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Fluffy pumpkin donuts! (baked or fried) Easy recipe – Gordon Ramsay’s version

Pumpkin donuts

The Pumpkin donuts I'm a sweet exquisite; variant of the classic fried donuts! In this case, make with Flour, milk, yeast And pumpkin pulp in the dough which makes them very soft at the bite, of a amazing consistency like cotton; as well as a yellow – orange color intense typical of pumpkin ! so tasty And scented What will be impossible to resist!

Pumpkin donuts

Now you all know mine passion for desserts with pumpkin! from pumpkin pie to biscuits, they are always a great success! Here it is I have experienced these wonderful Pumpkin donuts! Few steps to accomplish the base, give the shape and finally you can decide how to cook them. Whether to make them baked, as in my case, read like clouds and sprinkle with powdered sugar; or get some Fried pumpkin donuts, cooking them in abundant oil, then pass them in the granulated sugar . The result will be equally delicious! Excellent hot but also cold! Pumpkin donuts are perfect for Breakfast, snack , to be transported to school and office and obviously for the Halloween Buffet together with other sweet and savory delicacies such as Ghosts, Ragnetti, Frittelle!

Discover also:

Halloween cookies (very easy and without molds filled with nutella or jam)

Pumpkin Donuts Recipe


Preparation Cooking Total
10 minutes 45 minutes 55 minutes


Quantity for 20 pieces
  • 450 grams of '0 flour
  • 150 gr of dry cooked pumpkin puree (300 – 400 gr of raw pumpkin)
  • 100 ml of milk or water
  • 80 grams of sugar for the baked version (40 grams of sugar for the fried version + 150 grams of granulated sugar for covering)
  • 40 ml of sunflower oil
  • 10 grams of fresh brewer's yeast or 4 grams of dry (dehydrated) brewer's yeast
  • 1 teaspoon of vanilla essence (or the seeds of 1 berry or 1 sachet of vanillin)
  • 1 pinch of cinnamon
  • 10 gr of salt
  • powdered sugar to decorate


How to make fried donuts

First of all, prepare the dough by mixing flour, sugar, yeast, milk, cinnamon and vanilla.

Then add the cold and perfectly dry pumpkin puree. You can knead by hand or with a mixer.

Finally add the oil and knead until you get a smooth and homogeneous dough, finally add the salt and knead until absorbed.

Then dust your hands with flour, form a ball, and place it to rise covered with cling film for 3 hours in a dry place, better off oven with light on, until it triples in volume.

pumpkin donut dough

Then flour a work surface with a rolling pin and help yourself to roll out the dough to 1 cm, make 6 – 7 cm circles and pierce the center with a smaller circle:

how to make pumpkin donuts

As you make them, place them in a baking tray lined with baking paper.

Finally let it rise for another 40 – 50 minutes in the oven off.

ready-to-cook pumpkin donuts

Finally, bake 1 pan at a time in a very hot static oven for about 20 minutes at 180 ° in the middle part.

Remove from the oven and sprinkle with powdered sugar! If you want to fry them, follow the procedure you find in GRAFFE

Yours are ready Pumpkin donuts

Pumpkin donuts

Once cool, seal perfectly with a contact film. In this way they will be kept very soft for 3 days!


Mexican Lasagna – Yet another cooking blog – Gordon Ramsay’s version

Mexican lasagna

This Mexican lasagna is my personal reinterpretation of the classic of our cuisine, mixed with my passion for the international one.

If you too, like me, are curious palates, this Mexican lasagna is for you. And, as often happens with my recipes, it comes from a small dose of chance combined with the desire to experiment.

Don't turn up your nose, give them a chance, it will surprise you.

I started with a fresh sheet of lasagna, a good homemade bechamel, the idea of ​​preparing the classic recipe but … zero home meat. So, as has often happened to me, I thought about preparing some vegetarian lasagna with lentil ragout… but I didn't even have those.

I had "only" canned black beans. And so the light bulb went on: with a good stir-fry, some Mexican spice, and strips of cheddar cheese, I transformed this little hitch into an unexpectedly tasty and satisfying recipe.

But let's not delay and come to the recipe for my Mexican lasagna.

Mexican lasagna

ingredients for 2 people


  • 8 sheets of fresh egg lasagna
  • 250 g of cooked black beans
  • 150 ml of tomato sauce
  • 2 tablespoons of Mexican salsa
  • 1 teaspoon of Mexican spices *
  • 1/2 red onion
  • 1 clove of garlic
  • 200 ml of bechamel
  • 150 g of ceddar
  • Salt and Pepper To Taste
  • olive oil to taste
  • parsley to taste
  • fresh cherry tomatoes to taste


First, I sautéed the onion cut into strips and the crushed garlic in a little oil, then I added the boiled beans and allowed to flavor. I combined the Mexican sauce and the spices, a few leaves of chopped parsley and, after 5 minutes, also the tomato sauce, making the sauce "pull" over medium heat for 10/15 minutes.

Meanwhile, I heated the oven to 200 °, static.

I lined a round baking pan with parchment paper and cut the fresh sheet for lasagna to the same diameter (don't throw away the scraps, make us maltagliati with your favorite sauce!). On the bottom I poured a drizzle of oil, then a disc of pasta, a few tablespoons of beans in sauce (the garlic must be removed), the bechamel and a few slices of crumbled cheese. I continued until I ran out of sauce then I placed a last layer of pasta, finished with béchamel and cheese.

15 minutes in the oven and then, moving the pan to the highest part, the last 5 minutes with some fresh tomatoes and some aromatic herbs.


Baked pumpkin and potatoes (all together, in minutes!) – Gordon Ramsay’s version

Baked pumpkin and potatoes

Pumpkin and potatoes I'm a autumn outline simple and delicious, which comes fromUnion of the classic Baked Pumpkin with Baked Potatoes! It gets ready in a few minutes And without peeling vegetables! First they cut themselves in wedges, then they are seasoned with oil, salt, rosemary and finally everything is cooked together in the oven for an amazing result! Crispy and golden on the outside, soft to the bite, tasty, mouth-watering succulents!

Baked pumpkin and potatoes

For the quick preparation , I recommend that you use the pumpkin delica full-bodied, very tasty and green skin slightly watery! Alternatively, you can still use the quality you have available, aware that you will get softer wedges. In this case I left the vegetables with peel, believe me it is very good! and from the pumpkin au gratin to the one in the pan, it always gives a special touch! But if you want you can peel them! THE secrets for a perfect result are cut to equal size the pieces of pumpkin and potatoes, so that they cook evenly; And a few minutes of grill which will make the beautiful golden surface! Great hot, but also cold! Baked pumpkin and potatoes I'm a vegetarian and vegan side dish, healthy and light, perfect for accompany many meat dishes, from Braised to Hamburger, but also fish, cheeses. Try them soon!

Pumpkin and potatoes recipe


Preparation Cooking Total
5 minutes 30 minutes 35 minutes


Quantity for 4 people
  • 400 gr of whole pumpkin
  • 400 gr of whole potatoes
  • extra virgin olive oil
  • Rosemary
  • salt
  • pepper


How to make baked pumpkin and potatoes

First of all wash the vegetables and cut into wedges all the same. Add the rosemary, salt and pepper needles directly to the pan and add a generous drizzle of oil.

Then mix with your hands in order to flavor everything well:

how to make pumpkin and potatoes

Add 3 tablespoons of water to the pan

Finally bake in the oven at 200 ° in the medium part for 20 minutes, then turn on the grill and go upstairs for 10 minutes

Yours is ready Baked pumpkin and potatoes!

Baked pumpkin and potatoes

You can also keep it for the following day!


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