Tag: Panko bread crumbs

How to prepare chia pudding: recipe, tips and variations – Gordon Ramsay’s version

The pudding with chia seeds it has become a must have in many people’s diets in recent years. It’s healthy and delicious. Let’s find out how to make the perfect chia pudding!

Breakfast time is essential for supplying the body with all the nutrients and energy needed to face the day well. However, this must not lead to “temptations” or “excesses”.

There are preparations such as chia pudding able to satisfy both the need to maintain a balance in the diet and the desire for something good.

This delicious dessert, based on Chia seedsis not only a pleasure for the palate, but also offers numerous health benefits thanks to the incredible nutritional properties of its ingredients.

What is a pudding?

Let’s start from the beginning. Pudding is a preparation that has origins in English-speaking countries and is cooked or prepared cold.

In many cases, it is a creamy and sweet dessert very similar to a pudding, but there are savory and grain-based variations. The chia pudding or chia seed puddingin particular, is a modern variant that uses chia seeds as the main ingredient.

Chia pudding: the properties of chia seeds

Undisputed protagonists of chia pudding they are chia seeds, the seeds of the chia tree Salvia hispanicatypical of Central and South America.

Chia seeds are real super foods thanks to the content of mineral salts and the presence of fatty acids. It is no coincidence that i Chia seeds appear in recipes more different. Here are some of the properties that make this ingredient so special and therefore outline what chia pudding is good for:

Rich in fibre – Chia seeds are an excellent source of fiber, which is essential for regulating digestion and maintaining a stable blood sugar level. Furthermore, satiating, she answers those who ask why chia seeds make you lose weight.
Omega 3 – These seeds contain a form of Omega-3 fatty acid, known as alpha-linolenic acid (ALA). Omega-3s are essential for heart and brain health.
Antioxidants – Chia seeds are full of antioxidants, first of all vitamin C, which help fight oxidative stress and protect cells from damage.
Proteins – These small seeds contain a high amount of plant proteins, which are essential for muscle health and the production of enzymes and hormones.
Minerals – Despite their small size, chia seeds are surprisingly rich in calcium, magnesium and phosphorus. These nutrients are critical to overall well-being

How to prepare chia pudding: recipe

Now that we know the extraordinary properties of chia seeds, let’s see how to prepare a chia seed pudding delicious and nutritious.

Ingredients

25-30 g chia seeds
200 ml milk (cow’s milk or vegetable milk)
1 tablespoon sweetener (honey or maple syrup), optional
Fresh fruit for garnish

Preparing chia pudding

Rinse the chia seeds under running water and pat dry with paper towels
In a bowl, mix the chia seeds with your chosen milk and sweetener, if desired. Mix well with a spoon to avoid lumps.
Transfer the mixture into one or more cups, cover with cling film and place everything in the refrigerator for at least 3-4 hours or preferably overnight.
Once the mixture has reached a pudding-like consistency, garnish with fresh fruit to taste.

How many grams of chia seeds can you eat per day?

The chia seed pudding recipe requires the use of 25-30 grams of chia seeds but, considering the caloric intake of 490 calories per 100 grams, it would be better not to deviate from this quantity.

Keeping in mind the calorie content of chia seeds, therefore, the 30 grams used for the pudding provide approximately 140 calories. Not bad for a breakfast!

What are the contraindications of chia seeds? The high fiber and alpha-linolenic acid (ALA) content in chia seeds can cause gastrointestinal discomfort such as bloating, gas, and diarrhea in some people, especially if consumed in large quantities without sufficient liquid.

The secrets of the perfect chia seed pudding

There recipe of the chia pudding it is within everyone’s reach, but this does not mean that there are no pitfalls in the preparation. Here are the secrets of the perfect pudding:

Mix well – It is necessary to mix the chia seeds well with the chosen liquid because only in this way can the formation of lumps be prevented and a uniform consistency can be obtained.
Rest time – To obtain the desired consistency, the mixture must be left in the refrigerator for at least 3-4 hours. Better yet, if you can prepare it the night before and let it rest overnight. During this time, the chia seeds will absorb the liquid and become gelatinous.
Creative toppings – Not just fresh fruit. You can experiment with different toppings to create unique flavor combinations. Dried fruit, grated coconut or honey are just some of the options available for chia seed pudding.

The versatility of chia pudding

chia pudding variations 1 — Chia seed pudding with strawberries and kiwi

The chia pudding it has gained popularity due to its versatility and incredible properties. Let’s see how this dessert lends itself to different variations to adapt to all tastes and needs.

Vegan and lactose-free Chia pudding – Those who follow a vegan diet or have lactose intolerances, as already seen, can replace cow’s milk with plant-based alternatives such as almond milk, coconut milk or soy milk to obtain an equally creamy and delicious result. It can also be considered a light chia pudding.
Chia pudding with yogurt – You can use yogurt instead of milk to prepare chia pudding. Yogurt adds a creamy texture and delicious flavor to the pudding, as well as providing additional health benefits thanks to the probiotics present.
Customization of sweeteners – Sweeteners can be customized to taste. Honey, maple syrup, coconut sugar, or stevia are great options to suit your sweetness preferences.
Additional super foods – For an extra boost of health, you can add other superfoods like flaxseeds, goji berries, walnuts or cocoa powder to your chia seed mix to further boost the antioxidant and nutrient content.
Garnish with fresh fruit – The possibilities for garnishing with fresh fruit are practically endless. Strawberries, bananas, blueberries and mango add color, flavor and an extra boost of vitamins to the pudding.

the original recipe step by step (fried or baked) – Gordon Ramsay’s version

THE Krapfen they are gods fried desserts typical of German cuisine. It is about fluffy circles from leavened dough similar to the Bomboloni; that come first fried then they come stuffed with a pastry bag with Jam or Custard ; in the end covered with powdered sugar or granulated! Imagine them very soft to the bite from creamy filling and enveloping! A unique goodness that is born in the 1600s to Graz , then exported to Vienna, and finally spread in Trentino, Veneto And Friuli, where it is usual to prepare them in the period of Carnival! You want make them at home? Here is for you Krapfen recipe with all Advice And Secrets step by step Perfect donuts in terms of consistency, taste And ease of execution!

Like any traditional recipe, they exist different versions And small variations. Today I give you the Original recipe of the Krapfen taken from my international cuisine text.

It is a simple dough. I advise you to proceed with the planetary mixer, but you can also do it by hand. But I recommend you make the rise is the secret to have them softer for longer! In this case I chose to fry them, but you can easily make tasty ones Baked Krapfen , procedure you will find all the information! as well as instead of the classics Cream donut make them with jam of your choice or stuffed of Nutella! In any case, they will be a smash hit and will literally be snapped up!

Perfect for one Breakfast energetic and greedy, they are inevitable for the Carnival Buffet together with Graffe, Donuts, Fried Bombs and Frittelle! try them soon!

Krapfen recipe

PREPARATION TIMES

Preparation	Cooking	Total
1h	15 minutes	1h and 15 minutes

Ingrediants

Quantity for 20 pieces
300 gr of Manitoba flour (or 0 flour) 130 ml of fresh whole milk at room temperature 2 teaspoons of dry yeast (or 12 grams of fresh brewer's yeast) 2 whole eggs 70 grams of sugar 50 grams of butter at room temperature 7 gr of salt grated zest of 1 large lemon 1 tablespoon of vanilla extract or vanillin or vanilla bean seeds 1 dose of my Custard or 300 gr of Apricot jam or of your choice. about 1 l of sunflower oil (only for the fried version) powdered sugar to finish

Quantity for 20 pieces

300 gr of Manitoba flour (or 0 flour)
130 ml of fresh whole milk at room temperature
2 teaspoons of dry yeast (or 12 grams of fresh brewer's yeast)
2 whole eggs
70 grams of sugar
50 grams of butter at room temperature
7 gr of salt
grated zest of 1 large lemon
1 tablespoon of vanilla extract or vanillin or vanilla bean seeds
1 dose of my Custard or 300 gr of Apricot jam or of your choice.
about 1 l of sunflower oil (only for the fried version)
powdered sugar to finish

Method

How to make donuts

First of all prepare a leaven with 100 gr of flour taken from the total, yeast and 100 gr of milk taken from the total, Mix with a spatula, you will get a sticky mixture.

Then cover with cling film and leave to rise in a temperate place (oven turned off just 28 °) for about 1 hour until it triples in volume and lots of bubbles appear on the surface:

After the indicated time, add the rest of the flour, milk and sugar to the leavening.

Operate the machine kneading at low speed then add grated lemon and vanilla peel, then mix the eggs one at a time when they are perfectly absorbed, add the soft butter in small pieces so as to string the dough. The result must be a smooth, elastic compound that detaches from the walls. Add the salt and finish the stringing.

If you have difficulty, turn over on a work surface, make 3 – 4 folds in a wallet and knead to obtain a smooth dough.

Sprinkle with flour and leave to rise for about 2 – 3 hours until it triples in volume:

Krapfen dough

At this point, turn the dough over onto a lightly floured work surface. Turn it upside down and form a smooth ball on the surface, with your hands dusted with flour.

How to form the Krapfen

First of all, roll out the dough on a surface dusted with flour with a floured rolling pin to a thickness of at least 1 cm.

Use a pastry bowl or a cookie cutter in the shape of a circle 8 – 10 cm.

Then flour the circle and make as many as possible, one next to the other to avoid wasting dough.

As you make them, place them in a baking tray lined with baking paper, at a distance of 4 – 5 cm

Reassemble the leftover dough scraps, form a ball and let it rest at room temperature wrapped in a film for about 1 hour. This step is used to swell the dough and make it workable again.

Let your donuts rise for about 1 hour and a half in the oven that has just been turned off (28 °) until they have doubled their volume.

Meanwhile, prepare the CUSTARD CREAM

Baked Krapfen:

Bake at 180 degrees for 15 minutes until golden brown. Leave to cool for 15 minutes, fill with the cream as explained below and sprinkle powdered sugar.

Fried donuts:

Once leavened, cut the donut into its square of parchment paper, so as not to deform it.

Then fry in a large pan and 5 – 6 cm high, not too deep if you want to show the famous white stripe. Fry in abundant oil, a few pieces at a time. 1 and a half minutes per side.

Finally drain with a slotted spoon on absorbent paper.

Then insert a small 1/2 cm spout and the custard into the pastry bag. Insert the sac a poche into the Krafen forming a hole and fill with cream:

Finally, sprinkle with powdered sugar! Yours are ready Krapfen!

You can keep it sealed in cling film for 3 days. You can also keep the raw dough in the fridge for 5 days or freeze it!

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Fennel parmigiana (white, creamy, delicious) the quick recipe! – Gordon Ramsay’s version

There Fennel Parmigiana it's a single dish or side exquisite! Variant of the classic eggplant Parmigiana! In this case realized blank with slices of fennel slightly blanched, then assembled in layers with smoked provola, bechamel And parmesan! In the end baked in the oven where the ingredients embrace between them and one is formed surface au gratin and golden it's a creamy and racy interior watering!

It's about a quick and very easy preparation! The secret for a perfect result it is blanch the whole fennel and cut them to equal slices and then dry them! So that does not get watery! that way it will be a lot simple to assemble the layers! If a few slices fall apart, no problem, it will bind in the pan with the rest! Few gestures and yours White fennel parmigiana it will be ready to cook!

Perfect from prepare in advance both as a single dish for lunch or for dinner; both in small portions like winter outline, or appetizer or vegetarian main course! Believe me you will love it of the taste and texture of this wonder!

Discover also:

Fennel au gratin (the perfect recipe, quick to have a crunchy and light surface!)

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	40 minutes	1 h

Ingrediants

Quantity for 4 people
4 fennel 300 gr of smoked provolone 1 dose of my bechamel (which you can also make with oil!) 5 – 6 tablespoons of parmesan or parmesan salt

Method

How to make fennel Parmigiana

First of all, prepare the Béchamel base in 5 minutes!

Then clean the stalk and beard fennel and then rinse them.

Then blanch them whole in water and salt for 10 minutes, they should be slightly soft under the prongs of the fork.

Finally, cut them into slices of about 1 cm and gradually place them on absorbent paper, dabbing them so that they absorb all the water.

Then arrange in a pan 1 ladle of rather slow and soft bechamel sauce and a layer of fennel on top:

on top, add pieces of provolone, 1 ladle of well distributed béchamel, a handful of parmesan and then start again in layers, ending with a last layer of fennel, béchamel, scattered provola and parmesan.

Finally, seal in the pan with aluminum foil.

Bake in a static oven at 180 ° for about 30 minutes in the central part and finally remove the aluminum.

Then raise to 200 °, place in the upper part of the oven and operate the grill for 10 minutes until it becomes beautiful golden

Yours is ready Fennel Parmigiana

It keeps very well for 3 days both cooked and raw ready to cook!