Author: amitchers

Pancakes

Sweet Treat: Pancakes

INGREDIENTS

  • 1 1/2 C gluten free Flour
  • 1 1/2 C Milk
  • 2 Tbsp Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Egg
  • Butter, for cooking
  • Toppings: Drizzle of Maple Syrup (max of 50g for green FODMAP)
  • 40g Blueberries
  • Sprinkle of Icing Sugar

INSTRUCTIONS

  1. Add the gf flour, sugar, baking powder and salt to a bowl. While stirring, add the milk and the egg. Mix well.
  2. Add a small amount of butter to a pan and heat to a medium heat.
  3. Add a large scoop of batter to form a cake shape.
  4. Wait for the pancake to start to bubble, then flip.
  5. Cook a further minute until browned both sides, then remove from pan.
  6. Repeat until all of the batter has been made into pancakes.
  7. Serve topped with blueberries, maple syrup, and icing sugar.

ALTERNATIVES

Add some banana and bacon on top, delish!

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Leek Risotto

Creamy: Leek Risotto

INGREDIENTS

  • 4 Tbsp Butter
  • 2 Tbsp Garlic Infused Oil
  • 1 Leek, large, green tops only, thinly sliced
  • 4 tsp Thyme, dried or fresh
  • 2 Tbsp Sage, dried or fresh
  • 2 Bay Leaves
  • 1/2 tsp Salt
  • 1 1/2 C Arborio Rice
  • 1 C White Wine
  • 5 C Chicken or Vegetable Stock (5 tsp Chicken/Vegetable Stock Powder mixed into 5 C Water)
  • 4 Tbsp Cream, fresh
  • 1 C Parmesan, grated + extra to serve
  • 1 tsp Pepper, ground
  • 1 Tbsp Lemon juice
  • 70g Walnuts, chopped, optional

INSTRUCTIONS

  1. Melt the butter in a large pan over a medium heat along with the garlic infused oil.
  2. Add the leek, thyme, sage, and bay leaves, along with the salt. Stir occasionally until the leek is soft (don’t allow it to brown), this will take about 5 minutes.
  3. Meanwhile, heat a pan over medium-high heat. Add the walnuts and toast, stirring occasionally so they don’t burn.
  4. Once the walnuts have toasted, remove from heat and set aside.
  5. Add the rice to the leeks and stir through for a few minutes allowing the rice to gently toast.
  6. Add the wine, and cook, stirring occasionally, until the wine has been absorbed.
  7. Add the stock, one cup at a time. Continue stirring occasionally throughout, and wait for the liquid to be absorbed before adding the next cup.
  8. Once the stock has all been absorbed, stir through the cream, pepper, lemon juice, and the parmesan until combined.
  9. Serve topped with toasted walnuts and some grated parmesan.
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Sopes

Mexican: Sopes

Makes 6 sopes approximately 10cm in diameter, can decrease size for more of a snack bite as desired. Increase recipe size as required.

INGREDIENTS

  • 2C Masa Harina
  • 1C Warm Water, more as required
  • Oil, for shallow frying
  • Toppings!

Toppings: Any combination of the following (in FODMAP friendly quantities):

  • Shredded or minced chicken/beef/pork, cooked
  • Fresh or breaded fish pieces/bites, cooked
  • Lettuce, thinly sliced
  • Red or Green Cabbage, thinly sliced or grated
  • Feta, crumbled
  • Cheddar Cheese, grated
  • Tomatoes, diced
  • Avocado, diced or sliced
  • Carrot, grated
  • Corn Kernels, charred
  • Roasted Tomato Salsa
  • Guacamole
  • Sour Cream
  • Coriander
  • Hot sauce (FODMAP friendly)

INSTRUCTIONS

  1. Mix the masa harina and the water together in a bowl. Knead until it forms a smooth ball (you may need additional water, adding small amounts only at a time).
  2. Separate the dough into portions and roll into balls.
  3. Place a separated plastic bag onto a tortilla press, covering both sides. Add a portion of dough into the press as squash to form a pancake shape (you may need to flip the dough around to squish the other side also to make it an even thickness). If you don’t have a tortilla press, you can use an alternative heavy flat object and press down to flatten.
  4. Heat oil in a large pan over medium-high heat.
  5. Fry both sides of the dough until light brown. This will take a couple of minutes each side.
  6. Once cooked and browned, remove from pan and place on a paper towel to drain any excess oil.
  7. Wait for the sopes to cool slightly, then pinch the sides up to form a small wall around the edge.
  8. Serve with toppings.
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Chicken Chimichangas

Crunchy: Chicken Chimichangas

INGREDIENTS

  • 2C Rice, uncooked
  • 4C Water
  • 2 tsp Chicken Stock Powder
  • 1 tsp Salt
  • 400g Shredded Chicken
  • 160g Black Beans, tinned, drained
  • Water
  • 1/2 tsp Cumin, ground
  • 1/4 – 1/2 tsp Chilli Powder
  • 1/2 tsp Oregano
  • 100g Cheddar Cheese, grated
  • 4 gluten free Tortillas
  • Oil, for frying

INSTRUCTIONS

  1. Wash the rice and add to a rice cooker, along with the water, chicken stock powder, and salt. Mix through. Turn on and leave until cooked.
  2. In a pot, add the drained black beans, a splash of water, and the cumin, chilli powder, and oregano.
  3. Heat the black beans for a few minutes and mix through the spices. Remove from heat.
  4. Heat a tortilla in the microwave or pan for 30 seconds. Remove from pan.
  5. Add some of the cooked rice in the middle of the tortilla, along with the shredded chicken, some of the black beans, and some of the cheese.
  6. Roll up like a burrito and leave the seam side facing down.
  7. OPTIONAL: Pin the seam shut with a toothpick.
  8. Heat a deep fryer, or pan, with oil for frying.
  9. Add the prepared burritos, seam side down, to the heated oil. If shallow frying, turn halfway through the cooking process. Fry until golden brown on all sides.
  10. Remove from the oil and drain excess oil on a wire rack or paper towel. Remove the toothpick if it was used.
  11. Serve with accompaniments.

SERVE WITH

Guacamole or mashed avocado, diced tomatoes, sour cream, and coriander.

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Four Cheese Pasta

Rich and Comforting: Four Cheese Pasta

INGREDIENTS

  • 300g gluten free Penne
  • 70g Walnut pieces
  • 1 Tbsp Butter
  • 1 Tbsp Garlic Infused Oil
  • 1 Tbsp Cornflour
  • 1 C Milk
  • 1C Cheddar Cheese, gently compacted, grated
  • 1/2 C Parmesan Cheese, gentled compacted, grated
  • 50g Blue Cheese, crumbled
  • 1/2 C Gouda Cheese, grated
  • 1 tsp Nutmeg, ground
  • 200g Spinach
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Cook pasta according to packet instructions, then drain and set aside.
  2. In a pan over medium-high heat, add the walnuts and toast over the dry heat for a few minutes.
  3. Remove from heat once toasted.
  4. In a separate pan over medium-high heat, add the butter and the garlic infused oil.
  5. Add the cornflour, and mix through.
  6. Add the milk slowly, stirring in the cornflour mixture, ensuring it is not lumpy.
  7. Add the cheddar, parmesan, blue, and gouda cheeses. Mix through until melted.
  8. Add the nutmeg and the spinach, along with the salt and the pepper.
  9. Add the cooked pasta to the pan, and mix through.
  10. Serve immediately.
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Beef Iskander

Takeaways at Home: Beef Iskander

INGREDIENTS

  • 1 Kg Beef Mince
  • 2 tsp Salt
  • 1 tsp Black Pepper, ground
  • 1/2 tsp Cumin
  • 1 tsp Oregano
  • 1 Tbsp Garlic Infused Oil
  • 1/2 tsp Paprika
  • 4 Tbsp Natural or Greek Yoghurt
  • 2 Tbsp Milk
  • Butter, to cook

INSTRUCTIONS

  1. Add everything except the butter into a large bowl and mix to combine.
  2. Transfer onto baking paper and shape into a log.
  3. Wrap up the meat tightly in the baking paper (remaining in the log shape) and place into the fridge to rest for 2 hours.
  4. Transfer into the freezer for at least 8 hours (I do this the night before so it is ready to go the following day).
  5. Remove from the freezer about 5 minutes before you are ready to cook.
  6. Carefully ‘shave’ meat from the frozen log using a sharp knife (I shave the whole log before proceeding as the cooking process is very fast).
  7. Heat a non stick pan over high heat with about a teaspoon of butter.
  8. Add some of the shaved pieces in a single layer and cook both sides until browned. Cook in batches and don’t overload the pan.
  9. Once cooked, place the meat onto a paper towel to drain and excess fats while you batch cook the rest of the meat.
  10. If the meat cools too much, add it all back into the pan to heat up briefly before serving.
  11. Serve with the accompaniments.

SERVE WITH

Hummus, tzatziki, grated carrot, grated red cabbage or finely sliced lettuce, hot chips or cooked rice. Tomato sauce, yoghurt, or hot sauce (FODMAP friendly), are a great addition to drizzle over the top.

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Tzatziki

Refreshing: Tzatziki

Note: Green FODMAPers are limited to 20g of natural or 23g of greek yoghurt per serve. If substituting for lactose-free yoghurt, 170g is the serving limit.

INGREDIENTS

  • 1/2 of a Cucumber, large, peeled
  • 1 1/2 C Natural or Greek Yoghurt
  • 2-3 Tbsp Garlic Infused Oil
  • 1 Tbsp White Vinegar
  • 1-2 Tbsp Lemon juice
  • 1/2 tsp Salt
  • 2 Tbsp Dill, dried or fresh

INSTRUCTIONS

  1. Grate the cucumber and press out moisture with a paper towel or tea towel.
  2. Add everything to a bowl and stir to combine.
  3. Refrigerate until use (lasts approximately 1 week).

SERVE

Serve as an accompaniment to iskander, kebabs, wraps, or filled pita.

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Hummus

Nutritious: Hummus

Note: Green FODMAPers are limited to 42g of chickpeas per serve.

INGREDIENTS

  • 300g tin Chickpeas, drained and rinsed
  • 4 Tbsp Lemon juice
  • 4 Tbsp Garlic Infused Oil
  • 1 Tbsp Water
  • 60g Tahini Paste (optional)
  • 1/2 tsp Cumin
  • 1 tsp Salt
  • 1/2 tsp Pepper

INSTRUCTIONS

  1. Add all of the ingredients to a food processor and blend until smooth. Add additional water to reach desired consistency.

SERVE

As a snack with gluten free crackers, chopped carrots and chopped celery, or as an accompaniment to a main such as iskander, kebabs, wraps, or stuffed pitas.

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Beef Salad with Blue Cheese Dressing

Fresh: Beef Salad with Blue Cheese Dressing

Serves 2 as a main, or serve as a side without the steak.

INGREDIENTS

  • 400G Potato, chopped into 2cm cubes approximately
  • 250g Steak (2) (I used Porterhouse)
  • 150g Green Beans
  • 100g Tomatoes, diced into 2x1cm cubes approximately
  • 50g Rocket Leaves
  • 1 Tbsp Oil
  • 1 Tbsp Butter
  • 30g Blue Cheese, crumbled
  • Dressing: 1/8 C Garlic Infused Oil
  • 1/8 C Orange Juice

INSTRUCTIONS

  1. Pre-heat oven to 200°C.
  2. Place the potato, in a single layer, in a large shallow baking dish; drizzle with oil. Roast about 20 minutes until cooked.
  3. Make the dressing and set aside.
  4. Heat oil and butter in a pan over a high heat.
  5. Cook steak until browned both sides. Cook to desired doneness, then remove from heat.
  6. Cover steak, and let it rest for 5 minutes.
  7. Steam/boil beans until cooked – about 5 minutes, then drain.
  8. Slice steak in thin strips.
  9. Combine steak, beans, and potato with tomato and rocket, drizzle with dressing and crumble over blue cheese.
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Hot Cross Buns

Festive: Hot Cross Buns

INGREDIENTS

  • Buns: 400g gluten free Flour
  • 80g Brown Sugar
  • 3 Tbsp Yeast
  • 1 1/2 tsp Xantham Gum
  • 1/4 tsp Salt
  • 2 tsp Cinnamon
  • 2 tsp Mixed Spice
  • 60g Butter, melted
  • 340ml Milk, warmed
  • 1 tsp Cider Vinegar or White Vinegar
  • 1 Egg, large
  • 78g Raisins (if not following a green FODMAP diet, add up to 150g), optional
  • Oil, to prepare baking dish and bun shape
  • Crosses: 2 Tbsp Flour
  • Water
  • Glaze: 2 Tbsp Sugar
  • 2 Tbsp Water

INSTRUCTIONS

  1. Add flour, brown sugar, yeast, xantham gum, salt, cinnamon, and mixed spice to a bowl (I recommend using a stand mixer with a paddle attachment).
  2. Mix well ensuring there are no lumps.
  3. In a separate bowl, add the milk, egg, butter, and vinegar.
  4. Mix well.
  5. Start the mixing process on the lowest setting and add some of the wet mixture to the dry mixture. Continue adding the wet mixture and combining until it has all been transferred and combined into the dry mixture.
  6. Turn the stand mixer to a higher setting and mix until it has become a smooth and sticky dough.
  7. Add the raisins to the mix and combine.
  8. Grease a baking dish (I used a 16×26 and made 8, or you could use a 20×20 and make 9) with butter or oil.
  9. Oil your hands and make 8 or 9 equal sized balls (depending on your baking dish), placing them in the dish as you go. You will need to re-oil your hands as you go.
  10. Place the baking dish in a warm area to allow the dough to raise. It should double in size, and will take between 30-60 minutes.
  11. Pre-heat the oven to 200°C.
  12. Make the crosses mixture and add to a piping bag. Make a cross on each.
  13. Bake on the bottom tray in the oven for 30 minutes.
  14. Make the glaze when there is 5 minutes left of baking time.
  15. Place a small pot on the stove and add the sugar and water. Bring to a simmer for a few minutes until the liquid has become sticky (and remains clear).
  16. Brush this onto the buns as soon as they are out of the oven. If the glaze is allowed to cool, it will crystallize (add additional water and re-simmer to fix this).
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