This recipe is great for Dessert, Snack. Serves 8.

Ingredients

4 large free-range eggs
275g caster sugar
3 tsp vanilla extract
200ml olive oil plus extra for greasing tin
200ml Pauls Zymil Low Fat Milk Lactose Free Milk
350g self-raising flour
2 tsp baking powder

Method

1. Preheat oven to 180C.
2. Lightly oil and line tin with baking paper.
3. In a large bowl whisk together the eggs, sugar and vanilla until really thick.
4. Gently stir in the olive oil and Pauls Zymil Low Fat Milk Lactose Free Milk.
5. Sieve over the flour and baking powder and gently fold in. Spoon mixture into tin.
6. Bake for 35-40 minutes or until skewer comes out clean.
7. Allow to cool slightly and transfer to cooling rack to cool completely. Split and fill with favourite filling.

Variation

Follow steps 1-5. Divide mixture between two small baking tins and bake for 25-30 minutes or until skewer comes out clean. Once cool, spread filling over the top of one cake and sandwich the other cake on top.

Nutritional analysis per serve (not including filling)

A serve of Birthday Sponge Cake is:

A source of fibre
Nut free
Lactose free

This recipe is great for Lunch, Snack. Serves 4-6.

Ingredients

100g chorizo sausage sliced*
1/2 red capsicum, cut into wedges
1/2 red onion, sliced into wedges
300g chat potatoes, cooked until just tender, then halved
4 eggs
1/2 cup (125ml) Pauls Zymil Low Fat Milk
1/2 cup chopped flat leaf parsley
salt and freshly ground black pepper, to taste
handful chopped parsley, (extra for serving)

Method

1. Place chorizo, capsicum and onion in a deep, 20cm diameter frying pan over low heat and cook for 4-5 minutes until softened.
2. Toss through potatoes then spread the mixture evenly over the bottom of the pan.
3. Whisk together eggs, milk, parsley and seasonings and pour over the chorizo mixture. Cover and cook over low heat for 15-20 minutes, until almost set.
4. Place omelette under a pre-heated grill for 2-3 minutes until golden and set. Allow to stand for 2-3 minutes.
5. To serve, loosen omelette from the sides of the pan and invert onto a plate. Cut into wedges, sprinkle with freshly ground black pepper and extra chopped parsley. Serve with fresh bread or salad.

*If you’re gluten intolerant please check the sausage’s label to ensure that it doesn’t contain wheat or gluten

Nutritional analysis per serve (not including sides)

A serve of Chorizo and Capsicum Spanish Omelette is:

A source of fibre
Gluten free
Nut free
Lactose free

Granita is usually served as a dessert but once you’ve tried it, you’ll want it anytime. Best to prepare well in advance of your coffee craving!

Ingredients

500mL boiling water
4 tsp instant coffee
100g sugar
375mL Pauls Zymil

Method

1. Dissolve coffee in boiling water and add the sugar.
2. Allow to cool and then add the milk.
3. Pour the mixture into a shallow tray and set in the freezer.
4. When ice crystals begin to form, approximately 30 minutes to 1 hour, remove tray from freezer and stir.
5. Return tray to freezer and repeat several times until all liquid has formed into ice crystals Serve straight from the freezer.

Serves 6

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

Ingredients

120g self raising flour
1 egg
200g sweet corn kernels
1/2 tbsp spring onions, chopped
1/2 tsp cumin, ground
1/2 tsp coriander, ground
200ml Pauls Zymil
1/2 tsp salt
Oil for frying
Sweet chilli sauce

Method

1. In a large bowl place flour, egg, corn, spring onions, spices, salt and milk.
2. Mix together with a spoon until incorporated. Heat oil in a deep frying pan. Gently place teaspoons of the mixture into the hot oil. Fry for a few minutes until golden.
3. Drain on absorbent paper and serve with sweet chilli sauce.

Goodness never tasted so good! A luscious, fresh Smoothie with all the fibre you need – it’s great on a summer’s day.

Ingredients

500mL Pauls Zymil
1 mango, peeled and diced
4 mint sprigs
1 tbsp wheat germ
1 tbsp sesame seeds
1 tbsp L.S.A (linseed, soy, almond)
1 tbsp honey
1 tbsp lemon juice
Crushed ice for serving

Method

1. Combine all the ingredients except the ice in a blender and process until smooth.
2. Pour over crushed ice in tall glasses.
3. Decorate with fresh mint.

Try a variation with your favourite fruit in season.

Serves 2