Goat Milk

This Rhubarb and Ginger Trifle is perfect for Spring.

Preparation time Overnight, Cooking time 10 to 30 mins, Serves 6–8

Ingredients:

For the rhubarb and ginger

• 6 rhubarb sticks, sliced
• caster sugar (half the weight of the rhubarb)
• 1 orange, zest strips and juice
• 2 tbsp grenadine
• 125ml/4fl oz Madeira
• few pieces stem ginger, chopped

For the custard

• 150ml/5fl oz whole milk
• 150ml/5fl oz double cream
• 3 free-range egg yolks
• 1 tbsp cornflour
• 50g/1¾oz caster sugar
• 1 vanilla pod, split and seeds scraped

To serve

• 1 shop-bought Jamaican ginger cake, cut into 2cm/1in slices
• 200ml/7fl oz double cream, whipped
• 2 tbsp stem ginger syrup, to taste
• 50g/1¾oz toasted almonds
• 30g/1oz candied ginger pieces

Directions:

• To make the rhubarb and ginger, place the rhubarb, sugar, orange zest and juice, grenadine, Madeira and ginger in a container and leave to macerate overnight.
• Remove the rhubarb from the container and transfer the rest of the ingredients to a saucepan. Bring to the boil and then add the rhubarb back in. Turn the heat off and cover. Leave to cool as this will cook the rhubarb gently.
• To make the custard, mix the egg yolks, cornflour and sugar in a bowl. Heat the milk, cream and vanilla in a saucepan. Pour the hot milk mixture into the egg yolk mixture and whisk. Transfer back to the pan and stir constantly until thickened. Simmer for a few minutes to cook out the cornflour. Leave to cool.
• Layer alternative layers of ginger cake slices, rhubarb and custard into a trifle dish. Top with the whipped cream, drizzle of ginger, toasted almonds and flecks of ginger pieces.

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.

These spiced pears with goat cheese are a beautiful way to dress up your dinner!

And, they are super easy to make, and the aroma from the cooking pears will make your house smell magnificent!

A versatile dish, they can be served warm or cold as appetizer/salad dish, or as dessert.

Ingredients:

• 3-4 ripe pears
• 3-4 ounces chevre goat cheese
• 1 cup water
• 1/4 cup brown sugar
• 1/2 lemon, or about 1 Tbsp. lemon juice
• 1/2 tsp. whole cloves
• 1/4 tsp. ground cinnamon, plus more for garnish
• 1/4 tsp. freshly ground ginger, or 1/8 tsp. dried ginger
• 1/8 tsp. allspice
• 1/4 cup honey

Directions:

• Preheat oven to 350° F.
• Prepare a baking dish by coating the bottom with half of the lemon juice.
• Combine the water, brown sugar, cloves, cinnamon, ginger and allspice in a bowl and mix well.
• For the pears – Ripe pears are fairly soft, so you’ll want to be extra gentle in handling them during preparation.
• First, cut the pears in half lengthwise, using a very sharp knife to avoid bruising them. Then, core the pears by scooping out the center &mdash a serrated grapefruit spoon works well for this. Finally, peel the pear halves, and place cut side down in the baking dish. Sprinkle the remainder of the lemon juice over the pears.
• Add the spice mixture to the baking dish, cover with a lid or aluminum foil, and bake for about 35-40 minutes until the pears are tender, but still hold their shape well.
• Remove from the oven, and gently turn the pears over.
• Using about 1/2 ounce goat cheese for each pear, press the cheese into a spoon to mold it into an oval shape, then carefully place in the center of each of the baked pears.
• Return to the oven, uncovered, for about 10 minutes, or until the cheese is thoroughly warm and soft.
• Garnish with a sprinkling of cinnamon, a spoonful of the spiced syrup, and a drizzle of honey for each pear.

Serving Suggestions:

These spiced pears make a delicious and beautiful dessert when served warm, straight from the oven.

However, they can also double as a salad or appetizer.

For a salad, chill the cooked pears thoroughly before adding cold goat cheese and honey. Serve on a bed of spring greens, or a leaf of Romaine lettuce.