Tag: crustacean

Nut and chocolate cake (soft, creamy and delicious!) Fast recipe! – Gordon Ramsay’s version

nut and chocolate cake

There Nut and chocolate cake it's a sweet greedy, variant of the classic soft walnut cake. In this case made with a base from dark chocolate, egg, sugar and potato starch and many pieces from walnut kernels in the dough; which, once cooked, takes on a consistency divine: soft and creamy inside to crunchy strokes thanks to the presence of dried fruit! All wrapped in one crunchy surface And crackle halfway between the Tender cake and the magical Nutella Cake! in conclusion pure poetry for the taste buds!

nut and chocolate cake

It is also a very fast preparation And super easy! You will only need them 5 minutes and goes into cooking! You can do it with or without butter, cone without flour! Therefore also suitable for celiacs! Perfect not just for one Breakfast super energetic one snack mouth-watering! there Chocolate and nut cake it is also ideal for dessert at the end of the meal! And since it can be kept for 1 week, you can easily realize it well in advance!

Discover also:

Pecan pie (American pecan pie with shortcrust pastry base and caramelized filling!)

Recipe Nut and chocolate cake


Preparation Cooking Total
10 minutes 25 minutes 35 minutes


Quantity for 1 mold of 20 cm
  • 250 gr of dark chocolate
  • 4 eggs
  • 170 grams of sugar
  • 100 grams of butter (or 90 ml of seed oil of your choice)
  • 1 tablespoon of 00 flour (or potato starch)
  • 100 gr of walnut kernels to be coarsely chopped with a knife


How to make a chocolate and nut cake

First of all, follow the procedure and cooking found in CHOCOLATE CAKE

As you can see, the doses are the same, at the end of the dough, add the chopped walnuts.

Yours is ready Nut and chocolate cake

Nut and chocolate cake


Crunchy pumpkin granola – Recipes on the fly – Gordon Ramsay’s version

crunchy pumpkin granola

There crunchy pumpkin granola is a quick and easy recipe for making a crunchy and tasty muesli at home with which you can make one healthy and nutritious breakfast.

With the addition of pumpkin puree, the star ingredient of the autumn season, you will get one granola with a beautiful orange color and rich in vitamins as well as very tasty. Cinnamon and ginger will give the final touch to give the classic taste and autumn scent!

What is granola

Granola for the uninitiated is a energy mix based on oat flakes and dried fruit and honey, which is mixed with honey or maple syrup and toasted in the oven. Doing so will form those delicious crunchy clusters of cereals and dried fruit that we love so much.

You can enrich your pumpkin granola as you like: the beauty is that you can create your own mix without necessarily weighing the ingredients. Check the consistency by eye and it will be very good.

The crunchy pumpkin granola can be enjoyed for breakfast in milk or yogurt, or as a snack but also for the classic after-dinner comfort food.

Also perfect as take-away breakfast to take to the office when you are running: prepare a jar of yogurt, add the granola and fresh fruit on top. Close and put in your bag!

To best preserve it, transfer the granola into airtight glass jars and store them in a cool, dry place for a maximum of 4-5 days.

Let's now see this delicious recipe.

crunchy pumpkin granola crunchy pumpkin granola crunchy pumpkin granola

Crunchy pumpkin granola

  • 70-80 g of steamed and pureed pumpkin
  • 180 g rolled oats
  • 30 g of walnuts
  • 30 g almonds
  • pumpkin seeds and sunflower seeds to taste
  • 2 tablespoons of honey or maple syrup
  • 1 tablespoon of seed oil
  • a teaspoon of cinnamon
  • half a teaspoon of ginger

If you like, also add dried cranberries or other dried fruit


Steam the pumpkin (without the peel) and blend it into a puree.

Combine all the ingredients in a bowl until they form a sticky mixture.

Spread the mixture well on the plate lined with parchment paper and cook at 160 'for about 30 minutes. Open the oven from time to time and stir the granola to toast on both sides.

Let it cool then store it in a glass jar.

crunchy pumpkin granola


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Instant Gluten Free Focaccia Stuffed with Stracchino, Zucchini and Anchovies, Without Brewer's Yeast – Gordon Ramsay’s version

Instant Gluten Free Focaccia Stuffed with Stracchino, Zucchini and Anchovies, Without Brewer's Yeast

Today we make a focaccia without brewer's yeast, but instant, filled with stracchino, grilled zucchini And anchovies. The recipe is perfect for last minute focaccia such as appetizer / aperitif, but also for the snack of children who love salty, replacing the filling with what they like best!

The doses indicated are perfect for a 26 cm pan.

Just one Bowl it's a table spoon, elbow grease to make this wonderful soft and tasty focaccia, with the foresight to form a dough as smooth as possible. It is not necessary to knead on the pastry board or with the planetary mixer, however if you want to speed up the preparation further, you can use any mixer.

If you change mix compared to the one I used, the amount of water needed to get a consistency like my dough could change: add a little water at a time and adjust accordingly.

If you want a more full-bodied cheese, maybe racy, you can replace the stracchino with smoked cheese or fontina, of course the fillings are all valid depending on what you like: cold cuts, tuna, peppers and all kinds of vegetables.

If you like it more, you can choose to roll out all the dough and put the filling on top as I did with the focaccia with figs you find here!

Once the base has been rolled out, you can choose to put different fillings: for example, I added anchovies only on half of the focaccia and marked it by piercing the surface with a fork.

At this point you can also stuff the focaccia in wedges with everything you like!

You can replace the instant yeast with baking soda and cream of tartar like in this pizza.

Also with a suitable mix and a filling lactose-free, you can make this focaccia suitable for intolerant people (always read the labels).

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