“Simple Tips to Make Rice Pudding”

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With less than 30 mins preparation time and 1 – 2 hours cooking time, this recipe serves 4.

A real classic, and yet so easy to cook in the oven on the weekend. This foolproof recipe for Rice Pudding has maximum comfort factor, so you can keep your cupcakes.

Ingredients:

  • 1¾ pints goat milk
  • 3½ fl oz. pudding rice
  • 1½ oz. butter
  • 2½ oz. super fine sugar
  • 5fl oz double cream
  • 1 tsp vanilla extract
  • pinch of salt
  • plenty freshly grated nutmeg

Directions:

  • Preheat the oven to 285°F.
  • Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar.
  • Now, pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla extract and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.
  • Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the center, it is ready.
  • Serve at room temperature.

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“How To make Eggnog?”

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Something for the weekend. Though Eggnog is high in fat and cholesterol, this recipe using low-fat formula  – goat milk.

Eggnog can be made up to 4 days in advance of drinking, and stored in the freezer. It can be served hot or cold.

Less than 30 minutes preparation time and no cooking is required. This recipe serves 6.

Ingredients:

  • 10½ fl oz. goat milk
  • 4 eggs, beaten
  • 3 tbsp superfine sugar
  • 3 bruised bay leaves
  • 1 tsp ground allspice/Pimenta dioica
  • 2fl oz. vanilla syrup
  • 3½ oz. “golden” rum
  • 3½ oz. cognac
  • freshly grated Nutmeg, to garnish

Directions:

  • Beat the eggs together in a bowl with the sugar.
  • Add the remaining ingredients and whisk until combined. Cover with plastic wrap and leave to rest for half an hour.
  • Gently whisk again before straining into a bottle.
  • Chill in the freezer for up to four days

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“Rich Chocolate Sauce Using Goat Milk”

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chocolate sauce

You can serve this rich warm chocolate sauce over ice cream, poached pears or meringues.

Less than 30 minutes preparation time and 10 to 30 minutes  cooking time. This recipe serves 4

Ingredients:

  • 6fl oz goat milk
  • 7oz good-quality dark chocolate, minimum 70 per cent cocoa solids, chopped
  • 2 tbsp double cream
  • 1¼oz superfine sugar
  • 1¼oz chilled butter, cut into cubes

Directions:

  • Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water – do not allow the base of the bowl to touch the water. Add the chocolate and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat.
  • Bring the milk, cream and sugar to the boil in a saucepan over a medium heat, whisking continuously.
  • Pour the boiling cream mixture over the melted chocolate, whisking continuously until the mixture is smooth and well combined.
  • Return the chocolate and cream mixture to the pan and heat until just simmering, stirring continuously. Allow to bubble over the heat for a few seconds, then turn off the heat and whisk in the butter, a cube at a time, until the sauce is smooth and glossy and all the butter has melted.
  • Strain the chocolate sauce through a fine sieve, then serve immediately.

More suggestion:

You can pour the chocolate sauce over ready-made meringues.

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“Homemade Goat Cheese and Chive Souffle”

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These light-as-air souffles have a delicious cheese flavor. This souffle works wonders as a light lunch . Use a mild, fresh goat cheese like homemade Halloumi, Mozzarella or buy from the grocery store. This recipe serves 4

Ingredients:

  • 10 fl oz goat milk
  • 10 oz Halloumi goat cheese
  • 2 oz butter
  • 2 oz plain flour
  • 4 eggs, separated
  • 1 onion, quartered
  • 1 bay leaf
  • 1 small bunch thyme
  • 3 tbsp finely snipped chives
  • ¼ oz finely grated Parmesan
  • freshly ground black pepper
  • sea salt

Directions:

  • Cut a 16 in piece of baking parchment in half lengthways. Fold one half in half again and tie around a 5 in souffle dish using kitchen string. Lift the paper so it creates a collar that rises around 2 in higher than the dish. Butter the inside of the souffle dish and the paper generously.
  • Put the milk in a small non-stick pan and add the onion, bay and thyme. Bring to a gentle simmer then remove from the heat and set aside to infuse for 15 minutes.
  • Preheat the oven to 425° F.
  • Place a baking tray in the oven to heat. Strain the flavored milk through a fine sieve into a jug. Cut the rind off the goat cheese and cut the cheese into ¾ in pieces – you should end up with 7oz cheese.
  • Melt the butter in a heavy-based saucepan over a low heat. Stir in the flour, cook for a few seconds then gradually start adding the milk, a little at a time, stirring well between each addition. When the sauce is smooth and very thick, continue to cook for another 2 minutes, stirring constantly then remove from the heat and stir in half the goat cheese.
  • Whisk the egg yolks lightly and stir into the milk mixture until smooth. Season to taste with freshly ground black pepper and sea salt. Pour into a large mixing bowl and cover the surface with a sheet of cling film to prevent a skin forming.
  • Whisk the egg whites with a pinch of salt until stiff but not dry. They are ready when you can turn the bowl upside down without them sliding out.
  • Stir the chives into the cheese sauce. Fold in the remaining cheese. Fold in a large spoonful of the egg white until combined, then fold in the remainder.
  • Pour the mixture slowly into the prepared souffle dish. Sprinkle with the parmesan and freshly ground black pepper – try to keep the parmesan towards the center of the souffle so it does not melt and hinder the rise by sticking to the paper.
  • Bake on the preheated baking tray in the oven for 23-25 minutes or until golden-brown and risen.
  • Remove from the oven, remove the string and serve the souffle immediately.

For a variation on this recipe, try the Double baked goat cheese souffles with pouring cream and a sprinkling of parmesan.

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“How To Make Double Baked Goat Cheese Souffles?”

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

A twice-baked recipe for souffles is ideal as you can make it in advance and then re-bake just before serving, making serving the souffles much easier if you are serving your guest.

Ingredients:

  • 8 fl oz goat milk
  • 3½ oz semi-hard goat cheese, grated
  • 2 eggs, separated
  • ½ onion
  • 12 black peppercorns
  • 1oz butter, plus extra for greasing
  • 1oz plain flour, plus extra for dusting
  • 1 tbsp fresh thyme leaves
  • salt and freshly ground black pepper
  • watercress to serve

Directions:

    • Preheat the oven to 365 ° F.
    • Place the milk, onion and peppercorns into a pan over a medium heat and bring to scalding point but, do not boil. Strain the milk into a bowl and discard the onion and peppercorns.
    • Meanwhile, melt the butter in a clean pan over a medium heat. Add the flour and stir well for one minute to create a paste.
    • Gradually add the heated milk, a little at a time, waiting for the flour to bubble before adding more milk and stirring between additions. Keep adding to create a smooth sauce.
    • Remove the pan from the heat, then add the egg yolks and thyme and whisk to combine.
    • Add 2½ oz of the goat cheese, season with salt and freshly ground black pepper and stir well.
    • Whisk the egg whites until stiff peaks form when the whisk is removed.
    • Add a small spoonful of the egg whites to the cheese sauce and mix well.
    • Gradually add generous spoonfuls of the egg whites to the cheese sauce, gently folding the whites into the sauce, until the whites are completely combined with the sauce.
    • Butter and flour for 5 oz. ramekins and divide the cheese mixture among them.
    • If cooking to serve immediately, sprinkle the souffles with the remaining goat cheese; if planning to store and reheat, reserve the cheese for later.
    • Transfer the souffles to an ovenproof dish and add enough water to the dish to come a third of the way up the ramekins.
    • Carefully place into the oven to bake for 15-18 minutes, or until risen.
    • The souffles can be cooled and stored in the fridge, or even frozen, to be cooked later. If reheating, defrost or remove from the fridge, top with the remaining cheese and place into an oven preheated to 365 ° F and bake for 8-10 minutes.
    • To serve, place the souffles onto plates and place a handful of watercress alongside.

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