Goat Milk

 

This is a gluten-free chocolate tart, is also egg-free. The recipe requires 30 minutes to an hour preparation time, approximately 30 minutes cooking time, and serves 8.

 

Ingredients:

 

• 12 fluid oz. goat milk
• 4 oz. dairy-free margarine or butter (goat)
• 3½ oz. gram flour and /3½ oz rice or potato flour, or 7 oz. gluten-free and wheat-free
  flour
• 1 level teaspoon xanthan gum (available in Amazon stores and in some
  supermarkets)
• 1 fluid oz. cold water
• ½ oz. corn flour
• 3 oz. dark dairy-free chocolate; 70% cocoa solids minimum
• 2 tablespoons Cointreau, Grand Marnier or brandy
• 3 ripe pears

 

 

Directions:

 

• Sift the flour or flours with the xanthan gum into the bowl of a food processor.
• Cut the margarine or butter into the flour and blend it until it resembles breadcrumbs.
• Add the water and blend again; if it looks dry, add a little more water. Blend until the dough forms a ball.
• Remove from the processor, wrap and chill for 30 minutes.
• Pre-heat the oven to 350 °F.
• Remove the pastry from the fridge. Roll it out onto a well-floured board and line 8-9in loose-bottomed flan tin. The pastry will be quite soft, so you may need to patch any bits that tear. Line the pastry with greaseproof paper and weight with baking beans.
• Bake for 15 minutes then remove the beans and paper and bake for a further 10 minutes to crisp the pastry. Cool.
• Meanwhile, gradually mix the milk into the corn flour and heat slowly, stirring continually until it thickens. Cook for a minute or two then remove from the heat.
• Break up 2½ oz. of the chocolate and add it to the corn flour mix, stirring until it is all melted.
• Stir in the liqueur or brandy.
• Quarter the pears, core and peel them and arrange them, pointed side to the middle, in the flan dish.
• Spoon the chocolate sauce over the pears and allow to cool entirely.
• Grate over the remaining chocolate before serving.

 

* The gluten-free tart is egg-free and possibly to make vegan, soy-free and nut-free!

 

 

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       Ingredients for the Soufflés:

 

• 10 fluid ounces goat milk
• 1½oz butter, plus extra, melted, for greasing
• 2oz walnuts, finely chopped
• 1½oz plain flour
• 6oz Montchevre goat cheese, or similar firm, log-shaped goats’ cheese, finely chopped
• salt and freshly ground black pepper
• 4 free-range eggs, separated, whites whisked until stiff peaks form when the whisk is removed
• 3oz Parmesan cheese, or similar crumbly cows’ milk cheese, finely grated
• 4 tablespoon double cream

 

Ingredients for the walnut salad:

 

• 2oz butter
• 12 asparagus spears, woody ends trimmed, peeled
• 8 thin slices pancetta, cut into ¾in strips
• 4oz walnut halves
• 4oz mixed salad leaves
• 1 tsp Dijon mustard
• 1 tablespoon white wine vinegar
• 3 tablespoons extra virgin olive oil

 

       Directions:

 

• For the soufflés, preheat the oven to 350F. Brush the insides of four ramekins with melted butter. Add some of the finely chopped walnuts to each ramekin, turn to coat the sides and bottom, then shake out any excess. Set aside.
• Heat the butter in a pan over a medium heat until melted. Add the flour, stirring continuously, then continue to cook for a further 1-2 minutes, or until the mixture forms a thick paste. Remove from the heat.
  Gradually add the goatmilk to the pan and whisk until the mixture is smooth and well combined.
• Return the mixture to the heat and continue to cook for 1-2 minutes, or until thickened. Add the goat cheese and stir until it has melted and the mixture is smooth and well combined. Season, to taste, with salt and freshly ground black pepper.
• Remove the pan from the heat, beat in the egg yolks one at a time, beating thoroughly after each addition, until well combined, then set aside.
• Beat a third of the stiffened egg whites into the sauce until well combined, then carefully fold in the remaining egg whites with a metal spoon.
• Spoon the mixture into the prepared ramekins, tapping the sides gently to remove any large air bubbles.
• Place the ramekins into a roasting tray. Carefully pour enough boiling water into the roasting tray to reach halfway up the sides of the ramekins; it’s a bain-marie.
• Transfer the bain-marie to the oven and bake for 20-25 minutes, or until the soufflés have risen and are pale golden-brown and cooked through (the soufflés are cooked through when a skewer inserted into the middle of the soufflés comes out clean). Remove the soufflés from the bain-marie and set aside to cool slightly.
• Preheat the grill to its highest setting.
• Carefully turn out each soufflé from its ramekin and place onto a baking tray.
• Sprinkle over the Parmesan cheese and drizzle over the cream.
• Grill the soufflés for 2-3 minutes, or until the cheese is golden-brown and bubbling and the soufflés have heated through.
• Meanwhile, for the walnut salad, heat 1oz of the butter in a frying pan over a medium heat until melted. Add the asparagus spears, pour over just enough hot water to cover them and bring the water to a simmer. Continue to simmer for 2-3 minutes, or until the asparagus spears are tender. Drain well and set aside.
• Heat a separate frying pan until hot, add the remaining butter and the pancetta strips and fry for 2-3 minutes, or until beginning to crisp.
• Add the walnut halves and cooked asparagus spears and fry for 1-2 minutes, or until golden-brown, then remove from the pan and set aside to drain on kitchen paper.
• Add the fried walnut halves, pancetta strips and asparagus spears to the salad leaves and mix well to combine.
• In a bowl, whisk together the Dijon mustard, vinegar and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.
• To serve, drizzle two thirds of the dressing over the salad and mix well to coat the leaves. Divide the dressed salad leaves equally among four serving plates. Place one twice-baked soufflé alongside each serving. Drizzle the remaining dressing around the edge of each plate.

 

More souffle recipes for you;

 

                                          

Goat Cheese and Chive Souffle                           Double Baked Goat Cheese Souffles

 

Savory Goat Cheese Souffle

 

 

French Goat Milk Cheese

Finely Grated Parmesan Cheese, Pack of 4

 

 

 

Goats cheese, apple tart and pear is a simple puff pastry recipe topped with a drizzle of chili lime dressing. The simple and easy recipe requires 30 minutes to an hour preparation time, approximately 10 to 30 minutes cooking time, and can serves 5.

 

Ingredients:

 

• 1 tablespoon goat milk
• 8 oz. goats’ cheese – log-shaped chevre
• 14¼ oz. puff pastry
• 2 cooking apples
• 2 pears
• 2 limes – juice only
• 1 egg white
• 1 fresh red chili
• 1 tablespoon sugar
• 1 tablespoon olive oil
• salt and freshly ground pepper
• green salad

Directions:

 

•   Preheat the oven to 360F.
•   Roll out the puff pastry to a rectangle slightly larger than a sheet of A4 paper.
•   Place the pastry on a greased baking sheet, cover and refrigerate for 30 minutes.
•   Peel, core and finely slice the apples and pears and toss with half the lime juice.
•   Using a hot, wet, sharp knife, cut the chevre in half lengthways.
•   Finely slice the chevre into thin, half-moon shapes.
•   Beat together the egg white and the goat milk.
•   Take the puff pastry rectangle and brush the egg white mixture around its edges.
•   Place alternate slices of apple and pear in neat lines across the rectangle, leaving a  2cm (¾in) gap of pastry     around the edge.
•   Place the chevre slices so that they overlap with the fruit slices.
•   Bake the fruit tart for 15-20 minutes until the pastry is crisp, the fruit is golden and the goats’ cheese has  browned.
•   Meanwhile, using a mortar and pestle, grind together the chili and sugar to form a paste.
•   Mix in the remaining lime juice, olive oil, salt and freshly ground pepper and mix together well.
•   Once the tart is cooked, remove from the oven and allow to rest for five minutes.
•   Drizzle over the chili lime dressing and serve with a green salad.

 

 

Nutritional facts:

The Puff Pastry recipe contains 446 Calories per serving; – Fat 29.8g, Protein 9.3g, Carbohydrates 33.6g, Sugars 17.1g, Fibre 2.4g, Sodium 0.5g.

 

 

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