Tag: Vinegar

Vegetarian Mushroom Curry – Yet another cooking blog – Gordon Ramsay’s version

Vegetarian mushroom curry

Here is a new vegetarian curry for you. The protagonists of this super comfortable Indian dish are they: mushrooms.

The Indian curry it's one of my favorite comfort foods. I prepare it with shrimp, chicken, turkey, squid and lamb, cod or pork. Or “meat free” like this vegetarian mushroom curry.

The basic recipe is that of Kerala, a region of India where this delicious soup is prepared with a mix of toasted seeds and powdered spices to which you add ghee (clarified butter), chopped onion – garlic – ginger, pulp of tomato and coconut milk.

The result is a colorful and tasty vegetarian curry to be personalized with vegetables or proteins of your choice. I chose to celebrate the arrival of autumn with a mix of fresh mushrooms, but you can use your favorite type of mushrooms, fresh or frozen.

Some ideas on spices to use in my dedicated Amazon showcase *!

Vegetarian mushroom curry

ingredients for 2/3 people


  • 1 teaspoon of black mustard seeds
  • 1/2 teaspoon of cumin seeds
  • 1 teaspoon of coriander seeds
  • a knob of butter (preferably clarified)
  • 1 tablespoon of Madras Curry powder
  • 1 red onion
  • 2 cloves of garlic
  • 1 red pepper 2 cm of ginger root
  • 400ml of tomato sauce
  • 400ml of coconut milk
  • Salt and Pepper To Taste
  • 200 gr of mixed mushrooms cleaned to taste
  • a bunch of coriander (or parsley)
  • accompanying boiled Basmati rice


First, I toasted the seeds in a large pot for 3 minutes, dry, lowered the heat and added the butter and the powdered spices. It is an essential step because the seeds and spices will not be able to release their aroma if they are not roasted. To this batter I added the onion, ginger and garlic, peeled, cut into chunks and then finely blended (keeping a teaspoon of sautéed for the mushrooms).

I seasoned with salt and pepper and let it fry for 5 minutes, adding a few tablespoons of water to keep it from sticking. Then I combined the tomato puree and coconut milk and simmered another 20/25 minutes.

In the meantime, I heated a tablespoon of seed oil and the teaspoon of sauté kept aside, I poured the cleaned mushrooms (cutting the largest into small pieces) and I cooked for about ten minutes. Then I poured them into the curry pot, raising the heat and finishing cooking for another 5 minutes.

I served my veg mushroom curry with a few leaves of coriander (or fresh parsley) and brought to the table with Basmati rice.


Nutella tart Simple and quick recipe – Gordon Ramsay’s version

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Print Friendly, PDF & Email

Nutella tart is a very greedy dessert, a great classic for children's snacks and breakfasts. In this recipe I used a type of cooking called "out on a limb" or "blank”Which involves cooking only the shortcrust pastry, the filling will be added when cooked, perfect for fillings that do not require cooking so it is also good for tart with jam, with fresh fruit and with custard. The upper part can be decorated with chopped hazelnuts. Find other dessert recipes here

Ingredients for a 24 cm cake pan

  • 00 flour 125 gr
  • Butter 110 gr
  • icing sugar 85 gr
  • 3 egg yolks
  • 1 sachet of vanillin
  • 400 gr of Nutella


How to make Nutella tart

With all the ingredients on the work surface, let's start by putting the in a mixer Flour and the cold butter shredded. We activate the mixer for a few moments, just long enough to reduce the mixture to "sand". We pour on the pastry board and form the classic "fountain" in the center we make a hole and place the yolks and it powdered sugar and vanillin, we mix quickly with a spoon.

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Nutella tart recipe

We knead for a few seconds with your hands (the dough should not get too hot) just long enough to incorporate all the ingredients. Let's create a ball with the dough and then crush it giving it an oval shape; cover it with cling film and put it in the fridge for half an hour. In the meantime, butter and flour the pan (preferably with a removable bottom).

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Nutella tart recipe

We take the pastry from the fridge, remove the cling film and roll out the dough to a thickness of half a centimeter between two sheets of lightly floured parchment paper. Gently arrange it in the pan, remove the excess dough from the edges and prick the pastry with the tines of a fork. Let's proceed with the "cooking in white " or "out on a limb" that is the cooking of the shortcrust shell without filling. We place in the pan a sheet of parchment paper with dried beans or chickpeas on top or plenty of rice. We thus put in the oven for 10 minutes at 170-180 ° static oven (It is important to put an empty pan in the upper level of the oven and the pastry in the middle level.

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Nutella tart recipe

after 10 minutes remove the parchment paper with the beans and finish cooking for about another 10 minutes, must be golden (if the edges are colored too quickly with a sheet of foil we cover only the edge of the pastry).

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Remove from the oven, let it cool and add the Nutella and the chopped hazelnuts.

And here is yours Nutella tart. Enjoy your meal!

WINE PAIRING: Moscato rosa passito from Alto Adige,

Source: www.intravino.com

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Enjoy your meal!


Mediterranean monkfish – Creative in the kitchen – Gordon Ramsay’s version

Mediterranean monkfish recipe by Creativa in the kitchen

Mediterranean monkfish recipe by Creativa in the kitchen

There Mediterranean monkfish or monkfish it is perfect for this light and tasty second course. The union of the taste of the sea with the smells of the earth, to create a unique and tasty combination of flavors!

A simple recipe to prepare, perfect for those who don't have much time to devote to the stove and also perfect to make in advance and reheat it before serving.

Fasten your apron and let's prepare this recipe of mine together!

Read also: Salmon with baked vegetables

Difficulty: low

Cooking: 20 minutes

Preparation: 10 minutes

Flat cost: medium

Doses: 2 people



medium-sized saucepan,

sharp blade knife,

various containers,

various cutlery.


• Wash the monkfish under running water. On a pastry board, clean it and with the help of a knife with a sharp blade, cut it into coarse pieces. Set aside.

• Grease the saucepan with a drizzle of olive oil and heat over low heat. Add the diced vegetables (carrot, celery and onion) and sauté over low heat.

Mediterranean monkfish recipe by Creativa in the kitchen

• Add the pieces of monkfish and brown them for a few minutes over medium heat.

Mediterranean monkfish recipe by Creativa in the kitchen

• Add the white wine and season with salt. Cook for a few minutes and sprinkle with a little water.

Mediterranean monkfish recipe by Creativa in the kitchen

• Add the chopped parsley and add a few tablespoons of tomato puree and continue cooking, again over medium heat, for another 5 minutes or until the fish is cooked to your liking.

• Serve hot.

Mediterranean monkfish recipe by Creativa in the kitchen

Mediterranean monkfish recipe by Creativa in the kitchen

• To ensure that the fish remains tender after cooking, I recommend that you cook all the way over medium heat.

• You can prepare in advance (maximum 1 day) and reheat over low heat before serving.


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