‘Borek’s are something I grew up eating and it has a special place in our kitchen. Keir’s sister adores them. Borek is a filo pastry bite which typically is filled with spinach and feta cheese, but my mum also used to make a simple potato filling too. You might have heard of spinach version with the Greek name ‘Spanokopita’. I have been thinking for a while how to create a low exchange version so that Keir can join the family eating ‘borek’s. I have finally figured it out.
I am sharing the recipe below. Please note that each triangle works out at 1.5 exchanges. One exchange from the filo pastry and half an exchange from the potato filling. Please check packaging if using a different brand.
Here’s how I made the borek:
Each triangle is 1.5 exchanges (according to current UK guidelines)
2 single sheets of Jus-Roll filo pastry
320g (boiled weight) new potatoes, boiled and chopped into small cubes
1 teaspooon of tomato puree
1 small onion, chopped
salt and pepper
Preheat the oven temp to 180C
- Fry onion until soft in a non stick pan in small amount of oil and mix in tomato puree and fry for few seconds. Add in the potatoes and fry it for couple of minutes. Turn off the heat.
- Put the filling into a bowl and crush it the back of the fork. Double check the weight on scale. Mine weighed the same amount 320g. Divide the mixture into 8 equal portions. Each portion will be half an exchange.
- Cut each filo pastry into half in the middle then cut into half again lengthwise so you should get 4 rectangular pieces from each sheet. Total of 8 sheets.
- Fill each pastry sheet with one portion of potato filling and fold into triangle shapes. Seal edges with brushing it with water. (There is a special technique to folding the filo triangles. If you are not familiar with it, here’s a video from Jus-Roll)
- Brush the tops of each triangle with little oil and bake on a lined baking tray. Bake it for 15-20 min until golden and crisp.
It’s Friday and Keir was asking for Pizza for dinner. I was feeling a bit adventurous and thought I would try to make a really cheesy pizza for my little man. Keir was pretty excited to help. I mixed little bit of mayonnaise into grated low protein cheese (violife) and chopped spring onion as. The Cheese melted beautifully and tasted extremely good. Keir even did his happy dance when showing off the pizza to his Dad.
We made a chocolate cake for Keir’s birthday this weekend. Everyone enjoyed the cake at the party and couldn’t tell the difference from a ordinary chocolate cake. I picked a recipe from one of Nutricia’s cookery workshops that we attended. It contains exchanges, please double check the exchange value of your ingredients when baking. My cake had 6 exchanges in total (which comes from the cocoa powder) but I divided the cake into 12 equals pieces so each slice contained 1/2 exchange.
Devil's Food Cake
Please note that this cake contains exchanges. It serves 12 and 1 Serving= 0.5g protein
Credit: Chef Derek Clarke from Nutricia
– 125g butter softened
– 125g caster sugar
– 2 tsp Loprofin Egg Replacer
– 200ml Sno-Pro Milk Replacer
– 250g Loprofin Mix
– 25g cocoa powder* ( I used Green & Black’s organics which works out as 6 exchanges)
– 2 tsp baking powder
-1 tsp bicarbonate of soda
-1 tsp vanilla extract
-1 tsp instant espresso powder (I left this out)
– 1 carrot, grated
– 1 small apple, grated
– 1/2 mashed avocado (avocado is now classified as Free)
– 1/2 mashed banana
- Preheat the oven to 170 C
- In a jug, mix the cocoa powder, espresso powder, mashed banana, avocado ad Sno-Pro Milk Replacer. Set to one side.
- In a bowl, whisk together the butter, sugar and vanilla extract until light, fluffy and pale in colour.
- Add in the Loprofin Mix, Loprofin Egg Replacer, baking powder, baking powder, bicarbonate of soda to the butter and sugar mix.
- Gradually add the liquid mix that was set aside and gently combine.
- Finally, add the grated carrot and apple and stir until you have a batter.
- Bake in a 10 inch cake tin, or divide the batter into 12 muffins tins
- Bake for 35-40 minutes until the cake springs back from the sides of the tin. Check the cake after 25 minutes as cooking time will depend on your oven.
*Check the protein content in the food label
I’ve been wanting to make a cover for Keir’s electronic scale for a while. Like all PKU mums, I carry a electronic scale in my handbag all the time for weighing out Keir’s food on the go. I felt it needed a cover to protect it from dirt getting into tiny grooves around the buttons any damage. I had never sewn anything like it before but after watching couple of sewing videos online, I was ready to measure, cut and sew. I’ve used what I already had around the house; some cotton fabric, fleece and ribbon. I am very pleased with it and I would recommend anyone having a go at making one.
We made steamed Chinese dumplings for the bonfire night. I made up low protein ones for Keir as he was getting very excited about ours being cooked in the bamboo steamer. How could we leave him out of the fun! So I improvised the recipe and made it PKU friendly. We served sweet and chilli sauce as a dip. It was exchange free so he could help himself as many of these as he wanted.
Here’s how I made them:
To make the dumplings I mixed together 250ml of Fate All Purpose Mix, 200 ml SnoPro and a pinch of salt.
I made the filling by mixing mashed cooked sweet potatoes, chopped fresh coriander, sauteed mushrooms and shallots, pinch of Chinese five spice, salt and pepper. I made flat discs from the pastry and put the filling in the middle and closed them up by gathering the edges in the middle. The dumplings then cooked in the bamboo steamer over a wok with a little boiling water at the bottom not touching the steamer. We served them with sweet and chilli sauce dip.
I am really pleased how they turned out. Keir really enjoyed picking them up with his fingers and dipping them in the sauce. It was lovely to see him enjoying his food and having fun with it. It just shows that PKU Food does not need to be boring.
I have tested two pku bread recipes today. One using Fate All Purpose Flour and other using Loprofin Mix.
I normally make Keir’s sandwich bread using the breadmaker. Two reasons for this; firstly, it hardly creates any mess in the kitchen and secondly it is very quick. It is the most hassle free way to make a bread from scratch. The only downside of it is that it doesn’t have the best crust ( I might be being fussy), and the shape of the loaf is not very friendly for slicing. It is a tall bread rather than a long. So this morning, I made it my mission to try out a bread recipe by hand.
I made two batches of bread dough. First, I made a Fate Roll. The instructions in the book did seem overwhelming at first. It was very detailed. But there is a very good reason. The dough mix was very similar to cake mix so it was very sticky to handle and shape. Eileen gives a very handy tip by suggesting handling the dough using a flour coated cling film. This method works incredibly well, and the dough becomes manageable and mouldable. I made significant amount of sticky mess in the process but I was in control of the dough which is very important. I did not panic, it was a controlled mess. I used two sachets of yeast (I was given this tip by one of the chefs) so the proofing didn’t take very long.
I then made another dough mix with Loprofin Mix for a brown bread loaf. Making the dough was extremely easy. I used hand mixer to combine all the ingredients. I again used two sachets of yeast and few droppings of gravy browning which is not in the original recipe. I greased the loaf tin and spooned out the dough mix into it. It was very simple. I then had my doubts, should I be smoothing the top or not. I decided to use a spoon and smooth it out as much as I could and brush the top with olive oil. I might have ruined the bread. I had to wait and see.
Both bread went into the oven at the same time and at same oven temperature. All cooked in 30 minutes. Both bread looked and tasted great. Keir couldn’t stop eating them. Success!
We decided to have a warming curry tonight as it is feeling a bit chilly. For Keir we had some frozen vegi curry, but decided to make some bhaji’s and naan bread to go along with it. We used Eileen Green’s recipes from her Fate cookbook using Fate all purpose flour. The recipes were really easy to follow. Keir helped with making all of this. He really enjoyed the mixing and the eating!