“Simple Scone Recipe”

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I prefer smaller scones which are daintier to eat. Less than 30 minutes preparation time. Approximately 10 to 30 minutes cooking time, this recipe makes 16 small scones.

 

Ingredients:

  • about 3½ fl oz. goat milk
  • 9 oz. all-purpose flour
  • 1 teaspoon baking powder
  • 1½ oz. softened butter
  • 1 oz. super fine sugar
  • 1 large egg

 

Directions:

  • Preheat the oven to 425 °F.
  • Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
  • Beat the egg in a measuring jug. Make up to 3½ fl oz with the milk, then set aside a tablespoon for glazing the scones later.
  • Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
  • Turn the mixture out onto a lightly floured surface and pat out until it is about ¾ in. thick. Use a 1½ in. fluted cutter to stamp out the scones. Make sure you don’t twist the cutter or the scones will not rise evenly.
  • Gently gather the trimmings together and pat out again to cut more scones
  • Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
  • Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
  • To serve, cut each scone in half and top with strawberry jam and clotted/ whipped cream.

 

Scones are best eaten the day they are baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 400 degrees for 25 minutes.



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“Simple Goat Cheese and Tomato Lasagne Recipe”

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With less than 30 minutes preparation time and 30 minutes to an hour cooking time, this recipe serves 6. An easy-to-make vegetarian lasagne. Serve with a simple salad and garlic bread.

 

Ingredients for filling:

  • 5fl oz. olive oil
  • 3 garlic cloves, sliced
  • 2lb 2oz. tomatoes, chopped
  • handful fresh basil leaves, torn
  • salt and freshly ground black pepper

 

Ingredients for Bechamel sauce:

  • 4½ oz. unsalted butter
  • 2¾ oz. plain flour
  • 1¾ pint. goat milk, warmed
  • pinch grated nutmeg

 

Ingredients for lasagne layers:

  • 10 oz. mozzarella cheese, crumbled
  • 1¾ oz. pecorina romano, grated
  • 9 oz. fresh lasagne verdi sheets
  • salt and freshly ground black pepper

 

Directions:

  1. For the filling, heat the oil in a saucepan and fry the garlic for 3-4 minutes. Add the tomatoes and simmer for 30 minutes.
  2. Remove the mixture from the heat and purée in a blender until smooth. Season to taste with salt and freshly ground black pepper and set aside.
  3. Preheat the oven to 350 °F
  4. For the sauce, melt the butter, add the flour and stir over a medium heat for 1-2 minutes. Gradually add the milk and stir for 5-10 minutes. Once all the milk has been added, add the nutmeg and season with salt and freshly ground black pepper.
  5. Spoon some béchamel sauce onto the base of a 12in x 8in baking dish. Spoon over some of the tomato sauce, then top with some Mozzarella cheese . Complete the first layer of the dish with lasagne sheets.
  6. Repeat the layering process in point 5. Finish by sprinkling over with any remaining cheeses and bake in the oven for 30-35 minutes, or until the cheese on top is bubbling and golden brown.

 

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“How To make Lemon Goat Milk Ice Cream”

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Looking for something cold and sweet, but not so rich? This recipe uses Stevia instead of sugar for sweetening, making it a healthier treat.

Ingredients:

  • 1 1/2 cups/ 375 ml. goat milk
  • 1 egg
  • 1/2 tsp gelatine (mixed in 1/8 cup warm water and let stand until clear)
  • 1/4 tsp stevia powder
  • juice from 1 lemon
  • zest of 1/2 lemon

Directions:

  • Beat egg and Stevia powder together until creamy.
  • Add lemon and zest and beat until combined.
  • Add goats milk & gelatine and beat until well combined and fluffy.
  • Refrigerate for approximately 1 hour.
  • Process in Ice-Cream Maker for 20-30 minutes.
  • Place in container in freezer.

NOTE: If you do not have an ice-cream maker, freeze in shallow tray for 1/2 to 1 hr and return to bowl and beat. Repeat this process once more and then place in container and freeze.

More suggestion:

You can add any fruit to this ice-cream and also chocolate if you wish.

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“Turkey Pot Pie Recipe”

Turkey leftovers can be turned into delicious, creamy pot pie– the ultimate in comfort food. Comfort foods are my favorite part of the Fall/Winter seasons. It is the perfect time of the year for meals like this. You kinda have this excuse to curl up in front of the fire with a bowl of something that was prepared by hand and cooked all day. This meal is not supposed to look perfect. It is just supposed to taste really good and it does.

This recipe makes enough 6 individual pot pies.

You will need only half for 6 individual pot pies, so freeze the remaining dough for a single-crust pie, or future pot pies. Pot pies may be assembled 4 hours in advance. Cover and refrigerate until it is time to bake.

Ingredients for crust:

  • 2 1/2 cups flour
  • 1 tsp. salt
  • 1 cup/2 sticks. unsalted butter, cold, cut in 16 pieces
  • 1 egg yolk
  • 1/2 cup goat milk, or more if needed

Ingredients for filling:

  • 3 to 4 cups. diced turkey, from leftover turkey or roasted half-breast
  • Vegetable oil
  • 2 slices bacon (not thick-cut)
  • 1/2 cup/1 stick. unsalted butter
  • 1 1/2 cup. finely chopped yellow onion
  • 4 cups. chicken or turkey stock
  • 1 cup. small red potatoes, cut in roughly 3/4-in. dice
  • 1 cup. carrots, peeled, cut in roughly 3/4-in. dice
  • 1/2 cup. flour
  • 1 1/2 tsp. salt
  • Several grinds of freshly ground pepper
  • 1/4 cup heavy cream
  • 1 cup. frozen peas
  • 1/2 cup. minced fresh parsley leaves

A roasted half-breast makes about 3 to 4 cups of diced turkey. You also can substitute chicken, or use more vegetables …whatever is in your fridge, just make sure your total ingredients add up to 6 to 7 cups. The bacon is optional, but a nice touch.

Ingredients for glaze:

  • 1 egg yolk
  • 2 tsp. heavy cream
  • 1/2 tsp. Paprika

Directions for crust:

In a large bowl, whisk together the flour and salt. With a pastry blender, cut the butter into the flour until the larger remaining chunks are the size of small peas.

Drop the egg yolk into a liquid measuring cup and add milk until you reach exactly 2/3 cup (you’ll use about 1/2 cup plus 1 tablespoon). Mix the egg yolk and goat milk with a fork until combined, then add it to the flour mixture all at once. Mix the dough with a fork until you can gather most of it into a ball. This is most easily done in the bowl, like packing a large snowball; if it seems any drier or more difficult than that, add another tablespoon of goat milk.

Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour and as long as 2 days. Let dough come to room temperature for 30 minutes before rolling it.

Directions for filling:

f you are roasting a half-breast of turkey, preheat oven to 325 degrees. Lightly rub turkey with oil and roast in shallow pan until temperature probe registers 170 degrees, 50-60 minutes. When cool enough to handle, remove meat from bones and cut into 3/4 inch dice. If not using immediately, keep refrigerated.

Cook bacon, if using, until crisp. Remove to paper towels to cool, then crumble.

In a large saucepan, melt butter, then add onion and sauté over medium-low heat for 10 to 15 minutes, stirring occasionally, until soft and translucent.

While the onions are cooking, heat the stock to just boiling. Add potatoes and carrots to the stock and cook for 2 to 3 minutes, until slightly tender. Turn off heat. With a slotted spoon, remove vegetables to a bowl and set aside.

To the softened onions, add flour and cook, stirring constantly, for 2 minutes.

Add the hot stock to the onions and simmer until thick, stirring constantly, about 1 minute.

Stir in salt, pepper and 1/4 cup heavy cream. Add turkey, potatoes, carrots, peas and parsley, stirring to mix well. Check for proper seasoning. Remove from heat.

To assemble pot pies:

Divide the filling among 6 (8-ounce) ovenproof ramekins or straight-sided dishes no more than 4 inches wide. Crumble bacon and divide among the pies. If there’s any leftover filling, serve it on toast!

Directions for glaze:

In a small bowl, beat egg yolk with 2 teaspoons cream. Set aside.

Remove crust dough from plastic wrap (remember: you took it out of the refrigerator 30 minutes ago), and place on lightly floured surface. Roll dough into a 10- by 16-inch rectangle. With a knife or pizza cutter, cut six (5-inch) squares. (You’ll use the remaining inch of pastry to make decorative leaves.)

With a small brush or your finger, brush the rim of each bowl with beaten egg yolk, then drape pastry over the filling, pressing gently on rim to seal. Brush the entire surface of pastry with egg glaze.

With a sharp paring knife, cut small leaf shapes from the remaining dough, using the blade to press “veins” into the surface. Arrange 2 or 3 leaves on each pie. Stir paprika into the remaining egg glaze, then paint the leaves with this tinted mixture.

Place pies on a rimmed baking sheet; this will catch any possible drips. Bake in a preheated 350-degree oven for 30 to 40 minutes, or until the tops are golden and the filling is bubbling hot.

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“Homemade Frozen Goat Milk Yogurt Recipe”

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This homemade Frozen Yogurt Recipe is creamy and delicious and with this frozen dessert, you can take an island vacation without leaving your yard. Adding coconut, pineapple and pecans give variety and flavor to this frozen dessert.

Want to learn How to Make Yogurt easily? And most importantly, be sure to allow sufficient time, up to one day for the yogurt to culture before you freeze it.

This recipe is for a 4-quart freezer.

Ingredients

  • 6 cups goat milk yogurt
  • 2 cups sugar
  • 1 can /13.5 oz. coconut milk
  • 1 can /15 oz. crushed pineapple – undrained
  • 1 cup shredded coconut
  • 1 cup finely chopped pecans
  • 1 Tbsp. vanilla extract
  • * Optional – 1/2 Tbsp. rum flavoring

Directions:

Heat the coconut milk in a sauce pan until steaming. Add the sugar and stir until dissolved. Let cool – you can refrigerate, or cool it more rapidly by setting the pan in a larger pan filled with ice water and stirring frequently. Stir in the Yogurt and vanilla extract – and optional rum flavoring, and mix well. Pour into ice cream freezer canister. Add the pineapple, coconut and pecans. Freeze according to your ice cream maker’s directions.

Finally, sit back  relax  and enjoy that tropical breeze blowing through the coconut palms!

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