Goat Milk

 

 

 

The recipe requires less than 30 minutes Preparation time, 10 to 30 minutes Cooking time, and Serves 1

 

Ingredients:

 

For the dough

• 200g/7oz plain flour
• 3 tbsp olive oil, plus extra for greasing
• 3 tbsp water
• 2 tbsp tomato purée

For the topping

• 55g/2oz goats’ cheese, crumbled
• 1 tbsp olive oil
• 100g/3½oz wild mushrooms
• 30g/1oz sun-blushed tomatoes, chopped

 

Directions:

 

• Preheat oven to 200C/400F/Gas 6 and oil a baking sheet.

 

• Mix the flour, olive oil and water together in a bowl to make a soft dough.

 

• On a clean flat surface, roll the dough out into a thin disc and lay onto the oiled baking sheet.

 

• Spread the tomato puré over the dough disc.

 

• Meanwhile, for the topping, heat the olive oil in a frying pan over a high heat. Add the mushrooms and sun-blushed tomato and fry for two minutes.

 

• Spread the mushroom mixture over the pizza, crumble over the goats’ cheese and transfer to the oven and cook for 6-8 minutes, until the cheese is melted and the base is crisp and golden.

 

 

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• Mac and Cheese

 

 

Make a quick and easy, gluten-free, low-calorie lunch. The lean white fish is also a good source of protein and spinach contains vitamin K for bone health

This recipe requires 10 minutes preparation time, 12 minutes cooking time, and serves 2

Ingredients:

 

• 25g soft goats’ cheese
• 1 teaspoon rapeseed oil
• 1 garlic clove, grated
• 200g spinach
• 2 x 125g skinless cod fillets
• 2 tomatoes, each sliced into 3
• a few thyme leaves, to serve

 

Directions:

 

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a non-stick pan, add the garlic and fry very briefly to soften it. Tip in the spinach and stir until wilted. Spoon into the base of two gratin dishes, then top with the cod. Spread over some of the goat cheese and arrange the tomatoes on top.

 

• Snip over a few thyme leaves, then bake for 10 mins until the fish flakes easily when tested. Serve in the dishes.

 

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• Chorizo and Mozzarella Gnocchi

 

• Watercress Risotto with Goats Cheese

 

 

 

Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal

 

The recipe requires 10 minutes preparation time, 25 minutes cooking time, and serves 6

 

 

Ingredients:

 

• 125g mozzarella ball, cut into chunks
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 120g chorizo, diced
• 2 x 400g cans chopped tomatoes
• 1 tsp caster sugar
• 600g fresh gnocchi
• small bunch of basil, torn
• green salad, to serve

 

 

Directions:

 

 

• Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.

 

• Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.

 

 

 

 

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