The low #Fodmap #diet. What’s it all about? Find out here, in my series of blogs.
Part 4. A little weekend reading,
Hey check out this video I made with Quik: https://quik.gopro.com/v/qPkNjlkbHH/
Good afternoon foodies. The weekend is here. As you might have a little more time on your hands, I thought you may like a recipe which is equally good served hot for a Sunday Lunch dessert, or cold as a tea time treat.
APPLE & CLOTTED CREAM SHORTCAKE. Serves 4. Vegetarian. Time taken 20 mins + 30 mins cooking. Oven temp 200c ,Gas 6 , 400F 18 cm shallow cake tin.
130g Plain Flour
2 tspns Baking Powder
1tbspn Caster Sugar
5 Tbpns Milk
Pinch of Salt
3, Eating Apples. Cored, peeled & cut into thin wedges.
150ml Double or Clotted Cream
75g Soft Brown Sugar
2 Large Egg Yolks. Use the whites for meringues, or add to scrambled eggs or an omelette
1/4tspn Freshly grated Nutmeg
Put all the ingredients, except the milk) in a food processor & pulse until the mix becomes fine breadcrumbs. Add the milk, pulse to mix to a smooth dough. Remove from processor & spread over the bottom & up the sides of the tin.
Beat together the topping ingredients.
Arrange the apple over the top of the shortcake & pour over the cream mixture.
Place in the centre of a preheated oven, bake for 30-40mins, lowering the temperature to 180c, Gas 4, 350F after 15mins. Until golden brown.
You can alter the fruit in this recipe according to whats in season. In the summer, raspberries are absolutely delicious especially served with ice cream & raspberry liqueur.
If you have made this recipe, please leave your thoughts in the comments below.
Happy Sunday Foodies
Source: Christmas Bazaar
#NationalBurgerDay. Its not all about meat.
Everyone loves a Burger, but for the vegetarian & gluten-free among us they are a definite NO. NO. Well guys, with the recipe below you can use up your leftovers & whip up a tasty burger tonight which will be part of your healthy eat plan and your 10 a day. What more can you want.
Cauliflower & Cannellini Bean Burgers
Serves 4. Prep time: 20 mins + chilling. Gluten-free. Vegetarian. Low Fat. High Fibre.
1/2 a small cooked Cauliflower
400g Tin of Cannellini Beans. (Well drained)
2 Medium Cooked New Potatoes (Diced)
100g Cheddar Cheese ( grated )
1/4tspn Grated Nutmeg
2 Cloves Smoked Garlic (Crushed)
Salt & Black Pepper
Rapeseed or Olive Oil for frying.
1 Egg (Beaten) for coating
Polenta for coating.
Place the cauliflower in a food processor & pulse until smooth. Add the potatoes, cheese, garlic, nutmeg & seasoning. Pulse lightly until…
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Burning with desire, I donned my #apron, threw – not literally – four fresh free range #eggs into a pan of boiling water and began to make my favourite Summer light supper #recipe