Little by little the Christmas holidays are approaching , a date in which most people celebrate such an important event with numerous truly succulent dishes. In the event that you are celiac , you should not worry because there are numerous recipes made without any gluten and that are perfect to take during these important dates . Take note of these three recipes prepared without gluten and what you can do whenever you want.
Gluten-free recipes to eat at Christmas
Cod carpaccio
To prepare this delicious starter you will need four pieces of desalted cod , half a kilo of ripe tomatoes , olive oil, oregano, capers and black olives. First, take a large plate and distribute all the grated tomatoes. Then cut the cod into thin slices and put them on top of the tomatoes. Drizzle with a good jet of olive oil and to finish sprinkle with a little oregano and add the capers and black olives.
Baked hake with baked potatoes
To prepare this main dish you will only need a kilo and a half of fresh hake, three potatoes, an onion, olive oil, aromatic herbs, and salt. First, cut the potatoes into thin slices along with the onion. Put both on a baking tray and sprinkle with olive oil. Put salt to taste and put in the oven at 150 degrees for 15 minutes. After that time, open the oven and turn the potatoes. Take the hake fillets and sprinkle them with aromatic herbs. Put on the tray and add another splash of olive oil. Bake for about 15 minutes at 200 degrees and serve immediately.
Mango mousse with blueberries
To make this delicious dessert you will need 250 g of mango, juice of 1/2 orange, 2 sheets of neutral gelatin, 100 ml of cream, 50 g of sugar, 2 egg whites and blueberries. First you must hydrate the gelatin sheets in cold water for about 5 minutes. Heat the cream and sugar and when it is about to boil, add the drained gelatin. Stir everything well and reserve. Crush the mango and mix with the orange juice. Add to the gelatin mixture and stir well. Whip the egg whites to the point of level and incorporate gently. pour the moussein individual glasses and put in the fridge for a couple of hours. Serve the mousse with fresh blueberries on top.
