Tag: morel

Avocado and boiled egg salad, a light and protein dish – Gordon Ramsay’s version

avocado-and-boiled-egg-salad


L’Avocado and boiled egg salad it is a tasty, nutritious dish full of exceptional foods. A light and protein dish which can be prepared for a quick lunch or a tasty aperitif. Excellent if you are on a diet.

The basic ingredients are hard-boiled eggs, the avocado, tomatoes, onion, all seasoned with oil and lemon. A tantalizing and rich mix to be enjoyed on toasted bread or wholemeal crackers such as Wasa.

The avocado It is rich in monounsaturated fats, which are known to improve heart health by reducing bad cholesterol (LDL) and increasing good cholesterol (HDL). This creamy fruit is also an excellent source of potassium, a mineral essential for heart health and muscle functioning. Plus, avocado provides Vitamin Ea powerful antioxidant that protects cells from damage caused by free radicals.

The egg for their part, they are another rich source of nutrients. They are one of the best food sources of complete proteins, containing all the essential amino acids necessary for building and restoring body tissues. Eggs are also rich in B vitamins, which are important for energy metabolism and nervous system health.

Together, avocado and eggs form a salad that provides a balanced combination of protein, healthy fats and fiber. This combination of nutrients helps keep blood sugar levels stable, promotes satiety and provides long-term energy.

It is perfect for those who follow a healthy and balanced dietproviding a combination of nutrients essential for sustenance and general well-being.

avocado-and-boiled-egg-salad
avocado-and-boiled-egg-salad

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Broccoli pâté tartlets in olive oil pastry – Gordon Ramsay’s version

Broccoli pâté tartlets in olive oil pastry


These savory tartlets they have a light shell of olive oil shortcrust pastry, a creamy heart of broccoli pâté and a crunchy pistachio covering. Perfect for a tasty aperitif or a regret-free snack!

When I face detox weeks to get back into shape and purify myself, the most difficult thing is definitely the aperitif moment. Small appetizers with the caloric intake of a New Year’s Eve dinner, appetizing morsels that would give you enough energy to climb the Himalayan chain, amuse bouche which only entertain the mouth, less the scales…

To avoid locking yourself in your house, reset your social relationships and transform your life get back into shape in a cloistered penance, I recommend organizing a happy hour homemade and to cook these tasty and very light things!

Ingredients for 24 tartlets

for the pastry

  • 250 g of 00 flour
  • 100 ml of cold extra virgin olive oil
  • 1 egg
  • 5 g of salt

for the broccoli pâté

  • 150 g of broccoli
  • a few basil leaves
  • 30 g of grains pistachios
  • 1/2 clove of garlic
  • 2 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste

How to prepare the pastry

The process is very fast. I took all the ingredients for the pastry and blended them in a robot with metal blades. As soon as the dough became crumbly, I worked it quickly with my hands, wrapped it in cling film and let it rest in the fridge for 30 minutes.

How to prepare broccoli pâté

In the meantime, in the blender glass, I boiled the broccoli, 5 minutes in the microwave at 1000w. I drained them (taking a cup of cooking water) and, still in the glass, added the chopped pistachios, the oil, the garlic without the soul, the basil and a pinch of salt. I blended it with an immersion blender, adding a little cooking water to give my broccoli pâté the right creamy consistency. Everything in the fridge to cool.

How to prepare tartlets

Then I rolled out my olive oil shortcrust pastry into 24 disks and lined my silicone molds (if you use other materials, butter the molds or use baking paper to be safe). I placed a wet and wrung out disk of baking paper on each tartlet and poured in some rice (I use the expired rice) for plain cooking.

The weight of the rice or dried legumes will allow perfect cooking without bubbles or swelling of the pasta.

In a preheated oven at 180°, I cooked the shells of my tartlets for 25/30 minutes, keeping an eye on the cooking and browning of the edges.

Finally, I let them cool and filled my tartlets with broccoli pâté and a sprinkling of chopped pistachios.

Click.

Tart with ricotta and chocolate by Benedetta Rossi, Other than pastiera. Sicilian cake for Father’s Day – Gordon Ramsay’s version

Ricotta Tart And Chocolate


Ricotta Tart And Chocolate

The tart with ricotta and chocolate it is the dessert that will make lovers of ricotta desserts happy. For the filling we were inspired by Sicilian cannoli, a delicacy recognized throughout the world. We therefore need to prepare a tasty one ricotta cream and then fill it with chocolate chips. For the pastry, however, we did not use butter, following the recipe Benedetta Rossi. The positive side of this preparation is that the pasta will not have to wait for the classic resting times in the refrigerator, but it will ready immediately to be laid out. An extra help to be able to spend less time in the kitchen

Tart with ricotta and chocolate

Ingredients x 8

  • eggs 2
  • sugar 170 g
  • sunflower seed oil 80 ml
  • flour 370 g
  • ricotta 500 g
  • 1\2 lemon zest
  • chocolate chips 100 g
  • powdered sugar

Preparation

The first thing to do to prepare the ricotta and chocolate tart It’s shortcrust pastry. In a bowl combine the eggs, oil, 100 grams of sugar and yeast. Mix well and add the flour, a little at a time. Incorporate it helping yourself first with a fork. When it takes consistency, transfer it to a work surface and continue With the hands, mixing in the remaining flour. Roll out with a rolling pin on baking paper sprinkled with flour. Grease and flour the cake tin and place the pastry at the base, turning it upside down directly with baking paper. Remove any excess pasta that overflows and keep it aside.

Let’s now move on to stuffing. In a bowl, combine the ricotta, 70 grams of sugar, the grated lemon zest and the chocolate chips. Mix well but delicately and spread the cream over the pastry. Level with the help of a spoon. With the pastry that you removed from the edges, create the classic decoration for the tarts, or indulge your imagination. Cook in a static oven 180 degrees for 40 minutes. Leave to cool before removing from the pan. Transfer to a serving plate and sprinkle with icing sugar. Your tart with ricotta and chocolate ready.

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