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 |
Saturday, 8 February 2014
Gluten and Dairy Free Muffin Doughnuts
This recipe is from the foodnetwork.com website, courtesy of Ina Garten from the show "Barefoot Contessa".
I had a real craving for doughnuts the other day. I looked for a baked doughnut recipe on the Internet and this was one of the easiest. The results were just great. I'm going to make them again and I will try them without the cinnamon and nutmeg, dipping them in icing and sprinkles or in melted dark chocolate. Yum.
The recipe yields 12 doughnuts and you are meant to use 2 doughnut pans but since I don't have any I used a muffin tin and made about 10 muffins. The doughnut pans are going in my "wishing list" along with the ice cream maker (Santa take notes...).
Ingredients:
Method:
Preheat the oven to 180C. Grease a muffin tin with a little sunflower oil. Into a large bowl, , sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl, whisk together the egg, milk, melted margarine and vanilla. Stir the wet mixture into the dry ingredients until just combined. Spoon the batter into the muffin tin. Bake for 18 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the muffins out.
For the topping, melt the 8 tablespoons of margarine in a pan. Combine the sugar and cinnamon in a small bowl. Dip each muffin first in the margarine and then in the cinnamon sugar.
Enjoy.
I had a real craving for doughnuts the other day. I looked for a baked doughnut recipe on the Internet and this was one of the easiest. The results were just great. I'm going to make them again and I will try them without the cinnamon and nutmeg, dipping them in icing and sprinkles or in melted dark chocolate. Yum.
The recipe yields 12 doughnuts and you are meant to use 2 doughnut pans but since I don't have any I used a muffin tin and made about 10 muffins. The doughnut pans are going in my "wishing list" along with the ice cream maker (Santa take notes...).
Ingredients:
- 2 cups gluten free flour
- 1 1/2 cups sugar
- 2 tsp gluten free baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 extra-large egg, lightly beaten
- 1 1/4 cups almond or rice milk
- 2 tblsp dairy free margarine, melted
- 2 tsp vanilla extract
- 8 tblsp dairy free margarine
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
Method:
Preheat the oven to 180C. Grease a muffin tin with a little sunflower oil. Into a large bowl, , sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl, whisk together the egg, milk, melted margarine and vanilla. Stir the wet mixture into the dry ingredients until just combined. Spoon the batter into the muffin tin. Bake for 18 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the muffins out.
For the topping, melt the 8 tablespoons of margarine in a pan. Combine the sugar and cinnamon in a small bowl. Dip each muffin first in the margarine and then in the cinnamon sugar.
Enjoy.
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| www.meandmyibs2.blogspot.com |
Monday, 3 February 2014
Nevaditos (Spanish Christmas Sweets)
Yes, I know it 's very unseasonal but I tried another recipe for them at Christmas with disastrous results and for some reason I had a craving for them the other day.
Don't be put off by the lard, these are actually very delicate and light. They melt in your mouth. I found this recipe in a Spanish website: cocina.facilisimo.com and changed a couple of things.
Ingredients:
Method:
Mix all the ingredients except for the flour and baking powder. I used the food processor to soften the lard and then mix them in a bowl with a wooden spoon. Then add the flour and baking powder and mix again. Wrap the dough in cling film and refrigerate for 2 hours. Preheat the oven to 180C. Roll out the dough and cut into shapes 2cm thick (oval and round work well). Cover a baking tray with baking paper and bake for 40 minutes. Once cool sprinkle icing sugar.
Don't be put off by the lard, these are actually very delicate and light. They melt in your mouth. I found this recipe in a Spanish website: cocina.facilisimo.com and changed a couple of things.
Ingredients:
- 200g lard
- 20g icing sugar
- 75ml white wine or water
- zest of a lemon
- pinch of salt
- 1 tsp ground cinnamon
- 350g gluten free flour
- half teaspoon gluten free baking powder
Method:
Mix all the ingredients except for the flour and baking powder. I used the food processor to soften the lard and then mix them in a bowl with a wooden spoon. Then add the flour and baking powder and mix again. Wrap the dough in cling film and refrigerate for 2 hours. Preheat the oven to 180C. Roll out the dough and cut into shapes 2cm thick (oval and round work well). Cover a baking tray with baking paper and bake for 40 minutes. Once cool sprinkle icing sugar.
Wednesday, 29 January 2014
Herbed Pork Fillet with Roast Vegetables
I wasn't sure about labelling this dish low FODMAP because of the apple... Anyway I got this recipe from the www.bbcgoodfood.com website but substituted the butternut squash for potatoes and omitted the onions. It's really easy and tasty and you could serve it with green beans on the side.
Ingredients:
Method:
Preheat the oven to 200C/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together. On a plate, mix together the zest and herbs. Roll the pork fillets in the mixture, then put it on top of the vegetables. Roast for 40 minutes. Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.
Ingredients:
- 4 medium parsnips, peeled and quartered lengthways
- 4 medium potatoes, peeled and cut into bite chunks
- 1 tbsp olive oil
- grated zest of 1 lemon
- 2 tsp dried mixed herbs
- 500g lean pork tenderloins (fillets), in one or two pieces
- 1 medium Bramley apple
- 400ml hot chicken stock
Method:
Preheat the oven to 200C/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together. On a plate, mix together the zest and herbs. Roll the pork fillets in the mixture, then put it on top of the vegetables. Roast for 40 minutes. Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.
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| www.meandmyibs2.blogspot.com |
Elimination Diet Link
A friend of mine passed me this link before Christmas. He suffers from IBS and goes into this elimination diet from time to time. He cuts sugar and any other foods likely to cause allergies and then re-introduces them. He suffered from adult acne (like me) but since he started on these "detoxes" his skin cleared up.
I really was not in the mood to start any diet right before Christmas and I'm afraid to say that I still ain't. I think you have to be mentally prepared to embark on an elimination diet and stick to it. But
if you are this link is a very good starting point.
Dr Joe Fitzgibbon has a clinic in Dublin. I have never been to it but you can download and print the elimination diet from his website for free. It guides you through it step by step.
http://www.joefitzgibbon.ie/dp.php?c=resources
I really was not in the mood to start any diet right before Christmas and I'm afraid to say that I still ain't. I think you have to be mentally prepared to embark on an elimination diet and stick to it. But
if you are this link is a very good starting point.
Dr Joe Fitzgibbon has a clinic in Dublin. I have never been to it but you can download and print the elimination diet from his website for free. It guides you through it step by step.
http://www.joefitzgibbon.ie/dp.php?c=resources
Low FODMAP Easy Meatballs
Sometimes I make a big batch of meatballs, freeze half and serve the other half with tomato sauce and spaguetti. They couldn't be simpler to make...
Ingredients:
Preheat the oven to 180C. Mix all the ingredients together by hand. Make little balls, more or less the same size so the cook evenly, and place them on a baking tray. Bake for 20 minutes.
Ingredients:
- 800g mince beef
- 1 1/2 or 2 cups dry gluten free breadcrumbs
- 1 tsp dried herbs
- 1/2 cup water
- salt and pepper
Preheat the oven to 180C. Mix all the ingredients together by hand. Make little balls, more or less the same size so the cook evenly, and place them on a baking tray. Bake for 20 minutes.
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| www.meandmyibs2.blogspot.com |
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| www.meandmyibs2.blogspot.com |
Friday, 10 January 2014
Gluten and Dairy Free Applesauce Muffins
I have to admit that I wasn't very good at Christmas. I ate a few things that I'm not supposed to, not many mind you, but I was wandering if I could re-introduced some types of food since I have been on this diet for nearly two years. Well, I am done experimenting for the time being...
I tried to go back to soya milk, mainly because of the cost, a 1 litre carton of hazelnut milk cost over €2 while I can buy 1 litre of soya milk for 85 cents. I was OK for the first day but I got extremely bloated after each meal afterwards. I stopped two days ago and I feel much better already.
I also had a few Brussels sprouts on Christmas day. Oh my, never again! Then to top it up I went out to dinner with friends. Of course the only thing that I could eat was salad and I decided to blow out and suffer later. It was two weeks later when I started to feel normal again.
Onion, garlic, dairy, cruciferous vegetables, peppers and gluten are the main problem foods for me. I also haven't eaten legumes in a year and a half. Of course there are other foods that I avoid but I still feel that I haven't mastered this diet. I think it's time for me to do some more research and update my list...
I am not sure if people on a Low FODMAP diet can tolerate applesauce but I can have a couple of these muffins without any symptoms afterwards. But everyone is different...
I got this recipe from "the vanilla.COMpany" website. It's a socially conscious site dedicated to the promotion of pure, natural vanilla and the support of vanilla farmers worldwide and it's run by Patricia Rain, author of The Vanilla Cookbook.
I have to say this is the nicest muffins I've had in a long time. My son and my husband love them and they are very easy to make. The recipe is supposed to make 24 muffins but I think she means cupcakes because I only had enough dough for 12 muffins.
I omitted the pecans and the frosting and instead I sprinkle some granulated sugar on top of the muffins.
Ingredients:
Preheat the oven to 180C. Line a 12 muffin tin with paper cases. Sift dry ingredients into a bowl and set aside. Blend oil and sugar until smooth. Add eggs, one at a time, applesauce and then the dry ingredients. Stir in nuts if using. Sprinkle the muffin tops with a little sugar and bake for 18-20 minutes. Cool on a wire rack.
I tried to go back to soya milk, mainly because of the cost, a 1 litre carton of hazelnut milk cost over €2 while I can buy 1 litre of soya milk for 85 cents. I was OK for the first day but I got extremely bloated after each meal afterwards. I stopped two days ago and I feel much better already.
I also had a few Brussels sprouts on Christmas day. Oh my, never again! Then to top it up I went out to dinner with friends. Of course the only thing that I could eat was salad and I decided to blow out and suffer later. It was two weeks later when I started to feel normal again.
Onion, garlic, dairy, cruciferous vegetables, peppers and gluten are the main problem foods for me. I also haven't eaten legumes in a year and a half. Of course there are other foods that I avoid but I still feel that I haven't mastered this diet. I think it's time for me to do some more research and update my list...
I am not sure if people on a Low FODMAP diet can tolerate applesauce but I can have a couple of these muffins without any symptoms afterwards. But everyone is different...
I got this recipe from "the vanilla.COMpany" website. It's a socially conscious site dedicated to the promotion of pure, natural vanilla and the support of vanilla farmers worldwide and it's run by Patricia Rain, author of The Vanilla Cookbook.
I have to say this is the nicest muffins I've had in a long time. My son and my husband love them and they are very easy to make. The recipe is supposed to make 24 muffins but I think she means cupcakes because I only had enough dough for 12 muffins.
I omitted the pecans and the frosting and instead I sprinkle some granulated sugar on top of the muffins.
Ingredients:
- 1 cup gluten free flour
- 1 cup ground almonds
- 2 tsp ground cinnamon
- 1 tsp baking soda
- pinch of salt
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup sunflower oil
- 1 cup sugar
- 4 eggs
- 1-1/2 cup applesauce
- 1 tsp vanilla extract
- 1 cup toasted pecans, chopped (optional)
Preheat the oven to 180C. Line a 12 muffin tin with paper cases. Sift dry ingredients into a bowl and set aside. Blend oil and sugar until smooth. Add eggs, one at a time, applesauce and then the dry ingredients. Stir in nuts if using. Sprinkle the muffin tops with a little sugar and bake for 18-20 minutes. Cool on a wire rack.
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| www.meandmyibs2.blogspot.com |
Saturday, 4 January 2014
One-pan Roast Chicken, Potatoes, Carrots and Cherry Tomatoes
This is what we had for dinner today. No need for parboiling the veg, just throw everything in...
Ingredients:
Preheat the oven to 220C/200C fan. Place the chicken in a big roasting tin without strings. Put the lemon into the cavity. Rub the margarine, herbs and seasoning over the chicken. Arrange the potatoes and carrots around it, drizzle everything with oil, season and toss together. Roast for 20 minutes, then turn the oven down to 200C/180C fan and roast for 45 minutes more. Mix the vinegar and oil with the cherry tomatoes and stir into the tin, then return to the oven for 15 minutes more.
Ingredients:
- 1 1/2 kg chicken
- 1 lemon, halved
- 50g dairy free margarine
- 2 tsp dried mixed herbs
- 4 medium potatoes, peeled and chopped
- 7 carrots, peeled and chopped
- 2 tbsp olive oil
- 400g cherry tomatoes
- 2 tblsps cyder vinegar
- 1 tblsp olive oil
- salt and pepper
Preheat the oven to 220C/200C fan. Place the chicken in a big roasting tin without strings. Put the lemon into the cavity. Rub the margarine, herbs and seasoning over the chicken. Arrange the potatoes and carrots around it, drizzle everything with oil, season and toss together. Roast for 20 minutes, then turn the oven down to 200C/180C fan and roast for 45 minutes more. Mix the vinegar and oil with the cherry tomatoes and stir into the tin, then return to the oven for 15 minutes more.
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| www.meandmyibs2.blogspot.com |
Gluten and Dairy Free Clementine Cake
Happy New Year everybody!!!!!!
I hope 2014 brings happiness, love, health and prosperity to all.
I had a nice, quiet Christmas. My little boy wasn't sick and enjoyed Christmas day immensely, I can say without a doubt that Christmas is his favourite time; summer, Halloween, Easter...they don't come even close!
My first recipe for 2014 is from the Nigella Lawson website. She uses ground almonds in lots of her recipes which is quite handy for those of us who avoid gluten. She made the cake using a 21cm tin. I
used a 23cm, the same that I use for her olive oil and chocolate cake (one of my favourites). Because this is a dense, moist cake and I didn't want to risk burning the top and under cooking the centre I tried not to make it too thick.
Now, I have a confession to make: I'm not sure if what I used were clementines or satsumas but I can tell you they worked! By the way, I made the marmalade you can see in the picture. My first time making jam!! I cheated, though, I made it in my breadmaker machine which has a jam programme. I had to run the programme twice to get the right "jelly" consistency but it came out perfect. And you guessed it, it's clementine marmalade! I bought lots over Christmas and I had to use them up...
Back to the cake, if you are in a hurry to eat cake this isn't going to be for you. You have to boil the clementines for two hours! But I think it's worth the wait and what I like most about this cake is that it's flourless and has no oil or butter, all the moisture comes from the fruit.
Ingredients:
- 375g clementines (approx. 3 medium-sized ones)
- 6 large eggs
- 225g white sugar (my husband thought it needed more sugar, I thought it was fine, up to you to increase the amount...)
- 250g ground almonds
- 1 tsp gluten free baking powder
Method:
Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Blitz the fruit (skins, pith and all) in a food processor.
Preheat the oven to 190C. Oil and line a 23cm Springform tin. Add all the other ingredients to the food processor and mix.
Pour the cake mixture into the prepared tin and bake for and hour. Cover it with foil after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake is cold take it out of the tin.
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| www.meandmyibs2.blogspot.com |
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