Salmon, sesame, green bean stir fry

1 Feb

20131005-213906.jpgContinuing with my healthy eating theme, I have been back on the stir fries over the weekend. So quick, so easy, so delicious. I have loved this article on buzzfeed for some inspiration, a great selection of blogs that I probably would never have found otherwise, and a lot of them are easily FODMAPable.

Let’s be honest, stir fries are great. A great way to eat a load of fresh veg, and they take about 20 mins from getting in the door to sitting down to eat.

I made the Asian Salmon and Green Bean Stir fry over the weekend, and also another prawny stir fry – they are the best thing for healthy, new year eating, especially if you’re also going to the gym and want something quick and easy when you get home.

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The key is not to buy the ready made stir fry veg – on the FODMAP diet there are things in there that aren’t going to be any good for you, and my opinion, there’s waaay too many beansprouts and not enough of the good stuff – peppers, baby corn, courgette etc.

All stir fries are fundamentally the same – meat or tofu and loads of FODMAP friendly veg (peppers, courgettes, green beans, corn, etc), It’s the sauce that adds a bit of interest. So here for you are some suggested, easy stir fry sauces that you can use with your favourite veg, meat or fish.

GF Soy and Wasabi

  • 2tbsp x GF Soy sauce
  • 1-2tsp x wasabi (or to taste)

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GF Soy and dried chilli

  • 2tbsp x GF soy sauce
  • 1tsp x dried chilli flakes

Ginger, lime and chilli

  • 1 cm fresh ginger, grated
  • juice of half a lime
  • fresh or dried chilli flakes, to taste

GF soy, sesame, maple and spice

This was a recent trial based on the delicious Maple, Peanut, Sesame Chicken recipe and it works really well as a stir fry sauce

  • 1tbsp x maple syrup
  • 1tbsp x sesame oil
  • 2tbsp x GF soy
  • 1tbsp x sesame seeds
  • fresh chilli (to taste)

 

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Lovely Lemon Mousse

31 Jan

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This is a personal fave of mine, I make it all the time, quick, easy, refreshing and delicious. I make it all the time, but I can never find the recipe (I’ve just had to call my mum for the hundredth time to ask for it). I have now written it down, but I thought I would pop it here as well as much for me, the next time I want to make it, as for you!

I don’t think mousses should be made with gelatine (I am not a fan of jelly… never have been) and you shouldn’t need it and most importantly it means that veggies are missing out on this deliciousness.

I made this for our first supper club so this is well overdue!

This is embarrassingly easy (which is why I make it so often!):

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Serves 4

Ingredients

  • 1 lemon
  • 284ml double cream (you could use soya cream if you are dairy free too)
  • 6oz caster sugar
  • 2 egg whites

Method

  • Add the cream, lemon zest and sugar to a large bowl
  • Whisk until thick
  • Add the juice of the lemon and whisk until the mixture thickens further
  • Whisk the egg whites until soft peaks
  • Fold the egg whites into the mixture careful not to knock all of the air
  • pop into glasses or ramikins, chill and serve

 

 

 

My first #MeatFreeMonday (it’s not FODMAP, I confess – it is GF though!)

7 Jan IMG_4415-1

IMG_4415-1Ok, Ok, I start with a confession, my first blog of 2015 is not actually FODMAP, I know, on a FODMAP blog – what am I doing?! Well, I’ve always thought, what with the restrictions on fruit and veg, how easy is the FODMAP diet for a vegetarian, or even more so a vegan? For me, a meat eater, I know that if I go out for dinner I am inevitably going to be able to find a meal which consists of meat. rice or potatoes but most veggie options seem to be pizza or pasta, or a bean burger or something of that vein which is not good for a FODMAPper. And I am still confused quorn? is that ok? I dont think so… And tofu is a beast I have never attempted (but I will, promise!).

So I should be being more helpful really and actually try to find something – I know. But in my defence, this recipe sounded delicious, Red Thai Curry lentils. I love all thai food, and lentils are another thing I have never attempted, but I got some in a GF hamper from my lovely dad and step mum, so I thought hell, I’ve never cooked them and rarely eaten them, so I decided to give them a go, and better still I have been eating small portions of this for the last couple of days and my tummy has been fine (had it not, I probably would have sworn off lentils forever and definitely wouldn’t be sharing this with you! And, of course, these are as delicious as I thought they would be!

As always I used the recipe as inspiration and made a few little tweaks.

I used this red curry paste:

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It’s super tasty, gluten free and not too oniony/garlicy.

Makes about 5 portions

Ingredients

  • 1 1/2 cup lentils (I used red split)
  • bunch spring onions (green part only)
  • splash of oil
  • 3 tblsp red curry paste
  • 1/2 tbsp garam masala
  • 1/2 tsp tumeric
  • 1 tsp minced ginger
  • 1 tsp sugar
  • 1 tin tomatoes
  • 1/2 cup coconut milk
  • coriander to garnish (this actually really adds to the flavour)

Method

  1. Cook lentils according to instructions (approx 10mins boiling) once cooked, drain and put to one side
  2. Heat up oil, add spring onions and fry on a medium heat for a couple of mins.
  3. Add the red curry paste and fry for 2 mins, stirring
  4. Add the garam masala, tumeric, ginger and sugar, give it a stir
  5. Add the coconut milk and tinned tomatoes and stir for a further couple of minutes,
  6. Add the lentils back in, give it a stir, and leave to simmer for 20-30mins, stirring occasionally.
  7. Et Voila, delicious filling lentil curry. sprinkle with a little coriander and you are good to go!

(and anyone doing WW a portion of this is approx. 8 propoints & it’s very filling)

Aside

Happy new year!

6 Jan

Happy new year everyone here’s to a fantastic 2015!

We’re back and revitalised having spent relaxing Xmas and new year’s with our parents and catching up with friends and family.

Looking back over the last 12 months we branched out into supper clubs, which although hard work, were great fun and a new experience for us.

So looking forward, more supper clubs, more blogging and we’re attempting meat-free Monday, which is a challenge on the FODMAP diet… I confess my first dish, which I’ll share the recipe for, wasn’t FODMAP, but was GF, and delicious, onwards and upwards!

FODalicious Fireworks Feast – the menu

17 Nov

Menu Supper club Nov 2014

 

I think we are just about recovered from our second supper club! It’s quite amazing the range of emotions you go through on the lead up to a supper club:

Excitement – we’ve booked our next supper club! Let’s go…

Confusion – what shall we cook, how much will people pay?

Anxiety – Why am I making tiramisu? I’ve never done this before

Confidence – We can do this… how hard can it be?

Utter despair – what are we doing? We’ll never get this ready in time

Madness – running around like a headless chicken on the day/days leading up to the supper club

Elation – we did it! That went well, wow, it’s amazing how quickly time flies! Let’s do another one! YEA!

and repeat!

Our last supper club, was an all round success, thanks to our super organisation skills and hundreds of lists, and not forgetting our lovely waitresses who came and helped us out on the day! Our menu is below, we’ll be adding the recipes as and when we have a chance!

To tantalise your tastebuds

Vodka sorbet
Canapés

Sweet potato and feta frittata bites (v, gf, wf)
Arancini bites (v, gf, wf)
Mini caprese kebabs (v, gf, wf)
Served with pesto, home-grown tomato chutney and chilli jam

Starter
A cup of soup served with flat bread (vo, gf,wf)

Mains
JM’s luscious beef lasagne (gf, wf)
JM’s luscious veg lasagne (v, gf, wf)
Served with SF’s famous tomato and olive foccacia (v,gf,wf)
Green bean and roast vegetable salad (v,gf,wf)

To finish
Tiramisu (gf, wf)
Espresso martini
Biscotti (gf,wf)

And in case you are wondering… yes we have decided to do it again… you’ll just have to wait for the update on that one, we’re trying to source some very special FODMAP ingredients as I type!

Newsflash! Fodalicious announces a Firework Feast supper club. Book now!

28 Sep

After the success of our FODalicious brunch we decided to delve back in (before we could change our minds) and arrange our next supper club. We’ll be holding it on the evening of Saturday 1st November in the same fantastic location offering mind blowing views of London. We’re sure you’ll agree your experience will be sizzling but just to add to it we’re pretty confident that you’ll be delighted by firework displays provided by the people of London.

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Since being on a FODMAP friendly diet one of the cuisines that we’ve missed the most has been Italian. All that lovely garlic, wheat, onions and mushrooms – they taste so good! Over the past couple of years we’ve tried hard to replicate our favourite dishes the FODMAP way and we can truly say (according to our tasters i.e. friends) that we have been successful. My luscious lasagne and roasty toasty vegetables are tried and tested tasty and SF’s homemade WF/GF bread is fabulously famous for its deliciousness.  Our tasters can never believe they’re FODMAP friendly!

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Add to our food some sizzling cocktails and scintillating company and you got yourself a fabulous fodalicious evening ahead. Spaces are limited so check out the menu and book now at http://grubclub.com/fod-a-licious-fodalicious-fireworks-feast/1757. See you there!

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Our Fabulous Fod-a-licious Brunch

21 Sep

Last weekend we held our first official Grub Club advertised brunch club. Our Fod-a-licious debut and what a blast it was! Fifteen friends and strangers joined us for a Sunday afternoon of delicious FODMAP friendly food, cocktails and great company held in a fantastic East End, iconic building with spectacular views of London.

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The afternoon began with JM’s mum’s homegrown rhubarb jam and fruity cocktail followed by SF’s delicious foccacia – a firm favourite for all who has the pleasure of sampling it. It was served with her very own pesto – bowls supped clean! Next up was the surprise puttensca coodle salad. What’s the surprise? Well, whats a coodle? Hint: All you need is a coodler and a courgette!

Main courses included JM’s Mediterranean seafood and sausage paella, tattie and sweetcorn fritters and  SF’s super tasty

blue cheese quinoa bites with a homegrown mega spicy chilli jam (SF is well known for spice-ing the life out of us).  To finish off we presented a trio of Lemon Lovelyness which consisted of SF’s famous lemon mooose and cake and our very own home brewed Limoncello. Yum!

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Our guests, not being on fodmap friendly diets like us, were surprised to find that they found our cuisine without garlic, onions and wheat (to name but a few fodmap unfriendlies) absolutely delicious. And it wasn’t just because they were tipsy on our cocktails and home brew!

So our first serious forage into the supper club business was a total success. Will we do it again? Yes we will! A lot of hard work on our part but worth it for all the fun had by us and our lovely guests. Keep an eye on our blog and twitter for our next one coming very soon. This one’s going to be a belter!