It’s certainly not every day you get to smell success but that’s exactly what went down today at L’Atelier des Chefs. A food brunch storm was whipped up with a little help from Michelin Starred Chef Tom Aikens and a lot of love from Lactofree.
Lacticious?
Me, Tom and AB
Lactofree have a lot of friends. Half the Caribbean population, spearheaded by my Aunty SuSu (probably not her real name), have a lot of time for Lactofree; for they have come up with a genius way to extract the lactose from everyday dairy products we love. They do this by skimming cow’s milk and adding enzymes to help break down the lactose, the gloopy sugar, found in things like milk, cheese, yoghurt and cream. It’s this gloopy sugar that thousands of us find extremely difficult to digest. Yes this gloopy sugar is the father of food babies the world over!
Granola with Lactofree Raspberry Yoghurt – Clean Start to the Day
Front of the Class
The key thing about Lactofree, Tom said, is that it tastes like dairy products, it cooks like dairy products and it bakes like dairy products. There is no compromise on taste or quality. We didn’t heckle Tom – We did however nudge the people either side of us and made the face. Then we, very diplomatically, put this theory to a baking test by watching Tom Aikens whisk, fold and shift together poppy seed and raspberry muffins right before our eyes. The key Lactofree ingredients were Lactofree butter, Lactofree yoghurt and meringue. The results were amazing. A firm springy exterior with an unbelievably light and fluffy interior peppered with beautiful sharp, fresh raspberries throughout. We even tried to eat the smell and gave thought to breaking out in a modicum of body popping!
Whisking Tom Aikens
Meringue-ing Tom Aikens
Spooning Tom Aikens (Stop the Sniggering!)
Next we got stuck in re-creating Tom’s Lactofree Mushroom Ragout on Toast with Chervil Sorrel. A bit of a mouthful. The key Lactofree ingredient here is Lactofree cream. The results… well I think they speak for themselves. Even Tom, we reckon, considered breaking out in a modicum of body popping.
…Modicum – no reason, we just like saying it.
Diced Finger With a Few Choice Herbs
Mushrooms and a Smidge of Madeira (hic)
All Ready For the Toast
Man Toast – Cooked by Tom Aikens’ 1000 Yard Stare
The Student becomes the Master!!!
E Voila! Mushroom Ragout on Toast with Fresh Herbs
Lactofree already have an extensive range of products which you can find out about here. So whats stopping you? To kick start you We’ll post the muffin recipe in our next post.
No Food Baby
No Food Baby!
Food Baby!
