Chicken breast with gluten and lactose free brown sauce

Chicken breast with gluten and lactose free brown sauce

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I couldn’t think of a better name than that. 😀 🙈I’ve been making it every couple of weeks for months at the request of my little family. I have no idea where the inspiration came from, it just did. Since several people asked for the recipe, I finally measured everything out today. Since I didn’t have much time to cook, I made our lunch today in the pressure cooker. 😊 For those who don’t have such a machine, you can cook it on the stove in a wok in the same way, but of course it takes longer to cook. The soy sauce must be gluten free!!!

Ingredients for 3 people

3 whole chicken breasts
1 tablespoon of lactose-free liquid butter
3 tbsp slightly hot gluten-free sambal
3 heaped tablespoons brown sugar
3 tablespoons gluten free soy sauce!!! you have to be very careful to make it gluten free!!!
3 tablespoons of gluten free ketchup
1 teaspoon of garlic powder
pepper to taste
salt to taste

Preparation

I have an Aigostar pressure cooker, but I’ve seen it under other names. It’s a great little appliance and often when I’m short of time, I just put it into work, like now. It makes very tasty meals in a short time. I have now set it to cook for the first time, as if I was using a hob. I put butter in the bottom of the pan and cooked both sides of the chicken breasts until red.

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When the meat was nice and red, I put the sugar in the machine first and then the other ingredients. I pulled one of the meats aside to mix it all thoroughly and get a thick sauce. I also cooked both sides in the sauce for 1-1 minute.

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I closed it, set it on the meat program, 15 minutes, as you can see. Since I had already cooked the chicken breasts in the machine, it reached the cooking temperature quickly, and was done in about 20 minutes total (pre-heating included).

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Meanwhile, the potatoes were cooking in the airfryer. That way I could serve the delicious, flavorful, crumbly meat to my family 30 minutes later, doing other things while it was cooking. 😊 I served the meal with a hot, rich sauce. 😋 Sometimes I take the meat apart and put it with some sauce in a giant hot gluten-free bun. Try it, it’s delicious that way too. 😋

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Enjoy!

Gluten and lactose free white chocolate cherry pie

Gluten and lactose free white chocolate cherry pie

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In every family, including ours, there’s a great favourite that we make quite often and everyone loves it, and it’s always a big hit. The cherry pie. First it was my husband’s favourite and then it became also the children’s. The pastry is basic, you can make it with any fruit. I think we’ve tried all sorts over the years. Although I didn’t go to any cook school, only cooked at home for my family’s enjoyment, I learned to know the flavours without tasting. So I’ve reformed a few of my recipes, and today it was my old recipe’s turn. Glad I did, because you know, here comes the real praise again, the hmmm… 💗 and the “don’t put that plate too far away please”. 😀🥰

Ingredients

3 eggs
300 grams of sugar
100 grams of lactose-free margarine
200 gram lactose-free butter cream
350 g gluten-free cake flour
8 grams vanilla sugar
12 grams baking powder
For serving:
conserve cherries
gluten and lactose free white chocolate chips

Preparation

I beat the eggs into stiff mousse.

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I cut baking paper for the pie pan.

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To the stiff mousse I added the sugar and vanilla sugar first, then the butter and the buttercream in small portions. I mixed the baking powder with the flour and added it to the batter.

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I put it in the pie pan, topped it with cherries and white chocolate chips. I baked in a preheated oven at 180 degrees Celsius for 50 minutes.

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I removed it from the pan while hot and let it cool for about 15 minutes.

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The truth is, I couldn’t get enough of the sight and smell of it. I just hoped the taste would be wonderful.

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After tasting the crumbs, I felt reassured, it was delicious this way. I managed to take a simple cake to a higher level. I highly recommend it to everyone, it can be made with plain flour in the same proportions. It went perfectly with my afternoon coffee.

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Enjoy!

Gluten and laktosfree pastry cream

Gluten and laktosfree pastry cream

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A thousand and one years ago, before I had celiac disease, I used to bake cream cakes. I hadn’t realized, but when emptying the freezer I found two packets of buttered pastry. I don’t know how I got the idea of making custard, it was just natural. When the kids will see it, this will be a favorite for the next few months again, just like it used to be.

Ingredients

2 packets Schar puff pastry
5 egg whites
100 g sugar
500 ml lactosefree milk
75 g gluten and lactose free vanilla pudding powder
1 packet vanilla sugar

Preparation

I cut one of the dough into equal squares, this was going to be the top of the cake. I put the dough in the oven at 180 degrees. 25 minutes to bake, while the cream is cooking. I put the whites of the eggs into the machine with two spoonful of sugar to beat until it became hard and stiff peaks formed. I whisked the custard powder with the sugar and milk until thick. I set the whisk to the lowest setting and added the hot custard a tablespoon at a time. I got a nice smooth cream. You don’t have to mix it much, just enough to blend it together.

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I took the doughs out of the oven and put them on a baking tray with removable sides.

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I put the dough that was in one piece at the bottom of the pan. I spread the still hot cream on top. I put the other pastry, cut into squares, on top.

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You have to hide it well so the family doesn’t find it until it cools down! 🙈 I failed. My husband found it. It wasn’t perfectly set, but it already held its shape nicely and didn’t run at all. So I gave my permission for my husband to do “quality control”. I used a sharp knife to cut it according to the top layer, so the top and bottom pastry were the same. I sprinkled the top with icing sugar and finally served it. ❤😋

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Enjoy!

Easy-to-make gluten and lactose free leavened dough

Easy-to-make gluten and lactose free leavened dough

Easy-to-make gluten and lactose free basic pasta

Long ago, before celiac disease, I used to make delicious pastries from this leavened dough every week. Sometimes I made cocoa rolls (by the way, it is called “cocoa snail” in my mother tongue), sometimes jam filled sweet rolls, sometimes sweet bread or sometimes I filled it with hazelnut cream. It was good with anything. I simply mixed it, let it rise and baked it. If I woke up early, I’d have the deliciously smelling pastry on the weekend table by 8am. Then celiac disease came along and took this recipe with it. I still made it with great enthusiasm. We ate it warm, but it was dense and heavy, not what I wanted. I was sad. I learned a lot in two years, but I always felt that the pastries form leavened dough were not going to be my friends. They were edible, but not the way I wanted them to be. So far. 😊 I’m learning a lot, now in my third year. And now I can say I’ve won, I dare to share this here, because it’s like it used to be. I baked more to see what the consistency would be the next day. I was even mad at my husband in the morning because he ate some late at night and didn’t seal the top of the box. I figured they were well dried out by then. But they weren’t, so my husband got only some grumbling from me. The next morning they were just as soft and delicious as when I baked them. 🙂
So now I heartily recommend it. 🙂

Ingredients

350 ml lactose-free or vegetable milk
25 g gluten-free fresh yeast
70 g soft lactose-free butter
70 g of sugar
2 whole eggs
a little salt
500 g gluten-free bread flour
6 g of psyllium
grated zest of 1 lemon
Filling:
nutella, chocolate cream, cocoa, hazelnut cream, jam
Top:
100 ml lactose-free milk
1 packet vanilla sugar

Preparation

I measured 100 ml of the milk and 1 tablespoon of the sugar, heated it slightly and stirred the yeast in.

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I put the rest of the ingredients in the mixing bowl.

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I added the yeast preparation and kneaded it thoroughly with the machine. The dough should be soft enough to barely stick to your hands.

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I kneaded it on a kneading board that I sprinkled with rice flour. This also removes the slight stickiness and makes it great for stretching and shaping.

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I had the feeling that the dough was quite good, so I stuffed it thoroughly, which resulted in little buns that I could barely fold. 😁 So they were not showcase pieces. I restrained myself when preparing the peanut butter rolls. 😊

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I put a bowl of hot water in the oven for 40 minutes using the setting for leavened dough.

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Then I set the oven to 180 degrees and left the pan in the oven. After 20 minutes I checked the bottom of the rolls. If they are a little browned you can take them out. You shouldn’t bake them any longer than that because the dough will dry out. In the meantime I heated the milk adding the vanilla sugar, and when I took out the dough I immediately spread the hot pastry shells with this mixture. I served them sprinkled with sugar powder.

Easy-to-make gluten and lactose free basic pasta

A few days later I made the dough again, this time I baked pastry which is called “ox-eyes” in Hungary. The dough worked perfectly again. I took the last picture to show you how good the dough is. 😊 This time I took it out after it has risen nicely, set the oven to 200 degrees and put it back only when the oven was already at the set degree. In the meantime, I spread a beaten egg on the “ox-eyes”, so they would turn to a nice red colour during baking. It also baked for 20 minutes and then I roasted it for 3 minutes to get a nice red top.

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Enjoy!

Gluten and laktosefree cinnamon apple pancakes

Gluten and laktosefree cinnamon apple pancakes

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Usually I serve pancakes after a soup. When I make a soup that is more nourishing, then only a couple of pancakes are enough. You can also vary the pancakes with different fillings, but you can also do whad I did, I changed the batter. I have been making these pancakes for many years, to the delight of the family. If you make it, scroll down a few posts to quickly find the pancake recipe. For your convenience here is the link: Gluten-and-lactose-free-pancakes. You can find the rest in the post. 😋

Ingredients

the pancake dough, already prepared
1 apple
2 tablespoons gluten-free flour
Stuffing:
3 tablespoons of granulated sugar
3 teaspoons of cinnamon

Preparation

The apples were washed, cored but not peeled. I grated them on a grater with small holes.

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I added the apple together with its juice to the pancake batter, and then I added gluten-free flour too because the apple juice would make the batter too thin and it wouldn’t bake.

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I baked the pancakes as usual.

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Meanwhile I mixed the sugar and cinnamon.

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I put a generous amount of the cinnamon sugar in the middle of the still hot pancake. I folded up both sides of the pancakes and rolled them up like this. It is because otherwise the sugar melts and runs out of the pancake.

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Enjoy!

Gluten and lactose free orange and poppy seed cake

Gluten and lactose free orange and poppy seed cake

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Poppy seed cake. I know this must be strange in many countries of the world. Here in Belgium a few years ago I could buy poppy seed only in the bird food section. Today you can find it on the cake ingredients shelf, but I’ve only seen it used as a decoration.
For us, in Hungary, it’s like other plants. My grandmother used to plant a few rows in the garden every year, then cut off the hardened tubers, pick out the tiny black seeds, dry them thoroughly to save some for Christmas. It was almost the only time we ate poppy seed pasta during Fasting, and poppy seed bejgli, a typical Hungarian Christmas dessert.
I remember, much later, many years later, when Hungary joined the European Union, there were some issues around for what purpose the poppy could be used. Eventually they allowed it to be used for food.
I have brought you a poppy seed cake filled with orange marmalade. I can heartily recommend it, because it is a very tasty, delicious cake. If you have tried it, tell me if you liked it.

Ingredients:

100 grams of poppy seeds
100 ml brown sugar
100 ml gluten-free flour
100 ml lactose-free milk
1 egg
50 ml olive oil
1 packet vanilla sugar
6 grams baking powder

orange marmalade to taste

50 g icing sugar
2 tablespoons orange juice
2 teaspoons orange zest

Preparation:

I ground the poppy seeds with the brown sugar. The sugar is added to prevent the poppy seeds from sticking to the sides of the grinder.

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I put baking paper in a pan.

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I whisked the eggs until frothy, then after adding all the liquid ingredients, I mixed in the flour, poppy seed, baking powder and vanilla sugar.

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I put the dough in the baking pan and baked it in a preheated oven at 200 ℃ for 30 minutes.

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Meanwhile, I mixed the icing sugar and orange juice until smooth.

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I cut the dough into three equal parts.

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I spread two of the pastries thickly with the orange marmalade and stacked them on top of each other, then placed the third on top. I spread the orange sugar cream on the top layer.

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I sprinkled the orange zest evenly over the top.

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It’s worth waiting a couple of hours before slicing, until the cream on the top has dried a little. I had one slice left over, and it turned out much better the next day because the flavours came really together.

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Enjoy!

Gluten and lactose free apple soup with meringue

Gluten and lactose free apple soup with meringue

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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.

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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.

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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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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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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.

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

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Enjoy!

Gluten-free sponge cake

Gluten-free sponge cake

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I’d like to make it clear beforehand that I’m not a pastry chef, so I am only sharing my own experience. 😊
Many people say they can’t bake a sponge cake. The oven is not right, the dough overbakes, it stays raw in the middle, it collapses, and so on. I was that person for a long time. I’ve read all kind of instructions, anything I found, but to no avail. Until I remembered that my grandmother didn’t bother with measuring much, she only needed a tablespoon. 🥰
When I found out I had celiac disease, I wondered if gluten free flour would work? 😊 As I found out later, it did. 😊As a child, I thought my Grandmother halved the number of eggs and mixed water into the dough to save money. Now I know that this is the easiest way to make cake that is soft and springy, that you can easily roll and cut. 💗

Ingredients:

6 whole eggs
6 tablespoons cold water
12 tablespoons granulated sugar
12 tablespoons gluten-free cake flour

Preparation:

I opened the eggs and placed them into the mixer. Yes, yolks and whites at the same time. Then I set it to the highest speed. In the meantime, I lined the pan – the one that came with the oven – with baking paper. I set the oven to 180 ℃. This is important because when the raw dough is ready, you have to put it in the hot oven immediately, you can’t wait for it to warm up.

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I put cold water in a glass. If it’s not cold enough, put an ice cube in it. When the eggs were nicely blanched and became at least three times their original volume and the cream was solid enough, I added 6 tablespoons of water to the 6 eggs, while still running the mixer.

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I stirred for a few more minutes to mix the water with the eggs. I now added 12 tablespoons of granulated sugar while the mixer was running continuously.

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I stopped the machine for a moment, stuck my finger in the egg cream. It didn’t change the shape on my finger, it stayed the same as when I took it out of the bowl, so it was pretty firm. I quickly turned the machine back on, this time on the lowest setting. I spooned in 12 spoonful of gluten free flour. I left the machine on for just a few more moments and I was ready to go.

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You can clearly see on the mixer whisk that the dough does not flow. It didn’t spread out in the bowl either, it kept its shape. It should look like this. If it doesn’t, it’s not fluffy enough and the sponge is not the way you want it.

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I quickly transferred the dough from the mixing bowl to the baking pan, smoothed it out and it was ready to go into the oven.

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I baked it for 20 minutes. Do not open the door in the meantime. If I had baked the cake at a higher temperature, it would have dried out and become more difficult to shape. The outside would have baked, but the inside might stay raw.

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The point of sponge cake is to be airy, light and soft after baking. I took it out hot. It stuck a little to the edge of the baking pan, so I cut around it with a sharp knife. Then I pulled it onto kitchen towels together with the baking paper.

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When it was cool, I turned it over and peeled off the baking paper in one easy motion. The pastry was ready to be filled with anything.

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Then I cut it into three equal pieces, and I layered the pieces on top of each other, filling with cream in between. It tasted so delicious! I will share this recipe next time, because it’s worth trying.

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Keep an eye on this recipe because this is a basic one, I will show you many more times what you can use this sponge cake batter for.

It’s quite difficult to describe and explain a recipe like this. If you get stuck somewhere, if something is not clear, feel free to ask! 😊

Gluten and lactose free pancakes

Gluten and lactose free pancakes

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I never measured the ingredients, I just mixed and baked the pancakes. A dear friend of mine recently found out that she was gluten intolerant. She has a hard time taking the hurdles that she runs into over and over again because of the gluten. She tried to make pancakes because they are so easy. Either they fell apart and failed to cook, or they were thick and dry and inedible. So now, for her sake, I measured out all the ingredients. 💗 I can tell you that it has almost the same consistency as the old gluten-free version. 

Ingredients for 8-10 pancakes

150 grams gluten-free flour (bread flour is fine, but you can also buy gluten-free flour for pancakes)
3 eggs
300 ml milk
20 ml olive oil
100 ml soda water
2 tablespoons of sugar

Preparation

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I put all the ingredients in a bowl and mixed them with a hand blender until lump-free.

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I have an electric pancake maker, but of course you can cook pancakes on any oven. I’ve got this one on setting 5, which is not the hottest. I brushed it with a thin layer of olive oil before the first pancake, for the rest it wasn’t necessary. 

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I spread the dough evenly on the baking surface as thin as possible. When the dough was no longer shiny, I turned it over. The same applies if you cook it on the stove in a separate pancake pan. It’s very important to keep your pancake cooker fully heated, whatever you use. 

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You can fill it with custard, jam, cocoa, cinnamon or any sweet cream.

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Enjoy!

Gluten and lactose free sponge cake roll

Gluten and lactose free sponge cake roll

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With 4 children, I didn’t always have time to bake cakes for the kids, as much as I wanted to. So I collected recipes of cakes that they really liked and that were quick to make. The sponge cake dough is great to use in a variety of ways, this one was their all time favourite. If nothing else, I put jam on the dough, rolled it up and sliced it with great glee. 😋 I’ll put together another blog post later on what other fillings you can use to fill this simple sponge cake dough.
But for now, let’s see the recipe of the world’s simplest cake. 😉

Ingredients

4 whole eggs
4 tablespoons cold water
8 tablespoons sugar
8 tablespoons gluten-free flour or rice flour

Preparation

I used a tablespoon to measure the sugar and gluten-free flour into a separate bowl. The water must be cold.

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I put the four eggs into the mixer and whisked on the highest speed until stiff. Then I added the 4 spoons of cold water. Make sure the water is really cold, otherwise the beaten eggs will collapse. I stirred a little longer to mix the water with the beaten egg.Sponge cake roll2Sponge cake roll3

Meanwhile, I lined a large baking pan with baking paper. I preheated the oven to 180 degrees Celsius and placed a small bowl full of water at the bottom of the oven. The humidity it produces makes the cake looser and lighter, which is often not the case for gluten-free cakes.

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I added the sugar with a spoon. Note that, the water doubled the amount of batter, so I needed to add 8 spoonfuls of sugar to the beaten egg.

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I turned the mixer down to the lowest setting and added the 8 spoonfuls of gluten-free flour to the heavy sugared egg whites. You can use bread flour, cake flour, rice flour, all of which make great cookie dough.

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I poured the batter into the baking pan in quick movements and placed it in the preheated oven for 20 minutes. Do not bake at a higher temperature as it will make the cookie dry and it will break easily.

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I laid a clean tea towel on the kitchen counter and turned the hot dough out onto it.

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I carefully rolled up the hot dough with the kitchen towel. I set it aside to cool until needed.

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I carefully unrolled the dough from the kitchen towel before filling.

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I just got a jar of jam from the pantry and spread it on the dough. I carefully rolled it up.

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I cut it with a sharp knife to the desired thickness and sprinkled the top with icing sugar.

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Enjoy!