Tag: LOW FODMAP

Lemon drizzle spiced bundt Christmas cakes – low fodmap

When baking with gluten free flour the recipes are improved by a ‘drizzle’- to add moisture to the cake. Plus, for this special time of year, I have used best butter! Yes – B…U…T…T…E…R you heard that right . Consumed once a year in the Thompson household but it is really worth it for Christmas as butter does make a difference to the flavour of these cakes. These are special cakes for Christmas eve supper.

Ingredients

130g caster sugar

45g brown sugar

2 heaped teaspoons powdered ginger

1/2 teaspoon mixed spice

175g of best butter

220g gluten free self raising flour

3 eggs

3 tablespoons table sugar

2 tablespoons of lemon juice and 2 tablespoons of water

Cream together the butter and sugar till the mix is pale. Add each egg and beat the mixture well in between adding the eggs. If the mix appears to separate add a tablespoon of flour. When all the ‘wet’ ingredients have been added slowly fold in the flour and spices. Using a greased bundt tin add the mixture and cook in a moderate oven for approximately 30 minutes.

Add the lemon juice, water and sugar to a pan and dissolve. Remove the cakes and whilst still warm drizzle the cake well. Serve.

Serves 6 depending on the size of baking tin. You can make a ring of the houses like a traditional bundt and fill the centre with treats, if you wish.

Finally it’s snowing heavily at the bundt village – but not too much to spoil the fun!

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Chicken liver and rosemary stuffing – low fodmap Christmas recipes

Sage and onion stuffing is a classic accompaniment to Christmas dinner, however for people following a low fodmap diet this is not an option because it does contain lots of onion. Perhaps this recipe might be a good alternative and uses up some of the parts of meat that often go to waste, such as liver. I do save gluten free bread to freeze when I have the odd slice, or perhaps the bread crumbles because it is a little stale. Although freezing and reheating can increase the resistant starch content. Most people who get improvements on the low fodmap diet don’t seem to have problems with resistant starches – but if resistant starch does affect you, it might be better to use fresh breadcrumbs and only have a small piece, perhaps.

Serves 8

Ingredients

1 pack of chicken livers

1 tablespoon of garlic infused oil

1 teaspoon of asafoetida

100g of celeriac (gives a flavour of celery)

100g of chopped white cabbage

200g of gluten free breadcrumbs

4 sprigs of fresh rosemary.

Salt to flavour

Method

Trim the chicken livers (remove the tougher membrane that runs between the livers lobes). Add oil to the pan and fry the asafoetida and livers till cooked. Process the cabbage, rosemary and celeriac till a fine texture is achieved and then add the cooked liver and gluten free breadcrumbs. Process till smooth. Add to a loaf tin and cook for 1 hour at gas mark 5 or you could make stuffing balls or sausages depending on your preference but his will affect the cooking time. This stuffing tastes between a stuffing and pate and goes particularly well with Turkey.

I do not put my stuffing mix in the turkey body as this will not reach the temperature needed to cook either the stuffing or the turkey. Do take care when cooking Christmas lunch – do not wash the turkey and ensure any juices from the turkey run clear. Prevention of food poisoning during the festive season is really important!

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Vegetable tart

This vegetable tart was made using frozen gluten free pastry bought at the Allergy & Free From Show over the weekend. It is a quick and tasty recipe for a weekday evening. Serve with some green salad.I used coloured carrots for effect but orange ones will do just fine.

Ingredients

5 carrots

spray oil

4 pieces of frozen spinach

2 eggs

60g of hard cheese sliced thinly

One pack of frozen gluten free pastry*

Method

Slice the carrots length ways so they will lie flat, spray with oil and roast.

Roll out the pastry between cling film and when shaped line a flan tin or suitable oven resistant tin. The pastry should then be pricked with a fork and baked blind for 10 minutes at gas mark six.

Defrost the spinach and squeeze to remove as much moisture as possible. This is important to avoid a soggy base to the flan.

Break the eggs and mix with a fork, then brush the pastry with the egg wash to seal it from moisture. Place back in the oven to seal the flan for 2 minutes. Remove from oven and add ingredients.

Lay the spinach on the base of the flan, add thin slices of cheese over the top and then the roasted carrot.

Pour over the rest of the egg wash and bake for twenty minutes at gas mark 5, 190 deg. C.

Serves four for lunch. It should be suitable for people with #IBS following a low fodmap diet and people with coeliac disease.

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Thai green chicken curry – scarily low fodmap!

It’s now October – time for the nights to draw in and Halloween is just around the corner. Have you time to cook some dark dishes for All Hallows’ Eve? Would you like a story before we begin out tasty treat? You would? Now I am not in the habit of believing in ghosts being a pragmatic scientist at heart, but I do love a good story and a recent visit to Wycoller Hall certainly stirred the senses and not in a good way. The Lancashire area is steeped in legend and tales of witchcraft and haunting and the ancient hamlet of Wycoller is no exception. The old dilapidated ruin of Wycoller Hall holds a story within it’s architecture to chill you to the core. This the tale of Wycoller Hall and the headless horseman that haunts it’s grounds.

Locals watch the weather forecast with trepidation – it is said that the horseman rides when the weather is stormy and wild, a night reportedly not to wander out, perchance you encounter the headless spectre and his steed.

Simon Cunliffe, Lord of Wycoller was said to have been short to temper and hearing of his wife’s reported indiscretions with another man, lost all sense of reason and drove his horse ferociously down the lane and over the cobbles back to the hall. On arrival he leaped from his mount and ran through the hall and up the stairs to his wife’s bedchamber.  Before death his wife allegedly cursed the family with downfall, a fate which later came to pass. Showing no mercy he murdered her and left, racing back up the lane on his horse, never to be seen again. The spectres dark fate on tempestuous nights is to repeat this event ad infinitum.

The story goes that when the weather is wild a rider is heard galloping down the lane, over the ancient pack-horse bridge. The dark horses hooves sparking cobbles, the whites of the steeds eyes blazing, nostrils flared and flaming, flanks sudoriferous. His mount, headless above Stuart ruff – literally losing his head to his outrage – is certainly a sight to behold leaping from his horse. Entering the ruin he is heard striding up long vanished stairs to the lady Cunliffes bedroom. A crack of a whip is heard then bloodcurdling screams echo around the remaining walls of the hall. He then returns to his mount and is heard dashing up the lane into the underworld – till the next time the weather is as stormy as his temperament.

Now looking at the image below tell me you can appreciate the atmosphere at this little hamlet? Even in the height of summer it can be very chilling. What is the story telling us? Well perhaps anger only ultimately hurts the angry person? I wonder?

The recipe above uses the second Fodify spice mix – Thai green curry

Ingredients

2 cooked chicken thighs

1 teaspoon of Fodify spice mix Thai green curry

1 Kaffir Lime leaf

400 ml of chicken stock

1 teaspoon of fish sauce

1.5 teaspoons of tamarind

200ml of light coconut milk

2 teaspoons of cornflour

1 aubergine

Small amount of oil to fry herbs and aubergine

Method

Add oil to the pan and fry the herbs for 2-3 minutes to release the flavour. Add the aubergine, finely chopped kaffir lime leaf and cook. Add the tamarind, stock (home made or perhaps Atkins & Potts classic chicken stock or Borough Broth Chicken Bone Broth – although this choice is very expensive.) and the rest of the ingredients and serve with rice noodles.

Serves 2

All ingredients for this recipe were purchased.

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Pumpkin chicken and pesto pasta

It is my favourite time of year and I do love roasted vegetables. Here is a dish that provides some comfort on cold nights and left overs can be warmed up the next day for lunch.

Ingredients

75g of garlic infused olive oil

1 inch slice of parmesan

15g of fresh basil

2 tablespoons of pine nuts

Salt to taste

1/2 small pumpkin

2 large chicken thighs

Basil leaves and toasted pine nuts to decorate.

150g gluten free pasta.

Method

Slice the pumpkin in half and then slice into eight even slices

Remove seeds

Add basil, oil, pine nuts, parmesan and salt to a blender and blend till smooth to make the pesto.

Place the slices into a roasting tin and place the chicken on the top (this will allow the fat to drain into the bottom of the tray – if you have a roasting tin drainer use this too.)

Spoon the pesto sauce on to the chicken and pumpkin.

Roast for 30 minutes (the chicken is ready when juices run clear.)

Cook the pasta in boiling salted water (use directions on the packet and don’t overcook it some makes of pasta will disintegrate if cooked for too long.)

Chop the pumpkin and chicken and mix with the cooked pasta, if desired use a small amount of the drained juices to flavour the pasta – but not too much as it will be high in fat.

Serves two

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Tomato, pepper and spaghetti squash soup

This is a lovely flavoured soup and has a very vibrant colour. A great winter soup to warm you up on cold days!

Ingredients

800g of plum tomatoes

1 large spaghetti squash

400g tin of roasted red pepper

1 teaspoon of ginger

1 teaspoon of cinnamon

500ml water

2 teaspoons of oil

season to taste and sprinkle with poppy seeds

Method

This couldn’t be easier, fry the tomatoes and spices in oil then add the squash, water and red pepper. Cook for 15 minutes and blend using a hand blender. Serve sprinkled with poppy seeds.

Serves 6-8

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