Tag: tomatoes — crushed

Chocolate Gluten Free Christmas Log with Quick Cocoa Cream – Gordon Ramsay’s version

Chocolate Gluten Free Christmas Log with Quick Cocoa Cream

Chocolate gluten-free Christmas log with cocoa cream 3 ingredients without cooking, easy and fast with all the secrets to keep it from breaking. This ankle boot in addition to being very good is also nice to see with snow And bark of chocolate!

Family💚 this log on the Christmas table will make you look great, as well as make everyone lick their mustaches!

Eggs and sugar for the log (which is the cookie dough!) they must be mounted for a long time, so if you have a planetary mixer, it will be more convenient to use that. As you can see with the mixer you still get an excellent result.

For these preparations, I find it extremely convenient to use creams without cooking, in order to save the time it would take to cool them!

The cookie dough perfect And smooth on the surface, it does not break and rolls up easily, it is well cooked and well cooled, that is, it retains moisture!

How can this be achieved?

The cookie dough in the oven must brown slightly, it should be cooked for a few minutes, if you have doubts, you can insert one toothpick to make sure that the dough is not raw.

To cool, take the cookie dough out of the freshly cooked pan, peel off the parchment paper and turn it over onto another clean sheet. I let it cool like this, between two sheets of parchment paper, without films and without adding sugar.

The only precaution is to turn the cookie dough a couple of times and remove the parchment paper from the surface. This system is perfect if you want to make your log in a short time, because in the meantime you can prepare the cream that will not need time to cool.

Carrots: properties, curiosities and useful information Quick and easy recipe – Gordon Ramsay’s version

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Carrots: properties, curiosities and useful information

Seasonality: carrots are present on supermarket counters and greengrocers all year round, but spring is their ideal seasonvegetable and vegetable calendar "width =" 459 "height =" 800 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Carrots-properties-curiosities-and-useful-information-Quick-and-easy-recipe-Gordon-Ramsays-version.jpeg 900w, https: // www .sempliceveloce.it / wordpress / wp-content / uploads / 2021/12 / calendars_verdura_stagione-172x300.jpeg 172w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2021/12/calendario_verdura_stagione-588x1024. jpeg 588w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2021/12/calendario_verdura_stagione-768x1337.jpeg 768w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/ 2021/12 / calendars_verdura_stagione-882x1536.jpeg 882w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2021/12/calendario_verdura_stagione-241x420.jpeg 241w, https://www.sempliceveloce.it/ wordpress / wp-content / uploads / 2021/12 / calendars_verdura_stagione-640x1114.jpeg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2021/12/calendario_verdura_stagione-681x1186.jpeg 681w "sizes = "(max-width: 459px) 10 0vw, 459px

Origin: Middle East, the carrot was imported by the Greeks and Romans. At first they were used for medical purposes or to feed animals but, thanks to Caterina De 'Medici, during the sixteenth century carrots began to be used for cooking.

Property: The carrot contains many mineral salts, vitamins and above all beta-carotene, which has an antioxidant and beneficial action for the skin, eyes and heart. Furthermore, its consumption lowers cholesterol levels

Curiosity: Did you know that the carrot was purplish in color? The orange pigment, in fact, is due to some Dutch horticulturists who, in the seventeenth century, made some selections as a tribute to the royal family (The Orange).

Sowing: from February to June; the carrot plant prefers a warm and temperate climate, does not need a lot of water and loves loose and soft soil. The plant has a very slow growth and must be defended from weeds that can steal nourishment from it. for more info on how to grow carrots read here: How and when to sow carrots

Discover other recipes with carrots …

Skewers of chicken and speck – Gordon Ramsay’s version

skewers of chicken and speck

Chicken skewers are a very popular second course, easy and quick to make. Even tastier if wrapped in a few slices of speck.

These skewers of chicken are a fun and original way to prepare the classic brisket by adding flavor and crunchiness with a twist of bacon.

They can be made with many variations, starting with meat, which can be easily replaced with turkey, pork loin or veal, up to marinating with ever-changing spices and herbs that will give the skewers always new nuances.

Even the cold cuts that surround them can change, raw ham, cooked ham, bacon and speck are my favorite variations. I chose it for this recipe speck Veroni Salumi, obtained from a completely boned leg of pork, lightly salted and flavored, and finally smoked to give the meat the characteristic aroma that recalls the mountain woods.

This product is available in the innovative 100% recyclable tray of the "The Nature Cold Cuts”, Made up of a FSC®️ certified paper base and a transparent plastic film. With 75% less plastic than traditional trays!

Post in collaboration with Veroni Salumi

skewers of chicken and speck

ingredients for 8 skewers


  • 250 g of chicken breast
  • 6 slices of speck
  • 1 teaspoon of spices to taste
  • tabasco or spicy sauce to taste
  • half a lemon or organic lime
  • a bunch of aromatic herbs to taste
  • 1 tablespoon of extra virgin olive oil
  • Salt and Pepper To Taste

chicken skewers: ingredients


First I cut the chicken breast into strips a couple of centimeters wide, beating the thickest parts of the breast with the meat grinder.
I finely chopped the aromas and, in a bowl, I added them to the oil, the powdered spices, the spicy sauce, the lemon juice and its zest (for this you need an untreated lemon with edible peel), salt and pepper to taste. After mixing carefully, I placed the chicken nuggets, covered and left to marinate in the refrigerator for about 30 minutes.
I slipped the meat into the skewers, compacting it well so as to create small parallelepipeds (if you use the wooden ones, remember to soak them for an hour before using them). I wrapped them in speck, rolling it around each skewer, then I placed them on a baking sheet covered with parchment paper.

Warm oven, 200 °, I baked for 20 minutes, turning them halfway through cooking.
I served my baked chicken skewers with crispy speck with fresh flavors and a Greek yogurt sauce.


marinating the chicken for the skewers like rolling chicken skewers in speck


For this recipe, I chose to combine the Sdora of Toladolsa, a Weiss beer born from the collaboration between Veroni Salumi and Lambrate Brewery.

In Emilia, there is a dialectal way of saying that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.

In particular, Sdora, in Emilian "the queen of the home and of the kitchen", is a high fermentation wheat beer, Weiss style of German origin, clear and refreshing. It has an intense aroma, with fruity notes and sparkling sparklingness. Its round taste, with a veiled acidity given by the wheat and a fresh and tending to sweet finish, makes it perfect with this slightly spicy and smoky dish.

You can find them all here, on the Veroni Salumi shop.

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