Tag: brown sugar

Let's get to know Grana Padano PDO better. Quick and easy recipe – Gordon Ramsay’s version

Among the Italian excellences our cheeses stand out and Grana Padano PDO occupies a place of honor.
It is produced in thirty-two provinces ofEmilia Romagna with its centenary history this cheese has conquered our palate and our tables declined in an infinite number of recipes and preparations.

This much loved cheese is also recommended by nutritionists in our daily diet, the reason is to be found in his nutritional values.

NUTRITIONAL VALUES

Grana Padano in addition to being a good and tasty food is also a healthy food.
With a portion of 50 gr it provides macro and micronutrients that everyone needs: a considerable concentration of high biological value proteins (leucine, lysine, phenylalanine and tyrosine); the fat I'm for 30% unsaturated (those considered "good"), i carbohydrates they are absent. Vitamins are also present: TO, B1, B2, B6, D, PP and E; it also provides 75% of an adult's daily vitamin requirement with a portion of 50 g B12, particularly important for those who follow a vegetarian diet.

One serving of Grana Padano contains only 54.5 mg of cholesterol. Considering that it is advisable to take a maximum of 201 mg of cholesterol per day, Grana Padano does not impact too much on the total amount.

Even the content of mineral salts it is interesting, the Grana Padano, in fact, contributes iodine (necessary for the functioning of the thyroid), zinc and selenium (antioxidants) magnesium, phosphorus, copper And football (as much as 60% of the recommended daily dose, essential for bones and teeth).

RICH IN CALCIUM AND LACTOSE FREE

Grana Padano is therefore a rich source of football thanks to the high amount of milk needed for its production: 15 liters of milk are required for one kilo of Grana Padano, despite this it is one of the few cheeses that can be also consumed by lactose intolerant, since it does not contain any. What makes Grana Padano PDO lactose-free is not the long aging but it is a consequence of its natural production process strictly defined by the Production Regulations. Grana Padano is therefore a cheese very digestible, also for this reason it is a food suitable for everyone: ai growing children, pregnant and menopausal women, the elderly and sportspeople. It nourishes, gives immediate energy and strengthens the bones.

THE NUTRITIONIST RECOMMENDS

To properly assimilate calcium you should:

– Reduce salt to prevent excess sodium from increasing calcium loss in the urine.

– To limit alcoholic beverages because they decrease the absorption of calcium and reduce the activity of the cells that "build bone".

– Do not overdo it with foods rich in fiber, the right amount is good, excess reduces the absorption of calcium.

Grana Padano PDO, Italian excellence

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Enjoy your meal!

3.1

Original step-by-step recipe of Linz cake – Gordon Ramsay’s version

There Linzer Cake it's a sweet Austrian, typical of the city of Linz, from which takes its name! It's about a Cake low – Tart, made with a shortcrust pastry shell with hazelnuts, with the scent of cinnamon And cloves; filled with currant jam, finally closed by a surface lattice of dough e sliced almonds of decoration. Once baked in the oven, The Linzer cake he will win you over for his scent intoxicating, rustic flavor it's a consistency like this crumbly And soft out to literally melt in your mouth; that pleasantly contrasts with the velvety filling and taste sour inside! Trust me: poetry for the taste buds from very ancient origins; which is generally prepared in Christmas time not only in Austria, But also in Switzerland e Trentino Alto Adige; over time it has become a real one greedy cuddle to do and redo during autumn period And winter!

Like any traditional recipe, they exist different versions and many small variations. What I give you today is there Original recipe of the Linzer Cake, recovered years ago in my manual of foreign sweets, which I have enriched from a series of tricks for the perfect success! It's about a simple preparation even if it requires a little attention in some passages! The secret is to choose quality ingredients and use the dough only when it is well cold And hard to work. For the stuffing you can use the currant jam as tradition dictates, or of cranberry you hate raspberries (as in my case) it depends on your tastes! From this classic version you can also make the variant of Linzer cake with almonds instead of hazelnuts, the result in any case will be amazing! Perfect cold, when all the flavors have settled and you can easily cut the slice! Even better the next day! for a dessert at the end of the meal, but also for one snack greedy, accompanied by a hot chocolate; or one Breakfast nutritious!

Discover also:

The Sacher Torte (the original recipe illustrated step by step of the Vienna chocolate cake)

Linzer Torte recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	45 minutes	1 h

Ingrediants

Quantity for a tart mold of 24 – 26 cm
300 grams of flour '00 300 gr of whole hazelnuts to be pulverized or hazelnut flour 130 grams of brown sugar 100 grams of powdered sugar 260 gr of butter 1 egg 1 yolk 1/2 teaspoon of cinnamon 1/2 teaspoon of cloves grated zest of 1 lemon vanilla 350 gr of currant jam, or raspberry or cranberry 2 tablespoons of sliced almonds (for garnish)

Method

How to make Linzer Torte

First of all pulverize the hazelnuts with a mixer together with the sugars, vanilla, cinnamon, cloves and lemon peel:

Then add the flour, mix well, finally the cold butter in pieces and the eggs. Give a mixer a few seconds until you get a dough.

Attention will be soft, do not worry it is just like that! Compact it as you can:

Finally form a ball, wrap it in cling film and place it in the fridge for 2 h.

Finally divide the dough into two parts. Knead the base, trying to roll it out with the help of a rolling pin to a thickness of 6 mm, if you see that it is soft, put it in the fridge on a cutting board.

Line a previously greased and floured tart mold

Then prick the bottom with a fork and add the jam:

Store in the fridge.

In the meantime, take the other dough, roll it out on a sheet of baking paper to a thickness of 5 mm and place it in the fridge. This operation is essential, both if you decide to carve the strips by hand, or if you want to use the lattice for cakes that you can buy HERE

Roll it out directly cold and hard, roll out with a rolling pin, lift and transfer directly to the tart!

Then cut off the edges, which you will brush with water and decorate with sliced almonds:

Finally bake in a static oven at 175 ° after about 30 minutes in the fridge, in the middle part for about 45 minutes. lower the temperature if you see that it is coloring too much!

Remove from the oven and leave to cool for 15 minutes. Then unmold and let cool at least 3 – 4 hours before serving

Yours is ready Linzer Cake

You can store at room temperature for about 1 week

New York Cheesecake | Sweet Recipes – Gordon Ramsay’s version

New York Cheesecake: here's one of my favorite desserts. It is a dessert with various steps but extremely simple. However, it is necessary to respect above all the passage in the fridge (essential to compact the base). I find that the combination of cheese, jam and the sour note of berries is really perfect, while the biscuit gives a crunchy texture to the base that completes and enhances this dessert.

Ingredients for 10 people
(for a 20 cm cake pan)

For the biscuit base

200 gr of Digestive biscuits
100 gr of melted butter

For the cream cheese:

600 gr of Philadelphia Classico
100 ml of fresh cream
100 grams of sugar
2 whole eggs
1 yolk
juice of half a lemon
1 sachet of vanillin

For the decoration:

2 tablespoons of berry jam
100 gr of berries of your choice

*****

How to make New York Cheesecake

Put the biscuits in the mixer and blend the minimum to obtain a sand effect, pour the chopped biscuit into a bowl together with the melted butter and a pinch of salt. We mix and pour into a hinged pan lined on the bottom with a sheet of parchment paper. Level the chopped biscuit on the bottom well with a spoon and compact it well, making the surface smooth. We put in the fridge for 30 minutes. This will be the crunchy base of our New York Cheesecake.

In the meantime, prepare the cream cheese: in a bowl put the sugar, vanilla, the juice of half a lemon and the eggs, mix with the whisk, then add the Philadelphia cheese, mix and finally pour the fresh cream into the bowl, mix the everything.

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We take the pan from the fridge and pour the cream cheese into the pan. Level with a spatula and bake for about 60 minutes at 160 °. To check the cooking we have to move the pan a little: if it vibrates like a pudding then it is not yet completely cooked. If the surface darkens too quickly, just place a sheet of aluminum foil on the grill upstairs

When cooked, let it cool, when it is completely cold, open the hinged pan and finish by decorating with jam and berries.

Yours is ready New York Cheesecake

NewYork Cheesecake "style =" width: 640px;

Enjoy your meal!

3.1

Chef Gordon Ramsay Recipes

Tag: brown sugar

Let's get to know Grana Padano PDO better. Quick and easy recipe – Gordon Ramsay’s version

Original step-by-step recipe of Linz cake – Gordon Ramsay’s version

Linzer Torte recipe

How to make Linzer Torte

New York Cheesecake | Sweet Recipes – Gordon Ramsay’s version

Ingredients for 10 people
(for a 20 cm cake pan)

How to make New York Cheesecake

Incoming search terms:

Linzer Torte recipe

How to make Linzer Torte

Ingredients for 10 people(for a 20 cm cake pan)

How to make New York Cheesecake

Incoming search terms:

Ingredients for 10 people
(for a 20 cm cake pan)