New Single – D:REAM – I USED TO BELIEVE IN LOVE

New Single – D:REAM – I USED TO BELIEVE IN LOVE

I Used To Believe In Love is the latest single to be taken from Open Hearts Open Minds, the brand-new album from 1990s chart-toppers D:Ream.

The band have gone back to their roots with ten tracks that, whilst retaining a feel of their early nineties sound, in no way sounds dated. The trademark pianos, brass, strings and occasional anthemic backing vocals are all there, mixed with plenty of live percussive elements and smatterings of guitars and even a bit of Bossa Nova on the cheeky, irony laden Selfies In Ibiza. The album has been written, played and produced by Pete and Al, much of it during lockdown, and it’s clear they have matured in all of these areas.

It’s an album of hope and optimism, mixing more serious themes, as in Emperors Of The Night, Make Love Cool Again and Universal Mother with the random playful funkiness of Skin Tight and Look At The Stars Now, Mama to the downright optimism of the excellent Many Hands and Don’t Let The Bastards Grind You Down, which manages to cross both optimistic and serious themes with its anti-bullying tone.

Pete Cunnah’s voice is sounding better than ever. The years have clearly been kind to him on that front, with shades of a certain George Michael on a few of the tracks, which can’t be a bad thing, surely?

An absolute ‘must have’ for any fans of the band from back in the day and well worth the listen for anyone who likes their music pop, but not too poppy!

OPEN HEARTS OPEN MINDS

The Album – OUT NOW!

It was a chance meeting in a children’s playground that achieved what the world’s best entertainment lawyers and record company executives hadn’t been able to manage: to put back together one of the most influential acts of the 90s at the moment everyone wanted more 90s. The D:Ream team of Alan Mackenzie (‘DJ, backing vocals, Head of Comedy and Magic’) and singer/songwriter Pete Cunnah were back.

As the only band that ever really brought together indie, pop and dance, D:Ream also created a double-platinum-selling anthem so powerful it not only got to the top of the charts but helped sweep away two decades of Conservative rule, bringing in New Labour on a wave of Cool Britannia and optimism. That particular bubble may have burst but if there was ever a need for more optimism, that time is now.

The pair first met when Pete moved from Ireland to London, having been on the brink of a record deal with U2’s Mother Records, with his old indie band, Tie The Boy. Disillusioned and working in a media company, it was on a big night out to legendary club The Brain in Soho that he was introduced to the uplifting house that was sweeping the clubs and the euphoria that went with it.

But it was a learning curve: Pete had the band experience, Alan the club experience but putting the two things together was something else…they figured it out, making it up as they went along. By this time, they had a name:

‘We thought we’d call ourselves The Dreamboys, after the strip act,’ says Pete, ‘then we thought we liked Dream, then someone had the idea of putting the colon in to make it D:Ream, which was the worst thing because the colon is an illegal character in HTML, so it’s still a problem online…’

Success came hard and fast. U R The Best Thing was well-received, especially in the clubs, but didn’t make it to the charts until it was the follow-up to Things Can Only Get Better, when it became the second of eight Top 40 hits from three albums, two of which made the Top 5. But success can take people in different directions, which is what happened with Pete and Alan.

‘We split up over how pop the band was going,’ says Pete now. ‘This was around the fourth single and with the benefit of hindsight, I think Al was right. My dream was to get to the top of the charts and going to number one is all great but then the mistake was to go on tour with Take That and to end up going on kids’ television and the rest of it. Being pushed around from here to there. I can see why that made Al uncomfortable.’

The first new work they did together was in 2012, an exercise in getting things out of their system. Pete wanted to play guitar, they wanted the songs to be more complex and, in Al’s words, ‘we got a bit too muso’. ‘If you’re thinking of strings and piano and hands-in-the-air pants-down moments, that’s what we can really deliver…,’ says Pete. ‘So, we’ve gone back to that.’

The new album is exactly what D:Ream fans have been waiting for since that very first smash hit: –

‘We want to make people feel good,’ says Pete. ‘And we’ve had a ton of fun doing it. We don’t have anything to prove, we just want people to enjoy it. That last album, as much as it went down well, we did it for ourselves. This one is back to basics, tracks like Don’t Let The Bastards Grind You Down, which is very old D:Ream with a very 90s feel, very up-tempo.’

Check out the D-Ream website


Parmigiano-Reggiano Polenta with Mushrooms and Spicy Sausage

Parmigiano-Reggiano Polenta with Mushrooms and Spicy Sausage

A creamy cornmeal porridge, polenta used to be made of other grains, such as hulled barley, spelt, buckwheat or chestnut flour before in the 16th century Christopher Columbus brought corn from the Americas back to Europe. A staple of Northern Italian cuisine, polenta is more than just a side dish. It is extremely versatile, eaten as a freshly cooked mush, cooled and then grilled or fried, or thinly spread out to be dried and baked to make polenta crisps. Instant cornmeal polenta is widespread nowadays and reduces the cooking time to a mere 2-3 minutes. Adding Parmigiano-Reggiano to the polenta enhances its fairly simple flavour to a delightfully creamy and savoury taste sensation. Polenta pairs well with tomato sauce, mushrooms, fried eggs or sausages. This recipe has combined mushrooms and spicy sausages to serve up a hearty meal that is quick and easy to make. Buon appetito!

Ingredients:

For 2 portions

2 thick, spicy sausages (or 4 Merguez), cut in chunks

150g woodland mushrooms (e.g. Shitake, Oyster, Eryngii or Champignons)

½ large white onion, thinly sliced

Knob of butter for frying the sausages

Dash of sea salt and black pepper

For the polenta:

100g instant cornmeal polenta

100g grated Parmigiano-Reggiano

400ml water

Knob of butter

Dash of sea salt

For the parsley oil:

50ml extra virgin olive oil

Handful fresh parsley

Dash of sea salt

 

What you’ll need:

Chopping board

Large kitchen knife

Pot

Frying pan

Measuring jug

Kitchen scales

Grater

Blender

Small fine mesh sieve

Small jar

Method:

  1. For preparing the parsley oil, take a large handful of fresh flat or curly parsley and chop it up. Combine the chopped parsley and about 50ml extra virgin olive oil in a blender and blitz. Let it sit for approximately 30 minutes while preparing the main meal.
  2. Thinly slice the onion, cut the sausages and any large mushroom pieces into smaller chunks and fry in some butter until the meat is cooked through. Add a dash of sea salt and black pepper for taste.
  3. In the meantime, prepare the polenta by mixing 100g of cornmeal with 400ml of water and cook on low heat. Instant polenta will thicken very fast and needs to be stirred frequently to avoid burning on the bottom. Once the polenta is thick and throws bubbles, turn off the heat and stir in grated Parmigiano-Reggiano, a knob of butter and a dash of sea salt for taste.
  4. By now, the parsley oil should be sufficiently infused. Take a small fine mesh sieve, place it over a jar or glass and pass the oil through it. It should have taken on a light green colour from the parsley.
  5. Divide the polenta into two portions, add the fried sausage and mushroom pieces and round of the dish with a generous drizzle of parsley oil. 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_

Pin It on Pinterest