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
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
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.
I added the yolks of the eggs to the rice and mixed it well. Then I whisked the whites until stiff.
I greased a fireproof dish with butter and sprinkled with the breadcrumbs.
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.
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.
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.
I served it with hot pudding and jam.
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
I cut the excess off the cauliflower and washed it. I salted and peppered the chicken breasts.
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.
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.
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
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
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.