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Rose popcorn Low Fodmap

A subtle hint of rose and vanilla in freshly warm popcorn – fills the kitchen with delicious smells. Please note due to updates for the Low FODMAP diet January 2013 popcorn should be consumed with caution as high levels of consumption will result in higher amounts of fodmaps. A portion should be a small cereal bowl full at any one sitting.

Ingredients

120g popping corn

1 tsp oil such as corn, rapeseed or

1 cap full of vanilla essence

1 teaspoon of rose flavoured syrup (check for fructose corn syrup)

½ teaspoon of food colouring if desired

2 tsps of powdered artificial sweetener (check for FODMAPs)

Method

Mix vanilla essence, rose syrup and food colouring in a dish.

Put oil and popcorn into a pan with a lid and heat over a high heat on the hob.

When the corn starts to pop carefully add the vanilla mix by lifting the lid carefully and pouring it in quickly, shake well with the lid on. Continue to heat till all the corn has popped.

Lift the lid and sprinkle over the sweetener, replace the lid and shake well till all the corn is coated.

Serve!

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Peppermint creams LOFFLEX (Low FODMAP)

Peppermint creams, easy to make and good as an occasional treat for people with food intolerances

Ingredients

270g of icing sugar (extra if mix too runny)

2 teaspoons of peppermint oil

1 teaspoon glycerine

2 tablespoons of water

Method

Add peppermint, glycerine and water to icing sugar and mix till fully amalgamated.

Roll into a sausage shape and cut into equal parts, roll into a ball then flatten with a fork.

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Fancy a dose of wellbeing for your IBS? Work with people who have IBS?

We have been planning an event at The IBS Network it’s on the 17th of November in Sheffield. The details are on the poster – attend at the Octagon Centre from 10:30 – 4.00 pm. Seminars, cooking sessions, free one to one consultations with health professionals. Treat yourself to a little Wellbeing!

For more information about the event please visit www.theibsnetwork.org/wellbeing.asp

For journey planning http://www.yorkshiretravel.net/journeyplanner/enterJourneyPlan.do?hss=vyTl162847206

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Spooky Spaghetti – Halloween recipes for your scaredy guts!

It’s getting close to Halloween now, what are your plans? The following is a recipe for halloween night – not to upset your digestion! Although I can’t guarantee a scare free evening!

Ingredients

2 Salmon fillets

1 tablespoon of soy sauce*

*gluten free

salt

poaching water

150g Black rice noodles

Spray oil

2 carrots

2 tsps Garlic infused oil

1 Green Pepper

Radishes to garnish

Serves 2

Method

Place salmon fillets in an oven proof dish and cover in water and soy sauce, poach till cooked through.

Boil a large pan of water and add the noodles to the pan and heat till softened.

Peel carrots lengthways to produce carrot strips, chop up the green pepper and peel the radishes (to look like eyeballs, scary!!!)

Add oil to a wok and add the salmon (flaked) chopped vegetables and a little more soy sauce, if desired. Add a little of the poaching liquid. Cook on a high heat till cooked through.

If you are following a gluten free diet ensure your soy sauce is a gluten free variety. Suitable for Low FODMAP, gluten free, lactose free, egg free, wheat free.

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Kedgeree, breakfast like a king! Low FODMAP, low lactose, wheat free, gluten free

Imagine that you are in Edwardian England and a rather wealthy person! As part of the many breakfast choices would be this dish, originating in India and traditionally composed

Downton Abbey cooks Kedgeree

of hard-boiled egg, fish and rice. You can just taste the opulence, great to breakfast like a king – but this meal is great for a light brunch, served on wheat free bread also – really yummy! I often like to imagine if I was alive in Edwardian times as I love the dresses and the lifestyle – but the reality would be more likely to involve wearing plain clothes, clogs and working in the mills in Lancashire, as my relatives did!

© IWM (D 25995)

This dish is very mild, no spicy hot flavours, just like a fishy korma – some of the Lancashire men I spent my early working career with, used to call chicken korma ‘chicken soft lad’ and were merciless in their deriding of any man choosing this option when going out for a curry after the pub! However its good and mild for dodgy guts, so enjoy your fish ‘soft lad!’ If you have coeliac disease then check your spices have not been contaminated with gluten! My version of this wonderful dish is as follows:

Ingredients

175g of smoked Haddock

175g of Basmati Rice

4-5 dry green cardamom pods

5cm strip of cassia bark

Salt

Freshly ground pepper

1 tablespoon of garlic infused olive oil

1 teaspoon of turmeric

1/4 teaspoon of asafoetida

1/4 teaspoon of ground cloves

1/2 teaspoon of cardamom powder

1/2 teaspoon of ground coriander

300 mls of lactose free milk

4 teaspoons of cornflour

2 hard boiled eggs.

Method

Poach the haddock in lactose free milk until cooked, drain off the milk and retain for the sauce. Flake the fish and remove any bones and retain till later.

Add the rice to a pan, cover with water about 2 cm above the rice and add crushed green cardamom, cassia bark, salt and pepper. Bring to the boil, when boiling turn down the heat to low and simmer for 20 minutes until the rice is cooked. Remove cardamon pods and cassia bark. Cool.

Hard boil eggs for 10 minutes and cool under running water, remove shell and cut into slices – retain till later.

Add oil to a pan with the rest of the spices and cook till the spice aroma is released. Add cornflower to the pan and cook for about a minute. Slowly add milk to the pan – this will form a thick paste initially and needs to be mixed well to avoid lumps. After 1/3 – 1/2 of the milk has been added you can add the rest quickly and bring to the boil and stir till thickened.

Add the sauce to the rice, add fish and mix well, taste and add more seasoning if needed. Warm in the microwave prior to serving, serve with sliced eggs on the top.

If you are interested in Edwardian food check out the following website http://downtonabbeycooks.com/

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Breakfast bars

It’s really well into Autumn now and there was a very pretty spiders web on our Acer tree – unfortunately my photography skills really doesn’t do it justice, you can only see the twinkling colours of the water droplets in the web at the bottom of the picture. Made these breakfast bars this morning, I’m getting a little bored with my usual breakfast so I thought I would try this instead:

110g of oatmeal bran

20g of milled flaxseed

80g of oatmeal

1 heaped tsp of cinnamon

1 heaped teaspoon of mixed spice

3 teaspoons of artificial sweetner powder

1 tin of gooseberries in light syrup

50 mls of ginger cordial

50 mls olive oil

Sieve out the gooseberries and retain the fluid (should be around 150ml), to this add olive oil, ginger cordial and mix well.

Place all dry ingredients into a mixing bowl (typed bowel initially – ha ha ha,  lol 🙂 just shows my job is in my unconsciousness.)

Mash the gooseberries, make a well in the centre of the dry ingredients and add liquid and gooseberries, mix well till amalgomated.

Spread out the mixture on an oiled baking tray and place in a preheated oven at gas mark 6, or 200 degrees C for about 20 minutes, check after 15!

Cut into 8 or 12 bars, cool on a baking tray and sprinkle with icing sugar.

These bars do have fibre therefore please ensure you have a drink if liquid when you have these, a cup of tea, coffee, or glass of water would suffice. Take care if you are not used to eating foods containing fibre – don’t scoff too many at one go! These should also fill you up as they are based on oats – a low glycaemic food choice, they are also nice with yoghurt.

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