Kick Start a Healthy New Year with this Prawn, Avocado & Cucumber Salad

Kick Start a Healthy New Year with this 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.
or add some finely chopped chilli for a heat kick.

salad

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A Savory Treat to Kick-Start the Christmas Celebrations

A Savory Treat to Kick-Start the Christmas Celebrations

Reading Time: 2 minutes

 

There is nothing like starting the Christmas celebrations, ordering the Turkey & trimmings, inviting Friends and Family,
or wrapping the presents for your tribe.

Speaking of which why not try this recipe for Parmigiano Reggiano Cheese Straws accompanied with a glass of bubbly to enjoy whilst carrying out any of the above tasks?

They are quick and easy to make and are also ideal to russtle up for your visitors over the festive season.
Try them warm along with your favorite sparkling tipple, they will go down a treat.

Parmigiano Reggiano Cheese Straws

Parmigiano Reggiano Cheese Straws

Ingredients

  • 50 grams grated Parmigiano Reggiano Cheese
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon ground black pepper
  • 5 tablespoons softened Butter
  • Ready Made Puff Pastry Sheets

Instructions

  1. Preheat oven to 200 (180 Fan).
  2. Combine cheese, garlic powder and black pepper in small bowl; reserve 1 tablespoon of the mixture.
  3. Arrange pastry sheets on flat surface. Evenly spread 2 tablespoons Butter on each pastry sheet.
  4. Evenly sprinkle with cheese mixture, then cut each sheet into 10 strips.
  5. Twist strips, then arrange on baking sheets, pressing down ends.
  6. Melt remaining butter in the microwave then brush on pastry strips
  7. Evenly sprinkle with reserved mixture.
  8. Bake for 10 minutes or until golden.
http://www.glotime.tv/recipe-a-savory-treat-to-kick-start-the-christmas-celebrations/

These straws will keep well for 5 days in an airtight container, thats if you have any left to keep !
For an extra twist sprinkle with seasame seeds before baking.

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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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