Digestive Disorders – Clinical Alimentary

Gluten free Lancashire cheese and thyme scones.

These are tasty little treats but not for every day as they are quite high in fat. Lancashire cheese is sharp and goes very well with these scones along with the almond yogurt of course! I chose crumbly Lancashire instead of creamy Lancashire so it can be very easily crumbled before adding it to the mix.

Ingredients

250g gluten free Plain flour
2 1/2 tsp gluten free baking powder
1/4 tsp xanthan gum
100g butter
5 or 6 springs fresh thyme
100g Lancashire cheese
50g Lancashire cheese for sprinkling on the scones
1 egg (and one for brushing)
100g almond yoghurt
seasoning.

Method

Sieve the dry ingredients into a bowl and mix well
Add the butter using the rubbing in method
Crumble the Lancashire cheese and remove the stalks from the thyme, add to the dry ingredients
Add the egg to the yoghurt and add to the mix, add slowly as you can always add more but not take it away!
combine and on a floured surface roll to about 2.5cm thick and cut out using a cutter
Brush with beaten egg and add a small amount of crumbled cheese to each one.
Cook for 20 minutes at gas make 6/200 degrees C

Makes 9 scones.

July 7, 2021

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Oatmeal and ginger crusted salmon -low fodmap

I have not posted anything on my blog for some time but hopefully I will be on here more often from now. This may surprise you considering we have all been locked in for 3 months but I have been working from home and with a new job my focus has been on that really. Anyway glad to be back. This recipe is a great summer evening meal – light and tasty just right for those long hot days.

Ingredients

60g gluten free flour
60g oatmeal (this does not need to be gluten free unless you have coeliac disease.)
11/2 teaspoons ginger
Pinch of salt
Handful of chopped coriander
1 egg
4 salmon fillets
Spray oil

Method

Wash the salmon and remove the skin (you can ask the fishmonger to do this for you if you find it difficult)
Dust in flour.
Break the egg into a small dish and blend with a fork
Add the ginger to the oats, coriander and salt and place on a plate
Add the salmon to the egg wash coat and allow the excess to drain off.
Place the salmon fillets on the oats and coat well
Spray the top with spray oil
Cook in an oven at 204 degrees C/gas mark 6 for 15 minutes
Enjoy with a green salad and boiled salad potatoes

June 27, 2020July 4, 2020

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Vegan ‘chicken’ and pumpkin couscous – low fodmap

An autumn favourite is pumpkin and numerous varieties can be found. When I was young pumpkin in the UK was unheard of – in fact we used to make Halloween lanterns with a swede! That certainly was a recipe for injury – although the pumpkin isn’t always easy to carve.

I have also decided to venture into a vegan recipe using vegan ‘chicken’ low FODMAP suitable products are based on soya protein or alternatively you could use Quorn ‘chicken’ pieces.

This was a fairly easy recipe to make and was lightly spiced – if you want a heavier spice then you can add more Ras El Hanout. Do check your spice mix has no high fodmap ingredients such as onion or garlic. Enjoy!

Ingredients

200g Pumpkin
30g Pumpkin seeds
30g Pine nuts
20g Sunflower seeds
30g Course peanut butter
200ml Water
1 teaspoon of Ras El Hanout Spice
200g Soya protein based chicken pieces
250g Corn couscous
Spray oil
30g mint leaves
Seasoning (salt and pepper) to taste

Method

Chop the pumpkin and boil in water till soft.
Spray oil into a frying pan and add the Ras El Hanout and fry gently with minimal oil to release the flavours, add the chopped mint leaves.
Add the peanut butter, seeds and water to the frying pan and cook till thickened
Add the ‘chicken’ pieces and cooked pumpkin
Weight the couscous and pour over the same amount of boiling water (250 ml) and leave to cook – run a fork through the mix to give texture to the couscous
You can either serve the ‘chicken’ sauce and couscous separately or mix the ‘chicken’ sauce through the couscous, as I have done.
Serves 5-6 enjoy!

September 15, 2019

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Remember, remember the fifth of November – Low fodmap parkin.

Parkin is a rich spiced cake from Yorkshire or Lancashire that is consumed during bonfire night. Are you unsure of what Bonfire night is? It is a festival in the UK marking the failure of a plot to blow up parliament by Guy Fawkes. This is celebrated by lighting bonfires and fireworks and making a Guy to collect pennies. If you want to know more then this short version of a video by the excellent Horrible Histories series is a great way to find out – tongue in cheek of course!

Ingredients

2 tsp ground ginger

1 tsp bicarbonate of soda

1 tsp mixed spice

100g dark muscovado sugar

175g golden syrup

175g black treacle

125g Margarine

1 Large egg

100ml Lactose free milk

225g Doves Farm Gluten Free self-raising flour

200g Oats (contamination free if you have coeliac disease)

Method

Sieve all the dry ingredients into a bowl and mix well.

Add the egg to the milk and mix

Melt the butter and sugars in a pan until dissolved – cool a little

Mix the ingredients together

You are looking for quite a wet mix, add more lactose free milk if required

Place some baking parchment into a round tin 9 inch baking tin and grease the tin if needed. Or if you wish this can be used as a tray bake. Cook at gas mark 4.5 until a skewer placed in the cake centre comes out clean. Top with icing sugar and star shaped sprinkles to represent fireworks.

November 3, 2017October 18, 2020

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Mac and cheese – low fodmap

OK, so it really has an Autumnal feel today perhaps a comforting meal is required and macaroni and cheese is definitely one to make. This is a low fodmap recipe made with lactose free milk and cheese suitable for a low fodmap diet – please note that the fat content is high due to the cheese used. If you find that meals higher in fat cause symptoms it probably isn’t worth trying this recipe, although a small portion might be suitable. This is a great recipe if you are underweight and want to increase the calories in your diet. Unfortunately I didn’t have any macaroni so strictly speaking this isn’t mac and cheese but penne and cheese – you can get gluten free macaroni by ordering it on the internet but most supermarkets I use don’t stock it, which is a shame!

Ingredients

300g of gluten free pasta

560ml of lactose free whole milk

28g butter

28g cornflour

70g of cheddar cheese (I used an orange cheese for more effect)

20g parmesan

1 teaspoon mustard powder

2 slices of gluten free bread

seasoning

Extra grated cheese for topping

Method

Melt the butter in a pan and add the flour, mix well till the flour is incorporated into the butter

Start to add the milk slowly whilst keeping stirring

Add all the milk and warm the sauce till mixed

Add both cheeses to the sauce after grating

Add the mustard powder

Cook the sauce till thickened season if required (do taste the sauce first as the cheese does add flavour)

Cool whilst stirring to avoid a skin forming

Cook the pasta in water till al dente

Add the cheese sauce to the pasta and add to an oven proof dish

Top with gluten free crumbs made from the bread and the extra grated cheese

Bake in an oven for 20 minutes at gas mark 5 or 190 degrees C.

Serves 4 with a green salad

September 16, 2017

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Lime chicken salad – low fodmap

I am on Holiday this week and I have not picked a good one for the weather unfortunately. I decided to being some colour into my evening meal and brighten my day. So here it is a nice crunchy salad. The tortilla chips add a bit of different texture and I hope you enjoy it as much as I did.