It is increasingly common to meet people who have a food allergy or intolerance. So the theme of this month and that is how home cooking when there is allergic or intolerant.
Allergies and food intolerances most common are: milk, eggs, gluten, fruit, nuts, fish, shellfish and vegetables.
The first thing to do to develop a prescription for an allergy to a particular food is to ensure that the ingredients we use do not contain the element that causes intolerance or allergy. This information shall find a product label when this is packaged, but will need to know it when it is fresh or bulk.
A blow all the ingredients fit, the next step is to make sure that all appliances we use are very clean, any remaining food could contaminate the dish. And finally, while elaborate, we must take care of not much use anything that may contain the allergen in question, that is, if we separated all utensils clean, half can not take the spoon we used to do a other preparations or that lay on the marble and we do not know which foods had been in contact before.
Drawing Easter approaching, and that some have godparents to do the cake Easter, we propose a recipe for a gluten and milk, and therefore suitable for people with celiac and / or intolerant or allergic to milk
Ingredients for a mold for 4-6 people:
For bread pinch:
- 300 g of corn (canned)
- 100 g of rice drink
- Sugar 200 g
- 200 g of maize flour
- 90 ml of oil-solo tour
- 4 eggs
- 15 g baking powder
For the cream:
- 500 ml of beverage of rice
- 50 g sugar
- 4 eggs
- 40g corn starch
- Lemon peel
- Cinnamon stick
- Sucre to burn
Preparation:
For bread pinch:
- Crushing corn, rice drink, oil and 100 g of sugar. If you wish, you can strain the mixture to get the bread smooth. Reservais preparation.
- Whites serparar the yolks. beat the yolks with 50 g, until they have doubled in size. Reservais.
- Beat egg whites with sugar subtracting (50 g) until stiff.
- You add the rust with gentle movements to the corn mixture. Then do it with the clear.
- Pull within to the mold previously oiled or a silicone mold.
- Cook in the oven for 35 minutes at 170 ° C.
For the cream:
- You put on a pot of rice drink 450ml, lemon peel, cinnamon, sugar and calentáis, without allowing it to boil.
- After 50 ml of restants rice drink will you add the starch and removéis.
- In a bowl, egg yolks Batís, you add the dissolved starch.
- Infused rice drink to rust and starch mixture.
- You return to the saucepan and put cocéis stirring until you have a thick texture.
- We remove yourselves from the heat and you leave it to cool.
To finish:
- Pinch you cut the bread in half so you fill the organic orange marmalade HORTUS APRODISCAe that you like.
- Recubrís pinch bread with cream.
- You put a little sugar over the cream and you burn it with a shovel or torch.
- You add some sliced almonds and toast on the wings.
- Easter decorating motif.