Tag: 饮食博客

Pecan Pie Muffins by Gordon Ramsay

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Sweet and nutty, these 6-ingredient pecan pie muffins are perfect for breakfast, afternoon tea or kids’ lunch box. They are super easy to throw together with just 6 ingredients and freeze well too. They have a muffin texture with a soft gooey center like a mini pecan pie and crisp chewy edges like cookies. When the muffins are completely cooled, place them in a freezer bag and freeze up to 1 month.

60 g Refined spelt flour
200 g Pecans, chopped plus 18 pecan halves for the topping
160 g Unsalted Kerrygold butter, softened plus extra for the pans
200 g Light brown sugar
2 Eggs, medium
1 tsp Vanilla extract

Preheat oven to 180C/350F. Grease a mini tray with 12 cups and a regular muffin tray with 6 cups generously with butter. You can of course use paper muffin liners instead.
In a medium bowl, stir together the spelt flour and chopped pecans. In a separate bowl, beat the softened butter, brown sugar, eggs and vanilla extract until smooth and creamy. Stir in dry ingredients just until combined.
Divide the batter among the muffin cups. Top each with a pecan half. Bake for about 10-12 minutes for mini muffins and 18-20 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

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Malt Beer Molasses Bread with Pumpkin Seeds by Gordon Ramsay

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Malt beer bread, inspired by this recipe, is always a good idea in mega lock-down. Original recipe calls for root beer, but there was some leftover malt beer that needs to be used up. Hence the tweak of the recipe. Dark stout would be great for the recipe too. Malt beer and dark rye enhance the nutrition, flavour, texture and colour to this simple loaf while the molasses adds some mild pleasant sweetness. I have also topped the bread with some sweetened pepita for the extra crunchiness, but this is completely optional. You can also use sunflower seeds instead.

Dough	Topping
1 package / 7 g Active dry yeast 270 ml Malt beer (38C/110F) 100 g Dark rye flour 50 g Molasses 1 tsp Salt 300 – 320 g Bread flour, divided 30 g Unsalted butter, softened	1/2 Egg white 2 tbsp Pumpkin seeds 1 tbsp Sugar

In bowl of your stand mixer fitted with a dough hook, dissolve yeast in malt beer. Wait 5 – 10 minutes for mixture to foam.
Stir in rye flour, molasses, salt, and half of the bread flour. Stir until everything is combined and smooth.
Add in butter and enough remaining flour to form a soft, pliable dough. Knead 8 – 10 minutes.
Place in a greased bowl, turn to grease top. Cover; let rise until doubled, about 1 hour. Press two fingers into dough. It will leave indentation when dough is doubled.
Deflate dough and divide into 3 even portions. Cover with a clean kitchen towel. Let rest 10 minutes. Roll one portion of dough into an oval. Fold one side of dough over to halfway across the remaining dough then fold the other side on top so you have three layers. Roll it out to about 30cm long and roll into a cylinder. Repeat with another two portions of dough. Place them, seam up down, into a greased 9” x 5” loaf pan.
Cover and let rise until sides of dough almost reach the top of pan. Brush the top with egg white. Sprinkle the pumpkin seeds over, top with sugar.
Preheat the oven to 190C/375F. Bake the bread in the middle of the hot oven for 35-40 minutes until nicely b

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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Spelt Spirals with Hazelnut Pesto, Roasted Sweet Potato and Nutritional Yeast by Gordon Ramsay

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In this easy 30-minute dinner recipe, wholegrain spelt pasta spirals are tossed in a rich pesto made with toasted hazelnuts, nutritional yeast and a mix of fresh herbs together with roasted sweet potatoes. Enjoy it on its own or with a green salad or serve alongside grilled chicken or fish for a more substantial meal.

	Hazelnut Pesto
600 g Sweet potatoes 3 tbsp Extra virgin olive oil Salt and freshly ground black pepper 120-150 g Organic wholegrain spelt spirals Nutrional yeast, to serve Crushed toasted hazelnuts, to serve	50 g Hazelnuts, lightly toasted and skinned 2 Garlic cloves Zest and juice of 1 lemon 120 ml Extra virgin olive oil 30 ml Hazelnut oil 30 g Fresh herbs (I used a mix of arugula, parsley and basil) 2 tbsp Nutritional yeast, unfortified (or 50 g Parmesan) Salt and freshly ground black pepper

Preheat the oven to 180C/350F. Spread the hazelnuts on a baking sheet and toast until golden, 10 to 12 minutes. Transfer the hazelnuts to a kitchen towel and rub together to remove the skins.
In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. This recipe makes more pesto than you’ll need. Keep the excess covered in a layer of olive oil in a jar for up to 2 weeks in the fridge.
Increase the oven temperature to 200C/400F. Use a vegetable peeler to peel sweet potatoes. Dice the flesh into 1-inch pieces and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, and roast, stirring sweet potato pieces once or twice, until golden brown and tender, about 30 minutes.
Meanwhile, cook the spelt spirals in plenty of boiling salted water until al dente, about 7-8 minutes or according to the packet instructions.
Drain pasta, return to pan and toss with a few tablespoons of the pesto and the roasted sweet potatoes. Serve with extra nutrional yeast and crushed roasted hazelnuts over.

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