Friday, 13 September 2013

Gino D’Acampo Mozzarella, Parma Ham and Rocket Rolls

Gino D’Acampo Mozzarella, Parma Ham and Rocket Rolls

Gino D’Acampo Mozzarella, Parma Ham and Rocket Rolls recipe from Gino's Italian Escape. Gino D’Acampo shows us the Amalfi coastline as part of Gino’s Italian Escape new series on ITV.

Gino D’Acampo’s lemon and limoncello mousse recipe

While there, the Italian chef revealed a recipe for an evening snack perfect for any friends!

Here are a few other Gino D'Acampo recipes from his lunch time show
Gino D'Acampo Lets Do Lunch with Gino and Mel recipe Pea, ham and mint salad
Gino D'Acampo Peach Melba with brandy snap baskets
Bread and Butter Pudding by Gino D'Acampo With Chocolate and Banana
Gino D'Acampo Focaccia Recipe from Lets Do Lunch With Gino and Mel recipes

Gino D'Acampo explained: "When guests unexpectedly turn up at that awkward time between late afternoon and supper, a glass of wine is quite acceptable. However, it is always nice to be able to give them a little something to eat as well. These rolls use ingredients that I always have in my fridge, and they are super-quick to make.

"If you are ever lucky enough to get hold of fresh mozzarella like the one I found at the Vannulo farm, just eat it as it stands. If, though, you get your mozzarella from the supermarket, this is the perfect recipe as it gives it just a bit of a flavour boost." Perfect recipe for a quick and easy snack.

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Gino D’Acampo Mozzarella, Parma Ham and Rocket Rolls

Gino D’Acampo's Mozzarella, Parma Ham and Rocket Rolls recipe


This makes a total of 8 rolls

4 TABLESPOONS CREAM CHEESE
2 TABLESPOONS PESTO (SEE HERE)
1 BALL OF MOZZARELLA, DRAINED AND CUT INTO STRIPS
70G ROCKET LEAVES
8 SLICES OF PROSCIUTTO

Mix the cream cheese and pesto together. Season this with black pepper.

Lay the slices of prosciutto on a nice clean board. Very carefully spread a little of the cream cheese mixture on each one. So simple. Place a small bunch of rocket leaves at one end of each slice, allowing the tips of them to stick out. This adds to the presentation. Now top with a strip of mozzarella, and then carefully roll up the prosciutto.

Serve with a nice glass of chilled wine or a Limoncello Cocktail.

View all the latest Gino D'Acampo recipes here at Gino's recipe site www.ginodacampo.blogspot.com

Let us know your thoughts below in the comments box. What do you think to Gino D’Acampo Mozzarella, Parma Ham and Rocket Rolls.

Gino D’Acampo’s lemon and limoncello mousse recipe

Gino D’Acampo’s lemon and limoncello mousse recipe

Gino D’Acampo visits the Amalfi coast line in his new series called Gino’s Italian Escape. The programe is on at 8pm on ITV.

The gorgeous area is well known for its production of lemons so when in Rome, or the Amalfi, what better dish for Italian chef Gino D'acampo to cook up than a lemon and limoncello mousse.

Gino D’Acampo Mozzarella, Parma Ham and Rocket Rolls recipe.

See lots of other recipes from Gino's Lets Do Lunch with Gino and Mel program

Chocolate cake by Gino D'Acampo of Lets Do Lunch
Gino D'Acampo Lets Do Lunch with Gino and Mel recipe Pea, ham and mint salad
Gino D'Acampo Peach Melba with brandy snap baskets
Bread and Butter Pudding by Gino D'Acampo With Chocolate and Banana

Recipe for Gino D’Acampo’s lemon and limoncello mousse

This is a really easy recipe to make.

Gino D’Acampo’s lemon and limoncello mousse recipe


Serves 4–6

250G MASCARPONE CHEESE

ZEST OF 2 AMALFI OR UNWAXED LEMONS

3 TABLESPOONS LIMONCELLO LIQUEUR

3 EGG WHITES

50G CASTER SUGAR

8 AMARETTI BISCUITS

Mix the mascarpone, lemon zest and limoncello all together.

Whisk the egg whites to stiff peaks, then whisk in the caster sugar. Fold in half of it through the mascarpone mixture, then fold in the other half. This will help keep it light and fluffy.

Spoon the mixture into glasses and eat straight away if you like a fairly liquid texture.

Alternatively, set in the fridge for 30 minutes or even overnight. Before serving, crumble the amaretti biscuits over the top.

Lots of lemon grove owners make and sell bottles of limoncello and the liqueur adds a tasty zing to Gino’s delicious dish.

Take a look at our favourite recipes in the right hand margin.

View all the latest Gino D'Acampo recipes here at Gino D'Acampo recipe website www.ginodacampo.blogspot.com

We would love to hear from you so please leave your comments below.

What do you think to the recipe today Gino D’Acampo’s lemon and limoncello mousse recipe.

Thursday, 8 August 2013

Pizza Recipe by Gino D'Acampo for healthy diet

Pizza Recipe by Gino D'Acampo for healthy diet

Pizza Recipe by Gino D'Acampo of Lets Do Lunch With Gino and Mel recipes. This recipe is for a healthy diet. It is good for you but also probably the best tasting pizza you will ever have.
This recipe was designed for Downsize the Family and today Gino D'Acampo surprises the kids with a pizza lesson to remember.
The emphasis on this is to stack up on the healthy ingredients and to use less of the bad, such as cheese. But the result is amazing.
This week we find out just how bad their diets really are and what they need to do about it as our families get a little help on their road to healthy with a surprise visit from a familiar Lets Do Lunch with Gino and Mel face.
Chocolate cake by Gino d'Acampo of Lets Do Lunch
Gino D'Acampo Lets Do Lunch with Gino and Mel recipe Pea, ham and mint salad
Gino D'Acampo Peach Melba with brandy snap baskets
Bread and Butter Pudding by Gino D'Acampo With Chocolate and Banana
Gino D'Acampo Focaccia Recipe from Lets Do Lunch With Gino and Mel recipes

Gino's classic margherita pizza recipe for healthy diets

Makes 2 pizzas

Ingredients

200g strong white flour plus extra for dusting
7g fast action dried yeast
Pinch of salt
4 tbsp extra virgin olive oil
8 fresh basil leaves
Salt and pepper to taste
140ml water, warm
3 tbsp extra virgin olive oil plus extra for brushing
For the Topping
200g passata (sieved tomatoes)
2 mozzarella balls, drained and cut into cubes

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Pizza Recipe by Gino D'Acampo for healthy diet
Pizza Recipe by Gino D'Acampo for healthy diet

Instructions to make Healthy pizza recipe from Gino d'acampo

Prepare two baking trays by putting 1 tablespoon of oil on each tray. Spread it with your fingers or pasty brush. Brush the inside of a large bowl with oil.
To get the dough ready, put the flour, yeast and salt into a large bowl. Make a well in the centre and pour in the water with 1 tablespoon of oil.
This is going to be a thin crust pizza with not a lot of cheese on top, but very tasty.
Use a wooden spoon to mix everything together to create a wet dough.
Turn out the dough onto a well-floured surface and work it with your hands for about five minutes until smooth and elastic. Put it in the oiled bowl. Brush the top with oil and cover with cling film. Leave to rest at room temperature for twenty five minutes. This should be just the right amount of time to wait.
Preheat the oven to 200 C / gas mark 6
Once rested, turn out the dough onto a well-floured surface and divide it into 2 equal halves. Use your hands to push each one out from the centre, to create 2 round discs about 25cm in diameter. Place the pizza bases on the oiled baking trays.
Spread the passata (sieved tomato's available from all supermarkets) evenly over the top of the bases. Use the back of a tablespoon. Season with salt and pepper.
Divide the mozzarella between the two pizzas and drizzle each one with 2 tablespoons of extra virgin olive oil.
Cook in the middle of the oven for 18 minutes until golden brown. Keep checking as oven temperatures vary.
View all the latest Gino D'Acampo recipes here at Gino D'Acampo recipe website www.ginodacampo.blogspot.com
Two minutes before the end of the cooking, scatter over the basil and continue to cook.
Serve hot!

Friday, 26 July 2013

Gino D'Acampo tagliatelle recipe with Sausage and mushroom

Gino D'Acampo tagliatelle recipe with Sausage and mushroom

Gino D'Acampo Sausage and mushroom tagliatelle from Lets Do Lunch with Gino and Mel recipes. A hearty, filling meal, perfect for feeding the family. This should be plenty for 4 people.
Gino D'Acampo tagliatelle recipe with Sausage and mushroom
Tagliatelle is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. It is commonly described as the ribbon pasta we are all familiar with.

Gino D'Acampo Spicy leftover pork salad
Gino D'Acampo Pineapple Upside Down Cake Recipe
Pizza Recipe by Gino D'Acampo for healthy diet
Gino D'Acampo Recipes Spicy prawns with garlic, tomato and herbs
Gino D'Acampo Butterflied leg of lamb with summer salsa

Ingredients for tagliatelle recipe with Sausage and mushroom

•    200g fresh Tagliatelle
•    1 garlic clove, finely sliced
•    A dash of olive oil
•    2 Italian sausages, casing removed
•    5 chestnut mushrooms, sliced
•    100g/3½oz pecorino cheese, freshly grated
•    Salt and freshly ground black pepper to taste
•    1 medium red chilli, diced
•    1 handful of pine nuts


Take a look at the favourite recipes in the right hand column.
Long, thin ribbons of pasta sold either in curled nests or straight, like spaghetti. Tagliatelle can be plain or green (flavoured with spinach) and is available fresh or dried. It is tasty and healthy.
Gino D'Acampo tagliatelle recipe with Sausage and mushroom from Lets Do Lunch
Gino D'Acampo tagliatelle recipe with Sausage and mushroom from Lets Do Lunch
Gino d'Acampo recipes are the ones to turn too when making Italian tagliatelle
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Facebook Lets Do Lunch With Gino and Mel

How to make tagliatelle recipe with Sausage and mushroom from Gino D'Acampo

1.    Cook the pasta in salted boiling water until al dente.


2.    In a frying pan, heat the olive oil and shallow fry the garlic and crumble in the sausage, break up with a spoon and fry for about 2 minutes until golden.


3.    Add the mushrooms, chilli and the pine kernels, season with salt and pepper and cook for approximately 2 minutes.


4.    Drain the pasta, add to the sauce and mix well.


5.    Serve immediately with some freshly grated pecorino on top.


View all the latest Gino D'Acampo recipes here at Gino D'Acampo recipe website www.ginodacampo.blogspot.com


Let us know your thoughts below in the comments box. What do you think to Gino D'Acampo tagliatelle recipe with Sausage and mushroom

Gino D'Acampo recipe Summer fruit champagne sundae with shortbread

Gino D'Acampo recipe summer fruit champagne sundae with shortbread

Gino D'Acampo recipe Summer fruit champagne sundae with shortbread. Today's Lets Do Lunch with Gino and Mel recipes idea. Bring a bit of decadence to meal times with this delightful champagne sundae pudding. This will make enough for 4 people.

Gino D'Acampo Roast pork belly with mashed potatoes
Gino D’Acampo's little pasta shells with ham, egg and peas
Gino D’Acampo's Griddled Pineapple with Rum and Coconut Cream
Gino d'Acampo Creamy rice pot with amaretto and toasted almonds

Ingredients for Lets Do Lunch Summer fruit champagne sundae with shortbread


Shortbread biscuits
•    85g caster sugar
•    170g butter
•    400g tin of condensed milk
•    a tub of frozen yoghurt  - your favourite flavour
•    a pinch of salt
•    55g corn flour
•    200g plain flour


For the compote
•    300g mixed summer fruits….fresh or frozen work
•    200ml champagne or other sparking wine
•    2-3 tbsp sugar


To assemble
•    a handful of  blueberries
•    a handful of strawberries, chopped
•    ice cream biscuits
•    1 passion fruit

Take a look at the favourite recipes in the right hand column.
Gino D'Acampo recipe Summer fruit champagne sundae with shortbread
Gino D'Acampo recipe Summer fruit champagne sundae with shortbread
Gino D'Acampo recipes are delicious and easy to make.
Twitter @GinoLetsDoLunch
Facebook Lets Do Lunch With Gino and Mel

How to make Let's Do Lunch recipe Summer fruit champagne sundae with shortbread

1.    Simmer the tin of condensed milk for 2 hours…still in the tin – this makes it become a caramel, leave to cook then open the tin. For the frozen rippled  yoghurt, swirl the cooked condensed milk through the slightly softened yoghurt then return to the fridge to harden for an hour or so


2.    For the shortbread biscuits preheat the oven to 150

Todays guest on Lets Do Lunch with Gino and Mel is Martin Kemp! Here is an interview he did with Jonathan Ross.



3.    Mix all the ingredients together to form a crumbly paste.


4.    Roll the mixture to 3 mm thin and cut out biscuits small enough that they will fit into the serving glass or bowl you are using. Bake for 35 to 40 minutes until the shortbread is cooked through but only has a very light colour. Cool on a wire rack


5.    To make the sauce, simmer the fruits and sugar until it goes thick and jammy. This will take 10-15 minutes. Add the champagne and leave to cool


6.    To serve, alternate scoops of frozen yoghurt with the fruit and finish with the fruit and champagne sauce, decorate with the shortcake or other biscuits, you can even crumble to biscuits over the top and serve immediately


View all the latest Gino D'Acampo recipes here at Gino D'Acampo recipe website www.Ginodacampo.blogspot.com .


Let us know your thoughts below in the comments box. What do you think to Gino D'Acampo recipe Summer fruit champagne sundae with shortbread

Chocolate cake by Gino d'Acampo of Lets Do Lunch

Chocolate cake by Gino D'Acampo of Lets Do Lunch With Gino and Mel Recipes

Chocolate cake by Gino D'Acampo of Lets Do Lunch With Gino and Mel Recipes. Chocolate fans, you are in for a treat with this double layered chocolate cake. Just make sure you save some for your guests.
Gino D'Acampo recipes for chocolate meringue cake is easy and tasty. There is enough here for 8 servings.

Gino D'Acampo Let's Do Lunch Summer Vegetable Filo Tart
Chocolate Mousse Recipe Gino D'Acampo Lets Do Lunch
See complete list of videos of Gino D'Acampo Italian recipes for some special classical recipe ideas.

Chocolate cake recipe by Gino D'Acampo of Let's Do Lunch with Gino and Mel recipes

•    160g chopped hazelnuts, toasted
•    6 large egg whites, at room temperature
•    a pinch of salt
•    160g granulated sugar
•    100g icing sugar
•    Chocolate shavings, for garnish
•    Cocoa powder to finish
•    2 tsp vanilla extract
•    150g chocolate chips, 
•    170g dark chocolate, melted and cooled
•    600ml double cream

Take a look at the favourite Gino D'Acampo recipes in the right hand column.
Chocolate cake by Gino d'Acampo of Lets Do Lunch with Gino and Mel recipes
Chocolate cake by Gino d'Acampo of Lets Do Lunch with Gino and Mel recipes
Gino & Mel recipes are easy and scrumptious.
Twitter @GinoLetsDoLunch
Facebook Lets Do Lunch With Gino and Mel

How to make chocolate cake by Gino d'Acampo chocolate meringue cake recipes

1.    Preheat the oven to 160c. Line 2 large baking sheets with parchment paper. Draw three 8-inch rounds

2.    In the bowl of a standing electric mixer fitted with the whisk, beat together the egg whites with the salt at medium-high speed until soft peaks form. Slowly beat in the granulated sugar at high speed until stiff. Beat in the vanilla and almond extracts. 
www.ginodacampo.blogspot.co.uk
Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.

3.    Spread the meringue in the drawn circles and bake for two hours and 30 minutes, until crisp. Rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely.

4.    In the bowl of the standing mixer, beat the cream with the confectioners' sugar until firm. Remove the meringues from the parchment paper. Spread the whipped cream on the layers then dust with cocoa powder and stack them. Refrigerate the cake overnight, this makes it chewy.

5.     Cut into wedges and serve at room temperature. Garnish with chocolate shavings before serving.

View all the latest Gino D'Acampo recipes here at Gino D'Acampo's recipes website www.Ginodacampo.blogspot.com

Let us know your thoughts below in the comments box. What do you think to this Chocolate cake by Gino D'Acampo of Lets Do Lunch.

Lets Do Lunch Salmon Carpaccio by Gino D'Acampo

Lets Do Lunch Salmon Carpaccio by Gino D'Acampo

Lets Do Lunch Salmon Carpaccio by Gino D'Acampo from Lets Do Lunch with Gino and Mel recipes
The full name for this delicious dish is ‘Carpaccio di spigola e pomodorini di collina’ but for those not familiar with Italian, it’s can be described as a tasty cold meat or fish platter. Either way, it’s delicious.
This recipe will make enough for 4 people.

Gino D'Acampo Lets Do Lunch with Gino and Mel recipe Pea, ham and mint salad
Gino D'Acampo Peach Melba with brandy snap baskets
Bread and Butter Pudding by Gino D'Acampo With Chocolate and Banana
Gino D'Acampo Focaccia Recipe from Lets Do Lunch With Gino and Mel recipes

Ingredients for Gino D'Acampo Salmon Carpaccio from Lets Do Lunch With Gino and Mel

For the carpaccio
•    4 fillets of salmon
•    ½ tsp dried chilli flakes
•    3 Tbsp fresh oregano
•    5 Tbsp lemon juice
•    Extra virgin olive oil

For the bruschetta
•    1 ciabatta, split length ways or sliced
•    a handful of basil, leaves only
•    salt and pepper
•    4 tbsp olive oil
•    300g cherry tomatoes, halved

Twitter @GinoLetsDoLunch
Facebook Lets Do Lunch With Gino and Mel
Gino & Mel recipes.
Lets Do Lunch Salmon Carpaccio by Gino D'Acampo
Lets Do Lunch Salmon Carpaccio by Gino D'Acampo
Lets Do Lunch recipes are simple and tasty. Take a look at the favourite recipes in the right hand column.

How to make Salmon Carpaccio by Gino D'Acampo

1.    Place the fillets of salmon on a chopping board, skin side down. Using a long bladed sharp knife, cut as finely as you can along the length of the fillet. Discard the skin. You can also use raw tuna or other fish for this recipe.


2.    Place the slices, side by side, on a cold large serving plate.


3.    Drizzle with the olive oil. Season with a little salt and chilli.


4.    Scatter with oregano leaves, cover with plastic wrap and chill until the fish is opaque, approximately 20 minutes.


5.    Drizzle the cut side of the ciabatta bread with one tablespoon of the olive oil and toast in a large, non-stick frying pan until golden-brown.


6.    Mix the remaining tablespoon of olive oil, cherry tomatoes, basil and salt and pepper in a small bowl and leave aside to infuse.


7.    To serve, divide the tomato mixture between the two pieces of toasted ciabatta bread.


8.    Serve with the carpaccio


View all the latest Gino D'Acampo recipes here at Gino's recipe site www.ginodacampo.blogspot.com


Let us know your thoughts below in the comments box. What do you think to Lets Do Lunch Salmon Carpaccio by Gino D'Acampo.