Tag: Cooking

Nutella and coconut truffles without cooking – Gordon Ramsay’s version

THE Nutella and coconut truffles without cooking are delicious single portion sweets made with Nutella, dry biscuits and coconut flour.

Fat-free and egg-free, these truffles are shaped like a small ball covered with coconut and are served in paper cups. Quick and easy to prepare, they also have the advantage that they do not require cooking. What more could you ask for?

They are ideal for a birthday buffet or for a children's snack or as a delicious after-dinner dessert.

Besides, they're so simple, really within everyone's reach, they are prepared in 10 minutes, then left to rest in the refrigerator for a few minutes and can be eaten immediately!

A real treat for the palate. To make these sweets you can involve your children who will be able to make the various balls and pass them back in the coconut.

When you want something sweet and not demanding, Nutella and coconut truffles are the right choice.

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Indian chickpea curry – Yet another cooking blog – Gordon Ramsay’s version

This chickpea curry is a truly irresistible vegetarian main course, scented with Indian spices and coconut milk. To try in all seasons.

An authentic comfort food to be prepared in a few minutes, my chickpea curry is an easy and satisfying recipe suitable for those who want to dedicate themselves to a tasty, 100% vegetable dish.

It is in fact the classic base of these all my Indian curries, with seeds and spices, a fried garlic, onion and ginger, coconut oil (or seeds, peeled tomatoes and coconut milk. from pantry that I customize with various types of proteins. From animal (chicken, turkey, shrimp, cod) to vegetables (carrots, squash, sweet potatoes, beets).

ingredients for 2 people

WHAT

1 400g can of canned chickpeas (with their holding liquid)
1 tablespoon of seeds (black mustard, cumin, coriander and nigella)
2 tablespoons of coconut (or seed) oil
1 tablespoon of mixture of Madras curry*
3 cm of fresh ginger
1 red onion
1 clove of garlic
150 g of peeled cherry tomatoes
parsley to serve
400 ml of coconut milk*
Salt to taste

HOW TO PREPARE THE CHICKPEAS CURRY

I toasted the seeds (black mustard, cumin, coriander and nigella) in a large pot for a couple of minutes, lowered the heat and added the coconut oil and curry powder, toasting for another couple of minutes.

Meanwhile, I blended the onion, ginger and garlic, peeled and cut into chunks. I added the mixture to the spices in the pot and sautéed for 5 minutes adding a few tablespoons of water to keep it from sticking. At this point I salted, combined the chickpeas with their standing water and dried over a high flame for 5 minutes. I also added the peeled tomatoes and coconut milk and continued cooking until the desired consistency was obtained (I like it rather dry, but there are those who love it very liquid).

I served with a sprinkling of pepper and parsley (or coriander) to taste, accompanying the curry with Basmati rice.

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Cooking Recipe Rich Rice with Shellfish – Gordon Ramsay’s version

These are our ingredients and our preparation for shellfish cooking rich rice with ingredients and preparation

Ingredients for 10 people

Obviously these are rough estimates. Let's say ingredients for at least 10 people we are on the safe side

400 g rice
10 us extra virgin olive oil •
2 medium-sized onions
1 medium-sized clove of garlic
1 hot pepper
about forty medium-sized mussels
about 30 grams of peeled fresh prawns
1 bay leaf
fish soup
200mm of tomato sauce
1 lemon
salt and pepper as required or according to the taste of your guests.

Cooking Recipe Rich Rice with Shellfish

Then take a cooking saucepan and put the mussels in it, having first cleaned them, a third of oil, a clove of garlic, a little pepper and then cover and let the molluscs open. Once this is done you will have to shell them and proceed to filter the cooking liquid.

Let's move on to the new point of the cooking recipe. Then take a large saucepan for cooking (saucepan with low sides and thick bottom) and then do it with the remaining oil of the half chopped onion. At this point you will then have to combine with your rice and toast it, stirring with a wooden ladle. Sprinkle with half of the remaining broth.

Let's finish cooking and then add the tomato sauce, bay leaf and chopped chilli. So complete the first cooking phase, let's say it will take about 15 minutes for this phase.

We then arrive at the final stage of our cooking recipe, you will have to put all the other ingredients and complete the cooking in a hot oven for a few minutes (about 5 minutes). Sprinkle with a little grated lemon peel. And of course, as always, we say good appetite to you all.

Low difficulty
Cooking time 30 minutes
Preparation time 20 minutes

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You may also be interested in the following cooking recipe Spinach Risotto

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Chef Gordon Ramsay Recipes