Tag: food

Bulletproof Coffee Vegan – Yet another food blog – Gordon Ramsay’s version

The Bulletproof Coffee it is a drink that has gained a lot of popularity in recent years, even in the vegan version, due to its ability to increase energy and improve concentration.

Traditional Bulletproof Coffee was created by Dave Asprey, a nutrition expert inspired by his subzero adventures in Tibet. Caught in a blizzard while hiking, he was welcomed by a local family who gave him a mixture of tea and yak butter, immediately restoring his body heat and energy. A real “bullet” of strength and mental clarity. Upon his return he had the idea of combining coffee with animal butter and coconut oil, thus creating Bulletproof Coffee.

I discovered it recently, chatting with a friend about her ketogenic diet, therefore low-calorie, but high in proteins and lipids. Maybe you don’t know that I have a mild lactose intolerance which intensifies at times. So intrigued by this infamous bulletproof coffee, I immediately looked for the vegan version.

In the 100% vegetable version, the animal butter is replaced by vegetable butter made from nuts, such as almond butter. The contribution of healthy fats guarantees, as for the original recipe, the energy boost effect, while avoiding peaks and drops in blood sugar.

Now it has become mine morning routine favorite, together with golden milk.

The shopping list for your Bulletproof Coffee Vegan

Microwave Caramelized Onions – Yet another food blog – Gordon Ramsay’s version

That of Caramelized onions it is a preparation that requires about an hour of cooking, in the oven or in a pan but which, thanks to the microwave and an airtight container, saves time and energy. Paired with bread and cheese… in 15 minutes it also saves the aperitif.

Caramelized onions in the microwave are perfect for an improvised bruschetta but also for many other preparations, as a side dish, topping or filling. Try them on a white pizza or in a burger with frayed shank, or as an accompaniment to a slice of beef or duck breast.

A tasty idea? Try them in this one of mine risotto, with seasoned ricotta and diced salamAnd.

The red onion of Tropea

For these caramelized onions in the microwave I chose red onions from Tropea, a variety with ancient origins, with historical traces dating back to Roman times. It takes its name from the picturesque Calabrian city which, with its Mediterranean climate and mineral-rich soils, has allowed this vegetable to thrive and develop its unique characteristics.

It stands out for its vibrant color and sweet taste, with a slight hint of spiciness. It is appreciated not only for its distinctive flavor, but also for its nutritional properties. This onion is rich in vitamins, especially vitamin C, and contains antioxidants and has antibacterial and anti-inflammatory properties.

In the kitchen there onion it is a versatile ingredient, to be used both raw and cooked… or caramelized!

Singapore Noodles with Prawns – Yet another food blog – Gordon Ramsay’s version

THE Singapore Noodles, contrary to what the name might suggest, are not actually native to Singapore! They arise from contaminations of various Asian cuisines, especially Chinese cuisine.

Singapore noodles are in fact a dish originating from Hong Kong. A very popular street food in China, which over the years has become a real restaurant dish.

We can find different versions, more or less traditional, with chicken, shrimpsausage meat pig or egg and with different degrees of spiciness.

This is my, as always, very personal version, taken from the book “Spices” of the Silver Spoon, of which I am the author. To make them I used English curry, but you can use your favorite “yellow” curry, from Thai to Madras curry.

The fundamental ingredient: stir-frying

All the different variations of the Singapore Noodles recipe have one fundamental characteristic in common: stir-fry cooking in a very hot wok.

Stir what? Don’t panic, the concept of stir-fry is very simple: it is a type of sauté cookingwith a quick transition to wok (on average a sautéed chicken should take no more than 5 minutes).

Obviously both meat and vegetables must be properly prepared, sliced into thin strips, like matchsticks, into small cubes or strips. With these cuts, the cooking process speeds up and allows the high temperatures of wok to act quickly and precisely, sealing food and cooking it perfectly.

For this Singapore Noodles dish I chose vegetables that do not require long cooking and prawns, which are known for not requiring much time in contact with heat.