Tag: hard-shell clam dairy

Chocolate salami cake – Yet another food blog – Gordon Ramsay’s version

Chocolate salami cake - Yet another food blog


With this Chocolate salami cake, the iconic pantry-emptying recipe changes shape and dress, becoming even more elegant and irresistible. And it turns into small, single-portioned tastings with an anti-waste soul.

Chocolate salami is one of the most loved sweet and no-cook recipes prepared at home, but have you ever tasted it in the form of a single-portion cake? This silicone mold for mini bundt cakes does the magic (you can find a similar one here*), to be brushed with a little melted chocolate to make the external surface even smoother and shiny.

This chocolate salami cake is one of mine too anti-waste recipes favorite. In fact, you can make it by emptying the pantry of broken biscuits, old snacks and nut crumbs. Even chocolate can be recycled… what better opportunity to recycle Easter eggs, old chocolates and opened bars left at the back of the pantry?

And if that wasn’t enough, it’s also one recipe without cooking, perfect for the hottest days, when turning on the stove is just out of the question. In fact, one turn of the microwave will be enough to heat the chocolate, the freezer will do the rest of the work.

The video recipe for the chocolate salami cake

You find it on my Instagram channel @lennesimobloga recipe for “low impact” cuisine for my column LIGHT UP THE APPETITE on the new channel @accendilucegas



Spring diet: minus 7 kg in 5 days – Gordon Ramsay’s version

Spring diet: minus 7 kg in 5 days


There spring has finally arrived, bringing with it a rich variety of fresh and colorful products which encourage a light and healthy diet. This season, nature offers us a wide range of ingredients that not only satisfy the palate, but also bring numerous health benefits. Let’s discover together how to follow a spring diet, fit with seasonal products.

Benefits of the spring diet

Spring is the ideal time to fill up on vitamins and antioxidants thanks to the wide range of fruit and vegetables available. Artichokes are rich in fiber and antioxidant substances that aid digestion and protect the liver. Strawberries, rich in vitamin C, are perfect for strengthening the immune system and fighting inflammation. Asparagus is also a precious ally in spring, thanks to its diuretic and purifying properties.

Fresh and tasty recipes

To make the most of seasonal products, it is important to prepare light and nutritious dishes that enhance the flavors and properties of the ingredients. A delicious spring salad with arugula, strawberries and almonds is a great choice for a light and colorful lunch.

Vegetable soups, enriched with peas and carrots, are a healthy and nutritious option for a light and refreshing dinner. Pasta-based first courses, such as spaghetti with asparagus and cherry tomatoes, are also an excellent solution for a complete and tasty meal.

The spring diet offers a wide variety of fresh and nutritious ingredients that allow you to stay fit and enjoy tasty, light dishes. Choosing seasonal products and preparing creative and healthy recipes is the secret to making the most of this season rich in colors and flavors.

Broccoli pâté tartlets in olive oil pastry – Gordon Ramsay’s version

Broccoli pâté tartlets in olive oil pastry


These savory tartlets they have a light shell of olive oil shortcrust pastry, a creamy heart of broccoli pâté and a crunchy pistachio covering. Perfect for a tasty aperitif or a regret-free snack!

When I face detox weeks to get back into shape and purify myself, the most difficult thing is definitely the aperitif moment. Small appetizers with the caloric intake of a New Year’s Eve dinner, appetizing morsels that would give you enough energy to climb the Himalayan chain, amuse bouche which only entertain the mouth, less the scales…

To avoid locking yourself in your house, reset your social relationships and transform your life get back into shape in a cloistered penance, I recommend organizing a happy hour homemade and to cook these tasty and very light things!

Ingredients for 24 tartlets

for the pastry

  • 250 g of 00 flour
  • 100 ml of cold extra virgin olive oil
  • 1 egg
  • 5 g of salt

for the broccoli pâté

  • 150 g of broccoli
  • a few basil leaves
  • 30 g of grains pistachios
  • 1/2 clove of garlic
  • 2 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste

How to prepare the pastry

The process is very fast. I took all the ingredients for the pastry and blended them in a robot with metal blades. As soon as the dough became crumbly, I worked it quickly with my hands, wrapped it in cling film and let it rest in the fridge for 30 minutes.

How to prepare broccoli pâté

In the meantime, in the blender glass, I boiled the broccoli, 5 minutes in the microwave at 1000w. I drained them (taking a cup of cooking water) and, still in the glass, added the chopped pistachios, the oil, the garlic without the soul, the basil and a pinch of salt. I blended it with an immersion blender, adding a little cooking water to give my broccoli pâté the right creamy consistency. Everything in the fridge to cool.

How to prepare tartlets

Then I rolled out my olive oil shortcrust pastry into 24 disks and lined my silicone molds (if you use other materials, butter the molds or use baking paper to be safe). I placed a wet and wrung out disk of baking paper on each tartlet and poured in some rice (I use the expired rice) for plain cooking.

The weight of the rice or dried legumes will allow perfect cooking without bubbles or swelling of the pasta.

In a preheated oven at 180°, I cooked the shells of my tartlets for 25/30 minutes, keeping an eye on the cooking and browning of the edges.

Finally, I let them cool and filled my tartlets with broccoli pâté and a sprinkling of chopped pistachios.

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