Tag: recipe

Tapas

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This recipe is inspired by tapas dishes, usually filled with lots of garlic and onion – not great for people who are avoiding these ingredients. I hope you enjoy the recipe and the views of Barcelona!

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1) Spanish omelette.

This is a layered egg and potato omelette – minus the onions, but no worse because of it. It is probably best eaten warm, although if you don’t have a problem with resistant starches you could have it cold with a green leaf salad perhaps.

Ingredients

4 large eggs

4 potatoes

1 teaspoon of paprika

Oil/margarine to grease the dish, to prevent the omelette sticking to it.

Salt + Pepper

Method

Slice the potatoes thinly leaving the skins on for a little extra fibre!

Beat the eggs and add salt + Pepper

Rub margarine around your cooking dish and sprinkle around the paprika.

Par boil the potatoes and cool (don’t allow them to go too cold if you have a problem with resistant starch)

Add layers of potato and egg.

Weight the dish as it cooks so the egg penetrates all the layers.

Cook in a moderate oven till the potatoes and egg are cooked through.

2) Roasted paprika peppers

Ingredients

3 peppers – I like to use yellow and orange peppers as they look so nice but you can use any colour of pepper you feel like.

1 tablespoon of garlic infused olive oil

1 Teaspoon of smoked paprika (I used hot, but you can choose the heat of your paprika depending on your symptoms)

Salt + Pepper to taste

Method

Slice the top off the pepper and remove the stalk, slice the pepper. For the main body of the pepper again slice it but remove any white pithy material from the inside.

Add the oil paprika and seasoning and roast till soft – really couldn’t be simpler!

Low FODMAP, gluten free (check paprika contains no contamination) milk, lactose and fructose free.

Jules_GastroRD1 Comment

Tomato free moussaka – low FODMAP

DSCF1197modMoussaka is one of my favourite dishes, in my humble view it has to have cinnamon included – and lot’s of it. You might feel that adding a spice used in sweet dishes in the UK sounds strange, but it rounds off the flavour really well. It can be a high calorie dish particularly when lamb is the main component but it is possible to reduce the high fat load. I may be performing moussaka sacrilege by suggesting that it can be made without tomatoes, but I feel the essential flavours are included, so the dish doesn’t miss much by not using them.

Ingredients

2 medium aubergines

1 tablespoon of garlic infused olive oil

4 potatoes

500 g lean lamb mince

2 teaspoons of cinnamon

1 teaspoon of asafoetida

2 teaspoons of dried oregano

1 pint of skimmed lactose free milk (Yes you can get it now!!!)

75 g grated strong mature cheddar

2 eggs

200 ml of red wine

1/2 teaspoon of gravy browning

100 ml of water

4 teaspoons of cornflour

Salt & pepper to taste

Method

The method is time-consuming but I don’t eat this dish regularly, I usually have it on special occasions so it is worth making an effort to make it well.

1) Dry fry the mince and add cinnamon, asafoetida, oregano and gravy browning. Drain off the cooking juices and allow the mince to cool. Put the cooking juices in the refrigerator till the drained lamb fat has gone solid, scoop off the fat and throw it away.

2) Pour the remaining cooking juices in a frying pan, add red wine, water and cook. Mix 2 teaspoons of the cornflour with a little water then add to the gravy, cook till thickened.

3) Slice the aubergines into 4-5 mm circular slices, sprinkle with olive oil and roast in the oven till brown. Cool.

4) Slice the potato to the same thickness as the aubergine and par boil for 10 minutes – do this just before you are ready to assemble the dish, you don’t want them to go cold.

5) Grate the cheese, pour the milk into a pan and add the cheese and the rest of the cornflour (mixed with a little water.) Cook till thickened, cool and add the eggs – mix well.

6) Add a layer of aubergine, potato, meat – add gravy. Continue to build up the layers till the ingredients are used up. Pour the cheese sauce on the top.

7) Cook for 1 hour at gas mark 6 (200°C), or until the potatoes are soft and the top has browned.

Serves 6

Jules_GastroRD4 Comments

Gluten free bourbon cream biscuits

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Ingredients

2 egg yolks

160 g of gluten-free plain flour

120 g margarine

180 g of golden castor sugar

2 heaped dessert spoons of gluten-free cocoa powder

90 g of plain chocolate – gluten-free

30 g of low-fat mascarpone

Method

Cream together the margarine and sugar.

Add egg slowly and beat (if mix starts to curdle add some flour.)

Sieve dry ingredients and add slowly to the biscuit batter, this should be slightly dry to allow shaping.

For filling – melt chocolate and add mascarpone to it to make a stiff mix – stick biscuits together with cream filling.

Use gluten-free flour containing rice flour as this gives the biscuits a nice crunchy texture. Eat one as a treat – you can freeze them if you wish! 🙂

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To wish you a Merry Christmas – Gluten Free, low Lactose, chestnut and chocolate Yule log!

yulelogBuche de Noel – or chocolate log, this is the last treat recipe of the holidays – yule log, chocolate & chestnut flavour. It uses chestnut spread a really tasty alternative to cream. The sponge is a fat-free one – however just because it is low-fat does not make it a healthy option, it contains plenty of sugar – just a treat for once a year! Obviously 😉

Ingredients

1 tin of chestnut spread

4 eggs

4 tablespoons of castor sugar

50 g of gluten-free cocoa powder

50 g of self-raising gluten-free flour

150 g of gluten-free dark chocolate for serving (at least 70%)

Method

Line two 30 x 19 cm sandwich trays with baking parchment.

Beat the eggs and sugar till the mix is aerated, sieve the dry ingredients and add to the mix, fold with a metal spoon till incorporated.

Add the mix to the tins and cook in the middle of an oven gas mark 6, 200 degree C for 10 minutes – watch them closely, as they are thin and at risk of burning.

Before you remove the sponge from the oven open your tin of chestnut spread and be prepared to use it.

Remove one sponge from the oven and working quickly remove the baking parchment and spread it with the chestnut spread. Roll into a log – it will crack a little but don’t worry, this will add to the overall log appearance. Keep the other sponge warm, then repeat with the process and cut the sponge at an angle to simulate a branch.

Melt 1/3 of the chocolate in a basin over boiling water – remove and add the rest of the chocolate and cool the mix to temper it. (I am not sure this was wholly successful as it still looked a little dull on setting of the log.) Pour this slowly over the log to ensure it is covered, add some to each end of the log using a palette knife. Allow to set then serve!

Serves 6-8

I wish all my readers a happy holidays and a calm gut New Year!

Jules_GastroRD3 Comments

Got Leftovers? A Christmas rice salad Low FODMAP and Gluten Free

DSCF1100modI have a hobby – I collect vintage Christmas decorations. The one in the picture, the watering can, was part of my granddad’s Christmas decorations and I remember it when we used to visit his house. It does look a little the worse for wear now, and granddad passed away a number of years ago, but I have happy memories when I use it so I would not throw it away. I have a number of other family decorations that come out every year and I have also bought some more – second-hand, this year. A number of the shops are selling vintage look baubles – but in my view you can’t beat the real thing! Using second-hand or ‘left overs’ is a really good idea – too much in life is disposable these days and this is a really environmentally friendly and economical way of living.

I have made this recipe using chicken as we had some chicken to use up, but it can also be used with turkey leftovers, I am sure you will have some to spare!

Ingredients

150 g Brown basmati rice

30 g Wild rice

20 g Camargue red rice

1 Tablespoon of garlic Infused oil

15 g Fresh Tarragon

2 Chicken breasts

1 Tablespoon of grained mustard gluten-free

1 Tablespoon of light mayonnaise (gluten-free or egg free mayonnaise if needed)

40 g pine nuts

5 Radishes

5cm Slice of cucumber

Salt + pepper to taste.

Fresh salad leaves to decorate

Serves 3-4

Method

If using fresh turkey or chicken coat the meat in oil and chop the tarragon and add it to the chicken – roast in an oven till cooked. Cool quickly. If using cooked meat then add the oil and tarragon to the rice and use the meat cold.

Add the rice to a pan with water and simmer till cooked and soft, cool quickly.

Mix the mayo and grained mustard together and add to the rice with the chicken, pine nuts, sliced radishes and chopped cucumber add salt + pepper to taste and serve.

If you are sensitive to resistant starches this dish can be served freshly cooked and hot – just serve the radish and cucumber on the side of the plate.

I wish all my readers a happy calm gut holiday!

http://www.digsdigs.com/40-beautiful-vintage-christmas-tree-ideas/

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Stir fry beef low fodmap

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This recipe is suitable for a Low FODMAP diet, lactose free, wheat free dairy free and some advice later will show you how you can modify this recipe suitable for Crohn’s and colitis too. Give it a go – also check out the following tool to help you monitor your symptoms of diarrhoea it is not a diagnostic programme so if you have a diagnosis and wish to know more read on…….

A new free online health programme and app called MyRhythm has just launched and is used to track your digestive health on the go discreetly and with ease. By inputting your food and mood, the app will draw up a monthly report, identifying certain triggers unique to the user for digestive upset.

Ingredients

1 tablespoon of Ginger, chopped

4 tablespoons of Tamari soy sauce

1 tablespoon of golden syrup

1 tablespoon of garlic infused oil (to ensure it is totally FODMAP free you need to purchase this)

1 pak choy

1 courgette

1 red pepper

1 spring onion, green part only

1/2 tin of bamboo shoots

250g of lean beef – cut into strips.

20131103_34modMethod

Chop ginger and add to a pestle with the golden syrup and garlic infused oil, grind to form a paste

Add this to the beef and chopped spring onion pour on the Tamari, mix well and leave to marinade for at least 30 minutes.

Chop the vegetables thinly and heat a wok – I use a non stick wok so I don’t need to add any further oil to this to cook the meat.

Add the meat first and cook, then add the vegetables and keep stirring till the vegetables are cooked.

Serve with boiled rice – ensure you use freshly boiled  rice and eat whilst hot to avoid resistant starches, if this is a problem for you.

20131103_53modIf you have colitis and don’t tolerate red meat you can use chicken or fish to make this recipe. If you are experiencing diarrhoea symptoms and have been advised to have a low fibre diet, you will need to reduce the amount of vegetables in this dish, 1/2 carrot and 1/2 a skinned red pepper cut finely and cooked well will be adequate (boil for 10 minutes – boil the pepper whole for 10 minutes and the skin will peel away, before you put the vegetables into a wok) and use powdered ginger instead of ginger root to make up the recipe. Discuss the iron content of your diet with your dietitian or IBD team – do not be tempted to try iron supplements without discussing this with your doctor or dietitian, they can make symptoms worse. Low FODMAP diet is suitable if you are in remission (your inflammatory markers or CRP are normal) with your colitis and are continuing to experience symptoms, your dietitian can advise you how to use the diet, to see which foods result in symptoms.

20131103_57modFor Crohn’s to make this diet suitable for LOFFLEX you can use the modifications which have been suggested for the low fibre diet.

Please note I do not endorse any medication companies but this app tool might be useful – only use medications on advice from your healthcare professional.

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