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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• Watercress Risotto with Goats Cheese

 

 

 

 

Enjoy springtime treatment in a bowl with a vibrant watercress risotto with a goat cheese and hazelnut topping that complements the earthy flavors of the watercress

 

The recipe requires 15 minutes preparation time, 45 minutes cooking time, and serves .4

 

Ingredients:

 

• 120g soft goats cheese
• 70g parmesan or vegetarian alternative, finely grated
• 200g watercress
• 1 small bunch of basil
• 2 tbsp olive oil, plus extra for drizzling
• 1 tbsp butter
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 400g risotto rice
• 150ml white wine
• 4 litres hot vegetable or chicken stock
• ½ lemon, zested
• 50g hazelnuts, toasted and chopped

 

 

Directions:

 

 

• Blitz most of the watercress in a food processor with the basil and 1 tbsp of the olive oil until you have a smooth purée. Set aside.

 

 

• Heat the remaining oil and the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook on a low heat for 15 mins or until softened. Stir through the garlic and cook for 1 min. Add the rice and fry for 2 mins. Pour in the wine, simmer and reduce by half. Add half the stock and bring to a rapid simmer, stirring until the stock is absorbed. Once absorbed, add a ladleful of stock at a time and cook until the rice is al dente, stirring continuously for 20-25 mins, or until you have a loose risotto with a little bite – you may not need all the stock.

 

 

• Stir the watercress and basil purée through the risotto with the parmesan and lemon zest. Loosen the risotto with a dash more stock or hot water and season to taste.

 

 

• Top with the crumbled goats cheese, toasted hazelnuts, reserved watercress and a drizzle of olive oil.

 

 

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