by Adam | Jul 22, 2022 | Featured, GloKitchen
We have had a big response to our recipe for Cottage Pie with a twist of Marmite https://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.
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.
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by Adam | Nov 5, 2021 | Featured, GloKitchen
This Risotto is a great family favourite I always cook for my wife and four girls. Yes I am completely outnumbered – but this is such a winner and keeps me in their good books for at least a day.!!
Try it for your loved ones and make sure you add the Parmigiano-Reggiano cheese – it really enhances the flavour and makes it a bit special.
Mushroom and Pea Risotto with Parmigiano Reggiano
Ingredients
- 4 cups vegetable or chicken stock
- 1 tablespoon butter
- 1 finely chopped onion
- small glove minced garlic
- 1 cup uncooked Risotto rice
- 1/2 cup dry white wine
- 1 tablespoon olive oil
- 500g thinly sliced shiitake mushrooms
- 2 teaspoons chopped fresh thyme
- 3/4 cup frozen peas
- 2 tablespoons lemon juice
- 6 tablespoons grated fresh Parmigiano-Reggiano cheese
- freshly ground black pepper
Instructions
- Begin by pouring the stock into a saucepan over medium to low heat and let it simmer.
- Melt butter in a pan on medium heat.
- Add the onion and garlic and sauté for 2 minutes.
- Next, add the risotto and cook for 1 minute.
- Then add 1/2 cup wine and continue to stir while cooking for another 2 minutes or until wine has absorbed.
- After the wine has absorbed, stir in 1/2 cup of the stock and continue to stir until the liquid has absorbed.
- Keep adding 1/2 cup stock at a time, continuing to stir until absorbed.
- Heat the oil in another pan over medium heat and add shiitake mushrooms.
- Sauté for about 5 minutes and add in the 2 tablespoons lemon juice.
- Add the peas into the risotto followed by the mushrooms & thyme
- Add salt and pepper to taste and add 1/2 cup of the Parmigiano-Reggiano to the mix.
- Mix all ingredients well and spoon portions onto a plate.
- Top with remaining Parmigiano-Reggiano cheese and serve.
- Why not try topped with a poached egg for an extra twist.
Find more information about Parmigiano-Reggiano at https://www.parmigianoreggiano.com/
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by Adam | Jul 28, 2021 | Featured, GloKitchen
Quinoa is considered a superfood—and for a very good reason. It boosts your level of energy with iron and magnesium, and it’ll keep you full for longer thanks to the high fibre count.
Quinoa can be made for breakfast, lunch, and dinner, and even used to make desserts. Whether you are experienced or a virgin to Quinoa or Quorn you got to try this easy, simple delicious recipe.
Quorn is also very high in protein, low in fat and of course very tasty.
Ingredients
1 1/2 cups white quinoa
2 2/3 cups chicken broth
5 1/2 ounces green beans, trimmed
4 Quorn Chicken Fillets
Salt & black pepper to taste
For the Gremolata
1 1/2 cups flat-leaf parsley leaves (rough chopped)
1 cup mint leaves (rough chopped)
1 tablespoon lemon zest (finely grated)
2 tablespoons lemon juice
1/2 cup black olives (pitted & chopped)
1 tablespoon olive oil
Method
- Preheat oven to 350ºF.
- Place quinoa in base of an ovenproof baking dish.
- In a saucepan, bring broth to a boil over medium-high heat; pour over quinoa.
- Cover and bake for 10 minutes.
- Stir quinoa, top with the beans and Quorn chicken Fillets and sprinkle with salt and pepper.
- Cover dish tightly with foil and bake until quinoa is tender and Quorn is heated through, about 20-25 mins.
- For the gremolata, in a bowl, mix parsley, mint, lemon zest and juice, olives and the oil until well combined.
- Transfer Quorn chicken Fillets and quinoa among 4 plates.
- Spoon gremolata over the top
- Serve.
Please let us know if you have tried this recipe and if you would like to see more recipes with Quinoa or more Quorn recipes.
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