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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THE BIG BAKE ON FOR CHRISTMAS – DO TRY THIS AT HOME

THE BIG BAKE ON FOR CHRISTMAS – DO TRY THIS AT HOME

Reading Time: 3 minutes
You may have never tried this before but we do recommend you ‘do try this at home’ as if you bake it now, it will not only be a memorable table centre for your family meal  but also a huge accolade of achievement for you.
The first time I tried this recipe I was amazed how easy it actually was, and the fruit makes it moist and delightfully tasteful.

You never know, it may also inspire you to be more adventurous in the kitchen all round this party season.

DELICIOUS HOME BAKED CHRISTMAS CAKE

Ingredients

150 g dried figs
225 g soft prunes
100 g pure almonds
225 g soft butter
185 g brown sugar
250 g self-raising flour
0.5 tsp ground cinnamon
0.5 tsp ground ginger
1 good pinch of ground clove
4 large eggs, lightly beaten
225 g raisins
1 juice and zest of 1 large lemon
3 tbsp black treacle
4 tbsp dark rum

Method

Preheat the oven to 150°C, fan 130°C, gas 3. Line a 7cm-deep 20cm square tin with buttered baking paper.

Slice the figs and prunes into small pieces. Roughly chop the almonds. Put the butter and sugar in a bowl and beat until fluffy.

Sift the flour into a bowl with the cinnamon, ginger and cloves. Add this and the beaten eggs alternately to the butter and sugar in the mixer, beating on a low setting all the time.

Stir in the fruit, almonds, lemon juice and zest, treacle and 3 tablespoons of the rum by hand. Tip into the tin and even out with a spatula.

Bake for 1 hour 30 minutes or until golden and a skewer comes out clean. Leave to cool in the tin.

Once cool – make small insertions in the surface and add a little extra rum. To ice your cake, brush the cake with a little warmed apricot glaze, then cover it completely with 500g rolled-out marzipan, trimming off the excess. Brush the marzipan with cooled boiled water. Cover with 750g rolled-out white icing and trim off the excess.

If you prefer you can also bake this cake in a round 20cm tin; cook for 2-2½ hours.

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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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