Tag: apple

Apple heart brioche – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Apple heart brioche - Recipe by Misya


First, dissolve the sugar and yeast in the milk.

Place the flours in a bowl, add the oil and the milk mixture, then also incorporate the egg, lemon peel and salt.
Knead for at least 10 minutes, until you obtain a smooth and elastic dough.

Cover the bowl with a clean cloth and let rise for about 2 hours or until doubled in size in a warm place.

Peel the apples, wash them and cut them into small cubes, then cook them for about 15 minutes over a low heat, mixing with butter, lemon juice, sugar and cinnamon.
When they have softened, turn off and let cool.


Leave the raisins to soak in hot water for at least 10 minutes: before using them, drain them and squeeze them lightly.

Divide the dough into pieces of about 40 g each.

Take one piece of dough at a time, flatten it with your hands, place a little filling (apples and raisins) in the center and close the dough over the filling, sealing well.
Place the loaves, with the closure facing downwards, in the lightly greased muffin molds and leave to rise again until doubled in size, it will take about 1 hour.

Break the cinnamon lengthwise.

Insert a piece of cinnamon into the center to act as a stem and cook for about 15 minutes in a preheated static oven at 170°C.

The apple heart brioches are ready, let them cool at least, then decorate them with a fresh mint leaf and serve.


Very light apple pie – Italian cuisine reinvented by Gordon Ramsay

Very light apple pie



Pour into a large bowl brown sugar, sunflower seed oil, rice milk and lemon zest.

Mix with a whisk and then add the rice flour, corn starch, cinnamon and bicarbonate.

Mix again to obtain a smooth and homogeneous dough.



Pomegranate and persimmon apple salad – Italian cuisine reinvented by Gordon Ramsay

Pomegranate and persimmon apple salad


First of all, clean the radicchio, cut it into strips and wash it, then clean and wash the lettuce too.

Lightly toast the fennel and cumin seeds in a non-stick pan, then blend them coarsely (or crush them in a mortar).

Combine the radicchio and lettuce in a bowl and season with oil and salt, mix and arrange on a serving plate, creating a bed of vegetables.

Wash the persimmon well, remove the cap with the stem, then cut it into fairly thin slices (4-5 mm) and arrange them on top of the vegetables.

Open the pomegranate (here is the guide on how to do it best) and shell it.

Add the stracciatella, creating small piles, add the mix of seeds and complete with pomegranate and chopped pistachios.

The pomegranate and persimmon apple salad is ready, all you have to do is enjoy it, adding a little more salt and oil to the surface.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close