Wednesday, 8 August 2012

Super Indulgent Summer Family Dinner - and it's Dairy Free!

To celebrate the fact that it has (finally) been sunny and, as we're nearing the end of the school holidays (boo), I cooked up a wee treat which I thought I'd share.

I love the fact that it's dairy free (for madam Toots) but we could all have it AND it still felt like we weren't compromising.  Toots often feels a bit left out when it comes to 'nice' food (by which she means 'totally indulgent') but this certainly didn't leave her complaining.

But please don't let the fact that it's got no dairy in it put you off - it's delicious, perfect for a summer celebratory dinner and more importantly, Cheeky Boy and Toots ate every last morsel (including the accompanying veg) and asked for seconds!!

Dairy Free Smoked Salmon Souffle Tart
I adapted this from the August 2012 edition of BBC Good Food. Toots can have eggs (she has thankfully grown out of that allergy).

Half 375g pack of shortcrust pastry (Jusrol is dairy free - and probably a few others too)
50g plain flour, plus extra for dusting
50g hard Stork (in the gold foil packet NOT the plastic tub)
300ml rice milk (almond or oat would probably do too but soya never cooks particularly well I find)
3 large eggs, separated
zest 1/2 a lemon
100g pack of smoked salmon slices (value range will do as it's being cooked in a tart with other ingredients rather than served on its own)

1. Heat oven to 200C/180C fan/gas 6.  Roll out pastry (or be lazy and buy ready rolled like I did!) and use to line a 22cm tart tin - mine has a loose base so it's easy to get things back out of once they're cooked.  Leave excess pastry hanging over the edge (you'll trim this off once it's cooked).  Line with baking parchment and baking beans (I used a packet of out of date dried Scotch broth mix but lentils or dried peas/beans would do it) and bake blind for 15 mins.  Remove paper, press fork over the base to create little air holes and bake for 10 mins more.

2. Meanwhile, make the filling by putting Stork, flour and rice milk in a pan together.  Heat, stirring constantly, until it makes a VERY thick smooth sauce.  Stir in the egg yolks, lemon zest and seasoning.  Tip: if you like dill, add in 1tbsp at this point - I loathe it so omitted it!

3. Beat the egg whites with an electric whisk (or whisk attachment on your food mixer as I did - best and most used wedding present EVER even 12 years later) until they hold their shape, then fold carefully into the sauce.  You want to make sure that the air bubbles stay in so don't go mad stirring them in.

4. Tear the smoked salmon slices into large pieces and arrange half over the base of the tart.  Sppon over the soufflĂ© sauce, then arrange the remaining smoked salmon on top with black pepper (and the dreaded dill if you like).  Bake for 25 - 30 mins until puffed up and golden.  Trim the edges et voila!  Lovely Sunday lunch/dinner served up with new potatoes and some broccoli.

Empty plates AND requests for seconds from everyone!  Now that is what I call a result.

Then for seconds we had...

Squidgy Chocolate Brownies
These are not only dairy free but are gluten free too - oh yes, did I mention Granny Thrifty is ceoliac?!  Courtesy of Nigella Express but with a tiny adaptation to make sure they were dairy free for Toots.

225g dark chocolate (70%)
225g Stork (the old gold tin foil pack again)
2 teaspoons vanilla extract (not essence)
200g caster sugar (I used golden but ordinary fine)
3 eggs, beaten
150g ground almonds
100g chopped walnuts

1. Preheat oven to 170C/gas mark 3. Melt chocolate and butter gently over a low heat.
2. Take pan off heat, mix in the vanilla and sugar and let it cool a little.
3. Beat eggs into the pan along with the ground almonds and chopped walnuts then turn into a 24cm square baking tin.  (I don't have one so used a similar sized square casserole dish which worked just as well).
4. Bake in the oven for 25 - 30 mins until the top is set but the filling is gooey beyond belief!  Once cooler, cut into 16 squares.

I then served this up with my Dairy Free Nutella made the week before and melted in the microwave for 30 seconds along with some homemade ice cream (for the grown ups and Cheeky Boy) and Swedish Glace for dairy free Toots (you can get it in Tesco, Sainsburys, Morrisons, Asda and the Co-op - the usual suspects and probably a few others too).

So, total indulgence (well, I had just done a spinning class!).

Let me know if you try either of these - and if you do, if you enjoy them.  Or are there any other adaptations you'd make?

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