“Simple Goat Cheese Double-baked Souffles with Walnut Salad Recipe”

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This recipe requires less than 30 minutes preparation time, approximately 1 hour cooking time, and serves 4.

 

       Ingredients for the souffles:

 

  • 275ml/10fl ounces goat milk
  • 40g/1½oz butter, plus extra, melted, for greasing
  • 50g/2oz walnuts, finely chopped
  • 40g/1½oz plain flour
  • 175g/6oz Montchevre goat cheese, or similar firm, log-shaped goats’ cheese, finely chopped
  • salt and freshly ground black pepper
  • 4 free-range eggs, separated, whites whisked until stiff peaks form when the whisk is removed
  • 75g/3oz Parmesan cheese, or similar crumbly cows’ milk cheese, finely grated
  • 4 tablespoon double cream

 

Ingredients for the walnut salad:

 

• 50g/2oz butter
• 12 asparagus spears, woody ends trimmed, peeled
• 8 thin slices pancetta, cut into 2cm/¾in strips
• 110g/4oz walnut halves
• 110g/4oz mixed salad leaves
• 1 tsp Dijon mustard
• 1 tablespoon white wine vinegar
• 3 tablespoons extra virgin olive oil

 

       Directions:

 

  • For the soufflés, preheat the oven to 180C/350F. Brush the insides of four ramekins with melted butter. Add some of the finely chopped walnuts to each ramekin, turn to coat the sides and bottom, then shake out any excess. Set aside.
  • Heat the butter in a pan over a medium heat until melted. Add the flour, stirring continuously, then continue to cook for a further 1-2 minutes, or until the mixture forms a thick paste. Remove from the heat.
    Gradually add the goatmilk to the pan and whisk until the mixture is smooth and well combined.
  • Return the mixture to the heat and continue to cook for 1-2 minutes, or until thickened. Add the goat cheese and stir until it has melted and the mixture is smooth and well combined. Season, to taste, with salt and freshly ground black pepper.
  • Remove the pan from the heat, beat in the egg yolks one at a time, beating thoroughly after each addition, until well combined, then set aside.
  • Beat a third of the stiffened egg whites into the sauce until well combined, then carefully fold in the remaining egg whites with a metal spoon.
  • Spoon the mixture into the prepared ramekins, tapping the sides gently to remove any large air bubbles.
  • Place the ramekins into a roasting tray. Carefully pour enough boiling water into the roasting tray to reach halfway up the sides of the ramekins; it’s a bain-marie.
  • Transfer the bain-marie to the oven and bake for 20-25 minutes, or until the soufflés have risen and are pale golden-brown and cooked through (the soufflés are cooked through when a skewer inserted into the middle of the soufflés comes out clean). Remove the soufflés from the bain-marie and set aside to cool slightly.
  • Preheat the grill to its highest setting.
  • Carefully turn out each soufflé from its ramekin and place onto a baking tray.
  • Sprinkle over the Parmesan cheese and drizzle over the cream.
  • Grill the soufflés for 2-3 minutes, or until the cheese is golden-brown and bubbling and the soufflés have heated through.
  • Meanwhile, for the walnut salad, heat 25g/1oz of the butter in a frying pan over a medium heat until melted. Add the asparagus spears, pour over just enough hot water to cover them and bring the water to a simmer. Continue to simmer for 2-3 minutes, or until the asparagus spears are tender. Drain well and set aside.
  • Heat a separate frying pan until hot, add the remaining butter and the pancetta strips and fry for 2-3 minutes, or until beginning to crisp.
  • Add the walnut halves and cooked asparagus spears and fry for 1-2 minutes, or until golden-brown, then remove from the pan and set aside to drain on kitchen paper.
  • Add the fried walnut halves, pancetta strips and asparagus spears to the salad leaves and mix well to combine.
  • In a bowl, whisk together the Dijon mustard, vinegar and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.
  • To serve, drizzle two thirds of the dressing over the salad and mix well to coat the leaves. Divide the dressed salad leaves equally among four serving plates. Place one twice-baked soufflé alongside each serving. Drizzle the remaining dressing around the edge of each plate.



French Goat Milk Cheese


Finely Grated Parmesan Cheese, Pack of 4
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“Simple Scalloped Potatoes with Goat Cheese, Garlic and Rosemary Recipe”

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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 Lemon Goat Milk Ice Cream”

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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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“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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“Homemade Goat Cheese Mousse with Peppercorns”

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Sugar-Free Low-Fat Cheesecake Mousse Mix


This creamy goat cheese mousse is served with balsamic strawberries and strawberry gel and is topped with granola.

1 to 2 hours preparation time and 1 – 2 hours cooking time. This recipe serves 4.

Special supplies:

  • a vacuum pack bag
  • silicone mat

Ingredients for granola:

  • 1¾oz rolled oats
  • 1oz peeled walnuts, roughly chopped
  • 1oz peeled hazelnuts, roughly chopped
  • 1¾oz unsalted butter
  • 1 oz. Dried cranberries, roughly chopped
  • 1 oz.dried apricots, roughly chopped
  • 1 oz. Dried bananas, roughly chopped
  • 1 oz. Freeze-dried strawberries, roughly chopped
  • 1 tbsp maple syrup
  • 1 tbsp honey

Ingredients for mousse:

  • 2½ fl oz goat milk
  • 5½ oz caster sugar
  • 5½ oz double cream
  • 5½ oz cream cheese
  • 1 oz pink peppercorns, crushed
  • 4½ oz soft goat cheese

Ingredients for balsamic strawberries:

  • 1 punnet of strawberries
  • 3½ fl oz white balsamic vinegar
  • 5g lemon balm, finely chopped

Ingredients for strawberry gel:

  • 4fl oz strawberry purée
  • 2¼ oz caster sugar
  • 2g agar-agar

Ingredients for Tuile:

  • 3½ oz Isomalt
  • 25g liquid glucose
  • 32g caster sugar

To serve:

  • fresh lemon balm

Directions:

    • For the granola, preheat the oven to 225 degrees F
    • Toast the rolled oats, walnuts and hazelnuts in a dry frying pan until golden-brown.
    • Remove from the pan and then heat the butter in the frying pan until foaming.
    • Mix the toasted ingredients, along with the cranberries, apricots, dried bananas and freeze-dried strawberries in the foaming butter, maple syrup and honey until coated.
    • Place on a baking tray and bake in the oven for 45 minutes.
    • Remove the granola from the oven and allow to cool. Pulse in a food processor until broken up into pieces.
    • For the mousse, add all of the ingredients to a free-standing food mixer and beat until the mixture thickens and comes together. Place in the fridge to chill for 30 minutes until needed.
    • For the balsamic strawberries, slice the strawberries and add to a vacuum pack bag with the balsamic vinegar and finely chopped lemon balm. Seal and leave to marinate for 20 minutes.
    • For the strawberry gel, add the strawberry purée, caster sugar and agar-agar to a pan and boil for one minute.
    • Remove from the heat and allow to cool and set, before blending to a smooth gel.
    • For the tuile, add the Isomalt, liquid glucose, 1fl oz water and caster sugar to a saucepan and heat to 320 degrees F. Pour onto a baking tray lined with a silicone mat and leave to set. Break into desired shapes.
    • To serve, make quenelles of the chilled goat cheese mousse and roll in the crushed granola and then place onto a serving plate. Arrange slices of balsamic strawberries to the side. Dot the plate with strawberry gel. Place the sugar tuile on top of the mousse. Garnish with lemon balm.

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