Tag: cake

Baked potato omelette – Gordon Ramsay’s version

Baked potato omelette recipe from Creativa in the kitchen


Baked potato omelette recipe from Creativa in the kitchen

There baked potato omelette it is a tasty and delicious main course that everyone loves! The special feature of this recipe is cooking in the oven, so remove more fat with frying and not dirty a thousand pans.

Who doesn't like potato omelette? But frying is much more caloric, instead with this recipe, you will see, you will dirty the minimum necessary and you will have a lighter omelette.

Read also: Potato omelette

Difficulty: low

Cooking: 25 minutes

Preparation: 15 minutes

Flat cost: bass

Doses: 4 people

INGREDIENTS FOR 4 PEOPLE


TOOLS USED


no stick pan

20 cm diameter baking pan,

kitchen whisk,

glass boule,

various containers,

various cutlery.

HOW TO PREPARE THE BAKED POTATO FRITTATA

• Pour a drizzle of olive oil into the pan and add the potatoes cut into coarse cubes, season with pepper and a pinch of salt, stir lightly, add a little water and bring to the stove. Sauté for 15 minutes over medium heat.

If you prefer another cooking method about it, read in the "Advice"▼ at the bottom of the article.

• Set aside and allow to cool.

• In a glass bowl, beat the eggs vigorously and then add the parmesan, the chopped parsley and start mixing.

Baked potato omelette recipe from Creativa in the kitchen

• When the ingredients are well blended, add the sautéed potatoes and mix well. Season with salt.

• Grease the baking tray with olive oil and sprinkle with breadcrumbs.

Baked potato omelette recipe from Creativa in the kitchen

• Pour the egg and potato mixture inside and level well.

Baked potato omelette recipe from Creativa in the kitchen

• Bake in a preheated convection oven e cook your potato omelette in the oven, at 170 ° C for 25 minutes or at 180 ° C for the same time in a static oven.

Baked potato omelette recipe from Creativa in the kitchen

• Let it cool and then remove it from the pan.

Baked potato omelette recipe from Creativa in the kitchen

• Serve your baked potato omelette hot or lukewarm!

Baked potato omelette recipe from Creativa in the kitchen

Baked potato omelette recipe from Creativa in the kitchen

• Instead of sautéing the potatoes, you can alternatively cook them a microwave placing them in a suitable container and cooking them at 750W for 15 minutes, stirring halfway through cooking. Remove from the oven and let it cool for at least 5 minutes.

• You can prepare your own baked potato omelette in advance and reheat it before serving.

• Once cold you can keep it in the fridge or at room temperature for up to 2 days.

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Tres Leches Cake Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

Tres Leches Cake Recipe - Cuor di Cucina


Let's start preparing the sponge cake: in a planetary mixer or with the help of an electric whisk, whisk the egg whites of 8 eggs with 340 grams of sugar and a pinch of salt, until the mixture is frothy, soft and very dense.

In another container, whisk the yolks of 8 eggs with 50 grams of sugar and seed oil until doubled in volume.

We combine the two compounds (yolks and whites) mixing from top to bottom preferably with a wooden spoon. This operation requires extreme delicacy and care.

We add the sifted flour, continuing to mix in the manner indicated above.

We pour the dough into a previously greased and floured baking pan.

We bake at 180 ° C in a static oven for about 50 minutes. After this time, we check the cooking with the so-called toothpick test: we introduce a toothpick in the center of the cake, if there are no traces of dough on it, the cake is cooked.

Let the sponge cake cool and in the meantime prepare the wet:

in a bowl we combine the condensed milk, the whole milk, the fresh cream and a pinch of ground cinnamon.

When the sponge cake has cooled completely, transfer it to a rotating plate. With a long, serrated knife, we lightly incise the perimeter of the cake to outline the traces of three layers. We proceed with the cut making sure to obtain three discs of the same thickness.

With a spoon, pour abundant wets on discs of sponge cake.

At this point we can compose ours cake: on the surface of the first layer we spread a generous amount of custard

We place the second layer and add more cream.

Finally, we lay the third layer.

We transfer the cake to the refrigerator and proceed with the preparation of Meringue:

heat 5 egg whites with 300 g sugar in a bain-marie

We mix repeatedly until the sugar crystals dissolve. Remove from the heat and whisk at maximum speed until the mixture is very thick.

We cover the surface of the cake with meringue.

We complete the preparation by decorating as desired with white cherries or alternatively with fresh fruit such as pineapple, mango or peaches.

White chocolate cake pops – Gordon Ramsay’s version

White chocolate cake pops


The recipe for these chocolate cake pops was born a few years ago to recycle panettone left over from the Christmas holidays, but it is also perfect with a common sponge cake, a pandoro or a dove. The extra touch? A few drops of color in the dough before covering it with white chocolate.

I remember that the first year I was so passionate about chocolate cake pops, to involve friends and relatives, withdrawing their leftover panettone and transforming them into a thousand different variations (like these cake pops with rum and dark chocolate). Since then, every year, always a few weeks before, I have bought extra panettone specifically to prepare them by popular demand. Next year there is a very strong risk of meeting them again for a late September meal!

To color the filling of my white chocolate cake pops I used a few tablespoons of blended boiled beet pulp, but if you want you can use the food coloring you prefer: you can find them in the departments dedicated to pastry ingredients in large supermarket chains. Isn't it a perfect idea also for a birthday party for the little ones?

A perfect recycling recipe for the Monday appointment of I open the pantry and cook.

White chocolate cake pops

ingredients for 12 cake pops of panettone

THING

  • 250g of panettone
  • 2 tablespoons of almond milk
  • a few drops of vanilla essence
  • 1 small boiled beetroot (for 2 tablespoons of pulp)
  • 100g of white chocolate
  • topping to taste

HOW TO MAKE THE WHITE CHOCOLATE CAKE POPS

First, I chopped the panettone coarsely with my hands, I added the almond milk where I dissolved the vanilla essence, then I also added the small blended beetroot and I kneaded some balls, pressing them well with your hands. It will be about 12.

Then I prepared the ganache, breaking up the chocolate in a small bowl, passing it in the microwave, 650w for 30 seconds at a time. At each turn I mixed until the mixture was soft.

I then dipped the tip of mine toothpicks in chocolate (I used the skewer ones split in half, normal toothpicks are too thin and short!). I skewered a ball (stopping before going to the other side) and let it rest in the refrigerator. That tip of chocolate, solidifying, will keep our panettone cake pops still during the final processing.

I put them all in, keeping them upside down and moved on to the decoration, keeping the chocolate warm.

I dipped the cake pops in melted white chocolate and sprinkled them with chopped cocoa beans and pink peppercorns, but you can use sugar dragees, dried fruit or whatever your taste suggests. So, I fixed the toothpicks in a thick slice of bread, so that they could remain straight without leaning on each other.

I left in fridge my cake pops for a few hours (hard to resist the temptation to taste them first, but trust me, you will be rewarded with the right consistency). I served them in some glasses full of rice (which I keep for these uses and for cooking in white if I have any left over after the deadline).

If you fear that it is too complicated you can do as I do and dip the panettone meatballs in melted chocolate and leave them free, like white chocolate truffles, to be enjoyed with a fork.

Click.

White chocolate cake pops

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