by Adam | Mar 31, 2017 | Featured, GloKitchen
Old wives tales are really true as we can’t be sure when a cold spell will set in until Summer is well and truly on our doorstep. Reserve this lovely Mushroom Stroganoff for those more chilly days or evenings when you want to warm up a bit, but still stick to your veggie promise.
Ingredients
1 tbsp Oil
1 Medium Onion, diced
1 Clove Garlic, crushed
500g Closed Cup Mushrooms
½ tsp English Mustard
1 tsp Paprika
250ml Vegetable Stock, made from stock cube
200ml Soured Cream
Juice of half a Lemon
Salt and Black Pepper
Method
Heat a frying pan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook gently until soft.
Add the garlic and cook for 2 minutes, add the mushrooms. Cook gently for 5-6 minutes, or until the mushrooms are tender
and golden-brown.
Add the mustard and paprika and mix well. Add the stock, stirring as you pour it. Simmer gently for 5 minutes.
Remove the mushrooms from the heat, stir in the soured cream along with the juice of half a lemon and mix it all together.
Add salt and pepper to taste.
Serve the stroganoff with boiled rice.
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by Adam | Mar 17, 2017 | Featured, GloKitchen
I am always am thinking about your pocket and your palette, and believe me this takes a lot of beating for taste and economy.
A quick and easy meal and full of taste a scrumptious Chicken in Black Bean Sauce. The ingredients are inexpensive and very healthy and you will find it easy to prepare and will go down a treat with the family or if you are entertaining. Great as a starter or a main to kick off the weekend.
Ingredients
2 tbsp oil
1 medium onion, sliced
2 red peppers, seeds removed, sliced
1 small garlic crushed
2 red chillies, de-seeded , finely sliced
4 small skinless chicken breasts cut into strips
4 spring onions cut into 1” slices
1 tsp cornflour
6 tbsp blackbean sauce from jar
2 tbsp dry sherry
75ml water
Small handful chopped fresh coriander
Method
Heat the oil in a large wok or frying pan, add the onion and pepper and stir fry for 1-2 minutes.
Add the garlic, chilli and chicken to the pan and cook over a very high heat for about 4 – 6 minutes, or until chicken is sealed and tender.
Add the spring onions to the pan and cook for a further minute.
Place the cornflour in a small bowl and add the black bean sauce, sherry and water. mix until well combined.
Add the sauce mixture to the wok and allow to thicken slightly.
Serve with boiled or steamed rice.
Enjoy
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by Adam | Mar 10, 2017 | Featured, GloKitchen
If Mary berry can hit the headlines for adding cream to spaghetti bolognese so can Glotime with the addition of delicious Philadelphia Cheese with this delicious Italian Carbonara. Indulge and enjoy.
Ingredients
360g spaghetti
200g pancetta or bacon
3 whole eggs
80g grated Parmigiano cheese
Heaped Tablespoon Philadelphia (plain or flavoured with garlic etc)
olive oil
salt
ground black pepper
Method
Bring a large pan of water to the boil add two dessertspoons of coarse salt when water starts to boil.
Throw in the pasta about a minute after the salt.
When the pasta is nearly ready shallow fry in a non stick pan the diced pancetta/bacon for a couple minutes.
Drain the pasta and throw it in the pan together with the pancetta/bacon and continue to fry it, adding a little olive oil.
In a large serving bowl lightly whisk the eggs with a pinch of salt and the grated cheese, add the Philadelphia
Place the pasta with the pancetta/bacon into the egg mixture and give it a quick mix/toss before serving.
Season to taste with freshly ground black pepper.
For extra special twist add a poached egg to the top of the pasta, Enjoy.
Please let us know if you try this Spaghetti Carbonara with a twist of Philadelphia we are sure you will enjoy it
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