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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!

Chocolate Orange Flapjacks

19 Feb

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Very sorry for the radio silence coming from the Fodalicious camp over the last couple of months, first came trying to find a new house, then Christmas, then moving and all the jazz that comes along with all of that. Well now that we are just about unpacked in Brockley, I had found some time to cook again! For the last few months I have not been so FODMAP-friendly, and have survived on a diet of Amy’s rice Mac & Cheese, chicken soup, pestopasta and take away. Not ideal! But here we go, back to the discovery of new, tasty, FODMAP meals!

Yesterday I decided to start with the very easy Chocolate Orange Flapjacks as that was just what I was in the mood for!

Ingredients

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  • 4tbsp golden syrup
  • 100g dairy-free spread/butter/margarine
  • 250g oats
  • 75g sugar
  • 50g gluten-free flour
  • 50g dark chocolate roughly chopped
  • grated zest of one orange

Method

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  1. Pre-heat oven to 190
  2. Line a baking tray with greaseproof paper.
  3. Add the golden syrup and dairy-free spread/butter to a pan and heat until the butter is melted.
  4. Add the grated orange zest and allow to infuse for a minute or so
  5. Add the remaining ingredients, other than the chocolate, to the pan and stir
  6. Once the ingredients are thoroughly mixed, add the chopped chocolate and stir – I add this at the end so that there are areas of the flapjacks that are very chocolatey and other bits that are not – if you want them to be totally chocolatey add the chocolate at the same time as the orange zest and allow to melt before adding the rest of the ingredients
  7. Put the mixture into the lined baking tray and even out using the back of a spoon
  8. Bake in the oven at 190 for 15-20 mins
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Gluten Free Spicy Chilli Flatbread / Pizza Base

7 Nov

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I made some of these last night – I used Paprika instead of Cayenne and Cumin seeds instead of ground cumin and they were delicious, really easy! I also replaced the plain yogurt for soya, so they were dairy-free too!

I just had some for my lunch – if you are having them the next day, pop them in the Toaster for a couple of mins to reheat.

Planning to use them to replace pittas with some dips at a dinner we’re having on Friday night.

They’d also be great as a Naan bread replacement with a curry. I’m looking forward to experimenting with some different flavour combinations.

 

Wuthering Bites

Gluten Free, Scotch Pancakes

Gluten Free Pancake Birthday

‘Twas my Birthday week last week and i found myself mostly making gluten free pancakes (like above), eating way too many sugary things and drinking champagne cocktails at Haus Bar in Bristol, until i couldn’t remember how many i had. It was a fantastic week and my husband Rob put the icing on the cake by taking me to see Cats at the Hippodrome and going to the Lido to have Tapas- also very gluten free aware which is good to know.

Aside feeling absolutely huge after my week of indulgence, i’ve also been left a bit skint through no fault of mine own. I now understand how deadly £8 cocktails can be in every sense. So have been cooking alot of frugal meals as i wait for pay day. I came over this recipe for flatbreads on the good food website and after making it…

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Sundried tomato & basil focaccia

14 Oct

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I accidentally bought gluten free bread flour rather than plain flour a few months ago, since then I’ve always thought about attempting to bake a loaf but having tried so many questionable gf bakes I wasn’t sure it would work…

Anyway I got home early from work last week and thought I’d give it a go. I searched for recipes, I love sundried tomato and/or olive bread so decided to try a sundried tomato and basil focaccia as its one of my faves and I had all the ingredients. I found this recipe but made a couple of changes to make it FODMAP-friendly. I watched Great British Bake off while trying it, and low and behold Becca was cooking a very similar bread on their “alternative grains” challenge.

Previous to attempting to bake it, I had no idea that focaccia was fairly easy, almost knead free and it doesn’t take much rising. Perfect for a novice!

ingredients

  • 7g x fast action dried yeast
  • 1 tsp x caster sugar
  • 200ml x warm milk (I used soya, but you could use rice, normal, other)
  • 250g x gluten free plain flour
  • 1 tsp x xanthan gum
  • 1 egg, beaten
  • ¼ tsp. x bicarbonate of soda
  • 2 tsp. white wine vinegar (this is what was in the recipe, but I didn’t have any so, after a quick google consult I used a bit of white wine, but apparently lemon juice will work just as well)
  • 3 tbsp. extra virgin olive oil, plus extra for drizzling (I used the oil from my sundried tomatoes for the drizzling part)
  • 1 tsp. fine salt
  • small bunch of fresh basil
  • approx 8 sundried tomatoes, roughly chopped
  • Coarse sea salt for sprinkling
  • Ground black pepper

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Method

  • Grease a 9-inch square cake tin with oil ( I also lined mine with greaseproof paper)
  • Mix the yeast, sugar and a little of  the milk together – it should start to foam a little.
  • Mix together the flour and xanthan gum, add the egg, oil, salt and the rest of the milk and whisk the lot together. At this point my whisk snapped in half, so I used a fork and it was just as effective!
  • Add in the foaming yeast mixture and whisk together until smooth, sticky and fully combined.
  • Add the vinegar (or lemon, or white wine, depending on what you have to hand!) and fizz up the bicarbonate of soda.
  • Fold the fizzing bicarb into the mixture,
  • Then smooth the dough out into your prepared tin  – it’s a good idea to lightly oil a spatula or palate knife to do this.
  • Cover with a sheet of greased cling film and pop in the airing cupboard, or somewhere warm, for an hour to prove.
  • Preheat the oven to 190°C (170°C fan)/375°F(350°F fan)/Gas Mark 5
  • Once the bread has proved – it should be about double in size – take off the cling film and use your fingers to make dips into the dough, I used my sundried tomatoes to do this!
  • Drizzle some oil over the top (I used the oil from the sundried tomatoes, but olive oil is great.
  • Sprinkle some coarse sea salt and pepper over the top and pop in the oven for 30mins or until golden brown.

I’m already looking forward to making my next batch, and will attempt to leave it to rise a little longer! I am thinking rosemary for the next attempt, or olive and sundried tomato… or both.

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SF’s Dad’s Yorkshire Puddings

6 Oct

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Anyone who has ever visited my dad’s house, or indeed is a friend of his on Facebook, will be well aware of his expertly made Yorkshire puddings, certainly not to be enjoyed with Roast beef, but any kind of roast or, and they are especially good, in toad in the hole, another family favourite, or (when he’s not looking) stolen out of the fridge and eaten cold, my step-mum claims that a bit of jam on a cold Yorkshire pudding is a treat, but I am not convinced!

It’s Sunday so I am currently in the middle of cooking up a FODMAP-friendly Sunday Roast. I had big visions of spending my day attempting to bake bread and cooking a roast for a couple of pals, but following news of a house inspection, the day has been spent cleaning, so now I am onto the roast dinner, though I do intent to attempt a sun-dried tomato and basil foccacia at some point this week… what this space!

Dad’s Yorkshire puddings have a great, almost spongy texture, I used his recipe to make a toad in the hole the other day, and although there wasn’t the rise of a normal gluten-filled Yorkshire pudding, there was the texture, and it tasted amazing so I am hopeful that it will work as well today!

The recipe is a bit different from the one I posted before and you can use it to either make one giant Yorkshire pudding, several smaller ones, or lots of tiny ones or with sausages in a toad in the hole. You can also split the recipe easily depending on pan size. Since there were supposed to be four of us for dinner and JM and I love Yorkshire puddings, I decided to use the whole lot, but would you believe it, two of them bailed.. oh well more for us! No matter the amount of mix you are using, I always add the extra egg white – it really helps with the rise.

Ingredients

  • 8oz plain gluten-free flour
  • 1/2 tsp xanthan gum
  • 3/4 pint of milk (I used soya, but use whatever you prefer – rice, soya, normal)
  • 3 eggs + 1 egg white
  • pinch salt
  • cracked black pepper

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Method

  1. Preheat oven to 220 degrees C
  2. Put a splash of oil into the tin/muffin tin you are using and pop in the oven to heat up
  3. Measure out all the ingredients and whisk together – if you have an electric whisk great! If not (like me) a good whisk by hand works just as well
  4. If you have the time, leave to rest for approx. 30 mins giving it an occasional whisk
  5. Give the mixture a good whisk and then pour into the tin – be careful the oil will be very hot, so don’t splash yourself!
  6. Cook for 35 minutes if you are making one big toad in the hole, or 25 for smaller ones.
  7. Serve immediately!

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The Mothership’s Lemon Cake with JM’s Lemon Curd

28 Sep

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Continuing today’s productivity, and using JM’s delicious lemon curd I am now onto the Mothership’s Lemon Cake! I was about the claim that the recipe is dairy-free, however having just watched JM making the lemon curd, I see that it contains butter, so it IS gluten-free but not dairy-free though I did use dairy-free spread, so the amount of dairy in the cake is minimal.

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Mum made this for me for my brother’s birthday, so I know it is a good gluten free cake to make, I think because it is so moist due to the lemon curd there is less of a risk of it all drying out, as some gluten-free cakes do.

This is another very easy cake to bake, an all-in-one recipe (you may have started to notice these are my speciality… I am not a fan of overcomplicating things, or washing up!). I think it’s probably the first cake I ever made, and it is oh, so tasty!

Ingredients

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7.5oz x gluten free self raising flour

51/4oz x caster sugar

1/2 tsp xanthan gum

4 x medium eggs

6oz dairy free margarine

4 tbsp lemon curd

grated rind of one lemon

Topping

juice of 1 lemon

2 tbsp caster sugar

Method

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  • Preheat the oven to 160 degrees C
  • Add all of the cake ingredients to a bowl
  • Mix all the ingredients together until a smooth batter forms – make sure you beat in a lot of air
  • Pour mixture into one or two greased and lined cake tins
  • Bake in a pre-heated oven at 160 degrees for 40 minutes
  • Once removed from the oven, mix the sugar and lemon juice together and pour over the top of the cake.
  • Wait until the cake has cooled before removing from the tin.

It’s great with a cup of Earl Grey tea!

 

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