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Detox herbal teas: purify your body naturally – Gordon Ramsay’s version

Detox herbal teas: purify your body naturally


In a world where stress and disordered eating can negatively affect our well-being, detox herbal teas emerge as a natural remedy to purify the body and find inner balance. These drinks, made from a skilful blend of herbs, roots and spices, are much more than just a trend: they are a bridge towards a healthier and more conscious lifestyle. In this article, we will explore the world of detox herbal teas, providing advice on how to prepare them at home and suggesting some effective recipes.

The benefits of detox herbal teas

Key ingredients and properties

Detox herbal teas are made up of a variety of ingredients, each with specific beneficial properties. Herbs such as dandelion and milk thistle are known for their properties purifying of the liver, while chamomile and lemon balm are appreciated for their qualities calming and digestive. Ingredients like ginger and turmeric add an anti-inflammatory and metabolism-boosting effect.

Effects on body and mind

In addition to the physical benefits, detox herbal teas also act positively on the mind. They help reduce stress, improve sleep quality and promote an overall sense of well-being. The very ritual of preparing and drinking herbal tea can become a moment of pause and reflection in the hectic day.

Home preparation and recipes

Tips for drying and self-production

To prepare detox herbal teas at home, you can dry the herbs yourself. The drying process can take place in the air, in a dry and shaded place, or using a low temperature dryer. It is important to harvest herbs at the right time, generally before flowering, to ensure the maximum concentration of active ingredients.

Effective recipes for detox

  1. Dandelion and ginger herbal tea: ideal for stimulating liver function. Combine dried dandelion root and a piece of fresh ginger in boiling water.
  2. Infusion of lemon balm and chamomile: perfect for relaxing after a stressful day. Mix lemon balm leaves and dried chamomile flowers.
  3. Decoction of turmeric and black pepper: excellent for the immune system and digestion. Combine turmeric powder with a pinch of black pepper in boiling water.

Detox herbal teas are not only a natural way to support the body in purification, but also a path towards greater psychophysical well-being. Preparing them at home with fresh and dried ingredients allows you not only to benefit from their properties directly, but also to create a moment of connection with nature and with yourself. Let yourself be guided by nature and discover the power of detox herbal teas!

Charlottina di pandoro without cooking, Benedetta’s easy, quick and delicious recipe – Gordon Ramsay’s version

blessed charlotte di pandoro


blessed charlotte di pandoro

Are you looking for a delicious way to use the Pandoro advanced? Then the No-cook pandoro charlotte it’s the perfect solution! This dessert, ideal for recycling holiday leftovers, transforms the traditional pandoro into a surprising dessert with mascarpone cream. The charlotte is excellent for a delicious breakfast, for a moment of relaxation and even to amaze guests. Add a Christmas touch with a red ribbon around the cake, thus creating a delicious and original gift to take to friends’ homes.

No-cook pandoro charlotte

Ingredients for 8 people

  • 1 pandoro cut in half
  • 250 g of mascarpone
  • 2 tablespoons of sugar
  • 3 eggs
  • 4 g gelatine sheets
  • cocoa to taste for decoration
  • 1 tablespoon rum + to taste for the syrup

Preparation

Start by placing a circle of cake pan on a plate. Cut the half pandoro into three horizontal slices: use one slice for the base and cut the other two into four segments each. Line the circle with the pandoro segments, keeping them in a vertical position.

Prepare the wet mixing the rum with the water and soak the base and edges of the pandoro using a brush. If you prefer, you can replace the rum with alchermes or coffee.

Move on to preparing the cream for Charlotte. Soak the gelatin in cold water and set aside. In two separate bowls, separate the egg whites from the yolks and whip the egg whites until stiff with an electric mixer. Add the sugar to the egg yolks, whip with the whisk, then add a spoonful of rum, the mascarpone and mix until you obtain a smooth cream. Add the whipped egg whites little at a time, mixing gently.

Melt the gelatine on the heat in a saucepan with one or two tablespoons of water. Add it to the cream and mix well. Pour half of the cream onto the pandoro base, place another horizontal slice and soak with rum. Add the rest of the cream and level with a spoon.

Place your cake in the fridge to solidify for about 3 hours. For to decorate, cut three strips of baking paper, place them on the surface, sprinkle with cocoa and lift them gently. Here is your pandoro charlotte ready and decorated!

Read also: Pandoro muffins with chocolate chips, they can be made in the oven in 10 minutes with leftover pandoro

blessed charlotte di pandoro

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Neapolitan Roccocò: Christmas desserts with the ancient medieval recipe with the secret of Neapolitan Pisto – Gordon Ramsay’s version

Roccoco


The Roccocos: The history of the Neapolitan Roccoco is nothing short of particular and has very ancient origins. Imagine having a time machine at your disposal and going back to the Middle Ages, precisely to the period in which Sancha of Aragon became the wife of King Robert of Anjou. Having become Duchess, she established a convent that could welcome and save prostitutes. The convent was located in Naples in the Maddalena area and therefore took the name of “Real Convento della Maddalena”. It was the nuns of the convent who invented the Roccocothe typical Christmas sweets with an ugly appearance but a surprising taste.

Round and made from almonds, their consistency is particularly hard. The name derives from the French “roccaille”, due to the shape that resembles a shell or the rocky consistency. It should not be forgotten that at the time relations between the Kingdom of Naples and France were excellent, which is why the nuns were influenced by a French term for the creation of the Rococo. But what characteristics must a Roccoco to be defined as a true Neapolitan rococo?

Very simple, it must be donut shaped, it must be hard and it must contain a special ingredient, the Neapolitan pisto. Don’t know what it is? No problem, I’ll explain it to you shortly. But first let’s dispel a myth. As already mentioned above, among the main characteristics of one of the Neapolitan desserts par excellence, there is the hard consistency.
There’s no point in clinging to recent news that offers a soft version. True Neapolitan rococo must be tough, or “tuost”. Precisely because of this characteristic they are also called “tooth breakers”, because a more risky bite could cause considerable damage to the teeth.

Once upon a time, in fact, Roccocos were soaked in a fortified wine to soften their consistency. Among the most used was, for example, Marsala. Today this custom has been lost and Rococo therefore remains hard and a little difficult to bite.

Roccocò: Here is the original recipe

Ingredients:

  • 300 g of flour
  • 150 g of toasted almonds
  • 200 g of sugar
  • 3 g of pisto
  • 3 g of ammonia
  • peel of 1 orange
  • water to taste
  • 1 pinch of salt
  • 1 egg

Method:

Start by combining flour, sugar, orange peel and pisto (HERE IS THE RECIPE FOR THE ORIGINAL NEAPOLITAN PISTO) Dissolve a pinch of salt in warm water and add to the mixture until it becomes kneadable. Then add the coarsely crumbled almonds (if you want you can also use hazelnuts instead or in addition) and finally the ammonia. Divide the dough into pieces, first cut into cords using your hands and then into round donuts of more or less equal size.

If you want, you can use some whole almonds pto decorate its surface. Used the beaten egg to brush the top of the Roccoco and make them so shiny and of their typical brownish color. Then cook in a preheated oven at 180° for about 25 minutes. Let cool and serve.

Roccoco

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