Tag: milk
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Thickened Cream
Thickened cream has about 30-40% fat and then the manufacturers generally add gums and or gelatin. This process allows the cream to hold up well when heated (boiled even during cooking).
I use it in my curries and pasta dishes. 🙂
Just like heavy cream, it is also perfect for serving alongside cakes and pastries.
Enjoy,
PK
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Double Cream
Double cream (heavy cream in other countries) is rich and luxurious. The brand I am using is pasteurised cow’s milk cream and has around 51% fat content.
Double cream holds up well when heated due to its fat content. It is also perfect for serving alongside cakes and pastries.
Enjoy,
PK
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Ben’s NoRecipe Yorkshire Puddings
Yorkies were traditionally served as a first course with gravy, to fill the diner with low-cost ingredients. This would mean that poorer families would make an expensive roast meal stretch further.
My grandparents often talked about having a large Yorkshire pudding to start a traditional Sunday roast.
Nowadays, the yorkie is a staple part of any roast in my house. My wife has the best recipe, and shares it below. Sometimes the simplest things are the best 🙂
Steps:
- Preheat oven to 200°C. Pour 1 tablespoon of oil into six 80ml (1/3 cup) capacity muffin pans. Place in preheated oven for 5 minutes or until oil is hot.
- Combine ¾ cup flour, ½ tsp salt into a bowl. Add 2 eggs and whisk until combined. Gradually add 300 mL milk in a thin steady stream and whisk until smooth.
- Pour batter among the hot muffin pans.
- Bake in oven for 20 minutes or until puffed and golden brown
Ben
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PK’s Creamy Cauliflower And Parmesan Soup With Pork Belly
I was day dreaming about a new dish for dinner and thought it would be cool to try pork belly with this soup instead of bacon.
Hope you like it.
You will be:
- Making the pork belly.
- Making the cauliflower soup.
- Serving.
You will need:
- Ingredients:
- a slice of pork belly for each serving (ingredients are here)
- a good slug of olive oil
- 1 celery stalk, rough chopped
- 1/2 onion, rough chopped
- 1 garlic clove, finely chopped
- 1 potato, rough chopped
- 3 cups PK’s Slow Cooker Chicken Stock
- 1 bay leaf
- 500g cauliflower florets
- 1/2 cup milk
- 1/2 cup parmesan cheese, grated
- water to taste, add in small portions if soup is too thick
- Equipment:
- a long sharp knife
- a chopping board
- kitchen shears
- a deep pan
- stick mixer
- wooden spoon
Making the pork belly
Make and then chill a strip of pork belly for each serve. Please see the recipe here.
Making the cauliflower soup
- Chuck a slug of olive oil into the pan and bring it to a medium low heat.
- Add and sweat the chopped:
- 1 celery stalk
- 1/2 brown onion
- 1 garlic clove
- Add the bay leaf.
- Add the 500g cauliflower florets and 1 potato and sweat for another minute or so.
- Add the three cups of chicken stock and bring to the boil.
- Reduce heat and simmer for about 15 minutes or the potato is cooked.
- Allow to cool and add the 1/2 cup of milk and blend with a stick mixer.
- Add small amounts of water if the soup is too thick for your liking (remember that we are about to add cheese which will thicken it further),
- Add the 1/2 cup parmesan cheese and mix with a wooden spoon or the like.
Serving
My original idea was to serve the soup with a piece of pork belly. I ended up doing so but chilled the soup and unlike the picture, chopped the pork belly into cubes. The pork belly’s skin was crisp enough to not be chewy but not be all about the crackling and the meat really complimented the soup’s gentle flavours.
Enjoy,
PK
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PK’s Creamy Cauliflower And Parmesan Soup With Soft Pork Belly
I was day dreaming about a new dish for dinner and thought it would be cool to try pork belly with this soup instead of bacon.
Hope you like it.
Pork belly aside, the soup only takes about 30 minutes to cook and the hands on bit only takes 10 of them.
You will be:
- Making the pork belly
- Making the cauliflower soup
- Serving
You will need:
- Ingredients:
- A slice of pork belly for each serving (ingredients are here)
- A good slug of olive oil
- 1 celery stalk, rough chopped
- 1/2 onion, rough chopped
- 1 garlic clove, finely chopped
- 1 potato, rough chopped
- 3 cups PK’s Slow Cooker Chicken Stock
- 1 bay leaf
- 500g cauliflower florets
- 1/2 cup milk
- 1/2 cup Parmesan cheese, grated
- Water, add in small portions if soup is too thick
- Equipment:
- 1 chef’s knife
- 1 chopping board
- 1 soup pan
- 1 stick mixer
- 1 wooden spoon
Making the pork belly
Make and then chill a strip of pork belly for each serve. Please see the recipe here.
Making the cauliflower soup
- Chuck a slug of olive oil into the pan and bring it to a medium low heat.
- Add and sweat the chopped:
- 1 celery stalk
- 1/2 brown onion
- 1 garlic clove
- Add the bay leaf.
- Add the 500g cauliflower florets and 1 potato and sweat for another minute or so.
- Add the three cups of chicken stock and bring to the boil.
- Reduce heat and simmer for about 15 minutes or the potato is cooked.
- Pull out the bay leaf
- Allow to cool a little and add the 1/2 cup of milk and blend with a stick mixer.
- Add small amounts of water if the soup is too thick for your liking (remember that we are about to add cheese which will thicken it further),
- Add the 1/2 cup parmesan cheese and mix with a wooden spoon or the like.
Serving
My original idea was to serve the soup warm with a piece of pork belly. I ended up chilling the soup however. It was marvelous and the pork belly really complimented the soup’s gentle flavours.
Enjoy,
PK
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PK’s NoRecipe Creamy Mash
I am afraid that I am of the firm belief that you can have tasty mashed potato or healthy mashed potato but not both. Luckily for me my stomach and brain both like the tasty option :).
The not so secret key to a good mash is in just under cooking the potatoes (in salty water) and then adding copious quantities of butter and a dash of milk. If I want to add a bit of variety I will also add some parsnip and or carrot to the boiling water too.
My personal guilty vice is cheese so in goes a handful of cheese too.
Prep your favourite potatoes:
Boil them in water until just underdone (more than parboiled but not soggy):
Drain, making sure you remove most of the water and then add butter and milk:
Give the whole lot a good mashing in the same saucepan:
Take a large spoonful and eat it in the name of taste testing 🙂
I love a good mash with something slow-cooked and saucy:
Hope you like it,
PK
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PK’s Creamy Potato Mash
I am afraid that I am of the firm belief that you can have tasty mashed potato or healthy mashed potato but not both. Luckily for me my stomach and brain both like the tasty option :).
The not so secret key to a good mash is in just under cooking the potatoes (in salty water) and then adding copious quantities of butter and a dash of milk. If I want to add a bit of variety I will also add some parsnip and or carrot to the boiling water too.
My personal guilty vice is cheese so in goes a handful of cheese too.
Prep your favourite potatoes:
Boil them in water until just underdone (more than parboiled but not soggy):
Drain, making sure you remove most of the water and then add butter and milk:
Give the whole lot a good mashing in the same saucepan:
Take a large spoonful and eat it in the name of taste testing 🙂
I love a good mash with something slow-cooked and saucy:
Hope you like it,
PK
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