Tag: spices

Apple juice with spices autumn drink – Gordon Ramsay’s version

Apple juice with spices autumn drink

The apple juice with spices is a quintessential autumn drink based on apples, citrus fruits And spices.

With its delicious aroma of cinnamon And ginger and its golden color, spiced apple juice will become your favorite seasonal drink.

Especially with the arrival of the first colds, when the body needs it of vitamins and heat, it represents a panacea above all if tasted hot with good honey.

In fact, this tasty drink is aexcellent ally to warm us up and to take all the benefits of apple juice (and spices) featured in this recipe.

Spiced apple juice after cooking

The apple juice with spices is not to be confused with the Apple cider, which is actually a slightly alcoholic juice that also involves fermentation.

This we propose is one beverage based on fruit very tasty, non-alcoholic and very easy to make that can also be offered to children.

It can also be prepared in abundance and stored in the refrigerator for two or three days. When it is time to consume it, pour it into a cup and then reheat it before enjoying it. It will look like it just made!

About the quality of apples, you can use mixed qualities even if the advice is to choose the sweeter ones. What's important is that the apples are nice fresh and not bruised, the ideal would be that they were also organic since the peel is also boiled in the recipe.

Spiced apple juice before cooking

To the drink we do not add sugar as it is already very good even without sweetening it.

But if you prefer it sweeter, you can add good honey or brown sugar at the moment.

Let's see this tasty recipe right away.

Apple juice with spices autumn drink
Apple juice with spices autumn drink

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Turkey bombette with Indian spices – Gordon Ramsay’s version

Turkey bombette with Indian tandoori spices

Small and delicious spiced rolls, strung on a skewer and stuffed with goodness: here are my turkey bowls. One leads to another.

Imagine the classic Apulian capocollo bowler hats taking a trip around the world, changing clothes and slipping into a South Indian pantry, turning into turkey bowler hats with a tasty filling and the unmistakable color of the spices Tandoori.

The Tandoori Masala is a blend of Indian spices characterized by the intense red of paprika, pimento and chilli pepper. It takes its name from the Tandoor, the typical terracotta oven that reaches very high temperatures, used for cooking, meat and fish on the spit, bread and vegetables.

I used this mix to create a batter with which to massage the meat of my turkey bowls, marinating it for a few hours to transfer its characteristic color.

Even the filling, strictly as a pantry in the spirit of the project #AprolaDispensaeCucino, recalls the scents of India: bread soaked in coconut milk, black mustard seeds, cumin and fennel, chopped onion, garlic and ginger, an egg to give cohesion, a sweet potato to add flavor and texture.

A recipe made in collaboration with Hague and its turkey meat, 100% Italian, raised on the ground, without the use of antibiotics.

post made in collaboration with AIA

Turkey bombette with Indian tandoori spices

ingredients for 12 bowls


  • 12 very thin slices of turkey breast
  • 2 tablespoons of Tandoori Masala powder
  • 1 tablespoon of olive oil
  • Salt and Pepper To Taste
  • for the stuffing
  • ½ sweet potato
  • 1 slice of bread
  • 1 clove of garlic
  • 2 cm of fresh ginger
  • ½ shallot
  • ½ teaspoon of cumin seeds
  • 1 teaspoon of black mustard seeds
  • ½ teaspoon of fennel seeds
  • 1 egg
  • coconut milk to taste
  • seed oil to taste

Turkey bombette with Indian tandoori spices


First of all I took care of the meat, which must be very thin (otherwise I recommend you beat the slices with a meat pulp). I sprinkled the meat with spices Tandoori and sprinkled with oil, massaging to give color and flavor to the meat (use gloves!). After transferring the meat to a food bag, I left it to marinate for at least 2 hours.

In the meantime, I took care of the filling: I toasted the 3 seeds in a non-stick pan, after a couple of minutes I added a drizzle of oil and sautéed the finely chopped garlic, ginger and shallot. I peeled, diced and transferred the sweet potato to the pan and brought it to cooking, then turned off and left to cool. To the filling, seasoned with salt and pepper, I combined the egg and bread, soaked in a little coconut milk.

I spread my marinated slices on the work surface and I made the bowls, placing a spoonful of filling in the center of each slice and closing in a "ball" shape. I closed them temporarily with toothpicks and sealed in a little seed oil in the pan of the sauté, cooking about 5 minutes on each side until the surface is golden, turning them gently. I then slipped them on the skewers (removing the toothpicks) and placed them on a baking sheet covered with baking paper.

I baked, oven at 180 degrees, for about 15 minutes, turning them only once. I served with a Greek yogurt sauce and fresh herbs from the garden.


Turkey bombette with Indian tandoori spices

Parmesan Herb Party Pretzels (Lactose Free)

Parmesan Herb Party Pretzels are a super simple snack that tastes surprisingly like pizza! Once you taste them, you’ll want to have them all the time.

I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen. 

Parmesan Herb Party Pretzels (Lactose Free)

I’ve seen variations of party pretzels like these floating around for a while now, but I never got around to trying them out until now. You guys? Stop everything you’re doing and make these right now.

I’m not joking. They taste almost exactly like pizza combos, which are one of my favorite guilty-pleasure snacks, but they don’t have any of the questionable ingredients that you’re likely to find in food purchased at the gas station. Shawn says I should call them “Cowabunga pizza party pretzels” because they’re that good. Call them what you want, I can’t stop eating them – they’re definitely my new obsession.

I first made these parmesan-herb party pretzels thinking they’d be great for tailgating, but they’d work for pretty much all of your snacking needs. Sunday afternoon football? Check. Pre-dinner snack? Check. Holiday cookie exchange? Don’t tempt me.

Pizza Party Pretzels

To make these party pretzels, start with small pretzels like mini twists or window panes. You want something with lots of little nooks and crannies for the seasoning to get caught in – bigger twists or sticks will work in a pinch, but the flavor won’t stick as well.

Next, mix up a blend of Italian seasoning, garlic powder, and lots of GO VEGGIE lactose-free or vegan parmesan and add some neutral oil to form a thick paste. The first time I made these party pretzels, I coated the pretzels with oil and then added the seasonings, but I’ve found doing it this way helps the seasonings stick better and lets you use less oil. Both varieties of GO VEGGIE parmesan are lactose-free, and they have less fat and more calcium than dairy cheese – win-win!

Finally, bake the pretzels at 200F for about 20 minutes. This will get the pretzels extra toasty as well as toast the spices and help them stick to the pretzels. Let the pretzels cool before serving – don’t worry, it only takes a few minutes.

Now forgive me, but I have some more snacking to do.

Parmesan Herb Party Pretzels (Lactose Free)

Parmesan Herb Party Pretzels

Serves 10


  • ½ cup GO VEGGIE lactose-free parmesan
  • 2 tablespoons Italian Seasoning
  • 1 tablespoon garlic powder
  • 1/4 cup avocado oil
  • 16 ounces pretzel mini twists or windowpanes


Heat your oven to 200F. Line a baking sheet with parchment for easy cleanup. 

In a large bowl, combine the parmesan and seasonings. Slowly mix in the oil to form a paste. Add the pretzels and mix them well until they’re coated them with the spice mixture. 

Spread the pretzels onto the baking sheet. Bake for 20 minutes, then let cool. 

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I am not a certified nutritionist.  Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.



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