Post by Charlie Arnold on Oct 27, 2013 14:25:56 GMT
This is one of the hardest things to find on the supermarket shelves that doesn't contain onion. This recipe is best for those that aren't very sensative to fructans as it does contain cous cous.
2 oz/ 56g/ 1/4 cup cous cous
2 oz/ 56g/ 1/4 cup self raising flour (or all purpose flour and 1/4 teaspoon baking soda)
400 ml / 14 fluid oz boiling water
1 to 2 tablespoons mixed herbs, or sage / thyme/ parsley according to taste.
1 teaspoon salt.
knob of butter.
Mix the dry ingredients together, pour over the boiling water and leave to soak in for at least 5 minutes. Add a knob of butter and stir well. When cool enough to handle form into small balls and place in a well oiled tray and bake for 30 minutes, turning occasionally in a hot oven. Approx 220C/ 425F/ Gas 7, If you are cooking other things in a cooler temperature then put it earlier and turn up at the end to brown. Serve with your favourite roast meat. Or use to bulk up any meal to add variety to the plate. I mixed up a large batch and used it for several days, just keep the mixture in the fridge and only cook what you need at a time.
This works just as well using the gluten free flour to decrease the fructans.
2 oz/ 56g/ 1/4 cup cous cous
2 oz/ 56g/ 1/4 cup self raising flour (or all purpose flour and 1/4 teaspoon baking soda)
400 ml / 14 fluid oz boiling water
1 to 2 tablespoons mixed herbs, or sage / thyme/ parsley according to taste.
1 teaspoon salt.
knob of butter.
Mix the dry ingredients together, pour over the boiling water and leave to soak in for at least 5 minutes. Add a knob of butter and stir well. When cool enough to handle form into small balls and place in a well oiled tray and bake for 30 minutes, turning occasionally in a hot oven. Approx 220C/ 425F/ Gas 7, If you are cooking other things in a cooler temperature then put it earlier and turn up at the end to brown. Serve with your favourite roast meat. Or use to bulk up any meal to add variety to the plate. I mixed up a large batch and used it for several days, just keep the mixture in the fridge and only cook what you need at a time.
This works just as well using the gluten free flour to decrease the fructans.