A Summer Picnic with Lactofree #sayyestosummer

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!

Recipes below, and if you’re looking for more summery Lactofree recipes, head over here and for more inspiration and amazing giveaways, check out the Lactofree Facebook page!

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MINT & COURGETTE SOUP

Ingredients (for 4 small servings)

2 courgettes
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.

3// Add a dollop of Lactofree soft cheese and give it a twirl and garnish with some mint leaves.  Can be enjoyed both warm and cold. Easy peasy!IMG_7818HAM, MATURE CHEESE AND MANGO CHUTNEY SANDWICHES

Ingredients

sliced bread
ham
Lactofree mature cheese
mango chutney
spinach leaves

1// Layer Lactofree cheese, ham, spinach and a dollop of mango chutney between 2 slices of soft wholemeal bread, cut into triangles and you’re done!IMG_7824

SWEET POTATO FRIES WITH MAPLE SYRUP AND HERB SOFT CHEESE DIP

Ingredients

2 sweet potatoes
1/2 tub of Lactofree soft cheese
crushed chili flakes
mixed herbs
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.

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