Recipe Milk
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Transcript of Recipe Milk
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Apricot and gouda scones Ingredients
cup dried apricot
cup orange juice
unbleached all-purpose flour
1 cup whole wheat flour
3 tbsp sugar
1 tbsp baking powder
tsp ground nutmeg
2 tbsp butter at room temperature
1 cup milk
4 oz Gouda cheese
Procedure
Preheat oven at 375F 01
Put dried apricot in a sauce pan. Add orange juice then bring to boil. Let simmer for 5 02
minutes , covered then cool
In a large bowl mix all dried ingredients with Gouda cheese. 03
Using fork, incorporate butter in the mixture. Adding milk while stirring. 04
Add apricot mixture to the dough. 05
06 Distribute dough in big spoonful onto a baking sheet aligned with parchment paper
07 Baked for 12-15 minutes or until scones are golden brown
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Corn, sweet potato and salmon chowder
Ingredients
1 tbsp butter
1 onion, finely chopped
1 clove garlic, minced
1 tsp dried dill weed
Pepper
1 sweet potato, peeled
and cubed
1 cups corn kernel
(fresh or thawed)
2 cups water
cup all purpose flour
2 cups milk
12 oz skinless salmon
fillet, cut to chunks
1 tsp lemon zest, grated
3 tbsp lemon juice
(freshly squeezed)
Procedure
In a large pot, melt butter in a medium heat. Saut onion, garlic, salt, dill, tsp pepper 01
for about 5 minutes or until onion softened.
Stir in potatoes, corn and water. Then bring to boil over a high heat. Cover 02
Reduce to medium-low heat to simmer for 5-10 minutes until potatoes are tender. 03
Increase to medium heat, whisk in flour into the milk and gradually stir in the pot. 04
Stir in salmon. Simmer, uncovered and stirring often but gently, for about 5 minutes until 05
salmon is opaque or soup thickened (do not boil).
06 Stir in lemon zest and juice. Then served.
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. Creamy tomato rice soupIngredients
1 tbsp butter
3 cloves garlic, minced
1 onion, chopped
1 tsp basil
Salt and pepper
1 can diced tomato with juice
1 cup reduced-sodium chicken broth
2 tbsp all-purpose flour
2 cups milk
1 cup brown rice or mixed grains
Chopped fresh chives
Procedure
In a large pot, melt butter in a medium heat. Add garlic, onion , basil and tsp of each 01
salt and pepper. Cooked for 5 minutes, stirring often until tender.
Add tomato and broth. Cover and bring to boil over high heat. 02
Reduce to medium-low heat and boil gently. Cover for 10 minutes until tomatoes are 03
tender.
Using an immersion blender puree soup until smooth. Return to pot if necessary, Whick 04
flour into milk; gradually pour into the pot while whisking constantly.
Stir in rice; cooked over medium-low heat. Stirring often until slightly thickens and 05
steaming
06 Season to taste with sugar, pepper and salt .Sprinkle with chives and pepper before
serving.
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Milk cookery principles
In dishes that use milk such as cream puff filling, chicken a king and beef stroganoff, milk should not be heated on a pan directly in contact with the heating coils or flame unless the heat is regulated at a low temperature and stirred continuously otherwise scorching results.
Cooking in a double boiler is more convenient or if without it pan mat be put into a carajay with hot or boiling water.
To avoid formation of scum when cooking milk particularly
evaporated milk, stir constantly; when scum has been formed
avoid boiling over of the milk by breaking the scum to release the
pressure that develops under it and which forces it to up; use of
relatively low temperature produces only a slight scum and this
may be further prevented by covering the pan, by diluting the milk
or by the presence of flat floating on the surface.
To avoid scum employ slow rate of heating, heat milk for a short
period of time. Milk may also be stirred or covered by cooking. Do
not boil milk
To prevent scorching, milk may be heat using double boiler. If
cooked on direct heat milk should be stirred constantly.