Salty spice sticks, a tasty recipe for an aperitif – Gordon Ramsay’s version

Salty spice sticks, a tasty recipe for an aperitif


Salty spice sticks, a tasty recipe for an aperitif

The salty spice sticks they are delicious sticks of salted shortbread flavored with seeds or spices. They are appetizers finger food homemade easy and quick, a tasty and delicious idea for a aperitif in company or for a tasty break.

These pretzels They are easy to prepare and can be customized with your favorite spices. From the seeds of sesame to the demi of cuminfrom the thyme with oreganoor they can be flavoured with some paprika or cucurbita.

They are perfect to offer for an aperitif with friends, if you have unexpected guests for dinner or to offer to your children to nibble in front of the TV.

Preparing them is really very simple, just prepare a savory shortcrust pastry (see the recipe below) then roll it out and cut out strips. Let’s see the recipe.

Salty spice sticks, a tasty recipe for an aperitif
Salty spice sticks, a tasty recipe for an aperitif


Nutella Ice Cream Without Ice Cream Maker 3 Ingredients – Gordon Ramsay’s version

Nutella IceCream


Nutella IceCream

The Nutella ice cream without ice cream maker It’s a delicious dessert that can be prepared in 5 minutes and with just three ingredients. Whipping cream, condensed milk and Nutella (or other hazelnut spread).

From today you can prepare a delicious and creamy homemade Nutella ice cream in a few moves and with an amazing result. And without ice cream maker above all!

With only three ingredients – Nutella, whipped cream and condensed milk – you can create a creamy and irresistible ice cream in a few simple steps.

This fresh and sweet dessert is ideal for summer days or for a special snack, satisfying both adults and children with its unique and enveloping flavor.

Try it too because it’s worth it!

Making Nutella Ice Cream Without an Ice Cream Maker It’s child’s play and the result is guaranteed: a soft and velvety ice cream that will win everyone over at the first taste.

To prevent ice crystals from forming once placed in the freezer, there is an ingredient that has the specific function of preventing the ice cream from hardening and making it creamy.

This ingredient is the condensed milk. For those who don’t know about condensed milk, it is a sort of reduction of milk and sugar, a sweet and creamy mixture that is widely used in pastry making.

Let’s immediately see the recipe for this delicacy.

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Mutabal: Middle Eastern aubergine cream – Gordon Ramsay’s version

Mutabal: Middle Eastern aubergine cream


Find out how to prepare the traditional one aubergine mutabala great classic of Middle Eastern cuisine, often confused with another iconic recipe of this gastronomic culture: the babaganoush.

History and origins of Mutabal

Eggplant mutabal is a traditional dish of the Middle East, particularly Syrian and Lebanese cuisine. The word “mutabal” comes from Arabic and means “mixed” or “pounded”. This dish has ancient origins and is very popular in the Levantine regions, where it is served as an appetizer (meze) or outline. The simplicity of the ingredients and the preparation technique reflect the traditional culture of these regions.

Characteristics and ingredients

Mutabal is a cream obtained by mixing roasted aubergines, tahini (sesame seed paste), garlic, lemon juice and, in some regions, even plain Greek yogurt.

The aubergines, roasted until the skin is burnt and the pulp is soft, give the dish a characteristic smoky flavour.

There tahini* adds a nutty note, while lemon juice and garlic bring freshness and depth of flavor.

The possible addition of yogurt, such as Greek, gives the mutabal a creamier consistency and a slightly acidic flavour.

Mutabal and babaganoush: the differences

Although the aubergine mutabal and the babaganoush are often confused, there are fundamental differences between the two. Mutabal always includes tahini, which gives it a rich nutty note, while babaganoush may contain it in some versions, but it is not a mandatory ingredient.

Additionally, babaganoush is often enriched with tomatoes, onions, and various spices, resulting in a more rustic texture and complex flavor. Mutabal, on the other hand, maintains a simpler and more direct flavor profile, focusing on the eggplant and tahini.


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