Tag: peach

6 rules for a perfect platter of cold cuts and cheeses – Gordon Ramsay’s version

Here's what the 6 simple rules to create and compose a perfect platter of cold cuts and cheeses for your dinners with friends.

The platter of cold cuts and cheeses is very trendy lately. In fact, it represents an excellent idea for the classic dinner with friends that is different from the usual and whets the appetite.

A nice mixed platter of cold cuts, cheeses and various snacks is always appreciated by everyone as long as it is well done and with quality products. It is no coincidence that cold cuts and cheeses represent the most classic Italian appetizer.

Starting from the basic concept that is better little quantity but high quality, choose the products carefully because that will make the real difference between an excellent cutting board and a pizzeria cutting board!

To compose it in the best way, there are 6 simple rules to follow to make a great impression:

COLD CUTS. You can opt for either raw cured meats (raw ham, speck, pancetta, salami, coppa, bresaola, lard) or cooked meats (cooked ham, mortadella, roast turkey breast, porchetta). It would be better not to mix them together, in case make two separate cutting boards. In both cases, arrange them with the slices folded in half starting from the leanest to the fatter ones.
THE CHEESES. They should be arranged from the freshest to the most seasoned, from the most delicate to the strongest. Fix them with order, from the most delicate to the tastiest so as not to overwhelm the palate. The advice is not to offer more than 3-4 cheeses and very importantly, they should be served at room temperature.
Arranged next to cheeses In combination with jams, honey and fruit compotes because cheese is a food without sugar, it finds its complementary food in jams, creating the perfect balance in taste.
As a rough guide, the softer and sweeter the cheese, the more acidic the taste of the jam and jams will have. On the contrary, if the cheese has a strong and decisive taste, it will have to be combined with a sweeter taste.
Green light also for pickles, artichokes, olives, gherkins. You can arrange them in a ceramic or glass bowl.
The bread. Next to the cured meats, place some bread cut into small slices, crackers or breadsticks. The ideal would be a particular homemade bread or homemade bread.
Also add fresh fruit here and there, the grapes are perfect, already washed and dried and in small portions. Dried fruit is also a must: walnuts, almonds and cashews and pistachios are scattered here and there.

cold-cuts-and-cheese-cutting board

The cutting board is the right choice which comes in handy when you don't have much time to cook and still want to organize a little one aperitif. In fact, it can be served both as an aperitif or as an actual appetizer. If the cutting board is very rich it can also replace dinner.

For the portions, adjust according to the people and the courses of the dinner.

cold-cuts-and-cheese-cutting board

The platter of cold cuts and cheeses always pleases everyone, it is very spectacular and by following these simple rules with little effort you will make a great impression with which you will amaze everyone. On the net there are many examples of how to compose a beautiful cutting board that is at the same time good but also beautiful to look at. Some are true works of art!

Let's find out together.

cold-cuts-and-cheese-cutting board

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Egg-free chocolate biscuits (gluttonous and light) the perfect and quick recipe! – Gordon Ramsay’s version

THE Egg-free biscuits they are gods delicious and light sweets!! Made with a pastry without eggs, without butter And without milk! as well as little oil, Brown sugar, cocoa powder e dark chocolate; believe me if I tell you space!!! From dark taste intense and one soft texture, melting And tender to the bite own as the classic chocolate biscuits! But without too many without guilt!! Ideal for those suffering from intolerance to eggs and al lactose; for those who follow a vegan diet And dietary; or simply for whom does not want to give up on taste, while following a lighter diet!

There Recipe is long standing, one of the that you find here in the site, which I have re-proportioned and lightened by some ingredients!

It's about a quick preparation And very easy! THE Egg-free biscuits they are prepared by hand, without tools, with 1 bowl And 1 fork, mixing everything in the bowl! you just have to wait for the compound cool a moment to be able to form balls of dough such as those of Cookies and then cook in the oven for a few minutes!

From this basic version, you can realize many variations! add chocolate chips, chopped dried fruit, or raisins! Realizing in this way gods chocolate egg-free cookies always new and delicious!

Just like Butterless Cookies, they are great for all occasions; From one snack healthy and balanced to one Breakfast, for children, from transport to school in the office, to give as a gift! They are kept for a very long time if you can resist!

Discover also:

The cake without eggs (soft, delicious, chocolate flavor in a thousand variations!)

Egg-free biscuits recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes + dough cooling	10 minutes	25 minutes

Ingrediants

Quantity for 16 pieces
130 grams of flour '00 (or white spelled) 30 grams of unsweetened cocoa powder 50 ml of sunflower (or flax or coconut) oil 120 grams of 70% dark chocolate 80 ml of boiling water 140 gr of cane sugar or classic 1/2 teaspoon of baking powder for cakes 1 pinch of salt

Method

How to make Eggless Chocolate Cookies

First of all, melt the chocolate and mix with the oil, then boil the water and add the sugar, stir well to melt the mixture and pour everything into the chocolate bowl.

Finally, sift the flour, cocoa, baking powder and salt apart:

Then pour the flours into the chocolate, turn with a spoon and wait for the mixture to cool and harden at room temperature. it will take about 30 minutes.

Finally, with the help of an ice cream maker or a spoon, obtain 4 cm balls / hemispheres and place them in a baking tray lined with baking paper:

Finally, bake in a static oven at 180 ° for 10 minutes. Remove from the oven and lift with a spatula, let cool completely out of the pan, if you like, sprinkle with salt flakes or enjoy plain.

Yours are ready Egg-free biscuits!

They can be kept for 1 month in a cookie jar or tin box

the original recipe from Campania, delicious and easy! (Cilento) – Gordon Ramsay’s version

Lagane and chickpeas it's a warm winter first course and comforting typical from poor cuisine of the Southern Italy (Campania, Basilicata, Calabria); a variant of the classic Pasta and chickpeas; which in this case sees the as protagonists lagane, A type of fresh pasta made with durum wheat semolina and water, similar to tagliatelle but wider and shorter; that cooked together to the chickpeas previously stews with the tomato; they will bind in a dish from the creaminess and mouth-watering goodness!

Like every ancient and traditional recipe, exist different versions, and small regional variants: some add fresh tomatoes, some peeled, some enrich with bacon or bacon, some blanch the lagane before adding them to the chickpea soup. What I give you today is there Original Cilento recipe from the Lagane and chickpeas of Carmelo's grandmother, a family friend. Widespread throughout Campania: simple, vegan and very good!

It's about a very simple preparation, the lagane are ready in minutes mixing water and semolina; and once you have given the shape to the pasta, just make it dry perfectly in the air, to be able to add directly in the chickpeas! and just like Pasta and potatoes, Pasta and beans and Pasta and lentils, the lagane, they will absorb all the scents and the flavors of legumes, creating a sauce with an incredible gluttony!

According to the ancient recipe, i dried chickpeas, to soak; but to speed up the dish, you can use precooked chickpeas! in this case the lagane and chickpeas will be ready in 30 minutes!

Creamy, delicious and substantial, Lagane and chickpeas are a perfect first course that warms the heart on cold winter days! Ideal like save dinner, but also a lunch complete and substantial!

Lagane and chickpeas recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	15 minutes	30 minutes

Ingrediants

Quantity for 4 people
For the lagane: 175 gr of durum wheat semolina flour 75 grams of flour '00 125 grams of warm water 2 pinches of salt For the chickpea soup: 400 grams of dried chickpeas (or 2 cans of canned chickpeas) 5/6 cherry tomatoes extra virgin olive oil 2 cloves of garlic fresh parsley salt pepper (optional)

Quantity for 4 people

For the lagane:

175 gr of durum wheat semolina flour
75 grams of flour '00
125 grams of warm water
2 pinches of salt

For the chickpea soup:

400 grams of dried chickpeas (or 2 cans of canned chickpeas)
5/6 cherry tomatoes
extra virgin olive oil
2 cloves of garlic
fresh parsley
salt
pepper (optional)

Method

How to make Lagane and chickpeas

First of all, at least 24 hours before, soak the chickpeas with plenty of water and a pinch of baking soda. You can skip this step if you are using precooked chickpeas.

Then prepare the lagane dough: mix the flours together with the salt, add water, knead until it forms a ball. If necessary, add a pinch of semolina flour.

Then roll out the dough with the machine. naturally passing over several times with the help of 00 flour to a thickness of 3; or proceed by hand with the help of a long rolling pin and 00 flour

The dough must be thin but porous about 3 mm.

finally obtained some laganas 15 – 18 cm long and 2.5 cm wide

set to dry sprinkled with 100% flour for about 1 hour.

Meanwhile, prepare the chickpea soup. Fry the peeled and lightly mashed tomatoes with 2-3 tablespoons of oil for 1 minute, add the washed and halved cherry tomatoes, leave to flavor for 1 minute. then add the chickpeas.

Finally add parsley, turn and brown for 1 minute. Add 2 glasses of water and let the chickpeas simmer for about 20 minutes

at the end of the indicated time, set aside 2 tablespoons of whole chickpeas. Add 1 more glass of water to the pot:

cook again for about 10 minutes.

In this case I made a dish for 2 people. if you have prepared all the indicated dose, it is very important to cook the lagane in a very large pan containing the chickpeas. so that they are not placed against each other but "scattered" it will take 3 – 4 minutes to cook.

So if you cooked the chickpeas in a small pot, transfer everything to a large saucepan, let the mixture take the rather watery mixture and add the lagane:

Finally, place on low heat and do not turn but rotate the pot so that the contents of the soup go to the lagane. cook for 2 minutes. when the dough has set, turn once, add salt, continue to cook for 1 minute more. Add the whole chickpeas, a drizzle of oil and serve hot.

Here is ready Lagane and chickpeas creamy and steaming!

Store Lagane and chickpeas

Without adding pasta, you can keep the dish for 2 – 3 days. If you have already cooked the lagane, the dish keeps perfectly in the morning for the evening. you can warm it up at the moment

Chef Gordon Ramsay Recipes

Tag: peach

6 rules for a perfect platter of cold cuts and cheeses – Gordon Ramsay’s version

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Egg-free chocolate biscuits (gluttonous and light) the perfect and quick recipe! – Gordon Ramsay’s version

Egg-free biscuits recipe

How to make Eggless Chocolate Cookies

the original recipe from Campania, delicious and easy! (Cilento) – Gordon Ramsay’s version

Lagane and chickpeas recipe

How to make Lagane and chickpeas

Store Lagane and chickpeas