Goat Milk

Twice baked souffles were fashionable a while back and recently, a revival as ‘retro food’.

A twice-baked recipe for souffles is ideal as you can make it in advance and then re-bake just before serving, making serving the souffles much easier if you are serving your guest. The recipe serves 4.

Ingredients:

• 8 fl oz goat milk
• 3½ oz semi-hard goat cheese, grated
• 2 eggs, separated
• ½ onion
• 12 black peppercorns
• 1oz butter, plus extra for greasing
• 1oz plain flour, plus extra for dusting
• 1 tbsp fresh thyme leaves
• salt and freshly ground black pepper
• watercress to serve

Directions:

• Preheat the oven to 365 ° F.
• Place the milk, onion and peppercorns into a pan over a medium heat and bring to scalding point but, do not boil. Strain the milk into a bowl and discard the onion and peppercorns.
• Meanwhile, melt the butter in a clean pan over a medium heat. Add the flour and stir well for one minute to create a paste.
• Gradually add the heated milk, a little at a time, waiting for the flour to bubble before adding more milk and stirring between additions. Keep adding to create a smooth sauce.
• Remove the pan from the heat, then add the egg yolks and thyme and whisk to combine.
• Add 2½ oz of the goat cheese, season with salt and freshly ground black pepper and stir well.
• Whisk the egg whites until stiff peaks form when the whisk is removed.
• Add a small spoonful of the egg whites to the cheese sauce and mix well.
• Gradually add generous spoonfuls of the egg whites to the cheese sauce, gently folding the whites into the sauce, until the whites are completely combined with the sauce.
• Butter and flour for 5 oz. ramekins and divide the cheese mixture among them.
• If cooking to serve immediately, sprinkle the souffles with the remaining goat cheese; if planning to store and reheat, reserve the cheese for later.
• Transfer the souffles to an ovenproof dish and add enough water to the dish to come a third of the way up the ramekins.
• Carefully place into the oven to bake for 15-18 minutes, or until risen.
• The souffles can be cooled and stored in the fridge, or even frozen, to be cooked later. If reheating, defrost or remove from the fridge, top with the remaining cheese and place into an oven preheated to 365 ° F and bake for 8-10 minutes.
• To serve, place the souffles onto plates and place a handful of watercress alongside.

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Nutritional facts.

Per serving contains 489 Calories: – Total fat 38.1g, Cholesterol 238mg, Total carbohydrates 18.4g, Protein 14.8g, Potassium 191mg, Sodium 411mg.

Rolling a roulade is the only tricky bit, but well worth it for a slice of goat cheese perfection. The recipe is for 6 individual serving.

Ingredients for roulade:

• 2½ oz butter
• 3¼ oz plain flour
• 16fl oz goat milk, warmed
• 7 free-range eggs, separated
• salt and freshly ground black pepper
• 2 oz parmesan, grated
• handful fresh basil, shredded

Ingredients for filling:

• 1 lb 2oz ricotta
• 6 oz goat cheese, crumbled
• 5½ oz sun-blush tomatoes
• handful baby spinach

Ingredients for salsa:

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 2 zucchini, finely chopped
• 1 eggplant, finely chopped
• 1 garlic clove, chopped
• 1 tbsp tomato purée
• 6 fresh tomatoes
• 3fl oz red wine vinegar
• salt and freshly ground black pepper
• watercress, to serve

Directions:

1. 1. Preheat oven to 350° F .
   2. Line a 18in x 12in Swiss roll tin with greased non-stick baking paper.
   3. For the roulade, melt the butter in a saucepan. Add the flour and stir over the heat for 3-4 minutes.
   4. Slowly whisk in the warm milk until smooth, then season with salt and freshly ground black pepper. Stir in the egg yolks until well combined.
   5. Meanwhile beat the egg whites until stiff peaks form when the whisk is removed, then into the egg yolk mixture.
   6. Spread the mixture onto the Swiss roll tin and sprinkle the parmesan on top. Place in the oven and bake for 20-25 minutes, or until a skewer inserted into the middle comes out clean. Set aside to cool slightly before removing from the tin.
   7. For the filling, spread the ricotta onto the base, leaving a 1 inch gap around the edges. Arrange the goat cheese, sun-blush tomatoes and spinach over the ricotta mixture.
   8. Roll up the roulade firmly, from the longest end, using the greaseproof paper as a guide. Wrap the roulade in aluminium foil and chill in the fridge for at least an hour.
   9. Slice the roulade into six pieces and bake in the oven for 10 minutes. Meanwhile preheat the grill to high.
   10. For the salsa, heat the oil in a frying pan and fry the finely diced onion, zucchini, eggplant and garlic for 2-3 minutes. Add the tomato pureé and cook for a further 10 minutes.
   11. Blend the fresh tomatoes in a food processor until smooth and add this to the rest of the vegetable mixture along with the vinegar.
   12. Place the roulade slices under a hot grill until crisp on top. Serve alongside the salsa and some watercress.

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Nutritional facts:

Why make goat cheese dessert?

A Goat cheese dessert makes a memorable ending to a meal. Soft, creamy goat cheese combine well with fruit. And the result is a less sweet dessert that still has plenty of richness and will leave your guest savoring the taste of a delightful ending. The goat cheese dessert recipe is made using a sesame seed crust. The recipe makes one 9 x 11 pan of bars

Ingredients for dough:

• 3 cups all-purpose flour
• 1 cup sesame seeds
• 3 eggs
• 2 1/2 sticks unsalted butter
• 3/4 cup granulated sugar or evaporated can juice
• 1 tsp vanilla extract
• 1/4 tsp salt

Ingredients for filling:

• 16 oz fresh goat cheese
• 1/4 cup goat milk
• 24 oz. frozen blueberries or 4 cups fresh blueberries
• 1 egg
• 2 Tbsp granulated Tapioca
• 1 Tbsp flour
• 1 tsp vanilla extract
• 1/4 cup brown sugar
• 1/4 tsp cinnamon

Directions for dough:

• Preheat oven to 350° F . On a cookie sheet, toast sesame seeds for 10 minutes until golden. Let the sesame seeds cool then combine in a food processor with 1 cup of flour. Blend until the sesame seeds are ground up and smooth.
• In the bowl of an electric mixer with a paddle attachment, combine the flour and sesame seed mixture with 2 remaining cups of flour, sugar and salt. Add the butter in small chunks and mix until the texture is course, about 5 minutes.
• In a separate bowl, whisk eggs and vanilla. Pour into dough while mixer is on a slow speed, continuing to mix until all liquid is absorbed. Using a rubber spatula, scrape the dough out of the bowl into a ball and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
• When the dough comes out of the refrigerator the consistency will be similar to cookie dough; soft and sticky. While working with the dough keep your hands covered with flour so the dough will stick to them less. Reserving about 1 cup of dough on the side, press the remaining dough evenly on the bottom of the 9×11 pan. Set aside and preheat the oven to 350° F.

Directions for filling:

• With a spoon, mix together berries, brown sugar, cinnamon, tapioca and flour.
• In the bowl of an electric mixer, gently beat goat cheese with egg, milk and vanilla.
• Spread the goat cheese on top of the dough, then pour the berry mixture on top. Sprinkle the reserved 1 cup of dough over the top of the bars by pulling off small chunks of dough and dropping the pieces of dough on top of the bars.
• Bake for 1 hour, until dough on top is slightly browned. Let cool before serving.

More suggestion:

You can also turn this recipe into a pie – just put the goat cheese and blueberry filling into a frozen pie shell.

Enjoy!

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