Almond milk is a “milk-like” liquid that is made from water and almonds. The almonds are crushed, then soaked in water, then blended into the water, after which any remaining almond pulp is strained out leaving just the almond “milk.” It is sometimes given to invalids who might not be up to managing dairy yet,…
This recipe is good for the day or two after you cook up asparagus, because it makes a delicious soup out of what we normally cast away — the woody ends and trimmings that we normally break off and toss in the compost bin.
This is an easy, yummy side dish: ends up sort of like cheezy scrambled egg with corn in it.
This is a recipe that requires fresh coriander, and lots of it. As such, it’s a great way of using of the rest of a bunch of coriander that another recipe had you buy only to use 1 sprig of it.
Ever feel like soup, and you have no broth or broth cubes to hand? Here is a quick and easy recipe that is perfect for those cold rainy days.
Tinned cream corn suits most people just fine, but every once in a while it’s nice to make it from scratch. It’s an easy side dish, and easily presentable to guests when you have made it yourself.
The curry taste really enhances the taste of the parsnip.
Recipes with surprise attached to their name are legion — and often the surprise is lunch bag letdown. This one is truly worthy of its name.
A milk cellar was a cool cellar dedicated to storing dairy products. Ideally, the temperature of a milk cellar would be around 14 C (58 F). Some were made with dome-shaped roofs rising out of the ground; some would have a room constructed for living space on top. Others were more than just simple cellars….
Milk can be frothed in several ways, and with different tools, but there are dedicated tools called milk frothers for accomplishing the task more easily. Frothed milk is used on specialty coffees such as cappuccino, breves, lattes and mochas; it can also be used on hot chocolate or cocoa in place of whipped cream, for…
Oat milk (aka oat drink) is a solution of water and finely ground oats. It has no real flavour, either pleasant or unpleasant. It thickens up in cooking, like cow’s milk. It can even be used in custards and cakes, mashed potatoes, etc. You can buy oat milk already made in stores. It is sold…
Parsley Sauce is a simple, very old, honest English white sauce with parsley added for colour and freshness. It’s very good with fish and poached foods.
A delicious milk shake. You can make it any time of year, but of course the flavours call out autumn.
Rice milk is a white liquid that looks somewhat like milk, but which is made from water and cooked rice and has no dairy in it. The flavour is slightly-sweet from sugars naturally present in the rice.
“Scald” can mean a cooking technique, or a disease that hits fruit. In cooking, though usually used in reference to milk, it means to heat a liquid to a point where it’s just about to reach the boiling point. At this point, small bubbles will start to appear around the edges. There should also be…
Scalding milk is bringing milk to just below a boiling temperature, then removing it from the heat. It is no longer needed these days: older recipes would have you do it before the days of pasteurization. Some people, however, feel that scalding milk still serves a useful purpose — say, in bread recipes. They feel…
Soy milk is a white liquid made from water and soy beans. There are different techniques of making it. In the Japanese way of making soy milk, uncooked soy beans are soaked in water overnight. In the morning they are drained, then mashed with some boiling water, so that they look like gloopy mashed potatoes….