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Recipes
Goat Cheese Stuffed Tomatoes (low FODMAP)
By aribear
Heat broiler. Wash tomatoes and pat dry
- 12 Campari tomatoes
- 1 1/2 teaspoons extra virgin olive oil
- 6 ounces fresh goat cheese
- 1 1/2 teaspoon chopped fresh oregano
- Sea salt and coarse ground pepper, to taste
Quinoa Tabouli (low FODMAP)
By aribear
In large serving bowl, combine quinoa, parsley, mint and tomatoes
- 1 cup cooked quinoa
- 3 cups finely chopped fresh parsley
- 1/2 cup finely chopped fresh mint
- 2 medium tomatoes, finely chopped
- 1/4 cup freshly squeezed lemon juice (1-2 lemons)
- 1/4 cup olive oil
- 2 green onions, diced green part only
- salt and pepper to taste
Creme Brûlée
By aribear
1. Heat the oven to 275°F
- 1 vanilla bean OR 1 1/2 teaspoons vanilla extract
- 3 egg yolks from large eggs
- 1/2 cup confectioner's sugar
- Pinch salt
- 1 1/2 cups heavy cream
- 1/3 cup fine white sugar
- Equipment
- Sieve
- Four 6-ounce ramekins
How To Make Granola Bars at Home
By aribear
Heat the oven to 325°F with a rack in the middle of the oven
- 1 1/2 cups old-fashioned oats
- 1 cup crispy rice cereal, puffed millet, high-fiber cereal mix (like Kashi Go Lean), crushed pretzel sticks, or any other crispy grain or cereal
- 1/2 - 1 cup dried fruits like cranberries, raisins, or cherries
- 1/2 cup brown rice syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 - 1 teaspoon spices, like cinnamon or pumpkin pie spice (optional)
- 3 tablespoons peanut butter or 1 tablespoon cocoa powder (optional for firmer bars)
Roasted pumpkin soup
By aribear
1. Preheat oven to 220°C
- 2 kg butternut pumpkin, deseeded, peeled, coarsely chopped
- 2 tablespoons finely chopped fresh rosemary
- 80 ml (1/3 cup) extra virgin olive oil
- Salt & freshly ground black pepper
- 2 large brown onions, halved, coarsely chopped
- 4 garlic cloves, crushed
- 2 tablespoons ground coriander
- 2 large fresh red chillies, deseeded, finely chopped
- 2 L (8 cups) Campbell's Real Stock Vegetable
- Extra virgin olive oil (optional), extra, to serve
Pancetta and fennel Potato salad (low FODMAP)
By aribear
This twist on potato salad is a delicious alternative to the traditional version, with an oil based dressing, it’...
- 1.5 lbs. mini potatoes (I used a bag of assorted coloured minis to add some colour to the salad)
- 2/3 cup thinly sliced fennel bulb
- 1 red bell pepper, diced
- 600 g sliced pancetta,cut into 1/4-inch pieces (or try using bacon or ham)
- 1 tbsp cup white wine vinegar
- 2 tbsp garlic infused olive oil
- 2 tsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley
Butternut Squash, Ricotta & Spinach Stuffed Shells (no garlic)
By aribear
Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes
- Giant Pasta Shells
- 2 cups of ricotta
- 1/3 cup Parmesan cheese, plus more for garnish
- 1/4 cup frozen chopped spinach ( squeezed and drained)
- 1 egg
- salt, pepper
- roasted squash, around 2 cups
- and grated lemon peel
- 1 stick of butter
- 10 sage leaves
- fresh lemon juice
spinach and pine nut pasta salad
By aribear
Cook pasta. Toss and serve
- 1 cup of cooked chilled pasta
- 1 handful of fresh spinach
- 2 tbsp pine nuts
- 2 tbsp shredded parmesan cheese (or feta/goat crumbles)
- 3 tbsp dressing (olive oil, white wine vinegar and lemon juice)