“Simple Goats’ Cheese, Apple Tart and Pear with Chili Dipping Sauce Recipe”

Grocery & Gourmet Food

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Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream


This simple and easy recipe requires 30 minutes to an hour preparation time, approximately 10 to 30 minutes cooking time, and serves 5.

Ingredients:

  • 1 tablespoon goat milk
  • 400g/14¼oz puff pastry
  • 2 cooking apples
  • 2 pears
  • 2 limes (juice only)
  • 225g/8oz goats’ cheese (log-shaped chevre)
  • 1 egg white
  • 1 fresh red chili
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • salt and freshly ground pepper
  • green salad

 

Directions:

  •   Preheat the oven to 180C/360F/.
  •   Roll out the puff pastry to a rectangle slightly larger than a sheet of A4 paper.
  •   Place the pastry on a greased baking sheet, cover and refrigerate for 30 minutes.
  •   Peel, core and finely slice the apples and pears and toss with half the lime juice.
  •   Using a hot, wet, sharp knife, cut the chevre in half lengthways.
  •   Finely slice the chevre into thin, half-moon shapes.
  •   Beat together the egg white and the goat milk.
  •   Take the puff pastry rectangle and brush the egg white mixture around its edges.
  •   Place alternate slices of apple and pear in neat lines across the rectangle, leaving a
  •   2cm (¾in) gap of pastry around the edge.
  •   Place the chevre slices so that they overlap with the fruit slices.
  •   Bake the fruit tart for 15-20 minutes until the pastry is crisp, the fruit is golden and the
  •   goats’ cheese has browned.
  •   Meanwhile, using a mortar and pestle, grind together the chili and sugar to form a
  •   paste.
  •   Mix in the remaining lime juice, olive oil, salt and freshly ground pepper and mix
  •   together well.
  •   Once the tart is cooked, remove from the oven and allow to rest for five minutes.
  •   Drizzle over the chili lime dressing and serve with a green salad.

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igourmet Buche de Chevre – Pound Cut (1 pound)

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“Simple Scalloped Potatoes with Goat Cheese, Garlic and Rosemary Recipe”

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

This recipe is easy requires 25 minutes preparation time, approximately 45 minutes cooking time, and serves 6. Creamy and cheesy with a crispy Parmesan topping.

Ingredients:

  • 5 ounces goat cheese
  • 1/4 cup goat milk
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tablespoon finely chopped fresh rosemary
  • 1 1/2 pounds small Yukon gold potatoes, scrubbed with peels on*
  • 3 tablespoons extra virgin olive oil
  • 3 cloves minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

 

Directions:

  • Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with baking spray. Set aside.
  • With a sharp chef’s knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a   large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices    as evenly as you can.
  • Spread 1/3 of the potato slices in the bottom of the prepared dish. Crumble half of the goat cheese over the  top. Repeat with the next 1/3 of the potatoes, then the remaining goat cheese, then finish by layering on the final third of the potatoes. The potatoes may discard some liquid as they rest in the bowl. If this happens,  simply leave the liquid in the bottom bowl and shake the potato slices gently in your hands to remove excess  liquid before layering them in the dish.
  • Pour the milk evenly over the top of the dish, then sprinkle with the Parmesan cheese. Cover the dish with foil, bake for 30 minutes, then uncover and bake for 15 additional minutes, until the top has browned. Scatter the rosemary over the top. Serve hot.


Kraft Grated Parmesan Cheese, 16-Ounce Plastic Canister (Pack of 3)

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“How To make Goat Milk Pastilla with Almonds?”

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

Ingredients:

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

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“Simple Tips to Make Vinegar Cheese”

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

 

There are several quick and easier cheeses to make with fresh goat milk. This simple vinegar or acidic cheese is one of the few.

 

Ingredients:

  • 2 gallons goat milk
  • 1/2 cup or more vinegar
  • 1 teaspoon sea salt

 

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. You can stop draining while soft and creamy for a soft spreadable cheese, or drain longer for a drier, crumbly cheese.
  • Mix in sea salt to taste (approximately 1 teaspoon) and whichever seasonings you choose. * Suggestions:  Dill, garlic and herbs, green onion —the choices are yours, limitless!
  • Chill and enjoy on breads, salads, crackers, in pasta dishes and more.


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“How To make Lemon Goat Milk Ice Cream”

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

Looking 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/ 375 ml. 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 & 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 hr and return to bowl and beat. Repeat this process once more and then place in container and freeze.

More suggestion:

You can add any fruit to this ice-cream and also chocolate if you wish.

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