Uncategorized – Page 8 – Clinical Alimentary

Easter chocolate orange cake treat – low fodmap

Ingredients

Cake

150g self raising gluten free flour

150g margarine

150g golden castor sugar

Grated rind of 1 orange

Juice of half an orange

2 eggs

15g cocoa powder (check gluten free if needed)

1 teaspoon of gluten free baking powder

Orange marmalade

Chocolate frosting

50g Dark chocolate

15g Margarine

2 Tablespoons of warm water

175g of sifted icing sugar

3 Drops of oil of orange flavouring.

Method

Cream together margarine and sugar till smooth.

Add orange rind and juice of orange, mix well.

Add one egg at a time and beat well to avoid the mix curdling.

If it does start to separate add a tablespoon of flour and mix in well.

Slowly incorporate the dry ingredients (flour, cocoa powder and baking powder) till fully incorporated.

Cook at gas mark 6 for 1 hour till risen and cooked through.

Whilst the cake is cooling make the icing.

Put the chocolate, water and margarine in a bowl held over a pan of boiling water.

Melt and mix, add the oil of orange and icing sugar and beat till smooth.

Cut the cake in half and spread the orange marmalade over the bottom layer, then a thin layer of frosting.

Add the rest of the frosting to the cake.

The cake is also decorated with half kumquat segments.

Serve – remember a small serving is probably a good idea, a great treat for Easter perhaps!

April 12, 2017

Jules_GastroRD2 Comments

Salad bowl – low fodmap

The weather this weekend is fabulous for April. We are famous in the UK for discussing the weather – not surprisingly when it can change so frequently. Days when it is unexpectedly fine are few and far between. It makes me crave a salad.

Ingredients

Salad leaves – radicchio, red leaf and spinach

1 Carrot

100g Celeriac

1 Teaspoon light mayo

2 Radishes

Green beans

75g Cooked wild and wholegrain rice

75g Black rice pasta

Dressed crab

Dressing for rice – soy sauce, olive oil (equal quantities) and a few drops of fish sauce.

Grated lime rind

Method

Wash leaves

Peel carrot and celeriac and grate – mix with the mayo.

Make the dressing

Cook rice and pasta till soft – add the dressing to the rice and pasta whilst warm and then cool

Wash and slice the radish.

Cook the green beans till soft, then cool.

Add all the ingredients to a bowl.

Pile the dressed crab on the top (you could use other ingredients if you wish, instead)

Sprinkle with lime rind

Enjoy!

April 8, 2017

Jules_GastroRDLeave a comment

Turkey in a mustard and pepper sauce

This is a recipe to make for dinner parties or special occasions it has lots of flavour and doesn’t require any stock as the vegetables and mustard provide the flavour in abundance. Most people with IBS will be fine having lactose free cream but if you have problems with foods higher in fats you may wish to avoid this dish.

Ingredients

400g turkey steaks

1 tablespoon of oil

1 miniature bottle of whiskey or a shot measure

Half a carrot

30g of celeriac

1 heaped teaspoon of whole black peppercorns

3 tablespoons of grained mustard (check ingredients list are fodmap free)

1 teaspoon of milled black pepper

200ml of lactose free cream

Method

Slice the celeriac and carrot thinly and add to a frying pan with black peppercorns, black pepper and the oil. These vegetables will give a stock flavour. Fry to release the flavour.

Add the brandy and burn off the alcohol.

Slice the turkey into strips and add to the pan and fry till cooked through.

Add the cream and warm through

Serve with roasted red cabbage and potato wedges or rice.

Serves 4

April 2, 2017

Jules_GastroRDLeave a comment

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.

February 26, 2017

Jules_GastroRDLeave a comment

Lactose free soft cheese

This recipe was adapted from Gerard Baker’s ‘How to make soft Cheese’ recipe for Halloumi.

Unfortunately I would not describe it as halloumi it is more like a standard soft cheese – but lactose free. It is very easy to make as long as you follow a few steps to avoid contamination.

Ingredients

1 pint of lactose free full fat milk

30ml of white wine vinegar

1/4 teaspoon of salt.

Method

Wash your hands.

Make sure all the equipment is sterile, scald a muslin square and pour boiling water over a stainless steel colander and pan, chopsticks and large bowl. You will also need a soft cheese mould and baking tray.

Makes approximately 100-150g of cheese.

Place the milk in a pan and heat slowly until it reaches 95 degrees C using a thermometer.

Add the vinegar and turn off the heat till the curds have formed (leave for five minutes.)

Skim off the solids and add to the muslin laid over the colander. Squeeze out as much liquid as you can at this stage.

Add salt

Transfer to the cheese mould and turn upside down on the chopsticks over a plate or the baking tray, to drain.

Place the cheese in an airtight container and store in the fridge for 3 days.

February 19, 2017

Jules_GastroRDLeave a comment

Wilted spinach with pine nuts and sultanas

I love spinach it has a really vibrant colour when just wilted and combined with pine nuts a small amount of kale (purple) and sultanas it makes a really great low fodmap vegetable dish.

Ingredients

200g bag of spinach

40g Kale chopped finely

10g garlic infused oil

40g Sultanas

50g pine nuts

Salt to taste

Grated lemon rind (unwaxed lemons should be used for this dish.)

Method

Add the oil to the pan and toast the pine nuts and finely chopped kale.

Add the sultanas and grated lemon rind.

Cook for 5 minutes.