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Vegetarian Mushroom Curry – Yet another cooking blog – Gordon Ramsay’s version

Vegetarian mushroom curry

Here is a new vegetarian curry for you. The protagonists of this super comfortable Indian dish are they: mushrooms.

The Indian curry it's one of my favorite comfort foods. I prepare it with shrimp, chicken, turkey, squid and lamb, cod or pork. Or “meat free” like this vegetarian mushroom curry.

The basic recipe is that of Kerala, a region of India where this delicious soup is prepared with a mix of toasted seeds and powdered spices to which you add ghee (clarified butter), chopped onion – garlic – ginger, pulp of tomato and coconut milk.

The result is a colorful and tasty vegetarian curry to be personalized with vegetables or proteins of your choice. I chose to celebrate the arrival of autumn with a mix of fresh mushrooms, but you can use your favorite type of mushrooms, fresh or frozen.

Some ideas on spices to use in my dedicated Amazon showcase *!

Vegetarian mushroom curry

ingredients for 2/3 people


  • 1 teaspoon of black mustard seeds
  • 1/2 teaspoon of cumin seeds
  • 1 teaspoon of coriander seeds
  • a knob of butter (preferably clarified)
  • 1 tablespoon of Madras Curry powder
  • 1 red onion
  • 2 cloves of garlic
  • 1 red pepper 2 cm of ginger root
  • 400ml of tomato sauce
  • 400ml of coconut milk
  • Salt and Pepper To Taste
  • 200 gr of mixed mushrooms cleaned to taste
  • a bunch of coriander (or parsley)
  • accompanying boiled Basmati rice


First, I toasted the seeds in a large pot for 3 minutes, dry, lowered the heat and added the butter and the powdered spices. It is an essential step because the seeds and spices will not be able to release their aroma if they are not roasted. To this batter I added the onion, ginger and garlic, peeled, cut into chunks and then finely blended (keeping a teaspoon of sautéed for the mushrooms).

I seasoned with salt and pepper and let it fry for 5 minutes, adding a few tablespoons of water to keep it from sticking. Then I combined the tomato puree and coconut milk and simmered another 20/25 minutes.

In the meantime, I heated a tablespoon of seed oil and the teaspoon of sauté kept aside, I poured the cleaned mushrooms (cutting the largest into small pieces) and I cooked for about ten minutes. Then I poured them into the curry pot, raising the heat and finishing cooking for another 5 minutes.

I served my veg mushroom curry with a few leaves of coriander (or fresh parsley) and brought to the table with Basmati rice.


New York Cheesecake | Sweet Recipes – Gordon Ramsay’s version

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New York Cheesecake: here's one of my favorite desserts. It is a dessert with various steps but extremely simple. However, it is necessary to respect above all the passage in the fridge (essential to compact the base). I find that the combination of cheese, jam and the sour note of berries is really perfect, while the biscuit gives a crunchy texture to the base that completes and enhances this dessert.

Ingredients for 10 people
(for a 20 cm cake pan)

For the biscuit base

  • 200 gr of Digestive biscuits
  • 100 gr of melted butter

For the cream cheese:

  • 600 gr of Philadelphia Classico
  • 100 ml of fresh cream
  • 100 grams of sugar
  • 2 whole eggs
  • 1 yolk
  • juice of half a lemon
  • 1 sachet of vanillin

For the decoration:

  • 2 tablespoons of berry jam
  • 100 gr of berries of your choice


How to make New York Cheesecake

Put the biscuits in the mixer and blend the minimum to obtain a sand effect, pour the chopped biscuit into a bowl together with the melted butter and a pinch of salt. We mix and pour into a hinged pan lined on the bottom with a sheet of parchment paper. Level the chopped biscuit on the bottom well with a spoon and compact it well, making the surface smooth. We put in the fridge for 30 minutes. This will be the crunchy base of our New York Cheesecake.

In the meantime, prepare the cream cheese: in a bowl put the sugar, vanilla, the juice of half a lemon and the eggs, mix with the whisk, then add the Philadelphia cheese, mix and finally pour the fresh cream into the bowl, mix the everything.

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We take the pan from the fridge and pour the cream cheese into the pan. Level with a spatula and bake for about 60 minutes at 160 °. To check the cooking we have to move the pan a little: if it vibrates like a pudding then it is not yet completely cooked. If the surface darkens too quickly, just place a sheet of aluminum foil on the grill upstairs

When cooked, let it cool, when it is completely cold, open the hinged pan and finish by decorating with jam and berries.

Yours is ready New York Cheesecake

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Enjoy your meal!


Original recipe with step-by-step photos (super soft) – Gordon Ramsay’s version

Neapolitan sandwiches

THE Neapolitan sandwiches they are gods leavened rustic typical exquisite Campania gastronomy; made with a mixture of Flour, water, milk And brewer's yeast than one once leavened ; he comes stretched out, then stuffed with cold cuts, cheeses And hard-boiled eggs; in the end rolled up And sliced ​​into pieces , or i (stuffed sandwiches) that come baked in the oven! Imagine gods very soft morsels from unmistakable savory filling! Good to lose your head! You want prepare them at home? Here is for you Neapolitan sandwiches recipe own like those bought from the best bakeries in Naples!

Neapolitan sandwiches

Like any traditional recipe, they exist different versions and many variations. What I give you today is there Original recipe of the Neapolitan sandwiches from aunt, author of the famous Casatiello and Escarole Pizza! a warranty! It is a rvery simple icetta, which does not involve no difficulty! The dough you can do it by hand, or with thekneader. Time to rise and you can start with the filling. For the stuffing tradition commands it is used Neapolitan salami, cooked ham, provolone And hard-boiled eggs ; of course depending on what you have available, you can use meats and cheeses you have available and that you have to consume, turning your Neapolitan sandwiches into a tasty one empty fridge! Just a few minutes for forming and cooking and they are ready to serve! Excellent hot and smoked, the Neapolitan sandwiches are distinguished by their incredible softness even the day after! For this perfect not only from prepare in advance for Buffet, Parties, Snacks, Quick dinners. But also from to carry for trips out of town And lunch bag!

Discover also:

Milk sandwiches (soft and delicious to be filled as desired with sweet or savory)

Neapolitan sandwiches recipe


Preparation Cooking Total
10 minutes 45 minutes 55 minutes


Quantity for 8 pieces

For the dough:

  • 500 grams of Manitoba flour
  • 125 grams of water
  • 125 grams of milk
  • 8 gr of fresh brewer's yeast (or 1 teaspoon of dry yeast)
  • 10 gr of salt
  • 1 tablespoon of butter or lard (for brushing sandwiches)

For the filling:

  • 100 gr of Neapolitan salami
  • 150 gr of cooked ham
  • 150 gr of sweet provolone
  • 2 hard-boiled eggs
  • 2 tablespoons of Grana Padano
  • black pepper (optional)


How to make Neapolitan sandwiches

First of all, prepare the dough by mixing together flour and salt, dry yeast or fresh water diluted in a teaspoon of water. Add the liquids and knead until the mixture is soft and smooth.

Then let it rise until it triples in volume.

Turn over onto a lightly floured work surface. Roll out to a thickness of 5 – 6 mm and stuff with a sprinkling of parmesan, the boiled egg into small pieces, cubes of ham, salami and provolone:

how to make Neapolitan sandwiches

Then roll up the longest part, tight enough and finally seal well to form a sausage.

Finally, slice some pieces at about 10 cm:

how to form Neapolitan sandwiches

Cut gently so as not to let the filling come out and place on a baking sheet lined with parchment paper.

Finally, let it rise for another hour in a dry and warm place. Then brush the surface with butter:

cook Neapolitan sandwiches

Cook at 180 degrees for about 20 – 25 minutes until they are pretty swollen!

Yours are ready Neapolitan sandwiches

Neapolitan sandwiches

They keep perfectly 3 days well sealed in a cling film


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