Tag: bread

Gluten Free Pumpkin Bread Stuffed with Gorgonzola and Mascarpone – Gordon Ramsay’s version

Gluten Free Pumpkin Bread Stuffed with Gorgonzola and Mascarpone

Pumpkin pan easy to make at home, fluffy, scented with thin crust And golden: in a few steps you can get the pumpkin-shaped loaf that will amaze everyone. I filled this pumpkin bread with one cream of gorgonzola and mascarpone, you can cut it into wedges and serve it alone or accompanied by vegetables or cold cuts.

# Family💚 I thought I'd offer you this bread as an alternative to the usual one because it is very fragrant and it will make you look great at the table, especially if you dig it up and fill it in the center.

Check out the beetroot sandwiches too!

I find the microwave cooking for the pumpkin very convenient… For a lot of things actually! Just remove the peel, cut into small pieces and bake with a spoonful of water in a suitable container with a lid or a glass bowl with a film suitable for microwaves with holes.

Alternatively, if you do not have a microwave, you can safely bake the whole pumpkin at 180 degrees static (I have not even preheated the oven!) For at least 50 minutes, if the fork fits easily it is cooked, otherwise it prolongs cooking.

Pumpkin loaf is extremely versatile, you can really serve it with anything! To enrich it, I dug it out and filled it with gorgonzola and mascarpone, so accompanied by some vegetables it becomes a single dish!

Getting this beautiful shape is really simple: cut the kitchen string, you need to get 8 pieces of about 40 cm, you grease them with olive oil and place them on the star-shaped plate.

Lay down half of the dough, forming a ball in the center and knot the ends of each thread. Cook like this and remove the string when the bread is still hot!

Gluten Free Bread with Programmable Bread Machine, Large, Rustic and Crunchy Loaf – Gordon Ramsay’s version

Gluten Free Bread with Programmable Bread Machine, Large, Rustic and Crunchy Loaf

Here's mine rustic gluten-free bread that I do with the programmable bread machine, in no time, with little yeast, in a dose that is enough for the whole family, perfect for a bread basket or a packed lunch.

Family💚 hello! Given the many requests, today we share the loaf that saves my life that I make and I redo because everyone likes it perfect also to freeze.

Compared to the previous one that I leave you here, this loaf has a part of rustic flour and is bigger! The other was no longer enough because even children prefer it to traditional bread and how can you blame them?

Click here to discover my programmable bread maker!

It is a machine with steel basket, fully programmable in the machine preheating, kneading, leavening and baking phases.

The program that I share in the table below is tested to obtain the rustic loaf with a crunchy crust, but soft inside, obviously I still have to do a million more tests to obtain always different results depending on the needs.

I share my program, but of course the beauty is that you can vary according to tastes and needs.

PREHEALT (preheating) OFF
KNEAD 1 (dough) 15 m 2
RISE 1 (leavening) 2 h 37 °
KNEAD 2 (dough) 4 m 1
RISE 2 (leavening) 1.30 h 37 °
BAKE 1 (cooking) 1:00 h 200 °
BAKE 2 (cooking) 50 m 180 °
BAKE 3 (cooking)
5 h 39 m

Some of you have bought this machine and ask me how to take the bread out of the oven after cooking.

As I always say, a bread that bakes well is a bread with well balanced dough, well leavened and consequently well cooked: if the bread is well cooked, it has a golden and crunchy crust, but you will not have difficulty getting it out of the basket if you follow the advice I give you in the recipe!

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Mediterranean-style bread meatballs skewers – Gordon Ramsay’s version

Mediterranean-style bread meatballs skewers

These skewers of bread balls are a real pantry recipe, to be served with a fresh sauce based on Greek yogurt and seasonal vegetables.

You remember mine cake pops of cookies? They were made with all the crumbs collected from the bottoms of various cookie bags, saved from the dustbin and turned into delicious bon bons.

What if I told you that you can do the same with bread products for a savory version?

Not just stale bread though! How many times have you thrown away cracker crumbs, broken breadsticks, crushed croutons, crumbled chips and the bottoms of bags of flatbread or other bread substitutes? The solution is to keep them until they reach at least 200 g and… transform them into meatballs, blending them with dried tomatoes, some anchovies, olives and capers.

This recipe is part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Clic – accendilucegas.it

Mediterranean-style bread meatballs skewers

ingredients for 12 meatballs / 4 skewers


  • 200 g of stale, grated bread, cracker crumbs or similar
  • 1 egg
  • 1 teaspoon of dried oregano
  • 2 dried tomatoes in oil
  • 10 pitted green olives
  • 4 anchovies
  • some capers to taste
  • 1 courgette
  • 2 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste


First, I gathered all the recovered ingredients in the glass of the mixer: stale and dry bread, crumbled crackers, broken breadsticks, croutons and chips that remain fragmented on the bottoms of the bags and packages.

In case you have a lot of stale bread, start with that, adding the other ingredients only at the end to prevent them from pulverizing.

I blended everything until I got a kind of slightly coarse breadcrumbs. Always leaving everything in the mixer, I combined the egg and dried tomatoes, well drained and already cut into strips. I also added the anchovies, rinsed and squeezed, some capers and green olives. Finally I added the oregano, salt and pepper. I blended again until the mixture was compact. If you need to soften the mixture, add a second whole egg.

Mediterranean-style bread meatballs skewers

I modeled, with wet hands, some oval meatballs and I placed them on a baking sheet lined with parchment paper. I cooked at 180 degrees, static oven, for 15 minutes. In the meantime, I washed the courgette and, with the help of a mandolin, I made ribbons, which I seasoned with oil, salt and pepper and spread on the pan next to the meatballs, using the last 5 minutes of their cooking.

Once the meatballs were cooked, I formed my skewers of bread balls, alternating them with the courgette ribbons.

On the contrary, Click.

Mediterranean-style bread meatballs skewers

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