Tag: lactose free

Shepherds Pie…

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Hey Guys,

I hope you’re having a lovely Sunday, I have just got back from the Sikh temple and while I have some time instead of packing outfits for the wedding I am attending next week :s, I thought I would go through my album of recipes and add a couple more 🙂

Ingredients:

  • One packet of mince- vegetarian/meat ( this is a meat version- I used lamb)
  • 200g frozen peas
  • 2 onions
  • Bisto Best is what I used- this is gf but I am unsure if there is a vegetarian version of it unless there is a vegetarian gf version…
  • 4 big potatoes
  • Dairy Free Butter
  • Lactose free milk
  • 1 tblsp oil
  • 1 dsp salt

Method:

  1. In a medium pot shaped pan add peeled and halved potatoes with some water which just covers them and boil till soft and ready to mash
  2. Whilst the potatoes are boiling in a pan add your sliced onions and oil and brown
  3. Next add your peas and stir
  4. Add your mince and brown
  5. Add the salt
  6. Next add gravy and ensure you have a boiled kettle of water all done as when you add the granules so they don’t go lumpy, you add the water as well to ensure its all smooth
  7. Add the mince mixture to an oven-able dish
  8. Once the potatoes are done, drain and in the same pan, put the potatoes back add your dairy free butter and lactose free milk and mash and mix till you get a smooth mixture
  9. Layer the mash on top of the mince mixture and place into the oven gas mark 5/200 degrees
  10. Cook till the mash goes brown on top and serve with a nice salad or steamed vegetables
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Golden crunch cake

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This is a basic sponge, but sometimes simple tastes even better 🙂

Ingredients:

  • 6oz gluten free self raising flour
  • 1 tsp gluten free baking powder
  • 6oz dairy free butter
  • 3 eggs
  • 7oz granulated sugar
  • 1 Orange- zest and peel required
  • 1 tblsp water
  • 2 tblsp golden syrup
  • Golden sugar sprinkles- check the supermarket for these, usually in the cake decoration section

Method:

  1. In a mixing bowl, whisk dairy free butter and sugar till fluffy
  2. Add eggs, water and syrup and whisk again
  3. Fold in flour and baking powder
  4. Fold in orange juice and zest and place mixture into a well oiled/dairy free butter greased 7 inch tin
  5. Bake in the oven gas mark 4/ 180 degrees for 30 mins/ till cake bounces back when pressed/knife goes in and comes out clean
  6. Place on a cooling rack and sprinkle the golden sugar sprinkles on top
  7. Serve with dairy free custard/cream 🙂
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Dark chocolate rice krispie cakes

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These are dark chocolate, but it still allows kids to eat them without worrying that they cant have the milk chocolate version 🙂

Ingredients:

  • One bar of dark free chocolate
  • Half a box of dairy free/gluten free rice krispies

Method:

  1. Melt the chocolate over a bain marie (Bowl over pan of hot boiling water)
  2. Take the chocolate off the gas and add the rice krispies
  3. Mix till the rice krispies are covered thoroughly
  4. Add the mixture to muffin/fairy cake cases and place on a tray and into the fridge, till they set hard
  5. Once set, Serve 🙂
  6. If you wish, add dairy free chocolate buttons to decorate before you set in the fridge to make them more appealing…
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Cornflake Tart

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I loved this at school before I got older and found out I was intolerant to most of its ingredients, but this is a gluten free and lactose free version and is still as lovely as the non gf and non lactose free version 🙂

Ingredients:

  • A packet of gluten free pastry
  • 200g of gluten free cornflakes
  • 1 jar of gluten free/dairy free jam- strawberry works best
  • 200g dairy free butter
  • 6 tblsp golden syrup

Method:

  1. Using gluten free flour, roll out your gluten free pastry to the size of a 7 inch rectangle tin
  2. In a pan melt the butter and syrup together
  3. Add to a mixing bowl and add the cornflakes and mix well
  4. Add your pastry to the tin and bake blind in the oven till the pastry is cooked
  5. In another bowl add the jam and add a little hot water to mix the jam to a smooth sauce
  6. Add the Jam to the pastry and spread evenly
  7. Add the corn flake mixture to the top of the Jam and again spread evenly
  8. Bake in the oven for a further 20 mins
  9. Serve with a dairy free custard/cream once the tart is cooled
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Tandoori Fish

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Sometimes we don’t like to have meat and fish is a firm favourite especially during hot weather 🙂 this recipe works with meat too if you do not like fish. x

Ingredients:

  • A whole sea bass- head still on, but gutted and scale free and no fins on
  • Tandoori powder
  • Lactose free plain Yoghurt
  • Garlic
  • Chillies
  • Ginger
  • Fresh Lemon
  • Butter

Method:

  1. In a mixing bowl add the fish, yoghurt and spices- ginger, chillies, garlic and tandoori powder
  2. Ensure the fish is covered with the yoghurt and spices and cover with foil and place in fridge for a few hours or overnight if using the next day
  3. In a foiled tray, place the fish add a knob of butter to the top
  4. Cook in the oven gas mark 4 till fish is cooked to your liking
  5. Serve with salad, hot potatoes and a cool lactose free yoghurt mint dip 🙂
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My lemon and blueberry cake :)

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We have a sweet tooth in the family and this is one of the favourites and allows us to eat fruit without leaving it in the fridge 🙂

Ingredients:

  • 6oz gluten free self raising flour
  • 7oz granulated sugar
  • 6oz dairy free butter
  • 3 eggs
  • 1 tblsp water
  • 200g fresh blueberries
  • 1 lemon- zest and juice required

Method:

  1. In a mixing bowl whisk butter and sugar together till fluffy
  2. Add the water and eggs and whisk again
  3. Fold in the flour
  4. Fold in the blueberries, juice of lemon and lemon zest
  5. Grease a 7inch tin with oil/dairy free butter and add the sponge mixture
  6. Place in the oven gas mark 4/ 180 degrees for 30mins or until the sponge is cooked- press if it bounces back it is cooked or stick a knife in and if it comes out clean its cooked
  7. Once cooked place on a cooling rack and sprinkle with more granulated sugar or even icing sugar
  8. Serve with a dairy free cream/custard
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Jerk Seasoned Chicken

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No this isn’t Indian, but as its spicy the entire family loved it!

Ingredients:

  • A packet of chicken thighs
  • 2 chilies ( large green and large red one for colour)
  • a clove of garlic
  • a tsp salt
  • Jerk seasoning
  • 1 tblsp oil
  • 1 tsp thyme dried or fresh

Method:

  1. Add chicken to a mixing bowl
  2. Add the spices, herbs and oil and mix thoroughly with the chicken and leave in the fridge covered with clingfilm overnight
  3. The next day, place on a foiled tray and stick in the oven until the chicken is cooked and the skin is crispy- gas mark 4/180 degrees
  4. Serve with a salad and hot sauce 🙂
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