Thursday, 24 July 2014

Gino D'Acampo Creamy rice pots with peaches

Gino D'Acampo Creamy rice pots with peaches

Gino D'Acampo Creamy rice pots with peaches from Let's Do Lunch with Gino and Mel today. Let’s Do Lunch: rice pudding with grilled peaches is a great summer recipe from Gino D'Acampo.

The Italian chef has so many great recipes for us to make. Here is one of his delicious desserts on Let’s Do Lunch with Gino and Mel.

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Today's recipe is for a delicious rice pudding with grilled peaches – what a sweet treat.

If you want to make this at home, you can get the recipe below. Here are a few more of Gino's recipes.

Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel
Gino D'Acampo Lemon and courgette salmon pasta
Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch
Gino D'Acampo spicy prawn thai curry

Ingredients for Gino D'Acampo's  rice pudding with grilled peaches

80g pudding rice

800ml milk

40g caster sugar

6 peaches

The zest from half an orange

½ tsp vanilla extract

100ml orange juice

2 tbsp Demerara

1 tbsp icing sugar

3 tbsp caster sugar

a handful of almond flakes

Gino D'Acampo Creamy rice pots with peaches
Gino D'Acampo Creamy rice pots with peaches

How to make Gino D'Acampo Creamy rice pots with peaches


Mix the milk and caster sugar in a saucepan and heat over a low heat.

Add the rice and orange zest, vanilla and bring to the boil. Ensure that you immediately reduce the heat to low and cook for 45 minutes, stirring occasionally.

Eventually the rice will turn thick and creamy. At this stage tip out into a large bowl and allow to cool so it is just warm.

Get the grill warmed up.

Place the peaches in an ovenproof dish, cut side up. Sprinkle with demerara sugar then place under the grill. Cook until the tops are caramelised. This will smell gorgeous.

Place the orange juice and sugar in a pan and simmer until reduced and it has turned into a syrup.

Toast the almonds in a dry frying pan along with the icing sugar until lightly toasted and crunchy. Take them out of the pan and place them onto some baking paper to prevent them from burning.

Serve the rice pudding in bowls, topped with warm peaches, a scattering of almonds and drizzle or orange sauce.

Ingredients and quantities may vary on live show.

See the newest posts at http://ginodacampo.blogspot.com for some great recipe ideas and inspiration.
Let us know if you have been cooking along with the Italian Chef Gino? We would love to hear from you about how you got on. Leave your comments about anything below. We would love to hear your thoughts on Gino D'Acampo Creamy rice pots with peaches

Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch

Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch

Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch recipe today is a fantastic show piece. Impress the family and friends with one of Gino's recipes. Fish can be a lot easier to cook than you think. It's notoriously difficult to perfect yourself at home, but with a little help from Gino D'Acampo you'll soon be making perfect fish recipes. We saw today on Let's Do Lunch Gino D'Acampo demonstrate how to make baked sea bass with thyme salt. He served the fish with potatoes and pea puree. And boy did it look good! Why not give it a bash in your own kitchen?

Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel
Gino D'Acampo Lemon and courgette salmon pasta
Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream
Gino D'Acampo spicy prawn thai curry
Gino D'Acampo Bang bang chicken salad with radish and cucumber salad


Makes enough for four to six people

Ingredients for Gino D'Acampo Baked sea bass in thyme salt


1.2kg rock salt
1kg whole sea bass, gutted, head and tail still on (scales on)
Zest of 2 lemons
For pea puree
4 tbsp thyme leaves
Cold water
Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch
Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch

25g butter
2 tbsp mint leaves
400g frozen peas, defrosted
Salt and pepper
1 vegetable stock cube

For the potatoes

500g cooked new potatoes
A few sprigs of thyme
2 tbsp olive oil

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Making Gino D'Acampo baked sea bass in thyme salt

Heat the oven up to 200oc.

Mix together the lemon zest, salt, and thyme leaves. Add enough water to moisten but not over-wet the salt.

Place 1/3 of the salt mix on the bottom of a baking tray. This helps the fish not to stick and seals in the flavour. You may need to do this diagonally so that it covers an area long enough to contain the fish. Next, put the fish on top. Simply place the rest of the salt on top of the fish. Spread it out and press it around the fish so that it is completely covered.

Bake in the oven for 25 minutes.

While the fish is baking saute the potatoes cut side down with the thyme, in a little olive oil until crispy and golden brown. Season well with salt and pepper.

Ingredients and method may vary slightly on live TV show.

Place the peas in a saucepan, crumble in the stock cube and cover with boiling water. Boil for three minutes, then use a slotted spoon to scoop them out and into a blender. Add a little of the stock to help loosen it. Add the mint leaves and blend to a puree. Add the butter and blend once more. Season well with salt and pepper.

When the fish is cooked remove from the oven and use a bread knife to crack the salt crust. Once the crust is removed carefully remove the fillets and serve with the sauteed potatoes and minted peas.

See the latest posts at http://ginodacampo.blogspot.com
Let us know if you have been cooking along with Italian Chef Gino? We would love to hear from you about how you got on. Leave your comments about anything below. We would love to hear your thoughts on Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch?

Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel

Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel

Let's Do Lunch with Gino and Mel recipe today is Gino d'Acampo Mini sponge cakes.
Do you feel like it is a bit indulgent making a whole sponge cake just for yourself? Just to much for your diet?
We have the solution. Why not make a mini one instead then? Or 12, perhaps? Just in case you get visitors.
That is what Gino D'Acampo showed us today on Let's Do Lunch with Gino and Mel.
Here is your chance to give it a go. Go on, try it!
Try these alternative recipes from Gino D'Acampo the Italian Chef:

Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream
Gino D'Acampo spicy prawn thai curry
Gino D'Acampo Lemon and courgette salmon pasta
Gino D'Acampo Bang bang chicken salad with radish and cucumber salad
Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch


Makes enough for 12 people (four of each flavor)

Ingredients for Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel

Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

175g caster sugar
3 medium eggs
175g butter, softened
1 tsp vanilla extract
175g SR flour
1 tsp baking powder
1 tsp milk
2 tbsp coco powder for the chocolate ones.
Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel
Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel

Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel
Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel
Picture of Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel makes your mouth water!

For the butter cream

50g cream cheese
300g icing sugar, sifted
100g softened butter
Gino d'Acampo Mini Sponge Cakes Let's Do Lunch With Gino and Mel
Gino d'Acampo Mini Sponge Cakes Let's Do Lunch With Gino and Mel

For lemon curd and passion fruit filling

1 passion fruit (seeds only)
4 tbsp lemon curd


For jam filling

1 tbsp icing sugar
4 tbsp of your favourite jam

For the avocado frosting


40g coco powder
1 tbsp vanilla extract
40g icing sugar
1 ripe avocado

How to make Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel

Heat the oven up to 180oc. Grease and flour a 12-hole mini Victoria sponge cake tray or line a 12-hole muffin tin.

Simple cream together the butter and sugar until pale and fluffy, then beat in the eggs one at a time.

Add the vanilla extract then fold in the flour and baking powder.

Get the kids to help you fill eight of the 12 holes three quarters full with the mixture. Next you sieve in the two tbsp coco powder and mix in the milk to the remaining mix. Fill the remaining four holes with the chocolate mix.

Place it in the oven and bake for 15 minutes or until golden brown and a skewer comes out of the middle clean.

Once cooked remove from the oven and leave to cook for two minutes before removing from the tin.

Leave to cool on a wire rack

Once cool, cut each cake in half horizontally.

Make the butter icing by softening the butter until creamy. Gradually add in the sifted icing sugar. Once it is all added, stir in the cream cheese. This can be done in a blender.

Place the icing in a piping bag with a nozzle then pipe a little butter cream onto one half of four of the cakes. Go around the outside edge once more with icing to create a little crater in the middle.
Mini sponge cakes by gino d'Acampo from Let's Do Lunch with Gino and Mel
Mini sponge cakes by Gino d'Acampo from Let's Do Lunch with Gino and Mel

Fill the crater of the four cakes with a tsp of lemon curd add a tsp of passion fruit seeds. Top with four top halves of the cakes then dust with icing sugar.

To make the really jammy ones pipe a little butter cream on the bottom half of a further four cakes then top with a little jam. Top with the other half of each cake and dust with icing sugar.

For the avocado frosting, blend together the ingredients until smooth. Place in a piping bag with a star nozzle then pipe on the bottom half of each cake then top with its top half and pipe more icing on top of the cake.

Serve the cakes as part of an afternoon tea.

Ingredients and method may vary slightly on live TV show.

See the latest posts at http://ginodacampo.blogspot.com
Let us know if you have been cooking along with Italian Chef Gino? We would love to hear from you about how you got on. Leave your comments about anything below. We would love to hear your thoughts on Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel.

Wednesday, 23 July 2014

Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream

Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream

Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream from Let's Do Lunch With Gino and Mel. This is possibly the easiest dessert you will ever make. There is no churning needed in this food celebration. This is a real Summer delight!

Gino D'Acampo spicy prawn thai curry
Gino D'Acampo Lemon and courgette salmon pasta
Gino D'Acampo Bang bang chicken salad with radish and cucumber salad
Marinated lamb chops with Moroccan spiced bulgar wheat
Gino D'Acampo Bubble and squeak cakes with fried eggs


Makes enough for 4 people

Ingredients Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream


For the jelly:

100g caster sugar
5 leaves of gelatin
300g raspberries
400ml prosecco
Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream
Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream

4 glasses

For the ice cream:

6 medium egg yolks
200g lemon curd
The zest and juice of 2 lemons
500ml double cream
100g caster sugar

Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel


Making Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream

Ingredients and method may vary slightly on live TV show

Make the jelly by soaking the gelatin in a bowl of cold water for 10 minutes or until soft.

Heat 100ml of the Prosecco in a small saucepan with the sugar. Once the sugar has dissolved and everything is simmering, remove the gelatin from the water and squeeze out any excess. Remove the saucepan from the heat and stir in the gelatin. Once it has dissolved pour in the remaining bubbles into the pan and stir well.

Divide your raspberries between 4 glasses then pour over your jelly mixture. Leave to set in the fridge.

Whilst the jellies are setting, make the ice cream. Place the egg yolks and sugar in a bowl set over a pan of just simmering water. Remove from the heat and whisk with an electric whisk until light and fluffy.

Once doubled in volume, whisk in the lemon zest and juice. Continue whisking until thick and pale then remove from the heat and continue whisking until cool.

Lightly whip the cream then fold in the lemon curd.

Fold the cream into the egg mixture then either place in an ice cream machine and churn until soft set of place in a container for 2 hours, then remove and beat well with a folk. Repeat this process every hour until set.

Remove the jelly and ice cream from the fridge and freezer 10 minutes before serving to soften slightly, then serve with a scoop of ice cream on top of each jelly.


Enjoy this Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream recipe idea.

See the latest posts at http://ginodacampo.blogspot.com
Let us know if you have been cooking along with Italian Chef Gino? We would love to hear from you about how you got on. Leave your comments about anything below. We would love to hear your thoughts on Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream

Gino D'Acampo spicy prawn thai curry

Gino D'Acampo spicy prawn Thai curry

Gino D'Acampo spicy prawn Thai curry Let's Do Lunch with Gino and Mel recipe today.
Now this is extremely easy. We've simplified this Thai food with this rich and flavourful massaman curry. Try this and you will not be disappointed.

Try these suggestions. We have many of Gino's recipes. Alternatively look in the columns of this page for meal ideas.
Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream
Gino D'Acampo Lemon and courgette salmon pasta
Gino D'Acampo Bang bang chicken salad with radish and cucumber salad
Let's Do Lunch Summer Chicken Pie Gino D'Acampo
Gino D'Acampo Smoked mackerel salad with warm beetroots and horseradish dressing
Gino D'Acampo's Chicken and wild mushroom open lasagna

Makes enough for 4 people

Ingredients Gino D'Acampo spicy prawn Thai curry


400g prawns, shelled and de-veined
2 lemon grass stalks, bashed with the back of a knife
A few kaffir lime leaves (fresh or dried)
2 heaped tbsp massaman curry paste
I red chilli, finely chopped
5cm piece of ginger, cut into thick slices
2 x 400ml cans coconut milk
200g new potatoes, cooked and halved
1 -2 tsp brown sugar
Fish sauce to taste
Lime juice to taste
A few coriander leaves (to finish)
250ml sticky rice / Jasmine (measured in ml NOT grams)
500ml cold water
1 tbsp vegetable oil
Salt
Gino D'Acampo spicy prawn thai curry
Gino D'Acampo spicy prawn thai curry

Gino D'Acampo spicy prawn thai curry recipe
Gino D'Acampo spicy prawn Thai curry recipe

How to make Gino D'Acampo spicy prawn Thai curry


Ingredients and method may vary slightly on live TV show

Don't miss out on all the meal ideas. See our sites:

Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

Place the rice and water in a pan with a tight fitting lid. Add a good pinch of salt then cover and simmer for 8 minutes or until the water has all been absorbed.

Turn the heat off and leave to steam for 10 minutes with the lid on.

Make the curry by heating a wok on a high heat. Add the oil then the paste to the pan and cook for 1 minute. Next, add the lime leaves, bruised lemongrass, chunks of ginger, and chilli. At the end pour in the coconut milk.

Simmer everything for 5 minutes allowing it to thicken slightly then add in the prawns and potatoes. Cook until the prawns are pink and cooked through.

Season the sauce with sugar, lime juice and fish sauce. The secret in the taste is the aroma that the food gives off.

Now gather your friends and family and serve with sticky rice and a scattering of coriander.

See the latest posts at http://ginodacampo.blogspot.com
Let us know if you have been cooking along with Italian Chef Gino? We would love to hear from you about how you got on. Leave your comments about anything below. We would love to hear your thoughts on Gino D'Acampo spicy prawn Thai curry.

Gino D'Acampo Lemon and courgette salmon pasta

Gino D'Acampo Lemon and courgette salmon pasta

Gino D'Acampo Lemon and courgette salmon pasta from Let's Do Lunch with Gino and Mel today.
For a taste of Italy, try Gino's quick and easy pasta dish. This is one that the whole family will love! For the best of Gino's recipes take a look in the side columns of this page.

Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream
Gino D'Acampo spicy prawn thai curry
Gino D'Acampo Lemon and courgette salmon pasta
Gino D'Acampo Bang bang chicken salad with radish and cucumber salad
Let's Do Lunch Summer Chicken Pie Gino D'Acampo
Lets Do Lunch with Gino and Mel Mushroom Toasts
Gino D'Acampo's Chicken and wild mushroom open lasagna

Makes enough for 1 person

Ingredients Gino D'Acampo Lemony and courgette salmon pasta

These are fresh wholesome ingredients and make a healthy meal.  Gino D'Acampo Lemon and courgette salmon pasta is a winner and a keeper!


50ml white wine
1 courgette, cut into fine match sticks
Zest of 1⁄2 a lemon
3 tbsp crème fraiche
1 tbsp olive oil
1 tbsp chopped dill
2 spring onions, chopped
100g salmon steak, skinned and pin boned and cut into 1 cm chunks
125g favorite short fresh pasta – penne etc
Gino D'Acampo Lemon and courgette salmon pasta
Gino D'Acampo Lemon and courgette salmon pasta


Gino D'Acampo Lemon and courgette salmon pasta recipe
Gino D'Acampo Lemon and courgette salmon pasta recipe

Making Gino D'Acampo Lemon and courgette salmon pasta

Ingredients and method may vary slightly on live TV show

Bring a pan of salted water to the boil and place a large saute pan with a lid on the heat.

Add the olive oil to the sauté pan then add the cubes of salmon and spring onions. Fry for 1 minute then add the wine to the pan and cover with a lid. Steam the salmon in the wine for 1 minute. Smell the aroma of this fresh summery recipe.

Put the pasta on to boil and cook for 2-3 minutes.

Remove the lid from the salmon and reduce the heat, squeeze over the a little lemon juice. Now all you have to do is stir in crème fraiche and lemon zest. Add the courgettes and cook for 30 seconds. You want these to only just be cooked to give it a bit of crunch. This helps the texture of the meal.

Drain the pasta reserving some of the cooking water. (This is a trick viewers have seen regularly on celebrity cooking shows.) Add the pasta to the sauce along with a little water. Stir in the dill and season to taste. Serve.

See the latest posts at http://ginodacampo.blogspot.com
Let us know if you have been cooking along with Italian Chef Gino? We would love to hear from you about how you got on. Leave your comments about anything below. We would love to hear your thoughts on Gino D'Acampo Lemon and courgette salmon pasta.

Gino D'Acampo Bang bang chicken salad with radish and cucumber salad

Gino D'Acampo Bang bang chicken salad with radish and cucumber salad

Try Gino's fresh and delicious summer salad with Bang Bang Chicken! The great tasting freshness of summer. This will get your taste buds tingling and asking for more. Give it a try.

Try Gino's recipes from previous shows:
Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream
Gino D'Acampo Lemon and courgette salmon pasta
Let's Do Lunch Summer Chicken Pie Gino D'Acampo
Gino D'Acampo mullet with tomato couscous
Gino D'Acampo pear and blue cheese salad
Gino D'Acampo Roasted apricots with pistachio and cardamom biscotti

Makes enough for 1 person

Ingredients for Gino D'Acampo Bang bang chicken salad with radish and cucumber salad

Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

1 tbsp sweet chilli sauce
A splash of soy sauce
1 tbsp rice wine, malt or white wine vinegar
2 tbsp crunchy peanut butter
A little grated ginger
8 cm piece cucumber, cut into matchsticks
1 tbsp peanuts, salted or dry roasted, roughly chopped
4 radishes, finely sliced
150g leftover roast chicken, broken / cut into pieces
1 carrot peeled and grated
1 lime
1 tbsp coriander, chopped
Gino D'Acampo Bang bang chicken salad with radish and cucumber salad
Gino D'Acampo Bang bang chicken salad with radish and cucumber salad

Gino D'Acampo Bang bang chicken salad with radish and cucumber salad recipe
Gino D'Acampo Bang bang chicken salad with radish and cucumber salad recipe

Making Gino D'Acampo Bang bang chicken salad with radish and cucumber salad

Gradually heat the peanut butter with 2 tbsp of water, ginger, sweet chilli, soy and vinegar, in a small saucepan.

Mix together as it melts adding more water if it remains too thick. You want the consistency to be just right to be able to coat the salad.

Take a look in the side columns of this page for more recipes from Let's Do Lunch with Gino and Mel.

Put the grated carrot, radishes, cucumber, and chicken into a bowl and lightly dress with some of the peanut dressing.

Place on it and then scatter with chopped peanuts and coriander. Serve with a little extra dressing if needed and a wedge of lime.

Ingredients and method may vary slightly on live TV show

See the latest posts at http://ginodacampo.blogspot.com

This is so simple to make. Gino's simple recipe for bang bang chicken salad is something anyone can make. Have you been trying any of Gino's recipes that have been shown on the show. The Let's Do Lunch With Gino and Mel recipes are extremely popular. Send us a picture of what you have made. There is a space below to leave your comments on the show and the recipes. What do you think to Gino D'Acampo Bang bang chicken salad with radish and cucumber salad.