Tag: kale

Cauliflower and chickpea hummus – Gordon Ramsay’s version

A cauliflower and chickpea hummusdelicate and tasty, to pair with toasted pita bread, perfect for a winter-themed Middle Eastern aperitif.

As it was for thepumpkin hummusthis time too I started from the traditional recipe ofchickpea hummus, to create a seasonal version. It was the turn of cauliflower, one of the most iconic ingredients of winter, together with its cheerful and fragrant family: cabbages.

You can prepare it by mixing a handful of cooked chickpeas with cauliflower cooked in a pan with spices, to get closer to the more authentic flavor of the original sauce. Or push yourself into experimentation and make hummus with only cauliflower. A real “cabbage hummus”!

And if you like seasonal variations of this cream, then I invite you to check out mine chickpea and courgette hummus. Easy to make and super tasty, I’m sure everyone will like it.

How to accompany him? Green light for flatbread, crackers and breadsticks, but it’s at its best with pita bread!

The right spices for your Cauliflower hummus

The choice of spices for this recipe is crucial, which is why I want to leave you my purchasing advice. You can find other ideas on spices to use in my dedicated Amazon shop window*!

Cinnamon Christmas cookies without butter – Gordon Ramsay’s version

THE Cinnamon Christmas cookies without butter they are fragrant and crunchy sweets that are mainly prepared during the Christmas period.

Cinnamon biscuits are a classic Christmas traditionbut they are often prepared with butter, an ingredient not suitable for everyone, such as vegans.

Here is a recipe for cinnamon biscuits without butter, which are equally delicious and fragrant, but lighter and healthier. Have fun preparing them with your children for a moment of sharing and Christmas spirit. We made them in the shape of a star, but you can choose the shapes you prefer.

Let’s see the recipe.

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The recipe for asparagus and cashew salad – Gordon Ramsay’s version

The food

«Dried fruit is a popular tradition in our eating habits. During the celebrations of the patron saint in every village we find stalls selling peanuts, peanuts, pumpkin seeds, walnuts and so on. And at Christmas there is no lunch or dinner without an expanse of walnut kernels on the table”, says Cristian Torsiello, a forty-year-old chef from Valva, a village perched on the hills in the province of Salerno.

In his elegant restaurant in Paestum and from the height of his Michelin stars (including the green one for sustainability) he uses dried fruit in haute savory cuisine. «In addition to the consistency and flavor – she states – it gives that non-animal fat support but vegetal that blends the ingredients well, which cleans the palate.”

An example is the salad recipe (below) with cashew nuts. Another is the use of pine nuts with the fillet and rue oil: «A sweet flavor, never intrusive, which goes well with the flavor of the rue».

The varieties

Obviously the chef suggests study well each variety to make the best use of them. «As in the case – he explains – of hazelnuts, equally good from Giffoni and Alba. The latter more famous ones are fatter, ideal for hazelnut paste. Those from Giffoni (in Campania) are more austere, drier, they give a longer flavor when chewed, they are perfect for making nougat.”

There dried fruit However, it did not need to be cleared of haute cuisine, especially since it is now defined by nutritionists as “smart food”, i.e. a healthy and balanced ingredient, rich in vitamins, mineral salts and proteins. With the arrival of autumn, even supermarket counters are full of nuts or already packaged fruit, from chestnuts (dried or smoked) and then other varieties in view of Halloween, the Festival of the Dead in Sicily and finally Christmas.

Italy is heavily dependent on foreign countries because our production is not enough but it is growing: new hazelnut groves have been planted in Lazio (Viterbo is the first province with 26% of production), Piedmont, Campania and Calabria. New almond orchards have sprung up in Sicily, Basilicata and Umbria, while in Maccarese, in Lazio, there is the largest in Europe (130 hectares), which just a few months ago began marketing 200 gram and 1 kg packs.

Production

After all, already ancient Romans they were crazy about almonds, considered a symbol of fertility. Indispensable in desserts, they are also used to produce oil and flavor foods and drinks. As for pistachios, 99.7% of Italian pistachios grow between Bronte sull’Etna and Raffadali (Agrigento). The production of chestnuts (Italy is the 6th largest producer in the world) is widespread in areas ranging from south to north, as is that of walnuts.

Among the new features is the return to Ispica – in south-eastern Sicily – of the cultivation of sesame, which had disappeared for about fifty years. Thanks to the young Gambuzza brothers and other young people it has now also obtained recognition as a Slow Food presidium. Finally, there are even those who focus on peanuts made in Italy. Seven thousand years after the first cultivations in South America, a few months ago in the province of Ferrara there was the first harvest of peanuts, smaller and darker than the imported varieties, but with a more intense flavour.

Chef Gordon Ramsay Recipes