NoMU Recipe Cards Vol81 Milky Way, June

81
recipe
c a r d s
Where would we be without milk?
More than just a daily dose of calcium,
it’s easy to take for granted just how
crucial milk is in so many delicious dishes.
We certainly rely on it for just about
everything we love from hot chocolate and
ice-cream to good old fashioned milk tart.
To celebrate all things au lait we’ve got a
scrumptious collection of milky treats that
we think are simply legen-dairy!

01
MILKY TREATS
MILK & COOKIES
Gently heat 1 cup milk with a few drops of NoMU Vanilla Extract and sugar to taste. Serve with
Butter Biscuits for a bedtime snack. Refer to Recipe Pages 43 for 1-2-3 Butter Biscuits recipe.
Béchamel Sauce
Heat 500ml full cream milk with one bay leaf, ½ shallot and 5 whole black peppercorns. Strain
and set aside. In a saucepan, melt 30g butter and add 30g flour, stirring until the flour ‘cooks’
and turns golden. Slowly add the hot milk, a bit at a time whisking between each addition until
all the milk has been added and the sauce becomes smooth and creamy. Add NoMU Sea Salt to
season and a pinch of nutmeg if you wish. Makes: 500ml of sauce
Skinny Chocolate, Hazelnut and Coffee Milkshake
Blitz 200ml fat-free milk, 2 tsp NoMU Skinny Hot Chocolate,1 tbsp good quality instant coffee,
2 tbsp shelled and roasted hazelnuts, and a handful of ice in a blender until smooth. Serve in a tall glass
with another sprinkle of NoMU Skinny Hot Chocolate and a long straw. Makes one large milkshake.
Chai Spiced Hot Chocolate
Scald 500ml full cream milk in a pot with 3 chai tea bags to infuse the milk. Remove the tea
bags, add ½ cup NoMU Hot Chocolate Chunks to the milk and whisk until completely melted.
Add 1 tsp NoMU Sweet Rub and extra sugar to taste. Pour the hot chocolate into your cups and
top off with foam and a stick of cinnamon to serve. Makes 2 cups of hot chocolate.
Homemade Condensed Milk
In a heavy based saucepan, combine 1 cup sugar with 2 cups full cream milk and stir until the
sugar has melted. Turn the heat down as low as possible and leave to simmer for 1-2 hours until
the milk is thick and syrupy. Whisk in 30g of unsalted butter and 1 tsp NoMU Vanilla Extract and
allow the mixture to cool before using. Makes more than 1 cup of condensed milk.
Dulce de Leche
Place 250ml bought or homemade condensed milk in a saucepan over medium heat. Bring to
the boil, then stirring continuously, simmer until it becomes thick and turns a beautiful golden
caramel colour. Makes 250ml Dulce de Leche.

02
Baked Cheesy
Savoury Custard
45g butter
45g flour
250ml warm full cream milk
1 tsp Dijon mustard
100g Gruyere or mature cheddar cheese, grated
40g parmesan, grated
2 eggs
NoMU Sea Salt
NoMU Black Pepper
8 slices toasted sourdough bread, buttered
Preheat the oven to 180°C and grease a small oven-proof pie dish.
In a saucepan, gently melt the butter and stir in the flour. Gradually add
the warm milk, whisking until smooth. Bring to the boil and continue
stirring until the mixture thickens. Add the mustard, Gruyere and half the
parmesan and stir until the cheese has melted. In a bowl whisk the eggs
until fluffy. Whisking continuously, slowly add the eggs to the milk mixture
and whisk well to combine. Season with NoMU Sea Salt and Black Pepper
to taste and pour the mixture into the prepared pie dish. Sprinkle with the
remaining parmesan and bake in a hot oven for 20-25 minutes until the
custard is just set and golden brown. Serve immediately with hot buttered
toast.
Serves 4
WINE PAIRING A lip-smacking, gravelly Sauvignon Blanc is my first choice
here. I’m biased towards Constantia wines, because I live round in the corner
in Hout Bay, and I can heartily recommend Steenburg’s Sauvignon Blanc.

03 YORKSHIRE PUDDING
280ml full cream milk
3 eggs
115g plain flour
1 pinch NoMU Sea Salt
12 tbsp (180ml) vegetable oil
In a bowl thoroughly whisk the milk, eggs, flour and NoMU Sea Salt
together to form a batter. Pour the batter into a jug and allow to rest for
at least 30 minutes.
Turn the oven up to 250ºC and place a 12 cup muffin tray in the oven
to heat up. After 10 minutes remove the tray from the oven, pour
1 tablespoon of oil into each muffin cup, and put the tray back into the
oven and heat for a further 10 minutes until the oil is very hot. Open the
oven door, slide the tray half out and carefully pour the batter into each
of the muffin cups, being careful not to spill the oil or to over fill the
muffin cups. Bake the Yorkshire puddings for 15 minutes without opening
the door, until they are perfectly golden brown, puffed up and crispy on
the edges.
Serve immediately!
Tip: You can also make one large impressive Yorkshire pudding with
the batter, in which case decrease the oil to 80ml.
Makes 12 small or one large
WINE PAIRING You won’t serve this on its own, but with a slab of roast
beef, so a Bordeaux-style blend would be delectable. Rich, fruity, Cabernetbased
Ghost Gum from Stony Brook would make me very happy.

04
Shoulder of Lamb
Cooked in Milk
1 small deboned rolled shoulder of lamb
30ml vegetable oil
NoMU Sea Salt
1 stalk of celery, roughly chopped
1 large carrot, peeled & roughly chopped
2 shallots, quartered
3 cloves of garlic, bruised
2 tbsp NoMU Roast Rub
A handful of thyme (optional)
1 bay leaf (optional)
1 tbsp NoMU Lamb Fond
½ litre warm full cream milk
Preheat the oven to 160°C.
Rub the shoulder with oil and season with NoMU Sea Salt. Heat a large
ovenproof casserole dish and brown the lamb shoulder on all sides over
a high heat. Remove from the dish and set aside. In the same dish,
brown the vegetables and garlic with the NoMU Roast Rub. Place the
lamb back into the dish along with the thyme and bay leaf. Stir the
NoMU Lamb Fond into the milk and pour over the lamb. Cover the dish
with the lid and place in a preheated oven for 3 hours.
Remove from the oven and turn the heat up to 240°C. Once hot, place
the lamb, uncovered, back into the oven for a further 20 minutes until
the lamb becomes brown and crispy on top.
Serve with creamed potatoes or Yorkshire pudding.
Serves 6
WINE PAIRING Bouchard Finlayson’s Galpin Peak Pinot Noir would
deliver a fine punch to this gentle dish, because it’s an iron fist in a velvet
glove. A lovely long, elegant finish.

05
HOT MILK TRAY CAKE
WITH VANILLA FROSTING
1¼ cups milk
1 tsp NoMU Vanilla Extract
150g butter, cubed
4 eggs
2 cups castor sugar
2¼ cups all-purpose flour
2¼ tsp baking powder
1 large punnet raspberries
For the icing:
250g butter, cubed, at room temperature
450g pure icing sugar, sifted
30ml boiling milk
Pinch of salt
¼ tsp NoMU Vanilla Extract
Preheat the oven to 180°C and line a greased baking tray (33cm x 23cm)
with baking paper.
In a small saucepan, heat the milk, NoMU Vanilla Extract and butter until
warmed and the butter has melted.
In a large bowl, beat the eggs and the sugar on high speed until pale and
fluffy. Sieve the flour and baking powder together and gradually add to the
batter, beating at low speed until smooth.
Gradually add the warm milk to the batter and beat until just combined.
Pour into the prepared tray and place in a hot oven for 30-40 minutes or
until a skewer inserted in the centre comes out clean. Remove from the
oven, place on a wire rack and allow to cool completely before icing.
To make the icing, using an electric mixer, beat the butter until light and
creamy. Gradually add the icing sugar, alternating with the hot milk and beat
until the mixture is light and smooth. Add the salt and NoMU Vanilla Extract
and mix again. Spread the icing generously on the cooled cake, cut into
squares and top with raspberries or your favourite berries. Perfect to take
on a picnic!
Makes 16 servings
WINE PAIRING Fine-bubbled Graham Beck Brut. Because it’s a Pinotdriven
blend, the fruit flavours dance happily with raspberries.

06 CrÈme Patisserie/Custard Slice
40g caster sugar
2 egg yolks
20g cornflour
250ml full cream milk
3 pumps NoMU Vanilla Paste
500g puff pastry
1 egg
Icing sugar, to dust
Preheat the oven to 200°C.
Whisk the sugar and egg yolks until thick and pale. Add the cornflour and
whisk well.
In a heavy based saucepan, gently heat the milk with the NoMU Vanilla Paste
and bring to the boil. Remove from the heat and slowly pour into the egg
mixture, whisking continuously. Pour the mixture back into the saucepan and
place over medium heat, stirring constantly until the mixture is nice and thick.
Cover the surface with clingfilm and leave to cool completely. Make sure the
cling film touches the surface of the custard so that a skin doesn’t form.
Roll the puff pastry to roughly 3mm thick and while still cold, cut into 12
(5cm x 10cm) rectangles and place on a greased, lined baking tray. Gently beat
the egg and using a pastry brush, coat each slice with a layer of egg wash.
Place another sheet of grease proof paper over the pastry and put a baking tray
on top to weigh it down, to ensure the pastry doesn’t puff up. Bake in a hot
oven for 15 minutes or until golden brown.
Carefully assemble your custard slice with alternating layers of pastry and
custard finishing off with a dusting of icing sugar just before serving.
Makes: 4 triple layered custard slices or 6 double layered slices.
Note: Only assemble the custard slice just before serving to prevent the
pastry from going soggy. Delicious served with berries!

WINE PAIRING The appeal of a proper melktert is its milky, cinnamony
plainness, so a sunshiney White Muscadel from Nuy would be good foil.
07
OLD FASHIONED
MILK TART
500g sweet shortcrust pastry
80ml sugar
60ml cornflour
2 tsp NoMU Sweet Rub
45ml flour
750ml milk
1 cinnamon stick
80g butter
3 eggs, separated
Ground cinnamon
Preheat the oven to 200°C.
Roll out the pastry to 5mm thickness and line a 1.5 litre loose-bottomed
tart tin with baking parchment. Using the pie dish as a guide cut a round
in the pastry about 2cm wider than the pie dish. Press the pastry round
into the dish, fill with beans and blind bake in a preheated oven for 15-20
minutes until golden brown. Remove from the oven and allow to cool
while you make your filling. Turn the oven down to 180°C.
In a large mixing bowl, combine the sugar, corn flour, NoMU Sweet Rub
and flour.
In a saucepan, heat the milk and the cinnamon stick to just below boiling
point to infuse the milk with the cinnamon. Add the butter and stir until
melted. Strain and whisk the milk into the flour mixture. Lightly whisk
the egg yolks and add these to the bowl. Beat the egg whites to a soft
peak and fold into the mixture. Pour into a clean saucepan and return to
the stove, working over a medium heat, gently but consistently whisk the
mixture until thick and fluffy. Do not leave the mixture unattended!
Pour into the cooled pastry shell and sprinkle with ground cinnamon.
Bake in a hot oven for 20 minutes and leave to cool before cutting.
Serves 6
Note:
• If you don’t have a loose-bottomed tart tin, line the tin with long strips of
baking paper to create ‘handles’ with which to remove the tart from the tin.
• You’ll find a cinnamon stick inside your NoMU Sweet Rub!
• See recipe mailer #79 for a Sweet Shortcrust Pastry recipe.

08
Dark Chocolate Panna Cotta
with Hazelnut Praline
200g NoMU Hot Chocolate Chunks
2 leaves of gelatine
180ml milk
250ml cream
100g caster sugar
2 pumps NoMU Vanilla Paste
Hazelnut Praline:
100g hazelnuts, shelled
1 cup caster sugar
Place the NoMU Hot Chocolate Chunks in a heatproof bowl over a pot of
simmering water to melt the chocolate. Alternatively, simply melt it in the
microwave. Once the chocolate has completely melted, remove from the
heat and set aside.
Soak the gelatine leaves in cold water for 10 minutes. Place the milk,
cream, sugar and NoMU Vanilla Paste in a saucepan and bring to a gentle
simmer. Remove the milk from the heat, strain onto the melted chocolate
and stir well to combine. Squeeze the gelatine leaves to remove the excess
water and add these to the mixture, stirring to dissolve the gelatine. Pour
into the moulds and allow to cool completely before refrigerating for at
least 3 hours.
To make the hazelnut praline, place the sugar in a clean saucepan over low
heat and leave to caramelize until you have a beautiful caramel, but keep a
close eye to ensure the sugar doesn’t burn. As you take the mixture off the
heat, quickly stir in the hazelnuts before it sets and spread onto greased
foil to set. Once hardened, place the praline in a food processor and blitz
until fine, or roughly bash the praline into small chunks.
To serve, drop the base of the panna cotta mould into hot water for a few
seconds, then turn out onto dessert plates. Serve with hazelnut praline
sprinkled over the top.
Serves 4
Tip: For a sweeter panna cotta, increase the sugar by 25g.
WINE PAIRING This splendid dessert deserves nothing less than Klein
Constantia’s Vin de Constance, with its ambrosial balance of sweetness
and acidity.

WINE PAIRING This sounds like rib-sticker of a dish, ideal for hungry
students. I would definitely serve this with Old Brown Sherry, preferably
drunk from chipped coffee mugs.
09
Chocolate Bread
& Butter Pudding
50g soft butter
12 slices soft white bread
60g NoMU Hot Chocolate Chunks
500 ml full cream milk
1 pump NoMU Vanilla Paste
2 large free range eggs
½ cup caster sugar
1 tsp NoMU Sweet Rub
1 tbsp caster sugar to sprinkle
Preheat the oven 180°C and lightly grease a 2 litre pie dish.
Spread one side of each of the bread slices with butter and place the
bread inside the dish so that the crusts are pointing up, this will give
you deliciously caramelized crunchy bits to contrast with the rich soft
custard. Sprinkle over the NoMU Hot Chocolate Chunks, ensuring that it
falls between the slices and over the top.
In a saucepan gently heat the milk and NoMU Vanilla Paste, but do not let
it boil. In a large bowl beat the eggs with the caster sugar and NoMU
Sweet Rub until well combined. Pour the warm milk over the eggs and
continue beating until all the milk is added. Pour the mixture slowly and
evenly over the bread until all the liquid is added. Gently press the bread
down to ensure it is soaked by the liquid. Sprinkle the remaining caster
sugar over the surface then leave to rest for 30 minutes. Bake in a hot
oven for 40 - 45 minutes, until the surface is golden brown and the custard
has just set.
Serve hot with a dollop of ice cream or double cream.
Serves 6