Gluten and lactose free white chocolate cherry pie

Gluten and lactose free white chocolate cherry pie

Gluten and lactose free white chocolate cherry pie8

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 lactose free orange and poppy seed cake

Gluten and lactose free orange and poppy seed cake

Gluten and lactose free orange and poppy seed cake12

Poppy seed cake. I know this must be strange in many countries of the world. Here in Belgium a few years ago I could buy poppy seed only in the bird food section. Today you can find it on the cake ingredients shelf, but I’ve only seen it used as a decoration.
For us, in Hungary, it’s like other plants. My grandmother used to plant a few rows in the garden every year, then cut off the hardened tubers, pick out the tiny black seeds, dry them thoroughly to save some for Christmas. It was almost the only time we ate poppy seed pasta during Fasting, and poppy seed bejgli, a typical Hungarian Christmas dessert.
I remember, much later, many years later, when Hungary joined the European Union, there were some issues around for what purpose the poppy could be used. Eventually they allowed it to be used for food.
I have brought you a poppy seed cake filled with orange marmalade. I can heartily recommend it, because it is a very tasty, delicious cake. If you have tried it, tell me if you liked it.

Ingredients:

100 grams of poppy seeds
100 ml brown sugar
100 ml gluten-free flour
100 ml lactose-free milk
1 egg
50 ml olive oil
1 packet vanilla sugar
6 grams baking powder

orange marmalade to taste

50 g icing sugar
2 tablespoons orange juice
2 teaspoons orange zest

Preparation:

I ground the poppy seeds with the brown sugar. The sugar is added to prevent the poppy seeds from sticking to the sides of the grinder.

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I put baking paper in a pan.

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I whisked the eggs until frothy, then after adding all the liquid ingredients, I mixed in the flour, poppy seed, baking powder and vanilla sugar.

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I put the dough in the baking pan and baked it in a preheated oven at 200 ℃ for 30 minutes.

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Meanwhile, I mixed the icing sugar and orange juice until smooth.

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I cut the dough into three equal parts.

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I spread two of the pastries thickly with the orange marmalade and stacked them on top of each other, then placed the third on top. I spread the orange sugar cream on the top layer.

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I sprinkled the orange zest evenly over the top.

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It’s worth waiting a couple of hours before slicing, until the cream on the top has dried a little. I had one slice left over, and it turned out much better the next day because the flavours came really together.

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Gluten and lactose free orange and poppy seed cake12

Enjoy!

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:

Cottage cheese tart with dill1

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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Cottage cheese tart with dill9

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

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Cottage cheese tart with dill11

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!

 

Puffball cookies, gluten and lactose-free

Puffball cookies, gluten and lactose-free

Puffball cookies, gluten and lactose-free5

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. 😀

Ingredients

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

Preparation

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.

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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.

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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.

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Puffball cookies, gluten and lactose-free4

Puffball cookies, gluten and lactose-free5

Enjoy!