“Easy Goat Cheese and Tomato Lasagne Recipe”

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

 

Ingredients for filling:

  • 5fluid 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:

  • 1¾ pint. goat milk; warmed
  • 4½ oz. unsalted butter
  • 2¾ oz. plain flour
  • 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. Finally, sprinkle over with any remaining cheeses and bake in the oven for 30-35 minutes.

 


“Homemade Frozen Goat Milk Yogurt Recipe”


This homemade Frozen Goat Milk  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!


“Simple Cauliflower Cheese Recipe”

 

The Cauliflower cheese is a classic dish. It can be eaten as a main course, for lunch or dinner, or as a side dish. It requires  less than 30 minutes  preparation time, and 30 minutes to an hour cooking time. This recipe can serves 4.

Ingredients:

  • 1 large head cauliflower – cut into florets
  • salt and freshly ground black pepper

 

For the sauce:

  • 9 fluid oz. skimmed goat milk
  • ¾ oz. butter
  • ¾ oz. flour
  • 6-8 rasps nutmeg
  • 1½ oz. mature cheddar – finely grated
  • 2 tsp English mustard

 

Directions:

  • Preheat the oven to 400 F. Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3-5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain.
  • Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1-2 minutes, or until a light golden color. Gradually add the goat milk until smooth, then cook over a gentle heat for 3-4 minutes, mixing as you heat until thickened.
  • Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste.
  • Arrange the cauliflower in and ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25-30 minutes, until the top is golden-brown and bubbling.


Cheddar Cheese

Recipes for 75 Homemade Cheeses

“Homemade Low-fat Cheese Cake”

 

This low-fat cheese cake uses quark cheese, an almost fat-free soft cheese made from skimmed goat milk.

Approximately 2 hours preparation time and 30 minutes cooking time. This recipe can serves 8

Ingredients for the base:

  • 6 low-fat digestive biscuits
  • 10 low-fat/reduced sugar plain biscuits
  • 2 tbsp clear honey
  • 2½oz butter, melted

Ingredients for the filling:

  • 5 fluid oz skimmed goat milk
  • 1 lb 2oz quark cheese
  • 10½ oz. fat-free Greek yoghurt
  • 6 leaves gelatine
  • 2 oz. cocoa powder
  • 3½oz super fine sugar
  • 2 free-range egg whites
  • 1 vanilla pod, seeds only
  • 1 tsp vanilla extract

To serve:

  • 10½oz. fresh strawberries

Directions:

  • Preheat the oven to 350 °F, line a 9in spring form cake tin with greaseproof paper.
  • For the base, put all the biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. Place into a mixing bowl and add the honey and melted butter and mix well to combine. Press the mixture into the bottom of the tin.
  • Bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling.
  • To make the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, stirring constantly, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside.
  • Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat to mix well and then add the cocoa mixture. Beat until smooth and set aside.
  • In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder.
  • Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible. Decorate with strawberries and serve.

“Homemade Goat Cheese Mousse with Peppercorns”

 

Sugar-Free Low-Fat Cheesecake Mousse Mix


This creamy goat cheese mousse is served with balsamic strawberries and strawberry gel and is topped with granola.

It requires 1 to 2 hours preparation time and 1 – 2 hours cooking time. This recipe can serves 4.

Special supplies:

  • a vacuum pack bag
  • silicone mat

Ingredients for granola:

  • 1¾oz rolled oats
  • 1oz peeled walnuts, roughly chopped
  • 1oz peeled hazelnuts, roughly chopped
  • 1¾oz unsalted butter
  • 1 oz. Dried cranberries, roughly chopped
  • 1 oz.dried apricots, roughly chopped
  • 1 oz. Dried bananas, roughly chopped
  • 1 oz. Freeze-dried strawberries, roughly chopped
  • 1 tbsp maple syrup
  • 1 tbsp honey

Ingredients for mousse:

  • 2½ fl oz goat milk
  • 5½ oz caster sugar
  • 5½ oz double cream
  • 5½ oz cream cheese
  • 1 oz pink peppercorns, crushed
  • 4½ oz soft goat cheese

Ingredients for balsamic strawberries:

  • 1 punnet of strawberries
  • 3½ fl oz white balsamic vinegar
  • 5g lemon balm, finely chopped

Ingredients for strawberry gel:

  • 4fl oz strawberry purée
  • 2¼ oz caster sugar
  • 2g agar-agar

Ingredients for Tuile:

  • 3½ oz Isomalt
  • 25g liquid glucose
  • 32g caster sugar

To serve:

  • fresh lemon balm

Directions:

  • For the granola, preheat the oven to 225 degrees F
  • Toast the rolled oats, walnuts and hazelnuts in a dry frying pan until golden-brown.
  • Remove from the pan and then heat the butter in the frying pan until foaming.
  • Mix the toasted ingredients, along with the cranberries, apricots, dried bananas and freeze-dried strawberries in the foaming butter, maple syrup and honey until coated.
  • Place on a baking tray and bake in the oven for 45 minutes.
  • Remove the granola from the oven and allow to cool. Pulse in a food processor until broken up into pieces.
  • For the mousse, add all of the ingredients to a free-standing food mixer and beat until the mixture thickens and comes together. Place in the fridge to chill for 30 minutes until needed.
  • For the balsamic strawberries, slice the strawberries and add to a vacuum pack bag with the balsamic vinegar and finely chopped lemon balm. Seal and leave to marinate for 20 minutes.
  • For the strawberry gel, add the strawberry purée, caster sugar and agar-agar to a pan and boil for one minute.
  • Remove from the heat and allow to cool and set, before blending to a smooth gel.
  • For the tuile, add the Isomalt, liquid glucose, 1fl oz water and caster sugar to a saucepan and heat to 320 degrees F. Pour onto a baking tray lined with a silicone mat and leave to set. Break into desired shapes.
  • To serve, make quenelles of the chilled goat cheese mousse and roll in the crushed granola and then place onto a serving plate. Arrange slices of balsamic strawberries to the side. Dot the plate with strawberry gel. Place the sugar tuile on top of the mousse. Garnish with lemon balm.