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Single Portion Gluten Free Apple Strudel – Brioche Stuffed with Puff Pastry – Gordon Ramsay’s version

Single Portion Gluten Free Apple Strudel - Brioche Stuffed with Puff Pastry

Dear Family for this Christmas I want to offer you one gluten-free single-portion apple strudel very easy and beautiful to look at like a puff pastry brioche! For the filling of this strudel, you can substitute the ingredients as you like. I used a homemade gluten-free puff pastry, but you can also use the packaged one.

With these doses you will get approx 8 strudel.

Convenient from prepare before (filling and puff pastry) assemble and cook at the last minute.

Puff pastry is a recipe that I love, more since I can make it at home with simple ingredients and in a few steps: the dough is super workable and I can really do a thousand things with it.

Check out my puff pastry recipe!

For the puff pastry you can safely use a mix any for bread: it must not rise, the really important things are the precautions to follow during the video recipe, follow the video step by step and you will be amazed at the result!

As fond as I may be of my fantastic puff pastry, I understand that someone may want to make these strudels with the one they bought! It can be done, of course, for convenience choose the rectangular shape (from 500 gr) but…. only once… Try mine… Even with the planetary mixer!

If you choose a butter lactose free, you can make your own puff pastry and offer these strudels even to those with this intolerance!

Provided they are left over, you can store these strudels in the cake pan or in a food bag.

Vegetarian Ramen with Balsamic Vinegar – Gordon Ramsay’s version

Vegetarian Ramen with Balsamic Vinegar of Modena PGI

Pumpkin, pioppini mushrooms and turnip greens: my vegetarian ramen is dedicated to autumn vegetables. All the flavor of this wonderful season in a comfort dish that hides a secret ingredient.

Not the traditional Japanese recipe therefore, because in these vegetarian ramen I wanted to replace the savory part of the soy sauce and the sour part of the rice vinegar with the unmistakable taste of Balsamic Vinegar of Modena PGI. Perfect for sautéing autumn vegetables and for marinating egg, giving it a delicious shade of flavor and color.

Vegetarian Ramen with Balsamic Vinegar of Modena PGI


L'Balsamic vinegar of Modena it is obtained from cooked and / or concentrated grape musts. According to the disciplinary, the grapes can only come from the vines of Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. A minimum of 10% wine vinegar and a part of vinegar aged at least 10 years is added to the must thus obtained.

Although the ingredients of our ABM end there, the nuances of flavor are endless, because they depend on the percentage of these ingredients, their refinement and any aging (organoleptic characteristics here).

In the event that the component of cooked must prevails over wine vinegar, we will in fact have more sweetness and roundness, with a more consistent and aromatic result, to be combined with risotto, fatty fish and red meat (I used this nuance in the recipe for Chianina burger and in mine tuna tataki).

If wine vinegar prevails over grape must, we will have a fresher, more acidic and defined result, perfect in combination with vegetables and white meats and for grilling.

Another substantial difference is aging: we simply speak of Balsamic Vinegar of Modena when the aging period is less than three years, when instead it exceeds three years the name "Aged" is used.

For the recipe of my vegetarian ramen I wanted to use a refined, not aged Balsamic Vinegar of Modena, to recall the characteristics of 2 ingredients used in the original recipe: soy sauce and rice vinegar. Savory note and acid component blend perfectly in this single product, allowing me to create an unusual but equally effective version of this oriental recipe.

But let's get to the recipe for my vegetarian pumpkin and mushroom ramen.

post made in collaboration with Consortium for the Protection of Balsamic Vinegar of Modena

Vegetarian Ramen with Balsamic Vinegar of Modena PGI

ingredients for 2 people


  • 500 ml of vegetable broth
  • 1 tablespoon of miso (rice or soy)
  • 150 g of wheat udon
for the eggs
  • 2 eggs
  • 3 tablespoons of Balsamic Vinegar of Modena PGI
  • 1 cm of fresh ginger
for the vegetables
  • 1 tablespoon of oyster sauce
  • 2 tablespoons of Balsamic Vinegar of Modena PGI
  • 1 teaspoon of sugar
  • ½ spring onion
  • 1 cm of fresh ginger
  • 1 clove of garlic
  • 2 tablespoons of seed oil
  • 150 g of pioppini mushrooms
  • 150 g of turnip greens


The day before I took care of the eggs: in a saucepan I brought 150 ml of water to the boil with the Balsamic Vinegar of Modena PGI and peeled ginger, cooked for 5 minutes and let it cool. Separately, I boiled the eggs in boiling water for 7/8 minutes, I passed them under running water to cool them, then I peeled them and put them to marinate in the mixture for at least 12 hours, in the refrigerator.

At the time of preparation, I cut the pumpkin slices into smaller wedges and cooked them for 30 minutes in a hot oven, 200 °, on a baking sheet lined with parchment paper, only with a drizzle of oil, salt and pepper.

In the meantime, I cleaned and peeled the pioppini mushrooms, cutting the larger ones along the long side and I also washed and cut the turnip tops, leaving the tops intact and cutting the larger leaves into strips.

I chopped the garlic, spring onion and ginger very finely, I heated a wok with oil, and I sautéed them for a few minutes until golden. I combined the sugar, the oyster sauce and the Balsamic Vinegar of Modena, seasoned with salt and also added the mushrooms and turnip greens, tossing them in a pan for 5/7 minutes. Once the pumpkin was ready, I added it to the vegetables in a pan and let it flavor for another couple of minutes.

At the same time I boiled the udon in the vegetable broth, where I diluted the miso and kept it warm. Then I assembled my vegetarian ramen, dividing the bowl into quadrants: turnip greens, pumpkin, soba, pioppini mushrooms and the egg cut in half.

I sprinkled the green onions cut into rings or chives with the green part.



Among the more or less aromatic vines that best match oriental cuisine of this type I often mention Sauvignon, Riesling * and Chardonnay. These are structured wines, with the right minerality but without that excessive freshness that could become an antagonist of the dish's natural acidity.
Inspired by the grapes used in the production of Balsamic Vinegar of Modena PGI, the protagonist of the recipe together with the autumn vegetables, I would also recommend a Sangiovese vinified in rosé *. It will be able to enhance the contrasts of taste and texture with its balance and the right flavor.

Vegetarian Ramen with Balsamic Vinegar of Modena PGI

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Timbale Di Pepper Recipe With Magic Cooker – Gordon Ramsay’s version

Timbale Di Pepper Recipe With Magic Cooker

The timbale of peppers with Magic Cooker is a casket of soft bread that encloses a filling of vegetables is cheeses, flavored with a tasty diced bacon. For the preparation of vegetables i used the Magic Cooker lid reducing cooking times and maintaining the organoleptic properties of the peppers.

Prepare thedough:

in a food processor combine 500 gr of flour (the remaining part will be used later for the preparation of roux), the butter, L'egg, the brewer's yeast previously dissolved inwater lukewarm, it sugar, the salt. Working thedough until you get an elastic, soft and non-sticky dough. Place the dough in a bowl, cover with a cloth and leave to rise until doubled in volume, in a place away from drafts (for example inside the oven off).

Prepare the vegetables:

clean and cut into small pieces i peppers and finely slice the onions.

Transfer the vegetables in wok, add a thread of extra virgin olive oil, the salt and a small part of vegetable broth (About 100 ml). Cover with the Magic Cooker lid and leave to simmer for 10 minutes.

Prepare the roux:

in a saucepan melt the margarine, join the remaining part of flour (50 g) mixing so that no lumps form. Then add the remaining part of vegetable broth (Approximately 500 ml), continue to mix until completely thickened.

In a large bowl combine all the ingredients: i peppers cooked, the cheese fontina cut into cubes, the grated Parmesan cheese, the bacon and the roux of broth.

Once the leavening is complete, roll out 3/4 of thedough, line a pan with a diameter of 28 cm and add the filling. Cover the timbale with the remaining part of the dough.

Prick the surface with the tines of a fork and bake at 250 ° in static mode for about 30 minutes.

Once cooked, let it cool before serving. Enjoy your meal!

As an alternative to bacon you can use the bacon, the result will be very tasty!

About the author

Francesca Pipia

My name is Francesca and I am 51 years old and I am a mother of two boys and guardian of two other boys (my grandchildren). I worked for 30 years in a bakery and I cultivated a love for good food and Sicilian traditions in the kitchen. The large family "forced" me to take action to cook for many people, also trying to follow an economic line that would satisfy everyone by spending as little as possible (as a good housewife and mother of a family) while trying to maintain taste and quality. As a hobby I sing in a gospel choir

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