Tag: 3

Stuffed Braided Loaf with 3 Fillings by Gordon Ramsay

Using plain flour and whole spelt flour	Using just plain wheat flour

A soft, tender braided bread filled with matcha-tahini, nutella (next time I am going to try a poppy seed filling for a better colour contrast) and cherry jam. It might look tricky and complicated to make, but it’s actually very simple. Braiding and 3 different fillings help create a impressive-looking loaf that is easy to make! You can bake this with just plain wheat flour or use a mix of plain flour and whole spelt for a nuttier flavour.

Dough	Fillings
165 ml Milk 50 g Butter 350 g Plain flour (or 250 g plain flour+100 g whole spelt flour) 5 g Active dry yeast 30 g Sugar Pinch of salt 1 tsp Vanilla powder 1 Egg, medium, lightly beaten	90 g Honey tahini 1 tsp Matcha powder 75 g Cherry marmalade 90 g Nutella 1 tbsp Raw sugar for topping, optional

Warm up the milk and butter in a saucepan over low heat until the butter melted. Set aside to cool the mixture briefly.
In the bowl of your stand mixer fitted with a dough hook, mix together the flour, dried yeast, sugar, salt and vanilla powder. Add in milk-butter mixture and the egg, reserving a tablespoon for the topping. Stir at slow speed for a couple of minutes until the dough comes together. Increase the speed and knead the dough until smooth and elastic.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl with a bit of olive oil. Return the dough into the bowl. Cover the bowl with a clean kitchen towel and set aside at a warm place for about 1 hour until it’s double in size.
Mix the honey tahini with matcha powder until well combined. Grease a 26x12cm loaf pan and set aside.
Turn out the dough onto a lightly floured work surface and roll out to a 45cmx45cm square. Divide it into 3 even pieces, 15cmx45cm. Spread each rectangle with a different filling, leaving 2cm free edge of dough free from the filling. Roll each into a log and pinch the edges together.
Braid 3 logs and form into a braided loaf by bringing two ends together under the loaf. Place it into the prepared loaf pan. Cover with towel and let rise about one hour.
Preheat oven to 190C/375F. Brush the bread with the reserved egg. Sprinkle the top with raw sugar if using.
Bake the bread in the middle of hot oven for about 30 minutes until golden-brown. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Using just plain wheat flour	Using plain flour and whole spelt flour

3 Ingredient Peanut Butter Cookies by Gordon Ramsay

Three Ingredient Peanut Butter Cookies have been a recipe box favorite for generations!

This recipe is the quintessential peanut butter cookie. Using only three simple ingredients, mixed by hand, and baked in about ten minutes, they’re a cookie jar favorite. You can even substitute Splenda for sugar if you like and they turn out every bit as good. In fact, as soon as I’m done writing this post up I’m heading in the kitchen to whip up a batch for my peanut butter loving family.
They are chewy, delicious, quick, and easy. All great attributes to the perfect cookie!

To make these, all you need is peanut butter, sugar, and an egg. The amount of each ingredient is simply one: 1 cup of peanut butter, 1 cup of sugar, 1 egg. Easy peasy. If you want to take them over the top a bit, you can add in small peanut butter cups or chocolate kisses.

Place all ingredients in a medium mixing bowl.

Stir together until well blended and fully combined. I usually just do this by hand with a spoon or spatula but you can use a mixer if you prefer.

Make about 1 inch round balls and place on baking sheets. You don’t have to grease your sheets but sometimes I line mine with parchment when I’m feeling especially lazy and don’t want to have to wash them later. After you place dough balls on sheet, put a little sugar in a bowl and dip the tines of a fork in it, then gently press down on each cookie twice, in a criss cross fashion. Bake at 350 for about ten minutes, or until very lightly browned.

If you want to add peanut butter cups or chocolate kisses: Bake the cookies fully and as soon as they are done, remove them from the oven and gently press a chocolate in the center of each one. Then, leave them to cool completely. The chocolate will melt down in there a little bit and attach itself perfectly.

Look at these little gems! A single recipe makes about 18 cookies.

Enjoy your delicious, well deserved cookie.

If you don’t already have this gem of a recipe in your files, make sure you print it out now and remedy that!

Have a GREAT day, friends!

3 Ingredient Peanut Butter Cookies

The quintessential peanut butter cookie

Servings: 18 cookies

Ingredients

1 cup creamy peanut butter
1 cup sugar can sub Splenda
1 egg

Instructions

Stir all ingredients together in medium sized mixing bowl.
Make about 1 inch round balls and place on ungreased baking sheets. Put a little sugar in a bowl and dip the tines of a fork in it, then press down on each cookie twice, in a criss cross fashion.
Bake at 350 for about 10 minutes, or until very lightly browned.
If you want to add peanut butter cups or chocolate kisses: Bake the cookies fully and as soon as they are done, remove them from the oven and gently press a chocolate in the center of each one. Then, leave them to cool completely. The chocolate will melt down in there a little bit and attach itself perfectly. Enjoy!

Yum

3 Ingredient Tortillas – Super Easy! (Unleavened Bread) by Gordon Ramsay

We are looking forward to Passover this year and I know a lot of you are as well. Passover is a one day Biblical Feast and it is immediately followed by the seven day Feast of Unleavened Bread. During that week, not only do we not eat anything with leavening agents in it, but we also make it a point to eat unleavened bread each day of the Feast, per instructions.

Two years ago I shared my soft, unleavened bread recipe with you. That’s a favorite on it’s own but I also use it to make cinnamon sugar breadsticks, cheesy bread, and even as a crust for our Passover Pizza!

Today I’m sharing my second recipe for Unleavened Bread with you. This one is even simpler, with just three ingredients (not counting the water). All you need is flour, a little salt, and a little oil. I can make a whole batch of these, start to finish, in about ten minutes. I have the dough ready to go into the skillet in under five (I timed myself today). Of course, this unleavened bread is also known by another name in most circles – tortillas.

With so many staying home right now and groceries more difficult to come by, this may be just the recipe you need for tortillas, quesadillas, sandwiches, or to serve as a side with your meals. And, of course, Passover is coming!

You’ll need: All purpose flour, water, salt, and just a little oil. You can use vegetable oil or olive oil.

I don’t count the water as one of the three ingredients because most of us are blessed enough to have that flowing from the faucets right now.

Stir all ingredients together in a large bowl.

Until a dough is formed.

Lightly flour a surface and turn dough out onto that.

Knead just a few times until it is smoothish.

Divide dough into eight parts and roll each part into a small ball.

One at a time, roll each ball out into a thin circle, 6 or 7 inches in size.

Spray a nonstick skillet with cooking spray and place over medium heat.

Cook each tortilla for about a minute on each side or until lightly browned, then remove and continue until all are done. Enjoy!

Servings: 8

Ingredients

3 tablespoons oil vegetable or olive
2 cups all purpose flour
1 cup water
1/2 teaspoon salt

Instructions

Okay, let me tell you why I have the ingredients in this order. I put them in countdown order because it is easier to remember that way. 3 tablespoons oil, 2 cups flour, 1 cup water, 1/2 teaspoon salt. See? Easy to remember.
Place all ingredients in a large bowl. Stir together with a spoon until dough is formed.
Turn out onto lightly floured surface and knead a just few times until smooth. Separate dough into 8 sections and roll each section into a ball.
Using a rolling pin, roll each ball out into a thin circle about 6-7 inches in diameter.
Lightly spray a medium nonstick skillet with cooking spray and place over medium heat. Add tortillas, one at a time, and cook for about one minute on each side, or until lightly browned. Serve warm. Enjoy!

Yum

Using plain flour and whole spelt flour

Using just plain wheat flour

Using just plain wheat flour

Using plain flour and whole spelt flour

3 Ingredient Peanut Butter Cookies

Ingredients

Instructions

Ingredients

Instructions