Our traditional dishes, but dairy, gluten and sugar free

– Today, even a person with a milk or gluten allergy or diabetes can experience the gastronomic experience of most traditional Hungarian dishes, almost without any sacrifices. This is due, among other things, to the ever-increasing number of individually filterable recipes appearing on the world wide web, as well as the ever-newer and better quality innovations in the field of food alternatives, such as lumpy cow’s curd or sour cream substitutes. To prove that this is indeed the case, we have brought three wonderful recipes – said Dr. Csaba Németh, food engineer, c. university professor.

Székelykáposzta

Dairy-, gluten-, and sugar-free. Paleo.

Ingredients:

70 dkg pork

10 dkg fat

1 onion

1-2 cloves garlic

1-2 teaspoons ground paprika

1 teaspoon cumin seeds

pepper

1 kg sauerkraut

salt

instead of sour cream:

20 dkg ToTu extra creamy

1-2 teaspoons lemon juice

crushed pepper

salt

Fry the chopped red onion in the fat until translucent. Add the cumin, crushed garlic and red pepper. Then add the diced meat. Season with salt and pepper. Simmer under the lid until semi-soft. Stir in the washed sauerkraut. Dissolve with a little water. Simmer until done. When serving, add ToTu extra creamy, seasoned with salt, pepper and lemon juice instead of sour cream.

Hortobágyi húsospalacsinta (with catfish)

Dairy-, gluten- and sugar-free. Paleo.

Ingredients:

for the catfish paprika:

1.5 kg catfish meat

10 dkg fat

2 large red onions

1 teaspoon red pepper

1 yellow pepper

1 tomato

20 dkg ToTu extra creamy

1-2 tablespoons lemon juice

salt

for the pancakes (9 pcs):

15 dkg tapioca starch

3 dkg finely ground, blanched almonds

3 eggs (or 5 dkg whole egg powder dissolved in 1.5 dl water)

4 dkg liquid coconut oil

3.5 dl carbonated mineral water or soda

salt

For the paprika, peel the skin off the catfish and cut the meat into cubes. In heated fat, fry the finely chopped red onion with a pinch of salt until translucent. Remove from the heat and stir in the red pepper. Pour in a little water, add the small diced peppers and tomatoes, and simmer over medium heat, constantly replacing the evaporated liquid, until the vegetables are completely cooked. Then fry the stew base in its fat, add the cubed catfish and fry until the meat turns white all over. If necessary, dilute with a little water and bring to a boil. Finally, turn off the heat and add the ToTu extra creamy sauce flavored with lemon juice.

Mix the dry ingredients for the pancakes. Mix the eggs, coconut oil and mineral water. Add the flour mixture. Season with a pinch of salt and let stand for 10 minutes. Spread a ladleful of the mixture on a heated pancake pan greased with coconut oil and fry on both sides.

Grind the finished catfish meat, add a little sauce. Spread the mixture on the pancakes. Roll up. Finally, drizzle with the remaining paprika sauce.

Fake “cottage cheese” with cinnamon plum jam

Dairy-, gluten-, and sugar-free. Paleo.

Ingredients:

30 dkg ToTu lumps

1 dl water

2 dkg liquid coconut oil

2 eggs

3-5 dkg erythritol

2 heaped tablespoons arrowroot flour

1 heaped tablespoon coconut flour

2 heaped tablespoons psyllium husk

1 untreated lemon juice and grated zest

1 vanilla bean seeds scraped out

for baking:

plenty coconut oil

for the cinnamon plum jam:

50 dkg pitted plums (can be