Tag: winter root

Baked apples with jam and dried fruit – Gordon Ramsay’s version

Baked apples with jam and dried fruit


The baked apples with jam and dried fruit they are a healthy and low-calorie sweet, excellent for after dinner or for a healthy winter snack. They are prepared in a few minutes and cooked either in the traditional oven or in the microwave in no time.

In practice, the apples are slightly emptied by removing the core part with a knife. Then they are stuffed with a mixture of dried plums, oat flakes, orange marmalade, chopped hazelnuts and lots of cinnamon.

The result will be a divine scent that will flood the whole house! Cooked apples are delicious both warm but also cold.

The baked apples they can also be accompanied with a sprig of cream!

Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit

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!

Gluten Free Tomato Pancakes – Pizzelle Fritte or Montanare – Gordon Ramsay’s version

Gluten Free Tomato Pancakes - Pizzelle Fritte or Montanare


The gluten-free pancakes with tomato, pizzelle or montanare are really easy, soft and delicious. As an appetizer or a delicious dinner they will really appeal to everyone, including children, to be served with tomato pulp and parmesan, but also excellent on their own.

Family💚 these pancakes are a real pleasure, when I made them the whole family licked their chops!

With this dose you will get 12 pancakes.

For this recipe you can use both fresh and dry yeast, with 4 gr of dry yeast (and about 10 of fresh yeast) you can make a leavening for 3/4 hours in the oven turned off with the light on (checking that the volume has doubled).

Alternatively, you can use 2 g of dry yeast (about 5 g of fresh yeast) and leave to rise all night long.

If it is fresh in your home, you can place the dough in the oven that is off, otherwise in the fridge; always remember to bring the dough back to room temperature before proceeding with the recipe.

How to have excellent leavening

In addition to following the recipe to the letter, it is important that the dough is homogeneous and free of lumps by working for a few minutes by hand or with the planetary mixer, in this way you will facilitate the leavening.
If you have trouble making gluten-free dough rise, add half a teaspoon of sugar to the yeast dissolved in the water, this will give a boost to your leavening!

If you have a kitchen thermometer, it is the simplest and most accurate way to have the perfect oil temperature, while also saving time (you can do other things because the thermometer automatically warns you when it reaches the temperature you have set.

If you don't have a thermometer, you can dip one very small ball of dough and check that it immediately rises to the surface, surrounded by bubbles, or you can dip the tip of the toothpick and check that bubbles always form.

These pancakes have a nice soft edge, while in the center they are stiffer to hold the sauce well: how do you get them just like that?

1 – Crush the balls of dough starting from the center and leaving the edge thicker.

2 – Pierce the pancakes with a fork before frying them.

3 – Once immersed in oil, mash the pancakes in the center with a spoon or large tongs as you see me doing in the video.

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