Fish and Broccoli Pasta, tasty health

November 15, 2013 / CircleMe / 1 Comment

There aren’t many dishes that are as healthy as those that involve fish. Fish is light and low in calories and mixed with pasta can be also easy to prepare.

To make the Fish Broccoli pasta you will need 700g haddock, skinned and boned, 375g linguine, 250g broccoli, broken up into small floret, salt and black pepper, 125g cream, 125g stock, 2 cloves garlic, finely chopped, 2 chillies, deseeded and finely chopped, juice and grated rind of 1 lemon, 1 handful parsley, chopped, and 2 handfuls watercress or spinach leaves, roughly torn.

To prepare, cook the pasta in a large saucepan of lightly salted boiling water as per the instructions on the packet. Add the broccoli. Drain and return to the saucepan, along with a couple of tablespoons of the cooking liquid. Keep warm the fish cooks and you make the sauce. Heat the grill. Lightly oil a baking tray and place the fish on it and season with salt and pepper.

Cook under the hot grill for 5 to 6 minutes or until the fish flakes easily. Put the cream and stock in a saucepan along with the garlic, chillies, lemon juice and rind and season with salt and pepper. Bring to the boil, reduce the heat and let it simmer for 4-5 minutes. Stir the mixture and the watercress and parsley through the pasta. Then flake the fish and gently stir it in.

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Creamy Hot Cocoa, Yummy Warm

November 11, 2013 / CircleMe / Leave a comment

This is the season when it gets very cold and at this time of the year there is nothing better to warm up your insides like a hot drink.

Try the Creamy Hot Cocoa on a chilly night to heat things up!

To make the creamy hot cocoa you will need 1/3 cup unsweetened cocoa powder, ¾ cup white sugar, 1 pinch salt, 1/3 cup boiling hot water, 3 ½ cups milk, ¾ teaspoon vanilla extract, and ½ cup half-and-half cream.

To prepare, first combine the cocoa, sugar, and a pinch of salt, in a saucepan. Blend in the boiling water and bring this mixture to a boil continuing to stir as it boils. Simmer and stir for about 2 minutes and make sure that it doesn’t scorch.

Add the 3 ½ cups of milk and heat until it is very hot but do not boil.

Remove the mixture from the heat and add the vanilla extract. Divide into several mugs and add the cream to each mug of cocoa to allow to cool to drinking temperature.

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Penne with Chicken and Pesto, pasta ready

October 18, 2013 / CircleMe / Leave a comment

Penne is one of the most popular varieties of pasta in the world and pesto one it’s most popular accompaniments.

Penne, because of its practical shape and size makes it easy for use in a variety of meals. Pesto, the grounded sauce of basil, garlic, and pine nuts, originated in the Italian port city of Genoa.

To prepare the Penne with Chicken and Pesto, you will need 1 package penne pasta, 2 tablespoons butter, 2 tablespoons olive oil, 4 skinless, boneless chicken breast cut into strips, 2 cloves garlic, minced, salt, pepper, 1 1/4 cups heavy cream, 1/4 cup pesto, and 3 tablespoons grated Parmesan cheese.

In a large pot of lightly salted water, boil the penne pasta. You may add a few drops of olive oil to the water to prevent past a sticking together. Cook until firm to the bite.

In a skillet heat the butter and olive oil over a medium flame and sauté the chicken and garlic until the chicken is almost cooked. Turn down the fire and add the salt, pepper, cream, and pesto as well as Parmesan cheese.

Continue to cook until the chicken is no longer pink. Add the pasta.

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Scampi-style Scallops over Linguine

October 17, 2013 / CircleMe / Leave a comment

Scallops are some of the most highly prized seafood dishes in the world. Its taste is extraordinary and in certain cuisine may be eaten with pasta, fries, or as part of a bigger seafood meal.

The scampi-style scallops served over linguine is a treat and is simple and easy to prepare. All you need is 1 package linguine, 1 can anchovy fillets with oil, 1/2 onion, minced, 3/4 cup chicken stock, 1/4 cup white wine, 1 teaspoon minced garlic, 1/2 teaspoon dried parsley, 1/8 teaspoon seafood seasoning , 12 ounces bay scallops, salt, and pepper.

To prepare first bring a pot of lightly salted water to boil and all linguine. You may add a few drops of olive oil to the water to prevent pasta from sticking together.

Cook the pasta for about 10 minutes and once cooked but firm, drain.

In a skillet over a medium flame, cook anchovies in oil until they melt and add the onion and cook until tender. Add the chicken stock, wine, garlic, parsley, and seafood seasoning. Add the scallops to the liquid and season with salt and pepper. Bring to a boil and cook until the scallops are opaque. Serve over the linguine with a glass of white wine!

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Cinnamon Hazelnut Biscotti

October 16, 2013October 16, 2013 / CircleMe / Leave a comment

Nothing says Italy like biscotti. These long, oval, crunchy, flavoured biscuits can be enjoyed with a cup of coffee, tea, or on their own. Biscotti, also known as cantuccini are twice baked biscuits that originated in the Italian city of Prato.

To make the cinnamon hazelnut biscotti take 3/4 cup butter, 1 cup white sugar, 2 eggs, 1 1/2 teaspoons vanilla extract, 2 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 3/4 teaspoon baking powder, 1/2 teaspoon salt, and 1 cup hazelnuts.

Preheat an oven to 350 degrees F and grease a cookie sheet. In a bowl, cream the butter and sugar until they are light and fluffy and beat in the eggs and vanilla. Sift in flour cinnamon, baking powder, and salt and mix it into the egg mixture. Add the hazelnuts.

Next shape the dough into logs and place on the baking sheet and flatten to about a ½ inch. Bake for 30 minutes until the edges are brown and the centre is firm. Remove from the oven and when cool enough to handle, slice into long ovals. Return to the oven and bake for 10 more minutes. Allow to cool and store in an airtight container.

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Torta Rustica, ethnic treat

October 15, 2013 / CircleMe / Leave a comment

The Torta Rustica is an easy Cuban, Greek, or Italian dish that can be eaten for breakfast or lunch. The dish which is a complete meal consisting of carbohydrates, vegetables, and food from animals, is a fairly heavy meal and best eaten before late hours.

Gather together 2 1/4 cups all-purpose flour, 3/4 cup cornmeal, 1/2 teaspoon salt, 3/4 cup butter, diced 2 eggs, 4 tablespoons cold water, 1 1/2 cups ricotta cheese, 4 ounces feta cheese, 1 cup grated Parmesan cheese, 1 egg 1/4 cup chopped parsley, 2 tablespoons chopped fresh basil, 2 teaspoons chopped fresh oregano, 2 cups shredded mozzarella cheese, 1/2 pound ham slices, chopped frozen chopped spinach, roasted red peppers, and 1 egg.

To prepare add flour, cornmeal, and salt and cut in butter until the mixture resembles coarse bread crumbs. Beat in eggs and cold water and mix it into the flour mixture until the dough forms. Shape2/3 of the mixture into a flattened round and repeat the process with the remaining 1/3 and place in the refrigerator.

In a separate bowl, mix the cheese, 1 egg, parsley, basil, and oregano until blended. In an 8 inch round baking dish rollout the dough mixture and place the flattened portion in the bottom of the pan. Use the remaining 1/3 to wrap in the round section of the dish and add the cheese mixture. Add the peppers in single layer and top with the mozzarella and press down. Cover with the remaining dough and seal the edges. Use the remaining egg to top the mixture and bake in an oven at 375 degrees F or until the crust is golden brown. Once done, cool, cut into wedges and serve.

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Roasted Chicken Salad

October 14, 2013October 15, 2013 / CircleMe / Leave a comment

The Official CircleMe Blog

This is the official CircleMe blog where you can catch up with CircleMe’s latest releases, announcements and other articles about CircleMe.

Italian Sausages with Peppers and Onions, simple and delicious

Posted on October 15, 2013 by CircleMe

Who doesn’t like simple and tasty? There can be no more simple meal than putting together sausages, peppers, and onions. For this dish we can use theItalian sausages.

To prepare, gather together 6 links of sweet Italian sausages, 2 tablespoons ofbutter, 1 yellow onion, sliced ½ red onion sliced, 4 cloves of garlic, chopped finely, 1 large red bell pepper, sliced, 1 green bell pepper sliced, 1 teaspoon dried basil, 1 teaspoon dried oregano, and ¼ cup white wine.

Then put sausages in a large saucepan over a medium flame and brown them on all sides. Remove from the saucepan and slice. Melt the butter in the pan and add the yellow and red onions, as well as garlic and cook for about 2 or 3 minutes. Add in the red and green bell peppers and season with basil, oregano, and white wine.

Continue to cook until the onions and peppers are tender. Add the sausages and vegetables to the pan and lower the heat and cook for about 15 minutes.

The meal of Italian Sausages may be served with rustic bread and a glass of white wine.

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Strut Records to release Dance Mania Records in 2014

Posted on October 14, 2013 by CircleMe

Strut Records is set to release a new album early in 2014. The album, entitledHardcore Traxx: Dance Mania Records 1986-1997, will do just that, feature tracks from the 11 year period in the label’s history and will hit stands in January.

This is the latest news out of the long-sleeping Chicago label which is also set top re-launch some of its own issues. Artists such as DJ Funk and DJ Deeonwere some of the major names that emerged from out of the Chicago ghetto house sound back in the 1990s.

The album will also feature some tracks from Hardcore Traxx’s foundation years in the late 1980s and will also feature a few tunes from Tyree, Rhtythm to Rhythm and Hercules.

Tracks on the album include Hercules – 7 Ways, Victor Romeo feat. Leatrice Brown – Love Will Find A Way, The House Master Boyz And The Rude Boy Of House – House Nation, Duane & Co – J.B. Traxx, Vincent Floyd – I Dream You, Da Posse feat. Martell – Searchin’ Hard, Club Style – Crazy Wild,Jammin’ The House Gerald – Black Women (Club), and Tyree – Nuthin’ Wrong.

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Brendon Moeller prepares to release new LP

Posted on October 14, 2013 by CircleMe

The Frequency Of Love; Next Exit; Guilty Pleasures, these are just some of the tunes you’ll be able to hear on Brendon Moeller’s new LP entitled Storming Heaven set to hit the shops in November. Moeller is perhaps more popularly known as Echologist.

According to news on electronic news website, Resident Advisor, the album “reflects ideas from composers that inspire the musician. Moeller, it added “has attempted to personalize and interpret these influences, creating something that is idiosyncratic and nostalgic.”

The last full length album that Echologist released was Subterranean, back in 2011. He has also released other works under his own name Brendon Moeller, an LP entitled Works, in 2012 on the Electric Deluxe label.

Subterranean was released on Moeller’s Steadfast label however Storming Heaven will be released on the Prologue label. Prologue is also responsible forMechanics of Joy an Echologist EP released this year.

Other tracks on the album include Tricks OfThe Shade, Storming Heaven,Even If And Especially When, Deep Fried, Lost, Down The Rabbit Hole, andStepping Out.

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Roasted Chicken Salad

Posted on October 14, 2013 by CircleMe

Another one of those chicken dishes that is light and easy to prepare is theRoasted Chicken Salad. Of course you add any meat to a salad and it jazzes it up.

To make the roasted chicken salad you will need 7 1/2 pounds boneless, skinlesschicken breasts, salt and pepper, 2 pinches cayenne pepper, 1 tablespoonlavender, 1 lemon, juiced, 3 cloves garlic, minced , 2/3 cup sliced roasted almonds, 1 finely chopped large onion, 1/2 bunch celery, chopped, 2 tablespoons chopped parsley leaves, 2 tablespoons chives, and 2 tablespoons chopped tarragon leaves.

For the dressing, use 1 cup mayonnaise, 3/4 cup sour cream, 1/4 cup extra-virgin olive oil, 2 tablespoons honey, salt and pepper.

To prepare, preheat the oven to 400 degrees F. After cleaning the chicken season with salt, pepper, cayenne, lavender, lemon, and garlic.

Bake in the oven until golden brown for about 20 minutes and then allow it to cool. After the chicken has cooled chop it into small pieces and add the roasted almonds, onions, celery, herbs, and dressing. Mix all the ingredients in the dressing and add it to the chicken.

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Penne pasta with vodka sauce, yummy

September 27, 2013September 27, 2013 / CircleMe / Leave a comment

Pasta (read here other news) is tasty and simple to make and can go with just about everything – even vodka. This is penne pasta with vodka sauce.

To make, you will need salt, 12 ounces whole wheat penne pasta, 1 can whole plum tomatoes, 1 tablespoon unsalted butter, 2 shallots minced, 1 clove garlic minced, ¼ teaspoon red pepper flakes, ½ cup vodka, 2/3 cup heavy cream, ½ cup freshly grated parmesan cheese, and a handful of freshbasil leaves torn.

To prepare bring a large pot of water to the boil and add the penne pasta and cook according to the directions on the box. Drain the pasta and use some of the water for afterwards. Put the tomatoes in a bowl and crush them with your hands.

Melt the butter over a large skillet over a medium flame and place shallots and cook until they are slightly softened for about 3 minutes. Next add the garlic and the red pepper flakes and cook for a minute. Take from heat and add the vodka, tomatoes and salt and return to the fire and continue to stir until the alcohol cools. This should take about 7 minutes. Add the heavy cream and cook until the sauce thickens and stir in parmesan cheese and basil.

Add the pasta to the sauce and combine and add a bit more parmesan and basil.

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Tortellini with Peas and Prosciutto, a dish with a difference

September 25, 2013 / CircleMe / Leave a comment

What could be more eye catching than ring-shaped pasta? Tortellini (read here other news) those little circles of meat or cheese-filled pasta – livens up any plate.

They are sometimes called belly-button pasta and can be an interesting switch from spaghetti and fettuccine and regular shaped pasta choices

To make the tortellini you need salt, 1 pound meat-filled tortellini, 2 tablespoons extra-virgin olive oil, 4 ounces prosciutto, finely chopped, 3 cloves of garlic, thinly sliced, 1 tablespoon tomato paste, ¼ cup heavy cream, 1 cup peas, 2 tablespoons fresh parsley, and ½ cup grated parmesan cheese.

To prepare you first heat a large skillet over a medium flame and heat oil and prosciutto and cook until it’s crisp.

Add 1 cup of pasta water and simmer for about 3 or 4 minutes and add cream continuing to simmer until thickened.

Just before the tortellini is done add the peas to eater and cook until they are tender. Drain the pasta and the peas and place in a skillet and coat with the sauce and add parsley and sprinkle with cheese.

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Pork Marsala with Spinach, sweet pork

September 25, 2013September 25, 2013 / CircleMe / Leave a comment

There’s nothing tastier than warm succulent pork (read here other news) and with a hint of fresh herbs and Marsala wine it can be the perfect meal for a fine dinner. Pork Marsala with Spinach is one of those fine dishes.

To make you will need 1 ½ pounds of boneless pork roast, salt, ground pepper, 3 tablespoons all-purpose flour, 2 tablespoons extra-virgin olive oil, 1 ½ pounds of white mushrooms, chicken broth, ½ dry Marsala wine, 1/3 cup heavy cream, 4 teaspoons lemon juice, ½ parsley leaves, and 1 pound spinach.

To prepare you will need to preheat the oven to 375 degrees F. Next halve the pork horizontally and then open it out so that it lies flat; Season with pepper and salt, and sprinkle with flour.

Next, in a skillet, heat olive oil over a medium flame and brown on either side. Place in a baking dish and bake for 15 to 20 minutes.

Place mushrooms and salt in a skillet and cook until brown. Use the remaining flour and cook for about a minute. Add the broth and Marsala and boil. Add the cream and continue to boil until the sauce thickens. Turn off the heat and add lemon juice and parsley.

Cook the remaining spinach using the remaining oil and add lemon juice an season. Slice the pork and serve with mushroom and spinach.

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