by Adam | Feb 10, 2017 | Featured, GloKitchen
You may have abandoned your New Year resolution diet by now, but here is a super sweet recipe to satisfy your taste buds but with low threat to your calorie intake.
This lower fat cheesecake uses “quark”, A virtually fat-free soft cheese made that is made from skimmed milk. You literally can have your (cheese)cake and eat it. Low fat and sin free.
Ingredients
For the base
6 low-fat digestive biscuits (reduced sugar)
10 low-fat plain biscuits, i.e Rich Tea (reduced sugar)
75g butter, melted
For the filling
6 leaves gelatine
150ml skimmed milk
50g cocoa powder
100g caster sugar
500g quark cheese
300g fat-free Greek yoghurt
1 tsp vanilla extract
1 vanilla pod, seeds only
2 free-range egg whites
Method
1.Preheat the oven to 180C and line a 23cm spring form cake tin with greaseproof paper.
2.To make the base, put all the biscuits into a sandwich bag and crush with a rolling pin until it resembles breadcrumbs. Place into a mixing bowl and add the melted butter and mix well. Press the mixture into the bottom of the tin.
3.Place in oven and bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling.
4.For the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, constantly stirring, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside.
5.Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat the mixture well and then add the cocoa mixture. Beat until smooth and set aside.
6.In a separate bowl, whisk the egg whites until soft peaks form. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder.
7.Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible.
8.Serve.
For extra special luxury serve with seasonal fruits.
Like us on Facebook https://www.facebook.com/glotimetv/
Follow us on Instagram https://www.instagram.com/glotimetv/
Follow us on Twitter https://twitter.com/GloTIMETV_
by Glotime | Feb 7, 2017 | Featured, GloKitchen
Gone are the days when home grown was considered a pursuit of the more mature gardener and I am being polite! Especially with the alleged shortage of fresh veg since the Brexit referendum the Good Life is back in abundance.
There can be no-one cooler than iconic DJ Goldie, and even he has his own home grown garden of sumptuous veg, as well as more traditional celebrities like Savannah Miller and Jilly Cooper.
If you are just starting out on the ‘grow your own’ path, you may want to start with some simple DIY seeds of veg provided by your local gardening centre.
Even Tesco are doing a fab range of pre planted produce in ‘buckets’, so you don’t even have to brave the great outdoors if you prefer to gently dip your toe into the planting arena.
We started with our own tomatoes and beans to see how fast they yielded and it is really exciting to behold as little buds turn into delicious fruit and veg.
A great website for you to check out is www.veg.gg and you will be given a step by step guide to getting going with a very good plan of planting a fledgling fruit, vegetable and herb garden.
It is also a great way of introducing children to freshly grown healthy food as many kids still don’t know where fruit and veg come from, let alone how healthy it is to eat freshly grown produce.
It goes without saying that growing your own is also a great way to keep fit and healthy, with fresh calorie free produce guaranteed to boost your immune system and help you lose or sustain weight loss.
There is also a lot to be said for the pure flavour of home grown, and will take you back to childhood with the strong aroma of a fresh tomato or twig of fresh mint.
I guarantee that once you do savour the aroma of your own back yard, you will be hooked on investing in either a greenhouse or a planting area for your produce.
If your garden space is limited, then Allotments are available through your local council, and although the waiting list may be several months, it is extremely inexpensive and well worth the wait.
So what are you waiting for – get out there and plant your seeds.
by Glotime | Feb 2, 2017 | Featured, GloKitchen
Two recipes that are really easy to prepare but filled with goodness and flavour – you really will feel you have died and gone to heaven after tasting these.
So come on – get stuffing!
Mince Stuffed Peppers
INGREDIENTS
250g Minced Beef or Minced Pork 1 Medium Onion 1 Glove Garlic, Peeled and Chopped Finely 50g Button Mushrooms, Chopped 2 Fresh Thyme Leaves, chopped finely Salt & Pepper 2 Red Peppers, Halved and deseeded 50g Strong Cheddar Cheese, Grated
METHOD
Pre-heat oven to 200c, Gas Mark 6 In large pan, heat onion and garlic then add mince cook for 5 mins until brown drain off any oil add mushrooms and Thyme and cook for further 3 mins season with salt & pepper and set aside
Place peppers open side up onto baking tray season with little salt & pepper spoon Mixture into each pepper Bake for 20-25 mins until peppers are almost soft Add grated cheese onto peppers and place back in oven for 5-10 mins
Serve
———————————————————————————————————————————-
Stuffed Mushrooms
INGREDIENTS
3 Large Portobello Flat Mushrooms, remove stems 1 Medium Onion 3 tbsp Oil 1 tsp fresh Thyme, chopped finely zest & juice from 1 lemon salt & pepper 1 glove garlic, peeled and crushed 2 tbsp flat leaf parsley, chopped finely 6 tbsp breadcrumbs
100g strong cheddar cheese 3 rashers smoked bacon, chopped
METHOD
Preheat oven to 180c/Gas mark 4 Finely chop the stems and one mushroom Fry onion in ½ tablespoon oil, add chopped mushrooms, Thyme & bacon and cook for 5 mins, add juice of lemon, remove from heat and set aside
Add remaining oil to pan, season Mushrooms with salt & pepper and fry on low heat for 5 mins, turn over and cook for another 5 mins, remove from pan and set aside on kitchen paper
In bowl mix parsley, garlic & breadcrumbs with teaspoon of oil, add lemon zest and add pepper
On baking sheet place mushrooms (open side up) fill with cooked filling along with the cheese, top with breadcrumbs and cook for 8-10 minutes
Serve
