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Aloo curry: cream of Indian potatoes – Gordon Ramsay’s version

aloo curry - cream of Indian potatoes


Potatoes, broth and spices: the ingredients list of this aloo curry is short, but I assure you that its aroma and flavor will be full of tasty nuances.

There are many versions of Aloo Curry, but the one I want to share with you is my favorite. “Aloo” which in Indian means “potato”, the undisputed protagonist of this fragrant and very simple recipe. A poor dish, but rich in taste.

aloo curry - cream of Indian potatoes

ingredients for 2 people

WHAT

  • 300 g potatoes (peeled)
  • 1 tablespoon of seeds (black mustard, cumin, coriander and nigella)
  • 2 tablespoons of olive oil
  • 1 tablespoon of mixture of Madras curry*
  • 3 cm of fresh ginger
  • 1 large shallot
  • 1 clove of garlic
  • 2 cups of vegetable broth
  • parsley to serve
  • a few drops of coconut milk or Greek yogurt
  • Salt to taste

HOW TO PREPARE AN ALOO CURRY – INDIAN POTATO SOUP

First, I toasted the seeds in a large pan, then I combined the oil and the powdered spices. This step is essential to express all the aromas of the spices.

I combined the sautéed shallot, ginger and garlic, peeled and finely chopped and, after a few minutes, I added the potatoes. I let them brown for a couple of minutes, then I covered with the broth, lowered the heat and cooked (if necessary you can adjust with a little water).

cream of Indian potatoes aloo curry - cream of Indian potatoes Indian potato curry cream of Indian potatoes aloo curry - cream of Indian potatoes Indian potato curry cream of Indian potatoes aloo curry - cream of Indian potatoes

At the end of cooking I blended almost all the potatoes with an immersion blender, leaving some whole for a chewable effect, I put it back on the fire for another 5 minutes and I served with fresh parsley (or coriander, if you like) and a few drops of milk coconut.

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aloo curry - cream of Indian potatoes

the perfect and quick recipe step by step – Gordon Ramsay’s version


THE Marshmallow (literally "sweet cotton") I am treats delicious, originating of the United States of America, beloved all over the world! It is about fluffy morsels based on sugar, water, egg whites And jelly from the chewy texture or rubbery and extra soft ; usually of White color or come on pastel colours; they are exquisite both from enjoy natural, simply like candy or to accompany coffee or hot chocolate; but also for make numerous desserts! As topping for cakes, pies or filling for biscuits ect ect. You want prepare them too ? Here she is Homemade Marshmallow Recipe with all Tricks And Advice illustrated with step by step photos to get them in just over 30 minutes! Believe me if I tell you like the ones bought! rather even better!

Marshmallow "width =" 630 "height =" 472 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/the-perfect-and-quick-recipe-step-by-step-Gordon-Ramsays-version.jpg 630w, https: // www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow-300x225.jpg 300w, https://www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow-86x64 .jpg 86w, https://www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow-630x472.jpg 1056w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/the-perfect-and-quick-recipe-step-by-step-Gordon-Ramsays-version.jpg "/><noscript><img class=After various experiments, today I share with you what I believe is the Perfect recipe of the Marshmallow both in terms of soft texture, both of exquisite taste both of speed of execution!

It's about a very easy preparation. THE secrets for an excellent result are: first of all choose the right ingredients in particular, use the glucose syrup; you can buy it in every well-stocked sweet shop or on Amazon and you can also use it to make Sugar Paste this will allow you to get the texture of the original Marshmallows! Very important then perform the various steps quickly in particular the transfer of the mixture to the pan! Otherwise it will solidify! Thanks to my method, your Marshmallows they will be ready immediately without long rest times!

Marshmallows are ideal not only for Children, but also for the older ones! Yup they keep very well and you can pack them up and give them away for the Stocking of the Befana, Christmas and many other occasions!

Discover also:

Chocolates (how to make homemade chocolates with step-by-step photos)

PREPARATION TIMES

Preparation Cooking Total
30 minutes 5 minutes 35 minutes

Ingrediants

Quantity for 50 pieces

For the syrup:

  • 90 grams of Glucose syrup
  • 80 grams of water
  • 220 grams of sugar

For the dough:

  • 100 gr of egg whites
  • 17 gr of gelatin + 85 gr of cold water

To complete:

  • 100 – 120 grams of powdered sugar
  • 80 grams of cornstarch or potato starch

Method

How to make Marshmallows

First of all, place the gelatin with its water in cold water and let it soften:

soften marshmallow jelly

Then weigh the glucose directly into a saucepan:

sugar syrup for making marshmallows

Then add the sugar and the water indicated to make the syrup and place on medium heat, always stirring. If you have a thermometer after about 10 minutes you must reach a temperature of 115 ° if you have not, look at the mixture must be liquid, amber with lots of bubbles

how to make marshmallows

In the meantime the syrup is cooking, turn on the planetary mixer and let the egg whites whisk at medium speed and line a baking sheet with parchment paper adding some flakes of butter so that it remains stable and firm.

Finally Sprinkle with 3 – 4 tablespoons of cornstarch mixed with powdered sugar:

marshmallow pan

When the syrup is ready, pour it boiling directly over the egg whites that will be whipping in the mixer and turn the speed up to maximum so that the mixture mounts quickly.

Meanwhile, in the boiling saucepan, pour the gelatin with all its water now absorbed, swirl and you will see that in a few seconds in contact with that heat it will melt, pour it into the egg whites mixture you are whipping.

Let it whip until the bowl is cold for a minimum of 10 – 12 minutes!

The mixture must be fresh, firm and shiny!

Finally pour it directly into the pan or quickly divide it into two or more parts depending on how many colors you want to obtain.

Just the slightest bit of a dye will be enough to get pastel colors and a few seconds to turn.

I recommend if the mixture solidifies then you will have difficulty spreading it well!

coloring marshmallows

Then immediately pour the compounds into the pan flattening them one at a time with a spatula or sharp knife, in order to obtain a surface as smooth as possible.

Spread each compound side by side.

Finally sprinkle the surface with sugar and cornstarch forming a sprinkled layer.

Wait 15 minutes and you will see that the compounds have already solidified. If they are still soft, wait, it means that you have not whipped the egg whites well and you will have to wait a few hours! In some cases even 12 h if you have just whipped the mixture!

Turn and turn each mixture into the powders and slice to about 2 cm obtaining 2 cm Marshmallows. As you make them, pass them in the sugar and cornstarch powders

complete the marshmallows

Then dust the powders off the ones you just made and set them aside. Make all your squares in this way!

Yours are ready Marshmallow

Marshmallow "width =" 630 "height =" 945 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_356_the-perfect-and-quick-recipe-step-by-step-Gordon-Ramsays-version.jpg 630w, https: / /www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow--200x300.jpg 200w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src = "https://www.gordon-ramsay-recipes.com/wp-content/uploads/_356_the-perfect-and-quick-recipe-step-by-step-Gordon-Ramsays-version.jpg" /></p>
<p><noscript><img class=You can keep them in a tin or cookie jar, well sealed. Attention they will tend to stick, after all like the ones bought, just sprinkle them with cornstarch and they will return as freshly made!

This way they keep 2 weeks

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Basic recipe and 12 variations! (step by step) – Gordon Ramsay’s version


THE Finger food they are greedy appetizers that they are eaten with the hands precisely "Finger Food" literally: finger food, or without forks and knife; perfect for Starter And Aperitif! In this case made with 1 Puff pastry roll or Pasta brisee from which they are derived Pretzels, Small pizzas, Rolls, Rustic And Salted candies in many different flavors to serve on the table without cutlery! You want make them at home in a few steps? Here is for you Basic recipe accompanied by all Advice illustrated with step by step photos for Fast and delicious finger food And 10 variants Finger food recipes , perfect to propose on all occasions! Tasty like those of catering!

Finger food

For the very easy preparation; you can choose either the Browse that the Brisée or for Vegans there Crazy pasta (in the ingredients found suggestions). From here, you can get your own morsels. Squares, candies and for the stuffed ones I was inspired by the Rustici method of puff pastry. In this case I chose pizza taste, ricotta and spinach, Ham, frankfurters And olives. But depending on your taste you can choose the filling you prefer: make gods Fish finger food with salmon, shrimp, tuna; or Vegetarian finger food adding vegetables or pate of your choice!

Perfect not only to enrich appetizers, Appetizers, but also to realize Apericene with friends; tasty Buffet for Parties And special occasions, such as Christmas, Easter, Party for children!

Finger food recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes 20 minutes 40 minutes

Ingrediants

Quantity for 6 people

  • 1 roll of puff pastry or shortcrust pastry (or vegan crazy dough)
  • 2 tablespoons of tomato pulp seasoned with salt and oregano
  • 3 tablespoons of ricotta and spinach filling (made with 50 g of ricotta, 30 g of boiled, drained and chopped spinach, salt)
  • 1 large sausage
  • 6 – 7 black or white olives not too big
  • 1 slice of cooked ham or other cured meat of your choice

Method

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