Kitchen (spring)

Simple lactose free savoury croissants

Posted on 29 June 2015 at 3:41pm

Since we are on holiday next weekend for the best part of twelve days, I've begun to sort out the pantry and the fridge in an attempt to use up food that will either be spoilt if it's left any longer, or out of date by the time we get back. Finding something different to offer for lunch gets tricky from time to time when whatever I choose to prepare must be lactose and red meat free; it's easy to fall into the trap of repeating dishes all too regularly. Something delicious and simple was the order of the day and as a result, ready to bake croissants filled with cheese, sundried tomato and homemade pesto served up with salad leaves proved to be a hit.

Characteristically, croissants are time consuming to produce from scratch, but the 'ready to bake' variety are readily available from supermarkets. They are a great starting point for a light, savoury lunch. 

From the fridge:

  • ready to bake non-dairy/lactose free croissants (Jusroll)
  • 1 dessert spoon of chopped sundried tomatoes per croissant
  • 1 dessert spoon of grated lactose free cheese
  • 1 teaspoon of homemade pesto sauce - recipe below - or shop bought equivalent
  • salad leaves to serve

Pre-heat oven as per baking instructions (Juroll 180º fan) then separate the croissants and place on a baking sheet.

Top each croissant with equal amounts of tomato, lactose-free cheese and pesto sauce.

Roll up each croissant, starting with the wide end first, and bake for 10-12 minutes until golden.

Serve immediately with salad leaves.

Homemade lactose-free pesto sauce
Making your own lactose and dairy free pesto sauce is quick and easy. Whilst there are many commendable varieties on the market, nothing has quite the same fresh flavours as that which you have made yourself. Made up in small amounts it can be used straight away or stored in the fridge. I like to use herbs you can buy in their pots from supermarkets if my own herbs are not yet ready from the garden.

Ingredients for pesto sauce:

  • 2 generous handfuls of fresh basil leaves
  • 1 peeled and minced garlic clove
  • good quality olive oil
  • 1 tbs of pine nuts
  • pinch of sea salt flakes
  • 2 tbs finely grated parmiagano cheese*

Put the basil, garlic, pine nuts and salt into a mini blender then pour in 2 tbs of olive oil. Whizz up the ingredients before slowly adding more oil to achieve a soft paste. Use a spatula to scrape the mixture down from the sides of the blender and give it a final whizz.

Use as required immediately or store in a small, sterilised jar in the fridge. Un-openend it will keep for up to four weeks. 

*Many hard cheeses have negligible amounts of lactose in them. This is due in part to the ageing process that these cheeses undergo. Italian cheese such as Parmigiano Reggiano is 100% lactose free and one of many similarly hard cheeses that can be enjoyed as part of a lactose free diet.