Tag: milk

Pain Perdu au Caramel Beurre Salé – French Toast with Salted Caramel Sauce Recipe

Pain Perdu au Caramel Beurre Salé - French Toast with Salted Caramel Sauce Recipe

Ingredients (4 persons):


for the  caramel sauce:

  • 80 g sugar (you can use caster sugar if you want)
  • 80 g half-salted butter
  • 20 cl of liquid cream
  • 20 ml cognac brandy


for the  caramel sauce:

  • 3-4 croissants
  • 2 eggs
  • 50 g butter
  • 200 ml milk


Preparation Method:

  1. Add the sugar to a sauce pan and heat over medium heat until melts, becoming an amber colored liquid, it takes about 3 – 4 minutes.
  2. Meanwhile, in another skillet, heat the cream and set aside.
  3. As soon as the sugar is turned into caramel – golden brown, remove the pan from the heat and gently add the cream in small batches, stirring constantly.
  4. Add the butter and cognac, and stir again until it reaches the desired thickness. If the cream is not thick enough, heat the pan over low heat and stir until you get the desired consistency.
  5. If not using this cream/sauce right away you can keep it by pouring it into a jar and reserving it in a cool place.
  6. Cut the croissants into thick slices of about 2 cm.
  7. Beat the eggs with the milk. (I did not add sugar because the croissants were already a bit sweet but you can add some if you like the french toasts sweeter.)
  8. Dip the slices in the egg and milk mixture on both their sides and let them soak for one minute.
  9. Heat the butter in a large skillet and brown the brioche slices on both sides over medium low heat.
  10. Arrange slices on plates and pour the salted caramel sauce on top, decorate with some canned or fresh fruits on the side.
  11. Serve immediately while warm.


Shkmeruli – Georgian Recipe: Chicken Cooked in Milk and Garlic

Shkmeruli (შქმერული) is a chicken dish from Georgia’s Racha region. A young chicken is usually used for this recipe and is cooked in milk and garlic. Sour cream can be used instead of milk.

Ingredients (1-2 servings):

  • 1 whole young chicken
  • 1 head of garlic,
  • 300 ml of milk
  • 100 ml of water
  • a few tablespoons of oil
  • salt to taste

Preparation method:

  1. Cut the chicken lengthwise but do not separate into two halves, flattening it down on its back.
  2. Rub oil and salt on to both sides of the chicken.
  3. Add to a pan a few tablespoons of oil, add the flattened chicken and press it down with a pestle or a bit heavier ceramic pot, to keep the chicken flat on the bottom of the frying pan and fries nicely and even.
  4. Fry both sides of the chicken, about 5 minutes each side until nicely golden.
  5. Meanwhile, crush the garlic in a mortar or using a heavy knife against the chopping block.
  6. When the chicken is done, remove it from the pan and let it rest for 5 minutes.
  7. Cut into 6-8 pieces.
  8. Add the crushed garlic to the pan with the remaining fats from the chicken frying.
  9. Fry over low heat for about 2 minutes, then add the water and continue to simmer for 2 more minutes.
  10. Add the milk and chicken pieces and simmer for 5-7 minutes over medium heat. Adjust salt to taste. (This final cooking in milk is traditionally done in a clay pot called in Georgian – ketsi – but I preferred the speedier version over the stove.)
  11. Serve while hot with bread. If you have Georgian bread, it’s a great plus! 😊

Veal Braised in Soymilk, Cauliflower Puree and Blackberries Sauteed in Butter Recipe

Ingredients (4 servings):

  • 1 kg veal loin
  • 1 l soy milk
  • 1 garlic head
  • 2 sprigs of rosemary
  • 1 medium cauliflower
  • 100 g butter
  • 50-100 ml double cream
  • 1/2 kg blackberries
  • salt and pepper to taste

Preparation method:

  1. Chop the garlic.
  2. Cut the veal loin into 2 cm slices.
  3. Add into a pot the veal and chopped garlic, cover with the soy milk, salt and pepper to taste.
  4. Bring to boil and simmer on low fire for about one and a half hour.
  5. Clean the cauliflower and cut into pieces to fit into a second pot.
  6. Fill the pot with water and add salt to taste.
  7. Cook over medium heat for about 40-60 minutes until the cauliflower softens.
  8. Remove the cauliflower pieces from the liquid and add them to a bowl.
  9. Add half of the butter and double cream, add some extra salt if needed, blend it into a puree.
  10. Wash the blackberries.
  11. Melt the other half of the butter in a frying pan and toss in the blackberries.
  12. Sprinkle (only) a bit of salt and saute them for circa 2 minutes.
  13. Serve the cauliflower puree with the braised veal and top it with the sauteed blackberries.