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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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.

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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Gluten-free American buttermilk pancakes

Gluten-free American buttermilk pancakes

Reading Time: 1 minute

 

Try these Gluten free American Style Pancakes.

Quick, easy and delicious. Enjoy with Maple Syrup and Crispy Bacon.
Or try with fruit and ice cream.

Check out the video below of celebrity chef Reza Mahammad making
pancakes using normal flour for cooking hints and tips.

Enjoy.

 

Gluten-free American buttermilk pancakes Draft

Gluten-free American buttermilk pancakes Draft

Ingredients

  • 175ml buttermilk
  • 1 medium sized egg
  • 15g melted butter
  • 50g/2oz tapioca flour
  • 25g/1oz fine cornmeal
  • pinch of salt
  • 1 tsp bicarbonate of soda
  • clarified butter for frying
  • Toppings of your choice, we chose Maple Syrup and crispy bacon, but works just as well with fruit and ice cream

Instructions

  1. Mix the milk, egg and melted butter in a bowl, until smooth and blended.
  2. Sift together the flour, cornmeal, salt and bicarb and gently stir into the buttermilk only until the ingredients are moistened - don't worry about the lumps.
  3. Heat a non-stick pan until medium hot. add a little clarified butter.
  4. Add a tablespoon of batter onto the pan and spread slightly with the back of the spoon.
  5. Cook until the bubbles rise and break on the top of the pancake.
  6. Flip pancake. Cook until pale golden on the other side.
  7. Remove and keep warm. Continue until all the batter has been used.
  8. Spread each pancake with butter and serve a stack of three per person.
  9. Top with crispy bacon and maple syrup.
http://www.glotime.tv/gluten-free-american-buttermilk-pancakes/

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When in Rome, Do as the World Eater Does

When in Rome, Do as the World Eater Does

Reading Time: 12 minutes

 

Ah, Italy. Land of pizza, pasta, espresso and more. Such a wondrous country. And at the epicenter of it all, Rome. The Eternal City. What a glorious place to visit. It is indeed a magical land, transporting you back thousands of years no matter where you venture. I firmly believe that Rome is a place everyone should visit at least once in their lives.

With all the history on display, visitors flock to Rome in droves, which makes it a tourist mecca… which means much of it is also a tourist trap. And nowhere is that more apparent than at it’s thousands of eating establishments, which all seem specifically designed to draw in sightseers and out-of-towners with the promise of a delicious, classic, Italian meal, but rarely deliver. Which brings up an interesting problem. Where should one eat?

Romans love holding onto their classic culture – and history in general – more than other place I’ve ever visited. This is wonderful in regards to preserving culture, heritage, history, art… but tends to stymie progress in the food and coffee world. Let’s consider what the phrase “classic” means when it comes to a meal.

Many Roman restaurants claim recipes handed down from generation to generation. This may very well be true, and Grandma’s recipes might have included the best ingredients possible… when she was alive. Remember, there was once a time that food was, by default, natural, organic and whole, as opposed to pre-packaged, chemically processed, mass-produced, and littered with chemical pesticides, chemical additives and preservatives. Let’s assume that Grandma’s recipes really did hail from 200 years ago, as opposed to from the 1950s, when frozen, canned and microwave meals were standard in every kitchen, and it wasn’t yet known how bad these foods were for you. Going with a best case scenario, Grandma’s recipe might have called for tomatoes, which she grew in her garden, and chicken, which came from the family farm. This sounds great, but that easily could have evolved into a mass-produced, GMO, subpar-tasting, mealy tomato and a water-and-antibiotics-injected, washed-in-chlorine, mass-poultry-farm chicken. Technically, still the same ingredients, but eons away in terms of taste and health benefits.

Bottom line is that, in today’s world of artificial foods, toxins, chemicals, additives, carcinogens, hormones, medicines and a whole other plethora of unappetizing ingredients added to our foods, sourcing good quality ingredients is the first step to a good restaurant. Unfortunately, I find that unless you’re paying a Michelin Star-level premium for your meal while in Italy, many Roman restaurants – even if they are sticking to the spirit of generational recipes – serve subpar quality ingredients, resulting in a subpar outcome, no matter how talented Grandma was.

Add to that, an alarming lack of consistency, some truly cranky service and crazily expensive food, it’s as if the Roman restaurant industry realized that since Rome is like Disneyland – non-stop tourists and no down season – they are unlikely to have a lot of repeat customers, so there’s no reason to worry about winning anyone over long term. And while I get how frustrating it can be to kowtow to ungrateful interlopers regularly, I don’t care! When I eat out, I want good food, good service, and – of course – a good price!

That’s why I was so happy when I finally discovered the best place to eat in Rome, which I ended up visiting numerous times:

Mercato Centrale Roma

 

Thank goodness for you! Located in the Stazione Termini (Rome’s main train terminal), the market is home to a wide variety of high quality food vendors, a wine bar, a coffee shop and a restaurant. Fairly new, having opened in October 2016, the Mercato took over the Cappa Mazzoniana, a century-old hall built by architect Angiolo Mazzoni, initially intended for use as the station’s restaurant, which never happened (until now). The thing that sets the Mercato apart from the other eateries in Rome is that they went out and sourced the best of the best in terms of local chefs, so you don’t have to. They did the research and you reap the benefits.

Whatever you might be in the mood for exists at the Mercato. Meat? Pizza? Gelato? You name it, you got it. They’ve got a pretty good system down, too. Sit at a communal table and a server takes your drink order. Then choose from one of the many stalls and eat to your heart’s content. Start with a glass of wine and an antipasti of cured meats and cheeses, move on to a pasta, have fish for a main, finish with a ristretto and something sweet. Each from a different vendor, specializing in a specific thing.

On this last trip to Rome, I frequented the Mercato a handful of times. I was over the moon about finding some enjoyable espresso there (something, surprisingly, very hard to come by in Rome), but it was the truffle stall (Il Tartufo di Luciano Savini, aka Savini Tartufi) that won my heart. We tried two different truffle pastas there, and they were, without a doubt, the best pastas we ate in Rome.

My favorite was the Gricia al Tartufo Nero. It starts with a calamaretti, which is a short, wide pasta tube, visually reminiscent of calamari, that collapses when cooked, trapping the sauce within (!). It’s coupled with bacon, a drop of milk, extra virgin olive oil and Pecorino Romano cheese, and then finished with a generous heaping of freshly grated black truffles. The sauce perfectly melds with the fresh pasta, and each bite is a reminder of all that is good in this world. I’d never had a pasta so delightful, perfectly cooked to the desired al dente consistency. Their Tagliolino al Tartufo was excellent as well, using a tagliatelle pasta in an egg/Pecorino Romano/extra virgin olive oil sauce. Both pastas were in the €15-20 range. That may seem expensive, but – to put Roman food prices into perspective – we went to a busy, casual osteria not at the market and ordered their truffle pasta. It didn’t even come close in taste or quality to the Mercato’s truffle stall, and it cost a hefty €37, nearly double the price.

The next time we visited the Mercato, we had the Trapizzini, a triangular shaped pizza bianca (pizza dough) stuffed to the point of overflowing with traditional Roman fillings. They recommended as a first timer trying the braised beef (their #1 best-seller), but, not being in the mood for red meat, I opted for the pollo alla cacciatora. Wow. It was a winner. The chicken was juicy, flavorful and so well cooked that it fell apart easily. It was cooked in garlic and white wine, and mixed beautifully with the crispy-on-the-outside, soft-on-the-inside pizza dough surrounding it. My only regret is being too full to try another one.

At the Mercato, you shouldn’t miss out on something sweet. I opted for a tiramisu from Cremilla. Even though they’re known for their gelato, I couldn’t resist the look of this fluffy, velvety, coffee-tinged dessert. Sure enough, it was smooth, subtle, creamy and exactly what eating a tiramisu in Italy should be like.

Paired with an espresso from La Caffeteria (one of the few espressos in Rome I didn’t have to cringe to ingest, nor add sugar to), my meal was complete.

All in all, come to the Mercato to enjoy the hustle and bustle around you, and take in the smells of all the fantastic foods. Have a sit down meal at Michelin-starred chef Oliver Glowig’s restaurant on the second floor, enjoy a casual plate of lovely pasta at one of the many booths on the ground floor, or go really chill and simply grab a beer and a slice of pizza to go. Indulge in fried foods or sweets, chocolate and cakes. You can even buy some fresh produce on your way home. The market really does have it all, and they do an excellent job executing.


  

 

 

 

 

I tried a plethora of items and was pleased with them all. Mercato Centrale definitely offers a great choice for a variety of typical Roman foods (and more) at a good price. And you can trust the sourcing, because the vendors come highly curated.

 

 

 

 

 

In other words, when in Rome, do as the World Eater does, and eat at the Mercato Centrale at Termini I. Buon appetito!

 

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Sweet Potato Wedges with Parmesan and Basil Mayonnaise

Sweet Potato Wedges with Parmesan and Basil Mayonnaise

Reading Time: 2 minutes

 

These oven-roasted sweet potato wedges served with a generous amount of fresh, home-made basil mayonnaise are the perfect comfort food for the still ongoing winter chills. It is creaminess topped with more creaminess – and truly bursting with flavor! The tangy basil as well as the umami parmesan adds extra character to the savoury condiment, making it even more delectable. Making a home-made mayonnaise seems a daunting task, but is actually very simple and quick to whip up. This silky basil and parmesan mayonnaise is an irresistible dip and can be combined with a wide variety of dishes. Why not use it as a sandwich spread or, instead of tartar sauce, to complement a fish course?

Sweet Potato Wedges with Parmesan and Basil Mayonnaise

Yield: 4

Sweet Potato Wedges with Parmesan and Basil Mayonnaise

Ingredients

  • 4 midsized sweet potatoes
  • Olive oil for frying
  • Sea salt
  • 2 egg yolks
  • 1 tsp. Dijon mustard
  • 2 tsps. lemon juice
  • 250ml extra virgin olive oil
  • Large handful of fresh basil leaves
  • 35g grated parmesan
  • Salt, pepper to taste

Instructions

  1. 1. Prepare the sweet potato wedges. Scrub the sweet potatoes under running water, then remove any spots or dry edges from the skin. Cut them into chunks and place the wedges on a non-stick baking tray, rub the potato pieces with olive oil and sprinkle sea salt on top. Bake in the oven, middle rack, fan 180-200°C or gas mark 5, for about 45 minutes until soft.
  2. 2. Please note: Before preparing the mayonnaise, make sure that all the ingredients you´ll need have room temperature.
  3. 3. Take a mixing bowl, add the egg yolks to it along with mustard, lemon juice and a dash of salt and pepper. With a hand mixer, combine all ingredients well.
  4. 4. Take a herb chopper (small blender) and combine fresh basil, grated parmesan and 50 ml extra virgin olive oil. Alternatively, use a stick blender and combine the ingredients in a high rimmed bowl. Blend the ingredients well. Set aside.
  5. 5. Take the hand mixer and whisk the egg-mustard mixture on middle speed while very slowly pouring the remaining 200 ml of extra virgin olive oil to the bowl. Make sure not to rush the procedure as the egg may curdle otherwise. With a steady speed, the mixture should become thick and smooth. Once the oil is used up, carefully add the basil and parmesan oil. Combine well.
  6. 6. Serve the mayonnaise immediately. If the sweet potato wedges are not ready once the mayonnaise is prepared, store it in a sterilized glass jar or a vacuum seal plastic tub in the fridge. Because the mayonnaise is made with raw eggs, it should not stay uncovered and outside the fridge for too long. It can go off very easily, so make sure to keep it cool and finish it off within 3 days.
http://www.glotime.tv/sweet-potato-wedges-with-parmesan-and-basil-mayonnaise/

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

http://www.castelli-uk.com

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SPIRAL YOUR WAY TO OPTIMUM HEALTH AND FITNESS – IT’S A WIN WIN

SPIRAL YOUR WAY TO OPTIMUM HEALTH AND FITNESS – IT’S A WIN WIN

Reading Time: 4 minutes

 

This vegetable spiralizer is already a big hit in a multitude of family kitchens.  Make courgetti spaghetti or trim down carrots or sweet potatoes for salads and stir fries,

Simple to use and a great way to transform your vegetables as a healthy low calorie substitute for pasta and an irresistible ingredient for a variety of recipes.

Make creative and nutritious meals for your entire family with this Salter electric spiralizer, with a rotating food fork and easy switch function to effortlessly make fresh spirals. Recipes are included for you to get started – the spiralizer is perfect for experimenting with salads and stir fries, as well as providing a healthier alternative to pasta and noodle dishes. With 3 stainless steel blades to choose from, you can even create spirals and ribbons with different thickness and textures.

For an effortlessly healthier lifestyle, use this Salter electric spiralizer to create meals bursting with freshness and flavour.
Simply place your vegetable or fruit onto the food fork, rotate with the very easy switch function and create tasty spirals to share.Shop-bought spiralized vegetables are four times the cost of fresh produce, so you can save 75% simply by using the spiralizer at home.Three blades are included so you can choose between thin or thick noodles, as well as a unique spiral blade for beautiful ribbons.A built in compartment also features so you can conveniently store the power cord and all of the accessories safely away between uses.

Check out the Salter cookshop for more details and inspiration.

http://www.saltercookshop.com/ek2299-salter-ek2299-electric-spiralizer.html

 

Why not try this delicious recipe from Ali Maffucci from the book InSpiralized
Follow Ali on Twitter for some great recipes https://twitter.com/Inspiralized

 

Mediterranean beetroot noodles with feta

Yield: 4

Mediterranean beetroot noodles with feta

Ingredients

  • 85g each yellow and red cherry tomatoes, halved
  • 2 medium cloves of garlic, finely chopped
  • 2 tbsp chopped fresh parsley, plus extra for garnish
  • 1 tsp dried oregano
  • 1 tbsp red wine vinegar
  • 60g pitted olives
  • 1 tbsp extra-virgin olive oil
  • 2 small beetroots, peeled and spiralized
  • 225g block of feta or halloumi

Instructions

  1. Preheat the oven to 200C/gas mark 6. In a bowl combine all the ingredients except the cheese and the parsley for garnish. Place the block of feta or halloumi in the centre of a large ovenproof dish. Top and surround with the beetroot noodle mixture. Cover with foil and bake for 20 minutes.
  2. Serve hot, garnished with the extra parsley.
http://www.glotime.tv/spiral-your-way-to-optimum-health-and-fitness-its-a-win-win/

 

Whether you’re low-carb, gluten-free, Paleo, or raw, you don’t have to give up the foods you love. Inspiralized shows you how to transform vegetables and fruits into delicious meals that look and taste just like your favourite indulgent originals. Courgette turns into creamy clam linguine, turnip into pesto spaghetti, sweet potato becomes fried rice or a pizza base, and cauliflower makes great Tabouleh.

There are recipes for breakfast, snacks, sandwiches, soups, salads, casseroles, rices, pastas, and even desserts. Everything is easy to follow, fresh and flavour packed and includes nutritional breakdowns. Many of the recipes can be customised to use whatever vegetables you have to hand and whatever your personal goal may be – losing weight, following a healthier lifestyle, or simply making easy meals at home.

This book covers every vegetable you can possibly spiralize, and offers advice for spiralizing whether you’re feeding just yourself, your family, or even a crowd. So bring on a hearty appetite and a sense of adventure?you’re ready to make the most of this secret weapon for healthy cooking.

The book is available from Amazon in softback or hardback versions (prices vary)

https://www.amazon.co.uk/Inspiralized-Inspiring-recipes-make-spiralizer/dp/1785031309/

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