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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Learning how to make ice cream is certainly not rocket science, but if this is your first time exploring into the world of homemade ice cream, you will need a few basics to get you started. And as you open up to experimenting and discovering new flavors and textures  you will in no time be able to make your own repertoire of homemade ice cream recipes.

 

I have been experimenting  homemade ice cream over the years, and had gone through enormous trials and errors, and ample opportunities for doing everything wrong. But,  the valuable lessons from learning how to make ice cream over the years are lessons learned the hard way. And now that we are aware of the calorie counts for food, I do not experiment it as often.

 

We shall start off with this healthy treat.

 

 

 

 

How to make Lemon Goat Milk Ice Cream

 

Have an eye for something cold and sweet, but not so rich?

 

This recipe using Stevia, instead of sugar for sweetening, making it a healthier treat.

 

Ingredients:

 

• 1 1/2 cups goat milk
• 1 egg
• 1/2 tsp gelatine -mixed in 1/8 cup warm water and let stand until clear
• 1/4 tsp stevia powder
• juice from 1 lemon
• zest of 1/2 lemon

 

* Optional; – You can add any fruit to this ice-cream and also chocolate if you wish.

In addition, you can also serve warm or cooled chocolate sauce over ice cream

 

 

Directions:

 

• Beat egg and Stevia powder together until creamy.
• Add lemon and zest and beat until combined.
• Add goats milk and gelatine and beat until well combined and fluffy.
• Refrigerate for approximately 1 hour.
• Process in Ice-Cream Maker for 20-30 minutes.
• Place in container in freezer.

 

*Optional;  If you do not have an ice-cream maker, freeze in shallow tray for 1/2 to 1 hour and return to bowl and beat. Repeat this process one more time and then place in container and freeze.

 

Now that you have all the tips on how to make ice cream, the sooner you go get one of those goat milk homemade ice cream recipes, the sooner you can be enjoying it!  Check out some of our popular ice cream recipes NOW! :

 

• Goat Milk Sherbet Recipe
• Mocha Chocolate Chip Ice Cream
• Fruits Ice Cream
• Goat Cheese Ice Cream
• Handmade Goat Milk Ice Cream

 

 

 

The meal is not supposed to look perfect. It is just supposed to taste really good and it does.

Turkey leftovers can be turned into delicious, creamy pot pie –  the ultimate in comfort food. Comfort foods are my favorite part of the Fall and Winter seasons. It is the perfect time of the year for meals like this. You kind of have this excuse to curl up in front of the fire with a bowl of something that was prepared by hand and cooked all day.

The recipe makes enough 6 individual pot pies.

You will need only half for 6 individual pot pies, so freeze the remaining dough for a single-crust pie, or future pot pies. Pot pies may be assembled 4 hours in advance. Cover and refrigerate until it is time to bake.

 

Ingredients for crust:

• 2 1/2 cups flour
• 1 tsp. salt
• 1 cup/2 sticks. unsalted butter, cold, cut in 16 pieces
• 1 egg yolk
• 1/2 cup goat milk, or more if needed

 

Ingredients for filling:

• 3 to 4 cups. diced turkey, from leftover turkey or roasted half-breast
• Vegetable oil
• 2 slices bacon (not thick-cut)
• 1/2 cup/1 stick. unsalted butter
• 1 1/2 cup. finely chopped yellow onion
• 4 cups. chicken or turkey stock
• 1 cup. small red potatoes, cut in roughly 3/4-in. dice
• 1 cup. carrots, peeled, cut in roughly 3/4-in. dice
• 1/2 cup. flour
• 1 1/2 tsp. salt
• Several grinds of freshly ground pepper
• 1/4 cup heavy cream
• 1 cup. frozen peas
• 1/2 cup. minced fresh parsley leaves

 

*A roasted half-breast makes about 3 to 4 cups of diced turkey. You also can substitute chicken, or use more vegetables. whatever is in your fridge, just make sure your total ingredients add up to 6 to 7 cups. The bacon is optional.

 

Ingredients for glaze:

• 1 egg yolk
• 2 tsp. heavy cream
• 1/2 tsp. Paprika

 

Directions for crust:

• In a large bowl, whisk together the flour and salt. With a pastry blender, cut the butter into the flour until the larger remaining chunks are the size of small peas.
• Drop the egg yolk into a liquid measuring cup and add milk until you reach exactly 2/3 cup (you’ll use about 1/2 cup plus 1 tablespoon). Mix the egg yolk and goat milk with a fork until combined, then add it to the flour mixture all at once. Mix the dough with a fork until you can gather most of it into a ball. This is most easily done in the bowl, like packing a large snowball; if it seems any drier or more difficult than that, add another tablespoon of goat milk.
• Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour and as long as 2 days. Let dough come to room temperature for 30 minutes before rolling it.

 

Directions for filling:

• If you are roasting a half-breast of turkey, preheat oven to 325 degrees. Lightly rub turkey with oil and roast in shallow pan until temperature probe registers 170 degrees, 50-60 minutes. When cool enough to handle, remove meat from bones and cut into 3/4 inch dice. If not using immediately, keep refrigerated.
• Cook bacon, if using, until crisp. Remove to paper towels to cool, then crumble.
• In a large saucepan, melt butter, then add onion and sauté over medium-low heat for 10 to 15 minutes, stirring occasionally, until soft and translucent.
• While the onions are cooking, heat the stock to just boiling. Add potatoes and carrots to the stock and cook for 2 to 3 minutes, until slightly tender. Turn off heat. With a slotted spoon, remove vegetables to a bowl and set aside.
• To the softened onions, add flour and cook, stirring constantly, for 2 minutes.
• Add the hot stock to the onions and simmer until thick, stirring constantly, about 1 minute.
• Stir in salt, pepper and 1/4 cup heavy cream. Add turkey, potatoes, carrots, peas and parsley, stirring to mix well. Check for proper seasoning. Remove from heat.

 

To assemble pot pies:

Divide the filling among 6 (8-ounce) ovenproof ramekins or straight-sided dishes no more than 4 inches wide. Crumble bacon and divide among the pies. If there is any leftover filling, serve it on toast!

 

Directions for glaze:

• In a small bowl, beat egg yolk with 2 teaspoons cream. Set aside.
• Remove crust dough from plastic wrap – Remember: you took it out of the refrigerator 30 minutes ago, and place on lightly floured surface. Roll dough into a 10- by 16-inch rectangle. With a knife or pizza cutter, cut six (5-inch) squares. You will use the remaining inch of pastry to make decorative leaves.
• With a small brush or your finger, brush the rim of each bowl with beaten egg yolk, then drape pastry over the filling, pressing gently on rim to seal. Brush the entire surface of pastry with egg glaze.
• With a sharp paring knife, cut small leaf shapes from the remaining dough, using the blade to press “veins” into the surface. Arrange 2 or 3 leaves on each pie. Stir paprika into the remaining egg glaze, then paint the leaves with this tinted mixture.
• Place pies on a rimmed baking sheet; this will catch any possible drips. Bake in a preheated 350-degree oven for 30 to 40 minutes, or until the tops are golden and the filling is bubbling hot.

 

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*Nutritional facts:

Per serving contains 481 Calories; – Protein 13.9g, Carbohydrates 45.4g, Fat 27.3g, Cholesterol 38.2mg, Sodium 668.9mg.