chocolate, chilli chocolate, orange chocolate without the fear there maybe a trace of an allergen in the food. Their labelling states that no nuts are used in their factory. Their plain "milk" chocolate isn't great, but their flavours are fab! Similarly, if you are a diabetic, you will also find a range of sugar free which are made with Xylitol rather than artificial Sweetners.
Another great brand are Kinnerton. My family all agree that their regular chocolate is no green and blacks or Cadburys, but that their allergy chocolate whichis dairy, egg, nut and wheat free is brilliant and good in cooking!
The last company I rate are Celtic chocolates. They go to great lengths to Make sure their chocolate is cross-contamination free and most major supermarkets stock them either under the Celtic brand oras an own brand chocolate. I've taken a picture of an ASDA wrapper so you can see what I mean. Sainsburys do one with rice crispies in which I love. At easter these companies ensure we can have an Easter egg which is something I often went without as a kid. Fab!
Friday, 10 May 2013
Chocolate fork biscuits and Mary Berry!
To Mary Berry- I can honestly say that you have been a deeply influential person in my life. I am 31 years old so you didn't ever teach me to use a cooker, but as a child my mum and I watched your Aga video and learnt how to make drop scones, and every cookbook I used was a Mary Berry book. The Marks and Spencer's "Cooking for your Freezer" was one of them. And now I am an adult and have two little children (one with allergies like me), it is my constant companion. I love the retro photos (why did they purposefully make food so unappestising looking in the 70's? ), and the simplicity. Oe of my favourites are the chocolate fork biscuits. For people who aren't intolerant to gluten just use wheat or spelt flour.
Chocolate fork biscuits
225g/ 8oz marg
100g/4oz sugar (I sometimes use soft brown for fudge texture and take it down to 3oz)
1tsp vanilla extract (I use organic)
225g/8oz SF Flour (Doves Farm seems to work best if GF)
50g/2oz drinking chocolate/ cocoa
Cream marg and sugar, and add vanilla. Work in flour and chocolate. Roll into little balls and place on a baking tray with baking paper on (if you can't get baking parchment to stay on sheet, scrunch it in your hands, then flatten out), use a fork to flatten biscuits and bake for about 12 mins at 190 degrees. If freezing, open freeze, then pack into bags/ boxes.
Chocolate fork biscuits
100g/4oz sugar (I sometimes use soft brown for fudge texture and take it down to 3oz)
1tsp vanilla extract (I use organic)
225g/8oz SF Flour (Doves Farm seems to work best if GF)
50g/2oz drinking chocolate/ cocoa
Cream marg and sugar, and add vanilla. Work in flour and chocolate. Roll into little balls and place on a baking tray with baking paper on (if you can't get baking parchment to stay on sheet, scrunch it in your hands, then flatten out), use a fork to flatten biscuits and bake for about 12 mins at 190 degrees. If freezing, open freeze, then pack into bags/ boxes.
The best allergy friendly brownies ever!
The recipe is really easy and as follows:
4oz marg melted
1 1/2 oz cocoa}
4 1/2 oz s.r gluten free flour (or flour of choice). Sieved
Pinch salt }.
6oz muscovado sugar
1 tbsp syrup
1 tsp vanilla extract/essence
150 ml milk (rice, soya, cows or yoghurt )
Melt marg. sift dry ingredients into large bowl. Add liquids, mix well. Turn into baking paper lined brownie tin 8" square.
Bake 20-25 mins 180c
Serve with cream or ice cream! Sooooo good!
Sunday, 5 May 2013
Booze with allergies
Many a day have I had a glass of wine and fallen asleep with everyone believing and still believing that I am a total lightweight. What I am is allergic to some of the additives in wine. It has taken many years and many horrid nights to realise this. Co-Op has also played a pivotal role. Why? Because they put ingredients lists on their booze! Yesterday, my mum, who often takes pity on me, bought me a lovely Co-Op Shiraz Rose after we searched the shelves. It was really good and very easy on the stomach. And I had no hangover today or fell asleep immediately (I did of course, fall asleep far too early, but that's the woes of being a parent!). What you many not know is that milk, nuts, chemicals, additives and animal bones are often used in wine for a variety of reasons e.g. to remove the 'scum' off of the top. Red wine, I have discovered is particularly lethal. For years, my mum and i have been restricted to Prosecco, which has been lovely because it always feels very decadent, but it can be a bit lonely as friends often want to share still whites, and it feels like an occasion drink. My mum and I have also discovered that we can drink something called Vina Maipo which we have shared in a (ahem*) box. Yes, it lacks class, but great if lots of people are sharing.
So, to conclude, if you have allergies, Co-Op is my recommendation, whether its box or bottle (their spirits also have ingredients on for anyone that's allergic to almonds and been caught out by Bombay Sapphire!)
So, to conclude, if you have allergies, Co-Op is my recommendation, whether its box or bottle (their spirits also have ingredients on for anyone that's allergic to almonds and been caught out by Bombay Sapphire!)
Friday, 15 February 2013
Supermarket scandal- how to go from horse to allergy food
Nobody who has seen the news this week can fail to be anything but shocked by the horsemeat scandal, but this is an amazing opportunity for supermarkets to clean up their acts and sort out their production. This could be an excellent time to start thinking about how allergens enter the food chain. If you have allergies and are signed up to the Anaphylaxis networks emailalerts for anytime an allergen enters food chains unexpectedly will know how much worry this can give people, but also on a daily basis howfrustrating the supermarket shop is for people with allergies. A simple restructure could suddenly mean I could again eat certain crisps or cereals, or M&S samosas or some ready meals. Sometimes I wonder how close a nut may have ever come to the foods labelled "may contain nuts". An overhaul is needed. There has never been a better time.
Good stockists for allergies!!
Now as someone with a nut allergy, Tesco's allergy info is confusing and often leaves me wondering whether or not I should actually be eating something. Sainsbury's is better, and has a big allergy section- I stock up on Doves Farm flours, own brand chocolate especially the crispie bars (I'm an addict, mostly because of years of intermittent chocolate availability- really it sounds pithy, but I genuinely may need a 10 step program with assurances that no one will know my real name), also their own brand pasta is good but avoid if on Weight Watchers as it is high points, and they sell this great powder which makes cheese sauce for lasagne etc. But if you have a nut allergy avoid any condiments which have a Tiger brand name as it has a nut warning on. Ridiculous to put in a "FreeFrom" section but thats just me. The baked goods always look good, but I can't comment on taste as I am allergic to egg and they all have it in. A couple of years ago Sainsburys made an excellent "Be Good To Yourself" christmas pudding which just happened to be free from everything bar wheat and was lovely and every year I hope they bring them back. My mum makes great puddings but we only get one, Sainsburys sold these mini ones and it was such a treat! Anyway, Asda is a bit cheaper and again, good if you don't have a nut allergy. They sell gluten free flour in a bigger bag, and lots of cool little bits, just no good for me.
My food champion used to be M&S! How I loved them and told all of my friends, and gushed as I walked around their food aisles, but the years moved on, and clearly so did their need to cut costs as suddenly last year I could no longer their crisps as they had warnings along the lines of "not suitable for NUT, SOYA, EGG and MILK allergy sufferers due to manufacturing methods". Well thank you M&S! I dread the "New and improved recipe" labels as this always means they've added milk, or M&S's own blue "allergy update" stickers- these rarely go in my favour. But, and its a big BUT, M&S is still one of the few places I can eat a ready made chinese (God, I love their duck), or get a samosa for lunch (sandwiches are always out due to the mayo obsession, oh and my lettuce allergy), when I go to my elderly granddads house who cannot cook and has carers I can have an M&S Thai Green Curry and you have no idea (well if you're reading this blog, you probably do!!) how amazing that feels. Waitrose is ok but has a lot of nut warnings on silly stuff. CO-op is riddled with allergy warnings so I buyveg and brands but nothing else.
Hope this helps!
Monday, 8 March 2010
A good veggie option
Creamy Leek and Mushroom Tagliatelle
I used this recipe loads when I was at Uni. Particularly as I wwent to Aberystwyth which had several really good health food shops to find good dairy free cream cheese. I use Tofutti as it has the best taste however these days there are several really good options in supermarkets.
Dairy free, egg free, nut free, optional- gluten free (choose gluten free pasta if allergic)
Ingredients
Serves 4
2 tbsp Olive oil
3 leeks sliced into rounds
2 garlic cloves
8oz chesnut mushrooms
1 tsp oregano
1/2 tsp chilli flakes
13oz tagilatelle
5 tbsp vegan cream cheese
2 tbsp chopped fresh parsley
salt and pepper
1. Heat the oil and saute the leeks and garlic until soft. Add mushrooms, oregano, and chilli and cook for 5 minutes.
2. Cook the pasta and drain, reserving about 4 tbsp of the cooking liquid.
3. Stir the reserved liquid into the mushroom mixture and add the cream cheese> Season to taste. Add Parsely and serve.
I used this recipe loads when I was at Uni. Particularly as I wwent to Aberystwyth which had several really good health food shops to find good dairy free cream cheese. I use Tofutti as it has the best taste however these days there are several really good options in supermarkets.
Dairy free, egg free, nut free, optional- gluten free (choose gluten free pasta if allergic)
Ingredients
Serves 4
2 tbsp Olive oil
3 leeks sliced into rounds
2 garlic cloves
8oz chesnut mushrooms
1 tsp oregano
1/2 tsp chilli flakes
13oz tagilatelle
5 tbsp vegan cream cheese
2 tbsp chopped fresh parsley
salt and pepper
1. Heat the oil and saute the leeks and garlic until soft. Add mushrooms, oregano, and chilli and cook for 5 minutes.
2. Cook the pasta and drain, reserving about 4 tbsp of the cooking liquid.
3. Stir the reserved liquid into the mushroom mixture and add the cream cheese> Season to taste. Add Parsely and serve.
More desserts- yum!
Chocolate Sorbet
This recipe comes from a vegan cookbook, which if I ignore the nuts is great for people with food allergies. This recipe is really easy but remember to stir with a fork while its freezing or its very watery.
Gluten free, dairy free, egg free, nut free, optional- soya free
Ingredients
16 floz water
3 tbsp maple syrup
4oz caster sugar
3oz cocoa powder
2oz plain dark chocolate (try to find soya free if allergic)
Red fruits to serve
1. Place water, maple syrup, sugar and cocoa into a saucepan. Heat gently, stirring occasionally until sugar is completely dissolved.
2. Remove from heat, add chocolate and stir until melted. Leave to cool.
3. If you have one, tip into an ice cream maker and churn until frozen. If you don't have one, pour into a freezer proof container and freeze. Remove from freezer when slushy and whisk until smooth. Repeat as needed and serve with red fruit.
This recipe comes from a vegan cookbook, which if I ignore the nuts is great for people with food allergies. This recipe is really easy but remember to stir with a fork while its freezing or its very watery.
Gluten free, dairy free, egg free, nut free, optional- soya free
Ingredients
16 floz water
3 tbsp maple syrup
4oz caster sugar
3oz cocoa powder
2oz plain dark chocolate (try to find soya free if allergic)
Red fruits to serve
1. Place water, maple syrup, sugar and cocoa into a saucepan. Heat gently, stirring occasionally until sugar is completely dissolved.
2. Remove from heat, add chocolate and stir until melted. Leave to cool.
3. If you have one, tip into an ice cream maker and churn until frozen. If you don't have one, pour into a freezer proof container and freeze. Remove from freezer when slushy and whisk until smooth. Repeat as needed and serve with red fruit.
Thursday, 4 March 2010
Back to basics
Gluten free Shortcrust pastry
One essential but scary basic recipe is shortcrust pastry. It needs to be tackled slightly differently than normal wheat pastry but is still really easy and useful for mince pies, sausage rolls, meat pies, and desserts. I was scared to try at first because I have had some real disasters but since discovering xanthum gum my pastry has improved so much!
Gluten free, Dairy free, Egg free, Nut free, Soya free
Ingredients
8oz Gluten free flour (again I like Doves farm- I don't use the self raising because I've had allergic reactions to it even though there is nothing I'm allergic to!)
1tsp xanthum gum
2 1/2oz Lard (if you are a vegetarian use hard margarine)
2 1/2oz Margarine
pinch of salt
1oz icing sugar if making sweet pastry
3-4 tbsp cold water
1. Mix flour, salt, xanthum gum, and sugar if using. I do this in a food mixer for ease. Add lard and margarine and blitz until breadcrumbs are formed.
2. Gradually add the water. Gluten free flour will require slightly more water.
3. Just before every bit is mixed, take out and place onto a floured board and lighlty knead. Don't overwork the pastry or it'll be ruined.
4. You can wrap it in clingfilm and put it in the fridge for 1/2 hour but if you're in a hurry don't worry too much- you can use it straightaway if you want.
Tips and tricks: Sometime whatever a gluten free recipe book might say it won't roll out well. If this happens and you're making individual tarts, just press the pastry into the tin and it will be ok. If its something where the pastry needs to roll around something that can be more tricky but it is possible to just patch it up once its rolled.
One essential but scary basic recipe is shortcrust pastry. It needs to be tackled slightly differently than normal wheat pastry but is still really easy and useful for mince pies, sausage rolls, meat pies, and desserts. I was scared to try at first because I have had some real disasters but since discovering xanthum gum my pastry has improved so much!
Gluten free, Dairy free, Egg free, Nut free, Soya free
Ingredients
8oz Gluten free flour (again I like Doves farm- I don't use the self raising because I've had allergic reactions to it even though there is nothing I'm allergic to!)
1tsp xanthum gum
2 1/2oz Lard (if you are a vegetarian use hard margarine)
2 1/2oz Margarine
pinch of salt
1oz icing sugar if making sweet pastry
3-4 tbsp cold water
1. Mix flour, salt, xanthum gum, and sugar if using. I do this in a food mixer for ease. Add lard and margarine and blitz until breadcrumbs are formed.
2. Gradually add the water. Gluten free flour will require slightly more water.
3. Just before every bit is mixed, take out and place onto a floured board and lighlty knead. Don't overwork the pastry or it'll be ruined.
4. You can wrap it in clingfilm and put it in the fridge for 1/2 hour but if you're in a hurry don't worry too much- you can use it straightaway if you want.
Tips and tricks: Sometime whatever a gluten free recipe book might say it won't roll out well. If this happens and you're making individual tarts, just press the pastry into the tin and it will be ok. If its something where the pastry needs to roll around something that can be more tricky but it is possible to just patch it up once its rolled.
Wednesday, 3 March 2010
Sweet Treats
Truffles
These are easy and yummy, especailly if like me, you have spent years watching other people eat little chocolates at the end of a meal or at Christmas and wishing you could have the same. Nowadays a few companies sell chocolates which are lovely but not the same as home made. Try not to eat the mixture before its set as I always do!!
Dairy free, Egg free, Nut free, Gluten free (optional), and can be Soya free by using soya free margarine and milk.
Ingredients
10oz icing sugar (unrefined is best as its a bit like toffee)
3oz biscuit crumbs (optional- you can use the melting moments recipe on the blog or crush up any biscuits you can eat)
2oz margarine
2tbsp cocoa
1tsp vanilla essence
2tbsp soya or other allergy friendly milk
Chocolate sprinkles, extra cocoa, desiccated coconut
1. Mix together all ingredients together in a bowl.
2. Chill until firm keeping those sticky fingers out!
3. Roll into balls (Tip: pat hands with cocoa or icing sugar first as it stops the truffle mixture sticking to your hands)
4. Roll balls into cocoa, drinking chocolate, strands or coconut and put into mini cake cases.
These can be made more naughty by adding any liquor to the mixture. Brandy, or a mint liquor are my favourites.
Told you they were easy!
These are easy and yummy, especailly if like me, you have spent years watching other people eat little chocolates at the end of a meal or at Christmas and wishing you could have the same. Nowadays a few companies sell chocolates which are lovely but not the same as home made. Try not to eat the mixture before its set as I always do!!
Dairy free, Egg free, Nut free, Gluten free (optional), and can be Soya free by using soya free margarine and milk.
Ingredients
10oz icing sugar (unrefined is best as its a bit like toffee)
3oz biscuit crumbs (optional- you can use the melting moments recipe on the blog or crush up any biscuits you can eat)
2oz margarine
2tbsp cocoa
1tsp vanilla essence
2tbsp soya or other allergy friendly milk
Chocolate sprinkles, extra cocoa, desiccated coconut
1. Mix together all ingredients together in a bowl.
2. Chill until firm keeping those sticky fingers out!
3. Roll into balls (Tip: pat hands with cocoa or icing sugar first as it stops the truffle mixture sticking to your hands)
4. Roll balls into cocoa, drinking chocolate, strands or coconut and put into mini cake cases.
These can be made more naughty by adding any liquor to the mixture. Brandy, or a mint liquor are my favourites.
Told you they were easy!
Tuesday, 2 March 2010
Recipe of the Week!
Cappuccino Cupcakes
Everyone I have made these for have all had two so I assume they like them as much as I do. Don't be scared by the lack of egg. It will still rise. Many original allergy free recipes come from wartime recipes where eggs were scarce and everyone had to make do with what they had.
Dairy free, Egg free, Nut free, GLuten free (optional) and can be soya freeIngredients
Cakes
4 oz Margarine
4 oz Caster sugar
1 tbsp golden syrup
8 oz Gluten free plain flour (I like Doves Farm which you can buy in most supermarkets)
1 level tsp Xanthum gum (again from supermarkets and again I use Doves Farm)
4 level tsp Baking powder
1/4 pt whatever milk you can tolerate (I'm not allergic to soya so I use this but I imagine rice/ oat/ dairy milk all work as well) mixed with 2 tsps of instant coffe mixed with a couple of tsps of hot water.
Icing
8 oz Icing sugar (try to use unrefined as it gives a lovely toffee flavour and is better for you which is a silly irony when you think about it)
4 oz Margarine
Cocoa powder
Oven 190°C
1. Cream together the margarine, caster sugar and golden syrup until quite smooth.
2. Sift together flour, xanthum and baking powder and stir gently into creamed mixture.
3. Gradually add enough milk to make a smooth batter. You will probably need all of it as gluten free flour is very absorbent.
4. Pour into cake/ muffin cases and bake in oven for about 18 minutes. This will depend on your oven though. I have a naughty fan oven which likes to defy the laws of time and cook things in about 12 minutes so use you judgement. If you've never cooked much before or aren't sure the same rules apply to a normal cake. If you poke a knife or skewer in a it comes out clean the cakes are done.
5. Mix together the icing sugar and margarine to make a "butter cream" icing. When the cakes are cool, ice them using a fork in a circular motion and dust with cocoa.
6. Have at least 2- you've made cakes after all so the diets out for today!
Everyone I have made these for have all had two so I assume they like them as much as I do. Don't be scared by the lack of egg. It will still rise. Many original allergy free recipes come from wartime recipes where eggs were scarce and everyone had to make do with what they had.
Dairy free, Egg free, Nut free, GLuten free (optional) and can be soya freeIngredients
Cakes
4 oz Margarine
4 oz Caster sugar
1 tbsp golden syrup
8 oz Gluten free plain flour (I like Doves Farm which you can buy in most supermarkets)
1 level tsp Xanthum gum (again from supermarkets and again I use Doves Farm)
4 level tsp Baking powder
1/4 pt whatever milk you can tolerate (I'm not allergic to soya so I use this but I imagine rice/ oat/ dairy milk all work as well) mixed with 2 tsps of instant coffe mixed with a couple of tsps of hot water.
Icing
8 oz Icing sugar (try to use unrefined as it gives a lovely toffee flavour and is better for you which is a silly irony when you think about it)
4 oz Margarine
Cocoa powder
Oven 190°C
1. Cream together the margarine, caster sugar and golden syrup until quite smooth.
2. Sift together flour, xanthum and baking powder and stir gently into creamed mixture.
3. Gradually add enough milk to make a smooth batter. You will probably need all of it as gluten free flour is very absorbent.
4. Pour into cake/ muffin cases and bake in oven for about 18 minutes. This will depend on your oven though. I have a naughty fan oven which likes to defy the laws of time and cook things in about 12 minutes so use you judgement. If you've never cooked much before or aren't sure the same rules apply to a normal cake. If you poke a knife or skewer in a it comes out clean the cakes are done.
5. Mix together the icing sugar and margarine to make a "butter cream" icing. When the cakes are cool, ice them using a fork in a circular motion and dust with cocoa.
6. Have at least 2- you've made cakes after all so the diets out for today!
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