Tag: ingredients

Neapolitan-style meat broth: grandmother’s 7 commandments to make it delicious – Gordon Ramsay’s version

beef broth

Prepare a delicious meat broth and nutritious requires attention and care. In the following recipe I give you tips and seven fundamental tricks to obtain a perfect result. Winter is now upon us and this is, without a doubt, the most loved and prepared dish. When it is ready you can also cook the type of pasta you prefer. Follow the following advice and you won’t regret it!

Perfect meat broth

7 tricks

1. Avoid being hasty
– Keep the heat low and add the cold water slowly. Follow the advice of Pellegrino Artusi, one of the fathers of Italian gastronomy, who suggested putting the meat in cold water and boiling the pot slowly.

2. Use the right type of vegetables
– Vegetables such as carrots, celery and onion make a solid base for the broth. The neutrality of their flavor facilitates the use of broth in different recipes. You can consider adding tomato for an interesting twist.

3. Herbs and spices
– Enrich your broth with herbs and spices such as rosemary, parsley, garlic, bay leaf and pepper. These ingredients will give a unique flavor to the preparation.

4. Salt
– Add salt towards the end of cooking to better evaluate the natural flavor of the broth. Long cooking already extracts many flavors from the ingredients, so it is advisable not to exceed with salt.

5. Pay attention to the order
– Respect a specific order during preparation. Add the meat when the water is still cold to allow the optimal release of the flavours, while the vegetables should be added after the first bubbles to preserve the nutritional properties.

6. Long times: patience
– Dedicate between 2 and 3 hours of cooking to the broth to guarantee a perfect result. These times must be calculated from the moment the water starts to boil, keeping the flame to a minimum.

7. Don’t disdain bones
– Bones add depth to the broth and can be purchased at an affordable cost. Ask your trusted butcher to obtain quality bones that will give an edge to your recipe.

Read also: Tortellini in broth, the perfect first course for Christmas lunch. The secret to a fantastic broth, what you put in the water

beef broth



Quick and easy coconut cookies (only 3 ingredients!) – Gordon Ramsay’s version

coconut biscuits

THE Coconut biscuits they are gods quick treats And very easy with alone 3 ingredients: coconut flour, egg whites And sugar! Enough 10 minutes to prepare the dough, 15 minutes cooking in the oven and they are ready to taste! Follow this Recipe and you will get gods coconut biscuits scentedfrom the soft texture And chewy inside similar to the Ricciarelli thanks to the coconut that provides moisture ; and delicately crispy on the outside like Meringues. In short, one divine goodness from the embarrassing ease!

coconut biscuits

By now you know how much you love the coconut sweets: from the soft cake to the cold balls, soft squares, to the creamy tart, they literally sell like hot cakes! This time I wanted to make some CookiesStill quicker of the classic coconut shortcrust pastry. No sooner said than done, time to beat the egg whitesmix them with the other ingredients and a soft doughfrom which biscuits can be formed with a piping bag or two tablespoons ! from this basic version you can create delicious treats Coconut and chocolate biscuits adding to the dough 50 g of drops. You can serve them natural or with one dusting of icing sugar! Just like the butter biscuits and the whipped shortcrust biscuits, the coconut biscuits are also perfect to serve fortea time, snack afternoon, a breakfast with hot milk. Since they can be kept for 1 monththey are also ideal for pack up And give for Christmas! Being gluten free they are also perfect for celiacs just like gluten-free biscuits!

Discover also:

Homemade Bounties (sweets with a coconut heart covered in chocolate)

Coconut biscuits recipe


Preparation Cooking Total
10 minutes 15 minutes 25 minutes


Quantity for approximately 25 pieces

  • 120 g of coconut flour (i.e. grated or grated coconut flour)
  • 2 egg whites at room temperature
  • 120 g of granulated sugar
  • 1 sachet of vanilla or liquid vanilla or seeds of 1 berry (optional)
  • icing sugar to finish (optional)


How to make coconut biscuits

First of all, whip the egg whites until stiff with the vanilla and sugar. You will have to obtain a firm and firm mixture.

Finally, gently incorporate the coconut, mixing from bottom to top with a wooden spoon or spatula. The final result must be a firm and soft dough:

coconut biscuit dough

Place in a piping bag with a wide nozzle; alternatively, cut the piping bag at a height of 1 cm or you can use a teaspoon to make small mounds:

how to make coconut biscuits

Then cook in a preheated static oven at 180° for about 12 – 15 minutes in the middle part. If you see that they are browning, add aluminum foil.

Remove from the oven and leave to cool outside the pan on a wire rack.

Finally sprinkle with icing sugar

Here are yours ready Coconut biscuits

coconut biscuits recipe

Save the coconut biscuits

For about 1 month, even longer, in a tin or biscuit tin, away from sources of humidity and heat!

Risotto with the aromas of Sicily, the “Chef’s Surprise” dish that will make you fancy with just 2 ingredients – Gordon Ramsay’s version

Orange risotto

Orange risotto

The Orange risotto, is a quick and easy to make first course, a variation of the classic lemon risotto. A first course that is prepared with few ingredients, original and one of a kind. A first course that you can prepare for a lunch with friends and/or family, or as a tasting at the end of the meal “Chef’s Surprise”whatever your choice, it will always be a winning first course.

Risotto with Sicilian aromas


  • 160 g of rice
  • a knob of butter
  • 1 orange
  • White wine
  • grated parmesan cheese
  • 500 ml of vegetable broth
  • 1/2 onion
  • salt
  • pepper
  • chives


To prepare the orange risotto, start removing the orange peel, being careful not to remove the white part too, remove the juice and keep it aside. Bring the vegetable broth to the boil and add the orange peels, bring to a simmer. In a large pan, place the knob of butter, then add the onion and let it brown without burning, and remove it.

Also add the rice and toast it for a minute, add the white wine. As soon as the alcohol has evaporated, add the orange juice, and start cooking the rice, adding the vegetable broth as needed. As soon as the rice is cooked, turn off the heat, add the parmesan and stir. Plate and serve immediately, perhaps completing the dish with chives, orange slices, and freshly ground pepper.

Orange risotto



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