Tag Archives: home cooking

Eosinophilic Awareness Week 18th-24th May 2014

This week I’m delighted to welcome Kate from The Recipe Resource as my guest blogger. Her blog was set up to support those catering for multiple food allergies, particularly in children and Kate is a fellow EGID Mum, who I’ve been privileged to meet through the fantastic FABED.  I was going to write a post to tell you all about Eosinophilic Awareness Week, but found Kate had already done an amazing job on her own blog and she kindly agreed to let me share it with you all:

 

18th-24th May 2014 is Eosinophilic Awareness Week.  Read about EGID here

Gastro research is drastically UNDER FUNDED.  It is not “glamorous” and rarely on the radar for celebrities and focus groups, and rarely attracts public interest unlike cardiac care and cancer research.  Gastro conditions are badly neglected in the UK when it comes to research funding allocation, but without research treatment and outcomes are not likely to improve much.

Approximately 1% of the total amount of medical research funding available in the UK can be accessed for Gastro research.  There are currently no listed projects specifically for Eosinophilic Disorders on the National Research database.  GOSH are running a Gastro Research Project that will include related conditions/problems.  Alarmingly, children with allergic gut conditions are reaching epidemic proportions according to GOSH.

No one knows why the UK has the highest incidence for Allergy.  I went to Westmnister to attend the All Party Group for Allergy in October 2013 and heard how in the 19th Century, a study into Hay Fever took two decades as it was so rare and there were insufficient people to include in the study.  Today it is incredibly common.  The UK tops the league table in the incidence of allergy in its population, with Australia second – which is interesting as their population obviously share a similar root.  Allergic gut conditions are becoming common and hugely problematic for NHS paediatric services and Eosinophilic Disease is a specific subset of this group.

FABED is the main UK charity supporting families with members (adult and children) who suffer from eosinophilic disease.

FABED

FABED are UK partners supporting the United States Eosinophilic Awareness Week.  This is coordinated by APFED.  Two years ago they made this video to promote awareness.

Read more about Eosinophilic Diseases here.

During Eosinophilic Awareness Week, do something to raise awareness.  Tell someone about EGID and the appalling lack of funding for gastrointestinal disorders in the UK.

 

This blog was first posted on May 9th 2014 at The Recipe Resource here

The Digestive Biscuit Challenge

After weeks of complicated bakes, this week brought about a new challenge, the humble digestive biscuit.  The reason behind our need for digestives was the upcoming Enrichment morning at school.  The previous 3 such mornings have been crafts, but this one, the last of the year, saw G and M preparing vegetable soup, bread rolls and a chocolate and biscuit dessert for their lunch. School had been great about making sure both children could fully participate in the activity and had emailed me the recipes, so that I could make any adjustments needed.

Courtesy of artisansbaking.co.in

Courtesy of artisansbaking.co.in

The vegetable soup contained a number of vegetables – butternut squash, carrots, broccoli, mushrooms – as well as potatoes, mustard, paprika and cheddar cheese.  I asked if they could exchange the potatoes for sweet potatoes, which M can eat and miss out the cheddar cheese completely.  The answer was a resounding yes and the result, according to M, was delicious, although he felt it would have been even better without the broccoli!  He enjoyed it so much that he’s keen to have a go at home for a family lunch one weekend.  I didn’t bother with the bread roll as I’ve yet to find a good, simple and tasty rice flour bread recipe and I simply sent it some slices of M’s bread to be toasted and eaten with their soup.

20140429_171226The bigger challenge was the dessert.  It was a relatively simple recipe and I could easily replace most of the ingredients with M-friendly ones.  However, digestive biscuits were more of a challenge.  Due to our current exclusion of potatoes from M’s diet, it is almost impossible to buy safe biscuits for M as potato flour is a commonly used replacement in gluten-free recipes. So. there was only one thing for it and I rolled up my sleeves, pulled out my trusty tablet and found a great recipe for gluten-free digestives.  I replaced the oats with millet flakes so that they were G-friendly too and quickly baked a batch.  I measured out enough for the school baking project and tried the leftovers on my 2 willing taste-testers.  Another instant hit and I have to admit that even I was impressed with how much like “normal” digestives they look, a bake I’m definitely proud to have made.

Even better, and just in time for enrichment morning,  the brand new allergen substitution sheets produced by the amazing Allergy Adventures fell into my inbox.  These simple and easy-to-follow sheets show easy substitutes, including quantities, for common allergens and give useful notes about the ingredients too.  We first discovered Allergy Adventures at last year’s Allergy and Freefrom show and have found them a brilliant source of information and tips for families dealing with food allergies.  If you’ve not visited Allergy Adventures before, I would highly recommend a look.  I printed the sheets out and handed them into school, not so much for this baking session, but rather as a reference for future planning when it comes to both G and M.

Enrichment morning was a great success.  Soup and toast was eaten and their chocolate/biscuit creation enjoyed.  There was even a little leftover to bring home to finish off at home, even if it looked a little nibbled when I took it back out of the box.  A great end to the week!

Not much was left, but it definitely tasted delicious!

Not much was left, but it definitely tasted delicious!

I

Easter biscuits and Simnel Cake

Courtesy of annapolisfork.com

Courtesy of annapolisfork.com

I’m not entirely sure what madcap idea took hold last week,  but I decided to spend part of Good Friday baking Easter biscuits and Simnel Cake for M and G to enjoy.  My experience of these 2 culinary delights is limited; I have had the odd Easter biscuit to eat in the past 30-odd years, but have to confess that I’ve never even nibbled at a slice of Simnel Cake.  What possessed me to try my hand at a cake that I couldn’t pick out of a blind taste test, I have no idea, but I was inspired to produce adequate alternatives and let M and G try some traditional treats.

I expected Simnel cake to be my biggest challenge and decided to start researching a relatively easy recipe to adapt for M.  To my surprise and absolute delight, my Google search uncovered this wonderful recipe for gluten-, dairy- and egg-free SImnel cake that was published in The Guardian newspaper on April 12th.  I don’t think I have ever seen a recipe that is so allergy-friendly in the mainstream media and I couldn’t wait to start baking.

Not bad for a first attempt!

Not bad for a first attempt!

I was thrilled with the end result and decided to decorate it in a manner that dates back to the Victorian era.  Traditionally, 11 balls of marzipan are rolled and used, with the story that these represent the 12 apostles minus Judas, though you can also use 12 marzipan balls for Jesus, the 12 apostles minus Judas.  In trying to understand the meaning behind this decoration, I discovered that Simnel cake was traditionally baked on the middle Sunday of Lent, which is also Mothering Sunday in the UK, and allows a relaxing of the 40-day fast typically followed during Lent.

 

First item ticked off the list and it was time to move on to the Easter biscuits.  Having grown up in the West Country, I decided to use another traditional recipe and use Cassia Oil to flavour these delicate biscuits, instead of the usual mix of cinnamon and mixed spice.  Thanks to the amazing blog, Alimentary Bites, I was presented with not just one recipe, but 2 to choose from.  I picked one at random, made a few minor adjustments to accommodate M’s dietary needs and whipped up a batch for the children to try.  There’s nothing to match the delicious smell of home-baking filling the house and G and M quickly gathered around the oven to make their claim as the biscuits emerged from the oven.

20140418_154823

All in all, a winning baking session and 2 more recipes to add to my M-friendly repetoire. Both biscuits and cake were delicious, scored full marks from my discerning duo and disappeared quickly over the Easter weekend.  Children and adults alike complimented me on the flavour of these goodies and I’m thrilled to have successfully navigated another festival with some wonderful and safe treats.

Oh la la, the ultimate baking challenge

Courtesy of theguardian.com

Courtesy of theguardian.com

Two weeks ago, G and M came home from school bursting with details of their up and coming MFL Day – a day to experience more about the Modern Foreign Languages they both learn at school.  Not content with themed craft activities, dance lessons and extra language practice on the day itself, school naturally decided a food treat would be an ideal extra for the day too.  G and the rest of Years 5 and 6 would be baking and then tasting their efforts in school, whereas M and the others in Years 3 and 4 were simply going to enjoy eating a shop-bought version. The teachers couldn’t decide on an easy, Spanish treat, so the whole school would try a French delicacy instead.

Just when I thought baking couldn’t get any harder, I was presented with the ultimate baking challenge – chocolate croissants!

It was relatively easy to accommodate G’s dietary needs for the day as she is only wheat- and dairy-free.  G could participate in the French cookery lesson, where the children were using supermarket croissant dough and milk chocolate to create their masterpieces, but rather than eating her own creation, G would give hers to her teacher and instead enjoy one of the marvellous Genius gluten-free Pains au chocolat that I had tracked down in our local Tesco. We hadn’t tried these before, but G assures me that they were absolutely delicious and she can’t wait to enjoy them again.

croissants

M, naturally, was a completely different story.  School had agreed that I could provide a M-friendly chocolate bar as an alternative to the chocolate croissants the rest of his class would be enjoying, but I wanted to see if I could bake an equivalent for him to eat.  Had I realised just how much work was involved in making these French delicacies, I might not have even entertained the thought, but having researched a recipe, I thought I’d give it a go.  M has been finding things tough recently and I didn’t want him to feel even more different from his classmates.  I was determined to attempt an edible and reasonably delicious safe version of chocolate croissants.

The original recipe I found was a vegan one and needed a little tweaking to allow for M’s current wheat- and gluten-exclusions.  I replaced the plain flour with rice flour and took the decision to not add xanthum gum this time round.  The croissant dough that resulted was difficult to work and I found it nearly impossible to perform the “laminating” process that is required when making this specialised pastry,   20140328_082805 (1) I will no doubt attempt these again and will play around with my recipe to include xanthum gum to see if I can achieve the perfect consistency needed for this dough.  I added the chocolate, baked the croissants and was pleasantly surprised at just how authentic my first attempt looked.

However, whilst the end result was not quite as I had imagined it, M was delighted that I had managed to produce a reasonable croissant and declared it an immediate hit.  At the end of the day, I got the result I was after, one happy boy!

 

And that’s a wrap

cookery

I don’t know about you, but I frequently find that mealtimes can get a bit repetitive, especially when we’ve had to cut yet another staple from M’s diet.  Much as I love to cook and bake, sometimes I really, really hate having to decide what to prepare for dinner.  Add into the mix the need for packed lunches on a daily basis, which are generally formed of the same key ingredients due to a restricted diet and I end up pulling my hair out in desperation.  M’s recent longing for a prawn mayonnaise sandwich meant that I had to seek inspiration and work out whether it was possible to create something even vaguely similar or not.

prawnsThe easy bit, believe it or not, was the prawn mayonnaise.  Using a squirt of some Really Not Dairy original mayonnaise, a dash of Heinz tomato ketchup and a generous serving of prawns, I was able to whip up a reasonable prawn cocktail. I diced a chunk of cucumber, grated some carrot and threw a handful of sweetcorn in to add a couple of portions of vegetables to the filling too.  This mayonnaise is egg-, dairy- and soya-free and tastes more like salad cream than traditional mayonnaise, but it does the job and has been a great find for M.

Next came the more challenging aspect, the bread.  G is able to enjoy Genius bread, which is the best gluten- and wheat-free bread we’ve tried, but unfortunately it contains both egg white and potato starch which are now excluded from M’s diet. 20140317_171113 M’s sandwiches are usually made from Sakata rice crackers as his bread is really only edible when toasted, but these are small and don’t lend themselves to being a critical part of a prawn mayonnaise sandwich!  Mike and I both enjoy eating wraps, either for lunch or filled and baked for a Mexican inspired dinner and at last year’s Allergy and Free From show we stumbled across the amazing Bfree gluten-free wraps.  These taste delicious and both children enjoyed them whilst we had some.  Unfortunately, they are incredibly difficult to source in the UK, though most larger Asda stores do stock them now and I headed to our nearest shop with my fingers tightly crossed to see if they were available.

Part of my regular shopping routine, even when buying foods that I’ve bought before, is to scan quickly through the ingredients list for anything that isn’t M-friendly.  Recipes do change, even on tried and tested products, so it’s worth those few extra minutes to avoid days or even weeks of pain because of a missed offending food.  To my dismay, I noted that the wraps contained potato starch, which is now a forbidden food for M and I thought my chances of buying a good alternative to satisfy M’s cravings were over.  I went home and even attempted to make some M-friendly wraps, but the rice flour didn’t lend itself to the recipe and the kids understandably turned their noses up at the finished product that was presented to them.

20140317_170320It was a couple of weeks later when I was in our local Waitrose, that I spied a new-to-me package on their free-from shelves, Newburn Bakehouse gluten-free wraps.  I picked it up to cast my eye over the ingredients, fully expecting to find either egg or potato flour or both lurking there, but to my delight, this new product contained nothing that wasn’t M-friendly and I quickly snapped up the remaining pack to take home and try.

I prepared M’s lunch using one of the Newburn Bakehouse wraps and a generous spoonful of my home-made prawn mayonnaise and called him to the table.  He was overwhelmed to see his much longed-for sandwich waiting for him and made short work of devouring it all.  He relished every bite and, what’s more, requested a second wrap, something that doesn’t happen all that often in our household.  The wraps looked and tasted good and, with 3 to a pack, there was enough left for his school lunchbox on Monday.  Both M and I award them with a much-deserved 10 out of 10 – a great product, delicious to eat and suitable for a MEWS-diet, what more could a Mum ask for?

20140317_170719

Another birthday celebration

Guess what?

Today marks the first birthday of this blog.

First birthday

It seems unbelievable that I have spent 12 months writing about our experiences over the last 8 years and sharing our struggles, our successes and more than a few recipes to boot.  We’ve had our highs and our lows, but with the support of our family, our friends, medical professionals and other bloggers we know we can keep on going.  When I started the blog I wanted to be able to share the story of M’s life and our fight to get a diagnosis for him and the best care and support we could.  My aim was to raise awareness of this rare and little known condition and I always said that if I managed to make a difference to just one other person who was living our experiences, then I would be more than happy.  Amazingly in the last couple of months, I’ve received kind messages that have told me that I have achieved that goal.

A few statistics to share about the last year:

  • Date of first post:                          March 13th 2013
  • Number of blog posts written:    95
  • Number of “followers”:                297
  • Most popular post:                       To whom it may concern
  • Total views of that post:               220
  • Highest number of hits:               165 in one day
  • Number of recipes shared:          27
  • Most popular recipe:                    The best chocolate cake ever
  • Total number of comments:        218
  • Total number of views:                 7,867

As ever, we’ve no idea what lies ahead for M, for G or for us as a family, but the one thing I do know is that I will continue to share our journey with you and every development as it happens.

Our birthday boy

Over the past few days, we’ve been celebrating young Master M’s 8th birthday.  It’s hard to believe that it’s been that long since he first crashed into our world and whilst the time hasn’t been easy, it certainly has flown past fast.  The last 8 years have been filled with a lot of laughs and smiles and it’s exciting to see just how our “little bean” is growing up.  Obviously, we’ve had a lot of health worries along the way – this blog wouldn’t exist without them – but those haven’t overshadowed the joy and good times of having M as part of our family.

  SANYO DIGITAL CAMERA

M has become a little boy with a big personality.  Like most other boys of his age, he loves everything Lego, Star Wars and Angry Birds and is a keen member of our local under-8s football team, where he can be found most Saturdays running around the pitch and even occasionally kicking the football.  He loves discovering new things and although he’s not the most academic of children, his passion for new facts, knowledge of the world and probing questions have been flummoxing his teachers for years.  M does struggle due to his dyslexia and dyspraxia, but the strides he has made since we got the diagnosis last year are amazing and he never lets them stop him being an active participant in class. He enjoys school now more than I ever thought possible and is keen to get there each morning to spend the day with his friends.

DSC02717He adores his big sister and even though he spends most of his spare time planning new ways to wind her up, he will be the first to leap to her defense or comfort her when she’s upset.  He will go off to search for a scrap of her “rag” when she’s in tears, though he will also hide it from her when he’s in one of “those” moods.  They love nothing more than playing together in the garden and enjoyed most of the weekend’s sun by washing my car with M’s brand new super-soaker.

P1010012Perhaps more unusual is his flair for all things theatrical.  M has never been backwards in coming forwards and I have photos of him stepping up to perform karaoke age 4.  He loves to perform and is always looking for the next opportunity to do so.  His current favourite musical is “Singing in the Rain”, though he’d probably also mention “Lion King”, “Matilda” and “Oliver!” in no particular order.  M has a dedicated dressing-up wardrobe and has fancy dress to meet every occasion.  No matter what character you’re looking for: be it “Odlaw” from Where’s Wally, “Bert” the chimney sweep from “Mary Poppins” or the “Ringmaster” from “Ninja Meerkats”; I can guarantee that M will have already been there and worn that!

When it comes to coping with his EGID and his diet, M is a trooper.  He takes his medicines with the minimum of fuss and accepts the food restraints with relative good humour.  He’s not perfect by any stretch of the imagination, far from it, and really struggles at times with frustration and anger that this is his lot in life.  Yet he nearly always bounces back and keeps going with a positive attitude.  The latest challenge of no potatoes has been one of the hardest M has had to face and he has really found it difficult to accept that he might have to avoid them longer term; but even he has had to agree that things have improved since we whipped them out of mealtimes and is now hoping that our next GOSH appointment will bring a food trial instead.

20140307_232425

To celebrate in true style, I once again attempted to bake the double and created 2 cakes for M to enjoy – one for our family dinner and one for him to share with his friends at his party. The first he chose from my cupcake decorating book and the second was inspired by G and M’s current passion for all things “Despicable Me”.  It took two long and extremely late nights, but I achieved my goal, was pleased with the results and, more importantly, so was the birthday boy himself.

20140309_002834

Pancake party

Last Tuesday was Shrove Tuesday and time for a pancake party.  In previous years I have used a recipe that makes Canadian style pancakes, which taste delicious with bacon and maple syrup and which I frequently adapt to make sweetcorn fritters for tea.  This year I fancied having a crack at the more traditional British pancakes, which are much thinner than their North American cousins and not dissimilar to the French crepe. pancakes

Now, I knew this wasn’t going to be an easy make, after all the 3 key ingredients of your average pancake are flour, milk and egg, all of which are a no-no when cooking for G and M. I fell back on an old and trusted Delia Smith recipe and simply replaced each item with a M-friendly alternative.  Instead of the listed ingredients, I used rice flour, rice milk and ground flaxseed meal.  My final recipe can be found here.  M was so excited at the prospect of pancakes for tea that he helped me mix the batter and the result was better than I expected. It actually looked a lot like “normal” pancake batter and, as we prepared it the night before, I popped it into the fridge ready for the following day.

Despite the pleas of my hungry pair for a pancake breakfast, I played the role of mean Mummy and instead insisted that they waited for teatime to arrive.  We agreed on a dinner combining both savoury and sweet pancakes.  We started with plain pancakes topped with a little melted butter, bacon, a little cheese and some vegetables and by the time they had devoured those, both G and M were keen to see what I would make for pudding.

20140304_181039

I added some of Antony Worrall Thompson’s Chocolate and Hazelnut spread, which is amazingly safe for M to enjoy, as well as a dash of vanilla essence to the remains of my batter.  I cooked the chocolate pancakes, though I wish I had made them a little smaller as the batter took longer to cook and fell apart when serving.  M had his covered with pomegranate arils, whilst G had hers with banana slices.  Easy to do, quick to eat and a definite winner for a great end to a delicious meal!

Something nutty for the weekend

Having tried a variety of snacks over the last few weeks – Dorset apple cake, chocolate chip cookies, ginger cream biscuits and banana bread – I decided it was once again time to turn my hand to something new.  This time I felt inspired by the children’s love for all things peanut butter and decided to venture into the world of peanut butter cookies.  I’ve sampled these delicious treats when visiting family and friends in Canada, but have never thought to bake them at home.  We are extremely lucky that neither M or G suffers from a nut-allergy, so I was keen to perfect this recipe as another addition to my ever-expanding repetoire of M-friendly snacks.

"Perfect" cookies, courtesy of www.alaskafromscratch.com

“Perfect” cookies, courtesy of http://www.alaskafromscratch.com

The recipe I found was easy to follow, easy to adapt and most definitely easy to bake.  The first batch of cookies spread to an unbelievable size, so once those had been devoured – and trust me, they really didn’t last very long at all – I used the remainder of the dough to cook another batch.  This time I popped a spoonful of dough into each well of a muffin baking tray, which produced a more even and crispier version of the cookie.  M loved the second batch even more than the first as he prefers his cookies with a crunch.

You can find my adapted recipe here, but I have to confess that I’m still working on reducing the sugar content as they are extremely sweet and I think could be just as good with a little less sugar.  Enjoy the weekend!

My "not-so-perfect" ones

My “not-so-perfect” ones

Banana bread to rival the Godmother’s!

Courtesy of minionslovebananas.com

Courtesy of minionslovebananas.com

As part of our recent plan to given M a substantial bedtime snack, M and I sat down to discuss what sort of foods he could choose from before bed.  I originally proposed a bowl of cereal or a couple of slices of toast, but quickly learned that this caused M no end of confusion.  Sometimes M struggles with his understanding of the world, can take things a little too literally and is very much a creature of habit.  Unexpected changes to his routine have been known to throw him for a loop and cereal at bedtime proved to be one such thing.  M very much associates cereal with breakfast and just couldn’t grasp that it would be okay for him to have it again later as a snack.  No amount of patient explanation would persuade my obstinate lad to change his point of view and so I gave in to the inevitable, abandoned that suggestion and hunted around for some “acceptable-to-both-of-us” alternatives.

We agreed on a few staples from the fridge and the store cupboard including Wot no Dairy! yoghurts, Frank* bars and Nakd bars, but I wanted to add something new to the equation too.  Thinking hard, I remembered that M had been requesting banana bread for a while and I wondered if I could once again find and adapt a recipe to satisfy this craving.  Around 4 and a half years ago, one of M’s godmothers, L, looked after him for an afternoon whilst I was at a check-up at our local eye hospital.  I’m not sure she’ll even remember the occasion, but M certainly does, predominantly because that afternoon they baked banana bread together. This banana bread has gained a position in M’s memory as the best, most delicious banana bread in the whole wide world ever and nothing has ever compared, or even come close.  He talks about the amazing smell and delicious taste, whilst the rest of us have, I have to confess, pretty much forgotten all about it,

My challenge, therefore, was set.  To create a loaf of banana bread that not only met M’s current dietary requirements, but that also needed to equal the memory of L’s bake all those years ago and I was ready to give it a go.  I found a relatively simple recipe, adapted it to suit and set about whipping up my masterpiece.  The smell of baking banana bread tantalised both M and G, who were forced to wait patiently until bedtime to sample it.

20140203_191710

Our kitchen was silent as they took their first, and then subsequent bites and Mike and I waited nervously for the verdict.  G declared it instantly as the “best thing she’s eaten, ever” and was full of praise.  M was a little more discerning in his comments.  My banana bread was great, as the empty plates in front of my children attested to, BUT it comes a very close second, as L’s still tops the rankings in his opinion.  So L, if you’re reading this and have even the vaguest recollection of that now infamous banana bread and the recipe you used, please give me a clue, so that I too can bake the “Best banana bread in the world”.