Gluten and lactose free tarragon chicken ragout soup

Gluten and lactose free tarragon chicken ragout soup

Chicken ragout soup with tarragon12

Hungarian cuisine is famous for its spices and tasty dishes.
From old documents and artefacts we know that many spices used today were also used by the ancient Hungarians. Their best dishes were made in a single pot and were always soupy, succulent dishes. There are many rich soups that can also be used as a main meal, such as goulash soup, bean goulash soup, palóc soup, etc. They used tarragon, seasonal savories, thyme, garlic, rosemary, sage, fruit (blueberries, blackcurrants) and flowers (violets, calendula, rose petals) to flavor their dishes. These spices are popularly used in modern Hungarian cuisine. It is important to rediscover the flavor and effect of long-forgotten herbs and to use them with love and pleasure in the preparation of dishes, because spicing provides a healthy and delicious pleasure. 👌
Today I cooked with tarragon. In summer it’s a great snack when chilled, because of its sour taste, and in winter when served hot, to warm up family members returning home from the cold winter. A family favorite, of course. 🍲 You could say this one is a basic recipe. I always use vegetables in the soup that I find lurking at the bottom of the fridge, so they don’t end up in the compost bin.

I heartily recommend this soup, even with a slice of bread.

Source: Erdélyi-Magyar Étkezde

Ingredients for 4 people:

2 chicken breasts
50 grams leeks
1 handful of carrots
1 handful of parsley
3 garlic cloves
1 bunch of green parsley
1 handful of fresh mushrooms
1 handful of fresh or tinned green peas
2 dl coconut milk
2 tablespoons rice flour
juice of 1 large lemon
2 tablespoons dried tarragon
salt to taste
freshly ground pepper to taste
sour yoghurt

Preparation

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I cut all the ingredients to about the same size. I diced the chicken breast and sliced the vegetables. I cut the leeks into thin strips, fried them in a little oil and added the meat. I cooked it on a high heat until the meat was white.

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I added the chopped vegetables, garlic, salt, pepper and water. I cooked for 20 minutes at moderate temperature.

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After 20 minutes, I added the mushroom slices and one half of the chopped parsley. I cooked it for 10 minutes more.

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Meanwhile, I mixed the rice flour with the coconut milk until smooth.

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I poured the mixture into the soup, brought it to a boil, lowered the heat and added the tarragon.

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I crushed the gluten-free pasta, added it to the soup and cooked it for about 8-10 minutes. I added the juice of a whole lemon after the pasta was cooked. 

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I put a spoonful of sour yoghurt in the plate I was going to serve it in, and sprinkled it with fresh parsley, and then I poured the hot soup on top.

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Chicken ragout soup with tarragon12

Enjoy!

Gluten-free Hungarian stuffed peppers

Gluten-free Hungarian stuffed peppers

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Stuffed peppers are an indispensable part of Hungarian cuisine. Many of us would like to believe that we have been preparing it for hundreds of years, depending on the region, and putting it on the table for the family’s enjoyment. We are wrong: this Hungarian dish, which is considered traditional, is of Serbian/Aryan origin according to legend, but they are said to have learned it from the Turks. The dish known as stuffed peppers or tomato meatballs, which is barely 100 years old, is the result of their wild marriage.
And of course it is a favorite of our family, especially my husband’s. 💕
I indicated that it’s gluten-free because it needs flour and the ingredients have to be very selective to make sure everything is gluten-free (bouillon cubes, tomato puree).

Ingredients for 4 people

200 g rice

For tomato sauce:
400 g concentrated tomatoes
olive oil
4 tablespoons gluten-free flour
50 grams chopped leeks
1 teaspoon salt
1 liter of power soup

For stuffed peppers:
300 g minced meat
4 larger peppers
olive oil
50 g chopped leeks
2 cloves of garlic
1 teaspoon salt
black pepper
2 eggs

Preparation

I prepared the rice first, I cooked it halfway and then rinsed it.

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Since I didn’t have broth, I had to make it at the beginning, because I was going to add more of it during cooking.

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I heated the oil and fried the flour in it. I added half the power soup, cooked it for a few minutes, then came the tomato puree, leeks and salt. I lowered the heat and cooked for 30 minutes.

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Meanwhile I prepared the peppers. I washed them, cut off the stems and cut out the center.

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I took a pan that was just a bit bigger than needed for the peppers, to have some space for any left-over stuffing.  It’s important that the pan isn’t much bigger, otherwise the sauce won’t cover the peppers when cooking.

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I lightly fried the leeks for the stuffed peppers in olive oil. I put it on the cooled rice with the other ingredients. I mixed it thoroughly. The original recipe has pork in it, but we are allergic to it, so I made it with chicken breast, which is why the meat doesn’t show up as much in the rice.

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I stuffed the peppers. It’s important to fill the peppers all the way through, because if you leave the end empty, it’s not pretty when you serve it, it will collapse. You shouldn’t overfill either, because the half-cooked rice will swell and that will cause the pepper to crack. I left out some filling, formed them into dumplings and put them between the peppers.
In the meantime, I made the tomato sauce and poured it on top. If it’s too thick, you’ll need to dilute it with some more power soup. After boiling, I put a lid on it and reduced the temperature so it was just slightly boiling. You have to be careful not to burn it, but don’t stir it, otherwise the stuffed peppers will fall apart. You can loosen them by joggling the pan while they cook. Occasionally top up the sauce by adding more left-over power soup, so the tomato sauce always covers the stuffed peppers and dumplings.

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There are regions where they do not serve any side-dish. Some serve it with freshly baked bread. In my country, I was taught, boiled potatoes must be prepared as a side dish, and the potatoes are cut into strict lengths. 😀

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After 30-40 minutes, the stuffed peppers were ready. I served them with lots of sauce and potatoes. Some people eat the peppers, others just the stuffing. My kitchen was filled with an old, familiar smell, like in the old days in the village when my grandmother used to make them. 💗

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Enjoy!

Gluten and lactose free pancakes

Gluten and lactose free pancakes

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I never measured the ingredients, I just mixed and baked the pancakes. A dear friend of mine recently found out that she was gluten intolerant. She has a hard time taking the hurdles that she runs into over and over again because of the gluten. She tried to make pancakes because they are so easy. Either they fell apart and failed to cook, or they were thick and dry and inedible. So now, for her sake, I measured out all the ingredients. 💗 I can tell you that it has almost the same consistency as the old gluten-free version. 

Ingredients for 8-10 pancakes

150 grams gluten-free flour (bread flour is fine, but you can also buy gluten-free flour for pancakes)
3 eggs
300 ml milk
20 ml olive oil
100 ml soda water
2 tablespoons of sugar

Preparation

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I put all the ingredients in a bowl and mixed them with a hand blender until lump-free.

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I have an electric pancake maker, but of course you can cook pancakes on any oven. I’ve got this one on setting 5, which is not the hottest. I brushed it with a thin layer of olive oil before the first pancake, for the rest it wasn’t necessary. 

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I spread the dough evenly on the baking surface as thin as possible. When the dough was no longer shiny, I turned it over. The same applies if you cook it on the stove in a separate pancake pan. It’s very important to keep your pancake cooker fully heated, whatever you use. 

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You can fill it with custard, jam, cocoa, cinnamon or any sweet cream.

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Enjoy!

Gluten and lactose free sponge cake roll

Gluten and lactose free sponge cake roll

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With 4 children, I didn’t always have time to bake cakes for the kids, as much as I wanted to. So I collected recipes of cakes that they really liked and that were quick to make. The sponge cake dough is great to use in a variety of ways, this one was their all time favourite. If nothing else, I put jam on the dough, rolled it up and sliced it with great glee. 😋 I’ll put together another blog post later on what other fillings you can use to fill this simple sponge cake dough.
But for now, let’s see the recipe of the world’s simplest cake. 😉

Ingredients

4 whole eggs
4 tablespoons cold water
8 tablespoons sugar
8 tablespoons gluten-free flour or rice flour

Preparation

I used a tablespoon to measure the sugar and gluten-free flour into a separate bowl. The water must be cold.

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I put the four eggs into the mixer and whisked on the highest speed until stiff. Then I added the 4 spoons of cold water. Make sure the water is really cold, otherwise the beaten eggs will collapse. I stirred a little longer to mix the water with the beaten egg.Sponge cake roll2Sponge cake roll3

Meanwhile, I lined a large baking pan with baking paper. I preheated the oven to 180 degrees Celsius and placed a small bowl full of water at the bottom of the oven. The humidity it produces makes the cake looser and lighter, which is often not the case for gluten-free cakes.

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I added the sugar with a spoon. Note that, the water doubled the amount of batter, so I needed to add 8 spoonfuls of sugar to the beaten egg.

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I turned the mixer down to the lowest setting and added the 8 spoonfuls of gluten-free flour to the heavy sugared egg whites. You can use bread flour, cake flour, rice flour, all of which make great cookie dough.

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I poured the batter into the baking pan in quick movements and placed it in the preheated oven for 20 minutes. Do not bake at a higher temperature as it will make the cookie dry and it will break easily.

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I laid a clean tea towel on the kitchen counter and turned the hot dough out onto it.

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I carefully rolled up the hot dough with the kitchen towel. I set it aside to cool until needed.

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I carefully unrolled the dough from the kitchen towel before filling.

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I just got a jar of jam from the pantry and spread it on the dough. I carefully rolled it up.

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I cut it with a sharp knife to the desired thickness and sprinkled the top with icing sugar.

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Enjoy!

Gluten and lactose free cottage cheese pie

Gluten and lactose free cottage cheese pie

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Do you have 5 minutes? Well, more like 10, because the oven needs to warm up. 😊 I used cottage cheese, but you can also use ricotta which I think you can get in every country in the world. 😊

Ingredients

  • 500 grams of lactose-free cottage cheese
  • 330 g lactose-free sour cream or vegetable yoghurt
  • 100 grams soft lactose-free butter
  • 6 eggs
  • 90 grams gluten-free flour
  • 100 grams of sugar
  • 12 gram packet of baking powder

Preparation

I prepared the ingredients, measured the butter and let it soften in the open air. I lined the pan with baking paper, turned the oven on to warm it up while I mixed the cake ingredients.

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I measured the ingredients into a bowl and mixed them with a mixer.

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I put it in a preheated oven at 180 degrees Celsius for 45 minutes. The baking time depends on the oven, check the dough while baking to make sure it stays soft and doesn’t dry out.

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The cake is not too sweet, while it’s soft and light. If you prefer it sweeter, sprinkle it with a thick layer of icing sugar. It can also be served with seasonal fruit. 😋

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Enjoy!