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!)

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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.

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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Tom Yum Inspired Thai Chicken Soup

13 Nov

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The Fod-a-licious kitchen was a-buzz with cooking last week (think two Tazmanian devils in a whirlwind of flour!) in aid of a little dinner party we were holding on Friday night – the fruits of our labours will all be blogged shortly, but we made – burgers, BBQ sauce, flat bread, brownies and the Tom Yum inspired soup detailed below! All of which were FODMAP, Gluten and dairy free, well other than a small amount of milk choc in the brownies, but that didn’t need to be there, as I will explain when I get round to blogging that recipe!

Thai food is my absolute favourite, I spent a couple of months there a few years ago, and on my return all I wanted was more Thai food! So this is a tasty and easy, great for winter soup. Which I am sure is not very close to the original (no prawns for example), but I love it! I have looked at lots of recipes and they are all fairly similar, so this is a bit of a mix of everything, super easy and super tasty. I also think it doesn’t necessarily need the chicken, it works well as a light vegetarian option for non-meat eaters.

Ingredients

  • splash of oil
  • 1 x bunch of spring onions, green part only
  • 3 x stalks lemongrass (or you can use the ready-minced stuff, I normally do, but yesterday I discovered a “thai-mix” in the veg section in Asda, so for once had fresh lemongrass)
  • 2cm x galangal or ginger, minced or grated (I normally use the ready-minced ginger, but the mix had fresh galangal in it too)
  • 1 red chilli (or more/less to taste)
  • bunch of coriander
  • 3 x chicken breasts (or 6 thighs, or you could use any leftovers from a roast), for a vegetarian option you could leave this out, or replace with tofu, Prawns and fish would also work well.
  • 1/2 red pepper
  • 1 x courgette
  • green beans
  • baby corn
  • 1 litre chicken stock (I used Knorr Touch of Taste as it has no onion or garlic and gives a nice flavour)
  • splash of gluten free soy sauce

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Method

  • Heat a splash of oil in a pan and add the spring onion
  • “Bruise” the lemongrass stalks with a rolling pin and add to the pan
  • Add the galangal, chopped coriander roots/stalks and half the chili
  • Add the chicken stock and the whole chicken breasts, leave to boil for 40 mins (approx.)
  • Remove chicken breasts from the soup mix
  • Add the chopped veg, I used peppers, courgettes, baby corn, green beans, but as usual with my recipes this was a case of what was in the fridge, you can use your preferred veg, but these do work well.
  • Add the remaining chilli (to taste), coriandar leaves and soy sauce
  • shred the chicken breasts using two forks and add back into the pan
  • Serve!

I served mine with @Wbites gluten-free flatbreads, the cumin was a little overpowering, but I think with a bit of a mix up of the spices, possibly with some ground coriander instead of cumin it might be a bit more complementary.

I also sometimes add rice noodles to fill it out a bit, but this time, with all the veg and chicken it was choc-full of ingredients, so I didn’t feel it needed anything else. If you do use rice noodles, just pop them in at the end to heat through in the warmth of the soup

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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.

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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