Tag: 食谱

Butternut Squash and Chickpea Soup with Saffron and Pecorino by Gordon Ramsay

Butternut Squash and Chickpea Soup with Saffron and Pecorino



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

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

This nourishing soup is made with butternut squash, chickpea, coconut cream, Italian hard cheese, and plenty of fresh ginger and saffron. It’s robust, has a lovely silky texture and super tasty. Serve this as a starter for a dinner party or a filling supper with crusty buttered bread when you need a bit of comfort. This soup keeps well in the fridge and is easy to freeze.

  • 1 Garlic clove, chopped
  • 1 pc 3-inch Fresh ginger root, peeled and thinly sliced
  • 50 g Butter, coconut oil or olive oil
  • 0.2 g Saffron powder
  • 600 g Butternut squash, peeled, deseeded and roughly chopped
  • 500 ml Homemade broth (vegetables, chicken or beef)
  • 150 g Cooked chickpeas, drained and rinsed well under running water
  • 300 ml Coconut cream
  • Salt andfreshly cracked black pepper
  • A large pinch of nutmeg
  • 50 g Pecorino, grated
  • Pumpkin seed oil for garnish
  • Chives for garnish
  • Pepitas for garnish
  1. In a large heavy saucepan, sauté garlic and ginger in the butter over a low heat until aromatic. Add the saffron, pumpkin and half the broth, then cook over a low heat, with the lid on, until the pumpkin is almost cooked.
  2. Add the cooked chickpeas, the remaining broth, coconut cream and plenty of cracked black pepper. Bring to a boil, then reduce to a simmer, with the lid on, and cook for about 15 minutes.
  3. Use an immersion blender to process the soup until smooth. Season with salt, then add nutmeg to taste. Stir in the grated Percorino cheese and ladle into soup cups. Drizzle some pumpkin seed oil over and top with a few chives and pepitas.

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

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

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

Crisp Cajun Salmon by Gordon Ramsay

Crisp Cajun Salmon



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

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

This light, low carb meal is quick and tasty, perfect for midweek dinners. Crispy-skin salmon steak is the star of this dish, soaking up the earthy flavours of cajun seasoning blend. Serve on a bed of leafy greens with a few of blackberries and you have a healthy dinner that is ready in 15 minutes.

  • 2×150 g Skin-on salmon steak
  • 2 tbsp Beef dripping (or olive oil)
  • 1/3 tsp Dried oregano
  • 1/3 tsp Paprika powder
  • 1/3 tsp Garlic powder
  • A large pinch of cayenne pepper
  • Sea salt and pepper
  • A handful of curly endive (or other baby greens)
  • Blackberries
  • Grape tomatoes
  • Lemon wedges
  • 1 tsp Chilli pepper, shredded
  • Dill fronds
  1. Combine the beef dripping or olive oil, oregano, paprika, garlic and cayenne powder in a bowl. Season with salt and pepper. Add the salmon and gently turn to evenly coat in the spice mixture.
  2. Heat a frying pan over medium-high heat. Add the salmon, skin-side down and cook for 4-5 minutes or until skin is crispy. Turn the salmon and reduce heat to medium-low. Cook for another 3 minutes for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest.
  3. Meanwhile, combine curly endive, blackberries or grape tomatoes. Divide into two serving plates and top with salmon. Garnish with lemon wedges, shredded chilli pepper and dill fronds.

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

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

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

Butternut Squash stuffed with Pesto Black Rice by Gordon Ramsay

Butternut Squash stuffed with Pesto Black Rice



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

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

Fill butternut squash halves with hazelnut pesto flavoured forbidden black rice and Feta for a quick, healthy and delicious weeknight meal. It’s easy to adapt and alter the stuffing (quinoa, buckwheat, spelt, or bulgur) for the squash, depending on what you have on hand and what you fancy. Homemade pesto is fresher and infinitely more delicious, but if you are in a hurry, store-bought one will work just fine.

Parsley Hazelnut Pesto
  • 1 / 650-750 g Butternut squash, halved lengthways, seeds removed
  • 1 clove Garlic, crushed
  • 1 tsp Chilli flakes
  • Olive oil
  • Salt flakes
  • Black pepper, crushed
  • 100 g Black rice
  • 1 stalk Spring onion, chopped
  • 80 g Feta, crumbled
  • 50 g Hazelnuts, toasted
  • 40 g Parsley, roughly chopped, plus extra to sprinkle
  • 20 g Basil, plus extra to garnish
  • 60 g Hazelnuts, toasted
  • 50 g Parmesan, grated
  • 1 clove Garlic, crushed
  • Grated zest and juice 1 lemon, plus extra to serve
  • 80 ml Extra-virgin olive oil
  • Salt and pepper to taste
  1. Heat the oven to 220C/430F. Put the halved butternut squashes on a baking sheet, cut-side up, and rub the cut sides with the crushed garlic, chilli flakes and a little olive oil. Season with salt flakes and freshly crushed black pepper, then roast for 40-50 minutes or until tender.
  2. Meanwhile, make the pesto. Put all the ingredients in a food processor and whizz to make a rough paste. Season, if you like, with salt and pepper.
  3. Bring a small saucepan of water to the boil and add the rice. Simmer for 20 minutes until just tender but still with some bite left. Drain well and transfer to a mixing bowl. Stir in the chopped spring onion and pesto. Season to taste.
  4. Divide the pesto rice among the 2 cavities of the butternut squash halves. Sprinkle over the feta, then return the filled squash to the oven for another 10 minutes until the cheese has turned golden and everything is piping hot.
  5. Serve sprinkled with the toasted hazelnuts, chilli flakes, parsley and a squeeze of lemon.

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