Home' Advocate Communications : Fiordland Advocate 15 April 2010 Contents WHAT'S COOKING
Page 8 | 15 April, 2010
Question: What is the difference
between a food allergy and a food
Answer: A food allergy causes an
immune system response to a specific food, usually a protein, and tends
to produce sudden, acute symptoms. A food intolerance or sensitivity
is a chemical reaction to a food usually to various components in foods
and to additives.
Both an allergy and an intolerance can produce the same response but
can also manifest themselves differently in different people. The usual
reactions are headaches, breathlessness, nausea, a skin rash or hives.
The most common foods that account for 90 percent of all allergies
or intolerances are: milk and dairy products; wheat and other gluten
products such as rye, spelt, triticale and barley (and oats if they have
been contaminated by the other grains); eggs; peanuts, walnuts and
cashew nuts; fish and shellfish; and soy products.
People suffering from coeliac disease have an allergy to the protein
gluten. A dairy allergy is usually a reaction to the protein casein, a dairy
intolerance a reaction to the milk sugar lactose.
Blood tests, muscle tests and skin prick tests -- although not conclusive
--give a good indication of foods to watch. One method to determine
whether a food or foods are suspect or not is to eliminate them from
your diet for two weeks. Then reintroduce them one at a time, observing
any side effects.
Eating a healthy, balanced diet is a challenge when food allergies limit
options. It is best to plan meals in advance to ensure you have essential
ingredients on hand. And check out food labels to ensure there are no
Bakes and cakes are items that most food allergy and intolerance
sufferers find the most difficult to prepare. Milk in a recipe can often
be replaced by coconut milk and butter with oil. Gluten-free bakes will
always be different in texture and appearance. However, once one has
become accustomed to these new treats, they become the norm.
Appealing allergy-free eats
2 egg whites
¾ cup sugar
2 cups desiccated coconut
few drops orange essence
Preheat the oven to 140°C.
Lightly grease an oven tray and
line with baking paper.
Beat the egg whites to a stiff
Add the sugar gradually then
fold in the coconut and orange
Dip an eggcup in water to moisten
then fill with the mixture. Upturn
onto the prepared oven tray.
Bake for about 25 minutes or until
Makes about 12.
3 lemons, unpeeled
2 cups ground almonds
½ cups sugar
1 teaspoon baking powder
Place the lemons in a saucepan
and cover with water. Slowly bring
to the boil.
Boil for 1 hour. Cool. Drain.
Place the lemons in a food
processor and blend until fairly
Preheat the oven to 150°C. Line
an 18-20cm cake pan with baking
Combine the almonds, sugar,
baking powder and eggs in a very
Stir in the puréed lemons.
Pour into the cake pan. Bake for
about 1½ hours, until a skewer
inserted in the centre comes out
6 tablespoons (gluten-free) cocoa
cup hot water
1 tablespoon instant coffee
2 tablespoons hot water, extra
100g ground hazelnuts
6 tablespoons caster sugar
3 eggs, separated
Preheat the oven to 180°C. Line
an 8-hole cupcake pan with paper
Combine the cocoa powder with
the hot water in a large bowl. Stir,
Dissolve the instant coffee in the
2 tablespoons of hot water. Add
to the cocoa with the hazelnuts,
caster sugar and egg yolks. Mix
Using an electric beater, whip the
egg whites until soft peaks form.
Fold into the cocoa mixture with a
metal spoon, until combined.
Spoon into the paper cases. Bake
for 15-20 minutes, until a skewer
inserted in the centre comes out
Great served with berries and
dusted with icing sugar.
Chocolate hazelnut cupcakes
A wheat-free and dairy-free pastry
1½ cups gluten-free flour
½ cup icing sugar
200g dairy-free table spread
1 large egg (free-range preferably)
1 cup jam
Place the all the ingredients
processor. Whizz briefly, until the
mixture holds together. Remove
the pastry, wrap in waxed paper
and chill for 30 minutes.
Preheat the oven to 180°C. Line a
12-hole patty pan tray with paper
Roll out the pastry on a floured
board. Using a biscuit cutter, make
circles large enough to line the
patty pans. Fill the tarts with jam.
(Use a variety of jams if preferred.)
Bake for 20 minutes or until
golden. Cool on a wire rack.
Serve lightly dusted with icing
sugar, filled with berries or topped
with meringue. Makes 12.
A book co-written by Fiordland
Advocate food columnist Jan
Bilton has been nominated in the
prestigious 2010 Le Cordon Bleu
World Food Media Awards.
Marlborough on the Menu, is a
comprehensive showcase by Bilton
and wine expert Belinda Jackson
which matches the region's
fine foods and wines. It is a top
contender for a Gold Ladle in the
category of Best Food/Drink Guide
Book at the awards presentation
to be held at the Intercontinental
Adelaide, on May 3.
Chairman of Le Cordon Bleu
World Food Media Awards, Ian
Parmenter, said the awards
administration widely promotes
nominees and winners' successes
through food and wine media
outlets around the world.
"This nomination by jury members
of more than 50 eminent industry
professionals from around the
world, represents the belief that
the entry is among the highest
achievements in this field over the
last two-and-a-half years," he said.
Marlborough on the Menu
is published by Irvine Holt, a
company co-owned by Jan Bilton
and husband Michael G. Ryan.
Jan Bilton nominated
for prestigious award
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