Fancy a lusciously cheesy tasting meal but going dairy-free? You won’t believe these recipes contain no milk – they’re all from the luscious new Deliciously Dairy Free cookbook from TV chef Lesley Water
Whether lactose intolerant or just eating ‘clean’, be sure not to feel guilty when tucking into some old favourites without the dairy. Yep, these recipes are all free-from all dairy – cookery writer and TV chef Lesley Waters shares her secrets with Healthista readers.
A word on ingredients. Where Lesley’s recipes list dairy-free milks and creams you can opt for those made from soya, almond, hazelnut, coconut, oat or rice (from supermarkets and health stores) and where they list dairy-free cheese, these should be available at the dairy counter in supermarkets and from health food stores.
CLASSIC QUICHE
Any excuse for a quiche! I love to top mine with rocket leaves. My other favourite fillers are roasted peppers and pine nuts with my Classic Pesto spread on the base of the pastry case.
Pastry
275g (9oz) plain flour, plus extra for dusting
pinch of salt
140g (4½oz) dairy-free spread (for example made from sunflower or olive oil)
1 egg, beaten
2–3 tablespoons cold water
Filling
3 tablespoons wholegrain mustard
100g (3½oz) antipasti tomatoes in oil, drained and chopped
200g (7oz) smoked ham, cut into strips
100g (3½oz) dairy-free Cheddar-style cheese, finely grated (from supermarket/health food stores)
2 free-range eggs
2 free-range egg yolks
250ml (8fl oz) dairy-free single cream (made from rice, soya, coconut, oat or almond milk)
250ml (8fl oz) oat or soya milk
1 small bunch of chives, chopped
Salad topping
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
50g (2oz) rocket leaves
Serves 6
Preheat the oven to 190°C/fan 170°C/375°F/Gas Mark 5. Sift the flour into a bowl and stir in the salt. Add the spread in small pieces and lightly rub in with your fi ngertips until the mixture resembles fine breadcrumbs. Alternatively, place the ingredients in a food processor and whizz together. Gently mix in the egg and enough of the water to bind the pastry dough together. Pat into a rough, flat disc, wrap in clingfilm and chill in the refrigerator for 30 minutes.
Roll out the pastry gently on a lightly floured surface and use to line a 28-cm (11-inch) loose-bottomed flan tin. Cover with clingfilm and chill in the refrigerator for 15 minutes. Line the pastry case with baking parchment and half-fill with baking beans. Bake blind for 10 minutes. Remove the pastry case from the oven and lift out the paper and beans. Return to the oven for a further 5 minutes. Remove from oven and increase the temperature to 200°C/fan 180°C/400°F/Gas Mark 6.
For the filling, spoon the mustard over the base of the pastry case, then scatter over the tomatoes, ham and half the cheese. Beat together the eggs, egg yolks, cream and milk in a bowl. Season well with salt and pepper and stir in the chives. Pour the mixture carefully into the pastry case and scatter over the remaining cheese.
Bake for 25–30 minutes until the filling is golden and just set. Remove the quiche from oven and leave to cool for 10 minutes, then transfer to a serving plate. Mix together the olive oil and balsamic vinegar in a large bowl. Season to taste with salt and pepper. Toss in the rocket leaves and pile in the centre of the quiche just before serving.
DOUBLE-BAKED MAC AND CHEESE WITH ROASTED VINE TOMATOES
For the times when only something cheesy will do, treat yourself to this tasty cheat’s version of the well-loved classic. I have fond memories of mum’s sliced tomatoes on top of this family favourite, but I’ve brought it right up to date by using roasted chillied vine tomatoes and crispy bacon.
4 tablespoons olive oil
4 tablespoons plain flour
1 tablespoon Dijon mustard
900ml (1½ pints) soya milk
175g (6oz) dairy-free strong Cheddarstyle cheese, finely grated freshly grated nutmeg, to taste
300g (10oz) dried macaroni, cooked according to the packet instructions
3 tablespoons dairy-free fresh white breadcrumbs
400g (13oz) baby vine tomatoes, kept on the vine chilli or olive oil, for drizzling (optional)
6 rindless smoked streaky bacon rashers
salt and pepper
Serves 4
Preheat the oven to 200°C/fan 180°C/400°F/Gas Mark 6.
Heat 3 tablespoons of the oil in a large saucepan, add the flour and mustard and cook over a medium heat for 30 seconds. Remove from the heat and add all the soya milk. Whisk well until all the lumps have gone, then return to heat and bring to the boil, stirring constantly. Simmer for 4–5 minutes until thickish and smooth. Add three-quarters of the dairy-free cheese, remove from the heat and stir until melted. Season to taste with nutmeg and salt and pepper.
Stir the cooked macaroni into the sauce and transfer to a large or 2 medium-sized, shallow ovenproof dishes. Mix together the remaining cheese and the breadcrumbs and scatter over the dish. Bake for about 15 minutes until golden and bubbling hot and a good crust has formed.
Remove the mac and cheese from the oven, lay the tomato vine over the top and drizzle with chilli or olive oil, if using, then return to the oven for a further 8–10 minutes.
Meanwhile, grill or fry the bacon until crisp. Crumble the bacon over the mac and cheese and serve at once.
LUXURY BEEF & PROSCIUTTO LASAGNE WITH A CHEESY NUTMEG SAUCE
Homemade lasagne without too much faff! This classic favourite is enhanced with red wine, field mushrooms and a thin layer of prosciutto ham, all topped off with a thick layer of no-cook creamy cheese sauce. Make sure you choose dried lasagne sheets that need no pre-cooking, which are widely available and mostly dairy free.
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, crushed
250g (8oz) field mushrooms, peeled and chopped
400g (13oz) good-quality lean minced beef
150ml (¼ pint) red wine
500g (1lb) carton tomato passata (sieved tomatoes)
400g (13oz) can chopped tomatoes
1 tablespoon thyme leaves
2 bay leaves
250g (8oz) dairy-free cream cheese (usually made from a soya base or coconut and soy base)
150ml (¼ pint) dairy-free single cream (made from rice, soya, coconut, oat or almond milk)
75g (3oz) dairy-free strong Cheddarstyle cheese (from supermarket/health food stores), finely grated with a good grating of nutmeg added
6 no-precook sheets of dried lasagne
4 slices of prosciutto ham
salt and pepper
Serves 6
Preheat the oven to 200°C/fan 180°C/400°F/Gas Mark 6. Heat the oil a large, nonstick saucepan until hot. Stir in the onion and cook over a medium heat for 4–5 minutes or until softened. Stir in the garlic, add the mushrooms and cook over a high heat until all the liquid has evaporated.
Stir in the minced beef and fry, breaking up with a wooden spoon, for 4–5 minutes until browned. Add the red wine, passata, canned tomatoes and herbs and season well with salt and pepper. Simmer for 25–30 minutes.
Meanwhile, for the cheese sauce, stir together the cream cheese, cream and 60g (21/4oz) of the grated cheese and season with the nutmeg and salt and pepper. Spoon half the meat sauce into a nonstick roasting tin or shallow ovenproof dish about 20cm x 25cm (8 inches x 10 inches). Top with 3 lasagne sheets and then with the remaining meat sauce and another 3 lasagne sheets. Lay over the prosciutto ham, pour over the cheese sauce and scatter over the remaining grated cheese. Bake for about 30–35 minutes until bubbling and golden.
Deliciously Dairy Free: Fresh & Simple Lactose-Free Recipes for Healthy Eating Every Day
, £20, provides more than 100 fresh an simple lactose-free recipes from cookery writer and TV chef Lesley Waters
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