Gluten and lactose free homemade pizza – Glutén és laktózmentes házi pizza

Gluten and lactose free homemade pizza – Glutén és laktózmentes házi pizza

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza24

The family has always loved pizza. When I first found out I had celiac disease, I thought about how many delicious things we would have to give up. Then and there, 3 years ago, I also bewailed the pizza, one of the family favourites. Of course, in time I found out that this was not the case at all. 😊 I’ll never forget the joy of the first time I put it on the table gluten and lactose free. Having four children, there was never silence at family meals, although we never tried to be silent. But it was a good sign when I put something on the table and after a few minutes there was only silence.
These times I would say:
“Sooo?”
The answer was, “Mum, can’t you see? We are eating! It’s delicious! 😍 Even gluten free.” 😊

Ingredients for four persons

For the dough:
3.5 dl water
500 g gluten-free all-purpose or bread flour
50 grams of yeast or a packet of powdered yeast
1 tsp salt
1 teaspoon of sugar
2 tbsp olive oil

For pizza sauce:
5 cm leeks
100 ml concentrated tomatoes or ketchup
1 teaspoon of pepper
1 teaspoon marjoram
2 cloves of garlic

For the topping:
2 dl lactose-free sour cream or yoghurt
2 medium garlic cloves or 1 teaspoon garlic powder

ham to taste
sausage to taste
bacon to taste
200 grams grated cheese

Preparation

I put the ingredients in a blender and thoroughly kneaded them.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza6

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza7

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza9

I coated the bottom of the pizza pans with oil, took the dough in four portions and flattened them with oiled hands on the bottom of the pizza pans. I set the oven to dogh-rise, for those who don’t have this program set the oven to 30-40 C, put warm water in the bottom of the oven and put the doughs to rise for 20 minutes.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza10

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza11

Meanwhile I made the pizza sauce, I put a teaspoon of salt on the garlic. I cut the leeks into very thin slices and fried them in a little oil. I added half of the tomato sauce and stir-fried it all together, and mixed in the other half of the salted garlic.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza1

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza2

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza3

I added the garlic tomato juice, spices and chopped tomatoes to the boiling sauce. My tomato puree was quite thick, so I added a little water to cook the tomato chunks. It is ready when it thickens nicely and the tomato pieces are no longer quite visible.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza4

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza5

Half of our family is intolerant to tomatoes so I made pizzas with yoghurt topping for those who can’t eat tomato. I mixed sour cream with garlic powder. I chopped it up, prepared the ones I’d like to top the pizzas with.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza8

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza12

After 20 minutes I took the dough out of the oven, it was starting to rise nicely.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza13

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza17

I used three different flavours on one pizza. I slathered the pizza sauce first, then the toppings, then I sprinkledput grated cheese on the top.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza14

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza15

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza16

I made the other kind of pizza in a similar way, I spread the sour cream sauce and added all sorts of goodies.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza18

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza19

I put it back in the oven to rise for another 20 minutes.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza20

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza21

After the time was up, I set the oven to 200 degrees and baked the pizzas for 20 minutes. The one at the top was nicely browned by this time, I took that one out. I set the oven to toast (if you don’t have this program, set it to a much higher temperature) and the next pizza was baked in 3-4 minutes. I put the bottom two pizzas higher up on the pan holder, and toasted them, taking into account who prefers it toasted or less crispy.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza22

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza23

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza24

Enjoy!

elvalaszto5

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza24

Mindig is szerette a család a pizzákat. Mikor kiderült a cöliákia akkor elsőre azt gondoltam, hogy mennyi minden finomságról kell majd lemondanunk. Akkor és ott, 3 éve, elsirattam a pizzát, a család egyik nagy kedvencét is. Persze idővel kiderült, hogy ez egyáltalán nem igy van. 😊 Sosem felejtem azt a boldogságot, amikor először tettem az asztalra glutén és laktózmentesen. Négy gyerek mellett sosem volt csend a családi étkezéseknél, bár nem is törekedtünk erre. De az már jó jel volt, ha az asztalra tettem valamit és pár perc múlva csak a csöndet lehetett hallani. Megszólaltam ilyenkor:
– Naaa?
Jött is válasz:
– Anyuci nem látod? Eszünk! Finom! 😍 Gluténmentesen is. 😊

Hozzávalók 4 személyre

A tésztához:
3.5 dl víz
500 gramm gluténmentes univerzális vagy kenyérliszt
50 gramm élesztő vagy egy csomag porélesztő
1 tk só
1 teáskanál cukor
2 ek olívaolaj
Pizzaszószhoz:
5 cm póréhagyma
100 ml sűrített paradicsom vagy ketchup
1 teáskanál bors
1 teáskanál majoránna
2 gerezd fokhagyma
A feltéthez:
2 dl laktózmentes tejföl vagy joghurt
2 db közepes fokhagyma vagy 1 teáskanál fokhagymapor
izlés szerint sonka
izlés szerint kolbász
izlés szerint bacon
200 gramm reszelt sajt

Elkészítés:

A hozzávalókat keverőgépbe tettem és alaposan megdagasztottam.
Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza6
Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza7

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza9

A pizzasütők alját bekentem olajjal, a tésztát négy felé vettem és olajos kézzel ellapogattam a sütők alján. A sütőt kelesztésre állítottam, akinek nincs ilyen programja az 30-40 fokra állítsa a sütőt, meleg vizet tettem a sütő aljára és betettem a tésztákat kelni 20 percre.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza10

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza11

Közben elkészítettem a pizzaszószt, a fokhagymára tettem egy mokkáskanál sót. A póréhagymát nagyon vékony szeletekre vágtam, kevés olajon megsütöttem. Hozzáadtam a paradicsomszósz felét és összesütöttem, a másik felébe belekevertem a sós fokhagymát.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza1

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza2

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza3

A forrásban lévő szószhoz kevertem a fokhagymás paradicsomlét, a fűszereket, az apróra vágott paradicsomot. Az én paradicsompürém elég sűrű volt, ezért öntöttem hozzá egy kis vizet, hogy a paradicsom darabok is megfőjenek. Akkor kész, ha szépen besűrűsödik és a paradicsom darabok már nem nagyon látszanak.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza4

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza5

Mivel nálunk a család fele intoleráns a paradicsomra ezért joghurtos feltéttel készítem azoknak akik nem ehetik meg. Összekevertem a tejfölt a fokhagymaporral. Összevágtam, előkészítettem azokat amikkel a pizzák tetejét meg szeretném pakolni.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza8

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza12

20 perc után kivettem a tésztákat a sütőből, szépen elkezdtek már kelni.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza13

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza17

Három féle ízesítést használtam egy pizzán. Megkentem először a pizzaszósszal, majd a feltétekkel és megszórtam sajtreszelékkel.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza14

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza15

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza16

A másik fajta pizzát is hasonlóan készítettem a tejfölös szósszal megkenve, megszórva mindenféle finomsággal.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza18

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza19

Visszatettem a sütőbe ugyancsak 20 percre tovább kelni

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza20

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza21

Az idő letelte után 200 fokra állítottam a sütőt, 20 percig sütöttem. A felső tészta szépen megpirult ekkorra, kivettem. Beállítottam pirításra (akinek nincs ilyen program az vegye fel jóval nagyobb hőmérsékletre) és 3-4 perc alatt meg is sült a következő pizza. Az alsó kettőt feljebb tettem, igy pirítottam meg az utolsó kettőt is, figyelembe véve ki hogyan óhajtja, pirultabban vagy kevésbé ropogósan.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza22

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza23

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza24

Jó étvágyat kívánok hozzá!

Minced meat wrapped in Chinese kale, gluten free – Kínai káposztába csomagolt darálthús, gluténmentesen

Minced meat wrapped in Chinese kale, gluten free – Kínai káposztába csomagolt darálthús, gluténmentesen

Minced meat wrapped in Chinese cabbage10

This is a ready-to-prepare main course. It can be stored in the fridge and you only need to start the steamer 40 minutes before consumption. It can be served with steamed rice or potatoes. It is gluten-free because of the filling, the recipe can be found here.

Ingredients

2 servings of the gluten-free meatballs
1 Chinese kale
side dish

Preparation

I made the filling according to the recipe. I took the leaves of the Chinese kale apart and washed them.

Minced meat wrapped in Chinese cabbage1

Minced meat wrapped in Chinese cabbage2

The leaves do not need to be cooked separately, as they will also soften by the end of the steaming process. I put a portion of filling in each leaf and rolled it up.

Minced meat wrapped in Chinese cabbage3

Minced meat wrapped in Chinese cabbage4

I put the stuffed leaves on the bottom layer and the sliced potatoes on top. This way the dish and the accompanying side dish are ready at the same time. I steamed it for 40 minutes.

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Minced meat wrapped in Chinese cabbage6

After 40 minutes.

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Minced meat wrapped in Chinese cabbage8

Minced meat wrapped in Chinese cabbage9

Unfortunately, it’s not very pretty to serve, as the leaves of the cabbage tear easily, but you need the 40 minutes of steaming to cook the meat properly. The taste makes up for it, though. 😊 Serve with sour yoghurt to taste. 😋

Minced meat wrapped in Chinese cabbage10

Enjoy!

elvalaszto5

Minced meat wrapped in Chinese cabbage10

Ez egy előre elkészíthető főétel. A hűtőben lehet tárolni és fogyasztás előtt 40 perccel kell csak a párolót elindítani. Párolt rizzsel, burgonyával fogyasztható. Gluténmentes a töltelék miatt, melynek a receptje itt található.

Hozzávalók

2 adag a gluténmentes fasirozottból
1 db kínai kel
köret

Elkészítés:

A tölteléket elkészítettem a recept szerint. A kínai kel leveleit szétszedtem, megmostam.

Minced meat wrapped in Chinese cabbage1

Minced meat wrapped in Chinese cabbage2

A leveleket nem kell külön megfőzni, mert a párolás végére azok is megpuhulnak. Egy-egy adag tölteléket tettem a levelekbe és föltekertem.

Minced meat wrapped in Chinese cabbage3

Minced meat wrapped in Chinese cabbage4

Az alsó szintre tettem a töltött leveleket, fölé a szeletelt burgonyát. Igy egyszerre lesz kész az étel és a hozzá tartozó köret. Minced meat wrapped in Chinese cabbage5

Minced meat wrapped in Chinese cabbage6

40 perc után.

Minced meat wrapped in Chinese cabbage7

Minced meat wrapped in Chinese cabbage8

Minced meat wrapped in Chinese cabbage9

Sajnos nemigazán lehet szépen tálalni, mivel a káposzta levelei könnyen szakadnak, de kell a 40 perces párolás, hogy a hús is elkészüljön a forró párában. Az íz viszont kárpótol. 😊 Ízlés szerint savanyú joghurttal, tejföllel tálalhatjuk. 😋

Minced meat wrapped in Chinese cabbage10

Cottage cheese tart with dill, gluten and lactose free – Kapros túrós lepény glutén- és laktózmentesen

Cottage cheese tart with dill, gluten and lactose free – Kapros túrós lepény glutén- és laktózmentesen

Cottage cheese tart with dill17

A true traditional cake is the cottage cheese tart with a dill. In Hungary, the recipe is often passed down from mother to daughter, a recipe that the mother learned from her grandmother. And where does it come from? Who knows. 😊 Every family has its own recipe for cottage cheese and dill tart, and it’s theirs alone.

I used to make a lot of them, until one day my older daughter said she didn’t want any of those grass-tarts. 🙄😂🙈 That was a long time ago, because she was maybe 5-6 years old at the time. I just remembered, much to my dear husband’s delight, how much this cake has been missing from the family table for the last few decades. 💗

Dill cheesecake can be considered a distant relative of English cheesecake: the light, baked cottage cheese layer is as creamy as its American relative, while the dill will be lush and fresh in its overall effect.

Please take this simple yet special cake from Hungary with love.

Ingredients

For pasta:
150 grams of gluten-free bread flour
80 grams of lactose-free margarine
1,5 tablespoons of sugar
10 g fresh gluten-free yeast
a little salt
5-6 tablespoons of lactose-free yoghurt

Cottage cheese layer:
500 g lactose-free cottage cheese
a little salt
30 g soft lactose-free butter
5 tablespoons of sugar
3 eggs
2 tablespoons rice pudding
2 tablespoons gluten-free flour
1 small bunch dill

Top with:
1 tablespoon of lactose-free yoghurt

Preparation

Cottage cheese tart with dill1

To make the dough, I mixed the flour, sugar, salt, yeast and margarine in a bowl.

Cottage cheese tart with dill3

Then I kneaded enough yoghurt into it to make the dough come together but remain soft, because it’s gluten-free. If you knead a nice malleable dough it will be very stiff after baking. Because of this, you need to make it soft.

Cottage cheese tart with dill4

I lined a baking pan with baking paper.

Cottage cheese tart with dill5

I spread the soft dough evenly in the pan with oiled hands.

Cottage cheese tart with dill6

Cottage cheese tart with dill2

For the filling, I mixed the cottage cheese with salt, sugar and butter until smooth, then added the egg yolks, but put aside half of the third egg yolk.

Cottage cheese tart with dill7

I mixed in the rice flour, flour and chopped dill.

Cottage cheese tart with dill8

Cottage cheese tart with dill9

I whisked the egg whites until stiff peaks formed, then gently stirred them into the cottage cheese filling.

Cottage cheese tart with dill10

Cottage cheese tart with dill11

I spread the cottage cheese filling evenly over the dough.

Cottage cheese tart with dill12

I mixed half an egg yolk with a tablespoon of yoghurt.

Cottage cheese tart with dill13

I spread the cottage cheese filling with the mixture.

Cottage cheese tart with dill14

I baked them in a preheated oven at 180 °C for 40 minutes. The cake is nice when the top is browned, so if necessary, bake at a higher heat for a few minutes more.

Cottage cheese tart with dill15

Cottage cheese tart with dill16

I removed it from the pan, but only sliced it after 10-15 minutes of cooling.

Cottage cheese tart with dill17

Enjoy!

elvalaszto5

Cottage cheese tart with dill17

Igazi békebeli sütemény a kelt tészta-alapú kapros-túrós lepény. Magyarországon sokszor anyáról száll a recept a lányára amit még a nagymamától tanult az anyukája valamikor. És hogy honnan ered? Ki tudja. 😊 Minden családnak meg van a saját túrós kapros lepényreceptje, ami csak az övék.

Régen sokat készítettem, míg egyszer a nagyobbik lányom azt nem mondta, hogy ő olyan füves sütit nem kér. 🙄😂🙈 Ez már nagyon régen volt, mert akkor talán 5-6 éves lehetett. Most eszembe jutott, az én drága férjem nagy örömére, most derült ki, hogy mennyire hiányzott ez a sütemény az utóbbi évtizedekben a családi asztalról. 💗

Az angol sajttorta vagy cheesecake távoli rokonának is tekinthető a kapros túrós lepény: a könnyű, sült túrós réteg hasonlóan krémes lesz, mint amerikai rokona, míg a kaportól üde, friss lesz összhatásában.

Fogadjátok szeretettel ezt a Magyarországról származó egyszerű, de mégis különleges süteményt.

Hozzávalók

Tésztához:
150 gramm gluténmentes kenyérliszt
80 gramm laktózmentes margarin
1,5 evőkanál cukor
10 g friss gluténmentes élesztő
pici só
5-6 evőkanál laktózmentes joghurt

Túrós réteg:
500 g laktózmentes túró
pici só
30 g puha laktózmentes vaj
5 evőkanál cukor
3 tojás
2 evőkanál rizsdara
2 evőkanál gluténmentes liszt
1 kis csokor kapor

Tetejére még:
1 evőkanál laktózmentes joghurt

Elkészítés:

Cottage cheese tart with dill1

A tésztához a lisztet, a cukrot, a sót, az élesztőt és a margarint egy tálba összemorzsoljuk.

Cottage cheese tart with dill3

Ezután annyi joghurtot gyúrtam hozzá, hogy összeálljon a tészta de lágy legyen, a gluténmentesség miatt. Ha szép formázhatót gyúrunk akkor sütés után nagyon kemény lesz a tészta. E miatt lágyra kell készítenünk.

Cottage cheese tart with dill4

Egy tepsit sütőpapírral béleltem ki.

Cottage cheese tart with dill5

A tepsiben a lágy tésztát olajos kézzel egyenletesen elosztottam.

Cottage cheese tart with dill6

Cottage cheese tart with dill2

A töltelékhez a túrót sóval, cukorral és vajjal simára kevertem, majd hozzáadtam a tojássárgákat, de a harmadik tojás sárgájának a felét félretettem.

Cottage cheese tart with dill7

Hozzákevertem a rizsdarát, a lisztet és az apróra vágott kaprot.

Cottage cheese tart with dill8

Cottage cheese tart with dill9

A tojásfehérjéket kemény habbá vertem, majd óvatosan a túrós töltelékhez kevertem.

Cottage cheese tart with dill10

Cottage cheese tart with dill11

A túrós tölteléket a tésztán egyenletesen elosztottam.

Cottage cheese tart with dill12

A fél tojássárgát összekevertem egy evőkanál joghurttal.

Cottage cheese tart with dill13

A keverékkel megkentem a túrós tölteléket.

Cottage cheese tart with dill14

180 °C fokra előmelegített sütőben 40 percig sütöttem. Akkor szép a sütemény ha megpirult a teteje, igy ha szükséges magasabb hőfokon sütni kell még pár percig.

Cottage cheese tart with dill15

Cottage cheese tart with dill16

A tepsiből kivettem, de csak 10-15 perc hűlés után szeleteltem.

Cottage cheese tart with dill17

Jó étvágyat kívánok hozzá!

 

A little history of Hungarian cottage cheese – Egy kis történelem a magyar túróról

A little history of Hungarian cottage cheese – Egy kis történelem a magyar túróról

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I’ll post recipes in which I’ll use it in. Learn about the Hungarian cheese, which we Hungarians like to eat both savory and sweet.

On 25.07.2019, the European Commission entered “Rögös túró” (which actually translates to “Clod cottage cheese”) in the register of Traditional specialties guaranteed, thus protecting it. The product, which belongs to the group of fresh cheeses and has been a popular foodstuff in the Carpathian Basin for centuries, has now been recognised throughout Europe by being granted EU protection.

It is first mentioned in records dating back to the 1500s, when it was already used as a raw material, eaten fresh and even taxed. It is known from the tax records that, with rudimentary equipment, cottage cheese was made from milk on virtually every serf farm where cows were kept.

In the 16th century accounts of the Nádasdy family, based in Sárvár, cottage cheese is often mentioned. The family regularly consumed it. A tax record from January 1558 already indicates what kind of goods the inhabitants of certain villages were obliged to provide for conquering Turks. At that time, Szihalom, for example, gave 25 pints (1 pint is about 1.4 liters) of cottage cheese to the Turks.

In the 18th and 20th centuries, cottage cheese was eaten fresh or preserved, crushed in its natural state, in pieces the size of a grain or a nut.

After the First World War, the Ministry of Agriculture and Food issued a decree (1922) which dealt with cow’s curd in detail: “Only milk products with an unadulterated sweet or lactic taste, made from whole or skimmed cow’s milk, acidified by pure lactic fermentation, with the addition of animal or vegetable rennet at most, and heated to a suitable temperature, may be marketed as cow’s curd, either for direct consumption or as raw material for the curd industry.”

The first historical reference to the clotted nature of cottage cheese dates from the period after the First World War. The 1925 Dairy Review described curd as ‘granular or crumbly’ to the touch. The term ‘lumpy’ was also first used in that year. (Gratz O., Milk and Dairy Products, pp. 294-296, 1925).

It is a fresh cheese with a pleasantly acidic, aromatic smell, a fresh and succulent flavor, consisting of clusters of loose lumps resembling a cauliflower. Its specialty is that nowhere else in the world outside Hungary is a cheese like clotted curd produced and used.

I used to make cottage cheese with my grandmother at home. We let the milk soften and then started to cook it by heating it slowly. You had to do it carefully because if you cooked it fast and long, it would harden and you had to throw it out. When it was cooked, my grandmother used to pour it into a cloth that she could hang up to let the excess whey drain out. A short time later we opened it and there was the lumpy curd. It took 6 liters of milk to make 1 kg of curd.

In Hungary you can buy even lactose-free cottage cheese.

Literature used:
turizmusonline.hu
tejtermek.hu
Image: egészségkalauz.hu

~ o ~

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Lesznek receptek, amikben felhasználom. Ismerjétek meg a magyarok sajtféleségét,
melyet mi magyarok szívesen fogyasztunk sósan is és édesen is.

Az Európai Bizottság 2019. 07. 25-én jegyezte be a hagyományos különleges termékek nyilvántartásába a ”Rögös túró”-t, ezzel oltalom alá vette. A friss sajtok csoportjába tartozó termék a Kárpát-medencében már évszázadok óta elterjedt és kedvelt élelmiszer, amelyet most Európa-szerte elismertek azzal, hogy uniós oltalmat kapott.

A túrót először az 1500-as évekből fennmaradt feljegyzésekben említik, már ekkor használták alapanyagként, frissen fogyasztva, sőt, még az adózásnak is része volt. Az adófeljegyzésekből ismert, hogy bár kezdetleges eszközökkel, de tulajdonképpen minden jobbágyi gazdaságban, ahol volt tehéntartás, a tejből túrót is készítettek.

A sárvári központú Nádasdy család XVI. századi számadásaiban is gyakran fordul elő a túró. A család a főzésnél  rendszeresen fogyasztotta. Egy 1558. januári adózási jellegű feljegyzés már arra is utal, hogy egyes falvak lakói mit voltak kötelesek adni a hódító törökök számára. Ekkor pl. Szihalom 25 pint (1 pint kb. 1,4 liter) túrót adott a törököknek.

A 18–20. században a túrót – természetes állapotában elmorzsolva, gabonaszemnyi-mogyorónyi darabokban – frissen fogyasztották vagy konzerválták.

Az első világháború után a mezőgazdaságért és az élelmiszerekért felelős minisztérium rendeletében részletesen foglalkozott a tehéntúróval (1922): „Tehéntúró néven akár közvetlen fogyasztás, akár nyersanyagként túróipari felhasználás céljára csak olyan romlatlan édes- vagy tejsavas ízű tejterméket szabadott forgalomba hozni, amely tiszta tejsavas erjedés útján megsavanyodott teljes vagy lefölözött tehéntejből legfeljebb még állati vagy növényi oltó hozzáadásával, megfelelő fokú felmelegítés útján készült.”

A túró rögös jellegére vonatkozó első történelmi hivatkozás az első világháború utáni időszakból származik. Az 1925-ben megjelent Tejgazdasági Szemle szerint a túró tapintásra „szemcsés vagy morzsalékos” állagú. A rögös jelzőt szintén ebben az évben használták először. (Gratz O., A tej és tejtermékek, 294-296. oldal, 1925).

Kellemesen savanyú, aromás illatú, üdén friss és zamatos ízű, laza rögökbe összeálló, kelvirágra emlékeztető halmazokból álló friss sajt. Különlegessége, hogy Magyarországon kívül sehol nem készítenek és használnak hasonló sajtféleséget, mint a rögös túró.

Én a nagymamámmal még készítettem túrót otthon. Hagytuk a tejet megsavanyodni, majd lassú melegítéssel elkezdtük főzni. Óvatosan kellett ezt csinálni, mert ha gyorsan és sokáig főztük, akkor megkeményedett és ki kellett dobni. Mikor megfőtt olyan ruhába öntötte a nagymamám amiben feltudta akasztani, hogy kitudjon folyni a felesleges savó. Rövid idő múlva kibontottuk és ott volt a rögös túró. 1 kg túró elkészítéséhez 6 liter tej kellett.

Magyarországon akár még laktózmentes túró is kapható.

Felhasznált irodalom:
turizmusonline.hu
tejtermek.hu
Kép: egészségkalauz.hu

Two languages, one recipe – Két nyelv, egy recept

Two languages, one recipe – Két nyelv, egy recept

My mother tongue is Hungarian. I owe a lot to Hungarian people who gave me a helping hand when my family had to start a new journey, not for the first time in our lives. I had to learn how to cook gluten-free, lactose-free and then, because of allergies, all-kinds-of-things-free. I made many friends and acquaintances. At their request I will now share the recipes in two languages, first in English and then in Hungarian. I do it to help as many people as I can on this difficult but worthwile journey.

Thank you for your acceptance and understanding.

~ o ~

Az én anyanyelvem a magyar. Nagyon sokat köszönhetek magyar embereknek, akik segítő kezet nyújtottak nekem mikor új útra kellett lépnie a családomnak, igaz, az életünkben nem először. Gluténmentesen, laktózmentesen, majd az allergiák miatt sok-sok minden mentesen kellett megtanulnom főzni. Ezáltal lett sok ismerősöm, sok barátom. Az ő kérésükre a recepteket ezek után két nyelven, először angolul majd magyarul is meg fogom osztani. Azért teszem, hogy minél több embernek segíthessek ezen a nehéz de járható úton.

Köszönöm, ha ezt mindenki elfogadja és megérti.

Gluten and lactose free rice pudding pie

Gluten and lactose free rice pudding pie

rice pudding pie12

I don’t make it very often, although my husband loves it. He has a sweet tooth, so anything made with sugar is good. 😋 Luckily it’s easy to make it gluten and lactose free. In Hungary it’s served as a main dish, here in Belgium it’s more like a cake stuffed in buttered pastry.

Ingredients for 4 portions

250 g rice
1 liter lactose-free milk
sugar to taste for the rice
1 packet vanilla sugar
4 eggs
50 g gluten and lactose free pudding powder
sugar to taste for the pudding
1 liter milk
butter to grease the baking dish
2 tablespoons gluten-free breadcrumbs
apricot jam

Preparation

I cooked the rice in the milk with, adding the sugar and the vanilla sugar. When it was ready, I took it off the heat and let it cool for at least half an hour.

rice pudding pie1

rice pudding pie2

I added the yolks of the eggs to the rice and mixed it well. Then I whisked the whites until stiff.

rice pudding pie3

rice pudding pie4

rice pudding pie5

I greased a fireproof dish with butter and sprinkled with the breadcrumbs.

rice pudding pie6

I mixed the whisked egg whites with the rice with quick but light movements, then I put it into the baking dish. I baked it in the oven at 200 °C for 30 minutes.

rice pudding pie7

rice pudding pie8

While it was baking, I made the vanilla sauce. The important thing is to mix the pudding powder with more milk than prescribed, so it will be thinner and will flow better than the usual pudding.

rice pudding pie9

rice pudding pie10

I took the baked rice pudding pie out of the oven and let it cool for a few minutes, because it’s easier to slice when cooled down a bit.

rice pudding pie11

I served it with hot pudding and jam.

rice pudding pie12

Enjoy!

Cauliflower chicken breast in béchamel sauce gluten and lactose free

Cauliflower chicken breast in béchamel sauce gluten and lactose free

Cauliflower chicken breast in béamel sauce gluten and lactose free8

Following the principle of not throwing anything away, I looked in the fridge. I found chicken breast and cauliflower. And they became what you see on the picture. You can make it in advance and just bake it in the oven later. It goes with any side dish, this time I served it with rice. Gluten and lactose free because I used my béchamel sauce recipe.

Ingredients for 3 portions

3 chicken breasts
400 grams cauliflower
2 portions of my béchamel sauce
salt to taste
pepper to taste

Preparation

I cut the excess off the cauliflower and washed it. I salted and peppered the chicken breasts.

Cauliflower chicken breast in béamel sauce gluten and lactose free1

I cooked both sides of the meat in hot butter until brown, then I put them in a heatproof dish. I put the cauliflower around the meat.

Cauliflower chicken breast in béamel sauce gluten and lactose free2

Cauliflower chicken breast in béamel sauce gluten and lactose free3

Cauliflower chicken breast in béamel sauce gluten and lactose free4

I prepared two portions of béchamel sauce and poured it over the meat and cauliflower. I put them in the oven preheated to 200 °C for 40 minutes. You can find the recipe for the béchamel sauce here.

Cauliflower chicken breast in béamel sauce gluten and lactose free5

Cauliflower chicken breast in béamel sauce gluten and lactose free6

At the end I cooked it on a higher heat for 10 minutes to brown the top. I served it with rice. You can find the recipe for rice here

Cauliflower chicken breast in béamel sauce gluten and lactose free7

Cauliflower chicken breast in béamel sauce gluten and lactose free8

Enjoy!

Cheese waffles, gluten and lactose-free

Cheese waffles, gluten and lactose-free

Gluten and lactose-free cheese crispy7

The other day I went to the shop, and I asked my son what to bring? “Some kind of chips,” he said. There isn’t much choice in gluten and lactose free section. A few brands of plain and peppered and that’s it. I grumbled to myself. Then at home when I was unpacking and putting stuff on the shelves my glanced at the waffle maker. It was sitting there, gathering dust for a couple of months. I gave it a try when we had bought it, but it didn’t work out for me. But now I thought, I just shouldn’t give up. I searched for my waffle recipes and thought, there will be what will be. I put together a mix using several of my other recipes. My cheese waffle was born, and it turned out that the whole family fell for. It was a big success, so I’m not going to pack away the waffle maker because it will be used more often. 😊

I also made a sweet version – there is a saying in my home country: if you’re going to have a goose then you can as well make it fat. 😀 I’ll post the recipe soon because that was delicious too.

Ingredients

350 grams gluten-free bread flour
100 grams lactose-free margarine
100 grams lactose-free grated cheese
1 egg
100 grams lactose-free butter cream
6 grams baking powder
1,5 teaspoon salt

Preparation

I mixed up the ingredients. This time I used bread flour from Doves Farm (an UK producer) since I usually use it for the ‘pogácsa’, the Hungarian small, unsweetened  round cake. You can try any other kind of gluten-free flour. 😊

Gluten and lactose-free cheese crispy1

Gluten and lactose-free cheese crispy2

In the mixing bowl I first added the flour and the cold butter. I processed this with the mixer until smooth, then again with the other ingredients.

Gluten and lactose-free cheese crispy3

Gluten and lactose-free cheese crispy4

The consistency of the dough is very good, it’s great to work with, not sticky. I shaped the dough into walnut-sized dumplings and placed one in the middle of the heated oven. I pressed it down well and let it bake for a few minutes until brown. You don’t need to grease the oven separately as it’s in the dough.

Gluten and lactose-free cheese crispy5

Gluten and lactose-free cheese crispy6

Out of this batch, about 35-40 pieces were baked. Unfortunately I don’t know exactly, because they were constantly disappearing from the plate. 😋 It’s time consuming, you have to stand next to it, but if you take the time, you can put delicious, tasty crunchy waffles in front of your child instead of chips. And you will know exactly what’s in them. Maybe next time I’ll spice it up with some spices, I think it’ll be delicious like that too. Give it a try. 😉

Gluten and lactose-free cheese crispy7

Gluten and lactose-free cheese crispy8

Enjoy!

Chinese chicken with sesame seed, gluten and lactose free

Chinese chicken with sesame seed, gluten and lactose free

Chinese chicken with sesame seeds gluten and lactose free7

We really like tasty, special foods, including Chinese stuff. In the old days, when we could eat gluten-containing foods, I used to make a lot of sesame chicken. Sometimes on Sunday afternoon I would just start cooking it and of course there was not a piece left. It’s also true that while all four of our children were living at home with us, there was no chance of any food being left over. 😁
We had to use starches during a 2020 food challenge. That’s when I remembered that I hadn’t yet made my sesame chicken recipe gluten-free. So the time came, this recipe was born, gluten free. The boys tasted the result, and said … hmmm yummy… 💖 pure orgy of taste.😊 😅
One very important thing to say, I had no idea how the original was made. I was just looking for the flavors we used to get at our favorite Chinese restaurant. 🙈

Ingredients for 3 portions

3 chicken breasts
2 tablespoons gluten free flour for the meat
12 tablespoons gluten free flour
7,5 tablespoons corn starch
7 grams baking powder
3 eggs
a little lactose free milk to taste

For the coating:
6 heaped tablespoons brown sugar
2 tablespoons sambal
2 tablespoons of paprika cream
2 tablespoons rice vinegar
2 tablespoons sesame seed oil
2 tablespoons water
gluten free sesame seeds to taste

Preparation

It takes longer to describe the ingredients than to prepare the dish. 😉 I cut the meat into larger cubes and mixed them with 2 tablespoons of flour. I mixed the rest of the ingredients into a batter, a bit thicker than if I made pancakes.

Chinese chicken with sesame seeds gluten and lactose free1

Chinese chicken with sesame seeds gluten and lactose free2

I prepared the coating (you can substitute the sambal with another paprika product, I had this one at home and it had a slightly spicy flavour which was great). I put everything except the sesame seeds in a saucepan. I let it simmer for a few minutes so the sugar melted, the flavors mixed nicely, and it started to thicken. Then I added the sesame seeds while stirring. I brought it back to a boil.

Chinese chicken with sesame seeds gluten and lactose free3

Chinese chicken with sesame seeds gluten and lactose free5

I heated the oil. I don’t usually set it to maximum, on my induction cooking plate it’s on setting 7 (of 9). I rolled the floury meats in the batter. I didn’t let any of the batter drop from the piece, but put it quickly into the hot oil, so the batter remained thick. I turned it a few times while it was cooking. I put the coating back on the fire, and when the meat was ready, I put it in.

Chinese chicken with sesame seeds gluten and lactose free4

Chinese chicken with sesame seeds gluten and lactose free6

I rolled each side in the hot, thick mixture then I put it in a bowl. As the meat cooled, the the coating became firm like a crust. This happened because of the starch added to the flour. I served it with rice this time. 😋

Chinese chicken with sesame seeds gluten and lactose free7

Chinese chicken with sesame seeds gluten and lactose free8

Enjoy!

The simple secret of cooking rice

The simple secret of cooking rice

The simple secret of cooking rice6

There were many foreign students at the university where I worked and my husband studied. I learned some tricks from them. A Cuban couple, for example, taught me how to prepare rice so that it’s nice and perky and not a sticky dumpling.

They had to figure out how to do it because the whole floor of the dormitory where we lived had only one kitchen. There stood an old cooking plate with 6 electric plates for all the people who lived on that floor but there was no oven. Not much to go with. 🙄 It took them a while to perfect the cooking method, and that’s when I got the recipe from them.

They told me how the rice should be steamed then covered, as if nurturing it. That’s how they did it at home in Cuba, which we didn’t have the opportunity to do then and there in the dorm. 🙃

They told us that they saw that Hungarians loved to stir. But you shouldn’t stir the rice because the rice flour rubs off the grains and that’s one of the reasons why the rice doesn’t cook well. 😏😮

Another thing they noticed is that Hungarians always wanted everything immediately. Rice is not an instant side dish, you have to prepare it properly. But there are circumstances when that is not possible, like in those times. You have to learn to stew with patience. 😉

The third important thing is that if you need to add more liquid to the rice later, never add cold water (or cold milk for rice pudding). Some kind of coating will form on the rice because of the heat difference which will cause it never cook to tender, it will stay crunchy under your teeth.

I took their advice to the heart for many, many years because I have not found a better or simpler way. In recent years I’ve been using basmati or jasmine rice, but you can cook any rice with the recipe below. The only thing that varies is the cooking time, something everyone has to experiment with.

Ingredients

100 ml rice for one person
water as needed
salt to taste

Preparation

I did not soak or fry the rice. I washed it, rinsed it under running water and put it in the cooking pot. I poured hot water over it, enough so that the water was about the same height as the rice. I didn’t put a lid on it or stir the rice. I started cooking on the highest heat setting (induction 9).

The simple secret of cooking rice1

Since I poured hot water on it, it started boiling quickly. I salted it after boiling. With a few quick movements I stirred it a little bit, only this one time, then I put the lid on and reduced the heat to medium (induction 5). I cooked it for a few minutes at this heat, it seemed to be boiling very hot again. At this point, and this is very important, I did not, I repeat, I did not take the lid off, but lowered the heat even more (on induction 3).

The simple secret of cooking rice2

The simple secret of cooking rice3

When I saw tiny holes in between the rice through the lid, I lowered the heat to just keep it warm, simmering (on induction 1). At this point, if you want, you can take the lid off really quickly and stir, but I don’t do that. The process so far has taken about 5 minutes, and from here it was another 15 minutes or so when I took the lid off and stirred the rice. By that time it was ready to serve. 🙂

The simple secret of cooking rice4

The simple secret of cooking rice5

If you don’t want to serve it yet, keep it under the lid until needed.

The simple secret of cooking rice6

Enjoy!