Fennel leaf and mint cream cheese dressing – low Fodmap

Just the ticket to dress thinly sliced cucumber for a fresh salad or sandwich filler. The cream cheese is lactose free but not cows milk protein free. If you have a small amount (less than two tablespoons) you could use standard cream cheese dressing as this is entirely suitable in that portion size for the low fodmap diet – this dressing is also gluten free.

Ingredients

2 Tablespoons of low lactose cream cheese

2 shoots of Fennel leaves

2-3 mint leaves

Grated lemon rind

1/2 grated cucumber

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Method

Chop the fennel and mint leaves finely

Grate the rind of 1 lemon

Mix with the low lactose cream cheese

If the dressing is too thick you can add a little water to thin down the dressing, if needed.

Serve as a sandwich filler with cucumber or as a dressing on half a finely sliced cucumber as a salad. Serves 1-2 depending on it’s use.

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A word about the flowers: these have not been fodmap tested but fodmap and food intolerance is all about the portion size you have and very small amounts are not likely to be an issue, however if you do wish to avoid using them that is also OK – they are not integral to the dish. These flowers used to dress the dish are borage and calendula (pot marigold) flowers, which are edible – (only use calendula petals in small amounts). There are lots of anecdotal reports of the benefits of these flowers – I have used them simply because they are pretty. If you do forage for these ensure you know what you are looking for, take care about where you are gathering – some flowers may have been treated with insecticide so it is best to avoid those – and do wash them thoroughly before use.

Blooming blinis this should be a good holiday!

This recipe is really easy to make and is gluten-free and low lactose. You shouldn’t need to buy these, the recipe makes about 30. A great treat for Christmas eve parties to have with a glass of wine to toast to the season.

Ingredients

300g Buckwheat flour

1 teaspoon of dried yeast

2 eggs

3/4 pint of lactose free milk

Salt + pepper

Method

Remove the eggs from the fridge and leave to warm to room temperature. Heat the milk till luke warm (body temperature.) Weigh out the flour and add the eggs, milk, yeast salt and pepper. Mix well, heat a frying pan and using spray oil to fry, drop some of the mixture into the pan and leave to cook, you should see small bubbles forming on the surface of the blini. Turn over and cook through.

Serve with smoked salmon and dairy free cream cheese and a glass of chilled white wine. Cheers!

 

If you are following the Low FODMAP diet this recipe works just as well with gluten free self raising flour.

Contamination free Buckwheat four (Gluten Free) can be sourced from Infinity Food Organics and was purchased for this recipe.