The No E.N.D. cookbook came about when the three of us mums got together regularly, at a playgroup. It quickly became obvious that we had all travelled a similar road. We found ourselves constantly discussing recipe ideas for our families. It was one of the hardest parts of having children with food allergies. What do you feed them?
The purpose of the No E.N.D. Cookbook is for children with food allergies to feel included, to be safe in everyday environments and enjoy celebrations like birthdays parties, which most people take for granted. We want families to eat together and enjoy the same meal.
Our goal in writing the No E.N.D. Cookbook was to focus on no-frills, traditional cooking. Most recipes are quick and easy to prepare, using common everyday ingredients. Feel free to add seasonings and spices to your familys taste. We have deliberately kept them simple for this reason. Source your ingredients carefully and always check the labels.
Remember to share your recipes with family, friends and other carers: let them also discover that there is No E.N.D. to the possibilities....
HOW TO USE THIS BOOK
All the recipes in the No E.N.D. Cookbook are egg, nut and dairy free. You will see in our recipes words like milk and margarine. These terms leave you free to cook with the milk and margarine alternatives your family prefers. Remember different type and brands can produce a different taste or texture. Thankfully, there can be alternatives to your favorite recipes that you thought would be banished to the bottom of the drawer forever.
Egg In most baking, egg is really just a binder. Pureed fruit, or cooking oil can work just as well. Even leftover vegetables can be used (eg. Chocolate Mud Cake). There are powdered egg replacers available at most supermarkets and health food shops. And surprisingly, mushrooms can provide an eggy taste (eg. Mushroom Carbonara).
Nuts Try sprinkles, sultanas or other dried fruits as a nut alternative. Rice Bubble type cereals, are great for a crunch!
Dairy there are quite a few alternatives to dairy milk available. We use rice or soy milk. Yeast flakes are a great alternative for cheese. The flakes can be sprinkled over the top of meals as a cheesy flavour. (eg Pizza Baskets, pastas).
SOUPS
Bacon & Potato Soup
Cauliflower & Bacon Soup
Vegetable & Bacon Soup
Broccoli Soup
Pumpkin Soup
Potato & Leek Soup
Potato & Corn Soup
Pea & Potato Soup
Pea & Ham Soup
Lamb & Vegetable Soup
Chicken Soup
Chicken & Corn Chowder
Chicken, Rice & Vegetable Soup
Chicken & Sweet Corn Soup
Curried Chicken & Zucchini Soup
Mushroom & Barley Soup
Tomato Soup
Tomato & Chilli Soup
Minestrone Soup
Spinach Soup
Bacon & Potato Soup
2tbsp oil
1 cup bacon diced
1 onion diced
2tsp mustard powder
4 potatoes peeled and diced
1 x pkt chicken noodle soup
2 cups water
- Heat oil in a large saucepan
- Fry bacon, onion and mustard powder until tender
- Add water and chicken noodle soup
- Bring to the boil
- Add potatoes
- Return to the boil, then turn the heat down
- Simmer for 20-30mins
- Mash before serving
Cauliflower & Bacon Soup
2tbsp olive oil
1 brown onion diced
1 cup bacon diced
1 small cauliflower diced
2 large potatoes peeled and diced
8 cups chicken stock
- Heat oil in a large saucepan
- Add onion and bacon, cook for 5mins
- Add cauliflower, potatoes and chicken stock
- Bring to the boil and simmer for 30mins or until vegetables are tender
- Mash before serving
Vegetable & Bacon Soup
1/3 cup dried soup mix
2tbsp oil
1 onion finely diced
1 large carrot diced
2 sticks celery diced
1 swede peeled and diced
1 small parsnip diced
2 medium potatoes peeled and diced
250g bacon bones
1 x vegetable stock cube
1 1/2 Lt water
- Place soup mix in a bowl and cover well with water, leave to stand overnight
- Fry onions, celery and carrot with oil in a large saucepan until slightly softened
- Add bacon bones, remaining vegetables, stock cube, water and drained soup mix
- Bring to the boil, then simmer for 1hr
- Lift bacon bones from soup and scrape off meat
- Add meat back to soup
- Simmer a further 5-10mins and serve
Broccoli Soup
1tbsp oil
1 large onion diced
1tsp garlic crushed
1 large bunch of broccoli cut in pieces
1 potato peeled and diced
2 cups chicken stock
1/4tsp nutmeg
- Heat oil in a large saucepan, and fry onion and garlic until tender
- Add broccoli, potato, and chicken stock
- Bring to the boil, reduce heat, and simmer for 15mins, until vegetables are tender
- With a hand mixer or in a blender, puree the mixture until smooth
- Return to the saucepan, and reheat
- Season with nutmeg
Pumpkin Soup
1/2 pumpkin peeled and cut in large chunks
1 sweet potato peeled and cut in large chunks
3 carrots thinly sliced
1 brown onion finely diced
1tbsp margarine
2 Lt chicken stock
1tsp curry powder
- Fry onion in large saucepan with margarine
- Add the remaining vegetables and pour in chicken stock until the vegetables are just covered
- Stir in curry powder
- Bring to the boil and simmer for 45mins until all vegetables are soft
- Remove from heat and puree or mash to serve
Potato & Leek Soup
1 leek sliced
1 onion diced
1tsp garlic minced
2tbsp margarine
2 cups chicken stock
1 large potato peeled and diced
- Melt margarine in a large saucepan
- Add leek, onion and garlic
- Cook until onion and leek are tender
- Add potato and chicken stock
- Cook until potato and leek are very soft
- Remove from heat and puree or mash to serve
Potato & Corn Soup
4 potatoes peeled and diced
3 stalks celery diced
1 onion diced
1 cup chicken stock
1x400g can whole kernel corn drained
Fresh chives finely chopped
Water
- In a large saucepan, place the potatoes, celery and onion
- Pour in enough water to cover and bring to the boil
- Stir in the chicken stock and corn
- Simmer for 20mins, or until the potatoes are tender
- Add the chives and simmer for a further 5mins before serving
- For a creamier option use creamed corn instead of kernels
Pea & Potato Soup
3 cups chicken stock
2 medium leeks thinly sliced
1tsp garlic minced
2 medium potatoes peeled and diced
4 cups frozen peas
3 cups water
2tbsp mint leaves finely chopped