Low Allergy Food, the Tasty Way
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Spreads, Sauces & Condiments Breakfast Dishes Dips and Soups Dough, Pastries and Batters Light Meals Chicken Pork Lamb Pasta and Rice Fish and Seafood Desserts Baking Excerpt of two recipes included in this book: Country Chicken Pie This pie is sure to surprise and delight even the fussiest of eaters. I found a way to get my kids to start eating cabbage and celery. The made up pies can be done as single serves or family size pies and they freeze really well, so are very handy for those times when you need something "safe" to eat. 750g chicken breast fillets 1 tspn minced/crushed garlic Pinch of salt 150g bacon (diced) Sunflower or canola oil for frying 1 cup fresh, trimmed green beans 3-4 stalks of celery (diced) 1 Shallot (chopped) 2 cups green cabbage (shredded) ¼ cup plain flour 2 cups water 1 tblspn milk A quantity of flaky pastry (see recipe) 1. Pre-heat oven to 200°C 2. In a large saucepan or frypan on medium high heat brown the chicken. Add the garlic and salt when the chicken is sealed. 3. Add the bacon to the pan and fry till cooked. 4. Add the beans, celery and shallots and fry until slightly softened. 5. Add the cabbage and stir through. 6. Once the cabbage has wilted, add the flour and mix to coat the mixture, then add water and milk and stir allowing it to simmer while making the pastry. 7. Line an oiled pie dish with flaky pastry and cover with some of the chicken filling. 8. Top this with a lid of pastry, sealing the sides, trimming off the excess and adding a few small knife cuts in the lid to allow the steam to escape (venting). 9. Continue making up the pies until you run out of either filling or pastry. 10. Bake for approximately 20 minutes or until pastry is cooked and lightly browned. Chocolate Iced Weetbix® Slice 1 cup self-raising flour ½ cup brown sugar 3 crushed breakfast wheat-biscuits 125g butter 1. Pre-heat oven to 180°C. 2. Place all dry ingredients into a large mixing bowl and mix to combine. 3. Melt the butter and pour over the dry ingredients and mix thoroughly. 4. Spread into a slice tin and bake in moderate oven until golden brown (approx. 15mins) 5. Mark into squares while still warm and soft 6. Ice with Chocolate Icing when cool. Tip: Slice firms upon cooling, so do not overcook.
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About the Book
Anita Kennedy knows what it is like to suffer from both food intolerances and life-threatening allergies. Thankfully, she also knows what it is like to make a wide range of delicious meals devoid of common ingredients like egg, tomato, onion, beef, potato, gelatin, and yeast. Anita, who endured salicylate intolerance for more than thirty years, shares a collection of family-friendly, tasty recipes that provide food allergy sufferers with welcome relief from bland and boring food. Her diverse collection includes delicious recipes for snacks, main dishes, and desserts that include pear and choko/chayote chutney, pancakes, bean dip, pea and ham soup, smoked chicken kebabs, Chinese pork with rice noodles, lamb mince casserole, mud cake, and brownies. Included is a list of online references to web sites covering a variety of topics related to food allergies, intolerances, and healthy eating. Low Allergy Food, the Tasty Way shares time-tested recipes created to please the palate of anyone battling cumbersome food allergies and intolerances.
About the Author
Anita Kennedy suffered from both food intolerances and life-threatening allergies. She is an experienced home cook who enjoys preparing only one dish at mealtimes. Anita resides with her family near Brisbane, Australia. Low Allergy Food, the Tasty Way is her first cookbook.