Tag: Vegan

Cod fillets with potatoes – Gordon Ramsay’s version

Cod fillets with potatoes recipe from Creativa in the kitchen


Cod fillets with potatoes recipe from Creativa in the kitchen

THE cod fillets with potatoes, a dish rich in taste, easy to prepare and with a taste of land and sea.

The preparation of this recipe is really very easy, just combine simple ingredients and this dish is ready to be enjoyed in all its goodness! A perfect dish when you have little time and still want to prepare something tasty and healthy.

Difficulty: low

Cooking: 15 minutes

Preparation: 10 minutes

Flat cost: low

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE


MIX OF AROMATIC HERBS


1 teaspoon of fine salt e garlic dried,

TOOLS USED


baking dish,

potato peeler,

pot,

various cutlery.

HOW TO PREPARE COD FILLETS WITH POTATOES

• Wash the potatoes under running water and peel them. Cut them into thin slices about 0.5 cm and place them in the pot. Cover the potato slices with fresh water and add a pinch of salt. Bring to a boil and cook for 3/4 minutes. Strain them.

• Grease the oven dish with a drizzle of olive oil and arrange the potato slices at the base (side by side).

• Place the previously rinsed cod fillets, the diced tomatoes, the pitted black olives and seasoned with a pinch of herb mix, a pinch of salt and add a drizzle of olive oil and a little water.

Cod fillets with potatoes recipe from Creativa in the kitchen

• Bake in a preheated oven and bake at 180 ° C convection oven for 15 minutes (for more information on cooking times, read the Tips ▼ below) or 190 ° C static oven for 15 minutes.

• Now, your cod fillets with potatoes are ready to be served hot and steaming!

Cod fillets with potatoes recipe from Creativa in the kitchen

• I cooking times may vary according to the size of the threads.

• If you use gods frozen cod fillets, after rinsing them under running water, you can decide whether to cook them still frozen and let them defrost during cooking or let them defrost first (option that I recommend).

I recommend to prepare just before serving this dish, but if you want you can also prepare in advance and reheat before serving. The consistency of the fish will change a little, because you will have to reheat it and therefore you will slightly lengthen the cooking times, but it will still be good.

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Goya, the bitter melon – Creative in the kitchen – Gordon Ramsay’s version

Goya, the bitter melon


Goya, the bitter melon

Nigauri literally means bitter melon or bitter gourd, or it's called goya, in the dialect of the islands of Okinawa in Japan. It is a tropical vegetable, widespread in much of Southeast Asia and in Okinawa, especially in the period of June-August. It is green, hard and its shape resembles that of a zucchini or cucumber with many protuberances.
The taste is bitter and is rich in vitamin C and mineral salts. The vitamin C contained in bitter gourd is four times that of lemon and cabbage. Helps recover from fatigue and improves iron absorption.
Varieties of bitter melon range from 20cm to 80cm. In Japan, the bitter gourd grown in South Kyushu has an elongated shape and the one grown in Okinawa has a thick, less bitter skin. It is a commonly distributed variety in Japan, and its fruit length is about 25 cm.
Widely known as an ingredient in Okinawan cuisine, it is now well established as an everyday ingredient throughout Japan and is applied to dishes such as stir-fried foods, salads, fried foods, and foods that are spicy or add egg.
Basically, freshly picked fruits are eaten as soon as possible, but when you want to keep a whole fruit, place it in the refrigerator for a maximum of 3 days.
Unlike tomatoes, for example, where "ripeness" is welcome, bitter gourd is best eaten when immature.
When it is fully ripe, the green color of the bitter gourd turns yellow, the seeds sprout and the bitterness becomes even stronger.
About 95% of the ingredients in bitter gourd are water.
It contains almost no proteins and fats, so it is a low energy food.
Energy: 17kcal per 100 grams.

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How to store lasagna – Creative in the kitchen – Gordon Ramsay’s version

How to store lasagna - Creative in the kitchen


There lasagna it is one of the best known typical Italian dishes in the world. Once prepared and cooked, it can also be kept for several days or months and then enjoyed as long as certain precautions are followed.

If you want to prepare lasagna and then store it, use only quality ingredients. Cover the pan with cling film (avoid aluminum foil) or place the lasagna in an airtight container.
At this point you can store them in fridge (temperature approx. + 8 ° C) for a maximum of 2 days.

It is also possible to freeze lasagna cooked, but not refrozen (i.e. thawed and frozen again). The lasagna must be covered on the surface, I recommend an airtight container (preferably glass). At this point you can freeze it and keep it for up to 3 months. If you are preparing a lasagna that includes ricotta as an ingredient, I do not recommend freezing.
To use them, simply take them out of the freezer, put them in the refrigerator and let them thaw very slowly, then bake them if necessary (in a preheated oven at 180 ° C or in the microwave for 3 minutes) when it is completely thawed.

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