Goat Milk

 

The Manicotti is lactose free. A super satisfying meal, perfect for the rapidly approaching fall weather.

 

* You can opt to use a cheese that is flavored with oregano, dill or an Italian blend of flavorings.

 

Ingredients:

 

• Manicotti shells
• Fresh goat cheese (chevre, vinegar cheese)
• Mozzarella cheese
• 1 egg
• A good red sauce, marinara, garlic, or other sauce of your choice
• salt and pepper to taste

 

Directions:

 

• Mix mozzarella cheese, soft cheese, and egg together in a bowl.
• In a 9 x 13 inch pan, pour a small layer of sauce in the bottom, fill each manicotti noodle with cheese mixture, and lay them in the pan.
• Pour sauce over the entire set of manicotti noodles, cover and bake at 350°F until shells begin to soften well.
• Uncover and add more cheese to the top and bake until it melts well.
• Serve hot with a good crispy salad and fresh bread.

 

 

* Note: Making the sauce with a bit more liquid than usual can actually helps the noodles soften well.

 

Enjoy!

 

 

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Nutritional facts:

The Manicotti with goat cheese contains 736 Calories per serving;  – protein 28.4g 57% DV, carbohydrates 88g 28% DV, fat 29.9g 46% DV, cholesterol 72.6mg 24% DV and  sodium 2308.5mg 92% DV.

 

 

 

 

 

 

 

I would prefer smaller scones which are daintier to eat. Less than 30 minutes preparation time. Approximately 10 to 30 minutes cooking time, the recipe makes 16 small scones.

 

Ingredients:

• about 3½ fluid oz. goat milk
• 9 oz. all-purpose flour
• 1 teaspoon baking powder
• 1½ oz. softened butter
• 1 oz. super fine sugar
• 1 large egg

 

Equipment:

•  2 lightly-greased baking trays and a 4cm round pastry cutter.

 

Directions:

• Preheat the oven to 425 °F.
• Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
• Beat the egg in a measuring jug. Make up to 3½ fluid oz. with the milk, then set aside a tablespoon for glazing the scones later.
• Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough
• Turn the mixture out onto a lightly floured surface and pat out until it is about ¾ inch. thick. Use a 1½ in. fluted cutter to stamp out the scones. Make sure you do not twist the cutter or the scones will not rise evenly.
• Gently gather the trimmings together and pat out again to cut more scones
• Arrange the scones on the greased baking trays and brush the tops with the remaining milk.
• Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
• To serve, cut each scone in half and top with strawberry jam and whipped cream.

 

* To work ahead, freeze unbaked Scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 400 degrees for 25 minutes.

 

 

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Nutritional facts:

 

 

 

Why use Fresh goat milk cream for the whipped cream?

 

Homemade whipped cream is one of those foods that has a definite taste advantage over its store-bought counterparts. And, when you make whipped cream at home, you can control the amount and type of sweetener used.

 

Whipped cream really is just cream that has been agitated such that air is trapped in it, making it light and fluffy.

 

Making whipped cream from fresh goat milk cream is a great way to put an extra-special finish on your delicious homemade dessert.

 

There are two simple ways to make whipped cream: 1) with an electric mixer, or 2) with a jar.

 

1. To use an electric mixer, place 1-2 cups of cream in a bowl. Mix on medium to high speed until the cream starts to thicken. When the cream makes stiff peaks that do not collapse, it is ready.
2. For the jar method, place 1-2 cups of cream in a quart jar, and secure the lid tightly. If you use a different size jar, fill it only about half full or less. As the air in the jar is incorporated into the cream, it will expand, so you need to leave plenty of place to account for this.

• Shake the jar continuously for 5-15 minutes. You will notice that the sound of the agitating cream eventually changes from a liquid “sloshing,” to a duller “thunking.”
• Open the jar and check. If the cream has turned into a solid mass, you are finished.
• With either method, you should be careful to stop as soon as the cream is sufficiently formed. If you continue to agitate it, you will end up with butter, instead.
• Finally, you can also add sugar or other sweetener to the whipped cream, but you will want to do this carefully because too much stirring will release the trapped air and deflate your whipped cream.

 

Have fun and Enjoy!

 

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