Goat Milk

 

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Sunday Pork and Potaoes

Baked chops top sliced potatoes for this substantial dish.

 

 

Pork Loin Cook in Milk

This classic Italian recipe of veal slow-cooked in milk.

 

 

Tomato Toasts with Feta

An easy summer sandwich.

 

 

Easy Malai Kulfi

Traditional Indian style ice cream

 

 

Feta Chicken

Chicken wrapped around tomato-basil flavored feta cheese.

 

 

Frittata with Goats Cheese, Potato and Spinach

A great light supper with a green salad and some crusty bread.

 

 

Pork Poached in Milk

A traditional Italian method of cooking pork that makes the meat wonderfully tender.

 

 

Lemon Cake with roasted Rhubarb

Lemon cake always goes down a storm

 

 

Goats Cheese Pizza recipe

Easy comfort food.

 

 

Baked Cod with Goats Cheese

Make a quick and easy, gluten-free, low-calorie lunch

 

Chorizo and Mozzarella Gnocchi

With gnocchi, chorizo and mozzarella for a comforting bake

 

Watercress Risotto with Cheese

The recipe complements the earthy flavors of the watercress.

 

Goat Mac & Cheese

Looking for comfort food? Try this delicious recipe.

 

 

Beef Wellington with Goats cheese, Garlic and Chervil mash and Beer gravy

Add a twist to the classic beef Wellington by serving it with an indulgent mashed potato dish.

 

Kimchi Macaroni and Cheese

The recipe uses homemade cabbage kimchi that you will need to make in advance, or you can use store bought kimchi.

 

Sea Bass with new potatoes  and watercress salsa

Sea Bass gets a fresh, spring treatment in this recipe.

 

Porridge Recipe

Learn how to make porridge using the recipe, then experiment with other toppings.

 

Christmas Cauliflower Casserole 

A perfect dish to make ahead for Christmas morning, or any time of year.

 

Cheesy Eggs Bake Breakfast

Instant Pot cheesy and easy breakfast!

 

Porridge Oats with Berries

 

The creamy-tasting porridge is topped with great value thawed frozen fruit and toasted flaked almonds for extra protein.

 

Double-baked Souffles with Walnut Salad

From  salads to fancy tarts, the goats cheese recipe will give you inspiration for using this tangy, lip-smacking cheese.

 

Scalloped Potatoes

Creamy and cheesy!

 

Crispy Goat Cheese Wantons with Chili Sauce

The most inspired Asian, Chinese recipe to try!

 

Feta Cheese and Hot-Smoked Trout on Toast

The cheese and  flaked hot-smoked trout flakes make great toppings for the toast.

 

Manicotti with Goat Cheese

A super satisfying meal, perfect for the rapidly approaching fall weather.

 

Cheese Ravioli

 

The simple homemade Cheese Ravioli will boost your gourmet cooking credit in just a short time.

 

Scones Recipe

Simple brunch recipe.

 

Goat Cheese and Tomato Lasagne 

An easy to make vegetarian lasagna.

 

Turkey Pot Pie

The meal is just supposed to taste really good and it does.

 

Cauliflower Cheese

The Cauliflower cheese is a classic dish.

 

Rice Pudding

A real classic, and yet so easy to cook in the oven on the weekend.

 

Goat Cheese and Chive Souffle

The light-as-air souffle have a delicious cheese flavor.

 

Double Baked Goat Cheese Souffles

Twice baked souffles were fashionable a while back and recently, a revival as ‘retro food’.

 

Goat Cheese Roulade

Rolling a roulade is the only tricky bit.

 

Fresh Fruit with Cereal and Goat Yogurt Breakfast

 

 

Savory Goat Cheese Souffle

The savory goat cheese souffle recipe is easy and delicious.

 

Bread Sauce using Goat Milk

The bread sauce recipe is an easy extra for Christmas Day.

 

Sour Cream

 

Making sour cream is high on the list of  simple but delicious cultured goat milk products.

 

 

Dessert

 

 

Bourbon-glazed Doughnut with Malted Milk Ice-cream

Giant doughnut with homemade malted milk ice cream takes the food trend to the next level.

 

 

Japanese Milk Bread

A simple starter mix helps to give this Hokkaido milk bread its light and fluffy texture.

 

 

Pumpkin Bread

This Pumpkin Bread with Brown Butter and Sage recipe keeps all the lush texture you expect from pumpkin bread while infusing delightful caramel notes.

 

 

Indian Besan Halwa

This is a traditional Indian method of cooking ‘Besan Halwa’.

 

 

                                   

Christmas Crepes                                                  Goats Milk Biscuits

 

 

Fig Roly Poly Pudding

 

Glazed Pears with Cinnamon Goat Milk Sauce, Brandy Snaps and Banana ice-cream

 

         

Goat Milk Dessert                                                Goat Milk Chocolate Tart

 

Salted Goat Milk Caramels                  Cheese, Apple and Pear Tart

 

                       

Goat Milk Pastilla                                          Low-fat Cheese Cake

 

       

Goat Milk Sherbet                                   Rich Chocolate Sauce using Goat Milk

 

       Eggnog                                              Goat Cheese Mousse with Peppercorns

 

Goat Milk Panna Cotta                             Goat Cheese Dessert

 

Breakfast Smoothie with Goat Milk

 

                               

Goat Milk Chocolate Pudding                     Fresh Dill Bread

 

                                               

Whipped Cream                                         Yogurt Lemon Squares

 

 

Healthy Cream Pie Milkshake                        Pumpkin Flan                                             

 

 

 

                               

Easy Cajeta                                                 Healthy Goat Milk Fudge

 

Masala Tea

 

 

 

 

 

A new favorite holiday tradition!

 

Make your holidays even happier with warm, goat milk crepes on Christmas morning.

 

 

Ingredients:

 

• 2 cups Summerhill Goat Milk
• 1 cup flour
• ½ teaspoon baking powder
• 1 egg
• Dash of salt

 

 

 

Directions:

 

 

• Whisk all ingredients together.

 

• Butter an 8 inch pan, scoop about 3- 4 tablespoons of batter into the pan. Crepe is supposed to be thin, and around 7 inches in diameter.

 

• Cook 1-2 minutes. When the bottom is set, rebutter the pan and flip.

 

• Cook for about a minute more, checking that it is cooked to your liking.

 

• Repeat cooking process until you have made the number of crepes desired.

 

• Roll up and serve with Christmas colored sprinkles, butter and syrup. (You can serve with any toppings you enjoy- berries sprinkled with powdered sugar is always delicious.)

 

 

You can store the leftover batter in the refrigerator for one day. Enjoy!!

 

 

Related Topics;

 

 

Christmas Cauliflower Casserole                   

 

Bread Sauce using Goat Milk

The bread sauce recipe is an easy extra for Christmas Day.

 

 

More Best gourmet recipes for you.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is an impressive dessert. The recipe enable you to make your own brandy snap baskets and fills them with homemade banana ice cream in this impressive dessert. The recipe requires more than 2 hours preparation time, 1-2 hours cooking time, and can serves 4.

 

 

Ingredients:

 

For the banana ice cream

• 4 bananas, peeled, cut into chunks
• ¼ tsp vanilla essence
• 3-4 tbsp caster sugar
• 150ml/5fl oz buttermilk

For the glazed pears

• 400ml/14fl oz water
• 110g/4oz caster sugar
• 2 cinnamon sticks
• 1 lemon, juice only
• 4 small pears, peeled
• 4-5 tbsp icing sugar

For the cinnamon goat milk sauce

• 600ml/1 pint 2fl oz goat’s milk
• 200g/7oz caster sugar
• 75g/3oz golden syrup
• 2 cinnamon sticks
• 1 tsp baking powder

For the brandy snaps

• 50g/2oz soft dark brown sugar
• 40g/1½oz golden syrup
• 50g/2oz butter
• 40g/1½oz plain flour, plus extra for dusting
• 1 tsp ground ginger

To serve

• 12 sprigs fresh redcurrants
• 12 sprigs fresh mint

 

 

Directions:

 

• For the banana ice cream, the night (or at least a few hours) before you want to eat the ice cream, tip the pieces of banana into a freezer bag or arrange them on a baking tray and freeze until solid.
• Once frozen, tip the banana into a food processor. Add the vanilla, sugar and half of the buttermilk and blend until well combined.
• With the motor still running, pour in the remaining buttermilk in a thin steady stream. Continue to blend the mixture until all of the buttermilk has been added and the mixture is smooth and creamy. Freeze until needed.
• For the glazed pears, bring the water, sugar, cinnamon sticks and lemon juice to a simmer in a non-reactive saucepan. Add the pears and continue to simmer for 10-12 minutes, or until just tender.
• Remove the pears from the poaching liquid using a slotted spoon and pat dry with kitchen paper. Reserve the poaching liquid.
• Cut the poached pears horizontally into slices to create circles about 0.5cm/¼in thick. Pat dry once more. Set aside until ready to serve.
• For the cinnamon goats milk sauce, bring the goats’ milk, sugar and golden syrup to the boil in a saucepan.
• Crumble the cinnamon sticks into the mixture and stir in the baking powder. Remove the mixture from the heat straight away as the baking powder will make the mixture bubble up.
• Whisk the sauce until the bubbling subsides, then return the pan to the heat and cook the mixture over a gentle heat, whisking continuously, until the sauce is simmering.
• Continue to simmer the sauce over a low heat for 45 minutes, or until thickened and golden in color. Strain before serving to remove the pieces of cinnamon.
• Meanwhile, for the brandy snaps, preheat the oven to 180C/350F/Gas 4.
• Melt the sugar, golden syrup and butter in a saucepan, then remove the pan from the heat.
• Add the flour and ground ginger and mix well to form a thick paste.
• Turn out the brandy snap paste onto a work surface lined with cling film. Roll the mixture into a ball, then cover in the cling film and chill in the fridge until set, about 30 minutes.
• Remove the chilled brandy snap dough from the fridge and roll walnut-sized balls from it using your hands. You should get at least four from this mixture.
• Dust a work surface with flour. Roll each ball of dough out into a disc about 2mm thick, then place the discs onto a baking sheet.
• Bake the brandy snaps in the oven for 6-8 minutes, or until crisp and golden-brown. Remove from the oven and set aside to cool for about 1 minute.
• Carefully lift each brandy snap off the tray and rest over an upturned glass or mug. Press the overhanging edges down gently against the sides of the glass to mould the brandy snaps into baskets. Set aside to cool for a couple of minutes, then lift them off the glass and set aside to cool completely. Repeat the process with all of the brandy snaps (it is best to mould the brandy snaps around several glasses at the same time while they are all still hot).
• Just before serving, dust the poached pear slices with icing sugar and heat using a chefs’ blow torch until the sugar has caramelized. Alternatively, preheat the grill to its highest setting and grill the pears until caramelized.
• To serve, arrange five slices of glazed pears in a circle on each serving plate. Place one of the brandy snap baskets in the centre of the circle and fill with a scoop of the banana ice cream. Spoon the cinnamon sauce over the pears and garnish with a few sprigs of redcurrants and mint.

 

 

 

More topics for you;

 

 

Goat Milk Chocolate Tart

 

 

More best gourmet recipes  for you.

 

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