Tag: beef stock

Pan Brioche Plumcake Stuffed with Jam, Hazelnut Cream and Pistachio Cream – Gordon Ramsay’s version

Pan Brioche Plumcake Stuffed with Jam, Hazelnut Cream and Pistachio Cream


Today we make brioche pan plumcakes filled with hazelnut cream, jam and pistachio cream, soft and easy to make. Delicious and soft even the next day, they are one of the best homemade snacks I have eaten … even better than many packaged snacks!

With these doses you will get 8 plumcakes.

Family💚 these snacks are kind of pigeon egg, simple to make, excellent also the day after, easy to customize, and convenient to prepare the night before and let it rise all night.

To get the excellent result you see with minimal effort, I recommend that you use one planetary, it will work independently and you can get this super creamy dough.

If it doesn't have a planetary mixer, you can use a whisk with the spiral hook and work well as per recipe!

Click here for my loaf pan!

Alternatively, you can use a mold from muffin with cups, being careful not to overfill, but keeping to the middle of the cup because they should relieve a lot in cooking!

As you can see, the dough is very soft, to prevent the filling from going to the bottom, I tried to sprinkle a layer of starch on the first layer of dough, before stuffing and then covering with the other layer of dough … It works!

For this recipe you will find a leavening of 3/4 hours as the quantity of yeast is important, but it is often more convenient for me to knead the night before and bake in the afternoon or the evening after … How to change the recipe?

You don't have to change the recipe, actually! You just have to pay attention to temperature! In winter, if you have a cool house like mine, just put the bowl well covered with plastic wrap and a cloth in the oven with the light off.

If the temperature isn't that cool, or it's summer, put it in the fridge overnight and bring it back to room temperature before cooking.

ATTENTION:

If after rising you notice a sour smell unfortunately the dough has gone bad, probably due to a too high temperature.

To have excellent snacks even the next day, it is important to keep them in the best way: in the cake pan, otherwise in hermetically sealed bags or tin boxes.

Minestrina in vegetable broth – Gordon Ramsay’s version

Minestrina in vegetable broth


How to prepare a very good one soup in vegetable broth, light, nutless and very tasty. The pasta in vegetable broth is very simple and rich in vitamins, a real one comfort food perfect on cold winter days.

Also known as the "sick man's soup", this broth soup is excellent to consume when you have a fever or a severe cold or if you have a bad stomach because it is prepared with many vegetables but at the same time it is very digestible. In addition to being rich in mineral salts.

Just add some pasta, stars or scratchers, to taste and will become the ideal dish also for your children, who can enjoy it with a nice melted cheese.

The evening soup, especially in winter, is very popular with young and old, because it warms the body and is really comfortable after a tiring day. It also fills the stomach but at the same time does not burden digestion.

A quick soup it can also be prepared with a meat cube or vegetable cube: just add a little water and melt the cube and you're done. But we know that industrial cube is not really a healthy product, that you can eat it often.

So it is always better not to abuse it. Instead with one nice soup in vegetable broth light and fat-free, you decide the salt and seasoning.

For those wishing to try the recipe of homemade granular nut we refer you to this recipe:

Homemade granular vegetable cube

Try this recipe and you will see what it tastes like!

the original recipe with step by step photos – Gordon Ramsay’s version

onion soup


There Onion soup (Soupe à l'oignon) is a first course hot and winter typical of French kitchen; based on few and simple ingredients! the onions are first sliced ​​first sauté in a pan with oil and butter ; then leave stew in a pot with vegetable broth on very slow fire; where is it they will soften turning into one soft, sweet, savory cream that it literally melts in your mouth! subsequently transferred to the crock enriched by toasted bread croutons with gruyere ! A goodness of poor and peasant origins, from licking your fingers! You want prepare it at home? Here is for you Onion soup recipe with all Advice And Tricks illustrated step by step for a result like in the best French restaurants!

onion soup

Like any traditional recipe, they exist different versions And many variations. What I give you today is there Original recipe from the French onion soup . Taken from my world cookbook.

It's about a very simple preparation, although it will take a while patience to cook the onions! The secrets to a textbook result are: use a excellent broth And waiting for cooking: listen to me do not rush the onions must be very tender and melting! Only then will you have obtained the Perfect onion soup! In this case, I served it with cheese toasted bread; but you can also realize the Gratinated onion soup! or add the cheese on top And let it brown in the oven for 10 minutes!

Just like the pumpkin soup, the mushroom cream or the chickpea soup is perfect for both lunch that for dinner as pamper that warms the heart, believe me even the childrenthey adore!

Onion soup recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 2 h 2 h and 10 minutes

Ingrediants

Quantity for 3 people

For the onion soup:

  • 500 gr of white or golden onions
  • 1/2 glass of white wine
  • 600 ml of meat broth
  • 5 – 6 tablespoons of extra virgin olive oil
  • 1 knob of butter
  • 3 – 4 bay leaves
  • salt

For the croutons (2 for each portion)

  • 6 slices of bread
  • 70 gr of Gruyère or Scamorza
  • a few teaspoons of extra virgin olive oil
  • pepper

Method

How to make onion soup

First of all, peel the onions and slice them into slices.

In a large saucepan, add the oil and butter, let it heat then add the onions and let it sauté for 5 minutes over high heat.

Then blend with white wine and let it evaporate completely

Finally, add the vegetable broth to the first 3 – 4 ladles, until all the onions and bay leaves are covered:

how to make onion soup

At this point let it take the stamp and then cover with a lid. Lower the heat and cook for at least 2 hours (the minimum time) Every now and then check and add the broth. The onions must be very soft and creamy. If they are not, continue cooking for another 1 hour!

Finally, towards the end of cooking, prepare the croutons:

First of all, slice the bread, grate the gruyere or the scamorza:

how to make croutons for onion soup

Use a griddle or grill. Toast the slices of bread on both sides and after obtaining crispy surfaces, add 1 teaspoon of extra virgin olive oil to each crostone, let it heat in contact with the plate and sprinkle with grated scamorza cheese or gruyere.

Finally sprinkle with pepper, cover the croutons with a lid and after a few seconds turn off the heat.

The scamorza will melt in a short time.

When the onion soup is ready, add the salt and salt and serve with the toasted croutons.

Yours is ready Onion soup!

onion soup

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