Tag: 烘焙

Halloumi Wraps by Gordon Ramsay

Halloumi Wraps



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

If you’re looking for a quick-fix, filling, deliciously comforting recipe, look no further than these halloumi wraps. With wholegrain tortillas, homemade hummus, mixed sweet bell peppers, beetroot, arugula and seeds to garnish, this wrap is a treat for your taste buds and makes a satiating protein-rich midweek meal. Substitute tofu for halloumi if you want to go vegan, but the wrap won’t be quite the same without halloumi.

  • 25 g Paprika flavoured pumpkin seeds (or regular)
  • 1 tbsp Cumin seeds
  • 2 tbsp Extra virgin olive oil
  • 1 x 250 g Halloumi, each cut into strips or cubed
  • Prosciutto, optional
  • 4 Wholegrain wraps
  • 100 g Hummus
  • 100 g Vacuum packed ready-to-eat red beetroots, sliced
  • 200 g Mixed bell peppers, cut into strips
  • 50 g Arugula
  1. Toast the pumpkin seeds (if using regular) with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl.
  2. Cut the halloumi into 12 strips or chunks or a mix of two. Wrap halloumi strip with a slice of prosciutto if using.
  3. Heat the olive oil in a pan and fry the halloumi strips or cubes until golden brown and crisp. Spread a layer of hummus on each flatbread and top with bell peppers, beetroots, halloumi, arugula and toasted seeds to serve.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Baharat Chicken with Chickpeas and Garlic Yoghurt by Gordon Ramsay

Baharat Chicken with Chickpeas and Garlic Yoghurt



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

A quick and easy chicken supper using the Middle Eastern spice blend, baharat and a sprinkling of sesame seeds on bone-in, skin-on chicken thighs.
Baharat is a common spice blend widely used in Middle Eastern, Turkish, and Greek cuisines. Baharat is the Arabic word for “spices”. The mixture of finely ground spices is often used to season meat, seafood, rice and soups or sprinkled over finished dishes as a condiment. It’s warm, earthy, smokey and aromatic. If baharat is not readily available, use equal parts of paprika, cumin, black pepper and cinnamon instead. You can also make your own.

  • 1 1/2 tbsp Baharat
  • 1/2 tsp Salt
  • 3 tbsp Olive oil
  • 4 Chicken thighs, skin-on, bone-in
  • 1 tbsp White sesame seeds
  • 1 tin x400 g Chickpeas, drained and rinsed
  • 6 Garlic cloves, peeled
  • 250 g 10% Plain Greek yoghurt
  • Mint leaves
  • Salad greens
  • Pomegranate seeds
  1. Preheat the oven to 200C/400F fan forced. Mix the baharat, salt with the olive oil in a small bowl.
  2. Put the chicken in a deep roasting tray, brush with the spice-glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes.
  3. Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the oil that has gathered at the bottom of the tray. Return the chicken to the oven for a further 15–20 minutes.
  4. Blend together the garlic cloves and yoghurt until well combined.
  5. Serve the chicken on a bed of salad greens, chickpeas, pomegranate seeds with the garlic yoghurt drizzled over and the mint leaves scattered on top.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Buttermilk Honey Sandwich Bread by Gordon Ramsay

Buttermilk Honey Sandwich Bread



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

The bread, inspired by this recipe on All Recipes, rises beautifully thanks to the quality organic bread flour and buttermilk helps tenderize gluten, giving bread a softer, tenderer texture and more flavour too while the honey adds a mild sweetness. The bread tastes heavenly and makes a perfect slice for sandwiches and toast.

  • 12 g Fresh yeast (or 7 g Active dry yeast)
  • 60 ml Warm water (45C/110F)
  • 60 g Butter
  • 180 ml Buttermilk
  • 40 g Honey
  • 1/4 tsp Baking soda
  • 1 tsp Salt
  • 350 g Organic bread flour
  1. Dissolve the yeast in the warm water. Set aside for 5-10 minutes until bubbly.
  2. Place 50 grams of butter and buttermilk in a small saucepan. Heat slowly until butter has melted. Cool to lukewarm.
  3. Place honey, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add half of the bread flour, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
  4. Punch down the dough and shape into a loaf. Place in a well greased 8 x 4 inch bread pan. Allow to rise until dough has risen one inch above pan.
  5. Bake in a preheated 190C/375F oven for 30 to 35 minutes. Bread is done when nicely brown and hollow sounding when thumped. Remove and brush the bread while still warm with the remaining butter.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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