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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Savoury Parmigiano-Reggiano and Pancetta Pastry Scrolls

Savoury Parmigiano-Reggiano and Pancetta Pastry Scrolls

This recipe for savoury Parmigiano-Reggiano and pancetta pastry scrolls combines the rich umami flavour of Parmigiano-Reggiano cheese with the smoky taste of cured pancetta and sweetness of sweated onions rounded off with aromatic fresh thyme.

What an utterly delectable pastry that you can grab for breakfast, lunch or snack.

Flaky_Parmesan_Pastries_3

Ingredients:

For 10-11 pieces (approx. ø7cm)

1 sheet ready-made flaky pastry dough (ca. 25x35cm)

6 heaped tbsp. finely grated Parmigiano-Reggiano cheese

1 egg yolk

8 slices pancetta

1 large onion, thinly sliced

1 tbsp. butter

Several twigs of fresh thyme

Salt, pepper to taste

What you’ll need:

Chopping board

Large kitchen knife

Tablespoon

Frying pan

Spatula

Grater

Clean and dry work surface for preparing the dough

Large, flat baking tray, lined with non-stick baking paper

Two small bowls or other containers, one to store the egg white, the other for keeping the egg yolk

Pastry brush

Method:

  1. Finely slice the onion and the pancetta. Melt a knob of butter in a frying pan and, on low heat, lightly sweat the onion and pancetta pieces until the onion turns opaque in colour. Add a sprinkle of salt and a generous dash of black pepper. Take the pan off the heat and add fresh thyme to it (remove the greens from 3-4 twigs).
  2. Roll out the flaky pastry on a clean, dry work surface. The prepared dough won’t need any further flattening. Evenly distribute the onion and pancetta mixture on the dough and make sure to reach to the edges. Sprinkle 5 tbsp. of Parmigiano-Reggiano on the dough.
  3. Roll up the dough from the shorter side, which will produce approx. 10-11 pieces with a diameter of 7cm when baked. Carefully cut the dough with a large kitchen knife into pieces of 3cm thickness.
  4. Lay out the dough scrolls on a flat baking tray lined with non-stick baking paper. Leave a few centimetres space between each scroll to avoid them sticking together once they expand in the oven. Sprinkle the remaining grated parmesan on the scrolls.
  5. Bake in a pre-heated oven, middle rack at 160°C (fan) or top rack on Gas mark 5 for 20-25 minutes altogether.
  6. Ten minutes into the baking process, glaze the half-baked pastries with egg yolk using a pastry brush.
  7. Remove pastries from the oven once they are golden brown. Serve immediately.

Flaky_Parmesan_Pastries_2

(Credit to: Castelli/Parmigiano for these beautiful recipes)

http://www.castelli-uk.com

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