Tag: Artichoke

the perfect recipe, simple, fast, in a thousand flavors! – Gordon Ramsay’s version

Butterfree biscuits


THE Butterfree biscuits they are gods Biscuits delicious, simple, light And scented, made with shortcrust pastry without butter based on Flour, egg, sugar, aromas and oil of seeds instead of butter . Perfect not only for lactose intolerant, vegetarians, but also simply for who does not want to use butter without giving up Homemade cookies very good! Also they are without rest in the fridge and with 1 dough only base, you can realize a thousand different flavors: Vanilla, lemon; enriched with chocolate chips, dried fruit, or later frosted, decorated with grains to taste, stuffed with jam or pieces of fruit! For a amazing result: Biscuits without butter crumbly and soft to the bite, from exquisite flavor that yes they keep many days!

Butterfree biscuits

After so many experiments I have arrived at what I think is the Perfect recipe Biscuits without butter! Both for the crumbly consistency at the right point, both forquick and easy execution!! The method is my tried and tested which sees the whipped egg, sugar and oil to which the flour is then added! a few seconds to knead and the base is ready to prepare the biscuits without passage in the refrigerator! In this case I have realized various tastes that you all find in the proceedings! to please everyone big and children Perfect for one Breakfast genuine and healthy, for one snack greedy, to take to school and in office! Cookies without butter are also the dessert perfect accompanied by a good hot chocolate or Vin santo! But also from pack up And give!

Recipes Cookies without butter

Wholemeal biscuits (the simple and light recipe in many different flavors)

Diet biscuits (delicious and with no added refined sugars!)

PREPARATION TIMES

Preparation Cooking Total
20 minutes 12 minutes 32 minutes

Ingrediants

Quantity for 40 pieces

For the base:

  • 330 g of flour '00 + 1 teaspoon for the pastry board (or 300 g of flour' 00 + 30 g of unsweetened cocoa powder for a chocolate base) in a
  • 75 grams of sunflower oil
  • 1 whole egg
  • 2 egg yolks
  • 130 grams of granulated sugar
  • 1/2 teaspoon of baking powder (optional only for soft biscuits)
  • grated zest of 1 lemon or orange (optional)
  • 1 teaspoon of vanilla extract
  • 1 pinch of salt

For various tastes:

  • 2 – 3 tablespoons of chocolate chips per dough (optional)
  • 2 – 3 tablespoons of Nutella or jam of your choice (for the filling)
  • chopped hazelnuts, pistachios or other dried fruit of your choice (to decorate)
  • 70/80 gr of fruit + 1 tablespoon of sugar to cook for 5 – 6 minutes (for the fruit filling)
  • 50 – 60 grams of dark chocolate or favorite flavor to melt (for glazing)
  • granulated sugar or granulated sugar + veil of jam (for topping)

Method

How to make biscuits without butter

First of all prepare the base, whipping the eggs with sugar, salt, vanilla and or grated peel for 5 minutes, in order to obtain a frothy whipped mixture.

Then add the oil slowly, always whipping.

Finally add the flour in one go and mix with a spatula. Then transfer to a pastry board and knead a little, just enough to obtain a soft ball. Set aside.

Dust a work surface with flour.

At this point, take a piece of dough, roll it out with the help of a dusting of flour and a rolling pin to a thickness of 4 – 5 mm (3 mm if you have to stuff or combine them)

carved with cookie cutter of your choice:

how to make cookies without butter

As you make them, arrange them in baking trays lined with baking paper, at a distance of a few cm, remembering to insert biscuits of the same size in the same pan for homogeneous cooking.

With a part of the dough, add the chocolate chips, mix well and obtain with the same method as the biscuits and then place them in baking trays lined with baking paper:

biscuits without butter with chocolate

If you want to make filled biscuits, add 1 teaspoon of cooked fruit or jam or Nutella inside a circle of 7 – 8 cm, brush the edges with water and close with a circle.

As you prepare the trays, immediately bake in a static oven for heat in the medium – high part at 180 ° for 12 – 13 minutes. only for filled biscuits, prolong up to 14 – 15 minutes.

Finally, remove from the oven and let it cool completely!

Once cold, sprinkle with icing sugar i filled biscuits.

Then glazed with chocolate melted in a bain-marie according to the SHORTCUT COOKIES AND CHOCOLATE method, one half, you can leave them frosted or cover with grains when the chocolate is still fluid.

stuffed with jam or nutella, or sprinkled with honey and dip in the sugar grains

Yours are ready Butterfree biscuits!

Butterfree biscuits

The stuffed ones can be kept 3 – 4 days, those stuffed with jam 1 week, the simple dry ones, with drops, grains or glazed with chocolate, are kept 1 month!

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American fluffy pancakes recipe for a quick and easy breakfast – Gordon Ramsay’s version

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American pancakes they are soft pancakes that are simple and quick to make. The pancakes originate from the United States, are prepared for breakfast and are very similar to French crepes but smaller, more puffy and thick (about 3-5 mm) thanks to the presence of baking powder. The procedure is very simple, just add the 3 liquid ingredients (milk, egg and melted butter) to the dry ingredients (flour, sugar, salt and yeast), mix and heat a non-stick pan, pour a few spoonfuls and you're done, in 2 minutes. they will be ready! Here in the house we love them! The real original recipe calls for a tower to form with at least 2-3 pancakes and pour the famous maple syrup on the top, some red fruit and you'll love it, it is an alternative to an Italian breakfast based on croissants or sweets. Breakfast

Ingredients for 10 pancakes

  • 1 egg
  • milk 185 ml at room temperature
  • butter 30 gr
  • flour 125 gr
  • 15 gr sugar (or honey)
  • baking powder 5 gr
  • salt 2.5 mg
  • maple syrup (or honey or chocolate topping)

equipment

  • fruste (hand or electric)
  • 1 non-stick plastic scoop
  • 1 non-stick pan

Watch the Video Recipe of American Pancakes

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How to make American Pancakes

Prepare all the ingredients on the table: in a small bowl combine all the dry ingredients (flour, yeast, sugar, salt). Melt the butter in a saucepan and keep it handy as soon as it has melted.

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American Pancakes Pancakes

Put the egg in a bowl and beat it with whips (hand or electric) add the milk and melted butter,

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American Pancakes Pancakes

mix and add all the dry ingredients.

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American Pancakes Pancakes

Stir again with the whisk for a few minutes until the mixture is smooth and almost fluffy, very similar to a liquid batter.
Let it rest while you prepare the pan, it is important that the pan is non-stick and without scratches (otherwise the pancakes will stick and burn easily); heat the pan well over medium heat to low. Put a piece of butter on a paper napkin and close the napkin into a bundle, press the butter wrapped in the napkin onto the pan so that it melts a little and pass it over the entire already hot surface of the pan.

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American Pancakes Pancakes

At this point, take the mixture and with a spoon pour some of it into the pan (I used 1 and a half tablespoons of mixture for each pancakes).

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American Pancakes Pancakes

Wait a few moments, bubbles will immediately form on the surface, as soon as bubbles start to break and create holes then that is the right time to turn the pancakes using a non-stick scoop,

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American pancakes

cook for a few moments also on the other side, lowering the heat a little.

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American pancakes

Place the pancakes on a plate, creating a tower. Repeat the butter operation with the napkin before proceeding with cooking other pancakes. Add a little butter on top of the tower created by the pancakes, a little syrup (maple or sour cherries) and serve still hot. And here are yours pancakes, the famous American pancakes. Enjoy your meal!

WHAT TO DRINK: Long coffee or orange juice

In this blog for wine and liqueur combinations I consulted the site: www.vinacciolo.it

WAIT! TRY ALSO ..

If you liked Pancakes also try: Crepes

American pancakes "style =" width: 640px;

Enjoy your breakfast!!

3.1

Homemade Sofficini Quick and easy recipe – Gordon Ramsay’s version

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Print Friendly, PDF & Email

Sofficini Homemade: everyone loves sofficini, they are a quick second course, crunchy and in a few minutes dinner is ready, well I discovered a recipe that is really the same as the original, the result? The homemade ones far outweigh the packaged ones, for flavor and for the quality of the ingredients used. I prepared about 10 with tomato sauce and 10 with ham and mozzarella. I have frozen them before cooking so if necessary I fry them or add a drizzle of oil and put them in the oven, a good side dish of vegetables and dinner is ready!

Ingredients for 20/22 sofficini 14 cm in diameter

  • 800 ml of milk
  • 400 gr of flour 00
  • 30 gr of butter
  • 2 teaspoons of salt
  • breadcrumbs to taste

Stuffed with ham and mozzarella
cubes of cooked ham 200 gr
mozzarella cut into cubes 200 gr
bechamel 200 ml
a pinch nutmeg

Stuffed with tomato
200 gr of mozzarella cubes
300 ml of tomato sauce
oregano and extra virgin olive oil

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How to make homemade Sofficini

Put the milk, butter and salt in a saucepan, when it comes to a boil, pour all the flour and begin to mix vigorously, when the walls of the saucepan begin to sizzle, remove the saucepan from the heat, pour the dough onto a work surface floured, we knead it for a few moments and give it a ball shape. Let it cool, after 15 minutes divide the dough into 4 parts and roll out the first "pastry" about 3-4 mm, flour the work surface and the rolling pin well

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use a large enough bowl to shape the pastry and prepare the filling (ham in this case, mixing béchamel, ham, smoked cheese and a little nutmeg).

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Make the discs with a few tablespoons of the ham mixture. Brush the inner edges of the sofficini with cold water and fold them in a half moon shape, seal them by pressing with the prongs of a fork. Let's move on to the breading: first we dip the sofficini in the beaten egg and then pass them in the breadcrumbs on both sides.
FRIED : fry the sofficini in hot oil (if we pour a little breadcrumbs in the oil and it starts to bubble then the oil is at the right temperature) pour 1 or 2 sofficini at a time into the oil, let them cook for 2 -3 minutes per side, until golden brown.

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Sofficini Homemade

BAKED: If you prefer to bake the sofficini in the oven after breading, place the sofficini on a baking sheet lined with parchment paper, add a drizzle of oil on the surface and bake at 180 ° for 15 minutes, or until golden brown.

WINE PAIRING: Pagadebit of Romagna

For most of the wine pairings on this blog I consulted the site: www.vinacciolo.it

Homemade Sofficini "style =" width: 640px;

Enjoy your meal!

3.1

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