Tuesday, 17 March 2015

Free-From Recipes

Lactofree, the UK’s leading lactose-free, has collaborated with the Yes Chef, Tess Ward, to create a series of healthy and creative recipes for you to enjoy.

Courgette Pizza Boats with Chorizo and Chilli (pictured above)

Preparation time: 15 minutes
Cooking time: 25 minutes

• 4 medium courgettes
• 4 tablespoons concentrated tomato puree
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, grated
• 60g Lactofree mature cheddar, grated or torn apart into chunks
• 50g chorizo, cubed
• 8 kalamata olives, chopped
• 1 green chilli, sliced
• basil leaves, to serve
• sea salt and freshly ground black pepper

Preheat oven to 220 degrees Celsius/430 Fahrenheit.

Cut the courgette in half lengthwise and scoop out the inside seeds.

Cut a piece off the bottom of the "boat" to create a flat surface, this will help the courgettes lay flat on the baking tray.

Mix the grated garlic into the tomato puree and season with a big pinch of salt, then spread a light layer of sauce (about 1 tablespoon) inside each courgette.

Top with the olives, chorizo cubes, chilli and olive oil. Bake for 15 minutes, then add the cheese and return the tray to the oven for a further 10 minutes. Once the cheese is melted and golden, remove from the oven. Top the courgette pizzas with a few slithers of fresh chilli, a good grating of black pepper, fresh basil and serve.

Deconstructed Semi-Freddo Cheesecake with Sour Cherries and Pistachios

This pudding sits between a cheesecake and an ice cream parfait. All the benefits without the need for an ice cream maker or to leave it a long time chilling in the fridge. The cheesecake cream is laced with sour cherries which add a contrast to the sweetness of the honey. It is also partially frozen which makes for a nice contrast against the sticky roasted cherries and the crunchy pistachio crumb.

The cheesecake mixture and pistachio crumb can easily be prepared ahead, making it a speedy, yet impressive pudding.


Serves 4
Preparation time: 25 minutes
Chilling Time: 20 minutes

200g Lactofree Cream Cheese
100ml Lactofree Cream
100g unrefined caster sugar
zest of 1/2 orange
100g sour cherries

For the Cherries
250g sour cherries, halved and de-stoned
2 tablespoons honey
1/2 tsp cinnamon

For the Pistachio Crumb
2 tablespoons honey
1 teaspoon Lactofree Spreadable
Zest 1/2 orange
100g pistachios
50g flaked almonds
A pinch of salt

Put the cream cheese into a large bowl and beat until light and smooth. You can do this either by hand of with a mixer. In another bowl, whisk the double cream to soft peaks, then gently adding the sugar bit by bit into the cheese mix, together with the orange zest and barberries until well incorporated. Transfer to a glass bowl, cover with cling film and place in the freezer for 25 minutes, or until semi-frozen.

Preheat the oven to 180 degrees celsius/ 350 degrees fahrenheit.

Whilst the mixture is chilling, Blend half the pistachios into a powder and chop the rest, then put the ground and whole pistachios, flaked almonds, honey, orange zest and salt in a small bowl. Use your fingers to rub in the butter until the mixture resembles sticky breadcrumbs. Transfer it to a baking tray, patting it down and bake for 15 minutes. Remove and leave to cool, and dry out.

Place the whole cherries in a baking dish and toss with the cinnamon and honey, then roast in the oven for 10 minutes until soft.

To assemble, put a large scoop of the chilled cheesecake mixture on a plate. Arrange the hot roasted cherries around and scatter the crumble over the top and to one side.
Serve immediately.

Easy Cheesy Spring Green Polenta

Polenta is a wonderful ingredient and cooks in less time than pasta. Here I have cooked it in strong flavoured stock and enriched it with Lactofree Mature Cheddar to make an easy, cheesy and super speedy warming winter veggie comfort dish. This can be served as a main or alongside roast or grilled meats.


Serves 2
Preparation time: 5-10 minutes
Cooking time: 10 minutes

500ml chicken or vegetable stock
1 cup fast cook polenta
50g Lactofree Mature Cheddar, grated
3 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
Sea salt and freshly ground black pepper

2 shallots
175 g asparagus
1/2 cup green peas
A handful of chopped spring greens
2 tablespoons parsley, chopped
1/2 lemon
50g toasted pine nuts

Heat a saucepan over a medium heat. Add half the oil and the garlic a fry gently for 2 minutes. Add the stock to the pan, bring to the boil, and then slowly stir in the polenta. Reduce the heat to low and cook, stirring constantly with a wooden spoon. The polenta shouldn't take more than 5 minutes to cook. You want it to be about the consistency of porridge. If need be add a little more stock or water to adjust thickness. Once cooked add the grated cheese and season to taste.

While the polenta is cooking, prepare the vegetables. Finely dice the onions. Wash, trim and cut the asparagus on the diagonal into 1 inch sized pieces.

Heat the remaining oil in a frying pan on a medium heat. Add the shallots, and a pinch of salt. Fry over medium heat for 10 minutes or until lightly caramelised and golden. Place the beans in a sieve and run the peas under the cold tap to defrost. Dry the peas, then add to the shallot pan with the asparagus. Continue to cook on a medium heat for 2 minutes, to tenderise the vegetables slightly, then stir through the spring greens. Finish by mixing through the parsley, half the pine nuts, a squeeze of lemon, a big pinch of salt and a grinding of black pepper.

Place the polenta in a serving dish and top with the cooked vegetables. Add a drizzle of quality olive oil, and top with the remaining pine nuts. Enjoy hot.

Sweet Potato Chips with Crab and Cream Cheese Drizzle

Preparation time: 2 hours
Cooking time: 20-25 minutes

The trick to perfect sweet potato chips: Cut the sweet potatoes into thin fries and soak the sweet potatoes in cold salted water for 1 1/2 hours. This helps get rid of the excess starch and allows the sweet potatoes to get really crispy. Drain the water away and dry the sweet potatoes dry on kitchen towel. Place the sweet potatoes to a large plastic freezer/ziplock bag with 2-3 teaspoons of cornflower and shake to coat evenly.


Sweet Potato Chips
• 4 medium (approx 800g) sweet potatoes, cut in thin fries
• cornflower, for dusting
• 3 tablespoons olive oil
• sea salt and freshly ground black pepper

Chilli Cream Cheese Drizzle
• 50g brown crab meat
• 1 heaped tablespoon Lactofree cream cheese
• 1/2 red chilli, finely chopped
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon garlic infused olive oil
• sea salt and freshly ground black pepper

Pre-heat your oven to 200 degrees celsius/400 degrees Fahrenheit.

Divide the sweet potatoes over two trays, to prevent them overcrowding. This is essential to get a crispy chip.

Drizzle over the olive oil and toss to coat. The other option is placing the olive oil dressed chips on wire racks over baking trays to get even crisping around the whole chip.

Place the sweet potato chips in the oven and roast for 20-25 minutes. If they are on a tray, turn them halfway through cooking.

Meanwhile, make the crab drizzle by mixing all the ingredients together in a bowl, adding a little extra garlic oil or lemon juice if you wish and season to taste.

Remove the sweet potato chips from the oven. Place in a large bowl and toss in a good couple of pinches of salt to season.

Place the chips in a bowl, cover in the crab and chilli drizzle and enjoy hot.

Turmeric and Cardamom Porridge

This recipe is such a lovely, warming porridge alternative using rice instead of oats, filled with lots of beneficial anti-inflammatory spices. I often make a large batch and keep it in the fridge to eat over the week. It also makes a great baked rice pudding. Simply replace 150ml Lactofree dairy drink with Lactofree Cream and sweeten with extra honey. Top with flaked almonds and place in an oven pre-heated to 160 degrees Celsius for 40-45 minutes, or until the nuts are toasted and the rice pudding is set on top.


Preparation Time: 5 minutes
Cooking Time: 1 hour
Serves 6

1 cup basmati rice, cook in water
a big pinch of salt (optional)
750ml Lactofree Whole
6 tablespoons honey

1 coffee filter or small piece of muslin: 10 bashed cardamom pods, 1 cinnamon stick, 1 tsp ground turmeric and 1 large knob fresh ginger

In a medium sauce pan, bring the water to a boil and spoon in the cooked rice. Once cooked, add the milk, spices, ginger and salt (adding them to a coffee filter bag is a good way to extract them easily once they have done their job). Bring the mixture to a simmer, and then turn the heat down to low and cover. Simmer for 35 minutes, checking and stirring every 10 minutes to make sure the Lactofree dairy drink doesn't dry out and the rice doesn't burn or stick to the sides. If at any point the Lactofree dairy drink is almost boiled away, stir in an extra half cup of hot water and cover. Once the rice is disintegrated and the porridge looks thick and oatmeal like, it is ready. Remove the whole spices and ginger.

Serve in bowls topped with honey and a little more Lactofree dairy drink or cream and any additional toppings you fancy.

Serving suggestion: Any of the following: unsalted pistachios, pine nuts or roasted unsalted cashews, diced dates, raisins and currants make a nice addition as a topping.

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