How To Make Manicotti with Goat Cheese – Popular and Easy Gourmet Recipe

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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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Scones

 

 

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.

 

 

 

 

 

How To Make Scones – Easy Gourmet Brunch Recipe

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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:

Each serving provides 150 Calories: – Protein 3.5g, Carbohydrates 20g, Fat 6g, Fibre 1g, Sodium 0.4g