“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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“How To Make Bread Sauce Using Goat Milk?”

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Goat Milk Powder


What Christmas dinner would be complete without bread sauce to accompany the turkey? This bread sauce recipe is an easy extra for Christmas Day and is good served cold with leftovers. Less than 30 minutes preparation time, and 10 to 30 minutes cooking time. This recipe makes 1 litre.

Ingredients:

  • 1 day-old loaf unsliced white bread
  • 2 pints goat milk
  • 1 onion, peeled and quartered
  • 4 cloves
  • 2 fresh bay leaves
  • 1 tsp white peppercorns
  • 2 blades fresh mace or heaped ¼ tsp ground mace
  • 2 tsp salt
  • 1 oz butter
  • 2 tbsp double cream, optional
  • 1 fresh nutmeg, for grating

Directions:

  • Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about ¾inch. in size. You should end up with 6¼ – 7¼ oz. of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out.
  • Pour the milk into a saucepan. Press a clove into each quarter of the onion.
  • Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point.
  • Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule.
  • After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace.
  • Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm.
  • Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt.
  • Add the cream – if using. Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat.
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