“How To make Goat Milk Pastilla with Almonds?”

 

Ingredients:

  • 1 pint goat milk
  • 2 tbsp fine cornmeal
  • 2 tbsp sugar
  • 1 tbsp orange blossom water
  • 1 x 2in cinnamon stick
  • pinch vanilla sugar
  • 3 pastilla leaves
  • vegetable oil, for deep frying
  • 4oz toasted sliced almonds
  • 2-3 fresh mint leaves

Directions:

  • Combine the cornmeal, goat milk, sugar, orange blossom water, cinnamon and vanilla sugar in a pan. Bring to the boil and mix gently with a wooden spoon until the mixture has a creamy consistency. Leave the mixture to cool, transfer to a bowl, cover and chill in the fridge.
  • Cut the pastilla leaves into three discs – about 8in in diameter. Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. Place each pastilla disc into the boil and fry until browned. Remove each disc using a slotted spoon and transfer to a plate lined with kitchen paper to cool.
  • Remove the bowl of cornmeal mixture from the fridge. Place a pastilla leaf on a flat plate, cover with a layer of the cornmeal mixture and sprinkle with sliced almonds. Top with another pastilla leaf and add some more of the cornmeal mixture and almonds. Finally top with the last pastilla leaf and sprinkle the almonds on top.
  • Decorate with fresh mint leaves and serve at once.

“How To make Fried Cheese Sticks?”

 

This recipe is one of the quick and easier cheeses to make.

Ingredients:

  • 2 gallons goat milk
  • 1/2 cup or more vinegar
  • Batters

Directions:

  • Heat milk to 185°F in a stainless steel pot.
  • Add vinegar until the milk begins to curdle, approximately 1/2 cup for 2 gallons of milk. Once the milk begins to curdle, stir well, and cover and let sit with no heat under it for an hour or more.
  • Then ladle cheese curds into a lined colander (cheese cloth) and let drain over another pan to catch the whey. Drain longer for a drier cheese.
  • Mold the cheese after draining fairly dry into carrot-stick shapes or into a rectangular box lined with parchment paper.
  • Cut into strips and freeze individually on cookie sheets.
  • Take from freezer and batter with your choice of batters, then fry quickly in hot oil.

“Simple Scone Recipe”

 

I would 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 fluid 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 fluid 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 inch. thick. Use a 1½ in. fluted cutter to stamp out the scones. Make sure you do not 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  whipped cream.

 

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.

“Easy to make Lemon Goat Milk Ice Cream”

 

Have an eye 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 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 and 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 hour and return to bowl and beat. Repeat this process one more time and then place in container and freeze.

 

“Turkey Pot Pie Recipe”

This meal is not supposed to look perfect. It is just supposed to taste really good and it does.

Turkey leftovers can be turned into delicious, creamy pot pie-  the ultimate in comfort food. Comfort foods are my favorite part of the Fall and Winter seasons. It is the perfect time of the year for meals like this. You kind of 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 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.

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:

  • If 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 is 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 will 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.