Goat Milk

 

This is a traditional Moroccan dessert sometimes called Milk Bastilla. This is a fancy recipe that is mostly served on special occasions in Morocco. The Pastilla is a sweet and salty pie. This is a sweet version called Jawhara (which means in English jewel), top with almonds and mint leaf. Jawhara is made with milk, orange blossom water, and is served as a dessert.

 

Ingredients:

• 1 pint goat milk
• 2 tbsp fine cornmeal
• 2 tbsp sugar
• 1 tbsp orange blossom water
• 1 x 2in cinnamon stick
• pinch vanilla sugar
• 3 pastilla leaves
• vegetable oil, for deep frying
• 4oz toasted sliced almonds
• 2-3 fresh mint leaves

 

Directions:

• Combine the cornmeal, goat milk, sugar, orange blossom water, cinnamon and vanilla sugar in a pan. Bring to the boil and mix gently with a wooden spoon until the mixture has a creamy consistency. Leave the mixture to cool, transfer to a bowl, cover and chill in the fridge.
• Cut the pastilla leaves into three discs – about 8in in diameter. Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. Place each pastilla disc into the boil and fry until browned. Remove each disc using a slotted spoon and transfer to a plate lined with kitchen paper to cool.
• Remove the bowl of cornmeal mixture from the fridge. Place a pastilla leaf on a flat plate, cover with a layer of the cornmeal mixture and sprinkle with sliced almonds. Top with another pastilla leaf and add some more of the cornmeal mixture and almonds. Finally top with the last pastilla leaf and sprinkle the almonds on top.
• Decorate with fresh mint leaves and serve at once.

 

 

Nutritional facts.

Per serving contains 642 Calories, Total Fat 34g,Cholesterol 221mg, Sodium 140mg, Carbohydrate 61g, Protein 28g, Calcium 300mg.

 

 

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The cheese and  flaked hot-smoked trout flakes make great toppings for the toast. This quick and easy recipe requires less than 30 minutes preparation time, approximately 10 minutes cooking time, and serves 1.

 

Ingredients:

• 1 fillet of hot-smoked trout, flesh flaked with a fork
• 3½ oz. Feta cheese, sliced
• 3 slices bread
• olive oil
• salt and freshly ground black pepper, to taste
• parsley, to garnish

 

Directions:

 

1. Preheat the grill to medium-hot.
2. Heat a griddle pan. Drizzle the bread with olive oil and griddle for two minutes on each side.
3. Slide the griddled bread onto a baking sheet, top with sliced cheese, season with salt and freshly ground black pepper and place under the grill for 2-3 minutes.
4. Slide onto a plate, top with the flaked hot-smoked trout flakes and garnish with parsley. Serve.

 

 

Nutritional facts:

The recipe contains 150 Calories; – Carbohydrates 1g, Protein 7g, Fat: 14g, Saturated Fat 5g, Cholesterol 30mg, Sodium 428mg, Potassium 58mg, Sugar 1g, Vitamin C 1mg, Calcium 106mg, Iron 1mg.

 

 

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Dill Bread

 

 

 

The Manicotti is lactose free. A super satisfying meal, perfect for the rapidly approaching fall weather.

 

* You can opt to use a cheese that is flavored with oregano, dill or an Italian blend of flavorings.

 

Ingredients:

 

• Manicotti shells
• Fresh goat cheese (chevre, vinegar cheese)
• Mozzarella cheese
• 1 egg
• A good red sauce, marinara, garlic, or other sauce of your choice
• salt and pepper to taste

 

Directions:

 

• Mix mozzarella cheese, soft cheese, and egg together in a bowl.
• In a 9 x 13 inch pan, pour a small layer of sauce in the bottom, fill each manicotti noodle with cheese mixture, and lay them in the pan.
• Pour sauce over the entire set of manicotti noodles, cover and bake at 350°F until shells begin to soften well.
• Uncover and add more cheese to the top and bake until it melts well.
• Serve hot with a good crispy salad and fresh bread.

 

 

* Note: Making the sauce with a bit more liquid than usual can actually helps the noodles soften well.

 

Enjoy!

 

 

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Nutritional facts:

The Manicotti with goat cheese contains 736 Calories per serving;  – protein 28.4g 57% DV, carbohydrates 88g 28% DV, fat 29.9g 46% DV, cholesterol 72.6mg 24% DV and  sodium 2308.5mg 92% DV.