Tag: Beans

Fluffy pumpkin donuts! (baked or fried) Easy recipe – Gordon Ramsay’s version

The Pumpkin donuts I'm a sweet exquisite; variant of the classic fried donuts! In this case, make with Flour, milk, yeast And pumpkin pulp in the dough which makes them very soft at the bite, of a amazing consistency like cotton; as well as a yellow – orange color intense typical of pumpkin ! so tasty And scented What will be impossible to resist!

Now you all know mine passion for desserts with pumpkin! from pumpkin pie to biscuits, they are always a great success! Here it is I have experienced these wonderful Pumpkin donuts! Few steps to accomplish the base, give the shape and finally you can decide how to cook them. Whether to make them baked, as in my case, read like clouds and sprinkle with powdered sugar; or get some Fried pumpkin donuts, cooking them in abundant oil, then pass them in the granulated sugar . The result will be equally delicious! Excellent hot but also cold! Pumpkin donuts are perfect for Breakfast, snack , to be transported to school and office and obviously for the Halloween Buffet together with other sweet and savory delicacies such as Ghosts, Ragnetti, Frittelle!

Discover also:

Halloween cookies (very easy and without molds filled with nutella or jam)

Pumpkin Donuts Recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	45 minutes	55 minutes

Ingrediants

Quantity for 20 pieces
450 grams of '0 flour 150 gr of dry cooked pumpkin puree (300 – 400 gr of raw pumpkin) 100 ml of milk or water 80 grams of sugar for the baked version (40 grams of sugar for the fried version + 150 grams of granulated sugar for covering) 40 ml of sunflower oil 10 grams of fresh brewer's yeast or 4 grams of dry (dehydrated) brewer's yeast 1 teaspoon of vanilla essence (or the seeds of 1 berry or 1 sachet of vanillin) 1 pinch of cinnamon 10 gr of salt powdered sugar to decorate

Quantity for 20 pieces

450 grams of '0 flour
150 gr of dry cooked pumpkin puree (300 – 400 gr of raw pumpkin)
100 ml of milk or water
80 grams of sugar for the baked version (40 grams of sugar for the fried version + 150 grams of granulated sugar for covering)
40 ml of sunflower oil
10 grams of fresh brewer's yeast or 4 grams of dry (dehydrated) brewer's yeast
1 teaspoon of vanilla essence (or the seeds of 1 berry or 1 sachet of vanillin)
1 pinch of cinnamon
10 gr of salt
powdered sugar to decorate

Method

How to make fried donuts

First of all, prepare the dough by mixing flour, sugar, yeast, milk, cinnamon and vanilla.

Then add the cold and perfectly dry pumpkin puree. You can knead by hand or with a mixer.

Finally add the oil and knead until you get a smooth and homogeneous dough, finally add the salt and knead until absorbed.

Then dust your hands with flour, form a ball, and place it to rise covered with cling film for 3 hours in a dry place, better off oven with light on, until it triples in volume.

Then flour a work surface with a rolling pin and help yourself to roll out the dough to 1 cm, make 6 – 7 cm circles and pierce the center with a smaller circle:

As you make them, place them in a baking tray lined with baking paper.

Finally let it rise for another 40 – 50 minutes in the oven off.

Finally, bake 1 pan at a time in a very hot static oven for about 20 minutes at 180 ° in the middle part.

Remove from the oven and sprinkle with powdered sugar! If you want to fry them, follow the procedure you find in GRAFFE

Yours are ready Pumpkin donuts

Once cool, seal perfectly with a contact film. In this way they will be kept very soft for 3 days!

Pistachio nougat (soft and delicious) Easy recipe! – Gordon Ramsay’s version

The Pistachio nougat it's a sweet greedy, variant of the classic nougat of the dead! In this case made with a shell from dark chocolate which encloses a indoor from pistachio cream, White chocolate And Nutella white that always remains soft and at times it meets the crunchiness of the pieces of Bronte pistachios! a gluttony from licking his mustache, not just perfect for the day of the dead, the feast of All Saints, and the Buffet on October 31st along with Halloween cookies and other treats; but also from serve and give as a gift to Christmas and in Special occasions!

It is a preparation very easy And rapid! Just just melt the dark chocolate, creating the shell, once created, will be enough fill it with compound of creams and dried fruit and finally let it harden! The secret for a perfect result it is respect the various assembly times ! Once solidified, it slips out in seconds and you will get the The most delicious pistachio nougat ever ! Homemade yours like that of the best Neapolitan pastry shops!

Discover also:

White chocolate nougat (a delicious variant with crunchy white nutella shell inside almonds and pistachios)

PREPARATION TIMES

Preparation	Cooking	Total
25 minutes	0 minutes	25 minutes

Ingrediants

Quantity for a loaf pan 24 x 10 (8 people)
200 gr of high quality 70% dark chocolate 400 gr of white chocolate 450 gr of Nutkao (white nutella) 200 gr of pistachio cream 160 gr of whole pistachios

Method

How to make pistachio nougat

First of all, melt the two chocolates in a bain-marie. On the one hand the dark chocolate, on the other hand the white one, until you get 2 fluid and shiny compounds.

Let the white chocolate cool by turning it.

Then let the dark chocolate cool by working it between two knives, literally cutting it, lift it and let it pour, in this way you will get an easy and fast tempering for a shell that will be shiny!

Finally, with a brush, line a loaf pan with the now fresh chocolate. Let it dry for a few minutes, then cover with a new layer:

Transfer to the fridge to speed up the solidification of the shell.

Then in a bowl pour the cold melted white chocolate, the white nutella and the pistachio cream, stir well and add the whole pistachios:

When the shell is solid, pour the pistachio mixture into the dark shell:

At this point let it solidify at room temperature for about 4 – 6 hours. To speed up, you can put it back in the fridge, it will be ready in a couple of hours!

Slice only when solid!

here is the Pistachio nougat ready to be served!

You can keep it at room temperature for about 2 months wrapped in plastic wrap.

You can cut it into squares and make small nougats, it is one of the gastronomic gifts that I love!

Autumn salad with fruit and pomegranate – Gordon Ramsay’s version

L'Autumn salad with fruit and pomegranate it is a delicious and genuine seasonal side dish, ideal for savoring the colors and scents of autumn.

This mixed salad consists of a lettuce base to which a lot of good seasonal fruit is added such as apple, pear, orange and the fantastic pomegranate.

Lettuce can be replaced with another type of salad that you prefer, such as valerian or a gentle salad or sweet radicchio. The important thing that it is not a bitter quality.

This excellent Autumn salad it can be served both for a delicious appetizer, or as a side dish to a main course of white meat or fish. Rich and refined, it is also very beautiful to look at and will make you look great with your guests!

Autumn is a wonderful season for its colorful and tasty fruits rich in vitamins and minerals. The table is enriched with a thousand colors and tasty recipes. Not only the salads but also try to make this beautiful autumn fruit salad.

Success is guaranteed.

Autumn salad with fruit and pomegranate

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Chef Gordon Ramsay Recipes