The baked cod with potatoes and tomatoes is a light fish recipe, a perfect dish to be prepared as a second course, but also for dinner. The broth is perfect for dipping slices of bread or croutons, to give a crunchy note.
The preparation of this recipe is really very simple, you just have to combine all the ingredients and bake. It will be ready in a few minutes and when taking it out of the oven it will release a mouth-watering perfume.
Cooking: 25 minutes
Preparation: 20 minutes
Flat cost: low
Doses: 4 people
INGREDIENTS FOR 4 PEOPLE
* You can replace cod with stockfish.
• earthenware oven pan, capacious,
• potato peeler,
• various containers,
• various cutlery.
HOW TO PREPARE BAKED COD WITH POTATOES AND TOMATOES
• First you have to desalt the cod (if you don't know how to do it, here herea simple method or you can buy the one already desalted). Cut it into large pieces and rinse it under running water.
• Oil the base of the earthenware baking dish and arrange the pieces of cod (make sure they all fit before adding the other ingredients).
• Peel the potatoes and cut them into pieces. Wash the red tomatoes well and cut them into pieces and add everything to the cod in the pan. Sprinkle the pieces of fish with breadcrumbs.
• Pour a drizzle of olive oil, white wine and to start 1 glass of water (in cooking, if needed, you will add more, a little at a time, as long as there is enough broth to cook everything well) . Add the whole clove of garlic and sprinkle everything with chopped parsley and a pinch of salt.
• Bake in a preheated convection oven and bake at 180 ° C for 20 – 25 minutes or static oven for 25 – 30 minutes. More information on cooking can be found in the Tips ▼ below.
• Your baked cod with potatoes and tomatoes is ready to be served hot.
• I cooking times they can vary according to the size you will give to your cod pieces.
• Vi I recommend eating it as soon as it is ready, but if you have leftover you can keep it in the fridge and consume it within the day. Take it out 15 minutes before reheating it.
• You can heat up in the oven for a few minutes in the microwave or put it in a pan for a few minutes.
• For a more lively flavor you can add a pinch of pepper.
There Puff pastry star it's a Savoury cake to Star shape! Christmas version of the ricotta and spinach savory pie. In this case made with 2 rolls of puff pastry which enclose a rich and creamy filling ; it's simply cutting some external flaps; then twisting them, they come out of beautiful tips which simulate just one North Star! Isn't it amazing how Centerpiece for the Christmas Menu e New Year's? Here is it for you Stella puff pastry recipe with Tricks And Step by step photo for the perfect execution on the first try e without stress!
It is in fact a very easy and quick preparation! The secret for an excellent result it is: once stuffed and closed, put in freezer for 15 minutes, so that you can make the various cuts and turns on one cold base follow all the directions and it will come exactly as you see it in the picture! In this case I have enriched with the classic spinach and ricotta filling with rolled pancetta and brie ; but you can choose fill it to taste: cured meats, cold cuts, cheeses, vegetables, olive pate … in short, whatever you prefer!
Just like the Puff pastry tree it is perfect like starter for the Christmas Eve dinner, Christmas lunch or the New Year's Eve, is prepared well in advance, kept in the fridge ready to bake!
Stella puff pastry recipe
Quantity for 8 – 10 people (diameter 30 cm)
2 round puff pastry rolls
100 gr of fresh spinach (or 3 frozen cubes)
2 tablespoons of drained ricotta
100 gr of rolled bacon
200 gr of brie
1 yolk for brushing
How to make the star of salty puff pastry
First of all, wash the spinach, drain it and steam it or blanch it in 1 finger of water for 5 minutes.
Then squeeze well and chop with a knife. Finally add the ricotta, salt mix together.
Then unroll the first disc of puff pastry.
Spread the mixture leaving 1.5 cm of edge.
Then add the sliced bacon and the brie into small pieces without peel:
Finally cover with the other disc of puff pastry and place in the freezer for 15 minutes.
Then, place in the center, without pressing, a bowl with a diameter of 17-18 cm.
Attention, not smaller otherwise you will not get the star shape!
e Score the first 4 cuts, following an imaginary cross:
Then cut 4 more cuts, dividing the resulting wedges perfectly in half:
Finally, make 1 cut in the center of each clove obtained for a total of 16 strips:
At this point, lift the bowl from the center of the cake. Transfer to a baking tray with all the parchment paper and place in the freezer for at least 5 minutes.
How to make the star-shaped savory pie:
Proceed by taking two flaps at a time, roll them separately 2 times outwards and finally rejoin the two flaps by joining the tips with a toothpick
Attention, Pinch the final tips very well, forming real tips
Then place a glass in the center, without pressing too much.
With the help of a sharp knife without cutting, engrave a series of lines leading to the center.
Finally brush your puff pastry star with yolk and place it in the fridge for at least 30 minutes or in the freezer for 10 minutes.
Bake in a hot oven at 200 ° for about 15 minutes. In the middle of the oven.
If it is darkening too much, add aluminum foil on the surface, lower to 180 ° and continue cooking for another 10 – 15 minutes.
If you see that only the center is colored, add aluminum foil only in the most burnished part.
Finally Remove from the oven and let it cool. Serve cold.
THE Christmas cookies they are gods treats greedy and delicious! Perfect from serve, give or hang on the tree! They are prepared with a base of shortcrust pastry and the classics Christmas molds : like Little men, Stars, Cottage, Reindeer, Gift box, Christmas tree, snowman ; once baked in the oven, you can leave them simple, with a sprinkling of powdered sugar or decorate them with Royal Ice as a tradition command! Scented, crumbly to the bite,exquisite, you want prepare them at home? Here is for you Recipe, Tricks And Advice illustrated with step by step photo to realize the Best Christmas Cookies own like those of pastry!
It's about a easy preparation, you just need a some time available to have fun with the decorations! L'dough is very simple and it is done by hand without any difficulty and you can use the molds you want and that you have available! THE secrets to have gods Perfect Christmas cookies are: first of all i carve a cold and hard shortcrust pastry; which together with the rest in the fridge , will allow you to have outlined silhouettes even after cooking! Also once cooked, they must be allowed to cool and only then can you choose whether to serve gods Simple Christmas cookies , plain or with powdered sugar; or Decorated Christmas cookies!
In this case I have chosen one white ice, green And red, but you can use even more colors, or only one color! Very important is to use an icebox thick and not liquid together with a spout with micro hole ! In the process all the details! And trust me, you will be amazed yourself at the result!
THE Christmas cookies are ideal for snacks, dessert, Buffet And Christmas parties for children and more! but also from pack individually or put in a gift box ; or from drill And hang up as decorations, on the Christmas tree and more! or still from insert in the Advent Calendar! Try them and you will love them!
Christmas cookies not to be missed:
Gingerbread (the classics with spiced dough typical of northern Europe)
Cantucci (the typical Tuscan tozzetti of Prato with almonds)
Zimtsterne (cinnamon and almond scented stars with icing on the surface)
Canestrelli (crumbly to melt on the bite covered with powdered sugar)
Pepparkakor (the swedish sweet tooth with ginger, orange and spices)
Speculoos (slightly soft, with the typical caramelized flavor of Lotus)
Ricciarelli (from the Sienese tradition, with a chewy heart of almonds and crumbly shell)
Christmas Cookies Recipe
1h + rest in the fridge
1h and 12 minutes
Quantity for 40 pieces
For the pastry base:
330 grams of flour '00 + 1 teaspoon for the pastry board
165 gr of soft butter at room temperature (or 75 gr of sunflower oil)
1 whole egg (medium size)
2 egg yolks (small size)
130 grams of granulated sugar
1 teaspoon of vanilla extract (or 1 sachet or the seeds of 1 berry)
1 pinch of salt
For the thick Royal Ice:
About 150 grams of vanilla icing sugar
1 teaspoon of fresh lemon juice
30 gr of fresh egg whites
red food coloring (I recommend Decora gel or powder)
green food coloring (I recommend Decora gel or powder)
The cookie cutters you need:
sissy with skirt
square of any size (for gifts)
circle diameter 6-7cm (for reindeer heads)
6-pointed or classic North Star
various disposable sac à poche
very small round nozzle 1.5 mm (I recommend 1 nozzle for each color to avoid continuous changes)
How to make Christmas cookies
First of all, prepare the base by following the SHORT PASTRY procedure
Finally, place it covered with cling film in the fridge for 40 minutes.
Then roll out the dough on a perfectly floured work surface to a thickness of 4/5 mm, making sure that the dough is very cold and comes off the surface:
Then cut the molds and arrange the shapes of the same size in the same pan previously lined with parchment paper. At this stage you can make the holes at the top, in order to be able to hang them on the tree
Put the trays in the fridge for 15 minutes, recompose the scraps of dough and place in the freezer for a few minutes before rolling out new dough.
Bake 1 tray at a time for 12 minutes at 180 °. If you have a pan with smaller items, shorten the time to 9 – 10 minutes.
The biscuits must be clear and absolutely not browned!
Finally, remove from the oven and leave to cool completely for at least 3 hours.
Finally, prepare the ice by mixing sugar, egg white and lemon drops. If you want to see the illustrated passages, look at the article ROYAL ICE
Mix well without leaving lumps, make sure it is thick and write, doing the test by lifting a spoon.
If adding a pinch of icing sugar, or on the contrary 1 drop of lemon, until you get the right consistency!
Then divide into 3 parts. Taking into account that the white must always be greater than the others:
My advice is to mount the sac a poche each with its spout And fill with ice immediately, and seal the tip of the nozzle with a toothpick. This way the product won't dry out and you can work stress-free!
If you only have one spout and you have to work with 1 bag a few at a time, don't worry, cover each bowl with a contact film and proceed to make all the cookies, completing one color at a time.
Decorated Christmas cookies
To decorate the individual systematic biscuits on a firm and spacious worktop.
When using multiple colors: Always start with white, let it dry completely (30 minutes / 1 h) and then add new colored elements, let it dry again and finally add the third color and so on! So you can make more cookies at the same time
How to decorate the Christmas people
First of all start with the eyes, two dots, dropping a pearl of ice for each point without squeezing too much. Then draw the half moon mouth.
Finally draw the scarf on the neck, then the dots on the torso and finally the hands and feet:
How to decorate Christmas Girl Cookies
First of all eyes and mouth as above, then make the apron, starting from the outside of the shape, first draw the neck fastenings, then the circle on the chest, then a straight line that cuts the bust in half and finally the half circle. Finally, make the scallops along the edges.
Then only when the white outline is perfectly dry (about 1 hour) can you proceed to fill the inside with the red polka dots and a good part of the product that you will take care to spread with the help of a toothpick!
Decorated Star Cookies, Decorated Christmas House, Decorated Christmas Reindeer
First of all, always start with white. In the case of the Star and the Reindeer, I recommend that you make straight lines by lifting them from the biscuit as if you would like to pull them into the void and finally hook them directly to the opposite end! it will be easier to make them straight!
In the reindeer, first let the white parts dry (at least 30 minutes) and then add the red nose
Then in the cottage, after making doors and windows, then add the snow only on the roof. Let it dry (at least 30 minutes). Then color the elements green, let them dry (at least 30 minutes) then add the reds and complete the white lawn inserts, only when the rest is completely dry!
How to decorate gift package cookies
First of all draw a cross on the square, always with the same technique of straight lines, drawing first a horizontal line and then a vertical one.
Then draw the bow, drawing two drops in the upper right corners of the cross and two small lines ending with a curl in the lower right corners.
Decorated Christmas tree cookies
In this case I chose 4 decorations, always remember the rule of using the colors at different times, and only when the basic decorations have dried, proceed with the additional ones.
For example, in the tree with the lights, first make the white stripes, let it rest for 30 minutes, then add the colors.
In the case of colored polka dots, since they are spaced apart, you can only dry them for a few minutes.
If, on the other hand, you have to fill as in the case of the green tree, first of all outline the edges of the triangle, then fill with a lot of green and spread with the help of a toothpick:
Finally let it dry completely for 1 night. the decorations must be hard, opaque and perfectly dry!
Yours are ready Christmas cookies
They keep for 2 months!
Prepare the Recipe! Follow me on Instagram @tavolartegusto and share your creation with the hashtag #tavolartegusto. You will enter my gallery!
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