Tag: kale

Vegetarian Mushroom Curry – Yet another cooking blog – Gordon Ramsay’s version

Vegetarian mushroom curry


Here is a new vegetarian curry for you. The protagonists of this super comfortable Indian dish are they: mushrooms.

The Indian curry it's one of my favorite comfort foods. I prepare it with shrimp, chicken, turkey, squid and lamb, cod or pork. Or “meat free” like this vegetarian mushroom curry.

The basic recipe is that of Kerala, a region of India where this delicious soup is prepared with a mix of toasted seeds and powdered spices to which you add ghee (clarified butter), chopped onion – garlic – ginger, pulp of tomato and coconut milk.

The result is a colorful and tasty vegetarian curry to be personalized with vegetables or proteins of your choice. I chose to celebrate the arrival of autumn with a mix of fresh mushrooms, but you can use your favorite type of mushrooms, fresh or frozen.

Some ideas on spices to use in my dedicated Amazon showcase *!

Vegetarian mushroom curry

ingredients for 2/3 people

WHAT

  • 1 teaspoon of black mustard seeds
  • 1/2 teaspoon of cumin seeds
  • 1 teaspoon of coriander seeds
  • a knob of butter (preferably clarified)
  • 1 tablespoon of Madras Curry powder
  • 1 red onion
  • 2 cloves of garlic
  • 1 red pepper 2 cm of ginger root
  • 400ml of tomato sauce
  • 400ml of coconut milk
  • Salt and Pepper To Taste
  • 200 gr of mixed mushrooms cleaned to taste
  • a bunch of coriander (or parsley)
  • accompanying boiled Basmati rice

HOW TO PREPARE THE VEGETARIAN INDIAN CURRY

First, I toasted the seeds in a large pot for 3 minutes, dry, lowered the heat and added the butter and the powdered spices. It is an essential step because the seeds and spices will not be able to release their aroma if they are not roasted. To this batter I added the onion, ginger and garlic, peeled, cut into chunks and then finely blended (keeping a teaspoon of sautéed for the mushrooms).

I seasoned with salt and pepper and let it fry for 5 minutes, adding a few tablespoons of water to keep it from sticking. Then I combined the tomato puree and coconut milk and simmered another 20/25 minutes.

In the meantime, I heated a tablespoon of seed oil and the teaspoon of sauté kept aside, I poured the cleaned mushrooms (cutting the largest into small pieces) and I cooked for about ten minutes. Then I poured them into the curry pot, raising the heat and finishing cooking for another 5 minutes.

I served my veg mushroom curry with a few leaves of coriander (or fresh parsley) and brought to the table with Basmati rice.

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the perfect, fast and delicious recipe! – Gordon Ramsay’s version

Pumpkin lasagne


The Pumpkin lasagne I'm a first course rich and gluttonous perfect forAutumn, a variant of the classic version; in this case you realize blank, with egg pasta sheets alternate in layers with the pumpkin to the scent of sage, provolone smoked , cheese And bechamel ; a mix of watering flavors and textures: from the inside soft, creamy And racy, wrapped in a crust au gratin And Crisp exquisite!

Pumpkin lasagne

After a series of experiments, I arrived at what I consider the Perfect recipe from the Pumpkin lasagne: for exquisite taste, Compact consistency, not aqueous And not even untied And ease of execution! It's about a quick preparation And very simple! You can achieve it with the pumpkin you prefer and that you have available from delica to that Orange. The secret for an optimal result is cook the pumpkin in a pan by mashing it and whipping it, so as to get it already a creamy base to add to the layers! a few minutes to assemble it in a pan and is ready for baking in the oven, where all ingredients will become one! Great hot and racy but also cold! Just like Pumpkin Risotto, it is perfect as a first course for lunches And dinners autumn and winter, not only daily but also Special occasions! like a Sunday with the family! Lasagna with pumpkin is possible prepare well in advance, keep is raw that cooked and also i children they will love it!

Discover also:

Pumpkin Parmigiana (delicious layers of pumpkin slices, provolone and cheeses!)

Pumpkin Lasagna Recipe

PREPARATION TIMES

Preparation Cooking Total
15 minutes 35 minutes 50 minutes

Ingrediants

Quantity for 4 people – a 20 x 30cm pan
  • 10 – 12 egg sheets (250 grams of fresh pasta from which to make the sheets)
  • 1 kg of squash net of scraps
  • 200 gr of smoked provolone
  • About 80 grams of Parmesan or Grana Padano
  • extra virgin olive oil
  • 50 grams of flour
  • 500 ml of milk (whole, skim or vegetable)
  • Sage leaves
  • salt
  • pepper

Method

How to make lasagna with pumpkin

First of all, in a saucepan, melt 2 tablespoons of oil with the flour for a few seconds, then add the milk and, always stirring with a hand whisk over low heat, thicken the béchamel, which should be quite slow. Correct with salt, cover with cling film and set aside. If you want, you can see all the steps in the Béchamel article

Then cook the diced pumpkin in a large pan with a drizzle of oil and two tablespoons of water. Add 2 sage leaves and cover with a lid. Simmer over low heat for about 15 minutes, making sure it does not stick. When it is soft, mash with the tines of a fork:

stuffing for pumpkin lasagna

You have to get a compact, creamy but not completely smoothie! Correct with salt.

Finally assemble your lasagna with the pumpkin.

First of all add a couple of ladles of bechamel that you have previously turned, if necessary diluted with 2 – 3 tablespoons of water. Then, add a layer of egg puff pastry, a few tablespoons of pumpkin, a few tablespoons of previously drained and diced provolone, a handful of parmesan and 2 – 3 tablespoons of bechamel:

how to make pumpkin lasagna

Make the layers in this way, following this order.

Finally, close with a layer of béchamel, sparse provola, parmesan and sage leaves:

cook the pumpkin lasagna

Then wrap with aluminum foil to retain the vapors and cook in a very hot static oven at 180 ° for about 20 minutes, then lift the sheet and cook in the upper part of the oven for another 15 minutes, the last 5 minutes turn on the grill and increase the temperature to 200 °.

Remove from the oven and let cool for a few minutes before serving.

Yours are ready Pumpkin lasagne

Pumpkin lasagne

They keep perfectly in the fridge for 3 days, both raw and cooked

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Nutella tart Simple and quick recipe – Gordon Ramsay’s version

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Nutella tart is a very greedy dessert, a great classic for children's snacks and breakfasts. In this recipe I used a type of cooking called "out on a limb" or "blank”Which involves cooking only the shortcrust pastry, the filling will be added when cooked, perfect for fillings that do not require cooking so it is also good for tart with jam, with fresh fruit and with custard. The upper part can be decorated with chopped hazelnuts. Find other dessert recipes here

Ingredients for a 24 cm cake pan

  • 00 flour 125 gr
  • Butter 110 gr
  • icing sugar 85 gr
  • 3 egg yolks
  • 1 sachet of vanillin
  • 400 gr of Nutella

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How to make Nutella tart

With all the ingredients on the work surface, let's start by putting the in a mixer Flour and the cold butter shredded. We activate the mixer for a few moments, just long enough to reduce the mixture to "sand". We pour on the pastry board and form the classic "fountain" in the center we make a hole and place the yolks and it powdered sugar and vanillin, we mix quickly with a spoon.

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Nutella tart recipe

We knead for a few seconds with your hands (the dough should not get too hot) just long enough to incorporate all the ingredients. Let's create a ball with the dough and then crush it giving it an oval shape; cover it with cling film and put it in the fridge for half an hour. In the meantime, butter and flour the pan (preferably with a removable bottom).

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Nutella tart recipe

We take the pastry from the fridge, remove the cling film and roll out the dough to a thickness of half a centimeter between two sheets of lightly floured parchment paper. Gently arrange it in the pan, remove the excess dough from the edges and prick the pastry with the tines of a fork. Let's proceed with the "cooking in white " or "out on a limb" that is the cooking of the shortcrust shell without filling. We place in the pan a sheet of parchment paper with dried beans or chickpeas on top or plenty of rice. We thus put in the oven for 10 minutes at 170-180 ° static oven (It is important to put an empty pan in the upper level of the oven and the pastry in the middle level.

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Nutella tart recipe

after 10 minutes remove the parchment paper with the beans and finish cooking for about another 10 minutes, must be golden (if the edges are colored too quickly with a sheet of foil we cover only the edge of the pastry).

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Remove from the oven, let it cool and add the Nutella and the chopped hazelnuts.

And here is yours Nutella tart. Enjoy your meal!

WINE PAIRING: Moscato rosa passito from Alto Adige,

Source: www.intravino.com

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Enjoy your meal!

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