Goat Milk

The creamy-tasting porridge is topped with great value thawed frozen fruit and toasted flaked almonds for extra protein. The recipe requires less than 30 minutes preparation time, approximately 10 minutes cooking time, and serves 2.

 

Ingredients:

 

• 200ml  goat milk

• 150g fat-free natural Fromage Frais

• 80g whole rolled porridge oats

          • 15g flaked almonds, toasted

• 150g frozen mixed berries, such as strawberries, raspberries and blueberries, thawed

 

Directions:

 

• Put the oats in a saucepan with the goat milk and 300ml water. Cook over a low-medium    heat for 3-4 minutes, stirring constantly, until rich and creamy.
• Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and    serve with the Fromage Frais.

 

*  With a Glycemic Index of 51, this perfect porridge is high protein, low GI.

 

More Gourmet Breakfast recipes for you;

 

Cheesy Eggs Bake

Fresh Fruit with Cereal and Yogurt

Breakfast Smoothie

 

 

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!

 

 

More related topic for you;

Click the link  Cheese, Apple and Pear Tart to view the details.

 

More Best Gourmet Recipes.

 

 

 

 

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.

 

 

More related topic for you;

 

Goat Milk Fudge

 

More Gourmet Recipes for you.