Smoked salmon – Clinical Alimentary

This recipe is really easy to make and is gluten-free and low lactose. You shouldn’t need to buy these, the recipe makes about 30. A great treat for Christmas eve parties to have with a glass of wine to toast to the season.

Ingredients

300g Buckwheat 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, heat a frying pan and using spray oil to fry, drop some of the mixture into the pan and leave to cook, you should see small bubbles forming on the surface of the blini. Turn over and cook through.

Serve with smoked salmon and dairy free cream cheese and a glass of chilled white wine. Cheers!

If you are following the Low FODMAP diet this recipe works just as well with gluten free self raising flour.

Contamination free Buckwheat four (Gluten Free) can be sourced from Infinity Food Organics and was purchased for this recipe.

These recipes were ‘donated’ at a recent recipe drive at the hospital. They are suitable for the LOFFLEX diet for people who have crohns disease and have been previously treated with liquid/elemental diet therapy at the advice of their Consultant. It stands for low fat, low fibre limited exclusion (diet!) The recipes are wheat free, gluten free, egg free, dairy free, so will be fine for lots of other folks too! Will post more later in the week.

Smoked Salmon Risotto – donated by Eimear Bradley SRD

Ingredients – serves 2

70g Smoked salmon

1 Finely chopped pepper

180g Arborio or risotto rice

Black pepper

Salt/Herbs/Water

1/2 Tablespoon of garlic infused or garlic flavoured oil (do not use Garlic!)

Method

1. Fry risotto rice in 1/2 tablespoon of garlic infused oil

2. Make stock with boiling water and seasoning/herbs/small amount of salt

3. Slowly add stock to risotto and stir consistently for 25-30 minutes.

4. Skin peppers (blacken skin over a flame the put warm pepper in a plastic bag, allow to cool and skin will be easy to remove) chop finely, add to risotto during cooking.

5. Flake smoked salmon over the top and serve hot.

Beef Stroganoff with butternut squash (serves 4) – donated by Rachel Sharp SRD

Ingredients

400g beef rump steak, trimmed of fat (and gristle)

1 tbsp dairy free margarine

1 tbsp olive oil

250g mushrooms (without stems)

250g Butternut squash – peeled & chopped

400g white rice

1 tbsp rice or potato starch flour

300 mls boiled water

6 drops of gravy browning (no wheat or additives)

3 tbsp Soya cream

1/4 pack flat leaf parsley

1. Freeze beef (will allow you to slice it thin) and slice thinly, then season

2. Peel, de-seed and chop butternut squash into cubes. Boil for 9 minutes until soft.

3. Boil rice (cover with water just above the level of rice in the pan and simmer till soft)

4. In a large non stick frying pan, melt half the butter with half the oil, increase the heat and sear the beef in batches until browned on both sides. Remove from the heat and set aside. Repeat this process with the mushrooms.

5. Add the remaining butter and oil to the pan and melt. Stir in the rice flour for 1 minute, then gradually stir in the stock (300mls water + gravy browning) cook till thickened, then stir in the soya cream, season to taste and add both the beef and butternut squash, add etra water, if needed.

6. Drain the rice & serve hot with the creamy stroganoff.

Please note: Everyone’s dietary tolerance of foods, with crohns disease, is individual. If you suspect you have problems with these ingredients please check with your dietitian if the ingredient is OK for you, before trying the recipe. The recipes are designed for stage 1 of the LOFFLEX diet, but occasionally people can have reactions to foods in stage 1, so it is very important to keep in touch with your dietitian, when following the treatment.