Tag: Fried

Fluffy pumpkin donuts! (baked or fried) Easy recipe – Gordon Ramsay’s version

Pumpkin donuts

The Pumpkin donuts I'm a sweet exquisite; variant of the classic fried donuts! In this case, make with Flour, milk, yeast And pumpkin pulp in the dough which makes them very soft at the bite, of a amazing consistency like cotton; as well as a yellow – orange color intense typical of pumpkin ! so tasty And scented What will be impossible to resist!

Pumpkin donuts

Now you all know mine passion for desserts with pumpkin! from pumpkin pie to biscuits, they are always a great success! Here it is I have experienced these wonderful Pumpkin donuts! Few steps to accomplish the base, give the shape and finally you can decide how to cook them. Whether to make them baked, as in my case, read like clouds and sprinkle with powdered sugar; or get some Fried pumpkin donuts, cooking them in abundant oil, then pass them in the granulated sugar . The result will be equally delicious! Excellent hot but also cold! Pumpkin donuts are perfect for Breakfast, snack , to be transported to school and office and obviously for the Halloween Buffet together with other sweet and savory delicacies such as Ghosts, Ragnetti, Frittelle!

Discover also:

Halloween cookies (very easy and without molds filled with nutella or jam)

Pumpkin Donuts Recipe


Preparation Cooking Total
10 minutes 45 minutes 55 minutes


Quantity for 20 pieces
  • 450 grams of '0 flour
  • 150 gr of dry cooked pumpkin puree (300 – 400 gr of raw pumpkin)
  • 100 ml of milk or water
  • 80 grams of sugar for the baked version (40 grams of sugar for the fried version + 150 grams of granulated sugar for covering)
  • 40 ml of sunflower oil
  • 10 grams of fresh brewer's yeast or 4 grams of dry (dehydrated) brewer's yeast
  • 1 teaspoon of vanilla essence (or the seeds of 1 berry or 1 sachet of vanillin)
  • 1 pinch of cinnamon
  • 10 gr of salt
  • powdered sugar to decorate


How to make fried donuts

First of all, prepare the dough by mixing flour, sugar, yeast, milk, cinnamon and vanilla.

Then add the cold and perfectly dry pumpkin puree. You can knead by hand or with a mixer.

Finally add the oil and knead until you get a smooth and homogeneous dough, finally add the salt and knead until absorbed.

Then dust your hands with flour, form a ball, and place it to rise covered with cling film for 3 hours in a dry place, better off oven with light on, until it triples in volume.

pumpkin donut dough

Then flour a work surface with a rolling pin and help yourself to roll out the dough to 1 cm, make 6 – 7 cm circles and pierce the center with a smaller circle:

how to make pumpkin donuts

As you make them, place them in a baking tray lined with baking paper.

Finally let it rise for another 40 – 50 minutes in the oven off.

ready-to-cook pumpkin donuts

Finally, bake 1 pan at a time in a very hot static oven for about 20 minutes at 180 ° in the middle part.

Remove from the oven and sprinkle with powdered sugar! If you want to fry them, follow the procedure you find in GRAFFE

Yours are ready Pumpkin donuts

Pumpkin donuts

Once cool, seal perfectly with a contact film. In this way they will be kept very soft for 3 days!


Fried feta Saganaki simple and quick recipe of the Greek tradition – Gordon Ramsay’s version

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Fried feta saganaki: it is a recipe of Greek cuisine that is very tasty and simple to prepare; it is one of what are called in Greece mezedes (appetizers). As an appetizer or side dish served with a little lemon; for a second course instead serve accompanied with an iceberg salad and pita bread. The name derives from the pan in which this dish is fried, called precisely saganaki. THEn Greece this dish is prepared with different types of sheep or muzza cheeses depending on the region; the best known version, and also easier to make for us in Italy, is the one with feta that we now find in all supermarkets.

Ingredients for 2 people

  • 1 piece of feta cheese of 200 g
  • 3 tablespoons of breadcrumbs
  • 1 egg
  • a pinch of salt
  • extra virgin olive oil as required


How to make Saganaki Fried Feta

Dry the cheese with a paper towel and prepare the ingredients on the work surface.

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Fried feta saganaki

Beat the egg in a small bowl, add a pinch of salt (very little since the feta is already salty enough), and cut the Feta into 4 parts

Pass each piece of feta cheese first in the egg and then in the breadcrumbs, repeat the operation twice to obtain a double breading.

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Fried feta saganaki

Pour 1 finger of oil into the pan and let it heat well, the oil will be ready when pouring a little breadcrumbs into the pan it immediately begins to sizzle; fry the pieces of breaded cheese in oil just for the time it will take to become golden on both sides.

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Fried feta saganaki

Serve with salad and a slice of lemon. And your fried feta (saganaki) is ready to serve immediately or, if leftover, keep in the fridge and reheat in the oven a few minutes before serving. Enjoy your meal!

WINE PAIRING: Traminer or Reasling Renano.

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

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Enjoy your meal!


Cooked ham meatballs (baked or fried), empty fridge in minutes! – Gordon Ramsay’s version

Cooked ham meatballs

The Cooked ham meatballs I'm a second dish greedy and rapid; based on baked ham that's fine even the advanced one! Before smoothie and then mixed together with bread, cheese and herbs! which gives life to soft dough and perfumed from which the meatballs that come first breaded then cooked! For a amazing result! Of the tasty morsels from soft heart And crunchy wrap irresistible! One leads to another!

Cooked ham meatballs

There very easy recipe And born by chance, accomplice of cooked ham on expiry! A few minutes to make them and everyone at the table they asked for an encore! So much so that from empty fridge, now I buy cooked ham on purpose to prepare them!! From this version you can make Baked ham meatballs, light but equally delicious or fry them the classic way! Finally, leave them simple , or enrich them with a stringy heart of provolone or mozzarella! the result will always be exquisite! unique attention: listen to me do not overdo it with salt, because cooked ham gives a lot of flavor! For example I don't add it! Excellent either hot that cold, like save dinner or save lunch! But also as tasty aperitif! There cooked ham meatballs, you can either store raw in the fridge that to freeze!! Try them soon and I am sure that together with Chicken Croquettes, Sofficini, Hamburger and Spinacine they will become the favorites of yours too. children!!

Cooked ham meatballs recipe


Preparation Cooking Total
10 minutes 5 minutes 15 minutes


Quantity for 10 pieces
  • 200 gr of cooked ham
  • 40 – 50 grams of stale bread
  • 2 tablespoons of parmesan
  • 1 small egg
  • thyme to be chopped or dried
  • salt (optional, they are already very tasty)
  • 2 – 3 tablespoons of breadcrumbs for the breading
  • peanut oil (or extra virgin olive oil for baking)


How to make cooked ham meatballs

First of all, blend the cooked ham with a mixer:

how to make cooked ham meatballs

Then mix it with the egg, the stale bread previously softened in water and squeezed, the parmesan, a handful of finely chopped thyme. If the dough is too soft, add a teaspoon of breadcrumbs to achieve consistency.

Then roll the 4 cm diameter meatballs in your hands and finally roll them in the breadcrumbs:

bread the cooked ham meatballs

Finally, you can cook on a baking tray previously lined with baking paper with a drizzle of extra virgin olive oil at 180 ° for 20 minutes.

Or fry in a high-sided saucepan in plenty of peanut oil, a few pieces at a time for 1 and a half minutes!

Yours are ready Cooked ham meatballs!

Cooked ham meatballs

You can keep them raw in the fridge for 2 days, I recommend before cooking them, pass them in the breading.

Then you can also freeze them raw. Defrost them in the fridge, pass them in the breadcrumbs and cook as you like!


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