Dairy and Gluten Free Lemon Drizzle Cake

I found this recipe in a leaflet advertising Clover. It had been at the bottom in one of my kitchen drawers for so long that it doesn't even appear in their website. I much prefer this recipe to the Frosted Lemon Squares one.

Ingredients for the cake:

• 175g dairy free margarine
• 175g self-raising gluten free flour
• 175g caster sugar
• 1/2 tsp baking powder
• 3 eggs
• grated zest of 1 lemon

Preheat the oven to 180C. Grease and line a shallow round 22cm tin or a square 27x23cm tin. Mix all ingredients and  bake for 35-40 minutes until golden. Make holes with a skewer and pour lemon drizzle made with:

• 50g icing sugar
• juice of 1 medium lemon

 Let it cool completely before taking it out of the tin.

Make the glazing with:

•  150g icing sugar
• grated zest and juice of half a lemon

Mix everything until well blended and spread over the cake letting it fall over the sides. Let it set before serving.

www.meandmyibs2.blogspot.com

Dairy and Gluten Free Microwave Egg Custard

This is so easy and quick to make I have it now on a regular basis. My husband finds the taste too "eggy" buy I think it tastes lovely, especially with the caramel topping. It really makes a different to this dessert, don't skip it. You could also buy it ready made in the shops...


For the Caramel Sauce:

• 2 and 1/2 teaspoons of sugar
• 1 teaspoon of water

for each caramel dish.

I make a batch of 6 small egg custards every time so I multiply the amounts above by 6 and put them in a microwavable glass bowl. Mix the sugar and water and put them inside the microwave with the total measures on full power for 1.5 - 5 minutes, until the colour has been changed to a darker (caramel) colour. It took 4 minutes in my microwave but all microwaves are different so test yours first. Let it cool down for one minute and fill the caramel dishes.


For the Egg Custard Cream:

Ingredients:

• 2 whole eggs
• 2 yolks
• 7 tblsps sugar (or to taste)
• 200ml almond milk

Method:

Beat in a bowl, the eggs, yolks and sugar. Add the milk and mix until all the ingredients are completely mixed. Fill the caramel dishes with the cream and put in the microwave uncovered, start at full power for 2.5 minutes and after at half power for 2.5 to 3 minutes until the cream starts to boil.  The cooking time will vary depending on the power of your microwave. Store in the fridge with a lid on.

Wait 24 hours for the caramel  to soften before serving.

Note: you can freeze the leftover egg whites, just label them so you know how many egg whites are in your container.

www.meandmyibs2.blogspot.com

Low FODMAP Turkey with Blueberries, Cinnamon and Fennel

This is probably the strangest curry I've ever made. It turned out a very unappetising dark green but the taste was as my husband put it "very pleasant". I read an article on Saturday about award-winning chef and nutritionist Gurpareet Bains and his book Indian Superspices. In it there are recipes that help with PMS, colds, hangovers, allergies and insomnia using spices and herbs.

This recipe is taken from bbc.co.uk but if you go to his website www.gurpareetbains.co.uk, you will find that in his original recipe he used chicken rather than turkey and sauteed the spices. I have omitted the garlic here and substituted the Greek yoghurt for coconut milk.

Ingredients:

• 200g frozen blueberries
• 20g fresh chopped coriander plus extra to garnish
• 2 tbsp grated (peeled) fresh root ginger
• 2 tsp ground cinnamon
• 2 tsp fennel seeds
•  1 tsp chilli powder
• 1/2 tsp turmeric
• salt to taste 
• 1x400g tin coconut milk
• 500g skinless boneless turkey breast fillets cut into bite-size pieces (I used stir-fry strips)
• 1 tsp garam masala

Method:
In a food processor, blend the blueberries, coriander, garlic, ginger, ground cinnamon, fennel seeds, chilli powder, turmeric, salt and coconut milk to make a puree. Set aside. Place the turkey in a deep pan and slowly pour in the yoghurt mixture. Bring to a simmer over a low heat, then simmer, uncovered, for 10 minutes, stirring from time to time. Mix through the garam masala. Garnish with the extra chopped coriander and serve with rice.

www.meandmyibs2.blogspot.com

Dairy and Gluten Free Raspberry Jam and Meringue Cupcakes

It's been a while since my last post. I was away for two weeks in sunny Spain. I really, really needed a bit of sunshine and heat, this winter in the land of rain is lasting waaaaaaaay too long. It's officially spring and temperatures have risen but I still need to have the heating on three times a day for an hour and it's always raining! We better have a good summer...

Anyway, this recipe is from the GoodFood free app, adapted to suit my needs, where it's called "Little Louise cupcakes". These little cakes are delicious and also very sweet. I have to confess that my batter mix curdled a little and the cakes didn't come out as fluffy and soft as they should have. They were still lovely and it gives me and excuse to make them again, gotta get them right!

 Ingredients:

For the cakes:

• 175g dairy free margarine
• 175g caster sugar
• 1 tsp vanilla extract
• 1 whole eggs
•  4 egg yolks
• 175g gluten free plain flour
• 1 tsp baking powder
• 150ml rice milk
• 12 tsp raspberries jam

For the meringue:

• 175g caster sugar
• 4 egg whites
• desiccated coconut

 Method:

Heat the oven to 180C/160C fan and line a 12-hole muffin tin with cases. In a large mixing bowl beat the margarine, sugar and vanilla extract until light and fluffy. Beat in the whole egg, then the 4 yolks, before briefly beating in the fl.our, baking powder and rice milk until smooth. Divide two-thirds of the mix evenly between the cases, then top the centre of each with 1 tsp of jam. Divide the remaining cake mix over the top so no jam is visible. Bake for 18-22 minutes. Wait until cool enough to handle, then transfer the cakes to a flat baking sheet.

Lower the oven to 110C/90C fan. Beat the 4 egg whites until stiff, then continue whisking while you gradually add the sugar. Beat until thick and shiny, then fold in the coconut and use spoonfuls of the mixture to top each cake. Bake for 30-35 minutes until the outside of the meringue is crisp, then cool before serving.

 

www.meandmyibs2.blogspot.com