Recipes for Unopened Uht Milk

Ingredients

• 2 ripe bananas, mashed
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unopened UHT milk (past its expiration date but still safe to consume)
• 1 egg
• 2 tablespoons melted butter
• Extra butter or oil for cooking

Instructions

1. In a mixing bowl, combine the mashed bananas, flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the UHT milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
5. Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
6. Repeat with the remaining batter, adding more butter or oil as needed.
7. Serve the pancakes warm and enjoy!

Ingredients

• 250g pasta
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup frozen peas
• 2 cups unopened UHT milk (past its expiration date but still safe to consume)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
3. Add the mushrooms and cook until they release their moisture and start to brown.
4. Stir in the frozen peas and cook for an additional 2 minutes.
5. Pour in the UHT milk and bring to a simmer. Cook for 5 minutes, stirring occasionally.
6. Add the cooked pasta to the skillet and toss to coat with the creamy sauce.
7. Stir in the Parmesan cheese until melted and season with salt and pepper to taste.
8. Serve hot and enjoy!

Ingredients

• 4 cups stale bread, cubed
• 2 cups unopened UHT milk
• 1/2 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup raisins (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the UHT milk, sugar, eggs, vanilla extract, cinnamon, and nutmeg. Whisk until well combined.
3. Add the cubed stale bread to the milk mixture, making sure all the bread is soaked.
4. If desired, fold in the raisins.
5. Grease a baking dish and transfer the bread mixture into it.
6. Bake in the preheated oven for 40-45 minutes, or until the bread pudding is set and golden brown on top.
7. Remove from the oven and let it cool for a few minutes before serving.
8. Serve warm as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.