Gluten and lactose free apple soup with meringue

Gluten and lactose free apple soup with meringue

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Fruit soup. In Hungary, soup is made from almost any fruit. May it be hot or cold. In Belgium, when guests came to visit us, they looked at us in amazement: “What is this before the main course”? “Soup,” we said. They had never had anything like it before. It was the same with our daughters’ husbands, because they are both Belgian. Now they have come to accept, moreover, love it. Sometimes they even ask our daughters to cook them fruit soup. To my family’s delight, I made it yesterday, this time with apples. It’s delicious, made cold in summer and warm in winter. Try it. 😊

Ingredients for 3 people:

One large sweet apple per person
1 teaspoon ground cinnamon
1 teaspoon cloves
1 liter of lactose-free milk
1 packet gluten and lactose free pudding powder
2 packets vanilla sugar
2 tablespoons of granulated sugar

For serving:
2 egg whites
2 tablespoons of granulated sugar

Preparation

I peeled, cored and cut the apples into roughly equal pieces. I added just enough water to cover them. I added the cinnamon and cloves and cooked until almost done.

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I have this pudding powder at home, which is gluten and lactose free. It takes 700 ml of milk to make a pudding. I only need it for thickening, so 1 liter of milk and the water added to the apples is enough.

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I mixed the pudding powder with the two sugars and enough milk (about 2 dl) to make a lump-free mixture.

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Apples are good when you stick a fork in them and feel that the core is still firm. You continue to cook them after adding the milk, so if you cook them in the water completely already, the apples will end up overcooked.
To mix the pudding and the apples together, you need to warm up the pudding mix with the hot water of the apple soup, otherwise the final result is going to be full with small lumps. I scooped some liquid from the boiling apples into the pudding mixture with a spoon. I kept adding the now apple-flavoured water until the pudding mix became hot.  I did it quickly while stirring it. I stirred it thoroughly and then poured it into the apples. I added the rest of the milk.

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Do the above in quick, firm strokes, stirring constantly after the milk has been poured in. Reduce the heat to a simmer, stirring constantly, as the sugar and milk can burn to the bottom of the pan.

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I whipped the egg whites into a stiff froth, added the granulated sugar and microwaved the mixture into meringues. I’ll show you how to make this in another post.

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Served hot or cold, with meringues. Try it, it’s delicious, even as a dessert. The cloves should be removed before serving.

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Enjoy!

Gluten and lactose free pancakes

Gluten and lactose free pancakes

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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.

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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

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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.

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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

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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.

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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.

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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. 😋

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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:

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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!

 

Gluten and lactose free rice pudding pie

Gluten and lactose free rice pudding pie

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

Ingredients for 4 portions

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

Preparation

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

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

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

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

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

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

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I served it with hot pudding and jam.

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Enjoy!