Tag: Golden

Chickpea and potato croquettes, golden and racy! (baked or fried) Quick recipe! – Gordon Ramsay’s version

Chickpea and potato croquettes

The Chickpea and potato croquettes I'm a second dish vegetarian delicious and greedy. An exquisite variation of the classics; in this case enriched with chickpea pulp that give a touch of exquisite flavor! Just like real crocchè come stuffed with smoked cheese or mozzarella and are covered with a double breading! For an amazing result! Golden and crunchy on the outside, flavorful and with a racy heart! One leads to another like candies!

Chickpea and potato croquettes

There recipe is very easy: the chickpeas you can use the canned boiled ones and blend them while the potatoes are boiling! L'dough is prepared in 5 minutes by mixing everything in a bowl. a few minutes to shape and are ready for cooking! You can make chickpea and potato croquettes baked ; making the preparation lighter, or frying them in the classic way! In both cases they are very good! I love to present them as second dish ; they are complete from a nutritional point of view; but since they are also very good cold, they are also perfect as finger food, for aperitifs and standing buffets!

Discover also:

Chickpea meatballs (rosemary scented, golden and stringy!)

Chickpea and potato croquettes


Preparation Cooking Total


Quantity for for about 20 pieces

  • 650 gr of potatoes (weighed with all the peel) to boil and obtain a dry purée, mashed with a potato masher
  • About 230 grams of boiled chickpeas (i.e. 1 can of chickpeas net of liquid) perfectly drained and blended with a blender
  • 3 eggs (of which 2 yolks for the dough; 2 egg whites + 1 whole egg for the breading)
  • 4 generous spoons of parmesan
  • some very finely chopped fresh rosemary or dry rosemary
  • 1 pinch of nutmeg
  • salt
  • 3 – 4 tablespoons of flour
  • 4 – 5 tablespoons of breadcrumbs
  • 100 gr of smoked scamorza cheese (for the filling)
  • oil for frying (fried version) extra virgin olive oil (baked version)


How to make chickpea and potato croquettes

Follow the step by step procedure you find in the article CROQUETTES OF POTATOES

The ingredients are exactly what you find here, the only difference is that you have to add the boiled chickpeas to the potato pulp!

In the article you will find all the precise information on whether to bake them in the oven or fried!

Here are ready Chickpea and potato croquettes! racy and golden!

chickpea and potato croquettes - Easy recipe

You can keep them raw in the fridge ready to cook! or freeze them raw. Once cooked they are excellent hot and stringy, they can be kept perfect even cold for about 1 day.



Golden State Gazpacho – Cold Soup for a Long Hot Day by Gordon Ramsay

Golden State Gazpacho – Cold Soup for a Long Hot Day

It only seems fitting to post this Golden State Gazpacho
recipe on the first day of summer, and the longest day of the year, since there
is simply no better thing to eat on a hot, sunny afternoon. And since this time
of year those hot sunny afternoons last well into the evening, there’s plenty
of time to whip up a batch between naps.

Many gazpacho recipes that include fruit turn out tasting
more like dessert, which is fine if that’s what you’re into, but if you want something
that actually tastes like a super-refreshing, and seriously savory gazpacho,
then this peach-kissed version is for you. This is a very simple recipe, and
not a lot can go wrong, as long as you serve it ice cold. I can’t stress this
enough, but I’ll try. 

Some folks actually like to freeze about half the recipe in
ice cube trays, and then serve those with the soup, to ensure that it’s
literally ice cold. That’s a great trick if you feel so inclined, but at the
very least, give your gazpacho a few hours in the fridge, as well as keep your
cups in the freezer. Regardless, I really do hope you give this a try soon.

Ingredients for 6 Portions:

2 pints sun gold cherry tomatoes

1 cup red cherry tomatoes

1 rounded cup cubed ripe yellow peaches, peeled (about 2
smaller peaches)

1 cup sliced, peeled English cucumber

1/2 cup roughly chopped orange bell pepper

1/4 cup yellow onion

1 clove garlic

2 teaspoons kosher salt, plus more to taste

1/2 teaspoon ground cumin

cayenne to taste

2 tablespoons white wine or champagne vinegar

1 lime, juiced, or to taste

3 tablespoons extra-virgin olive oil

1 cup cold fresh water

For the garnish:

crumbled feta

diced fresh peach

thinly sliced fresh basil leaves


Crock Pot Roast In Golden Mushroom Wine Sauce by Gordon Ramsay

Crock Pot Roast In Golden Mushroom Wine Sauce

This souper-easy pot roast will satisfy 

your need for yummy comfort food. 

It takes only 5 minutes to put together. 

I used the crock pot, but when I was given this

recipe from a relative, crock pots weren’t even

on the market yet. That’s how old this one is.

I love the memories behind each recipe I’ve

been given. They’re the best “souvenir”. 

So, you can make this pot roast in the 

crock pot or in the oven. I’ve given cooking

times for each option. 

The Golden Mushroom soup and sherry wine are

what make this recipe different from others.  

I always use the dry sherry (not cooking sherry) 

in this recipe.. I use it in several other recipes 

as well, but it’s also suitable to drink.

 Mix everything together in the crock pot 

then add the meat. 

 Turn it over to coat 

both sides with sauce.

 My favorite: cover and know that 

dinner is taken care of and the house

will smell amazing when we walk in. 

 I love mashed potatoes with this dinner. 

They are so worth the effort, but if you’re

short on time, you can microwave a potato.

There’s plenty of gravy to ladle over 

everything. Carrots always seem appropriate 

with pot roast for me. I just microwaved 

them, then added butter, salt and pepper

Easy Pot Roast In Wine Sauce

2-3 lbs chuck or rump roast

1 can Golden Mushroom soup

1 envelope dry onion soup mix

1 clove garlic, minced

1 bay leaf

½ C dry sherry (or burgundy)

½ C water

Add the mushroom soup, onion soup, garlic,

and bay leaf to the pot. Pour the sherry and

water into the empty soup can; stir to get

out any remaining soup. Add to the pot. 

Mix everything together. Add the meat

turn it over to coat both sides.

Cover and cook:

crock pot on low for 8-9 hours

oven 325º for 2-3 hours

oven 300º for 3-4 hours

oven 250º for 5-6 hours

oven 200º for 9 hours


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