by Gordon Ramsay
Superstar chef and energetic television personality Gordon Ramsay is bringing nutritious dishes to the table with his cookbook Healthy Appetite. The modern and colorful tome, an addition to Ramsay's already successful library, is filled with over 125 recipes that emphasize fresh ingredients prepared in a healthy way.
The Hell's Kitchen host and man behind Gordon Ramsay at the London West Hollywood, just one of his many dining establishments, offers a range of healthy breakfasts, suppers and desserts (even working lunches and kids' meals). From an elegant pheasant and ginger casserole or roasted filet of beef with tomato tarragon dressing to more accessible dishes like fish cakes and lamb kabobs with peppers and tomatoes, Ramsay has compiled a book the home cook can use for any occasion - entertaining, dinner for the kids, or a simple meal for two.
Most of the recipes may seem overwhelming to a beginning cook, but in fact are much easier in execution. The beautiful color photographs of both Ramsay and his recipes add to the aesthetic of the book, making it a fun and easy-to-use kitchen aid.
Stuffed Mushrooms with Ricotta and Walnuts on Toast
olive oil, to drizzle
10oz baby portobello mushrooms, cleaned
sea salt and black pepper
1 1/2 cups ricotta
4 tbsp chopped walnuts
1 oregano sprig, leaves only, chopped
2 tbsp grated Parmesan
8 slices of multiseeded rye or sourdough bread
Heat the oven to 400˚F (200˚C). Line a large baking sheet with foil and brush over with a little olive oil. Place the mushrooms, cap side down, on the baking sheet. Sprinkle with a small pinch each of salt and pepper.
In a bowl, mix together the ricotta, walnuts, oregano, Parmesan, and a little seasoning. Spread a teaspoonful of the mixture on top of each mushroom, then drizzle over a little olive oil. Bake for 10 minutes until the mushrooms are tender.
Lightly toast the bread in the meantime. Place a couple of slices on each warm serving plate and arrange the mushrooms on top. Drizzle with a little olive oil if you like and serve warm.
Reviewed by Sophie Gayot