Goat Milk

‘As long as you follow the method for frying, these will be sure to crisp up perfectly’

These samosas made with 3 types of cheese are the perfect starter or snack for Ramadan. With a crispy outside and a moreish cheesy middle, this recipe will be a family favourite.

This recipe requires 30 mins Preparation time, 15 mins Cooking time. Serves Makes 12

Ingredients:

• 10 large filo sheets, cut into 8cm x 30cm strips
• vegetable oil, for frying

For the filling

• 100g feta, crumbled
• 125g mozzarella ball, grated
• 60g Manchego, grated
• 20g pack fresh thyme, leaves picked and finely chopped
• 2 jalapeños, finely chopped

Directions:

• Add the filling ingredients to a large mixing bowl and mix well.
• Take one filo sheet, place 1 tbsp of the filling at the bottom.
• To fold, take the right bottom corner and pull over to the left to create an equilateral triangle, then take the bottom left corner and bring to the right top, making sure to keep the filling tightly wrapped in the pastry. Repeat these steps until you get to the end of the pastry and then dab the pastry with some water to seal.
• Wrap in the second filo pastry to give a double layer, then repeat until all the filling is used up.
• To cook the samosas, add enough oil in the large nonstick frying pan that it reaches halfway up the samosas; about 2cm. If the samosas are completely covered in oil like deep drying, then the samosas could burst.
• Place the samosas in room temperature oil, then begin to heat up to a high heat. Cook on each side for 2 mins until golden.
• Serve immediately. If you don’t want to cook all of them, store the uncooked samosas in the freezer for up to 2 weeks.

Take a look at this energizing Ramadan recipe, and it might see you through the upcoming month of fasting.

Fatayer are found across the Middle East, filled with spinach, cheese and sometimes meat, and they’re not dissimilar to mini pizzas. You will find them in almost every household during Ramadan, for breaking fast.

This recipe requires 60 mins Preparation & Cooking time. Serves Makes 22.

Ingredients:

• 65g soft goats cheese#ad
• 3 x 145g packs pizza base mix
• 1 tbsp olive oil
• 1 red onion, finely diced
• 300g baby spinach, roughly chopped
• 2 tbsp honey
• 2 tbsp sumac or ½ lemon, zested
• 60g pine nuts (optional)
• 2 tbsp balsamic vinegar
• 1 medium egg, beaten

Directions:

• Make up the pizza base mixes to pack instructions. Knead for 5 mins until smooth, then divide into 22 equal pieces (about 30g each). Shape into balls and transfer to lined baking trays. Set aside in a warm place for 10 mins.
• Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onion for 5 mins, then add the spinach and stir to wilt. Add the remaining ingredients, apart from the cheese and egg, and stir well. Cook over a medium-high heat for 5-6 mins until most of the liquid has disappeared, then remove from the heat and set aside to cool slightly.
• Preheat the oven to gas 6, 200°C, fan 180°C. Roll a dough ball into an oval about 10cm long, then spoon 1 tbsp filling into the centre, leaving a border around the edge. Firmly pinch together the sides at each end to create a boat shape, then transfer to a lined baking tray. Repeat with the remaining dough and filling.
• Crumble the cheese#ad over the fatayer and brush the edges with beaten egg. Bake for 16-20 mins until golden, then serve.

Freezing and defrosting guidelines:

• In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
• Freeze the dough only. Not suitable for freezing once baked

These spiced pears with goat cheese are a beautiful way to dress up your dinner!

And, they are super easy to make, and the aroma from the cooking pears will make your house smell magnificent!

A versatile dish, they can be served warm or cold as appetizer/salad dish, or as dessert.

Ingredients:

• 3-4 ripe pears
• 3-4 ounces chevre goat cheese
• 1 cup water
• 1/4 cup brown sugar
• 1/2 lemon, or about 1 Tbsp. lemon juice
• 1/2 tsp. whole cloves
• 1/4 tsp. ground cinnamon, plus more for garnish
• 1/4 tsp. freshly ground ginger, or 1/8 tsp. dried ginger
• 1/8 tsp. allspice
• 1/4 cup honey

Directions:

• Preheat oven to 350° F.
• Prepare a baking dish by coating the bottom with half of the lemon juice.
• Combine the water, brown sugar, cloves, cinnamon, ginger and allspice in a bowl and mix well.
• For the pears – Ripe pears are fairly soft, so you’ll want to be extra gentle in handling them during preparation.
• First, cut the pears in half lengthwise, using a very sharp knife to avoid bruising them. Then, core the pears by scooping out the center &mdash a serrated grapefruit spoon works well for this. Finally, peel the pear halves, and place cut side down in the baking dish. Sprinkle the remainder of the lemon juice over the pears.
• Add the spice mixture to the baking dish, cover with a lid or aluminum foil, and bake for about 35-40 minutes until the pears are tender, but still hold their shape well.
• Remove from the oven, and gently turn the pears over.
• Using about 1/2 ounce goat cheese for each pear, press the cheese into a spoon to mold it into an oval shape, then carefully place in the center of each of the baked pears.
• Return to the oven, uncovered, for about 10 minutes, or until the cheese is thoroughly warm and soft.
• Garnish with a sprinkling of cinnamon, a spoonful of the spiced syrup, and a drizzle of honey for each pear.

Serving Suggestions:

These spiced pears make a delicious and beautiful dessert when served warm, straight from the oven.

However, they can also double as a salad or appetizer.

For a salad, chill the cooked pears thoroughly before adding cold goat cheese and honey. Serve on a bed of spring greens, or a leaf of Romaine lettuce.