Goat Milk

 

 

The Cauliflower cheese is a classic dish. It can be eaten as a main course, for lunch or dinner, or as a side dish. It requires  less than 30 minutes  preparation time, and 30 minutes to an hour cooking time. The recipe can serves 4.

 

Ingredients:

 

• 1 large head cauliflower – cut into florets
• salt and freshly ground black pepper

 

For the sauce:

• 9 fluid oz. skimmed goat milk
• ¾ oz. butter
• ¾ oz. flour
• 6-8 rasps nutmeg
• 1½ oz. mature cheddar – finely grated
• 2 tsp English mustard

 

Directions:

 

• Preheat the oven to 400 F. Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3-5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain.
• Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1-2 minutes, or until a light golden color. Gradually add the goat milk until smooth, then cook over a gentle heat for 3-4 minutes, mixing as you heat until thickened.
• Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste.
• Arrange the cauliflower in and ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25-30 minutes, until the top is golden-brown and bubbling.

 

 

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Nutritional facts:

Per servings contains 245 Calories: – Carbohydrate 16.1g, Protein 12.4g, Fat 15g, Sugar 8g, Fibre 2.8g, Salt 0.7g

 

Cheddar Cheese
Recipes for 75 Homemade Cheeses

A real classic, and yet so easy to cook in the oven on the weekend. The perfect comfort food. With less than 30 mins preparation time and 1 – 2 hours cooking time, the recipe can serves 4.

 

Ingredients:

• 1¾ pints goat milk
• 3½ fluid oz. pudding rice
• 1½ oz. butter
• 2½ oz. super fine sugar
• 5fl oz. double cream
• 1 tsp vanilla extract
• pinch of salt
• plenty freshly grated nutmeg

 

Directions:

• Preheat the oven to 285°F.
• Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar.
• Now, pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla extract and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.
• Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the center, it is ready.
• Serve at room temperature.

 

More suggestions:

You can add fruit, raisins or jam to the mixture if you prefer, besides plain rice pudding.

 

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Nutritional facts

Per serving contains 148 Calories; – Fat 3.5g, Carbs 26.9g,  Fiber 4.9g, Sugars 12.8g, Protein 4.3g, Sodium 114.3 mg.

 

 

 

Goat Milk Powder

 

 

What Christmas dinner would be complete without bread sauce to accompany the turkey?

 

The bread sauce recipe is an easy extra for Christmas Day and is good served cold with leftovers. Less than 30 minutes preparation time, and 10 to 30 minutes cooking time. The recipe serves 8.

 

Ingredients:

 

• 2 pints goat milk
• 1 day-old loaf unsliced white bread
• 1 onion, peeled and quartered
• 4 cloves
• 2 fresh bay leaves
• 1 tsp white peppercorns
• 2 blades fresh mace or heaped ¼ tsp ground mace
• 2 tsp salt
• 1 oz butter
• 2 tbsp double cream, optional
• 1 fresh nutmeg, for grating

 

Directions:

 

• Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about ¾inch. in size. You should end up with 6¼ – 7¼ oz. of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out.
• Pour the milk into a saucepan. Press a clove into each quarter of the onion.
• Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point.
• Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule.
• After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace.
• Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm.
• Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt.
• Add the cream – if using. Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat.

 

 

Nutritional facts.

Per serving contains 141 Calories; – Fat 5g, Carbohydrates 14g, Protein 4g, Sodium 0.43g

 

 

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