Goat Milk

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.

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*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)

Rolling a roulade is the only tricky bit, but well worth it for a slice of goat cheese perfection. The recipe is for 6 individual serving.

Ingredients for roulade:

• 2½ oz butter
• 3¼ oz plain flour
• 16fl oz goat milk, warmed
• 7 free-range eggs, separated
• salt and freshly ground black pepper
• 2 oz parmesan, grated
• handful fresh basil, shredded

Ingredients for filling:

• 1 lb 2oz ricotta
• 6 oz goat cheese, crumbled
• 5½ oz sun-blush tomatoes
• handful baby spinach

Ingredients for salsa:

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 2 zucchini, finely chopped
• 1 eggplant, finely chopped
• 1 garlic clove, chopped
• 1 tbsp tomato purée
• 6 fresh tomatoes
• 3fl oz red wine vinegar
• salt and freshly ground black pepper
• watercress, to serve

Directions:

1. 1. Preheat oven to 350° F .
   2. Line a 18in x 12in Swiss roll tin with greased non-stick baking paper.
   3. For the roulade, melt the butter in a saucepan. Add the flour and stir over the heat for 3-4 minutes.
   4. Slowly whisk in the warm milk until smooth, then season with salt and freshly ground black pepper. Stir in the egg yolks until well combined.
   5. Meanwhile beat the egg whites until stiff peaks form when the whisk is removed, then into the egg yolk mixture.
   6. Spread the mixture onto the Swiss roll tin and sprinkle the parmesan on top. Place in the oven and bake for 20-25 minutes, or until a skewer inserted into the middle comes out clean. Set aside to cool slightly before removing from the tin.
   7. For the filling, spread the ricotta onto the base, leaving a 1 inch gap around the edges. Arrange the goat cheese, sun-blush tomatoes and spinach over the ricotta mixture.
   8. Roll up the roulade firmly, from the longest end, using the greaseproof paper as a guide. Wrap the roulade in aluminium foil and chill in the fridge for at least an hour.
   9. Slice the roulade into six pieces and bake in the oven for 10 minutes. Meanwhile preheat the grill to high.
   10. For the salsa, heat the oil in a frying pan and fry the finely diced onion, zucchini, eggplant and garlic for 2-3 minutes. Add the tomato pureé and cook for a further 10 minutes.
   11. Blend the fresh tomatoes in a food processor until smooth and add this to the rest of the vegetable mixture along with the vinegar.
   12. Place the roulade slices under a hot grill until crisp on top. Serve alongside the salsa and some watercress.

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Nutritional facts: