Tag Archives: FODMAP

FODalicious Fireworks Feast – the menu

17 Nov

Menu Supper club Nov 2014

 

I think we are just about recovered from our second supper club! It’s quite amazing the range of emotions you go through on the lead up to a supper club:

Excitement – we’ve booked our next supper club! Let’s go…

Confusion – what shall we cook, how much will people pay?

Anxiety – Why am I making tiramisu? I’ve never done this before

Confidence – We can do this… how hard can it be?

Utter despair – what are we doing? We’ll never get this ready in time

Madness – running around like a headless chicken on the day/days leading up to the supper club

Elation – we did it! That went well, wow, it’s amazing how quickly time flies! Let’s do another one! YEA!

and repeat!

Our last supper club, was an all round success, thanks to our super organisation skills and hundreds of lists, and not forgetting our lovely waitresses who came and helped us out on the day! Our menu is below, we’ll be adding the recipes as and when we have a chance!

To tantalise your tastebuds

Vodka sorbet
Canapés

Sweet potato and feta frittata bites (v, gf, wf)
Arancini bites (v, gf, wf)
Mini caprese kebabs (v, gf, wf)
Served with pesto, home-grown tomato chutney and chilli jam

Starter
A cup of soup served with flat bread (vo, gf,wf)

Mains
JM’s luscious beef lasagne (gf, wf)
JM’s luscious veg lasagne (v, gf, wf)
Served with SF’s famous tomato and olive foccacia (v,gf,wf)
Green bean and roast vegetable salad (v,gf,wf)

To finish
Tiramisu (gf, wf)
Espresso martini
Biscotti (gf,wf)

And in case you are wondering… yes we have decided to do it again… you’ll just have to wait for the update on that one, we’re trying to source some very special FODMAP ingredients as I type!

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!)

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.

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.