Spinach & Parmesan Mini Quiches

Spinach & Parmesan Mini Quiches

Reading Time: 4 minutes

 

Spinach & Parmesan Mini Quiches

 

Mostly utilized in Italian-themed dishes such as pasta or pesto, Parmigiano-Reggiano cheese is much more versatile though and can add unique flavour to all kinds of dishes. The strong flavour of fresh goat’s cheese and the umami flavour of Parmesan cheese enhance the eggs and spinach used in this recipe for Mini Quiche Tartlets exceptionally well. Paired with walnuts and seasoned with aromatic nutmeg, these mini quiches bring a flavour explosion to the taste buds. The size of these tartlets not only proves to be the perfect individual portion for an elaborate brunch with one savoury treat after the next, it is also ideal as a lunch treat, served alongside baby leaf salad or fresh rocket.

 

Ingredients:

For 6 tartlets, ø12cm

 

For the base:

125g plain white flour

100g wholemeal flour

150g butter, salted (extra butter for greasing and for the pot)

1.5 tsp. baking powder

 

For the filling:

3 medium-sized eggs

150g fresh goat’s cheese

180ml milk

125g fresh spinach (approx. 110g after cooking)

50g walnuts, chopped

Salt, black pepper and ground nutmeg to season

 

Fresh rocket to serve

Olive oil to serve

 

What you’ll need:

Flat baking tray to carry the tartlet moulds

6 tartlets (ø12cm), ideally made from silicone (if moulds are metal, use butter for greasing)

Kitchen scales

Grater

Pot

Strainer or colander

Mixing bowl

Whisk

Teaspoon

Large spoon for stirring

Chopping board

Knife

 

Method:

  1. In a mixing bowl, combine the flours with baking powder. Cut salted butter into small cubes and add to the mixture.
  2. With your hands to knead the dough until the crumbs form a uniform mass. Divide the dough into 6 portions.
  3. Place the tartlet moulds on a flat baking tray. Press each dough portion firmly and evenly into the moulds. In case you use moulds other than silicone, grease them with butter first. Chill the pastry in the fridge for 30 minutes.
  4. In the meantime, wash the spinach thoroughly and drain by using a strainer or colander. Heat a pot with a teaspoon of butter. Add the spinach leaves and half a teaspoon of ground nutmeg. Cook the spinach for several minutes until the leaves are wilted. Let it cool.
  5. Prepare the quiche filling by combining eggs, fresh goat’s cheese and milk in a mixing bowl. Whisk the mixture thoroughly. Add a dash of sea salt, half a teaspoon of black pepper and another half teaspoon nutmeg to season.
  6. Chop the walnuts into small pieces and stir into the egg mixture. Add the seasoned cooked spinach to the bowl as well, but make sure to drain access water.
  7. Pre-heat the oven to 180°C (fan, middle rack).
  8. Take the tartlets from the fridge and carefully fill them with the egg mixture.
  9. Bake them for 30 – 40 minutes.
  10. Serve with a drizzle of olive oil and a side of fresh rocket.

Spinach_Quiche_3

 

(Credit to: Castelli/Parmigiano for these beautiful recipes)

http://www.castelli-uk.com

 

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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Parmigiano Reggiano Nests with Goat’s Cheese and Walnut Bites and a Balsamic Glaze Drizzle

Parmigiano Reggiano Nests with Goat’s Cheese and Walnut Bites and a Balsamic Glaze Drizzle

Reading Time: 4 minutes

 

Hors d’oeuvres are the epitome of fancy party food. A little dish typically served before a meal or between courses at a dinner party, they involve no fuss with cutlery as they are usually designed to eat by hand. First and foremost, appetizers are supposed to be pleasing for the eyes. This recipe for Italian-style hors d’oeuvres combines fresh goat’s cheese with tangy Parmigiano-Reggiano, sweet sundried tomatoes and buttery walnuts that will also satisfy your taste buds. What a perfect mouthful!

 

Ingredients:

For 5 pieces

 

100g Parmigiano-Reggiano, shredded

50g soft goat’s cheese

3-4 pieces of sundried tomato (dry, not preserved in oil)

Handful walnuts, finely chopped

5-6 fresh basil leaves

A pinch of black pepper

Balsamic glaze

Rocket garnish

 

What you’ll need:

 

Chopping board

Large kitchen knife

Small mixing bowl

Kitchen scales

Tablespoon

Teaspoon

Grater (for producing long, thin cheese shreds)

Silicon mould for mini muffins or cake pops (ø3.5-4cm)

Alternatively: 5 shot glasses (ø3.5-4cm, measured at the bottom) and a flat baking tray with non-stick paper

Parmigiano

Method:

 

  1. For the Parmigiano nests, take a cheese grater that produces long, thin cheese shreds and grate the parmesan into a mini muffin or cake pop baking mould. Alternatively, prepare a flat baking tray with non-stick baking paper, and grate the parmesan on the surface. Bake in the pre-heated oven for 2-3 minutes at 160°C (fan) or gas mark 4 until the cheese is melted and bubbles but is not crisp yet. Cut the cheese apart into five pieces and quickly drape them over the upturned shot glasses and bake for several more minutes until crisp golden brown. If you have a mini muffin tray at hand, keep the cheese in the tray until crispy and most of the moisture from the cheese has evaporated. After the baking process, take them aside to cool.
  2. In a bowl, mix soft goat’s cheese, chopped sundried tomatoes and finely chopped fresh basil. Add a pinch of black pepper and stir well. Take a teaspoonful of cheese mix and roll into a ball. The mixture should make five balls altogether. Finely chop a handful of walnuts, and then roll each ball over the walnut crumbs until fully covered.
  3. Prepare a serving plate and place the Parmigiano nests on a few rocket leaves. Place a cheese and walnut bite in each nest. Drip some balsamic glaze on the plate for decoration. Serve immediately.

(Credit to: Castelli/Parmigiano for these beautiful recipes)

http://www.castelli-uk.com

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Home-made Ravioli with a Parmigiano Reggiano, Wild Garlic, Ricotta and Pine Nut Filling

Home-made Ravioli with a Parmigiano Reggiano, Wild Garlic, Ricotta and Pine Nut Filling

Reading Time: 7 minutes

Cooking pasta is for most people an everyday occurrence and usually entails using a packet of dry pasta and a jar of ready-made sauce. Whatever delicious dish you may be able to whip up with these labour-saving foods, how satisfying would it be though to do it from scratch, starting with the pasta dough. Quite honestly, making your own pasta is an ambitious and time-consuming project. Nevertheless, making fresh pasta with simple but good ingredients can be both an incredibly satisfying experience, albeit frustrating at times.

In this recipe, the pasta dough is not simply rolled out and cut, but filled to make ravioli. This type of pasta leaves creative freedom to an abundance of flavour combinations, both meat based and vegetarian. Here, soft and milky ricotta cheese and nutty Parmigiano Reggiano are paired with fragrant and tasty wild garlic, a popular herb to use in dips, sauces and salads. Available in spring and summer at farmer’s markets or in whole food stores, wild garlic can also be foraged for in woodlands where it grows in abundance during the springtime. However, as it can be very easily mistaken for the poisonous lily of the valley, I would recommend safety first and to opt for purchasing it from an experienced grocer.

Ravioli can be combined with a variety of pasta sauces, whether it be cream or tomato based. The proposed sauce for this pasta dish features Parmigiano Reggiano in combination with cream, white wine, sharp gorgonzola and buttery walnuts. Buon appetito!

Ricotta_Ravioli_Prep_1

Ingredients:

For 3-4 portions (approx. 30 pieces à 4.5x5cm)

 

For the dough:

400g strong white flour

2 eggs

4 additional egg yolks (1 for gluing the dough sheets together)

1 tbsp. olive oil

1 tsp. salt

Water

Extra flour for dusting the work surface

 

For the filling:

50g Parmigiano Reggiano, finely grated

50g pine nuts, lightly roasted

350g ricotta

7 large wild garlic leaves (remove the stalks)

½ tsp. lemon peel

Salt, pepper and olive oil to taste

 

For the sauce:

350ml single cream

150ml white wine

75g Parmigiano Reggiano, grated

50g gorgonzola dolce

60g walnuts, chopped

2 small garlic cloves, finely chopped

Salt, pepper to taste

 

What you’ll need:

Mixing bowl

Fork

Tablespoon

Teaspoon

Measuring cup

Kitchen scales

Large rolling pin

Chopping board

Large Kitchen knife

Grater

Long ruler (30cm length)

Large pot

Frying pan or casserole

Flat surface for working the dough or very large, flat chopping board and non-stick baking paper

Clean cotton kitchen towel (for covering the dough)

Small pastry brush

Slotted spoon

Pastry cutter (optional)

Ricotta_Ravioli_Prep_2

Method:

  1. In a mixing bowl, combine flour, eggs, extra egg yolks (spare one for gluing the dough sheets together later), olive oil, salt and water. Knead the dough well and let it rest for one hour covered with a clean and moistened cotton towel.
  2. For the filling, first roast the pine nuts in a frying pan until golden brown. Then, finely chop them as well as the wild garlic leaves. In a mixing bowl, combine grated Parmigiano Reggiano, ricotta, wild garlic, pine nuts and lemon peel. Stir well and add salt, pepper and olive oil to taste.
  3. Roll out the dough on a flat, floured surface. Use a ruler to cut out two rectangles of 30x24cm each to produce 30 top and bottom pieces of 4.5x5cm in size.
  4. Place half to three quarters of a teaspoonful of filling in the middle of each of 15 small rectangles. Take a small pastry brush, dip it in the egg yolk and brush the edges of the dough sheets with it. Then cover the filling with another dough sheet. Use your fingers to press out the air around the filling. Then take a fork and press the dough sheets together to seal them and create a nice pattern. Alternatively, use a pastry cutter to trim the edges and shape them. Place the prepared ravioli on a floured surface, again cover them with a cotton towel and let them dry slightly.
  5. Prepare a large pot with water and bring to the boil. Then add about three teaspoons of salt to it. Place several uncooked ravioli on a slotted spoon and gently place in the bubbling water. Repeat the process until all ravioli are in the pot. Let them cook for 8-10 minutes.
  6. In the meantime, prepare the sauce. In a large frying pan or casserole, combine single cream and white wine and gently heat the mixture. Add grated Parmigiano Reggiano, gorgonzola dolce and chopped garlic. Cook for a few minutes for the sauce to reduce and get thicker. Add salt and pepper to taste. Then stir in the chopped walnuts and turn off the heat.
  7. Once the ravioli are swimming on the surface, remove them from the pot by using the slotted spoon and then place them in the sauce. Carefully stir until all the pasta is covered in sauce. Serve immediately.

Ricotta_Ravioli_4

(Credit to: Castelli/Parmigiano for these beautiful recipes)

http://www.castelli-uk.com

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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
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