Tag: google blogger

Spiced Olive Oil Banana Bread with Hazelnuts by Gordon Ramsay

A very easy quick bread to make, healthy and increidly moist thanks to the oilve oil and Greek yoghurt. I flavoured the bread with cardamom, cinnamon and ginger powder, but you can also use your favourite spices, like nutmeg or allspice. Chopped hazelnuts were added for extra crunch, feel free to use other nuts or chocolate. If you want to use honey or maple syrup instead of raw sugar, then reduce the olive oil to 80 ml as honey and maple syrup add a lot of moisture to the batter. This recipe is very versatile and forgiving, so you can easily adapt it to suit your own taste.

180 g All-purpose flour
1/3 tsp Cardamom powder
1/3 tsp Cinnamon powder
1/3 tsp Ginger powder
1 tsp Baking powder
1/3 tsp Salt
100 g Raw sugar
80 g Hazelnuts, chopped

2 Very ripe bananas, mashed
2 Eggs, medium
50 g Greek-style yoghurt, full fat
100 ml Olive oil

Preheat the oven to 175/350FC. Lightly grease a 10cm x 20cm loaf pan and line base and sides with parchment paper.
Sift flour, cardamom, cinnamon, ginger, baking powder, and salt into a bowl with the raw sugar, then add in the chopped hazelnuts.
In a separate bowl, mash the bananas with a fork, then stir in the eggs, yoghurt and olive oil. Add into the dry ingredients and gently stir together until they’re just combined – don’t overmix.
Scrape the batter into prepared pan. Place in the oven and bake for 50 minutes until golden brown and a skewer inserted in the centre comes out clean. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Slice and enjoy!

Watermelon Salad with Cucumber and Gorgonzola by Gordon Ramsay

Juicy, sweet watermelon adds a burst of colour and freshness to this simple cucumber and Gorgonzola salad. Enjoy it as an appetizer or pair it along with some burger patties or grilled chicken for a healthy summer feast. Use rich and tangy Feta or milder goat cheese instead if you ain’t fance for sharper blue cheese.

	Mint Yoghurt Dressing	Mango Chilli Dressing
1 Organic cucumber 700 g Seedless watermelon, peeled and cut into triangles 80 g Gorgonzola, crumbled Fresh mint and basil leaves	125 g Plain Greek yoghurt, full fat A handful of fresh mint leaves 1 clove Garlic 1 tsp Freshly grated ginger Salt and pepper	1 Sweet ripe mango, peeled and diced 2 Peperoncini / hot chilli peppers 1 tbsp Fresh lime or lemon juice 1 tbsp Apple cider vinegar 1 tbsp Garlic infused honey or pure honey A handful of fresh basil leaves Salt and pepper

To make mint yoghurt dressing. Blend yoghurt, mint leaves, garlic and ginger in a blender until well combined. Transfer to a bowl and season to taste with sea salt and freshly ground black pepper. Cover with plastic wrap. Store in the fridge until ready for use.
To make spicy mango dressing. Blend together the mango, chilli peppers, lime juice, ACV, honey and basil leaves until smooth and combined. Season with salt and pepper. Store in the fridge until ready for use.
Use a vegetable spiraliser to cut cucumber into noodle-like strands. Place a small bowl of either dressing in the centre of a large round serving platter. Place watermelon and cucumber noodles around dressing on the platter. Sprinkle with blue cheese and some fresh mint or basil leaves. Serve immediately.

Detox Nettle Green Tea Pullman Loaf by Gordon Ramsay

Braided Loaf with the same dough

Unlike the classic Pullman bread (or pain de mie in French), this butter-enriched Pullman bread with detox nettle green tea and raisins is soft, tender and fluffy with a crisp golden crust.
This bread is rather easy to make, but only takes slightly longer because I let the dough rise (2nd rise) in the fridge overnight so the flavours develop. This recipe is good enough for a 13×4-inch pullman pan, but mine is slightly smaller, so I weighted 750 grams of dough for the pan and use the rest to make 2 dinner buns. I have also baked a braided loaf with the same dough, and a lot more raisins.

12 g Fresh yeast
200 ml Whole milk, lukewarm
480 g Plain flour
6 g Detox nettle green tea (3 tea bags)
3 tbsp Raw sugar
2/3 tsp Sea salt
2 Eggs (medium)
80 g Unsalted butter, softened and cubed
80 g Raisins, roughly chopped (next time I will use 150g)

Crumble the fresh yeast in the lukewarm milk in a bowl. Set aside for 10 minutes. Place plain flour, detox tea, sugar, and salt in the bowl of your stand mixer with a dough hook.
Add in eggs and milk-yeast mixture. Mix on low for 3 minutes. Increase the speed to the second level and mix for about four minutes more. Next, add the softened butter one cube at a time. Once all the butter is in, knead again for 2 minutes until smooth and elastic and soft. Add in raisins and knead briefly.
Remove the dough from the mixer and shape into a smooth ball. Lightly grease the mixer bowl and return the dough to the bowl. Cover with plastic wrap. Leave to rise in a warm place for about an hour or until doubled in volume. Turn out and punch the dough down. Cover again and let rise in the fridge for 6 hours or overnight.
Next day, remove the dough from the fridge and turn out onto a lightly floured work surface. Gently knead the dough so it became smooth and soft. At this point, I divide the dough into 750 grams for the pullman (26x12x9cm) and the rest I shaped into 2 dinner buns. I have also baked a braided loaf with the same dough, but a lot more raisins.
Roll out the dough into a rectangle, and roll it up just like you do the jelly roll and pinch the seam together. Place into the greased pullman pan with seam side down. Cover with plastic wrap. Let rise until the dough reaches about 1/2 inch from the top of the pan. This could take from 90-120 minutes. Cover the loaf with the pan lid.
Preheat the oven 190/375F. Place the loaf pan on the center rack in the hot oven. Bake the pullman sandwich loaf for about 40 minutes until nicely golden brown. Remove the loaf from the pan and let cool on a wire rack. Allow the bread rest for at least an hour before you cut into slices.