“Simple Goat Milk Dessert Recipe”

If you are craving for a dessert that is cool and creamy sweat, then try this Dessert. This 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.

“How To make Goat Milk Chocolate Tart?”

 

This 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.

 

“Simple Double-baked Souffles with Walnut Salad Recipe”

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

 

       Ingredients for the Soufflés:

 

  • 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:

 

• 2oz butter
• 12 asparagus spears, woody ends trimmed, peeled
• 8 thin slices pancetta, cut into ¾in strips
• 4oz walnut halves
• 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 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 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

 

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

Creamy and cheesy!

This recipe is easy requires 25 minutes preparation time, approximately 45 minutes cooking time, and can serves 6.

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)

“Easy to make Lemon Goat Milk Ice Cream”

 

Have an eye 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 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 and 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 hour and return to bowl and beat. Repeat this process one more time and then place in container and freeze.