 |
 A glass of milk (like the one in this Buckwheat Crepes recipe) provides 16 essential nutrients that help nourish healthy bodies and minds. (Sun Media) |
In any language a glass of milk means good health and good nutrition. And today marks the 10th anniversary of World School Milk Day, when children around the globe raise a glass to honour this nourishing beverage.
Organized by the United Nations, more than 40 countries will be celebrating, including Australia, Canada, China, Iran, India, Indonesia, Jamaica, Pakistan, Saudi Arabia and Thailand.
It’s a chance to highlight the importance of milk in students’ diets. After all, we know that good food equals good learning.
“Young minds need good food to perform at their best,” notes Karen Mantel of the Dairy Farmers of Ontario. “Healthy choices at lunch give them the energy they need to get through the school day.”
A glass of milk provides 16 essential nutrients that help nourish healthy bodies and minds.
According to Canada’s Food Guide, milk is the primary dietary source of vitamin D and the most reliable source of dietary calcium — nutrients increasingly recognized as being beneficial to overall health, not only to build strong bones during childhood but to help prevent osteoporosis later in life.
|
Studies show that children who drink milk tend to have healthier weights and less body fat.
First celebrated in September 2000, World Milk Day has grown and organizers say the main focus continues — it’s all about children, good health, volunteerism and learning.
Personally, I’ll be doing my own part with a cold, refreshing glass of milk and slice of good old-fashioned chocolate cake.
Now that’s what I call a celebration!
Buckwheat Crepes with Ham and Cheese
Preparation time: 45 minutes
Cooking time: 35 minutes
Batter:
2 eggs
1 2/3 cup (400 ml) milk
2 Tbps. (30 ml) olive oil
1 tsp. (5 ml) fresh thyme, chopped
Salt and pepper to taste
1 cup (250 ml) buckwheat flour
Bechamel Sauce:
2 Tbps. (30 ml) butter
2 Tbps. (30 ml) buckwheat flour
2 cups (500 ml) milk
6½ Tbsp. (100 ml) grated Parmesan cheese
Filling:
2 Tbsp. (30 ml) butter
12 thin slices of ham
¾ cup (175 ml) grated cheddar
For the batter, in a large bowl, combine eggs, milk, oil, thyme, salt and pepper, and beat with a whisk. Stir in flour gradually, continuing to whisk until a smooth paste. Reserve.
For the bechamel sauce, in a small saucepan, heat butter over medium heat. Add flour, stirring constantly. Cook for 1 to 2 minutes or until barely golden. Whisk in milk, then bring to a boil. Reduce heat and simmer 15 minutes, stirring often. Remove from heat. Add the Parmesan and mix. Reserve. Preheat oven to 375 F (190 C).
Heat a 10-inch (25-cm) nonstick skillet over high heat and grease the bottom. Pour about ¼ cup (50 ml) of batter in the centre of the pan by tilting to cover bottom evenly. Cook 30 seconds or until the underside of the pancake is golden brown. Flip crepe and cook the same way. Repeat with remaining batter, adding butter before each crepe. Stack crepes on a plate, separated by a sheet of waxed paper.
On a work surface, place a crepe. Cover one-quarter of the surface with 2 slices of ham, 2 Tbsp. (30 ml) of cheddar, 2 Tbsp. (30 ml) of bechamel sauce. Using a spatula, fold the crepe in half, then in two again. Place on a baking sheet covered with parchment paper. Repeat with remaining pancakes, ham, cheese and bechamel sauce.
Bake 15 to 20 minutes. Just before serving, place the stuffed pancakes on plates and top with sauce bechamel. Serve with fried potatoes and a green salad. Serves 6.
Bread Pudding with Apples and Ginger
Preparation time: 15 minutes
Cooking time: 55 minutes
4 cups (1 L) stale bread or day-old pastries
1 cup (250 ml) milk
½ cup (125 ml) heavy cream 15%
2 eggs
½ cup (125 ml) dates, pitted and halved
2 tsp. (10 ml) fresh ginger, grated
2 Tbsp. (30 ml) sugar
2 cups (500 ml) Golden Delicious or Cortland apples, cubed
Caramel:
1 cup (250 ml) sugar
¼ cup (50 ml) water
1 Tbsp. (15 ml) butter, salted
Preheat oven to 375 F (190 C).
Cut bread into ¾-inch (2 cm) cubes and place in a bowl. Add milk, cream, eggs, dates, ginger and sugar and mix.
In a heavy saucepan, prepare the caramel. Pour sugar and water. Cook without stirring until the caramel becomes brown. Remove pan from heat and add butter.
Pour the caramel into a 5 x 9-inch (12 x 23 cm) glass dish. Cover with apples and the bread mixture.
Bake 45 minutes. Allow the pudding to rest 15 minutes on rack, then turn onto a plate.
Serves 8.
Source: QMI Agency/TVA Publications
UNLEASH YOUR CREATIVITY
Dairy Farmers of Canada is participating by organizing a poster contest for the 2009 World School Milk Day – all submissions must be entered by Dec. 31, 2009. The winning submission from each participating province will be used to represent WSMD 2010. For more info, check out Dairygoodness.ca.