Recipes

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

Directions:
1-Sieve dry ingredients together: flour, baking powder and salt.
2- Add semi hard grated La Huerta Tambo 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 La Huerta Tambo goat cheese,
enough quantity of dough for pasties
For the hot sauce:
2 red pear tomatoes
½ hot chilli pepper
olive oil, as necessary

Directions:
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 La Huerta Tambo Goat milk jam
12 paper cups

Procedimiento:

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 La Huerta Tambo milk jam.
4. Sprinkle crumble over muffins and finish with La Huerta Tambo milk jam in threads.
5. Bake in preheated oven at 180 °C for 25 minutes approximately.