Tag: CREAM

Lemon jam, grandma’s recipe – Gordon Ramsay’s version

Lemon jam, grandma's recipe


Dear friends who are passionate about cooking and food and wine, today I take you on an aromatic and sugary journey, to discover how to create the perfect lemon jam, the one that awakens the senses and transforms every breakfast or snack into a moment of pure happiness. Let’s get ready to immerse ourselves in this culinary adventure, armed with lemons, sugar, and lots of love!

How to make lemon jam

In a fast-paced world, where every moment seems to slip through our fingers, carve out time for create something with your own hands it can be a real lifesaver. And what is more rewarding than transforming the fruits of nature into delicacies to spread on a slice of toast? Lemon jam is just this: a small treasure of simplicity and taste, a bridge between the present time and the traditions of the past.

But how to transform lemons into this magical preserve? The answer lies in the perfect balance between ingredients and in the patience follow the steps carefully. It’s not just about cooking fruit and sugar; it is an alchemical process that transforms simple elements into something extraordinary. It is the magic of cooking, the one that allows us to create, with our hands, something unique and personal.

Preparing lemon jam at home is also a way to rediscover the value of “handmade”, of the quality of the ingredients, of the conscious choice of what we bring to the table. It’s a I invite you to slow downto enjoy the process as much as the result, to share not only the finished product but also the experience of its creation.

And now, without further ado, let’s dive into the practical steps to make our lemon jam. Follow me on this culinary adventure, and get ready to discover the secrets to obtaining a perfect jam, capable of conquering palates and hearts.

More recipes to try

Sweet couscous with the ancient recipe of the nuns of Agrigento, the best forgotten dessert there is – Gordon Ramsay’s version

Sweet cous cous


Sweet cous cous

Sweet couscous it is a typical recipe from Sicily, in particular from the Agrigento area. The Cistercian nuns still prepare it here today, never sharing it with anyone the secret of the recipe. But in every part of the island attempts are being made to replicate it, with all different methods. To accompany the preparation obviously typical local products, like pistachios and almonds, which are never missing. This course can be served at breakfastaccompanied by fresh fruit and yogurt, or at the end of the meal with a nice mascarpone and blueberry cream.

Sweet cous cous

Ingredients x 4

  • pre-cooked couscous 200 g
  • currants 200 g
  • sugar 160 g
  • orange juice 120 ml
  • shelled pistachios 80 g
  • peeled almonds 80 g
  • dark chocolate 30 g
  • cardamom seeds 3
  • lemon peels 2
  • orange peels 2
  • clove 1
  • salt

Preparation

The first thing to do to prepare sweet couscous is to lightly crush the clove and cardamom seeds. Place them in a saucepan and combine the other ingredients: orange juice, 50 grams of sugar, 80 ml of water, lemon and orange peel and a pinch of salt. Put on the heat and let it go until it reaches the boil. Filter the sauce and pour it over the couscous. Let it marinate for 15 minutes, then crumble it helping yourself with a fork. In a blender, combine pistachios, almonds and 20 grams of sugar and reduce them to powder.

Add the mixture to the couscous together with another 20 grams of sugar and amalgamate. Also shell the currants. Add 50 grams to the couscous and completed with chopped dark chocolate. Mix again. In a saucepan, combine the remaining currants, 150 ml of water and the last 70 grams of sugar. Cook everything for 10 minutes, then blend helping yourself with an immersion blender. Serve the couscous accompanying it with this sweet sauce. Yours sweet cous cous it’s ready. Enjoy your meal.

Sorrento style gnocchi – Yet another cooking blog – Gordon Ramsay’s version

Sorrento style gnocchi - Yet another cooking blog


The Sorrento style gnocchi they are an iconic dish of the Italian tradition, in particular of the gastronomic culture of Campania, where the flavors of the sea meet those of the land in a perfect combination of taste and tradition.

This preparation takes its name from the city of Sorrento, and is an example of how Italian cuisine is capable of transforming simple ingredients into memorable dishes, capable of telling local stories and customs.

The Sorrento gnocchi recipe comes from a base of potato gnocchi, a poor dish of the peasant tradition, enriched by the intense flavor of tomato puree. The circle is completed by the scent of fresh basil and the softness of fiordilatte mozzarella, which, when melted, creates irresistible contrasts and textures.

This vegetarian first course is finally grilled in the oven, creating a golden crust that always wins everyone over. I don’t know about you, but as a family, we always fight over the crunchiest parts. Because this is a dish that I love to share with my loved ones, both in its preparation… and at the table!

However, if you are in a hurry, I recommend using some fresh potato gnocchi*.

And if you’re looking for an autumnal version of gnocchi, I invite you to try mine pumpkin gnocchi.

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