Posts Tagged ‘milk’
Sticky rum-poached pineapple with coconut ice cream
Monday, November 22nd, 2010
Sticky rum-poached pineapple with coconut ice cream
Ingredients
* 1 small pineapple , peeled, cored, quartered and cut into large chunks
* 100g caster sugar
* 1 vanilla pod
* 125ml dark rum
FOR THE ICE CREAM
* 250g/9oz toasted desiccated coconut , plus extra for decorating
* 250ml milk
* 6 eggs yolks
* 140g caster sugar
* 250ml double cream
* 250ml coconut milk
FOR THE CARAMEL SAUCE
* 100g caster sugar
* 1 cinnamon stick
* 100g unsalted butter
* 3 tbsp double cream
* a big slug of dark rum
Method
1. For the ice cream, put the coconut into a pan with the milk and bring to the boil. Remove from the heat, leave for 30 mins, then strain. Whisk the yolks and sugar, reheat the milk and pour onto the yolks. Return to the pan and gently heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Stir in the cream and remove from the heat. Strain, then stir in the coconut milk. Churn in an ice cream maker until semi-frozen, spoon into a plastic container, cover and freeze.
2. Heat oven to 160C/140C fan/gas 3. Put the pineapple into an ovenproof dish. Heat the sugar, vanilla and 150ml water in a pan, stir in the rum and tip over the pineapple. Cover and bake for 40-50 mins until soft. Cool in the syrup, then slice.
3. For the caramel sauce, swirl the sugar with the cinnamon in a heavy-based pan over medium heat until golden brown. Add the butter, cream and rum, bring to the boil and remove from the heat.
4. Serve the pineapple topped with ice cream, caramel and toasted coconut.
Tags: cinnamon, cream, desiccated coconut, eggs, milk, pineapple
Posted in All Recipes, Pudding and desserts | No Comments »
Quick Turnip Soup
Thursday, December 24th, 2009
1 large peeled and finely grated turnip
2 pints of milk
1 onion, puréed
1 tbl spoon cornflour
2 tbl spoons of melted butter
salt and pepper to season
parley to garnish
Method
Heat the milk in a double boiler with the onion, add the flour and butter, which have been well blended, then the turnip, and salt. Cook until the turnip is tender, or for about 10 minutes. Sprinkle chopped parsley over the soup just before serving.
Tags: milk, onion, parsley, turnip
Posted in Soup | No Comments »
Carrot Turnip Casserole
Thursday, December 24th, 2009
Ingredients
* 1 (8 ounce) package instant stuffing mix
* 1 turnip, chopped
* 2 pounds carrots, chopped
* 2 tablespoons butter, melted
* 2 tablespoons brown sugar
* 1 (8 ounce) package processed cheese food, shredded
* 2 tablespoons milk
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. Prepare the stuffing according to package directions.
3. Place turnip and carrots in a pot with enough water to cover, and bring to a boil. Cook until tender. Drain, and mash. Mix in butter and brown sugar until melted.
4. Place processed cheese food in a microwave-safe bowl, and melt in the microwave. Stir in milk, and mix into the mashed vegetables. Transfer to the prepared casserole dish. Top with the stuffing.
5. Bake 20 minutes in the preheated oven, until golden brown.
Tags: carrot, cheese, milk, turnip
Posted in Veg Ideas | No Comments »
Nana’s Mashed Turnip
Thursday, December 24th, 2009
Ingredients
1 large turnip, peeled and cubed
3 white potatoes, peeled and cubed
60 ml milk
45 g unsalted butter
4 g white sugar
5 g salt
0.5 g pepper
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
3. Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
4. Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.
Tags: milk, potato, turnip
Posted in Veg Ideas | No Comments »
Cream of Mushroom Soup:
Thursday, December 17th, 2009
Ingredients:
½ lb (225 g) mushrooms
1 small onion
½ pint (300 ml) water or white vegetable stock
Salt and pepper
1 oz (28 g) butter
1 oz (28 g) flour
¾ pint (400 ml) milk
1 egg yolk
Method:
Clean the mushrooms and cut up roughly.
Peel and chop the onion finely.
Put into a pan with the stock or water and seasoning.
Bring to the boil and then reduce to a simmer with the pan covered for
about 20 minutes until the mushrooms are cooked.
Either rub through a sieve or put through a blender to make a smooth pureee.
Melt the butter in a pan and add the flour. Blend it well and cook for
a minute or two without colouring.
Gradually pour in the milk, stirring all the time. Simmer for a few
minutes to cook.
Pour in the mushroom puree and add the beaten egg yolk.
Stir over a low heat to re-heat without boiling..
Serve hot.
Tags: milk, mush, onion
Posted in Soup | No Comments »
Celery & cabbage Bake
Tuesday, December 15th, 2009
Ingredients
4 cup cabbage, coarsely chopped
1 cup cheddar, grated
3 cup celery, sliced
1/2 cup beer
1 tsp caraway
2 cup milk
2 tsp butter
1/2 cup flour
Directions
Bring water to boil in large pot. Add cabbage, celery, salt &
caraway. Boil 5 min, drain well. Sauce: melt butter, add flour &
cook, stirring 1 min. Slowly add milk in stream, stirring continuosly
till sauce is smooth & thick. Add beer & continue stirring till
foam disappears. Cook till heated through. Add cheddar, stir till
melted. Season sauce with salt & pepper. Transfer to buttered 2 qt
casserole and pour sauce over. Heat at 350F for 30 min. VARIATION:
Can add chunks of cooked ham or corned beef to vegetables. SERVES:4
Tags: cabbage, celery, cheese, milk
Posted in Veg Ideas | No Comments »
Cauliflower Fritters with Cheese Sauce
Thursday, December 10th, 2009
Cauliflower Fritters with Cheese Sauce
1 cauliflower, core removed and broken into florets
90 g breadcrumbs
45 g Parmesan cheese, grated
1 tablespoon chopped fresh parsley
2-3 eggs, beaten
90 ml vegetable oil
Salt and pepper
Cheese Sauce:
15 g butter
15 g plain flour
60 ml milk
1/2 teaspoon mustard
120 g cheddar cheese, grated
Pinch of cayenne pepper
Par-boil the cauliflower in salty water and then drain. In a bowl, mix together the Parmesan and parsley and then season with salt and pepper. Dip the cauliflower in the eggs, then coat in the breadcrumb mixture. Heat the oil in a pan and lightly fry until golden. To make the cheese sauce, melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Remove from the heat and slowly add the milk, stirring constantly. Return to the heat and continue stirring as you bring it to the boil. Reduce the heat and simmer for 2 minutes. Stir in the mustard, cheese and cayenne and then season to taste with salt and pepper. Serve immediately.
Tags: cauliflower, cheese, eggs, milk, mustard
Posted in Veg Ideas | No Comments »
Sausages with winter veg mash
Thursday, December 10th, 2009
Sausages with winter veg mash
Ingredients
4 sausages , regular or reduced-fat
2 parsnips
2 or 3 medium potatoes
175g Brussels sprouts
4 tbsp milk
1 tbsp wholegrain mustard
Method
Grill the sausages for 10-12 mins, turning frequently. Meanwhile, peel and roughly chop the parsnips and potatoes, then cook in boiling salted water for about 10 mins. Shred sprouts, add to the pan for the last 2-3 mins and cook until all the vegetables are tender.
Drain and mash the vegetables, then beat in the milk and mustard with salt and pepper. Serve with the sausages.
Tags: brussel sprouts, milk, mustard, parsnip, potato, sausages
Posted in Meal Suggestions, Veg Ideas | No Comments »
Parsnip Mash
Wednesday, December 9th, 2009
Ingredients
1½ kg parsnips , peeled and diced, discard any woody cores
50g butter
3 tbsp milk
2 tbsp horseradish cream (optional)
Method
1. Simmer the parsnips in salted water until really tender and then drain. Tip into a food processor with the rest of the ingredients and whizz until smooth. Tip back into the pan and gently reheat before serving.
Tags: horseradish, milk, parsnip
Posted in Veg Ideas | No Comments »
Parsnip & Mustard Au Gratin
Wednesday, December 9th, 2009
Ingredients
800g parsnips , peeled
400ml milk
200ml double cream
200ml vegetable stock
4 tsp wholegrain mustard
4 tbsp grated cheese
whole nutmeg , for grating
Method
1. Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning – the sweet parsnips can take a bit of salt – then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.
2. Using tongs, fish out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.
3. To serve, heat oven to 180C/fan 160C/gas 4 and bake for 1 hr, then turn up to 200C/fan 180C/gas 6 and brown for 15 mins more – you can do this while the pie is resting.
Tags: cream, milk, nutmeg, parsnip
Posted in Veg Ideas | No Comments »