A festive starter and so easy to make. As well as being guten free it is a dairy free and low fodmap dish.
Makes 5-6
1 Aubergines, sliced lengthwise
Olive oil
Crab – 120 g
2 tbsp chopped dill
3 tbsp mayonnaise
1 tbsp lemon juice
A pinch of cayenne pepper
Salt
Prepared for me by my daughter, I had dry fried beans for the first time. The beans (and the chili) really make this dish.
Serves 4
1 cucumber, thinly sliced lengthwise
1 lemon, juice
75 g mixed seeds
1 tsp chili flakes
8 tbsp of canned black beans, dry fried
75 g feta cheese, crumbled
This dish is easy to prepare in advance. The vegetable saffron mix and the sauce can be made beforehand and the vegetables just heated before serving. Only the fish should be prepared in the last minute. A beautiful, colourful and very tasty meal.
Serves 4
600 g Cod
Salt
Olive oil
2 onions, thinly sliced
1 leek, thinly sliced
1 red pepper
Salt and pepper
0.5 g saffron
200 ml vegetable stock
4 tomatoes, sliced
Parsley, chopped
6 medium sized potatoes, scrubbed, skin on
Salt and pepper
Optional, 3-4 tablespoons of grated parmesan cheese
Sauce:
200 ml Greek yogurt
100 ml Quark
2 tbsp chopped dill
2 tbsp chopped parsley
2 tbsp chopped leek
2 tbsp lemon juice
Salt and pepper
Oven at 200C
Light and fresh, possibly with a hint of garlic. Don’t overcook the vegetables, keep them crunchy. This is a low foodmap recipe.
Serves 6
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange pepper, thinly sliced
3-4 tbsp lemon juice
4 Courgettes, cut into strand with a spiral slicer
Oil for frying (you may use garlic infused oil)
Salt, lemon pepper
Almonds, flaked and toasted (max 10 g per person)
Baby spinach
Great lamb dish, full of flavour. Low fodmap recipe.
Serves 6
900g Lamb leg steaks, trimmed
Marinade:
4 tbsp tamari soya sauce
1 tbsp rice vinegar
½ tsp sesame oil
1 tbsp grated ginger
2 tbsp sunflower oil
Sesame seeds for adding towards end of frying.
Quinoa dressing:
1 tbsp grated ginger
½ tsp sesame oil
50 ml Tamari soy sauce
½ tbsp brown sugar
Zest from 1 lime (take care only using the green part of the peel)
1 tbsp limejuice
1 tbsp rice vinegar
2 tbsp chopped coriander leaves
400 ml Quinoa
1 orange, cut in segments, then smaller pieces
1 red chili, chopped (seeds removed)
100g water chestnuts, sliced
100 g baby leaf spinach
Salad:
1 cucumber, cut in thin slices lengthwise (a mandolin will give the best result)
3 carrots, cut in thin slices lengthwise
A small piece of white cabbage, cut in thin slices
3-4 tbsp lemon juice
Chili flakes
Salt, pepper
This is the dairy free, low fodmap, version of the Espresso Panna Cotta I recently posted.
Serves 6-8 (depending on cup size)
300 ml cream of coconut
2 gelatin leaf
120 g chocolate, gluten and dairy free (I like the Kinnerton brand)
It is also possible to make this with almond milk:
300 ml almond milk
3 gelatin leaves
160 g dark chocolate, dairy and gluten free
To be made the same way as the Coco Choco Panna Cotta.
This dish is inspired by a wonderful Cordon Bleu recipe.
An increasing number of people have started following the difficult Low Foodmap Diet. This recipe is fodmap friendly and dairy free.
Serves 6
200 g rice
300 g cooked crab meat
1 yellow pepper, finely chopped
1 red pepper, finely chopped
1 celery stalk (maximum 5 cm per serving if following the foodmap diet), finely chopped
100 ml crab bisque
salt and pepper
Vinaigrette:
50 ml Red wine vinegar
2 tbsp Dijon mustard
25 ml garlic infused oil
50 ml olive oil
Pinch of Cayenne pepper
2 tomatoes, peeled
Parsley, shredded
A wonderful, asian inspired salmon recipe. To cut the vegetables into strands, please use a Spiral Slicer (Spiralizer).
Serves 6
6 salmon fillets, boneless, about 140 g each
Salmon marinade:
1 green chili, finely chopped
3 tbsp Greek yoghurt
2 tbsp chopped coriander leaves
2 tbsp shredded coconut
1 pinch of ground paprika
1 tsp honey
Juice from 1 lemon
1 garlic clove
Salt, pepper
1 cucumber
Wok vegetables:
1 parsnip, cut into strands
2 carrots cut into strands
1 zucchini (courgette), cut into strands
I red onion, thinly sliced
Oil for frying
Salt and pepper
Red Sauce:
1 tbsp oil
2 tbsp grated fresh ginger
1 garlic clove, crushed
2 oranges, juice
200 ml fish stock
1 tbsp tomato puree
1 tbsp honey
1 tsp corn flour
1 tbsp white wine vinegar
A pinch of ground chili
Salt
Coriander leaves to decorate
Serves 4-6 (depending on how much sauce you pour on the plates.)
100 ml single cream
90 g dark chocolate
Salt from a salt mill
4-5 cm piece of liquorice root (found in health food stores)
90 g white chocolate
50 ml single cream
½ tsp ground ginger
Berries
Kale is a wonderful, nutritious and tasty vegetable. If you can’t find kale, spinach is a good substitute. The combination with this cod makes for a tasty, light and healthy dinner.
Serves 6
6 pieces cod loins, about 120-150 g each
Dressing:
1 red chili, finely chopped, seeds removed
½ lemon, juice and zest
1 lime, juice and zest
2 tbsp soy sauce
1 tsp chili flakes
1 tsp rice vinegar
1-2 tbsp mango chutney
1 tbsp olive oil
Kale Cake:
500 g frozen Kale, chopped
4 eggs, beaten
150 g feta cheese, crumbled
100 ml crème fraiche
1 red onion, chopped
A few drops of Tabasco
Salt and pepper
Olive oil
Oven 200C
Serves 6
2 persimmon fruits, cut into slices (fresh nectarines are a good substitute if you can’t find the persimmons)
150 g Camembert
18 walnuts, lightly toasted
Quick and easy to make. Just needs a bit of time (3-4 hours) in the fridge.
To be served as an after dinner coffee.
Serves 6
250 ml double cream
2-3 tbsp dried espresso coffee
150 g chocolate (dark or milk), chopped
1 gelatin leaf or ½ tsp granulated gelatin
To decorate: Chocolate covered coffee beans