Tag: crustacean

From Drink to Resource: Ideas for Recycling Coffee Grounds – Gordon Ramsay’s version

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Coffee is a beverage loved by millions of people around the world, but we often forget that coffee grounds can be a valuable resource in the kitchen. In this article, we explore five creative ideas for recycling coffee grounds at home, offering useful tips for both cooking enthusiasts and food professionals.

Marinating and flavoring

Coffee grounds can be used to marinate meat, fish or vegetables, adding a unique flavor to dishes. Simply mix the coffee grounds with olive oil, garlic, herbs and spices of your choice, and let the ingredients sit for a few hours before cooking. Coffee adds depth and complexity to dishes, creating a memorable culinary experience.

– Marinade for meat: Use coffee grounds to marinate steaks or pork ribs, adding a touch of coffee to the grill that will surprise your guests.

– Dessert Flavoring: add coffee grounds to creams, ice creams or chocolate for an intense and enveloping flavour that will delight the palate.

Exfoliation and skin treatments

Coffee grounds have exfoliating and toning properties that make them ideal for skin care. Mix coffee grounds with coconut oil or honey to create a natural scrub that eliminates dead cells and revitalizes the skin. This treatment is especially effective for fighting cellulite and improving blood circulation.

– Body scrub: Gently massage coffee grounds into damp skin for an exfoliating and toning effect that leaves skin soft and radiant.

– Face mask: Mix coffee grounds with natural yogurt and honey to create a purifying and hydrating mask that gives skin a radiant and fresh look.

Coffee grounds can go from a simple beverage to a versatile and creative resource in the kitchen and skincare. Making the most of this often overlooked resource can lead to surprising and satisfying results, enriching our daily culinary and beauty experience.

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Vegetable Tabbouleh: Recipe and Tips – Gordon Ramsay’s version

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Vegetable Tabbouleh is a delicious salad originating from the Middle East, known for its freshness and simplicity. This dish has become popular around the world due to its combination of fresh and healthy ingredients.

It’s about a vegetarian recipe simple and fresh, perfect for summer days, for a light one-dish meal or as a tasty side dish.

The protagonist: bulgur

The basis of the recipe is the bulgur*, a whole grain rich in fiber and nutrients. Unlike cous couswhich is made from durum wheat semolina, bulgur is whole wheat that has been cooked, dried, and then crushed. This gives tabbouleh a more rustic texture and a slightly nuttier flavor.

In this recipe, the bulgur is cooked by absorption, a very simple cooking technique. All you need to do is cover one part of the cracked wheat with 2 parts of boiling water. Cover and wait at least 30 minutes. The bulgur will have swelled, absorbing all the water without needing additional energy for cooking.

Tabbouleh: A Vegetarian Recipe Rich in History

Vegetable tabbouleh is a recipe that has its roots in ancient Levantine cuisine, particularly popular in Lebanon and Syria. The term “tabbouleh” comes from the Arabic “tabbūlah,” which in turn comes from the word “taabil,” meaning “seasoning.” This reflects the essence of the dish, which is characterized by the generous use of fresh herbs and seasonings.

The first historical traces of tabbouleh date back thousands of years, when the people of the Levantine region used local and fresh ingredients to create nutritious and tasty dishes. The traditional recipe called for the use of fine bulgur, parsley, mint and vegetables such as onion, tomatoes and cucumbers, seasoned with lemon juice and olive oil.

There are several regional variations, each with its own unique characteristics. In Lebanon, for example, tabbouleh is greener, thanks to the abundant use of parsley and mint. In other parts of the Middle East, such as Syria, it is common to add spices such as cumin and black pepper.

The video recipe of my vegetable tabbouleh

You find it on my Instagram channel @lennesimoblog in collaboration with Turn on the Coop gas and electricityfor my column “spark your appetite!

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Spaghetti alla Carlofortina, the first Sardinian dish from the Island of San Pietro. They are made in 5 minutes with canned tuna, creamy and delicious – Gordon Ramsay’s version

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Pasta alla Carlofortina is a typical delicacy of Carlofortea village in south-western Sardinia, on the island of San Pietro. This first course, rich in flavor and tradition, is ideal for a Sunday lunch with the family or a fish-based dinner with friends. The recipe is influenced by Ligurian cuisine, since in 1738 the inhabitants of Pegli, a neighborhood of Genoa, settled in this area after emigrating from the Tunisian city of Tabarka. And in fact, among the ingredients we find the basil pesto which, together with tuna and at trofie creates an irresistible symphony of flavors. It is, therefore, a perfect recipe for those looking for a seafood dish with a touch of tradition and history.

Sardinian trofie from the village of Carloforte

Ingredients for 4 people

380 g of dried trofie or spaghetti
320g of tuna
260 g of cherry tomatoes
200g basil pesto
extra virgin olive oil, salt, fresh basil to taste
half a glass of white wine
1 clove of garlic

Preparation

Start by cutting the diced tuna regular. Then, heat a drizzle of oil in a non-stick pan, add a clove of garlic and let it brown slightly. Add the diced tuna and fry for about 2 minutes. Add the white wine, then remove the tuna from the pan and set it aside on a plate.

In the same pan, add the cherry tomatoes washed and cut in half. Season with salt, cover with a lid and leave to cook over low heat for about ten minutes, until the cherry tomatoes have wilted. Turn off the heat and put the tuna back in the pan.

In the meantime, cook the trofie in plenty of lightly salted boiling water. Once cooked, drain and transfer to the pan with the tuna and cherry tomato sauce. Add the basil pesto and mix well with a wooden spoon to blend the flavors. Arrange the pasta alla carlofortina on a serving dish, garnish with a sprig of fresh basil and, if you like, sprinkle with parmesan cheese. Serve and enjoy. Enjoy!

Read also: Trofie della Sirena, what is added to clams for a creamy and delicious first course. The ancient recipe of the Neapolitan grandmother

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