leftover milk

 

(not quite sure why the photo turned itself horizontal – sorry).

We quite often have leftover milk – neither P nor I have milk in tea or coffee, so it’s quite easy for us to not manage to use it up before it turns. But still, there’s always something to do with it, even when it’s gone quite sour.

White/cheese sauce:
I can’t give you a recipe for this, because I just use some butter, some flour and some milk. Sometimes, especially for a cheese sauce, I add a teaspoon or so of mustard, either wholegrain or Dijon. Sometimes some chopped herbs We usually use a mix of Red Leicester and parmesan for cheese sauce, and add gruyere if we have any in. Last night we had a macaroni cheese, which is one of the best meals in the world, real comfort fud. I had half a packet of pancetta cubes that needed eating up, so I fried them off first then drained them on kitchen paper, but you know, it might almost have been nice without.

So, cheese sauce for pasta, and also for cauliflower cheese, another comfort meal. Eat it with roast spuds for perfection, or sausages as we did the other night.

A basic white sauce can make lasagne, or an aubergine and lentil bake, for example.

Bread:
I generally make Irish soda bread , mostly to this recipe.  It needs no kneading, or rising time, and I bake it in the Remoska. You can use milk (fresh or sour), or it works really with yogurt.

Batter:
We like drop scones – either with butter, or add some berries (fresh or dried work well) to the mix and have them with squirty cream. Nice weekend breakfast.

Or make pancakes – for pudding, or wrap something else in them and cover them with white/cheese sauce (see above). Roasted veg, or stir-fried chicken, or whatever.

So, don’t pour the leftover milk away :)

Mirrored from Reactive Cooking.