Tag: oregano

Autumn fruit salad with pomegranate – Recipes on the fly – Gordon Ramsay’s version

Autumn fruit salad with pomegranate - Recipes on the fly

Autumn fruit salad with pomegranate it is a simple and quick dessert to prepare, which can be served as a classic after a meal, for a healthy snack, or as a snack to break hunger.

This fantastic fruit salad is prepared with fruit at the end of October, with late peaches and very good pomegranate, important source of minerals such as potassium and phosphorus.

Who said that fruit salad is only with summer fruit? Not at all! Autumn gives usgreat fruit rich in vitamins and minerals such as grapes, kiwis and pomegranate. UA mine of exceptional vitamins and antioxidants.

Autumn fruit salad with pomegranate

Moreover the autumn fruit salad with pomegranate it is also very beautiful aesthetically as it contains the thousand colors of autumn, making it an ideal dessert to present to guests after a dinner.

In this case, to enrich and sweeten it further, you can accompany it with a scoop of vanilla ice cream or classic whipped cream. It will be perfect!

Having said that, get yourself some good seasonal fruit and run to prepare this delicious healthy and tasty autumn fruit salad!

Autumn fruit salad with pomegranate

Autumn fruit salad with pomegranate

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Pumpkin muffins (with a stringy cheese heart) Soft, Greedy and Fast! – Gordon Ramsay’s version

Pumpkin muffin

THE Pumpkin muffin they are gods rustic delicious! Made flour, eggs, milk, pumpkin puree which makes them very soft it's a stringy cheese heart! A unique goodness perfect like starter, aperitif; snack, to serve instead of bread to accompany sliced, cured meat, or main courses; inevitable for the Buffet of the Halloween Party! Together with the delicious pumpkin pie, the beloved Halloween cookies, pumpkin fritters and other delicious treats! Believe me they will literally be snapped up! between large and children!

Pumpkin muffin

It is also a quick preparation And very easy! Once you have obtained the pumpkin puree, just mix it all ingredients in 1 bowl and 1 tablespoon; alone 5 minutes and go into the oven! In this case I have chosen to make gods Savory pumpkin muffins with Leerdammer heart, you can use the soft cheese of your choice : toma, scamorza, filatello, fontina; or create the tasty combination pumpkin and gorgonzola!

Discover also:

Pumpkin sandwiches (very soft and delicious with pumpkin puree, excellent on their own or to be stuffed)

Pumpkin muffin recipe


Preparation Cooking Total
15 minutes 20 minutes 35 minutes


Quantity for 6 pieces (big size)
  • 250 grams of raw delica or mantovana pumpkin (net weight of waste) *
  • 270 grams of flour '00 (or wholemeal or gluten-free)
  • 60 gr of parmesan or parmesan
  • 80 ml of seed oil
  • 30 – 40 grams of milk
  • 2 whole eggs
  • 1 sachet of yeast for savory pies
  • salt
  • 100 gr of stringy cheese (leerdammer, fontina, scamorza)
  • 2 tablespoons of pumpkin seeds to complete
  • * If you choose another type of more watery pumpkin, use 300 gr because you will have to squeeze the pulp very well to obtain a dry puree!


How to make salted pumpkin muffins

First of all prepare the pumpkin, clean it and cut it into cubes and cook the PUMPKIN IN THE OVEN

then blend it with a blender. The pulp will be thick and dry if you have used delica:

pumpkin puree for pumpkin muffins

Then pour the oil and eggs into the pumpkin, mix well with a spoon. Finally add the flour, cheese, salt and sifted yeast. Turn quickly and very little. Add the milk to soften the mixture.

Finally pour 1 tablespoon of dough into each cup, then add 2 – 3 pieces of cheese and finally cover with another large spoonful of dough:

how to make pumpkin muffins

Then add the pumpkin seeds to the surface:

ready-to-bake pumpkin muffins

Finally, bake in a static oven in the medium – high part at 190 ° for about 20 minutes, the time for beautiful domes to form!

Yours are ready Pumpkin muffin !

Savory pumpkin muffins

Once cool, seal them in cling film so they will keep for 3 days!


Mexican Lasagna – Yet another cooking blog – Gordon Ramsay’s version

Mexican lasagna

This Mexican lasagna is my personal reinterpretation of the classic of our cuisine, mixed with my passion for the international one.

If you too, like me, are curious palates, this Mexican lasagna is for you. And, as often happens with my recipes, it comes from a small dose of chance combined with the desire to experiment.

Don't turn up your nose, give them a chance, it will surprise you.

I started with a fresh sheet of lasagna, a good homemade bechamel, the idea of ​​preparing the classic recipe but … zero home meat. So, as has often happened to me, I thought about preparing some vegetarian lasagna with lentil ragout… but I didn't even have those.

I had "only" canned black beans. And so the light bulb went on: with a good stir-fry, some Mexican spice, and strips of cheddar cheese, I transformed this little hitch into an unexpectedly tasty and satisfying recipe.

But let's not delay and come to the recipe for my Mexican lasagna.

Mexican lasagna

ingredients for 2 people


  • 8 sheets of fresh egg lasagna
  • 250 g of cooked black beans
  • 150 ml of tomato sauce
  • 2 tablespoons of Mexican salsa
  • 1 teaspoon of Mexican spices *
  • 1/2 red onion
  • 1 clove of garlic
  • 200 ml of bechamel
  • 150 g of ceddar
  • Salt and Pepper To Taste
  • olive oil to taste
  • parsley to taste
  • fresh cherry tomatoes to taste


First, I sautéed the onion cut into strips and the crushed garlic in a little oil, then I added the boiled beans and allowed to flavor. I combined the Mexican sauce and the spices, a few leaves of chopped parsley and, after 5 minutes, also the tomato sauce, making the sauce "pull" over medium heat for 10/15 minutes.

Meanwhile, I heated the oven to 200 °, static.

I lined a round baking pan with parchment paper and cut the fresh sheet for lasagna to the same diameter (don't throw away the scraps, make us maltagliati with your favorite sauce!). On the bottom I poured a drizzle of oil, then a disc of pasta, a few tablespoons of beans in sauce (the garlic must be removed), the bechamel and a few slices of crumbled cheese. I continued until I ran out of sauce then I placed a last layer of pasta, finished with béchamel and cheese.

15 minutes in the oven and then, moving the pan to the highest part, the last 5 minutes with some fresh tomatoes and some aromatic herbs.


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