Roasted aubergine and yoghurt sauce

 

I am a big Ottoleghi fan and though not much of a vegetarian food fan (only because i really am rubbish at cooking anything vegetable based, and making them taste good), whenever i go to his restaurant I always opt for the salad selection as they are seriously good. It was during one of those visits that i came across this aubergine and yoghurt combination which i absolutely loved and have been making at home ever since. A grilled chicken slice and this aubergine and yoghurt side is like the perfect summer lunch combo.

The yoghurt i used for this recipe is the Natural Yoghurt from Lactofree which is equally creamy and as flavourful as any other yoghurt. You wouldnt realise its Lactose-free and I've used it quite a few ways- as a dip, salad dressing, marinade,and my favourite, baking my French yoghurt cake. Results have been great so far and ive already suggested it to a friend whose daughter is lactose intolerant. Its great that brands like Lactofree are introducing more and more products for those with food intolerances and it makes life so much more nicer, they get to eat yoghurt! 

Recipe is super duper easy, and the use of Za'atar makes it just even more delectable. Just sprinkling some of this glorious Middle Eastern spice on to yoghurt and serving as a side to anything can do the trick. 

Recipe adapted from here, originally from Plenty by Yotam Ottolenghi (serves 4 as a side)

 

Aubergine/ Egg plant- 2 large

Good quality olive oil- 1/4 cup

Thyme leaves- 1 tsp (I used dried ones)

Za'atar spice- 1 tsp

Salt and pepper- to season

Yoghurt- 1/2 cup

Olive oil- 1 tbsp plus enough to drizzle

Garlic- 1 small clove, finely grated

Za'atar- 1/4 tsp

Salt- to taste

Pomegranate seeds- 4 tbsp

Preheat oven to 200C and line a baking tray with baking paper.

Slice the aubergines in half, lengthwise, and using a sharp knife make incisions on the cut side, without going through the skin. 

Place on the baking tray and generously brush in the olive oil.

Sprinkle the thyme leaves, za'atar spice, salt and pepper and chuck into the oven for about 30 to 40 minutes or till the flesh is soft, roasted and completely cooked.

While the aubergines are in the oven, get the yoghurt sauce ready.

Just whisk together the yoghurt, olive oil, za'atar and salt in a bowl and keep refrigerated till ready to use.

Take the aubergines out of the oven, transfer to a serving plate and scoop generous amounts of yoghurt on top of them. 

Finish off with the pomegranate seeds and serve as a side to cous cous or grilled meat or fish.

With thanks to Lactofree for the yoghurt.

Cooking with Lactofree- Broccoli & Cauliflower cheese bake

Around 2 weeks back I was invited to an exclusive Lactofree masterclass with Michelin starred chef, Tom Aikens. I had a crazy night the day before and waking up for a breakfast masterclass was a bit of a feat, and for a second (just a second) I wished I didn't have to go, but just snuggle in bed. I'm glad that thought didn't last long because I really did have a fab time. I reached just before the session started and so missed out on the lavish breakfast spread a la Lactofree. So with a cup of coffee in hand i joined the crew in the kitchen. Tom Aikens is quite a charming and patient chef. He talked about using Lactofree products in cooking and baking and how you get the delicious taste of real dairy, but without the lactose and since its made from cow's milk, you still get all its nutritional benefits too.

First up was Lacto(se)free raspberry, poppy seed and white chocolate muffins which Tom prepared right in front of us, and we even got to take home a few for tea. He then took us through a cooking demo of mushroom ragout on toast which we were then asked to recreate at our cooking stations. We went about creating our brunch dish with much enthusiasm and devoured into it with all the other bloggers. It was also the first time i cooked with and tasted sorrel leaves and chervil and it did make a whole lot of difference to the final dish. I'm sure i can use spinach and some other herb instead.

From the Lactofree samples in the goody bag, I ended up making a broc and cauliflower cheese bake and a chocolate-coffee panna cotta. My husband is lactose intolerant (self proclaimed) and he was happy he could have his coffee and tea with milk for a few days :)

Recipe adapted from here (serves 4 to 5)

 

Broccoli- cauliflower cheese bake

Broccoli florets- 3 cups

Cauliflower florets- 3 cups

Butter- 2 tbsp (I used Lactofree spreadable butter)

Plain flour- 1/4 cup

Spicy brown mustard- 1/2 tsp (optional)

Ground nutmeg- a generous pinch

Paprika- 1/2 tsp

Pepper- to taste

Salt- to taste

Milk- 2 cups (I used Lactofree semi-skimmed milk)

Cheese- 1 cup (I used Lactofree cheese) + enough to sprinkle on top

Boil the broccoli and cauliflower in enough water for about 3 to 5 minutes. Make sure you dont cook it completely. It should still be crispy.

Drain in a colander and transfer to a large baking dish (9x 13 inch is what i used)

In a saucepan, melt the butter and stir in the flour to make a roux and add in the mustard, nutmeg, paprika, pepper and salt and continue to whisk till smooth.

Gradually add the milk and bring to a boil, while continuously whisking and making sure it doesnt stick to the bottom of the pan.

Once the milk mix had thickened a bit, stir in the cheese until it has melted.

Pour the mix over the vegetables and bake in an oven preheated at 200C for about 30 minutes.

Take the baking dish out of the oven, change the setting to broiler/grill, sprinkle some cheese on top and place under the broiler for another 7 to 8  minutes or until the cheese has melted.

Serve with garlic bread

Here is the panna cotta recipe i used. I used Lactofree cream and milk for this recipe.

Notes: I have tried this with a Mexican cheese blend and it was fabulous

Of course, you can add other vegetables like carrots, spinach, leek etc.

The paprika gives it a punch, but feel free to omit if you dont want it spicy.

With thanks to Lactofree for inviting me to the event and for the samples, and Tom Aikens for the fabulous masterclass.