Recipe: Asparagus, Leek and Parmigiano-Reggiano Puff Pastry Tarts

Recipe: Asparagus, Leek and Parmigiano-Reggiano Puff Pastry Tarts

Reading Time: 1 minute

 

Easter is approaching fast and what could be better than digging into a vibrant green spring tart? This flaky delight couples sweet leeks, fresh asparagus, succulent pancetta and nutty Parmigiano-Reggiano with an Easter staple – an egg! Pleasing both the eye and the appetite, these delicious tarts are perfect for a celebratory brunch or lunch or even a picnic. Enjoy hot or cold!

 

Asparagus, Leek and Parmigiano-Reggiano Puff Pastry Tarts

Yield: 2

Asparagus, Leek and Parmigiano-Reggiano Puff Pastry Tarts

Ingredients

  • 1 ready-made puff pastry sheet
  • 1 large leek or two small ones
  • Butter (approx. 15-20g for sautéing the leeks and another 10g for the asparagus)
  • 70g pancetta cubes
  • 125g asparagus tips (between 6-8 stalks per tart)
  • 50g grated Parmigiano-Reggiano
  • 3 eggs (2 medium or large and one small for glazing the edges of the dough)
  • Cracked black pepper and salt to taste
  • Parsley (optional)

Instructions

  1. Pre-heat the oven.
  2. Unroll a sheet of ready-made puff pastry. Cut the dough in half. Then roll up each side to create a barrier of about 1-1.5cm width.
  3. Alternatively, instead of rolling up the sides, take a knife and lightly score a smaller rectangle into the dough. With a fork, prick the inside of the rectangle of each tart.
  4. Place the tarts in the oven and bake on the middle-rack for about 10 minutes at 190°C (fan) or Gas Mark 5 and then another 10 minutes on low heat (100°C, Gas Mark 1).
  5. In the meantime, wash the leeks and cut into thin slices.
  6. Place the slices in a colander and separate all individual rings by pushing them out with your fingers. Then wash the rings again under cold water.
  7. Melt butter in a pan. Then add the pancetta cubes and let them sizzle for a minute.
  8. Add the leek rings and cook until soft. Add a dash of salt if needed (the pancetta already adds saltiness) and some black pepper.
  9. Place the cooked leeks on a plate to cool.
  10. In the frying pan, melt some more butter. After washing the asparagus and cutting off the wooden lower part, place the stalks in the pan and sauté them for several minutes to slightly soften them. Take them off the heat and let them cool.
  11. Remove the tarts from the oven. If the middle of the dough has risen, take a fork or tablespoon and carefully push the dough down and let the risen edges stay up. Then divide the cooked leeks among the two tarts.
  12. Sprinkle half of the grated parmesan on top.
  13. Place either 3 or 4 sautéed asparagus stalks on the left and right side of each tart. T
  14. hen carefully crack open one egg over the middle of each tart.
  15. Crack the third egg in a bowl and whisk with a fork. Take a pastry brush and coat the edges of each tart with the egg for better browning in the oven.
  16. Place the tarts in the oven and bake for a further 15-20 minutes until the eggs are cooked. If after 10 minutes in the oven the edges are getting too dark, reduce the heat and leave in the oven for the remaining time.
  17. Remove from the oven and serve with parsley (optional). The tarts can be enjoyed warm or cold.
http://www.glotime.tv/recipe-asparagus-leek-and-parmigiano-reggiano-puff-pastry-tarts/

With thanks to http://www.castelli-uk.com/

Follow us on Twitter https://twitter.com/GloTIMETV_
Like us on Facebook  https://www.facebook.com/glotimetv/
Follow us on Instagram  https://www.instagram.com/glotimetv/

 

Recipe: Parmesan Scotch Eggs with Parmigiano-Reggiano

Recipe: Parmesan Scotch Eggs with Parmigiano-Reggiano

Reading Time: 1 minute

 

Scotch eggs are the ideal snack food and much easier to make than one would assume! Using sausages instead of regular minced meat gives the advantage of already having perfectly seasoned meat. But this British classic comes with a twist: sharp, nutty Parmigiano-Reggiano added to the meat and the breadcrumb coating! Enjoy these flavour-filled goodies at parties or picnics or serve as a main meal with some green salad.

Scotch Eggs with Parmigiano-Reggiano

Yield: 4

Scotch Eggs with Parmigiano-Reggiano

Ingredients

  • 1.5 tbsp plain flour
  • 375g ground beef mince (500g if large eggs are used) from Cumberland sausages
  • 4 medium-sized eggs
  • 1 extra egg for crumbing
  • 4 tbsp Parmigiano-Reggiano, finely grated
  • 75g breadcrumbs
  • 350-500ml vegetable oil for frying (depending on height of pot)
  • 2 tbsp Worcestershire sauce
  • 1 dollop mustard
  • Generous amount of cracked black pepper
  • Pinch of salt

Instructions

  1. Place the four eggs in a pot and bring the water to a boil. Take the pot off the heat, place a lid on top and leave the eggs to sit for 9 minutes.
  2. In the meantime, take the sausages and one by one squeeze the minced meat out of the skin over a mixing bowl.
  3. Add flour, mustard, Worcestershire sauce, cracked black pepper and one tablespoon of grated Parmigiano-Reggiano. Mix well and form a ball. Then divide the mixture in four equal parts.
  4. After the eggs have been left in the heat for 9 minutes, drain the hot water and douse them with cold water. Remove the shells and leave them to cool.
  5. Lay out two bowls and a plate. Crack an egg in one of the bowls and whisk it up with a fork. In the second bowl, add the breadcrumbs and the remaining three tablespoons of grated Parmigiano-Reggiano.
  6. Take one piece of meat, flatten it in your palm and place a hard-boiled egg in the middle. Wrap the meat around the entire egg. Make sure there are no holes. Do the same with the other eggs.
  7. One by one place the meat-covered eggs in the whisked egg and then in the Parmigiano-Reggiano-breadcrumb-mixture and put them on a plate.
  8. Take a high-rimmed pot and fill it with vegetable oil. Heat up the oil. To find out if the oil is ready for frying, take a few breadcrumbs and sprinkle them in the oil. If they start to sizzle, the Scotch eggs are ready to be fried. Use kitchen tongues to place the eggs carefully in the hot oil. If there is not enough space to fry all eggs at once, fry them two at a time. It can get very smoky from the frying oil, so open a window or switch on the exhaust hood.
  9. Fry the eggs for about 5 minutes in the oil until golden brown, then remove them from the pot with the kitchen tongues and place them on a plate laid out with kitchen towels. Dab off any excess oil, then put the Scotch eggs on a baking tray and cook them in the pre-heated oven for about 10 minutes, middle rack, at 180°C (fan) or Gas Mark 5.
  10. Serve warm or cold with a side salad or as a snack. They are ideal to take to a picknick. Kept in the fridge, they will keep for up to 2 days.
http://www.glotime.tv/recipe-parmesan-scotch-eggs-with-parmigiano-reggiano/

With thanks to http://www.castelli-uk.com/

Follow us on Twitter https://twitter.com/GloTIMETV_
Like us on Facebook  https://www.facebook.com/glotimetv/
Follow us on Instagram  https://www.instagram.com/glotimetv/

 

Smoked Salmon, Parmigiano-Reggiano and Gorgonzola Dolce Omelette

Smoked Salmon, Parmigiano-Reggiano and Gorgonzola Dolce Omelette

Reading Time: 2 minutes

 

Looking forward to a special breakfast treat, but are not in the mood for an elaborate cooking session? Then this recipe for scrumptious Salmon and Parmigiano-Reggiano Omelette is just right! It’s easy and fast to make, but packs a flavour punch! The smooth, salty salmon harmonises well with the umami flavour notes of the Parmigiano-Reggiano as well as the tangy, milky Gorgonzola Dolce. Fresh dill and young pea shoots or watercress complement the dish and give it a green boost.
Why not try this weekend for a special Mother’s Day breakfast.

Smoked Salmon, Parmigiano-Reggiano and Gorgonzola Dolce Omelette

Yield: 1

Smoked Salmon, Parmigiano-Reggiano and Gorgonzola Dolce Omelette

Ingredients

  • 2 large Free-Range Eggs
  • 50 ml whole milk
  • 2 slices of smoked salmon
  • 2 tbsp grated Parmigiano-Reggiano
  • 15-20g Gorgonzola Dolce
  • Butter for the pan
  • Fresh Dill
  • Cracked black pepper to taste (salt optional, as smoked salmon, Gorgonzola and Parmigiano-Reggiano are already quite salty)
  • Pea shoots or watercress and olive oil to serve

Instructions

  1. What you’ll need:
  2. Frying pan
  3. Spatula
  4. Bowl
  5. Fork or whisk
  6. Knife
  7. Grater
  8. Measuring cup
  9. Tablespoon
  10. Method:
  11. Crack the eggs in a bowl. Add the milk and whisk thoroughly with a whisk or a fork.
  12. Melt butter in a frying pan. Add the whisked eggs and let it set on medium heat. Once the egg is almost cooked, sprinkle grated Parmigiano-Reggiano on it.
  13. Carefully place two slices of smoked salmon on half of the omelette. Scatter fresh dill on top and sprinkle with cracked black pepper. Cut up the Gorgonzola Dolce in small pieces and distribute on the salmon.
  14. With a spatula, carefully lift the empty half of the omelette and flip it on top of the filled half. Apply some pressure with the spatula to bond the two sides together. Cook for several more minutes to brown. The omelette is quite fragile, so the attempt to flip it over to brown the other side could break it. Alternatively, to brown the top further, the frying pan could be placed under the grill or in the oven on the grill setting (with open oven door and pan handle sticking out) for several minutes.
  15. Wash pea shoots, watercress or mixed green leaves. Drizzle with olive oil or salad dressing, plate the omelette and serve immediately.
http://www.glotime.tv/smoked-salmon-parmigiano-reggiano-and-gorgonzola-dolce-omelette/

With thanks to http://www.castelli-uk.com/

Follow us on Twitter https://twitter.com/GloTIMETV_
Like us on Facebook  https://www.facebook.com/glotimetv/
Follow us on Instagram  https://www.instagram.com/glotimetv/

 

A FILM AND A FEAST IS COMPLETE NIRVANA

A FILM AND A FEAST IS COMPLETE NIRVANA

Reading Time: 2 minutes

 

If you are a bit of a film and food buff, then why combine them both and make it a night of nirvana.

A recent discovery is an excellent award winning indie film, made and distributed back in 2009, and now on Netflix, called Today’s Special.

It tells the story of Samur, a sous chef with great aspirations who works in an upscale New York restaurant, but comes crashing down to earth when his father becomes sick and he is forced to take over the family business.

Samur, beautifully portrayed by Aasif Mandvi. reluctantly rebuilds his family’s old run down Indian fast food café, and bit by bit rediscovers himself and achieves critical acclaim for his new venture.  He has a romantic encounter and fierce opposition as he fights his way to success, but this makes the storyline even more exciting, not to mention the mouth watering recipes that are portrayed to the audience so a pre-prepared meal is a must whilst watching this film, otherwise you will pass out with starvation.

We have helped you here by offering you an authentic dish which is easy to prepare and even more inviting to eat.

So happy feasting – it is guaranteed to achieve complete nirvana.

This is an authentic recipe that you will enjoy and relish whilst witnessing traditional cooking with all its flavours and colours as defined in the film.

Spinach and Chickpea Curry

Spinach and Chickpea Curry

Ingredients

  • 1-2 tbsp oil
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 large onion, diced
  • 4 garlic cloves, crushed
  • 200g tined plum tomatoes
  • 800g/2 tins chickpeas, drained and rinsed
  • Pinch salt & pepper
  • 1 heaped tsp coriander seeds, crushed
  • 1 green chilli, chopped
  • 1 tsp red chilli powder
  • 1 tsp turmeric
  • 200g spinach, chopped
  • 1 green chilli, sliced for garnish

Instructions

  1. Heat the oil in a large pan and add the onion and garlic and cook for 2 minutes.
  2. Add the spices and stir well.
  3. Add the chopped tomatoes, chickpeas and salt and pepper and simmer for 8 minutes.
  4. 2 minutes before it has finished cooking, add the spinach and coriander and stir well.
http://www.glotime.tv/a-film-and-a-feast-is-complete-nirvana/

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/

THE ULTIMATE CHRISTMAS PUDDING – WITH A TOUCH OF OLD TRADITION

THE ULTIMATE CHRISTMAS PUDDING – WITH A TOUCH OF OLD TRADITION

Reading Time: 2 minutes

 

Did you know that the Christmas Pudding originated as far back as the 14th Century when the ingredients were quite different from how they are today, and was more of a main course containing mutton.

Then as it evolved it became a Christmas dessert and a silver coin, usually an old fashioned six pence was hidden inside.  The ideas was, whoever found it would get good fortune for the following year.  There were no health and safety or allergy restrictions in those days.

So why not bring back some of those old traditions, I don’t mean mutton or a six pence, but perhaps put something unusual but edible inside as a surprise when serving your Christmas feast this year.

CHRISTMAS PUDDING

Ingredients

  • 150 grams currants
  • 150 grams sultanas
  • 150 grams chopped prunes
  • 175 ml sherry
  • 100 grams plain flour
  • 125 grams fresh breadcrumbs
  • 150 grams suet
  • 150 grams dark brown muscovado sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • grated zest of 1 lemon
  • 3 large eggs
  • 1 medium cooking apple (peeled and grated)
  • 3 tablespoons honey
  • 125 ml vodka or brandy (to flame the pudding)

Instructions

  1. Put the currants, sultanas and prunes into a bowl with the sherry, swill the bowl a bit, then cover with clingfilm and leave to soak overnight or for up to 1 week.
  2. When the fruits have had their soaking time, put a large pan of water on to boil, or heat some water in a conventional steamer, and butter your heatproof plastic pudding basin, remember to grease the lid, too.
  3. In a large mixing bowl, combine all the remaining pudding ingredients (except the vodka/brandy),
  4. Add the booze soaked fruits, scraping in every last drop of liquor with a spatula, and mix to combine thoroughly, then add the all important 'sixpence'.
  5. Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil so that the basin is watertight, then either put the basin in the pan of boiling water (halfway up the basin) or in the top of a lidded steamer and steam for 5 hours, checking every now and again that the water hasn’t bubbled away.
  6. When it’s had its 5 hours, remove carefully and, when cooled slightly, unwrap the foil, and put the pudding in its basin out of the way in the kitche, until Christmas Day.
  7. On the big day, rewrap the pudding (still in its basin) in foil and steam again, this time for 3 hours.
  8. then transfer to a plate, add the booze and light it !
  9. serve with clotted cream, custard or just as is.
http://www.glotime.tv/the-ultimate-christmas-pudding-with-a-touch-of-old-tradition/

Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.

Pin It on Pinterest