Tag: recipe

Lemon mustard roasted winter vegetables and chicken

Roasted vegetables are one of my favourite winter recipes and I have cooked them before for this blog. It is Halloween tonight and what better to come home from trick or treating to a warm filling meal? I have never cooked radish before but I will do again!

Ingredients

Chicken drumsticks 4-6

200g Turnip

(you don’t need to have baby turnips – these just look good in the picture – larger turnips are fine to use)

200g Carrots

(multi-coloured carrots look great but ordinary carrots are just as good)

50g Radish

1 large tablespoon of grained mustard

1 tablespoon of olive oil

juice of 1/2 a lemon

Salt and pepper to flavour – if you wish.

Method

Don’t wash the chicken drumsticks just add to a roasting tin.

Slice carrots into 2 or 3 using a diagonal cutting angle

Half baby turnips or chop the turnip

Slice the radish

Mix the mustard, oil and lemon juice and rub on the vegetables and chicken drumsticks

Roast in an oven gas mark 7 for 20-30 minutes – check drumsticks are cooked by ensuring juices are running clear.

Sprinkle with rocket before serving

Serve with wholegrain rice – don’t forget to include some carbohydrate! 🙂

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Coriander carrots

My love of the carrot is growing – it really is a very versatile vegetable and the colour it provides to dishes adds a bit of warmth during the winter. Carrots partner very well with coriander and I have decided to use my gnocchi recipe to see if it works with carrot in place of parsnips – it appears that it does, but one word of warning – ensure you cook the carrots well and puree them before you add the flour to ensure you can roll them and they have the correct texture.

Ingredients

400g Carrots

70g of gluten free flour

2g of coriander stalks chopped finely

Coriander seeds to garnish

salt + pepper

Method

Cook the carrots till very soft and puree

add the flour, coriander stalks, salt + pepper and mix well

Roll into a 1cm width sausage on a floured board and cut even 1 cm strips.

Roll into a ball and flatten with a fork.

Boil till they float in water.

Serve

I thought I would add a picture of this little chap with his orange (red) breast – he was very friendly!

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Cheese Souffle low lactose, gluten and wheat free (low Fodmap)

This is my first attempt at a souffle – I have always been scared of making them due to listening to the difficulties people report in getting a rise and the consistency right. More of a challenge then to use free from ingredients to achieve the same effect? It is October – Halloween month so time to get scared and have a go! See what you think.

The photograph below was taken after some minutes out of the oven and the rise has reduced but the above photograph was taken within a few minutes of leaving the hot oven. I am not sure if the strange shaped rise was as a result of the small dish or the fact that this is a free from bake. The recipe below makes around 8 small souffles, really tasty to eat them fresh from the oven but it is also possible to double bake the majority to warm them through and although the texture was a little different the souffles were just as tasty.

Ingredients

4 eggs

250ml of lactose free milk

20g plain gluten free flour/corn flour

20g of margarine

170g of cheddar cheese (lactose free if you are very sensitive)

olive oil to coat the ramekins

pepper to taste*

Method

Oil the 8 ramekins well and pre-heat the oven to gas mark 6 – 220 deg C

Separate the yolk from the white of the egg – ensure no egg yolk is in the white or it will not whip to the correct consistency.

Melt the margarine slowly in a pan and add the flour – this will thicken. Cook for a few seconds and slowly incorporate the milk until it makes a smooth sauce. Simmer to cook the flour. Don’t be afraid to sieve the sauce if it contains lumps. Cool slightly and add the egg yolk and pepper, melt in the cheese.

In a separate bowl whisk the egg whites till they form stiff peaks. Add a 1/3 of the egg white to the sauce to slacken it. The fold in the rest of the egg white into the sauce carefully so all the whites are incorporated. Once they are incorporated STOP MIXING – you need to have as much air as possible in the mix and over mixing may mean your souffles will not rise.

Add the mix to the ramekins and cook for approximately 12 minutes – remove from the oven and serve immediately.

*I omitted the salt as the souffle has plenty of cheese to give a salty flavour in my view

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Yum!

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French toast for breakfast? – gluten free, low fodmap

This is a great Sunday morning treat and is very easy to prepare and to relax and enjoy! French toast is not sweet but when combined with fresh fruit and a drizzle of maple or golden syrup the sweetness is added – you only need a drizzle and the breakfast is complete. Posted just in time for you to enjoy tomorrow morning.

Ingredients

2 eggs

70 mls lactose free milk

4 drops of vanilla essence

4 drops of orange essence

spray oil

2-3 slices of gluten-free bread (depending on the size of eggs used)

Maple syrup for drizzling

Strawberries, blueberries and raspberries – a small handful.

Crack the eggs into a bowl and mix with the milk, vanilla and orange.

Slice the bread and soak in to the egg mix until it is soaked through ( a minute or two)

Spray oil into a frying pan and fry the bread for 1 minute each side or until golden.

Serve warm with fruit and a drizzle of syrup – or you can use sweetener if you don’t want to use syrup – aspartame, stevia or sucralose is suitable.

Eat!

 

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Gluten free low lactose crumpets – better to make these at home!

This recipe is really easy to make and is gluten-free, low FODMAP and low lactose. These are really nice to enjoy toasted with a little free from spread (and jam if you wish) on a cold winters day after a long walk in the countryside! It was really cold outside when the pictures below were taken but the benefit of being outdoors is the atmospheric sky and moss-covered surfaces – showing that winter is really here!

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Ingredients

300 g Gluten free self-raising flour

1 teaspoon of dried yeast

2 eggs

3/4 pint of lactose free milk

Salt + pepper

Method

Remove the eggs from the fridge and leave to warm to room temperature. Heat the milk till luke warm (body temperature.) Weigh out the flour and add the eggs, milk, yeast salt and pepper. Mix well and leave somewhere warm for the yeast to begin to rise, heat a frying pan and using spray oil to fry and using a cooking ring sprayed with oil place this in the pan and fill the ring with 1 cm depth of batter, you should see small bubbles forming on the surface of the crumpet. Lift up the cooking ring turn the crumpet over and cook through. If you are avoiding yeast then try a little more baking powder in the batter instead.

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Wheat free couscous stuffed peppers and Living well with IBS

Please watch and share ‘Living well with IBS’ (irritable bowel syndrome), a film made by Vicky Grant, a researcher at the University of Sheffield, and Gemma Thorpe, a professional filmmaker. Vicky has lived with IBS for over 30 years; here she talks about her experiences and the experiences of others, as portrayed through the storytelling workshops she runs through the Knowing as Healing project.

One of the recipes developed for the video is the one below – a perfect choice for meatless Monday!

Ingredients

150g of wheat free couscous
200ml of boiling water
60g of green olives
60g of hazelnuts*
2 teaspoons cumin
1 teaspoon of cinnamon
1 teaspoon of mild paprika
10-12 strands of fresh coriander
Grated rind and juice of 1 lemon
4 slices of wheat free seeded bread
4 teaspoons of garlic infused oil
Five orange peppers.
Salt to taste.

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Weigh out the maize couscous and add the boiling water and cover – leave to stand for 5 minutes.

Add the oil to a pan and add chopped hazelnuts and add cumin, cinnamon and mild paprika and toast the nuts.

Mix the nuts and spices with the couscous and add chopped olives.

Wash and cut the peppers in half fill each with the couscous.

Crumb the bread and add lemon and fresh coriander and sprinkle this mix on the top of each pepper.

Use aluminium foil to cover the peppers while they cook and cook till pepper is soft 20-10 minutes at gas mark 5 or 190°C. Remove aluminium foil for the last 5 minutes to toast the breadcrumbs. Watch out for other recipes soon!

*Hazelnuts do contain some FODMAP but are used in very small amounts in the recipe – if you wish you can omit them if problematic or if you are on the exclusion part of the diet.

Serves 10 – serve with some Low FODMAP salad as a light lunch

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