Once a medical curiosity, now food intolerance and allergies are taken much more seriously. Rosana explores how to dine out with food allergies and shares a delicious recipe for a dairy free ice cream.
Our lives revolve around food. Everyday life, events, special occasions, simple get-togethers with friends almost certainly involve food and drink. Unfortunately, it is not so simple if you are a food allergy sufferer. It can be a mission reading all of the labels, endless special requests at restaurants and warnings to family and friends before gatherings. The impact on social life can be quite daunting.
Once a medical curiosity, nowadays food intolerance and allergies are taken more seriously. With the advance of science, diagnoses and testings have increased dramatically. Allergies and intolerance can vary from nuts, dairy, gluten, wheat, eggs, seeds, fish, fruits to any particular ingredient or produce and in different levels. Supermarket chains and health shops have come a long way. The majority have a free-from section ranging from lots of ready made meals through to lovely non-diary chocolate treats.
If you have a food allergy or intolerance…
Tell people as much as possible with right level of detail, but don’t expect them to turn into an expert overnight.
Bring your own food with you - strange but better safe than sorry and it actually shows consideration. You won’t be putting an extra burden on your host.
Don’t make a scene, specially in a restaurant, be polite and precise, if they don’t know what’s in a dish, don’t eat it.
If you know someone else has a food sensitivity…
Ask for information, take it seriously, find out the level of intolerance, don’t put yourself under unnecessary stress, make sure that they have at least one dish.
Here is a recipe for diary-free vanilla ice cream with a rose water version too.
Dairy Free Vanilla ice cream
300ml soya milk, if allergic to soya use almond milk
3 tsp of vanilla extract or real vanilla pod
4 large organic egg yolks
300ml dairy free cream, I used Oatly
1. Add the soya milk to a pan over low heat till almost simmering, add 3 teaspoons of vanilla extract, reserve.
2. In a bowl beat the egg yolks and the sugar till the sugar has dissolved.
3. Add the slightly warm soya milk on to the egg mixture, stirring all the time.
4. Transfer to a clean pan and stir over very low heat, without letting it boil, the mixture will thicken enough to coat the back of a spoon.
5. Strain through a sieve.
6. Stir in the diary free cream thoroughly. If you have an ice cream machine, follow the instructions, if not …..
7. Place in the covered container and freeze for one hour, beat the ice cream and place in the freezer, repeat this process twice more and freeze overnight.
2 tablespoons of rose water to stage 6.
don’t add too much as it will taste soapy.
For more dairy free recipes visit Great British Chefs collection.