Toppings of your choice, we chose Maple Syrup and crispy bacon, but works just as well with fruit and ice cream
Instructions
Mix the milk, egg and melted butter in a bowl, until smooth and blended.
Sift together the flour, cornmeal, salt and bicarb and gently stir into the buttermilk only until the ingredients are moistened - don't worry about the lumps.
Heat a non-stick pan until medium hot. add a little clarified butter.
Add a tablespoon of batter onto the pan and spread slightly with the back of the spoon.
Cook until the bubbles rise and break on the top of the pancake.
Flip pancake. Cook until pale golden on the other side.
Remove and keep warm. Continue until all the batter has been used.
Spread each pancake with butter and serve a stack of three per person.
Looking forward to a special breakfast treat, but are not in the mood for an elaborate cooking session? Then this recipe for scrumptious Salmon and Parmigiano-Reggiano Omelette is just right! It’s easy and fast to make, but packs a flavour punch! The smooth, salty salmon harmonises well with the umami flavour notes of the Parmigiano-Reggiano as well as the tangy, milky Gorgonzola Dolce. Fresh dill and young pea shoots or watercress complement the dish and give it a green boost.
Why not try this weekend for a special Mother’s Day breakfast.
Smoked Salmon, Parmigiano-Reggiano and Gorgonzola Dolce Omelette
Yield: 1
Ingredients
2 large Free-Range Eggs
50 ml whole milk
2 slices of smoked salmon
2 tbsp grated Parmigiano-Reggiano
15-20g Gorgonzola Dolce
Butter for the pan
Fresh Dill
Cracked black pepper to taste (salt optional, as smoked salmon, Gorgonzola and Parmigiano-Reggiano are already quite salty)
Pea shoots or watercress and olive oil to serve
Instructions
What you’ll need:
Frying pan
Spatula
Bowl
Fork or whisk
Knife
Grater
Measuring cup
Tablespoon
Method:
Crack the eggs in a bowl. Add the milk and whisk thoroughly with a whisk or a fork.
Melt butter in a frying pan. Add the whisked eggs and let it set on medium heat. Once the egg is almost cooked, sprinkle grated Parmigiano-Reggiano on it.
Carefully place two slices of smoked salmon on half of the omelette. Scatter fresh dill on top and sprinkle with cracked black pepper. Cut up the Gorgonzola Dolce in small pieces and distribute on the salmon.
With a spatula, carefully lift the empty half of the omelette and flip it on top of the filled half. Apply some pressure with the spatula to bond the two sides together. Cook for several more minutes to brown. The omelette is quite fragile, so the attempt to flip it over to brown the other side could break it. Alternatively, to brown the top further, the frying pan could be placed under the grill or in the oven on the grill setting (with open oven door and pan handle sticking out) for several minutes.
Wash pea shoots, watercress or mixed green leaves. Drizzle with olive oil or salad dressing, plate the omelette and serve immediately.
Heritage tomatoes are all the rage right now, and justifiably so! Sweet, succulent, colourful and full of flavour, the quality of heritage tomatoes, also known as heirloom tomatoes, is outstanding and miles apart from generic, red store bought tomatoes. Heritage tomatoes, with such whimsical names as Green or Black Zebra, Green Sausage, Candy’s Old Yellow, German Red Strawberry and Beefsteak, don’t just make for a colourful meal, but an extraordinarily tasty one, too, as they offer the perfect balance between sweetness and acidity and give the dish a complex, layered aroma. The soft, luscious flesh and fragrant aroma of the tomatoes pair extremely well with the creamy goat’s cheese, delicate fresh thyme and the nutty saltiness from the Parmigiano-Reggiano cheese and tender Coppa with its rich and meaty aroma. Best enjoyed with a glass of crisp white wine, this is the ultimate dish to celebrate the end of the summer season!
Ingredients:
For 3 stuffed tomatoes (1 portion)
3 mid-sized heritage (heirloom) tomatoes, mix of colours
3 slices of Coppa (cured meat from Northern Italy or Corsica, similar to prosciutto)
1 clove of garlic
4 tbsp. grated Parmigiano-Reggiano
2-3 pieces of sundried tomatoes
75g soft goat’s cheese
Olive oil
Fresh thyme
For the sauce:
½ yellow and ½ red pepper
1-2 tsp. cornflour
100ml vegetable stock
Olive oil
2 tbsp. Parmigiano-Reggiano, grated
Pepper, sea salt to taste
What you’ll need:
Chopping board
Kitchen knife
Measuring jug
Small mixing bowl
Small pot
Grater
Stick blender
Sieve
Tablespoon
Teaspoon
Whisk
Deep (non-stick) baking tray, preferably made from silicone
Method:
Take a sharp kitchen knife and, at an angle, carefully cut off the top (spare the stalk). Take a teaspoon and extract the juice sack (keep it for later).
Finely dice the garlic and place and equal amount in each hollowed out tomato.
Prepare the filling by combining soft goat’s cheese, diced sundried tomatoes, grated Parmigiano-Reggiano, sliced Coppa, olive oil and a tablespoon’s worth of fresh thyme in a small mixing bowl. Stir well and use a teaspoon to evenly distribute the filling. Then, place the tomato tops back on the now stuffed tomatoes.
Cut the peppers into chunks, as well as the juice sacks from the tomatoes. This will add a nice flavour to the sauce later. Place the tomatoes in the deep baking tray. Around it, scatter the pepper and tomato chunks. Add vegetable stock and drizzle a little bit of olive oil on top.
Bake it the oven, middle rack, fan 170°C or gas mark 4, for about 20 minutes. Then, carefully put the stuffed tomatoes on a plate, take the baking tray with the pepper chunks and liquid inside and pour it in a bowl. Then, put the tomatoes back onto the tray and bake them in the oven for a further 10-15 minutes.
In the meantime, puree the pepper chunks together with the liquid. Then pass everything through a sieve. Bring the sauce to a boil and let it simmer. Stir in the cornflour to thicken the sauce, then add grated Parmigiano-Reggiano and a dash of black pepper. Remove from the heat.
Pour the sauce on a deep plate, then place the baked tomatoes in the middle and drizzle some olive oil on top.
Enjoy !
(Credit to: Castelli/Parmigiano for these beautiful recipes)
Hors d’oeuvres are the epitome of fancy party food. A little dish typically served before a meal or between courses at a dinner party, they involve no fuss with cutlery as they are usually designed to eat by hand. First and foremost, appetizers are supposed to be pleasing for the eyes. This recipe for Italian-style hors d’oeuvres combines fresh goat’s cheese with tangy Parmigiano-Reggiano, sweet sundried tomatoes and buttery walnuts that will also satisfy your taste buds. What a perfect mouthful!
Ingredients:
For 5 pieces
100g Parmigiano-Reggiano, shredded
50g soft goat’s cheese
3-4 pieces of sundried tomato (dry, not preserved in oil)
Handful walnuts, finely chopped
5-6 fresh basil leaves
A pinch of black pepper
Balsamic glaze
Rocket garnish
What you’ll need:
Chopping board
Large kitchen knife
Small mixing bowl
Kitchen scales
Tablespoon
Teaspoon
Grater (for producing long, thin cheese shreds)
Silicon mould for mini muffins or cake pops (ø3.5-4cm)
Alternatively: 5 shot glasses (ø3.5-4cm, measured at the bottom) and a flat baking tray with non-stick paper
Method:
For the Parmigiano nests, take a cheese grater that produces long, thin cheese shreds and grate the parmesan into a mini muffin or cake pop baking mould. Alternatively, prepare a flat baking tray with non-stick baking paper, and grate the parmesan on the surface. Bake in the pre-heated oven for 2-3 minutes at 160°C (fan) or gas mark 4 until the cheese is melted and bubbles but is not crisp yet. Cut the cheese apart into five pieces and quickly drape them over the upturned shot glasses and bake for several more minutes until crisp golden brown. If you have a mini muffin tray at hand, keep the cheese in the tray until crispy and most of the moisture from the cheese has evaporated. After the baking process, take them aside to cool.
In a bowl, mix soft goat’s cheese, chopped sundried tomatoes and finely chopped fresh basil. Add a pinch of black pepper and stir well. Take a teaspoonful of cheese mix and roll into a ball. The mixture should make five balls altogether. Finely chop a handful of walnuts, and then roll each ball over the walnut crumbs until fully covered.
Prepare a serving plate and place the Parmigiano nests on a few rocket leaves. Place a cheese and walnut bite in each nest. Drip some balsamic glaze on the plate for decoration. Serve immediately.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
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.
September 22, 2020 1515 Anne of Cleves 1880 Christabel Pankhurst 1885 Erich Von Stroheim 1914 Martha Scott 1923 Dr.Dannie Abse 1935 Fay Weldon 1948 Capt. Mark Phillips 1949 David Coverdale 1956 Debbie Boone
Pin It on Pinterest
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy
