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Rice Flour: How to Use It, Properties and Contraindications – Gordon Ramsay’s version

Rice Flour: How to Use It, Properties and Contraindications


Rice flour is widely used in cooking, even more so if you are celiac, as gluten free: it is probably the first flour that is thought of when this pathology is discovered. Extremely versatile, but also insidious, let's talk about the correct use e contraindications.

It is obtained by grinding rice grains, it tastes extremely neutral and it requires a lot hydration in the doughs.

Rice flour contains approx 365 Kcal for 100 gr. Quite caloric, therefore, but low in proteins and rich in starches, the presence of which raises the glycemic index a 95; the fat content is very low.

Regarding the nutritional contribution, rice flour has a good content of group vitamins B, but also of potassium And phosphorus.

The caloric intake of the two flours is quite similar, however rice flour has a lower amount of protein and fiber.

Furthermore, rice flour is gluten-free. In general, this lack of gluten makes it unsuitable for recipes that include one leavening important, while it is preferable to use it for desserts And Biscuits!

In reality, with rice flour, we tried to do a little bit of everything!

Check out all our rice flour recipes!

If we talk about rice flour, from the aspect of the benefits in nutrition, it is as if we were talking about rice, as it is exactly the result of grinding this cereal.

READ ALSO => Does Rice Make You Fat? And the Rice Milk?

Rice flour has a good supply of potassium, very useful to adjust the blood pressure, as well as being low in sodium.

Also useful in the nutrition of those who have to limit the intake of proteins, since it contains very few.

It is digestible compared to other flours, since the starch structure it contains is easily attacked by digestive enzymes.

The B vitamins of which it is relatively rich play an important role in functions metabolic, such as riboflavin and thiamine which are involved in carbohydrate metabolism.

Being richer in starch than 00 flour and many other flours, it is particularly suitable for thickening foods and preparing puddings, sauces And sweet creams or salty, guy bechamel.

Notoriously indicated as more suitable also for fried breading, as it absorbs less oil, used alone to bread shrimp, squid or slices of meat, or even in the preparation of batter for vegetables.

SEE ALSO => Frying against microwaves. Fat versus healthy! Calamari rings: the tastiest and healthiest cooking thanks to the microwave!

Making rice flour at home (white, red, wholemeal …) is quite simple!

HOME MADE FLOURS, ALL NATURAL and PERFECT RECIPES

Being a flour ad high glycemic index, rice flour is not recommended for those who suffer from diabetes or diseases related to it or rather we recommend a moderate use and to vary with other flours.

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!

Crunchy with onion and zucchini – Gordon Ramsay’s version

Crunchy with onion and zucchini


There crunchy with onion and zucchini is a thin pizza without yeast, made with water and flour that is cooked in the low pizza pan. A kind of squashed very crunchy and really very appetizing, which can be prepared in just 5 minutes.

The recipe became famous on Tik Tok thanks thanks to its creator Diletta Secco, a young blogger who also created a sweet version with Nutella!

But how is the famous crunchy prepared?

It is very simple! Basically you make a batter based on water and flour, to which the zucchini and onions are added. But you can indulge in other versions with any type of vegetable.

The important thing is that the dough must be quite liquid and without lumps, like that of pancakes. Salt, oil and vegetables are added.

Without leavening since there is no yeast, the crunchy is then sprinkled on the surface with corn flour which will make it dry and crunchy.

In fact, the peculiarity of this recipe is precisely corn flour which is also sprinkled on the bottom of the pan so that it forms a sort of dusty and crunchy layer.

It is cooked in the oven like a real pizza, for at least 30 minutes, until it becomes golden and crunchy on the surface.

There crunchy with onion and courgettes, it is ideal as finger food or as an appetizer of cured meats. To be consumed lukewarm!

Let's see this fantastic recipe right away.

Sprinkle the pan with oil and corn flour
The dough is transferred to the pan
It is sprinkled with oil and corn flour
The crunchy after cooking
A slice of crunchy
Slice of crunchy: soft inside and crunchy outside

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Easy recipe in 15 minutes! – Gordon Ramsay’s version

Tiramisu With Pandoro


The Tiramisu With Pandoro it's a spoon dessert delicious and rapid ! Variant of the classic version; in this case made with pandoro slices, used as a base instead of ladyfingers then dip in the coffee, stuffed in layers with mascarpone cream and finally dusted with cocoa! Fresh, creamy, enveloping and ideal for recycle the leftovers of pandoro or panettone, transforming them in minutes a sweet new and choreographic mouth-watering!

Tiramisu With PandoroFor the very easy preparation, you can use both the Pandoro that panettone or a mix of both. You will need them only 15 minutes, to cut, assemble and yours Tiramisu With Pandoro is ready for go to the fridge! In this case I made it in a single pan, but you can also make it happen in small single portions coccotte or shot glasses!

Perfect like Christmas dessert to conclude lunches and dinners together with Struffoli, Pandoro, Panettone and the classic Christmas sweets; but also in the days following the holidays to give new life to Christmas leftovers!

Discover also:

Stuffed Pandoro (the quick and delicious recipe)

PREPARATION TIMES

Preparation Cooking Total
15 minutes 0 minutes 15 minutes

Ingrediants

Quantity for 1 22 cm pan or 4 – 6 single portions

  • About 300 grams of Pandoro (or Panettone)
  • 4 – 5 cups of cold espresso coffee from the fridge
  • 500 grams of mascarpone
  • 4 yolks
  • 2 egg whites
  • 100 grams of granulated sugar
  • 1 tablespoon of marsala or other liqueur you prefer (alternatively a pinch of vanilla)
  • 2 tablespoons of unsweetened cocoa powder

Method

How to make Tiramisu with Pandoro

First of all, prepare the coffee and place it in the fridge to cool.

Then prepare the filling cream following the step by step procedure found in: TIRAMISU

Finally, weigh the pandoro or panettone, cut it into slices or use the leftovers.

Then place 2 – 3 tablespoons of coffee on the base, add the pandoro in the pan or in single portions by cutting the piece to size of the base and sprinkle with the coffee without soaking too much:

how to make Tiramisu with pandoro

Add the first layer of cream, using the sac à poche with a wide nozzle or with a spoon:

stuff the Tiramisu with pandoro

Then add another layer of pandoro, sprinkle with coffee and complete with a layer of cream:

put the Tiramisu with pandoro in the fridge

Place in the fridge to cool for at least 30 minutes.

Sprinkle with unsweetened cocoa before serving yours Tiramisu With Pandoro

Tiramisu With Pandoro

You can keep in the fridge for 2 – 3 days

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