The Holidays These are moments of communion in which there is always the challenge of harmonizing individualities, tastes and personal styles to achieve that spirit of peace and hope that is renewed on these dates. The food Yes The seasonal dishes to festive tables, they bring color, freshness and surprise.
An easy plan for a stress-free Christmas
Parties are fun, but being a host often generates a lot of nervousness. How to compose a menu and a climate of comfort in a simple way
The salads That is grilled vegetables They are perhaps the best garnish for meats or for any food usually prepared for these very special dates. It’s summer and with the heat something always comes in handy fresh and light to accompany the rest of the dish. It’s easy, accessible and quick, so all you need to do is get in the mood and lift your spirits.
these five original and gluten-free recipes For celebrations with family and friends, these are ideas to inspire or to respect to the letter with the security of pressing the button. If you have to bring the starter, the side or the dessert, these ideas will allow you to surprise even the most difficult guests. Take note.
– 6 beaten eggs or extra firm tofu
– ½ cup bok choy (Chinese cabbage) or chopped broccoli
– ¼ cup of cherry tomatoes
– ¼ cup sliced mushrooms
– 1 cup chopped kale
– ½ cup grated carrot
– ½ teaspoon of curry powder
– ¼ teaspoon garlic powder
– ¼ teaspoon onion powder
– ¼ teaspoon of paprika
– ¼ teaspoon of dried basil
– ¼ teaspoon of sea salt
– 1/8 teaspoon of black pepper
– 1 lime in half
– ½ cup cooked quinoa
– ¼ sliced avocado
– Green onion cut in three and cut into thin strips
– ¼ cup alfalfa sprouts
Heat a skillet over medium-high heat with olive or coconut oil. Scramble the eggs. When the oil is hot, add the bok choy or broccoli, carrots and ½ teaspoon of water. Sauté for 3-5 minutes until softened.
Reduce the heat to medium and add the kale, tomatoes and spices, adding water as needed, and cook for 3 minutes until the vegetables are wilted.
Squeeze the juice from half a lime and place it in the beaten eggs. Let the eggs begin to coagulate, then add them to the mixture and cook until firm and crumbly.
For the tofu, add to the vegetables and sauté lightly. To finish, place the quinoa in a serving bowl, cover it with the vegetable mixture, egg or tofu and garnish with the green onion, avocado and sprouts. It can be served hot or cold.
– 4 eggs
– 100 g gluten-free icing sugar
– 75 g of flour (50 g of rice flour and 25 g of corn flour)
– 25 g gluten-free cocoa powder
– 1 tablespoon of honey
For the orange syrup
– 200 cc orange juice
– 150 g of sugar
– Orange cream
– 150 cc orange juice
– 150 g of sugar
– 3 yolks
– 60g cornstarch
– 200cc of water
For the chocolate ganache
– 25 cc of milk cream
– 200g 70% chocolate
– 60g grated chocolate chips
– 60 g of candied oranges or decorations or Christmas
Preheat the oven to 220º C. Beat the 4 egg yolks with 100 g caster sugar and the honey, until white and frothy. Sift the 75 g of gluten-free flour with the 25 g of cocoa powder and mix until incorporated into the egg yolks. Whip the egg whites until stiff, add 1/3 of the preparation to the yolks and incorporate the rest very gently with enveloping movements.
Place parchment paper, buttered and sprinkled with flour on a baking sheet. Place the preparation and put it in the oven for 8 to 10 minutes. At the exit of the oven, put a damp cloth with parchment paper and make a sausage.
Unroll after a few seconds, remove parchment paper, lay a new sheet and roll until cool. I recommend keeping the roller damp until it is unrolled for use.
For the orange syrup, put the 200 cc of orange juice in a saucepan with the 150 g of sugar and bring to the boil, remove from the heat and leave to cool. For the cream, beat the egg yolks, sugar, starch and water. Finally, the orange juice. Place on the stove and mix with a whisk until it reaches the desired consistency and let cool in the fridge with cling film on contact.
For the chocolate ganache, bring 15 cl of cream to the boil, remove from the heat, with the finely chopped chocolate, add the hot cream and let melt. After 3 minutes, stir well to incorporate. In an iced bowl, beat the ganache mixture until there is a thicker cream to place on the Yule log.
Finally, to assemble, unroll the roll and moisten it with a kitchen brush with the orange syrup. Then place the orange cream and roll. Cut the ends and place the whipped and cold chocolate ganache, covering everything well. Decorate.
Makes 4 pizzas
– 400 g or 1 large potato
– 3 tablespoons of cornstarch
– 2 yolks
– C/n of salt and pepper
For garnish :
– Gluten-free cheese
– Sliced tomato (without sauces)
Preheat the oven to 200º C. Peel and boil the potato. Squeeze it hot and add salt and pepper. Leave to cool a little and add the yolks, mixing well until everything is homogeneous. There will be a chirle paste, loose.
Then add the cornstarch and incorporate it well without kneading. Dampen your hands with water to shape it. Place in a fountain with parchment paper. Flatten gently (it is better to make small pizzettes like snacks so that the dough does not collapse).
In a bowl, put oil or rice flour so that the pizzas do not stick, then place them and cook for 10 minutes. Remove and add toppings of choice. Return to oven until cheese melts and browns. They are a very good starter for a dinner or a party!
For the sauce
– ¾ cup orange juice without pulp
– 2 tablespoons of vinegar
– ¾ cup gluten-free chicken broth
– 2 tablespoons of cornstarch or sweet white rice flour
– ¼ cup gluten-free tamari or soy sauce
– 1 teaspoon garlic powder
– ¼ teaspoon ground ginger
– 3 tablespoons of honey
– With gluten-free breadcrumbs
for the chicken
– 700 g skinless chicken breast, deboned and cut into cubes
– 1 ½ cups gluten-free corn flakes
– 3 cups cooked white jasmine or basmati rice
– Chopped green onion to garnish
Preheat the oven to 180°C and line a large baking sheet with parchment paper. In a saucepan, put the orange juice, broth and flour, and beat vigorously to combine. Add vinegar, soy or tamari sauce, garlic powder, ginger and honey.
Put the saucepan over medium-high heat. Cook over low heat, stirring frequently, for about 5 minutes or until the sauce thickens. Remove the sauce from the heat and place it in a large bowl. Leave to cool, beating occasionally. The sauce can be made ahead and stored in the refrigerator.
Place half of the sauce in a medium bowl. Dip the raw chicken cubes one at a time in the sauce, then roll in the breadcrumbs. Place on the baking sheet at a distance of 2 cm from each other.
Bake for about 15 minutes or until golden brown on all sides. Remove from the oven and toss the chicken with the rest of the sauce. Serve over white rice and garnish with green onions.
Makes 12 servings
– 12 teaspoons of nut butter (I like almond butter)
– 1 pinch of cocoa powder
– 100 g melted chocolate
– 12 almonds
Open the dates without cutting them in half and without pitting them. Fill with a teaspoon of nut butter mixed with cocoa powder and press down.
Store in the fridge and let cool for about 1 hour to harden and voila!
For the almond butter
– 2 cups of almonds
– 1 pinch of salt
Preheat the oven to 180°C if it is convection, otherwise to 200°C Toast the almonds for about 10 minutes, remove them from the oven and let them cool slightly. Mix them with the salt in a food processor for 15 minutes to obtain a lump-free cream. While they are crushed, scrape from the edges of the processor what remains of the nuts so that everything is well integrated.
The butter will keep in an airtight jar at room temperature for 1 week. A word of advice: the processor must be powerful so that there are no lumps.