Michelin star chef Tom Aikens has teamed up with Lactofree, the lactose-free dairy range, to create some weekend breakfast/brunch recipes which will go down a treat with all the family.
WHITE ONION SOUP WITH CIDER AND CHEDDAR
SERVES 4
500g sliced large onions
400ml chicken stock
450ml sweet cider
100g Lactofree spreadable
150ml Lactofree cream
10g picked thyme leaf
6g salt
12g sugar
3 slices baguette per portion + a garlic clove
100g Lactofree cheddar cheese (grated)
4g chopped chives
Place a pan onto a medium heat and add the spreadable. Once melted add the onions along with the thyme sugar and salt. Cook this on the same heat stirring now and again until lightly caramelised and golden.
After around 15-20 minutes add the stock and cider, bring to a simmer and cook for 10-12 minutes, then add the cream and puree until smooth.
Just before serving add the chives.
Toast the baguette until golden then rub with garlic and cover in the cheese and toast under a grill until golden, place this on top of your soup.
MUSHROOM RAGOUT ON TOAST WITH CHERVIL SORREL
SERVES TWO
6 Large Portabello mushrooms cut into quarters
150ml Lactofree cream
100ml Maderia wine (sweet)
50g finely diced shallots
40g spreadable
50ml Veg oil
4 garlic cloves finely chopped
10 sorrel leaves roughly sliced
1 slice of sourdough
1 tsp picked thyme leaves
1 tbsp chopped chervil
10 turns of milled pepper
2g salt
Put a medium frying pan on medium heat, add the oil and then when hot add the spreadable until it melts.
Add the mushrooms and season with salt and pepper. Cook the mixture for 5-8 minutes without stirring so it starts to slowly caramelise before adding the shallots, garlic, and thyme.
Cook this for 3-4 minutes then add the Maderia wine and reduce by two thirds before adding the cream. Reduce this by half then add the chives and sorrel leaves.
To assemble, place the toasted sourdough onto the plate, then spread with spreadable and put the mushrooms on top.
POPPY SEED AND RASPBERRY MUFFINS
MAKES 16-20
315g plain flour
230g caster sugar
230ml Lactofree raspberry yogurt
200g fresh raspberries
115g spreadable
35g poppy seeds
5 medium egg yolks
3 medium egg whites
1 tbsp vanilla extract
1 tsp bicarbonate of soda
1/2 tsp baking powder
A large pinch of fine sea salt
1/4 tsp cream of tartar
Make a meringue by beating the spreadable and half of the sugar until fluffy and white, and then add the egg yolks little by little. Mix in the vanilla, yoghurt and poppy seeds.
Sift the flour, bicarbonate of soda, baking powder and salt into a bowl.
In a separate bowl, whisk the egg whites with the remaining sugar and the cream of tartar to a meringue texture. Fold this into the egg yolk mixture, and then fold in the flour. Fold in the raspberries lightly.
Line a muffin tin with 16 paper cases then divide the mixture between each case, and bake for 20-25 minutes until risen and firm to the touch. Cool for 5 minutes in the tin then transfer to a wire rack to cool completely.