Cheesy Pin Wheels – with Love or Hate Twist

Cheesy Pin Wheels – with Love or Hate Twist

Reading Time: 3 minutes

We have had a big response to our recipe for Cottage Pie with a twist of Marmite http://www.glotime.tv/hearty-cottage-pie-twist-love-hate/ and we were asked if we had anymore Marmite enriched recipes to try. Well here we go with a very quick and simple recipe for Marmite Cheesy Pin Wheels, They can be prepared really quickly for last minute guests or as a treat to be shared with a glass of wine or prosseco. They are also easy for the kids to make for party snacks or picnics.

wheels

Ingredients

Packet Ready Made Rolled Puff Pastry

Marmite

Grated Mature Cheddar Cheese

1 egg whisked for glazing

 

Instructions

Preheat oven to 180°C

Un-roll pastry. Spread Marmite evenly over pastry. Tip: Heat the marmite in the microwave to make it easier to spread but work quickly as it cools fast.

Sprinkle the cheese evenly over the Marmite leave a small gap at the far end to seal.

Roll up from the long side tightly, sealing the end with a dab of water. Cut into 1cm slices.

Form into wheels and lay on a lightly greased baking sheet Brush with egg mix and bake for about 20 minutes until puffed and golden. Serve hot or cold.

 

Variations

Try a Pizza version by spreading Tomato paste onto the pastry, sprinkle dried Oregano onto the paste, Top with grated Cheese, and roll into wheels as above.

Pizza_Pinwheels_5461

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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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Start Your Healthy New Year with this Delicious Chicken Teriyaki Noodle Recipe

Start Your Healthy New Year with this Delicious Chicken Teriyaki Noodle Recipe

Reading Time: 1 minute

 

If you were a ‘fly on the wall’ at the Glotime.tv office you would bear witness to our New Year Resolutions to stick to our diets and lose those extra pounds we all gained over Christmas.

This of course does not mean we are going to starve by any means, but will up our game with healthy but low calorie recipes, to inspire and ensure we stay on track.

Chicken Teriyaki Noodles

 Chicken Teriyaki Noodles

Ingredients

  • 1 tbsp oil
  • 3 spring onions, sliced
  • 4 chicken breasts, sliced
  • 1 clove garlic, finely sliced
  • 2 tbsp teriyaki sauce
  • 1 tbsp soy sauce
  • 300g flat rice noodles
  • 1 tbsp Sesame Seeds
  • Your choice of vegetables, our favorites are Brocolli, Carrot and Sugar Snap Peas

Instructions

  1. Heat the oil in a large wok
  2. Add the spring onions and cook for a minute.
  3. Add the chicken, garlic and vegetables and stir-fry for 4-5 minutes
  4. Cook the noodles according to instructions on the packet
  5. Add the noodles to the pan, increase the heat, then pour in the teriyaki and soy sauce.
  6. Stir fry for a further 1-2 minutes
  7. Season with freshly ground black pepper and serve topped with the sesame seeds
http://www.glotime.tv/start-your-healthy-new-year-with-this-delicious-chicken-teriyaki-noodle-recipe/

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/

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