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Cookbook gluten free recepies from all over the world


Table of Contents These lovely dishes are waiting for you: 3 Introduction 4 Zucchini spread 5 Turkey in black sauce 6 Czech doughnut 7 Bread-roll-flower 8 Chanterelle soup 9 Stew with mashed potatoes 10 Berry with vanilla 11 Cinemon rolls 12 Hochzeitssuppe 13 Flammkuchen 14 Gingerbread 15 Pretzel 16 Goulash soup 17 Chicken paprikash 18 Cream bun 19 Sausage and beans 20 Italian chestnut cake 21 Potatoes and kale mashed 22 Macaroons pudding 23 Cheese straws 24 Toad in the hole 25 Victoria sponge cake 26 Potato pancakes 27 Chicken soup

28 Apple pie 29 Musaka 30 Tufahije 31 Burek 32 Tuna pie 33 Oven rice 34 King‘s cake 35 Quinoa bread 36 White wine soup 37 Sliced veal in sauce 38 Swiss chestnut cake 39 Spätzli 40 Brik danouni 41 Toast skagen 42 Oven pancake 43 Chocolate mudcake

Imprint

Graphic designer: Marvin Müller Published by: Coaliac Youth of Europe (Youth Committee 2014/15: Camilla Dirdal, Mirjam Eiswirth and Juan Carlos García) For more information visit: www.cyeweb.eu Date published: September 10, 2015

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Introduction Dear readers, this cookbook is the result of the annual project of the Coeliac Youth of Europe (CYE) in the year 2014/15. Out goal: To put together a collection of gluten free three-course menus from as many European countries as possible, each consisting of a starter, a main course and a dessert. Some also added recipes for baked goods. The delegates from the different countries represented in the CYE took different approaches to finding these recipes. Some organised country-wide cooking competitions, others asked their members for suggestions. All of them succeeded in finding delicious recipes for you. We are proud to present 40 recipes from 13 different countries. The little flag in the top corner of each page shows you where the recipe is from. All recipes consist of a list of ingredients and the instructions (sometimes in two parts, if there are sub-recipes). The step-by-step instructions are there to make your life easy. One important thing to keep in mind: All the recipes for gluten free dishes, so all Abbreviations Tbsp. – tablespoon ingredients need to be gluten free. Tsp. – teaspoon We have added a three-star rating of difficulty: ml – millilitres one star means easy, three means difficult. We also l - litres give you the estimated preparation time and the gr – grams kg – kilo grams number of portions this recipe will yield. We would like extend our gratitude to Marvin Müller who put a lot of work into the layout for this cookbook, and to our proof-readers Pamela Buckel and Carley Rodgers. Thank you to the delegates who collected the recipes, and to all the authors and creative minds behind the dishes and the pictures. Happy cooking and enjoy your meals! Your CYE Youth Committee 2014/15 Juan Carlos García Sánchez (Project Manager), Camilla Dirdal (General Coordinator), Mirjam Eiswirth (Financial Manager)

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Zucchini spread Ingredients 3 small zucchini 3 tbsp of virgin olive oil 2 tbsp of Parmesan cheese (grated) 4-5 garlic cloves (gently smashed) 2 crushed chilli peppers sea salt

Time: 20 min. Portions: 2-4

Instructions 1. Scoop out the middle part of the zucchini with the seeds. 2. Grate the zucchini. 3. Add salt to drain water from the zucchini. 4. Remove excess water. 5. Add olive oil. 6. Fry for about 5 minutes. 7. Add chilli peppers and garlic. 8. Add grated Parmesan cheese. 9. Mix well. 10. Refrigerate before serving.

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Turkey in black sauce Ingredients 2 tbsp of butter root veggies (1 small celery, 1 carrot, 1 parsley) 1 sliced onion 2 tbsp of granulated sugar spices (3 cloves, pinch of thyme, 10 pepper, 6 allspice, 1 bay) 2 round slices of lemon with peel 25 ml vinegar 750 ml water 6 portions of turkey 4 tbsp of plum jam 2 tbsp of grated gingerbread 50 g peeled almonds (halved) 100 g dried plums (halved) 50 g walnuts (halved) 20 g raisins

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Time: 40 min. Portions: 6

Instructions 1. Heat the butter in a large pot. 2. Fry the root veggies together with the sliced onion. 3. Add sugar and let it caramelise. 4. Add all of the spices and the two slices of lemon. 5. Cook for a minute, then add vinegar and let it evaporate. 6. Add water and boil for another 5 minutes. 7. Add meat into the boiling mixture and boil for 15 minutes. 8. Check if the meat is done and remove from the mixture. 9. Add plum jam into sauce. 10. Stir well and add dried fruits and nuts. 11. Boil for 5 more minutes. 12. Add gingerbread to thicken the sauce. 13. Steam the meat and cover with black sauce. 14. Serve with boiled potatoes.


Czech doughnut Ingredients 30 g yeast 500 g flour and a bit more for dusting 40 g granulated sugar 250 ml lukewarm milk 40 g butter 4 egg yolks 3 tbsp of rum 1 pinch of salt 200 g jam of your choice 250 ml oil for frying icing sugar mixed with vanilla for dusting

Time: 100 min Portions: 20 pcs

Instructions 1. Separate the eggs. You only need the yolks for this recipe. 2. Sprinkle the yeast into a cup, add a spoon of flour and sugar, pour in a bit of lukewarm water. Set aside in a warm place for 15 minutes. 3. Mix the butter and sugar together. Carefully, add the egg yolks. You will get a yellow “mousse”. 4. Add the yeast, rum, salt, and the rest of the flour and milk mixture. 5. Stir well until the it is smooth and full of little “bubbles“. 6. Dust dough with flour and cover the bowl with a dish-towel. 7. Let the dough rise to twice its size in a warm place about an hour. 8. When ready, roll to 1cm thickness on a floured surface. 9. Cut out circles (tip: Use a glass rimmed with flour).

10. Put a spoon of jam in the middle of one circle and cover it with another. 11. Set the doughnuts aside, cover them with a warm dish-towel and let them rise for about 15 minutes. 12. Heat oil in a deep pot (it’s ready when it sizzles around a wooden spoon). Deep fry the doughnuts until they turn golden brown. 13. Flip them over and do the other side. It takes about 5 minutes for both sides. 14. When the doughnut is done, place on a paper towel to extract excess oil. 15. Sprinkle with the icing sugar mixed with vanilla.

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Bread-roll-flower Ingredients 500 g flour 70 g butter 50 g granulated sugar 50 g sunflower seeds 2 cubes of fresh yeast (42 g each) 2-3 spoons condensed milk (optional) 1 tbsp of sunflower seeds 1 tbsp of pumpkin seeds 1 tbsp of sesame seeds 1 tbsp of flax seeds 1 egg Salt

Time: 90 min Portions: 10 pcs

Instructions 1. Mix flour, butter, sugar, 1 spoon of salt, yeast, egg and 225ml of lukewarm water. 2. Knead the dough for at least 5 minutes. (Tip: If you moisten your hands with water, the dough doesn't stick) 3. Cover with dish-towel, set aside for 30 minutes then knead again. 4. Sprinkle baking sheets with sunflower seeds. 5. Make rolls of about 10cm length and cut them into 10 pieces. 6. Form small balls and place them into seeds in the shape shown above. Each roll should slightly touch another roll. 7. Spread condensed milk or water over the rolls and sprinkle with seeds. 8. Set aside for about 10 minutes in a cool place. 9. Preheat the oven at 200°C and bake for 20 – 25 minutes. 

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Chanterelle soup Ingredients 1 liter of chanterelles 1 onion 30 g butter 1 gluten free vegetable bouillon cube 2 tbsp of cornstarch 1 tbsp of cold water 50 ml water 20 ml cream

Time: 45 - 60 min Portions: 5 pers

Instructions 1. Chop the chanterelles and the onion. 2. Melt the butter in a kettle, add the onions and let them sautĂŠ. 3. Mix the chopped chanterelles with the onions and keep stirring until the water from the mushrooms has evaporated. 4. Add in 50 ml of water, cream, and vegetable bouillon cube and boil the soup. 5. Mix the cornstarch and the cold water in a bowl. 6. Pour the mix into the soup in a thin ribbon while constantly stirring it. 7. Let the soup boil and take if off the stove. 8. Serve with some bread.

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Stew with mashed potatoes Ingredients Carelian Stew 300 g pork diced 300 g beef diced 30 g butter 1 onion 1 carrot 35 ml gluten free beer 1 gluten free bouillon cube 50 ml water 10 whole black peppers Mashed Potatoes 500g potatoes water 1 tsp salt 2 tbsp of milk 25 g butter 2. 3. 4. 5. 6.

Time: 3,5 hrs Portions: 5 pers

Instructions

Carelian Stew 1. Melt the butter in a frying pan and fry the bits of meat long enough for their surface to turn grey but not long enough for them to cook. Put the bits of meat into a deep casserole. Peel and chop the onions and carrots and add them to the casserole. Pour in the beer and the water, add the bouillon cube and pepper. Let it stew in an oven heated to 175째C for 3 hours. Taste and add salt if necessary.

Mashed Potatoes 1. Peel and cut the potatoes. Put in a pot, cover with water and add salt. 2. Cook the potatoes until they are well done. 3. Pour off the water and mash the potatoes while they are hot. 4. Warm up the milk in the microwave. 5. Mix butter, warm milk and the already mashed potatoes (as smooth as you like). Add salt to taste.

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Berry with vanilla Ingredients 50 ml berries (for example raspberries and blueberries) 200 g natural creamcheese 20 ml cream 1 tbsp sugar 1 tbsp vanilla sugar 2 tbsp gluten free granola (crunchy muesli)

Time: 20 min Portions: 2 - 4

Instructions 1. Whip cream with sugar,. 2. Add creamcheese and vanilla sugar. 3. Blend to a smooth mass. 4. Put granola as bottomlayer in a glass/bowl. 5. Add a layer of the creamcheese mix on top. 6. Decorate with mixed berries.

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Cinemon rolls Ingredients Cinnamon rolls 30 ml water 25 g fresh yeast 10 ml sugar 2 tsp psyllium 1 tsp salt 1 egg ½ tbsp cardamom 75 ml gluten free flour mix ½ tsp xanthan 100 g soft butter/margarine Filling 100 g butter 1 tbsp cinnamon 1 tbsp sugar 1 egg to spread on top granulated sugar as decoration

Time: 90 min Portions: 15 pcs

Instructions 1. Soak yeast in warm water. 2. Add psyllium and let it rise for 2-3 minutes. 3. Add salt, sugar, egg and cardamom. 4. Mix xanthan with flour and add half of it to the mix. 5. Add the soft butter and the rest of the flour. 6. Mix for 3-5 minutes, then spread into a rectangle on a floured table.

Filling 7. Spread butter on the rectangle of dough, cover with cinnemon and sugar. 8. Roll into a tight roll (Tip: You can moisten the end of the roll with water so that it will stick with the rest of the dough). 9. Cut into slices of about 2cm. 10. Put on an oven rack and press them (just a bit) to flatten a bit. 11. Let the rolls rise in a warm place for about 30 minutes. 12. Blend the egg and spread on thee rolls. Sprinkle with granulated sugar. 13. Bake at 225°C for about 15-20 minutes (until gold-brown).

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Hochzeitssuppe Ingredients Soup 2,5-3 liters chicken broth or stock 10-15 Asparagus heads 10-15 g Peas 20 -30 g fine gluten free soupnoodles 2 Carrots (peeled and thinly sliced) 1 piece of leek (sliced into small rings) Marrow Dumplings Semolina Dumplings

Time: 45 - 60 min Portions: 4 pers

Semolina Dumplings 100g Polenta or Rice Semolina Âź l Milk 30 g Butter 1 egg size M Salt, Nutmeg

Instructions Soup 1. Cook the chicken broth or the vegetable stock by yourself or use gluten free instant broth. 2. Add the veggies and cook them on medium heat until they are done. 3. Reduce the heat to low. Add the fresh made marrow and semolina dumplings and let them brown for about 5 minutes. They are ready when they swim on top of the soup or broth! 4. Add the cooked noodles and try the taste of the soup, if there is anything missing season to your taste.

Semolina Dumplings 5. Cook the milk with butter, salt and nutmeg. 6. When the milk starts boiling add the polenta while stirring. Stir until the polenta loosens itself from the pot in clumps. 7. Let the polenta cool down to room temperature and add the egg. 8. Stir the egg into the polenta, so that it will form a soft dough. And let the dough rest for 5 minutes. 9. Form with two tsp small dumplings out of the dough. Add the polenta dumplings into the soup.

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Flammkuchen Instructions 500 g gluten free flour mix for bread ½ tsp sugar ½ tsp salt 8 g dried yeast 1 tbsp olive oil 380 ml mixture of water and milk ½ tsp psyllium husks (digestive bran)

Time: 60 min Portions: 4 pers

For the topping 400 ml crème fraîche 6 tbsp cream 2 onions Salt, pepper, nutmeg 200g bacon lardons

Ingredients 1. Mix the dry inredients in a bowl. 2. Add the mix of water and milk and knead until you get a supple dough. 3. Cover the bowl with a damp cloth and leave in a warm place for 15 min. 4. Separate into four equal parts and roll each part onto a piece of parchment paper (the dough has to be quite thin at the end). 5. Place them on the baking tray and pinch up the edge of the dough. 6. Mix crème fraîche with cream, season with salt, pepper and nutmeg, and spread on to the dough. 7. Peel onions and cut into thin rings. Put onion rings and lardon on dough. 8. Let it rise in a warm place for 15 min, preheat the oven to 250° and bake the Flammkuchen for 15-20 min until golden brown and crispy. (Tip: For best results, bake each Flammkuchen separately.) Variation You can vary the toppings of the Flammkuchen from savoury to sweet. A nice variant has apples, sugar and cinnamon on top. Be creative!

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Gingerbread Ingredients 4 eggs 220 g fine sugar 450 g ground almonds 1 pinch of salt 1 tsp gingerbread spices 60 g candied lemon 60 g candied orange ½ tbsp baking soda wafers

Time: 30 - 40 min Portions: 25 pcs

Instructions 1. Whip sugar and eggs together until foamy. Make sure sugar is completely dissolved. 2. Chop the candied orange and lemon peels finely, then put all the ingredients into the foamy sugar/egg mixture and fold them in. 3. Place the wafers on a baking tin and spread the dough onto the wafers. 4. Let them sit (covered) overnight in a cool location. 5. The next day, bake them at 150-160°C for 20-25 minutes. 6. Let them cool after baking and then coat them, according to taste, with sugar or chocolate.

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Pretzel Ingredients 500 g white flour 1 tsp fibre husk 1 tsp (iodized) salt ½ tsp locust bean gum flour 1 tsp baking-powder 1 cube fresh yeast 100 g curd 250 ml lukewarm water 100 ml milk 3 tbsp oil, e.g. rapseed oil 1 tsp fruit vinegar coarse-grained salt Lye: caustic soda or other lye, prepared according to the packaging instructions

Time: 90 min Portions: 10 pcs

Instructions

1. Mix flour, fibre husk, salt, locust bean gum flour and baking-powder. 2. Mix milk and lukewarm water and dissolve fresh yeast in it. 3. Add dissolved yeast, curd, oil and fruit vinegar to flour mix from step 1. 4. Knead together until the dough is smooth and let it rise for 30 minutes. 5. Knead dough once more. Flour underlay and form dough. Usually it is formed as a pretzel or a bun (tip: A stick is the easy option here.). 6. Prepare caustic soda according to packaging instructions and brew pretzels approximately 30 seconds on each side. 7. Preheat baking oven to 45° C, put pretzels inside, place a grid with a wet kitchen towel on top and let them rise for 20 minutes. 8. Take everything out and turn baking oven to 250°C. 9. Use coarse-grained salt to sprinkle on the pretzels. 10. Place inside baking oven for 12 to 15 minutes. 11. Take them out and let them cool down on a grid (Tip: Use a spray bottle to spray water into the oven).

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Goulash soup Ingredients Goulash soup 3 tbsp oil 5 medium onions, diced 2,5 l water, plus a few extra spoonfuls 3 tbsp sweet paprika powder 1 tbsp caraway seeds 1,5 kg beef 2 cloves of garlic, chopped 5 medium carrots 2 medium parsnip 2 large potatoes, diced 2 tomatoes, diced 2,5 tsp salt 0,5 tsp black pepper Csipetke (pinched pasta), optional Csipetke (pinched pasta) 300g gluten free flour 1 egg 1 tbsp oil a pinch of salt few spoonfuls of water

Time: 90 min Portions: 4 pers

Instructions 1. Heat the oil in a large pot and add the onions with a few spoonfuls of water and a pinch of salt. Cook slowly on low heat until the onions are glassy. 2. Remove from the heat and add the paprika, pepper, and caraway seeds. Stir quickly and add a tiny bit of water (to prevent the paprika from burning). 3. Add the meat and garlic and cook on high heat, stirring, until the meat is slightly browned (about 10 minutes). Turn the heat down to low, add water, and cook until the meat is nearly cooked. 4. When the meat is nearly done, add the tomatoes, carrots, parsnips, and potatoes and cook for about 15 more minutes, or until they are tender. 5. Add csipetke to the soup before serving (optional).

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Chicken paprikash Ingredients Chicken paprikash 8 pieces of chicken leg 1 tbsp oil 1 big onion, chopped 1 tsp sweet paprika powder 2 green paprika 2 tomatoes salt

Time: 90 min Portions: 4 pers

Dumplings 2 eggs 250 g gluten free flour 10 ml water

Instructions 1. Heat the oil in a large pot. Chop the onions and put them in the pot. Cook until the onions are glassy. 2. Take it off of the heat. Add the paprika (If you leave it on the heat while you do this, the paprika will burn). Mix it until the paprika is dissolved. 3. Add the chicken. Mix it together with the onion-paprika paste, until all the pieces are covered with the paste. Turn your heat up high, brown the meat, while you constantly mix it. 4. When all pieces look white all around, turn down the heat to low; add the water, green paprika, tomatoes, and salt; cover and cook. 5. Check for tenderness. 6. Serve with dumplings. Top the dish with a tablespoon of sour cream.

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Cream bun Ingredients Bun 13 tbsp water 100 g butter 50 g rice flour 50 g gluten free flour 3 large eggs or 4 small/medium eggs Cream 1 gluten free vanilla pudding powder 30 ml milk 3 tbsp sugar 125 g butter 75 g sugar, mill to powder 20 ml whipped cream

Time: 45 min Portions: 4 pers

Instructions

Bun 1. Boil the water with the butter; add the flours while constantly mixing. 2. When it is mixed together, take it off of the heat, and add the eggs (one at a time). The pastry is good when it can be shaped. 3. Make small balls, and bake for 25-30 minutes in preheated oven (180-200 degree) 4. Let cool and when the buns are cold, cut the top of each of them. Cream 5. Make pudding (Mix together the pudding powder and the sugar, boil it with milk, and mix until it thickens). 6. When the pudding is cold, add the butter and the powdered sugar. 7. Mix it until it turns to cream. 8. Whip the whipping cream. 9. Fill the buns with the pudding cream, put the whipped cream on it, and then put the top of the bun on them.

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Sausage and beans Ingredients 500 g fresh cannellini beans 6 sausages 2 cloves of garlic 3-4 sage leaves 150 ml of purĂŠed tomato Olive oil

Time: 90 min Portions: 4 pers

Instructions 1. Pour the beans in an earthenware pot, cover with cold, lightly salted water and cook them for about 50 minutes. 2. Cut the sausages into short pieces and cook slowly in a pan, piercing them so that they cook right through. 3. Meanwhile, in another pan put 4 spoons of olive oil, 2 cloves of garlic and the sage leaves: warm them up for few minutes and then add the beans, salt, pepper and purĂŠed tomato. 4. Cook for 15 minutes and then add the sausages.

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Italian chestnut cake Ingredients 300 g chestnut flour 50 g pine nuts 50 g walnuts 50 g raisins 1 sprig rosemary Âź glass e.v. olive oil oil for the pan Pinch of salt

Time: 50 min Portions: 4 pers

Instructions 1. Mix the chestnut flour in a bowl with the water. 2. Stir with a whisk until batter is creamy and lumps are gone. 3. Add the oil, a pinch of salt, some pine nuts, some walnut pieces and half of the raisins, which should be presoaked in warm water and squeezed out carefully. 4. Mix thoroughly until it becomes very smooth (or well blended). 5. Take a rectangular pan, large enough so that the mixture will fill it to a height of about 2 cm. 6. Pour the mixture in and sprinkle on the remaining raisins, pine nuts, walnuts and a few rosemary needles. 7. Bake in the oven at 200°C for about 35 min. 8. Serve warm and cut in squares.

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Potatoes and kale mashed Ingredients 250 g lardons (cubed thick bacon) 1,4 kg potatoes 450 g kale 1-2 onions 1 pinch of salt 1 pinch of ground pepper 450 g smoked sausage 1/2 cup milk 2 tbsp butter

Time: 40 min Portions: 4 pers

Instructions 1. Peel and dice potatoes and onions. 2. Clean, trim and slice kale. 3. Add the potatoes, a pinch of salt and just enough water to cover everything in a 3 qrt pan. 4. Cover pan with the lid and boil gently for about 25 minutes. 5. Drain the potatoes, and return them to the pot with 1 1/2 cups of the reserved water. 6. Top with the kale and sausage (keep in the original vacuum-sealed package), cover and return to boil until the kale has been steamed soft and turns a dark green color (5-7 min). 7. Meanwhile, brown the bacon and onions until just browned - not crisp. 8. Remove pot of vegetables from heat, remove sausage from pot, and add bacon mixture, milk, butter, salt and pepper (to your liking), and mash. 9. Slice smoked sausage and serve aside or on top of the mashed vegetables.

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Macaroons pudding Ingredients 1 pack of macaroons Rum (optional) 1 l of milk 65 g custard 1 tsp vanilla sugar whipped cream

Time: 35 min Portions: 4 pers

Instructions 1. 2. 3. 4. 5. 6.

Soak the macaroons in the rum (skip step for alcohol free version). Mix (or put) the custard into a bowl with 6 tbsp of milk. Bring the remaining milk to a boil. When it boils, add the prepared custard. Stir well and add the vanilla sugar while stirring. Let this cook for about 3 minutes until you have a firm pudding. Put the soaked macaroons at the bottom of a pudding dish, and pour the custard over it (be carefull and make sure that the macaroons do not float!). 7. Cover with plastic wrap (so you get no skin (brrr) on the pudding). 8. Allow to cool, and store in the frige for one day (for best results). 9. Just before you serve the pudding, spray rosettes of whipped cream. Put the remaining whipped cream and serve separately.

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Cheese straws Ingredients 225 g gluten free plain flour 100 g butter cubed 2 tsp mustard powder 1 tsp xanthan gum ½ tsp salt 85 g mature cheddar cheese, grated 1 egg Milk for brushing 3 tbsp finely grated parmesan cheese Paprika for sprinkling

Time: 45 min Portions: 18 pcs

Ingredients 1. Place the flour, butter, mustard, xanthan gum and salt in a food processor and pulse until the mixture looks like crumbs. Transfer into a bowl. 2. Stir through the cheddar then add the egg along with 4 tbsp cold water. Using a round-bladed knife mix to form a ball of dough. Lightly knead on a floured surface, wrap in cling film and chill for 30 minutes. 3. Preheat the oven to 200°C. Roll out the fought on a lightly floured surface to a rectangle measuring 23x36cm and trim the edges. 4. Brush with milk then sprinkle over the parmesan and paprika. 5. Cut 2cm wide strips from the dough and place them on baking trays. 6. Bake for 15-20 minutes or until the strips are golden and puffy. 7. Leave to cool and serve with a dip or by themselves.

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Toad in the hole Ingredients For the toad in the hole 125 g gluten free plain flour 8 gluten free sausages 2 eggs 300 ml milk ½ tsp mixed herbs (optional) 1 tbsp Dijon mustard (optional) For the gravy (optional) Oil 100 ml red wine 1 tbsp cornflour 300 ml gluten free stock to taste Salt and freshly ground black pepper Few springs of rosemary

2. 3. 4. 5. 6. 7. 8. 9.

Time: 60 min Portions: 4 pers

Instructions

1. Preheat the oven to 220°C and when it is heated place the sausages on a baking tray and cook for 15 minutes turning them halfway through to check they are evenly cooked. While the sausages are cooking mix the batter. Place the flour and salt in a bowl. Make a well in the centre, add the eggs and a little milk and stir bringing in a little flour. Slowly add the milk and continue stirring until you have a smooth batter. Use a balloon whisk at the end to avoid lumps. If using the mixed herbs add them into the mixture near the end of mixing. Put the cooked sausages in a baking tin or Pyrex dish and pour the batter and put in the oven to bake for 30-40 minutes until golden. For the gravy, heat a frying pan with some oil and then tip the oil away when hot. Add the wine and bubble on a medium heat scraping up any bits from the base of the pan. Reduce the heat, mix the cornflour with a little water to form a paste, and add to the pan, stirring constantly. Gradually pour the stock in, season to taste. Bring to the boil then simmer stirring for ten minutes. Season to taste. Strain to remove any lumps and rosemary, pour into a jug and serve with the hot toad in the hole.

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Victoria sponge cake Ingredients For the sponge 225 g unsalted butter, softened 225 g caster sugar 4 large eggs at room temperature ½ tsp vanilla extract 225 g gluten free flour, sifted 2 ½ tbsp. baking powder 1 tsp xanthan gum For the filling 6 tsp of raspberry or strawberry jam 75g butter (room temperature; optional) 175g icing sugar (optional) ½ tsp vanilla extract (optional) Raspberries or strawberries to decorate

3. 4. 5. 6. 7. 8. 9.

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Time: 40 min Portions: 6 pers

Instructions

1. Preheat oven to 180°C. Put the soft butter into a mixing bowl and beat until very smooth and creamy 2. Gradually beat in the sugar two 20.5cm tins. then keep beating until the mixture turns fluffy. Break the eggs into a small bowl, add the vanilla and beat lightly with a fork. Slowly beat into the creamed mixture. If it looks like it is about to curdle add in some flour before adding the rest of the egg. Sift the flour again into the mixture and add the milk. Gently but thoroughly fold the flour into the egg mixture using a large metal spoon. Do this as lightly as possible. Spoon the mixture into the greased tins evenly. Bake for 20-25 minutes golden brown. The sponges should be springy when gently pressed with your fingertip. Remove from oven and leave for a minute. Then turn out onto a cooling tray. Leave to cool. If using butter icing, mix together butter, icing sugar and vanilla essence together until smooth, adding in water if needed. Spread butter icing on top of one cake, jam on the bottom of the other, and sandwich together. Sprinkle top with icing sugar and decorate with fresh raspberries and strawberries if desired.


Potato pancakes Ingredients 300 g potatoes 1 small onion 1 clove of garlic 50 g flour 1 tbsp of potato flour 1 egg 1/2 tsp of salt pepper to taste 1/2 glass of oil to cooking 3 tbsp of sour cream

Time: 30 min Portions: 4 pers

Instructions 1. Peel and mince the onion and the garlic. 2. Grate the potatoes, drain the water and add the garlic and the onion. 3. Add salt, pepper and mix it. 4. Add the egg, the flour and mix. Cook in hot oil until golden brown. 5. Pour cream to taste.

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Chicken soup Ingredients Chicken or turkey breast 2 carrots 1 parsley half of celery 1 small leek salt to taste gluten free vegetable spice or gluten free vegetable bouillon gluten free pasta

Time: 90 min Portions: 4 pers

Instructions 1. 2. 3. 4.

Wash the vegetables and chop them. Rinse the meat. Put all vegetables and meat in 2 liters pot and add water. Bring soup to a boil and remove the scum. Add 1/3 tbsp of salt and 2/3 tbsp of vegetable spice. 5. Boil the soup for one hour. 6. Check the taste if it‘s needed add some salt or vegetable spice. 7. Serve with gluten free pasta and carrot from the soup.

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Apple pie Ingredients 2 kg of apples (peeled, diced, stewed) 6 egg yolks 200 g of butter 3/4 of glass sugar 2 tsp of baking powder 3 glasses of gluten free flour 1/2 glass of flour lemon peel

Time: 40 min Portions: 6 pers

Instructions 1. Blend all the ingredients. 2. Spread butter on baking tin (35cm x 25cm). 3. Put 3/4 of the dough in the baking tin and put apples on top. 4. Put the remaining dough over the apples. 5. Preheat the oven to 180째C and put the cake in. 6. Bake for an hour or more until golden brown. 7. After baking sprinkle the cake with powdered sugar and serve while still hot.

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Musaka Ingredients 750 g of lamb mince 1 onion, chopped 2 garlic cloves, crushed 1 tsp oregano 2 bay leaves 1 tbsp of plain flour 7 tbsp olive oil 500 g potatoes, peeled, sliced sea salt black pepper For white sauce 50 g butter 50 g plain flour 400 ml of milk 1 egg

Time: 90 min Portions: 4 pers

Instructions 1. Put lamb, onions, garlic, oregano and bay leaves in a large heavy-based frying pan and cook over a medium heat for about 10 mins, stirring with a wooden spoon to break up

the meat. Add flour, salt and pepper. 2. Cook for 30mins, stirring occasionally until the lamb is tender and the sauce has thickened. Season with salt and pepper. Set aside. 3. Cook the potatoes in boiling water for just a few minutes, then drain under running water until cold. 4. Preheat oven to 180째C. For the white sauce, melt the butter in a large saucepan and stir in the flour. 5. Cook for a few seconds, then gradually stir in the milk. 6. Simmer the sauce for 4-5 minutes, stirring. 7. Season to taste with salt and black pepper. 8. Remove the saucepan from the heat and quickly stir in the beaten egg. 9. Cover the surface of the sauce with clingfilm to prevent a skin forming. 10. Spoon one third of the meat sauce into a large, shallow ovenproof dish. 11. Layer sauce and potatoes and cover in sauce at the end. 12. Bake in the oven for 45 minutes until gloden-brown.

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Tufahije Ingredients 8 medium sized apples (approx. 1,5kg) 200 g of sugar 80 g of walnut 1 egg white 1 lemon 1 l of water 2 vanilla sugar

Time: 60 min Portions: 6 pers

Instructions 1. First wash and peel and scoop cavity from the apples. Keep the apple peel on the side. 2. Boil the water, and add 50gr of sugar, 1 vanilla sugar and lemon juice in the water. Once the apples are completely boiled take them out of the water. 3. In that water now add what’s left from the sugar and apple peel. Once the syrup is boiling strain it and leave aside to cool. 4. Boiled apple fill with: crushed egg white, ground nut and vanilla sugar and place it in the casserole and bake it for about 15 mins on 180°C. 5. Place the syrup over baked apples. Use more ground nut, or whipped cream or even a cherry to decorate your tufahije!

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Burek Ingredients Rice papers 1 egg 1 tsp salt 30 ml oil 130 g skimmed cheese

Time: 40 min Portions: 1 pers

Instructions 1. Mix all the ingredients together. 2. Put greaseproof paper in the casserole and place one rice paper. 3. Then intermittently put the filling and rice papers. 4. If needed, double the ingredients. 5. Bake in the oven on 200째C for about 20 minutes. Check it every five minutes, just to make sure that the surface gets perfect gold colour. 6. Cut in triangles. Fun fact Burek is originally Turkish traditional meal. But did you know that Turks ruled over Serbs for almost 400 years, so therefore they had influenced our culture very much, especially food-wise?!

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Tuna pie Ingredients Dough 50 ml of water 100 ml of oil ( to fry the onion) 50 ml of White wine 1/2 tsp of sugar 1/2 tsp of salt 40 gr of fresh baker’s yeast 1 egg 450 gr of gluten free flour

Time: 60 min Portions: 4 pers

For the filling 3 small onions or 2 big ones 125 ml of oil 320 gr of canned tuna 2 red pepper 1 tsp of cayenne or paprika

Instructions 1. Chop the onion, put the oil to heat and fry the onion. 2. Take it out the heat, add 1 tsp of sweet paprika and a pinch of salt. 3. Drain the onion from the oil. 4. In a bowl, put the flour and make a hole in the middle for adding the liquids and start to knead. During the process add the egg and continue kneading. 5. Divide the dough in two parts. The bottom part a little larger than the top. 6. Roll out very thinly and place it in a baking tray; extending over her the onion and tuna, then divide the pepper pieces and put a bigger piece in the center. 7. Roll out the top crust and place it on the top. Fit the bottom edge on the upper for a good seal and make a hole in the middle where the pepper is placed to breathe pie. 8. Put it in the oven to 180 ÂşC. Let it cook for 20-30 minutes

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Oven rice Ingredients 2 garlic cloves Meat: different types of sausages and ribs 1 potato 1 rice glass 1 small pot of chickpeas Cayenne Salt 2 cups of beef soup (double measure than rice) add hot. Sliced tomato and garlic head for decoration

Time: 60 min Portions: 2 pers

Instructions 1. Preheat the oven to 200ยบC. Cut garlic cloves, meat and the potato. Saut garlic and meat in a saucepan. 2. Add the potato and rice and stir them. 3. Add the chickpeas, a Little beat of cayenn, sault and the soup. 4. Put if wanted, a few slices of tomato and a head of garlic for decoration. 5. Leave it in the oven until the soup has evaporated and serve it.

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King‘s cake Ingredients Basic dough 35 ml of milk 5 g of fresh yeast 1 cup of sugar 50 g gluten free bread flour Remaining dough 180 g gluten free bread flour 70 g of sugar Peel of half orange Peel of half lemon 30 ml of semi-skimmed milk 20 g of butter 20 g of olive oil 1 egg 10 g of fresh yeast Decoration and paddy Pastry cream Sugar Almonds Candied fruit 1 bean 1litte figure of the king

Time: 60 min Portions: 1 pcs

Instructions Basic dough 1. Heat the milk until it is warm, put in a bowl and add sugar and the fresh yeast and stir them until they fall apart. 2. Add the flour and mix it well and let stand in a warm area until the dough has grown enough ( it must double the volume).

Remaining dough 3. Melt butter. Chop lemon zest and orange without the white part. 4. Mix basic dough, then work into a ball on a floured surface. 5. Give dough elongated shape and join it like a circle. 6. Put the candied fruit over the roulade. 7. Preheat the oven to 180ÂşC. 8. Beat the egg with the help of a brush, coat the Surface of the cake. 9. Let it simmer for 30 min. Let it cool down and open it for the paddy. 10. Prepare pastry cream and hide one bean and the figure of the king inside. 11. Paint the surface with jelly.

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Quinoa bread Ingredients 125 g of gluten free flour (Naturinprover) 125 g of gluten free flour with seeds (Naturinprover) 120 g of quinoa wholemeal flour 300 g of water 50 g of virgen extra olive oil 1 tsp active dry yeast 1 handful of cashews and walnuts. Salt

Time: 120 min Portions: 1 pcs

Instructions 1. Heat the water until it is warm, about 35 ° C. Then add the yeast together with the oil. 2. Next mix all the flours with the crushed nuts and combine with the yeast, water and oil mixture. 3. Knead for about 15 minutes and let it stand for 1 hour in a bread tin in a warm place. 4. After an hour place the bread tin a preheated 150ºC oven for 90 minutes, then for a further 30 minutes at 180ºC. 5. We turn off the oven and carefully remove it from the shape and put it in the oven to notice that the crust is dry. 6. Cool and baking tray. I recommended to use it for breakfast, but it is also a good accompaniment full of flavour and of course, very healthful.

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White wine soup Ingredients 2 tbsp butter 2 chopped onions 2 tbsp flour 8 decilitre White Wine 6 decilitre Bouillon 2 decilitre cream Salt Pepper

Time: 30 min Portions: 4 pers

Instructions 1. Heat the butter in a pan and steam the chopped onions for about 3 minutes. 2. Add flour and steam it all together for another minute. 3. Pour the White Wine and the Bouillon into the pan and boil everything up. 4. Reduce the heat and let the soup simmer for about 15 minutes. 5. Puree the soup, pour the cream into the soup and add the seasoning.

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Sliced veal in a creamy sauce Ingredients 1 tbsp Butter 600 g Sliced veal (f.e. loin of veal) 5 tbsp Flour 1 tbsp Butter 1 Chopped onion 200 g Sliced mushrooms 1 tsp Lemon juice 1 decilitre White Whine 2 decilitre cream 1 decilitre Bouillon 1 tbsp Corn starch Salt Pepper

Time: 90 min Portions: 4 pers

Instructions 1. Preheat the oven on 60째C. 2. Heat the butter in a fry panand add the sliced veal in portions. 3. Flour every portion of sliced veal directly in the fry pan and fry it for about 3 minutes. 4. Then put the portion of sliced veal in to the oven to keep it warm. 5. Repeat this procedure until there is no sliced veal left. 6. Heat the butter in the same fry pan and steam the chopped onion. 7. Mix the mushrooms with the lemon juice and add it to the chopped onion. 8. Steam altogether for another 2 minutes. 9. Add the White Wine and let it boil down by medium heat. 10. Mix Cream, Bouillon and the Corn Starch and add it to the sauce. 11. Reduce the heat and simmer it for about 3 minutes. 12. Add the sliced veal to the sauce and heat altogether up. 13. Add seasoning.

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Swiss chestnut cake Ingredients 4 Egg yolk 165 g sugar 125 g butter 75g ground almonds 2 tbsp flavor 15 g vanilla sugar 400 g chestnut puree 4 egg white

Time: 20 min Portions: 6 pers

Instructions 1. Stir all the ingredients. 2. Mix it and give it to the rest. 3. Whisk it stiff and give it to the rest mix it carefully. 4. Now you need a cake form diameter around 26 cm. 5. Bake the cake by 180째 in the middle of the oven for 50 minutes. 6. Enjoy!

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Spätzli Ingredients 200g low fat curd cheese 1 tsp water 1 tsp oil 3 Eggs 220 g gluten free flour Some Salt & Pepper

Time: 45 min Portions: 4 pers

Instructions 1. Mix the low fat curd cheese, water, oil and eggs in a bowl. 2. Add salt and pepper to season. Then put the flour in the bowl and mix everything together until there are no lumps. 3. Take now a trowl with a whole in the middle and knock the duff until it’s semifluid and thick. 4. After that the duff should have a break for 20 min to room temperature. 5. After the break time you need a large pan with salted boiling water. 6. Now the difficult part starts. Take a cutting board and a long knife, put a bit of the duff on the board and spread it until it’s around two cm thick. 7. Than take the knife and cut with the straight part small pieces in to the water. Now wait until the Spätzli (Duff parts) swim on the top. 8. Than it’s time to fish them out of the pan and place them on a towel to drip them off. When they are dry put them in a bowl and take them warm in the oven by 60° C. Repeat this cook part until all your duff is cooked. Variations If you like to colour your Spätzli you can put 3 TS tomato puree through the duff or put some fresh herbals in them. Tipp You can freeze them in a bag. After unfreezing roast them with a bit oil.

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Brik danouni Ingredients Dough ingredients 300 g of gluten free flour. 100 g melted butter Salt Some water Stuffing Ingredients Tuna (Or chicken or minced meat) Hard egg Chopped parsley Fried potato (optional) Grated cheese (or mozzarella)

Time: 60 min Portions: 6 pers

Instructions Prepare dough 1. Mix the flour and salt with the melted butter and add a little water to make a stiff dough . Gather into a ball , cover and let rest in the fridge for an hour. 2. Roll the dough to roll on a floured worktop 1/2cm thick and cut into rounds with a glass or a cookie cutter to form circles. 3. Put a tsp of filling on one side and closed with each other, and press the sides with a fork as shown in pictures. 4. Fry on both sides of the “briks� up to give them a nice golden color and drain on absorbent paper. Prepare stuffing Cut the potatoes into small cubes and fry it. Chop the egg and then add the remaining ingredients with salt and pepper and mix with egg. Note: You can use the stuffing as you want, sweet or savory.

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Toast skagen Ingredients 2 tbsp mayonnaise 3 tbsp sour cream 100 g peeled shrimps 2 tbsp dill 2 tbsp red onion Approx. 100 g roe/caviar Slices of white bread Lemon

Time: 10 min Portions: 4 pers

Instructions 1. A, in Sweden, very famous and common starter, especially in the archipelago where it is prepared with freshly caught shrimps. 2. Coarsely chop shrimps, dill and onion. 3. Mix mayonnaise, sour cream, shrimps, dill and onion. Add ground black pepper and salt as appropriate. 4. Fry the slices of white bread in butter until golden. 5. Serve the freshly fried, slightly warm, bread with the Skagen mix, roe and dill. Squeeze lemon juice over the toast if pleased.

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Oven pancake Ingredients 400 g bacon 1 l milk 7 decilitre all-purpose gluten free flour blend 1/2 tsp salt 12 eggs

Time: 40 min Portions: 6 pers

Instructions 1. This is a pancake made in a roasting pan and cut into squares. 2. Set oven to 200ยบC. 3. Cut the bacon into squares, spread it in a roasting pan (30x40 cm) and set it on the highest rung while you prepare the batter. 4. Mix the flour blend and milk and stir until smooth. 5. Then add salt and eggs. 6. Take the pan out and make sure the bottom is coated in fat. 7. Pour the batter in and bake for 30 minutes. It should not be sticky. 8. Serve warm with lingonberry jam and a glass of cold milk. It is typically made with bacon and served with lingonberry jam, but can also be made without bacon and served with whipped cream and your favourite jam or berries.

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Chocolate mudcake Ingredients 2 tsp vanilla sugar 4 tbsp pure cocoa powder 1.5 decilitre white fine all-purpose gluten free flour blend 3 decilitre granulated (white cane) sugar 2 eggs 100 g melted butter

Time: 20 min Portions: 6 pers

Instructions 1. The Swedish mudcake (or kladdkaka, as we like to call it) is a ridiculously easy, delicious, gooey and addictive chocolate cake, which everyone will love. 2. Grease an ovenproof baking dish (approx. 24 cm in diameter). 3. Heat the oven to 175 degrees Celsius. 4. Mix all the dry ingredients evenly. 5. Fold eggs and butter into the mixture. 6. Pour the batter into the dish and bake for approx. 10-15 min. 7. Check the cake often, it should be sticky when you take it out. - There is nothing more boring than a dry mudcake! 8. Serve fridge-cold or slightly warm with lightly whipped cream or vanilla ice cream.

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Gluten free CYE Cookbook  

The annual project 2014/15 of the Coeliac Youth of Europe was developing a gluten free cookbook - here is the result. Enjoy :)

Gluten free CYE Cookbook  

The annual project 2014/15 of the Coeliac Youth of Europe was developing a gluten free cookbook - here is the result. Enjoy :)

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