Tag: Panko bread crumbs

Carrot Plumcake Quick and easy recipe – Gordon Ramsay’s version

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Carrot plumcake: a very simple dessert to make, it is very reminiscent of the famous Camille carrot snacks, perfect for snack and breakfast, I prefer the plumcake mold for breakfast sweets, but a 22 cm diameter cake pan can also be used. Try it, it is very good and remains moist and soft for several days by storing it in a sealed bag for food.


(for a mold of plum cake 22 × 10 or one cake pan from 22 cm)

  • 300 grams of carrots (about 3 medium carrots)
  • 190 grams of granulated sugar
  • 190 grams of flour 00
  • 120 ml of sunflower oil
  • 50 gr of potato starch
  • 3 eggs
  • 1 orange (grated zest of 1 orange and juice of 1/2 orange)
  • 1 sachet of baking powder
  • a pinch of salt



How to make a Carrot Plumcake

  1. We turn on the oven (static at 175 °).
  2. Grease and flour the chosen mold.
  3. We wash and peel the carrots (removing the dirtiest external part with the knife). Cut the carrots into slices and put them in a mixer to finely chop them together with the grated rind ofOrange and the juice of half an orange andseed oil. We whirl for a minute intermittently. I recommend the result must be very fine, there must be no pieces of carrots!
  4. We also add the chopped carrots 3 eggs, and whisk for a few moments to mix the ingredients.
  5. We will get a smooth and foamy cream.
  6. in a large bowl combine the dry ingredients: sugar, a pinch of salt and then the flour with potato starch and baking powder all sifted in a colander; mix with a hand whisk and add the carrot cream, incorporate the ingredients well and pour into the mold (or cake pan) previously buttered and floured.
  7. We bake a 175 ° in a static oven preheated for about 30-35 minutes, the tecchino test is always valid (each oven is a story in itself); if it should brown too much on the surface before cooking, put a sheet of aluminum foil on the top shelf.
  8. Let it cool on a wire rack and after half an hour remove from the mold and serve.

N.BWe keep it wrapped in a film or in a food bag so it preserves its humidity and softness for 3-4 days.

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Enjoy your meal!


Cauliflower croquettes: vegetarian nuggets – Gordon Ramsay’s version

Cauliflower Croquettes: Quick and easy vegetarian nuggets

These cauliflower croquettes are made in no time, with very few steps, and can be customized with your favorite spice blend. They are light, because they are baked in the oven, suitable for an aperitif or a vegetarian main course.

I wanted to give my cauliflower croquettes the typical shapes of the nuggets traditional, inspired by the 4 B's: Bell, Bone, Ball, Boot, or bell, bone, ball and boot. The result is amazing: crunchy on the outside, tender on the inside, tasty and tasty.

November is a month of "cabbage", and not only in an ironic sense! In fact, they arrive on the market stalls the cruciferous: broccoli, cauliflower, cabbage, savoy cabbage, Brussels sprouts, savoy cabbage and many other varieties, such as kale and kale. They are the ones that, I always tell you, when I was a child I called "stinky vegetables" and hated beyond belief. Today, however, I love them and can't wait for autumn to come to enjoy them.

And given that, if not properly checked, I tend to turn everything into meatballs, the love for these vegetables led me to create the recipe for these vegetarian croquettes, delicately spiced, crunchy on the outside and tender inside. A pantry recipe you can find in the column #AprolaDispensaeCucino which I share with Cristina, He knows, Monica is Valentina.

But back to us and the recipe for these cauliflower meatballs.

Cauliflower Croquettes: Quick and easy vegetarian nuggets

ingredients for 20/24 cauliflower nuggets


  • 600g cauliflower (net of leaves and stems)
  • 4 tablespoons of olive oil
  • 3 tablespoons of spices to taste
  • 2 egg
  • seed oil (I use peanut oil) to taste
  • breadcrumbs to taste


First I cleaned the cauliflower by removing the hardest parts and dividing it into small buds. I washed and dried carefully.
I placed the cauliflower florets on a baking sheet covered with parchment paper, sprinkled them with olive oil and sprinkled with spices, a pinch of salt and a sprinkling of pepper. In a preheated oven at 200 °, I cooked for about 20 minutes.

Once cooled, I transferred the cauliflower into the glass of a mixer and blended with the egg. I added just enough breadcrumbs to form a compact but malleable mixture.

With wet hands, I formed mine nuggets cauliflower, giving them the typical shapes of the famous fast food chicken nuggets, lightly breading them in leftover breadcrumbs.

I placed them on a baking sheet covered with parchment paper (I kept the one from the florets) and I cooked them for 15 minutes, oven heated to 200 °.

Before serving my cauliflower croquettes I made a quick passage in the pan, with a drizzle of seed oil, to form a golden and crunchy crust. I served with a sauce of Greek yogurt and herbs to taste.



There are several varieties of cauliflower, from the best known white cauliflower, rich in vitamin C and with anti-inflammatory power, to the very particular orange cauliflower, also called “cheddar” due to its resemblance to the well-known English cheese. The purple cauliflower Violet Queen or Sicilian violet is instead rich in anthocyanins and has a high antioxidant power, while the green cauliflower, for example that of Macerata and Moncalieri, is rich in chlorophyll and can help in the treatment of anemia.

If you can find these colorful varieties of cauliflower I recommend, once cooked in the oven, to blend them separately to obtain multicolored cauliflower croquettes!

Cauliflower Croquettes: Quick and easy vegetarian nuggets

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