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Allergy / Intolerance Recipes

1. Coeliac condition

Chocolate Fudge Pudding (Gluten free)

Preparation time less than 30 mins; Cooking time 10 to 30 mins

Ingredients
150g/5oz best-quality gluten-free dark chocolate (70 percent cocoa solids)
150g/5oz butter
1 tsp pure vanilla extract
150ml/¼ pint warm water
110g/4oz caster sugar
4 eggs, preferably free-range, separated
25g/1oz rice flour, sifted
1 tsp gluten-free baking powder
gluten-free icing sugar, for dusting
1.2 litre/2 pint pie dish or 8 individual ramekins, well greased with butter

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the chocolate into small pieces and melt with the butter in a heatproof bowl over a pan of simmering water. As soon as the chocolate has melted, remove from the heat and add the vanilla extract, then stir in the warm water and sugar. Continue to mix until smooth. Lightly beat the egg yolks and whisk them into the chocolate mixture. Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps.
3. Whisk the egg whites in a large, scrupulously clean bowl until stiff peaks form. Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins.
4. Put the pie dish into a bain marie of hot water and bake for 10 minutes then reduce the temperature to 160C/325F/Gas 3 for a further 20-30 minutes. The pudding should be firm on top but still soft and fudgy underneath. Dust with gluten-free icing sugar and serve hot, warm or cold with softly whipped cream.

This recipe is from the BBC Food Recipes database that can be found on www.bbc.co.uk/food

Tattie Scones (using Gluten-Free flour)

Ingredients
Half pound (225g) boiled and mashed potatoes (use a floury potato rather than a waxy potato)
2.5oz (65g) Gluten-free flour
3 tblsp melted butter (or margarine if vegan)
Half teaspoon salt

Instructions:

  • Mash the potatoes while they are still warm and add the butter and salt.
  • Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this.
  • Turn out onto a floured surface and roll until about quarter of an inch thick.
  • Cut into six inch circles and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown.

Can be served alongside – free range poached / fried / scrambled eggs, mushrooms, vegetarian or normal sausage as a full breakfast or perhaps with any one or two of the items e.g tattie scones and mushrooms

Hot Tattie scones with a Scottish vegetarian cheese e.g Cainsmore, cheddar -

Cook as above but sandwich the scones with a layer of cheese in the middle and cook until the cheese has melted. Perhaps serve with grilled tomato and pickle or as part of a full breakfast

Scottish crumpets (Using Gluten Free flour)

Ingredients
2 cups Gluten free flour
2 tblsp granulated sugar
1 pinch salt
2 Large free range eggs, separated into whites and yolks
2 tblsp melted butter
15 ounces or ¾ pint milk

Instructions
1. Beat the egg yolks and blend in the sifted flour, sugar, salt.
2. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
3. Beat the egg whites to the soft peak stage and quickly add to the batter, folding in with
a knife or metal spoon.
4. Heat a lightly greased griddle or a frying pan; pour in large spoonfuls of the batter when
the pan is hot.
Serve with butter and Scottish preserves/marmalade or syrup

 

2. Wheat allergy

Brown Rice Pizza (Wheat Free Recipe)

Ingredients

TOPPING:
2/3 cup pizza sauce
1/2 teaspoon garlic powder
1 tblsp black pepper
1 tblsp Parmesan cheese
1 cup sliced mushrooms
1/4 cup ripe olives
1/4 cup chopped red peppers 
CRUST:
3 cups cooked brown rice, cooled
2 egg whites; beaten
1 cup shredded mozzarella cheese
Vegetable cooking spray

Directions:

  1. Combine cooled rice, egg whites, and 1/3 cup mozzarella cheese in a large bowl. Press into 12-inch pizza pan sprayed with vegetable cooking spray.
  2. Bake at 400 degrees for 5 minutes.
  3. Combine pizza sauce, garlic powder, and black pepper in a small bowl; spread over prepared rice crust.
  4. Sprinkle with Parmesan cheese. Layer 1/3 cup mozzarella cheese, mushrooms, olives, and red pepper. Top with remaining cheese.
  5. Bake at 400 for 10 minutes. Garnish with green peppers.

This recipe is from a range of wheat-free recipes that can be found on www.fitnessandfreebies.com/wheatfree

3. Milk Allergy

Milk is one of the easiest ingredients to substitute in baking and cooking. It can be substituted, in equal amounts, with water or fruit juice. (For example, substitute 1 cup milk with 1 cup water.)

Creamy Wild Mushroom Soup (Milk free)

Prep time: 10 minutes; Cooking time: 30 minutes

Ingredients
50g dairy free margarine
1 medium sized onion, chopped
1 clove garlic, crushed
250g mixed wild mushrooms, sliced eg. oyster, shiitake
50g plain flour
600ml vegetable stock
salt and freshly ground black pepper
2 tblsp freshly chopped tarragon
300ml soya milk or cream

Directions

  1. Melt the margarine in a large saucepan and fry the onions and garlic for 3-4 minutes until softened.
  2. Add the mushrooms to the pan and fry for a further 5 minutes until tender
  3. Stir in the flour and cook for 1-2 minutes.
  4. Gradually add the stock, stirring continuously.
  5. Stir in 1 tablespoon of tarragon.
  6. Bring slowly to the boil, then reduce the heat and simmer for 10-15 minutes.
  7. Allow the mixture to cool slightly, then puree in a food processor or blender.
  8. Rub through a sieve.
  9. Just before serving add the milk or cream, season and reheat, without boiling.
  10. Pour into bowls and sprinkle over the remaining tarragon

Recipe from http://www.sainsburys.co.uk/food/recipe

Tattie Scones (using Gluten-Free flour)

Ingredients
Half pound (225g) boiled and mashed potatoes (use a floury potato rather than a waxy potato)
2.5oz (65g) flour
3 tblsp melted butter (or margarine if vegan)
Half teaspoon salt

Instructions:

  • Mash the potatoes while they are still warm and add the butter and salt.
  • Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this.
  • Turn out onto a floured surface and roll until about quarter of an inch thick.
  • Cut into six inch circles and then into quarters.
  • Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown.

Can be served alongside – free range poached / fried / scrambled eggs, mushrooms, vegetarian or normal sausage as a full breakfast or perhaps with any one or two of the items e.g tattie scones and mushrooms

Hot Tattie scones with a Scottish vegetarian cheese e.g Cainsmore, cheddar

cook as above but sandwich the scones with a layer of cheese in the middle and cook until the cheese has melted. Perhaps serve with grilled tomato and pickle or as part of a full breakfast

Scottish crumpets

Ingredients
2 cups Gluten free flour
2 tblsp granulated sugar
1 pinch salt
2 Large free range eggs, separated into whites and yolks
2 tblsp melted butter
15 ounces or ¾ pint Soya milk

Instructions

  • Beat the egg yolks and blend in the sifted flour, sugar, salt.
  • Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
  • Beat the egg whites to the soft peak stage and quickly add to the batter, folding in with a knife or metal spoon.
  • Heat a lightly greased griddle or a frying pan; pour in large spoonfuls of the batter when the pan is hot.

Serve with butter and Scottish preserves/marmalade or syrup

Fresh Scottish Bannocks

Ingredients
4 oz (125g) medium oatmeal
2 teaspoons melted fat (butter or marg if vegan)
2 pinches of bicarbonate of soda
Pinch of salt
¾ tblsp hot water
Additional oatmeal for kneading

Method

  • Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture.
  • Stir well, using a porridge stick if you have one and add enough water to make into a stiff paste.
  • Cover a surface in oatmeal and turn the mixture onto this. Work quickly as the paste is difficult to work if it cools.
  • Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking.
  • Roll out to around quarter inch thick. Put a plate which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular oatcake.
  • Cut into quarters (also called farls) and place in a heated pan which has been lightly greased. Cook for about 3 minutes until the edges curl slightly, turn, and cook the other side.
  • Get ready with another oatcake while the first is being cooked.

An alternative method of cooking is to bake them in an oven at Gas5/375F/190C for about 30 minutes or until brown at the edges. The quantities above will be enough for two bannocks about the size of a dessert plate. If you want more, do them in batches rather than making larger quantities of mixture. Store in a tin and reheat in a moderate oven when required.

Serve straight from the oven or toasted. Serve with butter or perhaps Scottish vegetarian cheeses and fruit (e,g apples, grapes, brambles) and Scottish pickles / chutneys

Vegetarian Aberdeen Butteries / Rowies

Ingredients
250g butter
125g hydrogenated (solid) vegetable fat e.g Trex, Cookeen
1 tblsp soft brown sugar
500g flour
2 teaspoons of dried yeast
450ml warm water
Pinch of salt

Instructions
1. Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
2. Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
3. Cream the butter and lard and divide into three portions.
4. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
5. Then spread one portion of the butter mixture over two thirds of the dough.
6. Fold the remaining third of the dough over onto the butter mixture and fold the other bit over – giving three layers. Roll this back to the original size.
7. Allow to cool for 40 minutes.
8. Repeat stages 5-7 twice more.
9. Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
10. Set aside to rise for about 45 minutes then bake at 200°C for 15 minutes.

Serve fresh from the oven or toasted with butter and Scottish preserves or marmalade.

Breakfast Cranachan

Ingredients

½ cup pinhead or course oatmeal
2 ½ cups fromage frais, greek yoghurt, plain yoghurt or soya yoghurt
2 tblsp honey
1 ½ cups fresh raspberries

Instructions

  • Brown / toast the oatmeal in a dry frying pan until golden brown.
  • Mix the yoghurt with the honey and add most of the oatmeal and 1 cup of raspberries.
  • Put a few raspberries in the bottom of a glass, place the yoghurt mix on top.
  • Decorate with the remaining sprinkle of toasted oatmeal and raspberries

4. Egg allergy

Eggs can be substituted in recipes using the one of the following for each egg:

  • 1 tsp. baking powder, 1 tblsp liquid, 1 tblsp vinegar
  • 1 tsp. yeast dissolved in 1/4 cup warm water
  • 1 1/2 tblsp water, 1 1/2 tblsp oil, 1 tsp. baking powder
  • 1 packet gelatin, 2 tblsp warm water. Do not mix until ready to use.

These substitutes work well when baking from scratch and substituting 1 to 3 eggs

Salmon Stuffed Tomatoes (egg free)

Ingredients
6 Large Tomatoes
4 Spring Onions, very finely chopped
225g/8oz Smoked Salmon
Juice of 1 Lemon
1 tblsp Olive Oil
Salt and Black Pepper
1 tblsp freshly chopped Chives
Snipped Chives to Garnish

Directions

  • Cut each tomato in half then carefully scoop out the flesh with a teaspoon.
  • Cut the salmon into very small dice and place in a mixing bowl together with the onions, lemon juice, oil, chopped chives and seasoning. Mix well.
  • Stuff the tomatoes with the salmon mixture and refrigerate until ready to serve.
  • To serve - transfer the tomatoes to a serving platter and sprinkle with the snipped chives. Serve immediately.

This recipe is taken from http://www.recipes4us.co.uk

Tattie Scones (using Gluten-Free flour)

Ingredients

Half pound (225g) boiled and mashed potatoes (use a floury potato rather than a waxy potato)
2.5oz (65g) flour
3 tblsp melted butter (or margarine if vegan)
Half teaspoon salt

Instructions:

  • Mash the potatoes while they are still warm and add the butter and salt.
  • Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this.
  • Turn out onto a floured surface and roll until about quarter of an inch thick.
  • Cut into six inch circles and then into quarters.
  • Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown.

Can be served alongside – free range poached / fried / scrambled eggs, mushrooms, vegetarian or normal sausage as a full breakfast or perhaps with any one or two of the items e.g tattie scones and mushrooms

Hot Tattie scones with a Scottish vegetarian cheese e.g Cainsmore, cheddar

Cook as above but sandwich the scones with a layer of cheese in the middle and cook until the cheese has melted. Perhaps serve with grilled tomato and pickle or as part of a full breakfast

Scottish crumpets

Ingredients
2 cups Gluten free flour
2 tblsp granulated sugar
1 pinch salt
2 Large free range eggs, separated into whites and yolks
2 tblsp melted butter
15 ounces or ¾ Soya pint milk

Instructions

  • Beat the egg yolks and blend in the sifted flour, sugar, salt.
  • Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
  • Beat the egg whites to the soft peak stage and quickly add to the batter, folding in with a knife or metal spoon.
  • Heat a lightly greased griddle or a frying pan; pour in large spoonfuls of the batter when the pan is hot.

Serve with butter and Scottish preserves/marmalade or syrup

Fresh Scottish Bannocks

Ingredients
4 oz (125g) medium oatmeal
2 teaspoons melted fat (butter or marg if vegan)
2 pinches of bicarbonate of soda
Pinch of salt
3/4 tblsp hot water
Additional oatmeal for kneading

Method

  • Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture.
  • Stir well, using a porridge stick if you have one and add enough water to make into a stiff paste.
  • Cover a surface in oatmeal and turn the mixture onto this. Work quickly as the paste is difficult to work if it cools.
  • Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking.
  • Roll out to around quarter inch thick. Put a plate which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular oatcake.
  • Cut into quarters (also called farls) and place in a heated pan which has been lightly greased. Cook for about 3 minutes until the edges curl slightly, turn, and cook the other side.
  • Get ready with another oatcake while the first is being cooked.

An alternative method of cooking is to bake them in an oven at Gas5/375F/190C for about 30 minutes or until brown at the edges. The quantities above will be enough for two bannocks about the size of a dessert plate. If you want more, do them in batches rather than making larger quantities of mixture. Store in a tin and reheat in a moderate oven when required.

Serve straight from the oven or toasted. Serve with butter or perhaps Scottish vegetarian cheeses and fruit (e,g apples, grapes, brambles) and Scottish pickles / chutneys

Vegetarian Aberdeen Butteries / Rowies

Ingredients
250g butter
125g hydrogenated (solid) vegetable fat e.g Trex, Cookeen
1 tblsp soft brown sugar
500g flour
2 teaspoons of dried yeast
450ml warm water
Pinch of salt

Instructions
1. Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
2. Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
3. Cream the butter and lard and divide into three portions.
4. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
5. Then spread one portion of the butter mixture over two thirds of the dough.
6. Fold the remaining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.
7. Allow to cool for 40 minutes.
8. Repeat stages 5-7 twice more.
9. Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
10. Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.

Serve fresh from the oven or toasted with butter and Scottish preserves or marmalade.

Breakfast Cranachan

Ingredients
½ cup pinhead or course oatmeal
2 ½ cups fromage frais, greek yoghurt, plain yoghurt or soya yoghurt
2 tblsp honey
1 ½ cups fresh raspberries

Instructions

  • Brown / toast the oatmeal in a dry frying pan until golden brown.
  • Mix the yoghurt with the honey and add most of the oatmeal and 1 cup of raspberries.
  • Put a few raspberries in the bottom of a glass, place the yoghurt mix on top.
  • Decorate with the remaining sprinkle of toasted oatmeal and raspberries

5. Soy Allergy

Stir-Fried Orange Beef (Soy-free)

Ingredients
1 tsp. cornstarch
1 cup orange juice
1 to 1 1/2 lbs. trimmed beef, thinly sliced
1 to 2 tblsp of oil
1/4 to 1/2 tsp. crushed red pepper flakes
1 clove minced garlic
1 tblsp grated fresh gingerroot
1/4 cup green onion, thinly sliced
1/4 cup bell pepper, thinly sliced

Directions

  • In small bowl, combine cornstarch and orange juice and set aside
  • In wok, add beef, oil, and red pepper flakes. Stir-fry over high heat until beef is browned. Remove beef with slotted spoon. Set aside.
  • Add garlic, gingerroot, onion, and bell pepper to oil remaining in the wok. Stir-fry 2 minutes. Add cornstarch/orange juice mixture. Simmer until thickened.
  • Add beef and toss with sauce.

Can be served over noodles or rice.


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