Tag: recipes

Pumpkin Boule with Cardamom and Chia Seeds by Gordon Ramsay

Pumpkin Boule with Cardamom and Chia Seeds



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

This is a perfect yeast bread for Autumn, so soft, chewy and flavourful with cardamom, yoghurt and chia seeds. With a beautiful golden pumpkin crumb and light texture this yeast bread goes really well with soups and dips, also perfect for sandwiches.
This recipe, inspired by Dan Lepard’s Pumpkin Bread Recipe, is easy, versatile, and perfect for your holiday table. The original recipe called for green olives, which I omitted, instead I used some chia seeds in the dough. You can use nuts or sundried tomatoes if you prefer.

  • 1/2 Pumpkin, peeled and cut into 4cm pieces
  • 165 ml Warm water
  • 1 tsp Instant yeast
  • 100 g Thick plain yoghurt
  • 1.5 tbsp Chia seeds
  • 400 g White bread flour, extra if needed
  • 10 Whole cardamom, (green or black) crushed
  • 2 tsp Pink himalaya salt
  1. Cook pumpkin in a steamer over a saucepan of simmering water for 20 mins or until tender. Set aside to cool completely. Measure 150 grams of pumpkin into a bowl and use a fork to coarsely mash. Save the rest for other use.
  2. Stir in the water then whisk in the yeast until dissolved. Mix in the yoghurt and chia seeds, then add the flour, crushed cardamom, and salt and mix everything to a soft dough, adding more flour if the dough feels very sticky. (When you have cooked or grated vegetables in bread dough, the salt will draw moisture out and the dough will get even softer as it rises, so aim for a dough that’s slightly firmer than you would normally make.)
  3. Knead the dough until smooth on a floured surface then return it to the bowl and leave for about one hour somewhere warm until risen by half.
  4. Dust a proof basket liberally with flour. Shape the dough into a boule. Place the boule, with the seams up, into the basket. Cover with a clean kitchen towel and leave to rise for 45-60 minutes.
  5. Heat the oven to 200C (fan-forced)/400F. Turn the proofed boule onto a baking pan lined with baking paper. Score the dough as you like. Bake for about 40 minutes until nicely golden brown.


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http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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Butternut Squash and Chickpea Soup with Saffron and Pecorino by Gordon Ramsay

Butternut Squash and Chickpea Soup with Saffron and Pecorino



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

This nourishing soup is made with butternut squash, chickpea, coconut cream, Italian hard cheese, and plenty of fresh ginger and saffron. It’s robust, has a lovely silky texture and super tasty. Serve this as a starter for a dinner party or a filling supper with crusty buttered bread when you need a bit of comfort. This soup keeps well in the fridge and is easy to freeze.

  • 1 Garlic clove, chopped
  • 1 pc 3-inch Fresh ginger root, peeled and thinly sliced
  • 50 g Butter, coconut oil or olive oil
  • 0.2 g Saffron powder
  • 600 g Butternut squash, peeled, deseeded and roughly chopped
  • 500 ml Homemade broth (vegetables, chicken or beef)
  • 150 g Cooked chickpeas, drained and rinsed well under running water
  • 300 ml Coconut cream
  • Salt andfreshly cracked black pepper
  • A large pinch of nutmeg
  • 50 g Pecorino, grated
  • Pumpkin seed oil for garnish
  • Chives for garnish
  • Pepitas for garnish
  1. In a large heavy saucepan, sauté garlic and ginger in the butter over a low heat until aromatic. Add the saffron, pumpkin and half the broth, then cook over a low heat, with the lid on, until the pumpkin is almost cooked.
  2. Add the cooked chickpeas, the remaining broth, coconut cream and plenty of cracked black pepper. Bring to a boil, then reduce to a simmer, with the lid on, and cook for about 15 minutes.
  3. Use an immersion blender to process the soup until smooth. Season with salt, then add nutmeg to taste. Stir in the grated Percorino cheese and ladle into soup cups. Drizzle some pumpkin seed oil over and top with a few chives and pepitas.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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Crisp Cajun Salmon by Gordon Ramsay

Crisp Cajun Salmon



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

This light, low carb meal is quick and tasty, perfect for midweek dinners. Crispy-skin salmon steak is the star of this dish, soaking up the earthy flavours of cajun seasoning blend. Serve on a bed of leafy greens with a few of blackberries and you have a healthy dinner that is ready in 15 minutes.

  • 2×150 g Skin-on salmon steak
  • 2 tbsp Beef dripping (or olive oil)
  • 1/3 tsp Dried oregano
  • 1/3 tsp Paprika powder
  • 1/3 tsp Garlic powder
  • A large pinch of cayenne pepper
  • Sea salt and pepper
  • A handful of curly endive (or other baby greens)
  • Blackberries
  • Grape tomatoes
  • Lemon wedges
  • 1 tsp Chilli pepper, shredded
  • Dill fronds
  1. Combine the beef dripping or olive oil, oregano, paprika, garlic and cayenne powder in a bowl. Season with salt and pepper. Add the salmon and gently turn to evenly coat in the spice mixture.
  2. Heat a frying pan over medium-high heat. Add the salmon, skin-side down and cook for 4-5 minutes or until skin is crispy. Turn the salmon and reduce heat to medium-low. Cook for another 3 minutes for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest.
  3. Meanwhile, combine curly endive, blackberries or grape tomatoes. Divide into two serving plates and top with salmon. Garnish with lemon wedges, shredded chilli pepper and dill fronds.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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