Friday, 12 December 2014

Canapés recipe by Gino D'Acampo Let's Do Lunch

Canapés recipe by Gino D'Acampo

Canapés recipe by Gino D'Acampo Let's Do Lunch with Gino and Mel. A very easy canape recipe for any party occasion from Gino D'Acampo on Let's Do Lunch with Gino and Mel.

Other recipes from the Italian chef:
Pasta alla norma recipe by Gino D'Acampo Gino's Italian Escape
Pot Roast Chicken Chorizo Gino D'Acampo Recipe
Pomegranate and cranberry couscous salad with chicken

Canape Ingredients by by Gino D'Acampo


50g salted butter that has been melted
2 medium thick pieces of white bread

For filling one


2 eggs that have been beaten
25ml milk
75 bacon lardons
30g grated cheddar
1 tomato, deseeded, and carefully sliced

For filling 2

1 tablespoon capers
50g pitted black olives
Half little clove of garlic
12 sun-blushed tomatoes that have been halved or quartered
1 tablespoon olive oil
Zest of 1 lemon
75g goats cheese, soft
Salt and pepper to season

For filling 3

1 tablespoon horseradish sauce
2 tablespoon creme fraiche
1 tsp sliced chives
4 big slices of smoked salmon

Canapés recipe by Gino D'Acampo Let's Do Lunch
Canapés recipe by Gino D'Acampo Let's Do Lunch

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Instructions for Canapés recipe by Gino D'Acampo Let's Do Lunch


1.Pre heat the oven to 180C.

Grease the inside of twelve hole muffin tin with butter. This is to make sure they don't stick.

Cut the crusts off the bread. Then, one by one, use a rolling pin to roll the bread flat so that it is squashed and very thin. Take a large round cutter, just larger than the top of the muffin holes to cut a disc out of each slice. Put a disc of the bread into each muffin hole,  pushing it into the sides to create a little cup. Put in the oven and bake for 5 minutes or until lightly golden and crispy. Remove from the oven and leave to cool.

Remove 8 of the cups from the tray and set to one side. Lower the oven temp to 160C.

Make the frittata filling by frying the bacon lardons until really crispy. These give the recipe lots of wonderful flavour. Drain them on kitchen paper.

Beat together the cheese, milk and eggs. Season with a little salt and pepper then stir in the cooled bacon. Tip the mixture into the four bread cups still in the tray and place back in the oven for 6-8 minutes or until just set.

When the frittatas are cooking, put the olives, garlic, capers and lemon zest in a blender. Mix in the machine for a couple of seconds then add the olive oil and blend to a course paste. As always, season with salt and pepper.

Take a look in the side of this page for more meal ideas from the Italian Chef.

Add a spoonful of the tapenade into the bottom of four cups. Crumble over the goats cheese.  Place on top this a little sun blushed tomato and set aside ready to serve.

Make the smoked salmon cups by mixing together the horseradish and crème fraiche . At the time of serving, add a spoonful of this mixture into the bottom of four of the cups. Place smoked salmon on top and scatter chives on the top of this. When the frittatas have cooled slightly, top with some chopped tomato and a little cress. This makes a truly scrumptious and easy recipe.

View all the latest Gino D'Acampo recipes here at http://ginodacampo.blogspot.com

Tell us what you think to today's Christmas Canapés recipe by Gino D'Acampo Let's Do Lunch.

Pomegranate and cranberry couscous salad with chicken

Pomegranate and cranberry couscous salad with chicken 

Gino D'Acampo's chicken and couscous salad recipe with pomegranate and cranberry's is a great start to the weekend. Give this a try and you will be delighted with the result.

Try these other Gino D'Acampo recipes:

Gino D'Acampo Lemon roast chicken with pea and mint salad
Gino D'Acampo Roast pork belly with mashed potatoes
Gino D’Acampo's little pasta shells with ham, egg and peas

Ingredients for Lets Do Lunch Gino D'Acampos Pomegranate and cranberry cous cous salad with chicken 


1 chicken breast, skinless
1 tsp olive oil
75g couscous
Juice and also zest one orange
25g dried cranberries
2 tablespoon olive oil
75ml boiling water
Seeds from half a pomegranate
1 tablespoon chopped mint
1 tablespoon chopped parsley

Pomegranate and cranberry couscous salad with chicken
Pomegranate and cranberry couscous salad with chicken 


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Pomegranate and cranberry couscous salad with chicken by Gino D'Acampo on Let's Do Lunch with Gino and Mel.

Making Gino D'Acampo's chicken and couscous salad recipe with pomegranate and cranberry's


Heat a frying pan on a high heat.

Put  the breast of chicken between 2 sheets of cling film. Use a rolling pin or similar item to flatten it out somewhat so that it cooks quicker. Drizzle with a little oil as well as seasoning with salt as well as black pepper.

Put the chicken in the pan and cook for 2 minutes on one side, then turn over and prepare for a further 2 minutes.

Whilst the poultry is cooking, add the juice and also zest of the orange to a dish, along with the cranberries and also 2 tbsp olive oil. After more seasoning with salt and pepper,  pour in the cous cous and also boiling water. Make sure you give it a fast mix then cover with cling film and leave to stand.

To get the seeds from the pomegranate, cut it asunder then place it in your palm cut side down with a dish beneath. Make use of the rolling pin again and tap the top of the pomegranate allowing the seeds to fall right into your hand.

Cut the mint and also parsley.

When all the water has been taken in by the cous cous, make use of a fork to release the grains adding a little more olive oil if it is needed. Check the seasoning then stir in the chopped herbs.

Serve the couscous with the slices of the poultry on the top. Drizzle over any pan juice which will make it taste wonderful. Finish with a healthy spreading of pomegranate seeds.

See all of the most popular Gino D'Acampo recipes in the right hand column.

See all the latest Gino D'Acampo recipes here.

Tell us how you get on and leave your comments below. What do you think to today's Lets Do Christmas Pomegranate and cranberry couscous salad with chicken recipe?

Vegan Lasagna Gino D'Acampo Lets Do Lunch

Vegan Lasagna Gino D'Acampo Lets Do Lunch


Vegan Lasagna by Gino D'Acampo of Lets Do Lunch with Gino and Mel recipe from today's ITV show. This is a delicious dinner at any time but also makes an indulgent vegan Christmas dinner.

For lots more of Gino's recipes just click on the items below:

Apple and blackberry crumble Gino D'Acampo Lets Do Lunch
Mince pie recipe by Gino D'Acampo Let's Do Christmas
Prawns with Spicy Sprout Rice Gino D'Acampo recipe

Ingredients for Vegan Lasagna Gino D'Acampo Lets Do Lunch Recipe


Makes enough for 2 people

For the pasta

90ml warm (not boiling) water
A big pinch of salt
150g white 00 flour
1 tbsp olive oil

For the filling

1/2 butternut squash cut right into 1 centimetres dice
1 medium aubergine, reduced into 1 cm dice
1 tsp chilli flakes
2 tbsp olive oil
Salt

For the sauce

1 clove garlic finely sliced
1 tbsp olive oil
200ml passata
Chopped parsley to serve
Basil

Vegan Lasagna Gino D'Acampo Lets Do Lunch
Vegan Lasagna Gino D'Acampo Lets Do Lunch


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Instructions for Vegan Lasagna Gino D'Acampo Lets Do Christmas


Pre warm the oven to 190C.

Put the flour in the dish of a mixer and also add the salt and olive oil. Add the water and then blend to a dough. As soon as a ball has actually formed, take out of the blender and place on the work surface area. Kneed for 2-3 min or till smooth. Wrap in cling film and leave to rest in the fridge for 30 minutes.

Whilst the pasta is resting, put the aubergine and squash in a large roasting dish. Drizzle with olive oil and also chilli flakes then put in the oven to roast for 45 mins or until tender as well as gently caramelised.

Make the sauce by adding the garlic and oil to a pan. Heat up and fry for 30 secs prior to adding the passata.

Add the basil to the frying pan and simmer delicately for 20 mins. Season with salt and pepper.

After the pasta has rested and the veggies are finally cooked, roll it into a sheet either by hand or via a pasta equipment. You desire it to be thin and delicate.

Bring a large pan of salted water to the boil.

Cut the sheet of pasta into squares, approximately 10cm x 10cm. You will require 6 squares in total amount. Gently dropping the squares right into the boiling water and boil for 2-3 minutes-- this will depend on exactly how slim your pasta is.

When cooked, swiftly separate sheets over an oiled mold as you take them out the water. Take one square and delicately put on a plate. Top with several of the roasted veggies then place another sheet of pasta, even more veggies and a last sheet of pasta. Then dish up with a drizzle of the tomato sauce, a little olive oil and also a sprinkling of parsley.

View all the latest Gino D'Acampo recipes here at http://ginodacampo.blogspot.com
Please leave your comments and thoughts below. Let us know what you think to today's Vegan Lasagna Gino D'Acampo Lets Do Lunch recipe.

Thursday, 11 December 2014

Broccoli and Cauliflower Soup Gino D'Acampo

Broccoli and Cauliflower Soup Gino D'Acampo

Cauliflower and Broccoli Soup by Gino D'Acampo on Let's Do Christmas with Gino and Mel ITV show today. This is a very easy and quick recipe that is ideal as a winter warming lunch. Just give this a go and try this cauliflower and broccoli soup. It's good for you too!

Try these other recipes from Gino D'Acampo. Just click on them and see how to make these easy meals by the Italian Chef.

Apple and blackberry crumble Gino D'Acampo Lets Do Lunch
Mince pie recipe by Gino D'Acampo Let's Do Christmas
Prawns with Spicy Sprout Rice Gino D'Acampo recipe

Ingredients for Cauliflower and Broccoli Soup by Gino D'Acampo

Makes enough for 2 people.


100g cauliflower florets cut up little
250ml boiling veggie or chicken stock
15g unsalted butter
2 loaded tablespoon garlic and also herb cream cheese
150g broccoli florets
1 tsp of sliced red chilli
1 tsp olive oil
40g vac-pac chestnuts
A few small sage leaves
A small amount of double cream


Broccoli and Cauliflower Soup Gino D'Acampo
Broccoli and Cauliflower Soup Gino D'Acampo

How to make cauliflower and broccoli soup.

Place the cauliflower florets into the boiling stock and boil away for 1 minute prior to adding in the broccoli.

Simmer for 4 mins, then use a hand mixer, with the frying pan off the heat to blitz to a smooth soup.

Stir in the garlic and herb cream cheese and also season to taste. Readjust the consistency with a little bit more stock or double cream if it is needed.

Whilst the soup is cooking, heat a frying pan with the butter and oil in. Once very hot crumble in the chestnuts. Cook for 1 minute in the hot butter until beginning to come crunchy then add a pinch of chilli and the sage leaves. Fry for another 30 secs up until the sage is crunchy, then take off of the heat.

Serve the soup in warmed up bowls with the crunchy chestnuts on the top as well as a drizzle of luscious cream.

That is a simple but tasty healthy soup to help get your vegetables down you.

View all the latest Gino D'Acampo recipes here at http://ginodacampo.blogspot.com
Let us know what you think to today's Broccoli and Cauliflower Soup Gino D'Acampo.

Mince pie recipe by Gino D'Acampo Let's Do Christmas

Mince Pies Recipe By Gino D'Acampo

Mince pie recipe by Gino D'Acampo on Lets Do Christmas with Gino and Mel. These are a favourite with Mel Sykes so give them a try and see what you and your family think to these.

Try these great Gino D'Acampo recipes:

Apple and blackberry crumble Gino D'Acampo Lets Do Lunch
Pot Roast Chicken Chorizo Gino D'Acampo Recipe
Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream
Gino D'Acampo spicy prawn thai curry

Ingredients for Mince pie recipe by Gino D'Acampo Let's Do Lunch

Makes enough for 12 people

250g plain flour
110g icing sweets
Zest of 1 orange
110g marg.
12 big tbps of mincemeat (most are suitable for vegans).
1 sheet of filo pastry.
1 tbsp veg oil.
2 figs.
30g hazelnuts, roughly chopped.
1 tbsp red current jelly.
Icing sugar for dusting.

You'll likewise require a 12 holed muffin tin.
Mince pie recipe by Gino D'Acampo Let's Do Christmas
Mince pie recipe by Gino D'Acampo Let's Do Christmas


Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

How to make Mince pies by Gino D'Acampo Let's Do Christmas

Pre heat the oven to 180C.

Put the flour, orange zest and also icing sugar in a dish. Massage the marg. right into the flour rapidly with your fingertips as it will certainly melt and also come to be greasy. If it is a little dry, add a small amount of cold water. Once it starts to come together in a round ball, wrap in cling film and leave for 20 - 30 mins in a cold fridge.

As soon as chilled, take it out of the refrigerator and roll out on a gently floured surface area, until it reaches approximately 3-4 mm thick.

Make use of a pastry cutter or similar item that is somewhat bigger than the openings of the muffin tin and cut out 12 discs.

Line each muffin gap with a disc of the ready cut pastry then load 3/4  with mincemeat.

Cut the figs right into rings and put on 4 of the mince pies to ensure that the mincemeat is covered.

(For more recipes take a look in the side columns of this page.)

Brush the sheets of filo with a little oil then chop in to quarters. Scrunch one quarter on to each of 4 of the minced pies.

Melt the redcurrant jelly in a little pan then include the sliced hazelnuts. Spoon on top of the other 4 mince pies.

Carefully put the tray right into the oven as well as back for 12-15 minutes. As soon as cooked remove from the oven, leave to cool for 5 minutes prior to taking out of the mold. Take care as the redcurrant ones will be actually hot!

Dust the filo pastry and also fig ones with a little icing sugar and then serve.


Mince pie recipe by Gino D'Acampo.

View all the latest Gino D'Acampo recipes here at http://ginodacampo.blogspot.com
Let us know what you think to today's Mince pie recipe by Gino D'Acampo

Wednesday, 10 December 2014

Apple and blackberry crumble Gino D'Acampo Lets Do Lunch

Apple and blackberry crumble Gino D'Acampo Lets Do Lunch


Apple and blackberry crumble Gino D'Acampo Lets Do Lunch recipe from today's ITV show. Boozy custard just makes this Blackberry and apple crumble pudding extra gorgeous.

Other recipes from the Italian chef:
Pasta alla norma recipe by Gino D'Acampo Gino's Italian Escape
Pot Roast Chicken Chorizo Gino D'Acampo Recipe

Ingredients for Apple and blackberry crumble Gino D'Acampo Lets Do Lunch

Makes enough for 6 - 8 people.

750g Bramley apples, peeled, cored as well as cut into 2cm dice
1 tsp ground cinnamon
40g butter
250g Granny Smith apples, peeled, cored and also reduced into 2cm diced size
Juice and zest of 1 little orange
175g demerara sugar
400g blackberries
A pinch of ground cloves


For the collapse

75g rolled oats
175g salted butter
225g ordinary flour
55g demerara sugar
10 amaretti biscuits.
50g hazelnuts, roasted and also cut and chopped up


For custard

100ml double cream
500ml milk
30g castor sugar
4 egg yolks
2 tablespoon amaretto
1 tablespoon cornflour
Apple and blackberry crumble Gino D'Acampo Lets Do Lunch
Apple and blackberry crumble Gino D'Acampo Lets Do Lunch

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How to make Blackberry And Apple Crumble Gino D'Acampo Lets Do Christmas


1. Pre heat the oven to 180C.

Place the flour and butter in a huge dish as well as rub together so it resembles breadcrumbs. Include in the oats, sugar, orange zest and hazelnuts.

Place the diced apples and also blackberries in a dish suitable for the oven.

Sprinkle on top the sugar, cinnamon, cloves then include the orange juice and dot with butter. Sprinkle over the crumble covering. Grind over the amaretti biscuits as well as put it in to the oven for 30-40 minutes.

Whilst the Christmas crumble is cooking, make the custard. Put the milk, cream and vanilla pod right into a pan and warm through.  Put the egg yolks, sugar and also cornflour right into a big dish and then whisk together. Slowly pour in the milk mix stirring constantly, then pour it back right into the pan. Place back on the heat and also mix constantly till thickened. Take care not to boil it as it will certainly split. When thickened and it coats the rear of a spoon, take out from the heat as well as stir in the amaretto.

When the crumble is cooked serve warm with the lovely amaretto custard.

View all the latest Gino D'Acampo recipes here at http://ginodacampo.blogspot.com

Tell us what you think to Apple and blackberry crumble Gino D'Acampo Lets Do Lunch.


Prawns with Spicy Sprout Rice Gino D'Acampo recipe

Prawns with Spicy Sprout Rice Gino D'Acampo recipe


Prawns with Spicy Sprout Rice Gino D'Acampo recipe. This is one way to make sure your sprouts taste really nice. This recipe is amazing by the Italian chef. Give it a go. For more recipes look in the side bar of this page!

Other recipe ideas from the Italian Chef Gino D'Acampo:
Pasta alla norma recipe by Gino D'Acampo Gino's Italian Escape
Pot Roast Chicken Chorizo Gino D'Acampo Recipe

Makes enough for 1 person

Ingredients for Prawns with Spicy Sprout Rice Gino D'Acampo recipe


75g raw, peeled delicious tiger prawns
25g butter
1 tablespoon of cheap chilli sauce
1 tsp olive oil
1 tsp olive oil
Half tsp turmeric
6-8 sprouts finely cut
2 tsp curry powder
Half tsp mustard seeds
50g frozen peas
50ml stock or water
1 x package of microwave rice
Lime wedges
2 tbsp yoghurt
Cut coriander to serve

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Prawns with Spicy Sprout Rice Gino D'Acampo recipe
Prawns with Spicy Sprout Rice Gino D'Acampo recipe

How to make Spicy sprout rice with griddled prawns


Heat a griddle pan on a high heat.

Put the prawns in a dish and drizzle with olive oil as well as mix in the sweet chilli sauce. Put the prawns on the griddle and cook for 2 mins on each side or until pink and nice and firm to the touch. Once cooked squeeze a fresh lime over the top and remove them from the pan.

Whilst the prawns are cooking, warm the olive oil and also butter in a fry pan. Add to that the sprouts and also fry for 30 secs. Stir in the turmeric, mustard seeds and also curry powder. Prepare for 1 min or up until the mustard seeds begin to pop as well as the spices come to be fragrant.

Include the stock to release everything, permitting it to heat through then stir in the rice and peas. Cozy every little thing with then season with salt and pepper.

Once the prawns are cooked, take them out of the frying pan and serve on a bed of the spicy sprout rice with a spoonful of natural yogurt and a scattering of chopped coriander.

View all the latest Gino D'Acampo recipes here at http://ginodacampo.blogspot.com

What do you think to Gino D'Acampo's recipe today on ITV Lets Do Christmas. Tell us below your thoughts on Prawns with Spicy Sprout Rice Gino D'Acampo recipe.