Tag Archives: quick

Salmon, sesame, green bean stir fry

1 Feb

20131005-213906.jpgContinuing with my healthy eating theme, I have been back on the stir fries over the weekend. So quick, so easy, so delicious. I have loved this article on buzzfeed for some inspiration, a great selection of blogs that I probably would never have found otherwise, and a lot of them are easily FODMAPable.

Let’s be honest, stir fries are great. A great way to eat a load of fresh veg, and they take about 20 mins from getting in the door to sitting down to eat.

I made the Asian Salmon and Green Bean Stir fry over the weekend, and also another prawny stir fry – they are the best thing for healthy, new year eating, especially if you’re also going to the gym and want something quick and easy when you get home.

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The key is not to buy the ready made stir fry veg – on the FODMAP diet there are things in there that aren’t going to be any good for you, and my opinion, there’s waaay too many beansprouts and not enough of the good stuff – peppers, baby corn, courgette etc.

All stir fries are fundamentally the same – meat or tofu and loads of FODMAP friendly veg (peppers, courgettes, green beans, corn, etc), It’s the sauce that adds a bit of interest. So here for you are some suggested, easy stir fry sauces that you can use with your favourite veg, meat or fish.

GF Soy and Wasabi

  • 2tbsp x GF Soy sauce
  • 1-2tsp x wasabi (or to taste)

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GF Soy and dried chilli

  • 2tbsp x GF soy sauce
  • 1tsp x dried chilli flakes

Ginger, lime and chilli

  • 1 cm fresh ginger, grated
  • juice of half a lime
  • fresh or dried chilli flakes, to taste

GF soy, sesame, maple and spice

This was a recent trial based on the delicious Maple, Peanut, Sesame Chicken recipe and it works really well as a stir fry sauce

  • 1tbsp x maple syrup
  • 1tbsp x sesame oil
  • 2tbsp x GF soy
  • 1tbsp x sesame seeds
  • fresh chilli (to taste)

 

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Lovely Lemon Mousse

31 Jan

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This is a personal fave of mine, I make it all the time, quick, easy, refreshing and delicious. I make it all the time, but I can never find the recipe (I’ve just had to call my mum for the hundredth time to ask for it). I have now written it down, but I thought I would pop it here as well as much for me, the next time I want to make it, as for you!

I don’t think mousses should be made with gelatine (I am not a fan of jelly… never have been) and you shouldn’t need it and most importantly it means that veggies are missing out on this deliciousness.

I made this for our first supper club so this is well overdue!

This is embarrassingly easy (which is why I make it so often!):

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Serves 4

Ingredients

  • 1 lemon
  • 284ml double cream (you could use soya cream if you are dairy free too)
  • 6oz caster sugar
  • 2 egg whites

Method

  • Add the cream, lemon zest and sugar to a large bowl
  • Whisk until thick
  • Add the juice of the lemon and whisk until the mixture thickens further
  • Whisk the egg whites until soft peaks
  • Fold the egg whites into the mixture careful not to knock all of the air
  • pop into glasses or ramikins, chill and serve

 

 

 

Toad in the hole

24 Oct

As you might have noticed from previous posts, we love sausages in our house! So further delight ensued when I popped into M&S the other day and discovered their own brand sausages are gluten free! I also noticed that their “Free From” section is getting better all the time, with the addition of biscuits, cakes, a wide selection of breads (in the “real bread” section), crackers etc. I don’t shop there often, but its good to know.

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I much prefer the “finest” or whatever premium sausages are on offer, but as I was using these in addition to a pack of Debbie and Andrew’s Harrogate Sausages, I thought they would be OK, but they paled into insignificance when compared to Debbie and Andrew’s which were recommended to me via Twitter, and are delicious – definitely a rival to The Black Farmer, in fact I might actually prefer them. Debbie and Andrew’s have added herbs and are very meaty, which in a Toad in the Hole work really well!  The M&S ones were similar to any of the cheaper sausages, a slightly breadier, as opposed to meaty, texture, but the flavour was nice, and as I had bought the low fat version, very little fat came out, which is a plus in my book!

So after my sausage discovery I decided to make a great winter dish, Toad in the Hole. A personal favourite! Believe it or not, there are 9 sausages in the below. I was very impressed by the rise achieved from the  yorkshire pudding, and it was just perfect, crispy on the outside but really soft and squishy in the middle. My first Toad in the Hole had the same texture, which was great, but not the rise, so here I got the best of both worlds! I’m not a fan of gravy, so I had it as is and it was moist enough.

I used 2/3 of my dad’s yorkshire pudding mix (de-glutened of course!) and I decided to experiment a little with it, I initially thought about adding some mustard to the mix, but as I was planning to serve the toad with some mustard sweet potato mash, I thought that might be overkill, so I decided to add a bit of spring onion to the mix. I then panicked that the spring onion might be so heavy and knock the air out and leave me with a flat pudding but thankfully that was not the case!

I popped the sausages in the oven to brown for about 15mins, made up the yorkshire pudding mix and left it to rest, giving it an occasional mix. Once the sausages were browned, I turned them and then gave the mix another whisk poured it over, popped it in the oven for 30 mins and voila!

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Best of all, I have some leftovers for my lunch today!

Halloumi & pesto pasta salad

5 Oct

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This is another of my “what have I got to hand to make something tasty for lunch tomorrow” kind of dishes. I quite regularly find myself knocking this up after I have returned home at about 11pm and want to be in bed by 11.30 but not having to spend another day surviving on plain rice and corn cakes.

It’s much the same as the Chicken, Pesto, Pasta but for once a vegetarian dish, which for us is quite unusual!

As mentioned before, pesto often contains garlic but, as long as you can tolerate a bit of dairy Sacla basil pesto is good for FODMAP diets

Ingredients

  • 40g x GF pasta (per person)
  • 30g x Halloumi (per person)
  • cherry tomatoes
  • peppers (mixed colours) chopped
  • rocket
  • 1/2 tbsp x pesto (per person)
  • Any other salad vegetables you fancy
  • A sprinkle of parmesan

Method

  1. Boil hot water and add the pasta, cook according to instructions on the packet, approx 12 mins.
  2. While the pasta is cooking, slice the halloumi and cook – I do this in a frying pan, generally rule of thumb for when it is done is after the liquid has come out and then evaporated, remember to turn it half way through. Put to one side to cool.
  3. Once the pasta is cooked drain the water and run under cold water to ensure it cools quickly.
  4. Add the pesto to the pasta and mix through – the oil will stop the pasta sticking together.
  5. Add the salad to the pasta, mix well and then pop in a container ready for work.
  6. Try to remember to take it with you when you go!

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The Mothership’s Banana Bread

13 Sep

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On this rather miserable, damp Friday, feeling inspired by the latest series of Great British Bake Off and spotting some rather brown bananas in our fruit bowl, I decided the best way forward this evening was to de-gluten and de-dairy my mum’s banana bread. I also have a huge cupboard full of baking materials which I haven’t made the most of since starting the FODMAP diet – 20130913-192112.jpgSo here goes…

This time, as I intended to do when making the Nutella Cookies, I have provided the weights of the ingredients as well as the “cup” measurements.

Ingredients

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  • 1/3 cup (80g) Butter/Margerine/dairy free alternative (I used a free-from spread)
  • 2/3 cup (130g) sugar
  • 2 x eggs
  • 1 1/4 cup (150g) flour
  • 2tsp baking powder
  • 1/2 tsp xanthan gum (I found this in Asda, and was always a little unsure of the difference it would make, but I think it is great and would definitely recommend the purchase of this for any gf baking)
  • 1/4 tsp salt
  • 1tsp vanilla essence
  • I cup (I forgot to weigh this, as I go for my mum’s advice which is “approx. 4”)

Method

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  • Preheat oven to 180
  • Butter and line loaf tin (if you don’t have a loaf tin, it would work in a normal cake tin, but you may have to adjust times slightly). I like to line my tin in a “rustic” manner (read, too lazy to find scissors and cut properly).
  • Cream butter and sugar together until light and fluffy
  • Beat in the eggs one at a time
  • Add the vanilla essence and give it a mix
  • Add all of the dry ingredients (flour, baking powder, xanthan gum, salt) and mix well

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  • Mash the banana in a separate bowl – you don’t want them to be too finely mashed, as I personally think it’s quite nice to have some bigger chunks of banana in there

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  • Mix the mashed banana into the other ingredients
  • Pour mixture into the loaf tin and pop in the oven

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  • Cook for approx. 45 mins in a fan oven/ 1 hour in a non-fan. If you have gone for a different tin, you may have to reduce the time a little

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  • I checked mine was cooked with a skewer stuck into the middle, one thing to remember – as it has banana in it – it won’t be as dry as a normal cake so if you get a little bit of banana consistency on an otherwise dry skewer it’s probably done.
  • Voila! Leave to cool on a wire rack and enjoy!

As I was making this I decided to sprinkle a little brown sugar on top, to make it a bit “prettier” (which I confess, has not really worked (coarser sugar required!)) but I also thought, some dried bananas on top would look quite nice. Though I didn’t have any of them, so none to see here!

I am so impressed by the amount it has risen (see gluten-free Yorkshire puddings for an example of a semi-rise!) and for the colour – I remember hearing gluten-free foods never brown! There I proved you wrong! (though this, of course, may be down to the flour I used, in that case – thanks Doves Farm!)

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If I am going to keep up with this blogging/baking thing, I think I may also have to invest in some prettier mixing bowls!