Tag: 烹饪

Stacked Pear Salad by Gordon Ramsay

Stacked Pear Salad



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

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

This simple salad has a perfect mix of bitter peppery arugula, creamy, pungent blue cheese and crunchy walnuts dressed in a sweet tangy vinaigrette and nestled in layers of juicy, sweet Conference pears. The star of this Autumn salad is a whole pear that’s been sliced and stacked – a fun way to make salads more exciting and tempting. Devour this salad as a light meal or serve it alongside grilled steak or fatty salmon.

Dressing
  • 2 Conference pears, ripe yet firm
  • 1/2 Lime, juiced
  • 100 g Arugula leaves
  • 80 g Walnut halves, toasted
  • 100 g Gorgonzola, cut into smaller triangles or crumbled
  • 3 tbsp Olive oil
  • 1 tbsp Walnut oil
  • 1 tbsp White balsamic vinegar
  • 1 tsp Maple syrup
  • 1 tsp Dijon mustard
  • 1 clove Garlic, finely minced
  • Salt and black pepper to taste
  1. Slice each pear horizontally into 4-5 slices depending on the size, retaining the core and stem. Toss the pears with freshly squeeze lime juice to keep them from browning.
  2. In a bowl or glass jar, mix together olive oil, walnut oil, vinegar, maple syrup / honey, Dijon mustard and minced garlic. Taste and season with salt and pepper.
  3. Place arugula, toasted walnuts and blue cheese in a salad bowl. Drizzle some prepared dressing over and gently toss to coat.
  4. Assemble the pears on individual plates, with the arugula salad in between each slice. Drizzle a bit of vinaigrette over the pear and 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

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Spicy Baked Chicken Quarters by Gordon Ramsay

Spicy Baked Chicken Quarters



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

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

The chicken uses a spice rub of cayenne pepper, cumin, garlic powder, dried thyme, smoked paprika, smoked salt and pepper. They are simple to make and packed with flavour! I prefer using bone-in, skin-on chicken, as they retain moisture and don’t dry out in the oven plus the skin gets extra crispy as it bakes. As a matter of fact, I ate all the skin first from 4 quarters after baking…they are just the best. I guess I will have to do a few more rounds of burpees and starjumps to burn the fat off.

  • 4 / 1.2 kg Chicken leg quarters, bone-in, skin-on
  • 2-3 Onions, sliced, optional
  • 60 ml Olive oil
  • 1/2 tsp Garlic powder
  • 1 tsp Dried thyme
  • 2 tsp Cayenne pepper
  • 1 tsp Cumin powder
  • 1 tsp Smoked paprika
  • 1 tsp Smoked salt (or regular)
  • 1/2 tsp Smoked black pepper (or regular)
  • Parsley or chives, finely chopped for garnish
  1. Preheat oven to 190C/375F. Line a baking dish with aluminum foil.
  2. Wipe the chicken quarters with paper towels and place them onto the baking dish.
  3. In a bowl, whisk together all the ingredients for the rub.
  4. Pour the paste over the chicken quarters and, using your hands, rub it well into the chicken pieces, on all sides. Place the onion slices around the chicken if using.
  5. Bake the chicken quarters until cooked through and juices run clear, about 50 minutes. Remove from oven, garnish with fresh herbs, and serve immediately.

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

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

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Zucchini Soup with Scallion and Mascarpone by Gordon Ramsay

Zucchini Soup with Scallion and Mascarpone



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

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

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

Zucchini contains very few calories and have a high water content and significant amout of vitamin C and potassium, which is the key to controlling blood pressure and helps to keep our muscles working properly.
This delicious zucchini soup recipe is the perfect use for the abundant summer squash in your garden or from the farmer market, and a little mascarpone makes it thick and luscious while scallion adds depth and sweetness to the soup too. It can be eaten hot or cold.

  • 2 tbsp Olive oil
  • 2 Scallions, white part, coarsely chopped
  • 1 Garlic clove, sliced
  • 3 (about 450 g) Zucchini, sliced thinly
  • 350 ml Vegetable stock
  • 80 g Mascarpone, plus a little extra to serve
  • 2 Scallions, green part, coarsely chopped
  • Salt and pepper
  • A few mint leaves, chopped
  • Lemon zest (optional) to serve
  • Soft boiled eggs (optional) to serve
  • Sprouts (optional) to serve
  1. Heat the olive oil in a pan over a medium heat and cook the scallion white part with a pinch of salt for 5 minutes until softened but not coloured. Add the garlic and cook gently for a few minutes then tip in the sliced zucchini and cook gently for 10-15 minutes.
  2. Pour in the vegetable stock and bring to the boil for a few minutes. Use a stick blender to process the soup until completely smooth, then stir in the mascarpone and green part of scallions. Puree again and season.
  3. Spoon into bowls and top with more mascarpone or soft boiled egg or sprout and mint leaves, and some lemon zest, if you like.

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

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

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

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