Goat Milk

 

 

Masala tea or spiced milk tea, is distinct from other types of tea. For some this is the ultimate cuppa. It is what most women across India make whenever they have friends coming over for an evening break or a chat. The spicy aroma and taste from all the spices and ginger make ones feel refreshing. It also offers solace and comfort and is invigorating and relaxing all at the same time. And the cool thing is, all the spices added in it is great for digestion, so it is absolutely good for you. Less than 30 mins preparation time. 10 to 30 mins cooking time. Serves 1 cup.

 

 

Ingredients:

 

• 3½fl oz goat milk
• 1 tea bag
• 12fl oz water
• 10 green cardamom pods, lightly crushed
• 4 black peppercorns
• 1 tsp fresh ginger, peeled and roughly sliced
• small piece cinnamon stick
• good pinch green fennel seeds
• sugar, to taste
• salt, to taste (optional)

 

Directions:

 

• Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over. *Optional – For those who prefer to drink tea without milk, the portion is replaced with water.
• Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea.
• To serve, strain into a cup and press the mixture with a spoon to get all flavors from it, and add sugar or salt if using, to taste.  Chai Moments Masala Tea

 

 

 

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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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The light-as-air souffle has a delicious cheese flavor. The light, airy individual cheese soufflé recipe is dramatically puffed when it comes out of the oven. The souffle works wonders as a light lunch . Use a mild, fresh goat cheese like homemade Halloumi, Mozzarella or buy from the grocery store. The recipe serves 4

 

Ingredients:

 

• 10 fl oz goat milk
• 10 oz Halloumi goat cheese
• 2 oz butter
• 2 oz plain flour
• 4 eggs, separated
• 1 onion, quartered
• 1 bay leaf
• 1 small bunch thyme
• 3 tbsp finely snipped chives
• ¼ oz finely grated Parmesan
• freshly ground black pepper
• sea salt

 

Directions:

 

• Cut a 16 in piece of baking parchment in half lengthways. Fold one half in half again and tie around a 5 in souffle dish using kitchen string. Lift the paper so it creates a collar that rises around 2 in higher than the dish. Butter the inside of the souffle dish and the paper generously.
• Put the milk in a small non-stick pan and add the onion, bay and thyme. Bring to a gentle simmer then remove from the heat and set aside to infuse for 15 minutes.
• Preheat the oven to 425° F.
• Place a baking tray in the oven to heat. Strain the flavored milk through a fine sieve into a jug. Cut the rind off the goat cheese and cut the cheese into ¾ in pieces – you should end up with 7oz cheese.
• Melt the butter in a heavy-based saucepan over a low heat. Stir in the flour, cook for a few seconds then gradually start adding the milk, a little at a time, stirring well between each addition. When the sauce is smooth and very thick, continue to cook for another 2 minutes, stirring constantly then remove from the heat and stir in half the goat cheese.
• Whisk the egg yolks lightly and stir into the milk mixture until smooth. Season to taste with freshly ground black pepper and sea salt. Pour into a large mixing bowl and cover the surface with a sheet of cling film to prevent a skin forming.
• Whisk the egg whites with a pinch of salt until stiff but not dry. They are ready when you can turn the bowl upside down without them sliding out.
• Stir the chives into the cheese sauce. Fold in the remaining cheese. Fold in a large spoonful of the egg white until combined, then fold in the remainder.
• Pour the mixture slowly into the prepared souffle dish. Sprinkle with the parmesan and freshly ground black pepper – try to keep the parmesan towards the center of the souffle so it does not melt and hinder the rise by sticking to the paper.
• Bake on the preheated baking tray in the oven for 23-25 minutes or until golden-brown and risen.
• Remove from the oven, remove the string and serve the souffle immediately.

 

 

*For a variation on this recipe, try the Double baked goat cheese souffles with pouring cream and a sprinkling of parmesan.

 

 

Nutritional facts