# lactose intollerance

Dairy-Free Cooking: Fruit Sorbet in Champagne
Dairy-free cooking: Sorbet ice in a champagne bath with a hint of mint
Read More

After successfully completing our first two courses while still having smiles on the faces of our guests, we could see the finish line of our very first dairy-free dinner party. One more thing: dessert! What about a fresh fruit sorbet in a champagne bath with a hint of mint? Sorbets are a simple combination of fresh or frozen fruit with sugar. They’re also the perfect dairy-free alternative for ice. We’ve chosen honey strawberry sorbet with a touch of mint.  Here’s what you need to feed eight little dessert fans: – 1 kg of frozen raspberries – 1 cup of sugar – 1 cup of water – 2 tea spoons honey – a handful of mint – 2-3 leafs of galantine – 1 bottle champagne  About one kilo of fruit is perfect to make one liter of sorbet. A little more or less is fine. Puree the raspberries, add two tea spoons of honey and a handful of mint, chopped into small pieces. Finally you add a little sugar, and that’s already everything that needs to be done.  The easiest way to add sugar is to make a simple sugar syrup upfront. Cook one cup of sugar and water together until the sugar is dissolved and let it cool. Remember, though, that freezing dulls sweet flavors, so you want the base to taste slightly too sweet before freezing it. Last but not least: put the sorbet in the freezer and let it cool for some hours before serving. For the bath of champagne, all you need to do is to fill one bottle of champagne in a bowl and mix it with two to three leafs of galantine. Stir until the galantine has dissolved. Then divide the champagne evenly in your serving glasses and let them cool for 3-4 hours in the fridge to get a more solid mass.  Before serving, cut balls of sorbet and place them carefully on your champagne bath. Add a mint leaf, maybe even a small piece of dark chocolate, et voilà. Smakelijk! Guten Appetit!

Dairy-Free Cooking: Cucumber Lasagne
Dairy-Free Cooking: Cucumber Lasagne

Since Jeroen found out he has a pretty nasty lactose intolerance (he’s allergic to milk products) we started to become experts in cooking dairy-free. For one of our dairy-free dinner parties we made this delicious starter that we discovered in the ‘Vegan for Youth’-book from Attila Hildmann. Here’s all you need to put it on a plate yourself: Cucumber lasagne with a paprika cashew paste with avocado filling What you need for two as a main course (times two in our case as a starter for eight): – 1/2 cucumber – 1 tablespoon walnut oil – a pinch of seasalt For the paprika cashew paste: – 100g red paprika – 1/4 chili pepper – 180g unsalted cashews – a pinch of kurkuma – seasalt – black pepper For the avocado filling: – 2 avocados – 1 tablespoon of chopped dill – 1/2 tablespoon lemon juice – 1 tablespoon walnut oil – seasalt – black pepper For decoration: – some dill – roasted pine nuts How to? Wash the cucumber and cut in thin slices (around 2mm thick). Put walnut oil and seasalt on it. Wash the paprika and chili. Remove pits. Next, put all ingredients for the paprika cashew paste in a blender. Mix till you get a creamy paste and spice it up with salt and pepper. Slice the avocados in half. Remove pit and cut the avocado in small cubes. Add the other ingredients for the filling and add salt and pepper. Now start building your little lasagne tower! Place cucumber slices on the plate, cover it with some of the paprika cashew paste, put cucumber slices on top and cover that again with some of the avocado filling, … you know the drill. At the end: decorate with a bit of dill and roasted pine nuts (we like to put a LOT of them on top). Finish! Bon appétit!