by Adam | Mar 10, 2017 | Featured, GloKitchen
If Mary berry can hit the headlines for adding cream to spaghetti bolognese so can Glotime with the addition of delicious Philadelphia Cheese with this delicious Italian Carbonara. Indulge and enjoy.
Ingredients
360g spaghetti
200g pancetta or bacon
3 whole eggs
80g grated Parmigiano cheese
Heaped Tablespoon Philadelphia (plain or flavoured with garlic etc)
olive oil
salt
ground black pepper
Method
Bring a large pan of water to the boil add two dessertspoons of coarse salt when water starts to boil.
Throw in the pasta about a minute after the salt.
When the pasta is nearly ready shallow fry in a non stick pan the diced pancetta/bacon for a couple minutes.
Drain the pasta and throw it in the pan together with the pancetta/bacon and continue to fry it, adding a little olive oil.
In a large serving bowl lightly whisk the eggs with a pinch of salt and the grated cheese, add the Philadelphia
Place the pasta with the pancetta/bacon into the egg mixture and give it a quick mix/toss before serving.
Season to taste with freshly ground black pepper.
For extra special twist add a poached egg to the top of the pasta, Enjoy.
Please let us know if you try this Spaghetti Carbonara with a twist of Philadelphia we are sure you will enjoy it
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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.
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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.
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