Cauliflower chicken breast in béchamel sauce gluten and lactose free

Cauliflower chicken breast in béchamel 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 béchamel sauce and poured it over the meat and cauliflower. I put them in the oven preheated to 200 °C for 40 minutes. You can find the recipe for the béchamel 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!

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. 😁
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… 💖 pure orgy of taste.😊 😅
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. 🙈

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. 😉 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. 😋

Chinese chicken with sesame seeds gluten and lactose free7

Chinese chicken with sesame seeds gluten and lactose free8

Enjoy!

Chicken with garlic and marjoram & mushroom dressing

Chicken with garlic and marjoram & mushroom dressing

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

Preparation

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.

Enjoy!