Autumn fruit salad with pomegranate – Recipes on the fly – Gordon Ramsay’s version

Autumn fruit salad with pomegranate - Recipes on the fly

Autumn fruit salad with pomegranate it is a simple and quick dessert to prepare, which can be served as a classic after a meal, for a healthy snack, or as a snack to break hunger.

This fantastic fruit salad is prepared with fruit at the end of October, with late peaches and very good pomegranate, important source of minerals such as potassium and phosphorus.

Who said that fruit salad is only with summer fruit? Not at all! Autumn gives usgreat fruit rich in vitamins and minerals such as grapes, kiwis and pomegranate. UA mine of exceptional vitamins and antioxidants.

Autumn fruit salad with pomegranate

Moreover the autumn fruit salad with pomegranate it is also very beautiful aesthetically as it contains the thousand colors of autumn, making it an ideal dessert to present to guests after a dinner.

In this case, to enrich and sweeten it further, you can accompany it with a scoop of vanilla ice cream or classic whipped cream. It will be perfect!

Having said that, get yourself some good seasonal fruit and run to prepare this delicious healthy and tasty autumn fruit salad!

Autumn fruit salad with pomegranate

Autumn fruit salad with pomegranate

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Gluten Free Donut and Dark Chocolate Butter – Gordon Ramsay’s version

Gluten Free Donut and Dark Chocolate Butter

# Family💚 hello, today I offer you a gluten-free donut to the chocolate easy and delicious, soft as a cloud, light without butter and without crumbs! You make this donut simply with one whisk, I added both bitter cocoa and dark chocolate to the mixture for a unique delicacy.

Excellent for breakfast, snack and snack for the whole family, it is one of those recipes that everyone really likes!

To enjoy a donut as soft as a cloud, you have to work eggs and sugar for at least 5 minutes and obtain a mixture that is tripled in volume and clear.

Add the ingredients as per recipe and continue to work with the mixer (watch out for splashing liquids!).

Of course if you have one planetary, you save time, since it does it alone; even using a food processor with blades makes you faster and still get an excellent result.

Here you can find the lemon cloud donut!

This donut is one of those soft desserts that stays soft for a lot of days, I keep it in the cake pan. Alternatively, you can put it in a food bag and close it with a clothespin.

Angelica Cake | SimpleVeloce recipe – Gordon Ramsay’s version

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Angelica cake: it is a typical Christmas recipe, the Angelica Cake is a brioche bread stuffed with sultanas and candied orange, intertwined to form a soft garland and finally decorated on the surface with icing. It is a dessert created by the Sisters Similar (two Bolognese twins who have dedicated their lives to perfecting and teaching traditional Italian cuisine). I preferred to make the dessert simpler and faster in the realization: I used the chocolate chips and on the surface only icing sugar. It is a nice idea to serve instead of the usual panettone, perfect for breakfast and as a snack for children.

Ingredients for 6-8 people


  • 135 gr of Manitoba flour (0 flour)
  • Fresh brewer's yeast, or 2 level teaspoons of dry powdered yeast
  • 75 grams of water
  • 1 teaspoon of sugar


  • 400 gr of Manitoba
  • 75 grams of sugar
  • 120 grams of warm whole milk
  • salt up to 3 gr
  • 120 gr of butter + 50 for brushing
  • 3 medium egg yolks
  • 100 gr of chocolate chips
  • powdered sugar to decorate


How to prepare the Angelica Cake

Let's start by preparing the leaven: pour the water, sugar, yeast and flour into a bowl, mix and form a loaf; Cover it with plastic wrap and let it rise for about 1/2 hour.Torta Angelica "width =" 640 "height =" 200 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Angelica-Cake-SimpleVeloce-recipe-Gordon-Ramsays-version.jpg 640w, https: //www.sempliceveloce .it / wordpress / wp-content / uploads / 2017/12 / Torta_Angelica_ricetta_010-300x94.jpg 300w "sizes =" (max-width: 640px) 100vw, 640px

In the meantime, prepare the dough, put the warm milk, 3 egg yolks, sugar and salt in a bowl, mix the mixture and pour it into a larger bowl, or into the bowl of the planetary mixer, containing the flour (400 g of manitoba), mix with a wooden spoon and add the butter a little at a time (knead by hand or with the planetary mixer, with a hook. Once all the butter has been added, and after about 10 minutes of processing you will get a smooth and compact dough

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add the leavened dough to the dough, a little at a time, incorporate it into the dough by hand or with the mixer. When the two compounds are completely blended, put the dough in a tall container previously buttered on the bottom, and cover with cling film. Let it rise for about 3 hours, until it has doubled in volume (put the container in a warm room).

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After rising, pour the dough on a pastry board, roll out with a rolling pin, brush with melted butter and pour immediately (otherwise if the butter hardens they will not stick) on the surface the chocolate chips or raisins, leaving 4 -5 cm all around.

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Roll the dough from the longer side onto itself. Cut the dough in half lengthwise, and twist the two strands thus created on themselves, arrange the garland on a sheet of parchment paper that you are going to create by intertwining the two strands on themselves.

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Put the flaps underneath so that they are not visible from above. Brush with previously melted butter and bake at 180 degrees for 40 minutes. Halfway through cooking, place a sheet of aluminum foil on the surface so as not to darken the cake. After taking the cake out of the oven, sprinkle with icing sugar and serve. And your Angelica Cake is ready. Enjoy your meal!

It can be stored under a glass bell, once cooled, for 2-3 days.

WINE PAIRING: Passito di Pantelleria (from www.vinacciolo.it)

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Enjoy your meal!


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