Tag: sardine

Gluten Free Pumpkin Swirls Stuffed with Dried Figs and Chocolate – Gordon Ramsay’s version

Pumpkin pan gluten-free, in the shape of a swivel with a filling of dried figs And chocolate: easy recipe that will give you a stuffed bread to offer to everyone, perfect for a basket to put on the center of the table. The version with chocolate chips makes this recipe also suitable for one Breakfast or greedy snack.

With these doses you will get 6 swivels.

#Family 💚 for this recipe I was freely inspired by fried Christmas that are made in our area: leavened dough with pieces of dried figs! I wanted to combine a fragrant bread like pumpkin with the sweetness of dried figs for a surprising result!

Check out the pumpkin pan in the shape of a pumpkin!

In these wonderful swivels I wanted to put pieces of dried figs and chocolate chips to turn completely to dessert, but you can use a thousand things.

I'll just mention some of the ingredients that come to mind for this purpose: raisins, almonds, prunes, pistachios, walnuts, hazelnuts …

Baking bread can be difficult on its own, even more so when there is a moist part in addition to the dough such as pumpkin which can affect your own humidity.

For a perfect cooking of this bread with a "home" oven, I leave you some advice: let it preheat up to 200 degrees ventilated.

Knowing your oven well, you can evaluate if too violent heat comes from above, in which case you will put the baking sheet lower, otherwise you can put it in the center.

Let it cook for 20/25 minutes, until golden brown, then switch to static mode, again at 200 degrees for another 10 minutes minimum: you can do the toothpick test in the center of the swivel where it is highest. The toothpick must come out not with the dough stuck, but slightly moist.

You can cook the pumpkin both in the microwave and in the traditional oven as I explain you here!

The important thing is to have a well-dried pumpkin, a firm and non-watery puree so as not to unbalance the dough. If for some reason your puree is more liquid than mine, it may also depend on the quality of the pumpkin you choose, add an extra handful of flour or decrease the amount of water!

Chocolate and almond cake – Gordon Ramsay’s version

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.

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.

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How to make an excellent meat broth – Gordon Ramsay’s version

How to prepare an excellent meat broth? It is very simple to prepare a good broth: you must first choose excellent meat, possibly lean, add a bone that gives it a lot of flavor and let it boil for a long time.

You will thus obtain an excellent nourishing and invigorating broth, ready to be enjoyed with tortellini, tagliolini, passatelli or simple egg pasta. And the whole family will be satisfied.

Meat broth is one of those traditional dishes that tastes of home, of warmth, of good food, of love. The scent of the broth that floods the house is one of those memories of our childhood that immediately makes us feel good and makes us hungry. Moreover, the broth is almost ua magical medicine, a tonic that is appreciated even when one is unwell.

Tricks for obtaining a good meat broth

As we said before, to obtain a good meat broth you must obviously start from the raw material: choose it of quality, perhaps from organic and possibly lean farms.

Usually used beef steak, shoulder pulp, brisket and mixed bones of beef and veal, which give a lot of flavor.

To make the mixed broth you can also use pieces of the chicken or hen, well cleaned. Although this is a little oilier due to the skin.

For example for the broth for Christmas dinner, tradition has it that it is made with mixed beef and meat capon. The capon is a male chicken, which has been castrated before reaching sexual maturity to achieve greater weight and soften the meat.

Procedure for making a good broth

The meat is first rinsed and cleaned of any bones and covered with cold water. It is then left to cook for about 2 hours over medium heat and another 40 minutes over low heat. The broth should reduce by about half. During cooking, the water is flavored and enriched with nutrients.

The secret to get good broth is to start with cold water, that is, the meat is put in a pot together with celery, carrots, an onion stick with cloves, 1 bay leaf and salt, in doing so the meat is exploited well, because it will release all the proteins and nutrients to the broth.

Once ready, the broth is filtered with a colander or with a very clean cotton cloth or with gauze, the first method consists in filtering the broth several times through a kitchen stamina or muslin (cotton fabric with a very fine texture).

The other method for degreasing the broth is to put the broth in the fridge overnight, so that the following day the fat on the surface solidifies, and then easily removed with a skimmer.

To make it clear, filter it again with a simple strainer.

Let's see the ingredients immediately.