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Walnut and chocolate biscuits – Gordon Ramsay’s version

nut-and-chocolate biscuits


THE walnut and chocolate biscuits they are a quick and easy recipe for preparing delicious biscuits at home without molds or special equipment. They are simple to prepare and ideal to enjoy at any time of the day.

The base of the walnut and chocolate biscuits is made up of flour, sugar, eggs, oil and a pinch of yeast. To these ingredients are added the walnuts and the dark chocolatewhich give the biscuit a rich and enveloping flavour.

The nuts they can be chopped coarsely or finely, depending on your taste. The chocolate it can be dark, milk or white, depending on your preference. If you use milk, reduce the amount of sugar in the dough.

There preparation of these delicious biscuits And very simple. Mix all the dry ingredients in a bowl, then add the liquid ones and mix everything until you obtain a homogeneous mixture.

Some are formed balls of dough and flatten them lightly with your hands. Place them on a baking tray lined with baking paper and bake at 180°C for about 15 minutes or until they are golden.

They are delicious on their own, but can also be accompanied by a cup of tea or coffee and are a great choice for a snack or one breakfast greedy. Are also a great idea for a homemade gift.

Also try these cocoa biscuits with chocolate chips!

Let’s see the recipe now!

nut-and-chocolate biscuits
nut-and-chocolate biscuits

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How to use cottage cheese in sweet and savory recipes – Gordon Ramsay’s version

cottage cheese nutritional values


THE cottage cheese they are a versatile and nutritious ingredient that can add a touch of creaminess and flavor to numerous dishes. Let’s find out how to use i cottage cheese in recipes sweet and savory!

Oat porridge and asparagus with cheese flakes are just two of the many recipes that can be created with cottage cheese.

Often underestimated, these real milk-produced gems deserve to be explored and fully exploited in the kitchen.

What is cottage cheese?

Cottage cheese, also known as Cottoge Cheeseare a dairy product obtained from milk curds (skimmed and pasteurized).

Obtained thanks to a significant percentage of lactic ferments and a modest quantity of rennet, the curd is left to rest until it reaches a sufficient level of acidity (PH 4.8-4.9). It is then gradually cooked, brought to room temperature and processed with thickeners and air to obtain the typical volume. Only at the end is cream added to accentuate its aroma and flavour.

At the sight, i cottage cheese like small lumps of buttermilk resulting from processing the flakes with thickeners and air from the curd.

They have a soft and delicate consistency, similar to that of fresh cheese or ricotta, but with a decidedly more acidic smell. What is their flavour? A marked note of milk cream.

Cottage cheese, nutritional values

cottage cheese nutritional values
Cottoge Cheese

Let’s start by saying that i cottage cheese I am proteinbecause they contain a large amount of whey protein, unlike most dairy products and cheeses.

It is rich in calcium, making it a healthy call for those who eat a balanced diet and pay special attention to bone health.

On the lipid side, they are low in fat, especially if not added with cream. So the cottage cheese Not they make you fat and they respond to those who wish to know what are the low-fat cheeses for the diet. In fact, the milk used, being skimmed, contains a reduced percentage of fat.

What is cottage cheese good for?? In addition to being rich in protein calcium, cottage cheese contains very little sodium. Therefore they can be consumed by those suffering from hypertension.

How many times a week can you eat cottage cheese?

The answer refers to the guidelines of a varied and balanced diet: therefore you can eat them a couple of times a week. Plus 100 grams of cottage cheese are equivalent to 98 calories.

Cottage Cheese VS Ricotta: What are the Differences?

It’s easy to confuse the Cottage Cheese with ricotta, but in reality they are two different food products. Here are some keys to distinguish between them:

1. Production process

The origin and production process differ for these two cheeses: i flakes they are produced with fresh milk while ricotta is produced by heating whey. This difference in production returns different flavors and aromatic profiles.

2. Consistency:

The Cottage Cheese it has a grainier and moister consistency than ricotta: the curd lumps are larger and more distinct, giving the product a slightly crunchy texture. Ricotta, on the other hand, has a finer and creamier consistency, with smaller and more delicate lumps.

3. Flavor:

The Cottage Cheese it has a light and soft flavor with a slight acidic aftertaste while ricotta has a sweeter and more delicate flavour, with a light note of fresh milk.

Cottage cheese: home made recipe

cottage cheese recipe
Home made cottage cheese

Why buy Jocca cottage cheese or Milk Pro cottage cheese When is it possible to prepare them at home? On the other hand, being free of added fats, making them at home overcomes the doubts of those who ask how to eat cottage cheese on a diet.

There recipe of the cottage cheese it is within everyone’s reach, but requires some small care to avoid making mistakes.

  • Pour a liter of skimmed milk into a pan, add a teaspoon of salt and cook everything over medium heat for 10-15 minutes, stirring occasionally to avoid the formation of a patina.
  • Add two teaspoons of white wine vinegar, mix for a few seconds with a manual whisk, put the lid on and leave to rest for 30-40 minutes.
  • Bring the mixture to the heat and cook over high heat for about 10 minutes to help the milk coagulate, stirring frequently. Then let it rest for another 30-40 minutes.
  • Remove the flakes with a ladle, place them in a container with a narrow mesh gauze and get rid of the excess liquid by squeezing it.

How long do they keep? Simply transfer them to an airtight container or container, covering it with cling film and placing them in the fridge. So they will last up to 3 days.

How to use cottage cheese: recipes and ideas

cottage cheese recipes
Cottage cheese and raisins

The slightly acidic flavor and the soft, melt-in-your-mouth texture of the Cottoge Cheese makes it versatile, i.e. it can be used in sweet and savory dishes. Here are some recipes with cottage cheese.

Sweet dishes

  • Panna cotta – Just replace part of the cream with i cottage cheese to obtain a lighter texture and an intense flavour.
  • Pancake – It is possible I might add Cottage Cheese to the dough to make the pancakes softer and fluffier.
  • Spoon desserts – All you have to do is mix them with fresh fruit, honey or maple syrup to get a creamy dessert.

Savory dishes

  • Mixed salad – I cottage cheese they can be added to mixed salads to give a creamy and protein touch.
  • Pasta – The pasta with cottage cheese it is a base with which to create delicious pasta salad recipes, adding olives, cherry tomatoes, courgettes and so on.
  • Quiche – You can enrich the quiche with Cottage Cheese to obtain a creamier consistency and a delicate flavour.
  • Bakes – Simply use them as a base for savory flans, adding vegetables, cheese and flavorings to taste.
  • Sauce for vegetables – Simply mix them with garlic, lemon and other spices to create a light and tasty sauce to pair with raw or steamed vegetables.

Healthy snacks

  • Spreadable – It can be blended Cottage Cheese with herbs and spices to create a delicious spread to enjoy with crackers or toast.
  • Smoothies – Add i cottage cheese to smoothies it allows you to increase the protein content and obtain a creamier consistency.

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.

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