Tag: google blogger

Chicken Pak Choi Salad with Greek Yoghurt Dressing by Gordon Ramsay

Chicken Pak Choi Salad with Greek Yoghurt Dressing



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Chicken breast from the roasted chicken (homemade or storebought) tossed with a Greek yoghurt dressing for a fuss free, midweek meal that’s high in protein, big on flavour and low in calorie. Enjoy it in a sandwich, wrap, or over a bed of pak choi greens or lettuce.

Greek Yoghurt Dressing
  • 2 Chicken breast leftover from a roasted chicken, diced
  • 300 g Seedless red grapes – halved
  • 150 g Pak choi, white chunky stalks, chopped
  • 2 stalk Spring onions, thinly sliced
  • 1 Red onion, peeled and finely diced
  • 100 g Peanut nuts, salted and toasted
  • 250 g Greek yoghurt, full fat
  • 1 tbsp Lemon juice
  • 2 tsp Honey or maple syrup
  • Sea salt and freshly milled black pepper to taste
  • 2 tbsp Dill, frozen or fresh
  1. Place the diced chicken, grapes, chopped pak choi white stalks, spring onions, red onions and peanuts in a large bowl.
  2. In another bowl, whisk together the Greek yogurt, lemon juice, honey or maple syrup, salt, and pepper until smooth. Pour over the chicken mixture and toss to coat. Taste and season. Cover and chill for at least 1 hour or up to overnight for flavours to meld.
  3. When ready to serve, sprinkle with fresh dill. Serve as a filling for sandwiches, atop salad greens, as a dip with crackers, or simply enjoy it directly out of the bowl.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Sumac Roasted Delicata Squash Rings with Tahini Parsley Sauce by Gordon Ramsay

Sumac Roasted Delicata Squash Rings with Tahini Parsley Sauce



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

There are loads of ways to turn delicata squash into a delicious treat. In my opinion, roasting makes the squash taste sweeter without adding extra sugar and brings about an amazing depth of flavour. You can also stirfry or steam them. No need to peel the delicata as the skin is thin and edible.
Tahini works in perfect harmony with roasted squash. Adjust the amount of water in the dressing depending on the consistency of the brand you use. The sauce should be thick yet runny, like honey or pouring consistency of mayonnaise.

Tahini Parsley Sauce
  • 2 Garlic cloves, smashed
  • 40 g Flat-leaf parsley leaves with tender stems
  • 125 g Tahini
  • 45 ml Fresh lemon juice
  • 100 ml Water
  • Salt
  • 1 Delicata squash, sliced into 1/2-inch thick rounds and seeds removed
  • 1 tbsp Olive oil
  • 1 tbsp Sumac
  • Salt and black pepper to taste
  • 2 tbsp Pomegranate seeds
  • 2 tbsp Chopped parsley leaves
  1. Pulse garlic, parsley, tahini, lemon juice, and water in a blender, adding more water if needed, until smooth. Season with salt. Sauce can be made 1 day ahead. Cover and stored in the fridge for up to 1 week.
  2. Preheat oven to 200C/400F and line a baking sheet with parchment paper.
  3. In a large bowl, toss squash rings with the olive oil, sumac, salt, and pepper until the squash rings are thoroughly coated. Arrange them evenly on the baking sheet in a single layer.
  4. Bake for 25 minutes, until tender and slightly caramelized on the edges. Remove from oven and let cool slightly.
  5. Tranfer the squash rings on a serving platter. Drizzle some tahini dressing over and scatter with pomegranate seeds and chopped parsley. Enjoy!

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Pumpkin Boule with Cardamom and Chia Seeds by Gordon Ramsay

Pumpkin Boule with Cardamom and Chia Seeds



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

This is a perfect yeast bread for Autumn, so soft, chewy and flavourful with cardamom, yoghurt and chia seeds. With a beautiful golden pumpkin crumb and light texture this yeast bread goes really well with soups and dips, also perfect for sandwiches.
This recipe, inspired by Dan Lepard’s Pumpkin Bread Recipe, is easy, versatile, and perfect for your holiday table. The original recipe called for green olives, which I omitted, instead I used some chia seeds in the dough. You can use nuts or sundried tomatoes if you prefer.

  • 1/2 Pumpkin, peeled and cut into 4cm pieces
  • 165 ml Warm water
  • 1 tsp Instant yeast
  • 100 g Thick plain yoghurt
  • 1.5 tbsp Chia seeds
  • 400 g White bread flour, extra if needed
  • 10 Whole cardamom, (green or black) crushed
  • 2 tsp Pink himalaya salt
  1. Cook pumpkin in a steamer over a saucepan of simmering water for 20 mins or until tender. Set aside to cool completely. Measure 150 grams of pumpkin into a bowl and use a fork to coarsely mash. Save the rest for other use.
  2. Stir in the water then whisk in the yeast until dissolved. Mix in the yoghurt and chia seeds, then add the flour, crushed cardamom, and salt and mix everything to a soft dough, adding more flour if the dough feels very sticky. (When you have cooked or grated vegetables in bread dough, the salt will draw moisture out and the dough will get even softer as it rises, so aim for a dough that’s slightly firmer than you would normally make.)
  3. Knead the dough until smooth on a floured surface then return it to the bowl and leave for about one hour somewhere warm until risen by half.
  4. Dust a proof basket liberally with flour. Shape the dough into a boule. Place the boule, with the seams up, into the basket. Cover with a clean kitchen towel and leave to rise for 45-60 minutes.
  5. Heat the oven to 200C (fan-forced)/400F. Turn the proofed boule onto a baking pan lined with baking paper. Score the dough as you like. Bake for about 40 minutes until nicely golden brown.


© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Proudly powered by WordPress