We are heading for the Allergy and Free From show in Olympia today. Nick is talking about how to manage your IBS at 2pm in the learning centre.
Tomorrow at 11.30 we are both really pleased to be appearing in the Doves Farm Kitchen to demonstrate how to make the two recipes below. We will also be happy to talk to you about any questions you have about food, diet and IBS.
Come along to our book signing the cookery demonstration in the Doves Farm Social corner where we will be signing copies of our book at a a special show discount price of £13.00
See you there!
Raspberry and lime yogurt cake
Makes 8 – 10 slices
- 125 g soft unsalted butter/sunflower margarine, at room temperature
- 125 g caster sugar
- 1 large egg, lightly beaten and at room temperature
- 100 g plain gluten free flour
- 1 tsp baking powder
- 50 g ground almonds
- 2 tsp vanilla essence
- 4 tbsp Greek yogurt
- 2 tsp poppy seeds
- grated zest of a lime
- 150 g raspberries
- 50 g crushed hazelnuts or flaked almonds
- 2 tbsp maple syrup/maple flavoured syrup
Preheat the oven to 190C/375F/Gas 5. Butter and line a 20 cm cake tin with baking paper.
Beat the butter/sunflower margarine and caster sugar together until pale and fluffy.
Gradually add the egg – beating it into the mixture until well incorporated.
Sieve the flour and the baking powder together and fold these into the butter, sugar and egg mixture together with the ground almonds. Add the vanilla essence, to the Greek yogurt and gradually fold this into the cake mixture together with the poppy seeds and lime zest.
Finally stir in about a third of the raspberries into the cake mixture.
Spoon the mixture into the cake tin/s and arrange the raspberries and crushed hazel nuts around the top of the cake. Bake the cake/s in the oven for 40 – 50 minutes until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the tin and allow it to cool on a rack. Serve slices of cake with a dribble of maple syrup and some more raspberries if you like.
Buckwheat and spinach pancakes
For the pancake batter
- 75 g buckwheat flour
- 1 egg
- 165 ml lactose free milk
- 75 ml water
- a pinch of sea salt
- 1 handful fresh spinach
- 5 leaves fresh basil
- 1 tbsp chopped chives
- 2 tbsp olive oil
- sea salt and black pepper
- a little grated nutmegtopping
- 1 aubergine, cut into 2cm cubes
- 1 red pepper, roughly chopped
- 1 tbsp olive oil
- 1 tbsp black olives, sliced
- 1 tbsp chopped coriander
- sea salt and pepper tahini cream
- 4 tbsp Greek yogurt
- 1/2 tbsp tahini
- squeeze fresh lemon juice
- sea salt and pepper
- ½ tbsp garlic infused oil
Place all the ingredients for the pancake batter in a large jug or bowl and mix together with an stick blender. Place the batter in the fridge to settle while you prepare the topping.
Place the aubergine in a bowl, sprinkle with salt and leave for 15 minutes or until droplets of water appear on the surfaces.
Rinse the aubergine in running water to remove the salt. Place the cubed aubergine and red pepper in a covered pan/roasting tin with a little olive oil to cook gently either on the hob or a hot oven or about 15 minutes or until the flesh is soft and well cooked.
Add the black olives. Season well and keep warm while you cook the pancakes.
Prepare the tahini cream by mixing all the ingredients together well. Taste and adjust the seasoning adding more salt, pepper or lemon juice as required.
To cook the pancakes. Heat an 8 inch / 20 cm frying pan on medium heat. Add a little olive oil to the pan and when it is hot ladle about 100 ml/ 3 fl oz of batter into the pan. Tilt the pan and swirl around until the batter is evenly distributed. Fry for about 2 minute on each side, until the pancakes are golden and can be turned over easily. Cook all of the pancakes and place on a baking tray in a warm oven until ready to assemble into the finished dish.
To assemble the pancakes. Place 2 or three spoonfuls of the red pepper topping in the centre of each pancake and spread around with a spoon. Place a dollop of tahini cream in the centre of the pancake and sprinkle with a little chopped coriander and pink pepper corns before serving