Buy the Book
Allergy-Safe Family Food
by Suzanna Paxton
Published: 1 February 2009
ARP: $19.99; paperback
ISBN: 9780732288846
Imprint: HarperCollins
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A NEW Book Packed with 185 delicious allergy-safe recipes for all the family by Suzanna Paxton.Eight foods cause 90% of allergy problems: nuts, eggs, milk, soy, sesame seeds, wheat, fish and shellfish. A busy mum with two children who have food allergies, Suzanna Paxton has to avoid seven of those foods. Determined to cook one delicious meal for the whole family to enjoy , Suzanna started collecting suitable recipes. Allergy-Safe Family Food is the result. One in 20 Australian children suffer symptoms of food allergies ranging from hives and facial swelling to anaphylaxis and even death.
Log onto Suzanna’s website at www.allergysafe.com.au for shopping guide updates, food allergy information, useful web links, anaphylaxis education and EpiPen training. Suzanna Paxton is the mother of two young children — a son and a daughter — with severe allergies. Suzanna is a member of Anaphylaxis Australia Inc and has had a varied career in the medical field. She is a registered nurse and midwife and holds a Postgraduate Certificate in Acute Care Nursing — Perioperative Major, a Masters of Business Administration, a Certificate IV in Assessment and Workplace Training, and a vocational Graduate Certificate in Anaphylaxis Management Training. Suzanna lives in Melbourne and is currently a full-time mother ‘I hope you enjoy making Quick Fizzy Scones as much as my children and I did!’ — Suzanna Paxton Recipe from Allergy-Safe Family Food:Quick Fizzy SconesThis recipe is:
Children love making this foolproof recipe, but there’s rarely any lemonade left at the end. 2 1/2 cups self-raising flour 3/4 cup lemonade 300ml thickened cream Milk for brushing Strawberry jam to serve Preheat the oven to 230°C. Line a baking tray with non-stick baking paper. Sift the flour and stir in the lemonade and half the cream. Mix the dough to a smooth texture and lay it out on a floured surface; the dough should be about 2cm thick. Using a knife, cut out the scones and place on the prepared baking tray. Brush the tops with milk. Bake for 12–15 minutes or until golden on top. Whip the remaining cream. Serve the scones hot with the cream and strawberry jam. SUZANNA PAXTON IS AVAILABLE FOR INTERVIEWS IN FEBRUARY
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