In the third and final instalment of my summer project with Lactofree, I was challenged to make a lactose free park bench picnic. Sadly, the weather wasn’t playing along, so any ideas I had of hosting a sunny park picnic fell through and met a soggy end instead. In the end, I had a little backyard picnic between rain showers – about as British as it gets!
Summer might be coming to an end but I plan on making the most out of the few warm days we have left. Picnics in the park are a great way of enjoying the sunshine, and being lactose intolerant doesn’t mean you can’t enjoy it like everybody else. For my picnic, I made 3 little dishes: sweet potato fries with a maple syrup herb and soft cheese dip, a cold mint & courgette soup and ham, cheese and mango chutney sandwiches – all totally lactose free of course!
MINT & COURGETTE SOUP
Ingredients (for 4 small servings)
1 large onion
500ml vegetable stock
a handful of mint leaves (and a few extra for garnish)
1 tsp of Lactofree soft cheese
1// Sautée chopped onions until soft, add the chopped courgettes and cook for a further few minutes.
2// Add the vegetable stock and mint and bring to the boil for about 10 mins until everything has cooked. Add everything to a blender and mix until you have a nice soup. Season with salt and pepper as desired.
Lactofree mature cheese
SWEET POTATO FRIES WITH MAPLE SYRUP AND HERB SOFT CHEESE DIP
2 sweet potatoes
1/2 tub of Lactofree soft cheese
crushed chili flakes
1 tbsp of maple syrup
1// cut the sweet potatoes into wedges, put into a baking tin, add a little oil and chill flakes and shake until they’re all covered. Add into a heated (180 degrees) for 30 mins until cripsy, and occasionally give them a little stir so they get crunchy all over.
2// put Lactofree soft cheese in a bowl, add the maple syrup and herbs, mix well. Put in the fridge so it’s nice and solid when you take it out again.