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Recipes with single cream or milk

4 recipes that use single cream or milk, with photos, step-by-step instructions and cook times. The quickest, Mentaiko pasta, takes 20 minutes. It is most often cooked with grated nutmeg, bilberries or blueberries and boneless.

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Pozharsky cutlet

Torzhok, a coaching town on the road between Moscow and St Petersburg, was famous for the tavern of the Pozharsky family, and travellers spread the word of its tender cutlets of chopped chicken bound with milk-soaked bread and cream. They became a classic of grand Russian restaurants and later of Soviet menus. Each cutlet hides a cube of cold butter that melts into the meat, and the coating of tiny bread cubes fries into a crunchy, golden shell. Serve with mashed potatoes or buttered peas. The usual slip is overworking the mince in a processor, which makes it rubbery; chop it by hand or pulse briefly. Cook until the centre reads 74 °C. Chef's tip: freeze the butter cubes for 15 minutes so they stay inside rather than leaking out in the pan.

50 minRussianChicken
by KrazyBadal 0 views

Skyr

Skyr has been made in Iceland since the Viking settlers arrived: skimmed milk soured with a spoonful of the last batch, set with a drop of rennet, then strained until very thick, high in protein and mildly sour. Icelanders eat it every day with milk or cream and berries, or whisked into a drink, and skyrkaka is a favourite cheesecake. You need a few spoonfuls of plain shop skyr with live cultures as a starter. A common mistake is skipping the long, slow set; rushed skyr is thin and grainy. Chef's tip: strain it in the fridge overnight and stir it smooth before serving. Rennet is traditionally animal; use vegetarian rennet.

50 minScandinavianBasicsGluten free
by KrazyBadal 0 views

Mentaiko pasta

Mentaiko, pollock roe cured with salt and chilli, is the food gift everyone brings back from Hakata in Fukuoka, where shops near the station sell it in rows of red sacs. The pasta came from the Japanese-style spaghetti cafés of Tokyo in the 1960s and is now on menus right across Japan, Fukuoka included. The roe is not really cooked: the heat of the drained spaghetti and the melting butter turn it into a pink, salty-spicy coating. Mentaiko is a raw cured product. Use very fresh, sushi-grade fish from a trusted fishmonger; not for pregnant women, young children or anyone with a weakened immune system. For mentaiko, that means a chilled, sealed pack well within its date. Chef's tip: save a ladle of the pasta water; a spoonful loosens the roe so it clings to every strand instead of clumping.

20 minJapanesePasta & Noodles
by KrazyBadal 0 views

Cauliflower soup with farfalle

A smooth, creamy cauliflower soup flavoured with nutmeg and Parmesan, with little bow-tie pasta stirred through. It's served with crisp, curled melba toast sprinkled with Parmesan and paprika, so it makes a light meal on its own.

40 minItalianSoups
by KrazyBadal 0 views

Goes well with single cream or milk