Chicken breast with gluten and lactose free brown sauce

Chicken breast with gluten and lactose free brown sauce

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I couldn’t think of a better name than that. 😀 🙈I’ve been making it every couple of weeks for months at the request of my little family. I have no idea where the inspiration came from, it just did. Since several people asked for the recipe, I finally measured everything out today. Since I didn’t have much time to cook, I made our lunch today in the pressure cooker. 😊 For those who don’t have such a machine, you can cook it on the stove in a wok in the same way, but of course it takes longer to cook. The soy sauce must be gluten free!!!

Ingredients for 3 people

3 whole chicken breasts
1 tablespoon of lactose-free liquid butter
3 tbsp slightly hot gluten-free sambal
3 heaped tablespoons brown sugar
3 tablespoons gluten free soy sauce!!! you have to be very careful to make it gluten free!!!
3 tablespoons of gluten free ketchup
1 teaspoon of garlic powder
pepper to taste
salt to taste

Preparation

I have an Aigostar pressure cooker, but I’ve seen it under other names. It’s a great little appliance and often when I’m short of time, I just put it into work, like now. It makes very tasty meals in a short time. I have now set it to cook for the first time, as if I was using a hob. I put butter in the bottom of the pan and cooked both sides of the chicken breasts until red.

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When the meat was nice and red, I put the sugar in the machine first and then the other ingredients. I pulled one of the meats aside to mix it all thoroughly and get a thick sauce. I also cooked both sides in the sauce for 1-1 minute.

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I closed it, set it on the meat program, 15 minutes, as you can see. Since I had already cooked the chicken breasts in the machine, it reached the cooking temperature quickly, and was done in about 20 minutes total (pre-heating included).

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Meanwhile, the potatoes were cooking in the airfryer. That way I could serve the delicious, flavorful, crumbly meat to my family 30 minutes later, doing other things while it was cooking. 😊 I served the meal with a hot, rich sauce. 😋 Sometimes I take the meat apart and put it with some sauce in a giant hot gluten-free bun. Try it, it’s delicious that way too. 😋

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Enjoy!

Gluten and lactosefree stuffed turkey breast

Gluten and lactosefree stuffed turkey breast

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I was able to buy a nice thinly sliced turkey breast. I’ve never thought of stuffing it like that before, but it turned out to be delicious, and I’ll make it again. 😊😋 With Christmas coming up, I would recommend it to anyone. It takes only a few minutes to prepare the stuffing and fill the meat. And after roasting, you just need to steam them and you don’t need to stand by the hob. But you can also prepare the meat the day before and just roast it on Christmas Day. 😊🎄🎇✨

Ingredients for 4 people:

4 thin slices of turkey breast
8 slices of lactose-free cheese
16 thin slices of gluten and lactose free bacon
8 slices of gluten and lactose free turkey breast ham
100 ml lactose-free milk
For filling:
1 gluten-free bun
1 bunch of green parsley
1 egg
50 g gluten- and lactose-free liver pate
ground pepper to taste
garlic powder to taste

Preparation

I cut the buns into small pieces, arranged them in the bottom of a small bowl, then poured the milk over them. I pressed them thoroughly into the milk and leaved them for a few minutes to soften all over. I didn’t need to pour the milk off because it was all absorbed by the bun, but if there’s any left in the bottom of the bowl you have to pour it out. Then I mixed it thoroughly with the ingredients.

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I salted the turkey breast slices and layered them with ham, cheese, stuffing, then cheese and ham again. I carefully folded in the ends of the meat and then the sides on top.

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I sealed the ends with the bacon first and then covered the stuffed meat tightly from the other side.

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I browned both sides in hot oil, then lowered the heat to simmer under the lid for 15-20 minutes until tender.

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I served it with parsley rice, but any side dish will do. When you cut the meat apart you can see the layers very nicely, the filling in the middle stays intact, the hot melting cheese permeates all the layers. 😋

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Enjoy!

Lactose free cabbage casserole

Lactose free cabbage casserole

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There is not always time to cook or spend a lot of time in the kitchen. It’s good to have a recipe that you can prepare in advance and store in the fridge to bake the next day. This dish took me 15 minutes to put together, and then I could do my business while it was baking.

Ingredients:

rice for 4 persons
1 small purple onion
1 small Chinese kale
400 g minced meat
salt to taste
pepper to taste
garlic powder to taste
lactose-free sour yoghurt or sour cream to taste

Preparation

To start, you need three pots. In the first one, put the rice to cook.

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In the second, sauté the purple onion in butter until translucent.

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In the third, put water to boil with a teaspoon of salt.

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I cut off the end of the kale and separated the leaves.

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After the onion was cooked, I mixed the minced meat with the herbs and cooked it until the meat was white.

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No need to cook the rice and the meat fully, because they will still be roasting in the oven.

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When the water has boiled, I cooked the cabbage leaves for 2-3 minutes, making sure that the thick white part is under the water.

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I coated a fireproof dish with olive oil.

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I used the cabbage leaves to line the bottom of the baking dish so that it overhangs the edge of the dish (you’ll need to fold this back over the minced meat at the end).

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I spread the rice evenly on top, then came the minced meat.

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I folded the rest of the cabbage over the minced meat. I spread the top generously with sour cream. I baked it in a preheated oven at 210 degrees for 30 minutes, at the end I baked it on a higher heat for 5 minutes to brown the sour cream and the cabbage on top.

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It’s best when hot, when you take it out of the oven.😋 But then it’s hard to serve it nicely, because it tends to fall apart when you put it on the plate. If possible, wait 15 minutes before cutting it. You can also serve it with lactose-free sour yoghurt or sour cream on the plate.

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Enjoy!

Glutenfree, simple, quick cauliflower rösti

Glutenfree, simple, quick cauliflower rösti

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I always think a lot about what I can do to vary the dishes, most of the time I ask myself what I can serve as a side dish. Because of the gluten and our many allergies, we are very limited. But I try to make the most out of it.
Today I made grilled chicken in a pressure cooker. The program took 25 minutes. I figured I could make the side dish meantime. I got a big bag of minced cauliflower from fridge. 😊 Earlier I tried it, and it turned out that the roasted cauliflower tasted great with the roasted chicken. I only added salt this time, because grilled chicken has a very intense flavour, but I’m sure that pepper and garlic, for example, won’t make it worse. 😁 It can also be dipped in sour yoghurt. 😊 😋

Ingredients

400 grams minced cauliflower
4 eggs
4 tablespoons rice flour

Preparation

I added all the ingredients to the minced cauliflower and mixed thoroughly.

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I put a little oil in the frying pan, but I didn’t heat it up too much, just enough to cook the rösti. I put it in the oil with a tablespoon, spread it out evenly into the size of the palm of my hand and fried it for 3-5 minutes on both sides. Don’t fry too quickly as it burns easily and the center remains raw.

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I took it out on paper towels, soaked up the excess oil and served it. 😊

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Enjoy!

Gluten and lactose free white chocolate cherry pie

Gluten and lactose free white chocolate cherry pie

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In every family, including ours, there’s a great favourite that we make quite often and everyone loves it, and it’s always a big hit. The cherry pie. First it was my husband’s favourite and then it became also the children’s. The pastry is basic, you can make it with any fruit. I think we’ve tried all sorts over the years. Although I didn’t go to any cook school, only cooked at home for my family’s enjoyment, I learned to know the flavours without tasting. So I’ve reformed a few of my recipes, and today it was my old recipe’s turn. Glad I did, because you know, here comes the real praise again, the hmmm… 💗 and the “don’t put that plate too far away please”. 😀🥰

Ingredients

3 eggs
300 grams of sugar
100 grams of lactose-free margarine
200 gram lactose-free butter cream
350 g gluten-free cake flour
8 grams vanilla sugar
12 grams baking powder
For serving:
conserve cherries
gluten and lactose free white chocolate chips

Preparation

I beat the eggs into stiff mousse.

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I cut baking paper for the pie pan.

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To the stiff mousse I added the sugar and vanilla sugar first, then the butter and the buttercream in small portions. I mixed the baking powder with the flour and added it to the batter.

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I put it in the pie pan, topped it with cherries and white chocolate chips. I baked in a preheated oven at 180 degrees Celsius for 50 minutes.

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I removed it from the pan while hot and let it cool for about 15 minutes.

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The truth is, I couldn’t get enough of the sight and smell of it. I just hoped the taste would be wonderful.

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After tasting the crumbs, I felt reassured, it was delicious this way. I managed to take a simple cake to a higher level. I highly recommend it to everyone, it can be made with plain flour in the same proportions. It went perfectly with my afternoon coffee.

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Enjoy!

Gluten and lactosefree roasted, stuffed bell pepper

Gluten and lactosefree roasted, stuffed bell pepper

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The plants in our green house were drying out, so we took them out. As last, farewell autumn presents from our plants, we found cucumbers, several types of peppers and 4 giant bell peppers (which we call American peppers over here). I knew then that they would become stuffed peppers. I didn’t have much time in the kitchen today, but the preparation was done in half an hour, then they just needed roasting. You can prepare this meal in advance, and when you want to eat it you just have to roast it in the oven. Of course, you may need longer roasting time if you take out from the fridge. The ingredients are marked gluten free, which is why I included them in the recipe.

Ingredients for 4 people

150 grams onion
4 large bell peppers
2 large garlic cloves
600 grams minced chicken breast
2 tablespoons of paprika cream
1 teaspoon of ground pepper
1 teaspoon of salt
tomatoes to taste
lactose-free or vegetable cheese to taste
To serve:
boiled potatoes
lactose-free sour yoghurt or lactose-free sour cream to taste

Preparation

I fried the onions in a little oil. I washed the peppers and peeled the garlic.

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I sautéed the thinly sliced garlic with the onion for a few minutes, then added the minced meat. I cooked it until the meat was white and then added the spices. I cooked it for a few minutes more. Meanwhile, I cut off the ends of the peppers and scooped out the insides.

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I was looking for a baking dish in which the peppers wouldn’t fall over. I drizzled olive oil all over the tray, as well as the outside of the peppers, to make them roast better. I stuffed them with the meat filling. At the end, I poured the juices from the roasted meat into the peppers. I sliced some tomatoes, I had some cocktail tomatoes at home this time, put them on top of the meat and sprinkled the top with cheese. I preheated the oven to 180 degrees and cooked the dish for 30 minutes.

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While it was roasting, I peeled potatoes, cut them into large slices and boiled them. We tasted it when serving and found that it went well with sour cream. When we cut the peppers in half, the juices from the roast flowed out, and it was delicious with the potatoes.

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Enjoy!

Gluten and lactose free Raffaello cake

Gluten and lactose free Raffaello cake

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I continued my search and research in my old recipe book. When we moved to Belgium, which was almost 17 years ago, a dear, elderly friend of mine copied a lot of her own recipes and gave them to me in a booklet as a souvenir. They were all tried and tested, her special recipes, so I have no idea where they came from originally. Sadly she is gone for two years now, so I can’t ask her.😥 It was nice to remember her, to recall her again, to read the familiar writing. I hope ahw would be pleased that these recipes are in the right place. ❤ Now here’s one that was one of her favourites. 🥰🍰

Ingredients

For the cream:
6 egg yolks
2 packets of gluten-free vanilla pudding powder (the one to be cooked)
100 grams of sugar
500 ml lactose-free or vegetable milk
200 grams lactose-free butter
For the dough:
6 egg whites
250 g sugar
100 grams gluten-free cake flour
150 g gluten-free coconut flakes
For the top of the cake:
50 grams gluten-free coconut flakes

Preparation

I made the cream first, so that it would have time to cool before I put it on the baked dough.

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I mixed the egg yolks, the vanillla pudding powder and the sugar with the milk until smooth. I cooked it until stiff. I put it aside to cool.

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I whisked the egg whites with the sugar until stiff, added the flour and coconut flakes. I lined a baking tray with baking paper and put it in a preheated oven at 180 degrees for 25 minutes. Don’t forget to put a small bowl of water in the bottom of the oven. 😉

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When it was done I put the dough in a cool place.
Raffaello11Meanwhile, the custard had cooled enough to mix it with the sugar and butter until smooth.Raffaello9

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Raffaello13I removed the baking paper from under the dough and closed the sides of the pan back around it. I spread the cream evenly over the pastry. I sprinkled the top with coconut flakes, and put it in the fridge for at least 1 hour.Raffaello10

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Raffaello15When you remove the rim from the pan, you can see where the dough and the cream meet. It slices very nicely when brought in from the fridge, but you should always put the leftovers back in the fridge. The taste of the coconut dough and the cream go together beautifully. You can collect the… hmmm… compliments. 😋😊Raffaello16

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Enjoy!

Gluten and laktosfree pastry cream

Gluten and laktosfree pastry cream

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A thousand and one years ago, before I had celiac disease, I used to bake cream cakes. I hadn’t realized, but when emptying the freezer I found two packets of buttered pastry. I don’t know how I got the idea of making custard, it was just natural. When the kids will see it, this will be a favorite for the next few months again, just like it used to be.

Ingredients

2 packets Schar puff pastry
5 egg whites
100 g sugar
500 ml lactosefree milk
75 g gluten and lactose free vanilla pudding powder
1 packet vanilla sugar

Preparation

I cut one of the dough into equal squares, this was going to be the top of the cake. I put the dough in the oven at 180 degrees. 25 minutes to bake, while the cream is cooking. I put the whites of the eggs into the machine with two spoonful of sugar to beat until it became hard and stiff peaks formed. I whisked the custard powder with the sugar and milk until thick. I set the whisk to the lowest setting and added the hot custard a tablespoon at a time. I got a nice smooth cream. You don’t have to mix it much, just enough to blend it together.

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I took the doughs out of the oven and put them on a baking tray with removable sides.

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I put the dough that was in one piece at the bottom of the pan. I spread the still hot cream on top. I put the other pastry, cut into squares, on top.

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You have to hide it well so the family doesn’t find it until it cools down! 🙈 I failed. My husband found it. It wasn’t perfectly set, but it already held its shape nicely and didn’t run at all. So I gave my permission for my husband to do “quality control”. I used a sharp knife to cut it according to the top layer, so the top and bottom pastry were the same. I sprinkled the top with icing sugar and finally served it. ❤😋

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Enjoy!

Glutenfree buns

Glutenfree buns

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I like ready-made flour mixes. They’re safe to use if you run out of bread or rolls. This time I used the flour mix shown in the picture. I heartily recommend to try it. 😋

I’m not going to write a recipe because I followed the recipe on the bag exactly.

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It’s delicious, it doesn’t crumble even the next day. It’s just like the gluten buns used to be. I just wanted to show you. 😊

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Easy-to-make gluten and lactose free leavened dough

Easy-to-make gluten and lactose free leavened dough

Easy-to-make gluten and lactose free basic pasta

Long ago, before celiac disease, I used to make delicious pastries from this leavened dough every week. Sometimes I made cocoa rolls (by the way, it is called “cocoa snail” in my mother tongue), sometimes jam filled sweet rolls, sometimes sweet bread or sometimes I filled it with hazelnut cream. It was good with anything. I simply mixed it, let it rise and baked it. If I woke up early, I’d have the deliciously smelling pastry on the weekend table by 8am. Then celiac disease came along and took this recipe with it. I still made it with great enthusiasm. We ate it warm, but it was dense and heavy, not what I wanted. I was sad. I learned a lot in two years, but I always felt that the pastries form leavened dough were not going to be my friends. They were edible, but not the way I wanted them to be. So far. 😊 I’m learning a lot, now in my third year. And now I can say I’ve won, I dare to share this here, because it’s like it used to be. I baked more to see what the consistency would be the next day. I was even mad at my husband in the morning because he ate some late at night and didn’t seal the top of the box. I figured they were well dried out by then. But they weren’t, so my husband got only some grumbling from me. The next morning they were just as soft and delicious as when I baked them. 🙂
So now I heartily recommend it. 🙂

Ingredients

350 ml lactose-free or vegetable milk
25 g gluten-free fresh yeast
70 g soft lactose-free butter
70 g of sugar
2 whole eggs
a little salt
500 g gluten-free bread flour
6 g of psyllium
grated zest of 1 lemon
Filling:
nutella, chocolate cream, cocoa, hazelnut cream, jam
Top:
100 ml lactose-free milk
1 packet vanilla sugar

Preparation

I measured 100 ml of the milk and 1 tablespoon of the sugar, heated it slightly and stirred the yeast in.

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I put the rest of the ingredients in the mixing bowl.

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I added the yeast preparation and kneaded it thoroughly with the machine. The dough should be soft enough to barely stick to your hands.

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I kneaded it on a kneading board that I sprinkled with rice flour. This also removes the slight stickiness and makes it great for stretching and shaping.

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I had the feeling that the dough was quite good, so I stuffed it thoroughly, which resulted in little buns that I could barely fold. 😁 So they were not showcase pieces. I restrained myself when preparing the peanut butter rolls. 😊

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I put a bowl of hot water in the oven for 40 minutes using the setting for leavened dough.

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Then I set the oven to 180 degrees and left the pan in the oven. After 20 minutes I checked the bottom of the rolls. If they are a little browned you can take them out. You shouldn’t bake them any longer than that because the dough will dry out. In the meantime I heated the milk adding the vanilla sugar, and when I took out the dough I immediately spread the hot pastry shells with this mixture. I served them sprinkled with sugar powder.

Easy-to-make gluten and lactose free basic pasta

A few days later I made the dough again, this time I baked pastry which is called “ox-eyes” in Hungary. The dough worked perfectly again. I took the last picture to show you how good the dough is. 😊 This time I took it out after it has risen nicely, set the oven to 200 degrees and put it back only when the oven was already at the set degree. In the meantime, I spread a beaten egg on the “ox-eyes”, so they would turn to a nice red colour during baking. It also baked for 20 minutes and then I roasted it for 3 minutes to get a nice red top.

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Enjoy!