Boardwalk :: Forum List Help in the Kitchen Recipe Questions

pelican User Fresh Boarder Posts: 4 Karma: 0

allergy recipes - 2009/05/12 11:10 hi my name is andy i am desperate to find recipes that contain no wheat ( or Grains of any sort ) no dairy and no eggs my daughter is very allergic to eggs and dairy and intolerant to soy and oranges we have just found out she can not tolerate wheat i can not find anything at this point with none of the ingredients added. i am at my end as to what i can try and feed her on except her milk formulas.

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Biddy User Platinum Boarder Posts: 127 Karma: 6	Re:allergy recipes - 2009/05/12 13:40 Hi Andy, I am very sorry about your daughter problem. Can you tell me please how old she is? Further, can she eat potatoes? I try to find some recipes for you. Cheers, Biddy
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Biddy User Platinum Boarder Posts: 127 Karma: 6

Re:allergy recipes - 2009/05/12 14:02 It’s me again…I’ll found this info below. Hope that helps! Biddy Gluten Free Food Show Here’s what the organisers say… Experience a world where everything is Gluten Free Come and enjoy friendly food at the Gluten-Free Food show! Discover mouth-watering recipes, see live cooking demonstrations and sample some of Australia’s best Gluten-Free produce. Test & Buy There are over 100 exhibitors displaying the best Gluten-Free produce, cooking accessories and equipment. There are hundreds of delicious products for you to sample and buy and with show specials on food and cooking accessories; you’ll want to go shopping! Plus you can pick up a show bag at the door. 06 – 17 May – BRISBANE 03 – 04 October – MELBOURNE 14 – 15 November - SYDNEY Open 10 am - 6 pm Daily For all enquiries Ph: 03 9261 4533 Tickets available at Ticketek: 13 28 49 http://www.glutenfreefoodshow.com.au

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pelican User Fresh Boarder Posts: 4 Karma: 0	Re:allergy recipes - 2009/05/12 14:50 my daughter turned 5 in march she has milk and egg allergies since birth only become wheat free last week
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pelican User Fresh Boarder Posts: 4 Karma: 0	Re:allergy recipes - 2009/05/12 14:52 thank you so much i live in southern nsw so i can try to get to either melbourne or sydney for it. thank you thank you sooooooo much
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Biddy User Platinum Boarder Posts: 127 Karma: 6

Re:allergy recipes - 2009/05/13 04:48 My pleasure Andy. Many years ago I served a customer who only was allowed to eat steamed rice for the rest of her life! There is only so much pleasure in life and food is one of them. I’m very thankful not having this problem. Please find below some recipes suggestions. I will post 3 pages, as I’m not sure if they all will show up on one page. I don’t know anything about allergies and I’m not sure if any of my menu suggestions will help, but I tried. 1) Roast chicken with roast potatoes and for desert applesauce. ---------------------------------------------------- 2) Oven baked salmon with vegetables Ingredients: · 4 Tasmanian Atlantic Salmon steaks, 180 – 200g each · 2 bunches of broccoli · 800g small chat potatoes, cut in half · 1 lemon · 1 tablespoon sunflower oil Instructions: · Pre-heat your oven to 190 °C. · Rub potatoes in oil, salt and pepper and then roast on a tray for 30 mins. · After 15 mins place the salmon in the oven too. · With 5 mins to go steam or boil the broccoli. · Serve all together, with salt, pepper and l lemon. ----------------------------------------------------- 3) Steak chilli con carne Ingredients (serves 2) · 2 tbs sunflower oil · 1/2 tsp mild paprika (normally hot paprika) · 1 tsp ground cumin · 2 (about 180g each) trimmed beef rump or scotch fillet steaks, thinly sliced · 2 x 125g cans red kidney beans, drained, rinsed · 2 vine-ripened tomatoes, roughly chopped · 2 tbs finely chopped coriander leaves, plus extra sprigs to serve Method 1. Place the vegetable oil, paprika, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate. 2. Heat a wok or large frypan over medium heat. When hot, add the beef mixture and stir-fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over medium heat for about 5 minutes or until the tomatoes have softened. Stir in the chopped coriander, and season to taste with salt and pepper. 3. Divide the mixture among plates and top with coriander sprigs.

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Biddy User Platinum Boarder Posts: 127 Karma: 6

Re:allergy recipes - 2009/05/13 04:52 4) Grilled Honey Rosemary Lamb Chops with Roesti (my recipe) http://www.goodrecipes.com.au/index.php?option=com_recipebookpro&func=detail&Itemid=7&id=6490&catid=0 Roesti (simular to Hash Browns). Replace butter with sunflower oil. You can add chopped onions, bacon or ham, or serve crispy ham or bacon separately. http://www.goodrecipes.com.au/index.php?option=com_recipebookpro&func=detail&Itemid=7&id=3988&catid=0 -------------------------------------------------- 5) T-bone steak with chips -------------------------------------------------- 6) Roasted pears wrapped around sugar-roasted pears. Preparation Time 15 minutes Cooking Time 45 minutes Ingredients (serves 6) · 3 firm ripe pears · 2 tbs balsamic vinegar · 1 tbs extra virgin olive oil · 1 tbs caster sugar · 6 slices paper-thin prosciutto Method 1. Preheat oven to 180°C. Cut the pears in half lengthways. Use a teaspoon or small sharp knife to remove the cores. Cut each pear half lengthways into 3 wedges. 2. Place the pear, in a single layer, in a baking dish. Drizzle over the vinegar and oil. Sprinkle with the sugar. Roast, turning occasionally, for 45 minutes or until the pear is soft and golden and the liquid is thick and syrupy. Set aside to cool completely. 3. Cut each prosciutto slice lengthways into 3 pieces. Wrap each pear wedge in a piece of prosciutto. Arrange on a serving platter. Drizzle over pan juices to serve. 7) Vegetable chips with rosemary salt Preparation Time 10 minutes Cooking Time 25 minutes Ingredients (serves 6) · 2 tsp sea salt · 2 tsp chopped fresh rosemary · 1 medium (about 350g) orange sweet potato (kumara), peeled, cut into 2mm-thick slices · 2 large carrots, peeled, cut diagonally into 2mm-thick slices · 2 (about 350g) beetroot, ends trimmed, peeled, cut into 2mm-thick slices · 2 large parsnips, peeled, cut into 2mm-thick slices · Extra light olive oil, to shallow-fry Method 1. Combine the sea salt and rosemary in a small bowl. 2. Place the sweet potato, carrot, beetroot and parsnip on paper towel. Pat dry. Line a baking tray with paper towel. 3. Add enough oil to a large heavy-based saucepan to reach a depth of 3cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add one-eighth of the vegetables and cook, turning occasionally, for 2-3 minutes or until golden. Use a slotted spoon to transfer to the lined tray. Repeat, in 7 more batches, with the remaining vegetables, reheating the oil between batches. 4. Place the vegetable chips on a serving platter and sprinkle with the rosemary salt. Serve immediately.

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pelican User Fresh Boarder Posts: 4 Karma: 0	Re:allergy recipes - 2009/05/13 04:59 recieved with thanks i hope she can eat more than rice for the rest of her life - boring especially when she loves the spicy foods she was having will give them a go
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Biddy User Platinum Boarder Posts: 127 Karma: 6

Re:allergy recipes - 2009/05/13 05:39 GLUTEN FREE ZUCCHINI GARLIC CHICKEN INGREDIENTS · 2 boneless, skinless chicken breasts · 2 medium onions, thinly sliced · 6 cloves garlic, lightly crushed · 2 medium potatoes, cubed · 2 medium zucchini, cut into 1/2 inch slices · 3 tsp. Olive oil · 2 cups diced tomatoes · salt and pepper to taste DIRECTIONS 1. Toss chicken, onions and garlic with the olive oil. 2. Lightly brown the chicken while you saute the onions and garlic (about 7 or 8 minutes.) 3. Add the tomatoes and potatoes, salt and pepper. 4. Cover and simmer for 15 to 20 minutes, until the chicken and potatoes are cooked through. 5. Add zucchini during the last few minutes of cooking so they don’t get too soft. --------------------------------------------------- Apricot Chicken Ingredients · 6 skinless, boneless chicken breast fillets · 315g apricot jam · 1 tablespoon white wine vinegar · 1 tablespoon soft dark brown sugar Preparation method 1. Preheat oven to 180 C. 2. Place the chicken breasts in a 23x33 cm baking dish. Combine the apricot jam, vinegar and sugar and pour over the chicken. Cover and bake for 40 minutes. Remove cover and bake for a further 10 minutes. Simply combine apricot jam, vinegar, and brown sugar to make the sauce and then pour over chicken and bake. --------------------------------- Poached Chicken The chicken gives you vitamin B6, the carrots vitamin C and the potatoes a little more of each. The leeks and lemon juice also add to the vitamin C count. Ingredients · 1 whole chicken (about 1.5 kg) · 6 cups (1.5 litres) salt-reduced chicken stock · 4 carrots, cut into 2-cm pieces · 2 leeks, white part only, sliced · 2 large potatoes, peeled and cut into cubes · 6 cloves garlic, peeled · 1 bouquet garni, made with 8 sprigs parsley and 2 bay leaves · 1 tablespoon lemon juice · 1⁄8 teaspoon pepper Preparation method 1. Cut fat from chicken and wipe inside with paper towels. Tuck wings under chicken. Fold skin over body cavity opening; tie legs together with string. 2. Place chicken in flameproof casserole. Add stock and water to cover. Bring to boil over moderate heat and, using a large spoon, skim off any scum. 3. Add vegetables, garlic and herbs to casserole and simmer, partially covered, about 1 1⁄4 hours or until chicken and vegetables are cooked through. 4. Transfer chicken to platter, cover with foil and keep warm. Strain stock into bowl and skim off fat. Reserve vegetables and discard herbs. 5. Purée half the vegetables and 1 1⁄2 cups stock in food processor, and pour into pan. Add lemon juice and pepper. 6. Remove skin from chicken and carve meat. Meanwhile, warm sauce gently. Place chicken and remaining vegetables on platter and pour sauce over. --------------------------- Quick Chicken Soup Ingredients · 1 litre boiling water · 2 chicken stock cubes, crumbled · 1 red capsicum, deseeded and cut into thin strips · ¾ cup (105 g) frozen corn kernels, thawed · 250 g skinless chicken breast fillets, cut into 1 cm strips · 125 g young broccoli or broccolini, cut into small pieces · ¼ cup (15 g) snipped fresh chives · 2–3 tbsp chopped fresh tarragon or 1–1½ tbsp dried tarragon · salt and pepper Preparation method 1. Pour the water into a large saucepan. Add the stock cubes and whisk over a high heat until the stock boils. Add the red capsicum strips and corn. Bring back to the boil, then add the chicken strips and immediately reduce the heat to low. Cover and simmer gently for 5 minutes. 2. Uncover the pan and bring the soup back to the boil. Sprinkle the broccoli into the soup, but do not stir the pieces in. Leave the broccoli to cook on the surface of the soup, uncovered, for 3–4 minutes until just tender. Take the pan off the heat. Stir in the sherry, chives, tarragon and salt and pepper to taste. Serve at once.

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Boardwalk :: Forum List Help in the Kitchen Recipe Questions