2 tbsp gelatin without flavor
1 package of gelatin with strawberry
1 cup of water
7/8 cup sugar
powdered sugar

Boil water, add sugar, gelatin without flavor and strawberry gelatin and stirring 4-5 minutes. Everything should be dissolved completely. Pour into a deep bowl and leave to cool for about an hour. Whip up, the mass become pale pink. This took about 8 minutes.

Spread the fluffy mixture in the prepared pan and smooth the top. Leave at room temperature for at least 10 hours. Cut into cubes, crumb in powdered sugar. I used decorating bag.

Lettuce
Hard boiled eggs, quartered
Tomatoes
Red onion
Sliced boiled beets
Watercress
Slices of cucumber
Blue cheese (I used feta)

Lydia’s dressing:

2 hard boiled eggs
1/4 tsp. dry mustard
1/2 level tsp. salt
1 tbsp. soft brown sugar
1/2 tbsp. cider vinegar
4 tbsp. cream (I used sour cream)

Arrange lettuce leaves like a rose in deep bowl, biggest leaves on the outside, small leaves in the center. Scatter all or some of the listed ingredients between the leaves.

Sieve egg yolks and add sugar, salt and mustard. Blend in vinegar and cream. Chop egg whites and add some to sauce. Scatter the rest over the salad. Do not dress salad beforehand. Serve dressing separately.

4 veal cutlets pounded to 1/4 inch thickness (about 5 oz. each)
1/4 c. flour (all purpose or brown rice)
1/4 tsp. salt
1/2 c. bread crumbs (from gluten free bread)
2 eggs
Oil or lard for frying (lard is traditional)

Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.

Heat at least 1/4 inch of oil in the pan to 350°F.

Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.

Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and serve.

2 cups brown rice flour
3 tbsp soy flour (substitute for tapioca starch)
1 tbsp xanthan gum
1/4 cup sesame seeds (used Tahini)
2 tbsp poppy seeds (don’t used)
1 1/2 tsp salt
1 tsp lemon juice
3 tbsp vegetable oil
1 1/2 tbsp molasses
1 tbsp instant yeast
1 large egg
1 3/4 cup lukewarm water

Oil a 2 lb loaf pan or deep 8 inch round cake pan.

Mix the flours with xanthan gum, seeds, and salt in a food processor. Add the remaining ingredients.

Either run the machine until it forms a sticky dough, then run it for 1 minute to knead it.

Transfer to the pan and smooth the surface. Cover loosely with oiled plastic wrap and leave in a warm place until the dough reaches the top of the pan, about 30 minutes.

Meanwhile, preheat the oven to 400 F. Remove the plastic wrap and bake in the oven until risen, golden, and the base sounds hollow when the loaf is tipped out an tapped, about 40 minutes. Transfer to a wire rack to cool.

2/3 cup white rice flour
1/2 cup tapioca starch
1/3 cup cornstarch
3/4 tsp xanthan gum
1 1/2 tsp gluten free baking powder
1/2 tsp salt
1/2 cup shortening or butter or dairy-free spread
3/4 cup granulated sugar
3 eggs
3/4 tsp vanilla extract
1 tsp cider vinegar
1/2 cup milk or rice milk

In a large bowl, sift flour and starch, xanthan gum, baking powder and salt.

In separate bowl, using mixer, cream shortening and sugar until light and fluffy, add eggs, one at a time. Stir in dry ingredients alternately with milk an vinegar, begin and end with flour mix. Stir just until combined after each addition. Spoon into prepared pan (8 in square), spread to edges and smooth top with moist rubber spatula, let stand for 30 minutes.

Bake in preheated (350F) oven for 35-40 minutes. Let cool in the pan 10 minutes, remove from pan and let cool completely on rack.

2 herring fillets, low-salted, not marinated
4 hard-boiled egg
1 sour apple (Granny Smith is fine)
1 medium onion (sweet is ok, but you need half of big bulb)
2 peaces white bread, soaked in milk  (I used gluten-free bread and rice milk)
1 tbsp olive oil
1 tsp apple vinegar
1/2 tsp sugar

Peel and cut the apple, onion, and eggs
Blend it all together, including the soaked bread very well. Cool in the refrigerator.

4 garlic cloves, minced and then mashed
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini*
1/3 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup olive oil
1/2 teaspoon of salt

In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.

Makes about 3 cups.

*For about 1 cups of tahini, you'll need:

1 cup sesame seeds
1/6 cup olive oil

Toast the sesame seeds. Transfer to a bowl and let cool completely. Process the toasted seeds with the olive oil in a food processor. Store paste in the refrigerator