Tag: Basic

Pea soup (Basic recipe and variations) – Gordon Ramsay’s version

There Pea soup it’s a vegetarian first course really yummy, healthy and comforting to halfway between one soup and a pea cream soup. It is achieved with a sautéed in oil And onion, to which they are added peas and fragrant herbs. At the end of cooking one part is blendedfor consistency creamy at times in pieces! simply divine!

For this Very quick basic recipe And very easy you can use fresh peas if they are in season or make a pea soup frozen foods. found both doses among the ingredients. Already so good veganyou can give life to many variations. For example add bacon cooked ham or bacon in the sauté, to give a touch of flavor or serve on the plate with quenelles of ricotta or fresh cheese. even steamed prawns for a gourmet version! Great hotlukewarm but also colder. I find it perfect as a first course for both lunch and dinner, both alone and accompanied by toasted bread as an alternative to the classic Pasta and peas! Try it soon and let me know if it’s not special!

Pea soup recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	20 minutes	30 minutes


Bass	Italian	378 Kcal

Ingredients

Quantity for 4 people
1kg of fresh peas (to be shelled) or 500g of frozen peas 1 small white onion extra virgin olive oil fresh mint 100 g of smoked bacon or cooked ham (optional) salt pepper

Quantity for 4 people

1kg of fresh peas (to be shelled) or 500g of frozen peas

1 small white onion

extra virgin olive oil

fresh mint

100 g of smoked bacon or cooked ham (optional)

salt

pepper

Method

How to make pea soup

First of all, shell the peas if you have chosen fresh ones, otherwise you can skip this step.

Then chop the onion very finely and place it in a pan together with 3 large spoons of extra virgin olive oil.

Let it fry for a few seconds, (this is the time to add the bacon if you like) let it fry for about 1 minute, stirring.

Finally add the peas and a few fresh mint leaves, turn and leave to brown over medium heat for 2 minutes.

At this point add about 2 ladles of boiling water, cover with a lid and leave to cook for about 20 minutes.

At the end of cooking, add the salt

Finally, take a couple of ladles of pea soup and blend it into a creamy puree:

how to make pea soup

at this point, place on the heat for 1 minute to mix the ingredients together, evaluate the consistency, it must be soft and not excessively watery

add a little more mint and serve with a drizzle of oil

Here it is ready Pea soup

pea soup recipe

storage

It keeps very well the following day, just heat it up and it will come back as it was when it was just made. Alternatively, you can freeze in special portions and then defrost in the fridge.

Also discover my entire collection of soups and soups

Soft tart (with clever mould) the basic recipe step by step – Gordon Ramsay’s version

There Soft tart it’s a basic sweet recipe simple and versatile; made with a dough similar to that of a cake which cooks in the typical way clever tart moldfrom which we obtain a soft base And concave in the centerideal from stuff to taste with custard, chocolate cream, ganache, namelaka, mascarpone cream; that you can to decorate with fresh fruit, dry, grains; in this way they can be achieved many types Of Soft tarts And Quick stuffed cakes.

TO difference of the classic tart, it is one easier preparation And quickit will be enough whip the ingredients in 5 minutes . Attention to the realization is the clever mold is essentialthe one with the classic rise in the center so that the central cavity typical characteristic of Soft tart. Once cooked, let cool before filling! With this soft base you can achieve infinite versions , from the choreographic fruit tart, a delicious chocolate tart, the Lindt milk cake; a pistachio tart, the wonderful Kinder bueno cake! Perfect to present on the table as dessert at the end of the meal, for more special occasions! or also birthday cake!

Soft tart recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	15 minutes	25 minutes

Ingredients

Quantity for a 28cm tart mold
150 g of ’00 flour 130 g of sugar 100 ml of milk 2 eggs 80 ml of sunflower seed oil (or equal quantity of melted butter) vanilla (1 sachet or a spoonful of extract) 8 g of baking powder for desserts

Quantity for a 28cm tart mold

150 g of ’00 flour

130 g of sugar

100 ml of milk

2 eggs

80 ml of sunflower seed oil (or equal quantity of melted butter)

vanilla (1 sachet or a spoonful of extract)

8 g of baking powder for desserts

Method

How to make a soft tart

First of all, whisk the eggs with sugar and vanilla in a bowl, stirring constantly, add oil, milk, finally flour and sifted yeast, until you obtain a fluid mixture.

Then butter and flour a craft mold and pour the mixture:

Finally, cook in a hot static oven at 180° for about 20 – 25 minutes on the medium side.

When tested with a toothpick it must be dry!

Then remove from the oven and after allowing to cool for a few minutes in the pan, remove from the mold and leave to cool completely on a wire rack.

when it will be completely there Soft tart it will be ready to fill!

soft tart recipe

I leave you some ideas for filling with sweet creams of your choice

Can I make a soft chocolate tart?

Yes, for the base just use 110 g of 00 flour + 40 g of bitter cocoa powder)

Once cooled, you can keep your soft tart for 3 – 4 days well sealed in cling film, the first day even at room temperature, then better in the fridge.

Perfect basic recipe + 10 flavors and variations! – Gordon Ramsay’s version

THE Gluten-free biscuits they are gods sweets delicious, simple And genuineideals for celiacs, intolerant to gluten, but also ahealthy alternative And light For everyone! They are made with gluten-free shortcrust pastry based on rice flour, egg, sugarcone without butter to whom you can give shape you want ! Once cooked in the oven they result very good And scented , softbut at the same time crumbly from melt in your mouth! Follow this Gluten-free biscuits recipe with all the Advice illustrated with step by step photos and you will realize the better gluten-free biscuits from which you can get lots of flavors And infinite variations!

After a series of experiments, today I give you the Perfect basic recipe to prepare gods Gluten-free biscuits facts at home like those from pastry shops! It’s about a very easy preparation And fast . For the creation I revisited my super tried and tested shortcrust pastry,excellent rice flourwhich I find of a heavenly flavour! but if you want you can also use a prepared gluten-free mix . With 1 dough only you can get more than 10 different flavors from which to derive variations with molds and moulds of your choice: how classic gluten-free biscuits to serve natural or with one dusting of icing sugar; or fill with jam And Nutellafrom frost with melted chocolate or Royal Icing ; gluten-free cocoa biscuits inserting it into the dough; or with chocolate chips or even some bases to decorate getting fabulous gluten-free Christmas biscuits! obviously you can choose to make only 1 type! In the procedure you will find all the instructions! Ideal for breakfast, snacksto be served for tea time; as post-dinner dessert to serve with mulled wine; but also from to carry or pack and give as gifts!

Gluten-free biscuit recipes:

Buckwheat biscuits (simple or stuffed shortcrust pastries with a rustic flavour)

Le Campagnole (scented biscuits like those from the white mill)

Gluten-free biscuits recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes + rest time in the fridge for those with butter	12 minutes	32 minutes

Ingredients

Quantity for approximately 40 pieces
For the base: 330 g of rice flour (or mix for celiacs) + 1 teaspoon for the pastry board 165 g of soft butter at room temperature (or 100 g of sunflower seed oil) 1 whole egg (medium size) 2 egg yolks (small size) 130 g of granulated sugar grated peel of 1 lemon 1 teaspoon vanilla extract (or 1 sachet or the seeds of 1 berry) 1 pinch of salt For the 10 flavours: 1) from 20 g to 45 g of bitter cocoa powder to add to the dough 2) 100 g of melted chocolate for the icing 3) Royal icing for white icing or decorating 4) jam (a few spoonfuls) for filling 5) Nutella (a few spoonfuls) for filling 6) pistachio spreadable cream (a few spoonfuls) for filling 7) chopped dried fruit of your choice to add to the dough 8) 50 – 100 g of raisins to add to the dough 9) 50 – 100 g of chocolate chips to add to the dough 10) icing sugar to serve

Quantity for approximately 40 pieces

For the base:

330 g of rice flour (or mix for celiacs) + 1 teaspoon for the pastry board

165 g of soft butter at room temperature (or 100 g of sunflower seed oil)

1 whole egg (medium size)

2 egg yolks (small size)

130 g of granulated sugar

grated peel of 1 lemon

1 teaspoon vanilla extract (or 1 sachet or the seeds of 1 berry)

1 pinch of salt

For the 10 flavours:

1) from 20 g to 45 g of bitter cocoa powder to add to the dough

2) 100 g of melted chocolate for the icing

3) Royal icing for white icing or decorating

4) jam (a few spoonfuls) for filling

5) Nutella (a few spoonfuls) for filling

6) pistachio spreadable cream (a few spoonfuls) for filling

7) chopped dried fruit of your choice to add to the dough

8) 50 – 100 g of raisins to add to the dough

9) 50 – 100 g of chocolate chips to add to the dough

10) icing sugar to serve

Method

How to make gluten-free biscuits

First of all, cream the butter with the sugar for 5 – 6 minutes together with the vanilla, lemon peel and salt

(if you want to make them without butter, whisk the eggs with the vanilla sugar, lemon peel and salt for 5 – 6 minutes and then slowly add the oil)

You should obtain a frothy mixture. Then add the eggs one at a time, when the first is well absorbed, add the second and so on.

The mixture must be frothy and soft, free of lumps:

preparation of gluten-free biscuits

Finally, add the rice flour in one go.

Be careful if you want to make gods gluten-free cocoa biscuits use 285 g of rice flour + 45 g of well-sifted bitter cocoa powder.

If you want to realize instead half white dough And half cocoa mixture Divide the butter, sugar and egg mixture in half.

For the white part, add 165 g of rice flour, for the other part add 145 g of rice flour and 20 g of sifted bitter cocoa.

Then quickly knead the mixture (or mixtures), preferably using a scraper, without heating too much with your hands.

At this stage, you can add chocolate chips, chopped dried fruit or softened but very dry raisins to create various flavours.

Finally compact well and if necessary use more flour to compact the dough. In a few seconds you will find a soft dough:

gluten-free biscuit dough

At this point, if you used butter, seal the dough in cling film and place in the fridge for a couple of hours. If you have used oil, you can use it immediately.

Form and bake gluten-free biscuits

First of all, roll out the fresh, lightly floured dough on an equally floured surface to a thickness of 4 mm; if you want to make filled and paired gluten-free biscuits, roll out to 3 mm.

Finally, choose the molds and molds you prefer and carve:

how to make gluten free biscuits

Then, as you make them, place them on a baking tray lined with baking paper at a distance of 4 – 5 cm.

Beware of bake biscuits of the same size in the same panto promote uniform cooking.

For example, long pastries are nothing more than 3cm by 15cm rectangles carved with a knife to which I made a line in the center with the knife (without excessively piercing the biscuit) and then I added a drizzle of jam before baking .

The two-tone biscuits are made with a white circle and a cocoa star, glued on with a little water

If you used butter, place the pans in the fridge before baking for 15 minutes.

Finally, cook in a very hot static oven at 180° for approximately 12 minutes.

Then remove from the oven and immediately remove from the pan. Let cool completely before filling, decorating or frosting.

For the half chocolate biscuits the same method is used as for shortcrust and chocolate biscuits

The stars are frosted with the same technique as the Zimtsterne

The others are simply dusted with icing sugar, filled with jam which you can replace with Nutella, pistachio cream.

Here are yours ready Gluten-free biscuits

gluten free biscuit recipe

You can store them in a box for about 1 month