It’s Party Season – Time To Be a Little Bit Naughty?

It’s Party Season – Time To Be a Little Bit Naughty?

Reading Time: 1 minute

 

As Party Season comes into its own, we must be permitted to be a bit naughty as chocolate is the food of love, and we LOVE chocolate.

Here is a recipe for the most rich, moist chocolate you have ever tried.

Be naughty & enjoy hot or cold.

Indulgent Chocolate Cake

Indulgent Chocolate Cake

Ingredients

  • 1 1/2 cups self-raising flour
  • 1 1/2 cups sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil (sunflower or vegetable)
  • 2 Medium Eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup skimmed milk
  • 3/4 cup instant coffee
  • 1 250-ml Double cream
  • 250-grams dark chocolate

Instructions

  1. Preheat oven to 175°C (165°C fan)
  2. Grease or line an 8-inch round cake pan
  3. Mix flour, sugar, cocoa powder, baking powder and salt in a large bowl.
  4. Add oil, egg, vanilla and milk to the flour mixture and beat well to combine
  5. Add the coffee and mix.
  6. Pour the batter into the prepared pan. Bake for 40 - 45 minutes, until a rounded knife inserted in the centre of the chocolate cake comes out clean.
  7. Remove from oven and allow to cool for 20 minutes.
  8. Transfer cake to a wire rack and cool completely before frosting.
  9. Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn't boil.
  10. Once the cream is hot take the saucepan off the heat. Add in the dark chocolate.
  11. stir with a spatula until smooth, creamy and glossy.
  12. Refrigerate for one hour or hour until thickened
  13. Spread over the cake.
  14. Serve with Clotted cream or a scoop of vanilla ice cream.
http://www.glotime.tv/its-party-season-time-to-be-a-little-bit-naughty/

Quick, Easy & Tasty Miso Noodles with Egg

Quick, Easy & Tasty Miso Noodles with Egg

Reading Time: 2 minutes

A perfect quick and tasty lunch, so simple and quick to prepare
These Miso Noodles with Boiled Egg will get your taste buds tingling.

egg

Ingredients (For one person)

  • 1 medium sized egg
  • 1 tbsp t oil
  • 50g Mushrooms sliced
  • small piece ginger, finely grated
  • small piece garlic,  finely grated
  • chilli flakes (small pinch)
  • 2 spring onions, sliced
  • small handful beansproats
  • 1 tsp miso paste
  • 1 tbsp soy sauce
  • 100g egg noodles (fresh or dried), (cook to packet instructions if dried)
  • salt & papper
Mushroom and Pea Risotto with Parmigiano-Reggiano

Mushroom and Pea Risotto with Parmigiano-Reggiano

Reading Time: 2 minutes

 

This Risotto is a great family favourite I always cook for my wife and four girls.  Yes I am completely outnumbered – but this is such a winner and keeps me in their good books for at least a day.!!

Try it for your loved ones and make sure you add the Parmigiano-Reggiano cheese – it really enhances the flavour and makes it a bit special.

Mushroom and Pea Risotto with Parmigiano Reggiano

Mushroom and Pea Risotto with Parmigiano Reggiano

Ingredients

  • 4 cups vegetable or chicken stock
  • 1 tablespoon butter
  • 1 finely chopped onion
  • small glove minced garlic
  • 1 cup uncooked Risotto rice
  • 1/2 cup dry white wine
  • 1 tablespoon olive oil
  • 500g thinly sliced shiitake mushrooms
  • 2 teaspoons chopped fresh thyme
  • 3/4 cup frozen peas
  • 2 tablespoons lemon juice
  • 6 tablespoons grated fresh Parmigiano-Reggiano cheese
  • freshly ground black pepper

Instructions

  1. Begin by pouring the stock into a saucepan over medium to low heat and let it simmer.
  2. Melt butter in a pan on medium heat.
  3. Add the onion and garlic and sauté for 2 minutes.
  4. Next, add the risotto and cook for 1 minute.
  5. Then add 1/2 cup wine and continue to stir while cooking for another 2 minutes or until wine has absorbed.
  6. After the wine has absorbed, stir in 1/2 cup of the stock and continue to stir until the liquid has absorbed.
  7. Keep adding 1/2 cup stock at a time, continuing to stir until absorbed.
  8. Heat the oil in another pan over medium heat and add shiitake mushrooms.
  9. Sauté for about 5 minutes and add in the 2 tablespoons lemon juice.
  10. Add the peas into the risotto followed by the mushrooms & thyme
  11. Add salt and pepper to taste and add 1/2 cup of the Parmigiano-Reggiano to the mix.
  12. Mix all ingredients well and spoon portions onto a plate.
  13. Top with remaining Parmigiano-Reggiano cheese and serve.
  14. Why not try topped with a poached egg for an extra twist.
http://www.glotime.tv/mushroom-and-pea-risotto-with-parmigiano-reggiano/

Find more information about Parmigiano-Reggiano at https://www.parmigianoreggiano.com/

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Prawn, Avocado & Cucumber Salad

Prawn, Avocado & Cucumber Salad

Reading Time: 2 minutes

A quick tasty snack or a starter for a main meal, this simple recipe not only looks good but tastes good too. Slices of chunky avocado and cucumber make a great mix of textures and flavours.

recipe

Serves 2

Ingredients

300g cooked, peeled king prawns, patted dry

100g baby spinach, washed and patted dry

2 avocados, cut into chunks

1 large cucumber, ends trimmed, halved widthways and cut into chunks

50g cashew nuts, toasted and roughly chopped

Black Pepper to taste

 

For the dressing

1 red chilli, finely chopped

1 lime, zested and juiced

1 ½ tbsp sesame oil

1 ½ tbsp soy sauce

 

Method

Mix all the dressing ingredients together in a large bowl with some black pepper.

Add in the prawns and leave to marinate for 10 mins.

Remove the prawns from the bowl and transfer to a plate.

Toss the spinach in the remaining dressing.

Add the avocado & cucumber, and carefully toss to combine.

Divide the salad between plates

Top with the prawns and cashews.

Serve.

 

Tip: for a little bit of sweetness add some diced Mango or Pineapple chunks.

salad

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Serve up your own slice of the Royal Wedding cake with this zesty recipe

Serve up your own slice of the Royal Wedding cake with this zesty recipe

Reading Time: 2 minutes

 

As the wedding of Meghan Markle and Prince Harry draws ever closer, excitement is reaching fever pitch.

The happy couple are having a lemon and elderflower wedding cake made by a London baker, Hackney-based baker Claire Ptak has been selected to make Prince Harry and Meghan Markle’s wedding cake.

She will make a lemon elderflower cake which will be smothered in buttercream and decorated with fresh flowers.

The recipe for the wedding cake will no doubt be bespoke and kept secret ahead of the wedding on May 19.

Here is Claire going through the stages of making the cake of the year

 

But you can create your own lemon and elderflower drizzle cake if you want to have a taste of what the couple will experience on the day..

So here’s how to make your own

Elderflower and Lemon Drizzle Cake

Elderflower and Lemon Drizzle Cake

Ingredients

  • 225g butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour, sifted
  • zest and juice of 1 lemon
  • 100ml Elderflower Cordial
  • 2 table spoons granulated sugar

Instructions

  1. Preheat the oven to 180°C/fan 160°C/Gas Mark 4. Grease a 20cm round, deep, loose-based tin and line with baking parchment.
  2. Place the butter, sugar and lemon zest in a large bowl. Use an electric whisk to beat the butter and sugar together until they are pale and fluffy. Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg – this will prevent curdling.
  3. Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 45-50mins or until it is shrinking away from the sides of the tin. A fine skewer inserted in the centre should come out clean. Cool in the tin for 5 mins.
  4. Squeeze the lemon juice, then sieve to remove the bits, and stir in the cordial. Use a fine skewer to prick the cake all over. Pour over the syrup, then sprinkle over the sugar – it should sink in but leave a crunchy crust.
  5. Alternatively decorate the top with a thin glaze made from icing sugar and lemon juice. Add edible flowers.
  6. Leave to cool completely before removing the cake from the tin
http://www.glotime.tv/serve-up-your-own-slice-of-the-royal-wedding-cake-with-this-zesty-recipe/

We would love to see your photos if you make this cake
or are having a “royal wedding” day celebration.

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