by Danica | Aug 28, 2020 | Featured, GloKitchen
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:
- 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).
- Finely dice the garlic and place and equal amount in each hollowed out tomato.
- 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.
- 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.
- 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.
- 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.
- 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
Follow and Like us on Facebook https://www.facebook.com/glotimetv/
Follow us on Instagram https://www.instagram.com/glotimetv/
Follow us on Twitter https://twitter.com/GloTIMETV_
by Glotime | Aug 26, 2020 | Featured, Glo Arts & Entertainment
“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
by Danica | Aug 21, 2020 | Featured, GloKitchen
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
Method:
- 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.
- 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.
- 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
Follow and Like us on Facebook https://www.facebook.com/glotimetv/
Follow us on Instagram https://www.instagram.com/glotimetv/
Follow us on Twitter https://twitter.com/GloTIMETV_
