Eating Out with an Allergy...

Now I really do love eating out, I like trying new things and especially eyeing up the decor in restaurants.. this is after the thought of starting my own little tea room ( crazy idea due to lack of graduate jobs). Anyways.. being lactose intolerant is a massive pain! I will see something I like but then notice everything is coated in butter, sprinkled with cheese or made with milk. It is extremely frustrating and awkward to keep asking the waiter to check what the ingredients are with the chef. I know it has to be done but sometimes it still doesn't run smoothly which is what I experienced today. 

This could go both ways however... Either I have figured out I am no longer lactose intolerant (yay!) or I will feel the consequences in a few hours time (fingers cross to the first).

 I went along with the boyfriend to a lovely brunch/dinner restaurant which serve flatbreads with various toppings, luckily the dough no longer contained butter! So I ordered a brunch flatbread.. little did I know that half way through and cutting into the egg that there was in fact cheese on the dish. Maybe I can no longer notice the flavour of cheese or just had trust in the chef that no milk would be found in my meal but until my boyfriend tried some I then realized I had ate a whole lunch that had cheese in it! 

Mine ( can kinda see the cheesyness now :( ) 

And the thing that annoyed me the most... I told them I had an allergy straight away, the menu said no cheese unlike the other options but after reading the menu online, the one I ordered said cheese?! What is up with that. Now I am hoping that all is well but my stomach is feeling dodgy.

Anyways what I am trying to say is that... allergies are extremely annoying for us(and to those going out with us) and we really don't mean to be a pain but I just wish all restaurants could take the time to ensure that they have actually taken into account the dietary requirement. Some places I have been to have been amazing, for example Pizza Express who actually give alternatives and extra toppings, or TGI's who offer more chips (woho!). 

Fingers crossed I am fine :( Other than that it would have been a wonderful meal. Rant over, enjoy your Saturday evening!

Kathryn xx

Creme Egg Cupcakes/Dairy Free Alternative

Happy Good Friday everyone! 

Yesterday I decided to bake some Creme Egg cupcakes. Although the photo does have a creme egg on top, I replaced some with some dairy free buttons to ensure they are fit for all us lactose intolerant people out there :) Photos for them are below. 

You will need:

For the Sponge 

3 Medium sized eggs (mine together weighed 204g)

204g Caster Sugar

204g Pure Margarine (or butter) 

160 grams Self Raising Flour

40 grams Cocoa Powder

50 grams dark chocolate chips

Vanilla Essence

Creme Egg Fondant Filling

170g golden syrup

60g butter (stork in foil block- contains no milk!)

375g Icing Sugar

1 teaspoon vanilla extract

dash of salt

Yellow Food colouring (preferably the gel colouring rather than liquid) 

Butter Cream

This was my plain vanilla recipe which I don't actually measure... So ideally found a basic recipe and replace with STORK again for a dairy free alternative :) (sorryyy) 

Mini creme eggs or dairy free buttons! 

Method

1. Pre heat oven 160C Fan /180C and line a 12 cupcake cases
2. In a bowl mix together the sugar and butter
3. Add vanilla extract and one egg at a time and mix
4.  Slowly sift together the flour and cocoa butter and fold into the mixture
5. Add the chocolate chips
6. BAKE! For around 20-25 mins. If you are unsure you can tap lightly on the sponge and see if its springy or looks 'done', or stick a skewer in the middle. If it comes out clean they are ready :) 

Take out and leave to cool.... 

In the mean time

Fondant Filling!

1. Mix together the butter, syrup and vanilla in a bowl and whisk! I highly suggest an electric mix for this ha
2. Gradually add the icing sugar
3. Take about 1/4 of this and in another bowl mix with some yellow food colouring
4. Add the yellow to the other mixture and use a fork to stir it in, only slightly. 

Once your cakes are cooled, use a cupcake core (or just a knife and cut around) to scoop the centre of the cupcakes

Fill with the fondant!

Use your favourite Butter cream recipe (ideally just some butter and icing sugar, dash of vanilla until it tastes good) and pip a circle ring 

You should ideally have some fondant left, add more yellow to this if needed and use a piping bag to fill the center of the butter cream ring.

Top with a chocolate and voila!! 

Mmmmmm!! Enjoy :) Have a lovely Easter y'all 

Kathryn xx