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Minestrina in vegetable broth – Gordon Ramsay’s version

Minestrina in vegetable broth


How to prepare a very good one soup in vegetable broth, light, nutless and very tasty. The pasta in vegetable broth is very simple and rich in vitamins, a real one comfort food perfect on cold winter days.

Also known as the "sick man's soup", this broth soup is excellent to consume when you have a fever or a severe cold or if you have a bad stomach because it is prepared with many vegetables but at the same time it is very digestible. In addition to being rich in mineral salts.

Just add some pasta, stars or scratchers, to taste and will become the ideal dish also for your children, who can enjoy it with a nice melted cheese.

The evening soup, especially in winter, is very popular with young and old, because it warms the body and is really comfortable after a tiring day. It also fills the stomach but at the same time does not burden digestion.

A quick soup it can also be prepared with a meat cube or vegetable cube: just add a little water and melt the cube and you're done. But we know that industrial cube is not really a healthy product, that you can eat it often.

So it is always better not to abuse it. Instead with one nice soup in vegetable broth light and fat-free, you decide the salt and seasoning.

For those wishing to try the recipe of homemade granular nut we refer you to this recipe:

Homemade granular vegetable cube

Try this recipe and you will see what it tastes like!

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Rice Flour: How to Use It, Properties and Contraindications – Gordon Ramsay’s version

Rice Flour: How to Use It, Properties and Contraindications


Rice flour is widely used in cooking, even more so if you are celiac, as gluten free: it is probably the first flour that is thought of when this pathology is discovered. Extremely versatile, but also insidious, let's talk about the correct use e contraindications.

It is obtained by grinding rice grains, it tastes extremely neutral and it requires a lot hydration in the doughs.

Rice flour contains approx 365 Kcal for 100 gr. Quite caloric, therefore, but low in proteins and rich in starches, the presence of which raises the glycemic index a 95; the fat content is very low.

Regarding the nutritional contribution, rice flour has a good content of group vitamins B, but also of potassium And phosphorus.

The caloric intake of the two flours is quite similar, however rice flour has a lower amount of protein and fiber.

Furthermore, rice flour is gluten-free. In general, this lack of gluten makes it unsuitable for recipes that include one leavening important, while it is preferable to use it for desserts And Biscuits!

In reality, with rice flour, we tried to do a little bit of everything!

Check out all our rice flour recipes!

If we talk about rice flour, from the aspect of the benefits in nutrition, it is as if we were talking about rice, as it is exactly the result of grinding this cereal.

READ ALSO => Does Rice Make You Fat? And the Rice Milk?

Rice flour has a good supply of potassium, very useful to adjust the blood pressure, as well as being low in sodium.

Also useful in the nutrition of those who have to limit the intake of proteins, since it contains very few.

It is digestible compared to other flours, since the starch structure it contains is easily attacked by digestive enzymes.

The B vitamins of which it is relatively rich play an important role in functions metabolic, such as riboflavin and thiamine which are involved in carbohydrate metabolism.

Being richer in starch than 00 flour and many other flours, it is particularly suitable for thickening foods and preparing puddings, sauces And sweet creams or salty, guy bechamel.

Notoriously indicated as more suitable also for fried breading, as it absorbs less oil, used alone to bread shrimp, squid or slices of meat, or even in the preparation of batter for vegetables.

SEE ALSO => Frying against microwaves. Fat versus healthy! Calamari rings: the tastiest and healthiest cooking thanks to the microwave!

Making rice flour at home (white, red, wholemeal …) is quite simple!

HOME MADE FLOURS, ALL NATURAL and PERFECT RECIPES

Being a flour ad high glycemic index, rice flour is not recommended for those who suffer from diabetes or diseases related to it or rather we recommend a moderate use and to vary with other flours.

alessia

Celiac, wife of a serial intolerant and mother of two small and excellent forks, in order not to succumb to the kitchen has tamed her and now commands her like a wand.
He invent new ways to cook easily, quickly and effortlessly … and he almost always succeeds!

the perfect and quick recipe step by step – Gordon Ramsay’s version


THE Marshmallow (literally "sweet cotton") I am treats delicious, originating of the United States of America, beloved all over the world! It is about fluffy morsels based on sugar, water, egg whites And jelly from the chewy texture or rubbery and extra soft ; usually of White color or come on pastel colours; they are exquisite both from enjoy natural, simply like candy or to accompany coffee or hot chocolate; but also for make numerous desserts! As topping for cakes, pies or filling for biscuits ect ect. You want prepare them too ? Here she is Homemade Marshmallow Recipe with all Tricks And Advice illustrated with step by step photos to get them in just over 30 minutes! Believe me if I tell you like the ones bought! rather even better!

Marshmallow "width =" 630 "height =" 472 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/the-perfect-and-quick-recipe-step-by-step-Gordon-Ramsays-version.jpg 630w, https: // www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow-300x225.jpg 300w, https://www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow-86x64 .jpg 86w, https://www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow-630x472.jpg 1056w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/the-perfect-and-quick-recipe-step-by-step-Gordon-Ramsays-version.jpg "/><noscript><img class=After various experiments, today I share with you what I believe is the Perfect recipe of the Marshmallow both in terms of soft texture, both of exquisite taste both of speed of execution!

It's about a very easy preparation. THE secrets for an excellent result are: first of all choose the right ingredients in particular, use the glucose syrup; you can buy it in every well-stocked sweet shop or on Amazon and you can also use it to make Sugar Paste this will allow you to get the texture of the original Marshmallows! Very important then perform the various steps quickly in particular the transfer of the mixture to the pan! Otherwise it will solidify! Thanks to my method, your Marshmallows they will be ready immediately without long rest times!

Marshmallows are ideal not only for Children, but also for the older ones! Yup they keep very well and you can pack them up and give them away for the Stocking of the Befana, Christmas and many other occasions!

Discover also:

Chocolates (how to make homemade chocolates with step-by-step photos)

PREPARATION TIMES

Preparation Cooking Total
30 minutes 5 minutes 35 minutes

Ingrediants

Quantity for 50 pieces

For the syrup:

  • 90 grams of Glucose syrup
  • 80 grams of water
  • 220 grams of sugar

For the dough:

  • 100 gr of egg whites
  • 17 gr of gelatin + 85 gr of cold water

To complete:

  • 100 – 120 grams of powdered sugar
  • 80 grams of cornstarch or potato starch

Method

How to make Marshmallows

First of all, place the gelatin with its water in cold water and let it soften:

soften marshmallow jelly

Then weigh the glucose directly into a saucepan:

sugar syrup for making marshmallows

Then add the sugar and the water indicated to make the syrup and place on medium heat, always stirring. If you have a thermometer after about 10 minutes you must reach a temperature of 115 ° if you have not, look at the mixture must be liquid, amber with lots of bubbles

how to make marshmallows

In the meantime the syrup is cooking, turn on the planetary mixer and let the egg whites whisk at medium speed and line a baking sheet with parchment paper adding some flakes of butter so that it remains stable and firm.

Finally Sprinkle with 3 – 4 tablespoons of cornstarch mixed with powdered sugar:

marshmallow pan

When the syrup is ready, pour it boiling directly over the egg whites that will be whipping in the mixer and turn the speed up to maximum so that the mixture mounts quickly.

Meanwhile, in the boiling saucepan, pour the gelatin with all its water now absorbed, swirl and you will see that in a few seconds in contact with that heat it will melt, pour it into the egg whites mixture you are whipping.

Let it whip until the bowl is cold for a minimum of 10 – 12 minutes!

The mixture must be fresh, firm and shiny!

Finally pour it directly into the pan or quickly divide it into two or more parts depending on how many colors you want to obtain.

Just the slightest bit of a dye will be enough to get pastel colors and a few seconds to turn.

I recommend if the mixture solidifies then you will have difficulty spreading it well!

coloring marshmallows

Then immediately pour the compounds into the pan flattening them one at a time with a spatula or sharp knife, in order to obtain a surface as smooth as possible.

Spread each compound side by side.

Finally sprinkle the surface with sugar and cornstarch forming a sprinkled layer.

Wait 15 minutes and you will see that the compounds have already solidified. If they are still soft, wait, it means that you have not whipped the egg whites well and you will have to wait a few hours! In some cases even 12 h if you have just whipped the mixture!

Turn and turn each mixture into the powders and slice to about 2 cm obtaining 2 cm Marshmallows. As you make them, pass them in the sugar and cornstarch powders

complete the marshmallows

Then dust the powders off the ones you just made and set them aside. Make all your squares in this way!

Yours are ready Marshmallow

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<p><noscript><img class=You can keep them in a tin or cookie jar, well sealed. Attention they will tend to stick, after all like the ones bought, just sprinkle them with cornstarch and they will return as freshly made!

This way they keep 2 weeks

.

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