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Condensed Milk Dressing Recipe

September 14th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (397 g)cancondensed milk
  2. 3/4cupvinegar(we normally use malt vinegar)
  3. 1/2teaspoonsalt
  4. 1tablespoondry mustard(I normally use Coleman’s but any similar brand will do)

DIRECTIONS

  1. Put approximately 3 tablespoons of condensed milk into a small bowl.
  2. Add the mustard and mix until the lumps have disappeared.
  3. Then, add the rest of the condensed milk and salt (if using), and stir until combined.
  4. Slowly add the vinegar.I normally add 1/4 cup, stir this through, then keep adding more vinegar to taste.You don’t need to use the full 3/4 cup, it really depends on how sweet/acidic you like the dressing to be.
  5. Leave in the fridge until thickened (I find this is normally about 2 hours), then use on your favourite salad.

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Tres Leches:three Milk Cake Recipe

August 31st, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3/4cupbutter, softened
  2. 1 1/2cupswhite sugar
  3. 9egg yolks
  4. 1teaspoonvanilla extract
  5. 2cupsall-purpose flour
  6. 1 1/2teaspoonsbaking powder
  7. 1cupmilk
  8. 9egg whites
  9. 1teaspooncream of tartar
  10. 2cupsheavy whipping cream
  11. 1 (5 ounce)canevaporated milk
  12. 1 (14 ounce)cansweetened condensed milk
  13. 2cupsheavy whipping cream
  14. 1cupwhite sugar

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That’s okay.
  5. Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.

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Rice Pudding (Made With Coconut Milk) Recipe

August 21st, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cup uncookedarborio rice
  2. water
  3. 1cinnamon stick
  4. 1cupcoconut milk(2 cups if not using milk)
  5. 1cup1% low-fat milk
  6. 1-2teaspoonvanilla
  7. 1/4cupbrown sugar(not packed)
  8. 1/2teaspoonfresh lemon rind (optional)

DIRECTIONS

  1. Place rice and cinnamon stick in a pot and cover with water.Bring rice to boil, turn down heat and simmer approx 15-20 mins or until water is absorbed.
  2. Remove cinnamon stick.
  3. Add coconut milk, milk (if using), vanilla and brown sugar.Simmer 15 minutes.
  4. Add lemon rind and simmer until almost all liquid is absorbed.
  5. (Make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
  6. Serve with cinnamon, or mango slices and vanilla ice cream.

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Crustless Milk Tart Recipe

August 9th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4cupsmilk
  2. 2tablespoonsbutteror margarine
  3. 1cupflour
  4. salt
  5. 1 1/2teaspoonsbaking powder
  6. 3eggs, separated
  7. 1cupsugar
  8. 1teaspoonvanilla essence

DIRECTIONS

  1. Melt the butter, add the egg yolks and sugar.
  2. Beat with a fork.
  3. Add the dry ingredients and milk to the egg mixture.
  4. Stifly beat the egg whites, fold into the mix and blend well.
  5. Pour into an oven dish about 35x20cm- the mixture should be about 3cm deep.
  6. Bake at 160C for 45-60mins.
  7. It is lovely with cinnamon sprinkled on top before cooking.

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Francis Ray Hot Buttery Sweet Milk Toast Recipe

July 26th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 3sliceswhite bread
  2. 3tablespoonssugar
  3. table salt(per taste, but required)
  4. 3teaspoonsbutter, available
  5. 1 3/4cups of fresh coldmilk

DIRECTIONS

  1. Please read all the way through first:.
  2. The first step is to have a serving bowl that will contain the majority of the 1 3/4th cup of milk and only be approximately 3/4th full or close to that quanity (because there needs to be room later to also hold the toasted bread)/ Consequently, I usually pour enough milk into my serving bowl to fill it 3/4th full and use that amount of milk to boil.
  3. Then pour that amount of milk into a small pan and place on stove and turn heat to high at first and adjust as you go but we need milk to boil.
  4. Add 1 TSP of butter into the stove pan of milk immediately.
  5. Add 1/4 TSP of salt to the stove pan of milk and stir.
  6. Add 2 TBSP of sugar, stir until dissolved.
  7. Have the last TBSP available for preferance at end.
  8. You should understand that the milk will scortch if you don’t stir when it gets close to boiling.
  9. Toast the three slices of white bread to the darker setting without burning.
  10. If toast becomes burnt, replace and try again/ It’s very important to get this part exactly right, the toast must be darker than regular breakfast toast but never burnt– but very close/ It must still look and taste good at this finished point/ If you hate darker toast then don’t toast it this dark but as far as you can take it, is best.
  11. Add another 1 TSP of butter to your not yet boiling milk while continuing to stir slowly/ (you can add another one if you like, or even a part of it, I do).
  12. Butter the toasted bread lightly but into all area’s of the darkend but not burnt toast/ If you like pepper, add just a small touch on each slice or leave off.
  13. Lightly salt the buttered toast on the buttered side into all area’s of the toast& this is necessary.
  14. Bring milk to a boil where it will rise in the pan and require your blowing it down/ This is normal and will happen at a flash point, be ready to take milk off of heat/ Then pour into your serving bowl where you will still have about 1/4th of it still free or unfilled/ Taste to test if more sugar is needed.
  15. Pull apart your toast by hand and drop’gently’ into the top of your served hot milk without forcing it down to much.
  16. What your striving for is an even mixture of milk and toast/ You don’t want to much toast that it dries up the hot milk and you do want a bit more milk than toast.
  17. Lastly, you must again lightly salt your bowl of hot milk and toast.
  18. It takes less than a 40 seconds to cool down but do eat while hot/ You should be tasting a hot buttery sweet milk of nicely salted bread that draws you back each time/ Adjust salt, sugar and butter to taste.
  19. Again, the boiling milk will froth and rise quickly, be ready and have a hot pan holder ready to pick up pan and blow down the rising froth, it means, it’s ready.

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