Apricot and gouda scones Ingredients

cup dried apricot

cup orange juice

unbleached all-purpose flour

1 cup whole wheat flour

3 tbsp sugar

1 tbsp baking powder

tsp ground nutmeg

2 tbsp butter at room temperature

1 cup milk

4 oz Gouda cheese

Procedure

Preheat oven at 375F 01

Put dried apricot in a sauce pan. Add orange juice then bring to boil. Let simmer for 5 02

minutes , covered then cool

In a large bowl mix all dried ingredients with Gouda cheese. 03

Using fork, incorporate butter in the mixture. Adding milk while stirring. 04

Add apricot mixture to the dough. 05

06 Distribute dough in big spoonful onto a baking sheet aligned with parchment paper

07 Baked for 12-15 minutes or until scones are golden brown

Corn, sweet potato and salmon chowder

Ingredients

1 tbsp butter

1 onion, finely chopped

1 clove garlic, minced

1 tsp dried dill weed

Pepper

1 sweet potato, peeled

and cubed

1 cups corn kernel

(fresh or thawed)

2 cups water

cup all purpose flour

2 cups milk

12 oz skinless salmon

fillet, cut to chunks

1 tsp lemon zest, grated

3 tbsp lemon juice

(freshly squeezed)

Procedure

In a large pot, melt butter in a medium heat. Saut onion, garlic, salt, dill, tsp pepper 01

for about 5 minutes or until onion softened.

Stir in potatoes, corn and water. Then bring to boil over a high heat. Cover 02

Reduce to medium-low heat to simmer for 5-10 minutes until potatoes are tender. 03

Increase to medium heat, whisk in flour into the milk and gradually stir in the pot. 04

Stir in salmon. Simmer, uncovered and stirring often but gently, for about 5 minutes until 05

salmon is opaque or soup thickened (do not boil).

06 Stir in lemon zest and juice. Then served.

. Creamy tomato rice soupIngredients

1 tbsp butter

3 cloves garlic, minced

1 onion, chopped

1 tsp basil

Salt and pepper

1 can diced tomato with juice

1 cup reduced-sodium chicken broth

2 tbsp all-purpose flour

2 cups milk

1 cup brown rice or mixed grains

Chopped fresh chives

Procedure

In a large pot, melt butter in a medium heat. Add garlic, onion , basil and tsp of each 01

salt and pepper. Cooked for 5 minutes, stirring often until tender.

Add tomato and broth. Cover and bring to boil over high heat. 02

Reduce to medium-low heat and boil gently. Cover for 10 minutes until tomatoes are 03

tender.

Using an immersion blender puree soup until smooth. Return to pot if necessary, Whick 04

flour into milk; gradually pour into the pot while whisking constantly.

Stir in rice; cooked over medium-low heat. Stirring often until slightly thickens and 05

steaming

06 Season to taste with sugar, pepper and salt .Sprinkle with chives and pepper before

serving.

Milk cookery principles

In dishes that use milk such as cream puff filling, chicken a king and beef stroganoff, milk should not be heated on a pan directly in contact with the heating coils or flame unless the heat is regulated at a low temperature and stirred continuously otherwise scorching results.

Cooking in a double boiler is more convenient or if without it pan mat be put into a carajay with hot or boiling water.

To avoid formation of scum when cooking milk particularly

evaporated milk, stir constantly; when scum has been formed

avoid boiling over of the milk by breaking the scum to release the

pressure that develops under it and which forces it to up; use of

relatively low temperature produces only a slight scum and this

may be further prevented by covering the pan, by diluting the milk

or by the presence of flat floating on the surface.

To avoid scum employ slow rate of heating, heat milk for a short

period of time. Milk may also be stirred or covered by cooking. Do

not boil milk

To prevent scorching, milk may be heat using double boiler. If

cooked on direct heat milk should be stirred constantly.