Baked Peach in Puff Pastry – Fructose Friendly & Gluten Free

Baked Peach in Puff Pastry

While looking through the masses of photos I have taken of meals that we’ve cooked, doing a bit of a sort out to see if I’d missed posting anything – I had, quite a few things actually – I came across this peach dessert. While I love autumn/winter weather, I do miss the cheap and plentiful fruit that is available over spring and summer and looking at this just made me sigh. During the winter I have to survive on bananas and oranges, which get very boring after a while. Seeing all of those beautiful, shiny apples just rubs it in even more!

Towards the end of summer, I had a couple of peaches that needed to go. I was about to slice them into wedges and whip some cream when I remembered that I had some puff pastry left over in the fridge, which reminded me of this post on ‘The Orgasmic Chef’ that I had seen a few weeks earlier. After quickly informing Ev that dessert would be in about 30 minutes, rather than straight away, I whipped out the pastry and began rolling.

Notes:

  1. The pastry contains butter, thus a little bit of lactose.
  2. Peaches contain polyols, so if you malabsorb those then this won’t be suitable. If you are like me and only have to worry about fructose/fructans then go right ahead.

Baked Peach in Puff Pastry

  • About a 1/3 cup sized lump of gluten free puff pastry – sorry for the dodgy measurement!
  • 2 whole, fresh peaches – I prefer yellow
  • 1 tbsp. ground cinnamon
  • 1 tbsp. dextrose/castor sugar
  • 1 tsp. groung nutmeg
  • 1 pinch ground cloves

Preheat the oven to 190 C/375 F.

Roll the pastry out until it’s about 5 mm thick and slice it into four quarters. Slice the peaches in half and remove the stone; if you would like to, you can peel the peach but I was in a hurry to eat dessert!

Place each peach half flat side down on a chopping board and cover it with the puff pastry. Smoosh the joins together so that the peach’s curved part is completely enveloped and trim the excess from the edges. Repeat for all for peach halves.

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Sprinkle the spice/sugar mix on a plate and gently pick up the covered peach half and place it on the plate to coat the bottom in the spices before carefully placing it on a lined baking tray. Do this for all four peach halves before sprinkling the left over spice mix on top of the pastry.

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Bake for 20-30 minutes, until the pastry is completely cooked and a light golden brown. Let the peaches cool for about 10 minutes before moving them to the serving dishes with a spatula – to prevent them from slipping out of the pastry shells. Serve with a dollop of whipped cream, vanilla ice cream or vanilla bean custard… and enjoy! I think the simplicity of this dessert adds to its deliciousness and value. They also taste just as good reheated the next day.

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Gran’s Stewed Raspberry and Rhubarb – FODMAPs & Fructose Friendly

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Whenever we would stay at Gran’s as a child, we were always well fed… and thoroughly spoilt as well but seeing as this isn’t anything close to a parenting blog I won’t comment on that.

Being a typical grandmother, as soon as we walked in the door, some sort of biscuit or treat was offered to us. If we were staying for dinner, I always hoped for her vegetable and barley soup, or her lamb shank soup. Gran was an amazing cook and I always use her comfort food dishes as a bench mark. Not just for taste but how they make you feel inside; they’re not called comfort foods for nothing, and while taste is of course important, certain foods will bring back memories and feelings.

For me, stewed fruits, rhubarb in particular, remind me of Gran and her kitchen and today, it seemed appropriate to make some. Now Gran would probably tell me off for not adding enough sugar to this but I’m sure she’d understand if I explained my reasoning to her. 🙂

Notes:

  1. Rhubarb and raspberry are both low FODMAP fruits.

Stewed Raspberry and Rhubarb

  • 3 large stalks of rhubarb, diced finely
  • 2 1/2 cups raspberries – fresh or frozen
  • 1/4 cup dextrose
  • 1/4 cup water

Slice the rhubarb stalks in half lengthwise and then finely dice them.

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Place them in a pot with the water, raspberries and dextrose, on a medium heat and stir through until the ingredients are evenly combined. Keep on the medium heat for ten minutes, until the raspberries have begun to “bleed” a little.

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Reduce the heat to low and leave for an hour, stirring occasionally. Rhubarb is a tough fruit and will take a while to soften. But the wait will be worth it! Continue to cook on low until it has reached the thickness you prefer.

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Gran would have served them with vanilla ice cream or thickened cream but they also go well with plain yoghurt – lactose free if required – or my vanilla bean custard, which is not lactose free.

This would also work well as the filling to a crumble – I might just do that with the left overs.

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Chili Tofu Skewers – Fructose Friendly and Gluten Free

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Kebabs, kabobs, skewers… whatever you like to call them. Food on a stick is fun, convenient and a change is as good as a holiday, right?

While trying to think up some vegetarian food ideas – stir fries get a little boring after a while – my friend, who used to be vegetarian, gave me some cook books to look at. Thanks, Gill!

This recipe is adapted to be FF and GF from Family Circles’ ‘Fast Vegetarian,’ guaranteed to be ready in just 30 minutes. That I like.

Notes:

  1. While mushrooms are low fructose and fructans, they do contain polyols. You could swap them out for extra zucchini/capsicum or for another vegetable.
  2. To make your own chili paste: to yield 1 cup, blitz a large handful of red chili peppers, 1 tsp. lemon juice, 1 tsp. freshly minced ginger and extra virgin olive oil as required in a food processor until smooth.
  3. For an intense chili taste, marinade the tofu and veggies for at least an hour, or overnight, to allow the tofu to take on the chili paste’s flavours. This of course will mean that it’s not really a 30 minute meal but it does make meal prep the next night even faster.

Chili Tofu Skewers

Serves 4, or one couple for two nights if you refrigerate half pre-cooking.

Skewers

  • 200 g/6.5 oz extra firm tofu, cut into 1″ cubes
  • 150 g/5 oz button mushrooms, halved
  • 2 red capsicums, cut into 1″ cubes
  • 2 zucchinis, thickly sliced
  • 12 or so wooden skewers, soaked in water to prevent splintering

Marinade

  • 1/2 cup FF chili paste – sans garlic or onion
  • 2 tbsp. extra virgin olive oil
  • 1 pinch asafoetida
  • 2 tsp. grated ginger

Preheat oven to 180 C/350 F.

Prepare all vegetables and tofu and put all marinade ingredients in a jar, put on the lid and shake til combined.

In whatever order you’d like, place the veggies and tofu on the skewers. Place finished skewers on a lined baking tray and brush generously with the chili sauce.

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Cook for 15 minutes or so, until vegetables look properly cooked. Baste once more with chili sauce after 10 minutes.

Serve on top of a bed of white rice or quinoa – if you can tolerate it. These skewers look good, taste great and are so quick and simple to put together that I think they will become a new go-to meal.

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