Allergy Catering Manual
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Recipes
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The following recipes have come mainly from the Foods Matter archives and have been devised by Michelle Berriedale-Johnson for her food allergic readers over the last ten years.
Additional recipes have generously been kindly donated by Anthony Worrall Thompson, Anton Edelman, Frank Bordoni and Darina Allen, all of whom have either a personal or professional interest in food allergy and intolerance.
Coconut & Cardomom Rice Pudding
Serves 4
Dairy, Gluten, Wheat, Soya & Egg Free, No Added Sugar
50g pudding rice
400ml (1 tin) coconut milk
6 - 8 cardomom pods
sliver of lemon or lime rind
1. Put the rice into a smallish bowl with the other ingredients and cook it slowly in a low oven (150C/275F/Gas Mark 2) for 1 1/2 - 2 hours or till the rice is totally soft.
2. Stir it now and then to ensure that the cardamon seeds are well buried.
3. Serve warm, at room temperature or chilled.
Lemon Poppyseed Cake
Wheat, Gluten, Soya & Nut Free; can be Dairy Free
200g dairy free spread or butter
200g light muscovado sugar
3 medium eggs
100g sifted gram/chick pea flour plus 100g rice flour
or
200g proprietary wheat/gluten free flour
2 level teaspoons gluten & wheat free baking powder
grated rind & juice 2 lemons
2 tsps poppy seeds
1. Heat the oven to 180C/350F/Gas Mark 4.
2. Beat the spread or butter with the sugar till light and fluffy.
3. Beating slowly, add the lemon rind & juice and poppy seeds, then the egg alternately with the flour.
4. Fold in the remaining flour, and baking powder.
5. Spoon into a well oiled or lined 200cm tin and bake it for 30 minutes or till the cake is firm to the touch and a skewer comes out clean. Cool on a rack.
6. When it is cold, you can split it and fill with fresh fruit and dust the top with icing sugar or soft muscovado.