How To Make Goat Milk Biscuits; Real Easy Biscuits Recipe

 

 

 

Try these simple to make biscuits straight out of the oven. Goat Milk Biscuits are sure to be a crowd favorite.

 

The recipe requires 12-18 minutes baking time, and makes 13 biscuits.

 

 

Ingredients:

 

  • 2 ½ cups all purpose flour

 

  • 1 tablespoon baking powder

 

  • 2 teaspoon granulated sugar

 

  • ½ teaspoon salt

 

 

 

 

 

Directions:

 

  • Preheat oven to 425 degrees with a rack on the upper third of the oven. Line a baking sheet with parchment paper

 

  • In a large bowl combine flour, baking powder, sugar, and salt. Whisk together until well combined.

 

  • Cut the butter into small cubes. Add the butter to the bowl and mix it into the dry ingredients.

 

  • Pour the milk into the bowl and stir until the dough comes together.

 

  • Once it is well combined, turn the dough onto a lightly floured work surface. Knead the dough no more than 10 times.

 

  • Press into a ¾ inch thick rectangle. Using your biscuit cutter (approx. 2- 2 ½ inch width) press into the dough to cut out your biscuits. Gather the scraps and repeat process until the dough is gone

 

  • Place them on a prepared baking sheet. Bake for 13- 16 minutes until the tops are lightly golden brown.

 

  • Serve warm, and top with butter and local honey. Enjoy!!

 

 

 

Sea Bass gets a fresh, spring treatment in this easy recipe – Popular and Easy Gourmet Recipes

 

 

 

Sea bass with new potatoes cooked in milk and watercress salsa.

 

The recipe requires less than 30 mins preparation time, 10 to 30 minutes cooking time, and Serves 2

 

 

 

Ingredients:

  

  • 2 x 150–200g/5½–7oz sea bass fillets
  • olive oil, for frying
  • knob of butter
  • squeeze lemon juice
  • salt and freshly ground black pepper

For the watercress salsa

  • 100g/3½oz watercress, torn into leaves
  • 1 tbsp baby capers
  • handful flatleaf parsley leaves
  • small bunch dill, roughly chopped
  • 6 anchovy fillets, drained
  • 1 garlic clove, roughly chopped
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 4–8 tbsp olive oil

For the new potatoes in milk

  • 50g/1¾oz unsalted butter, softened
  • 1kg/2lb 4oz new potatoes, scrubbed
  • 500ml/18fl oz goats milk
  • 2 bay leaves
  • ½ fennel bulb

 

 

Directions:

 

  • Blend the salsa ingredients together in a food processor until roughly chopped, then set aside.

 

  • To make the potatoes in milk, spread the butter onto the base of a wide, heavy-bottomed saucepan. Put in the potatoes, season well and cover with the milk. Add the bay leaves and fennel. Cut a circle of baking paper the size of your pan and place it on the milk. Cook over a medium heat for 20 minutes. Remove the paper and turn up the heat until the milk has reduced and the potatoes have slightly caramelized. Set aside to rest.

 

  • Meanwhile, to cook the fish, heat a dash of oil in a frying pan over a medium heat. Lightly score the fish skin and season with salt. Fry the fish skin-side down for 3–4 minutes. Turn the fish over and cook flesh-side down for 2 minutes, or until cooked through. Add a knob of butter and a squeeze of lemon.

 

  • Divide the fish between two plates, drizzle with the salsa and serve with the potatoes.

 

 

More Best Gourmet Recipes for you.

 

 

 

 

How To Make Porridge; Popular and Easy Recipe

 

See the source image

 

Let’s learn how to make porridge using the recipe, then experiment with some tasty toppings. Try coconut and dried fruit, decadent chocolate and nut or simple berry and banana. The recipe requires less than 30 minutes preparation time, 10 minutes cooking time, and serves 1.

 

Ingredients:

  • 50g/1¾oz porridge oats
  • 200ml/7fl oz. whole goat milk

 

For the chocolate and nut porridge

  • 1 heaped tsp cocoa powder
  • caster sugar, to taste
  • handful chopped nuts, such as walnuts, hazelnuts or pecans
  • 1 tsp grated dark chocolate

 

For the coconut and dried fruit porridge

  • 2 tsp dried cranberries
  • 2 tsp chopped dried apricots
  • 1 tsp coconut flakes or desiccated coconut

 

For the berry and banana porridge

  • ½ banana, sliced
  • handful berries, such as blueberries, raspberries or strawberries
  • ½ tsp runny honey (optional)

 

 

Directions:

 

  • Tip the oats into a small saucepan with the milk and 100ml/3½fl oz. water. Slowly bring to the boil, stirring. Reduce the heat and simmer for 5–10 minutes, until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan.

 

  • If you are making the chocolate and nut porridge, stir the cocoa and sugar (if using) into the porridge as soon as it is cooked.

 

  • Remove from the heat, cover with a lid and leave to stand for 3–5 minutes. Add your desired toppings and serve.

 

 

 

*Recipe Tips:

 

To make the porridge vegan, replace the milk with a milk alternative, such as oat, almond or coconut milk.

 

To make the porridge gluten-free, use gluten-free oats instead.

 

Porridge topping options are endless. You can try adding grated apple or pear, cinnamon, a dollop of Greek yoghurt, nut butter or syrup.

 

Oats vary wildly in their cooking time, and the quantity of liquid used to cook them. The recipe uses porridge oats and not quick cook/instant porridge.