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Whole Wheat Pizza in a Pan Gluten Free, Instant Without Brewer's Yeast – Gordon Ramsay’s version

Whole Wheat Pizza in a Pan Gluten Free, Instant Without Brewer's Yeast


# Family💚 Today I'm sharing a delicious pan-fried semi-wholemeal flour pizza, instant, yeast-free! You make it by hand in a few minutes and without leavening, you put it to cook in a simple pan.

With the indicated doses, you will get a 22/24 cm diameter pizza.

I couldn't leave you without the semi-wholemeal version of the instant pan pizza you loved so much!
Here it is, quick and easy like the one you have seen, suitable for those who prefer more rustic doughs!

Here you will find the version with white flour!

How many times have I told you that for my recipes you can use white or rustic flours simply by learning to dose the water that changes depending on the flour you use?
Virtually always!
So why is the dose of water in this recipe identical to the recipe with white flour?

From experience I tell you that a small dough, that is a dose for a single pizza is much more manageable than large quantities, so if the dose is not balanced to the gram you will not find great difficulty in kneading.
On the contrary, if you try to make doses for yourself or four people, surely the amount of water must change to make a larger dough workable.

Hence the advice: if you are a beginner and do not have a proven recipe, start with small doughs!

Crunchy pumpkin granola – Recipes on the fly – Gordon Ramsay’s version

crunchy pumpkin granola


There crunchy pumpkin granola is a quick and easy recipe for making a crunchy and tasty muesli at home with which you can make one healthy and nutritious breakfast.

With the addition of pumpkin puree, the star ingredient of the autumn season, you will get one granola with a beautiful orange color and rich in vitamins as well as very tasty. Cinnamon and ginger will give the final touch to give the classic taste and autumn scent!

What is granola

Granola for the uninitiated is a energy mix based on oat flakes and dried fruit and honey, which is mixed with honey or maple syrup and toasted in the oven. Doing so will form those delicious crunchy clusters of cereals and dried fruit that we love so much.

You can enrich your pumpkin granola as you like: the beauty is that you can create your own mix without necessarily weighing the ingredients. Check the consistency by eye and it will be very good.

The crunchy pumpkin granola can be enjoyed for breakfast in milk or yogurt, or as a snack but also for the classic after-dinner comfort food.

Also perfect as take-away breakfast to take to the office when you are running: prepare a jar of yogurt, add the granola and fresh fruit on top. Close and put in your bag!

To best preserve it, transfer the granola into airtight glass jars and store them in a cool, dry place for a maximum of 4-5 days.

Let's now see this delicious recipe.

crunchy pumpkin granola crunchy pumpkin granola crunchy pumpkin granola

Crunchy pumpkin granola

  • 70-80 g of steamed and pureed pumpkin
  • 180 g rolled oats
  • 30 g of walnuts
  • 30 g almonds
  • pumpkin seeds and sunflower seeds to taste
  • 2 tablespoons of honey or maple syrup
  • 1 tablespoon of seed oil
  • a teaspoon of cinnamon
  • half a teaspoon of ginger

If you like, also add dried cranberries or other dried fruit

Method:

Steam the pumpkin (without the peel) and blend it into a puree.

Combine all the ingredients in a bowl until they form a sticky mixture.

Spread the mixture well on the plate lined with parchment paper and cook at 160 'for about 30 minutes. Open the oven from time to time and stir the granola to toast on both sides.

Let it cool then store it in a glass jar.

crunchy pumpkin granola

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Vegetarian Mushroom Curry – Yet another cooking blog – Gordon Ramsay’s version

Vegetarian mushroom curry


Here is a new vegetarian curry for you. The protagonists of this super comfortable Indian dish are they: mushrooms.

The Indian curry it's one of my favorite comfort foods. I prepare it with shrimp, chicken, turkey, squid and lamb, cod or pork. Or “meat free” like this vegetarian mushroom curry.

The basic recipe is that of Kerala, a region of India where this delicious soup is prepared with a mix of toasted seeds and powdered spices to which you add ghee (clarified butter), chopped onion – garlic – ginger, pulp of tomato and coconut milk.

The result is a colorful and tasty vegetarian curry to be personalized with vegetables or proteins of your choice. I chose to celebrate the arrival of autumn with a mix of fresh mushrooms, but you can use your favorite type of mushrooms, fresh or frozen.

Some ideas on spices to use in my dedicated Amazon showcase *!

Vegetarian mushroom curry

ingredients for 2/3 people

WHAT

  • 1 teaspoon of black mustard seeds
  • 1/2 teaspoon of cumin seeds
  • 1 teaspoon of coriander seeds
  • a knob of butter (preferably clarified)
  • 1 tablespoon of Madras Curry powder
  • 1 red onion
  • 2 cloves of garlic
  • 1 red pepper 2 cm of ginger root
  • 400ml of tomato sauce
  • 400ml of coconut milk
  • Salt and Pepper To Taste
  • 200 gr of mixed mushrooms cleaned to taste
  • a bunch of coriander (or parsley)
  • accompanying boiled Basmati rice

HOW TO PREPARE THE VEGETARIAN INDIAN CURRY

First, I toasted the seeds in a large pot for 3 minutes, dry, lowered the heat and added the butter and the powdered spices. It is an essential step because the seeds and spices will not be able to release their aroma if they are not roasted. To this batter I added the onion, ginger and garlic, peeled, cut into chunks and then finely blended (keeping a teaspoon of sautéed for the mushrooms).

I seasoned with salt and pepper and let it fry for 5 minutes, adding a few tablespoons of water to keep it from sticking. Then I combined the tomato puree and coconut milk and simmered another 20/25 minutes.

In the meantime, I heated a tablespoon of seed oil and the teaspoon of sauté kept aside, I poured the cleaned mushrooms (cutting the largest into small pieces) and I cooked for about ten minutes. Then I poured them into the curry pot, raising the heat and finishing cooking for another 5 minutes.

I served my veg mushroom curry with a few leaves of coriander (or fresh parsley) and brought to the table with Basmati rice.

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