Tag: ketchup

Gluten Free Chocolate Cake with Dark Heart – Gordon Ramsay’s version

The chocolate cake with dark heart is an easy and delicious gluten-free recipe perfect for Saint Valentine, but not only! The pie is really quick to make with very few ingredients you have at home!

With these doses you will get 2 cupcakes.

Family💚 today I offer you not only a romantic recipe, but a delicacy ready in a few minutes, perfect for a special snack!

My mold measures 8cm in diameter and 4cm in height, even slightly larger, but not smaller, are fine.

The secret of the fondant heart is cooking, of course! In my oven I baked in the central part at 200 degrees static, preheated, but obviously all ovens are different so I recommend you do some trial And write down the cooking time perfect for having a nice chocolate waterfall!

How to regulate?

Let your pie grow, after 8 or 10 minutes you can open the door and check that a crust has formed on the surface. Shaking the tray, the pie must move slightly and detach itself from the edges of the mold … If it remains motionless, you have gone further in cooking!

The litmus test, unfortunately, is always the opening, but if you do a couple of tests, I assure you that you will prey on us and taste!

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Indian chickpea curry – Yet another cooking blog – Gordon Ramsay’s version

This chickpea curry is a truly irresistible vegetarian main course, scented with Indian spices and coconut milk. To try in all seasons.

An authentic comfort food to be prepared in a few minutes, my chickpea curry is an easy and satisfying recipe suitable for those who want to dedicate themselves to a tasty, 100% vegetable dish.

It is in fact the classic base of these all my Indian curries, with seeds and spices, a fried garlic, onion and ginger, coconut oil (or seeds, peeled tomatoes and coconut milk. from pantry that I customize with various types of proteins. From animal (chicken, turkey, shrimp, cod) to vegetables (carrots, squash, sweet potatoes, beets).

ingredients for 2 people

WHAT

1 400g can of canned chickpeas (with their holding liquid)
1 tablespoon of seeds (black mustard, cumin, coriander and nigella)
2 tablespoons of coconut (or seed) oil
1 tablespoon of mixture of Madras curry*
3 cm of fresh ginger
1 red onion
1 clove of garlic
150 g of peeled cherry tomatoes
parsley to serve
400 ml of coconut milk*
Salt to taste

HOW TO PREPARE THE CHICKPEAS CURRY

I toasted the seeds (black mustard, cumin, coriander and nigella) in a large pot for a couple of minutes, lowered the heat and added the coconut oil and curry powder, toasting for another couple of minutes.

Meanwhile, I blended the onion, ginger and garlic, peeled and cut into chunks. I added the mixture to the spices in the pot and sautéed for 5 minutes adding a few tablespoons of water to keep it from sticking. At this point I salted, combined the chickpeas with their standing water and dried over a high flame for 5 minutes. I also added the peeled tomatoes and coconut milk and continued cooking until the desired consistency was obtained (I like it rather dry, but there are those who love it very liquid).

I served with a sprinkling of pepper and parsley (or coriander) to taste, accompanying the curry with Basmati rice.

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Chocolate Gluten Free Christmas Log with Quick Cocoa Cream – Gordon Ramsay’s version

Chocolate gluten-free Christmas log with cocoa cream 3 ingredients without cooking, easy and fast with all the secrets to keep it from breaking. This ankle boot in addition to being very good is also nice to see with snow And bark of chocolate!

Family💚 this log on the Christmas table will make you look great, as well as make everyone lick their mustaches!

Eggs and sugar for the log (which is the cookie dough!) they must be mounted for a long time, so if you have a planetary mixer, it will be more convenient to use that. As you can see with the mixer you still get an excellent result.

For these preparations, I find it extremely convenient to use creams without cooking, in order to save the time it would take to cool them!

The cookie dough perfect And smooth on the surface, it does not break and rolls up easily, it is well cooked and well cooled, that is, it retains moisture!

How can this be achieved?

The cookie dough in the oven must brown slightly, it should be cooked for a few minutes, if you have doubts, you can insert one toothpick to make sure that the dough is not raw.

To cool, take the cookie dough out of the freshly cooked pan, peel off the parchment paper and turn it over onto another clean sheet. I let it cool like this, between two sheets of parchment paper, without films and without adding sugar.

The only precaution is to turn the cookie dough a couple of times and remove the parchment paper from the surface. This system is perfect if you want to make your log in a short time, because in the meantime you can prepare the cream that will not need time to cool.