Archive | January, 2015

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

 

 

 

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

7 Jan

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!