health · kids eats

Got milk? (Greenfields review and recipe)

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Anyone remember those quirky Got milk? campaigns? Well, the health benefits of drinking milk are undoubted, and it’s even more important for kids to drink milk until .. well, it’s important to keep drinking milk all throughout your life for the essential nutrients!

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Greenfields sent us some samples of their Honest Milk. They call it honest milk because no additives, chemicals, antibiotics, and hormones are added, which is a great relief because these days it’s pretty hard to find anything that is “natural” anymore, isn’t it?

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The interesting thing is that the milk comes from a dairy farm in Gunung Kawi, Malang, East Java. Yes, that’s Indonesia, and it’s on a mountainside (Gunung means mountain) 1200 metres above sea level. “Apa kabar, sapi sapi?”. Being based in Indonesia means the milk has to travel a much shorter distance and arrives at your doorstep fresher!Print

Oh, and you know the iconic black patchy cows? Those are called Fresian Holstein cows, originating from the Netherlands, so you might see them on some of your cheeses and at a particular American ice cream parlour.

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But back to Greenfields. The boys can lap up a litre of milk a day sometimes, and they polished up the Greenfields milk in no time. Of course, their favourite is Choco Malt, probably because, and I tell them this all the time as my general rule, “Mummy doesn’t buy chocolate milk.”. Daddy and grandparents are allowed to, for the occasional treat, but since Mummy does most of the grocery shopping, Mummy just does NOT buy chocolate milk.

They didn’t like the Skimmed and Low-fat versions, but only because they’re so used to Fresh Milk. They didn’t seem to care whether it was Greenfields or our usual brand of Fresh Milk, as long as it was FRESH MILK, so I think it’s good that there’s the added reassurance that there are no chemicals, antibiotics, etc. It’s the same reason why I buy Sakura everything given a choice – chicken, fish cake, brinjal, etc., although I have problems reconciling why their products are so random.

For people like me, who don’t quite like the taste of milk, there is also the option of cooking or baking with it. I don’t know about you but sometimes I get so sian of thinking what to cook. I often trawl food blogs for inspiration. I love my copy of Harumi’s Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan’s Most Popular Cooking Expert, so when I spotted a copy of Everyday Harumi by Harumi Kurihara at the library, I knew I had to borrow it.

One of the most intriguing recipes is the Halibut and Eggplant Miso Gratin. It’s almost a traditional gratin, but the miso gives it such an interesting dimension and is a definite crowd pleaser! I would have taken a photo of it, but instead you get a photo of the cookbook instead, because you know what? It’s an ugly duckling, and looks like slop, literally. But the taste – wow! If you do try this dish, please let me know what you think. You can also find the recipe (and some photos too) on this site here.

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HALIBUT AND EGGPLANT MISO GRATIN (4 servings)
What you will need:
  • 10 oz halibut fillet
  • Medium-sized eggplant (about 13 oz)
  • Medium-sized leek (about 10 oz)
  • ¼ cup olive oil
  • Salt and pepper – to season
  • 5-7 oz grated mozzarella cheese – for topping
  • 3 Tbsp lightly salted butter
  • ½ cup all-purpose flour
  • 1¼ cups low-fat milk
  • 1¼ cups heavy cream
  • 4-5 Tbsp miso
  • 1½ Tbsp superfine sugar
Instructions:
  1. To make the white miso sauce: Melt the butter in a saucepan. Add the flour and make a roux, continuously stirring to ensure it doesn’t burn. Gradually add the milk to the pan, again continuously stirring to avoid it becoming lumpy. Bring to a slow boil and add the cream, then the miso, mirin, and sugar in that order, mixing thoroughly, then set aside
  2. Cut the halibut fillet into 2½-inch pieces
  3. Make stripes in the skin of the eggplant or you can choose to peel off the skin of the eggplant using a peeler then cut into ¾-inch diagonal pieces. Soak them in water for a few minutes to reduce any bitterness, drain well, and pat dry
  4. Cut the leeks into ¾-inch diagonal pieces, then wash and drain thoroughly
  5. Heat 3 Tbsp of the olive oil in a skillet and fry the eggplant. Add the leeks and cook gently. Remove from the skillet and set aside
  6. Add the remaining olive oil to the skillet and lightly brown the fish. Season with salt and pepper
  7. Take the eggplant, leeks, and fish and add to the miso sauce, mixing in carefully. Don’t over mix as it will break the fish fillets into tiny pieces
  8. Put into an ovenproof casserole dish, top with grated mozzarella, and bake in a preheated oven for 20 minutes at 400 F

Cooking notes:

  1. The recipe calls for 4-5 tablespoons of miso, and we used 2 tablespoons and already we were feeling like it was an overdose. So probably I’d suggest to go VERY easy on the miso – I think we might do 1 tablespoon or less in the future.
  2. We also cut down on the sugar.

Greenfields milk is available at leading supermarkets and 7-11 convenient stores. Fresh Milk, High Calcium Low Fat, High Calcium Skimmed milk and Chocolate Malt comes in 1 litre packs (S$3.25). Fresh milk 200ml packs and Chocolate Malt 200ml packs – only in selected Cold Storage (S$1.20) and 7-11 convenient stores ($1.50). Fresh Milk, High Calcium Low Fat also comes in 2 litres bottle (S$5.95).

Greenfields sent us a sample of their various milks for the purposes of this review, all opinions are 110% my own.

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3 thoughts on “Got milk? (Greenfields review and recipe)

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