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How to Live a Healthy 2022 and Deal with the Anti Covid Vaccine – Gordon Ramsay’s version

How to Live a Healthy 2022 and Deal with the Anti Covid Vaccine


January has always been the month of good intentions, let's try to fix them together then and prioritize to address them in health this winter, but also the whole year ahead.

It is important to root some good habits, for singles, but also for those with families in order to involve all members to participate in this collaborative lifestyle and more sustainable for all: health at the table and good nutrition are essential to live well, but it is also true that we should all contribute to achieving this goal.

If only one member has the responsibility of always preparing meals for the whole family, in addition to placing the responsibility on one person that everything works, the other members of the family will also be deprived of fully understanding the importance of these daily actions, and why no? It will also prevent them from getting by on their own, because they are not used to doing anything!

To organize meals as varied as possible and that please all family members, it would be good to take a few minutes (even during meals) to draw up the shopping list and if you succeed, even a weekly menu on the initiative of all members.

The weekly menu makes life easier!

With a weekly menu or even the idea of main dish to cook every day, we can avoid the anxiety and stress of thinking at the last minute what to put on the table and offer much more varied dishes!

Furthermore, food waste is avoided and preparations can be anticipated.

What to eat or not to eat to stay fit?

The number one rule for following a healthy diet is that, if you are in good health and do not have major diseases, no food should be excluded: just be careful in portioning the food.

Everything eaten in "normal" quantities enriches our diet and brings benefits to our body.

If you have doubts about the "normal amount" of foods to be consumed, if you want to lose weight in an important way or if you have diseases, the only way to solve the problem is to ALWAYS turn to one specialist!

In addition to not working, diets taken on the internet can be dangerous!

We cannot ignore it or even get tired of saying it: a constant even if slight physical activity it is essential for the well-being of children, teenagers, adults, women, men, young and old!

Come on then! You don't need who knows which investment (certainly better if you choose to be followed in the gym by qualified professionals) and not even who knows how long!

Let's start by trying to leave the car at home whenever possible or make 40 minutes a day for one quick walk around the neighborhood!

This year, like the two previous ones, is characterized by a big one anxiety And worry because of pandemic.

We are also called to decide for ourselves and for our children whether to resort to Covid vaccines, question debated and absolutely unresolved for many.

As with diets, it is always strongly discouraged to take information from unofficial sources online, the best way is always to talk to gods doctors And pediatricians you trust, ask all the questions that cross your mind and maybe ask for a second or third opinion.

The important thing is not to start from often unfounded prejudices and not go on asking or looking for news, only to be told what you are convinced of, often wrongly!

alessia

Celiac, wife of a serial intolerant and mother of two small and excellent forks, in order not to succumb to the kitchen has tamed her and now commands her like a wand.
He invent new ways to cook easily, quickly and effortlessly … and he almost always succeeds!

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the original recipe from Campania, delicious and easy! (Cilento) – Gordon Ramsay’s version

Lagane and chickpeas


Lagane and chickpeas it's a warm winter first course and comforting typical from poor cuisine of the Southern Italy (Campania, Basilicata, Calabria); a variant of the classic Pasta and chickpeas; which in this case sees the as protagonists lagane, A type of fresh pasta made with durum wheat semolina and water, similar to tagliatelle but wider and shorter; that cooked together to the chickpeas previously stews with the tomato; they will bind in a dish from the creaminess and mouth-watering goodness!

Lagane and chickpeas

Like every ancient and traditional recipe, exist different versions, and small regional variants: some add fresh tomatoes, some peeled, some enrich with bacon or bacon, some blanch the lagane before adding them to the chickpea soup. What I give you today is there Original Cilento recipe from the Lagane and chickpeas of Carmelo's grandmother, a family friend. Widespread throughout Campania: simple, vegan and very good!

It's about a very simple preparation, the lagane are ready in minutes mixing water and semolina; and once you have given the shape to the pasta, just make it dry perfectly in the air, to be able to add directly in the chickpeas! and just like Pasta and potatoes, Pasta and beans and Pasta and lentils, the lagane, they will absorb all the scents and the flavors of legumes, creating a sauce with an incredible gluttony!

According to the ancient recipe, i dried chickpeas, to soak; but to speed up the dish, you can use precooked chickpeas! in this case the lagane and chickpeas will be ready in 30 minutes!

Creamy, delicious and substantial, Lagane and chickpeas are a perfect first course that warms the heart on cold winter days! Ideal like save dinner, but also a lunch complete and substantial!

Lagane and chickpeas recipe

PREPARATION TIMES

Preparation Cooking Total
15 minutes 15 minutes 30 minutes

Ingrediants

Quantity for 4 people

For the lagane:

  • 175 gr of durum wheat semolina flour
  • 75 grams of flour '00
  • 125 grams of warm water
  • 2 pinches of salt

For the chickpea soup:

  • 400 grams of dried chickpeas (or 2 cans of canned chickpeas)
  • 5/6 cherry tomatoes
  • extra virgin olive oil
  • 2 cloves of garlic
  • fresh parsley
  • salt
  • pepper (optional)

Method

How to make Lagane and chickpeas

First of all, at least 24 hours before, soak the chickpeas with plenty of water and a pinch of baking soda. You can skip this step if you are using precooked chickpeas.

Then prepare the lagane dough: mix the flours together with the salt, add water, knead until it forms a ball. If necessary, add a pinch of semolina flour.

Then roll out the dough with the machine. naturally passing over several times with the help of 00 flour to a thickness of 3; or proceed by hand with the help of a long rolling pin and 00 flour

The dough must be thin but porous about 3 mm.

finally obtained some laganas 15 – 18 cm long and 2.5 cm wide

how to make lagane

set to dry sprinkled with 100% flour for about 1 hour.

Meanwhile, prepare the chickpea soup. Fry the peeled and lightly mashed tomatoes with 2-3 tablespoons of oil for 1 minute, add the washed and halved cherry tomatoes, leave to flavor for 1 minute. then add the chickpeas.

Finally add parsley, turn and brown for 1 minute. Add 2 glasses of water and let the chickpeas simmer for about 20 minutes

at the end of the indicated time, set aside 2 tablespoons of whole chickpeas. Add 1 more glass of water to the pot:

dressing for lagane and chickpeas

cook again for about 10 minutes.

In this case I made a dish for 2 people. if you have prepared all the indicated dose, it is very important to cook the lagane in a very large pan containing the chickpeas. so that they are not placed against each other but "scattered" it will take 3 – 4 minutes to cook.

So if you cooked the chickpeas in a small pot, transfer everything to a large saucepan, let the mixture take the rather watery mixture and add the lagane:

how to make lagane and chickpeas

Finally, place on low heat and do not turn but rotate the pot so that the contents of the soup go to the lagane. cook for 2 minutes. when the dough has set, turn once, add salt, continue to cook for 1 minute more. Add the whole chickpeas, a drizzle of oil and serve hot.

Here is ready Lagane and chickpeas creamy and steaming!

Lagane and chickpeas

Store Lagane and chickpeas

Without adding pasta, you can keep the dish for 2 – 3 days. If you have already cooked the lagane, the dish keeps perfectly in the morning for the evening. you can warm it up at the moment

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stuffed brisee, puff pastry or savory shortcrust pastry (Savory pastries) – Gordon Ramsay’s version

salty baskets


THE Savory baskets I'm a starter or aperitif gluttonous, delicious And chic! Of the salty pastries, made with a shell from pasta brisee , browse or salted shortbread then stuffed with mousse from various tastes: to the Ham, at the mortadella, ricotta cheese and herbs, pesto And Cherry tomatoes, tuna fish And olives and with addition of dried fruit and much more! Imagine them crumbly outside, give her different textures inside from creamy to crunchy depending on the ingredients! A real gluttony!

salty baskets

The recipe was born by chance, by now you all know my great passion for the Aperitif, every occasion is good to invent new treats that enrich this section! In this case I have chosen to make some delicious ones salty pastries.

It's about a very easy preparation And versatile! For the base I chose rustic shortcrust pastry, which is prepared in a very short time! but nothing prevents you from preparing the baskets of puff pastry for speed up further the preparation; or opt for the classic shortcrust pastry, which you can also prepare with oil; or the Crazy Pasta Vegan. A once the shells are made, you can realize the fillings of your choice! In the ingredients you will find many solutions.

Perfect like finger food, to serve as starter, apericene, buffet. They can't miss for birthday parties, party and of course Christmas e New Year's together with the classic salmon canapes, pretzels, puff pastry rolls! Try them soon they will literally be snapped up!

Also check out: / p>

Appetizer snacks (delicious pizza-flavored puff pastry: 100 pieces in 5 minutes!)

PREPARATION TIMES

Preparation Cooking Total
40 minutes 12 minutes 52 minutes

Ingrediants

Quantity for 6 people

For the savory shortcrust pastry

  • 300 – 310 grams of flour '00
  • 150 gr of soft butter
  • 50 grams of parmesan (or parmesan)
  • 2 egg yolks
  • 1 whole egg
  • 1 pinch of salt
  • 1/2 teaspoon of yeast for quiches

For the mousse various flavors:

  • 350 gr of drained ricotta
  • 2 tablespoons of pesto
  • 4 slices of cooked ham (or mortadella or smoked salmon)
  • 50 grams of drained tuna
  • chopped aromatic herbs (sage, parsley, rosemary, lemon thyme)
  • black olives (to heal)
  • small cherry tomatoes (for garnish)

Delicious variations to fill savory pastries

You can fill the baskets with various types of mousses, even those already bought. Patè of olives, Guacamole and salmon smoked, Tuna and mayonnaise, stracchino and herbs, spreadable cheese of any kind.

If you don't have the Stencils?

You can use baking cups or chocolate molds just like the method used in fruit baskets with cream

Method

How to make savory baskets

First of all, prepare the dough, following the instructions found in the article: Savory shortcrust pastry

Then place in the fridge for 30 minutes, roll out to a thickness of 4 mm and line the previously greased and floured molds.

Prick the center with a fork:

how to make salty baskets

Finally, bake in a preheated oven at 180 ° for about 15 minutes until they brown on the surface.

Meanwhile, prepare the mousse various flavors.

Divide the perfectly drained ricotta in a cloth into 4 equal parts.

In one part add the pesto. If necessary, add 1 tablespoon more.

In another part, blend together with the cooked ham

Then blend another part together with the tuna

Mix the last part with the finely chopped aromatic herbs:

how to fill savory pastries

Finally, keep the mousses in the fridge until use.

Remove the baskets from the oven, remove them from the molds, let them cool perfectly. Stuff the various shells with the different mousses.

Then I used classic flower sac a poche for the tuna mousse (one part I decorated with olives)

for the others I used the Wilton 1A smooth and wide nozzle and decorated the pesto mousse with cherry tomatoes.

Once ready, you can keep them in the fridge until ready to serve!

here are the Savory baskets in all their glory!

Savory baskets

Keep the salty baskets

In the fridge for about 2 days. Alternatively, you can make the shells and keep them closed in plastic food bags for up to 10 days before stuffing them.

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