Goat Cheese Scones

You will need:
750 g flour
25 g salt
4 teaspoons baking powder
150 g butter
300 g semi hard La Huerta Tambo goat cheese
1 cup cream
1 cup milk
1 teaspoon chopped herbs

1-Sieve dry ingredients together: flour, baking powder and salt.
2- Add semi hard grated Capricorn cheese and cold butter in small dices.
3- Add cream and milk stirring lightly to obtain a dough. Add finely chopped herbs.
4- Turn dough onto a floured surface and knead lightly. Fold in half as if it were a book. Cut using a round cutter.
5- Lay them on a buttered baking pan.
6- Bake in preheated oven at 200º C for approximately 12-15 minutes or until golden.

Goat cheese and quinoa pasties

You will need:
3 tablespoons olive oil
1 garlic clove, finely chopped
½ cup spring onions, finely chopped
½ cup quinoa whole grain cooked, drained and dried with paper towels
600 g criollo Capricorn goat cheese,
enough quantity of dough for pasties
For the hot sauce:
2 red pear tomatoes
½ hot chilli pepper
olive oil, as necessary

1-Pour oil onto saucepan, sauté garlic and chopped onion.
2- Stir in cooked and drained quinoa. Add salt and pepper and let cool.
3- Once the filling is cold, add the criollo goat cheese either cut in dices or grated.
4- Stir well and fill the pasties making sure the dough is well sealed.
5- Place pasties on a greased pan and put in preheated oven at 180-200 °C.
6- Bake for approximately 20 minutes or until they are slightly brown. Serve together with the hot sauce.

For the hot sauce:
Finely grate tomatoes, add hot chilli without seeds (if you want it milder, use 1/4 chilli pepper). Add salt and pepper. Mix while adding a constant thin thread of oil, until it is creamy, not quite liquid.

Muffins with goat milk jam

You will need:

For the crumble:

70 gr self-rising flour
50 gr butter
50 gr sugar
For the muffins:
60 g butter
60 g sugar
2 eggs
1 teaspoon vanilla essence
170 cc milk
200 g self-rising flour
1 pinch salt
150 g Capricorn Goat milk jam
12 paper cups


For the crumble:
Mezclar todos los ingredientes e integrar con las manos hasta formar un arenado. Reservar en la heladera.

For the muffins:
1. Mix butter and sugar, add eggs, one at a time, and the vanilla essence.
2. Stir in milk and self-rising flour with the pinch of salt.
3. Fill each paper cup to 1/4 high and add one tablespoon Capricorn milk jam.
4. Sprinkle crumble over muffins and finish with Capricorn milk jam in threads.
5. Bake in preheated oven at 180 °C for 25 minutes approximately.