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.

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Looking for the ultimate creamy and fruity dessert?

This Seviyan kheer fruit custard recipe is the perfect sweet treat to serve this Ramadan. With chunks of mango, sweet grapes and crumbled biscuits, this pudding is an absolute winner.

This recipe requires 30 mins Preparation & Cooking time, plus 4 hrs Cooling time. Serves 6

Ingredients:

• 875 ml- 1 liter goat milk
• 1 tbsp ghee#ad
• 75g vermicelli pasta
• ½ tsp ground cardamom
• ¼ tsp saffron
• 100g granulated sugar (or to taste)
• 1 tbsp whole almonds, roughly chopped
• 1 tbsp cashews, roughly chopped
• 1 tbsp raisins
• 2 tbsp custard powder
• 15 digestive biscuits, finely crushed
• 80g pack pomegranate seeds?
• 300g mango, diced
• 150g red grapes, quartered
• 60g pistachios, roughly chopped
• raspberries, to serve (optional)

Directions:

• Melt the ghee in a heavy saucepan over a medium heat. Add the vermicelli and cook for 2-3 mins, stirring often, until golden brown.
• Add the cardamom, saffron and 750ml milk; stir and bring to the boil. Bubble over a medium-low heat for 8-10 mins until the vermicelli nests are cooked through, stirring often to prevent the milk from catching. Stir in the granulated sugar and cook for 2-3 mins until dissolved, then add the nuts and raisins.
• Whisk the custard powder with 125ml milk in a small bowl until smooth. Pour into the pan, whisking constantly, and cook for 3-4 mins until it starts to thicken. Add a little more milk if it seems too thick – it should be creamy and just thick enough to coat the back of a spoon.
• Remove from the heat and transfer to a large bowl. Leave to cool to room temperature, then cover and transfer to the fridge for at least 4 hrs.
• Divide the crushed biscuits between 6 x 250ml tall glasses. Top with the pomegranate seeds, mango and grapes, and pour over the chilled custard. Top with pistachios and raspberries (if using) to serve.

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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

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