All the recipes by the chef Gordon Ramsay
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The holidays are a time of joy and relaxation, but for many of us they can become a nightmare for the figure. Christmas parties and large dinners can lead to unwanted weight gain, but with the right food strategy you can enjoy your holidays without regrets. In this article we will explore the holiday diet and find out how not to gain weight during the holidays.
One of the keys to avoiding gaining weight during the holidays is maintain balance with portions. During the holidays, it’s easy to get carried away by the abundance of delicious, high-calorie foods, but it’s important to remember not to overindulge.
When you sit at the table, it is useful to pay attention to portion sizes. Try not to overfill the plate or repeat several times. Choosing smaller portions will allow you to savor the dishes without exaggerating with calories.
During the holidays, it is common to find a wide range of foods, some richer and more caloric, others lighter and healthier. Try to balance your meals by including both indulgent foods and lighter options, such as vegetables and lean proteins. This way you can enjoy the culinary pleasures of the holidays without overdoing the calories.
In addition to portion control, making smart food choices can help you maintain weight during the holidays. There are little tricks you can do to reduce your calorie intake without sacrificing flavor.
During the holidays, try to favor lighter and healthier foods. Opt for salads, grilled vegetables and lean proteins, avoiding fried and high-fat foods. This way you can reduce your calorie intake without sacrificing taste.
Alcoholic and sugary drinks can be a hidden source of calories during the holidays. Try to limit your consumption and favor water, herbal teas and sugar-free drinks. This way you can avoid excess calories and maintain weight during the holidays.
There holiday diet it can be an effective way to enjoy the holidays without gaining weight. Maintaining balance with portions and making smart food choices are the keys to avoiding excess and staying in shape during the holidays. Happy holidays and bon appetit!
The Casatiello without leavening And very fast rustic perfect for Easter designed for whom he doesn’t have the time to make the classic leavened Neapolitan Casatiello! It prepares like one savoury cake : mixing flour, eggs, milk, pepper, to which they are added cured meats and cheeses directly into the dough. Then it fits into one donut panthey also recline eggs on the surface finally it cooks directly into the oven! And voila, it’s ready to serve on the table in less than an hour! Isn’t that brilliant?
The Recipe was born from many requests you have made of me in these days. Many work until Saturday and I understand that the tiredness of running after the leavening sets in. So I developed this version! But how it tastes? Believe me divine! There soft texture it is similar to that of a savory donut, so don’t expect the soft crumb of a leavened doughnut! But given theaddition of pepper pecorino and Neapolitan cold cutsThe taste it really reminds of original rustic! It won’t disappoint you! With the same procedureyou can also make the Neapolitan Tortano, as long as you remember to bake it without eggs on the surface , but to put them firm pieces in the filling. The Casatiello without leavening it is ideal to insert into last minute Easter menu for the Easter lunch, but what about the Easter Monday picnic believe me, despite the speed of execution, the splendid figure will still be guaranteed!
Find out also
Savory Colomba (the quick recipe with puff pastry and just 2 ingredients)
| Preparation | Cooking | Total |
|---|---|---|
| 10 minutes | 45 minutes | 55 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Italian | 453 Kcal |
| Quantity for 6 people – 1 24cm donut pan, 12cm high |
|---|
|
First of all, cut all the cured meats and cheeses into small pieces.
Then in the large bowl you are going to use, mix together the eggs, milk and oil. Turn well together. Then add the flour, the sifted yeast, the parmesan and a pinch of salt without exaggerating.
Stir quickly, for a few seconds with a spatula to mix everything together:
Then add the pepper, the cured meats and the pecorino and stir quickly.
Finally, insert the dough into a perfectly buttered and floured donut mold:
At this point, place the eggs on the surface, nesting them slightly (do not sink them too much)
Cook at 180° in a very hot static oven for about 45 – 50 minutes. The time may increase depending on the oven and the mold used. So evaluate carefully.
The unleavened casatiello is cooked when it is nicely puffed, golden on the surface and above all when tested with a toothpick it is dry!
Remove from the oven and leave to cool in the pan for 5 minutes.
Unmold yours Casatiello without leavening on a serving plate and leave to cool for at least 15 minutes.
once cooled, wrap it in cling film to preserve its softness! Be careful, since it is not a leavened product, it does not keep for very long, it must be consumed within 2 days to preserve its softness!
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