by Adam | Feb 24, 2017 | Featured, GloKitchen
It is that time of the week again, yay it’s Friday and time for our recipe of the week.
Tasty but simple with a twist of flavour with the chili sauce. Quick and easy to prepare, and can be served as an appetiser or a main course. Nice to warm you up because we still have a way to go for the warm weather even though Spring is on the horizon.
INGREDIENTS
4 Medium Cod Fillets
4 tbsp Sweet Chilli Sauce
1 Chicken Stock Cube
75g Green Beans, Trimmed and Cut into Pieces
4 Spring Onions, Sliced
1 Red Chilli, Trimmed and Sliced
125g Baby Corn, Halved
1 Whole Garlic, Minced
Salt and Pepper
200g Wide Rice Noodles
75g Baby Spinach, Shredded
Good Handful Coriander, Coarsely Chopped
METHOD
Preheat the oven to 200ºC.
Place Cod on a baking tray and drizzle over 4 tbsp sweet chilli sauce.
Bake for 15 minutes.
Dissolve the stock cube in 600ml boiling water in a medium sized saucepan.
Place the pan over a medium heat and bring to a boil.
Add the beans, corn and chilli, return to the boil and cook for one minute.
Now add the garlic, salt & pepper.
Return to a boil and the remove immediately from the heat.
Add the noodles, shredded spinach and coriander.
Stir until everything is immersed, then cover and leave for five minutes.
Scoop the noodles and remaining liquid into two bowls.
Top each with a fillet of fish, scatter over the remaining coriander and serve with a lime wedge.
Serve & enjoy.
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 Adam | Feb 17, 2017 | Featured, GloKitchen
It used to be saying that ‘real men don’t eat quiche’ but couldn’t be further from the truth these days as we are a nation of educated individuals, whose gender is not a barrier where good food is concerned.
Believe me when it comes to low fat or diets, we eat anything that is nutritious, delicious and helps us keep on track if we are trying to stay fit and healthy. So without fail I am giving you this fabulous quiche recipe, for you to serve to yourself, your loved ones if you want to, as it ticks all of the above boxes and will be a great addition to your slimming recipe portfolio.
Ingredients
1 tablespoon oil
1 red pepper chopped
1 green pepper chopped
1 medium onion chopped
2 good handfuls Baby Spinach
200g button mushrooms chopped
200g low fat grated cheddar
1 clove garlic minced
Salt & Pepper to taste
4 whole eggs
4 egg whites
Method
Preheat oven to 180 degrees C.
Grease a standard non stick 12 hole muffin tray with cooking spray and set aside.
Heat a large non stick pan over medium heat.
Once hot, add in oil, red pepper, green pepper, and onion. Cook for 5-7 minutes, or until peppers are tender.
Add in spinach and mushrooms and cook for an additional 2 minutes.
Add in minced garlic. Season with salt and remove from heat.
Whisk together the eggs and egg whites in a large jug.
Stir in cooked & slightly cooled vegetables along with the cheese
Pour the egg/veggie mixture evenly into the prepared muffin tray.
Bake for 15-20 minutes, or until firm to the touch.
Enjoy.
Leftovers can be stored in an airtight container in the fridge for about 4 days. Can also be frozen and simply reheated in the microwave.
Of course you can experiment with the ingredients with some lean ham or bacon or even more vegetables.
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 Adam | Feb 10, 2017 | Featured, GloKitchen
You may have abandoned your New Year resolution diet by now, but here is a super sweet recipe to satisfy your taste buds but with low threat to your calorie intake.
This lower fat cheesecake uses “quark”, A virtually fat-free soft cheese made that is made from skimmed milk. You literally can have your (cheese)cake and eat it. Low fat and sin free.
Ingredients
For the base
6 low-fat digestive biscuits (reduced sugar)
10 low-fat plain biscuits, i.e Rich Tea (reduced sugar)
75g butter, melted
For the filling
6 leaves gelatine
150ml skimmed milk
50g cocoa powder
100g caster sugar
500g quark cheese
300g fat-free Greek yoghurt
1 tsp vanilla extract
1 vanilla pod, seeds only
2 free-range egg whites
Method
1.Preheat the oven to 180C and line a 23cm spring form cake tin with greaseproof paper.
2.To make the base, put all the biscuits into a sandwich bag and crush with a rolling pin until it resembles breadcrumbs. Place into a mixing bowl and add the melted butter and mix well. Press the mixture into the bottom of the tin.
3.Place in oven and bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling.
4.For the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, constantly stirring, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside.
5.Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat the mixture well and then add the cocoa mixture. Beat until smooth and set aside.
6.In a separate bowl, whisk the egg whites until soft peaks form. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder.
7.Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible.
8.Serve.
For extra special luxury serve with seasonal fruits.
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_
