Hoping to open a FODMAPS cafe one day with delicious food that people with intolerances, like me, can actually eat!

Posts tagged ‘potato’

Low FODMAPs Potato Salad

Potato SaladI’ve made this potato salad once before from my mother’s recipe. Tonight I attempted to make it without the recipe (since it’s fairly straight forward) and it turned out great! I’ve tried using both mint and parsley in the recipe so far – both work really well. 🙂 But I’m sure there are many other herbs that would work too!

Try it out for yourself!

Ingredients

6 washed potatoes, peeled and chopped in half

4 eggs

1/4 cup fresh parsley or mint, finely chopped

3 tablespoons egg mayonnaise

1 tablespoon lemon juice

Method

1. Place the potatoes in a  microwave dish, cover and heat in the microwave on High for 5 minutes to soften.

2. Fill 2 pots with water and boil on the stove. When they start to boil, add the potatoes to one pot and 4 eggs to the other pot. Boil for 10 minutes or until potatoes are soft and easy to cut through.

3. Empty the water from the pots into a colender. Run cold water over the potatoes and eggs.

4. Chop the potatoes into small squares and add to a salad bowl.

5. Remove shells from the eggs. Chop eggs into small pieces and add to the salad.

6. Add the parsley or mint, egg mayonnaise and lemon juice.

7. Toss the salad and serve.

Fructose Friendly Chicken and Vegetable Soup

As we enter the colder months Down Under, there’s nothing better than a chicken and vegetable soup. But everyone seems to make it with onion! However, my husband and I have worked out a way to make delicious soup that contains no onion or garlic and is gluten free. It CAN BE possible!

Fructose Friendly Chicken and Vegetable Soup (Serves 10)

  • 1/2 celery, chopped finely
  • 4 medium sized carrots, chopped finely
  • 6 small chat potatoes, chopped finely
  • 800g chicken breast, diced
  • 2 litres Massel Gourmet Plus Salt Reduced Chicken Liquid Stock (fructose friendly – no onion and garlic)
  • Spice to taste

Method

1. Combine chopped celery, carrots and potatoes in a large pot (5 litre).

2. Cut up chicken breast, leaving the fat on, and add to the pot.

3. Pour in 2 litres of chicken stock. Add additional water to pot if required.

4. Set to boil for 2 hours, stirring occasionally.

5. Gradually add your choice of spices to taste.

6. Serve and enjoy! Refrigerate leftovers and reheat to consume again the next day. 🙂

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