Tag: chips

Saccottini with soft and delicious chocolate chips with the trick of milk and honey. Ready in 10 minutes – Gordon Ramsay’s version

little bags

little bags

THE Small bags with dark chocolate chips They are really delicious desserts to eat for breakfast or as a snack. If you want to make them quickly you can use pre-printed puff pastry and it will be very easy to make them, or you can try making the dough yourself and the result will be even tastier and more genuine by following the recipe cwhich I am about to point out to you.

Small bags with chocolate chips


  • 500g of type 1 flour
  • 120g of sugar
  • a level spoon of honey
  • 2 eggs
  • 180 ml of warm milk
  • 10g of brewer’s yeast
  • 70g of butter ta
  • vanillin
  • 200g of dark chocolate chips
  • a pinch of salt

For the browse:

  • 100g of melted butter
  • Sugar to taste

For the gasket:

  • An egg white
  • A bit of milk
  • sugar to taste


Place the yeast in a glass and add a little warm milk and honey mix well and in the meantime prepare all the other ingredients in a bowl, knead and add the yeast and knead. Place the foil and put it in the oven with only the light on. Once it had risen well, I let it rise for 4/5 hours maybe even more, dividing the dough into eight loaves. (On a large plate place baking paper to place the dough discs.) Roll out one at a time and make three folds as you do with bread and form a disc about 30cm brush the butter and a sprinkling of sugar.

Continue like this with all the blocks and gradually stack them. The last disk must remain without butter. Place in the refrigerator for about half an hour. Knock back the dough and form a large rectangle. Spread the chocolate chips. Divide in half lengthwise and then make 6 rectangles for each half. 12 small rectangles in total. Roll up and place on a baking tray lined with baking paper spaced apart.

Cover with cling film and leave to rise again in the oven with the light on for another hour or more. (If you want to prepare them in the morning, put them in the fridge and then let them rise in the oven in the morning. with the light on for at least 2/3 hours). Then I brushed with milk and egg white and sprinkled with sugar. In a preheated oven at 200* static for 3/4 minutes then lower to 180* for 15/20 minutes until golden.

Read also: Baked Sicilian cassata, the 3 secrets of the Sicilian grandmother to make it perfect: “Where do you put the ricotta the night before making it”

little bags



Cod fillets with potatoes – Gordon Ramsay’s version

Cod fillets with potatoes recipe from Creativa in the kitchen

Cod fillets with potatoes recipe from Creativa in the kitchen

THE cod fillets with potatoes, a dish rich in taste, easy to prepare and with a taste of land and sea.

The preparation of this recipe is really very easy, just combine simple ingredients and this dish is ready to be enjoyed in all its goodness! A perfect dish when you have little time and still want to prepare something tasty and healthy.

Difficulty: low

Cooking: 15 minutes

Preparation: 10 minutes

Flat cost: low

Doses: 2 people



1 teaspoon of fine salt e garlic dried,


baking dish,

potato peeler,


various cutlery.


• Wash the potatoes under running water and peel them. Cut them into thin slices about 0.5 cm and place them in the pot. Cover the potato slices with fresh water and add a pinch of salt. Bring to a boil and cook for 3/4 minutes. Strain them.

• Grease the oven dish with a drizzle of olive oil and arrange the potato slices at the base (side by side).

• Place the previously rinsed cod fillets, the diced tomatoes, the pitted black olives and seasoned with a pinch of herb mix, a pinch of salt and add a drizzle of olive oil and a little water.

Cod fillets with potatoes recipe from Creativa in the kitchen

• Bake in a preheated oven and bake at 180 ° C convection oven for 15 minutes (for more information on cooking times, read the Tips ▼ below) or 190 ° C static oven for 15 minutes.

• Now, your cod fillets with potatoes are ready to be served hot and steaming!

Cod fillets with potatoes recipe from Creativa in the kitchen

• I cooking times may vary according to the size of the threads.

• If you use gods frozen cod fillets, after rinsing them under running water, you can decide whether to cook them still frozen and let them defrost during cooking or let them defrost first (option that I recommend).

I recommend to prepare just before serving this dish, but if you want you can also prepare in advance and reheat before serving. The consistency of the fish will change a little, because you will have to reheat it and therefore you will slightly lengthen the cooking times, but it will still be good.


Goya, the bitter melon – Creative in the kitchen – Gordon Ramsay’s version

Goya, the bitter melon

Goya, the bitter melon

Nigauri literally means bitter melon or bitter gourd, or it's called goya, in the dialect of the islands of Okinawa in Japan. It is a tropical vegetable, widespread in much of Southeast Asia and in Okinawa, especially in the period of June-August. It is green, hard and its shape resembles that of a zucchini or cucumber with many protuberances.
The taste is bitter and is rich in vitamin C and mineral salts. The vitamin C contained in bitter gourd is four times that of lemon and cabbage. Helps recover from fatigue and improves iron absorption.
Varieties of bitter melon range from 20cm to 80cm. In Japan, the bitter gourd grown in South Kyushu has an elongated shape and the one grown in Okinawa has a thick, less bitter skin. It is a commonly distributed variety in Japan, and its fruit length is about 25 cm.
Widely known as an ingredient in Okinawan cuisine, it is now well established as an everyday ingredient throughout Japan and is applied to dishes such as stir-fried foods, salads, fried foods, and foods that are spicy or add egg.
Basically, freshly picked fruits are eaten as soon as possible, but when you want to keep a whole fruit, place it in the refrigerator for a maximum of 3 days.
Unlike tomatoes, for example, where "ripeness" is welcome, bitter gourd is best eaten when immature.
When it is fully ripe, the green color of the bitter gourd turns yellow, the seeds sprout and the bitterness becomes even stronger.
About 95% of the ingredients in bitter gourd are water.
It contains almost no proteins and fats, so it is a low energy food.
Energy: 17kcal per 100 grams.


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