Tag: hard-shell clam dairy

How many cherries can you eat on a diet? – Gordon Ramsay’s version

How many cherries can you eat on a diet?


The cherries They are one of the most loved and appreciated fruits in the kitchen, thanks to their sweet and juicy flavor that lends itself to many preparations. But how many cherries can you eat on a diet? And what are the benefits of this delicious fruit? Let’s discover together useful tips and information to better appreciate cherries in your daily diet.

How many cherries can you eat on a diet?

Cherries are a fruit rich in antioxidants, vitamins and minerals essential for our body. Thanks to their low calorie content, cherries can be safely consumed even during a slimming diet. However, it is important to pay attention to the quantities to avoid excess sugar and calories.

Tips for a balanced consumption

To fully enjoy the benefits of cherries without exceeding the calories, it is advisable consume a moderate portion, which corresponds to approximately 10-12 cherries. This way, you can enjoy their sweet and fresh flavor without compromising the goals of a balanced diet.

Health Benefits

Cherries are rich in substances that are beneficial to our body, such as vitamin C, which helps strengthen the immune system, and flavonoids, which have anti-inflammatory and antioxidant properties. In addition, cherries are rich in fiber, which aids digestion and helps maintain a sense of satiety.

Delicious ways to enjoy cherries

Cherries can be eaten fresh, but they can also be used in many sweet and savory recipes. Try them in a cherry and almond tart, or add them to a spinach and goat cheese salad for a fresh and fruity touch. Cherries also pair well with aged cheeses and cured meats, creating unique and irresistible contrasts of flavors.

Cherries are a versatile and tasty fruit that can be enjoyed in many ways during a balanced diet. With moderate and conscious consumption, you can enjoy the benefits of this delicious fruit without compromising your health. Enjoy your meal!


Vegetable Tabbouleh: Recipe and Tips – Gordon Ramsay’s version

Vegetable Tabbouleh: Recipe and Tips


Vegetable Tabbouleh is a delicious salad originating from the Middle East, known for its freshness and simplicity. This dish has become popular around the world due to its combination of fresh and healthy ingredients.

It’s about a vegetarian recipe simple and fresh, perfect for summer days, for a light one-dish meal or as a tasty side dish.

The protagonist: bulgur

The basis of the recipe is the bulgur*, a whole grain rich in fiber and nutrients. Unlike cous couswhich is made from durum wheat semolina, bulgur is whole wheat that has been cooked, dried, and then crushed. This gives tabbouleh a more rustic texture and a slightly nuttier flavor.

In this recipe, the bulgur is cooked by absorption, a very simple cooking technique. All you need to do is cover one part of the cracked wheat with 2 parts of boiling water. Cover and wait at least 30 minutes. The bulgur will have swelled, absorbing all the water without needing additional energy for cooking.

Tabbouleh: A Vegetarian Recipe Rich in History

Vegetable tabbouleh is a recipe that has its roots in ancient Levantine cuisine, particularly popular in Lebanon and Syria. The term “tabbouleh” comes from the Arabic “tabbūlah,” which in turn comes from the word “taabil,” meaning “seasoning.” This reflects the essence of the dish, which is characterized by the generous use of fresh herbs and seasonings.

The first historical traces of tabbouleh date back thousands of years, when the people of the Levantine region used local and fresh ingredients to create nutritious and tasty dishes. The traditional recipe called for the use of fine bulgur, parsley, mint and vegetables such as onion, tomatoes and cucumbers, seasoned with lemon juice and olive oil.

There are several regional variations, each with its own unique characteristics. In Lebanon, for example, tabbouleh is greener, thanks to the abundant use of parsley and mint. In other parts of the Middle East, such as Syria, it is common to add spices such as cumin and black pepper.

The video recipe of my vegetable tabbouleh

You find it on my Instagram channel @lennesimoblog in collaboration with Turn on the Coop gas and electricityfor my column “spark your appetite!


Spaghetti with clams like in a restaurant with the 2 secrets of Edoardo de Filippo: what to put in the oil before adding the clams – Gordon Ramsay’s version

spaghetti with clams


spaghetti with clams

The spaghetti with clams are a first course that is much loved, requested and prepared throughout Italy, especially in the South. In many families, it is an essential dish for Sunday lunch, and each person adds their own personal touch with various interpretations, adapting it to their tastes. The following recipe inspired by the cookbook of Edward DeFilippo provides for the red variant with the addition of cherry tomatoes for an even more succulent sauce: in fact, you won’t be able to give up the “scarpetta” and a good glass of white wine!

Pan of spaghetti with clams and cherry tomatoes

Ingredients for 4 people

  • 380g spaghetti or linguine
  • 1 kg of clams
  • 400 g of cherry tomatoes
  • plenty of extra virgin olive oil
  • fresh parsley, salt, pepper, to taste
  • 2 cloves of garlic
  • filtered clam water


Start by putting the clams soaked in cold water from the morning with a teaspoon of coarse salt changing the water every 3-4 hours to remove all the sand. After this step, transfer the clams to a pan, cover with a lid and let them open over medium heat for about 2 minutes. Discard any clams that remain closed as they are not edible. Shell most of the clams, leaving a few whole to decorate the dish.

Filter the clam water with a cotton cloth very thin to remove any sand residue. Wash the cherry tomatoes, cut them in half and sauté them in a pan with two peeled and crushed garlic cloves and a little oil. Add some chopped parsley and cook over medium heat for no more than 2 minutes, avoiding crushing the tomatoes too much.

Then add the shelled clams, clam water, chili pepper and pepper. Bring to the boil, cook for a few seconds and also add the clams with the shell. Mix and cook on low heat for about 5 minutes, funtil I get a thick cream but not too dry, in short a good thick sauce. Plate, leaving only the cooking sauce in the pan because you will have to use it as a perfect condiment to pour over the spaghetti. Serve and enjoy. Enjoy!

Read also: Spaghetti alla Carlofortina, the first Sardinian dish from the Island of San Pietro. They are made in 5 minutes with canned tuna, creamy and delicious

spaghetti with clams




Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page