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M.E. by Polly Bowen
More Empathy May Ensure Medical Experts
Might Embrace More Evidence, More Efficiently,
Meaning Evermore, Many Erroneous Myths Evaporate.
Life Put on Pause with M.E. (pdf file)
A WORCESTER ME sufferer has spoken of the debilitating effects the illness has had on his once active life and the problems facing sufferers, following the recent ME Awareness Week. ... May 2006.
A Day in the Life of …... Nicola Winnall (Word file)
written for M.E. Awareness Week 2005
Rosemary Winnall, Nikki’s mother and carer, told the Worcestershire M.E. Support Group: "Nikki has been writing this over the last two months to get it ready for ME Awareness Week. I do feel it is important for the Severe ME sufferers to have a voice."
Gluten Free Cake and Sponge recipes
received from Valerie McNally, nr Norwich (Newsletter 003, September 2002 p4)
Orange Sponge with Cream Cheese Filling
4 large eggs
4½ oz caster sugar
zest 1 orange
3½ oz ground almonds
2 oz ground rice flour
Topping & filling
7oz cream cheese
zest ½ orange
7 heaped tbs icing sugar
1 tbs orange juice
strips orange zest to decorate
Preheat oven to gas mark 4, 350°F 180°C
8 in cake tin, lined.
1. Separate eggs and combine the yolks in a bowl with sugar, orange zest, ground almonds and rice flour. Beat these together.
2. In large glass bowl, whisk egg whites until stiff. Add 1-2 tbs of beaten egg white to cake mixture and stir it in to loosen the mixture slightly before folding the rest in.
3. Gently pour into the cake tin and bake on middle shelf for 35 - 40 mins. Allow to cool in tin - it will sink slightly.
4. Beat together cream cheese, orange zest and 2 heaped tbs icing sugar until smooth. Place in fridge until needed.
5. Put the orange juice in a bowl and add the rest of the icing sugar to it, a little at a time. Cover with clingfilm and leave for 10 mins.
6. Blanch orange zest for 2 mins in boiling water, drain and dry.
7. Remove cake from tin when cool, cut in half horizontally and spread filling and sandwich together.
8. Drizzle icing over the top and allow to set, then decorate with orange zest strips.
Fruit & Almond Cake
(alternative to traditional Christmas Cake)
2 lb mixed dried fruit
4 oz ground almonds
5 fl oz amaretto
8 fl oz orange juice
zest 1 orange
5 lg eggs separated
8 oz dark brown sugar
4 oz chestnut puree
8 oz butter softened
4 oz rice flour
1 small dessert apple peeled & finely chopped
Preheat oven to gas 3, 325°F, 170 °C
3½ deep x 8 dia lined case tin
1. Day before making soak dried fruit in amaretto, orange juice and zest.
2. Put egg yolks, sugar, puree and butter in food mixer and beat until smooth.
3. Put in large bowl and sieve ground almonds and rice flour in and add apple.
4. Mix well and fold in fruit.
5. Whisk egg whites until stiff, fold into mixture carefully.
6. Tip into cake tin.
7. Bake 3½ hours middle shelf.
8. Halfway through cover with greaseproof to stop over browning.
Paul Lack’s Standby Snacks - Flapjacks & Mrs X’s Ginger Biscuits
(Newsletter 002, July 2002 p5)
7 oz Tomor Margarine,
8 oz Demerara Sugar,
16 oz Porridge oats (worth getting the best for this)
2 tbs Golden Syrup.
1. Melt margarine, add syrup and sugar,
and mix in oats.
2. Bake in greased 9” x 13” tin, for
20 minutes at 350 F
3. Cut and turn out while still warm.
For variety replace 2 oz of oats with lightly crushed Cornflakes, Jumbo oats or fine oatmeal, and/or add a handful of raisins, broken nuts or sunflower seeds. And if you’re allowed it .... grate cooking chocolate over it while it’s still hot.
Oat free flapjacks
Barley flakes are too coarse to soak up the fat - so you get something like brandy snaps with indigestible lumps in! The solution is to liquidise half of the flakes before cooking, and reduce the fat content by one or two ounces. But they’re still not brilliant. Instead try .....
Mrs X’s Ginger Biscuits
8 oz stamp flour
2 tsp baking powder,
3 oz lard (don’t tell the diet police)
3 oz sugar
1 - 2 tsp dried ginger
2 tbs Golden Syrup
1 tbs warm water
Optional: chopped crystallised ginger
1. Mix ingredients well - and you’ll probably need to let it stand for an hour before you can knead it.
2. Knead,, roll into flattened balls, cook on greased trays 15 minutes at 325F.
3. Cool on the baking tray.