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    Pancakes with mixed berries and ice cream

    February 6th, 2019

    This is a low protein recipe video, brought to you by Nutricia.

    PKU Recipes - Nutricia Pancakes with mixed berries and ice cream

    PKU Recipes – Nutricia Pancakes with mixed berries and ice cream


    You can access more delicious low protein recipes at PKU Connect!

    Please note: Neil talks about ‘flour’. He is referring to Loprofin Baking Mix.

    These Loprofin products are also to be used under strict medical supervision, as they are intended for people on a medically prescribed low protein diet. If you would like to access any of these products, please contact your healthcare professional.

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    Fate Gingerbread Men and Christmas Tree Biscuits

    January 16th, 2016

    INGREDIENTS

    Biscuits

    • 300g Fate Low Protein All Purpose Mixfate_christmas_gingerbread_men_and_christmas_trees_pku_recipes
    • 100g block margarine
    • 100g light soft brown sugar
    • 1tsp ground ginger
    • 1tsp ground mixed spice
    • 90g golden syrup (the old fashioned kind in a tin)
    • 15mls (1tbsp) water
    • Few currants and glace cherries for decoration

    Christmas Tree Decorations

    • Suitable icing pens, sprinkles and sweets
    • Ribbon

    The biscuits keep well for a few days. Or they can be frozen.

    The recipe is freely allowed. If you are unsure about using any ingredients in this recipe, please ask your dietitian.

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    Loprofin Garlic Bread

    May 26th, 2015

    Loprofin Garlic Bread - PKURecipes.com

    Loprofin Garlic Bread – PKURecipes.com

    Delicious garlic bread for accompanying any pasta meal. Made using a Loprofin sliced loaf, the bread can be frozen for later use.

    Although this recipe uses a Loprofin sliced loaf, any suitable low protein sliced bread can be substituted.

    INGREDIENTS

    • 1 Loprofin Low Protein sliced loaf
    • 150g butter; softened
    • 4 cloves garli; crushed
    • 1 tsp of fresh chopped parsley
    • 1 tsp of fresh basil
    • 1 tsp of chilli
    • 1 tsp of tomato puree
    • salt (optional)

    METHOD

    1. Preheat the oven to: 200 C/400 F/Gas Mark 6
    2. In a small bowl, mix together the butter salt and garlic.
    3. Divide into small bowls and add flavourings.
    4. Spread the butter mixtures thickly over slices of the bread.
    5. Cut into fingers or shapes using cutters.
    6. Place butter side up, on a baking tray and place in a preheated oven for 5- 10 minutes, until crisp and golden.

    NOTES
    Freeze some of the buttered slices and cook from frozen in the same way.

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    Rating: 8.0/10 (2 votes cast)

    1 Comment "

    Fresh tomato sauce for pasta

    July 22nd, 2014
    PKU Recipes -Fresh Tomato Pasta Sauce Low Protein

    PKU Recipes -Fresh Tomato Pasta Sauce Low Protein

    A simple pasta sauce that’s quick to make and very tasty.

    INGREDIENTS

    • Olive oil
    • 1 medium onion
    • 1 chopped red pepper
    • ½ -1 tsp sugar
    • approx 12 cherry tomatoes cut in half
    • 1 can chopped tomatoes & juice
    • 1 tsp balsamic vinegar
    • 1 tsp dried mixed herbs
    • salt & pepper

    METHOD

    1. Fry onion on a gentle heat and when soft after about 5 minutes add red pepper and fry for a few more minutes.
    2. Add the rest of the Ingredients and simmer gently for about 15 minutes.
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    Rating: 8.5/10 (2 votes cast)

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    Loprofin Low Protein Crumpets

    May 15th, 2013

    These crumpets look and taste like the real thing! Serve with jam for a delicious breakfast!

    Loprofin Crumpets - PKU Recipes

    Loprofin Crumpets – PKU Recipes

    INGREDIENTS

    • 300g (12 Loprofin Low Protein Mix
    • 1 Sachet Easy Blend Yeast (supplied with Mix)
    • 1 tsp Salt
    • 1 tsp Bicarbonate of Soda
    • 250ml (10fl oz) tepid water
    • 1 carton Loprofin PKU Drink, tepid
    • Vegetable oil

    METHOD

    1. Place the Loprofin Mix, yeast, salt and bicarbonate of soda into a large bowl. Combine the water and PKU drink and pour into the dry ingredients.
    2. Mix thoroughly for 4-5 minutes to form a thick batter. Cover and leave in a warm place for 1 hour
    3. Pour a drop of oil into a non-stick frying pan and rub around the surface with kitchen roll. Place the pan over a medium heat and drop in tablespoons of the mixture.
    4. Cook for 3-4 minutes until the surface of the crumpets appears dry and ‘holey’. Flip the crumpets over and cook for a further minute to colour the top.
    5. Carefully remove from pan and allow to cool on a wire rack/kitchen towel. Repeat with the remaining mixture.

    Makes 20-24 crumpets

    Serving Suggestions:

    Serve 2 toasted crumpets with 50g (2oz) raspberry jam and fresh raspberries on the side.

    Serve 2 toasted crumpets with 50g (2oz) honey or maple syrup. Serve with fresh fruit on the side.

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    Rating: 4.0/10 (16 votes cast)

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    Cannelloni with roasted red pepper sauce

    March 14th, 2013

    PKU Recipes – Low protein cannelloni with red pepper sauce

    INGREDIENTS

    SAUCE

    • 1 large red pepper (175g/7oz flesh)
    • 7g (1/4 oz) butter
    • 7g (1/4 oz) Loprofin Low Protein Mix
    • 200ml Carton Sno-Pro Low Protein Drink

    FILLING

    • 75g (3oz) red pepper
    • 75g (3oz) green pepper
    • 100g (4oz) celeriac
    • 1 x 15mlsp (1tbsp) cooking oil
    • 75g (3oz) onion, finely chopped
    • 5x 15mlsp (5tbsp) homemade vegetable stock
    • 1 x 15mlsp (1tbsp) tomato puree
    • 1.25mlsp (1/4 tsp.) ground nutmeg
    • 1.25mlsp (1/4 tsp.) dried thyme
    • 1.25mlsp (1/4 tsp.) dried rosemary
    • Salt and pepper to taste
    • 8 sheets Loprofin Lasagne
    • 1 x 15mlsp (1tbsp) cooking oil
    • 1 x 5mlsp (1tsp) salt
    • 1 x 15mlsp (1tbsp) fresh chopped parsley
    • 1 litre (2 pint) shallow ovenproof dish

    METHOD

    1. Preheat the oven to: 200C/400F/Gas Mark 6
    2. Prepare the sauce – cut the red pepper into quarters and place under a preheated grill, skin side uppermost, for a few minutes until the skin has blackened. Place the peppers in a polythene bag to sweat.
    3. After a few minutes remove the skin from the peppers and place the flesh and remaining sauce ingredients into a food processor or blender, process until smooth. Reserve until required.
    4. Prepare the filling – roughly chop the peppers and celeriac, transfer to a food processor and process briefly, until finely chopped.
    5. Heat the oil in a saucepan, add the onion, cover and fry over a moderate heat for 1-2 minutes, until transparent, stir occasionally to prevent browning.
    6. Stir in the chopped peppers and celeriac, cover and cook for 5 minutes over a moderate to low heat, stirring occasionally. Stir in remaining filling ingredients and reheat. Cover the pan whilst preparing the pasta.
    7. Three-quarters fill a large pan with water, add the 1 x 15mlsp (1tbsp) oil and 1 x 5mlsp (1tsp) salt, bring to the boil. Individually place 4 Loprofin Lasagne sheets in the boiling water and cook for 5 minutes, over a moderate heat.(Check during cooking to ensure the pasta sheets do not stick to each other.)
    8. Carefully remove each lasagne sheet from the pan onto a flat surface. Repeat the cooking process with the remaining lasagne sheets.
    9. When all the lasagne is part cooked, divide the filling between the sheets, roll up each one to form a tube.
    10. Pour a thin layer of prepared sauce to cover the base of the ovenproof dish and arrange the cannelloni rolls on top. Pour the remaining sauce over the rolls and cover the dish with foil.
    11. Bake in a preheated oven for 25 minutes. Serve immediately sprinkled with fresh chopped parsley.

    Serves 2

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    Rating: 6.5/10 (4 votes cast)

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    Fate Winter Vegetable Stew with Dumplings

    October 26th, 2012
    Fate Winter Vegetable Stew WIth Dumplings

    Fate Winter Vegetable Stew WIth Dumplings

    A heart warming winter stew. Perfect as the nights start to draw in and the temperature starts to drop.

    The stew can be frozen & the dumplings freeze well but are best frozen uncooked. So just cook the amount you need for one meal and freeze the remainder.

    INGREDIENTS

    For the stew:

    • 200g Onions
    • 150g Carrots
    • 100g Parsnips or turnips
    • 100g Sweet potatoes
    • 100g Celery
    • 2 Tbsp oil
    • 1 Tbsp tomato puree
    • 1 Tin chopped tomatoes
    • 200mls Water
    • Salt & pepper
    • Few drops suitable gravy browning

    For the Dumplings:

    • 75 g Fate All-Purpose mix
    • 25 g block margarine
    • 35 mls water
    • Extra Fate All-Purpose mix to shape
    • Salt & pepper

    METHOD

    1. Chop the onions, carrots, parsnips or turnips, sweet potatoes and celery into even sized pieces. Heat the oil in a pan and gently heat. Cover the pan with a lid and leave to cook for 5-10 minutes until softened and lightly browned.
    2. Stir in the tomato purée, the tin of tomatoes and the water.
    3. Season with salt and pepper and add a few drops of gravy browning to give a rich colour.
    4. Bring to the boil and then turn down the heat. Leave to simmer gently for 20-30 minutes until the vegetables are cooked.
    5. Meanwhile make the dumplings: Place the Fate All Purpose Mix into a bowl and rub in the block margarine until the mixture resembles fine breadcrumbs. Stir in salt and pepper and add the water.
    6. Using a metal spoon, mix well until the mixture is smooth. (It should be just like a soft pastry dough).
    7. Take about a teaspoon of mixture and using a little extra All-Purpose Mix on your hands, roll into a ball. Put the shaped dumpling on a plate while you shape the rest of the dumpling mixture.
    8. To Finish: Make sure your low protein stew is cooking and simmering well.
    9. Take the dumplings and gently place them on the top of the stew in the saucepan. Do not stir in. Put a lid on the pan and leave to cook for about 5 minutes.
    10. They will have risen and be light and fluffy. After this time, it is a good idea to take a dumpling out of the pan and cut it in half to test that it is cooked.

    Eileen Green © ~ Fate Special Foods

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    Rating: 9.0/10 (1 vote cast)

    1 Comment "

    Fruit Crumble Tarts

    October 16th, 2012
    Fruit Crumble Tarts - PKURecipes.com

    Fruit Crumble Tarts – PKURecipes.com

    Pastry bases, filled -with juicy fruit, and then a crumble topping gently flavoured with a hint of cinnamon.

    As these cakes are so easy and quick to make, I have devised this recipe to make 24 little cakes made in a patty tin.

    They store perfectly in the freezer, and are so useful to have hot or cold for puddings, packed lunches or for a snack with a cup of tea ~ the 24 little cakes will soon disappear!

    You can use any kind of fruit allowed in your diet. They are delicious made with apples, plums or any fresh soft fruit, but almost any canned or jar of fruit you have in the cupboard will be suitable. Our favourites are made with cherries, the kind that come in jars, or canned summer fruits in juice.

    First prepare the pastry:

    INGREDIENTS

    • 250g Fate All-Purpose Mix
    • 125g block margarine or butter
    • pinch salt
    • 30g caster sugar
    • 5Omls water

    METHOD

    1. Preheat the oven, Gas 6 200°C 400°F
    2. Place the Fate All-Purpose Mix into a mixing bowl, and stir in the salt. Rub in the butter until the mixture resembles fine breadcrumbs, the continue until the mixture resembles coarse breadcrumbs.
    3. Measure the water into a separate dish, and stir in the sugar. Add this to the All-Purpose Mixture, and using a metal spoon, mix quickly until it is smooth and creamy. Do not worry if you think the mixture is very soft, just leave it to rest for a couple of minutes.
    4. Lightly dust the work surface with extra All-Purpose mix, and knead the pastry for a minute or so until smooth. Then roll it out to about ½ cm thick. Cut it out into rounds and place into a patty tin. There is no need to grease it.

    Then prepare the crumble topping and put it all together:

    INGREDIENTS

    • 250g Fate Low Protein Cake mix
    • 50g block margarine or butter
    • 1 tsp ground cinnamon

    METHOD

    1. Place the Fate cake mix into the bowl, and rub in the margarine or butter until the mixture resembles fine breadcrumbs.
    2. Stir in the cinnamon
    3. If you are using fresh fruit, prepare it and cut into small pieces, or leave small fruits whole. If you are using canned or jarred fruit, drain well.
    4. Place a little fruit in the base of each pastry case, then sprinkle on some crumble topping.
    5. Bake in pre~heated for about 20 mins till firm and browned. Remove from the oven and leave in the tin for a couple of mins before placing on a wire rack to cool.

    Delicious eaten hot or cold. They will keep well for a few days stored in an airtight container. Or they freeze well, just wrap individually in film and place into a suitable bag to store.

    Eileen Green © ~ Fate Special Foods

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    Rating: 4.0/10 (1 vote cast)

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    Fate Raspberry Muffins

    October 4th, 2012
    PKU Recipes - Fate Raspberry Muffins

    PKU Recipes – Fate Raspberry Muffins

    It is best to use frozen raspberries in this recipe, and it is best if you break them up when they are frozen by lightly crushing them in a bag. Then just put them back into the freezer until they are needed.

    The muffins are easy to make and are ready for the oven in just a couple of minutes. This recipe is enough to make 12 large muffins, or about 36 mini muffins. Be sure to use soft light brown sugar in the recipe.

    INGREDIENTS

    • 300g Fate Low Protein All-Purpose Mix
    • 150g soft light brown sugar
    • 1 tsp baking powder
    • 120g soft margarine
    • 1 tsp vanilla essence
    • 240 mls water
    • 120g frozen raspberries

    METHOD

    1. Pre~heat the oven Gas 6, 200°C 400°F
    2. Weigh the raspberries, and place them into a plastic bag. Using your hand, or a large spoon, break them up so that they are in small pieces. Put them back into the freezer.
    3. Place the Fate All-Purpose Mix into a bowl. Add the soft brown sugar, and the baking powder. Stir well.
    4. Add the margarine, water and vanilla essence. Then using a wire whisk, beat for just one minute until smooth.
    5. Add the frozen raspberry pieces, and using a metal spoon, quickly stir them in until evenly distributed. Do not over mix, or you will have “bright pink” muffins as the juice comes out of the fruit.
    6. Place paper muffin cases into your tins, and divide the mixture evenly between them.
    7. Place in the pre~heated oven for 30-40 mins for large muffins, or about 20 mins for small ones. They should be risen and golden brown.
    8. Place on a wire rack to cool.

    Store for a couple of days in an airtight container, or place in the freezer.

    Eileen Green © ~ Fate Special Foods

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    Rating: 5.8/10 (13 votes cast)

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    Gingerbread

    July 4th, 2012
    Gingerbread - PKURecipes.com

    Gingerbread – PKURecipes.com

    INGREDIENTS

    • 225g (9oz) Loprofin Mix
    • 2.5mlsp (1/2 tsp) salt
    • 75g (3oz) soft brown sugar
    • 1 x 15mlsp (1tbsp) ground ginger
    • 1.25mlsp (1/4 tsp) bicarbonate of soda
    • 1.25mlsp (1/4 tsp) Loprofin Egg Replacer
    • 50g (2oz) hard margarine
    • 50g (2oz) lard
    • 50g (2oz) black treacle
    • 125 – 150ml (5 – 6floz) water

    METHOD

    1. Preheat the oven to 180ºC/350ºF/Gas Mark 4
    2. Grease a 20cm (8inch) shallow square tin and line the base with non stick paper
    3. Combine the dry ingredients in a large bowl.
    4.  Place the margarine, lard and treacle in a pan over a moderate/low heat, stir occasionally until melted, stir in 125ml (5floz) water.
    5. Using a wooden spoon, beat together the melted mixture and dry ingredients until a smooth batter. If the batter is too stiff, add extra water.
    6. Pour the batter into the prepared tin and level the surface, bake in a preheated oven for approximately 30 minutes until well risen and firm to the touch.
    7. Cool on a wire rack.
    8. Cut into 16 slices.
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    Rating: 10.0/10 (1 vote cast)

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