by Glotime | May 6, 2017 | Celebrity, Featured, GloKitchen, GloWellness
TESS DALY CALLS ON THE NATION TO ‘RAISE SOME DOUGH’ FOR GREAT ORMOND STREET HOSPITAL CHARITY
*Star revealed as the new face of the charity’s Bake it Better campaign*
GloTime.tv are proud supporters of GOSH
Great Ormond Street Hospital Children’s Charity. Registered charity no. 1160024
Bake it Better Week: 22-28 May 2017
Tess Daly is encouraging novice cooks and patisserie pros alike to support children cared for at Great Ormond Street Hospital (GOSH) by hosting a ‘Bake it Better’ bake sale between 22-28 May.
Tess is supporting Great Ormond Street Hospital Charity to inspire 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 seriously ill children at GOSH. The former model and TV presenter is the charity’s first ‘Children’s Champion’, alongside her husband Vernon. The couple are longstanding supporters of the charity and Bake it Better is the latest fundraising campaign Tess has added some sparkle to.
Tess says: “I really enjoy spending time baking at home with my girls, and I promise that you don’t have to be an expert to whip up some tasty treats to help raise vital funds for this incredible charity. Over the last ten years I’ve had the privilege of meeting many children and families who have been cared for at Great Ormond Street Hospital and have seen first-hand how your support really does help”
Tim Johnson, Chief Executive at Great Ormond Street Hospital Charity, added: “We’re absolutely delighted that Tess is supporting our Bake it Better campaign. It doesn’t matter 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 children cared for at GOSH at the same time. So please grab your mixing bowls, round up your friends, family and workmates; you’re guaranteed to make a big difference to seriously ill children from across the UK.”
Everyone who holds a bake sale will receive a free fundraising kit from the charity jam-packed full of bunting, cake toppers, posters, stickers and top tips to ensure every bake sale is a sweet success.
Money raised by supporters holding bake sales will help Great Ormond Street Hospital to provide world-class care for young children and their families. It could fund pioneering medical research, state-of-the-art medical equipment, support services for children and their families which includes parent accommodation so mums and dads can stay close by, and help the rebuilding and refurbishment of the hospital.
You can make this lovely cake made by Actress & Celebrity Chef Lisa Faulkner here https://www.glotime.tv/coconut-polenta-cake-honey-syrup-berries/
For more information, and to sign up and request a Bake it Better fundraising kit, visit http://www.bakeitbetter.org/
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by Glotime | May 3, 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!”
Lisa Faulkner, Actress and Celebrity Chef gives you this wonderful recipe, all in aid of Great Ormond Street Hospital, a moist Coconut Polenta Cake with Honey Syrup and Berries.
I made this cake up one spring day when I was meant to be writing this book. I always find the beginning of the writing process pretty hard and will find anything to do except sit at my laptop! I wanted to make a cake that could be served warm as a pudding as those are my favourite. This one also happens to be gluten free, though that wasn’t my intention when I made it. The cake is delicious and moist and the honey syrup with the berries really works. I have made this again and again for friends and family and, without fail, everyone loves it.
Serves 8-10
140g coconut oil
120ml maple syrup
4 medium eggs
200g ground almonds
100g polenta
2 tsp baking powder
Grated zest and juice of one lemon
2 tbsp milk (I use coconut)
125g runny honey
Few drops of orange blossom water (optional)
400g raspberries and blueberries
Crème fraiche or natural yoghurt, to serve (optional)
Method:
Heat the oven to 180C/gas 4. Grease and line a 23cm cake tin with baking parchment.
In a stand mixer or with an electric hand whisk, beat together the coconut oil and maple syrup, then whisk in the eggs one at a time. Stir in the almonds, polenta, baking powder, lemon zest and juice and the milk and pour into the prepared tin. Bake for 40-50 minutes, until a skewer inserted into the centre comes out clean.
When the cake has just come out of the oven, heat the honey and 60ml water in a pan until warmed through and just starting to simmer, then add a few drops of orange blossom water, if using. Skewer the cake so there are lots of holes in it, then pour the honey syrup all over it. Leave to cool in the tin.
Remove from the tin, top with the berries and a good dollop of creme fraiche or natural yoghurt if using, and serve.
Our thanks to Lisa 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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by Adam | Apr 28, 2017 | Featured, GloKitchen
Chicken Kiev seems to have its origins in Russia, but it could have originated from France as the Eastern block countries tended to adapt the famous French cuisine recipes for their own culinary kitchens. But history lesson over, try this recipe – it will definitely go down a treat and is divinely tasty when served hot with vegetables and new potatoes.
Ingredients
100g butter
2 cloves garlic, peeled and finely grated
1 tsp salt
½ tsp cayenne pepper
3 tbsp chopped parsley
2 large skinless chicken breasts
150g plain flour
2 large eggs
150g Japanese “panko” breadcrumbs (you can use normal breadcrumbs but Panko gives a better crunch)
vegetable oil, for frying
sea salt
Method
Beat together the butter, garlic, salt, pepper and parsley until well combined. Put the butter into a food bag, twist the bag to push the butter into one corner and snip off the tip.
Using a sharp knife, make a deep, wide ‘pocket’ in the thick end of each chicken breast, don’t cut all the way through. Fill each chicken breast with as much of the butter mixture as possible.
Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto another plate.
Dust each chicken breasts in the flour, then dip into the egg, then roll them in the breadcrumbs until completely coated. Place the coated chicken breasts onto a plate, cover with cling film,chill them in the fridge for at least 20 minutes.
Preheat the oven to 200C
Heat the vegetable oil over a medium heat in a large non-stick frying pan. Fry the chicken Kievs for 3-4 minutes on each side until golden-brown all over. Sprinkle with salt flakes, then transfer to a baking tray and cook in the oven for 10-15 minutes, or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when the thickest part of the meat is pierced with a skewer – remember not to pierce the chicken all the way to the centre!)
Serve.
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