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Spring diet: minus 7 kg in 5 days – Gordon Ramsay’s version

Spring diet: minus 7 kg in 5 days


There spring has finally arrived, bringing with it a rich variety of fresh and colorful products which encourage a light and healthy diet. This season, nature offers us a wide range of ingredients that not only satisfy the palate, but also bring numerous health benefits. Let’s discover together how to follow a spring diet, fit with seasonal products.

Benefits of the spring diet

Spring is the ideal time to fill up on vitamins and antioxidants thanks to the wide range of fruit and vegetables available. Artichokes are rich in fiber and antioxidant substances that aid digestion and protect the liver. Strawberries, rich in vitamin C, are perfect for strengthening the immune system and fighting inflammation. Asparagus is also a precious ally in spring, thanks to its diuretic and purifying properties.

Fresh and tasty recipes

To make the most of seasonal products, it is important to prepare light and nutritious dishes that enhance the flavors and properties of the ingredients. A delicious spring salad with arugula, strawberries and almonds is a great choice for a light and colorful lunch.

Vegetable soups, enriched with peas and carrots, are a healthy and nutritious option for a light and refreshing dinner. Pasta-based first courses, such as spaghetti with asparagus and cherry tomatoes, are also an excellent solution for a complete and tasty meal.

The spring diet offers a wide variety of fresh and nutritious ingredients that allow you to stay fit and enjoy tasty, light dishes. Choosing seasonal products and preparing creative and healthy recipes is the secret to making the most of this season rich in colors and flavors.

Lemon jam, grandma’s recipe – Gordon Ramsay’s version

Lemon jam, grandma's recipe


Dear friends who are passionate about cooking and food and wine, today I take you on an aromatic and sugary journey, to discover how to create the perfect lemon jam, the one that awakens the senses and transforms every breakfast or snack into a moment of pure happiness. Let’s get ready to immerse ourselves in this culinary adventure, armed with lemons, sugar, and lots of love!

How to make lemon jam

In a fast-paced world, where every moment seems to slip through our fingers, carve out time for create something with your own hands it can be a real lifesaver. And what is more rewarding than transforming the fruits of nature into delicacies to spread on a slice of toast? Lemon jam is just this: a small treasure of simplicity and taste, a bridge between the present time and the traditions of the past.

But how to transform lemons into this magical preserve? The answer lies in the perfect balance between ingredients and in the patience follow the steps carefully. It’s not just about cooking fruit and sugar; it is an alchemical process that transforms simple elements into something extraordinary. It is the magic of cooking, the one that allows us to create, with our hands, something unique and personal.

Preparing lemon jam at home is also a way to rediscover the value of “handmade”, of the quality of the ingredients, of the conscious choice of what we bring to the table. It’s a I invite you to slow downto enjoy the process as much as the result, to share not only the finished product but also the experience of its creation.

And now, without further ado, let’s dive into the practical steps to make our lemon jam. Follow me on this culinary adventure, and get ready to discover the secrets to obtaining a perfect jam, capable of conquering palates and hearts.

More recipes to try

Homemade Tagliolini Recipe (step by step guide) – Gordon Ramsay’s version

homemade tagliolini recipe - Recipe by Tavolartegusto


THE Tagliolini they are a format of fresh pasta based on Flour And egg; a great classic ours Italian cuisine (in particular from Molise, Emilia and Piedmont where they are called ‘Tajarin’). They have a similar length to Tagliatelle but they are thinnerabout 3 mm so yes They cook very quickly! And not only are they delicious with every seasoning for example with lemon, with ragù or in broth! Given theirs fine structurethey are also ideal for making flans, pasties and timbales! Believe me, preparing them by hand is not difficult and there are a lot of them better And genuine! Follow this detailed one Tagliolini recipe and you can make them both with the pasta machine that without, alone with the knife!

homemade tagliolini recipe - Recipe by Tavolartegusto

Unlike Tortellini and other stuffed pastas with complex closures; prepare i homemade tagliolini And easy First of all, the typical home-made pasta dough is made according to the rule 1 egg – 100 g of flour then it lies down browse with a very thin rolling pin it rolls up And it cuts to measure. Self you have little time but you don’t want to give up fresh tagliolini then you can speed up preparation using the tagliolini tool! 2 minutes and they are ready to cook!
Follow all advice illustrated with step by step photos they will help you from creation to cooking to seasoning and I’m sure they will become one of the freshest pastas most loved together with the delicate potato gnocchi!

Tagliolini recipe

PREPARATION TIMES




Preparation Cooking Total
1 hour 5 minutes 1 hour and 5 minutes

Cost Kitchen Calories
Bass Italian 433 Kcal

Ingredients





Quantity for 4 people

  • 300 g of ’00 soft wheat flour
  • 3 large whole eggs
  • 1 pinch of salt


Method

how to make tagliolini

First of all, sift the flour and mix with the salt:

sift the flour to make tagliolini - Recipe by Tavolartegusto

Then make a hole in the center, add the eggs and beat them with a fork like an omelette, gradually incorporating the flour from the outside to the inside.

Make sure that all the flour is absorbed, help yourself with a tarot to lift the dough residues

how to make tagliolini dough - Recipe by Tavolartegusto

Knead with your hands, form a ball and seal in cling film. The dough will seem hard, let it rest at room temperature for 30 minutes and it will become soft!

Here is the dough ready to make the tagliolini. Divide it into two parts for convenience:

dough for tagliolini - Recipe by Tavolartegusto

Please seal the part you are not using then proceed to roll out the pastry by flouring the surface well and proceeding with a rolling pin:

roll out the pastry to make tagliolini - Recipe by Tavolartegusto

At this point you can proceed in two ways :

roll out the pastry by hand with a rolling pin to a thickness of 2 mm, taking care to dust it well with flour and create a compact, non-sticking rectangular pastry.

Or insert the dough into the pasta machine, I chose the Tescoma which among other things you can buy with an interesting promotion!

by March 31st by clicking the following link: for the purchase of 1 pasta machine you will receive a ravioli mold as a gift!

roll out the dough with the pasta machine - Recipe by Tavolartegusto

If you are using the pasta machine, you will have to insert the pastry sheet several times, at least 3 – 4 times, and repeat the operation, always sprinkling with flour, in order to obtain a thick, compact pastry that does not stick! this is the secret to perfect tagliolini!

Finally, once the pastry has been made, you can proceed to shape it

How to form tagliolini

If you want to proceed by hand, you will have to package the rectangular pastry and proceed following the step-by-step advice found in the article Homemade Pappardelle

the only difference is that the cut must be 3 mm to have truly thin tagliolini.

If you are using the Tescoma pasta machine, you will also find the tagliolini tool supplied

Just insert the smooth pastry inside, turn and they come out like the ones you bought! but they are handmade!

how to make tagliolini - Recipe by Tavolartegusto

as soon as they come out, take them in your hand so they don’t get ruined, sprinkle with flour and twist them into a nest

What a satisfaction to do Tagliolini!

homemade tagliolini - Recipe by Tavolartegusto

Once made you can cook them immediately in plenty of boiling water and salt. When they float to the surface they are ready to be enjoyed and seasoned, it will take 2 – 3 minutes maximum.

Seasoning for tagliolini

Perfect with many types of condiments! not only the classic Bolognese sauce, delicate Bechamel with addition of mushrooms, vegetables, cheeses.

I love Tagliolini in meat or vegetable broth! They are fabulous

Then delicious with Cacio e pepe, fresh tomato, vegetable cream, pumpkin

storage

You can store them at room temperature for a few hours (5 – 6) then they should be placed in the fridge and can be stored for the next day!

The post is sponsored by Tescoma

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