Tag: baked

the perfect recipe how to make baked pears! – Gordon Ramsay’s version

The Baked pears I'm a fruit dessert exquisite and healthy! A variant of the classic Cooked Apples; also in this case realized without wine! simply with pears of your choice, before cut in half flavored with sugar, cinnamon, herbs, addition of kernels of nuts and finally baked in the oven; where they become soft is very tender perfect to taste with the spoon! A mouth-watering goodness fat-free is few feelings of guilt!

It is a preparation very easy is super fast! For the realization you can choose the pears you prefer: decana, kaiser, williams… it makes no difference. Few minutes to season and cook and yours Baked Pears are ready to serve! You can serve them plain, with a very sweet pouring honey as in my case, or served with a few tablespoons of cream or a scoop of ice cream! dessert at the end of the meal perhaps accompanied by one hot herbal tea or a good passito! Cooked pears are also a delicious panacea perfect for yours winter snacks! even children will love it!

Cooked pears recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	25 minutes	30 minutes

Ingredients

Quantity for 6 pieces
3 pears (quality of your choice) 2 tsp ground cinnamon 1 tablespoon of brown sugar a few stalks of marjoram or thyme 6 walnut kernels 2 – 3 tablespoons of honey (optional)

Method

How to make baked pears

First of all wash the pears, then cut them in half, remove the stalk in the center with a teaspoon.

Finally, place them on a baking sheet lined with baking paper.

Then add a walnut to the center of the pear.

Finally sprinkle with sugar and cinnamon and add some marjoram stalks:

Bake in a static oven at 180 ° for about 25 minutes, as long as they are very soft.

Depending on the type of pears and how ripe they are, the cooking time can vary by a few minutes more or less.

As soon as you come out of the oven, still hot, you can add honey.

Yours are ready Baked pears

You can keep them for 2 or 3 days in the fridge and then heat them at the moment in the oven.

Sicilian cassata baked in the oven Quick and easy recipe – Gordon Ramsay’s version

Sicilian cassata baked in the oven: one of the best desserts ever, at least for me. I love Sicilian sweets, my brother has lived in Palermo for many years and I have to be honest, Sicilian sweets are unbeatable, my favorites are cannoli and immediately after the Cassata, but not the one with the icing, that is spectacular but I find it excessively sweet, my favorite is undoubtedly the baked version, the version that I propose today. Below you will also find the video if you have any uncertainty reading the text or if you prefer to see the various passages.

Ingredients for a flared base cake pan 22 cm diameter 26 cm wide part

For the pastry

400 gr of 00 flour
130 gr of lard
120 gr of sugar
40 ml of milk
1 egg whole + 1 yolk
1 sachet of vanillin
1 teaspoon of baking powder
a pinch of salt
8-9 crumbled cookies (shortbread or ladyfingers)

For the cream

700 gr of sheep ricotta already drained
300 gr of sugar granulated
70 gr of chocolate chips
the tip of a teaspoon of cinnamon in powder

flared mold for pastiera / quiche like this 24 cm

*****

The first thing to do is put in drain the ricotta for a few hours in a colander, or put it inside a cloth and squeeze it as in the video. Then prepare the cream, put the drained ricotta in a bowl, lo sugar and a pinch of cinnamon (the tip of a teaspoon), mix well, until the cream becomes smooth and velvety, add the chocolate chips, mix and put in the fridge.
Now let's prepare the pastry (both cream and shortcrust pastry can be prepared the day before). We put it in a kitchen mixer flour, lo lard, lo sugar there vanillin the teaspoon of baking powder and mix well, then add the eggs, salt and a cup of milk (40 ml). We mix everything well, then pour on a pastry board and knead by hand for a few minutes.
We form a thick disk and cover with cling film. Let it rest for at least half an hour in the fridge. Let's put it on the pastry board and spread 2/3 of the pastry between two sheets of parchment paper. The thickness of the pastry should be approx 4 mm. Grease and flour the pan which must be flared ones with a narrower bottom. We line the pan with the shortcrust pastry, the side of the pan must also be covered, remove the excess edge. We prick the bottom of the cassata with the prongs of the fork. Let's add gods crumbled cookies on the bottom and then pour the cream onto the pastry and level the surface, add a little more crumbled biscuits and cover with the remaining pastry, always spread out to a thickness of 4 mm.
We also prick the surface using a sharp knife. We bake a 180 ° in a convection oven for about 45 minutes.

IMPORTANT: When cooked, put the pan on a wire rack to cool the cassata to room temperature. After 5-6 hours the cassata can be turned, what used to be the bottom will become the top of the cake. Let's proceed with the decoration: use linguine (pasta) and arrange them to form a rhombus grid. Sprinkle with icing sugar and carefully remove the linguine. And here is your baked Sicilian Cassata ready. Perfect for special occasions, I prepare it for both Christmas and Easter. It is really delicious! It can be stored 1 day at room temperature, 3-4 days in the fridge, the next day the preparation is even better!

Sicilian cassata baked in the oven

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Enjoy your meal!

3.1

Baked breaded cauliflower – Recipes on the fly – Gordon Ramsay’s version

The cauliflower breaded in the oven it is a delicious simple and very tasty side dish. A sort of cauliflower cutlet: with a simple cooking in the oven and with a crunchy breading, it will look like fried.

And it will also be very appreciated by those who do not like this vegetable very much. Cauliflowers are also a source of precious substances for our body. They belong to the cruciferous family (together with cabbage, savoy cabbage, broccoli and turnips).
They contain many important nutrients including vitamins, mineral salts, fibers and antioxidants (flavones) able to counteract free radicals.

So it is a good habit to eat plenty of it and this recipe can be a tasty alternative to the usual au gratin or boiled cauliflower.

Let's see immediately how to prepare it.

Baked breaded cauliflower

Ingredients

1 large white cauliflower
1 egg
a little flour (3-4 tablespoons)
bread crumbs
salt
flavors to taste
extra virgin olive oil

Preparation

First wash and clean the cauliflower by removing the hardest parts at the root. You can use the stems to make soups or soups.

Then cut it into thick slices (otherwise it will break easily) lengthwise.

Now prepare 3 dishes: one with a little flour, one with the pagrattato and the chopped spices of your choice, one with beaten egg to which you have added a little salt.

Pass each slice of cauliflower first in the flour, then in the beaten egg, then in the breadcrumbs mixed with rosemary, or curry, or thyme.

Press well on both sides and gradually arrange the slices on a baking sheet covered with non-stick paper.

Once all the slices of cauliflower are finished, sprinkle them with olive oil and bake the vegetables at 200 ° for about 25 minutes.

Until you see that a nice golden crust has formed.

Enjoy your meal!

Alternatively try the cauliflower au gratin with bechamel:

Cauliflower au gratin in the oven

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Cooked pears recipe

How to make baked pears

Baked breaded cauliflower

Ingredients

Preparation

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