The Free From Food Awards Ceremony 2013

Michelle in full flow

The invite to the Free From Food Awards 2013 dropped into my inbox and I was all of a dither.

Should I hire a limo? Are dresses long or short this season? And which hip thrust forward will give maximum slimness on the red carpet?

I know. I live in cloud cuckoo land.

So, on the evening of the awards, my date and I joined other smartly clad ladies as we tottered around in heels - sans limo - trying to find the entrance to the Royal College of Physicians.

And as we ascended the marble stairs, there was the jewel in the crown. No, not Anthony Worral-Thompson, but the fragrant Michelle Berriedale-Johnson and her unfailingly calm assistant, Cressida.

How those women were still standing after weeks of organising food judging and then an awards ceremony, was a mystery.

But they were in fine fettle and Michelle kicked the evening off with a speech and the promise of a buffet at the end, comprised of the winning foods.

Can you spot me?!

It was when Michelle mentioned the buffet that at least one person in the audience thought they hadn't won an award. This was because Michelle hadn't placed an order for his product. The man in question said:

 "So we definitely haven’t won. Just as well really, I’m p**sed already."

And no I can’t tell you who it was because a journalist can never reveal her sources. Wink.

And so the winners in all categories were announced and happy free from food producers received their certificates and had their pic taken with Anthony Worral-T.

Huge congrats to Bessant and Drury for winning the FAIR trophy for the best free from food 2013 with their lemon ice cream and big cheer for Pudology whose Banoffee Pudding was highly commended.

I was amazed at the range of fab products that were runners up or winners. In particular the gluten free Aloo Paratha from the Indian Coeliac looks amazing. It's also egg free, nut free and soy free.

I also like the look of this white chocolate couverture from Mortimer chocolate company.    Mainly because I used to love white chocolate mice as a kid and how cool would it be to make them dairy free?

And finally, with summer maybe happening sometime before Christmas, how cool are the Eskal gluten free party tubs?  I'm itching to try these because I once saw a cake baked in an ice cream cone. Random, but delicious.

The last food judges standing (I look relatively sober)

And after the awards presentation, I have to confess that the rest of the ceremony was a little - umm - blurry.

I cannot tell a lie, I imbibed a little white wine. I remember a thoroughly enjoyable conversation with Grace Cheetham and I also remember being flushed and probably not very coherent.

And remember the guy who was p**sed and thought he wouldn't win?

Well, Michelle and Cressida had placed an order undercover and his sausages scooped the prize. He unleashed a mighty roar when the decision was announced and cheered all the way to the podium.

Definitely the funniest moment of the evening.

And according to his Facebook page, his carousing carried on into the early hours. Snigger.

Well done Pig and Co, your name is fab!

Julian Price from Pig & Co. Celebrating demurely

For a full list of winners and runners up, visit the Free From Food Awards website.

Thanks to Media Wisdom Photography for the photo links 

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Linseed and sunflower seed 'crackers' (vegan, gluten free, dairy free)

My husband called these 'bird food'. An unnecessarily cruel comment...

I'm going to say up front that yes, these look strange. 

They have definitely crossed the line between 'slightly unusual food (due to allergies)' and 'OK these look insane, far too weird, I will definitely not make them'.

It's allright, I understand.

They ARE weird. But if you're trying a low carb diet, they are a good vehicle for transporting hummus into your mouth. 

I will be totally honest and say that the coconut oil is a little overpowering and...oh god I have to stop being honest or no-one will make these!

Look, they are what they are and they are nutritious. And doused in maple syrup how good would they taste? 

I don't know because I'm on a low carb bloody diet and I can't try it! 

Do me a favour? 

If you make these, come back and post a comment so I can see whether I'm definitely in the foodie (weird) badlands, or whether actually, these aren't that bad at all.

I've done a truly terrible job of selling these, haven't I?

:-) 

Linseed and sunflower seed 'crackers'

The following measurements are very ad hoc, use your culinary wisdom to reduce or increase the amount of seeds in play.

3 tbsps linseeds (whole or ground, up to you. whole ones give more crunch)

3 tbsps ground pumpkin seeds

3 tbsps ground sunflower seeds

Approximately 2 tbsps coconut oil

cupcake cases

• Line a muffin tin with cupcake cases
• Put the coconut oil into a small saucepan and heat very gently until melted
• Add the seeds and stir. If there seems to be too many seeds and not enough oil, add a bit more oil. If not enough seeds, add more
• Using a teaspoon, dollop a small amount of seed mix into each cupcake case and use the back of the spoon to level off the surface
• Place in the refrigerator (or freezer) until the coconut oil has set
• Taste. Hmm, what do you think? Weird or wonderful??!
• Use for wacky canapes, as a decoration for your tomato soup (that would look cool, the oil would melt and you'd be left with a pretty seed formation!) or to munch on when you're starving but your diet book says 'no more food'
• Come back and tell me what you think!

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Gluten free seed crackers (vegan, and maybe raw?!)

The leaning tower of...seeds

Here's the deal: I ate too much over Easter.

The result? I'm feeling like a fat bloater.

The other result? As my birthday approaches (this week!) I've decided:

• I'm definitely middle-aged
• I'm also a bit lardy in places 
• My metabolism has unhelpfully found a new - lower - gear
• It's time to shed some skin.

So for the first time EVER I'm going on a diet where a recipe book will tell me what to eat. 

I've quashed my inner critic (quite a job as she's put on weight over the years too) and I'm eagerly awaiting the arrival of the book.

And behold the picture above! It is the result of a cunning low-carb plan that took shape in my head as I came back from the school run! 

I'll be back soon with the - ahem - 'recipe'. 

(Those were ironic quote marks to indicate that this is more of a melt-icipe - ooo look! I invented a word! - than a roll up your sleeves, time-to-trash-the-kitchen complicated dish.)

Hasta luego gente muy amicale de mi blog! (ooo look! I made up some Spanish too!)

Pig x 

Nut oils in hair products. What's that all about then?

Caution: You may find these in your hair (products)

I have the best hairdresser.

You know you're in good hands when you can just regress in the chair and nod soporifically at the talented lady who is whispering sweet, comforting words about how she's going to make you look amazing and it will really suit your face and it will add life and layers and bounce and you can just relax and....zzzzzzz.

Yes, I love my hairdresser.

She recently removed a goodly amount of my barnet (what's with my writing today? I've gone all Beatrix Potter crossed with Shakespeare with a touch of cor blimey guvn'a East Ender. Weird.) and I'm all revamped and re-energised, etc.

Anyway, ever the sucker for expensive hair products, I enquired after the serum she'd used to make my locks look so sleek.

And imagine my horror to find...it had Macadamia nut oil in it!

Well, in all my born days (sorry, I can't stop) I never would have thought to check whether a hair product might have nut oil in it.

Because it seems a bit weird to put an anaphylaxis-inducing allergen into a hair product doesn't it?

And although I'm not allergic to nuts, my daughter has allergies to hazelnuts and Brazil nuts and the whole nut subject makes me pretty twitchy. So I wouldn't be lining up to run my nut oiled fingers through her hair.

The message here people, is that nuts could be EVERYWHERE. Even on your head.

So next time you're dozing off in the hairdresser's chair, remember to do a quick speed read of the hair product ingredients first.

Which is a bit of a depressing thought isn't it?

But better than hives on your head, or a blues and twos ride to A&E.

Forewarned and all that...

Has anyone else had a 'nut in weird location' experience recently?

Come on, hit me with your nut horror stories and let's all be scandalised and worried together!

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Pear and Custard Muffins (gluten free, egg free, dairy free)

Are these too good for toddlers?

If custard were a woman, she'd throw open her plump arms and clasp you to her ample bosom.

There, there she'd say. Whatever it is and however bad you feel, we can solve it with a dollop of my soothing, yellow goo.

I love the custard woman. I wish she lived in my kitchen.

Do you love custard? Were your childhood puddings enhanced by its unctuous, silky embrace? Did you savour the consistency in your mouth? Enjoy the vanilla fragrance?

Yes, I AM waxing lyrical and it is a little over the top.

But I do sort of think that custard could solve all of our 21st Century problems.

What's that Kim Jong-un? Want to nuke us into the stratosphere? Well, before you press play, shall we have some Treacle Sponge and custard?

Say what Mr Ahmadinejad? You'd like to dissolve Israel? Hush now, first let's have a slab of Spotted Dick drizzled with Mr Bird's finest.

It's such a shame that we won't get my custard foreign policy past the voters because I'm pretty sure I'm onto something.

Anyway, I've decided that the best way to take the world by storm with my Custardology - you heard it here first - is to start with the babes in arms.

They are vulnerable, loving, trusting and hungry. They deserve the best start in life. And custard is it.

I have crafted a recipe for toddlers that combines sweet pear with the substance that will rock their world, now and forever more.

May Custard be venerated. Ommmmm shanti cusstaard.

Pear and Custard Muffins

Let's see, think this makes about 12 muffins? Or it could be 14. But definitely enough to keep your bundle of joy going for a while.

Egg free, dairy free, gluten free version

1 tbsp custard gluten free custard powder
100ml of coconut milk (or formula milk)

225g Doves Farm gluten free self-raising flour
1 tsp bicarbonate of soda
1 tsp cinnamon
130g agave syrup
90ml vegetable oil
70-175ml coconut milk/formula milk (GF flour can suck up loads of liquid, it's hard to be precise)
1 large pear or 2 medium pears

Egg replacer:
1 heaped teaspoon of Orgran 'no egg' egg replacer
2 tbsps ground linseeds
⅛ tsp xanthan gum
½ tsp gf baking powder
apple juice to mix

Gluten free with eggs
Use the same ingredients as above, but instead of egg replacer, use 1 egg

Egg free with wheat flour
Replace the Doves Farm gluten free flour with regular wheat flour

• Line a muffin tin with muffin cases
• To make the custard, put the tbsp of custard powder into a small bowl and warm the 100ml of milk. Gradually mix the milk into the custard powder and whisk to a smooth paste. Re-heat the custard (it takes seconds in a microwave) until it thickens and stir to remove lumps. Set aside
• If making this egg free, mix the egg replacer ingredients together using a mini whisk. Set aside
• Heat the oven to 180°C
• Peel and core the pear (or pears) and then grate it finely (keep the juice)
• Place the flour, cinnamon and bicarbonate of soda into a large mixing bowl and add the egg replacer (or egg), agave syrup and oil. Use a wooden spoon to mix. The mixture might be very dry, but don't panic! Add the grated pear to help things along and then the custard
• Mix to combine and add enough milk to make a loose mixture (not runny)
• Spoon into the muffin cases - about half full - and bake for 15-20 minutes
• Remove from the oven and leave to cool
• Hey, here's an idea, why not eat these warm...with custard? Life really doesn't get better than this

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Pear & custard gluten free muffins (egg free, dairy free)

One day custard will take over the world (true story)

Coming soon....

These kick ass muffins that are great for hungry toddlers with food allergies.

Gosh, can I just say out loud how GLAD I am - this deserves caps, bold and italics - that I no longer have toddlers? It's truly an exhausting time isn't it?

May these muffins fortify you during your daily grind duties.

Talk soon lovely allergy peeps!

Pig xx

Woot! Woot! This recipe is now live, you can find it here.

Caution: may contain custard

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Food allergies and kids - quick treats

A biscuit on a lolly stick sandwiched together with chocolate. Yes please.

I feel so stupid because I honestly thought children went to school to LEARN. Turns out I'm completely wrong.

Yes, they do a bit of learning but they also spend  a huge amount of time eating.

A birthday cake here, a bake sale there, an impromptu cooking lesson because it's a random Wednesday in March and a handful of sweets as a reward for who knows what.

As if it's not challenging enough packing a lunchbox for a child with food allergies, I'm supposed to have all this extra 'treat' food on standby as well!

Grrr.

My daughter does have a tin of goodies at school for those unplanned snacks, but let's be real; when someone has bought in homemade cupcakes, a chunk of dairy free chocolate doesn't really cut it. 

So I've decided to fight back. I looked at the lolly sticks in my cupboard left over from Christmas cake pops and I stared hard at a pack of GF biscuits. And an idea started to form.

Behold my tarted up biscuits...on a stick. A biscuit lolly if you will.

Let me tell you these hit the spot with my daughter. There were gasps, there were 'ooohs' and there were 'can I have one NOW?!'

Granted, they will take you about 30 mins (with waiting time) to make, but for those last minute 'Argh I need a pretty allergy friendly treat' moments, I reckon these do the job.

And there's something very satisfying about eating food off a stick. Perhaps it brings out the cave baby in us? (You know when we lived in caves and ate stuff from a stick instead of a fork? Oh never mind...)

Biscuits lollies

I used shop bought biscuits (even though Mum told me NEVER to do that!), but if you had oodles of time, you could make your own; maybe Gingerbread biscuits? Or use the mix from these Jammy Biscuits? Up to you.

Ingredients:

One pack of gluten free/egg free/dairy free biscuits (mine are from Orgran)

About 100g dairy free dark chocolate

1 tbsp golden syrup/agave syrup (optional)

Lollipop sticks

Pretty GF sprinkles

• Melt the chocolate in a bowl over a saucepan of boiling water (a 'bain marie'), or melt it in the microwave (feel no guilt)
• Using a teaspoon, spread one side of a biscuit with a little melted chocolate, leaving a 'margin' around the edge because the chocolate will spread when you squidge the two biscuits together
• Place the biscuit on some baking parchment, chocolate side up. Place the lolly stick into the chocolate. Using another biscuit, add a little chocolate to one side of it, then place it - chocolate side down - on top of the lolly stick to form a 'sandwich', does that make sense?
• Leave the chocolate to harden; you could speed up the process by putting the biscuits in the freezer for 10 minutes
• Repeat until you have a pleasing row of biscuits on lollies
• When the chocolate in the biscuit sandwich has hardened, melt a little more chocolate and spoon it over the top of each biscuit lolly to make it look pretty. Or you could cover the whole thing in chocolate, why not?
• Add GF pretty sprinkles and leave it all to set (use the freezer if need be)
• Feel happy and amazing and present the biscuit lollies to your children. Everyone will think you are incredible and your child/children will love you forever. Win win

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