Tag: all purpose flour

How to make an excellent vegetable stock cube at home – Gordon Ramsay’s version

homemade-vegetable-stock cube


homemade-vegetable-stock cube

How to make an excellent vegetable stock cube at home easy and cheap, with just a few simple ingredients. Prepare the homemade vegetable stock cube it’s a great choice for several reasons, ranging from the quality of the ingredients to control over the preparation.

The advantages of preparing stock cubes at home are several, first of all the fact of being able to choose the best vegetables and fresh. Also you can customize the taste according to your preferences, adding or removing some aromas or spices.
Another plus is undoubtedly to also regulate the quantity of salt, thus avoiding preservatives, colorings and other additives present in industrial products.

The important thing, however, is not to exaggerate with consumption as it is always a food that contains a lot of salt and we know that it is important not to exceed with consumption. if you are interested in the topic, read this very interesting article on 5 tips for limiting salt consumption.

But now let’s see the recipe for the homemade stock cube straight away.

homemade-vegetable-stock cube
homemade-vegetable-stock cube

Gluten-free Zeppole di San Giuseppe (perfect!) Tavolartegusto – Gordon Ramsay’s version

Gluten-free San Giuseppe zeppole - Recipe by Tavolartegusto


The Gluten-free Zeppole di San Giuseppe I’m the perfect version for celiacs gluten intolerant and more, to be made for Father’s Day on March 19th, as an alternative to the classic zeppola! In this case, the choux pastry is achieved with rice flour and the cream custard for filling contains only starches! To complete, black cherry in syrup and believe me, they are so good that no one will notice who they are gluten free!
Gluten-free San Giuseppe zeppole - Recipe by Tavolartegusto

There preparation is very easy and takes inspiration from my super tested basics which you have been doing successfully for 10 years now! readjusted to obtain Perfect gluten-free zeppole! soft And scenteddeliciously empty And alveolate inside like the traditional dessert! From this dough you can cook them in all ways what do you prefer! both fried without grease, in the classic way; Either you can make lighter gluten-free Zeppole di San Giuseppe in the oven and you can also cook them in the air fryer according to all the advice I left you! In short, this year too intolerant dads they will be able to enjoy their gluten-free zeppole!

See also:

Gluten-free sponge cake (perfect for making numerous desserts for celiacs)

Gluten-free zeppole di san giuseppe recipe

Tagliolini recipe

PREPARATION TIMES




Preparation Cooking Total
1 hour 20 minutes 1 hour and 20 minutes

Cost Kitchen Calories
Bass Italian 432 Kcal

Ingredients





Quantity for 15 pieces

Equipment

Method

How to make gluten-free zeppole

First of all, make the gluten-free choux dough

In a saucepan where you will make the dough, weigh the water, add the salt and the butter into small pieces and. place on the heat, waiting for the butter to melt.

Wait until the mixture fills with bubbles, at which point the boiling has occurred and add the rice flour in one go and stir immediately.

Then remove from the heat and continue stirring vigorously until you find a dense and gummy mixture. Finally, place it back on the heat and stir for a few more seconds, until you hear it rubbing under the pan:

gluten-free zeppole dough - Recipe by Tavolartegusto

At this point, pour the hot dough onto a work surface and let it cool by working it with a spatula and only when it has cooled, not before, place it in a bowl and add the eggs one at a time. Add the second one only when the first one is perfectly blended.

You can mix the dough with a spoon or in a planetary mixer for convenience.

The final dough must be soft and firm:

how to make gluten-free zeppole di san giuseppe - Recipe by Tavolartegusto

At this point proceed to the formation of your gluten-free zeppole.

First of all, assemble a pastry bag with a rather large flower nozzle ranging from 1 cm to 1.5 / 1.8 cm

Then fill the piping bag with the dough and make the zeppole directly on a baking tray previously lined with baking paper, which you will have firmly attached to the tray with a little dough.

Then proceed with doing 2 rounds, one on top of the otherthe basic round in this case has a diameter of 6 cm, the second round make it slightly narrower towards the inside, it is important that they still have the central hole:

making gluten-free donuts - Recipe by Tavolartegusto

Cooking gluten-free zeppole

At this point you can choose whether to fry, according to tradition. In this case I advise you to follow my advice that you find in Fried Zeppole di San Giuseppe

Or you can choose to bake. (as in my case) They will be lighter, but equally delicious, follow all the recommended steps for baked Zeppole di San Giuseppe

Finally, you can also choose the method of cooking the Zeppole in the air fryer

In any case they will be delicious.

Once the chosen cooking has been completed, you can proceed to garnish with a dollop of cream and a cherry in syrup in the centre. I used my gluten-free custard, which was very easy and ready in exactly 5 minutes!

Here are yours ready Gluten-free Zeppole di San Giuseppe!

gluten-free zeppole recipe - Recipe by Tavolartegusto

storage

They keep very well for 2 – 3 days in the fridge if stuffed. only the bases, especially the baked ones, can be kept for several days, perfectly sealed in plastic food bags.

Also discover my entire collection of gluten-free recipes

Rustic ricotta and spinach pizza, grandmother’s recipe. VERY GOOD – Gordon Ramsay’s version

ricotta and spinach pizza


How to make rustic ricotta and spinach pizza

The video shows you the detailed procedure, prepare the rustic ricotta and spinach pizza with your grandmother!

ricotta and spinach pizza

Rustic spinach and ricotta pizza

Spinach, ricotta and mozzarella in a dough that you make in 10 minutes, put it in the refrigerator and then take it out two hours before rolling it out.

Preparation 10 minutes

Cooking 35 minutes

Leavening 14 hours

Scope appetizers

Kitchen Italian cuisine

Portions 4

Calories 380 kcal

  • 400 gr of 0 flour
  • 2 gr of brewer’s yeast
  • Half a teaspoon of sugar
  • 200 ml of water
  • A teaspoon of salt
  • 2 spoons of oil
  • 400 gr of fresh spinach
  • 400 gr of sheep’s ricotta
  • 1 egg
  • milk
  • 150 gr of mozzarella

For the dough

  • Prepare the dough the night before: put the flour in a bowl, make a hole in the centre, crumbled brewer’s yeast in the centre, add the water and let the yeast dissolve, add the sugar and the rest of the water.

  • Mix the mixture a little by hand and add the salt

  • Add two tablespoons of oil and compact the dough until it becomes uniform

  • Cut the dough in half (one half must be larger than the other)

  • Place the dough in the refrigerator overnight

  • Wash and clean the spinach and place them in the refrigerator

  • Take the dough out of the refrigerator two hours beforehand

For the stuffing

  • Boil some water and add salt, add the spinach and cook for 3 minutes. Drain the spinach and let it cool, squeeze it and chop it finely. Add a teaspoon of oil

  • Add the ricotta and the well-drained mozzarella

  • Beat the egg, add it to the filling and a little salt

  • Mix by crushing all the filling

Assemble the rustic pizza

  • A drizzle of oil in a 32 cm pan

  • preheat the oven to 180 degrees, static mode

  • Roll out two discs of dough, the larger one at the bottom and add the filling on top

  • Close with the smaller disc and if there is any dough left over, make a piadina

  • With your thumb, press the edge of the pizza on the pan, make small cuts on the surface and with a teaspoon lower the edge to create a cute cord

  • A drop of oil on the surface and brush with a little beaten egg and a drop of milk

  • Place in a static oven at 180 degrees for 35 minutes

Keywords savory ricotta and spinach pizza, savory ricotta and spinach pie

The best savory pie that everyone likes is the Rustic spinach and ricotta pizza. Grandma only uses fresh spinach to make it, but you can also use frozen ones, for her the farmer’s ones are something else entirely. The ricotta is sheep’s milk and then she adds mozzarella to make it stringy and even tastier. A great way to get children to eat vegetables who generally go crazy for this savory pizza, having a vegetable filling but very delicate.

INGREDIENTS FOR THE SALTED RICOTTA AND SPINACH PIZZA

  • 400 g of 0 flour
  • 2 g of brewer’s yeast
  • Half a teaspoon of sugar
  • 200ml of water
  • A teaspoon of salt
  • 2 tablespoons of oil
  • 400g of fresh spinach
  • 400 g of sheep’s ricotta
  • 1 egg
  • milk
  • 150g of mozzarella

For the savory ricotta and spinach pizza dough, grandma prefers the one you see in the video recipe (long leavening in the fridge), it can be prepared in 10 minutes or left in the fridge overnight and then left to rise two hours before serving. roll out the dough to make rustic pizza. Alternatively you can prepare rustic pizza with puff pastry or shortcrust pastry.

We do not recommend adding parmesan to the filling as it tends to cover too much of the flavor of the ricotta. Since the eye also wants its part, create a string around it using a teaspoon, the cutters and brush the pizza with beaten egg and milk to make it shiny.

Grandma prepares this ricotta and spinach pizza every week for her granddaughter, so easily include it in the children’s weekly menu. Especially for dinner or for a lunch out it is really comfortable. Also perfect on the Easter menu instead of the more demanding Easter cake.

If you love savory pies, also try the savory artichoke pie and the savory cabbage pie.

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