#lowFODMAP Prawn Laksa soup

You have to try this delish Prawn Laksa tasty low fodmap soup!

Sorry I’ve not been keeping up to date much. I have been pretty ill and not really had any energy left for cooking so much but am finally able to start pacing a bit better (well mostly) as am back doing physio every day and hydrotherapy twice a week. But, and of course there is a big but only through being signed off sick from work….
Er yeah. Not sure what comes next TBH if I’m to carry on having any life at all outside ‘work, sleep, rest repeat…’ #scared

So at least I have finally had time to do some cooking, this is a good one you can do in stages if like me you’re not great at staying standing for too long!

I adapted this recipe http://www.bbc.co.uk/food/recipes/prawn_laksa_rice_noodle_12790 after Hubby saw it on another show. Was absolutely lush! 

Obviously you could adapt to be chicken or just vegetables if you prefer. 

Preparation time: less than 30 mins 


Cooking time
: 10 to 30 mins

Serves: 3-4 

A fabulous, warming Malaysian-Chinese fusion of spicy prawns in noodle broth. I thickened it up with veg and a bit of cornflour so goes further

Prawn laksa rice noodle soup 

Shopping list / Ingredients

For the laksa paste

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 large bunch of green of spring onion chopped

50ml/2fl oz coconut milk

2.5cm/1in piece of fresh root ginger, peeled and roughly chopped

2 stalks lemongrass (about 25g/1oz), roughly chopped (I also added 2 additional ‘smacked’ lemongrass stalks whole to add to the soup later for extra flavour)

2 chillies, seeds removed of prefer not too hot, roughly chopped

1/2 tsp fermented shrimp paste

For the prawn noodle soup and crispy prawn garnish

400g/14oz uncooked de-veined prawns, with tails on

4 tbsp garlic oil

350ml/12fl oz coconut milk

500ml/18fl oz organic chicken stock (I used knorr liquid chicken stock as is low FODMAP)

2 dried kaffir lime leaves

1 tbsp brown sugar

2-3 tbsp fish sauce

2 pinches cracked sea salt

2 pinches of freshly ground black pepper

2 tbsp potato starch (or cornflour or any other wheat free option you have does the trick)

100g/3½oz vermicelli rice noodles

1 -2 limes (I used the zest of one as well as the juice, save half to 1 lime sliced into wedges, to garnish

chilli seasoning (powder or flakes), to taste (optional)

80g/3oz beansprouts / beanshoots or other veg you k ow you can eat)

salt, to taste

large handful of coriander leaves, to garnish

Method

1. Put the ingredients for the laksa paste into a blender or food processor and process to a fine smooth paste.

2. For the crispy prawn garnish put two tablespoons of the laksa paste into a bowl and add four of the whole prawns. Cover and set aside in the fridge to marinate while you make the soup.

3. For the soup, heat two tablespoons of garlic oil in a large wok and cook the remaining laksa paste for a one minute until it deepens in colour.

4. Stir in the coconut milk, stock, dried kaffir lime leaves, sugar and fish sauce and a further 300ml/10½fl oz water.

5. If you would like a thicker soup add cornflour to a cup and take out a cup full of the soup to mix I’m to the flour and remove any lumps then pour back in. Bring the soup to the boil and simmer for 20 minutes until the flavour deepens.

6. While the soup is cooking and a few minutes before the soup is ready, prepare the crispy prawn garnish. Take the four marinated prawns out of the curry marinade, season with sea salt and black pepper and sprinkle over the potato starch.

7. Heat a small pan, add two tablespoons of vegetable oil and cook the prawns for one and half minutes on each side until golden-brown, crisp and cooked through. Take off the heat but leave them in the pan to keep warm.

8. To finish the soup, add the vermicelli rice noodles and stir while cooking for two minutes. Then add the remaining prawns and cook for two minutes. Season the soup with lime juice, add the beansprouts or other veg, Remove the kaffir lime leaves, give it a final stir and then it is ready to serve.

9. Divide the noodles evenly among the bowls and ladle over the soup. Garnish with the fried prawns, coriander leaves, and extra lime wedges.
Enjoy!!

Delicious Beef lemongrass and chilli stew

Sorry my blogging has been so rare lately, I’ve been ill loads and mostly lazy with cooking.

This one was created the other week thanks to my amazing husband who has been looking after me so well (and adapted Sunday brunch Simon Rimmer recipe)

We both LOVE these Thai flavours but rarely cook with beef. We’ll certainly be having this one again, it was delicious!

Ingredients (for 4)

750g beef, (we used stewing beef but can use whatever you can find as it’s cooked slowly) large 50mm cubes

Bunch of green stems from spring onions roughly chopped

Decent glug of garlic oil to replace cloves

2 sliced red chillies

3 stalks lemon grass, bashed, then each stem cut into 3

3 lime leaves

2 star anise

1 cinnamon stick

400ml beef stock (it’s hard to get stock without onion but I seemed to be ok with the tiny amount)

15ml fish sauce

juice 1 lime

125g pea aubergine (we didn’t actually have these so not essential)

Additional veg you fancy (beensprouts, bamboo shoots, small amount of mange tout if fancy it) 

200g cooked sticky rice (or Thai, whatever rice you prefer)

Garnish with coriander leaves and  lime wedges

Method 

1. Fry the beef in garlic oil, for around 3 minutes total to seal. Remove.

2. In same pan, gently fry the green of spring onion and chilli for 5 minutes.

3. Add everything else except the additional vegbring to boil, then simmer for 3 hours.

4. Add whatever veg you fancy for a few minutes 

5. Serve with rice and garnish with coriander leaves and lime wedges.

Simple but deliciously tasty!
  

#lowFODMAP #carrotcake

Sorry it’s been so long, I haven’t been cooking lots thanks to,  on top of the EDS, a recent diagnosis of Chiari malformation and ridiculous levels of chronic migraine taking over my life recently but I have been keeping my hand in when I have any energy left.

I have never really been one for baking but have been trialing a few as I can never can resist a good series of bake off to get me in the mood. Then on request from hubby for a carrot cake I used this great low FODMAP carrot cake recipe from Fodmap fun http://www.fodmapfun.com/carrot-cake-low-fodmap-recipe/

We loved it! Very moist and deliciously tasty.

  
 Will try and do a fuller blog soon promise!

Not lunch exactly #chiari #lowFODMAP 

When all you need to do                   is eat to down the drugs

And last thing on your mind is food Just pain relief and hugs

When Chiari pain is in your head And kitchen being replaced

When pub too far for legs of lead   Its ham and cheese with crisps to taste!

  

Just enough low FODMAP to line my stomach for the pain relief…

Hubby in the dumps

To all the amazing partners of those with chronic conditions…

Slip of the Brain

The hubby questioned me today, how come you’ve had this all your life but it seems to be worse now than ever?

Over the past 3 weeks it’s hit me hard with head aches and tiredness and I’ve not been a wife.

Sadly my hubby doesn’t take much notice of subtle changes, he’s a say it as he sees it kinda man.

I had to explain that since the head injury in may that things have got worse and a gentle reminder that I’m delicate and need a little emotional support.

But in the next hand I need to remember this is a marriage and I need to try and step up and support my hubby as well.

It seem not only does chiari malformation give you head ache and feeling tired it also wears on relationships and families.

Hats off to all partners that support us ?

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#LowFODMAP Lily Lobster #autonomic #POTS #EDS

Tonight’s seafood celebration – Lobster, rocket, mayonnaise with lemon juice, vine on tomatoes and chips. what’s not to like to be beside the seaside?!

  Lily looking Just perfect

I love how so many beautiful flavours you can still get even on a restrictive diet.

Had a lazy day today,  on our long weekend break. Although broken up with two strolls to the shop or I’m sure I would have seized up completely by now. In between though I had two siesta’s… Oops. My poor hubby had to wake me 4 times to get me out of bed tonight after a couple of large glasses of bubbles at lunch and vodka!

Dangerous for me really nowadays, especially when it’s hot to drink so much as it all just triggers the POTS and clearly I didn’t drink enough water. I usually drink around 4 litres a day to help keep me upright. So all of the above was a silly combination, even worse I didn’t take my Midodrine in the afternoon which helps stabilise the low pressure.  

Tomorrow I will be building myself up (or giving myself another rest) before a busy Saturday evening ahead. I’m gonna get through this AND enjoy it. Looking forward to Kathy’s 40th followed by birthday celebrations with Paul and Clare.  I should sleep all of Sunday really but hoping for lunch with at least 2/3 of the kids.  It’s all go. I won’t let this poxy #EDS take my soul! (Remind me of this when I can’t get out of bed next week).

Am then on a course Mon – Weds and working either side. I suppose I should sleep well next week – I bloody hope so – typically when you need it most is when the adrenaline from autonomic dysfunction kicks in. So on a positive note a bit of sunshine and fun today has certainly helped me continue to relax. 

Back to the food….We had crab with salad for lunch. Now this is tonight’s dinner. A very satisfying treat!
  Lobster, chips and salad

Usually I’d boil the left over lobster shells and bits up – makes a great soup or stock.
Proteins like meat and fish done simply can give so much flavour and satisfaction and being low #fodmap and better for you than too many carbs, what’s not to like?!

Hope you all have a fab weekend x

Birthday seafood 💜

Happy birthday to me!!

I am certainly celebrating being able to eat as much seafood as I can today. OK so I couldn’t have the roll mop (with onion) and realised the anchovies were in garlic but to be fair neither are my bag anyway but the rest was lush and followed a delicious scallop starter.

Special thanks to my lovely hubby for introducing me to so much more lovely grub.   

  
Been to whitstable for this lovely lunch and to pick up a lobster and crab for tomorrow. 

  Lily lobster’s close up

  Now bring on the cockles!

I have been spoilt with a chocolate treat. Not very #lowFODMAP I know but having the odd couple makes them even more special 
 #oysters and #champagne #hotelchocolate

Quickie Pasta glamour shots

Whenever I’m stuck for an easy but tasty meal my ‘go to’ is a simple gluten free pasta dish.

I tend to use up what’s left in the fridge so haven’t given measurements as you can throw in pretty much whatever you fancy.

Last night I cooked;

  1. Cook GF pasta. Preferably not anything too big (spaghetti or tagliatelle (sad I know but it’s annoyingly breakable) I use shells quite a lot or twists.
  2. The left over butter I’d made for the day before’s lemon chicken (butter, garlic oil, parsley and lemon juice) 
  3. Drop of garlic oil
  4. Chopped chorizo (managed to find some with no garlic in Waitrose bloody #lifechanger I love chorizo, remind me to do my chicken and chorizo). 
  5. Added a bunch of green of spring onions cut small. 
  6. Followed by plum baby toms in quarters
  7. Up to half a jar of pesto (check ingredients in jar) Sacla is low FODMAP but I don’t add that much.
  8. Chop loads of basil for right at the end (I love adding spinach at that point too usually) occasionally add peppers maybe some other veg. Whatever you fancy. Chilli makes it way more fun!
  9. When cooked, (mix pasta well without killing the starch vibe completely it sticks together bad) Save a tablespoon or two of starchy pasta water to mix through with the sauce and pasta. Add herbs as above 
  10. Spinach and some Parmesan maybe a glug of good olive oil, salt (especially #EDS #POTS ladies don’t forget you’re extra salt) and black pepper
  11. Whack in to bowls and serve 

Bloody #tastylowfodmap   

 

Ok so I don’t take glamour shots of my food but meh! Who’s got time when you’re hungry and it’s hot?!

Tasty lemon chicken memories 

Many moons ago, when my kids were young,  I used to work in a local vintage Inn. As it was a short stroll from home it meant I also spent a fair bit of my time there even when not working.

They used to do a breadcrumbed ‘lemon chicken’ that the kids absolutely loved. So with eldest back from uni for the summer I decided to recreate one of her favourite dishes. 

Luckily it was very simple to do and she was delighted!

For the chicken

  1. 1 x chicken breast per person (sliced sideways to create two thinner pieces)
  2. Around 1 tablespoon of wheat / gluten free white flour (although that amount of flour even if ‘regular’ is technically still low FODMAP)
  3. 2 eggs beaten
  4. Salt and pepper 
  5. 2-3 slices of wheat / gluten free bread (I used the last slice and left over crusts, not so fresh is better)
  6. Zest of two lemons and juice of one
  7. Around 2 tablespoons of oil per batch 

For the butter

  1. 25-50g butter (preferably soft for mixing
  2. Half a tsp dried or fresh parsley
  3. Dash of garlic oil 
  4. Some of the juice of lemon above (note this doesn’t blend well so don’t worry if some runs away)

To prepare

  1. Put chips in the oven 😉 (you could have salad obviously but I’ve had loads lately and decided to be naughty)
  2. Whizz up the breadcrumbs on a mixer with the zest of the lemons, put in a large bowl
  3. Heat the oil in a large frying pan or skillet
  4. Dip chicken half slices in flour, then coat in egg, followed by the breadcrumbs (it helps to put the plates in order so you don’t get too messy)

  

  1. Add as many as you can fit flat to the pan
  2. While the first batch are cooking, mix the butter ingredients together and roll in grease proof paper to make a fat sausage of flavoured butter, put in the freezer to harden
  3. Turn the chicken over (max 15 minutes cooking time needed)
  4. Add further batches of chicken (cooked ones can sit in the bottom of the oven but you might want to turn it down)
  5. When all ready, add slice of lemon and slice chunks of the butter and put on the hot chicken to melt. 
  6. Enjoy!

You can always make a few extra and freeze once cooked lightly to finish in the oven another time. I attempted this but they got eaten before making it to the freezer!   

 

Don’t get too disheartened, there’s always the Internet

Firstly, I just wanted to welcome new followers this week. I have to say the power of the Internet never ceases to amaze me! (I work in IT I shouldn’t be that over excited but it’s true, I do….)

So I just wanted to remind you, and maybe myself, that some days, no matter how good you think you’ve been you just can’t keep track of what’s caused your upset stomach ‘this time’. I probably did low FODMAP the wrong way round TBH. I didn’t have a dietician but thanks again to the power of the Internet I had researched about it myself after years of stomach issues and recommendations of others to follow it. Other FB pages and blogs I read everyone seems to be able to pin point exactly what they know causes their issues but I just haven’t got that good at it despite nearly 18 months in to the diet… Considering it’s not supposed to be ‘diet for life’ I’ve clearly not done it properly, or maybe like others I just can’t seem to reintroduce things consistently 😦

Recently I have been able to introduce small amounts of wheat, which mentally has really helped, finally fish and chips was back on the menu, horrah! Then I had it yesterday and boom! Running up to the 7th floor where the loos at work don’t get used much…! And again this morning I’m suffering for yesterday’s ‘mistake’ yet I’ve been eating it probably once a week for a couple of months with no issues.. 😦 

WARNING TMI COMING UP….

Women especially may need to remember other factors can come in to play, especially if you have other conditions. With me when my period strikes (currently every 3 weeks, nice) I don’t seem to be able to eat anything without issues. 
So if you’re feeling the same. Don’t give up, try again, maybe ask your doc for a dietician referral. Go out there, ask the Internet, research and keep trying. Tomorrow you may be back to normal so try and give your tummy a rest, eat small but regular meals drink lots of water and go back to sticking with what you know is safe. I wish everyone a gentle tummy day and if it’s as sunny where you are as its is here, go soak some up and relax…. I’m out for dinner tonight so wish me luck!