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

Chicken ragout soup with tarragon1

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.

Chicken ragout soup with tarragon2Chicken ragout soup with tarragon3

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

Chicken ragout soup with tarragon13

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

Chicken ragout soup with tarragon6

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

Chicken ragout soup with tarragon7

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

Chicken ragout soup with tarragon8

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. 

Chicken ragout soup with tarragon9Chicken ragout soup with tarragon10

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.

Chicken ragout soup with tarragon11

Chicken ragout soup with tarragon12

Enjoy!

Gluten-free Hungarian stuffed peppers

Gluten-free Hungarian stuffed peppers

Gluten-free Hungarian stuffed peppers17

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.

Gluten-free Hungarian stuffed peppers1

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.

Gluten-free Hungarian stuffed peppers2

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.

Gluten-free Hungarian stuffed peppers3Gluten-free Hungarian stuffed peppers4Gluten-free Hungarian stuffed peppers5Gluten-free Hungarian stuffed peppers6

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

Gluten-free Hungarian stuffed peppers7Gluten-free Hungarian stuffed peppers8Gluten-free Hungarian stuffed peppers9

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.

Gluten-free Hungarian stuffed peppers11

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.

Gluten-free Hungarian stuffed peppers14Gluten-free Hungarian stuffed peppers15

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. 😀

Gluten-free Hungarian stuffed peppers16

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. 💗

Gluten-free Hungarian stuffed peppers17

Enjoy!

Gluten and lactose free pancakes

Gluten and lactose free pancakes

pancakes8

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.

pancakes2pancakes3

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

Sponge cake roll20

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.

Sponge cake roll1

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

Cottage cheese pie6

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.

Cottage cheese pie1.1

Cottage cheese pie2

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.

Cottage cheese pie5

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. 😋

Cottage cheese pie6

Enjoy! 

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.

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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.

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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

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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

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

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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.

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I lined a baking pan with baking paper.

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

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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.

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

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

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I spread the cottage cheese filling evenly over the dough.

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

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I spread the cottage cheese filling with the mixture.

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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.

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

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Enjoy!

elvalaszto5

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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:

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

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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.

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Egy tepsit sütőpapírral béleltem ki.

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A tepsiben a lágy tésztát olajos kézzel egyenletesen elosztottam.

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

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

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

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A túrós tölteléket a tésztán egyenletesen elosztottam.

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A fél tojássárgát összekevertem egy evőkanál joghurttal.

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A keverékkel megkentem a túrós tölteléket.

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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.

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

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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.