Gluten and lactose free apple soup with meringue

Gluten and lactose free apple soup with meringue

Gluten and lactose free apple soup with meringue14

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.

Gluten and lactose free apple soup with meringue1

Gluten and lactose free apple soup with meringue2

Gluten and lactose free apple soup with meringue3

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.

Gluten and lactose free apple soup with meringue4

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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Gluten and lactose free apple soup with meringue6

Gluten and lactose free apple soup with meringue7

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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Gluten and lactose free apple soup with meringue10

Gluten and lactose free apple soup with meringue11

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.

Gluten and lactose free apple soup with meringue13

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

Gluten and lactose free apple soup with meringue14

 

Enjoy!

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.

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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.

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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.

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

Enjoy!

Minced meat wrapped in Chinese kale, gluten free – Kínai káposztába csomagolt darálthús, gluténmentesen

Minced meat wrapped in Chinese kale, gluten free – Kínai káposztába csomagolt darálthús, gluténmentesen

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.

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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.

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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.

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Minced meat wrapped in Chinese cabbage6

After 40 minutes.

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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. 😊 Serve with sour yoghurt to taste. 😋

Minced meat wrapped in Chinese cabbage10

Enjoy!

elvalaszto5

Minced meat wrapped in Chinese cabbage10

Ez egy előre elkészíthető főétel. A hűtőben lehet tárolni és fogyasztás előtt 40 perccel kell csak a párolót elindítani. Párolt rizzsel, burgonyával fogyasztható. Gluténmentes a töltelék miatt, melynek a receptje itt található.

Hozzávalók

2 adag a gluténmentes fasirozottból
1 db kínai kel
köret

Elkészítés:

A tölteléket elkészítettem a recept szerint. A kínai kel leveleit szétszedtem, megmostam.

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A leveleket nem kell külön megfőzni, mert a párolás végére azok is megpuhulnak. Egy-egy adag tölteléket tettem a levelekbe és föltekertem.

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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 után.

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Minced meat wrapped in Chinese cabbage8

Minced meat wrapped in Chinese cabbage9

Sajnos nemigazán lehet szépen tálalni, mivel a káposzta levelei könnyen szakadnak, de kell a 40 perces párolás, hogy a hús is elkészüljön a forró párában. Az íz viszont kárpótol. 😊 Ízlés szerint savanyú joghurttal, tejföllel tálalhatjuk. 😋

Minced meat wrapped in Chinese cabbage10

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. 😊

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. 😀 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 ‘pogácsa’, the Hungarian small, unsweetened  round cake. You can try any other kind of gluten-free flour. 😊

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. 😋 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. 😉

Gluten and lactose-free cheese crispy7

Gluten and lactose-free cheese crispy8

Enjoy!

Chicory with ham and cheese

Chicory with ham and cheese

Chicory with ham and cheese13

I met the chicory after we moved to Belgium. I asked an acquaintance what the big bud that I always saw at the vegetable counter was. She smiled and said: that’s the chicory. She told me what I had to pay attention to when preparing the vegetable. She also suggested to experiment with it, the family will love it. It’s really important to be thorough as this vegetable is bitter. However, it is very easy to learn how to get rid of the bitter parts so it can be flavored, prepared and used as a great side dish with meat.

Ingredients

4 chicory
4 slices of ham
4 slices of cheese
2 dl vegetable milk (I used coconut milk)
2 cloves of garlic
salt to taste
pepper to taste

Preparation

I mixed the ingredients and turned on the oven to 200 °C. It only took a couple of minutes to prepare this side dish, by the time the oven heated up the chicory was already in the oven.

Chicory with ham and cheese1

I removed the outer leaves from the chicory and then came the most important thing that makes the chicory edible. The stems are bitter. This must be carefully cut out with a sharp knife, not even the smallest piece should be left in, as it will remain bitter and inedible.

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Chicory with ham and cheese4

Any baking dish can be used, it can be baked as a single dish, or separately to serve to each person. I chose the latter.

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I wrapped the chicory first with a slice of ham, then a slice of cheese.

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Chicory with ham and cheese7

Chicory with ham and cheese8

Chicory with ham and cheese9

I poured coconut milk over the chicory, put a garlic clove in between and seasoned with salt and pepper.

Chicory with ham and cheese10

In the meantime, I heated the oven, put the chicory in it for 20 minutes, and toasted the cheese at the end. Careful, do not burn it!

Chicory with ham and cheese11

Chicory with ham and cheese12

Enjoy!

Apple and cinnamon triangles, gluten-free

Apple and cinnamon triangles, gluten-free

Apple and cinnamon triangles10

I took one of my old recipe books, and started to make the recipes gluten-free. This was a favorite when we could still eat gluten-containing food. Now I’ve made it gluten-free.

Ingredients

0,5 litre gluten-free flour
1 teaspoon of baking soda
4 eggs
2 dl brown sugar
2 dl oil
2 teaspoons ground cinnamon
4-5 apples
nuts to taste

Preparation

I mixed the flour with the baking soda. I washed the apples, cut out the core and cut them into slightly larger cubes. I mixed the eggs with a mixer until foamy.

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Apple and cinnamon triangles2

Apple and cinnamon triangles3

Then I just worked with a wooden spoon, adding the sugar first, then added the oil, slowly dripping it, mixing it all together.

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Apple and cinnamon triangles5

I mixed the flour into the mixture and finally added the diced apples.

Apple and cinnamon triangles6

Apple and cinnamon triangles7

I mixed it thoroughly and put it in a baking pan lined with baking paper. You could sprinkle the top with chopped nuts and hazelnuts, but we’re allergic to those, so I left them out. I baked it in a preheated oven at 180 degrees Celsius for 30 minutes, however the baking time somewhat depends on the oven itself.

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Apple and cinnamon triangles9

When still warm, I cut it into triangles and sprinkled the top with cinnamon powdered sugar. It was delicious, not dry, not powdery, more like a succulent cake.

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Enjoy!