Recipe for allergy sufferers:

This recipe for Beef Broth comes from Susan Swann who has written the book Cakes and Cookies for Children on Restricted Diets which came about because of her youngest daughter's multiple food allergies and food intolerance.

The book is full of recipes which are dairy free, gluten free, wheat free, corn free, egg free, sugar free, reduced sugar, yeast free or soya free. For example, this particular recipe is dairy free, gluten free, wheat free, corn free, egg free and yeast free.

If you would like to read more <click here> or visit Susan's web site www.allergybaking.co.uk

This recipe is dairy free, gluten free, wheat free and egg free.

Ingredients for Beef Broth

1 large potato
1 medium sized onion
1 small parsnip
½ small turnip
1 medium sized carrot
2 large sticks of celery
1 large leek
100g (4oz) lean stewing steak
¾ litre (1½ pints) water
1 kallo stock cube*
25g (1oz) dairy free margarine
Salt and pepper to season

*Kallo stock cubes that are gluten free, wheat free and dairy free

How to make Beef Broth

• Cut and dice the potato, parsnip, turnip and carrot.

• Chop the onion and celery.

• Cut leaks into fine shreds.

• Cut the stewing steak into strips

• Melt margarine in a saucepan. Add the stewing steak, vegetables and cover the pan.

• Fry very gently without browning for 7 minutes, shaking the pan frequently.

• Pour in the water and the stock cube and salt and bring to boil.

• Lower the heat. Cover the pan and simmer very gently for 1 ½ hours.

• Serve whist still hot with bread allowed in your diet.

Serves 4

Susan Swann
www.allergybaking.co.uk

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