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Gluten Free Sandwiches with Cheese and Bacon – Gordon Ramsay’s version

Gluten Free Sandwiches with Cheese and Bacon

Gluten-free cheese and bacon sandwiches, easy to make, fluffy and stringy. You can accompany these sandwiches with vegetables or other cheeses, but even alone, they are almost a single dish!

Family💚are always looking for tasty solutions for bread-making, but that they are easily reproducible by all and that they can bring the children with the taste of gluten-free flours: this is where these stringy sandwiches with bacon were born.

Click here for my sandwich mold!

For this recipe I used 6 grams of fresh brewer's yeast and let it rise for 5 hours. If you want to speed up or lengthen the leavening you can follow the instructions below:

10 gr fresh brewer's yeast (5 gr dry brewer's yeast) => 2/3 hours in the oven off with the light on

6 g fresh brewer's yeast (3 g dry yeast) => 4/5 hours in the oven off (you have to turn on the light depending on the room temperature, if it grows little, turn it on)

3 gr fresh brewer's yeast (1 gr dry brewer's yeast) => overnight in the fridge

You can also make these sandwiches with the planetary mixer with the hook leafy, starting from the flour in the bowl, dissolve the yeast in the water and add it to the flour, let the dough work, then add the oil and finally the salt.

As you can see, these sandwiches have 100% hydration, with gluten-free flours, it is normal to use more water, but 100% hydration you still have to know how to manage if you work by hand. In this case you can afford it because you put the dough directly into the die and in any case it always depends on the type of flour used and how it absorbs.

Cream of red lentils and ham – Gordon Ramsay’s version

Cream of red lentils and crunchy ham

This red lentil soup is a tasty and healthy comfort food, with the delicate scent of orange and the crunchiness of coated ham.

Carrots also make this red lentil cream even more colorful, while, for the chewable part, I wanted to combine a crunchy raw ham.

I chose the Veroni Salumi cured raw ham, with a delicate and persistent aroma, with a well-balanced, round and pleasant flavor, cut into thin slices like from the butcher's shop.

This product is available in the innovative 100% recyclable tray of the "The Nature Cold Cuts”, Made up of a FSC®️ certified paper base and a transparent plastic film. With 75% less plastic than traditional trays!

Post in collaboration with Veroni Salumi

Cream of red lentils and crunchy ham

ingredients for 2 people


  • 150 g of peeled red lentils
  • 3 carrots
  • 1 clove of garlic
  • half a shallot
  • 1 cm of fresh ginger
  • spices to taste (paprika, turmeric, cumin or mix)
  • 1 orange (red or blonde)
  • 2 tablespoons of extra virgin olive oil
  • 500 ml of vegetable broth
  • 4 slices of raw ham
  • aromatic herbs to taste
  • Salt and Pepper To Taste

Cream of red lentils and crunchy ham


I sliced ​​the shallot and sautéed it in oil in a non-stick pan, with crushed garlic and peeled and chopped ginger. After having seasoned with salt and pepper and sprinkled with a mix of spices, I added the red lentils, toasting them for a few minutes.
I combined the carrots, peeled and grated, and I blended with the juice of half an orange. Then, once the mixture has dried, I lowered the heat and covered with the vegetable broth, letting it simmer for at least 20 minutes, until the lentils are cooked and the carrots are soft. At this point I added the juice of the leftover half orange, mixed and turned off the flame.

With an immersion blender I reduced everything to cream (you can remove the garlic if you prefer), adjusting the consistency, if necessary, with hot water or other broth.

In the meantime, on a very hot grill pan, I spread the 4 slices of ham and I plate them until they are brown and crunchy.

I served my red lentil soup with a drizzle of extra virgin olive oil, aromatic herbs to taste, the crispy ham and a few slices of orange.



I chose to combine this recipe with the Filos of Toladolsa, an IPA beer born from the collaboration between Veroni Salumi and Lambrate Brewery.

In Emilia, there is a dialectal way of speaking that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.

In particular, Filos, which in Emilian means meeting, chatting, is a high fermentation light craft beer, American Ipa style, refreshing and hoppy but with enough malt to make it balanced. With a golden color and a fruity taste with a strong and pleasant bitterness, it surprises with the citrus and tropical notes, typical of American hops. Perfect to recall the orange aroma of the lentil cream.

You can find them all here, on the Veroni Salumi shop. In my recipe of meatballs with beer and of skewers of chicken and speck find the other two.

Cream of red lentils and crunchy ham

Pandoro stuffed with mascarpone cream: Quick and delicious recipe! – Gordon Ramsay’s version

Stuffed Pandoro

The Stuffed Pandoro it's a Christmas cake gluttonous, rapid And without cooking! A great classic of to serve the classic Pandoro on holidays! In fact it goes simply cut into layers and then stuffed with mascarpone cream; in this case with the addition of berries! In the end assembled in a staggered manner , takes the form of a Christmas tree! Imagine the softness of the slices joined to creaminess of the filling! Poetry for the taste buds and and is ready on the table in less than 20 minutes!

Stuffed Pandoro

Like any traditional recipe, there are numerous versions and variations. In this case I give you the Original recipe of the Pandoro stuffed with mascarpone cream, which my mom has been preparing for as long as I can remember.

The easy preparation, it does not involve any difficulty! The secret it's just cutting 5 slices all the same , so a proportionate composition! There filling is prepared in 10 minutes! Time to add it between the layers and compose and that's it! to make the stuffed pandoro even more delicious I added berries that give a touch of freshness! but depending on your taste you can replace them with the addition of spreadable cream with hazelnuts. To have a Pandoro stuffed with mascarpone and Nutella. Finally If you are intolerant to eggs you can make it with an egg-free mascarpone cream!

Together with Panettone, Struffoli and Roccocò it is ideal not only for Christmas Eve, the 25th December lunch but also for New Year's Eve, Christmas parties and unexpected guests!

Stuffed Pandoro recipe


Preparation Cooking Total
15 minutes 0 minutes 15 minutes


Quantity for 10 people

  • 1 Pandoro
  • 500 grams of mascarpone
  • 120 grams of powdered sugar
  • 4 small egg yolks
  • 300 gr of mixed berries


How to make stuffed Pandoro

First of all, make the filling following the procedure you find in MASCARPONE CREAM

Set aside.

Then clean the berries with a damp cloth and cut the pandoro into 3.5 cm slices obtaining 5 pieces:

how to make stuffed pandoro

Finally, place the large base of the pandoro in a serving dish stuffed with spoonfuls of mascarpone cream or previously placed in a pastry bag.

Place the berries on the tips, one for each tip.

Then lay another staggered pandoro base and repeat the operation until the ingredients are completely finished.

Finally, sprinkle the last slice with icing sugar, place it on top and give it a final sprinkling of icing sugar.

Yours is ready Stuffed Pandoro!

stuffed pandoro

You can keep in the fridge for about 1 day


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