Goat Milk

 

Tomato toast is summer simplicity at its best! This recipe Heirloom Tomato Toasts with Feta is an easy summer sandwich. All you need ripe, juicy, flavorful tomatoes for this recipe, as well as real Greek feta made from sheep and goat milk. Given there are so few ingredients, make each one count!

 

This recipe requires 5 minutes Preparation time and 5 minutes Cooking time, Yield 2 tomato toast pieces, and Serves 2

 

Ingredients:

 

• 3 ounces feta cheese, sliced
• 2 slices crusty bread
• 1 clove garlic, halved
• 1 large heirloom tomato, sliced
• 1 teaspoon dried oregano
• flaky sea salt and freshly ground black pepper to taste
• 2 tablespoons extra-virgin olive oil

 

 

Directions:

 

• Toast the bread until golden brown. Remove from toaster and rub each slice with 1/2 a clove of garlic, rubbing cut-side down.

 

• Top each slice of toast evenly with the feta cheese, tomato, oregano, salt, and pepper. Drizzle with olive oil and serve.

 

Each serving provides 309 kcal; protein 9g, carbohydrates 16g, fat 24g.

 

Chicken wrapped around tomato-basil flavored feta cheese–simple, succulent, and sensational.

 

This recipe requires 15 minutes Preparation time, 30 minutes Cooking time, and Serves 6

 

Ingredients:

 

• 6 skinless, boneless chicken breast halves
• 6 ounces tomato basil feta cheese, crumbled
• ¼ cup Italian-style dry bread crumbs, divided

 

Direction:

 

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

 

• Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.

 

• Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.

 

• Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Each serving provides 224 kcal; protein 32g, carbohydrates 4.6g, fat 7.8g, cholesterol l93.7mg and salt 481mg.

A delightful frittata that will make a great light supper with a green salad and some crusty bread.

 

This recipe requires less than 30 minutes Preparation time, 10 to 30 minutes Cooking time, and Serves 4

 

Ingredients:

 

• 120g/4½oz goats’ cheese, roughly chopped
• 2 tbsp olive oil
• 400g/14oz new potatoes, roughly chopped
• 1 large red onion, finely chopped
• 8 large free-range eggs
• 100ml/3½fl oz single cream
• ½ tsp freshly grated nutmeg
• handful mint leaves, finely chopped
• 3 garlic cloves, sliced
• 150g/5½oz spinach, roughly chopped
• 12 sage leaves
• salt and freshly ground black pepper

 

Direction:

 

• Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes.

 

• Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside.

 

• Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat.

 

• Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes, or until the egg has set and the cheese is golden.

 

• Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving.

 

Each serving provides 481 kcal, 28g protein, 21g carbohydrates (of which 6g sugars), 31g fat (of which 13g saturates), 4g fibre and 1.2g salt.