Tag: kale

Chicken strips in a pan (soft and tasty) Recipe in 7 minutes! – Gordon Ramsay’s version

Chicken strips in a pan

The Strips of chicken I'm a second dish of meat, greedy! Variant Chicken with lemon. It is about Chicken breast sliced ​​in small strips precisely "rags"Cooked in the pan with very few ingredients: water, herbs or spices of your choice and a pinch of Flour; that they will form a succulent cream that wraps the strips of chicken making them very soft, creamy, and incredibly tasty! Ready on the table in 7 minutes!

Chicken strips in a pan

For the quick and easy preparation, you can use the whole chicken breast to cut, the slices or buy directly some strips of chicken. The result it does not change!

It's about a extremely versatile recipe and that you can realize in a thousand variations! You can use water + spices or herbs aromatic of your choice : turmeric, chopped rosemary, paprika, curry . Or when using the broth instead of water! As well as, you can use the potato starch instead of flour to make your shredded chicken too gluten free!

Perfect among the Second courses saves dinner or lunch! to combine with a tasty Purée or Polenta! When time is running out but you don't want to give up a delicious dish that even children love!

Discover also the:

Chicken curry (the original recipe with step-by-step photos to make it creamy and delicious)

Recipe Chicken strips


Preparation Cooking Total
2 minutes 5 minutes 7 minutes


Quantity for 2 people

  • 300 gr of chicken breast
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon and a half of flour (or potato starch or cornstarch)
  • a level ladle of water or vegetable broth + 1 teaspoon of turmeric or curry or finely chopped rosemary or other herbs or spices of your choice
  • salt
  • pepper (optional)


How to make Straccetti

First of all, slice the strips of the size of 4 – 5 cm

Then in a large pan mix together oil, 1 tablespoon of flour, a ladle of broth or water with spices of your choice, I put a little turmeric:

how to make chicken strips

Finally, flour the strips with the remaining flour.

Then place the pan on the fire for half a minute, always turning, immediately pour the strips and over low heat swirl, you will see that they will cook slowly and a cream will congeal.

If you see that it is too thick, add 1- 2 teaspoons of water. Time 4 – 5 minutes and they will be ready and very soft, stir in a pan adding salt and pepper if you like.

Yours are ready Strips of chicken

strips of chicken

Enjoy them hot!


Gluten Free Rolled Tart, Ricotta and Jam – Gordon Ramsay’s version

Gluten Free Rolled Tart, Ricotta and Jam

Gluten-free tart, rolled with ricotta cheese And marmalade, a delicious breakfast or a spectacular but lightning-fast dessert! With the planetary or by hand, this is a gluten-free shortcrust pastry that is very easy and affordable for everyone.

Family💚 how many ways can you make a tart? This is certainly delicious, quick and easy if you have a well-balanced shortcrust pastry … I'll take care of that!

This process allows you to have a shortcrust pastry, in a few minutes, if you have one planetary (this is the closest model to mine!) even without getting your hands dirty. Otherwise with cold butter and a fork, the result is guaranteed!

If you don't have a planetary mixer, see how shortcrust pastry is made by hand, in this recipe!

You can make this pastry without yeast, it is great: the cake grows the same because of the eggs and the pastry remains beautiful crumbly.

You can choose the filling you prefer for this wonderful tart, with the addition of jam in the ricotta, you can also avoid sweetening.

1 – Form a rectangle with the dough approximately 5 mm thick

2 – Spread the filling (creamy, but not too moist)

3 – For a 20 cm pan, you need to get 7 wheels

If you have a different diameter:

Measure the length of the roll, divide by seven and cut the right size

(e.g. my 35/7 = 5 approximately)

If the diameter of the pan increases, the wheels increase!

baking tray 22 cm => 8 wheels

baking tray 24 cm => 9 wheels

baking tray 26 cm => 10 wheels

Clearly the more you increase the amount of wheels and the diameter of the pan, the lower the tart will be!

For the 20 cm pan, I recommend that you place the tart in the first level starting from the bottom and always check the cooking with the toothpick in the center of the cake.

You can place the wider trays in the intermediate level of the oven, let them cook at 180 degrees static for at least 30 minutes and then always check with a toothpick

the delicious original recipe step by step – Gordon Ramsay’s version

Dulce de leche

The Dulche de leche literally "Milk dessert", it's a thick cream And spreadable typical of South American countries. Based on only 3 ingredients: milk fresh, sugar And vanilla ; that thickened for a long time And slowly over the fire congeal into one milk jam creamy, to the taste And texture of caramel toffee! In two words: sensationally greedy!! Ideal not only from spread on bread and rusks, but also for fill pies, cakes, biscuits, make and garnish numerous spoon desserts, ice creams, dessert, but also simply for sweeten coffee! or to be packaged e give as a greedy gift! It will be super appreciated!

Dulce de leche

Like any traditional recipe, there are different versions, I give you it Original recipe of the Dulce de leche treats of my Latin American cooking text.

It is a preparation very easy, you will just need to time available because it takes about 1 hour! The traditional recipe has it that you use the whole milk, but you can use that too skimmed and lactose free! The secret for an excellent result it's slow fire; the milk must caramelize slowly until it browns, but be careful don't let it harden too much! Otherwise it will be difficult to spread it!

In the proceedings you will find all Tips and tricks with step by step photos to get a Perfect dulche de leche, both like soft texture, neither too hard nor too liquid, both like taste delicate! Trust me it will become a drug!

Discover also:

Meringues (how to make them perfect at home in a few steps, with all the tricks illustrated step by step!)

Dulce de leche recipe


Preparation Cooking Total
5 minutes 50 minutes – 1 h About 55 minutes


Quantity for about 300 gr of product

  • 1 liter of milk (whole, skim or lactose-free)
  • 300 grams of sugar
  • 1 tablespoon of vanilla extract or vanilla powder or 1 berry seeds


How to make the Dulce de leche

First of all put milk, sugar and vanilla in a saucepan, all together and heat over low heat.

Turn with a hand whisk constantly until the sugar dissolves.

Always turn constantly and over a low heat. You will see that a foam will form, all perfectly normal, turn and continue cooking

how to make dulce de leche

The situation will not change for the first 35 minutes. you continue to turn constantly on a low flame

Then, little by little you will see that the mixture decrease in volume and congeal into a denser milk:

cook the dulce de leche

Continue to turn over low heat and wait for the milk to brown, it will take 15 – 20 minutes before it cools into a spreadable mixture:

how to get the perfect dulce de leche

But pay attention to the consistency!

If you lift the teaspoon it has to dribble with difficulty, neither go too easily liquid nor stay too still on the teaspoon.

If it is too liquid, keep stirring, if it is too thick add 2 – 3 or even 4 tablespoons of milk and over low heat, stopping when you get the right consistency!

Finally, still hot, transfer the mixture into previously STERILIZED JARS, filling up to 1/2 cm from the edge, closing with new twist off caps.

Then let it cool upside down to room temperature!

In this phase the milk jam will take on the typical shiny, smooth and crystallized consistency!

Yours is ready Dulce de leche

Dulce de leche recipe

Before storing it in the pantry, proceed with pasteurization, i.e. boil it in a pot for about 30 minutes!

This way you can keep it for about 6 months

Finally, remember that once opened it should be kept in the refrigerator where it should be consumed within 2 weeks.


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