Tag: LIGHT

Gluten Free Crispy Fried Chicken with Rice Breading, Light and Odorless | #Family Day 17 – Gordon Ramsay’s version

Gluten Free Crispy Fried Chicken with Rice Breading, Light and Odorless | #Family Day 17


Crispy fried chicken, dinner-saving recipe, tasty, good for everyone! Quick and easy, breaded, but gluten-free, you do it in a short time and with very few ingredients, at home. The breading is crunchy, made with rice breadcrumbs, the frying without odors!

# Family💚 you know how much I like to share my ultra-simple dinners that allow me to bring to the table only one dish for us, celiac and intolerant, but also for the children who remember this recipe so much the Mcnuggets.

Also look at the egg-free, non-fried chicken slices

Add one apple wedge with frying oil so as not to spread odors!

I noticed that if you let the freshly breaded chicken rest for about ten minutes, the breading becomes "hardened", you won't lose it lying around in the oil pan and your chicken will be more crunchy.

Check out the baked McNuggets too

This is a dinner-saving recipe, because I always insert white meat for the whole family at least once a week. I always have chicken breast even in the freezer and all the other ingredients are few and more or less present in the house.

How to make vacuum packing at home – Gordon Ramsay’s version

How to make vacuum packing at home


How to make vacuum packing at home

The vacuum packed represents a method of preservation that allows you to preserve some preparations for a long time by exploiting the absence of air. By eliminating the micro-organisms that proliferate in the presence of air, it will be possible to preserve food for longer.

For fruit-based preserves (jams or marmalades), long cooking and with a high percentage of sugars, you can use the method of hot potting (upside down).

For preserves based on vegetables, in oil or pickles, you will have to proceed with the technique of boiling.

Pasteurization method by hot potting.

1. Sterilize the glass jars.

2. Fill the jars up to approximately 1 cm from the edge.

3. Clean the edges.

4. Close the lid of the jars.

5. After closing the jar, turn it upside down immediately.

6. Upside down for at least 20 minutes.

7. Check if the vacuum has occurred. Press the cap in the center, with a light pressure of a finger, and if you hear the typical "click", it means that the operation was successful.

8. Leave to cool in a cool place (at room temperature).

Method of pasteurization by boiling.

1. Sterilize the glass jars.

2. Fill the jars up to approximately 1 cm from the edge.

3. Clean the edges.

4. Close the lid of the jars.

5. Place the jars in a saucepan.

6. Wrap the jars in a tea towel (to prevent them from bumping during boiling).

7. Fill the pot with water.

8. Bring to a boil.

9. Once it reaches a boil, cook for the necessary time (the minutes depend on the type of food, for example tomatoes, in oil or pickles 30 minutes, tuna 25 minutes).

10. Allow to cool to room temperature.

11. Check if the vacuum has occurred.

• Furthermore, for the correct rules of hygiene of the kitchen, of the person, of the tools used and on the treatment of ingredients, pasteurization and conservation, we refer to site and at guidelines of the Ministry of Health. Of course, the information published here does not in any way replace the doctor's advice, opinion, visit and prescription.

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Creamy sausage meatballs with mushrooms – Gordon Ramsay’s version

Creamy sausage meatballs with mushrooms recipe from Creativa in the kitchen


Creamy sausage meatballs with mushrooms recipe from Creativa in the kitchen

The creamy sausage patties with mushrooms it is also a perfect second course to prepare for dinner that everyone will love. For this recipe you don't need a lot of cooking experience and it's really very simple and quick to prepare.

You need a few simple ingredients, easy to find for a mouth-watering dish. Let's prepare it together!

Read also: Stuffed country meatloaf

Difficulty: low

Cooking: 20 minutes

Preparation: 5 minutes

Flat cost: low

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE


TOOLS USED


no stick pan,

various containers,

HOW TO PREPARE CREAMY SAUSAGE MEATBALLS WITH MUSHROOMS

• Peel and chop the sausage and create small, even irregular spheres, it doesn't matter. Set aside.

• In a large dish add the flour and dip your sausage balls; mix gently.

• Brown the garlic clove in a pan over low heat with a drizzle of olive oil and add the floured sausage balls flavored with dried rosemary. Over medium heat, cook the sausage for 10 minutes or until the meatballs are almost cooked.

• Remove from the pan and set aside.

Creamy sausage meatballs with mushrooms recipe from Creativa in the kitchen

• In the same pan, cook the sliced ​​champignon mushrooms, always over medium heat. Let them wither.

• Add the sausage and continue cooking over medium heat and season with salt.

Creamy sausage meatballs with mushrooms recipe from Creativa in the kitchen

• Pour in the red wine, let it evaporate for a few minutes and mix.

Creamy sausage meatballs with mushrooms recipe from Creativa in the kitchen

• As soon as it begins to thicken, remove the garlic and finish cooking.

Creamy sausage meatballs with mushrooms recipe from Creativa in the kitchen

• As soon as a creamy sauce is created, remove from the heat and your creamy sausage meatballs with mushrooms are ready to be served and served hot.

Creamy sausage meatballs with mushrooms recipe from Creativa in the kitchen

• For some soft sausage balls I recommend:

1. from do not compress a lot of meat when creating the meatballs, but to simply give a shape even if irregular.

2. from do not cook them completely before adding them to the mushrooms. The cooking must finish with the other ingredients.

• Self you don't like the taste of the Rosemary you can omit it or use the powder (you can also chop it in the food processor and reduce it to powder).

• The final cooking of this recipe is very fast, so for avoid that too dry, I recommend mixing often.

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