Category: Crohns Disease

Posts relevent to Crohns Disease

Elderflower and blueberry pavlova – low fodmap low lactose

Imagine you are going to a party and have no time to prepare a dessert. If you have made the elderflower cordial recipe then you can whip up this beautiful dessert to take to a summer party and impress your friends! It will take just ten minutes to prepare. I have used frozen blueberries – cheaper than the fresh variety, when defrosted they are softer and have more juice than the fresh varieties. Forgive me for also using a purchased pavlova base – again another time saving tip. This dessert is again another treat to have occasionally in your diet – there are plenty of healthy eating recipes on my blog, sprinkled with the occasional dessert. I have not added any sugar to the blueberries as the pavlova contains plenty. It is important that people who have to follow free from diets know how to produce all recipes in my opinion – so that people can make a choice in their diet. The only concession to the ‘free from’ isle is the lactose free mascarpone cheese, which is divine.

 

Ingredients

1 Shop bought pavlova base

200g of frozen blueberries

1 tub of lactose free mascarpone cheese

70ml of Elderflower cordial

Method

Add the elderflower cordial to the lactose free mascarpone cheese and mix well

Add this to the pavlova

Pile the blueberries on the top of the pavlova

Enjoy!

Serves 6

 

 

The pavlova base was purchased by me from Morrisons, the lactose free mascarpone cheese from Tesco and the pavlova was decorated with elder flowers and borage flowers – these are not an essential addition to the dish.

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Maple and muscat grape no bake cheesecake – Low fodmap

Love cheesecake and having problems with lactose intolerance? Then look no further – this recipe is for you! It is a simple recipe and other grape varieties can be used – but for a special dinner party then these muscat grapes do taste a little bit special and really marry with the flavour of the maple syrup used to sweeten this dish. The recipe is for occasional consumption as it is high in calories but as you will know from the other recipes on this website a small amount of the cheesecake can be consumed occasionally. Cheesecake is a wonderful flavour and dessert for a treat. Your dinner party guests will not suspect that you follow a lactose free or low fodmap diet.

Ingredients

2 tubs of lactose free cream cheese

50g maple syrup

1 packet of gluten free biscuits.

40g butter

2 sheets of gelatine

warm water

1 pack of grapes

Method

Crush the biscuits to a consistently sized small crumb

Melt the butter and add the biscuit crumb and mix well

Add to the bottom of a flan dish and flatten to form the base

Chill

Place the lactose free cream cheese in a dish and add the maple syrup (ensure that the maple syrup is free of added fructose syrup.)

Add the gelatin to cold water till soft

Remove and pour on some just boiled water 100ml – just enough to dissolve the gelatin.

Add the dissolved gelatin to the cream cheese mixture

Mix well

Add the cream cheese mixture to the top of the biscuit base and chill

Decorate with grapes and maple syrup drizzle.

Serves 8-10

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Pancake recipe for Shrove Tuesday

Here is a savoury choice instead of the sweet varieties of pancake often eaten on Shrove Tuesday. It is a Moroccan themed meal.

Ingredients

Pancake batter

2 large eggs

150g of plain gluten free flour mix

75g of maize flour

500ml lactose free milk

Salt to taste.

Filling

Spinach (1 bag)

1 flat spoon of Moroccan spice mix (check for fodmaps)

1 teaspoon of oil

Juice of 1 lemon

Salt

Topping

6 carrots

Handful of coriander leaves

Salt

2 cooked chicken breasts

Method

Mix all the pancake ingredients together till smooth

Leave in the fridge of at least 2 hours

Fry thin discs of the batter in a frying pan.

Filling

Wilt the spinach in boiling water.

Fry the spice in the oil to release the flavour and add the lemon juice and salt.

Drain the spinach in a colander and blend with the spice mix in a blender.

Topping

Slice and cook the carrot till soft.

Drain and add coriander leaves and salt to taste

Blend till smooth.

Making up the pancakes:

Take a pancake and add some spinach, lay on the top sliced cooked chicken and some of the carrot mix.

Wrap the pancake up and add to a heatproof dish.

Repeat till the dish is full and spread the rest of the pureed carrot on the top.

Warm through and serve with a small amount of pomegranate seeds and alfalfa leaves.

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Tuna Nicoise, low fodmap – naturally

I love Tuna Nicoise salad, the above recipe is using fresh tuna – but canned tuna is just as tasty for this dish and it is a good lunchtime alternative to the staple gluten free sandwiches.

Ingredients

400g of tinned tuna in spring water (or fresh tuna)

800g of salad potatoes (keep the peel on for extra fibre)

2 tablespoons of light mayonnaise

200g of green beans

4 eggs

Romaine lettuce leaves and rocket

Method

Grill the tuna till cooked through, flake.

Hard boil the eggs for 10 minutes and cool under running water, remove the shell and slice.

Boil the potatoes in their skin till soft, slice.

Boil the green beans and cool, slice if too long for the rest of the ingredients.

Wash and tear the lettuce leaves and add to a dish with the rocket leaves

Mix everything together with the mayonnaise.

Add salt and pepper to taste and serve.

Serves 4

If you find that resistant starches are a problem then serve this dish with the potato freshly cooked and slightly warm.

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Can you cook a cucumber? British cucumber week

The humble cucumber – stalwart of the afternoon tea finger sandwich has it’s own week, dedicated its summer fresh light green crispness. I find the cucumber a great salad vegetable and obviously it has been used in sandwiches for afternoon tea – a meal that has had a revival recently, but can you use it any other way?

Soup is a good start but what about roasting cucumbers or fried cucumber pasta? I think I might give it a try as the cucumber is a low fodmap vegetable – let’s see what happens!

Ingredients

2 inches of cucumber sliced thinly

1 roasted pepper (sliced)

10 olives

matchbox piece of Parmesan grated

150-200g dried gluten free pasta

1 teaspoon of garlic infused olive oil

Method

Boil the pasta as directed by the packet instructions

Using the oil fry the cucumber, pepper and olives till warmed through

Drain the pasta and combine with the vegetables

Sprinkle with grated Parmesan

Serves 2 – this was very tasty – despite first appearances!

pasta2

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Asafoetida – what is it?

The link below is to a great little piece on asafoetida from BBC Good Food, if you are eager to learn more about this spice. I would advise anyone with coeliac disease to check to ensure it has not been mixed with wheat flour before you buy it. It is a great addition to recipes that are low fodmap. As for the account of it helping with those people who have problems with lentils and beans (foods containing oligo-saccharides) I cannot guarantee that the addition of this spice to dishes will reduce the effects of this fodmap, for those following a low fodmap diet. However if you are following a low fodmap diet and missing onion as a spice it is certainly worth trying.

http://www.bbcgoodfood.com/glossary/asafoetida

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