chefmarinie

Courgette, balsamic vinegar glazed cherry tomatoes and goats cheese pastry

I’m especially proud of this recipe here. A mid-week banger; to be whipped out at any gathering; and most importantly, to be shared!

Prep time: 40 minutes

Ingredients :

1 pre-made gluten free pastry roll

250g cherry tomatoes

3 tbsp balsamic vinegar glazed

2 tbsp garlic oil

1/2 tsp salt

1 courgette, sliced with a peeler

40g goats cheese, roughly crumbled

Method:

1.) Preheat the oven to 200 degrees(fan). Prepare your tray by cutting a large sheet of parchment paper. Start by slicing the cherry tomatoes in half; base them in the garlic oil and two thirds of the balsamic vinegar glaze and place on a tray. Cover in foil and cook for 10 minutes.

2.) Take off the foil and with a spatula mix the tomatoes and place back in the oven to cook for an additional 10 minutes.

3.) Unroll the pre-made gluten free pastry and pinch the four corners to create height on each side. Base the bottom of the pastry with the cooked cherry tomatoes. Lattice the courgette slices decoratively to your preferences until the cherry tomatoes are fully covered. Add the crumbled goats cheese on top and finally, drizzle the remaining amount of balsamic vinegar glaze.

4.) Place in the oven to cook for additional 20 minutes, or until the pastry has flaked and browned.

FODMAP friendly tomato and spring onion baby gem lettuce salad

*Bite-sized, fresh and crunchy, serve this showstopper salad at any occasion. Particularly ideal for summer parties and picnics. Scale up the quantity of ingredients for however many guests.*

Serves 4

Prep time: 10 minutes

Ingredients:

6 pre-washed baby gem lettuce leaves

130g cherry tomatoes, finely chopped

3 sprigs of spring onions, finely chopped and with the white ends removed

5g ginger, crushed

½ tsp. salt

1 tbsp. garlic oil

1 tbsp. balsamic vinegar

Method:

Finely chop the cherry tomatoes into quarters and then eighths until the consistency looks salsa-like. Place the tomatoes in a bowl and leave to one side.
Finely chop the spring onions, crush the ginger and add to the bowl of tomatoes.
To season, add the salt, garlic and balsamic vinegar and mix well.
Scoop up a tablespoon and a half of the tomato salad and place in each cup of the baby gem lettuce. Repeat this until all have been filled roughly equally.

Gluten-free, Ryvita-style chili thins

*Don’t let the lack of gluten-free Ryvita thin option stop you from making your own equally dippable (and also vegan) thins yourself. In under 20 minutes, you can!*

Serves: 4

Prep time: 5 minutes

Cooking time: 12 minutes

Ingredients:

65g buckwheat flour

30g brown rice flour

90ml oat milk

1 egg

1 ½ tbsp. olive oil

½ tsp. maple syrup

½ tsp. dried chilli flakes

1 tsp. garam masala

½ tsp. dried coriander

½ tsp. crunched black coarse pepper

Pinch of salt

Method:

Preheat the oven to 180ºC fan. Prepare a rectangular baking tray with parchment paper.
To make the thins, add the buckwheat flour, brown rice flour, oat milk, egg, olive oil, maple syrup, dried chili flakes, garam masala, dried coriander, black pepper and salt and mix until well combined.
With a spatula, pour the batter onto the pre-prepared baking tray and spread out thinly and evenly to ensure maximum crisp.
Bake for 10-12 minutes, or until the base is golden brown and firm. Leave to cool for 2-3 minutes before cutting up the rectangular base into slim slices of about 5cm in width and 15cm in height.

Low FODMAP vegetable stir fry

Ease yourself into the week with easy meal prep: Low FODMAP crunchy vegetable stir fry, flavoured with chilli, gluten-free soy sauce, sesame oil, and all-important fresh ginger.

Serves 4

Prep time: 30 minutes

Ingredients:

135g rice noodles

500ml hot water

1 medium hot red chilli, finely chopped and seedless

15g ginger, peeled and finely chopped into 1cm cubes

2 peppers, sliced (I use one red and one yellow for a colourful effect)

5 carrots, peeled and chopped into 5cm batons

200g beansprouts

2 tbsp. stir fry oil

2 tbsp. sesame seed oil

5 tbsp. gluten-free soy sauce

5 sprigs of spring onion, with the white ends removed, finely chopped

Method:

1.) Pour the stir fry oil into a large frying pan or wok and place on a medium heat. Add the chopped chilli and ginger to cook for a minute.

2.) First, add the carrot batons and stir for an additional two minutes before adding the sliced peppers. Once these are cooking, add the soy sauce and sesame seed oil. Stir well and leave to cook for five minutes.

3.) In a separate saucepan, place the rice noodles and pour the hot water over them. Leave these to cook on medium heat for two minutes, or until softened. Meanwhile, place the bean sprouts and spring onions into the frying pan along with the other cooking vegetables and stir well. Leave to cook for an additional minute before switching off.

4.) Drain the rice noodles and combine with the cooked vegetables before serving.

FODMAP Friendly thin and crispy pesto buckwheat pizza

All thanks to Emma Hatcher’s genius gluten-free recipe that I bring you a mid-week snap of what I prepared for lunch, with my own choice of toppings! — All thanks to Emma Hatcher’s genius gluten-free pizza based recipe that I bring you a mid-week snap of what I prepared for lunch, with my own FODMAP-Friendly tweaks to the toppings! This deliciously thin, crispy and entirely gluten-free (and vegan!) pizza base is so versatile that it suits any topping of your preference. Super quick and super simple, and especially handy to know during mid-week lunch preps / last-minute dinner plans!

Makes 3 pizzas

Prep time: 30 minutes

Ingredients:

For the base

125g buckwheat flour

70g white rice flour

1 tbsp. dried Italian mixed herbs

½ tsp. salt

1/2 tsp. black pepper

1 egg

1 tsp. maple syrup

180ml oat milk

3 tbsp. olive oil

For the topping:

3 tbsp. gluten-free pesto per pizza base

60g lactose free cheddar cheese, grated or sliced

60g smoked ham, shredded

½ courgette, peeled

Method:

Preheat the oven to 180ºC fan. Prepare three baking trays by roughly splashing a tablespoon worth of oil.
To make the pizza bases, combine the buckwheat flour, rice flour, Italian herbs, egg, milk, maple syrup, olive oil, salt and pepper until well mixed. Ladle two or three spoonful amounts of the batter onto the greased baking trays, using a spatula to spread out the mixture into a circle.
Bake for 10 minutes until lightly golden brown.
Once baked, add the pesto to each pizza base, topping with the cheese, ham and peeled courgette. Bake for a further 10 minutes until the base is golden brown and the ingredients on top have softened.