Goat Milk

 

       Ingredients for the Soufflés:

 

• 10 fluid ounces goat milk
• 1½oz butter, plus extra, melted, for greasing
• 2oz walnuts, finely chopped
• 1½oz plain flour
• 6oz Montchevre goat cheese, or similar firm, log-shaped goats’ cheese, finely chopped
• salt and freshly ground black pepper
• 4 free-range eggs, separated, whites whisked until stiff peaks form when the whisk is removed
• 3oz Parmesan cheese, or similar crumbly cows’ milk cheese, finely grated
• 4 tablespoon double cream

 

Ingredients for the walnut salad:

 

• 2oz butter
• 12 asparagus spears, woody ends trimmed, peeled
• 8 thin slices pancetta, cut into ¾in strips
• 4oz walnut halves
• 4oz mixed salad leaves
• 1 tsp Dijon mustard
• 1 tablespoon white wine vinegar
• 3 tablespoons extra virgin olive oil

 

       Directions:

 

• For the soufflés, preheat the oven to 350F. Brush the insides of four ramekins with melted butter. Add some of the finely chopped walnuts to each ramekin, turn to coat the sides and bottom, then shake out any excess. Set aside.
• Heat the butter in a pan over a medium heat until melted. Add the flour, stirring continuously, then continue to cook for a further 1-2 minutes, or until the mixture forms a thick paste. Remove from the heat.
  Gradually add the goatmilk to the pan and whisk until the mixture is smooth and well combined.
• Return the mixture to the heat and continue to cook for 1-2 minutes, or until thickened. Add the goat cheese and stir until it has melted and the mixture is smooth and well combined. Season, to taste, with salt and freshly ground black pepper.
• Remove the pan from the heat, beat in the egg yolks one at a time, beating thoroughly after each addition, until well combined, then set aside.
• Beat a third of the stiffened egg whites into the sauce until well combined, then carefully fold in the remaining egg whites with a metal spoon.
• Spoon the mixture into the prepared ramekins, tapping the sides gently to remove any large air bubbles.
• Place the ramekins into a roasting tray. Carefully pour enough boiling water into the roasting tray to reach halfway up the sides of the ramekins; it’s a bain-marie.
• Transfer the bain-marie to the oven and bake for 20-25 minutes, or until the soufflés have risen and are pale golden-brown and cooked through (the soufflés are cooked through when a skewer inserted into the middle of the soufflés comes out clean). Remove the soufflés from the bain-marie and set aside to cool slightly.
• Preheat the grill to its highest setting.
• Carefully turn out each soufflé from its ramekin and place onto a baking tray.
• Sprinkle over the Parmesan cheese and drizzle over the cream.
• Grill the soufflés for 2-3 minutes, or until the cheese is golden-brown and bubbling and the soufflés have heated through.
• Meanwhile, for the walnut salad, heat 1oz of the butter in a frying pan over a medium heat until melted. Add the asparagus spears, pour over just enough hot water to cover them and bring the water to a simmer. Continue to simmer for 2-3 minutes, or until the asparagus spears are tender. Drain well and set aside.
• Heat a separate frying pan until hot, add the remaining butter and the pancetta strips and fry for 2-3 minutes, or until beginning to crisp.
• Add the walnut halves and cooked asparagus spears and fry for 1-2 minutes, or until golden-brown, then remove from the pan and set aside to drain on kitchen paper.
• Add the fried walnut halves, pancetta strips and asparagus spears to the salad leaves and mix well to combine.
• In a bowl, whisk together the Dijon mustard, vinegar and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.
• To serve, drizzle two thirds of the dressing over the salad and mix well to coat the leaves. Divide the dressed salad leaves equally among four serving plates. Place one twice-baked soufflé alongside each serving. Drizzle the remaining dressing around the edge of each plate.

 

More souffle recipes for you;

 

                                          

Goat Cheese and Chive Souffle                           Double Baked Goat Cheese Souffles

 

Savory Goat Cheese Souffle

 

 

French Goat Milk Cheese

Finely Grated Parmesan Cheese, Pack of 4

 

 

 

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.

 

 

More related topic for you;

 

Goat Milk Chocolate Tart

 

More Gourmet Recipes for you.

 

 

 

 

Creamy and cheesy!

 

This is one of the best homemade scalloped potatoes with cheese, garlic and rosemary. The recipe requires 25 minutes preparation time, approximately 45 minutes cooking time, and can serves 6, and is  easy, quick and impressive.

 

Ingredients:

 

• 5 ounces goat cheese
• 1/4 cup goat milk
• 1/3 cup freshly grated Parmesan cheese
• 1 tablespoon finely chopped fresh rosemary
• 1 1/2 pounds small Yukon gold potatoes, scrubbed with peels on*
• 3 tablespoons extra virgin olive oil
• 3 cloves minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

 

Directions:

 

• Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with baking spray. Set aside.
• With a sharp chef’s knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a   large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices    as evenly as you can.
• Spread 1/3 of the potato slices in the bottom of the prepared dish. Crumble half of the goat cheese over the  top. Repeat with the next 1/3 of the potatoes, then the remaining goat cheese, then finish by layering on the final third of the potatoes. The potatoes may discard some liquid as they rest in the bowl. If this happens,  simply leave the liquid in the bottom bowl and shake the potato slices gently in your hands to remove excess  liquid before layering them in the dish.
• Pour the milk evenly over the top of the dish, then sprinkle with the Parmesan cheese. Cover the dish with foil, bake for 30 minutes, then uncover and bake for 15 additional minutes, until the top has browned. Scatter the rosemary over the top. Serve hot.

 

More gourmet recipes recipe for you;

 

Goat Cheese and Tomato Lasagne

 

*Nutritional facts:

The Scalloped Potatoes contains 243 Calories per serving; – Carbohydrates 30g, Protein 9g, Fat 14g, Saturated fat 6g, Cholesterol 17mg, Fiber 3g, Sugar 2g.

Kraft Grated Parmesan Cheese, 16-Ounce Plastic Canister (Pack of 3)