Kidney Matters - Issue 6, Summer 2019
Kidney Matters is our free quarterly magazine for everyone affected by kidney disease. This issue includes another recipe for our Kidney Kitchen as well as articles about dialysis transport, UK Kidney week, conservative treatment, and an interview with a retiring dialysis nurse after 33 years. We know that being a kidney patient can be tough at times and that accessing the right help at the right time isn’t always easy. We’ve spent a great deal of time over the past year talking to kidney patients on dialysis, asking them what we can do to address this. The response was overwhelmingly ‘improved communication’ on what is going on in the kidney world and what is available to them in terms of support and how to access it. Kidney Matters has been developed to tackle this as well as the many other issues kidney patients face in day-to-day life. Along with shared patient experiences, Kidney Matters provides on how to access emotional and practical support, financial assistance through our grant schemes, advice from leading kidney specialists and tips on how to keep as well as possible by eating a healthy diet whilst on dialysis.
Kidney Matters is our free quarterly magazine for everyone affected by kidney disease.
This issue includes another recipe for our Kidney Kitchen as well as articles about dialysis transport, UK Kidney week, conservative treatment, and an interview with a retiring dialysis nurse after 33 years.
We know that being a kidney patient can be tough at times and that accessing the right help at the right time isn’t always easy. We’ve spent a great deal of time over the past year talking to kidney patients on dialysis, asking them what we can do to address this. The response was overwhelmingly ‘improved communication’ on what is going on in the kidney world and what is available to them in terms of support and how to access it.
Kidney Matters has been developed to tackle this as well as the many other issues kidney patients face in day-to-day life. Along with shared patient experiences, Kidney Matters provides on how to access emotional and practical support, financial assistance through our grant schemes, advice from leading kidney specialists and tips on how to keep as well as possible by eating a healthy diet whilst on dialysis.
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14<br />
Serves<br />
Eight<br />
Cooking in the kitchen with Chef Ripley<br />
Lemonade<br />
Scones<br />
Ingredients<br />
• 450g Self-raising flour<br />
• 250ml Lemonade (diet lemonade can<br />
be used if you have diabetes or want to<br />
reduce the total sugar content)<br />
• 250ml Double cream<br />
• Milk to brush the tops<br />
Preparation<br />
1. This is a really simple recipe for some quick and easy scones. Mix all the ingredients<br />
in a bowl, pat them out to about 3cm depth and cut using a standard scone cutter<br />
and place on a baking tray<br />
2. Cook at 200C (390F) or fan 180C (350F) until brown and risen, approximately<br />
10-15 minutes<br />
3. Serve with a dollop of cream and your favourite jam! You can choose which way<br />
you want to load up the scone – jam or cream first??<br />
What’s seasonal in the kitchen, chef?<br />
Ahh..August. Probably my favourite summer month<br />
produce wise.<br />
Strawberries obviously take centre stage as well as other<br />
fresh berries and fruit like redcurrants, raspberries,<br />
cherries and plums. Fantastic fresh vegetables, fine<br />
beans, peas straight from the pod, spinach, courgettes,<br />
to name but a few. If your diet allows it try a small spoon<br />
of clotted cream on your warm runner beans! Heaven….<br />
don’t know why it works but it does.<br />
As you know, the <strong>Kidney</strong> Kitchen is filmed in<br />
Cornwall, where it is the law to layer your cream<br />
tea scones JAM FIRST - in line with Her Majesty<br />
the Queen’s preference!<br />
kidneycareuk.org <strong>Issue</strong> 6 | <strong>Summer</strong> <strong>2019</strong><br />
Photographs by Beth Druce www.beth
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