Goat Milk

 

You can make your next loaf of pumpkin bread stand out from all the rest with a French pastry technique. Browned butter, or beurre noisette, is a simple sauce that provides a nutty edge to baking, which strike a perfect sweet-and-savory balance.

 

This Pumpkin Bread with Brown Butter and Sage recipe keeps all the lush texture you expect from pumpkin bread while infusing delightful caramel notes. And the sage amplifies the earthy warmth. It’s everything you love about this seasonal treat, turned up times 10.

 

This recipe requires 20 minutes Preparation time and 60 minutes Cooking time, 24 Servings

 

Ingredients:

 

• 3 1/2 cups all-purpose flour
• 1/2 teaspoon allspice
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 4 large eggs
• 2 cups granulated sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1 cup light brown sugar
• 1/2 cup whole goats milk
• 16 ounces pumpkin puree
• 2 sprigs sage
• 1 cup unsalted butter

 

Directions:

• Preheat the oven to 350 degrees.
• Add the butter to a pan on medium heat. Work low and slow to let the butter melt, come to a slight fizz, and then brown slightly. This will take about 4-5 minutes. When you see the milk solids separate and start to brown at the bottom of the pan, turn off the heat and add the sage. The sage will sizzle for a few minutes. Let it infuse into the butter and then remove the sage leaves. Transfer the browned butter to a bowl.
• Add a splash of the milk to the brown butter to temper it, reserve the rest of the milk for later.
• In a large bowl, add the sugar, brown sugar, eggs and pumpkin. Add in the cooled brown butter and mix well.
• Combine the dry ingredients and add to the wet, alternating with splashes of the milk to help combine.
• Pour the batter into two parchment-lined 8-by-5-inch loaf pans.
• Bake for 60-70 minutes or until a toothpick comes out clean.
• Let them cool, then slice and serve!

*Notes – Breads can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.

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.

 

More Best Gourmet Recipes for you.

 

• Chorizo and Mozzarella Gnocchi

 

• Watercress Risotto with Goats Cheese

 

 

 

Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal

 

The recipe requires 10 minutes preparation time, 25 minutes cooking time, and serves 6

 

 

Ingredients:

 

• 125g mozzarella ball, cut into chunks
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 120g chorizo, diced
• 2 x 400g cans chopped tomatoes
• 1 tsp caster sugar
• 600g fresh gnocchi
• small bunch of basil, torn
• green salad, to serve

 

 

Directions:

 

 

• Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.

 

• Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.

 

 

 

 

More Best Gourmet Recipes for you.

 

• Watercress Risotto with Goats Cheese

 

• Kimchi Macaroni & Cheese