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Student donut, the recipe for a breakfast of champions – Gordon Ramsay’s version

Student donut, the recipe for a breakfast of champions

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The student donut it is a simple and genuine homemade cake, particularly suitable for those who need an energetic, nutritious and tasty breakfast or snack to face long days of studying or important exams.

This dessert is a perfect breakfast especially before exams! Whether it’s final exams or middle school or university exams, it’s important choose foods that provide energy and that they improve the concentrationthat they hold sated for a long timewithout sacrificing taste.

And this donut is right for you because it contains all these elements: starting from genuine and healthy ingredients such as nuts And Chia seedswith the rich taste of dark chocolate that your kids will definitely like. As well as unrefined flour, seed oil instead of butter and a little sugar.

Certainly nuts they are a very important food because they contain iron, magnesium, fluoride and potassium, in addition to antioxidants, they are rich in good fats (such as omega-3 and omega-6). THE Chia seeds for their part they are no different: they also contain a good quantity of fibre, antioxidants, proteins, vitamins and minerals.

Finally, the dark chocolate chips give the dessert that delicious taste that kids like so much.

Certainly the “student donut” represents a excellent healthy and genuine breakfast dessert which will help students maintain energy and attention longer.

Before an important test, before an exam or a challenging question, try offering them a genuine and energetic dessert.

Let’s see the recipe for this special dessert now!

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Spaghetti with mandolin, the first of the summer, creamy and delicious with an unexpected pesto, what do you put instead of basil – Gordon Ramsay’s version

spaghetti mandolin

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Mandolin spaghetti with sage pesto, anchovy sauce, walnuts and lemon they represent a refined fish dish that celebrates the Mediterranean culinary tradition. This recipe, participant in the contest created by the company IASA, combines authentic flavors and genuine ingredients, enhancing the Cetara anchovy sauce, which is about to be produced DOP recognition. The combination of sage, often called the “poor man’s basil” from the Genoese, with anchovies, anchovy sauce and lemon, it offers a perfect balance of flavors, creating a dish with a unique and delicate taste.

Mandolin spaghetti with sage pesto, anchovy sauce, walnuts and lemon

Ingredients

  • 35 g of sage
  • 7 fresh Sorrento walnuts
  • 7 cherry tomatoes
  • 4 tablespoons of IASA anchovy sauce
  • 15 tablespoons of extra virgin olive oil
  • 500 g of spaghetti with mandolin
  • 10 IASA anchovy fillets
  • 1 clove of garlic
  • Grated pecorino
  • Pepper as needed

Preparation

The first thing to do to prepare mandolin spaghetti with sage pesto, anchovy sauce, walnuts and lemon is to carefully wash the sage leaves and dry them with kitchen paper, completely removing the stems. Put the sage in a mixer together with the extra virgin olive oil and finely chopped. Add the walnuts to the mixer and blend intermittently to get one coarse consistency. Complete the pesto by adding the grated lemon peel and three tablespoons of anchovy sauce. Mix everything well and leave to rest in the refrigerator for about an hour.

In a pan, lightly fry a crushed garlic clove on low flame. Add the anchovy fillets and, as soon as they have melted, remove the pan from the heat. In the meantime, boil the spaghetti with mandolin in abundant lightly salted water, drain them al dente and sauté them in the pan with the anchovies. Add the sage pesto and a little cooking water, mix well and let it rest for a few minutes. In the meantime, cut the cherry tomatoes into four parts and add them to the pasta. Serve and garnish with grated pecorino and a sprinkling of pepper. Your spaghetti with mandolin they are ready.

READ ALSO—> Spaghetti alla Pompeiana, the summer recipe that is prepared in 10 minutes with few ingredients, better than puttanesca

spaghetti mandolin

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Vegan Fajitas: the vegetable version of the Tex-Mex dish – Gordon Ramsay’s version

Vegan Fajitas: the vegetable version of the Tex-Mex dish

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Here’s my delicious one vegan fajitas with mushrooms and vegetables, a 100% vegetable variant of traditional Mexican fajitas.

The origins of fajitas

The Mexican tortillas are a staple of Mexican cuisineused in numerous traditional recipes such as tacosburritos, enchiladas and, of course, fajitas.

Originally, fajitas were made with cuts of beef, such as diaphragm, marinated with a blend of spices, grilled, and served on warm tortillas. Over time, the recipes have evolved to also include chicken and prawns, enriched with peppers and onions for an explosion of flavours.

The name “fajitas” comes from the Spanish term “faja”, which means “strip” or “band”, referring to the cut of meat used to prepare the dish. This tradition dates back to the cowboys of southern Texas and northern Mexico, who cooked scrap meat on the open grill, creating a flavorful and nutritious dish.

Over the years, fajitas have become a symbol of Tex-Mex cuisine, appreciated around the world for their versatility and taste.

My vegan version of fajitas

Today I want to offer you a modern and completely vegetable version of this classic Mexican dish: vegan mushroom Fajitas.

This recipe is perfect for those who follow a vegetarian or vegan diet, but also for those who want to try a plant-based alternative to traditional fajitas.

The combination of cardoncelli and Portobello mushrooms, along with peppers and onion, offers a meaty texture and rich flavor that won’t make you miss the original version.

The right spices for vegan fajitas

This recipe, with some variations, is also present in the book “Spezie” by Cucchiaio d’Argento of which I am the author. As for the spices tacosI want to leave you some suggestions for preparing the spice blend at home and making your vegan fajitas even more special and authentic.

What you will need:

  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon ground dried garlic*
  • 1/2 teaspoon dried oregano
  • 1 pinch of chilli powder

Simply gather and mix all the ingredients and place them in an airtight container, away from light and heat sources.

The breakthrough to transform your tortillas

Do you want crunchy tortillas but only have regular soft tortillas or regular wraps?

I have the solution for you: take a muffin pan, turn it upside down and insert the slightly folded tortillas into the empty spaces. 10 minutes in the oven will be enough to obtain crispy, golden shells to fill with your favorite Mexican recipes.

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