Tampilkan postingan dengan label milk. Tampilkan semua postingan
Tampilkan postingan dengan label milk. Tampilkan semua postingan
Kamis, 03 April 2014
Crock Pot Curry with Coconut Milk
A delicious slow cooked curry simmered in the Crock Pot
Certain individuals at Casa Allrich use their Crock Pot
year round. Yes, even in the summer. It keeps the kitchen cool and uses no more energy than a humble light bulb
. So when you crave a creamy spicy curry stirred with coconut milk 
and don't feel like sweating over a hot stove when the Kokopelli thermometer hanging under the portal reads 98 degrees F in the shade, consider the old school slow cooker.
year round. Yes, even in the summer. It keeps the kitchen cool and uses no more energy than a humble light bulb. So when you crave a creamy spicy curry stirred with coconut milk and don't feel like sweating over a hot stove when the Kokopelli thermometer hanging under the portal reads 98 degrees F in the shade, consider the old school slow cooker. 
Selasa, 04 Maret 2014
Puffin in milk sauce Mjólkursoðinn lundi
I dont care much for puffin and other sea-birds as food, but many people love them and eat them whenever they can. This recipe resembles the recipe for rock ptarmigan, in that the birds are cooked in milk.
4 puffins
50 g smoked bacon
50 g butter
300 ml milk
300 ml water to taste salt
Puffins should be skinned or carefully plucked and singed. Remove the innards and discard. You can use the breasts alone, or cook the whole birds. Wash well in cold water and rub with salt, inside and out. If you are using whole birds, truss them. Lard the breasts with bacon fat. Brown the birds on all sides, and stuff them tightly into a cooking pot. Heat the milk and water and pour over the puffins. Bring to the boil and cook on low for 1-2 hours (test the birds for softness). Turn the birds occasionally. Remove from the cooking liquid and keep warm while you prepare the sauce.
The sauce:
30 g butter
4 tblsp flour
400-500 ml cooking liquid
to taste salt and pepper
as needed caramel/sauce colouring
to taste redcurrant jelly (optional)
to taste whipped cream
Melt the butter and stir the flour into it like you were making white sauce. Strain the cooking liquid and gradually add to the butter/flour mixture. Add colouring and spices to taste, and redcurrant jelly/cream, if using.
Serve with boiled and/or caramelized potatoes and lightly boiled vegetables, like carrots, peas and brussels sprouts.
Recipe taken from Helga Sigurðardóttirs "Matur & Drykkur", Mál og Menning, Reykjavík, 1986 (1947).
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4 puffins
50 g smoked bacon
50 g butter
300 ml milk
300 ml water to taste salt
Puffins should be skinned or carefully plucked and singed. Remove the innards and discard. You can use the breasts alone, or cook the whole birds. Wash well in cold water and rub with salt, inside and out. If you are using whole birds, truss them. Lard the breasts with bacon fat. Brown the birds on all sides, and stuff them tightly into a cooking pot. Heat the milk and water and pour over the puffins. Bring to the boil and cook on low for 1-2 hours (test the birds for softness). Turn the birds occasionally. Remove from the cooking liquid and keep warm while you prepare the sauce.
The sauce:
30 g butter
4 tblsp flour
400-500 ml cooking liquid
to taste salt and pepper
as needed caramel/sauce colouring
to taste redcurrant jelly (optional)
to taste whipped cream
Melt the butter and stir the flour into it like you were making white sauce. Strain the cooking liquid and gradually add to the butter/flour mixture. Add colouring and spices to taste, and redcurrant jelly/cream, if using.
Serve with boiled and/or caramelized potatoes and lightly boiled vegetables, like carrots, peas and brussels sprouts.
Recipe taken from Helga Sigurðardóttirs "Matur & Drykkur", Mál og Menning, Reykjavík, 1986 (1947).
Rabu, 19 Februari 2014
Chocolate three milk cake
Chocolate three milk cake
Ingredients for cake
- Eggs 6 separated
- Caster sugar ½ cup
- Vanilla 1 tsp
- Flour 1 ¼ cup
Ingredients for 3 milk mixture
- Condensed milk 1 tin
- Cream 1 cup
- Evaporated milk 5 ounces or ½ cup
- Vanilla essence 1 tsp
- Chocolate syrup 2 to 3 tbsp
- Nuttela 5 tbsp heaped melted
Method for cake
- Beat eggs till double in volume start adding in 1 tbsp sugar at a time add vanilla, lightly fold in the flour, pour mixture into a greased and floured 9 inch spring foam pan, bake on 190 degree C for 20 to 25 minutes, remove and cool on wire rack.
Ingredients for three milk mixture
- Slightly heat nuttela in micro, combine condensed milk, cream, evaporated milk, chocolate syrup, vanilla and nuttela in a bowl, stir well, prick top of cake thoroughly with tooth pick, pour prepared 3 milk mixture over cake, spoon excess from side of pan over top of cake, let stand for 30 minutes until it absorbed.
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