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Cumin-flavoured Beef Wonton Soup by Gordon Ramsay

Cumin-flavoured Beef Wonton Soup



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

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

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

The wonton, also spelled wantan, wanton, or wuntun, is a type of Chinese dumpling. They are made with a thin wrapper filled with tender, juicy seasoned ground meat or seafood and are available in steamed, deep-fried or in soup with or without noodles.

  1. For filling, combine all ingredients except water in a bowl. Gradually add in water and mix with chopsticks until all the ingredients are well-blended and smooth.
  2. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape.
  3. Bring some water to a boil. Drop 20 wontons one at a time. Simmerangiesrecipes, uncovered about 3-5 minutes until the wonton float. Freeze the rest of uncooked in airtight containers. Boil directly from frozen for 6 to 8 minutes.
  4. At the same time, bring the broth, salt and carrot julienne to boiling in a saucepan. Place some wonton in the bowls and add in preserved cabbage, seaweed and green onion. Ladle the soup into bowls and drizzle with sesame oil. Enjoy!

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

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

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

Olive Chia Seed Sandwich Loaf by Gordon Ramsay

Olive Chia Seed Sandwich Loaf



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

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

A very aromatic, soft and easy to make sandwich loaf flecked with chopped black olives and chia seeds. This bread will be a hit if you love olive and it’s perfect for sandwiches, canapés and as a great addition to your bread basket on the dinner table.

  • 400 g All purpose flour
  • 10 g Dried yeast
  • 1 tsp Coconut sugar
  • 3/4 tsp Black salt
  • 120 g Warm milk
  • 2 Egg yolks
  • 1 Egg white
  • 60 g Butter, melted
  • 4 tsp Chia seeds
  • 100 g Black olives, chopped
  • 1 Egg white
  • 1 tbsp Chopped nuts for the topping, optional
  1. Lightly grease a 9cm-deep, 11 x 22cm loaf pan with olive oil and line with baking paper.
  2. Combine flour, yeast and coconut sugar in the bowl of your stand mixer. Stir in salt. Make a well in the centre. Add in milk, egg yolks, egg white and melted butter. Mix on the slow speed until the ingredients roughly come together. Increase the speed and knead for 5-8 minutes or until the dough is smooth and elastic.
  3. Turn out the dough and shape into a ball. Brush the mixing bowl with a little bit of olive oil to grease. Return the dough to the mixing bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 – 60 minutes or until the dough has almost doubled in size.
  4. Punch down the centre of the dough with your fist. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
  5. Roll out the dough into a square. Sprinkle with the chia seeds and chopped olives. Fold the dough in half to enclose the seeds and olives and knead until well combined.
  6. Divide the dough into 3 even pieces and round up. Cover and set aside for 10 minutes. Roll out each dough to about 15 x 25 cm rectangle with a rolling pin. Fold the dough towards the centre from left and right. Rotate the dough 90 degrees and roll it up. Place the seam side down into the prepared loaf pan. Repeat with the other two dough balls.
  7. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
  8. Brush the top of the loaf with egg white and sprinkle with the chopped nuts. Bake for 25-30 minutes or until golden and the loaf sounds hollow when tapped on the base. Turn onto a wire rack to cool slightly. Serve at room temperature.

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

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

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

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

Peanut Butter Bacon Fat Spelt Cookies by Gordon Ramsay

Peanut Butter Bacon Fat Spelt Cookies



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

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

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

Easy to make, free of dairy and refined sugars, deliciously crunchy and chewy spelt cookies with organic peanut butter and a secret ingredient – bacon fat. The mild sweetness comes from coconut sugar, but real cane sugar would be just as great in the recipe.

  • 200 g Semi-solid bacon fat
  • 200 g Organic crunchy peanut butter
  • 200 g Raw sugar
  • 100 g Coconut sugar or brown sugar
  • 2 Large eggs, room-temperature
  • 2 tsp Vanilla extract
  • 280 g Refined spelt flour
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  • 2 tsp Baking soda
  • Raw sugar for rolling
  1. Using a hand mixer, cream bacon fat, crunchy peanut butter and both sugars on medium speed until combined and smooth. Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla extract, then beat on high speed until combined.
  2. Whisk together the spelt flour and baking soda together. Sift the flour mixture into the creamed mixture, then mix on low until combined.
  3. Cover the dough and chill for 30 minutes. Preheat oven to 180C/350F. Line 3 large baking sheets with parchment paper.
  4. Roll the cookie mixture into tablespoon size balls and then roll the balls in granulated raw sugar. Place them on the prepared cookie sheets. You don’t need to press or flatten the cookie balls. They will spread while baking. Bake for 12-14 minutes.
  5. Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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

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

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

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