Tag Archives: Gluten-free diet
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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!

Tesco finest All Butter Triple Chocolate Cookies…

18 Oct

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Wow… just… wow. These are incredible, gluten and wheat free and taste like “real” cookies. Well done Tesco. I applaud you!

I was on my way home from the gym last night and popped into Tesco to grab some bits for dinner (Jerky pork and veg with sweet potato mash) it was a tiny little Tesco Express by Queens Road Peckham, once I had found everything for dinner it was about 20.00 and I was starving so was scouring the shelves for something to eat on the way home, and I was utterly failing. I couldn’t even find their Free From section and came very close to buying a chunk of cheese (lactose intolerant, but with a ridiculous love of cheese, the cheese always wins…). But then, out of the corner of my eye I spotted the distinctive ds brand on a tiny shelf so I popped over and my eyes were immediately drawn to some cranberry and white chocolate cookies. I obviously thought someone had mistakenly put them on the wrong shelf, but then, there were lots, and then there are triple chocolate versions? I then spotted the free from branding… Tesco finest does free from?? Well this was news to me! I quickly chucked some of the triple choc ones into my basket and ran to the checkout!

I barely made it out of the shop before ripping open the packet and shoving a cookie in my mouth, the first cookie I took out was snapped in half and my first thought was, “oh no, I am just going to have a box of crumbs”, but then cookie shoved in mouth I realised just how wrong I was…

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The first thing I realised was that the bottom of the cookie was covered in delicious milk chocolate (Belgian, I discovered when I finally actually looked at the packaging) and they have that perfect crumbly yet soft texture, that is extremely rare in gluten-free cooking. They hold together perfectly (the reason for the breakage was possibly my over-enthusiastic chucking of cookie box into basket!).

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I shared them with my housemates (one GF the other not) and both agreed that you would never know that they were made without wheat and that they were actually, quite possibly the best cookies we have ever tasted.

If you spot them in tesco’s I would recommend picking up a couple of packs, especially if you live with other people, GF or not, these cookies will not last long!

I am disappointed for two reasons – I only bought one pack, I should have at least bought the white chocolate and cranberry ones for comparison, obviously. And there are now no cookies left…

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FODMAP Spicy Sausage Casserole

2 Oct

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In our house we love sausages. sausage sandwiches, sausage and mash, sausages with pasta and sausage casseroles. Both JM & I regularly make sausage casseroles but to our own recipes. so below you’ll find mine. Another perfect on a chilly day, or a cooking for loads of people and want something really tasty but don’t want to do anything too difficult dish.

The first hurdle was finding sausages with no rusk, wheat or gluten in them. I was delighted when after reading many, many packets of sausages that ALL of The Cooperative’s truly irresistible range were gluten-free! It even said it nice and clearly on the front! BUT THEN today i popped in to pick up some sausages and where the no gluten symbol was previously was the text “allergen update” guess what? they’ve added gluten back into some of their sausages! why coop? why?? So now you have to double check!

Thankfully the Black Farmer and Black Farmers daughter still do Gluten-free sausages that are really tasty, and you can get thick sausages and chipolatas so a bit of variety (I have heard rumours of pork & apple ones too, which if I ever found, and could eat apples I would be all over!).

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Ingredients

1 x bunch Spring Onions (green part only)

10 x good gluten free sausages

2 x peppers

1 x courgette

1 x tin tomatoes

1 x chilli

1 tsp x paprika
Salt and pepper to taste

Method

This is another easy peasy recipe, which I do one of two ways:

  1. Slow Cooker
  • place sausages and veg in the slow cooker, cover with the remaining ingredients and leave to cook overnight or throughout the day on low while you are at work. Don’t do as I did when first using a slow cooker and add more liquid – none of it reallly evaporates, so if you are not careful you end up with a sausage soup (at one point I was eating “chili soup” for weeks after making this mistake!)

2. Oven

  • Personally I prefer the oven version as you get a chance to brown the sausages first (which you could do prior to adding to the slow cooker, but I am not a fan of making more washing up than necessary….)
  • Place sausages in an oven proof dish (I actually use the one from my slow cooker for this) and pop in the oven at 200 for approx 20 mins until sausages are starting to brown.
  • Once sausages start to brown add the rest of the ingredients, turn the oven down to 180 and cook for a minimum of 40min, I tend to leave it bubbling away for as long as possible

Serving suggestion

Ideally with some creamy mashed potato, or a baked potato, truly comfort food. If you are doing baked potatoes, stab them, cover with a little oil and salt and pepper and pop them in the oven at the same time as the sausages to brown, an hour an a half to two hours later you’ll have some deliciously crispy potatoes, like these bad boys!

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Fish Pie – the ultimate in comfort food!

23 Sep

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Fish Pie – great comfort food when the weather is starting to change, it’s getting a bit cold out and you just want to snuggle up. It is also very easy – my kind of food. This one, best of all, is Gluten- and lactose-free. It is not 100% FODMAP-free I am afraid, as the gluten-free parsley sauce I used did contain a bit of dried onion powder, but thankfully not enough to have an effect on us, so hopefully that will be the same for you! I was delighted to find gluten- and dairy-free sauces in asda recently and best of all they taste great and save a lot of time, and eliminate the risk of lumpy sauce!

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Obviously if you are OK with lactose you can just use normal milk, butter and cheese and if not, the lactose free versions work perfectly -this is what I used (apart from a bit of double gloucester on the top at the end…)

Ingredients

  • 700g mixed fish pieces – you could either use a couple of the fish pie mixes available in most supermarkets or pick out a selection of your favourite fish
  • 1/2-3/4 pint of milk – soya, rice or “normal” milk will all work
  • 1 pack of gluten- and lactose- free cheese or parsley sauce mix (I used parsley for a change)
  • Spring onions (green part only)
  • 1 tin of sweetcorn
  • 4 large potatoes (I used a mix of sweet and normal potatoes)
  • Butter or lactose free spread to mash
  • Lactose-free or normal cheese

Method

  • Chop potatoes and put onto the boil for approx. 15 mins or until soft
  • While potatoes are boiling place the fish in a saucepan, cover with milk and bring to the boil.
  • Add spring onions and cook for 5 mins for fresh fish/10 mins for frozen fish (or check cooking instructions)
  • Place sweetcorn in a casserole/oven proof dish and add the cooked fish and spring onions – drain the milk into a jug – you’ll need it for the sauce!
  • Pour the milk back into a saucepan and add the cheese or parsley sauce mix (or make it from scratch if you are better at it than me!!) stir until thick and pour over the fish and sweetcorn
  • drain and mash the potatoes with a little butter/dariy-free spread and milk
  • Spread the mashed potato over the fish mix and pop in the oven for approx 20 mins. I always have to pop a baking sheet under my casserole dish as 9 times out of 10 the sauce bubbles away (as it should) but then also bubbles over the edge of the dish and cleaning that off of the oven is not my idea of fun!!
  • If you want to add cheese sprinkle over the top and pop under the grill for 5 minutes until bubbling
  • Enjoy!

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Gluten free Yorkshire puddings

8 Sep

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My family are lovers of Yorkshire puddings! I know, traditionally, Yorkshire puddings should be served with Roast Beef. We have them with ANY roast, and they work with everything! I also am a big fan of Toad in the Hole it’s not something I have made in a long while but it is great comfort food – so I am sure the recipe will be here for you soon, now that Autumn is on its way.

I use soya, or rice milk as I find lactose affects me, and this recipe works well with normal or dairy-free milk.

Ingredients

75g gluten-free flour

25g corn flour

1/2 tsp xanthan gum

1/2 tsp baking powder

1/4 tsp salt

1/4 tsp pepper

3 x eggs (2 x whole eggs + 1 additional egg white)

300ml milk

2tbsp oil + extra for oiling tins

Method

  • Heat oven to 220 degrees.
  • Mix together the plain flour, cornflour, baking powder and xanthan gum
  • Add 2 full eggs, plus one egg white and milk
  • Whisk together, either by hand or an electric blender – this is very important to get lots of air into the mix to ensure your Yorkshire puddings rise.
  • Beat in the 2 tbsp oil
  • Add salt and pepper to taste
  • When the oven is hot, add oil to your muffin tin or loaf/cake tin and place in the oven.
  • Once the oil is hot, beat the mixture again, to beat more air into the mixture.
  • Ladle or pour the mixture into the hot tin – be careful of the hot oil – I use a ladle when making individual ones as it is a bit easier to control and you are less likely to get splashed by the hot oil.
  • Bake in the oven – 40-45mins for a large Yorkshire pudding and 25-30mins for individual ones.

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