Archive | September, 2014

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!

Blue Cheese Quinoa Bites

21 Sep

 

IMG_3370.JPGPlease tell me that I am not the only person who has a real issue with the word quinoa?? No matter how many times I tell myself it is pronounced keenwa, as soon as I try and say it out loud, out comes qwinoa. Anyway…

quinoa

eat quinoa

These blue cheese quinoa bites went down really well at the supper club, even when people claimed to be stuffed, I watched them pop another couple of leftover quinoa bites into their mouths!

I found the recipe for Blue Cheese Quinoa Patties through @cookingquinoa and decided to low-FODMAP them and give them a go – my second attempt was better than the second, and I am looking forward to giving them another go!

This made about 15 “bites” – you could make smaller quantities or bigger patties if you prefer

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Ingredients

To make the quinoa

  • 1 cup quinoa (about 200g)
  • 500ml of veg or chicken stock
  • 2 spring onions (green part only) chopped
  • 1/2 tsp salt
  • 1/2 tsp chili flakes
  • bunch fresh parsley
  • oil for cooking

For the patties

  • 5 x eggs
  • 4oz (115g) blue cheese
  • 3 x spring onions (green part only) chopped
  • 1/2 tsp chili flakes
  • 3 tbsp gluten free flour
  • handful of gluten free breadcrumbs (approx. 4 slices of bread)

Method

  1. add some oil to a saucepan and put on a medium heat
  2. add the chopped spring onions, and cook for a couple of minutes
  3. add the quinoa, sat, chilli flakes and stock and cook following the instructions on the quinoa packet – it’s worth checking the amount of liquid recommended here too (boil for approx 18 mins, until the stock is all absorbed and the quinoa “tails” come away from the grain)
  4. Once quinoa is cooked, remove from the heat, stir in the chopped parsley and leave to cool for 10 mins.
  5. once slightly cooled, add the eggs, cheese, spring onions, chilli flakes, flour and breadcrumbs (I toasted bread and then whizzed it in a blender, seems to be the easiest way of making breadcrumbs in my book!)
  6. Give it all a good stir – the blue cheese may melt depending on how warm the quinoa is – either melted or in chunks works well in these so don’t worry either way!
  7. I left mine to rest over night for the supper club, but you can cook it straight away if you wish. Either way, both times I have made this it has been pretty liquid and I was a bit worried, but it worked fine, so don’t worry!
  8. Heat some oil in a frying pan then add a dessert spoon of the mix per bite to the pan, cook until browned (about 4 mins) and flip. I served mine with some mild green chilli jam and some extremely spicy red chilli jam with a side of rocket.
  9. Enjoy!

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Ps – have you noticed we’ve got some nice new photos? These were taken by our lovely housemate Jules @fotoburd at our supperclub (except the rubbish one of the frying pan – that was taken on my iphone!)

Aside

We’ve been pretty quiet here haven’t we?

21 Sep

I am amazed that people have been looking at our site, even though it has been a long, long, long time since we have posted anything, so thank you to all of you that have stumbled across us and apologies for being so quiet!

The reason for the Fod-a-licious silence? Well a multitude of things really, I haven’t been feeling too well, so have been pretty uninspired when it comes to cooking – everything I ate seemed to leave me in pain, no matter how good I was, but hopefully a visit to the gastro in a couple of weeks should help, work has been mad, JM has a new fabby job and I have changed jobs slightly and on top of all that, we decided the next step in our FODMAP adventure was to run a supper club, which we did for the first time last week – it involved a LOT of prep, but we really enjoyed it, so are planning the next one!

Before that happens though, we are going to update you all with some of the things we have made for the supper club and we’ll be back on the invention tests for new things to make!

So thanks again for sticking with us, and we promise to update you more regularly!

 

JM & SF x

FOD-a-licious supper club-the menu

21 Sep
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fodalicious fabulous

We finally did it – we did our first supper club, last Sunday 14 September,  based in an iconic venue in East London with fantastic views across the city.

Our menu is here – we didn’t quite get everything out in the right order… but we did get everything out! We’ll be posting a note about how it went very shortly, as well as the recipes we used, and following several requests, the blue cheese quinoa bites will be up soon!

We really enjoyed it, and today have set the date for our next one – details for that will also follow shortly!

Menu

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FOD-a-licious menu – September

FOD-a-licious  

Welcome to our fabulous  FODMAP* friendly Sunday brunch

Menu

Fizzy and fresh rhubarb flirtini

Sundried tomato and olive focaccia with fresh basil pesto

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Dishes to share

Warm puttenesca coodle salad

Tattie fritters with fresh sweetcorn , coriander and a spicy tomato salsa

Sweet potato and feta frittata

Mediterranean sausage and seafood paella

Blue cheese quinoa bites with a home-grown chilli jam

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A trio of lemon loveliness

Lemon mooose

Lemon cake

Home brewed Limoncello

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Scottish Independence tablet

Where possible all of our dishes are made with either homegrown ingredients or produce from lovely little middle class farmer’s markets around leafy Peckham. The flowers are from our garden and we’ve even recycled the wee flower jars and the bottles and painted them ourselves! Aren’t we just fabulous?

*There is information around the flat about the FODMAP friendly diet. Feel free to ask us any questions but don’t worry we won’t be boring you to death anytime soon we just want you to enjoy the food and have a great time.