You've probably all heard of the classic French seafood bouillabaisse. Well I made one tonight but I can't vouch for its authenticity. Most home cooks spend their lives adapting recipes according to memory and what's in the pantry. I am no different. The recipe below is basic and simple but had the thumbs up from both Adriano and Dario. The preparation is very quick and then it cooks all by itself. Just perfect for getting my photographic equipment ready for a fast photo shoot before it all gets cold. At least my family has now learned not to nag about being hungry before I am finished or I bite their heads off. I did used to wonder how many times I had to snap at them before they learned, but learn they eventually did. I am also getting a little quicker as I get to know my camera better. Sometimes it feels like a wayward child which can't make up its mind what it wants but I show it who is the boss and eventually a decent photo arrives. By the way, I served the bouillabaisse … [Read more...] about Seafood Bouillabaisse – Low Fodmap
Low Fodmap Recipes
Rack of Lamb – Low Fodmap & Gluten-Free
In New Zealand we have many more sheep than people and lamb is a common meat on our dinner plates and there is nothing more succulent than a sweet rack of lamb. If you cook it properly, there is nothing more delicious. I found the herb crust I used in the latest edition of Dish magazine. Cook this exactly the way I say and you will have success every time with this cut of meat. Serve it with pureed potatoes, a little tomato salad and a nice mint jelly sauce. Rack of Lamb Print Author: Suzanne Perazzini Ingredients 2 x racks of lamb 2 tbsp dijon mustard 1 cup of packed parsley 1 tsp of garlic-infused oil 1 tsp smoked paprika Zest of 1 lemon ⅓ cup slivered almonds ¾ cup fresh gluten-free breadcrumbs 2 tbsp olive oil Salt & pepper Method Preheat the oven to 180°C/350°F. Season the meat. Heat a frying pan with a little olive oil and brown the racks on both sides. Cool a little. For the crust, put the parsley, paprika and zest in a food processor and … [Read more...] about Rack of Lamb – Low Fodmap & Gluten-Free
Ham, Cheese & Sundried Tomato Omelette – Low Fodmap
I had some of the cauliflower couscous left over from last night so thought I would do something quick and easy to go with it. I had all the ingredients for an omelette in the fridge so I made an Italian version with ham, cheese, sundried tomatoes and basil. The only problem is keeping the cooked ones warm while the others are cooking. I guess you could buy enough frying pans to have them all on the stove at once and multi task. That sounds kind of fun actually but I only have two of a decent size so I did them two by two. Now you might ask why I made four when there are only three of us but Adriano has a race on the weekend so I am calorie-loading him once again and he eats for two. Hence, four omelettes, Ham, Cheese & Sundried Tomato Omelette - low Fodmap Print Author: Suzanne Perazzini Ingredients 6 eggs 6 tbsp milk Salt & Pepper 2 tbsp butter A dash of oil 250g sliced ham 100g sundried tomatoes - chopped up Hard cheese in slices A handful of basil – … [Read more...] about Ham, Cheese & Sundried Tomato Omelette – Low Fodmap
Seafood Risotto – minimal preparation, cooked in 30 minutes
Eating seafood dishes evokes memories from the past when my parents owned a fish processing factory, where I worked in the university holidays. We processed mainly lobsters. They were a common food for our family and we became quite spoilt. Now, it is only on rare occasions that we can justify spending the exorbitant amount necessary to buy one but fortunately there are many other forms of seafood that are just as delicious. Adriano has a mountain biking race on Sunday and he has to start loading up on carbs so tonight I made a risotto with mussels, king prawns and calamari rings. Dario protested at having to remove the prawn tails and open the mussels but a mother can't spoon feed her son forever. He is 21 after all. Seafood Risotto Print Author: Suzanne Perazzini Ingredients ¼ tsp saffron threads 400g/14 oz can of diced tomatoes ¼ cup olive oil 2 spring onions, finely chopped (green part only) 1 tsp garlic-infused oil ½ tsp smoked paprika 1 ½ cups Arborio rice 1 … [Read more...] about Seafood Risotto – minimal preparation, cooked in 30 minutes
Salmon Baked Eggs – 25 minutes from start to finish
A couple of weeks ago, I was standing in line at the supermarket checkout, which is a rare occurrence since Adriano and Dario do all the shopping. Anyway, the woman in front was stocking up for a natural disaster and I had time to kill so I did exactly what the supermarket owners hope I will do - peruse the tempting array of sweets and magazines within arm's reach. I started flicking through a cooking magazine, wondering why I had broken my own golden rule of never going food shopping on an empty stomach, and succumbed to the excruciatingly gorgeous photographs of deliciously arranged food. It went in the shopping trolley, adding $13 to my bill. It was called New Idea Masterclass and tonight's recipe is one of its 185 recipes. This is a simple, tasty meal which took under 30 minutes but it still couldn't beat Jamie's meals. I am going to have to return to him again soon. Salmon Baked Eggs - low Fodmap Print Author: Suzanne Perazzini Ingredients 50g/2 tbsp butter 1 … [Read more...] about Salmon Baked Eggs – 25 minutes from start to finish
Lemon & Blueberry Polenta Cake – low Fodmap & gluten-free
I've made plenty of cupcakes and bars so it was time to make a cake. I don't trust my oven. Even after 5 years in this house, I have not figured out my expensive Smeg oven. It cooks unevenly and seems to burn the outside of everything before the inside is cooked. Anyway, I wouldn't let it beat me and I decided to make this gluten-free lemon, berry polenta cake, which I found at www.cakeboule.wordpress.com I saw it getting a bit too brown on top before the time was up so I covered it with tinfoil but it still got a little too dark on the bottom even though I pulled it out well before the instructions said. I have adjusted the timing accordingly in the recipe but check it after 35 minutes to see if a skewer comes out clean. If it does, get it out of there. This is a very moist, totally delicious cake with a brilliant sharpness from the 4 lemons, which cuts through the sweetness of the sugar syrup which gets poured over the cooked cake. This was a triumph of flavour according to me and … [Read more...] about Lemon & Blueberry Polenta Cake – low Fodmap & gluten-free
