Goat Milk

 

This is a gluten-free chocolate tart, is also egg-free. The recipe requires 30 minutes to an hour preparation time, approximately 30 minutes cooking time, and serves 8.

 

Ingredients:

 

• 12 fluid oz. goat milk
• 4 oz. dairy-free margarine or butter (goat)
• 3½ oz. gram flour and /3½ oz rice or potato flour, or 7 oz. gluten-free and wheat-free
  flour
• 1 level teaspoon xanthan gum (available in Amazon stores and in some
  supermarkets)
• 1 fluid oz. cold water
• ½ oz. corn flour
• 3 oz. dark dairy-free chocolate; 70% cocoa solids minimum
• 2 tablespoons Cointreau, Grand Marnier or brandy
• 3 ripe pears

 

 

Directions:

 

• Sift the flour or flours with the xanthan gum into the bowl of a food processor.
• Cut the margarine or butter into the flour and blend it until it resembles breadcrumbs.
• Add the water and blend again; if it looks dry, add a little more water. Blend until the dough forms a ball.
• Remove from the processor, wrap and chill for 30 minutes.
• Pre-heat the oven to 350 °F.
• Remove the pastry from the fridge. Roll it out onto a well-floured board and line 8-9in loose-bottomed flan tin. The pastry will be quite soft, so you may need to patch any bits that tear. Line the pastry with greaseproof paper and weight with baking beans.
• Bake for 15 minutes then remove the beans and paper and bake for a further 10 minutes to crisp the pastry. Cool.
• Meanwhile, gradually mix the milk into the corn flour and heat slowly, stirring continually until it thickens. Cook for a minute or two then remove from the heat.
• Break up 2½ oz. of the chocolate and add it to the corn flour mix, stirring until it is all melted.
• Stir in the liqueur or brandy.
• Quarter the pears, core and peel them and arrange them, pointed side to the middle, in the flan dish.
• Spoon the chocolate sauce over the pears and allow to cool entirely.
• Grate over the remaining chocolate before serving.

 

* The gluten-free tart is egg-free and possibly to make vegan, soy-free and nut-free!

 

 

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Are you craving for something Sweet?

Candy is not the easiest thing to make, so I wanted to make a recipe that anyone could follow. These salted goat milk caramels are easy to make and would definitely hit the spot.

Goat milk gives me inspiration and I prefer a bit of crunch so I roll course grain salt into the inner section of the caramel to get that salty sweet combination.

 

Ingredients:

• 1 ½ cups Goats milk
• 2 cups Brown sugar
• 1 cup White sugar
• 1 cup Corn syrup
• 1 ½ cups heavy cream
• 1.5 tablespoon Vanilla
• 1/2 tablespoon salt (fine grain)
• Coarse grain salt to finish
• 1 cup butter
• 1 Vanilla bean

 

 

Directions:

• Prepare a pot on the stove, and a baking pan (12in x 15in works best) for pouring the caramel.
• Combine the sugar, brown sugar, corn syrup, goat milk, heavy cream, and butter in the pot on the stove. Mixing this mixture and heating it evenly is important to make the candy work. You will notice that the mixture goes from looking like a frothy delicious caramel sponge to a slightly darker, with less bubbles mixture
• Watch the temperature of the mixture with a candy thermometer while stirring. When the thermometer reaches 247 °F remove the pot from the heat. Add the vanilla and stir.
• * Do not let the temperature exceed 250 °F. This is ceiling for the “firm ball” stage when cooking sugar. If the candy goes over this temperature you could have problems with forming your caramels.
• Pour the mixture from your pot into the lined or buttered baking pan
• Let the mixture cool for about 5-7 minutes and then cut the caramel into 1 inch x 1 inch pieces. The caramel will still be warm to the touch and slightly gooey. Sprinkle pieces of coarse grain salt on the pieces and then roll them into balls and wrap in parchment to keep them from sticking together. Thereafter, unwrap and Enjoy!

 

 

*Nutrition per serving contains 47 Calories; – Fat 3g, Saturated fat 2g, Carbohydrates 5g, Sugars 5g, Protein 0.1g, Salt 0.15g.

 

 

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Goats cheese, apple tart and pear is a simple puff pastry recipe topped with a drizzle of chili lime dressing. The simple and easy recipe requires 30 minutes to an hour preparation time, approximately 10 to 30 minutes cooking time, and can serves 5.

 

Ingredients:

 

• 1 tablespoon goat milk
• 8 oz. goats’ cheese – log-shaped chevre
• 14¼ oz. puff pastry
• 2 cooking apples
• 2 pears
• 2 limes – juice only
• 1 egg white
• 1 fresh red chili
• 1 tablespoon sugar
• 1 tablespoon olive oil
• salt and freshly ground pepper
• green salad

Directions:

 

•   Preheat the oven to 360F.
•   Roll out the puff pastry to a rectangle slightly larger than a sheet of A4 paper.
•   Place the pastry on a greased baking sheet, cover and refrigerate for 30 minutes.
•   Peel, core and finely slice the apples and pears and toss with half the lime juice.
•   Using a hot, wet, sharp knife, cut the chevre in half lengthways.
•   Finely slice the chevre into thin, half-moon shapes.
•   Beat together the egg white and the goat milk.
•   Take the puff pastry rectangle and brush the egg white mixture around its edges.
•   Place alternate slices of apple and pear in neat lines across the rectangle, leaving a  2cm (¾in) gap of pastry     around the edge.
•   Place the chevre slices so that they overlap with the fruit slices.
•   Bake the fruit tart for 15-20 minutes until the pastry is crisp, the fruit is golden and the goats’ cheese has  browned.
•   Meanwhile, using a mortar and pestle, grind together the chili and sugar to form a paste.
•   Mix in the remaining lime juice, olive oil, salt and freshly ground pepper and mix together well.
•   Once the tart is cooked, remove from the oven and allow to rest for five minutes.
•   Drizzle over the chili lime dressing and serve with a green salad.

 

 

Nutritional facts:

The Puff Pastry recipe contains 446 Calories per serving; – Fat 29.8g, Protein 9.3g, Carbohydrates 33.6g, Sugars 17.1g, Fibre 2.4g, Sodium 0.5g.

 

 

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