Deb O (UK)

I drove past McDs today and began thinking about their vanilla milkshake !
Does anyone know if their milkshakes or 'McFlurry' ice cream is gluten-free? And what about the fries?

I go there occasionally with my young child so I'd really appreciate knowing if there's anything 'safe' in there.

Deb

Hi
I posted this yesterday but visiting the board again today I think I sort of hijacked someone else's thread  

I'm very new to gluten-free living and have been gluten-free for only a few weeks. By the 2nd day I felt a big improvement - no more D or rushing to the toilet after eating. I began to think that this was wonderful. However, over the last couple of weeks I'm not feeling so good again. My stomach's nowhere near as bad as before gluten-free, but it seems more sensitive somehow - I've had an increase in going to toilet again (although no urgency) and an increase in wind  and I've also felt very tired again over the last week and back ache.
I think what I want to share and ask for comments is this - I'm not sure whether my tiredness, back ache, bloating is due to being glutened or just whether I'd feel tired anyway (I am kinda busy most of the time)
Any thoughts please?

I've just thought as I've read over my message - for years I've had back ache and noticed that it was always worse on days when I felt very tired and used to say this to my husband - there's no apparant reason for my back to ache, has this been due to gluten do you think?

Thanks, Deb

My sister-in-law very kindly made this for us when we went to visit her a couple of weeks ago:

MERINGUE BOMBE.

4oz meringue nests
10oz double cream
5oz single cream
8oz raspberries
3tbsp icing sugar

Puree raspberries with icing sugar
Pass through a sieve
Crush meringues
Whip the two creams together until they form soft peaks
Fold meringues into the cream
Fold in half of the puree gently
Freeze in 1½pt basin
Serve with remaining puree

Delicious!!

White bean, honey and rosemary dip

~


• 400g / 14oz tin butter beans / cannellini or other creamy beans, drained
• 1 tbsp honey
• 1 tsp fresh rosemary, chopped
• 1 clove garlic, crushed
• ½ tsp salt
• 2 tbsp olive oil
• Juice of half a lemon

Puree all of the ingredients in a blender or food processor. Add some water if the mixture is too thick. This keeps for one week, refrigerated.

Makes 2 good portions

Another big hit with my friends!

Jungle Curry

~

Fry together 1 sliced red onion, 450g (1lb) chunks of chicken breast, a handful of diced new potatoes, 1cm finely chopped ginger and 2 tbsp korma curry paste. When golden, pour over 1 x 400ml can coconut milk, 2 tbsp fish or soy sauce and a pinch of sugar. Cook for 10 mins until chicken is cooked through. Then serve sprinkled with a little chopped chilli and some coriander leaves and rice.



I find as above serves 2-3. I double the ingredients to make 4 good helpings except for chicken breasts – I use 4 breasts for 4 people. I use about 4 small new pots per person. Pataks korma curry paste is good. I use fish sauce (in a bottle on Thai / Chinese shelf of supermkt). I use 1 large chilli for 4 people. Before end of cooking I tend to add a little cornflour in water to thicken and make it creamy.


This is so tasty ~ I hope you enjoy it!