Lactose-free Valentine's menu

 

Opt for a gourmet and romantic moment with Lactolérance and our 100% homemade turnkey lactose-free Valentine's Day menu!

Discover a delicious way to celebrate your love this Valentine's Day with this lactose-free menu specially designed for two.

❤️❤️❤️❤️❤️❤️❤️❤️❤️

On the menu: 

👉 Starter: roasted tomato soup with basil

👉 Main course: grilled salmon with lemon and dill and mushroom risotto

👉 For dessert: strawberries with dark chocolate

👉 BONUS: our tip for a romantic dinner without deprivation 🤫

Starter: roasted tomato soup with basil 🍅

The perfect appetiser for a lactose-free Valentine's Day dinner for two. Light, fragrant and incredibly tasty, this soup will give you a concentrate of Mediterranean flavours with every spoonful.

Bowl of lactose-free tomato and basil soupIngredients :

  • 4 large ripe tomatoes
  • 2 cloves garlic, minced
  • 1 medium onion, coarsely chopped
  • 1 small bunch fresh basil
  • 2 cups (about 500 ml) hot vegetable stock
  • Salt and freshly ground black pepper to taste
  • Extra virgin olive oil

Instructions :

Preheat the oven and prepare the tomatoes:

  • Preheat your oven to 200°C (400°F).
  • Wash the tomatoes thoroughly, then cut them in half. Place them on a baking tray lined with baking parchment, cut side up.

Season the tomatoes:

  • Divide the minced garlic and chopped onion evenly between the tomato halves.
  • Drizzle the extra virgin olive oil generously over the tomatoes, garlic cloves and onion. Season with salt and freshly ground black pepper.

Roasting the tomatoes :

  • Place the baking tray in the preheated oven and roast the tomatoes for around 30 to 40 minutes, until they are tender and starting to caramelise around the edges.

Prepare the soup:

  • Once the tomatoes are roasted, remove from the oven and leave to cool slightly.
  • Transfer the roasted tomatoes and all the cooking juices to a blender. Add the washed and dried fresh basil.
  • Gradually add the hot vegetable stock, depending on the desired consistency of the soup. Blend until smooth and homogenous.

Adjust the seasoning:

  • Taste the soup and adjust the seasoning with salt and black pepper to taste.

Serve and enjoy! 

  • Pour the basil roasted tomato soup into individual bowls.
  • For a decorative touch, you can add a few fresh basil leaves on top.
  • Serve the soup with toasted bread croutons or baguette for added texture.

Main course: grilled salmon with lemon and dill served with mushroom risotto 🐟🍄🍚

Grilled salmon platter with a lactose-free mushroom risotto

Grilled salmon with lemon and dill 

Ingredients :

  • 2 fresh salmon fillets, skinned
  • 1 lemon (zest and juice)
  • 2 tablespoons chopped fresh dill
  • Salt and freshly ground black pepper
  • Extra virgin olive oil

Instructions :

Prepare the salmon:

  • Preheat your grill to medium heat.
  • Make sure the salmon fillets are clean and dry. Season both sides with salt and freshly ground black pepper.

Marinate the salmon :

  • In a small bowl, mix the lemon juice and zest with the chopped fresh dill. Brush the salmon fillets generously with this mixture, making sure they are evenly coated.

Grill the salmon :

  • Brush the grill grate lightly with olive oil to prevent the fish from sticking.
  • Place the salmon fillets skin side down on the preheated grill.
  • Cook the salmon for around 4 to 5 minutes on each side, depending on the thickness of the fillets, until cooked through and the flesh is opaque and flakes easily with a fork.

Risotto with mushrooms and shallots

Ingredients :

  • 1 cup (about 200 g) risotto rice (such as Arborio)
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 200 g mushrooms of your choice (shiitake, button, etc.), sliced
  • 3 cups (about 750 ml) hot vegetable stock
  • 1/4 cup (about 60 ml) dry white wine
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • Chopped fresh parsley, for garnish (optional)

Instructions :

Prepare the stock:

  • Heat the vegetable stock in a saucepan over a low heat.
  • Brown the shallots, garlic and mushrooms:
  • Heat the olive oil in a large frying pan over a medium heat. Add the shallots and garlic and sauté until translucent.
  • Add the sliced mushrooms to the pan and sauté until golden and tender. Season to taste with salt and pepper.

Prepare the risotto:

  • Add the risotto rice to the pan and stir to coat well with the oil and vegetables. Leave to cook for around 1 to 2 minutes, until the rice becomes translucent.
  • Pour the white wine into the pan and stir until it is absorbed by the rice.

Add the stock:

  • Add a ladleful of hot stock to the pan and stir until the liquid is almost completely absorbed by the rice. Continue to add stock, one ladle at a time, stirring constantly, until the rice is creamy and al dente, this will take around 18 to 20 minutes.

Finish the risotto:

  • Once the risotto is cooked, adjust the seasoning with salt and pepper if necessary.
  • Garnish the risotto with chopped fresh parsley for a touch of freshness and colour.

Assembling the dish :

  • Arrange the grilled salmon fillets on warm serving plates.
  • Serve each salmon fillet with a generous portion of mushroom and shallot risotto.
  • Serve hot and enjoy this delicious lactose-free Valentine's Day main course with your partner, savouring every bite!

Dessert: Strawberries with dark chocolate 🍓🍫

Plate with strawberries covered in lactose-free dark chocolate

Ingredients :

  • 200 g fresh strawberries, washed and hulled
  • 100 g high-cocoa dark chocolate (lactose-free)
  • Optional: chopped hazelnuts, flaked almonds or shredded coconut for garnish

Instructions :

  • Start by melting the dark chocolate. You can melt it in a bain-marie or in the microwave in 30-second bursts, stirring between each interval to prevent it from burning.
  • Once the chocolate is completely melted and smooth, remove from the heat and leave to cool slightly for a few minutes.
  • Meanwhile, prepare your strawberries. Make sure they are well washed and hulled, then gently pat them dry with kitchen roll.
  • Now take each strawberry and dip it into the melted chocolate, making sure to coat the entire surface of the strawberry.
  • Arrange the chocolate-covered strawberries on a baking tray lined with baking parchment.
  • If you like, you can sprinkle your chocolate-covered strawberries with chopped hazelnuts, flaked almonds or grated coconut to add a touch of crunch.
  • Once all the strawberries are coated and topped according to your preference, place the tray in the fridge for about 15 to 20 minutes, or until the chocolate has completely hardened.
  • Once the chocolate has hardened, remove the strawberries from the fridge and arrange them attractively on a serving dish.

Serve these delicious dark chocolate strawberries as a dessert for a romantic and tasty end to your meal! 💘

Fancy dining out without depriving yourself?

OK, but how do you do it? Mystery solved!

At Lactolérance we have developed food supplements to help you digest lactose with complete peace of mind! Our packages Lactolérance 4500 and Lactolérance 9000 contain lactasethe enzyme that enables the body to assimilate lactose. These last 2 should be taken just before consuming a milk product. 1 or 2 capsules and you're done! You're protected for 1 hour. We've even taken it a step further (Maurice 🤣) by creating Lactolérance 1Daya probiotic designed to protect you for 24 hours (one capsule a day) against the symptoms oflactose intolerance whatever your level of intolerance.

Give it a try and you'll go crazy ❤️!

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