My milk recipes


Simple Cauliflower Puree (Mashed Cauliflower)

August 1st, 2015 in Side Dish Recipes by Julia Volhina

Lately, I am cutting on my potato intake, but it is hard because I like such sides as mashed potatoes, for example. So when I read about mashed cauliflower being something similar but healthier, I had to try it right away.

I must say, mashed cauliflower still tastes like cauliflower, however the texture of it is very much similar to the texture of potato puree. So I think, I am pleased with my results.

I used hand immersion hand blender to puree my cauliflowers, but I am pretty sure stand blender or food processor will work for it as well.

Don’t over do on amount of milk – cauliflower will need much less than potato would, so add it very gradually, spoon by spoon until desired consistency.

Blueberry and Ice Cream Milkshake

July 18th, 2015 in Beverages, Non-alcoholic by Julia Volhina

Not complicated recipe for homemade drink to enjoy this hot summer: a milkshake made of fresh (and colorful) blueberries, ice cream and milk, you will also need a stand blender.

Fresh berries are just great for this. But they can be replaced with frozen ones to make it more affordable or when fresh blueberries are out of season.

Listed ingredients will yield about 3 portions. Work in batches to make more in case you have 48oz blender cup like I do.

Scalloped Potatoes with Parmesan

April 25th, 2015 in Main Dishes, No-meat, Side Dish Recipes by Julia Volhina

Creamy potato and parmesan cheese casserole which can be served as a side or a main dish.

It is pretty easy to do, and can be a great choice if you need to bring something with you to a cookout.

Left overs can be easily stored in fridge and re-heated in microwave.

Rice, Milk and Raisins Porridge

April 12th, 2014 in Main Dishes, No-meat by Julia Volhina

This is a breakfast food of my childhood: soft rice porridge cooked with milk and sweet raisins.

Round kinds of rice will probably work better for it, but any white rice will do.

Cook porridge on slow simmer. Don’t forget to stir while cooking, to prevent rice from sticking to the bottom of the pot and burn.

Amount of milk to use for this recipe will vary depending on kind of rice and how liquid you like your porridge to be. I used exactly 2 cups.

Pumpkin and Millet Porridge

October 19th, 2013 in Main Dishes, No-meat by Julia Volhina

I think pumpkin porridge (“garbuzova kasha” or “tykvennaja kasha”) is somewhat unusual dish in this part of the globe.

But it is quite popular in slavic world. My grandma always cooked it at fall, with milk and millet and, of course, pumpkin.

Raisins are nice addition to the recipe, all though they are optional, so are walnuts or dried apricots.

Cooking millet may take some time (and liquid). If you need to speed things up a bit, rinse millet seeds in couple of changes of warm water, or even let them soak in water for some time before cooking.

Chicken Kiev Cutlets

August 31st, 2013 in Chicken, Main Dishes by Julia Volhina

This is one of recipes of ukrainian cuisine, after all it is named after capital of Ukraine – Kiev / Kyiv, but it is pretty popular through rest of former USSR countries.

Chicken Kiev is no ordinary recipe, but definitely one worth time spent: tender chicken meat folded around herb butter, covered in breadcrumbs and egg batter and cooked.

The trick is to fold meat and coat cutlets in batter in a way that herb butter doesn’t leak through holes while deep frying.

Potato and Mushroom Stuffed Dumplings

March 9th, 2013 in Main Dishes, No-meat by Julia Volhina

I am maybe getting old: firstly I was putting off this recipe for far too long, secondly after I finished up with assembling these dumplings, I could feel my back.

Nevertheless here is recipe: ukrainian handmade dumplings stuffed with potato and mushroom mix.

You can boil them as soon as they are assembled, or you can freeze them up and boil right before serving. No thawing in necessary.

Already boiled dumplings can be warmed up on a skillet with a bit of butter.