Gluten free Lancashire cheese and thyme scones.

These are tasty little treats but not for every day as they are quite high in fat. Lancashire cheese is sharp and goes very well with these scones along with the almond yogurt of course! I chose crumbly Lancashire instead of creamy Lancashire so it can be very easily crumbled before adding it to the mix.

Ingredients

• 250g gluten free Plain flour
• 2 1/2 tsp gluten free baking powder
• 1/4 tsp xanthan gum
• 100g butter
• 5 or 6 springs fresh thyme
• 100g Lancashire cheese
• 50g Lancashire cheese for sprinkling on the scones
• 1 egg (and one for brushing)
• 100g almond yoghurt
• seasoning.

Method

• Sieve the dry ingredients into a bowl and mix well
• Add the butter using the rubbing in method
• Crumble the Lancashire cheese and remove the stalks from the thyme, add to the dry ingredients
• Add the egg to the yoghurt and add to the mix, add slowly as you can always add more but not take it away!
• combine and on a floured surface roll to about 2.5cm thick and cut out using a cutter
• Brush with beaten egg and add a small amount of crumbled cheese to each one.
• Cook for 20 minutes at gas make 6/200 degrees C

Makes 9 scones.

Ramen Eggs – low fodmap

These mini ramen eggs are great for a party as a snack food, they have a strong umami flavour and taste great! The eggs were free range, which is obviously really important to ensure the quail that laid them are able to forage and live as far as possible as they would in the wild. They are also just the right size to add to a Bento lunch box salad and are used in Japanese cuisine. I bought mine at a farmers market a few days ago. They are very simple to make and can also be made using hens eggs if you prefer to do that. Tamari is made without wheat and is therefore gluten free if you are also have coeliac disease, but do check the label before you purchase just in case.

Ingredients

• 12 Quail eggs
• 200ml Mirin (japanese sweet wine wine)
• 100ml Tamari dark soy sauce
• 2 star anise
• Black and white sesame seeds – you only need a small amount to decorate the eggs when finished

Method

• Add the mirin, soy sauce and star anise to a pan and heat till boiling and cook for five minutes to impart the star anise flavour.
• Allow the marinade to cool
• Add the quail eggs to a pan and warm to boil and cook for 2 minutes.
• Add the eggs to a pan of cold water to stop the cooking.
• Tap the base (the more rounded end) on a surface and peel the egg under a tap – take care as you should avoid damaging the egg surface if you can as this will be more obvious after the eggs are marinaded.
• Marinade the eggs for 24 hours in the refrigerator.
• Cut each egg in half and sprinkle with sesame seeds.
• The marinade can be used again and makes an ideal marinade for salmon or tuna too!

Serves 3-4 as a party hors d’oeuvre to serve with drinks.

Colcannon (low fodmap)

I haven’t written anything for some time – do forgive me for that, I think I perhaps needed a break but now I am happy to continue with this blog with new vigor.

This heartening meal is a traditional Irish dish that is made from simple ingredients and is cheap and filling. Potatoes are an excellent low FODMAP staple food and white cabbage in the place of the more traditional savoy cabbage means it is suitable for a low fodmap diet.

This dish is lovely served on it’s own or is suitable to be served with gammon or grilled sausages and will brighten up any dreary rainy day!

Ingredients

Serves [4]

• 200g white cabbage
• 500g potatoes (floury potatoes work best – Maris Piper, King Edwards, Desire)
• 15g butter
• 60g spring onion leaves (don’t use the white part as this contains fodmaps)
• 200ml lactose free milk
• 15g chopped bacon

Salt and pepper

Method

• Wash the potatoes and remove the outer leaves from the cabbage (or you could just wash it.)
• Boil the potatoes in water until soft, keep the skins on as this is a good source of fibre and will keep the potatoes from going soft in the water.
• Chop the cabbage and bacon.
• Fry the cabbage, spring onion leaves and bacon with the butter until soft.
• Mash the potatoes with lactose free milk and season well, then mix the cabbage and bacon through the potato
• Serve hot

Madeira cake low fodmap gluten free

I haven’t posted anything to my blog for a long time but this recipe is perfect for a bank holiday weekend. This is a lovely cake for a treat. Its texture improves after a couple of days in a cake tin and is just about right. It is also a great base for a trifle but it might not last log enough to make it! Try it and see if you like it.

Ingredients

150g butter

150g golden caster sugar

3 eggs

1/2 grated lemon rind

1/2 teaspoon Xanthan gum

100g gluten free self raising flour mix

Butter for the baking tin

1 500g loaf style baking tin

Method

Heat the oven to 170°C, Fan150°C, 325°F or Gas mark 3

Butter the baking tin well

Add the butter and sugar to a bowl and cream till pale colour.

Sieve the flour in a separate bowl add the xanthan gum and mix well.

Add the eggs one at a time to the butter and sugar mix and beat well after each one. If the mix appears to be curdling add a tablespoon of the flour mix

Add the grated lemon rind

Add the rest of the flour mix slowly till it’s incorporated fully.

Mix well and add to the baking tin, smooth the top and cook for one hour or until a cocktail stick pushed into the centre of the cake comes out clean.

Enjoy! If you can leave it a couple of days before you eat it, do as the texture does become more moist.

Oatmeal and ginger crusted salmon -low fodmap

I have not posted anything on my blog for some time but hopefully I will be on here more often from now. This may surprise you considering we have all been locked in for 3 months but I have been working from home and with a new job my focus has been on that really. Anyway glad to be back. This recipe is a great summer evening meal – light and tasty just right for those long hot days.

Ingredients

• 60g gluten free flour
• 60g oatmeal (this does not need to be gluten free unless you have coeliac disease.)
• 11/2 teaspoons ginger
• Pinch of salt
• Handful of chopped coriander
• 1 egg
• 4 salmon fillets
• Spray oil

Method

• Wash the salmon and remove the skin (you can ask the fishmonger to do this for you if you find it difficult)
• Dust in flour.
• Break the egg into a small dish and blend with a fork
• Add the ginger to the oats, coriander and salt and place on a plate
• Add the salmon to the egg wash coat and allow the excess to drain off.
• Place the salmon fillets on the oats and coat well
• Spray the top with spray oil
• Cook in an oven at 204 degrees C/gas mark 6 for 15 minutes
• Enjoy with a green salad and boiled salad potatoes

Vegan nut roast Low FODMAP

We are nearly in Veganuary and what could me more perfect than a vegan nut roast? Some people miss meaty flavours when they venture into meat free eating and this roast is stuffed full of umami flavours meaning you won’t miss meat flavour at all! The dish also contains low FODMAP fibre and this is great for people with IBS-C, who need good gut friendly meals that have fibre to help the bowel keep moving. This dish is stunning enough to use at a dinner party – can I tempt you to a vegan New Years celebration lunch?

Ingredients

• 10g of dried oyster mushrooms
• 15g white miso
• 1 tablespoon of golden linseed’s
• 150g walnuts
• 200mls of water
• 2 sprigs of Thyme
• Small handful of Thyme
• 100g pureed chestnuts
• 80g of chestnuts
• 140g gluten free breadcrumbs (fibre based if possible)
• Seasoning
• 1 tablespoon of hazelnut oil.
• 100g oyster mushrooms
• 1 carrot to decorate

Method

Boil the water and add the dried mushrooms, miso and golden linseed’s and allow the mix to soak for 15 minutes – this is the stock for the dish. Taste and add salt and pepper if desired

Make the breadcrumbs and chop the nuts and herbs.

Fry the oyster mushrooms in the hazelnut oil then combine all the ingredients together.

Coat a loaf tin with oil and add the carrot (sliced length-ways) to the bottom of the tin (this will form the decoration on the top of the loaf.)

Heat and oven to gas mark 6, 200 degrees C and cook till the ingredients are well combined – this took approximately 1 hour. At the end of the cooking time turn the oven up to gas mark 7, 220 degrees C and remove the loaf from the tin and place it on the top shelf to brown the outside.

Enjoy – serves 6-8.