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Mexican Lasagna – Yet another cooking blog – Gordon Ramsay’s version

Mexican lasagna


This Mexican lasagna is my personal reinterpretation of the classic of our cuisine, mixed with my passion for the international one.

If you too, like me, are curious palates, this Mexican lasagna is for you. And, as often happens with my recipes, it comes from a small dose of chance combined with the desire to experiment.

Don't turn up your nose, give them a chance, it will surprise you.

I started with a fresh sheet of lasagna, a good homemade bechamel, the idea of ​​preparing the classic recipe but … zero home meat. So, as has often happened to me, I thought about preparing some vegetarian lasagna with lentil ragout… but I didn't even have those.

I had "only" canned black beans. And so the light bulb went on: with a good stir-fry, some Mexican spice, and strips of cheddar cheese, I transformed this little hitch into an unexpectedly tasty and satisfying recipe.

But let's not delay and come to the recipe for my Mexican lasagna.

Mexican lasagna

ingredients for 2 people

WHAT

  • 8 sheets of fresh egg lasagna
  • 250 g of cooked black beans
  • 150 ml of tomato sauce
  • 2 tablespoons of Mexican salsa
  • 1 teaspoon of Mexican spices *
  • 1/2 red onion
  • 1 clove of garlic
  • 200 ml of bechamel
  • 150 g of ceddar
  • Salt and Pepper To Taste
  • olive oil to taste
  • parsley to taste
  • fresh cherry tomatoes to taste

HOW TO PREPARE MEXICAN LASAGNA

First, I sautéed the onion cut into strips and the crushed garlic in a little oil, then I added the boiled beans and allowed to flavor. I combined the Mexican sauce and the spices, a few leaves of chopped parsley and, after 5 minutes, also the tomato sauce, making the sauce "pull" over medium heat for 10/15 minutes.

Meanwhile, I heated the oven to 200 °, static.

I lined a round baking pan with parchment paper and cut the fresh sheet for lasagna to the same diameter (don't throw away the scraps, make us maltagliati with your favorite sauce!). On the bottom I poured a drizzle of oil, then a disc of pasta, a few tablespoons of beans in sauce (the garlic must be removed), the bechamel and a few slices of crumbled cheese. I continued until I ran out of sauce then I placed a last layer of pasta, finished with béchamel and cheese.

15 minutes in the oven and then, moving the pan to the highest part, the last 5 minutes with some fresh tomatoes and some aromatic herbs.

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Baked pumpkin and potatoes (all together, in minutes!) – Gordon Ramsay’s version

Baked pumpkin and potatoes


Pumpkin and potatoes I'm a autumn outline simple and delicious, which comes fromUnion of the classic Baked Pumpkin with Baked Potatoes! It gets ready in a few minutes And without peeling vegetables! First they cut themselves in wedges, then they are seasoned with oil, salt, rosemary and finally everything is cooked together in the oven for an amazing result! Crispy and golden on the outside, soft to the bite, tasty, mouth-watering succulents!

Baked pumpkin and potatoes

For the quick preparation , I recommend that you use the pumpkin delica full-bodied, very tasty and green skin slightly watery! Alternatively, you can still use the quality you have available, aware that you will get softer wedges. In this case I left the vegetables with peel, believe me it is very good! and from the pumpkin au gratin to the one in the pan, it always gives a special touch! But if you want you can peel them! THE secrets for a perfect result are cut to equal size the pieces of pumpkin and potatoes, so that they cook evenly; And a few minutes of grill which will make the beautiful golden surface! Great hot, but also cold! Baked pumpkin and potatoes I'm a vegetarian and vegan side dish, healthy and light, perfect for accompany many meat dishes, from Braised to Hamburger, but also fish, cheeses. Try them soon!

Pumpkin and potatoes recipe

PREPARATION TIMES

Preparation Cooking Total
5 minutes 30 minutes 35 minutes

Ingrediants

Quantity for 4 people
  • 400 gr of whole pumpkin
  • 400 gr of whole potatoes
  • extra virgin olive oil
  • Rosemary
  • salt
  • pepper

Method

How to make baked pumpkin and potatoes

First of all wash the vegetables and cut into wedges all the same. Add the rosemary, salt and pepper needles directly to the pan and add a generous drizzle of oil.

Then mix with your hands in order to flavor everything well:

how to make pumpkin and potatoes

Add 3 tablespoons of water to the pan

Finally bake in the oven at 200 ° in the medium part for 20 minutes, then turn on the grill and go upstairs for 10 minutes

Yours is ready Baked pumpkin and potatoes!

Baked pumpkin and potatoes

You can also keep it for the following day!

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

Linzer Cake


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!

Linzer Cake

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:

hazelnut dough for linzer cakes

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:

hazelnut dough for linzer cakes 2

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:

how to make linzer cakes

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

lattice mold for cakes linzer

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:

how to make the lattice of the linzer cakes

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

Linzer Cake -

You can store at room temperature for about 1 week

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