Tag: cheese

Pumpkin muffins (with a stringy cheese heart) Soft, Greedy and Fast! – Gordon Ramsay’s version

THE Pumpkin muffin they are gods rustic delicious! Made flour, eggs, milk, pumpkin puree which makes them very soft it's a stringy cheese heart! A unique goodness perfect like starter, aperitif; snack, to serve instead of bread to accompany sliced, cured meat, or main courses; inevitable for the Buffet of the Halloween Party! Together with the delicious pumpkin pie, the beloved Halloween cookies, pumpkin fritters and other delicious treats! Believe me they will literally be snapped up! between large and children!

It is also a quick preparation And very easy! Once you have obtained the pumpkin puree, just mix it all ingredients in 1 bowl and 1 tablespoon; alone 5 minutes and go into the oven! In this case I have chosen to make gods Savory pumpkin muffins with Leerdammer heart, you can use the soft cheese of your choice : toma, scamorza, filatello, fontina; or create the tasty combination pumpkin and gorgonzola!

Discover also:

Pumpkin sandwiches (very soft and delicious with pumpkin puree, excellent on their own or to be stuffed)

Pumpkin muffin recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	20 minutes	35 minutes

Ingrediants

Quantity for 6 pieces (big size)
250 grams of raw delica or mantovana pumpkin (net weight of waste) * 270 grams of flour '00 (or wholemeal or gluten-free) 60 gr of parmesan or parmesan 80 ml of seed oil 30 – 40 grams of milk 2 whole eggs 1 sachet of yeast for savory pies salt 100 gr of stringy cheese (leerdammer, fontina, scamorza) 2 tablespoons of pumpkin seeds to complete * If you choose another type of more watery pumpkin, use 300 gr because you will have to squeeze the pulp very well to obtain a dry puree!

Quantity for 6 pieces (big size)

250 grams of raw delica or mantovana pumpkin (net weight of waste) *
270 grams of flour '00 (or wholemeal or gluten-free)
60 gr of parmesan or parmesan
80 ml of seed oil
30 – 40 grams of milk
2 whole eggs
1 sachet of yeast for savory pies
salt
100 gr of stringy cheese (leerdammer, fontina, scamorza)
2 tablespoons of pumpkin seeds to complete

* If you choose another type of more watery pumpkin, use 300 gr because you will have to squeeze the pulp very well to obtain a dry puree!

Method

How to make salted pumpkin muffins

First of all prepare the pumpkin, clean it and cut it into cubes and cook the PUMPKIN IN THE OVEN

then blend it with a blender. The pulp will be thick and dry if you have used delica:

Then pour the oil and eggs into the pumpkin, mix well with a spoon. Finally add the flour, cheese, salt and sifted yeast. Turn quickly and very little. Add the milk to soften the mixture.

Finally pour 1 tablespoon of dough into each cup, then add 2 – 3 pieces of cheese and finally cover with another large spoonful of dough:

how to make pumpkin muffins

Then add the pumpkin seeds to the surface:

Finally, bake in a static oven in the medium – high part at 190 ° for about 20 minutes, the time for beautiful domes to form!

Yours are ready Pumpkin muffin !

Savory pumpkin muffins

Once cool, seal them in cling film so they will keep for 3 days!

Lemon tagliolini with cream Quick and easy recipe – Gordon Ramsay’s version

Lemon tagliolini with cream. The tagliolini are a type of egg pasta originating from Piedmont and Liguria and it is a pasta shape that I often use even if it is not from my part; I had a package from the Riserva d’Italia and I decided to combine Italy in a dish by creating a recipe typical of the Amalfi coast, spaghetti with lemon, but with a Piedmontese ingredient, tajarin, in fact, the result is sublime!

Ingredients for 4 people

350-400 gr of tagliolini
1 lemon (preferably from Sorrento)
200 ml of cooking cream
30 gr of butter
1 sprig of parsley
salt and pepper

Watch the video recipe of Tagliolini with lemon

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How to make lemon tagliolini with cream

Grate the zest of a lemon without reaching the white part inside the zest. Bring a pot of salted water to a boil and cook the tagliolini, in the meantime put 30 grams of butter in a pan and melt over low heat, add the zest of grated lemon,

pour the drained tagliolini into the pan and set aside 1 glass of cooking water, add the cream, parsley and mix with a little cooking water,

plate and serve immediately.

And here is your plate of lemon tagliolini with cream. Enjoy your meal!

WINE TO MATCH: Beaujoloise Village

For most of the wine pairings on this blog I consulted the site: www.vinacciolo.it

Lemon tagliolini with cream

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Enjoy your meal!

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Cuttlefish with peas stewed easy and tasty recipe – Gordon Ramsay’s version

Cuttlefish with stewed peas they are an easy and very tasty recipe, a simple and practical fish dish that combines a main course and side dish in a single dish.

There are two variants of this recipe: that one blank is that with tomato. We much prefer the one with tomato which gives the dish that extra touch.

From a nutritional point of view cuttlefish with peas are a really good combination. In fact, cuttlefish are an excellent source of protein of high biological value. They are also rich in mineral salts, in particular potassium. THE peas for their part, they are excellent sources of phosphorus and fiber.

Therefore a complete and energy-rich dish that will keep you full for a long time. The tomato finally, in addition to the flavor, it also adds its antioxidants including the famous lycopene.

So the cuttlefish with stewed peas can become a dish to be definitely included in ours weekly menu. Also because it is one very practical recipe that you can easily prepare in advance and reheat at the last moment.

Among other things, it is also an inexpensive dish, in fact you don't need many ingredients to prepare this tasty recipe: fresh cuttlefish, frozen peas, herbs and of course some good peeled tomatoes.

Now let's see immediately how to prepare stewed cuttlefish with peas.

The cuttlefish with stewed peas they are a healthy and genuine dish, to be served accompanied with toasted bread to which you add a drizzle of good extra virgin olive oil.

To prepare the recipe for stewed cuttlefish with peas we use Cirio peeled tomatoes, ideal for this dish. With their full flavor and all the pulpiness of fresh tomatoes, they are very well suited for this type of recipes in which the sauce should not be too colorful and full-bodied.

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Chef Gordon Ramsay Recipes