Tag: Dairy

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

Vegetable Tabbouleh: Recipe and Tips

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

Nutella IceCream

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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

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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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