- Mini vegetable quiches with shepherds cheese
- Lemon spaghetti with salmon
- Mousse au chocolat with redcurrants
- Cold dog
- chocolate cupcakes
Recipes for incompatibilities
Feasting despite food intolerance! We present a refined three-course menu that you can enjoy carefree despite lactose intolerance or celiac disease!
A three-course meal of extra class without lactose and gluten? This is no longer a problem, because even the large supermarkets have expanded their range with special products for connoisseurs who suffer from food intolerances. And that's a good thing, because in Germany alone, around 12 to 16 million people do not tolerate any foods with lactose, and every two-hundredth of them suffer from celiac disease, an intolerance to gluten.
Important information and tips on food allergies can be found in our gallery (10 pictures):
While in lactose intolerance in exceptional cases tablets after the consumption of lactose help against the symptoms, in celiac disease patients a gluten-free diet is necessary. Cereals such as wheat, rye, spelled or barley are therefore taboo. Basic foods such as cereals, bread or pasta must therefore be deleted from the menu.
More products for incompatibilities available
In order to be able to conjure a delicious meal without any complications, there are now many gluten and lactose-free products in the supermarket, for example from "Rewe frei von". These special products enable those affected inexpensive and tasty alternatives to common foods! We present delicious recipes without gluten and lactose.
Mini vegetable quiches with shepherds cheese
Ingredients for eight tartlets
120 g lactose-free butter250 g gluten-free flour (for example, from "Rewe free from") salt5 eggs (size M) 5 carrots (one thin) 2 spring onions300 ml lactose-free low-fat H-milk (for example, from "Rewe free from") PepperGrain nutmeg200 g "Rewe free from" lactose-free shepherd's cheeseCorn for garnishFat for the filletsSomething gluten-free flour for the working surfaceFreischhaltefolie
That's how it's done:
Cut the butter into pieces. Use flour, butter, a pinch of salt and an egg first with the dough hook of the hand mixer, then with your hands to make a smooth dough. Wrap dough in foil and refrigerate for about 20 minutes. Peel carrots. Set aside a thin carrot for the flowers, halve the rest lengthwise and cut into small slanted pieces. Clean and wash the spring onions and cut into oblique rings.
Mix four eggs and milk and season with salt, pepper and nutmeg. Simmer the carrots for about three minutes, drain and fry in cold water. Shepherds cheese cut into small cubes. Roll out the dough thinly on a floured work surface and cut out circles with a diameter of 13 centimeters. Knead the remaining dough and cut out a total of eight circles. Grease eight Tartelette cups (with a diameter of about 11 cm) with removable bottom and insert a circle of dough each.
Spread carrots and spring onions on the tartlets. Add the egg milk to the rim. Cover with the cheese cubes. Bake in the preheated oven (electronics range: 200 degrees, convection: 175 degrees, gas: level three) for 20 to 25 minutes. Measure the thin carrot at one to two centimeters. There on five sides very obliquely incise almost to the middle. Carrot-flower carefully break off or -rothen. Carve more flowers as described.
Remove the molds from the oven. Carefully lift the floors out of the molds. Garnish the tartlets with the carrot blossoms and chervil.
360 kcal / 1510 kJ10 g protein22 g fat31 g carbohydrates
Lemon spaghetti with salmon
Ingredients for four people
400 g broccoli400 g gluten-free spaghetti noodles (for example from "Rewe free from") salt2 shallots3 tablespoons olive oil200 g lactose-free cream cheese double cream (for example from "Rewe free from") 150 ml lactose-free low-fat milk (1.5% fat) grated peel and juice of an untreated lemon sugar pepper440 g salmon fillet without skinLemon slices for garnish
That's how it's done:
Clean broccoli, wash and divide into small florets. Cook noodles in boiling salted water according to the instructions on the package. About five minutes before the end of cooking, add broccoli and cook. Peel the shallots and finely dice. Heat a tablespoon of oil and sauté the shallots. Add cream cheese and milk and heat with stirring. When a smooth sauce has formed, stir in the lemon zest and juice. If the sauce is still too thick, stir in some noodle cooking water. Season with sugar, salt and pepper.
Wash the fish, pat dry and cut into pieces. Heat two tablespoons of oil in a nonstick skillet. Fry fish in turn for three to four minutes. Season with salt and pepper. Drain the pasta, drain and mix with the sauce. Serve with salmon and garnish with the lemon slices.
830 kcal / 3, 480 kJ30 g protein38 g fat93 g carbohydrates
Mousse au chocolat with redcurrants
Ingredients for six people
200 g lactose-free whole milk chocolate (for example from "Rewe free from") 75 ml lactose-free UHT milk (1.5% fat) 440 g lactose-free H-whipped cream (for example from "Rewe free from") 4 panicles redcurrants
That's how it's done:
Scrape 20 grams of chocolate with a peeler from a blackboard and set aside. Heat milk in a pot. Break the remaining chocolate into pieces and melt over a warm water bath. Add milk gently while stirring. Remove from the water bath and let cool lukewarm.
Beat stiffly with 300 grams of cream and place under the liquid chocolate. Layer the mousse into six glasses and chill for about two hours. Wash berries, read and drain. Beat 100 grams of whipped cream and spread on the glasses. Decorate with the berries and sprinkle with the grated chocolate shavings.
390 kcal / 1, 630 kJ3 g protein 32 g fat21 g carbohydrates
Ingredients for 15 slices
400 g lactose-free whole milk chocolate (eg from "REWE free from") 250 g coconut fat2 eggs (size M) 75 g powdered sugar2 tbsp cocoa powder200 g lactose-free butter biscuits (eg from "REWE free from") sugar confetti for decorating fresh-holding foil
That's how it's done:
Chop 375 g of chocolate. Coconut oil and chocolate melt over a warm water bath. Beat the eggs, powdered sugar and cocoa with the whisk of the hand mixer until frothy. Stir in the coconut oil and chocolate mixture. Put back on the water bath.
Lay out a box (25 cm long, 1.5 liter content) with foil. Streak the bottom with a little chocolate cream. 4 biscuits next to each other. Repeat until all biscuits and chocolate cream have been used up. Finish with the biscuits. In the refrigerator for at least 6-8 hours, better overnight, solidify.
Melt 25 g of chocolate over a warm water bath and spread on a marble plate. Smooth thinly and leave to cool for approx. 30 minutes. Carefully remove the rollers with a spatula.
Pour cake onto a plate and peel off the foil. Sprinkle with sugar confetti and decorate with chocolate rolls.
Preparation time: about 30 minutes
Waiting time: 6 to 8 hours
Always store finished gluten-free bread and pastries separately (covered or bagged) separately from gluten-containing foods. Also use clean knives and cake servers to slice gluten-free baked goods.
Energy: 390 kcal Carbohydrates: 29 g Protein: 5 g Fat: 28 g
Ingredients for 12 pieces
1 package (350 g) gluten-free chocolate muffins (eg from "REWE free from") 2 eggs (size M) 125 ml oil3 packs (à 175 g) lactose-free cream cheese (eg from "REWE free from") 80 g lactose-free soft butter6 tbsp lactose-free whipped cream (eg from "REWE free from") 100 g icing sugar
That's how it's done:
Put the baking mixture in a mixing bowl. Add eggs, 150 ml of water and oil and stir with the whisk of the hand mixer to a smooth dough. Let the dough go for about 10 minutes.
Place the muffin trays enclosed in the package on a baking sheet. Mix the dough well again and distribute into the molds with the help of 2 tablespoons. Place the baking sheet on the middle rail of the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) and bake for about 30 minutes (make a stick sample!). Remove finished muffins from the oven, place on a wire rack and allow to cool.
Put cream cheese, butter and cream in a small mixing bowl and whip up the mixture with the whisk of the mixer. Stir in powdered sugar. Fill the cream with a starter bag (17-18 mm Ø) and spray a rose blossom on each muffin from outside to inside. Put cupcakes in the fridge for about 30 minutes.4. Put the glaze bag in boiling hot water for 10-15 minutes. Slice the aluminum bag and decorate the topping with the glaze. Let the glaze solidify. If you like, put the cupcakes in pretty molds.
Preparation time: about 1 1/4 hours. Waiting time about 2 hours.
Before starting work, make sure that dishcloths, dishes and towels are free from gluten (flour dust) to avoid contamination.
Energy: 430 kcal Carbohydrates: 32 g Protein: 5 g Fat: 31 g
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