Chicken, chard and pine nut conchiglie pasta – low fodmap

I adore chard – it is so pretty and very tasty. I have not been able to source a regular supply of it, perhaps because it may be a seasonal leaf. I was surprised and very pleased to find it in a local store, so I bought some to use over the weekend. I always keep some celeriac in the vegetable compartment of the fridge, it replaces the celery flavour of low fodmap dishes and adds a another depth of flavour to the dish. This is a nice spring recipe to start the Easter weekend and herald the start of better weather, lighter nights and fresh food.

Ingredients

300g of dried gluten free pasta

2 tablespoons of pine nuts

4 cooked chicken thighs

30g grated parmesan

I tablespoon of oil

1 slice of celeriac

100g chard

70g spinach leaves

Method

Chop the chard, spinach and celeriac into small slices.

Fry in the small amount of oil with the pine nuts.

Slice the chicken and add to the pan to warm through (must heat the chicken to at least seventy degrees C, if the chicken has been chilled and only reheat it once.)

Grate the parmesan cheese.

Cook the pasta in a pan of hot water whilst the sauce is cooking.

Do take care when cooking gluten free pasta as it is very easy to overcook it and end up with a ball of starch in your pan! Review the cooking instructions on the packet before you start.

Drain the pasta, add the vegetables and chicken and stir thoroughly.

Serve with a sprinkling of parmesan.

Serves 4.

Easter chocolate orange cake treat – low fodmap

Ingredients

Cake

150g self raising gluten free flour

150g margarine

150g golden castor sugar

Grated rind of 1 orange

Juice of half an orange

2 eggs

15g cocoa powder (check gluten free if needed)

1 teaspoon of gluten free baking powder

Orange marmalade

Chocolate frosting

50g Dark chocolate

15g Margarine

2 Tablespoons of warm water

175g of sifted icing sugar

3 Drops of oil of orange flavouring.

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Method

Cream together margarine and sugar till smooth.

Add orange rind and juice of orange, mix well.

Add one egg at a time and beat well to avoid the mix curdling.

If it does start to separate add a tablespoon of flour and mix in well.

Slowly incorporate the dry ingredients (flour, cocoa powder and baking powder) till fully incorporated.

Cook at gas mark 6 for 1 hour till risen and cooked through.

Whilst the cake is cooling make the icing.

Put the chocolate, water and margarine in a bowl held over a pan of boiling water.

Melt and mix, add the oil of orange and icing sugar and beat till smooth.

Cut the cake in half and spread the orange marmalade over the bottom layer, then a thin layer of frosting.

Add the rest of the frosting to the cake.

The cake is also decorated with half kumquat segments.

Serve – remember a small serving is probably a good idea, a great treat for Easter perhaps!

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Christmas bread & butter pudding low fodmap

Yes it’s still November and thoughts are turning to Christmas🎄. I apologize now 😃 for posting this recipe but you do need to be planning and perhaps trialing recipes before the big day so here is one for consideration. Bread and butter pudding is not one of my favourite dishes as I have nightmarish visions of being offered this at school and school lunches were not to my liking. However it is a great option for a lighter pudding on Christmas day when spiced or perhaps thanksgiving if you are in the USA. If you can’t get Schar brioche rolls in the USA gluten free croissants will also be suitable. It is very easy to make and contains low fodmap ingredients, so should be a safe option for those of you following a low fodmap diet.

Ingredients

1 pack of Schar* brioche rolls (gluten & wheat free)

500mls of lactose free milk

3 eggs and one egg yolk

50g pecan nuts

1/4 teaspoon of allspice and 1 teaspoon of cinnamon

2 tablespoons of 100% maple syrup

1 tablespoon of raisins

butter or spread

Dark brown sugar for sprinkling on the top

Method

Slice the brioche rolls length-ways

Chop the pecan nuts reasonably finely

Measure the lactose free milk and add the eggs, maple syrup and spices – mix well

Line the dish with butter and spread butter thinly on both sides of the bread.

Dip each slice into the chopped nuts to coat them.

Line the bread into the dish.

Pour in the milk mixture, then scatter the raisins and sugar on the top and grate over nutmeg.

Cook in the centre of an oven at gas mark 5 temperature 190 deg.C after 30 minutes check and if the edges of the bread or sultanas look a little over done cover with foil for the last 10 minutes. Enjoy!!

*Schar brioche rolls were purchased for this recipe.

Hot roasted vegetables

I adore roasted vegetables – I have said this before but I can’t get enough of them at the moment. These choices are low fodmap and packed with fibre, really filling and comforting. The spice mix I chose to use was a Japanese mix called Togarashi- a seven spice mix. It is really fiery so if you have IBS and are sensitive to chilli, I would probably give this recipe a miss. Although the mix is suitable for a low fodmap diet. The spices are mixed chilli powder, black & white sesame seed, orange zest, ginger, sichuan pepper and seaweed. Sichuan pepper is contained in Chinese five spice mix which Monash have stated is suitable for the low fodmap diet. Monash is based on the Australian diet and in the UK if you wish to try Chinese five spice check the ingredients – some manufacturers add onion and garlic to their mixes. The manufacturer of this mix is Taste Gourmet Spice Company some of their mixes are gluten free. The website mentions Paleo and ‘clean’, which I don’t endorse for IBS – but I will forgive them that indiscretion for the fact that some of these mixes are onion and garlic free (I have not had time to check them all so it is worth a further look.) I purchased this mix and I might be tempted to buy more to test for you. I used a flat teaspoon of the mix and it was as hot as I could take – so you could use less if you wish.

Ingredients

Half a small pumpkin

1 carrot

1 Parsnip

200g swede

1 Aubergine

1 tablespoon sesame seeds

1 tablespoon of pinenuts

1 tablespoon of oil

1 flat teaspoon of Togarashi

Method

Peel and chop the vegetables

Add the spice to the oil and mix then rub on to all the surfaces of the vegetables.

Roast in a hot oven for 20 minutes or until the vegetables are soft.

Roast the sesame seeds and pinenuts for a one to two minutes till golden – watch them closely as they can burn easily.

Add the vegetables to a plate and sprinkle with sesame seeds and pinenuts.

A great Halloween treat and posted just in time for you to make for meatless Monday!

Serves 2-3

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