Chicken Pie – trying out guten-free puff pastry

When I was browsing the store for gluten-free things the other day I first time noticed they even have a full ‘Frozen gluten-free food’ section there! Heaven! This was really THE discovery of that day. Taking a closer look the frozen puff pastry automatically caught my eye. I LOVE puff pastry, no matter if sweet or hearty and I’ve really missed it since going gluten-free. So of course I bought a pack even if it was really pricy compared to regular frozen puff pastry. Anyway. I bought it, took it home, stored it in my freezer and started hunting for a good recipe to use the pastry. I found one on the internet, a pie. A chicken pie. I’ve always wanted to make a pie, even when I wasn’t even gluten-free, so this was my chance. Just let me tell you: It was the easiest thing to make and everyone loved it.

Here’s what you’ll need for 3-4 people:

– 500g chicken breast, no bones, no skin, cut into 3×3 cm pieces (approximately….)

– 250g fresh mushrooms, clean and sliced

– 2 onions, finely chopped (so the kids won’t notice…)

– a bit of cream (I used Creme Fraiche), ca. 100g

– herbs, if you like

– 1 sheet of puff pastry – it should be defrosted by the time you need it

– 150g diced bacon

– 1 tablespoon gluten-free all purpose flour

– 300ml vegetable stock (watch out for gluten-free stock!)

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In a large pan, heat some olive oil and insert mushrooms, onions, bacon and chicken. Let it stew for about 5 minutes, stirring occasionally. Add the stock and bring to a boil. In a very small bowl mix the flour and 1-2 tablespoons of water to get an even paste. When the mix is boiling in your pan, add the flour-paste and stir thoroughly, so the sauce will become thicker. Remove from heat and add the cream as well as salt, pepper, herbs to taste.

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Fill the mix into an oven-safe dish and cover it with the puff-pastry, just like a lid. You can now mix an egg yolk and some milk and ‘paint’ the pastry’ with it, it makes a nice tan when the dish is done.

Put in your oven on medium heat (170 degrees) for about 20-30 minutes, you’ll see when the pastry is done.

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Serve some fresh salad or cooked veggies as side dish and this makes a perfect, quick and easy family dinner. Voilà!

Family favourite: Lasagne

Lasagne is one of the most popular dishes of our family and one that really EVERYONE likes without any fuzzing around. Naturally, lasagne comes with pasta sheets and pasta comes with gluten. 😦 So I’ve been looking around and indeed found gluten-free pasta sheets in the store which I thought I should give a try. So I made a big dish of ‘normal’ lasagna and a smaller one for me and my middle monkey using those gluten-free sheets. I was a little skeptical beforehand as those gluten-free ones demand more prep than the others; you have to pre-cook them but also be careful not to over-cook them so it’s a bit of a tightrope walk. But in the end it turned out to be a really good and yummy substitute. So here’s how “my” home-made lasagne is done:

What you’ll need to feed a family of 5-7:

– 750g minced beef

– 500ml tomato passata

– 1 small can of tomato purree

– 1 onion, finely chopped

– 1 zucchini, diced

– 2-3 carrots, diced

– 1 capsicum, diced

– lasagne sheets, gluten-free if you need to – then cook according to the instructions on the cover.

– 250g mixed grated cheese, I used grana padano and gourd

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In a pan, heat some olive oil and add the beef and onions, stir constantly until the beef and onions get a little tanned. 😉 In a large pot, heat some more olive oil and add the veggies, do not stir too much as they should also get a little tanned and don’t burn that easy anyway. When the beef/onion mix is well cooked, add it to the veggies and also add the the tomato purree, stir thoroughly until all is well-blended. Finally add the tomato passata and ca. 400ml of water (use it to rinse the bottle!) and bring everything to a boil, then season with salt, pepper, rosemary, herbs… whatever you like. Make sure the taste is really hearty, rather take some more salt than too little as the pasta sheets will soak up a lot later.

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Once the filling is done start the layering: Fill in some sauce into an oven pan or your usual lasagne dish so the bottom is lightly but fully covered. Then comes the pasta sheet, then the filling again — keep going until you used up all your filling making sure the last layer is Sauce not pasta! Cover with cheese and put in the oven. It usually takes 25-30 minutes until the pasta is well-done, use a temperature of 180-200 degrees C.

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Cut it up into pieces and enjoy! Voilà!

PS: This is one of the dishes that gets better every time you reheat it … Try it!

Family favorite: Potato-salad, gluten-free

I know I’m one day behind promised publication of this dish, but I can assure you: it was worth the wait. 🙂

This potato salad is a classic around where we live and each and every family has a secret formula of ingredients and way of cooking – of course each claiming to be ‘THE’ real potato salad. So, here comes my ‘secret’ recipe. It is a mixure of the different kinds of potato salads eaten in hubby’s and my family, I just picked out the best parts and made my own.  It’s not exactly a quick one but it’s eventually easy in the end and both kids and adults love it.

For a feeding of 8 you’ll need:

– 2,5 kg potatoes, cooked THEN peeled and sliced or diced

– 2-3 onions, peeled and finely diced (or chopped in the food processor)

– 400 g gherkins, diced. IMPORTANT: Keep the brew!! You’ll need it for the dressing

– 400 g cooked ham (or something similar) – buy in a piece and then also dice like the gherkins

– 200 g mayonnaise – buy the ‘real’ mayo, not fat-reduced etc. take a look at the ingredients, real good mayo should contain not much more than eggs and oil, at least there is a number of labels without gluten

– some vegetable oil

– 1 tbl. spoon butter

– 1 tbl. spoon gluten-free all purpose flour

You can cook (and even peel) the potatoes a day in advance if it fits your schedule, if not start preparation with the potatoes because they need to cool down to be easily peeled and sliced.

Heat oil and diced onions in a small pot on medium heat until the onions become  glassy, then fill into a small bowl or plate. In the same pot now heat the butter until liquid, add the flour and stir well until combined. Fill roux up with the brew saved from the gherkins, stir constantly until thickened. Then turn off from the heat. This is the basis of the salad’s dressing. Now add all other ingredients: diced gherkins, diced ham, onions and mayonnaise. Season generously with salt and pepper as the potatoes will soak up a lot of salt. Stir well until it’s a consistent mass. Slice the potatoes into a big bowl or pot and add the dressing. Stir well but carefully in order not to break (or mash 😉 ) the potatoes. Cover and set aside for at least 5 hours in a cool place, best would be over night.

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Preparation will take about an hour or 1.5 hours, but it’s really worth it. You can have this salad all by itself or serve with chicken, steak or frankfurter. Voilà!