Food Intolerance – Page 13 – Clinical Alimentary

Christmas bread & butter pudding low fodmap

Yes it’s still November and thoughts are turning to Christmas🎄. I apologize now 😃 for posting this recipe but you do need to be planning and perhaps trialing recipes before the big day so here is one for consideration. Bread and butter pudding is not one of my favourite dishes as I have nightmarish visions of being offered this at school and school lunches were not to my liking. However it is a great option for a lighter pudding on Christmas day when spiced or perhaps thanksgiving if you are in the USA. If you can’t get Schar brioche rolls in the USA gluten free croissants will also be suitable. It is very easy to make and contains low fodmap ingredients, so should be a safe option for those of you following a low fodmap diet.

Ingredients

1 pack of Schar* brioche rolls (gluten & wheat free)

500mls of lactose free milk

3 eggs and one egg yolk

50g pecan nuts

1/4 teaspoon of allspice and 1 teaspoon of cinnamon

2 tablespoons of 100% maple syrup

1 tablespoon of raisins

butter or spread

Dark brown sugar for sprinkling on the top

Method

Slice the brioche rolls length-ways

Chop the pecan nuts reasonably finely

Measure the lactose free milk and add the eggs, maple syrup and spices – mix well

Line the dish with butter and spread butter thinly on both sides of the bread.

Dip each slice into the chopped nuts to coat them.

Line the bread into the dish.

Pour in the milk mixture, then scatter the raisins and sugar on the top and grate over nutmeg.

Cook in the centre of an oven at gas mark 5 temperature 190 deg.C after 30 minutes check and if the edges of the bread or sultanas look a little over done cover with foil for the last 10 minutes. Enjoy!!

*Schar brioche rolls were purchased for this recipe.

November 20, 2016

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Vegetable tart

This vegetable tart was made using frozen gluten free pastry bought at the Allergy & Free From Show over the weekend. It is a quick and tasty recipe for a weekday evening. Serve with some green salad.I used coloured carrots for effect but orange ones will do just fine.

Ingredients

5 carrots

spray oil

4 pieces of frozen spinach

2 eggs

60g of hard cheese sliced thinly

One pack of frozen gluten free pastry*

Method

Slice the carrots length ways so they will lie flat, spray with oil and roast.

Roll out the pastry between cling film and when shaped line a flan tin or suitable oven resistant tin. The pastry should then be pricked with a fork and baked blind for 10 minutes at gas mark six.

Defrost the spinach and squeeze to remove as much moisture as possible. This is important to avoid a soggy base to the flan.

Break the eggs and mix with a fork, then brush the pastry with the egg wash to seal it from moisture. Place back in the oven to seal the flan for 2 minutes. Remove from oven and add ingredients.

Lay the spinach on the base of the flan, add thin slices of cheese over the top and then the roasted carrot.

Pour over the rest of the egg wash and bake for twenty minutes at gas mark 5, 190 deg. C.

Serves four for lunch. It should be suitable for people with #IBS following a low fodmap diet and people with coeliac disease.

I used Gluten Free Kitchen shortcrust pastry https://www.theglutenfreekitchen.co.uk/

November 7, 2016

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Hot roasted vegetables

I adore roasted vegetables – I have said this before but I can’t get enough of them at the moment. These choices are low fodmap and packed with fibre, really filling and comforting. The spice mix I chose to use was a Japanese mix called Togarashi- a seven spice mix. It is really fiery so if you have IBS and are sensitive to chilli, I would probably give this recipe a miss. Although the mix is suitable for a low fodmap diet. The spices are mixed chilli powder, black & white sesame seed, orange zest, ginger, sichuan pepper and seaweed. Sichuan pepper is contained in Chinese five spice mix which Monash have stated is suitable for the low fodmap diet. Monash is based on the Australian diet and in the UK if you wish to try Chinese five spice check the ingredients – some manufacturers add onion and garlic to their mixes. The manufacturer of this mix is Taste Gourmet Spice Company some of their mixes are gluten free. The website mentions Paleo and ‘clean’, which I don’t endorse for IBS – but I will forgive them that indiscretion for the fact that some of these mixes are onion and garlic free (I have not had time to check them all so it is worth a further look.) I purchased this mix and I might be tempted to buy more to test for you. I used a flat teaspoon of the mix and it was as hot as I could take – so you could use less if you wish.

Ingredients

Half a small pumpkin

1 carrot

1 Parsnip

200g swede

1 Aubergine

1 tablespoon sesame seeds

1 tablespoon of pinenuts

1 tablespoon of oil

1 flat teaspoon of Togarashi

Method

Peel and chop the vegetables

Add the spice to the oil and mix then rub on to all the surfaces of the vegetables.

Roast in a hot oven for 20 minutes or until the vegetables are soft.

Roast the sesame seeds and pinenuts for a one to two minutes till golden – watch them closely as they can burn easily.

Add the vegetables to a plate and sprinkle with sesame seeds and pinenuts.

A great Halloween treat and posted just in time for you to make for meatless Monday!

Serves 2-3

October 30, 2016October 30, 2016

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Pumpkin chicken and pesto pasta

It is my favourite time of year and I do love roasted vegetables. Here is a dish that provides some comfort on cold nights and left overs can be warmed up the next day for lunch.

Ingredients

75g of garlic infused olive oil

1 inch slice of parmesan

15g of fresh basil

2 tablespoons of pine nuts

Salt to taste

1/2 small pumpkin

2 large chicken thighs

Basil leaves and toasted pine nuts to decorate.

150g gluten free pasta.

Method

Slice the pumpkin in half and then slice into eight even slices

Remove seeds

Add basil, oil, pine nuts, parmesan and salt to a blender and blend till smooth to make the pesto.

Place the slices into a roasting tin and place the chicken on the top (this will allow the fat to drain into the bottom of the tray – if you have a roasting tin drainer use this too.)

Spoon the pesto sauce on to the chicken and pumpkin.

Roast for 30 minutes (the chicken is ready when juices run clear.)

Cook the pasta in boiling salted water (use directions on the packet and don’t overcook it some makes of pasta will disintegrate if cooked for too long.)

Chop the pumpkin and chicken and mix with the cooked pasta, if desired use a small amount of the drained juices to flavour the pasta – but not too much as it will be high in fat.

Serves two

October 23, 2016

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Lamb wrapped in kale

Kale is tough, stringy and overtly pretentious, but it looks really great in photographs – perhaps the reason most ‘wellness’ bloggers overstate it’s usefulness. The real deal with kale is however it is low fodmap and really great for making parcels to cook other food. Using kale to produce a parcel to roast meat is that it cooks for longer in the oven helping the leaf texture to soften. It also holds in the juices of the meat. I love the colour of this kale – purple and green is my favourite and when served with chard the result is a veritable rainbow! So there we have it – all kale is really useful for is wrapping! Unfortunately this method of cooking will not preserve its water soluble vitamins, I for one would prefer to get my vitamin C from citrus fruit, rather than chomping on a kale leaf.

Ingredients

2 small lamb steaks – I used slow cook lamb

A few sprigs of rosemary and mint

1 teaspoon of Moroccan spice (Fodify Foods Moroccan mix is low fodmap and was purchased by me.)

Seasoning (small amount of salt + pepper)

Small drizzle of oil

Sprinkle of pine-nuts

Kale leaves

Skewers to secure the leaves around the meat.

Carrots for roasting and chard to serve alongside.

Method

Add the oil and spice to a pan and heat.

Seal the meat using the oil and spice mix, season.

Wrap each lamb steak in kale leaves, additional herbs and secure with the skewers. Ensure you add all the oil/spices left in the pan for additional flavour.

Roast in an oven gas mark 3 for at least 2 hours (depending on the size of your meat.)

Allow the meat to rest for 10 minutes then serve on the kale sprinkled with a small amount of pine-nuts.

Carrots spray with oil and roast till soft, I like these really cooked well so they develop sugary flavours and are crisp at the end. The dark ones are purple carrots! You can serve chard cold but it does taste great quickly sauteed, again with a little spray oil.

September 24, 2016

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Celeriac Soup – low fodmap

I have half a celeriac left so as promised I have made a soup. This was very easy to do and is based on home made chicken stock and has a topping based on bacon, pecan and sunflower seeds. If you want a vegetarian version just omit the bacon and chicken stock and use vegetable stock instead. I really like soup, it is filling and yet low calorie and this soup has a very refreshing flavour due to the added tarragon.

Ingredients

Half a celeriac

1 courgette

2 carrots

A small cup of home made chicken stock

2 teaspoons of chopped fresh tarragon (use one if dried)

1 pint of water

Seasoning to taste

For the topping

1 rasher of bacon

1 tablespoon of sunflower seeds

1 tablespoon of chopped pecan nuts.