Tag: hard-shell clam dairy

Chickpea and vegetable cream – quick and healthy recipe – Gordon Ramsay’s version

chickpea and vegetable cream

There chickpea and vegetable cream it's a quick and healthy recipe, one of those recipes so simple and ready in 5 minutes, but which contain all the flavor of poor but healthy cuisine.

The chickpea cream is quickly prepared using ready-made boiled vegetables (the one you buy in the supermarket fridge counter) and dried boiled chickpeas.
Without sautées and without other ingredients apart from good extra virgin olive oil and a pinch of granular nut.

To shorten the time, of course, you can also use the chickpeas in a jar, but prefer the dry ones which you can also use the cooking water.

A warm and satiating cream it is what it takes to restore yourself in the evening after a tiring day. Soups and broths in general are gods comfort food excellent that allow us to satisfy the palate and warm the body.

Let's see the recipe.

Chickpea and vegetable cream – quick and healthy recipe


  • two ladles of chickpeas boiled with a little of their water + a ladle of chickpeas to garnish
  • a spoonful of extra virgin olive oil
  • a sprig of rosemary
  • half a teaspoon of granular vegetable nut
  • a handful of boiled vegetables such as turnips or chicory
  • salt
  • pepper
  • bread bruschetta to garnish

chickpea and vegetable cream


Put the chickpeas in a saucepan considering three ladles per person. Also add a couple of ladles of their cooking water or tap water.

Add the nut, a tablespoon of oil, black pepper, a sprig of rosemary and cook for 5-7 minutes. Those who like it can also add a clove of garlic.

Then, remove the rosemary and garlic and blend everything together.

Adjust with the amount of water as the cream should be quite thick.

Once the chickpeas have been reduced to a cream, add some pieces of boiled vegetables. In this case they are turnips, but any vegetable is fine, preferably bitter.

Also add a ladle of whole chickpeas.

One minute on the fire then transfer the chickpea cream to the plates. Serve with toasted croutons.

Enjoy your meal!

Also try this soup with lentils:

Lentil and potato soup simple recipe


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Lemon plumcake (soft and without butter) the fast and easy recipe! – Gordon Ramsay’s version

Lemon Plumcake - Lemon Plumcake Recipe

The Lemon plumcake it's a sweet breakfast delicious, fluffy is scented! Based on simple ingredients: flour, eggs, sugar, without butter, the ricotta cheese in the dough which makes it super soft to the bite and the grated rind of lemons which gives a intense aroma is strong flavor of this delicious citrus! Excellent natural, with a spowdered sugar icing; acquires character if he comes covered with a velvety lemon glaze, that penetrating the walls gives a texture humid and melting watering! In a nutshell the Best lemon plumcake in the world!

Lemon Plumcake - Lemon Plumcake Recipe

It is also a Quick recipe is very easy! which is realized in few minutes fitting everything together! It also lends itself to many delicious variants is replacements depending on what you have in the house! Ideal for the breakfast, starting with energy, taste and lightness, but also for one snack healthy, from transport to school, in office. Also kids love it! try it soon I'm sure you will love it!

Do you like the lemon desserts?

Discover also:

Lemon Tart (soft shortcrust pastry shell filled with egg-free cream!)

Lemon biscuits (soft, crumbly with a crackle crust and intense aroma!)

Lemon Plumcake Recipe


Preparation Cooking Total


Quantity for 2 – 3 people

For the soft base:

  • 200 grams of flour '00
  • 50 grams of sunflower oil
  • 150 grams of granulated sugar
  • 2 large eggs at room temperature
  • 200 ml of ricotta (which you can replace with an equal amount of Greek yogurt, mascarpone, cooking cream, or 120 grams of milk or 125 grams of yogurt) at room temperature
  • 1 sachet of baking powder (16 g)
  • grated zest of 2 lemons
  • 1 sachet of vanilla (or 1 berry seeds or 1 teaspoon of extract)
  • a pinch of salt

For the lemon glaze:

  • about 2 – 3 tablespoons of powdered sugar
  • about fresh and filtered juice of 1/2 lemon


How to make the Lemon Plumcake

First of all, follow the procedure found in the article: LEMON CAKE

The ingredients are identical. Once the dough is prepared, you have to pour it into a loaf pan, previously greased and floured!

Finally bake at 190 ° static oven in the medium-high part of the oven for about 35 – 40 minutes, the time that a beautiful dome forms on the surface!

I recommend that you do not open the oven to check until a nice crust forms! Only then do the toothpick test. Which must be dry.

Remove from the oven and in the meantime prepare the glaze by mixing sugar and lemon! which must take on a fluid and soft consistency.

pour the first 2 – 3 tablespoons gradually when it is still warm. Set aside the rest, which you will only add when it has cooled (30 – 40 minutes) before serving.

Here is ready Lemon plumcake

Lemon Plumcake - Lemon Plumcake Recipe -

Soft and very fragrant! It can be kept for 3 – 4 days sealed in a cling film


Sweet pumpkin pancakes in the oven – Gordon Ramsay’s version

Sweet pumpkin pancakes in the oven

Still on the subject of meatballs, today I will let you taste my baked pumpkin fritters, light and sweet taste nuggets, perfect for those who love pumpkin and the flavors of autumn.

I call them fritters but in reality they are sweet pumpkin croquettes, baked in the oven and then, if desired, sautéed in a pan in a little seed oil to form a crispy crust. Sprinkled with powdered sugar will delight young and old.

My sweet pancakes are one of my famous "pantry recipes”Because, apart from the pumpkin, they draw on the most common pantry ingredients: potatoes, eggs, sugar, flour, oil. Perfect for a colorful and tasty snack, baking in the oven gives lightness and allows us to enjoy them even a few days after preparation, because without frying they will remain soft and delicious for a long time. But I challenge you to advance them.

These baked pumpkin fritters are my Monday workhorse for the project #AprolaDispensaeCucino, which I invite you to follow on Instagram! Cristina and her salty Galette, Monica with a mouth-watering creamy barley, Valentina and her delicious spaghetti, finally Luisa with her porcini and taleggio polenta.

Sweet pumpkin pancakes in the oven

ingredients for 24 sweet pumpkin balls


    • 250 g of sweet potatoes
    • 250 g of pumpkin
    • 150 g of raw sugar
    • 100/150 g of flour 00
    • 1 egg
    • the peel of an organic orange
    • a few drops of vanilla essence
    • seed oil to taste
    • powdered sugar to taste


First I peeled and cut both the pumpkin and the sweet potatoes into chunks. I spread them on a baking sheet covered with parchment paper, I sprinkled them with a part of raw sugar (cane or coconut) and I baked, at 180 ° already hot, for 30 minutes.

I let it cool then I incorporated the egg, orange zest, vanilla essence and flour, a little at a time, mixing until a malleable mixture is obtained.

With my hands always wet (essential for handling the mixture), I formed my sweet pumpkin balls, I placed them on the baking tray, covered with parchment paper, and I baked again, at 180 ° already hot, for about 20 minutes.

Before serving, I sautéed the pumpkin pancakes in the oven in a pan with a little seed oil (I use it with peanuts) to create a delicious crunchy crust, which goes perfectly with a final sprinkling of icing sugar.


Sweet pumpkin pancakes in the oven

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