Low FODMAP Pesto

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I bought a potted basil plant from Tesco two weeks ago. I looked at it yesterday and I thought it was starting to look very bushy and I needed to start using up the leaves!

But can you still call it pesto if there is no cheese or garlic in it? Well, I did a little research on the Internet and it turns out you can. In fact, as long as there are fresh herbs in it, some sort of nuts and olive oil you can call pesto to anything your heart desires (or, in my case, whatever is available in my cupboard).

Apparently the choices are endless, these seem to be the most popular:

1. Fresh herbs (basil, spinach, mint, coriander, parsley...) + nuts (pine nuts, walnuts, pecans, hazelnuts, almonds, pumpkin seeds...)
2. basil + pine nuts
3. parsley + basil + pine nuts
4. basil + coriander + pecans
5. basil + baby spinach + walnuts
6. mint + coriander + parsley + walnuts
7. rocket + walnuts
8. spinach + dried basil + pine nuts
9. Additions: sundried tomatoes, avocados, canned artichoke hearts, miso paste, nutrional yeast...

I made mine with:

•  1 cup of basil leaves (packed)
• 1/4 cup of mixed chopped nuts (mixture of peanuts, almonds and walnuts)
• 1/4 cup of olive oil
• a pinch of salt or to taste
• 2 tsp of lemon juice or to taste

Put all the ingredients in a food processor except the olive oil and blend at a high speed for a few seconds. With a spatula scrap the sides of the bowl back to the bottom. Add a little olive oil and blend at a high speed for a few seconds. Scrap the sides again. Add a little more olive oil. Repeat the process until you get a creamy and spreadable consistency.

If you are not using it straight away, cover it with a thin layer of olive oil and keep it in the fridge in an airtight container. It's meant to keep for 3 days. I will let you know...


Note: the next time I will lightly toast the nuts on a dry pan.

Dairy Free Cinnamon Macaroons

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ndering what to do with the egg whites leftover from the custard recipe?

How about some macaroons?  There is already a post for macaroons in this blog but I wanted to make them in a low heated oven this time. They come out less chewy, a little crispier.

Ingredients:

• 3 egg whites
• 150g caster sugar
• 100g ground almonds
• 1 tsp ground cinnamon

Method:

Preheat the oven to 130C. Line two baking sheets with baking paper. Beat the egg whites until stiff. Mix the almonds, sugar and cinnamon. Gradually fold in the sugar and the almond mixture. With a spoon drop dollops of the mixture on the baking sheets and flatten. Bake in the oven for about 30-35 minutes.

Easy Dairy Free Custard

Ingredients:
- 1/2 litre almond milk
- 4 egg yolks
- 100g sugar
- 25g cornflour

Method:
Beat the egg yolks with the sugar and the cornflour. Add the milk and mix. Pour the mixture into a saucepan and cook on a low heat, stirring constantly with a wooden spoon, for two minutes, until the custard thickens. Pour it in four pots, cover with cling film and refrigerate.

Tip: sieve the custard before pouring to get rid of lumps.

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Low FODMAP Cottage Pie

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This is one of my husband's favourite dinners.

Ingredients:

• 400g minced beef
• 1 can chopped tomatoes
• 1 carrot, shredded
• 2 celery sticks, shredded
• 1 tblsp tomato puree
• 1 tsp mixed herbs
• salt and pepper

For the mashed potatoes: 5 medium potatoes (chopped), a dash of rice milk, 3 knobs of dairy free margarine.

Method:

Fry the mince in its own juices. When the fat starts to run add the carrot and celery. Once the meat is brown add the tomato puree, chopped tomatoes, herbs and season to taste. Cook on a low heat until the sauce has thickened a little.

Meanwhile boil the potatoes in salted water. Drain them when cooked, add the milk and margarine and mash.

Pour the mince sauce on a square Pyrex dish and cover with the mashed potatoes. Bake in a preheated oven (180C) for 20 minutes.

Homemade remedy for diarrhoea

Mix the juice of 2 lemons, 1 teaspoon of salt, 1/2 teaspoon of bicarbonate, 4 teaspoons of sugar and 1 litre of boiled water. Sip.

Low FODMAP chicken & spinach omelet

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Ingredients:
- 8 small eggs
- 100g cooked chicken
- 100g fresh spinach
- A little rice milk
- Salt & pepper
- A pinch of nutmeg


Method:
Beat the eggs with the milk, seasoning and nutmeg.  Heat the chicken and the spinach in a frying pan with a little oil until the spinach starts to wilt. Add the egg mixture. Fry until nearly set, then turn over and fry the other side for a couple of minutes.

Instant lemon sorbet

Ingredients: 3 lemons with no white bits or pips, 200g of sugar and 2 ice cube trays.
Put everything in a food processor and mix. It should have the consistency of a thick cream. If it is too liquid add more ice. Serve.

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Low FODMAP Courgette Soup

Soups are a great way to reach your "5 a day", even my son is getting into soups. He loves this soup but I think my chicken soup is his favourite. 


Ingredients:

• 2 big courgettes, chopped
• 2 carrots, chopped
• 2 potatoes, chopped
• olive oil
• water
• salt and pepper

Method:

Saute the courgettes in a little olive oil for a couple of minutes until lightly coloured. Then add the rest of the vegetables and cover with water, not too much just enough to cover the vegetables. Season to taste. Bring to the boil and simmer for 20 minutes. Blend, check seasoning again and serve.

Sometimes I add a cheese triangle in my son's soup to make it a little creamier.

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Low FODMAP Fish Pie

I  have finally manage to make a decent dairy and gluten free white sauce. I was trying to make it like an ordinary bechamel but it always turned up very lumpy. So here is my recipe...

Ingredients:

For the white sauce:
-50ml olive oil
-50g gluten free flour
-425ml almond milk

Mix the oil with the flour and then mix the milk in. Gently heat the mixture in a saucepan stirring all the time. Continue stirring as the sauce thickens and bring to the boil to cook. Add salt and pepper to taste and a pinch of nutmeg.

For the fish pie:
-320g fish pie mix (haddock, smoked haddock and salmon)
-2 hard boiled eggs, chopped

For the topping:
-4 potatoes or 2 potatoes and 2 carrots, boiled and mashed with a little rice milk and a knob of dairy free margarine.

Method:

Mix the fish with the sauce and the eggs and pour onto a baking dish. Cover with the mash and bake for 20/25 minutes at 180C.

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Dairy & Gluten Free Magdalenas

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Magdalenas are Spanish fairy cakes with a hint of aniseed.

Ingredients:

- 250gr dairy free spread
- 250gr gluten free flour
- 200gr sugar
- 3 eggs
- 75ml aniseed liquor or Pernod
- 5gr baking powder
- grated lemon peel


Method:

In a big bowl mix the eggs, sugar and lemon peel. Beat for a couple of minutes until foamy. Add liquor, spread, flour and baking powder. Mix. Pour into muffin moulds and bake in a preheated oven at 180C for 15 minutes.

Warm Potato Salad with Walnuts, Bacon & Gherkins

I have no idea if pickled gherkins are a low FODMAP food so if they don't agree with you don't add them, although it would be a shame, they give this salad a lovely crunchiness.

Ingredients:

• 200g diced bacon pieces
• 100g chopped walnuts
• 1 kg baby or salad potatoes, boiled and sliced
• 3 pickled gherkins, finely chopped

Method:
Fry the bacon with the walnuts, stirring constantly until the nuts are golden and the bacon is cooked. Add the potatoes and gherkins. Season with pepper if desired and serve with a dollop of mayonnaise.

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