I was looking through my old recipes today and found one again that I hadn’t yet made gluten-free. That’s a big problem, because it’s delicious, not to mention it’s beautiful. I loved taking pictures and my family loved eating it. 😀🙈 It’s supposed to last a long time, but just watch. 😀
150 grams gluten-free cake flour 60 grams gluten-free natural cocoa powder (not sweetened) 6 grams gluten-free baking powder 200 grams of sugar 1/2 teaspoon gluten-free ginger powder (can be omitted) pinch of salt 10 g vanilla sugar 60 g lactose-free butter 2 eggs icing sugar (powder) to taste
I mixed it all together except for the sugar powder at the end of the ingredients. Important that the butter must be cold when cut and mixed into the other ingredients. I kneaded it thoroughly. If you want, you can cut chocolate to large pieces and add them to the dough. I put it in a sealed bag in the fridge for an hour. I put some icing sugar in a bowl.
I shaped the dough into walnut-sized balls, rolled them in the icing sugar, and placed them on the baking sheet, spacing them apart, because the cookies tend to grow when they bake. I pressed the middle of each ball a little bit. I preheated the oven to 200 °C and the cookies baked for 15 minutes.
Note that it must be cooled in the pan, because when you take it out, the cookie is soft. As it cools, it will harden. As it bakes, it expands and cracks the icing sugar layer, which is why it becomes like a mushroom.
I met the chicory after we moved to Belgium. I asked an acquaintance what the big bud that I always saw at the vegetable counter was. She smiled and said: that’s the chicory. She told me what I had to pay attention to when preparing the vegetable. She also suggested to experiment with it, the family will love it. It’s really important to be thorough as this vegetable is bitter. However, it is very easy to learn how to get rid of the bitter parts so it can be flavored, prepared and used as a great side dish with meat.
4 chicory 4 slices of ham 4 slices of cheese 2 dl vegetable milk (I used coconut milk) 2 cloves of garlic salt to taste pepper to taste
I mixed the ingredients and turned on the oven to 200 °C. It only took a couple of minutes to prepare this side dish, by the time the oven heated up the chicory was already in the oven.
I removed the outer leaves from the chicory and then came the most important thing that makes the chicory edible. The stems are bitter. This must be carefully cut out with a sharp knife, not even the smallest piece should be left in, as it will remain bitter and inedible.
Any baking dish can be used, it can be baked as a single dish, or separately to serve to each person. I chose the latter.
I wrapped the chicory first with a slice of ham, then a slice of cheese.
I poured coconut milk over the chicory, put a garlic clove in between and seasoned with salt and pepper.
In the meantime, I heated the oven, put the chicory in it for 20 minutes, and toasted the cheese at the end. Careful, do not burn it!
Princess Stefánia Klotild Lujza Hermina Mária Sarolta (1864-1945) was the daughter Palatin Joseph’s youngest daughter – who became the Queen of Belgium – and was married at a young age to Franz Joseph I’s son, Rudolf.
After Rudolf’s suicide, the dowager heiress fled the Viennese court, began travelling and then married Elemér Lónyay, a landowner, with whom she lived happily in the castle of Elemér Lónyay, who was later made a count by Charles IV.
She was famous for her philanthropy, and it was under her patronage that the National Stefania Association, the predecessor of today’s Hungarian network of nurses, was founded in Budapest. The couple fled to Pannonhalma to escape the Second World War. Stefania died there.
While living in Hungary, she grew to love the country and its cuisine, and even enriched the Hungarian gastronomy. The main dishes she created, such as Stefánia-style slice, roast and risotto, all have in common that they contain boiled eggs in some form.
The Stefánia slice is delicious when warm with any kind of side-dish and when cold with a salad or in a sandwich.
We love Portobello mushrooms. They don’t have a distinctive mushroom taste, so even my husband eats them, though, he’s not a fan of mushrooms. They don’t collapse when baked, they stay juicy. I just stuffed them with my favorite meatloaf. It can be made in advance, so when guests arrive, you just turn on the oven.
2 portions of meatloaf (see recipe) 4 Portobello mushrooms 8 slices of bacon
I mixed the meatball ingredients as usual. I divided the filling in two, spreading one half evenly at the bottom of an oiled ovenproof dish.
I divided the rest of the filling into four parts, formed them into meatballs and shaped them to the mushrooms. I coated the mushrooms with 2 bacons and put them in a preheated oven at 200°C for 30 minutes. If the bacon doesn’t become brown, roast on a higher heat for a few more minutes.
I cut the filling into four pieces and carefully lifted them onto the plates with the stuffed mushrooms. Served them with steamed rice.
This is a basic recipe that you can eat on its own with a side dish, but you can use it as a filling for many other main dishes. I mix it up and it’s ready to cook. I cook what I can in a wok, because it needs only 1-2 tablespoons of coconut oil in the bottom, not much fat. I named it gluten-free because of the breadcrumbs that go into it are gluten-free.
300 grams of minced chicken breast salt to taste pepper to taste 2 crushed garlic 1 egg 3 tablespoons gluten-free breadcrumbs 1 teaspoon of paprika cream
I mixed all the ingredients thoroughly.
With wet hands, I shaped them into even balls and then flattened them with my palm, because it needs less fat to cook them like this. You should only cook them on a medium heat, because on high heat the outside can burn but the inside can still stay raw. I turned them several times, and I cooked them for about 5-5 minutes on each side.
I put them on a napkin to absorb the excess fat from the meatballs.
You can serve them hot with any kind of side dish or salad, but they are also delicious cold, in sandwiches. A great addition to cold dishes.
I took one of my old recipe books, and started to make the recipes gluten-free. This was a favorite when we could still eat gluten-containing food. Now I’ve made it gluten-free.
0,5 litre gluten-free flour 1 teaspoon of baking soda 4 eggs 2 dl brown sugar 2 dl oil 2 teaspoons ground cinnamon 4-5 apples nuts to taste
I mixed the flour with the baking soda. I washed the apples, cut out the core and cut them into slightly larger cubes. I mixed the eggs with a mixer until foamy.
Then I just worked with a wooden spoon, adding the sugar first, then added the oil, slowly dripping it, mixing it all together.
I mixed the flour into the mixture and finally added the diced apples.
I mixed it thoroughly and put it in a baking pan lined with baking paper. You could sprinkle the top with chopped nuts and hazelnuts, but we’re allergic to those, so I left them out. I baked it in a preheated oven at 180 degrees Celsius for 30 minutes, however the baking time somewhat depends on the oven itself.
When still warm, I cut it into triangles and sprinkled the top with cinnamon powdered sugar. It was delicious, not dry, not powdery, more like a succulent cake.
We are intolerant of tomatoes. We are allergic so if we don’t eat it for a long time, sometimes I can cook food made of tomatoes.
Ingredients for 1 serving
100 grams of minced chicken meat 1/4 zucchini 1/4 leek 3 strands of fresh basil 100 ml of concentrated tomatoes 5 pieces of cherry tomatoes salt according to taste pepper according to taste gluten free lasagna pasta 1 serving of gluten- and lactose-free bechamel sauce 100 grams of lactose-free grated cheese
1. I chopped the leeks and grated the zucchini.
2. I steamed the leek until it was glass like and transparent, then I added the meat and fried it until it became white. I squeezed the juice out of the zucchini and added it to the meat, cooked it a for a short time, and then added the tomato concentrate. I poured a little water on it, chopped the basil and added it. I salted and peppered it then and I cooked it at low heat at least for 20 minutes.
After 20 minutes, I cut 3 cherry tomatoes into quarters and added them to the tomato and meat mix, then I let it heat until it boiled.
I sprinkled the baking dish with olive oil, then I put a tablespoon of tomato sauce and a tablespoon of Béchamel sauce at the bottom. Then came the first layer of pasta. (Unfortunately, the gluten-free lasagna paste that I ordered arrived broken in the box. It didn’t matter, it didn’t affect the taste. 🙂 ) After the pasta, I put tomato sauce, then Béchamel sauce again. I continued this until I run out of the ingredients.
5. I made sure to put the last serving of tomato sauce and Béchamel sauce on top of the last pasta at the end. I sprinkled this with plenty of grated cheese, and I topped all with cherry tomatoes. I baked it in a preheated oven at 200 C (approx. 400 F) for 30 minutes.
1 tablespoon lactose-free butter 1 tablespoon gluten-free flour 300 ml of lactose-free milk 100 grams of lactose-free grated cheese salt according to taste pepper according to taste nutmeg according to taste
1. I heated the butter with the flour until it started to fry in the pan. Then I took it off the cooking plate, poured in half of the milk, mixed until smooth and then poured the rest of the milk in.
2. With constant stirring, I boiled it, seasoned it with salt, pepper, nutmeg, added the grated cheese and cooked over moderate heat until it melted. Meanwhile, it thickened and it was ready for use.
I got some messages saying no one taught them how to cook, please help. If you don’t mind, I’ll share the “educational” recipes here. I remembered that when I started to share my recipes, one of my daughters asked me to write it like I was teaching them how to cook. Then, over time, it turned out that their Spanish, Italian and Belgian friends were visiting the website for my recipes, especially for the gluten-free and lactose-free ones. Behold automatic translation. 😁 I’m not a chef, just a mom, so don’t expect extraordinary things from me. But you can expect tricks you can use when cooking. 😊 This recipe is not only for experienced ones.
Ingredients for 4 servings
8 boneless chicken legs 3 cloves of garlic salt according to your taste pepper according to your taste marjoram according to your taste vegetables according to your taste, this time I used mushrooms 1 tbsp rice flour 2 tbsp lactose-free sour cream or yoghurt 50ml cooking cream or vegetable cream some cooking oil
1. The first important thing they asked me was how can I roast the meat to golden-brown while it’s crumbly inside. The trick is that you must heat up the cooking oil. It must be hot, not only warm. This time I used cooking butter, and you can see in the picture how it’s boiling because it’s very hot. That’s what I put the chicken meat in. Then I salted and I peppered it.
2. It took only a few minutes, then I turned it. I also salted and peppered this side (I always use freshly ground pepper, because it’s more tasty) then I sprinkled marjoram on the top. After a few minutes, I checked if the other side cooked to golden-brown as well. Then I lowered the temperature, but only so much that it was still baking. I poured about 100ml of water under it. I chopped the garlic into small pieces and I added it. It simmered under a lid for 40 minutes.
3. In the meantime, I cooked the rice, but you can make any other side-dish. You can find the rice in my recipes. After half an hour, I put the mushroom next to it, you can use any other vegetable. After 40 minutes, I took out the finished chicken. I mixed rice flour in the still moderately cooking liquid, added the sour cream and the cooking cream. I boiled it and it’s done.
4. When served, the golden-brown-cooked meat looks very nice, and it’s a surprise that it’s crumbly inside, not dry. If you make it the other way around and you steam the spicy meat first, it is very difficult to cook the meat to the right color at the end because it can quickly become over-cooked.
Do you know the joke when the little bunny goes into the patisserie and always asks if there is a carrot cake? The end is the same here: there isn’t. Because we are allergic to carrots. However, Easter is coming, so I asked around for advice, then searched for the Carrot cake recipe I haven’t used for 5 years. Now, let’s get rid of gluten and lactose! Be as it may, let’s try it!
My husband has a sweet tooth, according to him everything that is sweet can only be good. My son isn’t that accepting anymore, but when he got his first bite and I heard, “Hmmmm …” that was a really good sign. 🙂
The cake was delicious. And the cream! I didn’t remember how heavenly it was. I think the rich taste and the texture will nicely fit in other cakes as well.
Preparation time: 90 min
250 grams of gluten-free cake flour 2 teaspoons baking powder 1 teaspoon baking soda 1.5 teaspoons ground cinnamon 0.5 teaspoon ground ginger powder 0.25 teaspoon nutmeg 0.5 teaspoons of salt 180 ml rapeseed oil 4 eggs 300 grams of brown sugar 100 grams of white sugar 125 grams of apple sauce 1 teaspoon vanilla extract 300 grams of grated sweet potatoes
For the cheese-cream frosting
220 grams of lactose-free cream cheese 115 grams of butter 240 grams of powdered sugar 1 pack of vanilla sugar
1. I peeled the sweet potatoes, grated them the same way I grated the carrots long ago. I mixed the dry ingredients of the dough.
2. I whipped the eggs until they became hard and mixed them with the remaining ingredients into a smooth texture and then added the flour mixture as well. I put it in a baking sheet which I lined with baking paper, then I baked it at 180 C (~350 F) for approx. 1 hour. Next time I’m going to take the dough in two and bake them in a baking sheet for pies separately, I think it will be better. The baking time somewhat depends on the oven the needle test shows whether it’s done.
3. While the dough was baking, I prepared the cream. I mixed the butter – which I kept at room temperature beforehand – with the cheese cream until it became smooth. Later I added the sugar and vanilla sugar. I put it in the fridge until use.
4. Once baked but still hot, I cut the dough in half with the help of a thread, to cool it down faster. I put half of the cream on the lower half as a filling, then placed the other half on top.
5. Unfortunately, it’s hard to get gluten-free decorations here. I used to make them from marzipan, but we became allergic to almonds (among other things). So I can only use these little wafer flowers that don’t look great on white cream. My apologies. But if not me, believe my family, that it is absolutely delicious and deserves its place on the Easter table!
6. I baked the cake for my children again for Easter. I split the dough in two and baked them in two baking sheets for pies for over 40 minutes. The texture of the dough was great, I could shape it easily. The cream was the same because it tasted phenomenal. All the decoration was gluten free, the bunnies were made of fondant and food coloring, the gluten free chocolates were bought in a store.