Posts by PKURecipes.com:
- 3 tbsp oil
- 300g onion
- 300g carrot
- 300gparsnip
- 300g swede
- 300g mushrooms
- 300g celery
- 1 x 400g tin tomatoes
- 400mls water
- 3 suitable vegetable stock cubes
- few drops suitable gravy browning
- pepper to season
- Chop the onion finely. Chop all the other vegetables into medium sized even pieces.
- Heat the oil in a large pan, and when it is hot, add the onion, carrot, parsnip, swede, mushrooms and celery.
- Cook on a high heat for about 10 mins until the vegetables are beginning to soften and turn lightly brown.
- Add the tin of tomatoes, water, stock cubes, and a little gravy browning to give the stew a rich colour. Stir well and break the tomatoes up a little with the back of the spoon.
- Season with pepper (you will probably not have to add any salt as the stock cubes can be salty enough)
- Put a lid on the pan and bring it to the boil, then simmer gently for about 15-20 mins until the vegetables are cooked but not too soft.
- Take about 5OOmls of the stew, (vegetables and gravy) and liquidise until smooth, then put back into the pan with the rest of the stew. This will give the stew a richer texture Bring back to the boil and serve with warm Fate bread or Fate Herb Crackers.
- 1 mango, diced
- 5 Juvela Low Protein Cinnamon biscuits
- Lemon/Mango Sorbet* to serve
- Place the biscuits in a food processor and process into crumbs or put in a plastic bag. Crush using a rolling pin.
- Assemble the dessert in a tall glass, by spooning in 2 tablespoons of mango, followed by 2 tablespoons of biscuits crumbs, and continue until you finish with a layer of biscuit crumbs.
- Pre heat your oven to: 190ºC/Gas Mark 5
- Cream together the margarine and sugar in a large bowl. Add the Juvela Low Protein Mix along with the baking powder and the water and beat well until smooth and creamy.
- Divide the mixture evenly between 10-12 cupcake cases
- Bake in a preheated oven for 12-15 minutes, until well risen and firm to the touch. Cool on a wire rack.
- Decorate with edible cake decoration if desire
- 500g apples
- caster sugar to taste
- 1 x 250g Fate Cake Mix
- 65g soft margarine
- 125mls warm water
- about 2 tsps demerara sugar for sprinkling
- Pre-heat the oven to Gas Mark 5/190 degrees
- Peel, core and slice the apples. Place them into an ovenproof dish about 1 1/2 litre capacity. Sweeten with caster sugar to taste.
- Place the Fate Cake Mix into a mixing bowl and add the margarine and the water.
- Mix quickly with a wire whisk for 1 minute. Leave to rest for a minute then stir. Pour onto the apples covering them completely.
- Sprinkle the top with a little Demerara sugar.
- Bake in the oven for 40-45 minutes until risen, firm and golden brown.
- Serve hot or cold.
- 4 Large Tomatoes
- 2 Spring Onions
- 1 Tablespoon white wine vinegar
- 3 Tablespoons olive oil
- 1 Teaspoon caster sugar
- 1 teaspoon of dried basil, mint, or coriander
- Salt and pepper
- Halve and de-seed the tomatoes and roughly dice.
- Finely slice the spring onions and mix with the tomatoes, vinegar, oil, sugar and herbs.
- Season to taste with salt and pepper.
- Chill until required.
- 200g apples such as Cox’s, Braeburn, or Granny Smith’s, peeled, cored and chopped into small pieces
- 300g Fate All-Purpose Mix
- 150g soft light brown sugar
- 1 tsp baking powder
- 1 1/2-2 tsps cinnamon
- 120g soft margarine
- 240mls unsweetened pure apple juice
- Pre-heat the oven to Gas 6/200 degrees
- Place the Fate All Purpose Mix into a mixing bowl. Add the brown brown sugar, baking powder and cinnamon. Stir.
- Add the margarine and the apple juice and mix quickly using a wire whisk for about a minute until well blended and smooth.
- Stir in the chopped apples.
- Divide the mixture between 12 large muffin paper cases inside a muffin tin.
- Bake in a pre-heated oven for 25-30 minutes until risen and golden brown. Place on a wire rack to cool.
- 150g onion
- 150g carrots
- 150g mushrooms
- 150g red pepper
- 25g butter
- 1 tbsp oil
- 2bay leaves
- 4 tsppaprika pepper
- 3tsp ground cumin
- 2 tsp dried oregano
- 400mls passata
- lOOmls water
- salt
- pepper
- Cayenne pepper to taste
- Chop or thickly slice the onions. Chop the carrots, mushrooms and red pepper into medium sized pieces. Melt the butter in a pan and add the oil. Put in the vegetables and cook with a lid on the pan for about 5 mins until they begin to soften. Add the bay leaves, paprika, cumin and oregano and stir. Cook over a gentle heat for a couple of minutes to cook the spices.
- Pour in the passata and water. Season with salt and pepper, and also add cayenne to taste for a little heat. Stir well and bring to the boil. Cook gently for about 30-40 mins until the flavours develop and the vegetables are tender.
- ½ pkt/250g Loprofin Low Protein Mix
- ½ sachet(1 tsp) dried yeast (encl. with Mix)
- 2.5mlsp ( ½ tsp) salt
- 3 x 15mlsp (3tbsp) olive oil
- 200ml (8floz) warm water
- Preheat the oven to 200ºC/400ºF/Gas Mark 6
- Combine Loprofin Low Protein Mix, yeast and salt in a large bowl, add 1x 15mlsp (1tbsp) olive oil and water, beat for 1 minute using an electric mixer (or 3-4 minutes with a wooden spoon) until the batter is smooth and glossy. Transfer the batter to a large piping bag fitted with a ½ cm ( ¼ in) nozzle.
- Pipe lengths of dough, about 20cm (8inch) long, onto greased baking trays.
- Dip a pastry brush in the remaining olive oil and gently/evenly coat each dough stick.
- Loosely cover each tray completely with cling film and put in a warm place until the dough starts to rise slightly, approximately 10-12 minutes. (The dough sticks should be allowed to rise until almost doubled in size.)
- Remove the cling film and place the trays in a preheated oven for approx.15 minutes, until lightly browned. Check that the bread sticks are completely crisp before removing from the oven.
- Cool on a wire rack, when cold store in an airtight rigid container.
- 500g Fate All-Purpose Mix
- Sachet Yeast (Enclosed with the mix)
- Pinch salt
- 75g Demerara sugar
- 1 tsp mixed spice or cinnamon
- 100 mls oil
- 420mls warm water
- 2250g mixed dried fruit
- extra Fate All-Purpose Mix to shape
- 75g caster sugar
- 75mls water
- Pre-heat the oven Gas 6/200 Degrees
- Place the All-Purpose Mix, yeast, salt, Demerara sugar and spice into a mixing bowl. Stir well. Put the measured oil and water into separate jug.
- Pour the oil and water all at once onto the dry ingredients and have ready an electric hand mixer with dough hooks to get everything blended together. It will be runny to begin with but after about 20-30 seconds, the mixture will begin to thicken.
- Then mix very gently on slow speed without beating for 1 1/2-2. minutes. Do not lift beaters out of the mixture, just gently glide them around the bowl so that everything gets well blended. It should be smooth and silky.
- Using a large metal spoon, stir in the fruit.
- Take a piece of cling film and place it on your scales. Sprinkle it with a little All-Purpose Mix. Also dust your hands with a little of the All-Purpose Mix. Using a large metal spoon, take some of the dough and weigh about 100g.
- Using the cling film to help you, transfer the mixture into your other (dusted) hand, and gently pass the mixture from one hand to the other, just once or twice so that the surface is smoothed and a round bun shape is made. Continue with the rest of the dough. You may only want to weigh out the dough for the first few buns until you are used to their size.
- REMEMBER AS LONG AS YOU HAVE A LITTLE ALL-PURPOSE MIX ON YOUR HANDS, THE DOUGH WILL NOT BE STICKY
- Place the buns onto two greased baking sheets, leaving room between them to rise. Place the baking trays into large polythene bags and tie the ends up, trapping enough air so that the polythene is lifted well above the buns.
- Leave in a warm place to prove. They need to be about doubled in size before they go into the oven which should take about 20-30 minutes.
- Place into a pre-heated oven Gas 6/200 degrees for about 30 minutes until golden brown.
- Meanwhile make a sugar glaze by putting the sugar and water into a small pan and bring it to the boil. Simmer for 5 minutes. The syrup will have thickened slightly. (Be very careful because the glaze is very hot).
- When the buns are cooked, take them out of the oven and immediately brush them with the hot sugar syrup to glaze them. This will give them the traditional sticky shiny top.
- 350g Fate All Purpose Mix
- 1 packet of yeast
- 200ml Loprofin Milk
- 1 exchange of mash potato (see Note below)
- ½ teaspoon of salt
- 60g sugar
- 20mls of vegetable oil
- Vanilla essence
- Vegetable oil for frying
- In a microwave proof jug warm the milk in a microwave (not too hot), then add the yeast and pinch of sugar. Stir then leave to stand for 5 minutes.
- Add 250g Fate All Purpose Mix, the mash potato, 1/2 teaspoon of salt and 60g sugar to a bowl then whisk for 30 seconds using an electric whisk.
- Add the milk preparation, 20mls of vegetable oil and a teaspoon of Vanilla Essence to the bowl and stir vigorously with a large spoon for 1 minute or until the mixture is smooth.
- Add the final 100g of Fate All Purpose Mix to the bowl and stir. Using your hands pull the dough together and place on a floured surface. Sprinkle a little flour on top of the dough and on your hands. Knead the dough a few times.
- Once kneaded, you can divide the dough into 8 (approximately 80g in weight each – depending upon the size of donut you require).
- Roll each piece of dough into balls, slightly flatten and poke your finger through to create the hole in the doughnut.
- Place on a tray, cover and leave to rise for fifteen minutes in a warm place.
- Pour about a half an inch of vegetable oil into a large pan. The oil needs to be about medium to medium high. If the oil starts to smoke it is way too hot. Test the oil with some of the scraps of dough to check when ready.
- Cook the doughnuts until golden brown for 2 minutes turning as required to ensure each side is golden in colour, cool on some kitchen paper so that the oil soaks off.
Fate Irish Stew
May 19th, 2011
Fate Irish Stew - PKURecipes.com
Fate Irish Stew uses freely allowed vegetables to make a lovely, warming stew.
You can change the types of vegetables in this recipe, but this combination works extremely well. The recipe makes about 2′/2litres, and it freezes well.
INGREDIENTS
METHOD
You can change the types of vegetables in this recipe, but this combination works extremely well and it is freely allowed in a low protein diet.
Serve it hot with warm Fate Herb Crackers, or Fate bread.
Eileen Green © ~ Fate Special Foods
Juvela Crunchy Mango Layer
October 5th, 2010INGREDIENTS
Juvela Crunchy Mango Layer
Method
Serving Suggestions:
Serve immediately for a crunchy taste, alternatively chill in the fridge for an hour and enjoy later.
Cooks Tip:
Use summer berries such as strawberries, blueberries or raspberries or use tinned fruit if fresh is not available.
Serves 1
Preparation Time: 10 minutes
*check NSPKU dietary information and dietitian for suitable sorbet
Juvela Vanilla Cup Cakes
August 31st, 2010
Juvela Vanilla Cup Cakes
INGREDIENTS
100g (4oz) soft margarine
100g (4oz) caster sugar
200g (8oz) JUVELA Low Protein Mix
2 x 5mlsp (2tsp) baking powder
125ml (¼ pt) cold water
2-3 drops of vanilla essence (optional)
METHOD
Fate Eves Pudding
July 9th, 2010
Fate Eves Pudding - PKURecipes.com
This low protein, PKU version of Eve’s pudding is always popular. Eve’s pudding is a traditional British pudding made from apples and Victoria sponge cake mixture.
The apples are allowed to stew at the bottom of the baking dish while the cake mixture cooks on top.
The name is a reference to Eve and the Tree of Knowledge of Good and Evil.
INGREDIENTS
METHOD
This pudding freezes well, defrost before heating.
Eileen Green ©-Fate Special Foods
Fresh Tomato Salsa
July 2nd, 2010
Fresh Tomato Salsa - PKU Recipes
INGREDIENTS
METHOD
Fate Apple & Cinnamon Muffins
June 17th, 2010
Fate Apple and Cinnamon Muffins
INGREDIENTS
METHOD
The muffins freeze well.
Eileen Green © ~ Fate Special Foods
Chilli Sin Carne
May 21st, 2010
Vegetable Chili - Low Protein PKU Recipes
The cumin, paprika and oregano gives the traditional chilli flavour, and it can be made “spicy ” hot by adding cayenne pepper to taste.
I have used vegetables that are all freely allowed but if exchanges are required, sweetcorn kernals (35g =1 ex) or baked beans (20g=1 ex) can be added at the last moment to a single portion of the chilli, or serve with ordinary boiled rice (45g=1 ex)
Perfect served with a low protein bread such as Fate flat breads, Tortillas or Chappatis and a simple salad of shredded lettuce.
The chilli can be frozen.
INGREDIENTS
METHOD
Loprofin bread sticks
April 23rd, 2010
Loprofin Bread Sticks
INGREDIENTS
METHOD
Makes approximately 40 bread sticks.
Tip:
The bread sticks may be frozen, ensure that they are stored in an airtight rigid container.
By mixing in various flavours when preparing the dough you can make the breadsticks more interesting. Why not try tomato puree, herbs or even curry powder?
Fate Hot Cross Buns
April 2nd, 2010INGREDIENTS
Fate Hot Cross Buns
BUNS
SUGAR GLAZE
METHOD
The buns freeze well.
Fate Ring Donuts
March 12th, 2010
Fate Ring Donuts
INGREDIENTS
METHOD
The doughnuts can be decorated with a suitable chocolate spread, icing sugar or caster sugar.
Note: For the mash potato, either of the following is suitable:
Asda’s Home Style Mashed Potato from the freezer section – Microwave the mash with a fork.
Or, poke some holes in a medium sized potato and microwave (Jacket Potato), when done scoop out an exchange of potato and mash with a fork.
The whole recipe contains just under 1 ½ exchanges which can be divided by the number of doughnuts made.
This recipe was developed and very kindly submitted to PKURecipes.com by Val Malia.
