CAPROTTO CHEESE RECIPES

Steps:

• Gently cook onions in olive oil in a saucepan over medium heat until soft and light golden (15-20 minutes). Add garlic, carrots, celery and herbs and continue to cook the soffritto gently, stirring occasionally, until soft and golden brown (10-15 minutes; It’s important to cook this slowly and until golden brown because the caramelised soffrito is where the flavour is.). Add the paprika and stir for 1 minute, then add tomatoes and Sherry. Bring to the boil, add stock, season to taste with salt and pepper and simmer over low heat for flavours to combine (15 minutes).
• Preheat oven to 165C. Place goat in a deep, wide casserole dish and pour the sauce over. Drizzle a generous layer of extra-virgin olive oil on top, then cover dish with greaseproof paper and foil. Braise in oven for 1 hour, then remove foil and paper and cook until meat is falling off the bone and golden brown on top (1½-2 hours).

Steps:

• In a large bowl, cream butter and sugars
• Add eggs, one at a time, beating well after each
• Add lemon zest, oil, extract and lemon juice
• Combine dry ingredients; gradually add to wet mixture
• Stir in carrots, raisins, and nuts
• Pour into a bundt pan that has been greased well
• Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
• Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
• For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
• Mixture should be quite thick
• Pour over warm cake letting glaze drip down the sides
• Cool to room temperature before serving