Tag: Quick

Cream of pumpkin soup (pumpkin cream) Quick and easy recipe – Gordon Ramsay’s version

Velvety pumpkin soup (pumpkin cream) is a soup made from pumpkin, usually potatoes are added, sometimes carrots and cooked with vegetable broth. There are those who add cream, I prefer not, it is already tasty and perfect without cream, better not to add unnecessary fat! I often prepare it in autumn! Read more fall recipes

Ingredients for 4 people

1 kg of pumpkin (weighed without peel)
250 grams of potatoes (weighed without peel)
3 tablespoons of extra virgin olive oil
1/2 onion
1 sprig of rosemary
salt and pepper
about 1/2 liter of vegetable broth: (1 liter of water, 5 g of salt, 1 carrot, 1/2 onion, 1 tomato, 2 sticks of celery, parsley)

Watch the VIDEO RECIPE of pumpkin soup

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Let's prepare a vegetable broth: in 1 liter of cold water add 1 carrot, 1/2 onion, 1 tomato, 2 celery sticks without leaves and parsley. We cover with a lid and leave to cook.

We remove the peel of the pumpkin, wash it and cut it into cubes
we peel, wash and cut the potatoes into cubes
Put in a saucepan 3 tablespoons of extra virgin olive oil, 1/2 onion cut into thin slices, and let it brown, then add the rosemary, pumpkin and potatoes, let it flavor for a few moments in the oil, mixing

then cover with about 3 large ladles of vegetable broth. Cover with the lid and leave to cook over medium-low heat for about 30 minutes. halfway through cooking remove the sprig of rosemary, leaving some leaves anyway.
The squash and potatoes are soft at this point and fall apart, so they are cooked. We turn off the heat and blend everything with an immersion blender.

If it is too thick, add a little more vegetable broth, if it is too liquid, let it cook for another 5 minutes to thicken more.

And here is ours ready velvety or pumpkin cream, enjoy your meal!

Serve with croutons

Cream of pumpkin soup (pumpkin cream)

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Enjoy your meal!

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Chocolate liqueur without milk and cream. Quick and easy recipe – Gordon Ramsay’s version

Chocolate liqueur without milk and cream, here's how to make alcohol sweet and greedy! This homemade liqueur is particularly simple, it does not contain milk and cream. It can be a perfect gift for Christmas, for Father's Day, or simply to keep in the fridge and offer to guests, you will make a great impression! It can also be used pouring it over ice cream (only for adults !!), or with a sprig of cream.

Also try making creamy coffee liqueur

Ingredients for 1 bottle of 1 liter

129 grams of 70% dark chocolate
190 ml of food alcohol
400 grams of sugar
300 ml of water
1/2 vanilla pod
15 grams of unsweetened cocoa powder

Watch the video recipe of the Chocolate liquor

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We chop the dark chocolate with a knife (I recommend excellent quality and 70%).
Put the chocolate flakes in a saucepan with the water and let it melt over low heat for 4-5 minutes, add the sugar, the half vanilla pod engraved in the center along its entire length.
We mix and finally add the sifted bitter cocoa powder, continue to mix and bring to a boil. As soon as it boils, remove from the heat and let it cool.
Once everything has cooled down, after about half an hour, filter through a fine mesh strainer and pour into an airtight jar, add the alcohol and mix. We close the jar and let it rest for 24; from time to time we mix the liqueur.
After 24 hours we can bottle and keep in the fridge. It can be consumed immediately!

N.B. It can be kept in the fridge for 3 months; it can be used pouring it over ice cream (only for adults !!), alone at the end of a meal, or with a sprig of cream.

Have a good tasting! Perfect with Cantucci and Brutti ma Buoni biscuits

Quick recipe in 30 minutes! – Gordon Ramsay’s version

The Artichokes risotto it's a first course super tasty is fast, alternative to the classic Pasta with artichokes! It is realized in few steps, before roasting rice and then cooking it with artichokes partly in pieces partly shakes, previously sautéed in a pan! In this way the seasoning will become one with the rice; which together with the creaming oil is parmesan will give you a creamy risotto with artichokes is tasty Like never before!

For preparation, you can use the artichokes you prefer: give her violets, ai violets; and if you want to make the dish even faster, i is also fine already cleaned artichokes! THE secrets for a perfect result are: use a great rice that cares about cooking, I choose vialone nano, but carnaroli is also perfect; and finally use very tender artichoke hearts, without hard parts, so that when you go to cook them in the risotto they will be tender! Follow all my advice and you will see what a result! Great like first course in winter and early spring, when artichokes abound on the market stalls. be for lunch, that for dinner! But also for one Sunday with the family!

How to make risotto with artichokes

First of all, if you have not bought them already clean, clean the artichokes by removing the hardest leaves, up to the heart. Then divide the beard and the prickly purple leaves from the heart of each artichoke into 4 parts. divide each quarter into another half.

Place the cleaned pieces in ice water and continue until all ingredients are used up.

Finally, sauté the 1 garlic peeled and previously crushed with 2 tablespoons of oil in a large pan for 1 minute.

Then add the artichokes, a handful of very finely chopped parsley and let it brown in a pan for 2 – 3 minutes, add 4 – 5 tablespoons of boiling vegetable broth and let it simmer with lid for 15 minutes on low heat.

Meanwhile, add the other garlic, peeled and crushed with 2 tablespoons of oil, to another large pan, sauté for 1 minute, add the rice and toast for 1 minute.

Then add the white wine, let it evaporate completely over high heat:

Add a tablespoon of boiling vegetable broth and start cooking the risotto slowly.

In the meantime, blend most of the artichokes with their juice, removing 2 – 3 for each dish. Filter the artichoke cream well so that it is without filaments.

Add it to the risotto and continue to cook adding vegetable broth as needed. It will cook in 12 – 13 minutes!

When it has a creamy consistency, turn off the heat, stir in 2 tablespoons of oil and Parmesan! Serve hot with the artichokes for each dish and a handful of parsley.

Yours is ready Artichokes risotto!

If you have cooked al dente, it can be kept the next day!