Tag: all purpose flour

Coconut shortcrust pastry (for tarts and biscuits), the perfect recipe! – Gordon Ramsay’s version

Shortcrust pastry with coconut


There Shortcrust pastry with coconut it's a basic preparation exquisite! Variant of the classic recipe! In this case made with a percentage of coconut flour in the dough which gives a crazy scent it's a delicious tropical taste! A unique goodness from the crumbly consistency! Perfect to make Tarts, Cookies, pastries, tartlets, tarts, shells, mignon, funds and a thousand other preparations!

Shortcrust pastry with coconut

By now you all know my boundless love for shortbreads of all tastes! From the one with pistachio cocoa to the one with hazelnuts, I am always one resounding success! Why not experiment with one coconut shortcrust pastry? No sooner said than done!

It's about a very easy preparation And rapid which takes its cue from my super tested! You can make it happen coconut flour, rapé coconut the result it does not change! As well as you can choose whether to prepare them with or without butter! For convenience you can use one planetary, but it comes perfect even by hand! Once cooled in the fridge And simple to spread does not break e does not break! and after cooking while keeping his own friability And slightly soft to the bite! divine!

Prepare it early and I'm sure it will immediately join the your favorites!

Discover also:

Coconut biscuits (3 ingredients, very easy and delicious)

Coconut shortcrust pastry recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes + rest in the fridge 12 minutes 32 minutes

Ingrediants

Quantity for 1 tart of 24 cm or 25/28 biscuits

  • 230 grams of flour 100 + 100 grams of coconut flour or rapé coconut + a sprinkling of flour 100
  • 165 gr of soft butter at room temperature (or 75 gr of sunflower oil)
  • 1 whole egg (medium size)
  • 2 egg yolks (small size)
  • 130 grams of granulated sugar
  • 1 teaspoon of vanilla extract (or 1 sachet or the seeds of 1 berry)
  • 1 pinch of salt

Method

How to make coconut shortcrust pastry

First of all, follow the procedure that you find in SHORT PASTRY using the ingredients listed.

In the article, you will find illustrated step-by-step advice on preparation, cooking and storage!

Here is ready Shortcrust pastry with coconut

Shortcrust pastry with coconut

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Gluten Free Crispy Fried Chicken with Rice Breading, Light and Odorless | #Family Day 17 – Gordon Ramsay’s version

Gluten Free Crispy Fried Chicken with Rice Breading, Light and Odorless | #Family Day 17


Crispy fried chicken, dinner-saving recipe, tasty, good for everyone! Quick and easy, breaded, but gluten-free, you do it in a short time and with very few ingredients, at home. The breading is crunchy, made with rice breadcrumbs, the frying without odors!

# Family💚 you know how much I like to share my ultra-simple dinners that allow me to bring to the table only one dish for us, celiac and intolerant, but also for the children who remember this recipe so much the Mcnuggets.

Also look at the egg-free, non-fried chicken slices

Add one apple wedge with frying oil so as not to spread odors!

I noticed that if you let the freshly breaded chicken rest for about ten minutes, the breading becomes "hardened", you won't lose it lying around in the oil pan and your chicken will be more crunchy.

Check out the baked McNuggets too

This is a dinner-saving recipe, because I always insert white meat for the whole family at least once a week. I always have chicken breast even in the freezer and all the other ingredients are few and more or less present in the house.

Classic recipe and tricks how to make the perfect polenta! – Gordon Ramsay’s version

Polenta Recipe


There Polenta it's a single dish exquisite, poor man And nutritious typical of cuisine from northern and central Italy, particularly Lombardy, Veneto, Piedmont, Valle d'Aosta. Made with corn flour And water salty, which cooked a slow fire, turn into one compact cream from intense yellow color , what a time cold solidifies And you can cut it with knife! From neutral taste And pasty consistency And excellent both alone but also enriched with sauces, meats, vegetables And cheeses! In short, one unique goodness, that has very ancient origins: since when, thanks to discovery of America, they spread corn crops in northern Italy; and the polenta became the food par excellence in the countryside, able to to satiate many family with little! Today famous landmark of the Italian culinary tradition not only in his original version but also as a basis for gourmet dishes! Do you want to prepare it too? Here she is Polenta recipe , with all tricks And advice illustrated step by step which indicate how to make polenta in home perfect!! both in terms of taste both in terms of soft texture And without lumps, pasty at the right point either in terms of speed of execution!

Polenta Recipe

Like any traditional recipe they exist several regional variants, the one I give you today is there Original classic recipe of the Polenta. A preparation very easy following 1 gives base : for every 250 grams of corn flour it is necessary 1 liter of water. THE secrets for an excellent result are: use good quality corn flour and cook a low fire constantly turning and turning! According to tradition, the cauldron suspended above the fireplace; but with the right advice you will succeed perfectly even in a classic modern pot! Excellent alone or in combination with numerous foods ; In the method I have added you some ideas! Perfect like autumn and winter single dish is for lunch that for dinner! also children love it and being gluten free is also suitable to celiacs!

Discover also:

Stew (the original illustrated recipe for a soft and creamy stew with potatoes)

Polenta recipe

PREPARATION TIMES

Preparation Cooking Total
5 minutes 10 minutes 15 minutes

Ingrediants Method

How to make polenta

First of all, place the cold water in a pan with two pinches of salt.

how to make polenta

Then add the cornmeal to cold water and whisk with a hand whisk, so that no lumps form.

Finally, place on low heat and stir constantly until the mixture turns into a thick cream.

At this stage you can add 40 grams of butter or 2 tablespoons of extra virgin olive oil to make it tastier (optional, I often do and recommend it)

The cooking time can vary from the type of flour used. Give it 8 minutes to 15 minutes. My advice is to always read the instructions you find in your package.

Finally pour on a still hot wooden cutting board! Yours is ready Polenta

Polenta recipe

Dressings for Polenta

How can it be paired with Polenta? My advice is to serve it hot, creamy, on a large cutting board. You can make a hole in the center and add sautéed mushrooms, or side dishes of your choice.

But also Bolognese sauce, meatballs with sauce, sausages, ribs, stew, minced meat.

or again fontina, gruyere, soft cheeses.

You can keep it even for the day , simply by heating it or giving life to numerous dishes

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