Tag: pie

Goya, the bitter melon – Creative in the kitchen – Gordon Ramsay’s version

Goya, the bitter melon


Goya, the bitter melon

Nigauri literally means bitter melon or bitter gourd, or it's called goya, in the dialect of the islands of Okinawa in Japan. It is a tropical vegetable, widespread in much of Southeast Asia and in Okinawa, especially in the period of June-August. It is green, hard and its shape resembles that of a zucchini or cucumber with many protuberances.
The taste is bitter and is rich in vitamin C and mineral salts. The vitamin C contained in bitter gourd is four times that of lemon and cabbage. Helps recover from fatigue and improves iron absorption.
Varieties of bitter melon range from 20cm to 80cm. In Japan, the bitter gourd grown in South Kyushu has an elongated shape and the one grown in Okinawa has a thick, less bitter skin. It is a commonly distributed variety in Japan, and its fruit length is about 25 cm.
Widely known as an ingredient in Okinawan cuisine, it is now well established as an everyday ingredient throughout Japan and is applied to dishes such as stir-fried foods, salads, fried foods, and foods that are spicy or add egg.
Basically, freshly picked fruits are eaten as soon as possible, but when you want to keep a whole fruit, place it in the refrigerator for a maximum of 3 days.
Unlike tomatoes, for example, where "ripeness" is welcome, bitter gourd is best eaten when immature.
When it is fully ripe, the green color of the bitter gourd turns yellow, the seeds sprout and the bitterness becomes even stronger.
About 95% of the ingredients in bitter gourd are water.
It contains almost no proteins and fats, so it is a low energy food.
Energy: 17kcal per 100 grams.

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How to store lasagna – Creative in the kitchen – Gordon Ramsay’s version

How to store lasagna - Creative in the kitchen


There lasagna it is one of the best known typical Italian dishes in the world. Once prepared and cooked, it can also be kept for several days or months and then enjoyed as long as certain precautions are followed.

If you want to prepare lasagna and then store it, use only quality ingredients. Cover the pan with cling film (avoid aluminum foil) or place the lasagna in an airtight container.
At this point you can store them in fridge (temperature approx. + 8 ° C) for a maximum of 2 days.

It is also possible to freeze lasagna cooked, but not refrozen (i.e. thawed and frozen again). The lasagna must be covered on the surface, I recommend an airtight container (preferably glass). At this point you can freeze it and keep it for up to 3 months. If you are preparing a lasagna that includes ricotta as an ingredient, I do not recommend freezing.
To use them, simply take them out of the freezer, put them in the refrigerator and let them thaw very slowly, then bake them if necessary (in a preheated oven at 180 ° C or in the microwave for 3 minutes) when it is completely thawed.

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Baked cod with potatoes and tomatoes – Gordon Ramsay’s version

Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen


Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen

The baked cod with potatoes and tomatoes is a light fish recipe, a perfect dish to be prepared as a second course, but also for dinner. The broth is perfect for dipping slices of bread or croutons, to give a crunchy note.

The preparation of this recipe is really very simple, you just have to combine all the ingredients and bake. It will be ready in a few minutes and when taking it out of the oven it will release a mouth-watering perfume.

Difficulty: low

Cooking: 25 minutes

Preparation: 20 minutes

Flat cost: low

Doses: 4 people

INGREDIENTS FOR 4 PEOPLE


* You can replace cod with stockfish.

TOOLS USED


earthenware oven pan, capacious,

potato peeler,

various containers,

various cutlery.

HOW TO PREPARE BAKED COD WITH POTATOES AND TOMATOES

• First you have to desalt the cod (if you don't know how to do it, here here a simple method or you can buy the one already desalted). Cut it into large pieces and rinse it under running water.

• Oil the base of the earthenware baking dish and arrange the pieces of cod (make sure they all fit before adding the other ingredients).

• Peel the potatoes and cut them into pieces. Wash the red tomatoes well and cut them into pieces and add everything to the cod in the pan. Sprinkle the pieces of fish with breadcrumbs.

• Pour a drizzle of olive oil, white wine and to start 1 glass of water (in cooking, if needed, you will add more, a little at a time, as long as there is enough broth to cook everything well) . Add the whole clove of garlic and sprinkle everything with chopped parsley and a pinch of salt.

Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen

• Bake in a preheated convection oven and bake at 180 ° C for 20 – 25 minutes or static oven for 25 – 30 minutes. More information on cooking can be found in the Tips ▼ below.

Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen

• Your baked cod with potatoes and tomatoes is ready to be served hot.

Baked cod with potatoes and tomatoes recipe from Creativa in the kitchen

• I cooking times they can vary according to the size you will give to your cod pieces.

• Vi I recommend eating it as soon as it is ready, but if you have leftover you can keep it in the fridge and consume it within the day. Take it out 15 minutes before reheating it.

• You can heat up in the oven for a few minutes in the microwave or put it in a pan for a few minutes.

• For a more lively flavor you can add a pinch of pepper.

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