Ramsay Family Recipes
Tilly’s Kitchen Takeover by Tilly Ramsay
Serves 4 | Prep Time: 10 mins
- 100g natural or Greek yoghurt
- 300ml milk – rice, soy, oat, almond, cows milk or any of your choice
- 200g frozen forest fruits or frozen mixed berries
- 2tbsp chia seeds
- 1tbsp honey
- 75g mixed nuts (almonds, Brazil, cashews, hazelnuts etc)
- 100g fresh blackberries
- 100g fresh blueberries
- Bee pollen for sprinkling (optional)
- Weigh out the yoghurt, milk and frozen fruits and put them into a blender with the chia seeds and honey. Put the lid on the blender and blitz everything together for about a minute until really smooth.
- Lay the nuts out on a chopping board and use a big knife to chop them into tiny pieces.
- Spoon the blended fruit mixture into 4 bowls and decorate the top with the chopped nuts, blackberries and blueberries, then sprinkle with the bee pollen if you are using it.
Quick Butternut Squash and Chickpea Curry
Gordon Ramsay’s Quick and Delicious by Gordon Ramsay
- 3 tablespoons vegetable oil
- 1 tablespoon black mustard seeds
- 1 tablespoon cumin seeds
- Small handful of curry leaves
- 1 large onion, peeled and finely chopped
- 1 pound peeled butternut squash
- 4 garlic cloves, peeled and crushed
- 1-inch piece of fresh ginger, peeled and finely grated
- 1 heaping teaspoon ground turmeric
- 1 heaping teaspoon paprika
- 2 heaping teaspoons ground coriander
- 2 ½ cups vegetable stock
- 1 (14-ounce) can of coconut cream
- 2(14-ounce) cans of chickpeas, drained and rinsed
- 3 large handfuls of baby spinach
- Sea salt and freshly ground black pepper
- Place a large nonstick saucepan over high heat and add the oil. When hot, add the mustard seeds, cumin seeds, and curry leaves, then stir and cook for 30 seconds.
- Add the onion and cook for 4 – 5 minutes, until softened and beginning to brown.
- Meanwhile, cut the butternut squash into ½ inch cubes.
- Add the garlic and ginger to the pan and cook for 1 -2 minutes.
- Reduce the heat a little, then stir in the dried spices and cook for 1 minute. Pour in the stock and bring to a boil.
- Add the squash and coconut cream, stir well, then bring back to a boil and cook for 10-12 minutes, until the squash is tender and the sauce has thickened.
- Stir in the chickpeas, season well with salt and pepper, then stir in the spinach. Serve the curry in warm bowls with plain rice, Aromatic Saffron Pilaf, or some naan bread.
Tana’s Kitchen Secrets by Tana Ramsay
Serves 8 – 10 | Prep time: 15 minutes | Cooking time: 1 hour
- 300g packet sweetened oat biscuits
- 75g butter, melted
- 150g good-quality dark chocolate, broke into squares
- 750g mascarpone or cream cheese
- 125g light brown muscovado sugar
- 3 free-range eggs, beaten
- Preheat the oven to 180C/350F/gas mark 4. Line a 23c, (9in) non-stick springform tin with greaseproof paper.
- Put the biscuits in a food processor and whizz until they are in fine crumbs (or put the in a polythene bag, seal and bash with a rolling pin). Place them in a large bowl, add the butter and stir until they are evenly coated. Transfer to the lined tin and press firmly with the back of a spoon to compress in an even layer over the base. Cover with clingfilm and put in the refrigerator for 10-15 minutes, until hardened.
- Meanwhile, melt the chocolate. Remove from the heat and set aside to cool.
- Put the mascarpone or cream cheese in another mixing bowl and, with the whisk, beat until loose and smooth. Add the sugar and beat again. Gently stir in the cooled chocolate and the eggs, then add this chocolate filling on to the chilled biscuit base.
- Gently slide the cheesecake into the oven and bake for 50 – 60 minutes. When it’s ready, it should still have a wobble to the centre if you shake the tin (it will continue to cook as it cools). Allow to cool completely, then refrigerate until ready to serve