SPRING 2019
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CONTENTS 2019 - Issue 1 COVER STORY
Acknowledgements:
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The team at Allergico would like to thank the following people for their contributions:
NEW YORK Find out where to find the best allergy-friendly food in The Big Apple
Cressida at Free From Food Awards 2019
FEATURES
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Debbie Schmid: My Story Meet Debbie, a woman who, despite suffering from severe food allergies, is determined to stay positive.
Paula and George at Bekarei
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Allergy or Intolerance Allergico’s guide on how to tell the difference between food allergies and food intolerances.
Andreas Gugumuck and Family
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Lydia Papaphilippopoulos-Snape & the Warwick Street Kitchen Team Debbie Schmid and Family My Family, Lecturers and coursemates Without you all, the magazine wouldn’t be possible so thank you! Sophie - Editor
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Free From Food Awards 2019 We bring you all the delicious allergy-friendly winners from this year’s competition.
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Find us online: www.sukisophie.wixsite.com/allergico Follow us on:
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Facebook:
72 hours in Berlin Say Guten Tag to our guide on how to spend 3 foodie days in the German Capital.
@allergicomagazineandblog Instagram: @allergico.magazineandblog Twitter: @AllergicoBlog
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Allergico Features: Warwick Street Kitchen This issue’s featured business is a Midlands-based cafe known for good allergy-friendly food.
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ALLERGY ADVICE IN THIS PUBLICATION SHOULD NOT BE SUBSTITUTED FOR MEDICAL ADVICE. IF IN DOUBT, CONSULT A MEDICAL PROFESSION. THIS MAGAZINE IS FOR LEISURE PURPOSES ONLY
EDITOR’S LETTER - SPRING 2019
Allergicos! Welcome to our very first issue!
We have a jam-packed publication for you this quarter but first I want to talk about why I created this magazine. Since I was young I’ve had various allergies, including eggs and shellfish, which have made life a bit more difficult. However as anyone who knows me will testify, this hasn’t dimmed my love for all things foodie! Often I was annoyed at how there wasn’t one over-arching food magazine catering to allergies. This got me thinking about what that magazine would look like and now I have my answer. Allergico aims to provide the traditional food magazine experience but with an emphasis on making the food safe as well as enjoyable. My philosophy has always been that if I can try a food, I will and I hope this magazine gives more people the confidence to do that. We hope you enjoy the magazine and feel free to drop us any suggestions, hints or tips via our social media. So sit back and enjoy reading the edition and don’t forget to follow us on social media! Best Wishes,
Sophie Wallace, Editor
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Keep an eye out for allergy advice in our featured articles!
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Hello
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For years Debbie Schmid (right) from Truro has suffered from a wide range of allergies, a lot of which are life-threatening. Despite this, she has stayed positive and is still determined to enjoy a varied diet. We asked her what it was like living with allergies and why she feels it’s important to stay positive.
What allergies do you have? I have anaphylaxis to Seafood, nuts and celery plus I cannot eat gluten, wheat, dairy, lactose or soya. I also have Oral Allergy Syndrome which makes it tricky to eat most raw fruit and vegetables, particularly pears, kiwi and melon.
What’s it like to live with so many allergies? At first, I struggled to think of what I could eat but now I enjoy a varied diet and really love creating new dishes for the whole family. I particularly love cake so really enjoy baking sweet treats!
How did your allergies come about? I always had small reactions to fruit when I was younger but the main allergy to seafood came about in 2005 when my first daughter was born in my 20th week of pregnancy. A few days after the trauma of losing my child I had my first reaction to seafood where I developed a rash on my face, neck and chest. In the years that followed this got progressively worse until I experienced a severe reaction to prawns in 2016. Since then the list of foods I cannot have has grown.
TYPICAL DIET:
How has your family responded to your restricted diet?
Breakfast:
My family are amazing and really understand the importance of checking labels, how to avoid food cross-contamination and what foods I have to avoid. They know what symptoms to look out for and in case of an emergency, they have been trained in the use of an EpiPen. Although my diet is restricted it doesn’t affect my family in a negative way.
• • •
What food do you miss the most? I think I miss milk chocolate the most but I quickly became used to dairy free chocolate!
What advice would you give to people in a similar situation to you?
bie ’s
My best advice would be to be positive and concentrate on the things they can have. I always try to eat clean so I know what’s going into my meals and to be inventive with foods. I love food and I never let my allergies get me down. There are still so many things I can enjoy! . ult fi c f i d rs pe a g n ti s ea a ke m e om yndr gy S r e ll lA ra O
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Allergico Talks to: Debbie Schmid
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Chocolate protein shake with coconut milk Gluten free cornflakes with coconut milk Herbal tea
Lunch: • •
Salad with Hummous and boiled eggs Egg mayo sandwich (Gluten free bread)
Dinner: • •
Homemade Thai chicken curry and rice Homemade pasta sauce with Gluten free pasta and vegan cheese
Snacks: • •
Roasted chilli chickpeas Gluten free Crackers and humous
If you or someone you know suffers from food allergies, here are some useful links for information/support: NHS: www.nhs.uk/conditions/allergies/ Anaphylaxis Campaign: www.anaphylaxis.org.uk Allergy UK: www.allergyuk.org
Allergy or Intolerance? Sometimes it can be difficult to tell the difference between a food allergy and intolerance. Both cause discomfort for their sufferers and both can be triggered by a wide range of things. Here we’ll look at the differences between the two conditions and the key symptoms attributed to each one. WORDS: SOPHIE WALLACE Editor’s note: The information here is advisory only, if you think you have an allergy or intolerance, consult a medical professional and in emergencies contact 999.
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THIS INFORMATION IS FOR LEISURE AND ENJOYMENT PURPOSES ONLY AND SHOULD NEVER SUPERCEDE MEDICAL ADVICE. THIS IS NOT A MEDICAL PUBLICATION AND SHOULD NOT BE TREATED AS SUCH
SPRING 2019
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Sources: NHS Online, anaphylaxis.org.uk
Following Natasha Ednan-Laperouse’s tragic death following a severe allergic reaction, allergy awareness has been thrust into the spotlight. This is our guide to allergies and how to distinguish them from food intolerances. NHS website’s defines an allergy as : “Food allergies happen when the immune system, the body’s defence against infection mistakenly treats proteins found in food as a threat. As a result, a number of chemicals are released. It’s these chemicals that cause the symptoms of an allergic reaction.” It’s these chemicals that can cause a wide range of symptoms from rashes to potentially fatal Anaphylaxis. Allergic reactions are often triggered in one of two ways: 1. Proximity: Some people’s allergies are so sever, that just being in the presence of the allergen can trigger a reaction. 2. Consumption: This is where someoneneeds to eat the allergen to produce a reaction. In the most severe incidents of this, only a tiny amount of allergen needs to be present for a reaction to occur. Despite being very different, both of these methods of triggering a reaction, they can both cause major problems for sufferers. But what does an allergic reaction look like? Here is our guide to some of the main symptoms of allergic reactions:
MAIN SYMPTOMS: Allergic reactions can have a range of symptoms which range in severity and nature.The NHS says, symptoms include (but aren’t limited to): • •
tingling or itching in the mouth a raised, itchy red rash (urticarial) – in some cases, the skin can turn red and itchy, but without a raised rash • swelling of the face, mouth (angioedema), throat or other areas of the body • difficulty swallowing • wheezing or shortness of breath • feeling dizzy and lightheaded • feeling sick (nausea) or vomiting • abdominal pain or diarrhoea • hay fever-like symptoms, e.g sneezing or itchy eyes Whilst these are common symptoms, an allergic reaction can manifest itself in a range of different ways.
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ANAPHYLAXIS:
This is the most severe form of allergic reaction and can be fatal. Often people at risk of anaphylactic shocks carry adrenaline injectors known as EpiPens which can help alleviate some of the symptoms of a reaction (only people trained to use EpiPens should use them). Here are the main symptoms of anaphylaxis: • • • • • • • • •
nettle rash (hives) anywhere on the body a sense of impending doom swelling of the throat and mouth difficulty in swallowing or speaking alterations in heart rate severe asthma abdominal pain, nausea and vomiting a sudden feeling of weakness (drop in blood pressure) collapse and unconsciousness
Type of anaphylaxis: Uniphasic: These reactions come on quickly and symptoms rapidly worsen, but once treated, the symptoms go and don’t return.
Bi-phasic: These reactions may be mild or severe to start with, followed by a period of time when there are no symptoms and then increasing symptoms with breathing and blood-pressure problems. Regardless of the type of anaphylactic shock, a person experiencing it will need urgent medical treatment. If you see someone having an anaphylactic shock, call 999 or the relevant emergency services number in your location.
COMMON ALLERGENS: NUTS: Divided into tree nuts (cashews, hazelnuts etc.) and ground nuts like peanuts, this is possibly one of the most well-known of the allergens. It is also common for people to be allergic to both categories. DAIRY: Also known as a milk allergy, this is a common allergy. Despite being categorised as an allergy to any product containing cow’s milk, it’s often confused with egg allergies and lactose intolerance. EGGS: Usually, this is an allergic reaction to the egg of a chicken. People with egg allergies can react to the whole egg or just the yolk or the white of the product. Not to be confused with a dairy allergy.
Source: NHS Online
Although not deadly like an allergy, a food intolerance can still cause a lot of misery in people’s everyday lives. Here is Allergico’s guide to what a food intolerance is. The NHS’s description of a food intolerance is , “a difficulty digesting certain foods and having an unpleasant physical reaction to them. It causes symptoms, such as bloating and stomach pain, which usually come on a few hours after consuming the food.” This is the key difference between a food allergy and a food intolerance, the former is caused by an immune system mistake and the latter by some digestive problems.
tummy pain bloating, wind and/or diarrhoea skin rashes and itching
It’s often difficult to diagnose a food intolerance because the symptoms of one are shared with many other conditions.
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COMMON INTOLERANCES: LACTOSE:
ALLERGY VS INTOLERANCE THE KEY DIFFERENCES: Allergy Intolerance: •
Lactose is a sugar found in milk and dairy products such as yoghurt, butter, ice cream and cheese. However, it can be found in more surprising foods such as breakfast cereals, sweets and even deli meats.
•
GLUTEN:
•
This is the name of a protein family found in products such as wheat, rye, spelt and barley. Products containing gluten can range from breads and pasta to some more surprising ones such as beers and some makeup.
•
Allergies are caused by the immune system. An allergic reaction can be fatal if anaphylaxis occurs. Allergic reacctions can be instantaneous. Allergic reactions can be triggered by trace amounts of an allergen.
• • • •
Intolerances are caused by the digestive system. Food intolerances are never life-threatening. Intolerance symptoms come on very slowly. Intolerances only result in a reaction if a reasonable amount of the food is consumed.
Hopefully now you’re more aware of the differences between food allergies and intolerances. This information is just a basic guide and there is a lot more information on sites such as anaphylaxis.org.uk and the NHS website about both conditions. As for catering for those with allergies and intolerances? Keep on reading for tips and advice on how to make the world of food more accessible for the Allergicos in your life. The key thing to remember is this, if someone is having an allergic reaction, they need urgent medical treatment. If an allergic person has an EpiPen on them, then that should be administered by someone trained in how to use it. Whilst this is being done, 999 or the relevant emergency number for the location should be dialled with utmost urgency.
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THIS INFORMATION IS FOR LEISURE AND ENJOYMENT PURPOSES ONLY AND SHOULD NEVER SUPERCEDE MEDICAL ADVICE. THIS IS NOT A MEDICAL PUBLICATION AND SHOULD NOT BE TREATED AS SUCH
Intolerance
SPRING 2019
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Clockwise from top right: Ramen Noodles, Globe Sculpture at Columbus Circle, Bagel, Central Park, Reubens Sandwich, Statue of Liberty
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Home to over 8 million people, New York’s called “the melting pot” for a reason. People and cuisines from across the globe are packed into this iconic city’s boroughs, streets and avenues. From brilliant bagels to remarkable ramen, we sought out the best that New York cuisine had to offer for the allergy-conscious foodie.
WORDS: SOPHIE WALLACE PHOTOGRAPHY: SOPHIE WALLACE
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THIS INFORMATION IS FOR LEISURE AND ENJOYMENT PURPOSES ONLY AND SHOULD NEVER SUPERCEDE MEDICAL ADVICE. THIS IS NOT A MEDICAL PUBLICATION AND SHOULD NOT BE TREATED AS SUCH
NEW YORK CITY
SPRING 2019
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TRACE AMOUNTS OF SOME ALLERGENS MAY BE PRESENT
FIND THIS FOOD: Majestic Pizza 8 Cortlandt St, New York, NY 10007, USA What do you do when hungry in New York City? Find some amazing pizza of course! Outside of Italy, New York has a reputation for some of the best pizza in the world, From the SuperBowl to New Year’s Day, this crispy staple of the city is one of the first things that springs to mind when you ask people about New York’s food scene. At the start of the 20th century, the pizza made its way from its Neapolitan homeland to the crowded streets of the Big Apple. Immigrants Gennaro Lombardi and his employee Antonio Totonno Pero started to sell this new food from their tiny grocery store in Little Italy. Pretty soon the dish became so popular that they were forced to open their own pizzeria which is still operating to this very day in Spring Street. However, it was on Cortland Street in Lower Manhattan, that we found our doughy delights. After a busy day’s sightseeing, my friends and I found the tiny Majestic Pizza shop, a family-run business three blocks away from Wall Street. Walking in, you’re greeted by a mouth-watering smell of freshly baked dough and tomato sauce. Your eye is then caught by the tiers of huge pizzas, all waiting for us to exchange our dollars for slices or two. But amongst the myriad of flavours, would I find something that would accommodate my allergies? As it happens yes, but not without a near-miss, only averted by quick-thinking staff. Initially, I went for a pizza with chicken on, but after informing the server of my allergies, I was quickly informed the pizza in question contained egg. This was all done very quickly and without a fuss and alternatives were recommended, something I appreciated very much. In the end, I went for their meat feast pizza (top right) and two garlic knots (bottom right), little doughy formations with enough garlic to make Dracula break into a cold sweat. All this was under $5 which was great value for a huge pizza slice. But what about the taste? One word: sublime. The pizza dough was soft and comforting and topped with a rich layer of tomato sauce and mozzarella. Added to that was some of the most delightful meaty morsels I ever tasted. Moving on to the garlic knots, my fears about hovering over the city in a garlicky cloud were quickly averted. There was just the right amount of garlic to satisfy me and the dough itself was soft and comforting. All in all, the whole meal was divine, as was the price. One huge slice of pizza and two huge garlic knots came to just under $5 which was an amazing price considering how expensive New York is. But even better than that was that I knew due to the attentive staff, I was able to eat my food safe in the knowledge it wouldn’t trigger a reaction. If you’re looking for dairy-free or vegan pizza, whilst we couldn’t find it here, New York is such an amazingly diverse city that the option will be out there! But if you’re ok with dairy, I can’t recommend this place enough, it is a comfort-food experience which is not to be missed.
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NEW YORK PIZZA QUIZ
Test your knowledge of New York’s most famous food. Question 1: When did the first pizzeria open in New York? A) 1805 B) 1935 C) 1905 Question 2: When is National Pizza Month? A) January B) October C) July Question 3: What is the most popular topping in the USA? A) Pepperoni B) Anchovies C) Frankfurter Question 4: On average, how many pizza pies are sold in the USA each year? A) 32 Billion B) 3 Billion C) 254,000 Question 5: Which of these companies is the biggest in the USA? A) Little Caesars B) Dominos C) Pizza Hut ANSWERS:
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Question 1: It’s 1905! Lombardi’s Pizzeria in Little Italy opened 114 years ago! Question 2: This delicious month is in October - the perfect excuse for a slice or two to keep the cold Autumn weather at bay. Question 3: Pepperoni! Also did you know that anchovies are officially the LEAST popular topping in the USA? Question 4: Unbelievably, a whopping 3 billion whole pizza pies are sold in the USA every year! By comparison, the UK only consumes around 4,472 pizzas in that time. Question 5: Here Pizza Hut takes the crown!
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This dish was free from the following allergens: EGG SHELLFISH
THIS INFORMATION IS FOR LEISURE AND ENJOYMENT PURPOSES ONLY AND SHOULD NEVER SUPERCEDE MEDICAL ADVICE. THIS IS NOT A MEDICAL PUBLICATION AND SHOULD NOT BE TREATED AS SUCH A
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What would New York be without its doughy friend the Bagel? A city much worse off for sure! With that in mind, we went to sample this food-culture icon in all its doughy glory. The Bagel’s history is a long one, having been created in the early 17th Century in the Ashkenazi Jewish community. About 300 years later, the bagel accompanied Polish Jews across to the USA, where a “Bagel Brunch “ became an increasingly popular trend Almost as distinctive as their shape is the method of production as unlike most bread they are boiled before baking. There are many different bagel toppings, but possibly the most famous is smoked salmon and cream cheese, known colloquially as “lox and a schmear”. With all this history, I felt duty-bound to try out this classic circular creation. My first experience of them was courtesy of a colleague who attended the seminar I was at with two bags loaded with Brooklyn Bagels. The most surprising thing about them though was their appearance. In the UK the bagel is very thin and circular, whereas these looked more like a bread roll with a tiny hole poked through the middle. Also, this being the USA, the food was double its normal size which was also interesting. Flavour-wise there was a myriad of options, ranging from cheese to garlic to, according to a friend, grape flavour! Now being allergic to egg, which can turn up in certain bread (I’m looking at YOU brioche buns!), this lack of a visual guide to flavour was an issue. However, the guy who bought them was able to advise me of which flavours were safe (most of them). Then I had to choose a flavour, this was the biggest challenge I faced that day. After much (read: A LOT) of deliberation, I chose a dark-brown bagel (top right). Initially, I thought it would be chocolate-flavoured, so you can imagine my surprise when I got a hit of pumpernickel and caraway seeds! But whilst the flavour was not what I’d expected, it was amazingly tasty. There was a rich, deep flavour of the rye bread and combined with the sharp cream cheese it was a perfect combination. Whilst it was unexpected, if you do visit Brooklyn Bagels, I recommend going and buying yourself a few. Be prepared to share though as portions are huge! My next bagel encounter was in Penn Station en-route to New Jersey. Here I visited the Zaro’s Bakery stall and was greeted by a whole range of different bagel styles and filling options. Here too there was a potential allergy issue as unlike the UK, many places don’t provide allergen menus. But on this occasion, it was the lovely server who helped me out. He talked through the options and asked the kitchen multiple times about allergens. As an aside, he also helped me with my money as I had no clue how the US small change system worked, so that was especially helpful! This time I decided to try a plain bagel with a cream cheese, raisin and walnut filling. I would highly recommend this filling to anyone who can eat it, it’s sweet and savoury and perfect when combined with the soft bread of the bagel.
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However, one thing I will say is that once again, the amount in the product proved a little overwhelming. There was a near-industrial quantity of cream cheese in the bagel which made it much more filling than necessary. In turn, that meant I sadly couldn’t finish the whole thing. But this aside, it was a gorgeous product as was the first Bagel I had. This is a New York icon which you must try if you can. Also, there are many bagel shops offering options which cater for a wide range of dietary requirements. Either way, this food is a staple part of the city’s history so it’s a must-eat.
BAGEL TRIVIA: - The first known mention of a Bagel was in 1610. - Bagels look different all around the USA because of the water composition. - New York’s Bagels are considered the best because the water has the perfect calcium to magnesium ratio. This dish was free from the following allergens: EGG SHELLFISH TRACE AMOUNTS OF SOME ALLERGENS MAY BE PRESENT
FIND THIS FOOD: Brooklyn Bagels: Various sites across New York Zarro’s Bakery: Penn Station - New Jersey Transit (at 7 ave entrance), 1 Pennsylvania Plaza, New York, NY 10001, USA
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BAGELS
SPRING 2019
page 11
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Ramen is the ultimate comfort food and often surprisingly adaptable to a wide range of dietary requirements. This dish originated in Japan, but recently New York’s gained a reputation for high-quality bowls of this noodle-based delight. Bearing this in mind, I was excited to test the city’s Ramen reputation for myself. I was recommended the Terakawa Ramen Restaurant by a friend on this trip with me and as there are so many ramen places in the city I decided to give it a go. The first thing you notice about the place is its size, it’s a tiny store just a stone’s throw from Lincoln Center. Despite being an avid ramen fan, ordering Eastern Asian cuisine makes me very nervous as my two main allergens (egg and shellfish) are staples in this region’s cuisine. But this worry soon evaporated by way of some stellar customer service from the lady who ran the shop. She was very friendly and efficient, explaining what I could and couldn’t have and how dishes could be altered to suit my needs. In the end, I decided on a chicken miso soup (see top right and bottom left) which cost $11. When the food arrived, I saw immediately how good the value for money was in this case. The bowl itself was about as big as my head and very tall. Inside said bowl was enough soup and noodles to feed a small army. Faced with all this deliciousness, I dove right into the eating with gusto. As well as the noodles, there was some delicious chicken and assorted vegetables ranging from beansprouts to bamboo shoots. All of this combined to create a gorgeous dish that was everything a good ramen bowl should be: meaty, delicious and packed full of vegetables. Whilst not all the vegetables were traditional Japanese additions (looking at you sweetcorn!), all worked really well. There was a good combination of textures here too, the soft noodles beautifully contrasted with the tougher bamboo shoots and the crunchy beansprouts. I loved this dish, but the sheer portion size would turn out to be my Achilles heel. In the end, I couldn’t finish the dish because it did such an amazing job at filling me up. But if I find myself in New York again I will turn up with an emptier stomach and have another go. This ramen is too good to miss, I can’t recommend it enough. New York ramen definitely lives up to its stellar reputation and was perfect for warming me up on the cold winter’s day when I visited.
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Ramen Trivia: Here are some things you may not know about this classic food. 1. Despite it being a Japanese staple, ramen actually originated in China. 2. Many types of ramen exist in Japan’s many regions including: • Tonkotsu - Kyushu region - Pork bone broth • Miso - Hokkaido - Miso broth • Wakayama - Kansai region - soy sauce and pork bone broth 3. In 2000, the Japanese people voted ramen as their greatest invention of the 20th century 4. Ramen actually has many health benefits, they contain many vitamins and can contribute to gut health. This dish was free from the following allergens: EGG SHELLFISH DAIRY TRACE AMOUNTS OF SOME ALLERGENS MAY BE PRESENT
FIND THIS FOOD: Terakawa Ramen, 885 9th Ave, New York, NY 10019, USA
This dish was free from the following allergens: EGG (without dressing) SHELLFISH TRACE AMOUNTS OF SOME ALLERGENS MAY BE PRESENT
FIND THIS FOOD: Applejack Diner, 1725 Broadway, New York, NY 10019, USA
REUBENS SANDWICH Created in the early 20th century, this sandwich (see above) has become famous, both in America and beyond. There is some debate about who created this sandwich as both Reuben Kulakofsky of Nebraska and Arnold Reuben, owner of the famous “Reuben’s Delicatessen” in New York. One thing’s for sure though, it’s a classic and its legend endures, which is why when I headed stateside, it was at the top of my must-try list. The sandwich comprises of rye bread with sauerkraut, corned beef, cheese and often Russian dressing, it is also often served with fries and the classic American side of pickles. Despite being an iconic piece of the New York food scene, the authentic ones are actually very difficult to find as I discovered. I finally tracked one down in the famous Applejack diner on Broadway and despite there being a miscommunication about the allergens, the staff were very helpful. Upon asking about the allergens in the Reubens, I was told there was probably egg in the sauce so they’d leave it off the sandwich. When it arrived however, it was sitting in two pots on the side, with the complimentary pickles having been sadly contaminated by it. To their credit, when I confirmed it looked like mayonnaise they were swift at removing the products from the plate and even replaced the pickles. This wasn’t an ideal start, but once the initial issues were solved, the staff were very competent. But what would this iconic sandwich taste like? The sandwich was truly amazing and put all other sandwiches to shame. A healthy dose of sharp sauerkraut was perfectly balanced against the mountain of salt beef which itself was evened out by the melted cheese. This sandwich worked in harmony to deliver an amazing salty/sharp hit of flavour which is a true joy. It is well-known that sauerkraut is a distinctly difficult food to balance
with other elements as it is a unique flavour, however this sandwich managed it perfectly. However, as you may have guessed by my description of the “mountain” of salt beef, this is one time where the portion size got the better of me. This sandwich was huge, taking up most of the plate (which it was sharing with a huge portion of chips). This meant that I was sadly unable to finish it for lunch, however I had it boxed up to eat at another point in the day.Later that evening I spent a lovely half an hour eating the remainder of the sandwich for my dinner whilst taking in the sights of Times Square. So with the Reubens sandwich, we come to the end of the New York adventure and what an adventure it’s been. Along the way, I was met with great food and even greater customer service. Allergy-wise, I felt like my requirements were dealt with efficiently and with dignity. I would highly recommend a visit to New York, it’s a classic city which will endure for generations to come.
Want to make your own Reubens Sandwich? Turn the pafor the full recipe!
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THIS INFORMATION IS FOR LEISURE AND ENJOYMENT PURPOSES ONLY AND SHOULD NEVER SUPERCEDE MEDICAL ADVICE. THIS IS NOT A MEDICAL PUBLICATION AND SHOULD NOT BE TREATED AS SUCH
SPRING 2019
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How to Make: Reubens Sandwich Did all that talk of food whet your apetite for a taste of New York? Well here is the recipe for the iconic Reubens Sandwich for you to make at home. Enjoy!
INGREDIENTS (MAKES 1 SANDWICH) • • • • • • • •
•
2 slices sourdough or light rye bread (white bread also works well) butter 2-3 slices salt beef (if none is available, substitute with pastrami) some slices of Swiss cheese (the meltier the better!) 2-3 tbsp sauerkraut salt and pepper to serve dill pickles (the large US-style ones work here, don’t use gherkins) Russian dressing ingredients: - 1 tbsp mayonnaise - 1 tbsp tomato ketchup - 1 tsp horseradish sauce - dash hot sauce - dash Worcestershire sauce - 1 tsp finely chopped shallot - 2 cornichon or ½ dill pickle, finely chopped - pinch hot paprika Medium-cut chips (optional)
METHOD:
ALLERGY/DIETARY SUBSTITUTIONS: DAIRY ALLERGY:
Use a vegan cheese in the sandwich.
EGG ALLERGY:
Use a vegan mayonnaise.
GLUTEN ALLERGY:
Use a gluten-free bread.
VEGAN:
Use a meat alternative and vegan mayo & cheese.
1. Butter both bread slices. 2. Put sauerkraut on one of the slices and top that with the salt beef and cheese. 3. Spread the other half with the Russian dressing. 4. Put sandwich together. 5. In either a sandwich maker or hot frying pan, heat until the bread is well browned and the cheese has melted. 6. Serve with dill pickles. 7. Prepare the chips. 8. Enjoy!
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Just a note for anyone who suffers from a nut allergy however, it is very common to find peanut vendors on the streets of the city, so those with proximity allergies be aware of that. Otherwise I hope if you do decide to visit that you have as much of a magical time as I did.
So that concludes our trip to New York and what a trip it’s been! Whilst initially I was concerned about what I’d be able to eat there, I was pleasantly surprised. From the minute I walked into the first food store I was greeted by friendly staff who were really good at making sure I could eat safely. All-in-all, New York is a must-visit place, from the warmth of the inhabitants to the delicious and varied food culture, there’s something for everyone.
THIS INFORMATION IS FOR LEISURE AND ENJOYMENT PURPOSES ONLY AND SHOULD NEVER SUPERCEDE MEDICAL ADVICE. THIS IS NOT A MEDICAL PUBLICATION AND SHOULD NOT BE TREATED AS SUCH
WORDS: SOPHIE WALLACE PHOTOGRAPHY: SOPHIE WALLACE/ THE GARDEN SHED CAFE Veganism has recently surged in popularity, with vegan food now being near-ubiquitous in supermarkets. One unintended consequence is an increase in allergy-friendly food options for people with certain allergies. Allergico has the low-down on how veganism could help you with your allergy.
Egg Allergy Until recently an egg allergy meant that forgoing dessert was almost a guaranteed. However more vegan cakes and pastries mean that this is no longer the case. From Pizza Express launching their vegan carrot cake to many Italian companies giving the iconic Pannetone a vegan makeover, it’s more accessible than ever. Also, the egg-replacer market is also getting much bigger, with many brands being suitable for things like omlelettes. So whatever you’re looing for, there’s an option for you. As well as sweet treats, this means you can make everything from pasta to “egg” batter. Veganism has been transformative in the lives of those with egg allergies.
Dairy Allergy How often have your dairy-allergic friends said “I miss cheese!”? Probably quite often. But now help is at hand as the vegan cheese market is steadily improving in variety and quality. There’s the cashew and other nutbased cheeses but if they’re not your thing then coconut-based cheeses are also a good option now. So now you and your friends can enjoy their Mac n’ Cheese or milk in your cuppa without getting ill. Whatever your preference, the rapid improvement in vegan cheese has meant that more and more foodstuffs are acessible to those with a food allergy.
Shellfish Allergy From scampi and chips to a Thai green curry, products with shellfish in can be hard to avoid if you’re allergic to the stuff. We’re already seeing promising results from the vegan shellfish and seafood market. For example, Waitrose recently launched its vegan scampi to much acclaim and Sainsbury’s has just announced they’ll be stocking a vegan prawn dish soon. This is a growing market so hopefully we won’t just have to rely on Prawn Cocktail Crisps (yes they’re vegan!) to get our prawn fix.
So now you’ve seen how veganism can benefit you if you have allergies, but what about eating in restaurants etc? Well veganism’s rise has meant an increase in vegan cafés, meaning this food’s available to more people than ever. We spoke to Kierra, who runs The Garden Shed Vegan Café in Leamington Spa about what her business offered those with allergies.
What vegan options do you have in your café? We do dishes, from spiced cauliflower served with warmed pita bread, hummus and salad to faux meat burgers with vegan cheese and even sausage rolls. We like to cater for every kind of vegan.
Why is it important to you that you have vegan options? Having a cafe that is 100% vegan is important to me because I believe in animal cruelty free, plant based food. I believe that eating vegan isn’t all about carrot sticks and salad! Although there is nothing wrong with that. I want to serve a variety of food for people. The world is changing and veganism in the front line! We have to change!
Has the rise in veganism been helpful to you when dealing with customer’s allergies and how? In our café we get a lot more Gluten Free people, celiac, and lactose intolerant because it’s a safe space.
Many argue veganism can help those with animal product-based food allergies, do you think more people may take up veganism because of this? Absolutely. Eating vegan for people with allergies makes it easier for you to know that you will not have a problem when eating out.
What would you say to those considering veganism on allergy grounds? I’d say give it a go. Veganism is great, it opens your mind, expands it and really shows you new and inspiring ways to eat the things you love without having to suffer with allergies.
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Veganism & Allergies
SPRING 2019
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Free From Food Awards 2019: The Winners
WORDS: SOPHIE WALLACE PHOTOGRAPHY: FREE FROM FOOD AWARDS 2019/ SEE INDIVIDUAL IMAGES
Finding good-quality free-from food can be a chore, not knowing what to buy or where to buy it. Well help is at hand! Allergico has a complete run-down of all the winners from the 2019 Free From Food awards for your browsing. This is the only industry awards for freefrom food which started in 2008 and celebrates excellence and innovation in the freefrom food industry.
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Photo credit: Booja-Booja
Best FreeFrom Food 2019
Booja-Booja The Wonderbox Vegan & free from dairy, gluten & soya, these are chocolates designed to be luxurious. Judges praised the “Amazing selection of unusual and distinctive flavoured truffles” - Cost: £17.49
Photo credit: Becky Excell
The Innovation Award
M&S Made Without Wheat 2 Chocolate Twists These chocolatey pastry delights were described by the judges as a “significant manufacturing achievement to create so good a gluten-free croissant type product” Cost: see in store
Photo credit: Tesco UK
Photo credit: ASDA
Tesco With 7 gold, 11 silver & 9 bronze awards, Tesco’s FreeFrom range takes the crown in this category. The reputation of Tesco’s FreeFrom range is already a good one & this is only likely to improve this. Cost: see in store
ASDA Described as having a, “gentle, creamy flavour”, this milk alternative won gold in this year’s awards. The judges also said it worked well in coffee and tea. Also due to its low price, this milk alternative is a more affordable option. Cost: £1.00
Retailer of the Year 2019
Photo credit: BFree Foods
Breakfast Foods BFree Museli Morning Rounds Cranberry and Sultana B Free Described by the judges as having, “Really tasty with a nicely crunchy crust and a lovely sourdough flavour.” The product is dairy & gluten free. Cost: £3.59
Milk Alternatives
Photo credit: Allergy Actionv
Free From Hero 2019
Dr Hazel Gowland Having suffered from a life-threatening nut allergy since childhood, Hazel has campaigned tirelessly both with the Anaphylaxis Campaign & her own Allergy Action organisation. She investigates deaths & ‘near misses’ from food allergies & provides advice on how allergen avoidance may fail & how those at risk can be protected.
*FODMAPs are a collection of short chain carbohydrates and sugar alcohols found in foods naturally or as food additives. A diet low in these is scientifically proven to be of use to those with IBS or symptoms of an irritable bowel.
Photo credit: Hawkshead Relish Company
Photo credit: ASDA
Bread
ASDA Free From White Rolls Free from eggs and milk, these rolls are described as “beautifully soft” by the judging panel. Whilst these are a bit pricier than ASDA’s regular white rolls, their quality means that they are well worth their price Cost: £1.50
Store Cupboard
Hawkshead Relish Worcester Sauce This sauce is free from gluten and it’s vegetarian and vegans The judges noted its “lovely flavour” and “great ingredients”. Once again the price is also reasonable for a speciality product such as this Cost: £1.99
Photo credit: Pulsin Photo credit: Tesco UK
Pasta and Pizza
Superfoods and Sports Supplements
ASDA Free From White Rolls This pasta is free from egg, milk, wheat and gluten and was described by the judges as having a “excellent firm but not chewy texture”. Also the price was noted as being good for a speciality product. Cost: £1.25
Pulsin Red Berry Immunity Supershake This fruit-filled protein shake mix is vegan and also gluten-free. One thing the judging panel highlighted was the “Lovely flavour “ and how the product “it looks appetising”. Price-wise this is a little expensive but Pulsin does offer discounts. Cost: 280g 17.49 2.25 kg £104.99
Photo credit: Bay’s Kitchen
Photo credit: ASDA
Products made with FODMAP* friendly ingredients 2019
Bay’s Kitchen Tomato & Basil Stir-in Sauce This product recieved huge praise from the judges for its “Good aroma, good texture, good flavour, good ingredients”. The price is a bit highter than your average stir-in sauce. Cost: £4.15
‘Food to go’ and vending
ASDA Free From Chicken Salad Sandwich This sandwich was praised for its “good texture” and for achieving a “good balance” of salad to chicken. Despite being considered “a little strong on the mustard” the judges described it as great value for money. Cost: see in store
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SPRING 2019
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Photo credit: Kirkstall Brewery
Down the Pub
Kirkstall Brewery This session IPA was described as having a “Good hop aroma with some malt sweetness”. It’s described on its website as containing “Flavours of tropical and citrus fruits, with hints of pine and blueberry”. Cost: see in Pub/Bar
Photo credit: Delina
Savoury Snacks and Crackers
Delina Teff Zing Teff is a tiny grain that comes from an African species of grass. Here, the company have turned them into sourdough crisps. Described by the judges as being “very crisp” and “innovative”, these crisps are also gluten-free. Cost: £2.50
THIS DRINK IS ALCOHOLIC SO NOT TO BE CONSUMED BY ANYONE UNDER 18
Photo credit: ALDI UK
Meaty and Fishy Ready Meals
ALDI Free From Gluten Free Tempura Cod Goujons Thees goujons are gluten-free & lighter than traditional cod goujons. Described by the judges as being “light and fluffy” with a “delicious batter”, they also stated how these could easily work into a buffet lineup as well as a teatime spread. Cost: see in store
Photo credit: TESCO UK
Children’s Food
Tesco Free From Milk, Wheat & Gluten Crispy Breaded Haddock Fillet Goujons Tesco’s Haddock goujons get signifianct praise, described as “Crispy, tasty, yummy”. Also their quality was rated so highly the judges added that you “would not know they were freefrom” Cost: £3.20
Photo credit: Chef Akila Ltd
Veggie Ready Meals
Chef Akila Ltd Lentil and Vegetable Curry Being gluten-free as well as vegan, this curry caters to a range of dietary requirements. The judges described it as a “classic lentil curry” with a “Fabulous combination of spices and perfect texture”. Cost: £7.99
Photo credit: ASDA
Tea Time!
Asda Extra Special Free From Cookie Selection (seasonal) Whilst this product is only available at Christmas, its reputation managed to secure it a big win. These cookies are gluten and wheat-free and the judges described them as having “great textures and well-differentiated tastes”. Cost: not currently available until November/December
Photo credit: The Conscientous Cook
Desserts and Puddings
The Conscientious Cook Vegan Baked Cheesecake Catering to the luxury end of the market, this vegan cheesecake was described as being “incredible” with a “fabulous texture”. This is very expensive for a cheesecake, however as it is free from everything except nuts, it’s sure to be a decadent crowd-pleaser. Cost: £40
Photo credit: Raw Gorilla
Bars – cereal, fruit, superfood, grain-free
Raw Gorilla Lemon and Chia Munchies Judges described this product as having a “Lovely lemony aroma and flavour”. Also there was praise for how the product was “innovative to include a probiotic”. When this is considered with the Omega-3 rich chia seeds in the snack, it can be considered healthy and delicious. Cost: £1.15 - £1.39
Photo credit: Bellygoodness
No Top 14*
Bellygoodness Nomato sauce As the name suggests, this sauce is tomato free, although the judges did mention that its quality was so good “who’d believe that it was tomato free!” This sauce is also vegan, gluten free and low FODMAP. Cost: from £21.50 *products which don’t contain any of the top 14 major allergens
Photo credit: Booja-Booja
Confectionery and Chocolate
Booja-Booja Honeycomb Caramel Chocolate Truffles It’s no surprise that this company won big this year, it’s been making waves on the freefrom scene for some time. This selection of choclates was lauded by the judges for its “very creamy truffle but with the subtle crunch of the honeycomb”. Cost: varies between stores but usually around £3.99
Photo credit: Booja-Booja
FreeFrom Gifts
Booja-Booja The Wonderbox In addition to the top prize, Booja-Booja’s Wonderbox also recieved this title. These luxury-range chocolates were greeted with excitement from the judges who stated “I WANT to be given this Wonderbox” high praise indeed! - Cost: £17.49
Photo credit: Bellygoodness
Best Product from a Startup
Bellygoodness Nomato sauce The second award of the night for Bellygoodness’ sauce, it’s described as “so versatile” with a “great flavour”. Its convenient pouches were also highlighted in the judge’s comments.f Cost: from £21.50
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SPRING 2019
page 19
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Alcohol allergy or
Alcohol intolerance? For s om e ffer people a hangover is t so su from he least of their worries on a night out, as they al an alc and ohol alle an a gover rgy. But what is th ctual e difference between a particularly bad han ol allergic alcoh reaction? This is Allergico’s guide to telling the difference between intolerance and an alcohol allergy.
Aller
gy
SYMPTOMS: • itchy mouth, eyes, or nose • hives, eczema, or itchiness on your skin • swelling of your face, throat, or other body parts • nasal congestion, wheezing, or difficulty breathing • abdominal pain, nausea, vomiting, or diarrhea • dizziness, light-headedness, or loss of consciousness
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In
WORDS: SOPHIE WALLACE
e c n a r e l to
SYMPTOMS: • headache • nausea • vomiting • rapid heartbeat
Alcohol intolerance is caused when someone has a variant of the Aldehyde dehydrogenase (ALDH2) enzyme. If you have a variant of this enzyme, your body produces less active ALDH2 (which turns alcohol into acetic acid).
Berlin is quickly becoming a top foodie tourism destination, attracting people from all over the world. With that in mind, here is Allergico’s guide on what to eat and drink if you only have 3 days in the city. WORDS: SOPHIE WALLACE PHOTOGRAPHY: SOPHIE WALLACE
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72 hours in....
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Clockwise from top left: Pflaumenkuchen, Green Berlin Sour Cocktail, GlĂźhwein, Schupfnudeln with sauerkraut and bacon.
SPRING 2019
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German food has a rich and varied history, with some of its dishes being known around the world. This is why here at Allergico, we recommend spending your first day in Berlin fully embracing the city’s traditional treats. The best part is, with a strong alternative scene, the city has many, often surprising but always delicious allergy-friendly options.
Our first foodie stop is something which at first glance actually sounds like it would be rather bland, however, it couldn’t be more the opposite. I’m talking about Kartoffelsuppe (bottom left), literally translating as potato soup. This is a deliciously hearty dish which always fills you up more than expected due to its ingredients. Most Kartoffelsuppe contains a huge (and I mean HUGE) array of meats with onions, celery, carrots, marjoram and parsley. I would say that if you had to try one new thing in Berlin it would be this rich and hearty soup. It is so delicious and warms you up nicely whilst providing a healthy burst of flavour. I first found this soup in February, in Restauration 1840, a place just by the Hackescher Markt in the city. Traditional German cuisine is very egg-focused so I will admit to being worried about what I’d be able to eat in the city. However, once I found this soup, my worries disappeared after the first spoonful. The amount of ingredients does surprise you as digging into the soup the first time is like exploring the world’s tastiest goldmine! But once you’ve tasted that first mouthful, you never go back. Flavour-wise the soup is very rich and almost has a light umami note to it, with the herbs lifting it slightly. The meat was delicious in this particular one, nicely balancing with the earthy potatoes and creamy sauce. It is one of those dishes that the minute you try some you can’t stop eating it. However, this brings its own problem as due to how filling the dish is it can be hard to finish. This is very rarely the case, but I would recommend this be eaten as a main course or with a much lighter main course. I would say that this dish is a must-try in Berlin, it is less well-known outside Germany than its cousin the currywurst but is no less deserving of the label “classic German food”. Price-wise, the Restauration 1840 offering is pretty good too, at just €6.90 for a hearty portion. This is an unforgettable dish and once you’ve tried it, your mouth will water every time you think of it. Much like any dish, there is a wide range of regional variations with some occasionally unexpected ingredients in. The most unusual has to be the North German variation of Kartoffelsuppe with pear slices and a much clearer soup. In Bremen, it’s not unusual to find the Kartoffelsuppe served with North Sea Crabs! Whatever the variation, this is a much-loved dish in Germany and worth checking out.
Kartoffelsuppe Recipe (serves 4):
Have a go at making this hearty potato soup! INGREDIENTS: • 1kg floury cooking potatoes • 4 Frankfurter sausages • 20g unsmoked bacon • 4 carrots • 2 onions • 1 celery stick • 1 leek • 1L vegetable broth • 4 marjoram stems • 2 parsley stems • 2 tablespoons sour cream • salt, pepper and rose paprika to taste METHOD: 1. Peel and dice the onions then fry the bacon in a pan. Once cooked, remove the bacon and sauté the onions in the fat. 2. Peel, wash and dice the potatoes and add to the pot with the onions. Season with the salt, pepper and rose paprika then add the vegetable stock. 3. Clean the celery, leeks and carrots, then wash,peel and dice them. Add all the vegetables apart from the leek to the soup and cook on a medium heat for approx. 15 minutes. 4. Slice the sausage into pieces and along with the leek, add these to the soup. 5. Wash and pat dry the parsley and marjoram and chop the herbs finely. Add the cream and half the herbs to the soup and bring to the boil again. 6. Garnish with remaining herbs and serve with bread. 7. Enjoy!
ALLERGY/DIETARY SUBSTITUTIONS: Use vegan cream and meatVEGAN free sausages/bacon.
raK
K ar
toffelsuppe
DAIRY ALLERGY
Use dairy-free cream.
EGG ALLERGY
Check the Frankfurters are egg-free.
GLUTEN ALLERGY
Use gluten-free bread.
Find this food at Restauration 184o, Hackeschermarkt
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Day one: Traditional fare
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Currywurst My next step on the Berlin culinary adventure led me to possibly the city’s most iconic dish: the Currywurst (right). This simple but delightful dish has its origins in Post-war Germany. The story goes that a woman named Herta Heuwer created the snack in the Charlottenburg district of Berlin in 1949 having obtained some ketchup and curry powder from some British Troops in Germany. She mixed the ingredients together, poured it over grilled pork sausage and so the dish was born. Her new invention quickly became popular with construction workers rebuilding the city after the war and then its popularity spread across the whole city. Nowadays it is hard to move in Berlin without seeing a Currywurst stall somewhere. With this kind of reputation, it’s not surprising that the humble Currywurst has made its way into Berlin popular culture in all sorts of unexpected ways. One of the most unusual ones is relating to the Berlin Mayoral Elections. It has now become a genuine tradition that every mayoral candidate has a photo op with a Currywurst stand. Also in 2019, the Berlin State Mint issued a coin commemorating the 70th anniversary of the first Currywurst being sold. On one side there were two Currywursts pierced with a wooden chip fork and covered in curry sauce and the other side was an image of the Brandenburg Gate. Being an ever-evolving city, Berlin has also adapted the Currywurst to suit its changing times. Now it is also common to find halal beef and vegetarian versions of the dish. Having experienced Currywurst at many Christmas markets in the UK, I was keen to try it in Berlin and I wasn’t disappointed. The curry sauce was spicy and rich with an almost ketchup consistency which perfectly coated the flavoursome pork sausage. All of this was nicely placed on a little white paper plate, sprinkled with some curry powder and served up with a generous portion of tasty chips. The flavours of the dish blew me away, as did the price as normally you can buy Currywurst pretty cheaply. This is a must-try for anyone visiting Berlin because
page 24
Currywurst
everywhere!
it is an essential part of the Berlin experience. Also, it works out as a really cheap and tasty snack for any occasion. This is one of the few products which works across the spectrum from light lunch to ultimate drunk-food. For those not keen on spices there are milder options as a lot of places leave it up to you on how hot you want your dish to be. If you have any degree of a sweet tooth, you must try the Pflaumenkuchen (bottom left), which is a soft plum-flavoured cake. Many regions of Germany have laid claim to it over the years, however, the loudest claim has come from the city of Augsburg, where it is a signature dish of the city. I got the chance to try the cake in the Konditorei & Café Woltersdorf, about an hour from Berlin’s City Centre. This slice of cake, whilst being delicious, proved to provide me with the most allergy-related challenges of the whole trip. Anyone who like me has an egg allergy knows how much of a minefield cake can be, especially in a country where you don’t speak the language. It therefore also won’t surprise you to know that I looked upon the rows of gorgeous cakes with an equal amount of delight and trepidation. However, what I found was a pleasant surprise contained within a beautiful cake. Once the initial language barriers were overcome, the woman at the counter announced that the only eggfree cake was the Pflaumenkuchen. This being an iconic German cake, I was delighted as I’d heard so much about them. From the first forkful, it was clear that this humble plum cake was very Konditorei Knappe, Woltersdorf special. The richness of the cake itself was amazing, especially considering it was egg-free. Add to that the rich and juicy plum and sugar topping and you get a sheer delight. The top of the cake reminded me a little of plum crumble but that being said, it tastes better than any crumble in the UK. I don’t know why plums grown in Germany taste so awesome but they do so when coupled with the rest of the cake it is pure luxury. Germany has a stellar reputation for pastries and this does nothing to disprove that. This cake/pastry is soft and delicious and the plums are so tasty. Pflaumenkuchen is best paired with a hearty German hot chocolate, but for a more sophisticated evening pairing would be something like Kirsch. But it’s really up to you as it’s also delicious solo.
Pflaumenkuchen/ Zwetschgenkuchen Find this food at Kafe &
rlin, it is literally
all across Be can be found
SPRING 2019
THIS INFORMATION IS FOR LEISURE AND ENJOYMENT PURPOSES ONLY AND SHOULD NEVER SUPERCEDE MEDICAL ADVICE. THIS IS NOT A MEDICAL PUBLICATION AND SHOULD NOT BE TREATED AS SUCH
Nestled in Berlin’s Kreuzberg district is this unassuming market hall which on the surface just looks like a particularly big warehouse with not much inside it. However, Markethalle Neun contains a secret, namely that within its walls there is a celebration of some of the best food from Berlin and beyond.
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Most recently they set up the stall in Markethalle Neun to further showcase their Portuguese and Greek pastries. One thing which I was curious to know was why they had decided to veganise the Pastel de Nata and their response was lovely. Upon asking Mafalda this question she simply replied: “because it is such a special cake that people deserve a vegan one”. Not only did this demonstrate how much national pride the humble Pastel de Nata inspires in the Portuguese, but it also showed how this turned into a willingness to adapt the dish so everyone could try one. I rather liked this attitude, taking something which is of such pride to your home country and finding a way for (almost) everyone to try this so they get an experience of the dish. This is a must-eat if you visit Markethalle Neun purely on the grounds of its originality but also because of its delightful flavour and appearance.
Pastel de Nata quiz
Test your knowledge of this iconic Portuguese pastry. Question 1: Where in Portugal did the Pastel de Nata originate? A) Silves, the Algarve B) Belém, Lisbon C) Porto, Norte Question 2: What two toppings normally accompany a Pastel de Nata? A) ginger and nutmeg B) sugar and cinnamon C) walnuts and raisins Question 3: Where was the Pastel de Nata on The Guardian’s “50 Best Foods in the World” list? A) 1st B) 15th C) 37th ANSWERS: Question 1: It’s Belém in Lisbon where these pastries originated. Question 2: As tasty as these sound it’s B which is traditional. Question 3: They ranked 15th, beating Mexico’s Tacos and China’s Peking Duck!
I discovered this place after it was recommended to me by a family member and it turned out to be an amazing recommendation. Upon walking in you’re immediately greeted by a cacophony of sound and delicious smells from the various vendors at the place. The biggest challenge here is deciding where to start, with tempting produce all around. But if you do visit it is definitely worth looking at every stall, even if you don’t think they will cater to your allergy because chance is, they will surprise you. I know this because it’s exactly what happened to me when visiting a stall that normally I would pass by on allergy grounds. After walking around the market for a while, I noticed a tiny stall near the centre selling Pastel de Nata, Portugal’s iconic custard tart. Initially, I totally discounted the stall because as I found out on a trip to Portugal, their custard tarts are egg-filled, therefore making them allergically unavailable. But just as I was going to walk right past the stall, a word caught my eye and that word was “nada”. This word has a pretty universal meaning along the lines of “no” or “none” so that immediately made me curious. Then I saw another word in the top-right hand corner of the Pastel de Nada’s (top right) label which made me nearly jump in excitement, it said vegan. This meant that just over 1,000 miles away from their homeland, I had finally been able to find an allergy-friendly Pastel de Nata, something that has been a goal for me ever since visiting Portugal. Needless to say, I’ve never handed over some Euros for food quicker in my life, I wasn’t going to let this opportunity pass me by and for €2.50 it was a pretty good price. The little pastry looked simply divine, with a light crisp pastry and a generous custard filling. But what would it taste like? Put succinctly, this was possibly one of the best pastries I ever had and I now see exactly why it’s mainstream cousin has become such a figurehead for their native Portugal. The pastry was rich and buttery but just light enough to not overpower the beautiful custard which was amazing. There was a lovely richness with a very healthy dose of cinnamon running through the custard which had the softest texture I’ve ever experienced. However, the best part of the taste was being safe in the knowledge that what I was eating was safe. This feeling is hard to describe as it’s a little beyond relief but any of you reading who have food allergies know how it feels when you suddenly can eat something that’s been eluding you for so long. The Pastel de Nada is able to be eaten hot or cold, although in this case they were served as the latter. If you want you can accompany it with a coffee or similar drink as it is perfect for a morning snack. As well as the pastries, it was the ethos of the stall I bought my vegan Pastel de Nada from that I admired. I struck up a conversation with Mafalda (below), who explained a bit more about the company Bekarei’s history. Its founders Paula and George are Portuguese and Greek respectively but have lived in Berlin for 20 years. Their first cafe “Bekarei” launched in 2006 with the aim of bringing a taste of Portugal and Greece to Berlin. Since then they have opened three more businesses in the city.
de Nad l e t a as
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Day two: Markethalle Neun
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No don’t worry, you heard me right! I will admit I was as surprised as you are to read about snails in an article about Germany as they’re normally considered French food. However, it turns out there’s a whole other history to this classic dish that you never even knew about.
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se,
To say it was a surprise to see snails being sold in Markethalle Neun was an understatement. However, once I’d was over the initial shock I was curious to find out what they were doing here. I realise that snails are the ultimate divisive food in the UK because a lot of people consider eating them strange. Personally, I like snails and I reckon the garlic butter + snail combination is an unbeatable one. Or at least I did until I tried the snails at the Gugumuck stall. These snails were served with a red wine, honey and balsamic vinegar sauce, a big leap from the traditional buttery richness. That being said I always believe that experimenting and breaking away from tradition is a healthy thing and this version of a cooked snail showed that. The sauce was lovely and light and nicely coated the snail which itself gained a much lighter texture from the new sauce. It was really tasty and it changed my idea of how best to present a cooked snail. Running the stall that day was the eponymous Andreas Gugumuck (right) from Austria, who ten years ago, had been reading an article about Viennese snail production. In that article, it described how in the 18th and 19th Century, the Viennese used to eat more snails than the Parisians. He, therefore, was inspired to go on a crusade to revive this trend. Taking over his family farm, he founded the Vienna Escargot Manufactury which became the only factory in Austria able to manufacture snails according to EU guidelines. The Gugumuck family’s hard work paid off too, Andreas recently won “Best Young Farmer of Europe”. Also, as evident from his latest venture at Markethalle Neun, he’s taking his snail-eating campaign to countries outside of Austria. It’s certainly a very interesting idea, taking an already well-known product and giving it new life via your homeland’s history. With such interesting ideas, it seems like the Gugumuck family businesses will go from strength to strength and I wish them the best of luck. As well as foodstuffs, Markethalle Neun also plays host to a range of drinks, from the traditional German beers to more unusual tipples. The latter was found when I discovered SoulSpice, a company which produces premium spices and works with its sister company Gin Kreuzberg to create premium gin. Both companies operate with a big social enterprise ethos. They ensure their farmers are paid fair prices for their products and they invest half of their profits into social projects in the areas that grow their spices. A lot of their produce is sold as pure spices but some go to their sister company Gin Kreuzberg which, as its name suggests produces artisanal gin (right). It was this gin that I got the chance to try at the market. This gin’s made with a variety of botanicals, most of which are unexpected, to say the least, such as coffee. With this gin was a mate (Argentinian green tea) syrup and tonic water. Despite this being a largely unusual combination, it was really nice, with the quality of the ingredients shining through. Taste-wise it had a more medium-dry palate with a gentle sweetness from the syrup. I really enjoyed it, so much so that I almost forgot I was meant to share it! Price-wise it was pretty reasonable for an artisanal drink at around €7 and there was a wide range of options. Where drinks are concerned, I would highly recommend this as an option if you visit Markethalle Neun, it’s something a bit different to the beer and schnapps-heavy German drinking culture. For those who aren’t keen on alcohol for whatever reason, there are also options for you at the market. One example of this is the numerous inventive juice stalls selling everything from turmeric latte shots to freshly-squeezed orange juice. Either way, there’s something for everyone. My trip to the Markethalle Neun was unexpected and amazing. There was so much good food it would take more than this article to cover everything so you really must visit. Sample everything you can because this place is something special.
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Snails
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in b u
t low
in calo ri
es, making them surprisngly
healt
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These dishes were free from the following allergens: Snails Dairy Egg Shellfish (NOT MOLLUSCS) Gin DAIRY EGG
Snails Trivia:
Here are some fun facts about the little molluscs. 1. Archaeologists discovered snail shells at dig sites which proves they’ve been eaten since prehistoric times! 2. 3. The Roman writer Pliny made the first written nod to snails being eaten. 4. 5. Whilst mainly being considered a French delicacy, they’re also a common food in Morocco and Malta.
Find this food at Markethalle Neun, Kreuzberg, Berlin
Gin
THIS INFORMATION IS FOR LEISURE AND ENJOYMENT PURPOSES ONLY AND SHOULD NEVER SUPERCEDE MEDICAL ADVICE. THIS IS NOT A MEDICAL PUBLICATION AND SHOULD NOT BE TREATED AS SUCH
Fro
uark
is very high in calcium!
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My first stop in the city was to the magnificent Mall of Berlin which is worth checking out partly because of its lovely food court. Alongside international chain stores are some true gems, from currywurst to frozen quark. Yes, you heard that right, frozen quark! Quark itself has an interesting history in Germany as it is possibly one of the oldest foods of the nation and has become as synonymous with the nation as rye bread. The first recorded description of quark is reported to be in 98AD in the book Germania by Roman Historian Tacitus, showing that this humble curd cheese product has a long history. In Germany, it is traditionally served with fruit jam and pumpernickel. However, at the Quarkerei stall, it got a reinvention and bought into the FroYo trend that took the world by storm. But what would it taste like and would there be many allergy-friendly options among the myriad of flavour choices? Looking at the veritable rainbow of topping choices, I was both excited and a tad overwhelmed, even more so when I found out that all bar two of the toppings were allergy friendly. Eventually, I settled upon a small Rafaello flavoured frozen quark topped with cherries, small chocolate balls and vegan cookie dough. If that sounds like a lot then yes, in hindsight it was but the taste was worth it! All that came to €3.30 which considering how much you got for it was a pretty good deal. Taste-wise it was distinctive, nothing like yoghurt, nothing like ice cream but it was delicious nonetheless. The cherry flavour perfectly balanced the heavy chocolatey notes of the other ingredients and the rich quark gave it a kind of delightful decadence. However there is one big issue with the quark that means if you do buy some, you will want to share, it is very rich. Unfortunately, the product was too much for me to be able to finish, although if I’d shared with someone I may have been ok. This is something to bear in mind on your visit to this stall. Otherwise, though it is really tasty and a brilliant way of bringing an old-fashioned German classic right up to date. Additionally, I saw they made granolas and smoothies there, all of which I will definitely make a point of trying out if I visit again. For those who don’t do sweetened quark, they also have a no-sugar version and fresh fruit to make the dish a little healthier. Even if you’ve tried quark before and thought it’s not for you, I recommend trying this as it’s very different to the sharp curd cheese that you know.
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The city of Berlin is forever changing and modernising, which is why old classic dishes are being reinvented for a new era. Here are some of the must-try takes on classic dishes, drinks and ingredients.
This dish was free from the following allergens: EGG
FIND THIS FOOD: Quarkerei, Mall of Berlin
Quark
TRIVIA: •
High in Vitaimin A & D.
•
Also popular in Russia, Ukraine and Belarus.
•
It’s lower in lactose than milk or yoghurt.
•
Surprisingly it’s low in calories.
•
It may have digestive benefits.
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Day three: Modern Berlin
SPRING 2019
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Green Berlin Sour
No trip to Berlin is complete without a visit to the world-famous TV tower. Constructed in the late 1960s, it now towers over the city, providing panoramic views to the many tourists who scale it every year. But as well as lovely views, the observation deck is also home to a rather lovely bar which is where I found this delightful drink.
With a drinks menu almost as long as the tower is tall, it is difficult to make a choice between the lovely options. However, after much deliberation, I picked the unusual-sounding Green Berlin Sour (right), as I’m a fan of the Amaretto Sour cocktail so I figured it would be similar. This drink contained dry gin, lemon juice, protein powder and woodruff syrup. Allergy-wise this was a pretty safe drink for me as whilst there was an egg in the protein powder, it was egg white which I’m not allergic to. But this aside, how would it taste? Put simply: it was delicious. There was a lovely sharpness from the apple and lemon juice which paired really well with the dry gin. Whilst the protein powder was an odd addition, it added a lovely foam to the top of the drink. I also rather liked the colour, almost emerald bright in appearance which contrasted with the dark colour scheme of the bar. Another good thing about it was that the drink wasn’t so strong that I was unable to then enjoy the views from the tower. Sitting there and sipping that drink whilst looking out over the city, it felt very chic and whilst it was expensive, it was definitely worth paying for. The Green Berlin Sour costs €11 which I agree is very expensive for a drink, but couple that with the experience it is worth the cost. Whilst it costs a lot to go to the TV tower and have drinks at the bar, this is a highly recommended experience as you learn about a key structure in Berlin’s history as well. This place would be ideal for parties or significant milestones as it is an extremely impressive location. Our trip through the Berlin culinary scene is nearly at an end, but here is one last dish I’d like to share with you because I thought it was just too good not to!
Allergico’s “too good to miss” reccomendation:
Schupfnudeln For my final dish in this quick foodie tour of Berlin, I recommend another visit to Restauration 1840 to sample a true comfort food. Schupfnudeln(below) is a dish which takes many different much-loved elements of German cuisine: schupfnudeln and sauerkraut and turns it into something delicious. This is one of the German dishes that has been around for a long time since the 17th century to be specific. Originally a dish for the troops in the Thirty Year’s War, it’s since become a popular food for civilians too. There are many ways to serve these dumplings, one traditional way is with sauerkraut and bacon bits which was exactly how mine was served. I was initially worried about choosing a
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dumpling-based dish as it can often contain egg, but the staff were really helpful and double-checked to ensure it wasn’t the case here. Flavour-wise it was amazing, sticky and rich. The term “comfort food” is often overused but here it definitely applies as the dish had such a joy and warmth to it that made it very cosy. Combining rich schupfnudeln with the salty bacon and sharp-tasting sauerkraut was genius and the little onion slices on top gave the dish a freshness. There was only one issue I had with the dish, that was its quantity because this dish was beyond substantial. With rich dumplings like this, it is easy for a dish to become heavy and over-filling, this was unfortunately what happened here. Sadly I couldn’t finish the dish as it was just too filling for me. For anyone trying the dish, I would strongly advise against a starter as this dish will fill you up very quickly. At €11.90 you can’t argue with the value for money as you get a lot for the price you pay. Overall this dish tastes amazing, is comforting and will fill you up in no time so this bags the top spot as my “too good to miss” recommendation. I recommend you enjoy this dish with a lovely hot drink, such as Glühwein if it is the correct season. Whatever you enjoy it with, I hope you like it as much as I did.
This dish was free from the following allergens: EGG SHELLFISH DAIRY FIND THIS FOOD: Restauration 1840, Hackescher Markt, Berlin
SPRING 2019
THIS INFORMATION IS FOR LEISURE AND ENJOYMENT PURPOSES ONLY AND SHOULD NEVER SUPERCEDE MEDICAL ADVICE. THIS IS NOT A MEDICAL PUBLICATION AND SHOULD NOT BE TREATED AS SUCH
WORDS: SOPHIE WALLACE PHOTOGRAPHY: SOPHIE WALLACE
Every issue we feature a business whose allergy-friendly food has gained a stellar reputation. This time we’re talking to the owner of Warwick Street Kitchen in Leamington Spa, Lydia Papaphilippopoulos-Snape about why allergy-friendly food is so important to her business.
Why did you decide to make WSK so allergy-friendly? It’s definitely an issue close to mine and the Head Chef’s hearts, his sister has coeliac disease, my Mum’s gluten-free and my husband’s vegan. We just didn’t want to create somewhere where our friends and family couldn’t eat. We all know someone who has an allergy to something or an intolerance to something, it’s getting more and more common so to survive in this market and to be sociable it just had to be done.
What kind of reaction has your allergy-friendly food received? People seem to love it really. It’s really important that the person that has the allergy enjoys it but actually what I think is really interesting is that we often get people who maybe don’t eat meat saying “oh my god this vegetarian food was incredible”. We’re proving that to be gluten-free or to be vegan friendly you don’t also have to be tasteless or have a bad texture. We often have people who are dubious, for example we have a chicken flatbread which is just gluten-free as standard, people are a bit dubious they’re like “I’m not gluten-free am I going to enjoy it?” I’m say just forget the gluten-free element and just enjoy it for the dish that it is and their blown away.
What’s people’s reaction when they visit and say “I’m allergic to this so I don’t think I can eat the cake” and you tell them it’s vegan/gluten-free etc? All our cakes’ allergen information is written up on the glass in front of them but sometimes we do get people who come in and ask us “what have you got that’s gluten-free?” and we’re like “oh the entire top shelf” and they are blown away that there’s so much choice. I also think, it’s getting more and more common as well so more and more people are expecting it you know?
A lot of your food has a Middle-Eastern theme, why is that? Our Head Chef George heads up an incredibly talented kitchen team and he is just mega-inspired and loves that part of the world, he loves the flavours. We’re really into flavours and spices and we didn’t want to serve the same offering that there was elsewhere and that was our way of putting a spin on it really.
What’s your most commonly requested allergy or dietary alteration? We get a lot of veggie changes on the Brunch menu so that is probably the most common one. Our Lunch menu’s mostly allergy-friendly by default so we rarely need to make substitutions. FIND THIS FOOD: Warwick Street Kitchen, 102 Warwick Street, Leamington Spa, Warwickshire CV32 4QP
Why is the café’s environmentally-friendly ethos so important? That to me is the most important thing that we do because I don’t believe that making a profit can be at the cost of the environment. I feel we know better than that now, we know the consequences of what we do we are educated enough, there are enough other options out there for us to be able to make the ethical choice easily. So I think of all the things we can talk about, I think that it is the most important decision that we can make.
Why is using local ingredients so important? That’s twofold really, one is obviously the carbon footprint, our greengrocer’s two doors down so there’s no carbon footprint as far as us getting the produce from him is concerned. Also the other side to it is we’re mad about community and, there’s a lot of competition in Leamington, Warwickshire and I don’t feel like I could expect the local community to value us if we didn’t value the local community. I want to have that transparency and have people see the money they’re spending here go back to the local community.
If WSK got £1 million tomorrow, how would you spend it? Quite practical things really, I would upscale a lot of the equipment, do some structural work on the building. Also we’d open at least one other café maybe more. Everyone would definitely get a pay raise for sure, I’ve got the world’s most badass team, they’re ace so it would definitely go back to them. Seeing Lydia and her team’s dedication to allergy-friendly food is a heartening sight as it shows how mainstream allergy-awareness is becoming. From tasty treats like their vegan raspberry and rose brownie and their delicious dairy-free hot chocolate (both below), it certainly seems like Warwick Street Kitchen are onto a winner and we wish them the best of luck in the future!
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Allergico Features: Warwick Street Kitchen
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WORDS: SOPHIE WALLACE PHOTOGRAPHY: SOPHIE WALLACE
Travelling abroad with an allergy can be a perilous experience, especially if the country doesn’t speak the same language as you do. Here are some pieces of advice from Allergico on how to have a hazard-free holiday.
LANGUAGES: As many of you know, the biggest hurdle to overcome on a trip abroad can be the language if it isn’t the same as your own. Here are our top tips for dealing with potential language barriers whilst on holiday:
1. BUY TRANSLATION CARDS These are little cards which provide details of your allergy, the severity of it and other important details in the language of the country you visit. Many charities offer this service, for example Allergy UK offers them in 36 languages including French, German and Chinese (Simplified). A set of translation cards are especially useful with children who may not be able to communicate effectively. Most cards are small enough to fit into a wallet or purse for easy location.
3. FIND OUT THE EMERGENCY SERVICES NUMBER FOR THE COUNTRY YOU’RE GOING TO This sounds like a no-brainer but it’s still important to remember as different nations have different numbers. Most nations use a simple 3-digit code but it can vary between nations. The most well-known ones are the UK’s 999 and USA’s 911. However, if you’re in the EU, then you need to use 112 and if you head to sunny Australia it’s 111 you need to remember. If in doubt, check on the country’s tourism website. Additionally, it may help to learn the basic phrases around calling for help in case you can’t find the emergency number/need to borrow a phone. Hopefully you’ll never need to use this but accidents do happen. See below for some emergency services numbers.
EMERGENCY NUMBERS BY COUNTRY: 999 (55 if not able to speak) UNITED KINGDOM USA/CANADA
911
111 EUROPE (MOST) /INDIA 112 (also works in UK) CHINA: 120 for ambulance AUSTRALIA
2. BRING A TRANSLATION APP There are now a lot of translation apps on the market, all promising different features and abilities. Many apps now offer a photo-translation service too, meaning a photo of the menu can be instantly translated. These are helpful if you’re on the go or buying food in a supermarket and needing to quickly check labels. However, most of these require internet access so therefore are rendered useless in low or dodgy internet connection scenarios. Use your own judgement on whether to rely on these and make sure you bring a back-up plan.
3. BUY A PHRASEBOOK
Most phrasebooks now offer how to state your allergy in their language, so this is also a good option. If you choose this route, familiarise yourself with the translations before you travel and look up proper pronunciations and potential regional variations before you leave. This is also good as you can show restaurant servers the book and explain by pointing at the words if you need to. Phrasebooks are also relatively cheap and unaffected by internet shortages, unlike the apps we mentioned earlier.
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Make sure you make a note of these numbers if you ever go to visit these nations. If you’re visiting somewhere that isn’t on this list, check online for their number. Whilst no-one wants to have a medical emergency whilst abroad, the reality is with allergies that the risk is always there. However, in these englightened times, people across the world are becoming more aware of allergies and allergens so you should be ok. The biggest piece of advice we at Allergico can give you is that when choosing a restaurant, go with your gut instinct, if you have a hint of a feeling they may mishandle your allergies don’t eat there. A lot of nations do now have allergy menus and in the EU they’re required by law for the top 14 allergens. If you get really stuck, ask if there’s anyone on the cooking team who speaks your language. We hope you found this guide helpful and for further information, check out the Allergico blog for travel tips!
TRANSLATION TABLE:
Here’s our guide on how to say “I am allergic to” in a range of commonly-used languages. ALWAYS DOUBLE-CHECK FOR REGIONAL VARIATIONS. Language
I am allergic to.....
French (European)
“Je suis allergique à....”
German (European)
“Ich bin allergisch gegen....”
Spanish (European)
“Soy alérgico a....”
Portuguese (European)
“Sou alérgico a....”
Italian (European)
“Sono allergico a....”
Hindi (pronunciation)
“mujhe isase elarjee hai....”
THIS INFORMATION IS FOR LEISURE AND ENJOYMENT PURPOSES ONLY AND SHOULD NEVER SUPERCEDE MEDICAL ADVICE. THIS IS NOT A MEDICAL PUBLICATION AND SHOULD NOT BE TREATED AS SUCH
Relax with Allergico’s selection of puzzles and brainteasers!
Crossword Corner: HINT: All the words are related to this issue!
Hidden Link:
Crossword Solutions! ACROSS: 4 - coeliac / 6 - allergy menu / 7 - anaphylaxis / 8 - allergic reaction / 9 - free from / 10 - Free From Food Awards / 11 - veganism / 12 - intolerance / 13 - hotdog / 14 - EpiPen / 15 - sauerkraut /
Zygolex® (from left to right) - called; listen; bale; hack; bald; hark; stark; start; embark; stack; board; smack; sawed; pile; plank.
DOWN 1. Alcoholic cocktail favoured by Carrie Bradshaw (12) 2. The German name for a hearty potato soup (14) 3. The name for various types of German alcohol (8) 5. Popular NYC Bagel fillings (3, 3, 5, 6) 7. Italian for allergic (9)
DOWN: 1 - Cosmopolitan / 2 - kartoffelsuppe / 3 - schnapps / 5 - lox and cream cheese / 7 - Allergico! (well done if you spotted that one)
12. Why you might have difficulty digesting certain foods (11) 13. Famous New York Street Food (6) 14. Adrenaline injector used when someone experiences a severe allergic reaction (6) 15. German fermented cabbage dish (10)
Answer these questions and try and find what links them! (answer below) 1. Long-stemmed vegetable, commonly found in a Waldorf Salad. 2. Group of proteins common in bread. 3. The family of creatures including prawns, crabs and lobsters. 4. Rounded objects laid by birds, fish the Echidna and Platypus. 5. Water-dwelling creatures including Pike and Perch 6. Cone-shaped flower whose seeds are used in cooking (think Monty Python). 7. Nutrient-rich white liquid produced the mammary glands of mammals. 8. Family including mussels and oysters. 9. Small strong-flavoured seeds commonly found in a paste and used as a condiment. 10. Family including almonds, hazelnuts and walnuts. 11. Ground-growing nut commonly found in butter form. 12. Small golden seeds often used in Asian cooking and the main component of Tahini. 13. A legume commonly used in meat substitutes and the main component of miso paste. 14. Common preservative in wine and dried fruit. ANSWERS: 1. celery / 2. gluten / 3. crustaceans / 4. eggs / 5. fish / 6. lupin / 7. milk / 8. molluscs / 9. mustard / 10. tree nuts / 11. peanuts / 12. sesame seeds / 13. soybeans / 14. sulphur dioxide or sulphites LINK: They are the top 14 food allergens which must be listed by law.
ACROSS 4. A digestive condition where someone has an adverse reaction to gluten (7) 6. Lists detailing what ingredients are in food which businesses are required by law to provide (7, 4) 7. Severest version of an allergic reaction, often life-threatening (11) 8. What happens when your body treats proteins found in food as a threat (8,8) 9. People with allergies might have to buy from this range (4, 4) 10. The UK’s only allergy-friendly awards for the food industry (4, 4, 4, 6) 11. An animal product-free lifestyle (8)
Solution at the bottom of the page!
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Puzzle Time!
SPRING 2019
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