Tag: melon

Pumpkin barley (creamy and fragrant) Quick recipe in 30 minutes! – Gordon Ramsay’s version

Pumpkin barley

L'Pumpkin barley it's a first course autumnal, hot And comforting, an 'alternative to the classic Pumpkin Risotto! In this case made with Barley, a ceral rich in fiber, that's right like risotto; first comes toasted in a pan and finally cooked slowly in the Cream of pumpkin flavored with Rosemary! Imagine the absolute goodness: very creamy, scented, from delicate flavor but at the same time tasty! Pumpkin barley

It is also a quick preparation and a lot too easy! In little more than 30 minutes is ready on the table! For the realization you can choose the pumpkin you prefer, I prefer the delica or valance, which have a thicker texture and a tastier taste! The secret for a perfect result is the slow and steady cooking as well as always keep moist the orzotto with the necessary liquids! Trust me and you will be amazed at the result: a Pumpkin barley from the unparalleled goodness preparing it as soon as possible throughout autumn and winter! Great hot but also warm, as a substantial first course both for lunch that for dinner! Also ideal for children who will love it to death and i Vegans! because without butter and without animal fats!

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Spelled soup (simple and delicious, the basic classic recipe and many variations!)

Pumpkin barley recipe


Preparation Cooking Total
5 minutes 30 minutes 35 minutes


Quantity for 4 people
  • 320 gr of pearl barley
  • 600 grams of pumpkin pulp (net waste weight)
  • 1 liter of boiling water (or vegetable broth)
  • 1 cup full of dry white wine
  • 3 – 4 tablespoons of extra virgin olive oil (intense flavor)
  • 2 sprigs of rosemary
  • salt
  • 2 – 3 tablespoons of parmesan or parmesan (optional)


How to make pumpkin barley

First of all, slice the pumpkin with all the peel and follow the steps to prepare the BAKED PUMPKIN

if you cut it thin it will take a few minutes to cook!

When the pumpkin is half cooked after the first 10 minutes, heat the oil in a large pan where you will prepare the orzotto and put the water or broth to boil.

Then add the barley to the pan. Toast on a high flame for 2 – 3 minutes

Finally add the white wine and let it evaporate completely for the time necessary.

Then lower the heat and add 2 ladles of boiling water to your barley and cook very slowly with the lid on until it absorbs all the water.

Check the pumpkin, when it is soft, take it out of the oven, peel it in a few seconds, blend with a blender, adding if too thick 1 ladle of boiling water:

how to make pumpkin orchard

At this point, pour all the hot pumpkin cream into the barley, 1 or 2 ladles of boiling water and 2 sprigs of rosemary.

Finally, turn well and leave to simmer with the lid on for 10 – 12 minutes, adding water if you see it dry and turning from time to time.

Finally find out, evaluate the cooking, the time required depends a lot on the type of barley, remember that it must be soft to the bite, although al dente!

When cooked, add the salt, remove the sprigs of rosemary, stir over a low heat with a drizzle of oil and the Parmesan!

It must be creamy and not dry, so you can decide if it still needs water!

Yours is ready Pumpkin barley

Pumpkin barley

You can keep at room temperature for half a day, then in the fridge for 1 day. Just heat it with a few tablespoons of water.


Angelica Cake | SimpleVeloce recipe – Gordon Ramsay’s version

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Angelica cake: it is a typical Christmas recipe, the Angelica Cake is a brioche bread stuffed with sultanas and candied orange, intertwined to form a soft garland and finally decorated on the surface with icing. It is a dessert created by the Sisters Similar (two Bolognese twins who have dedicated their lives to perfecting and teaching traditional Italian cuisine). I preferred to make the dessert simpler and faster in the realization: I used the chocolate chips and on the surface only icing sugar. It is a nice idea to serve instead of the usual panettone, perfect for breakfast and as a snack for children.

Ingredients for 6-8 people


  • 135 gr of Manitoba flour (0 flour)
  • Fresh brewer's yeast, or 2 level teaspoons of dry powdered yeast
  • 75 grams of water
  • 1 teaspoon of sugar


  • 400 gr of Manitoba
  • 75 grams of sugar
  • 120 grams of warm whole milk
  • salt up to 3 gr
  • 120 gr of butter + 50 for brushing
  • 3 medium egg yolks
  • 100 gr of chocolate chips
  • powdered sugar to decorate


How to prepare the Angelica Cake

Let's start by preparing the leaven: pour the water, sugar, yeast and flour into a bowl, mix and form a loaf; Cover it with plastic wrap and let it rise for about 1/2 hour.Torta Angelica "width =" 640 "height =" 200 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Angelica-Cake-SimpleVeloce-recipe-Gordon-Ramsays-version.jpg 640w, https: //www.sempliceveloce .it / wordpress / wp-content / uploads / 2017/12 / Torta_Angelica_ricetta_010-300x94.jpg 300w "sizes =" (max-width: 640px) 100vw, 640px

In the meantime, prepare the dough, put the warm milk, 3 egg yolks, sugar and salt in a bowl, mix the mixture and pour it into a larger bowl, or into the bowl of the planetary mixer, containing the flour (400 g of manitoba), mix with a wooden spoon and add the butter a little at a time (knead by hand or with the planetary mixer, with a hook. Once all the butter has been added, and after about 10 minutes of processing you will get a smooth and compact dough

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add the leavened dough to the dough, a little at a time, incorporate it into the dough by hand or with the mixer. When the two compounds are completely blended, put the dough in a tall container previously buttered on the bottom, and cover with cling film. Let it rise for about 3 hours, until it has doubled in volume (put the container in a warm room).

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After rising, pour the dough on a pastry board, roll out with a rolling pin, brush with melted butter and pour immediately (otherwise if the butter hardens they will not stick) on the surface the chocolate chips or raisins, leaving 4 -5 cm all around.

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Roll the dough from the longer side onto itself. Cut the dough in half lengthwise, and twist the two strands thus created on themselves, arrange the garland on a sheet of parchment paper that you are going to create by intertwining the two strands on themselves.

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Put the flaps underneath so that they are not visible from above. Brush with previously melted butter and bake at 180 degrees for 40 minutes. Halfway through cooking, place a sheet of aluminum foil on the surface so as not to darken the cake. After taking the cake out of the oven, sprinkle with icing sugar and serve. And your Angelica Cake is ready. Enjoy your meal!

It can be stored under a glass bell, once cooled, for 2-3 days.

WINE PAIRING: Passito di Pantelleria (from www.vinacciolo.it)

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Enjoy your meal!


Fast recipe, in a thousand variations! – Gordon Ramsay’s version

Savory Madeleine

The Savory Madeleine I'm a starter delicious finger food! There rustic version sweet Madeleines! in this case made with cheese And pistachio flour who give a exquisite flavor! Imagine small shell-shaped morsels from the soft texture And fluffy similar to muffins, dal rustic flavor, but at the same time delicate! perfect to serve in the bread basket; or how aperitif to accompany cured meat, cheeses, sauces delicious or vegetables! one leads to another!

Savory Madeleine

By now you know how much you love to make the rustic versions of the great classics: from the salty Cantucci, to the Shortbread with aromatic herbs, to the rustic Baci di dama, they all turned out to be a clamorous success! why not also make delicious ones Savory Madeleines? No sooner said than done! It's about a very fast preparation . that's enough for you 1 bowl And 1 fork, few steps And they are ready to bake! In this case I chose to make them with pistachio flour which I love. But from this basic version you can then give life to many variations: replace the pistachio with almond flour, hazelnuts; or enrich the dough optionally with cubes of baked ham, mortadella, sliced at your choice, olives, or bits of cheese! In short, what you prefer! The secret for a perfect result: work the dough very little And cook a little, in this way they will result soft soft ! If you don't have the molds you can use those for muffins, mini muffins or donuts!!

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The Stuzzichini (100 pieces in 5 minutes! With puff pastry)

Savory Madeleine Recipe


Preparation Cooking Total
5 minutes 15 minutes 20 minutes


Quantity for 12 pieces
  • 60 grams of flour '00
  • 60 grams of pistachio flour (or almond flour)
  • 1 large egg
  • 40 gr of melted butter (or seed oil)
  • 4 tablespoons of Parmesan or Grana Padano (or pecorino for a more intense flavor)
  • 100 ml of milk
  • 1/2 sachet of instant yeast for savory pies
  • salt
  • 80 gr of olives or sliced ​​into cubes to add at the end of the dough (optional)


How to make savory Madeleines

First of all, mix the flours, salt, sifted yeast and grated cheese. Turn well

Then add the milk, melted butter and beaten egg to the center. Stir with a spoon for a few seconds.

Finally pour the mixture into the previously buttered and floured molds, distributing well and leaving a few millimeters from the edge:

how to make savory madeleines

Then bake in a hot static oven at 180 ° for about 15 minutes, as long as they are swollen and golden!

Remove from the oven, unmold and leave to cool on a wire rack.

Yours are ready Savory Madeleine

Savory Madeleine

They keep perfectly 2 – 3 days sealed in plastic bags for food


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