Tag: milk (Page 1 of 4)
Spinach Crustless QuicheApril 8th, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
It is green and delicious, it is spinach quiche.
Great recipe for weekend breakfast or brunch, when you want to eat something tasty without spending too much time and effort preparing it.
If you prefer quiches baked in crust, it will work too, just bake the crust, pour mixture in and cook according to directions below.
These ingredients will fit in 9-10 inch pan. Depending on how hungry you are, it will feed from 2 to 4 people.
Summer Squash and Spinach Soup-PureeJune 4th, 2016 in Hot Soups, Soups by Julia Volhina
Recipe for pretty light soft soup-puree made of summer squash, spinach and milk. And isn’t this radiant green color fantastic?
Any kind of summer squash or combination of these will work for this recipe I think, I used young zucchini and yellow squash.
Use milk for lighter version (I’ve used milk here) or half-half for reacher one.
Also, I’ve cooked fresh spinach for this recipe, but I think frozen may work as well if added to the pot later in the process to avoid overcooking, the color maybe vary in this case.
Simple Cauliflower Puree (Mashed Cauliflower)August 1st, 2015 in Sides 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 MilkshakeJuly 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 ParmesanApril 25th, 2015 in Main Dishes, No-meat, Sides by Julia Volhina
Rice, Milk and Raisins PorridgeApril 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 PorridgeOctober 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.