Capsicum Frittata

(Photo is mostly of salad, sorry about that)

Serves 4

6 eggs
1/2 cup lactose-free milk
1/2 cup parmesan
2 whole capsicums
8 cherry tomatoes, sliced in half
1/2 cup parsley, chopped finely
2 Tbsp fresh thyme leaves
Salt
Pepper

Preheat grill to max. Cover a baking tray with baking paper. Slice capsicums from top to bottom into a few large chunks (most capsicums should result in about 4 or 5 similarly-sized pieces). Place under hot grill for approximately 10 minutes, or until beginning to blacken and blister. Remove from oven and transfer capsicums to a plastic ziplock bag or wrap in cling wrap. Seal and leave for 20 minutes. Remove capsicums from bag and gently pull off the skins (and discard). Slice capsicum lengthways into strips.

If that's too much work, buy the jarred stuff and drain well before using.

Preheat oven to 180C (no grill). Grease a loaf tin, lining base and sides with baking paper, allowing a 2cm overhang on 2 sides.

Lightly beat or whisk eggs, add milk, parmesan, parsley, thyme a pinch of salt and some ground pepper and whisk until combined. Place the capsicum in the bottom of the prepared tin and pour egg mixture over the top. Stir it through a little. Gently place the tomato halves on top (skin-side down).

Bake for 35-45 minutes or until cooked all the way through. Remove from oven and serve in slices with salad.


Also delicious with smoked salmon and a sprig of dill.

Chicken Pesto Roulade

(The traditional one-side-of-the-plate serving technique)

Serves 4

2 large skinless chicken breasts
10 long rashers of bacon, rindless

1 bunch basil leaves
2 cloves garlic*
3/4 cup Parmesan, shredded
1/4 cup pine nuts, roasted
5 Tbsp olive oil

Step 1: Prepare the pesto. Place basil, garlic, parmesan, pine nuts and olive oil in a food processor. Blend on "pulse" until just combined. Season to taste. Attempt not to eat all of it immediately

Step 2: Pound out chicken breasts flat between baking paper. You can slice through the fat part of the breast part way through to help with this process if necessary. Set aside

Step 3: Cut bacon in half (across ways)

Step 4: Lay cling wrap out on the bench. Make sure it's at least 2 times the size of the chicken breast. Lay half the bacon on top of the cling wrap, alternating eyes with lengths. Place one chicken breast on the bacon, then spread half the pesto on the chicken. You will repeat this to make a total of two chicken rolls, but I recommend doing them one at a time.

 Step 5: Carefully lift up the cling wrap from one side of the chicken and roll the chicken into itself. Peel back the cling wrap from the chicken as you go so it doesn't end up in the middle of the roll. Once you have a full roll, use the cling wrap to wrap up the whole roll nice and tight. Place on a plate (incase it leaks) and place in the fridge for an hour. It's actually super handy to prepare this the night before and have it ready to go in the oven the next day.














Step 6: Preheat the oven to 180C. Line a baking tray with greaseproof paper. Gently remove the cling wrap and place the two rolls on the baking paper. Bake for 15 minutes, then remove from the oven and baste with its own juices. Bake for a further 15-20 minutes or until juices run clear. Remove from the oven and let rest for 10 minutes before slicing and serving.

Serve with salad and pumpkin mash.


* For FODMAP, substitute for 2 cloves of garlic for 2 Tbsp garlic infused oil and reduce olive oil to 3 Tbsp

Baked Sausage with Cheesy Polenta

Serves 4


Baked Sausages

Comfort food for the masses

6 Bratwurst sausages*
8 eschallots
500g button mushrooms, halved
250g cherry tomatoes
A few sprigs of thyme
8 garlic cloves, whole
1 cup dry white wine

Preheat oven to 200C.

Heat a frying pan and brown sausages all over. Place sausages, onions, mushrooms, tomatoes, thyme and garlic into an oven-proof dish and place in oven for 20 minutes or until onions and tomatoes are tender. Remove from heat. Remove garlic. Slice bratwurst into 1cm slices and mix through with pan vegetables.


Cheesy Polenta

1 cup Polenta
1/2 cup Parmesan, finely grated
1/2 cup Lactose-free milk
4 cups chicken stock

Bring stock to a boil. Reduce heat to medium and add polenta. Stir rapidly and constantly, attacking any lumps as they transpire. Continue stirring until the polenta is creamy and has has boiled and thickened. Add milk and parmesan and stir well until combined. Season to taste.

Spool generous amounts of polenta into bowls, topping with sausages, vegetables, sauce and a few leaves of thyme (for effect).

*Check Bratwurst for gluten. Use any kind of delicious gluten-free sausage in its place if necessary.

About

My name is Georgia, I love food and I love to cook. Unfortunately, food doesn't love me.

In one way or another, food restrictions affect pretty much everyone I know; either through allergies, intolerances, medical conditions, weight-management, food beliefs or religious beliefs. Spending time judging people for their food choices simply takes up time and energy that can otherwise be spent cooking delicious food.

This is a collection of recipes that pay tribute to my various dietary restrictions (lactose free, gluten free, FODMAP). Tried and tested (at least once), I hope you like it.