our first encounter our search goes on
Its now getting easier to find organic foods the more we researched
the more we found, after a difficult start at our own supermarket
searching it's vegetable counters, well It did have Organic
produce but you had to look very hard to find them
and there was very little of it not enough to make it worth our while
to go organic completely, Other produce in store yes also very hard
to find it meant spending far to long shopping.
It was
difficult looking here there and everywhere all over Dorset, trying as
many of the farm shops advertising Organic produce, well some of there
product were, Some we walked into and, some we walked straight out of.
The
farm shops that we have now found are good,very good indeed. We have
one farm shop close by another within a 40 minutes drive.
We
have found found two super markets one with a large Organic product
range within 6 minute drive from us which we intend to do our first
shopping trip there tomorrow the other is going to be within a 3 minute
drive but is still under construction its due to be finished in
October this one according to its webpages has a huge Organic range, I
think we have all our food ranges covered. What we can not get from one
we will from others.
Wednesday, 3 July 2013
Tuesday, 2 July 2013
visiting chefs
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| Louise |
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| Ryan |
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| Apollonia |
Louise's kitchen
Gluten and Lactose Free recipes
Green fish curry, Prawn and asparagus risotto, Breakfast, Chicken breast cooked in honey,
Chicken with mixed vegetables and rice,
Introduction
Hi, my name is Louise. I'm Martin's daughter, my dad is the author of this blogs, however all the recipes are my own work.
In the last week I've been following a gluten and lactose free diet. I've had ongoing health problems for well over a year now. The main symptom being swollen ankles and fingers, along with a bloated stomach. The fluid retention has been horrible. After countless medical tests and still no solutions I started to keep an eye on what I've been eating and how it relates to my symptoms. Bread was the main cause of the fluid retention. I cut it out for a few weeks and all the fluid retention drastically reduced but never completely went away.
After I'd cut out bread for 4 weeks I then started to notice that dairy products were making me feel ill. Stomach ache after ice cream or cream, feeling sick, sometimes actually being sick, and still some fluid retention.
So, after lots of research on the internet I've decided to try a gluten and lactose free diet. It's still a little trial and error but I'm certain I'm going in the right direction. At first I thought maybe I would have to stick to a bland and boring diet. But really, so far that is not true. I'm pleasantly surprised.
If I have spent so long online looking for recipes then I know others have as well and I want to share some of my recipes with you. I hope they help and I hope you enjoy them.
chicken with mixed vegetables and rice
Please bear in mind that I live in Holland so will list ingredients that I use here, if you need advice on UK versions please let me know and I'll do my best
Ingredients: - feeds 3-4 people
3-4 Chicken Breasts
300g rice (as long as it's gluten free)
300-400g mixed vegetables (can be frozen or fresh, wok mixes are good)
3 tablespoons extra virgin olive oil
Black pepper
Salt
Curry powder
Preparation:
Dice the chicken
Add salt, black pepper and curry powder to flavour the chicken
Leave for 10 mins to let the flavour absorb
Cook the rice as per instructions on the packet
Heat the olive oil
Add the vegetables and heat for 10 minutes, stirring often
Add the chicken and cook for a further 10-15 mins
Add the cooked rice to the wok and stir for a further 3-5 minutes.
If required add additional salt and pepper to taste
Serve in bowls
Ingredients: - feeds 3-4 people
3-4 Chicken Breasts
300g rice (as long as it's gluten free)
300-400g mixed vegetables (can be frozen or fresh, wok mixes are good)
3 tablespoons extra virgin olive oil
Black pepper
Salt
Curry powder
Preparation:
Dice the chicken
Add salt, black pepper and curry powder to flavour the chicken
Leave for 10 mins to let the flavour absorb
Cook the rice as per instructions on the packet
Heat the olive oil
Add the vegetables and heat for 10 minutes, stirring often
Add the chicken and cook for a further 10-15 mins
Add the cooked rice to the wok and stir for a further 3-5 minutes.
If required add additional salt and pepper to taste
Serve in bowls
chicken breast cooked in honey
Ingredients - feeds 3-4 people
3-4 chicken breasts
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons honey
salt & pepper to test
Preparation
Wash the chicken and leave to dry on kitchen roll
Sprinkle with the lemon juice, pepper, and salt
Leave chicken for 10mins
Mix the olive oil with the honey
Cover the chicken breasts with the honey marinade
Grill the chicken on both sides, apprx 15mins depending on thickness of chicken
Serve with salad or with vegetables of choice
In picture below I chopped the chicken breast up and mixed it with broccoli and tomatoes. Slightly too much brocoli in the mix below but you can mix to your own taste.
3-4 chicken breasts
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons honey
salt & pepper to test
Preparation
Wash the chicken and leave to dry on kitchen roll
Sprinkle with the lemon juice, pepper, and salt
Leave chicken for 10mins
Mix the olive oil with the honey
Cover the chicken breasts with the honey marinade
Grill the chicken on both sides, apprx 15mins depending on thickness of chicken
Serve with salad or with vegetables of choice
In picture below I chopped the chicken breast up and mixed it with broccoli and tomatoes. Slightly too much brocoli in the mix below but you can mix to your own taste.
breakfast
I'm not really a big breakfast eater (I know, I should).
However, I've recently found that sometimes I am quite hungry in the morning now.
Generally I've been drinking a glass of flavoured soya milk and having a rice cake either with marmite or with honey. Marmite is still my preferred choice (well you either love it or hate it).
However, I've recently found that sometimes I am quite hungry in the morning now.
Generally I've been drinking a glass of flavoured soya milk and having a rice cake either with marmite or with honey. Marmite is still my preferred choice (well you either love it or hate it).
prawn and asparagus risotto
Ingredients - feeds 3-4 people
900ml vegetable stock (if it's gluten free, otherwise water)
350grams green asparagus - in jar (adjust cooking time if fresh)
2 tablespoons extra virgin olive oil
1 onion
1 garlic clove - finely chopped
400grams rice (any kind as long as it's gluten free)
500grams prawns
Basil, salt, and pepper to taste
Preparation:
Heat the vegetable stock (or water) in a pan
Add the asparagus and heat gently for 3-5 mins
Take the asparagus out the pan but save the stock/water
Gently fry the onions in the olive oil for a few mins
Add the chopped garlic and fry for a further half a min
Add the rice and cook with onions and garlic
Stir constantly until the rice has a 'glazed' look (few mins)
Add the stock/water
Let it cook gently for 25 mins, stirring often
Add the prawns and asparagus
Cook for 5 more mins, stirring often
If there is any stock/water left in the pan drain it off
Add basil or any other herbs to taste
Serve in bowls
Pictures to follow
900ml vegetable stock (if it's gluten free, otherwise water)
350grams green asparagus - in jar (adjust cooking time if fresh)
2 tablespoons extra virgin olive oil
1 onion
1 garlic clove - finely chopped
400grams rice (any kind as long as it's gluten free)
500grams prawns
Basil, salt, and pepper to taste
Preparation:
Heat the vegetable stock (or water) in a pan
Add the asparagus and heat gently for 3-5 mins
Take the asparagus out the pan but save the stock/water
Gently fry the onions in the olive oil for a few mins
Add the chopped garlic and fry for a further half a min
Add the rice and cook with onions and garlic
Stir constantly until the rice has a 'glazed' look (few mins)
Add the stock/water
Let it cook gently for 25 mins, stirring often
Add the prawns and asparagus
Cook for 5 more mins, stirring often
If there is any stock/water left in the pan drain it off
Add basil or any other herbs to taste
Serve in bowls
Pictures to follow
green fish curry
Ingredients - feeds 3 people
300g rice (any kind of rice as long as it's gluten free)
500g white fish - cod or similar
2 tablespoons extra virgin olive oil
1 onion - rougly chopped
2 leeks - sliced in rings
125g green curry paste
200ml coconut milk
Preparation:
Cook the rice as per instructions on pack
Cut the fish in to bite size pieces
Heat the oil in a wok and fry the onion for 1 min
Add the leeks and fry for further 3 mins - stirring constantly
Add the green curry paste and the coconut milk
Bring it to the boil
Lower the heat and add the fish
Stir it all around, and put a lid on the wok
Let it cook for around 10 mins, stirring occasionally
Serve in bowls
It looks a bit like cabbage in the pic below but it's really very tasty.
Felt like we were missing something though, not quite sure what. Will maybe add some runner beans next time. If you try any variations let me know.
300g rice (any kind of rice as long as it's gluten free)
500g white fish - cod or similar
2 tablespoons extra virgin olive oil
1 onion - rougly chopped
2 leeks - sliced in rings
125g green curry paste
200ml coconut milk
Preparation:
Cook the rice as per instructions on pack
Cut the fish in to bite size pieces
Heat the oil in a wok and fry the onion for 1 min
Add the leeks and fry for further 3 mins - stirring constantly
Add the green curry paste and the coconut milk
Bring it to the boil
Lower the heat and add the fish
Stir it all around, and put a lid on the wok
Let it cook for around 10 mins, stirring occasionally
Serve in bowls
It looks a bit like cabbage in the pic below but it's really very tasty.
Felt like we were missing something though, not quite sure what. Will maybe add some runner beans next time. If you try any variations let me know.
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