Lactose free cabbage casserole

Lactose free cabbage casserole

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There is not always time to cook or spend a lot of time in the kitchen. It’s good to have a recipe that you can prepare in advance and store in the fridge to bake the next day. This dish took me 15 minutes to put together, and then I could do my business while it was baking.


rice for 4 persons
1 small purple onion
1 small Chinese kale
400 g minced meat
salt to taste
pepper to taste
garlic powder to taste
lactose-free sour yoghurt or sour cream to taste


To start, you need three pots. In the first one, put the rice to cook.

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In the second, sauté the purple onion in butter until translucent.

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In the third, put water to boil with a teaspoon of salt.

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I cut off the end of the kale and separated the leaves.

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After the onion was cooked, I mixed the minced meat with the herbs and cooked it until the meat was white.

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No need to cook the rice and the meat fully, because they will still be roasting in the oven.

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When the water has boiled, I cooked the cabbage leaves for 2-3 minutes, making sure that the thick white part is under the water.

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I coated a fireproof dish with olive oil.

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I used the cabbage leaves to line the bottom of the baking dish so that it overhangs the edge of the dish (you’ll need to fold this back over the minced meat at the end).

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I spread the rice evenly on top, then came the minced meat.

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I folded the rest of the cabbage over the minced meat. I spread the top generously with sour cream. I baked it in a preheated oven at 210 degrees for 30 minutes, at the end I baked it on a higher heat for 5 minutes to brown the sour cream and the cabbage on top.

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It’s best when hot, when you take it out of the oven.😋 But then it’s hard to serve it nicely, because it tends to fall apart when you put it on the plate. If possible, wait 15 minutes before cutting it. You can also serve it with lactose-free sour yoghurt or sour cream on the plate.

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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


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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The simple secret of cooking rice

The simple secret of cooking rice

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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. 🙄 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. 🙃

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. 😏😮

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. 😉

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.


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


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).

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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).

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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. 🙂

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

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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


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.