List of recipes using Milk: 60 recipes

milk
List of recipes using Milk
Crackers
Crackers
These crisp savoury biscuits are ideal for dipping into a sauce as an aperitif snack. It is quite easy to make your own crackers at home and they are much healthier and even more delicious than the commercial kind.
93K 14.8 1 hour 38 min. December 9th 2012
Crème de foie gras
Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
112K3.8 3 hours 33 min. June 3rd 2012
Gougères
Gougères
Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.
219K 13.8 56 min. February 21th 2011
Pesto crackers
Pesto crackers
These are delicious little aperitif biscuits, really crisp and with the full-on flavour of pesto. They can be eaten on their own with dips, such as hot tomato or houmous.
24K 24.1 1 hour 41 min. July 24th 2021
Savoury mini-madeleines with 2 cheeses
Savoury mini-madeleines with 2 cheeses
These moist-textured savoury madeleines have a delicious combination of 2 cheeses: Cheddar and Parmesan. They make an ideal aperitif snack.
43K4.4 37 min. May 8th 2016
Deep leek and potato quiche
Deep leek and potato quiche
The French make a "tourte" that is smaller and deeper than a normal quiche. This recipe makes the most of this difference: it has plenty of texture and flavour, with bacon, potatoes, leeks, two different cheeses, and an egg and cream filling poured over.
29K 1 hour 36 min. December 30th 2019
Potato gratin
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.0M 14.6 1 hour 47 min. February 21th 2011
Potato Waffles with Smoked Salmon
Potato Waffles with Smoked Salmon
For potato waffles, the flour in the mixture for the sweet version is replaced with instant dried potato. This is a way of making delicious savoury waffles. Adding ribbons of smoked salmon, like here, turns them into a proper meal, though they can be also be served as an accompaniment.
37K4.5 39 min. April 22th 2018
Thin endive tart
Thin endive tart
This thin tart (made with puff pastry) is a sort of quiche. It is fairly light, with smoked ham and endives fried from raw (not blanched first).
34K4.9 58 min. May 14th 2015
Two-cheese quiche
Two-cheese quiche
This extra-tasty quiche is made with diced ham and a combination of two cheeses: Comté and Cheddar.
27K4 1 hour 2 min. June 2nd 2019
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
341K4 1 hour 18 min. August 21th 2019
Alsatian apple tart
Alsatian apple tart
This tart from France's Alsace region has a sweet pastry (or sweetcrust) case, filled with raw apple slices and a light vanilla egg-custard mixture, then baked.
21K 54 min. July 15th 2018
Apricot blancmange
Apricot blancmange
Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.
280K4.4 3 hours 14 min. August 23th 2011
Blackcurrant, vanilla and lime verrine
Blackcurrant, vanilla and lime verrine
Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.
166K4.9 1 hour 9 min. September 12th 2010
Bonnevaux apple tart
Bonnevaux apple tart
This is without doubt the easiest apple tart you can make: a simple pastry case (a sweetened sort of shortcrust pastry without egg) and apples - that's all! It's the tart my grandmother Jeanne made when I was a boy (a long time ago, as you can probably gather) and my father's favourite dessert.In...
25K4 2 hours 7 min. November 2nd 2016
Chaud-froid of grapefruit, pineapple and lime custard
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
231K4.6 2 hours 5 min. December 20th 2010
Cherry clafoutis
Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
113K4.3 1 hour 17 min. June 19th 2011
Chocolate cream
Chocolate cream
A very simple recipe with a really chocolatey taste. Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée.
223K4.2 3 hours 6 min. October 13th 2010
Chocolate eclairs
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
264K 34.5 3 hours 52 min. February 6th 2011
Chocolate tart
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
258K 15 2 hours 26 min. November 16th 2013
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Crème caramel
Crème caramel
Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.
226K5 3 hours 33 min. February 21th 2011
Crusty pistachio, almond and apricot flan
Crusty pistachio, almond and apricot flan
The filling of this pistachio flan with almonds and apricots contrasts with crisp case, made with puff pastry, rather than the more usual shortcrust pastry.
29K4.3 1 hour 37 min. January 18th 2017
Flognarde
Flognarde
Flognarde is a dessert that originated in France's Limousin region. The recipe is very simple: a vanilla-flavoured egg custard, thickened with flour, and sometimes made with seasonal fruit (apples, cherries, pears...). This is a very old recipe that has come down to us virtually unchanged since...
40K4 47 min. December 30th 2019
French custard tart
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.
391K 234.4 1 hour 41 min. August 18th 2019
Household cake (Gâteau de ménage)
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".
436K 25 3 hours 59 min. June 15th 2020
Jam doughnuts
Jam doughnuts
These were originally a traditional German treat (Berliner Pfannkuchen in German): big fried doughnuts filled with jam and sprinkled with icing sugar.
132K4.5 4 hours 23 min. May 27th 2011
Liège waffles
Liège waffles
Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.
223K5 1 hour 55 min. July 12th 2011
Little vanilla, clementine and chestnut verrines
Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.
152K 15 25 min. March 5th 2012
Profiteroles
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
282K 14.5 1 hour 35 min. October 13th 2010
Prune Far
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.
201K 15 1 hour 10 min. October 3rd 2010
Toasted almond cake
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
211K4.4 2 hours 2 min. July 5th 2016
"Psychedelic" sandwich bread
"Psychedelic" sandwich bread
This amazing-looking loaf uses a basic sandwich bread recipe, but half the dough is coloured yellow with turmeric, the other half black with squid ink. The two colours are then rolled up together to give the spiral effect you can see in the photo. The outside is coated with sesame seeds. This...
26K 4 hours 13 min. February 6th 2019
Chocolate rolls (petits pains)
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
404K4.6 5 hours 27 min. December 8th 2010
Ciabatta
Ciabatta
Ciabatta is a small, very soft Italian bread. The name means "slipper". It normally takes a long time to prepare as a special leaven called "biga" is used, but this simplified version is quicker and just as good.
260K3.8 3 hours 21 min. October 24th 2017
Cornmeal baps for Anne
Cornmeal baps for Anne
These small round baps are made with a mix of wheat flour and fine cornmeal. The dominant corn gives a moist and very yellow crumb.
225K4.3 5 hours 53 min. October 24th 2017
Dipping bread with cheese
Dipping bread with cheese
In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.
29K4.1 2 hours 50 min. October 24th 2017
Hamburger buns
Hamburger buns
This recipe shows you how to make hamburger buns that are almost brioche style without being sweet.
97K4 3 hours 59 min. April 11th 2020
Kugelhof for Nanou
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
238K4.4 3 hours 15 min. August 2nd 2019
Loaf for "les filles'"
Loaf for "les filles'"
This loaf for "the girls" in three colours is made by putting together three doughs, each with a different flavour: tomato for the red, pesto with olives for the green and onion for the white. The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual...
32K4.6 4 hours 6 min. December 30th 2019
Mouna
Mouna
Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran...
27K1 18 hours 31 min. May 22th 2019
Mustard baps
Mustard baps
These baps are perfect burger buns: soft, with a distinctive mustard flavour and the added crunchy texture of toasted mustard seeds. These will give your burgers a gentle hint of mustard, but without the normal "bite".
19K 2 4 hours 45 min. December 30th 2019
Nantes Tourton
Nantes Tourton
The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter.
51K4.3 7 hours 34 min. September 12th 2018
Old style brioche
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
272K4.6 14 hours 6 min. December 19th 2014
Pretzels
Pretzels
Pretzels are bread sticks looped into a knot, probably with origins in southern Germany. The tops are sprinkled with poppy seeds or grains of coarse salt. Here is a fairly straightforward recipe that is simple to prepare.
108K4.9 5 hours 21 min. October 24th 2017
Bechamel sauce
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
342K4.3 18 min. February 21th 2011
Buckwheat pancakes
Buckwheat pancakes
Buckwheat pancakes (galettes de sarasin in French) are typical of Brittany and are often served as a savoury dish. They are made with buckwheat flour (a cereal-like seed which is gluten free).
123K 24.3 15 min. July 21th 2015
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
252K 24 32 min. February 21th 2011
Choux pastry (pâte à choux)
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
480K4.5 1 hour 4 min. March 2nd 2019
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
642K 303.9 36 min. January 27th 2017
Lemon Confectioner's Custard
Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon...
143K4.4 23 min. May 9th 2018
Lime crémeux
Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.
10K 46 min. April 14th 2021
Muffin dough
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.
483K5 21 min. February 6th 2013
Pancake batter
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.
272K3.8 13 min. February 2nd 2020
Polenta
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.
143K5 1 hour 34 min. September 16th 2015
Potimarron (Japanese chestnut pumpkin) purée
Potimarron (Japanese chestnut pumpkin) purée
Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.
288K4.6 1 hour 12 min. October 13th 2010
How to heat milk without it catching on the bottom of the pan
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
192K5 1 min. February 21th 2011
Doughnuts
Doughnuts
Ring doughnuts are a traditional American treat. In the United States they are part of the culture and come plain or with lots of different icings and toppings. Here is a recipe for plain doughnuts to which you can add your own choice of icing.
80K4.7 3 hours 13 min. September 22th 2013
Dublin fruit scones
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have...
90K4.2 48 min. September 12th 2018
Pan-baked hash brown (Hash-brown casserole)
Pan-baked hash brown (Hash-brown casserole)
This hash-brown recipe is an American version of the classic grated potato cake (like roesti), baked in a pan. In the USA hash browns are often served for breakfast.
92K3.8 1 hour 46 min. May 24th 2012

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