by Glotime | Jan 5, 2018 | GloKitchen
As we all know, this time of the year is key for a fast injection of vitamins to keep us fit and healthy in the cold weather, whilst at the same shedding the pounds gained throughout the festive season.
The most important meal of the day is Breakfast, and if you can adapt your intake of food to begin with a hearty and healthy breakfast, then you are on track to all of the above.
So especially if you have just begun your slimming regime, a combination of stir fry vegetables – try your favourite like courgettes and broccoli cooked in Fri Light, fruit salad – especially citrus fruit and berries for the extra intake of vitamin C and eggs will set you up for the day.
Sprinkle chia and pumpkin seeds with goji berries for extra vitamins and flavour across the fruit and vegetable dishes.
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by Danica | Sep 26, 2017 | Featured, GloKitchen
Slowly but surely we are heading towards autumn, when cravings of hot and soothing meals emerge, especially in the dark, crisp evenings. If you feel the need to warm up with a bowl of soup, pumpkins are the way to go! Mixed with other classic autumn and winter vegetables, such as carrots and parsnips, this pumpkin soup boasts with sweetness and intense creaminess. What makes the soup an even heartier affair is adding big chunks of home-made croutons with melted Parmigiano-Reggiano cheese that enrich the dish with a depth of umami taste notes. How truly satisfying!
Ingredients:
For approx. 750ml soup (2-3 portions)
350g butternut squash or Hokkaido pumpkin
2 large carrots
3 parsnips
1 big shallot or 2 small shallots
2 cloves garlic
Olive oil, sea salt
1ltr vegetable stock
Sea salt, pepper and nutmeg to taste
2-3 tbsp. pumpkin seeds
For the Parmigiano-Reggiano croutons:
2-3 slices of white bread, preferably sourdough
6 tbsp. finely grated Parmigiano-Reggiano
Olive oil
What you’ll need:
Chopping board
Large kitchen knife
Bread knife
Baking tray lined with non-stick baking paper
Large pot
Mixing bowl
Frying pan
Vegetable peeler
Measuring jug
Kitchen scales
Grater
Stick blender
Sieve
Tablespoon
Wooden spoon or spatula
Method:
- Cut the pumpkin (or squash), peeled carrots and parsnips into chunks as well as the shallots and garlic. Place everything on a baking tray lined with non-stick baking paper, rub the vegetable pieces with olive oil and sprinkle sea salt on top. Bake in the oven, middle rack, fan 180-200°C or gas mark 5, for about 30 minutes until soft.
- Take a mixing bowl, add the baked vegetables to it and puree them using a stick blender. Gradually add the vegetable stock to the puree. Take a mesh sieve, place it over the pot and pass the thick liquid through it with the help of a spoon. On very low heat, let the soup simmer while preparing the croutons.
- Cut the bread into small chunks (one slice per portion). Drizzle a generous amount of olive oil on them and fry them in a non-stick pan. Frequently turn them with a wooden spoon or spatula. Once they are crusty, turn off the heat and sprinkle the Parmigiano-Reggiano on them. Stir again a few times to distribute the cheese and to avoid burning it.
- Taste the soup, add ground nutmeg to taste, and if necessary a bit more salt or black pepper. Serve the soup in deep bowls, add the Parmigiano-Reggiano croutons, a tablespoon of pumpkin seeds per portion and round off the dish with a drizzle of olive oil. Serve immediately!
(Credit to: Castelli/Parmigiano for these beautiful recipes)
http://www.castelli-uk.com
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by Glotime | May 12, 2017 | Celebrity, Featured, GloKitchen
Bake it Better Week: 22-28 May 2017
GloTime.tv are proud supporters of GOSH
Great Ormond Street Hospital Children’s Charity. Registered charity no. 1160024
RISE TO THE CHALLENGE AND HELP ‘BAKE IT BETTER’ FOR
GREAT ORMOND STREET HOSPITAL CHILDREN’S CHARITY
*Charity calls on the nation to “Get Your Bake On” and raise vital funds for GOSH*
Bake it Better in aid of Great Ormond Street Hospital Children’s Charity is back this summer and the charity is encouraging amateur bakers to cook up some vital cash by hosting a bake sale between 22-28 May. Whether you’re a complete kitchen novice or a star baker in the making, every penny raised will make a huge difference to seriously ill children from across the UK who are cared for at Great Ormond Street Hospital (GOSH).
The leading children’s charity is challenging budding bakers to create tempting treats to sell at home, in the office, at school or in their community, all to raise vital money for GOSH. To kick-start Bake it Better week, the charity has put together a free fundraising kit for every host which is jam-packed full of bunting, cake toppers, posters, celebrity and patient recipes, baking themed games, stickers and top tips to ensure every bake sale is a sweet success.
Money raised will help Great Ormond Street Hospital to provide world-class care for young patients and their families. It could fund pioneering medical research, state-of-the-art medical equipment, support services for patients and their families which includes parent accommodation so mums and dads can stay close by, and help the rebuilding and refurbishment of the hospital.
Laura Savory, Head of Community Fundraising at Great Ormond Street Children’s Charity, says: “Whether you’re a whizz in the kitchen or just starting out, you’ll be part of a team of bakers who are joining in the fun and raising money to improve the lives of seriously ill children cared for at GOSH at the same time. Every bake sale, no matter how big or how small, will help us make a real difference to GOSH’s young patients from right across the UK, and help us support their families too. So please roll up your sleeves, get your bake on and sign up!”
Richard Burr star of The Great British Bake Off gives you this wonderful recipe, all in aid of Great Ormond Street Hospital, a moist Peanut Butter & Chocolate Cake.
Ingredients
For 2 x 7″ sponges
- 200g plain flour
- 225g caster sugar
- 4 large eggs
- 175g unsalted butter
- 50g peanut butter
- 25g cocoa powder
- 2 1/2tsp baking powder
For the buttercream
- 200g icing sugar
- 150g peanut butter
- 100g unsalted butter
- 2 tbsp milk
For the ganache & finish
- 300ml double cream
- 300g dark chocolate
- 50g peanut butter
- 2 tbsp milk
- packet of Reese’s mini peanut butter cups
Method
N.B. I have made this cake using 7″ round tins but it would work with 6″ or 8″ tins too – you may just have to adjust the cooking time
- Grease and line your tins with baking parchment
- Pre-heat the oven to 180oC / fan 160oC / gas mark 4
- For the sponges, cream together the butter, peanut butter and caster sugar with an electric hand whisk
- Beat the eggs into the mix
- Mix the baking powder and cocoa powder into the plain flour – you’ll need to sieve these together, as the cocoa powder and baking powder can clump together
- Fold these dry ingredients into the mix with a silicone spatula
- Divide the mixture evenly between the two cake tins (about 440g in each if you’re weighing your tins) and smooth the surface with an offset palette knife
- Bake for 20 minutes or until a cocktail stick poked into the centre comes out clean
- Allow the sponges to cool in their tins for 10 minutes before taking them out and putting them on a cooling rack
- To make the buttercream, add the butter, peanut butter and icing sugar into a bowl and beat slowly with an electric hand whisk until you have a smooth mix – you may need to add a little milk to get a smooth enough consistency to spread
- Meanwhile, make the ganache by breaking the chocolate into a heatproof bowl. Put the cream into a saucepan and heat until just before it starts to simmer. As soon as it’s reached this point, tip the cream into the chocolate and mix. If it starts to split (i.e. go greasy and bitty-looking) then add around 2tbsp of warm milk and this should bring it back. As the ganache cools it will begin to thicken up, making it easier to apply
- I used my cake cutter to cut each sponge in half horizontally so that there were four thin layers in the cake. If you don’t have a cake cutter, you can use a large bread knife (watch your fingers!) or just have two layers instead
- Build the cake by spreading layers of buttercream between each of the four sponges with an offset palette knife
- Coat the cake with ganache and smooth with a palette knife. If the ganache starts to split as you’re spreading just put your palette knife in very hot water, dry it and continue smoothing
- Gently heat 50g of smooth peanut butter on the hob and drizzle this over the ganache on top of the cake. Use a cocktail stick to swirl the peanut butter and ganache together, creating a marbled effect
- Decorate the sides of the cake with Reese’s mini peanut cups (or other sweets of your choice) and make a peanut butter lover very, very happy!
Our thanks to Richard and Great Ormond Street Hospital for this recipe
For more information, and to sign up and request a Bake it Better fundraising kit, visit http://www.bakeitbetter.org/
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