Peanuts, milk, eggs, shellfish, nuts…These products are often consumed at parties is actually allergenic. In his book Live gluten-free and lactose-freePhilippe Chavanne explains: “According to the latest data, these are almost 17 million Europeans (including approximately two million French) who suffer from food allergies, three to four million of them is under 25“.
Respiratory, skin or digestive symptoms, allergic reactions can be varied. In the worst cases, they can lead to anaphylactic shock, which, if not treated quickly, can cause death.
However, some tend to Confusing allergies with food intolerances. However, they are indeed two separate things.
Take effect, there is sometimes confusion between food allergy and food intolerance, so we’re going to connect them. However, the two reactions are quite different.
Initially, in the case of food intolerance, the affected person feels insensitivity to the food in question. “A food intolerance is not a food allergy. It’s more of a food sensitivity. usually caused by consuming a normal portion of a food“, explains Philippe Chavanne. mainly affects the digestive system, causes symptoms such as bloating, cramping, vomiting or diarrhoea. The reaction may occur several days after consuming the food.
In contrast, food allergy is a “both excessive and maladaptive response of the immune system“, shares the author. He adds: “This reaction is usually caused by exposure to one or more proteins in a food. The immune system then considers the allergen as a danger to the body and tries to remove it“. While the most common route of exposure is ingestion, skin contact can also cause a reaction.
Since allergenic products are very present in our daily lives, it may seem difficult to avoid them all while cooking. For this in his book Live gluten-free and lactose-freeshares Philippe Chavanne many recipes for cooking with everyday food, avoid allergies. Medisite presents you four recipes for gourmet starters, without risking allergic reactions.
Bruschetta like in Italy
Check out this tomato bruschetta recipe safe for allergy sufferers with: eggs, nuts, milk, soy, peanuts, sesame seeds, beef, pork, chicken, fish, shellfish and shellfish.
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Ingredients for 4 people:
- 4 tomatoes
- 4 sun-dried tomatoes
- 2 cloves of garlic
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh chives
- ½ tsp fresh thyme
- 3 slices of bread
- Salt pepper
The preparation:
Wash, dry and peel the tomatoes. Cut them in half and carefully seed them. Then cut them into small cubes. Rehydrate the dried tomatoes if necessary, then cut them into small pieces. Peel the two cloves of garlic. Chop one finely. Book the other one.
In a large bowl, carefully combine all the ingredients except the whole garlic clove and the bread. Season with salt and pepper to taste. Toast the bread slices lightly. Rub them with a whole clove of garlic, then cut each slice into 4 triangles.
Drain a little of the previous preparation and then fill the bread triangles with it.
Guacamole
Discover this recipe adapted from Mexican guacamole without its allergenic ingredients. In fact, the original recipe contains fresh cream, made from butter and milk, two allergenic products. “This guacamole is great as an accompaniment to a small plate of raw vegetables,” says Philippe Chavanne.
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Ingredients for 6 people:
- 1 clove of garlic
- ½ red pepper
- 2 spring onions
- 3 lawyers
- 4 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh coriander
- Salt pepper.
The preparation:
Peel the garlic clove and chop it. Cool half the pepper, remove the seeds and the white and hard filaments, cut the flesh into small cubes. Cut chives into thin rounds.
Cut the avocados in half lengthwise and pit them. Scoop out their pulp with a spoon. Put this pulp in a bowl and mash it with a fork.
Add all the other ingredients: garlic, pepper, spring onion, lemon juice, olive oil and coriander. Mix everything well with a fork and season with salt and pepper. Transfer the preparation to an airtight container, then place in the refrigerator. Keep fresh until serving.
Greek-inspired Tofu Tzatziki
To change the tzatziki traditional yogurtand therefore of dairy product that can cause allergies, Philippe Chavanne offers a tofu version. “This tzatziki is directly derived from the traditional Greek tzatziki: it works wonders with raw vegetables, lamb and pork skewers, pitas…”, explains the author.
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Ingredients for 500 ml:
- 2 cloves of garlic
- 1 cucumber
- 500 g soft tofu
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh mint
- Salt pepper.
The preparation:
Peel the garlic cloves and chop them. Cut the cucumber in half lengthwise, remove the core and then roughly dice it.
Put these two ingredients in the bowl of a blender, then add the tofu, lemon juice, chives and mint. Operate the appliance for a few seconds until a creamy consistency is achieved. Season with salt and pepper to taste.
Place the preparation in the refrigerator for at least 1 hour before serving.
Tuna croquettes
© Adobe Stock
Ingredients for 20 croquettes:
- 1 sweet potato
- 5 potatoes
- 2 tablespoons margarine
- 12.5 cl soy milk
- ½ onion
- 1 leek
- 1 red bell pepper
- 1 tablespoon olive oil
- 225 g tuna in water, drained
- 1 tablespoon chopped fresh chives
- ½ tsp paprika powder
- bread crumbs
- Salt pepper.
The preparation:
Peel the sweet potato and the potatoes, then cut them into large pieces. Cook them in a pot of salted water for 12 minutes. Remove them from the pan and transfer them to a deep plate. Add margarine and soy milk. Puree everything. Order.
Peel the onion and chop it. Chop the leeks. Wash and peel the pepper. Cut its meat into cubes. Heat the olive oil in a frying pan. Fry everything for 5 minutes, stirring occasionally.
Remove the vegetables from the heat and transfer them to a large bowl. Add the mashed potatoes, crumbled tuna, it chives and paprika. Season to taste with salt and pepper. Mix.
Form small sausages slightly flattened with the previous preparation. Pour breadcrumbs onto a plate. Roll each tuna croquette in the breadcrumbs. Place them spaced apart on a baking sheet. Grill the croquettes under the broiler for about 15 minutes, turning them halfway through cooking.
The author specifies that these croquettes do not support freezing well. “Of course, the breadcrumbs will be made in-house using wheat-free bread, and thereforegluten,” he concludes.