Roast small peppers with small amount of spray oil, turkey and boiled rice.
Tag: food intolerance
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
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.
Remember, remember the 5th of November – bangers and roots!
I hated history at school, queen this, king that, on this date such and such, blah, blah, blah, blah, blah yawn, zzzzzzz , then awoke with a start as my head dropping forward jolted my brain awake, before the teacher noticed – I hoped. It all seemed to merge into one confusing mess, I could never remember any of it, even with a very young brain. Perhaps it was the way that it was taught, I don’t know, or perhaps it didn’t really appeal to me. No Horrible Histories for us as children, wish I had this when I was younger. Check it out:
http://www.youtube.com/watch?v=D7exoXGUbIA
I have found as I have got older that actually I am quite interested in history, linking historical events to festivals is one very good way of remembering. Guy Fawkes was part of a band of catholics who plotted an assassination attempt against James the first and others at the state opening of parliament in 1605. He was found just about to light the gunpowder, arrested, sentenced then hanged, drawn and quartered – nasty business! The discovery of the plot is commemorated every year with bonfires – traditionally with a burning Guy, fireworks and lots of warming food to eat!
Remember, remember the fifth of November,
Gunpowder treason and plot.
We see no reason
Why gunpowder treason
Should ever be forgot!
Guy Fawkes, guy, t’was his intent
To blow up king and parliament.
Three score barrels were laid below
To prove old England’s overthrow.
By god’s mercy he was catch’d
With a darkened lantern and burning match.
So, holler boys, holler boys, Let the bells ring.
Holler boys, holler boys, God save the king.
I found the above copy of the traditional poem on the website for Leigh School – some really cool information on celebrations – check it out here
http://www.leighinfants.co.uk/southendpn/index.php?module=ContentExpress&func=print&ceid=68
Now on nights were you want to be out watching fireworks and doing other fun stuff cooking is probably in the back of your mind. How about this bangers and roots recipe? – really simple to make, FODMAP friendly and just the ticket to eat outdoors, if you wish. If you are having a barbecue you can put these vegetables on skewers instead and put them on the barbie.
Ingredients
1 orange carrot
1 purple carrot
1 yellow carrot
2 Parsnips
Small handful of chopped pumpkin
Small handful of cherry tomatoes (care with the amount)
1/2 dozen gluten-free sausages (if you are following a Low FODMAP diet please check flavoured sausages for onion and garlic powder.)
1 teaspoon chilli powder
1 teaspoon of smoked paprika
1 tablespoon of garlic infused olive oil.
Method
Wash vegetables and peel carrots, parsnip and pumpkin, chop. Chop potato with skins on and add them all to a large baking tray. Pile ’em all in – no need to be prissy about it.
Drizzle over garlic infused oil and lay the sausages on the top. Sprinkle over the chilli powder and smoked paprika, add a small amount of salt (I didn’t need salt – perhaps you should taste it after cooking and add it if needed.)
Place in an oven (or on the barbie, cut vegetables thinner and skewer) gas mark
6.
Cook at the top of the oven till nicely browned – yum, a real crowd pleaser on a chilly November night (the purple carrot looks a bit burned, I assure you it’s not – it’s just the dark purple colour, perfectly done!) This should keep you warm whilst outside enjoying the festivities, serves three.
Take care with your real bangers and keep your furry critters in the house away from harm.
Related articles
- Remember the fifth of November – gunpowder, tweeting and blogs (guardian.co.uk)
- Remember, Remember The 5th of November – Things to Do on Bonfire Night (shinesquad.me)
- November 2012 – Events Calendar – Firework Night – Kyrenia Animal Rescue (cyprusscene.com)
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
150g Black rice noodles
Spray oil
2 carrots
2 tsps Garlic infused oil
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.
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
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!
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/
Saturday – Chicken Curry Low FODMAP
Last night I cooked a chicken curry here is the recipe.
Ingredients
6 skinless chicken thighs
1 tablespoon of garlic infused olive oil
1 aubergine
2 large tomatoes
3 teaspoons of cornflour
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
4 split cardamom pods
1/2 teaspoon of asafoetida
1 teaspoon of chilli powder (Omit this if it makes your symptoms worse)
1/2 yellow pepper
200 mls of water or home-made chicken stock (without garlic and onion)
Salt & pepper to taste
Method
Cut up the aubergine into small pieces, also cut the tomato
Add oil to pan and heat
Add spices to the pan and cook for a minute to release the aroma
Add chicken
cook for 5 minutes
Then add stock and the aubergine and the tomato, add cornflour (mix with a small amount of water to blend first and make a smooth paste)
cook for 20 minutes. (10 minutes in start to make rice – see below)
Add chopped pepper and cook for 5 -10 minutes.
Rice – 300g basmati rice (2 cups) place in a pan and cover with water 2cm above the rice, add salt to taste then add 4 cloves, a 2cm piece of cassia bark, 4-5 black peppercorns and 2-3 green cardamom pods, curry leaf. Bring to the boil for 15-20 minutes remove spices prior to serving. This tastes a little like pilau rice – add colouring to make this more authentic if you wish.
Serves 4
Clinical Alimentary 