Eggplant & Harissa Sauté
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Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4
1/4 cup sunflower oil
11/2lb baby eggplants,
thinly sliced
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4
1/4 cup sunflower oil
11/2lb baby eggplants,
thinly sliced
The Low-FODMAP Recipe Book is written by Lucy Whigham a specialist gut dietitian and can help you to take control of Irritable Bowel Syndrome (IBS), functional bowel disorder and digestive distress.
Dietary management is the key to managing IBS and other gut disorders. The most successful diet for bringing relief for symptoms such as bloating, abdominal distension, diarrhea and other digestive issues is the low-FODMAP diet, which has been medically proven in rigorous clinical trials to improve symptoms in up to 75 per cent of people with IBS.
This one is for my grandparents, who loved their bourbon, and their sweets. If you don’t love a boozy kiss in a dessert, simply leave out the bourbon.
Ingredients
• ½ cup (50 g) raw pecan halves
• 1 tablespoon plus ½ cup (120 ml) maple syrup
• ½ teaspoon sea salt
• ¼ teaspoon ground cinnamon
• Two pinches cayenne pepper
• Two pinches ground cardamom (optional)
• 1 vanilla bean pod
• 3 cups (720 ml) canned full-fat coconut milk
• 1 tablespoon unrefined coconut oil
• 2 tablespoons bourbon
• 1 tablespoon arrowroot starch/flour
• One 3-ounce (85 g) dark chocolate bar
By roasting tomatoes, eggplant, and zucchini together, you end up with a atatouillelike mixture. Just whack it all in the oven for an hour and come back when you are ready to cook the penne. Throw on some torn mozzarella near the end so that it melts over the vegetables and combine with the pasta and some crème fraîche or ricotta.
1 1/4 cups / 10oz / 300g halved cherry tomatoes
2 medium zucchini
1 aubergine, cut into -inch cubes
1 tablespoon olive oil or canola oil
2 teaspoons mixed dried herbs
(I like herbes de Provence)
2 3/4 oz / 75g fresh mozzarella cheese, torn into medium strips
1 1/2 cups / 5 1/2 oz / 150g dry whole-wheat penne pasta or 3 cups / 11oz / 300g cooked
This light summer stew of sorts makes the most of seasonal produce. The cherry tomatoes break down slightly into a barely cooked sauce to keep the dish fresh and quick. In the winter, use green or red cabbage in place of the beans and half a can of diced tomatoes in place of the cherry tomatoes.
Ingredients
1/2 cup / 2 3/4 oz / 75g string or green beans trimmed and cut into about 1 1/4 -inch lengths
1 tablespoon olive oil or canola oil
The lip-smacking salinity of the halloumi is tempered here by the sweet carrot ribbons and lime-pepped dressing. This salad is quick to assemble and looks super-impressive thanks to the undulating ribbons of carrot. Don’t forget to add the sesame seeds, which bring toasty pops of flavor to each bite!
3 large carrots
1/4 onion, thinly sliced
handful of cilantro, finely chopped
2 tablespoons sesame seeds
4oz / 115g halloumi cheese, cut into 1/4 inch-thick slices
2 handfuls of baby spinach
Dressing
juice of 1/2 lime or lemon
1/2 teaspoon honey or granulated sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon olive oil
pinch of salt
My paella is not traditionally Spanish. It is more like a Portuguese dish in the sense that it combines seafood and meat. But I’ve been making it for years and it is a family favorite—one that, I might add, I often serve to guests. Served with crusty bread, a simple green salad and some good white wine, it makes a perfect Friday night dinner with friends. Gluten-Free Friendly
Large skillet or paella pan
1 red bell pepper, roasted (see Tips, page 166 in book)
4 cups chicken stock
1/8 tsp saffron, crumbled
2 tbsp olive oil 30 mL
Tagine is the name for a type of earthenware vessel as well as the stew-like dishes that are cooked in it. They are popular throughout North Africa and differ among locales. This one is my own invention, but the addition of harissa gives it a Tunisian spin. I love the juxtaposition of hot and sweet flavors. It is easy enough to make for a weeknight meal, but with a tiny bit of dressing up, it is also perfect for guests (see Tips, below). Gluten-Free Friendly
Dutch oven
2 tbsp olive oil
3 lbs bone-in skin-on chicken pieces, cut into serving-size pieces (breasts and large thighs halved)
2 onions, thinly sliced on the vertical
If you are looking for the ground beef chili your mother made for Friday night dinner, this isn’t it. If instead you want to taste what amounts to a fabulous, highly spiced beef stew, then I highly recommend this chili. Leftovers reheat well.
Gluten-Free Friendly
THE HOXTON STREET
MONSTER SUPPLIES COOKBOOK
"Everyday Recipes for the Living, Dead, and Undead"
For hundreds of years, Hoxton Street Monster Supplies has been supplying quality goods for the living, dead and undead - and this, its classic recipe book, has been in use for just as long.
Now, for the first time, it has been adapted for use by humans. So whether you are entertaining trolls, hosting a vampire soiree or expecting zombies round for tea, you can make delicious treats to suit every occasion.
In the store or online it isn’t unusual to find items such as, Night Terrors, part of our range of Tinned Fear, specifically tailored for children.Toasted Bone Chunks, Impacted Earwax, along with many other out of the ordinary edibles and a variety of gifts, tee shirts and more for the special monster in your life.
Nutrition Facts
Serving Size: 1/2 cup (62g)Leon was created on the matching principles that food can taste good and do you good. In this the latest addition to the Leon series of cookbooks, Leon authors Jane Baxter and John Vincent bring together 100 recipes for fresh, exciting, delicious salads that are healthy and happy.