Author: chefgordon

Baked apples with jam and dried fruit – Gordon Ramsay’s version

Baked apples with jam and dried fruit


The baked apples with jam and dried fruit they are a healthy and low-calorie sweet, excellent for after dinner or for a healthy winter snack. They are prepared in a few minutes and cooked either in the traditional oven or in the microwave in no time.

In practice, the apples are slightly emptied by removing the core part with a knife. Then they are stuffed with a mixture of dried plums, oat flakes, orange marmalade, chopped hazelnuts and lots of cinnamon.

The result will be a divine scent that will flood the whole house! Cooked apples are delicious both warm but also cold.

The baked apples they can also be accompanied with a sprig of cream!

Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit
Baked apples with jam and dried fruit

Salmon Sushi: Homemade hosomaki – Gordon Ramsay’s version

Salmon Sushi: Homemade hosomaki


Have you ever made salmon sushi at home? Don't be fooled by its elaborate look and let yourself be guided through each step. You will be amazed at the result.

Don't panic. The most complex part of making this salmon sushi (but not difficult, I promise you) is washing and cooking the rice. Once you have learned these operations, you can indulge yourself in stuffing your hosomaki with all the ingredients and combinations that your imagination will suggest.

I chose the Alderwood Smokery Smoked Salmon from Vici, which makes the recipe very simple and quick, because it is ready for consumption and should not be cut or knocked down.

For the accompaniment I chose carrots, zucchini and red cabbage, but you can also use cucumbers or avocados.

Post in collaboration with Vici

Salmon Sushi: Homemade hosomaki

ingredients for 2/3 roll – 12/18 hosomaki

WHAT

  • 200 g of original rice (for soups)
  • 150 g of smoked salmon
  • 2/3 sheets of nori seaweed
  • 2 leaves of red cabbage
  • 1 carrot
  • 1 courgette
  • 2 tablespoons of vinegar (preferably apple)
  • 1 teaspoon of sugar (brown)
  • Salt and Pepper To Taste
  • wasabi (if you like)
  • sprouts or herbs to decorate

HOW TO MAKE SALMON SUSHI

As the chef of a Japanese restaurant told me on my first sushi course, the crucial point is always the rice.

Also this time (like here) I didn't use the classic sushi rice, but the original rice, the one we find for sale as soup rice, with a round and compact grain.

To avoid excess starch and the sticky effect, it is necessary to wash the rice carefully, leaving it to soak for a few hours, changing the water every 30 minutes and rinsing it thoroughly before putting it in the pot.

Cooking is similar to pilaf, by absorption. I covered the rice with enough clean water to exceed the volume of the rice by once. I lit the flame and cooked, on a slow fire with a lid, until the water was completely absorbed and the "holes" typical of this type of cooking were formed.

Then I removed from the heat, seasoned with vinegar, preferably apple or rice, sugar (wholemeal or cane) and a pinch of salt, letting it cool completely.

Meanwhile, I prepared the vegetables, cutting the carrot and cabbage leaves into thin and regular strips and the courgette into larger sticks.

I set up the work area by placing the sheet of nori seaweed on the bamboo mat and, with wet hands, I placed the rice in the center of the mat. Trying to squeeze it as little as possible, I distributed it all over the seaweed sheet, always keeping my hands wet.

A few centimeters from the base of the rice rectangle I placed the smoked salmon cut into strips, one on top of the other, more or less of the same size, then the courgette, carrots and finally the cabbage.

If you want to add wasabi, I recommend brushing the salmon with a touch of product at this stage.

I closed, rolling my salmon hosomaki starting from the bottom, helping me with the mat. Once fully rolled, I exerted light pressure on the rice cylinder and let it rest in the refrigerator for at least 30 minutes. I repeated to get the other rolls.

You can see the step by step in this video recipe.

As well as for the hands, the knife that will cut our salmon sushi will also have to be constantly wet, to slide and cut with precision.

I served with soy sauce and herb leaves.

Click.

Salmon Sushi: Homemade hosomaki

VICI

Vici is a brand of fish-based products, developed by Viciunai Group, a Lithuanian company that distributes throughout Europe from the Baltic Sea.

The raw materials come from sustainable fish farms, with MSC certification, and are processed in compliance with their typicality and tradition.

Vici is synonymous with fish specialties, both fresh and smoked or frozen. But also baked goods and frozen ethnic specialties, such as delicious Japanese gyoza, meat, fish or vegetarian.

Salmon Sushi: Homemade hosomaki

the original recipe with step by step photos – Gordon Ramsay’s version

Lindt cake


There Lindt cake it's a sweet greedy! Variant of the chocolate cake; in this case made with a soft dark chocolate base prepared in crafty mold which allows you to have a sunken surface; then stuffed And frosted with a cream al Lindt milk chocolate And Lindor from which it takes its name "Lindt cake" ! Imagine it soft at the base, creamy And melt out own like a chocolate! in one word: space!

Lindt cake

What I give you today is there Original recipe from the Lindt cake which was first posted in 2013 on Fecebook cooking group; since it was a real catchphrase from which each has then interpreted its variant.

It's about a quick preparation And very easy! Both thedough for the base that the cream Yes they prepare in a few minutes , the time required for cooling, assembling and your cake is ready! The secret for an excellent result lies precisely in right waiting times; this way you will have one creamy surface but not excessively liquid or too compact!

From this basic version, you can choose to make tasty variations! Instead of lindt and lindor chocolate, you can use leftover chocolates and chocolates also dark and mix as well as decorate your choice with tasty grains!

Just like the Chocolate Pie and Cupcake, it's perfect like dessert at the end of the meal, one snack energetic; for Special occasions as Saint Valentine, Anniversaries, but also instead of the classic birthday cake! Try it you'll love it!

Lindt Cake Recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes 25 minutes 45 minutes

Ingrediants

Quantity for 6 people – a clever mold for pies of 22 cm

For the base:

  • 100 gr of flour
  • 3 eggs
  • 150 grams of sugar
  • 50 gr butter (which you can replace with an equal amount of seed oil)
  • 100 gr of Lindt dark chocolate (or other quality brand)
  • 1 teaspoon of yeast

For the cream:

  • 200 ml of liquid cream
  • 100 gr of Lindt milk chocolate
  • 100 gr of Lindor milk chocolates
  • 50 gr of butter

Method

How to make Lindt Cake

First of all, prepare the base by melting the dark chocolate in a double boiler together with the butter.

Then whip the eggs with the sugar for 2 minutes until the mixture is frothy and clear.

Finally add the melted chocolate to the egg mixture, always whisk. Finally add, sifted flour and baking powder. Whip again and then pour the mixture into a well greased and floured mold:

how to make lindt cake

Then bake in a hot static oven at 180 ° for about 20 – 25 minutes, the time it swells and is cooked to the toothpick test.

Just before taking the base out of the oven, prepare the glaze by melting the cream with the chocolates in a bain marie, finally add the butter and let it cool, stirring constantly for 30 minutes.

Finally, remove from the oven and leave to cool on a wire rack for at least 30 minutes

stuffing the lindt cake

Finally, after the resting times have elapsed, pour the icing into the base after turning it very well.

At this point you will have to wait another 30 minutes at room temperature before cutting the slice. Time for the cake to compact!

Yours is ready Lindt cake!

Lindt cake

You can keep it at room temperature for 2 days, be careful if you put it in the fridge, the icing will harden and therefore when serving it it is advisable to prepare a hot bain-marie on which to place the cake directly on a tray and large lid, to enjoy it creamy!

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