What better way to celebrate the first day of spring other than with a gorgeous gluten free lemon and poppyseed loaf. This was inspired by ottolenghi but adapted to be low fodmap.
I can’t take full credit for this recipe because, like so many of my adapted recipes, this one’s inspired by Ottolenghi. Making his food accessible to my low FODMAP diet has formed such a part of my curiosity for and creativity with food. So, without further ado, here’s the chefmarinie take on Ottolenghi’s meatballs – with my own flavour and interpretation!
I have fond memories of this dish because it reminds me so much of my childhood and the times my grandmother used to make it for me and my family. It always went down a treat! So, I tried recreating this traditional Greek/ Mediterranean classic, with my own sort of twist. I used leeks to make it low FODMAP, and some extra spices (such as cinnamon) to add character to the tomatoey mince. It’s a full of flavour and makes for such a hearty meal.
I’ve been on a Cypriot cooking bender this week, and it’s safe to say I’m not stopping – especially not with this syrupy, zesty dessert! A traditional pudding, typically made from semolina (but replaced it with polenta so it’s gluten free), with a hearty amount of sugar that makes for an irresistible treat. Although, the orange zest and juice helps to cut through the sweetness, so it’s not saccharine.
This dish serves 4 hearty portions. And all you need is, 200g gluten free macaroni 500ml boiling water 1 tbsp olive oil 25g fresh chives, chopped 200g wafer thin ham, chopped into small pieces 300ml oat milk 6 tbsp gluten free plain flour 70g cheddar cheese, chopped 40g Red Leicester cheese, chopped Salt pepper 2Continue reading “Low FODMAP macaroni cheese”