5 Ways To Use Up Milk.

This is part of the Nutritional Health Series, check the tag for the other posts!

Seeing as I’m actually trying to reduce the amount of dairy I consume, what with being lactose intolerant and all, we sometimes hit some trouble using up leftover dairy. And milk is a big one. When Jon is having porridge, we will buy in whole three and four pint jugs of milk, just for that. When he isn’t we tend to just need one or two at a time and even then we may throw some away.

But there is often an overlap between when we need a lot of milk and when we don’t need any. And I can’t exactly drink two pints of milk overnight so as to not waste it. So here are five recipes to use up any leftover milk so it doesn’t go to waste.

1: White sauce.

Ingredients per pint of milk:

  • 1/4 cup flour
  • 1/4 cup butter
  • 2 tsp black pepper
  • 1 tsp salt
  • 2 tsp herbs (optional)

Recipe:

  1. Mash the butter and flour together until fully blended.
  2. Heat the milk in a pan.
  3. Slowly incorporate the butter-flour.
  4. Simmer until the milk thickens. Stir continually.
  5. Season and simmer a little longer.
  6. Use or preserve.

This one works well for fish, chicken and cured pork, but can also make a nice base for black pepper sauce, which goes with anything.

2: Froth pudding.

Recipe:

  1. Boil the milk until a froth forms.
  2. Scoop the froth and place to one side.
  3. Repeat until little to no milk is left.
  4. Leave the froth to set in the fridge.
  5. Flavour with fruits, honey, nuts and seeds, chocolate, fudge…etc.

This is a common Indian street food, requires nothing but milk and home-made treat and goes well with any sweet dish.

3: Dulce de leche.

Ingredients per pint of milk:

  • 4 tbsp sugar
  • 1 tsp coffee or cocoa (optional)

Recipe:

  1. Bring the milk to a boil.
  2. Dissolve the sugar in it.
  3. Continue boiling as it evaporates.
  4. Once the mix goes amber, start stirring continually.
  5. Cook until a thick, smooth paste the colour of fudge results.
  6. Cool.

This Spanish dish is very similar to a thicker, less chewy toffee and goes very well in ice-cream, on bread, in cakes and in puddings.

4: Milk jelly.

Ingredients per pint of milk:

  • 100g jelly mix or soft gelatine
  • 2tbsp sugar

Recipe:

  1. Put the jelly in a jug.
  2. Add boiling water to the 1/4 pint mark.
  3. Stir to dissolve the jelly.
  4. Add the milk. Stir in.
  5. Pour into a mold to set.

This one is great fun, sets really quickly and kids tend to love it.

5: Pan de leche.

Ingredients per pint of milk:

  • 1 cup self-raising flour or flour and raising agents
  • 1 tsp salt
  • 3 tbsp sugar (for sweet version)
  • 2 tsp pepper (for savory version)
  • 1 egg (for glazing)

Recipe:

  1. Mix the dry ingredients.
  2. Fold in the milk.
  3. Mix until the mass is firm and only a bit sticky.
  4. Form rolls.
  5. Paint the rolls with a beaten egg.
  6. Bake in an oven preheated at 150C for 20-25min.

Another Spanish recipe. Great breads, nice both in sweet and savory forms, lovely with jam.

And those are five ways I use up leftover milk when there’s a risk it will go off.

Dulce de leche and milk jelly last almost indefinitely.

Pan de leche and white sauce last four or five days.

Milk froth pudding lasts only a couple of days and needs to be refrigerated.

You can freeze dulce de leche and white sauce, as well as turn milk froth pudding into an ice-cream (that lasts ages).

Generally, all of them will lengthen the life of your plain milk and make it a different type of food you can use faster.

What do you find you need to use up at home? Feel free to say in the comments and I’ll find a few recipes from my repertoire to help you make good use of leftovers!

TTFN and Happy Hunting!

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WWW. Lamb MeatFeast and what to do with the leftovers.

This week’s meatfeast was a touch more modest than they’ve been before. It did, however make a perfect lamb roast and the recipe is simple and just in time for Easter. Still, it was awesome and we ate well. So well I forgot to take photographs, so just trust me when I say it was quick, easy and delicious!

The lamb roast.

To make this dinner edible to our guests and usable in future cooking, we needed to avoid alliums, mint and bell peppers, as well as anything strong and distinct, like cloves or cardamom. A bit of a challenge, but here’s what we did.

Ingredients:

-1 whole leg of lamb

-800g/1lb beetroot and pumpkin, any combination

-2 small sweet potatoes

-1 large parsnip

-3tbsp salt

-3tbsp smoked paprika

Utensils:

-chopping board and knife

-large, deep baking pan

Recipe:

1: Lay the lamb horizontally across the pan.

2: Wash, peel and chop the beet, parsnip and pumpkin. Roughly even sizes.

3: Place the sweet potatoes around the lamb. Pack in with the other vegetables.

4: Dust everything with salt and paprika.

5: Roast at a medium temperature (around 160C) for an hour and a half.

6: Finish at 200C for 20 minutes.

7: Serve in the tray.

The crumble of rhubarb, apple and pear.

Funny and crude acronym intentional.

Wanted to make another apple and rhubarb crumble. Had some frozen pears to use up. It sounded funny so we went with it. Turned out delicious. Jon only regrets the lack of my raw custard on it!

Ingredients:

-2 pink lady apples

-2 small pears

-200g/7oz rhubarb

-300g/10.5oz flour

-200g/7oz unsalted butter

-100g/3.5oz lard

-50g/1.7oz soft sugar such as palm sugar/coconut sugar/brown cane sugar/molasses

-5tbsp granulated sugar

Utensils:

-chopping board and knife

-mixing bowl

-baking tray

Recipe:

1: Chop the apple, pear and rhubarb into roughly even sizes. Place in the tray.

2: In the bowl, combine the soft sugar, butter, lard and flour. Mix until crumbed.

3: Pour the crumbs on top. Spread out. Sprinkle granulated sugar on top.

4: Bake at 160C for 1 and a half to 2 hours.

The leftovers.

There were obviously no pudding leftovers. But there was quite a lot of lamb on the bone and some vegetables left, so I made it into a rough dahl-stew mix. Jon loves it and wants the recipe on here. 🙂

Ingredients:

-bone of lamb with plenty of meat

-some roast vegetables

-a head of broccoli

-600g soaked lentils (around 150g dry, but soak first!)

-1 green pepper

-salt, pepper, onion powder

Utensils:

-chopping board and knife

-large pot

Recipe:

1: Chop the lamb off the bone. Place the lamb and lentils, including the lamb bone, in the pot with some very hot water.

2: Add the vegetables on top so the water doesn’t cover them.

3: Boil until the lamb and lentils are combined. Stir in the now steamed vegetables.

4: Stir in the seasonings and serve.

And that was what we had for MeatFeast!

What was the best thing you had this week? What if your plan for Easter Sunday dinner? Would love to hear about it!

TTFN and Happy Hunting!

WWW. Orange and Ginger Turkey and Chocolate-Cake-Bread-and-Butter-Pudding.

Yes, it’s all divine. Didn’t actually have it today, but today was busy and yesterday was not. Today we’re having a much easier but just as tasty turkey balti curry, the recipe for which I will include below as a way of using leftover turkey and trimmings.

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Recipe 1: Orange, Honey and Ginger Turkey.

First of all, mine turned out a bit dry, but that was largely because I kept opening and closing the oven and had to turn it off due to a scheduled lesson.

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Ingredients:

-1 whole turkey

-1 orange

-1 bitter apple

-5tbsp ginger

-2tsp honey

-100ml lemon juice

Utensils:

-deep baking tray

-tin foil

Recipe:

1: Cut the apple and orange in half. Place one half of each inside the turkey cavity, along with the lemon juice.

2: Slice the remaining orange and apple. Lift the turkey’s skin and insert underneath it.

3: Tie the turkey back up so the fruit juices won’t escape. Rub with ginger and honey. Leave to marinate a bit.

4: Place in the tray. Roast at 180C for 2h for a 4kg turkey. Cover with foil once brown.

Recipe 2: Giblet Gravy.

Ingredients:

-turkey neck, heart and liver

-100g butter

-1 large onion

-salt and pepper

Utensils:

-chopping board and knife

-frying pan and spatula

-blender

Recipe:

1:  Chop up the offal and onion.

2: Pan-fry in butter.

3: Strip the meat from the neck, discard the bones.

4: Blend everything with a little water, salt and pepper and turkey fat. Thicken with flour if required.

–The following recipes are for using leftovers as best possible.

Recipe 3: Chocolate Cake Bread and Butter Pudding.

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Ingredients:

-stale cake

-butter icing

-milk

Utensils:

-knife

-deep baking tray

Recipe:

1: Slice the cake into even pieces. 1/2 to 2 inches is good.

2: Either layer across the bottom of the tray (driest side down) or overlap in a spiral.

3: Add the butter icing to the very top. Pour milk over all of it. Soak.

4: Bake until the cake is moist and sticky.

Recipe 4: Leftovers Balti Curry.

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Ingredients:

-leftover turkey, potatoes, assorted vegetables (peas, swede, cabbage, carrots, anything) and gravy

-250g chicken livers

-1 large onion

-Balti curry mix, paste or sauce

Utensils:

-chopping board and heavy knife

-frying pan and spatula

Recipe:

1: Chop up the leftovers, onion and liver.

2: Add to the pan with the gravy.

3: Simmer until the liver and onion is cooked-through.

4: Add the curry  and, if needed, some water.

Ours had potatoes, cabbage and peas.

Supreme Bread and Butter Pudding.

The sweet bread got a little stale, so, as you do with stale bread, our options were toasting or bread and butter pudding. Seeing as the bread was very flat and I’d hate to get the toaster out to use it once, clean it and put it away, bread and butter pudding it was.

So, here’s the recipe for a Supreme Bread and Butter Pudding.

Ingredients:

-300-500g/10.6-17.6oz sweet bread

-50g/1.8oz raisins

-25g/0.9oz butter

-25g/0.9oz sunflower seeds

-30g/10oz sugar

-250ml/8.8floz milk

-50ml/1.8floz thick double cream

-3 eggs

-cinnamon to taste

Utensils:

-baking tray

-bowl and whisk

-saucepan or small pot

Recipe:

1: Break up the bread and spread it out in the tray.

2: Sprinkle the raisins and sunflower seeds over it. Add the butter. Dust with cinnamon.

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3: Break the eggs into the bowl and whisk with the sugar until evenly mixed.

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4: Warm the milk in a pan, stirring in the cream. Don’t allow it to boil.

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5: Slowly pour the milk into the eggs whilst continually whisking.

6: Pour the mix over the bread.

7: Pre-heat the oven to 180C/355F.

8: Put the pudding in the oven and turn it down to 150C/300F. Cook for 45min.

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9: Serve warm with ice-cream or custard. We had it with home-made plum and brandy ice-cream.

At the moment Jon’s coming down with something and this is the first thing he’s got down since breakfast, so it must be some sort of superfood.

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