Tag: sea cucumber

DIY Sauces: Flavor with Homemade Seasonings – Gordon Ramsay’s version

In the culinary world, condiments are often the final touch that transforms a dish from ordinary to extraordinary. But what if instead of relying on pre-packaged condiments, we decided to create our own DIY sauces at home? Bringing your dishes to life with homemade seasonings could be the key to taking your meals to the next level, adding a touch of creativity and customization that you won’t find in packaged products.

Advantages of DIY sauces

Control of ingredients

When you make your own sauces at home, you have the complete control on the ingredients you use. You can avoid preservatives, artificial colors and other additives often found in packaged condiments. Plus, you can choose fresh, high-quality ingredients to ensure maximum flavor and nutritional value.

Flavor customization

Creating your own sauces gives you the freedom to customize the flavor according to your tastes and preferences. You can experiment with different herbs, spices, oils and vinegars to create unique and delicious combinations that fit perfectly with your favorite dishes. Plus, you can easily adjust the amount of salt, sugar, and other ingredients to tailor the sauce to your dietary needs.

DIY sauce ideas

Fresh tomato sauce

Fresh tomato sauce is a classic condiment that can be used in a variety of dishes, from pastas to soups to meats. To make it, simply blend fresh tomatoes, garlic, onion, basil and olive oil until smooth. Add salt and pepper to taste and simmer to concentrate the flavors.

Yogurt and cucumber sauce

This fresh and light sauce is perfect for accompanying meat dishes, grilled vegetables or as a salad dressing. Mix Greek yogurt, grated cucumber, minced garlic, fresh mint and lemon juice to create a refreshing, versatile dip that will complement any dish.

Creating DIY sauces at home can be a fun and rewarding way to add a personal touch to your dishes. With complete control of the ingredients and the ability to customize the flavor, the possibilities are endless. Experiment with different recipes and ingredients to discover new combinations that will make your meals even more delicious and unique.

Baked cutlets (Quick and delicious recipe!) – Gordon Ramsay’s version

The Baked cutlets I’m a second dish light and delicious, perfect for those who don’t want to frywithout giving up crispy breaded slice on the outside And soft inside, with a delicious flavor and that it doesn’t choke ! believe me it’s amazing, not just for those on a diet! It won’t make you regret it absolutely the much loved Milanese cutlet.

After various experiments and failed attempts, I developed this one quick recipe absolutely perfect to prepare a baked cutlet truly exquisite. The secret? There double breading bread crumbs + corn flakes that remains crispy and golden, it doesn’t come off and above all it creates a shell that does not dry out the internal flesh. In this case I created some Baked chicken cutlets but you can also choose slices of pig, veal or beef; Attention cooking times change depending on the thickness. In the procedure you will find all the information. Excellent hot freshly made, accompany them with a side dish of baked potatoes; or to put in the fabulous and very soft Hamburger Sandwiches together with fresh salad and sauces, they will ask you to make them again and again! Let it bet?

Discover also:

Palermo style cutlet (baked in the oven, with breading enriched with herbs and cheese)

Baked cutlet recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	5 minutes	15 minutes


Bass	Italian	233 Kcal

Ingredients

Quantity for 4 people
4 slices of chicken 2 tablespoons breadcrumbs about 2 tablespoons of corn flakes 2 eggs salt extra virgin olive oil

Quantity for 4 people

4 slices of chicken

2 tablespoons breadcrumbs

about 2 tablespoons of corn flakes

2 eggs

salt

extra virgin olive oil

Method

How to make cutlets in the oven

First of all, beat the slices so as to obtain an equal thickness.

The ideal thickness for chicken is 4 – 5 mm so not too thin. the same thing goes for pork.

for slices of beef and veal the thicknesses are usually 2 – 3 mm and in this case the cooking time should be halved.

Then dip the slice well in the egg, then dip it in the crumbled cornflakes and finally in the breadcrumbs very well

how to make baked cutlets - Recipe by Tavolartegusto

Be careful to bread very well on all sides so as not to have empty spaces and obtain a very compact and thick breading.

Finally, place the slices on a baking tray previously lined with baking paper and add a generous drizzle of extra virgin olive oil:

cook cutlets in the oven - Recipe by Tavolartegusto

Finally you can cook in a preheated static oven at 180° for 15 minutes on the medium-high side.

After 12 minutes check and turn to brown on all sides. and decide whether to leave 1 – 2 minutes more depending on the thickness

Then take out of the oven and serve piping hot!

Baked cutlet - Recipe by Tavolartegusto

storage

My advice is to consume them hot immediately, if so, you can keep them the next day by heating them in the microwave

Also discover my collection of second course recipes

Fried carrots (crispy and very fast!) – Gordon Ramsay’s version

The Fried carrots I’m a side delicious, perfect even as snacks ready in 10 minutes and with alone 3 ingredients! Imagine thin strips thin ones obtained from carrots first slice with a mandolin. Without breading, they are first dipped in flour then cooked in plenty of oil, where they become golden and super crunchy mouth watering!

Recipe very fast takes inspiration from my fried courgettes, identical method, only with fresh carrots, you can also use older ones that are stored in the fridge for too long! Fried carrots are ideal for accompany any type of second course: meat, fish, eggs, cheeses. I’m also a delicious one vegan snack suitable for i children, (believe me they won’t realize that these aren’t chips)! In forecasts of appetizers serve them with Guacamole or chickpea hummus; in this case however I advise you to slice them to a more double thickness to have a collect – sauce consistency!

Discover also:

Baked carrot chips (crispy and thin but without frying!)

Fried carrots recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	5 minutes	15 minutes


Bass	Italian	282 Kcal

Ingredients

Quantity for 4 people
2 large carrots About 1 tablespoon of flour (gluten-free is also fine) fry oil salt

Quantity for 4 people

2 large carrots

About 1 tablespoon of flour (gluten-free is also fine)

fry oil

salt

Method

How to make fried carrots

First of all, slice the washed and dried carrots with a mandolin.

In this case I chose a very thin cut but you can also widen the thickness to have them a little more double, especially if you then have to accompany them with sauces.

Once sliced, cut in half and then again into strips.

Finally, dip them in flour or starch:

how to make fried carrots - Recipe by Tavolartegusto

Then, when you have finished slicing them all, add plenty of oil to a pan and bring to temperature.

Always test with one and then immerse the rest, not all at once, they must not overlap.

A few seconds will be enough and they will fill with bubbles, within 40 seconds they are ready.

Be careful not to overcook, otherwise they will burn! count 30 – 40 seconds. However, if you have cut more often, you can wait a few seconds longer.

Finally, drain immediately on absorbent paper and then slide onto a plate without crushing. Finally, add a pinch of salt.

Your Fried carrots they are ready to serve!

crispy fried carrots - Recipe by Tavolartegusto

storage

Excellent to enjoy within a few hours, but you can also keep them the next day. Be careful not to crush them.

Also discover my collection of Contours