Tag: dressing

Lasagna with spinach and smoked salmon. Benedetta’s super creamy recipe with dressing ready in 10 minutes – Gordon Ramsay’s version

The lasagna they represent a main dish of the Italian culinary tradition that is much loved and extremely flexible. We can, in fact, experiment with numerous variations, suitable for multiple occasions: from Sunday family lunches to quick dinners after a day at work, when the convenience of a delicious portion of ready-made lasagna saves us from the hassle of preparing dinner! In the following recipe, I show you a particularly tasty option Blessed: fish lasagne with salmon, prawns and spinach! You can prepare them in less than an hour using the ready-made sheets. Try them!

White lasagna with spinach, salmon and prawns

Ingredients for 6 people

250 g of thin sheets ready for lasagne (preferably those by Giovanni Rana)
300 g of salmon
300 g of prawns
300 g of cooked spinach
500 ml of bechamel
half onion
extra virgin olive oil, pepper, salt, breadcrumbs to taste

Preparation

Put a drizzle of oil in a pan, add the chopped onion and fry. Meanwhile, cut the salmon into cubes.
Add it to the pan and brown it for just a minute. Cut the prawns into small pieces and place them in the pan, leaving to cook for another 2-3 minutes.

Using scissors, chop the already boiled spinach and add it to the pan, add salt and pepper and let everything flavor for a couple of minutes. Turn off the heat and add the bechamel, mixing well.

Are you ready for assemble your lasagna: place a sheet of pastry in a buttered baking dish and cover with a little of the seasoning. Place a second sheet of pastry on top and then even more seasoning. Proceed in this way until you run out of ingredients and finally, on the last layer, place a nice sprinkling of breadcrumbs. Place in the oven and cook in a fan oven at 180°C for 40 minutes.
Here are your appetizing white salmon, prawn and spinach lasagne ready! Mouth-watering, you’ll see!

Read also: Lasagne with pistachio and mortadella, stringy and creamy, are ready in just 10 minutes for Sunday lunch

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/lasagna-with-spinach-and-smoked-salmon-benedettas-super-creamy-recipe-with-dressing-ready-in-10-minutes-gordon-ramsays-version html

Chicken Pak Choi Salad with Greek Yoghurt Dressing by Gordon Ramsay

Chicken breast from the roasted chicken (homemade or storebought) tossed with a Greek yoghurt dressing for a fuss free, midweek meal that’s high in protein, big on flavour and low in calorie. Enjoy it in a sandwich, wrap, or over a bed of pak choi greens or lettuce.

	Greek Yoghurt Dressing
2 Chicken breast leftover from a roasted chicken, diced 300 g Seedless red grapes – halved 150 g Pak choi, white chunky stalks, chopped 2 stalk Spring onions, thinly sliced 1 Red onion, peeled and finely diced 100 g Peanut nuts, salted and toasted	250 g Greek yoghurt, full fat 1 tbsp Lemon juice 2 tsp Honey or maple syrup Sea salt and freshly milled black pepper to taste 2 tbsp Dill, frozen or fresh

Place the diced chicken, grapes, chopped pak choi white stalks, spring onions, red onions and peanuts in a large bowl.
In another bowl, whisk together the Greek yogurt, lemon juice, honey or maple syrup, salt, and pepper until smooth. Pour over the chicken mixture and toss to coat. Taste and season. Cover and chill for at least 1 hour or up to overnight for flavours to meld.
When ready to serve, sprinkle with fresh dill. Serve as a filling for sandwiches, atop salad greens, as a dip with crackers, or simply enjoy it directly out of the bowl.

Spiced Beetroot Jelly with Sprouts and Sour Cream Dressing by Gordon Ramsay

Jellied beetroot with sprouts is a super tasty, refreshing appetizer that would lifts up your mood, whet your appetite and makes you feel good. The fun combination of beetroot and sprouts with a creamy horseradish sour cream dressing that’s a cinch to make and perks up any dish.
Beetroot is delicious and is a rich source of antioxidants, minerals and vitamins. If you love this humble root vegetable, you can’t go wrong with this. Sprouts (I am using alfalfa and radish sprouts) are also a nutrient-dense food. One cup of alfalfa sprouts has a mere 8 calories and is a good source of vitamin K. In a nutshell, this dish is a nutritional powerhouse!

	Sour Cream Dressing
6 sheet Leaf gelatin 1 Shallot 300 g Beetroot 150 ml Vegetable broth Salt and pepper Pinch of allspice Pinch of nutmeg 2 tbsp Blackcurrant jelly 3 tbsp Dry white wine (or beetroot juice) Sprouts Fresh herbs	200 ml Sour cream 50 ml Plain Joghurt 2 tsp Dill, chopped 1 tsp Horseradish cream Sea salt White pepper Lemon juice

Soak the leaf gelatin in a bowl of cold water for 10 minutes or until soft. Meanwhile peel and finely dice the shallot and beetroot. Place them in a saucepan with vegetable broth. Cook for about 20 minutes until softened. Use an immersion blender to process until smooth. Season the puree with salt, pepper, allspice, nutmeg and blackcurrant jelly.
Warm up the white wine or beetroot juice in your microwave. Remove the softened gelatin from bowl and squeeze out excess water. Dissolve the gelatin in the wine or beet juice. Now add this to the beetroot puree and mix until well combined.
Divide the mixture into 6 silicone muffin cups and chill at least 5 hours or overnight until firm.
Whisk together sour cream and yoghurt together. Add in dill and horseradish cream. Season with salt, pepper and lemon juice.
Turn out the jelly onto serving plates. Drizzle sour cream dressing over and serve with some sprouts and fresh herbs.