Tag: recipe

Trout with salad – Low FODMAP, dairy free, gluten free

IMG_1801We are heading towards the end of Summer, early in the morning it certainly feels like Autumn is on the way. However there is still time left to enjoy a cold salad with a small glass of chilled white wine for our evening meal.

Today’s activity was a run around my home town, nestled in the middle of the Pennines. We certainly have our share of wet weather and today was no exception. However the skies were bright enough for me to manage an hour without getting too drenched. This summers weather has still resulted in flooding in the next village, despite the weather being hotter than usual, the deluge of rain was severe enough to wash away the road. I would not want to live anywhere else though, as we have beautiful countryside and the steep wooded valley’s add to the overall atmosphere. Have a look at the pictures and see if you agree.

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If you wish to make the meal above the recipe is as follows:

Salad

Small handful of miniature plum tomatoes (about 8-10)

Small handful of green olives

Small handful of mixed leaves (rocket, spinach and watercress)

1/2 an orange pepper

1 tablespoon of pumpkin and sunflower seeds

2 teaspoons of fennel seeds

1 small piece of celery

2 inch slice of cucumber.

1/4 teaspoon of cinnamon and 1/4 teaspoon of ground allspice

1/2 lemon

1 bunch of fresh thyme

Chop all ingredients finely and add spices, seeds and lemon juice

Season and toss well. Serves three

Rice

3 cups of basmati rice

1 cup of neroli rice

1/2 an aubergine

salt

Chop the aubergine and add to the rice, cover with water season and cook till tender. Cool

Plus 1 fillet of trout per person, grilled and cooled.

Serve

Jules_GastroRD4 Comments

Saharan Harissa spice mix for Moroccan Chicken, Low FODMAP.

Harissa is a spice blend used in North Africa and the following recipe is Low FODMAP version, another example that it is possible to have rich flavours without the addition of onion and garlic. It is a special recipe, so quite expensive to produce so I would save it forIMG_1762 those occasions when you want to cook something a little different for friends and family. The recipe serves approximately six people. It also takes some time to prepare, but I think you will find that nobody will recognise the recipe is good for someone who has IBS and problems with their digestion. If you are sensitive to hot spices then replace hot paprika with mild paprika and omit the chilli from the recipe.

Ingredients 1 – Spice mix

5g Cumin

5g Hot Smoked Paprika

2.5g Coriander Powder

2.5g Coriander Seeds

2g Ginger powder

2g Tumeric

Use 1 heaped tablespoon per dish.img102 img084 img072

Ingredients 2 – Main dish

12 Skinless chicken thighs

100g Lemon & Coriander flavoured green olives

1/2 Lemon (squeezed)

1 preserved lemon

2 teaspoons of Rose Water (not sweetened!)

2 large pinches of Saffron

1 tablespoon of Garlic infused olive oil

250g Red and Yellow Pepper

300 mls water

salt

Ingredients 3 –Carbohydrate

100g Red Quinoa

100g Broken Basmati (cheaper version of basmati – works just as well)

100g Red Camargue Rice

50g Pine nutsimg146

Salt

Serves 6

Add 1 tablespoon of the spice mix to a dish, mix with 2 teaspoons of rose-water, 1 tablespoon of garlic infused oil, the juice of 1/2 a lemon.

Pour the spice mix over 12 skinless boned chicken thighs, rub in well and leave covered in the refrigerator for at least 2 hours.

Roast the pepper in an oven till soft, and chop.

Add the chicken to a cooking pot or tagine and add the preserved lemon, olives, pepper, saffron, salt and 300 mls of water. Cook for 1.5 hours at gas mark 5 till ingredients are soft and tender.

Near the end of the cooking time add red rice, basmati rice and salt to a pan cover with water and cook for 20 minutes. Add quinoa and salt to a separate pan cover with water and cook for 15 minutes. Drain these, mix them together and add the pine nuts.

Drain off the cooking juices from the Moroccan chicken, if you wish at this point drain off the fat floating on the surface of the cooking liquor. In a large serving dish place the rice mix in the dish first and pour over the remainder of the cooking liquor. Pile on the rest of the ingredients on the top of the rice – then enjoy!

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Potato and salmon rosti

This recipe uses the tandoori spice masala mix made in the last blog (see the bottom for a link.) This dish is low-fat, suitable for those who are looking to manage their weight whilst having tasty filling Low FODMAP food.

IMG_1744Ingredients

1 Large potato

1 egg

2 small salmon steaks

1 dessert spoon of low fodmap tandoori spice masala

Salt & pepper

For the green salad

Finely sliced celery – ensure less than a small stick per serving

Alfalfa

finely chopped cucumber

Method

Cook the salmon steaks and flake them.

Peel and grate the potato

Add the flaked salmon to the potato and bind together using 1 egg

Mix in the spice, salt & pepper.

Spray oil on a baking tray and cook the rosti in the oven

Serve with green salad. Makes 6

https://clinicalalimentary.wordpress.com/2013/06/29/low-fat-tandoori-chicken-made-with-low-fodmap-spice-masala-contains-lactose/

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Easter with food intolerance

Simnel Cake

What is Simnel cake? Simnel cake is a cake that is traditionally consumed on Easter Sunday, it is a light fruit cake with a toasted marzipan topping. The Lancashire version is a particularly fine version – recipes I have found don’t contain saffron, you can leave it out if you wish but I felt it added a nice flavouring and colour to the cake. It is a festival cake once used for mothering Sunday – see a history of the cake here

http://www.timetravel-britain.com/articles/taste/easter.shtml

I hope you have a happy holiday this weekend – despite the cold weather!

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Ingredients

240g of self-raising wheat free/gluten-free flour

1 flat tsp of cinnamon*

1/4 of grated nutmeg

1/4 tsp of ground cloves*

1 teaspoon of gluten-free dairy free** cocoa powder

50g of pecan nuts

50g of sultanas

4 eggs

200g of milk free margarine

Large pinch of saffron

200g of golden caster sugar

Method

Pour approximately 1 tablespoon of boiling water on to the saffron and set aside to cool.

Weigh all other ingredients into a mixing bowl, add saffron and liquid mix, mix well.

Place in a paper lined seven-inch baking tin and bake till a cake skewer comes out clean when inserted into the centre of the cake.

Trim the top of the cake flat and turn upside down to give an even working surface. Cover with rolled out marzipan* (or ready roll icing sugar* if you are following a low FODMAP diet – you can colour it pale yellow to simulate marzipan if you wish!) Roll 11 equal balls of marzipan or icing sugar to represent the disciples (minus Judas) and if you are using marzipan place the cake under a grill to brown the marzipan.

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Enjoy a small piece with a nice cup of tea!

**Milk free see http://lucysfriendlyfoods.wordpress.com/2012/07/05/dairy-and-nut-free-cocoa-powder-found-at-last/ , lactose free, wheat free, gluten-free, Low FODMAP (without marzipan.) *Ensure these ingredients are not contaminated with wheat or gluten.

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When making snow dragons and other mythical creatures, keep your energy up with chestnut biscuits!

These delightful biscuits have a crisp crunchy outside and a cake textured middle. They are so easy to make and do taste very sweet  – ideal served with a sweet wine at Christmas, after walking in the snow (doing some exercise to burn off the calories, obviously!) Or after expending energy making snow men/creatures in the cold like IMG_0789 the dragon in the picture above, we made him about 3 years ago. I often wondered what people thought of him, we made him along a country walk near to where we live, I think he probably lasted two or three days. The biscuits are wheat, dairy, egg and gluten-free and should be suitable for most people following a low fodmap diet – as long as you tolerate almonds, as almonds can be rather high in fodmaps but obviously, this also depends on how much you add to a recipe and you could always use more gluten/wheat free flour to replace the almonds if you are following the exclusion phase of the Low fodmap diet. IMG_0792

Ingredients

250g dairy free margarine

100g icing sugar

40g soft brown sugar

260g of wheat and gluten-free plain flourIMG_1612

40g of ground almonds

1 x 250g tin of sweet chestnut spread

Icing sugar to dust

Method

It couldn’t be easier – add all ingredients in to a bowl and mix with an electric mixer till all the ingredients have been incorporated into a stiff batter.

Spoon about a tablespoon size drop on a greased baking tray and cook at gas mark 6/200 degrees C, till nicely browned.

Place on a cooling rack and sprinkle with icing sugar, I’m not sure if they are really a cake or a biscuit – I suppose this depends on whether it goes hard or soft on standing (cake goes hard once stale, biscuits go soft.) Will have to let you know.

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Christmas Eve special supper – spicy saffron red pepper and courgette/zucchini Quiche

IMG_1610

Low Fodmap, low lactose, wheat free + gluten-free.

Ingredients

200g of gluten free wheat free flour mix.

90g of milk free margarine

Pinch of salt

(or 1 packet pastry mix for gluten free, wheat free pastry – this can contain chickpea flour, so make your own if you have problems with lentils and chickpeas)

pinch of saffron

4 tablespoons of water

1-2 red peppers

1 courgette/zucchini

1 red chilli

4 eggs

1/4 teaspoon of turmeric

saffron-rex1/4 teaspoon of chilli powder

1/2 teaspoon of smoked paprika

1 oz of finely grated fresh parmesan.

Salt to taste.

Method

Place a tablespoon of just boiled water into a cup and add the saffron, leave for approximately half an hour to release the colour and flavour.

Weigh out the flour, add salt (if not a packet mix) and rub in the margarine, add the water and saffron mix to the pastry. Bring the dough together, work it well – the better it is worked in, the easier you will find it to use.

Roll out the pastry on a well floured (gluten and wheat free!) board or roll between two sheets of cling film. Line the base of a flan ring/dish. Cut out circles or shapes for the top of the flan.

http://animatedtoast.blogspot.co.uk/2007/12/santa-imposter-gallery.html

Break the four eggs into a bowl and mix well, add chilli powder, salt and turmeric, mix well.

Use a small amount of the egg mix as a wash for the base of the flan and the cut out shapes. Bake these for 15-20 minutes in an oven set a gas mark 5 or 190 degrees C. Also add to the oven a baking tray containing sliced pepper, finely chopped chilli, sprinkled over smoked paprika and spray oil. Place the peppers at the top of the oven till roasted.

Slice the courgette.

Cool the pastry, grate the parmesan. add the courgette to the base of the flan, then layer on the pepper. Pour over the egg mix, decorate with the pastry discs and sprinkle over the cheese. Cook at gas mark 6 or 200 degrees C, for approximately 20 minutes. Exclude the chilli if you find it too much for your digestion. Check your spices are wheat and gluten free if you need to.

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