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Helping you enjoy food, while following the FODMAP process

Global cooking vocabulary

7/29/2013

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I just had a fascinating conversation with a friend of mine from America. She was looking at my blueberry tart recipe and had a couple of questions before trying it.

As an Australian living in the UK who has spent a fair bit of time in America, I have a unique vocabulary... But I never realised that it's something I should be conscious of while writing recipes. A great example is cornflour. I've only ever known it as cornflour. But my American friend had to ask what it was. A quick google search and I discovered "corn starch" was the correct translation.

It has me thinking. I should work on a recipe translation matrix to make sure everyone is clear on the correct ingredients. Watch this space.
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Working on Blueberry Tarts

7/21/2013

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Picture
Today I started working on FODMAP friendly blueberry tarts. Sweet pastry made with gluten free flour and ground almonds. Creme patissiere made with almond milk and topped with fresh blueberries.

The pastry was good, I could have baked it for a little longer though. Creme patissiere needs a touch of work, it was not quite firm enough. Although I was impressed for a first effort.

Thanks to @sheeats_writes for the help. Watch this space, once I perfect it I'll post a recipe for everyone.

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    About me

    Ice hockey playing, college football watching, art deco collecting, IT tech come home baker. Once described as Renaissance man.

    In short, if I can cook it you can cook it too.

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