The Tomato Soup

160113 The Tomato Soup-1040

Quick and delicious! One of my favourites. Creamy and as spicy as you’d like. Can be made dairy free and low fodmap if you leave out the crème fraiche topping or just substitute it. (Low fodmap: you can use some tofu cream cheese whipped up with some rice milk to make it smooth, use lactose free creme fraiche or use some soy based sour cream – if based on soy protein, not whole beans).

Serves 6
800 g chopped tomatoes
500 ml coconut milk
1 tsp Sambal Oelek or other chili paste
300 ml water
2 cubes vegetable stock (fodmap friendly)
Salt, if needed

100 ml Crème fraiche
Chili flakes

  1. Add all ingredients (except crème fraiche and chili flakes) and let simmer for 15-20 minutes.
  2. With a handheld blender, mix into a smooth soup.
  3. Add some salt if needed.
  4. Whisk the crème fraiche.
  5. Serve with chili flakes on top and a dollop of whipped crème fraiche.

Duo Salmon Flower Starter

160113 Salmon Flower-1026
This recipe is inspired by a Cordon Bleu recipe. Easy to make but requires a bit of time. Dairy free and low fodmap.

Serves 6

550 g salmon, skin and boneless
2 tbsp lemon juice
Salt and pepper

6 tomatoes

100 ml watercress
30 ml red wine vinegar
1 tsp Dijon mustard
100 ml olive oil
Salt and pepper

Green part of 2 spring onions, finely chopped

Mixed leaves (including rocket salad)

140 g smoked salmon

  1. Oven at 180C
  2. Wrap the salmon in foil with lemon juice and seasoning and bake in oven 12 minutes (or until done)
  3. Cut out the top, inner, hard part of the core on each tomatoe. Then make a shallow cross through the skin at the bottom. Dip briefly (45 seconds) in boiling water and then transfer to ice cold water. The skin will have curled up slightly and can now be easily removed.
  4. Peel the tomatoes (set aside some of the peel to be used as decorations), cut into 8 wedges. Cut out the seed so that only 8 “petals” remain. Set aside.
  5. Combine all ingredients for the dressing and run in a blender until smooth
  6. In a bowl, mix the fresh salmon with finely chopped spring onion (green part) and 6 tbsp of the dressing
  7. In a bowl, toss the mixed leaf salad with remainder of the the dressing
  8. Cut the smoked salmon into thin strips.
  9. To assembly as a flower: Place some salad on a serving plate. Create a small ball of cooked salmon on top of the salad, possibly using a small round mold. Line the base of the ball and 2 cm up the sides with smoked salmon strips and then, as the outer part of the flower, place 8 tomato petals (overlapping each other) around each mold. Take a small piece of peel and press down in the middle of the peel on the top of the crab flower.

Almond Crusted Cod with Sweet Potato Wedges, Roasted Carrots and Tomato Sauce

160113 Almond Crusted Cod-0968
This dish is inspired by a Swedish salmon recipe with mustard sauce. It is a dairy free/low fodmap recipe.

Serves 6

1 kilo cod loins

70g almond, blanched and roughly chopped
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp chopped dill
Salt (from a salt mill)

Tomato Sauce:
12 (1,5 kg) tomatoes, cut each in 4 wedges, then in half creating 8 pieces from each tomato
2 red peppers, cut into pieces
1 fennel bulb, cut into pieces
3 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper

Roasted Carrots:
I kilo carrots, halved lengthwise
3 tbsp olive oil
1 tbsp maple syrup (100% pure)
2 tbsp lemon juice
Salt and pepper

Sweet Potato, wedges
Olive oil

2 lemons, wedges
Oven at 200C

  1. Roast tomato sauce vegetables with oil, vinegar and seasoning in 200 C 40 min
  2. Coat the carrots with the oil, syrup, juice and seasing and roast them for 20 min in 200 C
  3. Roast potato wedges with the oil and salt for 30 min in 200 C
  4. Combine the ingredients for the crust
  5. Spread crust over fish
  6. Bake in 200 C oven for 10-12 minutes (depending on thickness of the fish)
  7. With a hand held blender, briefly process the roasted vegetables into a sauce.
  8. Serve with lemon wedges on the side


Pepper and Courgette Starter

151223 Pepper and Courgette Starter-0859

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

  1. Mix the peppers with some lemon juice, set aside.
  2. Stir fry the courgettes in the oil over high heat, add the peppers and fry another minute. Season with salt and lemon pepper.
  3. Line small molds with clingfilm and turn onto a bed of spinach on a servingplate.
  4. Decorate with the toasted almonds.

Asian Lamb with Lime Quinoa and Salad

151223 Asian Lamb-0916

Great lamb dish, full of flavour. Low fodmap recipe.

Serves 6

900g Lamb leg steaks, trimmed

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


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


  1. Combine the marinade and pour over the lamb. Refrigerate for 1-2 hours.
  2. Prepare the quinoa dressing and set aside.
  3. Prepare the salad. Season and add the lemon juice. Set aside a minimum of 20 minutes.
  4. Rinse the quinoa and boil according to the instructions on the package.
  5. Prepare the orange by cutting off the peel (all the white membrane too), then, using a sharp knife, cut each segment just inside the thin white membrane, thus fully removing the membrane. Cut the remaining flesh into smaller pieces.
  6. Heat oil in a sauté pan. Fry the lamb steaks a few minutes on each side (depending on thickness of the cut). Remove from pan, roll in sesame seeds and then fry on a lower heat another minute. Leave the meat to rest 4-5 minutes.
  7. Drain the cooked quinoa, stir in the spinach, water chestnuts, the orange and chopped chili. Pour the dressing on top.

Coco Choco Panna Cotta

151223 coco choco dairyfree panna cotta-0817

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)

  1. Soften the gelatin in a bit of water
  2. Bring the cream of coconut to a boil, remove from heat
  3. Take out the gelatin and add to the coconut, stir until dissolved
  4. Pour the mixture over the chopped chocolate.
  5. Pour into small coffee cups.
  6. Chill 3-4 hours

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.

151223 non-dairy panna cotta-0823

Crab Salad Starter

151216 Crab Salad Starter-0809

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

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

  1. Boil the rice according to instructions on package. Rinse under cold water and drain well.
  2. Finely chop all vegetables for the salad, add the crabmeat.
  3. In a small saucepan, over medium heat, reduce the bisque until thick enough to leave a “coat” on the back of a spoon. Add to crab mixture and season.
  4. Combine the ingredients for the vinaigrette, saving the oil for last and whisking well while pouring it in.
  5. Pour the dressing over the crab mixture.
  6. Prepare 6 small bowls with plastic lining. Spoon the crab salad into the bowls. Chill.
  7. Peel the tomatoes. With a sharp knife, cut a shallow cross at one end of the tomato, dip the tomato for a few seconds into boiling water then chill immediately in ice-cold water. The peel can now easily be removed. Cut the tomato into 8 wedges. Turn them into “petals” by removing the seeds.
  8. Chop the parsley.
  9. When serving, turn the bowls onto plates. Place a few tomato petals on top of each and sprinkle with parsley.

Coconut Baked Salmon with Wok Vegetables and Red Sauce

151216 Coconut Baked Salmon w Wok Vegetables and Red Sauce-9550

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

Coriander leaves to decorate

  1. Oven at 180C
  2. Place all the ingredients for the salmon marinade in a blender and mix until a smooth paste. Place the salmon in individually tin foil parcels, spoon over the marinade. Close the parcels and place in the oven for about 20-25 minutes.
  3. Cut the cucumber into 3-4 pieces (the fewer the better). Remove the seeds with the tool used to remove an apple’s core. With a sharp knife, start carving a long, thin, spiral. Arrange the spiral cucumber on the serving plate. The longer spiral the more beautiful. Set aside.
  4. Prepare the wok vegetables. Heat the oil in a wok pan (or large frying pan). Add all the wok vegetables and fry a few minutes over high heat, constantly (gently) stirring. Season.
  5. In a small saucepan, heat some oil and sauté the ginger. Add the remaining ingredients for the red sauce except the corn flour. Let simmer a few minutes. Dissolve the cornstarch in a little water and add to the sauce while stirring. Bring to a boil and keep stirring while simmering for a few minutes. Remove from heat.
  6. Place on plates, leave salmon in parcel or take out, as you desire. Add the wok vegetables, cucumber spirals and red sauce. Sprinkle some coriander on top.

151216 Coconut Baked Salmon in Foil-9564

Berries with Black and White Sauce

151216 Berries with black and white sauce-9336

  1. I like to add a liquorice flavour to the dark chocolate sauce. For the white sauce, I use some ginger. Any fruits/berries that you like can be added to this dessert.

    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


  1. Melt the chocolate in a “bain marie” (a bowl sitting over a saupan with boiling water. Don’t let any water into the bowl as this will ruin the texture of the chocolate.
  2. In a small saucepan, heat the cream with the liquorice root. Simmer over very low heat 4-5 minutes.
  3. Discard the liquorice root. While stirring, pour enough of the cream into the melted chocolate to create a good texture for piping and stir well. Add some salt.
  4. Spoon into something you will use for piping the chocolate on a plate. I usually use a small plastic bottle with a screw on pipe on top. A plastic bag with a small nozzle will also work.
  5. Melt the white chocolate with the cream in a bain marie.
  6. Add the ginger. Stir well.
  7. Spoon into small cup.
  8. Let the 2 chocolate mixtures cool.
  9. When cool, pipe the dark chocolate onto a plate creating at least 1 circle. Fill the circle by spooning the white mix into the empty circle.
  10. Place some berries on the plate and serve.

Parmesan Shortbread with Feta Cream and Pomegranate Seeds

Parmesan Shortbread TGFG-0346

A great starter, easy to make and very versatile.
250 g gluten free plain flower
150 g butter, diced
150 g Parmesan Cheese, grated
2 eggs, slightly beaten

200 g feta cheese
75 ml Greek yoghurt
Salt and Pepper

1 pomegranate, seeds


  1. Oven at 180C
  2. Mix butter and flour until crumbly.
  3. Add the Parmesan and the eggs
  4. Refrigerate 20-30 minutes
  5. Roll out the dough on greased baking parchement until about 0.5 cm thick
  6. Using a round cookie cutter (about 10 cm) cut out the shortbread
  7. Bake in the oven until done (10-12 minutes)
  8. Cool on wire rack

Feta Cream:

  1. Crumble the feta cheese
  2. Add the yoghurt
  3. Season


  1. Squeeze the pomegranate.
  2. Cut in half
  3. Squeeze to let the seeds fall out.

Marinated Monkfish, Caramelized Leek, Crushed Cauliflower, Roasted Parsnips Crisps, Mushrooms with a hint of garlic and Creamy Fennel Puree

151028 -0935


Inspired by the beautiful autumn colours, I created this meal which will take a bit of time in the kitchen but is not so complicated to make. The amazing flavours of the ingredients are brought out by the sweetness of the orange and the saltiness of both the chorizo and the cheese.

Serves 4

600g monkfish fillets
Juice from 1 orange
Salt and pepper
1 tbsp Olive oil

Caramelized Leek:
2 leeks, finely chopped
2 large shallots, finely chopped
100 g chorizo, cut into small pieces
Juice from 1 orange
½ tbsp olive oil
Salt and pepper

Crushed Cauliflower:
2 medium size heads, stalks discarded, flowers separated
3 tbsp olive oil
150g Parmesan cheese, grated

Roasted Parsnip Crisps:
3 parsnips
Salt and pepper
Olive oil

500g closed cup mushrooms, thinly sliced

Olive oil to fry in
1 small garlic clove, crushed
2 tbsp olive oil

Fennel Puree:
5 fennel bulbs, cut into small pieces
Salt and pepper
Juice from 1 lemon
3-4 tbsp Greek youghurt


  1. Cut the monkfish into serving portions
  2. Marinate the fish in the orange juice, oil and salt/pepper in the fridge for at least 30 minutes.
  3. Oven at 200C
  4. Place the monkfish and the marinade in an ovenproof dish.
  5. Bake for about 20 minutes, baste often with the liquid.
  6. When done, cover and let rest for 5 minutes before serving.

Caramelized leeks:

  1. Sauté the shallots and leeks in olive oil until soft. Add the chorizo and sauté another few minutes.
  2. Add the orange juice and let simmer for 15-20 minutes.
  3. Season with salt and pepper.

Crushed Cauliflower:

  1. Oven at 200C
  2. Place the cauliflower pieces on oven tray and sprinkle with a bit of salt and some olive oil.
  3. Roast in the oven until soft and slightly coloured. About 30 minutes.
  4. Leave on oven tray and crush with potato masher. This can be prepared in advance.
  5. Before serving, roast in 200C another 10 minutes. Mix with the Parmesan cheese, stir until melted and serve.


  1. Slice very thinly on a mandolin, sprinkle with salt and a little bit of olive oil.
  2. Roast in oven in a thin layer for 15 min (200C)


  1. Sauté the mushroom until done and all liquid has evaporated.
  2. Add the crushed garlic to 2 tbsp olive oil and add to the pan. Fry for a few more minutes.

Fennel Puree:

  1. Oven at 200C
  2. Roast small pieces of fennel in oven until soft.
  3. Puree with handheld mixer.
  4. Add the lemon juice
  5. Season with salt and pepper.
  6. Lastly, for a creamier texture, add the yoghurt.

Dessert Crepes with Lemon Sauce

151028 Crepes with lemon sauce-9072

Crepes should be made quite thin and this is sometimes difficult with a gluten free batter. Add a tablespoon of ground Psyllium Husk to the flour, or, make them slightly thicker than normal crepes. This wonderful lemon sauce is both sweet and sour and can also be served with chocolate cake or ice cream.

100 g gluten free plain flour (+ 1 tbsp ground Psyllium Seed Husk)
1 egg
Pinch of salt
10 g sugar
300 ml milk
20 g butter

Lemon Sauce:
200 caster sugar
100 ml water
2 lemons

Decorations: Lemon balm or mint leaves

Lemon sauce:

  1. In a pan, combine water and sugar. Simmer over medium heat, until reduced by a third. Remove from heat.
  2. Wash lemons and make long strands of the peel.
  3. Juice the lemons and pour in the pan, pass the contents of the pan through strainer into a bowl and then add the peels.
  4. Chill for 60 minutes.


  1. In a bowl, whisk eggs and milk .
  2. Add sugar, salt and flour (possibly combined with some psyllium husk)
  3. Mix well, protect with cling film and set to rest for 20 minutes.
  4. In a small pan, melt the butter. Take off heat just when going brown.
  5. Cool slightly. Whisk into batter.
  6. Fry the crepes


  1. Fold in quarters
  2. Spoon over sauce
  3. Garnish with some lemon balm leaves or maybe mint leaves.

Stuffed Aubergine with Roasted Balsamic Red Pepper Sauce

151007 Stuffed Augergine w Roasted balsamic Red Pepper Sauce-8992

Serves 4
Stuffed aubergine:
3 small aubergines
1 small courgettes (as “skinny” as possible)
5-6 large mushrooms
3 medium size tomatoes
(Concerning the size of the vegetables above, they should fit into the aubergine you’ll be serving in – see photo).
Olive oil
Salt and pepper
Parsley, chopped

Red Pepper Sauce:
2 Red Peppers, in pieces
4 medium size tomatoes, in pieces
1 red onion, in pieces
1 garlic clove, crushed
2-3 tbsp balsamic vinegar
3-5 tbsp olive oil
Salt and pepper

1 cucumber (or an extra aubergine) to serve the sauce in.


  1. Oven at 200C
  2. Place all vegetables in oven proof shallow dish, drizzle with oil and vinegar. Season.
  3. Rost in oven for 45 min, until soft
  4. Let cool slightly, then, using handheld blender, mix in a saucepan
  5. Reheat and serve


  1. Oven at 150C
  2. Slice the 2 aubergines lengthwise. Cut crisscross in the flesh, drizzle with oil and sprinkle some salt on top. Bake in oven with skin side down for 40 min. Carve the flesh out of the aubergine taking care not to damage the skin.
  3. Chop the carved out flesh and sauté in olive oil. Season with salt and pepper.
  4. Slice the courgettes and mushrooms. Saute in a pan.
  5. Slice the tomatoes.
  6. Assembly the stuffed aubergines by placing some aubergine flesh in the bottom of the empty aubergine skin, then layer the slices of courgette, mushroom and tomato on top. Bake in 150C oven for about 25 minutes.

Assembly on a plate:

  1. Place the stuffed aubergines on a plate, decorate with some chopped parsley.
  2. From a cucumber (or an aubergine), cut thick slices and remove seeds and some of the flesh, leaving a large hollow ring. Place on the plate.
  3. Spoon some of the sauce into the cucumber ring. Pour the remaining sauce into serving saucer.

Spicy Beef Casserole with Nutty Fruity Quinoa

151007 Spicy Beef Casserole with Nutty Fruity Quinoa-9063

This fantastic casserole I’ve found in a magazine and now love to cook with very few adjustments. The nutty fruity quinoa goes well with the many spicy flavours of the casserole. Take care with the chili and the red curry paste as to not make it too spicy. I usually remove the seeds of the chili, taste a small piece of the flesh and then decide if I can use all or just part of it. Tasting and adjusting the seasoning is key when making a casserole.

Serves 4
500g lamb or beef, cut into pieces
Salt and pepper
Olive oil
1 garlic clove, crushed
4 spring onions, sliced
1 cinnamon stick
3 tbsp ginger, freshly grated
1 chili, seeds removed, finely chopped
1 tsp red curry paste
1 dl water
2 tsp gluten free soy sauce
100 g spinach

Nutty Fruity Quinoa:
300 ml multicolored quinoa (mix of red, black and white), washed
600 ml of chicken or vegetable broth
Dried mango, chopped into small pieces
100g of pecans, dry pan roasted and chopped

  1. In a hot pan brown the meat, season with salt and pepper
  2. Add garlic and spring onion , sauté until soft
  3. Add cinnamon, ginger, chili, curry paste, water and soy sauce
  4. Simmer for 10 minutes. Remove the cinnamon stalk.
  5. Add the spinach, heat until wilted.
  6. Cook the quinoa in the broth according to directions of the package. Add the mango and pecan pices.

Chocolate Cream with Salted Candied Pecans and Raspberry Drizzle

151007 Salted Candied Pecans with Chocolate Cream-9044

Sweet Drizzle, Salty Pecans and Creamy Chocolate – this is a wonderful dessert with many flavours! The salted pecan brings a great contrast to all the sweetness of this dish, but please serve your guests more pecans with your dessert than this photo shows. The chocolate needs to be prepared at least 12 hours before serving.

Serves 4

Chocolate Cream:
150 ml double cream
150 ml milk
3 egg yolks
150 g dark chocolate, chopped

Raspberry Drizzle:
100 ml sugar
2 tsp water
75 g fresh raspberries
50 ml water

100 g pecan halves, quartered (not as finely chopped as on the photo)
Coarse salt (I use a salt mill)
1-2 tbsp honey

1 Papaya

Chocolate Cream:

  1. On low to medium heat, bring a mixture of cream, milk and eggs up to simmer (do not boil!) while stirring.
  2. Take off heat, add the chocolate and stir until completely smooth.
  3. Pour into small container (so that the chocolate cream will form a layer at least 4 cm high), cover and chill over night.

Raspberry Drizzle:

  1. Melt the sugar with 2 tsp water in a saucepan over low to medium heat until it has caramelized and browned.
  2. Add berries and remaining water. Bring to a boil and let the sugar completely dissolve. Reduce a bit if you want a thicker sauce.
  3. Strain into bowl. Let cool.

Salted Candied Pecans:

Roast the pecans in a dry, hot pan. When starting to brown, add salt and drizzle the honey over. Roast a few more minutes. Cool.

Papaya Swirls:

Peel the papaya. Using the peeler, cut strands of papaya.



  1. Using two spoons, form chocolate quenelles and place on serving plates.
  2. Arrange strands of papaya.
  3. Drizzle the sauce.
  4. Add the nuts. (be generous with the nuts, the provide the salty balance against all sweetness)