Turkish Sweet and Sour Peppers Recipe – Gordon Ramsay’s version

Turkish Sweet and Sour Peppers Recipe

A tasty recipe, learned from a friend of Turkish origin. Basically, it would be a recipe similar to the Sicilian one, with the variant of adding coarsely chopped dried fruit and dried fruit. For these last ingredients I used cashews and dehydrated blueberries, while for the sweet and sour tone I used honey and apple cider vinegar. Then the abundant basil gives the magical touch that makes this simple dish the queen of a buffet, a cold dinner or a simple appetizer. Seeing is believing !

Wash the peppers well, dry them

Clean the peppers removing also and above all the white nerves inside, and all the seeds

Cut the peppers into strips and put them in a pan, salt and pepper to taste

Start cooking with a covered pan, and halfway through cooking, add the cashews, blueberries, dried basil and if you want the dry mixture for spagnetta which is based on parsley, garlic and chilli, or as an alternative to the latter mixture of spices you can only put chilli. Mix everything, and continue cooking, always with the pan covered.

Almost at the end of cooking, add the previously prepared mixture of apple cider vinegar and honey and let it evaporate with the pan uncovered, then add the chopped fresh basil, stir and turn off the heat. Before serving, leave the peppers to rest with the pan off for 5 minutes.

Put the peppers in a serving dish, decorate with a sprig of fresh basil and serve.

They are also good served at room temperature or even cold.

Serve cold and decorated with sprigs of fresh basil, accompanied by warm croutons and a good prosecco

Food blogger

Francesca Pipia

My name is Francesca and I am 51 years old and I am a mother of two boys and guardian of two other boys (my grandchildren). I worked for 30 years in a bakery and I cultivated a love for good food and Sicilian traditions in the kitchen. The large family "forced" me to take action to cook for many people, also trying to follow an economic line that would satisfy everyone by spending as little as possible (as a good housewife and mother of a family) while trying to maintain taste and quality. As a hobby I sing in a gospel choir

Sweet Milk Sandwiches Quick and easy recipe – Gordon Ramsay’s version

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Sweet Milk Sandwiches: These sweet rolls originated in Spain in the 19th century. precisely in the Café Suizo De Madrid, hence the name they still have today “Suizos”. In Southern Italy, between various dominations, we have recipes very similar to these sweet rolls: the famous brioches "with tuppo" and the Danube but the addition or not of some ingredients. Try them they are really delicious and very soft, perfect for breakfast and snack!

Ingredients for 10-12 sandwiches

For the leavening:

  • 100 gr of Manitoba flour
  • 100 grams of warm milk
  • 3 gr of dry yeast (I "Mastro Pizzaiolo" Pane Angeli)

For the dough:

  • Lievitino
  • 450 grams of flour 00
  • 150 grams of milk
  • 90 grams of sugar
  • 3 medium eggs
  • 3 gr of salt
  • 80 gr of butter

Milk Sweet Sandwiches Video Recipe


How to prepare sweet milk sandwiches

  1. First of all we prepare the leaven: put the flour (100 g), the dry yeast and the warm milk in a bowl, mix and cover with cling film, let it rise until doubled in volume (from 40 min. To 1 hour). ambient temperature is below 22 ° we put the bowl in the oven with only the light on.
  2. Put the leaven in the bowl of the mixer together with the eggs, the sugar 90 g, the flour (450 g of flour 00), and a pinch of salt 3 g. We activate the mixer for 1 minute, then let it rest for 1 minute, repeat this operation 3 times. Finally at this point add the butter a little at a time and operate the planetary mixer for 2-3 minutes. Until the butter is well mixed into the dough.
  3. We pour the mixture into a large bowl in which we have brushed a drop of olive oil. Let it rise for 2 to 3 hours (it depends on the foreign temperature; if the environment is too cold, repeat the operation with the oven off.
  4. We pour the dough onto the lightly floured work surface
  5. We cut pieces from the dough of about 80 grams. Let's create the sandwiches like in the video above. Arrange the sandwiches on a baking sheet covered with parchment paper, cover with a cloth and leave to rest for 30 minutes. We brush with beaten egg, make a cut on the surface and fill this cut with sugar wet with a drop of water.
  6. We bake in a preheated oven at 200 ° for 13-14 minutes. We serve

They can be stored in food bags for 2-3 days.

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Enjoy your meal!


Sweet pumpkin pancakes in the oven – Gordon Ramsay’s version

Sweet pumpkin pancakes in the oven

Still on the subject of meatballs, today I will let you taste my baked pumpkin fritters, light and sweet taste nuggets, perfect for those who love pumpkin and the flavors of autumn.

I call them fritters but in reality they are sweet pumpkin croquettes, baked in the oven and then, if desired, sautéed in a pan in a little seed oil to form a crispy crust. Sprinkled with powdered sugar will delight young and old.

My sweet pancakes are one of my famous "pantry recipes”Because, apart from the pumpkin, they draw on the most common pantry ingredients: potatoes, eggs, sugar, flour, oil. Perfect for a colorful and tasty snack, baking in the oven gives lightness and allows us to enjoy them even a few days after preparation, because without frying they will remain soft and delicious for a long time. But I challenge you to advance them.

These baked pumpkin fritters are my Monday workhorse for the project #AprolaDispensaeCucino, which I invite you to follow on Instagram! Cristina and her salty Galette, Monica with a mouth-watering creamy barley, Valentina and her delicious spaghetti, finally Luisa with her porcini and taleggio polenta.

Sweet pumpkin pancakes in the oven

ingredients for 24 sweet pumpkin balls


    • 250 g of sweet potatoes
    • 250 g of pumpkin
    • 150 g of raw sugar
    • 100/150 g of flour 00
    • 1 egg
    • the peel of an organic orange
    • a few drops of vanilla essence
    • seed oil to taste
    • powdered sugar to taste


First I peeled and cut both the pumpkin and the sweet potatoes into chunks. I spread them on a baking sheet covered with parchment paper, I sprinkled them with a part of raw sugar (cane or coconut) and I baked, at 180 ° already hot, for 30 minutes.

I let it cool then I incorporated the egg, orange zest, vanilla essence and flour, a little at a time, mixing until a malleable mixture is obtained.

With my hands always wet (essential for handling the mixture), I formed my sweet pumpkin balls, I placed them on the baking tray, covered with parchment paper, and I baked again, at 180 ° already hot, for about 20 minutes.

Before serving, I sautéed the pumpkin pancakes in the oven in a pan with a little seed oil (I use it with peanuts) to create a delicious crunchy crust, which goes perfectly with a final sprinkling of icing sugar.


Sweet pumpkin pancakes in the oven

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