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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!

JM’s FODMAP free burgers

9 Nov

It’s fair to say that alongside sausages, burgers are our all time favourite food so making them FODMAP free and delicious has become a bit of a mission for us. I found this BBC Good Food recipe and adapted it to my own style and let me tell you, they were super tasty! You can make as many as you want with this – it’s great to make a big load and freeze them. You can also add or take away spices depending on your taste. I’ll be trying out a few variations that’s for sure! You can get about 10 big, juicy burgers out of this recipe and they’re super quick with prep time at about 30mins.

1kg/2lb of a good minced beef

300g/10oz of Genius Gluten Free bread whizzed into crumbs

4tbsp Worcestershire sauce

2tbsp of wholegrain mustard

1 small bunch of parsley finely chopped

1 bunch of spring onions finely chopped (green bits only)

2 eggs, beaten

Crumble the mince and breadcrumbs in to a large bowl. Add the Worcestershire sauce, mustard, parsley, spring onions, 3 tsp’s of salt and 1 tsp of pepper. Mix and crumble everything together with your hands. Add the eggs and, using your hands, mix until the ingredients all come together in a big, meaty mass.

Either separate or shape the mix into your 10 juicy burgers or, using a cookie cutter, fill and shape for a more standard and equal size. Separate for store using either cellophane or baking paper. Chill or freeze until ready to cook for at least 24hours to set the meat. Defrost in the fridge before cooking.

To cook you can either fry or grill. We griddled – around 3/4 minutes each side depending on size and cooking preference. We serve in gluten free buns with smoked streaky bacon, blue cheese, iceberg lettuce and a beef tomato with a side helping of SF’s homemade bbq sauce.