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Fast Gluten Free Bread, Without Yeast – Crunchy Bread Chips – Gordon Ramsay’s version

Fast Gluten Free Bread, Without Yeast - Crunchy Bread Chips

Dear Family, today with solo water, flour, oil and a pan we make yeast-free and gluten-free bread chips delicious to serve as a snack, aperitif, but also accompanied with vegetables and soups. The bread chips are very crunchy and delicious in the sweet version with hazelnut cream and ricotta flavored with lemon peel and cinnamon.

Besides the recipe, which is good to follow to the letter, what is important is the cooking! I warm it up for good no stick pan (I used two to do before); when they are hot I transfer the pastry and leave the heat to medium.

In a couple of minutes, the chips become stiff, form small bubbles and brown, at which point I turn them and let the other side cook for a couple of minutes or until they are well stiff, crunchy is golden.

I also place them on a plate one above the other in the air to cool and remain crunchy.

For these nice chips I used a bread mix and a part of rustic mix based on flax and buckwheat flour, as well as corn starch.

For the proportions I followed my taste, you can easily vary as the recipe does not provide for leavening, but only the ability to knead and roll out a soft and hydrated dough very thinly.

If you are comfortable, then you shouldn't have any problems too changing the aspect ratio between the two mixes, using others or only one of the two. Of course, if you change the mix or even the proportion between the two, you must necessarily dose the water according to what the dough requires.

The crunchiness of these chips is guaranteed for a lot of days, without any special precautions for conservation, just cover them with a tea towel, but only when they are very cold.

Hand kneading is very fast, but if you prefer you can use a planetary mixer with a hook, but if you change mixes, often check the consistency of the dough which must be soft, but you must first make very thin sheets.

Recipe Savory pie Artichokes, ricotta and speck, quick and easy – Gordon Ramsay’s version

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Savory pie Artichokes, ricotta and speck: savory pies are always a good idea for a quick preparation using what is in the fridge, perfect for a spring picnic, for Easter Monday and there is the possibility to put in whatever we prefer. You can use the puff pastry as in this case or the shortcrust pastry.

Ingredients for a 22-24 cm cake pan

  • 5 artichokes
  • 450 grams of ricotta
  • 150 gr of cheese (Asiago or scamorza)
  • 2 tablespoons of grated Grana
  • 3 slices of speck
  • 1 egg
  • salt and pepper


Clean the artichokes: first of all we put on gloves or rub our hands with a lemon to prevent them from blackening when handling the artichokes.

We remove the hardest outer leaves, cut the outermost part of the stem so as to leave only the tender part. We cut the tips of the leaves of the artichokes that are generally harder and sometimes even have thorns. First cut the artichoke in half, remove the internal “beard” with a teaspoon, then cut the artichokes into slices and put them in water and lemon (to prevent them from blackening).

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Savory pie Artichokes speck and ricotta

Drain and rinse the artichoke slices and put them in a pan with a little oil and half a glass of water, cook covered for 15 minutes.

While the artichokes cool, prepare the cream by placing the ricotta, egg, salt, pepper and grated Grana in a small bowl. We mix and add the speck cut into strips and the artichokes, leaving some aside.

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Savory pie Artichokes speck and ricotta

We unroll the dough kept at room temperature for about ten minutes. We lay the dough in the pan leaving the parchment paper present in the package, pour the ricotta and artichoke mixture and level it. We add the cheese cut into cubes (scamorza or Asiago). We fold the edges of the pastry inwards

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Savory pie Artichokes speck and ricotta

In the oven at 180 ° for 30-35 minutes or in any case until golden brown. Remove from the oven and allow to cool.

Savory pie Artichokes speck and ricotta

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Enjoy your meal!


Rice With Milk Recipe (arroz Con Leche) – Gordon Ramsay’s version

Rice With Milk Recipe (arroz Con Leche)

Rice with milk (arroz con leche), typical South American dessert creamy and scented with cinnamon, a real treat!

To prepare the rice with milk, we soak the rice for 2 hours.

After this time, wash the rice and transfer it to a pan with the water (1 liter), the cinnamon sticks, the lemon zest, the orange zest and the sugar. Let it boil until the rice is cooked (if the grain tends to fall apart between the fingers, the rice is ready).

At this point, add the milk and raisins, stirring frequently to prevent the rice from sticking to the bottom of the pot.

Let it boil for 4/5 minutes and when cooked, sprinkle with a little ground cinnamon.

Your spoon dessert is ready to taste! How tasty!

If we want to obtain an even creamier dessert, dissolve cornstarch (1 tablespoon) in a little milk and add a little condensed milk (150 g) while cooking with raisins.

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