Garlic – Clinical Alimentary

LOFFLEX Mushroom & Courgette Risotto (serves 1) by Kirrily Gunn RD

1 tsp Rapeseed oil

1 clove of garlic

80g of sliced mushrooms

80g peeled courgette cut into thin strips

80g arborio or risotto rice

300 mls of unsweetened soya milk

1 tsp Tamari (check – wheat and gluten free)

2 tsp chopped fresh parsley leaves

Salt + pepper to taste

Cold water as required (approx 200-300mls)

Method

Cut garlic clove into quarters and fry in oil to flavour it – remove clove quarters when cooked (or use garlic flavoured oil)

Saute the mushrooms and courgette in the flavoured oil

Once the vegetables start to soften add the rice, cooking for 2 minutes until the edges of the rice go translucent

Add tamari, chopped parsley and pepper and stir

Slowly add quantities of the soya milk, stirring continuously adding more milk as required as it is absorbed by the rice

Once all the milk has been used continue the process with cold water until the rice has softened to a risotto consistency (al dente)

Taste and flavour as required with salt, extra pepper, parsley and tamari

Serve hot, topped with dairy free cheese, if desired (check against your suitable ingredient list)

Please note this recipe is not suitable for FODMAPs diet, cook without mushrooms to make it FODMAP free.

Suitable for Vegetarian, Dairy Free, Milk Free, Gluten & Wheat Free

Pear and Plum Fairy Cakes by Faye Morton RD

(serves 12)

Ingredients

150g rice flour

75g soft brown sugar

6 tablespoons sunflower oil

3 tablespoons golden syrup

1 1/2 teaspoons of gluten-free baking powder

3/4 teaspoon bicarbonate of soda

60g pears (tinned)

60g plums (stewed)

Method

Pre heat the oven 190 C/gas mark 5

Mix flour with bicarbonate of soda and baking powder

Add sugar and the fruit mix together

Add the oil and golden syrup and beat the ingredients together

Put into silicone or paper cases and bake in the oven for 25 minutes.

Please note Fairy Cakes are not suitable for FODMAPs diets.

Vegetarian, Dairy Free, Milk Free, Gluten & Wheat Free

LOFFLEX recipes (clinicalalimentary.wordpress.com)
Ginger and Caramel Buns (clinicalalimentary.wordpress.com)

These recipes were ‘donated’ at a recent recipe drive at the hospital. They are suitable for the LOFFLEX diet for people who have crohns disease and have been previously treated with liquid/elemental diet therapy at the advice of their Consultant. It stands for low fat, low fibre limited exclusion (diet!) The recipes are wheat free, gluten free, egg free, dairy free, so will be fine for lots of other folks too! Will post more later in the week.

Smoked Salmon Risotto – donated by Eimear Bradley SRD

Ingredients – serves 2

70g Smoked salmon

1 Finely chopped pepper

180g Arborio or risotto rice

Black pepper

Salt/Herbs/Water

1/2 Tablespoon of garlic infused or garlic flavoured oil (do not use Garlic!)

Method

1. Fry risotto rice in 1/2 tablespoon of garlic infused oil

2. Make stock with boiling water and seasoning/herbs/small amount of salt

3. Slowly add stock to risotto and stir consistently for 25-30 minutes.

4. Skin peppers (blacken skin over a flame the put warm pepper in a plastic bag, allow to cool and skin will be easy to remove) chop finely, add to risotto during cooking.

5. Flake smoked salmon over the top and serve hot.

Beef Stroganoff with butternut squash (serves 4) – donated by Rachel Sharp SRD

Ingredients

400g beef rump steak, trimmed of fat (and gristle)

1 tbsp dairy free margarine

1 tbsp olive oil

250g mushrooms (without stems)

250g Butternut squash – peeled & chopped

400g white rice

1 tbsp rice or potato starch flour

300 mls boiled water

6 drops of gravy browning (no wheat or additives)

3 tbsp Soya cream

1/4 pack flat leaf parsley

1. Freeze beef (will allow you to slice it thin) and slice thinly, then season

2. Peel, de-seed and chop butternut squash into cubes. Boil for 9 minutes until soft.

3. Boil rice (cover with water just above the level of rice in the pan and simmer till soft)

4. In a large non stick frying pan, melt half the butter with half the oil, increase the heat and sear the beef in batches until browned on both sides. Remove from the heat and set aside. Repeat this process with the mushrooms.

5. Add the remaining butter and oil to the pan and melt. Stir in the rice flour for 1 minute, then gradually stir in the stock (300mls water + gravy browning) cook till thickened, then stir in the soya cream, season to taste and add both the beef and butternut squash, add etra water, if needed.

6. Drain the rice & serve hot with the creamy stroganoff.

Please note: Everyone’s dietary tolerance of foods, with crohns disease, is individual. If you suspect you have problems with these ingredients please check with your dietitian if the ingredient is OK for you, before trying the recipe. The recipes are designed for stage 1 of the LOFFLEX diet, but occasionally people can have reactions to foods in stage 1, so it is very important to keep in touch with your dietitian, when following the treatment.