Monday, 19 August 2013

Maggie answers your questions!

As promised, here are my answers to the many of your questions.
A lot of the questions were about going out with friends for dinner, sleep overs etc. So I will start there. 

I have a great group of friends that understand my allergy and are very aware of the problems it could cause.  I always pack my auto-injector (of course) but I make sure that the friends I go out with know how to work it. If it is a new restaurant or friend I will check what the food is like (e.g. that it isn’t a thai restaurant and that the parents know that I can’t have peanuts). And just to double check I will ring the restaurant and tell them that I was coming and to wash the equipment for me, as well as asking them to be very careful when it comes to my dish. Then I just enjoy myself.

What is your biggest challenge being at high school with an allergy?

Probably that I can’t make all my friends be completely nut/peanut free all the time. I will just sit away from them and not touch them. Haha sounds mean, but that’s what I have to do.

When did you first use an auto-injector?

I have answered that in my first blog post. You can read it here.

I hope this has been useful for some of you. 
Talk later,

Do you have any other questions you would like to ask Maggie? Leave them down below in the comments section!

Wednesday, 10 July 2013

Teen Review - Wok 'n' Noodle

It was my Uncle’s birthday and our family wanted to go out for dinner but we couldn’t think of anywhere to go. We tried all sorts of places but not all of them could guarantee that their food was nut and peanut free. Until, my Mum said that she had tried a Thai restaurant called Wok ‘n’ noodle (you know the loud guy from the radio ad).

At first I was quite worried and scared of what might happen at a Thai restaurant (peanuts, nuts and more nuts). Mum said that the owner was very aware and positive about having me have a meal at his restaurant, he told my mum that he would get the chefs to clean out all the utensils and cook my dish COMPLETELY separately. Just being told that was a huge relief because ever since I had my first allergic reaction (2010) I have been very frightened to try anything new. But having the reassurance that everything would be clean and that they were aware of what could happen to me, was all it took for me to try it.

OMG I can’t explain how nice the food was, it was like the best meal you have ever had times 10!! 

As we left I asked my mum if we could so back next week. She laughed and said “maybe not next week, but now we know it is there so for sure we will come back.” 

I recommend trying this place, if you are looking for a quirky and delicious place to eat. The amazing service makes your meal painless and more enjoyable.  

Enjoy it :)


Monday, 20 May 2013

Finn’s museli slice - Firstline interview

Wheat, egg, dairy, peanut, nut, sesame free (contains soy)

You asked for it, so here it is. Anna Farrier was kind enough to supply her museli recipe with everyone. 

Anna Farrier and son, Finn, were interviewed by Firstline last week for Allergy Awareness Week.

Many of you saw how delicious the museli slice in the interview looked and wanted the recipe, so here it is.

We double the recipe to fill a large slice baking dish, and it freezes well

¾ Cup Dried Apricots, cut into small pieces
½ Cup Water
150g Olivani
¾ Cup Brown Sugar
1 ¼ Cup Orgran Self-raising flour
1 Cup Freedom Foods Quick Oats

1 Cup Sweet William chocolate (chips, buttons, or chopped, a mix of white and dark is nice)

1. Preheat oven to 180 degrees Celsius.
2. Line slice tin with baking paper.
3. Put apricots and water in a saucepan. Bring to the boil. Turn down heat and simmer until liquid is absorbed. Take off heat. Add Olivani and stir until melted. Stir in brown sugar. Leave until cold. 
4. Sift flour, add to the apricot mixture with oats and chocolate. Mix thoroughly and press into tin.  Bake in preheated oven for 30-35 minutes or until golden brown. Leave in the tin for about 10 minutes before cutting.


To watch interview click here.