by Adam | Dec 18, 2020 | Featured, GloKitchen, GloWellness
Make the most of Winter and snuggle up with a bowl of steaming hot soup. This nutritious parsnip soup recipe is full of flavour and goodness, and good for a low calorie diet too, keep a pot on the go and watch the pounds fall away.
Quick and easy to prepare, it will set you up for the day and contains all the ingredients you need to combat the cold and stay fit and healthy.
Roast Parsnip and Rosemary Soup
You Will Need
600g parsnips (peeled and chopped)
4 tbsp oil
50g butter
225g onion (thinly sliced)
1 tbsp rosemary (dried)
2 veggie stock cubes
750ml pint milk
750ml pint water
salt and pepper
Method
1.Preheat the oven to 200C.
2.Place the parsnips on a roasting tray with half of the oil , Toss to coat the parsnips with the oil.
3.Roast in the oven for 15 minutes until golden-brown and tender, then remove and place to one side.
4.Heat the remainder of the oil and the butter in a large saucepan. Add the onion and rosemary, cover and fry gently for 3-4 minutes.
5.Add the parsnip and the remaining ingredients to the saucepan. Bring to the boil.
6.Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.
7.Transfer to a blender and pulse until smooth.
8.Season with salt and black pepper to taste.
9.Serve with crusty bread.
Follow and 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 Adam | Dec 11, 2020 | Featured, GloKitchen
There is nothing like starting the Christmas celebrations, ordering the Turkey & trimmings, inviting Friends and Family,
or wrapping the presents for your tribe.
Speaking of which why not try this recipe for Parmigiano Reggiano Cheese Straws accompanied with a glass of bubbly to enjoy whilst carrying out any of the above tasks?
They are quick and easy to make and are also ideal to russtle up for your visitors over the festive season.
Try them warm along with your favorite sparkling tipple, they will go down a treat.
Parmigiano Reggiano Cheese Straws
Ingredients
- 50 grams grated Parmigiano Reggiano Cheese
- 1/2 teaspoon garlic powder
- 3/4 teaspoon ground black pepper
- 5 tablespoons softened Butter
- Ready Made Puff Pastry Sheets
Instructions
- Preheat oven to 200 (180 Fan).
- Combine cheese, garlic powder and black pepper in small bowl; reserve 1 tablespoon of the mixture.
- Arrange pastry sheets on flat surface. Evenly spread 2 tablespoons Butter on each pastry sheet.
- Evenly sprinkle with cheese mixture, then cut each sheet into 10 strips.
- Twist strips, then arrange on baking sheets, pressing down ends.
- Melt remaining butter in the microwave then brush on pastry strips
- Evenly sprinkle with reserved mixture.
- Bake for 10 minutes or until golden.
These straws will keep well for 5 days in an airtight container, thats if you have any left to keep !
For an extra twist sprinkle with seasame seeds before baking.
Follow and 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 Danica | Dec 3, 2020 | Featured, GloKitchen
Arancini, meaning “little oranges” because of their shape and colour, are fried, stuffed rice balls originating in Sicily.
They are a famous street food and, due to their popularity, widely available now in the UK from street vendors, Italian cafés and restaurants. Arancini are a clever way to turn leftover risotto into another culinary delight. These fried risotto balls make wonderful finger food – and not just for parties! They are a delicious and versatile little snack for on-the-go or for a lazy evening at home. Best enjoyed straight out of the oven while the Taleggio in the centre is still hot and gooey.
Parmesan and Mushroom Arancini with Taleggio Filling
They are a famous street food and, due to their popularity, widely available now in the UK from street vendors, Italian cafés and restaurants. Arancini are a clever way to turn leftover risotto into another culinary delight. These fried risotto balls make wonderful finger food – and not just for parties! They are a delicious and versatile little snack for on-the-go or for a lazy evening at home. Best enjoyed straight out of the oven while the Taleggio in the centre is still hot and gooey.
Ingredients
- 200g risotto rice, e.g. arborio
- 25g butter
- 1 small onion
- 125g chestnut mushrooms
- 600ml vegetable, chicken or beef stock or broth (1 stock cube)
- 100ml white wine, e.g. Pinot Grigio
- 75g grated Parmigiano-Reggiano parmesan
- Large handful of curly parsley, finely chopped
- 1 clove of garlic
- Salt, pepper to taste
- 50 Taleggio, cut into 15 cubes
- 2 small eggs
- 5 tbsps. plain flour
- 80g bread crumbs
- Oil for frying
Instructions
- Chop the onion and garlic.
- Slowly heat the saucepan and melt the butter.
- Sweat the onion and garlic for about 2 minutes. Finely chop the mushrooms and add to the pan.
- Add the uncooked rice to the saucepan and cook for 1-2 minutes.
- Stir several times to avoid any burning of the ingredients and rice sticking to the bottom of the pan.
- Add a dash of salt and pepper to taste.
- Add the white wine to the pan. Cook for another 2 minutes.
- Add stock to the rice bit by bit (pour from the measuring jug).
- If you are using stock cubes, boil water and dissolve 1 stock cube in 600 ml hot water.
- Keep adding more stock once the liquid has been absorbed by the rice.
- Stir regularly to avoid any burning of the rice.
- Finely chop the fresh parsley and add to the pan.
- Finely grate the Parmigiano-Reggiano and stir into the risotto and turn off the heat.
- Let the risotto cool off.
- In the meantime, prepare three bowls, one with a whisked egg (you can use a fork for that), one with the flour and one with the breadcrumbs.
- Cut the Taleggio into 15 equally sized cubes.
- Once the risotto is cold, take a small spoonful of it in the palm of your hand, put a piece of Taleggio in the middle and enclose the cheese with some more risotto.
- The size of the risotto ball is roughly that of an egg.
- Lightly dust the risotto ball in flour, then dip it into the egg, covering every surface, then use a fork to transfer it into the bowl with the breadcrumbs for coating.
- Place the risotto ball, on the baking tray.
- Repeat the process until the risotto is finished.
- Take a clean frying pan and add as much oil to it as to cover the entire surface, with roughly half a centimeter in depth.
- Pre-heat the oven to 170°C (fan) or Gas mark 4.
- Once the oil is hot, carefully place the arancini in the pan and deep-fry until golden brown. Remove the risotto balls with a slotted spoon and place them on a baking tray.
- Use kitchen towels to remove excess fat.
- Bake the arancini in the oven, middle rack, for about 15 minutes.
- Serve immediately.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
http://www.castelli-uk.com
Follow us on Twitter https://twitter.com/GloTIMETV_
Like & Follow us on Facebook https://www.facebook.com/glotimetv/
Follow us on Instagram https://www.instagram.com/glotimetv/
