Foodallergies can be a pain in the ass. Scouring packets, checking labels and pouring over lists of ingredients to make sure you avoid certain things or get a red head. Whether you’re allergic to peanuts, wheat, gluten, dairy or anything else you have to know exactly what you’re eating, and find alternatives to use in recipes instead. Dairy manufacturer Arla have created Lactofree, a range of products to help those with a lactose intolerance. No more avoiding cheesy lasagnes, creamy sauces or buttery toast – Lactofree is made with real milk (not created from soya or made artificially) but has the lactose removed meaning it retains it tastes and cooks just like normal milk.
Dinner parties can be a nightmare if a guest has an allergy. With this in mind, central London cookery school L’Atelier des Chefs has launched a series of Lactofree cookery events to show anyone who suffers from the intolerance – or those who are cooking for someone who does – how to use the products in recipes. Courses take place on Fridays, Saturdays and Sundays between Friday 6th September to Saturday 9th November with one hour sessions costing £27 and two hour sessions costing £57. The two hour sessions cover cupcakes, macaroons or pastries, with the single hour sessions covering either French or Indian cuisine.
We went along to one of the classes, making blinis using Lactofree milk, eggs and flour; a chicken pasanda using Lactofree cream to make a rich sauce; and we were taught how to sear scallops to perfection and make a beurre blanc with Lactofree butter. We also decorated cupcakes made with Lactofree butter which was also used in the icing. We were surprised that firstly, we couldn’t taste any difference between the Lactofree products and the dairy equivalents, and secondly that in all the dishes we cooked the Lactofree products behaved as real dairy does.
Book up online now people.
St Paul’s, 10 Foster Lane, EC2V 6HR