Marrow – a tasty vegetarian meal

DSCF1685modThis is a really tasty recipe that can be quickly prepared for an evening meal.

Ingredients

1 Marrow (or as in the picture above 1/2 a green and 1/2 a yellow marrow)

400g of new potatoes leave on the skin for added fibre

1 tablespoon of pine nuts

1 tablespoon of chopped hazelnuts

1 tablespoon of garlic infused oil

a handful of fresh coriander leaves

1/2 lemon (juice only)

Salt & Pepper to taste

Method

Wash the marrow and slice in half – remove the seeds from the centre of the marrow and discard.

Slice the marrow into 2cm thick slices.

Wash the potatoes and slice into 1cm slices

Chop the hazelnuts

Into a baking tray add the above ingredients, the pine nuts – add lemon juice to the garlic infused oil and season. Mix and pour over the ingredients and mix till the oil has covered all the vegetables.

Place in a preheated oven at gas mark 6 until soft.

Serve with a handful of fresh coriander leaves.

 

 

 

Midweek Low FODMAP special veggie chilli – A warming meal for chilly nights!

Wednesday evening – midway through the week and always a night to have something different. So I decided to trial a Quorn meal using Quorn mince. Here is the recipe

1 400g packet of Quorn

4 red bell peppers

1 tablespoon of garlic infused oil

1 teaspoon of cornflour

1 teaspoon of cumin

2 teaspoons of chilli powder (hot, hot, hot) if you prefer it less so, use less chilli! Watch this if you find spicy food tends to make your symptoms worse.

salt to taste

Slice the pepper roughly and spread on the oil, roast for 10-15 mins and then add to a food blender with a little water and blend till a smooth sauce is achieved.

Add this to a pan and then add the Quorn, spices and salt. Mix well

Cook for five minutes then add the cornflower directly to the pan.

Cook for 10 minutes and add salt to taste.

Serve with fresh boiled rice.

We are mid month and moving rapidly towards Halloween, and then plans for Christmas. Time seems to go so quickly and the nights are drawing in. It will soon be time to turn the clocks back and you really are aware that we are truly in Autumn. https://plus.google.com/118333009720408143699/posts/h1bkMSMDZt1

I remember how to do this by the rhyme – fall back spring forward, fall is an American word for Autumn but it does seem to work in reminding me which way to change the time. The date is 28th October this year – learn about time changes here:-

http://wwp.greenwichmeantime.com/time-zone/clock-changes/

I thought this card was very funny! From www.someecards.com

LOFFLEX Recipes – second edition (recipes are Dairy Free, Milk Free, Gluten & Wheat Free)

LOFFLEX Mushroom & Courgette Risotto (serves 1) by Kirrily Gunn RD

1 tsp Rapeseed oil

1 clove of garlic

80g of sliced mushrooms

80g peeled courgette cut into thin strips

80g arborio or risotto rice

300 mls of unsweetened soya milk

1 tsp Tamari (check  – wheat and gluten free)

2 tsp chopped fresh parsley leaves

Salt + pepper to taste

Cold water as required (approx 200-300mls)

Method

Cut garlic clove into quarters and fry in oil to flavour it – remove clove quarters when cooked (or use garlic flavoured oil)

Saute the mushrooms and courgette in the flavoured oil

Once the vegetables start to soften add the rice, cooking for 2 minutes until the edges of the rice go translucent

Add tamari, chopped parsley and pepper and stir

Slowly add quantities of the soya milk, stirring continuously adding more milk as required as it is absorbed by the rice

Once all the milk has been used continue the process with cold water until the rice has softened to a risotto consistency (al dente)

Taste and flavour as required with salt, extra pepper, parsley and tamari

Serve hot, topped with dairy free cheese, if desired (check against your suitable ingredient list)

Please note this recipe is not suitable for FODMAPs diet, cook without mushrooms to make it FODMAP free.

Suitable for Vegetarian, Dairy Free, Milk Free, Gluten & Wheat Free

Pear and Plum Fairy Cakes by Faye Morton RD

(serves 12)

Ingredients

You can use icing sugar if desired to decorate - no colours or flavourings should be added

150g rice flour

75g soft brown sugar

6 tablespoons sunflower oil

3 tablespoons golden syrup

1 1/2 teaspoons of gluten-free baking powder

3/4 teaspoon bicarbonate of soda

60g pears (tinned)

60g plums (stewed)

Method

Pre heat the oven 190 C/gas mark 5

Mix flour with bicarbonate of soda and baking powder

Add sugar and the fruit mix together

Add the oil and golden syrup and beat the ingredients together

Put into silicone or paper cases and bake in the oven for 25 minutes.

Please note Fairy Cakes are not suitable for FODMAPs diets.

Vegetarian, Dairy Free, Milk Free, Gluten & Wheat Free