Tag: extra virgin olive oil

Halloween treats Quick and easy recipe – Gordon Ramsay’s version

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Halloween treats are perfect for children's parties. For these sweets I used packaged snacks, colored sugared almonds and licorice. If you prefer, you can make the dessert yourself. Few ingredients are needed, the realization is very simple and super fast, and you will amaze your children. If you prefer a super simple themed cake, the no-bake chocolate and biscuit cake is perfect!

Ingrediants

  • Motta swivels (or similar)
  • OREO biscuits
  • Licorice swivels
  • Confetti Smarties
  • Nutella
  • muffin
  • Chocolate sprinkles

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HALLOWEEN DOLCETTI VIDEO RECIPE

SWEETS OWLS:

As a base we use a “Girella Motta” snack (or similar sweet). The upper part will be the chocolate one for the eyes we use the OREO.

We open two and use half with the cream (the other half will be used later for the bats). We press the OREOs on the Girella. To create the feathers on the owl's eyes we use a licorice swivel, cut two pieces and shape them with scissors. Let's add the pupils and the beak using the Smarties.

And here is ready i Halloween owls!

BAT SWEETS

we again use a "Girella Motta" as a base by turning it with the chocolate part upwards, we place two OREO half biscuits to create the bat wings, finally we add the Smarties to create the eyes, with a toothpick dipped in Nutella we make the pupils of the bat.

And here is ready i Halloween bats!

DOLCETTI RAGNETTI

To make the spiders we use a muffin as a base (for convenience I used the packaged ones, but you can also make them yourself if you have time). Spread the Nutella on the top of the muffin, dip it in the chocolate sprinkles. We make holes with a toothpick, 4 holes on each side. Now to make the legs we use the licorice swivels, unroll them and cut the legs to the right length. We insert the legs into the 8 holes. Finally, let's add the Smarties to create the eyes. And here is ready i Spiders for Halloween!

Ready in 5 minutes 3 delicious treats for Halloween parties!

So what about Dolcetto or Scherzetto ?!

Halloween Treats "style =" width: 640px;

Halloween !!!

3.1

Baked chicken with potatoes and vegetables – Gordon Ramsay’s version

Baked chicken with potatoes and vegetables


The baked chicken with potatoes and vegetables it is a tasty, easy and undemanding second course as it cooks everything together in a single pan.

A simple and tasty recipe that will solve your dinner in one go, cooking the main course and side dish together.

The chicken it is always a good idea for dinner, because generally everyone always likes it and there are a thousand different recipes to cook it: in a pan with rosemary, or crunchy in the oven, or tasty lemon-scented morsels. All delicious recipes with which to bring this white meat, rich in proteins and easily digestible, to the table.

To prepare ours baked chicken pan with potatoes and vegetables, we will use free-range chicken already broken that is easily found even in the supermarket. Or if you prefer you can also use thighs or chicken drumsticks, or simple chicken breast. It also depends on what you have in the house and on what you find.

The important thing is that the chicken does not have too much skin, if necessary eliminate it as otherwise it releases too much fat.

To ensure that the cooking is uniform, place the chicken pieces in the central part of the pan and gradually the vegetables outside.

Let's see the recipe immediately.

Baked chicken with potatoes and vegetables

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Original Eggplant Caviar Recipe (step by step) – Gordon Ramsay’s version

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The Babaganoush Also known as "Eggplant Caviar", it's a sauce exquisite typical of the Middle Eastern cuisine, also widespread in North Africa . It's about a cream based on eggplant pulp baked in the oven, thaina (sesame paste), lemon, mint, paprika. A unique goodness from delicate taste, slightly spicy it's a creamy consistency but at the same time compact very similar to Hummus. In fact, it is often also called Eggplant hummus! Perfect from serve like starter, aperitif together with Pane Pita, Naan, Cracker and Snacks… Or for accompany second courses such as roasts, fish, cheeses; but also as tasty "Dipping" for dip raw vegetables like carrots, celery, fennel!

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<p style=Like any traditional recipe they exist different versions And many variations, the one I give you today is there Original recipe of the Babaganoush deals with my text on foreign cuisine. It's about a very easy preparation and if we want also fast! You can use the eggplant you prefer : round or long. Once roasted in the oven with all the peel you can obtain the pulp and finally blend together with the other ingredients until you get the pureed consistency right. The secret for a perfect result it is measure the spices well . My advice is to taste and also evaluate according to your tastes! A drizzle of oil, a few mint leaves and your Baba ganoush is ready to serve on the table! I served it with slices of yogurt focaccine!

Discover also:

Baked Eggplants (the simple and delicious recipe with cherry tomatoes, oil and oregano)

Babaganoush recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 30 minutes 40 minutes

Ingrediants

Quantity for 4 people
  • 600 gr of aubergines
  • 50 gr of Thaina (Sesame paste)
  • 5 – 6 mint leaves
  • juice of 1 lemon
  • 1 clove of garlic
  • 1/2 teaspoon of paprika
  • salt
  • extra virgin olive oil for dressing (optional)
  • sesame seeds for seasoning (optional)

Method

How to make Babaganoush (Eggplant Caviar)

First of all, cook the aubergines in the oven with all the peel at 180 ° for about 30 minutes, the time depends on the size and exhaustion of the aubergines. They must be soft to the tines of a fork.

Then remove the peel:

how to make babaganoush

Finally, place the eggplant pulp, garlic (if you don't like it, you can omit it or add only half), tahini, mint, paprika, a generous pinch of salt and half filtered lemon juice in a blender:

blend the babaganoush

Start blending and evaluate the consistency.

Then gradually add the rest of the lemon juice, until you get a consistency of a thick and creamy puree. Taste and evaluate if it still needs salt, or paprika.

Serve on the table with a drizzle of oil a sprinkling of chopped mint and sesame seeds!

Here is ready Babaganoush

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<p style=You can keep it in the fridge for about 1 week, or freeze it!

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