Toddlers seem to love both rice and gooey things in general, and so this tasty rice pudding recipe using Pauls Zymil will put a big smile on your little one’s face.

Ingredients:

• 900 ml Zymil
• ½ cup white grain rice
• 1 tablespoon sugar
• 1/3 cup sultanas
• ½ a vanilla bean

There’s nothing quite like watching people gobble easter treats everywhere to inspire the lactose intolerant amongst us into delicious action. Here’s a superb Easter recipe for hot cross buns that everyone can enjoy:

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients:

• 1 cup Pauls Zymil
• 1/3 cup honey
• 2 sugar
• 2 packages dry active yeast
• 3 cups white all-purpose flour
• pinch of salt
• 1 cup raisins
• 2 large eggs, lightly beaten
• 1 egg white
• 1 cup confectioners sugar
• 1 T. hot water
• 1 T. unsweetened plain soy yogurt

Preparation:

1. In a small saucepan over low heat, combine the milk, honey and sugar, stirring until the mixture is consistent and just warm (about 44 C). Remove from heat and transfer to a medium-sized mixing bowl. Stir in the yeast and allow the mixture to rest for about five minutes, or until bubbles appear on the surface .

2. In a small mixing bowl, combine the flour, salt and raisins. Set aside.

3. Using an electric hand mixer at medium speed, mix the eggs into the milk mixture until well combined. Add in the flour mixture in several additions, until forming a soft and slightly sticky dough. Turn out the dough and knead until elastic, about 3 to 4 minutes. Return dough to the mixing bowl and cover with a towel and let rise in a warm place for 30 minutes.

4. Preheat the oven to 180 C. Lightly oil a large baking sheet or line a baking sheet with parchment paper.

5. Punch down the dough, turn the dough out onto an un-floured surface and knead for about 2 minutes. (Lightly flour the surface only if the dough sticks to your hands or the counter.) Return the dough to the mixing bowl, cover and let dough rise for 30 minutes more.

6. Turn the dough out onto a dry surface and separate divide into twelve balls. Knead each ball of dough slightly, placing them on the prepared sheet as you finish. Cover loosely with a towel and let the rolls rise for 10 minutes.

7. Using a sharp knife in very swift motions, cut a cross in the top of each of the buns. Let the buns rest about 10 minutes more, or until the crosses spread apart. Brush the buns with the egg white and bake until golden brown, about 20 minutes.

8. Make the icing. Using an electric mixer, beat the confectioners sugar with the water and soy yogurt until the the mixture is the consistency of a thick syrup or icing. While the buns are still hot, brush a small amount of icing in the crosses of each. Serve warm.

Don’t be put off by the grandiosity of the name – this is an easy dish to prepare, but looks and tastes as fancy as it sounds. The recipe features Pauls Zymil and really is surprisingly easy to prepare.

Ingredients
4 x chicken breasts (160g each)
2 cups x sodium reduced chicken stock
2 x bay leaves
1.5 tablespoon x olive oil
1 tablespoon x wholemeal spelt flour
1 teaspoon x hot English mustard powder
1 cup x Zymil
3 cups x baby English spinach
3 tablespoon x parmesan cheese

Valentine’s Day is the perfect occasion to show your love for the love of your life, and what better way to do so than by lovingly making something delicious that your food-sensitive significant other can actually enjoy eating?

Here’s a couple of our favourite recipes:

French Toast with Cinnamon and Banana

There’s something particularly intimate about breakfast – perhaps it’s that you wouldn’t allow anyone but your most trusted confidant see you right after you’ve woken up? Whatever the case, enjoy this simple but delicious French toast recipe.

Birthday (or Valentine’s Day) Sponge Cake – lactose-free

An absolutely scrumptious chocolate and strawberry cake perfect for your sweetheart.

Those of us with lactose or gluten intolerance are keenly aware that Christmas can sometimes be a slightly annoying time of year during which we have to look at a whole lot of delicious food that we can’t eat!

So let’s all spread some Christmas cheer and make sure that everyone we’re cooking or baking for this festive season will be happy inside and out. There are loads of fantastic lactose and gluten-free recipes like this scrumptious gluten-free Christmas cake:

Ingredients (serves 20)

• 850g dried mixed fruit
• 1 cup brandy
• 150g butter, softened
• 1 cup brown sugar
• 3 eggs, at room temperature
• 1 cup gluten-free plain flour
• 1/4 cup gluten-free self-raising flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground cloves
• 3/4 cup blanched almonds
• 1/4 cup apricot jam

Method

1. Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
2. Preheat oven to 150°C. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line base and side with double layers brown paper and baking paper (see note). Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
3. Sift flours and spices over butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate top with almonds.
4. Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean. Pour remaining 1/3 cup brandy over hot cake. Allow to cool completely in pan.
5. Place jam in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove cake from pan and brush top with warm jam. Allow to set. Serve.

Notes

• You will need to start this cake at least 1 day ahead.
• Tip: To test if eggs are fresh before using, place eggs in a bowl and cover with cold water. Fresh eggs remain on the base of bowl, stale eggs will float.
• Baking tips: Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in centre of oven.

Source

Super Food Ideas – December 2006, Page 27
Recipe by Kerrie Sun

Do you have any lactose or gluten-free Christmas recipe favourites you’d like to share? Feel free to do so in the comments section – the more the merrier.

Warning: If you don’t wish to be hungry, you probably shouldn’t read this post.

Here’s the top 10 recipes that have been enjoyed the most by our regular readers, featuring the one and only Pauls Zymil – give ‘em a go!

1. Pistachio Soufflé

Soufflés are always impressive to serve at dinner parties and not as difficult to make as some people believe. The pistachios give a subtle nutty flavour to this rich and creamy dessert.

2. Curried Sweet Potato Soup

This hearty soup is sure to be crowd pleaser. Thick and creamy but without the lactose, it’s delicious served with warm crusty bread.

3. Crème Caramel

Who can resist crème caramel? Favoured dessert of the French and Australians alike this is no nonsense decadence at its best.

4. Profiteroles with Cream Filling

Profiteroles are hard to resist but given the lashings of cream usually used, they’re sadly avoided by people with lactose sensitivity. The great news is that you can make your own using Zymil and love it again!

5. French Toast with Cinnamon and Banana

A slight twist on an old favourite, the cinnamon and banana really add to the flavour.

6. Vanilla, Apricot and Mango Yoghurt Ice-Cream

Being sensitive to lactose, doesn’t mean you can’t have ice-cream; and if you’re tired of the same old flavours, you’ll love this great recipe.

7. Almond and Vanilla Bean Milk Jelly

A recipe to impress! The richness of the almond and vanilla create a first class dessert and will have your dinner guests asking for more.

8. Tasty Corn Fritters

Light and golden, these Corn Fritters are great for easy entertaining or a quick snack.

9. Luscious Crepes with Lemon and Brown Sugar

These crepes are so simple and yet so scrumptious. The perfect pick me up for a winter’s morning.

10. Lemon Delicious Pudding

My grandmother used to make this pudding for me as a child and I can still remember the taste! This is a simple and traditional recipe but without the lactose.

Be sure to vote and let us know your favourite recipe, and if you’ve got a particularly delicious recipe of your own, send it to us here and if we publish it we’ll give you full credit.