When you take the butter, milk, and cream out of many popular desserts, what are you left with? Often, not much. Our hearts go out to all those who can’t stomach dairy or want to give up dairy.
Many of desserts can be tweaked to eliminate the dairy. In cookies, butter can be replaced with Crisco. In muffins, oil is an easy substitute. As for milks, coconut can be lovely in cakes, since it has a high fat content, but if you don’t want the taste of coconut, Almond milk is another option.
1.Remove zest from oranges into long, thin, spindly strips. Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.
2.Stir sugar into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise and scrapes the seeds into the sugar water then add it to the pod along with cinnamon stick, cloves and star anise. Continue to simmer until the sauce reduces to 1/2 cup and thickens slightly, 20 to 30 minutes. Remove from the heat.
3.Meanwhile, slice off an end of each orange so they stand upright steadily. In careful sculpting slices, remove all the remaining peel and white pith from the oranges with a very sharp knife. Slice the peeled oranges into 1/4-inch-thick rounds. Remove any extraneous pith or rind and any stray seeds.
4.Discard the vanilla pod and whole spices. Stir the zest into the sauce. Layer the orange slices in a serving bowl, spooning the sauce between layers to distribute the zest evenly throughout.
This dessert improves with flavor so it is a good idea to make it a day ahead of time or the morning of your party. Serve chilled in a clear bowl so the colors show through.
•8 small oranges, eferably seedless
•2 cup(s) water
•5 tablespoon(s) sugar
•1 vanilla bean
•1 cinnamon stick
•2 whole cloves
•1 star anise
• 300g dried spiral pasta
• 250g broccoli, cut into small florets
• 2 tablespoons olive oil
• 200g button mushrooms, sliced
• 2 medium tomatoes, chopped
• 425g can tuna in springwater, drained, flaked
• 3 garlic cloves, crushed
• 3 anchovies, finely chopped
• 2 cups fresh breadcrumbs
• 80g dairy-free spread
• 1/2 cup plain flour
• 4 cups soy milk, warmed
• salad leaves, to serve
Step 1: Preheat oven to 200°C/180°C fan-forced. Lightly grease a 6cm-deep, 8 cup-capacity baking dish. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Add broccoli to pan for the last 2 minutes of cooking. Drain.
Step 2: Meanwhile, heat half the oil in a frying pan over medium-high heat. Add mushroom. Cook, stirring, for 5 minutes or until softened. Transfer to a bowl. Stir in tomato, tuna, pasta and broccoli.
Step 3: Heat remaining oil in frying pan over medium-high heat. Add garlic and anchovies. Cook, stirring, for 1 minute or until fragrant. Add breadcrumbs. Stir to combine.
Step 4: Melt spread in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until thickened. Stir into pasta mixture. Spoon into prepared dish. Top with breadcrumb mixture. Bake for 15 to 20 minutes or until golden. Serve with salad.