I haven't been posting many recipes lately and there have been two very good reasons for that.
One was the early stages of my pregnancy (I am 27 weeks now) where I was too nauseous to go near food and too tired to cook.
The second reason is that I have been re-introducing challenge foods. I have been on this diet since I started this blog (2 years?) and I tried to re-introduce FODMAPs foods in the past with very little success. However, lately, (maybe to do with my pregnancy hormones??), I have been able to do so without nasty tummy troubles. I'm still not eating everything, I am taking it easy with garlic (starting next week...), onions, cabbage, peppers and the like. I have re-introduced gluten, dairy, fruits and small portions of canned legumes.
Two years is quite a long time to be on a diet. I have to say this diet helped my IBS a lot but it didn't cure it. I was able to manage the symptoms but I did have bad days too...
I had already been trying to re-introduce some foods but the final push to do this on a bigger and faster scale was an appointment I had with a gastroenterologist a few weeks ago. After over a year waiting for an appointment (can't afford to go private) and three hours in the waiting room he told me that I still have to wait a little longer as no tests can be done while I'm pregnant. Just my luck.
Anyhow, I have my next appointment in February and I was told to eat a normal diet for at least 1 month/2 months prior to the tests. So, with the encouragement of a professional (yippee...) I am trying to leave the low FODMAP diet slowly behind.
Good luck and good health to all of you following this diet.
Saturday, 6 September 2014
Monday, 21 July 2014
Gluten and Dairy Free Rhubarb Crumble
Have you ever bought a bunch of rhubarb just because it was really cheap and didn't know to do with it afterwards? That's what happened to me last week. I'm not used to cooking with rhubarb. In fact before I came to Ireland I had never heard of it. So I took the easy route and made a rhubarb crumble. And crumbles are really easy!
This recipe is from the Stork website: www.bakewithstork.com, modified to my needs and taste (their recipe said 40g of sugar but I found the rhubarb jam too tart).
Filling ingredients:
Method:
Preheat the oven to 200C, 180C fan oven. Cut the rhubarb into small chunks. Mix with the sugar in a pan. Cook for 8 minutes over a moderate heat, stir regularly. Add the cinnamon and let cool slightly while you make the crumble.
In a large bowl mix the flour, sugar and margarine with your fingers until they resemble breadcrumbs. Spoon the rhubarb mixture into 4 small ovenproof dishes. Divide the crumble on top. Bake for 20-25 minutes until cooked and golden brown.
This recipe is from the Stork website: www.bakewithstork.com, modified to my needs and taste (their recipe said 40g of sugar but I found the rhubarb jam too tart).
Filling ingredients:
- 500g rhubarb
- 40g - 75g caster sugar (depending on taste)
- 1 tsp ground cinnamon
- 100g gluten free plain flour
- 50g caster sugar
- 50g dairy free margarine
Method:
Preheat the oven to 200C, 180C fan oven. Cut the rhubarb into small chunks. Mix with the sugar in a pan. Cook for 8 minutes over a moderate heat, stir regularly. Add the cinnamon and let cool slightly while you make the crumble.
In a large bowl mix the flour, sugar and margarine with your fingers until they resemble breadcrumbs. Spoon the rhubarb mixture into 4 small ovenproof dishes. Divide the crumble on top. Bake for 20-25 minutes until cooked and golden brown.
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| www.meandmyibs2.blogspot.com |
Thursday, 17 July 2014
Gluten and Dairy Free Lemon & Blueberry Muffins
I'm baking again! I seem to have regained some energy now that I'm halfway through the pregnancy. I'm also hungrier and that means more time in the kitchen!
I found the recipe for these muffins on the Flora website (www.flora.com) and adapted it to my needs. They were really easy to make and my husband thought they had "just the right sweetness". I have quite a few lemons to use up, Aldi had lemons on offer and my husband went mad buying lemons. I will probably make another lemon cake before July is over. I used frozen blueberries (let's face it, fresh ones are very expensive).
Ingredients:
Method:
Preheat the oven to 170C/ 150C fan assisted. In a mixing bowl, cream the margarine and sugar together until light and fluffy. Add the eggs, one at a time, and mix well. Mix i the milk, vanilla, lemon juice and lemon zest. Add the flour and baking powder and stir until just combined. Throw in the blueberries and stir. Divide the mix among 12 muffin cases in a muffin tin (and sprinkle some sugar on top if you wish). Bake for 30 minutes.
I found the recipe for these muffins on the Flora website (www.flora.com) and adapted it to my needs. They were really easy to make and my husband thought they had "just the right sweetness". I have quite a few lemons to use up, Aldi had lemons on offer and my husband went mad buying lemons. I will probably make another lemon cake before July is over. I used frozen blueberries (let's face it, fresh ones are very expensive).
Ingredients:
- 115g dairy free spread
- 115g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 150ml rice or almond milk
- zest and juice of 1 lemon
- 300g gluten free self-raising flour
- 1 tsp baking powder
- 150g blueberries - fresh or frozen
Method:
Preheat the oven to 170C/ 150C fan assisted. In a mixing bowl, cream the margarine and sugar together until light and fluffy. Add the eggs, one at a time, and mix well. Mix i the milk, vanilla, lemon juice and lemon zest. Add the flour and baking powder and stir until just combined. Throw in the blueberries and stir. Divide the mix among 12 muffin cases in a muffin tin (and sprinkle some sugar on top if you wish). Bake for 30 minutes.
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| www.meandmyibs2.blogspot.com |
Monday, 23 June 2014
Low FODMAP Russian salad
I just realised that I haven't posted anything since April. Well, I have a very good excuse: I am 4 months pregnant! And for over 3 months I could not go near the kitchen. Everything made me nauseous. I cooked very simple meals and more often than not I relied on my other half to sort out dinner.
Now that the nausea has abated I find myself hungry all the time. And don't get me started with cravings!! Cheese, Spanish cured meats and pizza are my main cravings. Of course pregnant women can't eat cured meats, so I haven't but I did try to reintroduce cheese in my diet. I thought maybe my body was trying to tell me something and I did give lactose free cheese and yogurts a go, with quite a bit of an upset tummy as a result. I also ate a few pizzas. Not gluten free, not cheese free. Nope, the full Monty. When my other half told me "you are going to feel sick and nauseous anyway, so give yourself a treat" who was I to disagree...
My cravings for cheese have subside a little but not my cravings for pizza. I'm also very constipated. I have tried kiwis and fresh orange juice, any suggestions, please?
This recipe was another one of my cravings. We had a few hot days over here and I was really in the mood for this cold salad. Green beans aren't in the original recipe but most people make their own way, some add peas, onions, peppers, capers... It's a great summer salad. I cooked the potatoes, carrots and green beans the day before and put the dish together the following day. I didn't measure anything so the quantities are approximate.
Ingredients:
Method:
Cook the vegetables until tender but not mushy. The potatoes need to hold their shape. Let them cool completely. Add the rest of the ingredients and mix. I use around 1/4 cup of mayonnaise but I would add a little at the time to suit your taste. Serve chilled.
If serving in a tray or dish you could add a little extra mayo on top to smooth the surface and decorate with boiled egg slices, olives and anchovies.
Now that the nausea has abated I find myself hungry all the time. And don't get me started with cravings!! Cheese, Spanish cured meats and pizza are my main cravings. Of course pregnant women can't eat cured meats, so I haven't but I did try to reintroduce cheese in my diet. I thought maybe my body was trying to tell me something and I did give lactose free cheese and yogurts a go, with quite a bit of an upset tummy as a result. I also ate a few pizzas. Not gluten free, not cheese free. Nope, the full Monty. When my other half told me "you are going to feel sick and nauseous anyway, so give yourself a treat" who was I to disagree...
My cravings for cheese have subside a little but not my cravings for pizza. I'm also very constipated. I have tried kiwis and fresh orange juice, any suggestions, please?
This recipe was another one of my cravings. We had a few hot days over here and I was really in the mood for this cold salad. Green beans aren't in the original recipe but most people make their own way, some add peas, onions, peppers, capers... It's a great summer salad. I cooked the potatoes, carrots and green beans the day before and put the dish together the following day. I didn't measure anything so the quantities are approximate.
Ingredients:
- 3 big potatoes, diced
- 2 carrots, diced
- a handful of green beans, chopped finely
- 1x185g can tuna flakes, drained
- 2 hard boiled eggs, chopped
- 1 tin green olives with anchovies, sliced
- mayonnaise
Method:
Cook the vegetables until tender but not mushy. The potatoes need to hold their shape. Let them cool completely. Add the rest of the ingredients and mix. I use around 1/4 cup of mayonnaise but I would add a little at the time to suit your taste. Serve chilled.
If serving in a tray or dish you could add a little extra mayo on top to smooth the surface and decorate with boiled egg slices, olives and anchovies.
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| www.meandmyibs2.blogspot.com |
Thursday, 3 April 2014
Low FODMAP Mediterranean Chicken Bake Tray
If by some miracle you have been following my blog (blissful thinking, I know) then you will be familiar with my love for cupboard staples. Anything that makes my life easy is a winner in my book.
This dish couldn't be simpler to put together and it's really tasty, it also feeds a crowd!
Ingredients:
Preheat the oven the 220C/200C fan. Divide all the ingredients into two roasting trays. Coat them with the oil and season. Make sure the vegetables lay on a single layer at the bottom and the chicken sits on top of them. Bake for 45-50 minutes.
This dish couldn't be simpler to put together and it's really tasty, it also feeds a crowd!
Ingredients:
- 1kg prepacked chicken drumsticks
- 2x400g tins new potatoes
- 4 aubergines, thickly sliced and cut into cubes
- 2 punnets cherry tomatoes
- 2x200g can green olives, drained
- 2 tsp paprika
- 4 tblsps light olive oil
- salt and pepper
Preheat the oven the 220C/200C fan. Divide all the ingredients into two roasting trays. Coat them with the oil and season. Make sure the vegetables lay on a single layer at the bottom and the chicken sits on top of them. Bake for 45-50 minutes.
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| www.meandmyibs2.com |
Orange Coconut Jelly
Some weeks I have a real craving for yogurt and this is what I have instead. It does the trick. It also works well with strawberry and lime jellies.
Ingredients:
Place the jelly cubes in a bowl and add the boiling water. Whisk until the jelly is dissolved then add the coconut milk and whisk again. Divide the mixture among jelly cases or ramekins. Cover each one with clingfilm and chill in the fridge for 4-6 hours, or overnight.
Ingredients:
- 400ml tin light coconut milk (sometimes I used thick and creamy coconut milk, depends on the mood I am in...)
- 135g pack orange jelly (always read ingredients)
- 150ml boiling water
Place the jelly cubes in a bowl and add the boiling water. Whisk until the jelly is dissolved then add the coconut milk and whisk again. Divide the mixture among jelly cases or ramekins. Cover each one with clingfilm and chill in the fridge for 4-6 hours, or overnight.
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| www.meandmyibs2.com |
Monday, 17 March 2014
Gluten and Dairy Free Birthday Custard Sponge
Another recipe adapted from www.nigella.com.
I made this cake for a friend's birthday who came to dinner a few weeks ago. She's also got IBS and doesn't eat gluten or dairy. She gets bad tummy troubles when she eats gluten but she can tolerate a little dairy now and again, for me it's the other way round...
This is quite a rich cake, the way a birthday cake should be I think! It was a big hit and I was asked for the recipe. Success!
Ingredients:
For the sponge
Method:
For the cake:
Make sure everything you need is at room temperature before you start. Preheat the oven to 180C and butter and line two 20cm sandwich tins. Put all of the above ingredients except the milk, into a food processor. Process to a smooth batter, and then add the milk a tablespoon at a time to make a soft dropping consistency. Divide between the two cake tins and bake for 20 minutes. Let the tins sit on a cooling rack for 5 minutes and then turn them out on to the rack, peeling away the paper.
For the buttercream icing:
Process the icing sugar and custard powder to get rid of any lumps, and then add the margarine, processing again to make the buttercream come together. Feed the boiling water down the funnel with the motor running to make the filling easier to spread. Then sandwich the cooled sponges together with the buttercream.
For the chocolate icing:
Combine the water, syrup and sugar in a saucepan, stirring to dissolve over a low heat. Let it come to the boil and then take it off the heat. Break up the chocolate into small pieces and then add to the pan, swirling it around to cover in the hot liquid. Leave to melt for a few minutes, and then whisk the icing to make it smooth and shiny. Pour over the buttercream filled cake, letting it drip down the sides, and then sprinkle with the hundreds and thousands before the icing sets.
Note: for the custard powder I used Bird's Custard Powder. The ingredients listed are: cornflour, salt, colour (annatto), flavouring.
I made this cake for a friend's birthday who came to dinner a few weeks ago. She's also got IBS and doesn't eat gluten or dairy. She gets bad tummy troubles when she eats gluten but she can tolerate a little dairy now and again, for me it's the other way round...
This is quite a rich cake, the way a birthday cake should be I think! It was a big hit and I was asked for the recipe. Success!
Ingredients:
For the sponge
- 200g gluten free plain flour
- 3 tblsps gluten and dairy free custard powder
- 2 tsp gluten free baking powder
- 1/2 tsp bicarbonate of soda
- 4 large eggs
- 225g dairy free margarine
- 200g caster sugar
- 2-3 tblsps rice or almond milk
- 125g icing sugar
- 4 tsp gluten and dairy free custard powder
- 75g dairy free margarine
- 1 and 1/2 tsp boiling water (from recently boiled kettle)
- 60ml water
- 2 tblsps golden syrup
- 125g caster sugar
- 175g dairy free dark chocolate
- 1 packet hundreds and thousands
Method:
For the cake:
Make sure everything you need is at room temperature before you start. Preheat the oven to 180C and butter and line two 20cm sandwich tins. Put all of the above ingredients except the milk, into a food processor. Process to a smooth batter, and then add the milk a tablespoon at a time to make a soft dropping consistency. Divide between the two cake tins and bake for 20 minutes. Let the tins sit on a cooling rack for 5 minutes and then turn them out on to the rack, peeling away the paper.
For the buttercream icing:
Process the icing sugar and custard powder to get rid of any lumps, and then add the margarine, processing again to make the buttercream come together. Feed the boiling water down the funnel with the motor running to make the filling easier to spread. Then sandwich the cooled sponges together with the buttercream.
For the chocolate icing:
Combine the water, syrup and sugar in a saucepan, stirring to dissolve over a low heat. Let it come to the boil and then take it off the heat. Break up the chocolate into small pieces and then add to the pan, swirling it around to cover in the hot liquid. Leave to melt for a few minutes, and then whisk the icing to make it smooth and shiny. Pour over the buttercream filled cake, letting it drip down the sides, and then sprinkle with the hundreds and thousands before the icing sets.
Note: for the custard powder I used Bird's Custard Powder. The ingredients listed are: cornflour, salt, colour (annatto), flavouring.
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| www.meandmyibs2.blogspot.com |
Dairy and Gluten Free Glace Fruit Loaf
The original recipe for this cake called for natural coloured glace cherries but I didn't have any handy so I substituted them for mixed diced glace fruits.
You can find the original recipe at www.nigella.com as " Cherry Almond Loaf Cake".
Ingredients:
Method:
Preheat the oven to 170C. Wash the mixed fruit in a colander under cold water, then pat them dry, toss them in some gluten free flour and shake well to get rid of excess. Cream the spread and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and ground almonds. Fold in the fruit and then the milk and spoon the mixture into a silicon 2lb loaf tin and bake for 3/4-1 hour, or until a cake-tester comes out clean.
You can find the original recipe at www.nigella.com as " Cherry Almond Loaf Cake".
Ingredients:
- 200g mixed diced glace fruit
- 250g self-raising gluten free flour
- 225g dairy free spread
- 175g caster sugar
- 3 large eggs (beaten)
- 2-3 drops almond essence
- 100g ground almonds
- 6 tblsps almond or rice milk
Method:
Preheat the oven to 170C. Wash the mixed fruit in a colander under cold water, then pat them dry, toss them in some gluten free flour and shake well to get rid of excess. Cream the spread and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and ground almonds. Fold in the fruit and then the milk and spoon the mixture into a silicon 2lb loaf tin and bake for 3/4-1 hour, or until a cake-tester comes out clean.
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| www.meandmyibs2.blogspot.com |
Thursday, 6 March 2014
Dairy and Gluten Free Banana Muffins with Cinnamon Buttercream
These were a big hit in my house, probably because of the frosting! I hardly ever make frosting but it can make a difference: from boring banana muffin to luscious mini banana cake, yummy...
A friend of mine gave me this recipe, probably from a book, the original topping was made with cream cheese and butter.
Ingredients:
Preheat the oven to 200C. Line a 12 hole muffin tin. Sift the flour, baking powder and salt together. Stir in the sugar. Whisk the milk, eggs and margarine together in a separate bowl. Stir into the flour mixture without beating. Fold in the mashed bananas. Spoon the mixture into the paper cases and bake for 20 minutes until risen and golden. Turn out onto a wire rack and let cool.
To make the buttercream cream the margarine until soft. Gradually beat in the icing sugar and the cinnamon, adding the the milk to form a smooth icing. Put the topping in a pastry bag, fitted with a medium star-shaped tip and, when the cupcakes are cold, pipe the icing on top of each. Decorate with walnut halves.
A friend of mine gave me this recipe, probably from a book, the original topping was made with cream cheese and butter.
Ingredients:
- 150g gluten free flour
- 1 tsp baking powder
- pinch of salt
- 150g caster sugar
- 6 tbsps rice milk
- 2 eggs, beaten
- 150g dairy free margarine, melted
- 2 small bananas, mashed
- 125g dairy free margarine, at room temperature
- 225g icing sugar, sifted
- 1/4 tsp cinnamon
- 1 tblsp rice milk
- 12 walnut halves, to decorate
Preheat the oven to 200C. Line a 12 hole muffin tin. Sift the flour, baking powder and salt together. Stir in the sugar. Whisk the milk, eggs and margarine together in a separate bowl. Stir into the flour mixture without beating. Fold in the mashed bananas. Spoon the mixture into the paper cases and bake for 20 minutes until risen and golden. Turn out onto a wire rack and let cool.
To make the buttercream cream the margarine until soft. Gradually beat in the icing sugar and the cinnamon, adding the the milk to form a smooth icing. Put the topping in a pastry bag, fitted with a medium star-shaped tip and, when the cupcakes are cold, pipe the icing on top of each. Decorate with walnut halves.
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| www.meandmyibs2.blogspot.com |
Sunday, 23 February 2014
Dairy and Gluten Free Marzipan Ring Cake
My husband got hold of this cake before I could take a picture of the whole ring! I thought the strong almond flavour might put him off but he actually asked me to make it again. This cake has a really light texture and it keeps really well.
The recipe comes from the Nigella Lawson website under the name "Easy Almond Cake"... I know, I have quite a few of her recipes in my blog now but I find that most of her baking recipes work well with gluten free flours and are very easy to follow. I think I saw a comment in her website from a member about filling the centre of the ring with little chocolate eggs for Easter. What a great idea.
By the way this is my first ring cake that hasn't broken into pieces after tuning it out from the tin :)
Ingredients:
Method:.
Butter and flour a 25cm springform ring mould. Preheat the oven to 170C. Chop the margarine and marzipan and put them in the bowl of a food processor (fitted with the double bladed knife) with the sugar. Process until combined and smooth. Add almond essence and vanilla extract, process again, then break the eggs one at a time through the funnel, processing again each time. Tip the flour down the funnel, processing again, and then pour the mixture into the prepared tin, scraping the sides and bottom with a rubber spatula. Bake for 40-50 minutes. When a skewer comes out clean and the cake is of a golden colour remove it from the oven and leave to cool in the tin before turning out.
That's it!
The recipe comes from the Nigella Lawson website under the name "Easy Almond Cake"... I know, I have quite a few of her recipes in my blog now but I find that most of her baking recipes work well with gluten free flours and are very easy to follow. I think I saw a comment in her website from a member about filling the centre of the ring with little chocolate eggs for Easter. What a great idea.
By the way this is my first ring cake that hasn't broken into pieces after tuning it out from the tin :)
Ingredients:
- 250g dairy free spread
- 250g marzipan
- 150g caster sugar
- 1/4 tsp almond essence
- 1/4 tsp vanilla extract
- 6 large eggs
- 150g self-raising gluten free flour
Method:.
Butter and flour a 25cm springform ring mould. Preheat the oven to 170C. Chop the margarine and marzipan and put them in the bowl of a food processor (fitted with the double bladed knife) with the sugar. Process until combined and smooth. Add almond essence and vanilla extract, process again, then break the eggs one at a time through the funnel, processing again each time. Tip the flour down the funnel, processing again, and then pour the mixture into the prepared tin, scraping the sides and bottom with a rubber spatula. Bake for 40-50 minutes. When a skewer comes out clean and the cake is of a golden colour remove it from the oven and leave to cool in the tin before turning out.
That's it!
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| www.meandmyibs2.blogspot.com |
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