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Heart shaped pancakes – Gordon Ramsay’s version

heart-shaped-pancakes-valentines-day


heart-shaped-pancakes-valentines-day

Heart-Shaped Pancakes are soft, fluffy pancakes filled with maple syrup and berries.

Valentine’s Day, which falls on February 14th, is the perfect opportunity to prepare a romantic and special breakfast for your partner.

And i heart shaped pancakes they are one way delightful to start the day with sweetness and love. In fact, these pancakes are not only delicious, but they create an affectionate atmosphere from the first bite.

There preparation is simple and fun. You can use a heart-shaped mold to give a more precise shape, or, if you’re feeling creative, you can spoon the heart-shaped dough directly onto the pan. Cook the pancakes until bubbles appear on the surface, then gently flip them and cook the other side.

Serve the heart-shaped pancakes on a plate decorated with berries or strawberries, maple syrup or honey and a dusting of powdered sugar. You can also add whipped cream or melted chocolate for an extra touch of deliciousness.

This breakfast will not only delight your partner’s palate, but it will also show commitment and attention that you put into creating a special moment.

THE Heart-shaped pancakes for Valentine’s Day they are a sweet and affectionate gesture that will make your romantic breakfast unforgettable. Let’s prepare them together!

Valentine's Day heart pancakes

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Benedetta Rossi reveals all the tricks for correcting a dish that is too salty: from potatoes to vinegar, the last minute remedies that work – Gordon Ramsay’s version

ingrediente-in-pentola Benedetta


Benedetta Rossi explains how to correct a dish that is too salty. You spent hours and hours in the kitchen, you worked hard, weighing all the ingredients carefully, cooking them as best as possible, turning them over and over again. Once you reach the moment of tasting you realize the mistake that can ruin the entire dish: it’s there too much salt. We know that too little is better than too much, because seasoning can always be added, even raw. And instead a savory dish becomes inedible. But if you realize it in time, there is always a solution, as the famous cook we have been following for some time explains to us.

First of all we need to understand if the error lies in the addition of salt or in the choice of ingredients. If you have used foods that are too savory all together, the problem could arise from them. Otherwise, a first solution could be precisely that of increase the quantity of each ingredient. The salt will also season the new additions, distributing on a larger scale. Your dish will thus regain the desired flavour. If, however, you are preparing a soup or soup, you can even simply add some water.

And if this isn’t enough, use a ladle to take the contents of the pot with a little broth, transfer it to another pot and pour someunsalted water. Finish cooking in this way and don’t worry about the final result anymore: it will be delicious. The element that saves savory dishes par excellence is instead potato. You can use it both if you prepare a sauce or in a soup. Peel it, cut it into slices or chunks and dip it in the seasoning. In this way will absorb excess salt. You can leave it on the plate or take it out as soon as it changes color.

What if you don’t have the potato? Don’t worry, another food that absorbs salt is stale bread. All you need to do is insert a piece of it into the sauce you are preparing and wait for it to do its job. Let’s continue with the tricks of Benedetta Rossi. Think of the opposite of salt. But yes, it’s always, it’s really the sugar. If the dish is too salty you can try to balance it with a cube of sugar. Place it on a teaspoon and immerse it in the preparation for a few seconds, then take it out. Another food that can save your plate is cooking creamwhich added to the preparation will dampen the flavor of the salt with its sweetness.

If you are cooking a second course of meat or fish, Benedetta Rossi advises you to try to mitigate the excessive flavor by adding lemon juice or apple cider vinegar, which does not cover the flavor of the dish. The cook’s last secret, in the case of second courses, is to add a nice slice of green apple. This fruit also has the ability to absorb part of the salt. Your dishes are safe and no one will notice the correction.

what it is, properties, recipes and uses in the kitchen – Gordon Ramsay’s version

chervil properties and benefits


The chervil it is a very aromatic herbaceous plant typical of the Mediterranean: but do we know how to use chervil in the kitchen? Here’s what to expect!

If you love nuances in the kitchen then the chervil it will be a precious friend in the kitchen. He reminds a little of fennel, a little of anise and a little of parsley, but gives a touch of delicacy and freshness.

Chervil, identikit of the herbaceous plant

With jagged leaves and small umbrellas of white flowers, the wild chervil it has been appreciated for its characteristics since ancient times by popular medicine (and not only).

The genus of plants including chervil it is that of Apiaceae: L’Anthriscus cerefolium aesthetically it resembles parsley, but differs from it in some characteristics.

First of all, the chervil leaves they are bright green and can grow to about 20 centimeters tall.

Furthermore, the plant has small white or greenish-white flowers grouped in umbels, which add a decorative touch to its appearance.

It blooms throughout the spring and summer, helping to make the chervil not only a culinary resource, but also an ornamental element of the garden.

Chervil: properties and benefits

chervil properties and benefits

Before finding out how to use chervil in cookinglet’s delve into the reasons that can push us to include this plant in recipes.

The chervil it is a real source of essential nutrients for our body. In addition to vitamins A and C, it also contains B vitamins, such as niacin and folic acid.

The minerals present, including iron and potassium, help support overall health. Its antioxidant properties can help protect cells from oxidative stress.

These properties of the chervil they have made it fully included among the most appreciated natural remedies for various ailments. Its diuretic properties can help reduce water retention while its vitamin C content can play an important role in supporting the immune system. Some people also use it to relieve mild gastrointestinal discomfort.

How to use chervil in cooking

chervil in the kitchen

What makes chervil unique is its subtle scent and delicate flavor. Unlike other more robust aromatic herbs, such as rosemary or sage, it offers a light, almost sweet fragrance and taste, which makes it particularly suitable for dishes that require a more delicate hand.

Leaves and flowersIn fact, they can be chopped and added to salads, risottos, fish, white meats, and soups (at the end of cooking). The dried leaves are also used to prepare purifying, digestive and diuretic herbal teas.

In the kitchen it is generally preferred to use the fresh plant because during the drying process the chervil loses part of its properties.

His particular aromabetween anise and parsley with a slight hint of liquorice, is also used with fresh cheeses, in omelettes and scrambled eggs.

Simply add chervil to fresh salads or sauces and dressings to create delicious, aromatic dishes. An example? The remolata sauce.

Like many other fragrant herbs, chervil is also used for season the butter to be used in various recipes. To prepare it you first need good quality butter: let it soften at room temperature and then mix it with chopped chervil, ground pepper, a pinch of salt and a few drops of lemon.

The chervil butter it can be used for cooking vegetables, grilled scampi, stuffed pasta or in appetizers, spread on slices of fresh bread seasoned with cherry tomatoes and pitted olives.

CURIOSITY’
In the language of plants, chervil is a symbol of sincerity, because its intense aroma cannot be masked even if used in small quantities.

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