Good Lifestyle

More and more people are integrated with gluten: this substance in wheat flour but also in barley, oats or rye. Presented even in the mustard or in some soy-type sauces, it hides in almost all our dishes and it is not always easy to find adapted recipes. Fortunately, there are alternatives (corn, buckwheat) and of course other foods are allowed (vegetables, meats, fish). Who said that eating gluten units obligatorily to eat without taste? From the aperitif to dessert, we found for you 7 gluten-free recipes and tasty present on the web: it gives hunger!

1. Quich free pasta

Ingredients (6 pers): 3 eggs, ½ liter of milk, 100 g cornstarch, 2 slices of ham,

100 g grated Gruyère, 10 g butter, salt, pepper

Preparation: 20 min

Cooking time: 40 min

1. In a salad bowl, pour cornstarch. Add the eggs one to one beating with a whisk. Pour the milk little by little. You must get a creamy and homogeneous paste.

2. Cut the slices of ham. Add them to the preparation with the Gruyère, Salt and Pepper.

3. Butter carefully a pie mold. Pour the quiche device.

4. Bake for 40 minutes (preheated oven at 180 ° C). When it is golden gold, remove it from the oven. Enjoy lukewarm or cold.

2. Vegetable cake and mozzarella

Ingredients (6 pers): 1/2 zucchini, 1/2 aubergine, 60 g candied tomatoes, 120 g of mozzarella,

4 eggs, 120 g of sweet butter, 70 g of Maïzena, 70 g rice flour, basil, herbs of Provence,

1 C. yeast of gluten free yeast, salt, pepper

Preparation: 10 min

Cooking time: 40 min

1. Preheat the oven Th.6 (180 ° C).

2. Wash and finely mince the basil.

3. Whip the eggs until the mixture becomes sparkling, add the softened butter.

4. Add rice flour, mizena, yeast, pinch of salt, herbs, basil. Mix to obtain a homogeneous paste.

5. Wash, peel and trim the cubic vegetables. TAIFE THE MOZZARELLA IN DIC.

6. Gently incorporate vegetables and cheese to dough.

7. Pour the preparation into a butter mold

8. Bake for 35 to 40 minutes.

3. Spanish potato omlette

Ingredients (8 pers): 4 medium potatoes, 1 onion, 3 eggs, olive oil, salt

Preparation: 20 min

Cooking time: 10 min

1. Peel and cut into very fine slices the potatoes.

2. Peel and finely mince the onion.

3. Heat oil in a skillet and cook the onion and potatoes covered for 6-7 minutes, mixing from time to time.

4. Remove from heat when the potatoes are tender.

5. Beat the eggs in a salad bowl and add the potato, onions, salt and pepper mixture.

6. Heat 2 c. oil soup in a large pan and pour the preparation.

7. Cook for 5 minutes on each side, returning tortilla with a plate.

4. Sautéed rice with vegetables, beef and spices

Ingredients (6 pers): 500 g long grain rice, 250 g of carrots, 250 g of beef mix of spices,

3 onions, 150 g of oil, salt

Preparation: 25 min

Cooking time: 32 min

1. On a board, cut out the beef into pieces of 1, 5 cm thick.

2. Peel, rinse and cut the carrots in Juliennes.

3. Peel onions and then detail them in washers.

4. In a large casserole on medium heat, pour the oil.

5. Incorporate the meat and let brore.

6. Join the carrots and onions then cook for 30 minutes.

5. Coconut chicken

Ingredients (4 pers): 1 chicken cut into pieces, 1 cabbage from China, 1 yam, 2 sweet potatoes,

2 tomatoes, 2 cups of thick coconut milk, 2 onions, 2 cloves of minced garlic

Preparation: 15 min

Cooking time: 2 h

1. Preheat the oven Th.6 (180ºC).

2. Wash the cabbage and cut it into pieces.

3. Peel and cut the tubers into pieces.

4. Peel and mince onions and garlic cloves.

5. Cut in small dice the tomatoes.

6. Pour a cup of coconut milk into a baking dish.

7. Arrange all the ingredients in the dish. Pour the rest of coconut milk on these ingredients and cover.

8. Bake for 2 hours.

6. Quinoa way risotto

Ingredients (4 pers): 250 g of quinoa, 1 zucchini (average), 2 carrots, 1 onion,

2 c. oil soup, salt, pepper

Preparation: 20 min

Cooking time: 15 min

1. Peel the carrots and cut julienne, cut the zucchini roughly into dice.

2. Eminting onions. Book everything in the same container. Prepare a liter of vegetable broth.

3. Heat your oil in a casserole or wok.

4. Add your vegetables, make them return over medium heat 5 min. Add the quinoa and a little broth.

5. Let everything absorb the broth and put it as many times as necessary.

6. Quinoa is about 15 minutes. Salt and pepper according to your taste.

7. Chocolate fondant

Ingredients (6 pers): 4 whole eggs, 200 g of soft butter (+ 10 g for the mold),

200 g of powdered sugar, 200 g of dark chocolate to pastry, 100 g cornger

Preparation: 15 min

Cooking time: 25 min

1. Preheat your oven to Th.5 (150 ° C).

2. Melt chocolate in a bowl with oven butter. Mix and add the powdered sugar and let luxed.

3. When the mixture has tied, add the eggs one by one by mixing well between each addition. Then pour the cornger and stir vigorously not to form lumps.

4. Bake the fondant and cook 20 min at Th.5 (150 ° C).