Tag: vegetables

Nice and tasty Easter appetizer? The bread bunny with vegetables in sauce, quick and easy – Gordon Ramsay’s version

Easter bunny centerpiece


Easter bunny centerpiece

If you are looking the perfect appetizer for the Easter holidays you are in the right place. Today we will see the recipe for the bread bunny with vegetables in sauce, beautiful and delicious. Imagine what impression it will make on your table, the surprise of the guests and above all the amazement of the children. We are sure that cooked in this way, they will also eat the vegetables used as a filling. The sauce is also truly delicious. We’ll see the recipe Natalia Cattelani led to La prova del cuoco some time ago. In turn, the cook took inspiration from an American site, but she changed it by making the bunny entirely Italian.

Bread bunny appetizer with vegetables in sauce

Ingredients

  • flour 0 800 g
  • water 250 ml
  • fresh brewer’s yeast 1 cube
  • milk 200 ml
  • butter 40 g
  • sugar 2 tbsp
  • salt 3 teaspoons
  • eggs 1
  • pitted black olives 2
  • blanched almonds 2
  • mayonnaise 1 cup
  • mustard 1 tbsp
  • 1 pinch dehydrated garlic
  • anchovy paste soup 1 tbsp
  • chopped parsley soup 1 tbsp
  • chopped green olive soup 3 tbsp
  • chopped gherkin soup 3 tbsp
  • pickled onion soup 1 tbsp
  • carrots 3
  • fennel 1
  • salad tomatoes 2
  • small white cauliflower 1
  • salad 100 g
  • 3 leaves cappuccino lettuce

Preparation

The first thing to do is to prepare the bunny bread appetizer with vegetables in sauce it’s the dough. In a bowl, combine them ingredients: flour, water, brewer’s yeast, sugar, butter, milk, salt. Mix everything until you obtain a homogeneous mixture. Let it rise until doubled. Once ready, divide it in half. With the first part you obtain the belly and the face of the rabbit. Instead, divide the other half into two parts: with one you will make the legs, with the other ears, cheeks and nose. Cut the black olive in half to make the eyes.

The almonds will instead be used for the big teeth, but you have to add them when it is cooked. Brush with the beaten egg and let rest for another 15 minutes. Cook at 180 degrees for 30 minutes. With a knife, hollow out the belly of the rabbit and cover it with the salad leaves. In the center add the sauce you obtained by mixing mayonnaise with all soups. Place the salad on a serving plate accompanied by the other vegetables, then place the rabbit on top. Yours Easter appetizer it’s ready. Enjoy your meal.

Rice spaghetti with prawns and vegetables – Gordon Ramsay’s version

Rice spaghetti with prawns and vegetables


Rice noodles with prawns and sautéed vegetables are a classic of oriental cuisine, particularly Chinese cuisine. A rich and tasty first course full of contrasts of flavors and textures.

I’m sure that at least once in your life you’ve ordered rice spaghetti with prawns from take away or all you can eat… what if I told you that you can prepare them at home in no time?

Not only that: you can also customize the ingredients, following the rhythm of the seasons and adapting this dish to different dietary needs.

Noodles, spaghetti, vermicelli, udon…

When it comes to pasta shapes you have a world of options. In this case I used medium-sized rice noodles, but you can also choose rice vermicelli or tagliatelle. If you prefer wheat noodles you can use those to nest* or the fresh udon* for an XL effect. I love them too soy or mung bean spaghettithose that remain “transparent”, so to speak.

The seasonings for your rice noodles with prawns

In addition to the inevitable soy sauce, you will need the oyster sauce* which will give a sweet and savory flavour, typical of this recipe. To season your rice spaghetti with prawns you can also add somesesame oilwhich, with its slightly bitter note, will balance all the flavours.

The finishing touch

My little secret is the Sichuan pepper*, an uncommon ingredient in Western cuisine, famous for its ability to combine spicy flavors with citrus accents, creating a unique sensation on the palate.

This pepper originates from China, in particular from the Sichuan region, from which it takes its name. It’s not a real pepper in the botanical sense of the word, but it has a spicy, slightly balsamic note that leaves a numb sensation in the mouth, just like “real” pepper.

You will fall in love with it.

Winter vegetables: recipes to enjoy them at their best – Gordon Ramsay’s version

Cauliflower recipes: turn them into stellar dishes


Winter vegetables offer a variety of flavors and textures that can transform any meal into an exceptional dining experience. This article is dedicated to food and wine enthusiasts, proposing innovative and tasty recipes to make the most of seasonal vegetables.

Cauliflower, versatile and tasty

Baked cauliflower in batter, let yourself be surprised by this recipe!

Find out how to turn cauliflower into a surprising and delicious dish. The crispy, light oven-baked batter reveals a new dimension to this winter vegetable, making it a side dish irresistible or a creative appetizer.

Gratin cauliflower, the light recipe without bechamel

An interpretation healthy and tasty of the classic cauliflower au gratin. This recipe demonstrates how it is possible to obtain a rich and satisfying dish without the use of bechamel, enhancing the natural flavor of cauliflower.

Fennel and carrots, colors and flavors of winter

Fennel and orange salad with pomegranate, the recipe to color your table

This salad combines the crunchiness of fennel, the sweetness of oranges and the explosion of flavor of pomegranate seeds. A dish that not only delights the palate, but also brings a liveliness of colors and freshness to your winter table.

Carrots au gratin with parmesan, the recipe with honey to try…

Experience the delicious combination some carrots with parmesan and a touch of honey. This recipe transforms humble carrots into a refined, flavorful side dish, perfect for accompanying robust main dishes.

Fennel chips au gratin, the recipe without cooking oil

An innovative way to enjoy fennel. These gratin chips, prepared without cooking oil, offer a crunchy texture and a delicate flavour, ideal as a healthy snack or as an original side dish.

Winter vegetables, often considered simple side dishes, can become the protagonists of the table with a pinch of creativity and culinary passion. These recipes are an invitation to rediscover and enhance seasonal vegetables, transforming them into unique and memorable dishes.

This article, with its engaging and argumentative style, aims to inspire food and wine enthusiasts to explore new culinary possibilities and experiment with winter vegetables in surprising and delicious ways.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close