I'm Hungry. Tanya Wright

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СКАЧАТЬ self-raising (SR), plain (P), or breadmaking wheat/gluten free flour mixes which are available in all larger supermarkets.

      4.Use either imperial or metric measurements in recipes - not a mixture.

      5.If you are nut or seed allergic exclude these from recipes.

      6.The recipes in this book are all free from milk, soya, egg, wheat and gluten but if any are tolerated, feel free to use them in these recipes. Oats can be used instead of buckwheat but do not use millet as it is bitter and gritty. If barley is tolerated use cereals containing malt barley as they are easier to find and much more economical.

      7.Check the ingredients of baking powder - surprisingly most are suitable.

      8.Where recipes use margarine choose a dairy and soya free variety - these are widely available in all supermarkets.

      9.Where recipes use milk - use a non dairy milk made from coconut, nuts (eg almond or hazelnut), quinoa, potato, hemp or rice.

      RED FLAGS - Some examples of unexpected ingredients

      The following foods can easily be found without the following... It is easy to make mistakes so always check labels...

      Milk (parmesan cheese) in pesto

       Milk in ketchup

       Milks from goat, buffalo, sheep

       Soya in wheat free pastas & flours

       Soya lecithin, milk in chocolate

       Soya, wheat, milk, egg in gravy

       Gluten (Barley flavouring) in cereals

       De-glutenised wheat in gluten free products

       Wheat, dairy, egg, soya in sauces

       Wheat/gluten as ‘rusk’ in sausages

       Wheat, dairy, egg, soya in stocks & soups

      Wheat / barley in vinegar

       Wheat in chilli powder /spices

       Wheat in suet

       Egg white in Royal icing sugar

      By law all pre-packaged food sold anywhere within the European Union must clearly list any of the following foods or their derivatives on their ingredients panel: www.food.gov.uk

Milk	Crustaceans (e.g. lobster & crab)
Egg	Molluscs (e.g. mussels & oysters)
Wheat	Sesame
Gluten	Peanuts & tree nuts
Soya	Sulphur dioxide / sulphites
Fish	Celery
Mustard	Lupin

      Breakfast

       Skewer

      Ingredients

       Cherry tomatoes

       Bacon

       Mushrooms

       Sausages

      Great for camping

       & BBQS

      Method

      •Thread ingredients onto skewers in bite sized chunks

      •Don’t pack them too tightly or they won’t cook fully

      •Brush often with oil & grill, griddle, BBQ or fry

      •Serve with fried potatoes, baked beans & WF GF toast

      Liver

       Pate

      Ingredients

       DF SF Margarine

       Garlic crushed

       Onion diced

       Bay leaves

       Chicken liver sliced

       Smoked bacon

       Button mushrooms

       Red pepper

       Dried thyme

      55g/2oz

       3 cloves

       1

       2

       225g/8oz

       1 slice

       5 chopped

       ¼ chopped

       ¼ tsp

      Method

      •Fry garlic, onion & bay leaves in margarine until soft

      •Add chicken livers & bacon & fry until they change colour

      •Add mushrooms, peppers & thyme

      •Fry for 6 minutes or until soft

      •Remove bay leaves & blend

      •Place in ramekins & refrigerate

      •Serve chilled with WF GF crackers, WF GF bread or rice/corn cakes

      Garlic Mushrooms

      Ingredients

      Mushrooms

       DF SF Margarine

       Garlic

       Chilli

      250g/9oz

       1 tblsp

       1 clove finely chopped

       1 pinch (optional)

      Method

      •Heat the margarine

      •Add the garlic (& chilli)

      •Add mushrooms—cook on high for 3-5 minutes

      •Serve immediately

      •Garnish with chopped parsley

      Serve with WF GF bread / toast to soak up the juices

СКАЧАТЬ