Tag: red cabbage

Gluten Free Crispy Fried Chicken with Rice Breading, Light and Odorless | #Family Day 17 – Gordon Ramsay’s version

Gluten Free Crispy Fried Chicken with Rice Breading, Light and Odorless | #Family Day 17

Crispy fried chicken, dinner-saving recipe, tasty, good for everyone! Quick and easy, breaded, but gluten-free, you do it in a short time and with very few ingredients, at home. The breading is crunchy, made with rice breadcrumbs, the frying without odors!

# Family💚 you know how much I like to share my ultra-simple dinners that allow me to bring to the table only one dish for us, celiac and intolerant, but also for the children who remember this recipe so much the Mcnuggets.

Also look at the egg-free, non-fried chicken slices

Add one apple wedge with frying oil so as not to spread odors!

I noticed that if you let the freshly breaded chicken rest for about ten minutes, the breading becomes "hardened", you won't lose it lying around in the oil pan and your chicken will be more crunchy.

Check out the baked McNuggets too

This is a dinner-saving recipe, because I always insert white meat for the whole family at least once a week. I always have chicken breast even in the freezer and all the other ingredients are few and more or less present in the house.

How to make vacuum packing at home – Gordon Ramsay’s version

How to make vacuum packing at home

How to make vacuum packing at home

The vacuum packed represents a method of preservation that allows you to preserve some preparations for a long time by exploiting the absence of air. By eliminating the micro-organisms that proliferate in the presence of air, it will be possible to preserve food for longer.

For fruit-based preserves (jams or marmalades), long cooking and with a high percentage of sugars, you can use the method of hot potting (upside down).

For preserves based on vegetables, in oil or pickles, you will have to proceed with the technique of boiling.

Pasteurization method by hot potting.

1. Sterilize the glass jars.

2. Fill the jars up to approximately 1 cm from the edge.

3. Clean the edges.

4. Close the lid of the jars.

5. After closing the jar, turn it upside down immediately.

6. Upside down for at least 20 minutes.

7. Check if the vacuum has occurred. Press the cap in the center, with a light pressure of a finger, and if you hear the typical "click", it means that the operation was successful.

8. Leave to cool in a cool place (at room temperature).

Method of pasteurization by boiling.

1. Sterilize the glass jars.

2. Fill the jars up to approximately 1 cm from the edge.

3. Clean the edges.

4. Close the lid of the jars.

5. Place the jars in a saucepan.

6. Wrap the jars in a tea towel (to prevent them from bumping during boiling).

7. Fill the pot with water.

8. Bring to a boil.

9. Once it reaches a boil, cook for the necessary time (the minutes depend on the type of food, for example tomatoes, in oil or pickles 30 minutes, tuna 25 minutes).

10. Allow to cool to room temperature.

11. Check if the vacuum has occurred.

• Furthermore, for the correct rules of hygiene of the kitchen, of the person, of the tools used and on the treatment of ingredients, pasteurization and conservation, we refer to site and at guidelines of the Ministry of Health. Of course, the information published here does not in any way replace the doctor's advice, opinion, visit and prescription.


Chocolate and almond cake – Gordon Ramsay’s version

Chocolate and almond cake

There chocolate and almond cake it is a delicious and rich breakfast dessert good dark chocolate. A very easy and quick cake to prepare, with only two eggs and with simple ingredients that everyone has at home.

This dessert is very reminiscent of those genuine donuts that our grandmothers prepared, when with a few simple ingredients they put fragrant and richly flavored cakes on the table.

To prepare the chocolate and almond cake no special equipment is needed, you can very well use the classic hand whisk. Otherwise use a classic electric mixer and in 5 minutes it is ready.

In the recipe we use the 70% dark chocolate but you can also customize the dessert with the milk one. Even if then the final result could be perhaps too sweet. The ideal would be to use the dark one.

Let's see the recipe immediately.

Chocolate cake ingredients

Which chocolate to choose?

Black, bitter and dark, are all synonyms to indicate a chocolate that contains a quantity of cocoa equal to at least 45%, for extra dark or “dark” chocolate instead the percentage rises to 70%, up to 100%.
Obviously, it must be quality chocolate, without artificial ingredients, with a high percentage of cocoa and therefore less cocoa butter and sugar.
But the choice also depends on the taste, if 100% is suitable for people with intolerances or vegans, and is certainly full of benefits, on the palate it could be very bitter.
We therefore recommend starting from 70% chocolate and then move on to 85%, even more nutritious.

Slice of chocolate and almond cake

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