Chicken pie, {Egg free & dairy free}

What you'll need

5 chicken thigh filets, cut into cubes

2 carrots, chopped

3 celery pieces, copped

1 zucchini, finally copped

1 brown onion, grated

1 leek, sliced

4 sheets of safe puff pastry, I have found the pampas puff pastry has no egg, milk or nuts

2 cloves of fresh garlic, crushed

2 tbs of plain flour

3 tsp of safe chicken stock powder 

olive oil

2 tbsp of nuttelex for greasing pie dish

Sauté the brown onion, leek and chicken in a saucepan for 5  min

add the remained vegetables and garlic, stirring, cook on med heat for 5 min

add 1 1/2 cups of water and chicken stock simmer until vegetables are cooked

grease two pie dishes, line with pastry, put a few holes in the pastry with a fork and cook for 10min at 180˚

By this time the vegetables should be cooked, mix the flour with a small amount of cool water to make a paste add the paste to thicken the sauce depending on how thick you like your sauce, you can add more water or flour.

Check the flavour, you may need to add more chicken stock, salt or pepper.

Pour into the pie dish and cover with puff pastry, put a few holes in the top with a fork

cook until browned around 30-40min on 180˚

Tuna pasta {Egg free, dairy free}

Tuna has been Harpers favourite food as long as I can remember. He eats it in everything. This pasta is delicious and one of his favourite meals.

Ingredients:

olive oil
1 tsp cinnamon
1 bunch of fresh basil
X2 400g tins of good quality whole tomatoes
700g or more, of good quality tuna (in oil)
one red onion, cut finely
1 Pinch of crushed hot chilli
500g penne (egg free, if needed)
Zest and juice of one lemon
Salt and pepper

Chop the basil stalks, you want to pick the leaves and set them aside for later. Next chop the red onion. I cut both really fine.

Heat a splash of oil, and gently fry the onion, basil stalks, crushed chilli and cinnamon. You want to use a medium heat for about 5 minutes, or until the onion is soft and sweet.

Turn heat to med/high and add your tomatoes, break the tomatoes up with the back of your spoon, then add tuna. Add salt and pepper and let simmer for about 20 minuets.
While the tomato mixture is cooking you want to get you pasta cooked. For me it works best with a really big pot full of water, add salt and bring to boil. I don't add oil but do make sure I give it a stir every couple of minuets until its cooked.

Once the pasta is cooked I drain it, and mix it with the tomato sauce, lemon juice and lemon zest. Then I test the seasoning, sometimes I like to add two lemons instead of the one I used here. Also I add more salt or chilli now (if needed)
Tear up the basil leaves you set aside earlier and your done. Enjoy.

Egg free, milk free, nut free Crocodile chocolate Birthday cake. Vegan.

First off your going to make the cake, I made a chocolate cake in a square tin.

Chocolate Cake.
2 tbs of dairy free margarine, I use Nuttelex
3/4 cup sugar
1 1/2 cup S.R flour
1/2 cup hot water
1/2 cup soy milk
1/2 cup cocoa, (check as some brands may have milk)
2 tbs of golden syrup

Pre heat oven to 180º
mix all dry ingredients
add water and margarine
add soy milk, golden syrup and mix well
cook for around 45min
allow to cool on cake tray

Butter cream icing.
1 cup of pure icing sugar
1/4 cup of nuttelex
natural green food colouring

Mix well. Add more or less sugar or margarine until you a happy with the thickness add a few drops of green food colouring until you get the green you are after. 
Ice the cake.

Top of cake.
I used a toy crocodile because its what I had around the house but you could also do this with small farm animals.
Green liquorice.
shredded coconut
sweet william makes a dairy free, egg free and nut free chocolate. I used the mini snack size for the sides.
2tsp icing sugar to mix with coconut

Mix coconut with  food colouring (because i used a natural food colouring I found it gave a horrible taste to the coconut, I just mixed in some icing sugar to mask the bitterness until I was happy with the flavour)
sprinkle on cake and edges of plate
I then grated the chocolate to make a dam
cut the liquorice to make the reeds
for the log, use a grater to shape it
I then stuck the chocolate blocks on the sides. I had planed on having them all the way around the edges to make a fence, but we ran out. 

Dairy free, egg free & nut free Yo Yo's (vegan)

We had an allergy review this week. I try not to get my hopes up to avoid the disappointment that normally comes with these appointments, but i'd be lying if I told you there is any real way to avoid the letdown.

Harper's allergies remain the same with egg double what it was last time. We now have to wait a year before more testing.

Things are easy at home, now that Harper is older and eating with us, I have adjusted to cooking without egg, milk, nuts and oats. It's how we live now.

It's leaving the house that's hard, I miss being able to go to friends houses for dinner or popping in to see someone. I hate that I can't let Harper run around a play centre like all the other toddlers, I hate having to always remind people to wash there hands before touching him, I hate the judging looks that come from people who have no idea the severity of a food allergy.
This year there will be no birthdays parties for us, he's to old to be left sitting in a pram or held and to young to understand not to touch any food. I know it will get easier, once he understands what he can and can't eat, but until then its hard, really hard. I feel like he's missing out on so much.

These Yo Yo biscuits are to die for, super easy and no one will know the difference. Harper approves he begged for as many as I would give. Enjoy.

Yo Yo Biscuits.
1 cup of SR flour.
1/2 cup Organ dairy and egg free custard powder.
1/2 cup nuttelex dairy free margarine.
1/3 cup icing sugar.

Mix all together until a ball forms.
Roll into 32 small balls and place onto a greased tray, press lightly with a fork.
Cook at 180º for 10-15 minutes.
Remove from oven, cool then fill with butter icing.


Butter Icing
1/4 cup nuttelex margarine
1 cup icing sugar

Blend until fluffy.

Fried rice. Nut, egg and dairy free.

Fried Rice

5 tbsp of olive oil

2 cups of rice

3 spring onions

1 brown onion

1 cup of mixed peas, corn and carrots, I use frozen

6 slices of bacon, check it doesn't contain any allergens

1/2 a red capsicum
1 tsp finely chopped garlic

soy sauce to taste

3 tsp parsley
2 tsp chicken stock, check for allergens.

Place 2 cups of rice with 4 cups of warm water into a microwave safe dish, microwave uncovered for 12 minutes on until cooked, leave rice to sit and absorb all water. I normally cook the rice a couple of hours before hand and leave it to dry out.

Using an electric frying pan or wok fry the bacon and brown onion along with a dash of olive oil on a med-high heat, until onion is browned and bacon cooked.

Add capsicum, spring onion and pre steamed (if using frozen) carrot, peas and corn cook for another 3 minutes.

Turn the heat to high, add the rice, garlic and more olive oil using a wooden spoon break up the rice constantly stirring for about 5 minutes.

Add parsley, chicken stock and soy sauce to taste.
Enjoy.