Stuffed Heritage Tomatoes with Goats Cheese, Coppa and Parmigiano-Reggiano

Stuffed Heritage Tomatoes with Goats Cheese, Coppa and Parmigiano-Reggiano

Reading Time: 5 minutes

 

Heritage tomatoes are all the rage right now, and justifiably so! Sweet, succulent, colourful and full of flavour, the quality of heritage tomatoes, also known as heirloom tomatoes, is outstanding and miles apart from generic, red store bought tomatoes. Heritage tomatoes, with such whimsical names as Green or Black Zebra, Green Sausage, Candy’s Old Yellow, German Red Strawberry and Beefsteak, don’t just make for a colourful meal, but an extraordinarily tasty one, too, as they offer the perfect balance between sweetness and acidity and give the dish a complex, layered aroma. The soft, luscious flesh and fragrant aroma of the tomatoes pair extremely well with the creamy goat’s cheese, delicate fresh thyme and the nutty saltiness from the Parmigiano-Reggiano cheese and tender Coppa with its rich and meaty aroma. Best enjoyed with a glass of crisp white wine, this is the ultimate dish to celebrate the end of the summer season!

Ingredients:

For 3 stuffed tomatoes (1 portion)

 

3 mid-sized heritage (heirloom) tomatoes, mix of colours

3 slices of Coppa (cured meat from Northern Italy or Corsica, similar to prosciutto)

1 clove of garlic

4 tbsp. grated Parmigiano-Reggiano

2-3 pieces of sundried tomatoes

75g soft goat’s cheese

Olive oil

Fresh thyme

For the sauce:

½ yellow and ½ red pepper

1-2 tsp. cornflour

100ml vegetable stock

Olive oil

2 tbsp. Parmigiano-Reggiano, grated

Pepper, sea salt to taste

 

What you’ll need:

Chopping board

Kitchen knife

Measuring jug

Small mixing bowl

Small pot

Grater

Stick blender

Sieve

Tablespoon

Teaspoon

Whisk

Deep (non-stick) baking tray, preferably made from silicone

Method:

  1. Take a sharp kitchen knife and, at an angle, carefully cut off the top (spare the stalk). Take a teaspoon and extract the juice sack (keep it for later).
  2. Finely dice the garlic and place and equal amount in each hollowed out tomato.
  3. Prepare the filling by combining soft goat’s cheese, diced sundried tomatoes, grated Parmigiano-Reggiano, sliced Coppa, olive oil and a tablespoon’s worth of fresh thyme in a small mixing bowl. Stir well and use a teaspoon to evenly distribute the filling. Then, place the tomato tops back on the now stuffed tomatoes.
  4. Cut the peppers into chunks, as well as the juice sacks from the tomatoes. This will add a nice flavour to the sauce later. Place the tomatoes in the deep baking tray. Around it, scatter the pepper and tomato chunks. Add vegetable stock and drizzle a little bit of olive oil on top.
  5. Bake it the oven, middle rack, fan 170°C or gas mark 4, for about 20 minutes. Then, carefully put the stuffed tomatoes on a plate, take the baking tray with the pepper chunks and liquid inside and pour it in a bowl. Then, put the tomatoes back onto the tray and bake them in the oven for a further 10-15 minutes.
  6. In the meantime, puree the pepper chunks together with the liquid. Then pass everything through a sieve. Bring the sauce to a boil and let it simmer. Stir in the cornflour to thicken the sauce, then add grated Parmigiano-Reggiano and a dash of black pepper. Remove from the heat.
  7. Pour the sauce on a deep plate, then place the baked tomatoes in the middle and drizzle some olive oil on top.

Enjoy !

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

http://www.castelli-uk.com

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LINDA LAMON – Hold On In Love’s Name – New Release

LINDA LAMON – Hold On In Love’s Name – New Release

Reading Time: 6 minutes

 

“Wow! So pretty and so heart-felt. We need to be pretty strong here.” – Dr Brian May (Queen)

 

Linda Lamon

Hold On In Love’s Name – Released 25th September 2020

The response from Queen guitarist Brian May about her new song Hold On In Love’s Name, contributed to Linda Lamon making her decision to release the single, which was inspired by wildlife and the environment, to help his Save Me Trust. Linda decided to support the charity after seeing how hard the Surrey based team work to help reverse the effects of global warming and environmental damage by planting forests and caring for wildlife.

“We have very sadly seen a decline in wildflower meadows by 95% in the last 40 years and some of our insect population, such as butterflies and bees, reduced by up to 60%.  This all effects our ecosystems and the natural food chain, which in turn affects us – and it’s all down to deforestation and building development. We desperately need afforestation programmes to help address the balance to save our planet for future generations.” – Linda Lamon

Originally from Stockport, Greater Manchester, Linda first met Brian after she penned The New Woodland Song to celebrate the planting of 100,000 native trees in his 160-acre woodland whilst living in Dorset in 2013.  She performed it live with the village ladies and children’s choirs for the opening of the tree planting ceremony, only a few yards away from the rock star.

“The planting day was truly one of the most memorable and different days of my life – if those trees develop into healthy adults, I will feel that I contributed something significant in a small way in the rescue of the British countryside.” – Brian May

Linda & Brian May

The keen photographer went on to write two more songs with the charity in mind and has watched the wood flourish through her lens each year since 2013, creating a record of the growth and keeping the owner updated with photographs of the trees, shrubs and wildflower meadows.

“May’s Wood is now attracting new wildlife and it’s wonderful to see. We need lots more forests like this to be planted around the world before it’s too late. The UK government have recognised this but have not gone far enough. As we come out of lockdown in these unprecedented times living with the virus, we have seen that green spaces are vital for human health and well-being.”

It’s taken a while, you could say, for Linda to get fully on track with her music. At the age of 70, with two grown up daughters and four grandchildren, she is bringing out her first album, after launching her new single.

“Whilst many of the pop and rock stars from my teenage years are now enjoying a revival, I feel like I’m just beginning. We owe it to my grandchildren’s generation to make right what’s wrong and I’m hoping this song will go some way in creating awareness about this very real plight that affects their future.”

The forthcoming album, ABOUT TIME is aptly named to reflect the fact that it is about time she recorded songs she has been writing since she was 16. It also explains that these pieces really are about time as they cover four decades, from the eighties to the 20 twenties. A blend of country and pop, the tracks were recorded remotely during the COVID-19 lockdown by musicians in Nashville, USA, with Linda adding the vocals and mixing in Dorset and Manchester. Overseeing the project was producer Lynton Guest, former member of The Love Affair who had Number 1 hits in the 1960s with classic tracks Everlasting Love and Rainbow Valley.

Linda Lamon

“It took a 17 -year- old band mate to encourage me to record my own songs after I had spent years being involved with music in some form.  But it still took me another ten years to get around to doing it. It was only after my husband died from Motor Neurone Disease that I picked up the gauntlet and ran with it.”

www.lindalamon.com


 

Wake Up And Smell The Coffee – It Can Taste As Good

Wake Up And Smell The Coffee – It Can Taste As Good

Reading Time: 4 minutes

 

I recently heard on the radio a so called coffee expert and Barista exclaiming that the aroma of coffee is always so good that the taste never fails to disappoint.

As my friends will tell you I always rise to a challenge, and have been investigating this notion ever since, and think I have proved her wrong!

A long time buddy of mine bought me a Tassimo coffee maker for my birthday at the end of last year, which has totally revolutionised my life in that not only does it cut out the painful cleaning of my old coffee machine, but it makes incredible coffee too. Now you may think that this is an advertisement for the Tassimo, but I assure you it is not, I am just sharing my knowledge and excitement at this recent discovery! Tassimo have a new range of machines in fantastic colours.

 

The coffee and creamer comes in separate capsules and you simply slot them into the top of the machine and away you go. The milk or creamer is delivered piping hot and steaming and frothy, just the way good coffee should be. Plus the taste really does not disappoint as with so many other makes of coffee, even in established coffee shops.

I am also going to invest in one for the office, as it will cut down on the crazy prices that have evolved since the birth of trendy coffee cafes such as Starbucks and Costa. Don’t get me wrong, I will still enjoy the occasional cup of coffee at the weekend when meeting up with girl friends in our local chic café, but for the everyday, will continue to enjoy the various types of coffee available for a Tassimo coffee machine.

So far I have tried COSTA cappuccino, COSTA macchiato, breakfast coffee and COSTA latte, and all of them are really good in their own way. Of course nothing beats going into a COSTA coffee shop with friends but now I can enjoy the great taste at home as well.

mug

There are also lots more on the market, and I won’t spoil it for you, go and explore the coffee counter in your local supermarket once you have invested in a Tassimo, and let us know which one you enjoy the best. I am betting you will find it really hard to decide.
You can see the full range of drinks available at https://www.tassimo.co.uk/drinks-range/c-117/

Thanks to our sponsors you to can enjoy the Tassimo experience with the chance to win a Tassimo hot drink machine
To be in with a chance of winning just enter your details into the form below

Three prizes up for grabs – Good Luck
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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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Sarah Class – Natural High – New Album Out Soon

Sarah Class – Natural High – New Album Out Soon

Reading Time: 5 minutes

S A R A H   C L A S S

N A T U R A L H I G H – Released 25th September 2020

The album Natural High is a joyful and reverential tribute to the powerful magic of nature and miracle of life. There are many layers to the natural world. Those we perceive with human eyes to be beautiful or awe inspiring, or intrinsically feel we need to protect or even be fearful of, are perhaps only touching the surface of its extraordinary qualities. Nature is also working behind the scenes affecting us on an entirely different plane.

“Our relationship with Nature is powerfully symbiotic. Nature nourishes us and it has the ability to move and heal us, to energise and uplift us. It is a living organism with a heart-beat, a soul and molecular memory, just like human life. We need to forge a new and positive relationship with the Natural world that sustains us.”  Sarah Class.

Beyond Nature’s physical manifestation, Sarah believes there is a powerful spiritual vibration existing in multi layers. It is this version of Nature – its heavenly imprint, which fuels the music of Natural High.

Scientists know that Nature is proven to de-stress us, but equally they are aware this is not the full explanation. As scientist and cognitive psychologist David Strayer says, “something mysterious will always remain”.

Sarah says, “Natural High is also about Unity – the unifying God of all things and the connection between us and Nature. Our place within the natural world is not a separated one. We are of each other.”

The album explores Nature’s euphoric diversity through the ethereal lens. Through waterfalls, rivers, holy wells and more, each track aligns with various Nature deities from myths and legends of different cultures.

A true lockdown album written at the height of the pandemic, Sarah recorded much of the album with Sinfonia Nord, a wonderful orchestra in Iceland via remote link to her studio in Bristol. She also collaborated remotely with talented musicians all over the world to achieve the special sound she envisaged for Natural High.

 

S A R A H  C L A S S

Sarah Class

 

Award winning, Emmy nominated, Sarah Class has become one of Britain’s most sought-after composers and is described as having the ‘Midas touch’ when it comes to creating music. She is an accomplished musician, scoring for ?lm, television and the concert arena, producer, songwriter, and singer.

A classically trained pianist from an early age, Sarah developed a huge love of jazz and improvisation. Brought up on a nature reserve in a large unspoilt part of the Isle of Wight, she spent her childhood surrounded by rare orchids, bluebell woods and carpets of wood anemones – something that would come to inspire not just her music, but inform her very way of thinking and living.

She quickly started to make her mark in the world of television and subsequently the film industry. When she was asked to compose the score for an independent feature film titled ‘The Weekend’ Sarah caught the attention of legendary producer Sir George Martin who subsequently took her under his wing to help and guide her career.

Since then her career has skyrocketed and boasts 3 Emmy Award nominations, a Classical Brit Award nomination, a No.1 album collaboration with Hayley Westenra, a Best Score Award for Sir David Attenborough’s BBC TV series ‘BBC Africa’, plus numerous other hugely successful and highly acclaimed scores for movies and TV.

Sarah is also Ambassador for the World Land Trust. Sir David Attenborough, Sir Chris Packham and Steve Backshall are also patrons. The charity has directly protected and saved a million acres of threatened habitat including rainforest and helped save a further five million  acres, in more than 20 countries over the past 30 years. Sir David even made an appearance on Sarah’s music video ‘I Will Fight’.

Sarah Class

www.sarahclass.com


 

 

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