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Baked fennel flavored with orange – Gordon Ramsay’s version

Baked fennel flavored with orange


THE baked fennel flavored with orange they are a healthy and tasty side dish that is prepared in a few minutes and cooked in the oven.

Fennel are a very versatile vegetable in the kitchen, as well as rich in fibers and known purifying properties.

Fennel can be cooked in many ways, more or less quickly, for example in a pan with Parmesan, or with potatoes and turmeric.

Try them also in this simple baked version: they are very appetizing and very simple that can be prepared in 5 minutes!

The scent of orange will invade the kitchen giving that particular note that will make them very tasty.

You can enrich the baked fennel recipe by adding pitted black olives to taste.

Let's see immediately how to prepare them.

Baked fennel flavored with orange
Baked fennel flavored with orange

Ingredients

  • 1 large or two small fennel

  • 1 orange

  • two tablespoons of breadcrumbs

  • a couple of tablespoons of extra virgin olive oil

  • Salt to taste

  • black pepper to taste

Preparation

  • Wash and clean the fennel by removing the outer leaves if they are yellowed.
  • Then divide it in half and cut it into fairly fine slices.
  • Take a baking sheet and place a sheet of non-stick paper on it.
  • Arrange the fennel slices in order.
  • Wash the orange well with all the peel. Then cut it in half and get small wedges of the fruit.
  • Arrange the orange pieces on top of the fennel.
  • Finally add a pinch of salt and pepper, add a little oil and two three tablespoons of water.
  • Bake the fennel at 180 degrees for about 20 minutes, until soft.

Also try this tasty cream with fennel.

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Baci di dama without sugar – Gordon Ramsay’s version

Baci di dama without sugar


Two crumbly and fragrant half spheres melt in the embrace of dark chocolate, or rather, in its kiss. Here are my lady's kisses, without sugar to please everyone, even the sweet tooth.

I admit I am not a great pastry chef, but as the wife of a Piedmontese DOC I could not help but learn how to make one of the sweets that symbolize this region. I looked online for the traditional recipe to start with, but above all for ideas for sugar-free cookies, to share with my dad, who has been struggling with blood sugar for years, but is very greedy. Here, from the two most important men of my life, these sugar-free lady's kisses are born, sweetened with stevia.

Perhaps not the original recipe, but certainly tasty and for the pantry, because it is made with simple ingredients that we all have behind the doors of our kitchen, in the spirit of the project #AprolaDispensaeCucino.

Baci di dama lend themselves to many variations, from the type of nuts used to make the flour, to the type of chocolate for the delicious filling. Someone puts the egg in it, others don't, others just the egg white. What remains unchanged is the proportion between the main ingredients: the same weight of flour, butter, almonds and sugar, which I have however replaced with stevia, a totally natural and calorie-free sweetener capable of sweetening 60% more than normal white sugar.

Baci di dama without sugar

ingredients for 40/50 sugar-free lady's kisses

THING

  • 150 g of whole and skinned almonds
  • 150 g of flour 00
  • a pinch of salt
  • 150 g of very cold butter
  • 1 egg yolk
  • a few drops of vanilla essence
  • 50 g of stevia
  • 150g of dark chocolate

HOW TO MAKE THE BACI DI DAMA WITHOUT SUGAR

First I dealt with almond flour, which I recommend you make at home so as not to lose the characteristic toasted almond flavor that these typical Piedmontese sweets have.

I placed the almonds (they must be whole and peeled) on a baking sheet covered with parchment paper and I cooked for about 10 minutes at 180 °, until golden brown. With the help of a mixer, I reduced the (lukewarm) almonds to powder, stopping often to prevent them from "sweating" oil with the heat and losing their floury consistency.

Still in the mixer, I combined the freshly obtained almond flour, 00 flour and very cold butter cut into chunks. I blended, then I combined the stevia, the egg yolk, the vanilla essence and blended again, until you get a compact ball, which I covered with plastic wrap and placed in the refrigerator for 2/3 hours.

After resting, I divided the dough into many small balls, about 80, which I answered on a baking sheet covered with baking paper, spaced from each other by at least 3 cm. They will have to be round and distant from each other because they will tend to “sit”, widening and flattening.

I put the pan in the fridge for at least an hour, so as to give even more cohesion to the dough, and then I put it in the oven at 150 ° for 15 minutes or until golden brown. Once cooked, I let my sugar-free lady's kisses cool on a wire rack (handling them as little as possible before they harden).

In the meantime, I melted the dark chocolate in a bain-marie and spread it on the flat part of the half of the biscuits, with the help of a butter knife (but you can also use a sac-a-poche), placing a partner next to him and pressing lightly to make it adhere the chocolate and seal the "kiss". During the operation, I placed the sugar-free baci di dama on a sheet of baking paper and placed them in a tin box only with completely solidified chocolate.

I'll be honest, I can't tell you how long they are kept, here they never last more than 24 hours !!!

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Baci di dama without sugar

Pizza with cotechino, broccoli and stracchino – Gordon Ramsay’s version

Pizza with cotechino, broccoli and stracchino


A recipe as unusual as it is tasty: here is my pizza with cotechino, enriched with crispy steamed broccoli, creamy stracchino and a drizzle of spicy oil to close the circle.

Apparently it looks like sausage, I know, and instead it is a cotechino pizza: a pantry recipe saves dinner to customize with your favorite soft cheese and seasonal vegetables to your taste.

I was inspired by an old recipe from the blog, the peasant pizza, a favorite of the better half. But I didn't have any fresh sausage at home and so I opened the pantry doors and found a precooked cotechino. In the spirit of the project I open the pantry and cook.

While cooking in its vacuum bag, observing all that steam, I wondered how not to waste that energy and so, bamboo basket in hand, I used that steam to cook the broccoli, keeping it crisp and colorful.

Then I chose to replace the stracchino with mozzarella which, with that slightly acidic note, perfectly balances the greasiness of the cotechino.

Finally spicy oil: an extra boost of flavor.

Pizza with cotechino, broccoli and stracchino

ingredients for 4 pizzas

THING

for the dough
  • 400 g of flour type 0
  • 100 g of type 1 flour
  • 300 ml of water
  • 10 g of fresh brewer's yeast or 5 g of dry yeast
  • 40 ml of extra virgin olive oil
  • 1 teaspoon of salt
  • a pinch of sugar
  • a handful of durum wheat semolina for the work surface
for the filling
  • 150 g of stracchino
  • 1 pre-cooked cotechino of 500 g
  • 100 g of broccoli tops
  • extra virgin olive oil to taste
  • a drizzle of spicy oil
  • Salt and Pepper To Taste

HOW TO PREPARE COTECHINO PIZZA

First, I dissolved the yeast and sugar in a little warm water, then I poured it into the center of the flour, on a pastry board or in a very large bowl. I combined the lukewarm water with the oil and salt, then, little by little, I poured it into the center of the flour. With the help of a fork I mixed the water from the center, then I gradually incorporated the flour with my hands. I started to knead with energy to mix all the ingredients, until the mixture was elastic but not sticky.

By folding the outer edges of the dough inwards, I created a spherical shape, smooth and compact, which I turned over and turned between the hands resting on the work surface with the palms facing upwards, as if to form a V. This operation is called "pirlatura".

I placed the dough in a bowl greased with oil and covered with a damp cloth, leaving it to rest for about 3 hours in a warm place (I use the "rising" function of my oven which guarantees a constant temperature of 30/35 °) . Finally, I cut the dough into 4 parts, formed 4 balls, manipulating them as little as possible, and let them rest on a baking sheet, always warm and always covered.

In the meantime, I took care of preparing the ingredients for the filling. I boiled the pre-cooked cotechino in its vacuum-packed package in a large pot above which I placed the bamboo steamer basket with the broccoli, washed and divided into tops. In this way, I have optimized time and resources to prepare both ingredients in one go.

Once the cotechino is cooked, I drained it from its cooking liquid, peeled it and put it back in a pan to dry it further. I seasoned the broccoli with salt, pepper and a drizzle of extra virgin olive oil.

I spread the pallets of dough, now completely matured, on the baking sheet and I gave them shape, leaving a thicker edge to create the cornice during cooking. So I stuffed all the ingredients and cooked for 20 minutes at 220 °, first in the lower part of the oven, then moving them higher.

I served with a drizzle of spicy oil to taste.

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Pizza with cotechino, broccoli and stracchino

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