Gluten and lactose free potato cream soup

Gluten and lactose free potato cream soup

Cream of potato soup8

16 years ago, when we moved to Belgium, we found it strange that there was practically no soup like we had in Hungary. Over time we got used to their soups. I think I have learned to make it over the years. Although it couldn’t be simpler: they cook the vegetables, blend them, salt and pepper them and serve with a bit of crouton or dried bread. I think there isn’t a Belgian family table without cream soup. Of course, you can add your own specialties, spices, toppings, but the base is the simple but delicious steamed vegetables.

Ingredients:

3-4 medium potatoes
3 cloves of garlic
1 laurel leaf
salt to taste
3 dl lactose-free cooking cream
100 g lactose-free mozzarella cheese
bacon to taste (optional)
roasted potatoes to taste (optional)

Preparation:

I cut the potatoes into similar sized pieces. I added garlic, bay leaf and salt, and then cooked them.

Cream of potato soup1

Cream of potato soup2

After a while, by stabbing my fork in the potatoes, I checked if they were soft enough. I took some of it out and put them aside to fry them separately. I cooked the rest even longer, letting the water to almost boil.

Cream of potato soup3

When the potatoes were ready, the hand blender was a great help, because I used it to blend the potatoes until smooth, so there was not a single morsel in them. I stirred the cooking cream into it. The quantity is different for everyone, as some people like their cream soups thinner while others thicker, but remember, it’s a soup! I put it on the cooking plate again, added the cheese, and let the heat bring it to boil.

Cream of potato soup4

Cream of potato soup5

I toasted some slices of bacon. In a little oil, I fried the prepared steamed potatoes until brown.

Cream of potato soup6

Cream of potato soup7

Cream soups are best served hot, and I served them with bacon and fried potatoes. The Belgians love to serve a simple hot cream soup with a baguette.

Cream of potato soup8

And why gluten-free? I didn’t use any thickening agents for this soup, the potatoes themselves thickened it .

Enjoy!

Gluten-free homemade grated pasta

Gluten-free homemade grated pasta

homemade pasta9

I learned a lot from my grandmother. ūüíó 3 years ago I thought that I have to throw all that knowledge away, as we had to reform our whole lives because of celiac disease, lactose intolerance and allergies. Fortunately, that didn’t happen. ūüėä I’ve had many helpers to learn from over the years, I’ve spent a lot of time reading recipes. And slowly, but surely, I’m getting the hang of how to cook and bake. I think the learning will never end, but that’s the beauty of it. ūüėä So, over time I realized that I can still use what I learned from my Mamika. And so it is with this homemade pasta. Today I made pea soup. I remembered how much my Grandma used to cook for us, and how much we loved doing it. Of course she always made the pasta herself. ūü•į I made this gluten free pasta with rice flour and a little starch.

Ingredients:

1 whole egg
1 tablespoon starch
rice flour

Preparation:

I mixed the eggs with rice flour and starch. I used tapioca starch this time, but other kinds are also good. The reason I didn’t write the amount of rice flour is because it mostly depends on the size of the egg you use.

homemade pasta1

homemade pasta4

The dough should not be soft, but not too hard either! I know it’s not easy, unfortunately I can’t even show you what the density of the dough looks like. But it should be such that when you press your finger into it, it will leave a mark in the raw dough. I mixed it thoroughly, covered it with a tea towel for a few minutes.

homemade pasta2homemade pasta3

I prepared the grater, this is the type I used:

homemade pasta5

After a few minutes I kneaded the dough again. At this point you can add flour now if you need to. I put flour in a bowl and dipped the dough into it, which I then rolled into a handful. You should not press it into the grater, just pull gently on it, dipping it very thickly into the flour again.

homemade pasta6

While grating, you should stop several times to flour the already grated dough, because it will easily stick together. Flour it, take it between two palms and loosen it in a soft circular motion to separate the larger and smaller pieces.

homemade pasta7

This time I cooked it directly in the soup. I set it to boil, dropped the pasta into it. When it came up to the top of the soup it was ready with the delicious fresh pasta.

homemade pasta8

Half of the dough is left. I dry it on a kitchen towel in the open air. Care must be taken to dry the grains completely, because if they don’t dry out, they can easily mold. I store them in a closed box until use.¬†

homemade pasta9

Enjoy!

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, pal√≥c 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. ūüĎĆ
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. ūüć≤ 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: Erd√©lyi-Magyar √Čtkezde

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. ūüíē
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.

Gluten-free Hungarian stuffed peppers10Gluten-free Hungarian stuffed peppers12Gluten-free Hungarian stuffed peppers13

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. ūüėÄ

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. ūüíó

Gluten-free Hungarian stuffed peppers17

Enjoy!

Gluten and lactose free homemade pizza – Glut√©n √©s lakt√≥zmentes h√°zi pizza

Gluten and lactose free homemade pizza – Glut√©n √©s lakt√≥zmentes h√°zi 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. ūüėä 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! ūüėć Even gluten free.” ūüėä

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 csal√°d a pizz√°kat. Mikor kider√ľlt a c√∂li√°kia akkor elsŇĎre azt gondoltam, hogy mennyi minden finoms√°gr√≥l kell majd lemondanunk. Akkor √©s ott, 3 √©ve, elsirattam a pizz√°t, a csal√°d egyik nagy kedvenc√©t is. Persze idŇĎvel kider√ľlt, hogy ez egy√°ltal√°n nem igy van. ūüėä Sosem felejtem azt a boldogs√°got, amikor elŇĎsz√∂r tettem az asztalra glut√©n √©s lakt√≥zmentesen. N√©gy gyerek mellett sosem volt csend a csal√°di √©tkez√©sekn√©l, b√°r nem is t√∂rekedt√ľnk erre. De az m√°r j√≥ jel volt, ha az asztalra tettem valamit √©s p√°r perc m√ļlva csak a cs√∂ndet lehetett hallani. Megsz√≥laltam ilyenkor:
– Naaa?
Jött is válasz:
– Anyuci nem l√°tod? Esz√ľnk! Finom! ūüėć Glut√©nmentesen is. ūüėä

Hozzávalók 4 személyre

A tésztához:
3.5 dl víz
500 gramm gluténmentes univerzális vagy kenyérliszt
50 gramm¬†√©lesztŇĎ vagy egy csomag por√©lesztŇĎ
1 tk só
1 teáskanál cukor
2 ek olívaolaj
Pizzaszószhoz:
5 cm póréhagyma
100 ml¬†sŇĪr√≠tett 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 hozz√°val√≥kat keverŇĎg√©pbe tettem √©s 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 pizzas√ľtŇĎk alj√°t bekentem olajjal, a t√©szt√°t n√©gy fel√© vettem √©s olajos k√©zzel ellapogattam a s√ľtŇĎk alj√°n. A s√ľtŇĎt keleszt√©sre √°ll√≠tottam, akinek nincs ilyen programja az 30-40 fokra √°ll√≠tsa a s√ľtŇĎt, meleg vizet tettem a s√ľtŇĎ alj√°ra √©s betettem a t√©szt√°kat 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

K√∂zben elk√©sz√≠tettem a pizzasz√≥szt, a fokhagym√°ra tettem egy mokk√°skan√°l s√≥t. A p√≥r√©hagym√°t nagyon v√©kony szeletekre v√°gtam, kev√©s olajon megs√ľt√∂ttem. Hozz√°adtam a paradicsomsz√≥sz fel√©t √©s √∂sszes√ľt√∂ttem, a m√°sik fel√©be belekevertem a s√≥s fokhagym√°t.

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 forr√°sban l√©vŇĎ sz√≥szhoz kevertem a fokhagym√°s paradicsoml√©t, a fŇĪszereket, az apr√≥ra v√°gott paradicsomot. Az √©n paradicsomp√ľr√©m el√©g sŇĪrŇĪ volt, ez√©rt √∂nt√∂ttem hozz√° egy kis vizet, hogy a paradicsom darabok is megfŇĎjenek. Akkor k√©sz, ha sz√©pen besŇĪrŇĪs√∂dik √©s a paradicsom darabok m√°r nem nagyon l√°tszanak.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza4

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza5

Mivel n√°lunk a csal√°d fele intoler√°ns a paradicsomra ez√©rt joghurtos felt√©ttel k√©sz√≠tem azoknak akik nem ehetik meg. √Ėsszekevertem a tejf√∂lt a fokhagymaporral. √Ėsszev√°gtam, elŇĎk√©sz√≠tettem azokat amikkel a pizz√°k tetej√©t meg szeretn√©m 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 ut√°n kivettem a t√©szt√°kat a s√ľtŇĎbŇĎl, sz√©pen elkezdtek m√°r kelni.

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza13

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza17

H√°rom f√©le √≠zes√≠t√©st haszn√°ltam egy pizz√°n. Megkentem elŇĎsz√∂r a pizzasz√≥sszal, majd a felt√©tekkel √©s megsz√≥rtam sajtreszel√©kkel.

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 s√ľtŇĎbe ugyancsak 20 percre tov√°bb kelni

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza20

Gluten and lactose free homemade pizza - Glutén és laktózmentes házi pizza21

Az idŇĎ letelte ut√°n 200 fokra √°ll√≠tottam a s√ľtŇĎt, 20 percig s√ľt√∂ttem. A felsŇĎ t√©szta sz√©pen megpirult ekkorra, kivettem. Be√°ll√≠tottam pir√≠t√°sra (akinek nincs ilyen program az vegye fel j√≥val nagyobb hŇĎm√©rs√©kletre) √©s 3-4 perc alatt meg is s√ľlt a k√∂vetkezŇĎ pizza. Az als√≥ kettŇĎt feljebb tettem, igy pir√≠tottam meg az utols√≥ kettŇĎt is, figyelembe v√©ve ki hogyan √≥hajtja, pirultabban vagy kev√©sb√© ropog√≥san.

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 – K√≠nai k√°poszt√°ba csomagolt dar√°lth√ļs, glut√©nmentesen

Minced meat wrapped in Chinese kale, gluten free – K√≠nai k√°poszt√°ba csomagolt dar√°lth√ļs, glut√©nmentesen

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.

Minced meat wrapped in Chinese cabbage3

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.

Minced meat wrapped in Chinese cabbage5

Minced meat wrapped in Chinese cabbage6

After 40 minutes.

Minced meat wrapped in Chinese cabbage7

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. ūüėä Serve with sour yoghurt to taste. ūüėč

Minced meat wrapped in Chinese cabbage10

Enjoy!

elvalaszto5

Minced meat wrapped in Chinese cabbage10

Ez egy elŇĎre elk√©sz√≠thetŇĎ fŇĎ√©tel. A hŇĪtŇĎben lehet t√°rolni √©s fogyaszt√°s elŇĎtt 40 perccel kell csak a p√°rol√≥t elind√≠tani. P√°rolt rizzsel, burgony√°val fogyaszthat√≥. Glut√©nmentes a t√∂ltel√©k miatt, melynek a receptje itt tal√°lhat√≥.

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 k√ľl√∂n megfŇĎzni, mert a p√°rol√°s v√©g√©re azok is megpuhulnak. Egy-egy adag t√∂ltel√©ket tettem a levelekbe √©s f√∂ltekertem.

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 ut√°n.

Minced meat wrapped in Chinese cabbage7

Minced meat wrapped in Chinese cabbage8

Minced meat wrapped in Chinese cabbage9

Sajnos nemigaz√°n lehet sz√©pen t√°lalni, mivel a k√°poszta levelei k√∂nnyen szakadnak, de kell a 40 perces p√°rol√°s, hogy a h√ļs is elk√©sz√ľlj√∂n a forr√≥ p√°r√°ban. Az √≠z viszont k√°rp√≥tol. ūüėä √ćzl√©s szerint savany√ļ joghurttal, tejf√∂llel t√°lalhatjuk. ūüėč

Minced meat wrapped in Chinese cabbage10

Cauliflower chicken breast in b√©chamel sauce gluten and lactose free

Cauliflower chicken breast in b√©chamel sauce gluten and lactose free

Cauliflower chicken breast in béamel sauce gluten and lactose free8

Following the principle of not throwing anything away, I looked in the fridge. I found chicken breast and cauliflower. And they became what you see on the picture. You can make it in advance and just bake it in the oven later. It goes with any side dish, this time I served it with rice. Gluten and lactose free because I used my béchamel sauce recipe.

Ingredients for 3 portions

3 chicken breasts
400 grams cauliflower
2 portions of my béchamel sauce
salt to taste
pepper to taste

Preparation

I cut the excess off the cauliflower and washed it. I salted and peppered the chicken breasts.

Cauliflower chicken breast in béamel sauce gluten and lactose free1

I cooked both sides of the meat in hot butter until brown, then I put them in a heatproof dish. I put the cauliflower around the meat.

Cauliflower chicken breast in béamel sauce gluten and lactose free2

Cauliflower chicken breast in béamel sauce gluten and lactose free3

Cauliflower chicken breast in béamel sauce gluten and lactose free4

I prepared two portions of b√©chamel sauce and poured it over the meat and cauliflower. I put them in the oven preheated to 200 ¬įC for 40 minutes. You can find the recipe for the b√©chamel sauce here.

Cauliflower chicken breast in béamel sauce gluten and lactose free5

Cauliflower chicken breast in béamel sauce gluten and lactose free6

At the end I cooked it on a higher heat for 10 minutes to brown the top. I served it with rice. You can find the recipe for rice here

Cauliflower chicken breast in béamel sauce gluten and lactose free7

Cauliflower chicken breast in béamel sauce gluten and lactose free8

Enjoy!

Cheese waffles, gluten and lactose-free

Cheese waffles, gluten and lactose-free

Gluten and lactose-free cheese crispy7

The other day I went to the shop, and I asked my son what to bring? “Some kind of chips,” he said. There isn’t much choice in gluten and lactose free section. A few brands of plain and peppered and that’s it. I grumbled to myself. Then at home when I was unpacking and putting stuff on the shelves my glanced at the waffle maker. It was sitting there, gathering dust for a couple of months. I gave it a try when we had bought it, but it didn’t work out for me. But now I thought, I just shouldn’t give up. I searched for my waffle recipes and thought, there will be what will be. I put together a mix using several of my other recipes. My cheese waffle was born, and it turned out that the whole family fell for. It was a big success, so I’m not going to pack away the waffle maker because it will be used more often. ūüėä

I also made a sweet version – there is a saying in my home country: if you’re going to have a goose then you can as well make it fat. ūüėÄ I’ll post the recipe soon because that was delicious too.

Ingredients

350 grams gluten-free bread flour
100 grams lactose-free margarine
100 grams lactose-free grated cheese
1 egg
100 grams lactose-free butter cream
6 grams baking powder
1,5 teaspoon salt

Preparation

I mixed up the ingredients. This time I used bread flour from Doves Farm (an UK producer) since I usually use it for the ‘pog√°csa’, the Hungarian small, unsweetened¬† round cake. You can try any other kind of gluten-free flour. ūüėä

Gluten and lactose-free cheese crispy1

Gluten and lactose-free cheese crispy2

In the mixing bowl I first added the flour and the cold butter. I processed this with the mixer until smooth, then again with the other ingredients.

Gluten and lactose-free cheese crispy3

Gluten and lactose-free cheese crispy4

The consistency of the dough is very good, it’s great to work with, not sticky. I shaped the dough into walnut-sized dumplings and placed one in the middle of the heated oven. I pressed it down well and let it bake for a few minutes until brown. You don’t need to grease the oven separately as it’s in the dough.

Gluten and lactose-free cheese crispy5

Gluten and lactose-free cheese crispy6

Out of this batch, about 35-40 pieces were baked. Unfortunately I don’t know exactly, because they were constantly disappearing from the plate. ūüėč It’s time consuming, you have to stand next to it, but if you take the time, you can put delicious, tasty crunchy waffles in front of your child instead of chips. And you will know exactly what’s in them. Maybe next time I’ll spice it up with some spices, I think it’ll be delicious like that too. Give it a try. ūüėČ

Gluten and lactose-free cheese crispy7

Gluten and lactose-free cheese crispy8

Enjoy!

Chinese chicken with sesame seed, gluten and lactose free

Chinese chicken with sesame seed, gluten and lactose free

Chinese chicken with sesame seeds gluten and lactose free7

We really like tasty, special foods, including Chinese stuff. In the old days, when we could eat gluten-containing foods, I used to make a lot of sesame chicken. Sometimes on Sunday afternoon I would just start cooking it and of course there was not a piece left. It’s also true that while all four of our children were living at home with us, there was no chance of any food being left over. ūüėĀ
We had to use starches during a 2020 food challenge. That’s when I remembered that I hadn’t yet made my sesame chicken recipe gluten-free. So the time came, this recipe was born, gluten free. The boys tasted the result, and said … hmmm yummy… ūüíĖ pure orgy of taste.ūüėä ūüėÖ
One very important thing to say, I had no idea how the original was made. I was just looking for the flavors we used to get at our favorite Chinese restaurant. ūüôą

Ingredients for 3 portions

3 chicken breasts
2 tablespoons gluten free flour for the meat
12 tablespoons gluten free flour
7,5 tablespoons corn starch
7 grams baking powder
3 eggs
a little lactose free milk to taste

For the coating:
6 heaped tablespoons brown sugar
2 tablespoons sambal
2 tablespoons of paprika cream
2 tablespoons rice vinegar
2 tablespoons sesame seed oil
2 tablespoons water
gluten free sesame seeds to taste

Preparation

It takes longer to describe the ingredients than to prepare the dish. ūüėČ I cut the meat into larger cubes and mixed them with 2 tablespoons of flour. I mixed the rest of the ingredients into a batter, a bit thicker than if I made pancakes.

Chinese chicken with sesame seeds gluten and lactose free1

Chinese chicken with sesame seeds gluten and lactose free2

I prepared the coating (you can substitute the sambal with another paprika product, I had this one at home and it had a slightly spicy flavour which was great). I put everything except the sesame seeds in a saucepan. I let it simmer for a few minutes so the sugar melted, the flavors mixed nicely, and it started to thicken. Then I added the sesame seeds while stirring. I brought it back to a boil.

Chinese chicken with sesame seeds gluten and lactose free3

Chinese chicken with sesame seeds gluten and lactose free5

I heated the oil. I don’t usually set it to maximum, on my induction cooking plate it’s on setting 7 (of 9). I rolled the floury meats in the batter. I didn’t let any of the batter drop from the piece, but put it quickly into the hot oil, so the batter remained thick. I turned it a few times while it was cooking. I put the coating back on the fire, and when the meat was ready, I put it in.

Chinese chicken with sesame seeds gluten and lactose free4

Chinese chicken with sesame seeds gluten and lactose free6

I rolled each side in the hot, thick mixture then I put it in a bowl. As the meat cooled, the the coating became firm like a crust. This happened because of the starch added to the flour. I served it with rice this time. ūüėč

Chinese chicken with sesame seeds gluten and lactose free7

Chinese chicken with sesame seeds gluten and lactose free8

Enjoy!

The simple secret of cooking rice

The simple secret of cooking rice

The simple secret of cooking rice6

There were many foreign students at the university where I worked and my husband studied. I learned some tricks from them. A Cuban couple, for example, taught me how to prepare rice so that it’s nice and perky and not a sticky dumpling.

They had to figure out how to do it because the whole floor of the dormitory where we lived had only one kitchen. There stood an old cooking plate with 6 electric plates for all the people who lived on that floor but there was no oven. Not much to go with. ūüôĄ It took them a while to perfect the cooking method, and that’s when I got the recipe from them.

They told me how the rice should be steamed then covered, as if nurturing it. That’s how they did it at home in Cuba, which we didn’t have the opportunity to do then and there in the dorm. ūüôÉ

They told us that they saw that Hungarians loved to stir. But you shouldn’t stir the rice because the rice flour rubs off the grains and that’s one of the reasons why the rice doesn’t cook well. ūüėŹūüėģ

Another thing they noticed is that Hungarians always wanted everything immediately. Rice is not an instant side dish, you have to prepare it properly. But there are circumstances when that is not possible, like in those times. You have to learn to stew with patience. ūüėČ

The third important thing is that if you need to add more liquid to the rice later, never add cold water (or cold milk for rice pudding). Some kind of coating will form on the rice because of the heat difference which will cause it never cook to tender, it will stay crunchy under your teeth.

I took their advice to the heart for many, many years because I have not found a better or simpler way. In recent years I’ve been using basmati or jasmine rice, but you can cook any rice with the recipe below. The only thing that varies is the cooking time, something everyone has to experiment with.

Ingredients

100 ml rice for one person
water as needed
salt to taste

Preparation

I did not soak or fry the rice. I washed it, rinsed it under running water and put it in the cooking pot. I poured hot water over it, enough so that the water was about the same height as the rice. I didn’t put a lid on it or stir the rice. I started cooking on the highest heat setting (induction 9).

The simple secret of cooking rice1

Since I poured hot water on it, it started boiling quickly. I salted it after boiling. With a few quick movements I stirred it a little bit, only this one time, then I put the lid on and reduced the heat to medium (induction 5). I cooked it for a few minutes at this heat, it seemed to be boiling very hot again. At this point, and this is very important, I did not, I repeat, I did not take the lid off, but lowered the heat even more (on induction 3).

The simple secret of cooking rice2

The simple secret of cooking rice3

When I saw tiny holes in between the rice through the lid, I lowered the heat to just keep it warm, simmering (on induction 1). At this point, if you want, you can take the lid off really quickly and stir, but I don’t do that. The process so far has taken about 5 minutes, and from here it was another 15 minutes or so when I took the lid off and stirred the rice. By that time it was ready to serve. ūüôā

The simple secret of cooking rice4

The simple secret of cooking rice5

If you don’t want to serve it yet, keep it under the lid until needed.

The simple secret of cooking rice6

Enjoy!