Tomato Sauce

Hi everyone! 

I know its a bit belated, but happy new year! 

With christmas in the rear view mirror, I have this amazing tomato sauce recipe to share with you. 

Happy eating!! 

Ingredients:

400g tin plum tomatos

200g cherry tomatos 

2 shallots 

2 large garlic cloves 

Pinch of pepper and rock salt

Olive oil 

handful basil 

Method 

Half the cherry tomatoes and place them skin side down on a oven tray, sprinkle salt and pepper and drizzle over the olive oil, leave to roast for 10 mins. 

Roughly chop the shallots and garlic and sweat in a saucepan until nice and soft. 

Chop the basil and throw that in. 

Add the tinned tomatoes and a splash of water. 

Simmer the sauce for 10-15 mins. 

Put in blender along with the roasted tomatoes and whizz until you get a silky smooth sauce. 

Christmas Cake

This is a really tasty, no protein cake thats perfect for the festive season. Theo loves it, even the non-PKUers love it! 

Ingredients:

300g Low Mix flour
150g Unsalted Butter (softened)
150g Dark Demerara Sugar 
225ml Sno Pro
3tsp baking powder
1tsp cinnamon 
1tsp All spice
2 zest of Orange 
4tsp egg replacer 
1 tbsp black treacle 
Juice of half orange 
200g mixed dried fruit 
1tsp Vanilla extract 


Method: 

• Soak the dried fruit in water and the zest of one orange over night. 
• 
  
• Pre-heat the oven to 190 degrees c. 
• Line a deep cake tin with grease proof paper.
• 
  
• Mix together the sugar and the butter until you get a smooth paste. 
• 
  
• Add all your dry ingredients into a large bowl, and mix well.  
• 
  
• Add the orange juice, Sno Pro, Vanilla, Treacle, into the butter and sugar, and beat together well (the mix should look like a bit of a mess at this point but don't worry, it will look like a cake batter when the flour goes in!) 
• 
  
• Add the dry ingredients bit by bit until it is all well combined.
• 
  
• Strain all the dry fruit and add to the cake mix and stir in well, until all the fruit is coated in the batter. 
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• Put the cake batter into your lined cake tin tin, and bake for around 30-40 mins. 
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• Leave to cool, on a cake rack. 
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• Drizzle over an orange icing (150g icing sugar, mixed to a paste with the juice of 1 orange, and the add as much water as it takes to make a runny icing). this makes the cake wonderfully moist. 

Tip 

I made this for my son, but for any grown up wanting to use the recipe, soak the fruit in brandy and orange zest over night. 

Winter soup

Winter soup 

This is a great freezer meal, for those days when you can't be bothered to cook (we all have though days...right?!) 

My version is quite heavy on exchanges but I will add optional PKU friendly substitutions in where possible.

Ingredients: (makes 2 bowels) 

1 onion 
2 cloves of garlic crushed
1tsp thyme (fresh or dried) 
2 carrots 
1 celery stick 
80g potato (1 exchange- could swap for sweet potato) 
2 parsnip 
25g Peas (1 exchange) 
42g Pearl Barley (2 exchanges- could use low protein pasta instead) 
1.5ltr veg stock 
handful of Parsley 


Method: 

• Heat 2tbsp of oil on a medium heat and add the chopped onion and celery. Cook for 2 mins until the onion has softened and gone clear. 
• 
  
• Add the thyme and garlic. 
• 
  
• Roughly chop and add the rest of the veg, expect the peas and cook for a further 5 mins until softened. 
• 
  
• Add the Pearl Barley (or pasta), stir in well cook for 1 min. 
• 
  
• Add the veg stock and leave to simmer on a medium heat for 40-45mins. 
• 
  
• When Pearl Barley is soft and not too chewy you know the soup is cooked. 
• 
  
• Pour half the soup into a blender and whizz until smooth, add back to the rest of the soup for a lovely chunky texture. 
• 
  
• Add the peas and leave to cook for 3 mins. 
• 
  
• Right before serving roughly chop some Parsley and stir through. 

Tip 

Add 1/2 tspn of Cayenne pepper if you like heat. It adds a lovely warmth to the dish. 

Double the recipe, and put any leftovers in sealable sandwich bags and pop them in the freezer. 

Mini tarts

Savoury Mini Tarts 
Makes 8 

These are great for party food, (especially with christmas around the corner!), or perfect for lunchbox treats!
You can adapt the filling to what ever veg you like, but these are the veg that Theo likes best. The pastry recipe is a basic one from the Nutricia guide. 

Ingredients;

For pastry:
200g Low Mix
100g unsalted butter (cold and cubed) 
1/2tsp mustard powder (optional, died herbs will go just as nicely) 
Cold water 

For filling: 
25g Unsalted butter 
1 garlic clove
1/2 courgette 
1 tomato 
2 Chestnut mushrooms (or any mushroom that takes your fancy) 
1 tbsp Low Mix 
1 pinch of pepper 
75ml Snow Pro (or any Low Protein Milk) 

Method: 

• Pre-heat the oven to 200c. 
• 
  
• Grease, with butter, a cupcake tray. 
• 
  
• Mix the flour, mustard powder (or dried herbs), and cold butter, together with your finger tips, until you get a breadcrumb consistency. Then bind together with 2tbsp of cold water, keep adding 1 tbsp at a time until you get a manageable pastry that you can roll out. (remember that when you roll it out you will be adding more flour to the pastry so don't make it too firm)  
• 
  
• Lightly flour the surface, and roll the dough to the thickness of a £1 coin. 
• 
  
•  Using a medium sized ring, cut out 8 circles and place them in the greased moulds. (If you have left over dough roll out once more, this dough goes crumbly if over worked) 
• 
  
• To make the filling, place the butter, garlic and veg on in a saucepan on a medium heat until all the veg had softened. 
• 
  
• Add the tbsp of flour, stir until all the veg is coated, then add the milk. Continue stirring until you get a thick sauce. 
• 
  
• Once the source has thickened, put the filling in the pastry (not right to the top as you may get some spillage). 
• 
  
• Bake for 10-15 mins. 

Tip: 

Theo is allowed 13 protein exchanges a day, I find that cheese is a great way to get those into his diet.
I put 3g of mild cheddar onto of each tart before they go in the cooker. 

Hello

Hi Everyone!

I'm Chelsea, a full time mum to Theo who has the condition DHPR, in food terms it is very similar to PKU, which means he is on a very low protein diet. 

I love to cook and try out new recipes that hopefully make Theo's diet more exciting. So I thought I would share  the recipes that Theo loves, and share any tips that I find useful when using his prescribed foods, such as the Low Mix flour. 

However I cannot claim credit for all my recipes, luckily my husband, Tom, is an amazing chef, and more often then not helps in the cooking process. 

I hope you enjoy eating and making these meals and treats, as much as we do! 

Thank you for reading!

xx