Tag: thyme

Lemon cream without eggs – Gordon Ramsay’s version

There egg-free lemon cream it’s a variant delicious and light of one of the most classic creams of Italian pastry making. His simple preparation and its fresh and aromatic flavour make it ideal for a wide range of desserts and sweet preparations, also satisfying those who desire avoid or limit the use of eggs in their diet.
This version is therefore also ideal for those who follow a vegan diet, while still offering a rich flavor and velvety texture.

Its preparation requires few basic ingredients: lemon juice and zest, sugar, corn starch (or cornstarch), milk (or vegetable milk) and cream (or vegetable oil, if you prefer a vegan version).

This combination of ingredients creates a fresh and fragrant creamperfect for fill desserts or from enjoy alone.
Once ready, the eggless lemon cream can be used in different ways. Can be poured onto already cooked cake basescan fill layers of sponge cake to create multi-layer desserts.

You can also do it simply spread on slices of toasted bread for a tasty and fresh breakfast or snack.
The versatility of this cream makes it a excellent ingredient also for cold dessertssuch as jars of lemon cream with added fresh fruit or crumbled biscuits for a crunchy touch.

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Recipes with savoy cabbage: recipes and techniques – Gordon Ramsay’s version

Savoy cabbage, with its strong flavor and versatility, is an ingredient that offers infinite possibilities in the kitchen. This winter vegetable can transform everyday meals into extraordinary dining experiences. In this article, we will explore some innovative recipes and surprising techniques to make the best use of savoy cabbage, demonstrating how this humble ingredient can become the protagonist of delicious and original dishes.

Innovation in the kitchen

Cabbage cutlets, the super original recipe

The cabbage cutlets represent a creative and vegetal reinterpretation of the classic dish. This recipe turns cabbage leaves into one crunchy and tasty delicacy, ideal for those looking for a vegetable alternative without giving up the pleasure of a golden and tasty cutlet. It is a dish that surprises and satisfies, perfect for an informal dinner or a nutritious lunch.

Pan-fried Chinese ravioli, the recipe for your homemade jiaozi

Pan-fried Chinese dumplings, or jiaozi, with savoy cabbage are an excellent choice for exploring flavors of oriental cuisine. The savoy cabbage adds a crunchy and fresh note to the filling, creating a pleasant contrast with the golden and crunchy exterior of the ravioli. They are ideal for an exotic and flavourful meal.

Tradition and comfort

Tuscan ribollita, the queen of soups

Tuscan ribollita is the queen of soups, a dish rich in history and flavour. Savoy cabbage, a fundamental element of the recipe, blends harmoniously with the other ingredients, creating a comforting and nutritious dish, perfect for winter evenings.

Cabbage and potato soup, the creamy and tasty recipe

Cabbage and potato soup is a classic example of how simplicity can be synonymous with taste and comfort. The savoy cabbage adds a rustic and tasty note, while the potatoes give creaminess. This soup is ideal for those looking for a warm and enveloping dish, perfect for warming up cold winter evenings.

Potato and savoy cabbage lasagna, a complete dish that will drive anyone crazy!

Potato and cabbage lasagna is a complete and innovative dish that reinvents the classic lasagna. The combination of potatoes and savoy cabbage creates a mix of textures and flavors that conquers at first taste, making it a unique dish that can satisfy all palates.

Savoy cabbage, with its endless culinary possibilities, can be the unexpected hero of your kitchen. Whether you are looking for new gastronomic adventures or comfort food, these recipes demonstrate how savoy cabbage can be transformed into surprising and delicious dishes, perfect for any occasion. Happy culinary exploration!

Ham and bechamel cannelloni: delicious and creamy. The perfect first course for New Year’s Eve lunch: Everything raw in the oven – Gordon Ramsay’s version

Cannelloni with cooked ham and bechamel they represent a simple but extraordinary and delicious recipe. Contrary to what one might think, it is an appetizer, or at most a second course, and not a first course. The peculiarity of this recipe is theabsence of pasta, replaced instead by slices of ham. These slices are filled with a delicious combination of potatoes and provola, and then baked au gratin with a delicious bechamel sauce. In short, an authentic culinary pleasure.

Ham and bechamel cannelloni

Ingredients

150g of cooked ham
500 g of potatoes
200 g of fior di latte
250 ml of bechamel
30 g of grated parmesan
salt, pepper, extra virgin olive oil to taste

Preparation

Start by washing them thoroughly potatoes. Next, place them in a pan with plenty of cold water, bring to the boil and cook for about 25-30 minutes or until they become soft. Once cooked, drain them, peel them and mash them with a potato masher.

Season the mashed potatoes with salt, pepper and oil, mix well and leave to cool. In the meantime, cut the milk cream diced. Take one slice of ham at a time, distribute a few potatoes along one of the short sides, place some cubes of cheese in the center and roll the slice of ham over the filling.

Continue in the same way to create the other cannelloni. Lightly grease the bottom of a baking dish suitable for baking with a little béchamel sauce. Place the prepared cannelloni on top and cover them with the rest of the béchamel and the grated parmesan. Cook in a preheated fan oven at 200°C for about 25 minutes or until the desired golden brownness is obtained. Once ready, the cannelloni with cooked ham are ready to be served. Enjoy your meal!

Chef Gordon Ramsay Recipes