DIY Christmas Cauliflower Casserole

 

A perfect dish to make ahead for Christmas morning, or any time of year. The recipe is great if you are looking for something comforting without too much fuss. The recipe sautés cauliflower with mushrooms and green pepper before adding milk, Swiss cheese and pimientos for a comfort dish with a twist.

The recipe requires 1 hour preparation and cooking time, and can serves 8.

Ingredients:

  • 2 cups Goat milk
  • 1 cup Swiss cheese, shredded
  • 1 large head cauliflower, broken into florets
  • 1/4 cup diced green pepper
  • 1 jar sliced mushrooms, drained
  • 1/4 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 2 tablespoons diced pimientos
  • 1 teaspoon salt
  • paprika, optional

 

Directions:

  • In a large pot, cook cauliflower in a small amount of water for 6-7 minutes or until tender but not soggy. Set aside.
  • In a medium saucepan heat the butter and sauté the green pepper and mushrooms for 2 minutes.
  • Add the flour and gradually stir in the goat milk. Bring the mixture to a boil, stirring constantly.
  • Remove the saucepan from the heat and stir in the cheese. Add the pimientos and salt.
  • Place half the cooked cauliflower at the base of a casserole dish.
  • Pour half the cream sauce on top.
  • Layer more cauliflower on the rest of it and then finish with more sauce.
  • Bake uncovered at 325ºF for 25 minutes.

*You can sprinkle paprika or cheese on top when it bakes, if desired.

 

Nutritional facts:

The Christmas Cauliflower Casserole contains 153 Calories per serving; – Fat 9g, Cholesterol 29mg, Sodium 448mg, Carbohydrates 12g, Sugars 5g, Fiber 3g, Protein 7g.

 
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DIY “Cheesy Eggs Bake Breakfast using Instant Pot”

 

Instant Pot cheesy and easy breakfast!

The scrambled eggs recipe combines bacon and hash browns with eggs, goat milk and shredded cheese for a quick and easy breakfast.

And you can cook the quick and easy delicious breakfast that your whole family will love in just 10 minutes with your Instant Pot. The recipe requires 5 minutes preparation time, approximately 5 minutes cooking time, and can serves 8.

 

Ingredients:

  • 3/4 cups goat milk
  • 1 cup cheddar cheese, shredded
  • 8 eggs
  • 8 bacon slices, chopped
  • 2 cups hash browns, frozen
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper

 

Equipment:

  • Instant Pot

Directions:

  • Add the chopped bacon in an Instant Pot and sauté until it becomes crispy.
  • Add frozen hash browns into it and cook for 2 minutes.
  • In a bowl add goat milk, eggs, shredded cheese, salt and pepper and whisk well.
  • Directly pour the mixture over the potatoes and cover the lid.
  • Cook for 5 minutes on manual high pressure.
  • Release the pressure quickly.
  • Serve with extra shredded cheese.

 

*Nutritional facts:

The classic breakfast contains 358 Calories per serving; – Sugar 2g and Total fat 26g – 40%.

 

 

 

Goat Milk Dessert Recipe – DIY

 

If you are craving for a dessert that is cool and creamy sweat, then try the Dessert. The simple and sweet sensation Goat Milk Dessert recipe serves 4.

 

Ingredients:

  • 1 liter goat milk
  • 6 tablespoons sugar
  • 4 tablespoons cornstarch
  • 2 tablespoons rose water

 

Directions:

  • Combine sugar and cornstarch.
  • Gradually, whisk in the goat milk.
  • Continue whisking and add rose water.
  • Pour in a saucepan on low heat, and stir until thickened.
  • Remove from heat and pour into ramekins.
  • Cool, then refrigerate.

*Nutritional facts:

The Goat Milk Dessert contains 260 Calories per serving; – Sodium 110mg, Fat 8g, Protein 8g and Carbohydrates 39g.

 

Porridge Oats with Berries Recipe – DIY

 



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

The recipe requires less than 30 minutes preparation time, approximately 10 minutes cooking time, and serves 2.

Ingredients:

• 200ml  goat milk

• 150g fat-free natural Fromage Frais

• 80g whole rolled porridge oats

          • 15g flaked almonds, toasted

• 150g frozen mixed berries, such as strawberries, raspberries and blueberries, thawed

 

Directions:

• Put the oats in a saucepan with the goat milk and 300ml water. Cook over a low-medium heat for 3-4 minutes, stirring constantly, until rich and creamy.
• Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and serve with the Fromage Frais.

 

With a Glycemic Index of 51, this perfect porridge is high protein, low GI.

 



DIY Homemade Goat Milk Chocolate Tart

 

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

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!