Tag: bacon

Apple tartlets (Apple tartlets with shortcrust pastry) Easy recipe – Gordon Ramsay’s version

The Apple tartlets they are gods treats simple and exquisite, the varied mini of the classic apple tart! It is small Apple tartlets based on shortcrust pastry, stuffed with cream or marmalade and many slices of apples on the surface forming delicious roses!

There recipe is easy is fast. You can use all apples of all varieties! Just a piece of shortcrust pastry, the tried and tested classic that can be prepared in a few minutes. Depending on what you have at home, you can make Apple and cream tartlets or use some spoonful of jam of your choice. and immediately in the oven to cook! Just like the Nutella Tartlets, they are perfect for one healthy snack and genuine, a rich one Breakfast, one snack for children, but also as well as delicious dessert to be served also after a meal!

How to make apple tartlets

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes	20 minutes	50 minutes

Ingredients

Quantity for 12 tarts or muffin molds
For the pastry: 230 grams of 100% flour + 1 teaspoon for the pastry board 100 grams of almond flour (or peeled almonds to be reduced to powder) (alternatively 100 grams of flour 100) 165 gr of soft butter at room temperature (or 100 ml of sunflower oil) 1 whole egg (medium size) 2 egg yolks (small size) 130 grams of granulated sugar 1/2 teaspoon of baking powder grated zest of 1 lemon 1/2 tsp ground cinnamon (optional) 1 teaspoon of vanilla extract or 1 sachet of vanillin 1 pinch of salt For the cream (which you can replace with 450 gr of Apricot jam or whatever you prefer) 460 gr of fresh whole milk 6 very fresh medium yolks 150 grams of sugar 30 grams of flour '00 20 gr of potato starch 1 tablespoon of vanilla extract To complete: 2 – 3 large red apples 2 tablespoons of apricot jam powdered sugar

Quantity for 12 tarts or muffin molds

For the pastry:

230 grams of 100% flour + 1 teaspoon for the pastry board
100 grams of almond flour (or peeled almonds to be reduced to powder) (alternatively 100 grams of flour 100)
165 gr of soft butter at room temperature (or 100 ml of sunflower oil)
1 whole egg (medium size)
2 egg yolks (small size)
130 grams of granulated sugar
1/2 teaspoon of baking powder
grated zest of 1 lemon
1/2 tsp ground cinnamon (optional)
1 teaspoon of vanilla extract or 1 sachet of vanillin
1 pinch of salt

For the cream (which you can replace with 450 gr of Apricot jam or whatever you prefer)

460 gr of fresh whole milk
6 very fresh medium yolks
150 grams of sugar
30 grams of flour '00
20 gr of potato starch
1 tablespoon of vanilla extract

To complete:

2 – 3 large red apples
2 tablespoons of apricot jam
powdered sugar

Method

How to make apple tartlets

For the preparation of pastry, cream and assembly, look at the procedure of: APPLE TART

where all the steps explained step by step, only in a single format.

The doses are for 12 tarts, you can also use the muffin molds!

if you only want to make half of it, you can freeze the rest of the pastry and cream!

Once the tarts have been made, brush with a veil of jam and place in the fridge for 20 minutes.

Bake the apple tarts in a static oven at 180 ° for about 20 minutes in the middle part of the oven. Then lower to 160 ° and continue cooking for another 6 – 8 minutes, making a turn to the tartlets on the bottom of the oven.

Remove from the oven and leave to cool.

Before serving yours Apple tartlets, brushstrokes with a veil of jam! Finally, sprinkle with icing sugar

You can keep them at room temperature for 1 day, then put them in the fridge; where they can stay for about 3-4 days.

Pizza with cotechino, broccoli and stracchino – Gordon Ramsay’s version

A recipe as unusual as it is tasty: here is my pizza with cotechino, enriched with crispy steamed broccoli, creamy stracchino and a drizzle of spicy oil to close the circle.

Apparently it looks like sausage, I know, and instead it is a cotechino pizza: a pantry recipe saves dinner to customize with your favorite soft cheese and seasonal vegetables to your taste.

I was inspired by an old recipe from the blog, the peasant pizza, a favorite of the better half. But I didn't have any fresh sausage at home and so I opened the pantry doors and found a precooked cotechino. In the spirit of the project I open the pantry and cook.

While cooking in its vacuum bag, observing all that steam, I wondered how not to waste that energy and so, bamboo basket in hand, I used that steam to cook the broccoli, keeping it crisp and colorful.

Then I chose to replace the stracchino with mozzarella which, with that slightly acidic note, perfectly balances the greasiness of the cotechino.

Finally spicy oil: an extra boost of flavor.

ingredients for 4 pizzas

THING

for the dough

400 g of flour type 0
100 g of type 1 flour
300 ml of water
10 g of fresh brewer's yeast or 5 g of dry yeast
40 ml of extra virgin olive oil
1 teaspoon of salt
a pinch of sugar
a handful of durum wheat semolina for the work surface

for the filling

150 g of stracchino
1 pre-cooked cotechino of 500 g
100 g of broccoli tops
extra virgin olive oil to taste
a drizzle of spicy oil
Salt and Pepper To Taste

HOW TO PREPARE COTECHINO PIZZA

First, I dissolved the yeast and sugar in a little warm water, then I poured it into the center of the flour, on a pastry board or in a very large bowl. I combined the lukewarm water with the oil and salt, then, little by little, I poured it into the center of the flour. With the help of a fork I mixed the water from the center, then I gradually incorporated the flour with my hands. I started to knead with energy to mix all the ingredients, until the mixture was elastic but not sticky.

By folding the outer edges of the dough inwards, I created a spherical shape, smooth and compact, which I turned over and turned between the hands resting on the work surface with the palms facing upwards, as if to form a V. This operation is called "pirlatura".

I placed the dough in a bowl greased with oil and covered with a damp cloth, leaving it to rest for about 3 hours in a warm place (I use the "rising" function of my oven which guarantees a constant temperature of 30/35 °) . Finally, I cut the dough into 4 parts, formed 4 balls, manipulating them as little as possible, and let them rest on a baking sheet, always warm and always covered.

In the meantime, I took care of preparing the ingredients for the filling. I boiled the pre-cooked cotechino in its vacuum-packed package in a large pot above which I placed the bamboo steamer basket with the broccoli, washed and divided into tops. In this way, I have optimized time and resources to prepare both ingredients in one go.

Once the cotechino is cooked, I drained it from its cooking liquid, peeled it and put it back in a pan to dry it further. I seasoned the broccoli with salt, pepper and a drizzle of extra virgin olive oil.

I spread the pallets of dough, now completely matured, on the baking sheet and I gave them shape, leaving a thicker edge to create the cornice during cooking. So I stuffed all the ingredients and cooked for 20 minutes at 220 °, first in the lower part of the oven, then moving them higher.

I served with a drizzle of spicy oil to taste.

Click.

the easy recipe and many variations! – Gordon Ramsay’s version

The Potato roll it's a rustic exquisite! Made with a base of boiled potatoes similar to the Gateau; that before extends into a rectangle, then it comes stuffed to taste with ham, smoked cheese, cold cuts; then rolled up , closed like a meatloaf and finally baked in the oven ! where all the ingredients blend together giving life to a Potato roll from golden shell is wrinkled is soft heart is racy! A stratospheric delicacy!

It's about a very easy preparation. The secret for perfect success is to make one dry potato base, compact is very cold! in this way you will be able to roll it up without difficulty! For the filling you can choose the filling you prefer: meats, cheeses, vegetables stewed, leftovers from the fridge. immediately transforming into a tasty recycled dish. creating according to the occasion many variations! Once ready, you can keep it in the fridge raw and cook it the next day too! But beware the makeup for a Potato Roll that does not open during cooking is grease it with a drizzle of oil and then bake it in well sealed baking paper ! Follow all my tips and you will see what a result! hot that cold, the Potato roll is perfect as second dish , but also how single dish; for lunches is dinners! THE kids love it literally and if you have a few slices left over it is also great for lunch in the office!

How to make the potato roll

First of all, boil the potatoes previously washed and cut in half with all the skin, in boiling water for 20 – 30 minutes, until soft.

Then Drain and mash in a bowl with a potato masher, taking care to obtain a firm and not watery mixture.

Let it cool for 15 minutes then add the egg, salt and parmesan. Mix together to obtain a creamy but compact mixture and let it cool aside for at least a couple of hours, to speed up you can leave the mixture in the fridge.

Finally spread the mixture on a sheet of baking paper, making a rectangle, flattening it with a sharp knife about 1 cm thick.

Then add the sliced ham and diced scamorza:

Finally roll up your roll starting from the smallest part:

When you arrive at the last piece, close the sides like a meatloaf, grease all your roll with a teaspoon of oil and seal it perfectly in baking paper (I pinned it to keep it tight, but you can also simply wrap it so that it does not open)

Finally, bake in a hot static oven at 180 ° for about 30 minutes in the central part. After the indicated time, take it out of the oven and let it cool for at least 20 minutes.

Then open the baking paper gently, shape it quickly on the sides to give it back its shape, sprinkle with oil on the surface, add the rosemary and leave to brown for another 15 minutes in a hot oven!

Your Potato Roll is ready! racy and exquisite!

You can keep it in the fridge either raw, already wrapped and sealed for 2 – 3 days, Freeze it or keep it cooked at room temperature for 1 day or in the fridge for 2 – 3 days!