JUS ROL OVER AND TART IT UP

JUS ROL OVER AND TART IT UP

A lovely light meal for family or guests this weekend, serve with rocket and watercress and plenty of torn baguette.   Simple to prepare and easy on the taste buds.

Enjoy with a glass of chilled white Chablis or Prosecco.

Caramelized-Onion and Gruyère Tarts with Parmigiano-Reggiano

Ingredients

400g grated Gruyère cheese

10 tbsps. grated Parmigiano-Reggiano cheese

225g. Cream cheese

1 tbsp. Dijon mustard

1 tbsp. Chopped fresh oregano

¾ tsp. fresh ground pepper

2 tbsp. unsalted butter

2 large onions

2 tbsp. thyme

1 Pack Jus Rol Puff Pastry

50g olives (optional)

pastry

Method

Heat oven to 200 degrees C (180 fan)

Mix Gruyère, cream cheese, Parmigiano-Reggiano, mustard, oregano, and pepper in a small bowl and set aside.

Melt butter in a large pan, add onions, and cook, stirring occasionally, over medium-low heat until dark brown and caramelized.

Stir in the thyme and set aside.

Cut pastry into 8 equal sizes pieces

Spread the cheese mixture on the dough, leaving a 1/2-inch border all the way around.

Top with the caramelized onions and the olives.

Bake tarts on parchment-lined baking sheet for 10 minutes, reduce oven temperature by 20 degrees, and bake until puffed and golden – approx. 12 minutes more.

Serve

 

Idea : Why not try topped with ham and figs.

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Transporting you to the ‘Land of Smiles’ with this authentic Thai recipe for Tom Yum Kai

Transporting you to the ‘Land of Smiles’ with this authentic Thai recipe for Tom Yum Kai

Whilst we wait for the day we can travel abroad again and taste all the flavours the world has to offer, you can image you are in the Land of Smiles, with this quick and easy recipe for Tom Yum Kai (Hot & Sour Chicken Soup), which will transport you to the wonderful land of Thailand with its authentic flavours and taste of Asia. Delicious on its own or served with rice or noodles for a more filling meal

hot sour soup

Ingredients

Serves: 4-6 people

680ml chicken stock (from Cube or fresh)

1 tablespoon tom yum paste

1/2 clove garlic, finely chopped

3 stalks lemon grass, cut into 1” pieces

2 kaffir lime leaves

2 chicken breast fillets (skinless) – cut into thin strips

110g fresh mushrooms, thinly sliced

2 medium sized tomatoes (cut into 8ths)

2 tablespoon fish sauce

2 tablespoons Palm Sugar (or use brown sugar)

1 tablespoon fresh lime juice

1 teaspoon chopped fresh green chilli

1 small handful fresh coriander, chopped

1 small bunch fresh basil, chopped

Method

In a large saucepan, bring the chicken stock to a boil.

Stir in the tom yum paste and garlic, and cook for about 2 minutes.

Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until cooked through.

Mix in the mushrooms and Tomatoes. Add the fish sauce, lime juice, and green chilli.

Continue cooking for 10 minutes.

Remove from heat, and serve hot with the coriander and basil sprinkled on top.

Serve and enjoy.

Substitute the chicken for prawns for Tom Yum Goon
Mix in cooked rice noodles for a more filling meal

thai soup

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A Valentines Day Treat – Chocolate Shortbread

A Valentines Day Treat – Chocolate Shortbread

 

Enjoy these simple shortbread biscuits dipped in a lovely chocolate coating.
Easy to make and will keep for a week in an airtight container
Delightful with your favourite hot drink on your own or with a loved one.

Makes 18 shortbread biscuits

Total time required Total time: 55 mins
Preparation time: 35 mins
Cooking time: 20 mins
Other time: 30 minutes chilling time.

 

Ingredients
125g salted butter
50g caster sugar
180g plain flour
100g dark chocolate, broken into chunks

Method

Preheat the oven to 180ºC/160ºC fan/Gas 4

Put the butter and sugar into a bowl and beat until creamed together
Add half the flour and mix well. Add the remaining flour and, using your hand,
bring the mixture together and knead lightly until a smooth dough is formed.

On a floured board roll the mixture into a 20cm square. cut it into fingers using a knife
or cutter, re-roll any trimmings.

Place on a baking tray and prick with a fork.

Bake for 15-20 minutes until very lightly browned. Cool biscuits on a wire rack.

Put the chocolate into a small bowl over a pan of gently simmering water.
When the chocolate has melted, remove from the heat,
or melt in the microwave stirring occasionally.

Dip each shortbread finger into the chocolate, shake off the drips and place on baking paper. leave to set.

Enjoy

 

Extra Twists :

Whilst the chocolate is still warm sprinkle grated orange zest or chopped macadamia nuts.

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