Cooking for guests can sometimes be a chore, as eating habits differ between people. It is even more difficult if you know that there is someone among them who has an allergy. But there is a solution for that too. You may think at first glance that it is difficult to prepare food for an allergy sufferer, but you will see that things are simpler than they seem at first glance.
4 holiday recipes that are allergy friendly.
Agrodolce with pumpkin
INGRIDIENTS:
- 2 kg (smaller) pumpkin, remove the seeds and cut into circles
- 3 tablespoons of olive oil
- 4 spoons of honey
- salt and pepper
- ½ teaspoon chili
- ⅓ cup white wine vinegar
- a big lime
- 5 fresh sage leaves
- 2 tablespoons of pumpkin seeds
PREPARATION:
Heat the oven to 190 degrees Celsius. Cut the pumpkin in half circles, remove the seeds and place it in baking pan. Evenly so brush with oil, two spoons of honey, also season it with salt and pepper. When there will be pumpkin circles brownish color, place a baking tray for 15 minutes per side.
Meanwhile, mix in a small bowl chili, vinegar, lime juice and two tablespoons of honey, start everything with a pinch of salt. Mix the ingredients on the low temperature of the hob 10 minutes until a syrup forms. Just before serving the pumpkin pour syrup over it and garnish with sage.
Twice Baked Sweet Potatoes with Harissa
INGRIDIENTS:
- 3 large sweet potatoes
- a spoon and a half of brown sugar
- 2 tablespoons of harissa spice
- salt and pepper
- 2 tablespoons of olive oil
PREPARATION:
Potatoes wash well and pierce it a few times with a fork. For Place it in the oven for 45 minutes at 200 degrees Celsius, when you can pierce it with with a fork, it's baking time finished. After baking, let the potatoes cool slightly. before you cut it. Remove lengthwise one third of potatoes (like removing the 'cover' from it).
The mass found in the potatoes, with a spoon extract (leave enough mass at the bottom so that the potato keeps its shape) and it place in a blender. Add to the potatoes brown sugar, harissa, salt and pepper. When a mushy mass is formed, pour it into 'potato molds', cover them with oil and place in the oven for 25 minutes at 150 degrees Celsius. When the potatoes are ready for service, you sprinkle on it harissa.
Gluten-free cheese with cauliflower sticks
INGRIDIENTS:
- 1 head of cauliflower
- 2 cloves of garlic
- ⅓ cup mozzarella
- ⅓ cup parmesan
- 2 eggs
- egg white
- a spoonful of ground thyme
- a spoonful of ground rosemary
- salt and black pepper
- 2 tablespoons of olive oil
PREPARATION:
Heat the oven to 200 degrees Celsius. Mix with a mixer cauliflower and garlic until a fine mass is formed. Combine mozzarella, parmesan, eggs, thyme, rosemary, salt and pepper with the resulting mass. Mix everything well.
When a 'hard' mass is formed, pour it into a baking tray covered with baking paper. After 'cauliflower pastry' pour oil and bake it for 30 minutes. When the cauliflower pastry is ready, Mrs let stand for five minutes, then cut it into oblongs chopsticks.
VEGAN MASHED POTATOES
INGRIDIENTS:
- 2.3 kg of potatoes
- 455 ml of water
- 355 ml of almond milk
- 4 tablespoons of olive oil
- salt and pepper
PREPARATION:
Mashed potatoes are probably the simplest dish you can make, but many waver, how to make it delicious for someone who can't eat dairy. The solution is in replacement drinks milk.
Boil the potatoes in water when they are soft, ma'am strain and puree. Add to him oil, salt, pepper and milk. Voilà, mashed potatoes that everyone can eat are ready!
