carnation book

8/9/2019 Carnation Book

http://slidepdf.com/reader/full/carnation-book 1/19



C O N T E N T S

introduction ______________________________________________________________________________________________________________

4

pasta

light and creamy carbonara _________________________________________________________________________6

garlic prawn and asparagus ettuccine _________________________________________________8

penne with chicken, spinach and mushroon __________________________________10

pasta with creamy vegetable sauce ______________________________________________________12

classics

creamy bee strogano _________________________________________________________________________________ 14

tasty ham and macaroni gratin _______________________________________________________________ 16

individual spinach and ricotta quiche _______________________________________________ 18

creamy pumpkin soup ___________________________________________________________________________________20

asian

creamy chicken laksa _____________________________________________________________________________________22

creamy thai chicken soup ___________________________________________________________________________ 24

thai red chicken curry ___________________________________________________________________________________26

desserts

mango and coconut pannacotta _____________________________________________________________ 28

passion and kiwi cheesecake __________________________________________________________________30

coconut crème caramel _______________________________________________________________________________ 32

tangy passionruit mousse _________________________________________________________________________ 34



How to love creamy food again…with

C A R N A T I O N

CARNATION Light & Creamy Evaporated Milk is every clevercook’s best riend. I am a big an o it because, as a dietitian, I know

it’s 98.5% at ree, yet has the goodness o milk. Cream is not missed

in my kitchen because CARNATION Light & Creamy Evaporated

Milk delivers taste and a unique creamy mouth eel that’s perect or

many sweet and savoury recipes.

CARNATION Light & Creamy Coconut Flavoured Evaporated Milk

is also a antastic substitute or regular coconut milk, which is high

in saturated at. It has the benet o being a good source o calcium

and tastes antastic in curries, soups and sauces.

I keep these milks in the kitchen as I enjoy cooking and baking

with a lighter touch. Easy to use, tasty and nutritious, I recommend

CARNATION Light & Creamy Evaporated Milk to anyone who

would like to ollow a nutritious diet, to help maintain a healthy

weight and eat deliciously.

Bon Appétit!

Penny Small

Manager Corporate Nutrition,

Nestlé

Open up your little black book o recipes - passionate, creamy ood isback again. CARNATION Light & Creamy Evaporated Milk has 95% less

at than cream, so it's time to rekindle your love o tasty, favoursome

ood and introduce a ew old fames to the entire amily.

CARNATION Light & Creamy Evaporated Milk is simply resh

Australian Milk with approximately 60% o its water gently removed via

evaporation to create a creamy, nutritious cooking milk.

A relationship with CARNATION Light & Creamy Milk warms the

heart in many ways:

• Smooths easily to create thickened sauces, quiches, casseroles

and stews.

• Creams to add richness and favour to soups and light sauces

• Low in fat, oering 95% less at than cream and 92% less saturated

at than regular coconut milk

• National Heart Foundation Tick approved, which is great news or

creamy ood lovers

I you've put delicious creamy ood o the menu, all these benetsmean one thing - it's time to reacquaint yoursel with some ormer loves.

They're better than ever.

A note from our N U T R I T I O N I S T

5

CERT TM used under license



250g ettuccine

4 rashers rindless lean bacon, chopped

1 onion, chopped

2 cups mushrooms, sliced

1 cup CARNATION Light & Creamy Evaporated Milk

1 tbsp cornfour

2 tbsp grated parmesan

spraying oil or rying

1. Cook pasta according to directions on packet, drain. Spray

and heat ry pan, add bacon and onion, cook 3 minutes, add

mushrooms, cook urther 1 minute.

2. Add combined CARNATION Light & Creamy Evaporated Milk

and cornfour, bring to boil stirring, add pasta, remove rom heat.3. Sprinkle with cheese. Serve immediately.

L I G H T & C R E A M Y C A R B O N A R A

Serves 4

Preparation time: 8 minutes

Cooking time: 12 minutes

Easy

pasta



375g ettuccine1 tbsp olive oil

2 cloves garlic, nely chopped

500g large uncooked prawns, shelled and veined

1 bunch asparagus, cut into 4cm lengths

150g snow peas, cut into strips lengthways

1 tbsp cornfour

375mL CARNATION Light & Creamy Evaporated Milk

2 tsp French mustard

2 tsp grated lemon rind

1. Cook ettuccine according to directions on packet, drain,

keep warm.

2. Heat oil in pan, add garlic and prawns, cook 3 minutes. Add

asparagus and snow peas, cook urther 1 minute. Add combined

remaining ingredients, bring to boil stirring, simmer 1 minute.

3. Pour sauce over ettuccine, serve immediately.

G A R L I C P R A W N &A S P A R A G U S F E T T U C C I N E

Serves 4



Moderate

pasta



350g penne pasta

1 tbsp oil

1 onion, chopped

1 clove garlic, crushed

250g skinless chicken llet, sliced

1½ cups sliced mushrooms


1 tbsp cornfour

1 tsp French mustard

3 cups baby English spinach leaves

2 tbsp grated parmesan cheese

2 tbsp toasted pinenuts

1. Cook pasta according to directions on packet, drain, keep warm.

2. Heat oil in pan, add onion and garlic, cook 1 minute. Add

chicken and mushrooms, cook 2 minutes, or until

cooked through.3. Add combined CARNATION Light & Creamy Evaporated Milk,

cornfour, and mustard, bring to boil, simmer 1 minute.

4. Stir in spinach leaves, serve over pasta, sprinkle with cheese,

top with pinenuts.

P E N N E W I T H C H I C K E N ,S P I N A C H & M U S H R O O M

Serves 4



Easy

pasta



350g aralle (bow tie) pasta

2 tsp olive oil


½ red capsicum, sliced

½ yellow capsicum, sliced

1 zucchini, sliced

2 tsp wholegrain mustard

3 tsp cornfour


2 shallots or spring onions, chopped

½ cup grated reduced at tasty cheese

1. Cook pasta according to directions on packet, drain and

keep warm.

2. Heat oil in pan, add garlic and vegetables, cook 2 minutes.Add combined mustard, cornfour and CARNATION Light &

Creamy Evaporated Milk, bring to boil, simmer 1 minute.

3. Stir in shallots and cheese, add pasta, toss through.

P A S TA W I T H C R E A M YV E G E T A B L E S A U C E

Serves 4



Easy

pasta



2 tsp olive oil500g lean bee strips


1 onion, chopped

100g mushrooms, sliced

1 tbsp tomato paste

2 tsp MAGGI Bee Stock powder


1 tbsp cornfour

cooked rice to serve

1. Heat oil in pan, add bee, brown evenly, remove rom pan.

2. Add garlic, onion and mushrooms to pan, cook 2 minutes.

3. Add combined remaining ingredients, bring to boil stirring.

Stir in bee, simmer 3 minutes, stir occasionally. Serve with

cooked rice.

C R E A M Y B E E F S T R O G A N O F F

Serves 4



Easy

classics



250g macaroni

2 tsp oil

1 onion, chopped4 slices lean ham, chopped

375mL can CARNATION Light & Creamy Evaporated Milk

½ cup water

1 tbsp cornfour

1 cup grated light tasty cheese

2 tomatoes, sliced

½ cup resh wholemeal bread crumbs

2 tbsp chopped parsley

1. Cook pasta according to directions on packet, drain.

2. Heat oil in pan, add onion, cook 2 minutes. Add ham and

combined CARNATION Light & Creamy Evaporated Milk, water

and cornfour, bring to boil stirring. Add hal the cheese and

pasta, mix to combine.

3. Spoon mixture into an ovenproo dish. Top with tomato,

sprinkle with combined bread crumbs, parsley and remaining

cheese. Place under hot grill until golden brown.

T A S T Y H A M & M A C A R O N I G R A T I N

Serves 4



Easy

classics



4 wholemeal tortillas

1 cup roughly chopped baby spinach leaves¼ cup chopped fat lea parsley

¼ cup chopped mint

100g reduced at ricotta cheese


3 eggs

salt, pepper

½ cup light tasty cheese

2 slices lean bacon, rolled up

1. Preheat oven to 180°C.

2. Line base and sides o our, 1 cup (250mL) capacity dishes with

23cm x 23cm baking paper, then ease tortilla into each to orm

quiche bases.

3. Combine remaining ingredients except lean bacon, pour mixture

into quiche bases. Bake 30 minutes, top with lean bacon, bake

urther 10 minutes until set and golden brown. I edges turn

brown, cover lightly with oil to nish baking.

I N D I V I D U A L S P I N A C H &R I C O T T A Q U I C H E

Serves 4



Easy

classics



15g Margarine

1 onion, chopped

1 1/2 cups water

1 MAGGI Chicken Stock Cube, crumbled

750g pumpkin, peeled and chopped


pinch nutmeg

1. Melt Margarine in large pan, add onion, cook 2 minutes. Add

water, MAGGI Chicken Stock Cube and pumpkin, bring to

boil, reduce heat, simmer uncovered 25 minutes, until

pumpkin is tender.

2. Place pumpkin and liquid in blender or ood processor, process

until smooth, return to pan.

3. Add CARNATION Light & Creamy Evaporated Milk andnutmeg, reheat, do not boil.

4. Serve with a teaspoon o light sour cream and chives,

i desired.

C R E A M Y P U M P K I N S O U P

Serves 4



Easy

classics



250g rice noodles

250g skinless chicken llet, thinly sliced

3 tbsp prepared laksa or Thai red curry paste

2 x 375mL cans CARNATION Light & Creamy CoconutFlavoured Evaporated Milk

2 tbsp MAGGI Authentic Fish Sauce

1 carrot, cut into strips

1 cup sliced mushrooms

1/2 cup peas

2 cups bean sprouts

1/4 cup chopped coriander

1. Soak noodles 10 minutes in boiling water, drain.

2. Place chicken and laksa paste in pan, cook 2 minutes.

3. Add CARNATION Light & Creamy Coconut Flavoured

Evaporated Milk and MAGGI Authentic Fish Sauce.

4. Bring to boil, add carrot, mushrooms and peas, return to boil,

remove rom heat. Add bean sprouts and noodles just

beore serving.

5. Garnish with coriander.

C R E A M Y C H I C K E N L A KS A

Serves 4



Easy

asian



2 tsp peanut oil

1 skinless chicken llet, thinly sliced

1 onion, chopped

1 red capsicum, sliced

2 tbsp Thai red curry paste

2 cups water

1 tbsp cornfour

375mL can CARNATION Light & Creamy Coconut FlavouredEvaporated Milk


1 cup grated zucchini

½ cup peas

½ cup coriander leaves

1. Heat oil in pan, add chicken, cook 2 minutes, add onion and

capsicum, cook 1 minute.

2. Add Thai red curry paste, cook 30 seconds. Add combined

water, cornfour, CARNATION Light & Creamy Coconut

Flavoured Evaporated Milk and MAGGI Authentic Fish Sauce.

3. Bring to boil stirring. Add zucchini and peas, simmer 1 minute.

Serve topped with coriander.

C R E A M Y T H A I C H I C K E N S O U P

Serves 4



Easy

asian



2 tbsp o Thai red curry paste

250g skinless chicken llet, sliced

1 onion, sliced

½ eggplant, chopped

375mL CARNATION Light & Creamy Coconut FlavouredEvaporated Milk

½ cup water


½ red capsicum, sliced

½ cup peas

cooked rice to serve

1. Place Thai red curry paste and chicken in pan, cook 2 minutes.

2. Add onion and eggplant, cook or a urther 2 minutes.

Add combined CARNATION Light & Creamy Coconut

Flavoured Evaporated Milk, water and MAGGI Authentic FishSauce, bring to boil.

3. Add remaining vegetables, return to boil, simmer 1 minute.

Serve with cooked rice.

T H A I R E D C H I C K E N C U R R Y

Serves 4



Easy

asian



375mL CARNATION Light & Creamy Coconut Flavoured

Evaporated Milk

2 tbsp sugar

2 ½ tsp gelatine

2 ½ tbsp hot water

1 mango peeled

1. Combine CARNATION Light & Creamy Coconut Flavoured

Evaporated Milk and sugar in a pan, stir over low heat until

sugar dissolved.

2. Dissolve the gelatine in hot water, stir into the milk mixture,

mix well.

3. Puree 1 mango cheek and slice remaining cheek, reserving slices

or decoration. Stir ¼ cup o the puree into milk mixture, reserve

remaining puree or decoration.

4. Pour panna cotta mixture through sieve into 4 individual

serving dishes, cool. Cover, rerigerate until set, turn out and

decorate with reserved mango puree and slices.

M A N G O & C O C O N U T P AN NA CO TT A

Serves 4



Easy

desserts



125g plain sweet biscuits, crushed

60g margarine, melted

375g light cream cheese

½ cup sugar


1 tsp vanilla

4 tsp gelatine

¼ cup hot water

2 kiwi ruits, peeled and cut into 8 pieces each

¼ cup passionruit pulp

1. Combine biscuit crumbs and margarine, mix well. Press into

base o 22cm springorm pan, rerigerate until rm.

2. Beat cream cheese and sugar until smooth. Gradually beat in

CARNATION Light & Creamy Evaporated Milk and vanilla.

3. Dissolve gelatine in hot water, cool, beat intocheesecake mixture.

4. Sprinkle kiwi ruits over prepared crumb crust, pour cheesecake

mixture evenly over, rerigerate until set. Spoon passionruit

over top just beore serving.

P A S S I O N F R U I T & K I W I C H E E S E C A K E

Serves 12


Allow time to set

Moderate

desserts



¾ cup sugar

½ cup water

375mL CARNATION Light & Creamy Coconut FlavouredEvaporated Milk

½ cup water, extra

¼ cup sugar, extra

2 eggs

2 egg whites

1. Preheat oven to 180°C.

2. Combine sugar and water in pan, stir until sugar is dissolved,

bring to boil, continue boiling without stirring until mixture

turns golden brown. Remove rom heat, pour caramel into 6 x ¾

cup capacity ovenproo dishes, rotate dishes individually to

coat base.

3. Beat together remaining ingredients, pour custard into dishes.

Place dishes in baking pan with hot water coming halway up

sides o dishes.

4. Bake 20 to 25 minutes until just set. Remove dishes rom pan,

cool, rerigerate 2 hours. Turn out on serving dishes to serve.

C O C O N U T C R È M E C A R A M E L

Serves 6



Moderate

desserts



1 tbsp gelatine

¼ cup hot water

375mL CARNATION Light & Creamy Evaporated Milk, chilled

½ cup caster sugar

2½ tbsp lemon juice

½ cup reduced at natural yogurt

½ cup passionruit pulp

1. Dissolve gelatine in hot water, cool.

2. Beat CARNATION Light & Creamy Evaporated Milk with sugar

and lemon juice until light and fuy.

3. Beat in gelatine with yogurt and passionruit pulp.

4. Spoon mousse into individual serving dishes, rerigerate until

set. I desired, decorate with resh ruit.

T A N G Y P A S S I O N F R U I T M O U S S E

Serves 6


Allow time to set

Moderate

desserts



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