Tag: coconut

Cod fillets with potatoes – Gordon Ramsay’s version

THE cod fillets with potatoes, a dish rich in taste, easy to prepare and with a taste of land and sea.

The preparation of this recipe is really very easy, just combine simple ingredients and this dish is ready to be enjoyed in all its goodness! A perfect dish when you have little time and still want to prepare something tasty and healthy.

Difficulty: low

Cooking: 15 minutes

Preparation: 10 minutes

Flat cost: low

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

MIX OF AROMATIC HERBS

• 1 teaspoon of fine salt e garlic dried,

TOOLS USED

• baking dish,

• potato peeler,

• pot,

• various cutlery.

HOW TO PREPARE COD FILLETS WITH POTATOES

• Wash the potatoes under running water and peel them. Cut them into thin slices about 0.5 cm and place them in the pot. Cover the potato slices with fresh water and add a pinch of salt. Bring to a boil and cook for 3/4 minutes. Strain them.

• Grease the oven dish with a drizzle of olive oil and arrange the potato slices at the base (side by side).

• Place the previously rinsed cod fillets, the diced tomatoes, the pitted black olives and seasoned with a pinch of herb mix, a pinch of salt and add a drizzle of olive oil and a little water.

• Bake in a preheated oven and bake at 180 ° C convection oven for 15 minutes (for more information on cooking times, read the Tips ▼ below) or 190 ° C static oven for 15 minutes.

• Now, your cod fillets with potatoes are ready to be served hot and steaming!

• I cooking times may vary according to the size of the threads.

• If you use gods frozen cod fillets, after rinsing them under running water, you can decide whether to cook them still frozen and let them defrost during cooking or let them defrost first (option that I recommend).

• I recommend to prepare just before serving this dish, but if you want you can also prepare in advance and reheat before serving. The consistency of the fish will change a little, because you will have to reheat it and therefore you will slightly lengthen the cooking times, but it will still be good.

stuffed brisee, puff pastry or savory shortcrust pastry (Savory pastries) – Gordon Ramsay’s version

THE Savory baskets I'm a starter or aperitif gluttonous, delicious And chic! Of the salty pastries, made with a shell from pasta brisee , browse or salted shortbread then stuffed with mousse from various tastes: to the Ham, at the mortadella, ricotta cheese and herbs, pesto And Cherry tomatoes, tuna fish And olives and with addition of dried fruit and much more! Imagine them crumbly outside, give her different textures inside from creamy to crunchy depending on the ingredients! A real gluttony!

The recipe was born by chance, by now you all know my great passion for the Aperitif, every occasion is good to invent new treats that enrich this section! In this case I have chosen to make some delicious ones salty pastries.

It's about a very easy preparation And versatile! For the base I chose rustic shortcrust pastry, which is prepared in a very short time! but nothing prevents you from preparing the baskets of puff pastry for speed up further the preparation; or opt for the classic shortcrust pastry, which you can also prepare with oil; or the Crazy Pasta Vegan. A once the shells are made, you can realize the fillings of your choice! In the ingredients you will find many solutions.

Perfect like finger food, to serve as starter, apericene, buffet. They can't miss for birthday parties, party and of course Christmas e New Year's together with the classic salmon canapes, pretzels, puff pastry rolls! Try them soon they will literally be snapped up!

Also check out: / p>

Appetizer snacks (delicious pizza-flavored puff pastry: 100 pieces in 5 minutes!)

PREPARATION TIMES

Preparation	Cooking	Total
40 minutes	12 minutes	52 minutes

Ingrediants

Quantity for 6 people
For the savory shortcrust pastry 300 – 310 grams of flour '00 150 gr of soft butter 50 grams of parmesan (or parmesan) 2 egg yolks 1 whole egg 1 pinch of salt 1/2 teaspoon of yeast for quiches For the mousse various flavors: 350 gr of drained ricotta 2 tablespoons of pesto 4 slices of cooked ham (or mortadella or smoked salmon) 50 grams of drained tuna chopped aromatic herbs (sage, parsley, rosemary, lemon thyme) black olives (to heal) small cherry tomatoes (for garnish)

Quantity for 6 people

For the savory shortcrust pastry

300 – 310 grams of flour '00
150 gr of soft butter
50 grams of parmesan (or parmesan)
2 egg yolks
1 whole egg
1 pinch of salt
1/2 teaspoon of yeast for quiches

For the mousse various flavors:

350 gr of drained ricotta
2 tablespoons of pesto
4 slices of cooked ham (or mortadella or smoked salmon)
50 grams of drained tuna
chopped aromatic herbs (sage, parsley, rosemary, lemon thyme)
black olives (to heal)
small cherry tomatoes (for garnish)

Delicious variations to fill savory pastries

You can fill the baskets with various types of mousses, even those already bought. Patè of olives, Guacamole and salmon smoked, Tuna and mayonnaise, stracchino and herbs, spreadable cheese of any kind.

If you don't have the Stencils?

You can use baking cups or chocolate molds just like the method used in fruit baskets with cream

Method

How to make savory baskets

First of all, prepare the dough, following the instructions found in the article: Savory shortcrust pastry

Then place in the fridge for 30 minutes, roll out to a thickness of 4 mm and line the previously greased and floured molds.

Prick the center with a fork:

Finally, bake in a preheated oven at 180 ° for about 15 minutes until they brown on the surface.

Meanwhile, prepare the mousse various flavors.

Divide the perfectly drained ricotta in a cloth into 4 equal parts.

In one part add the pesto. If necessary, add 1 tablespoon more.

In another part, blend together with the cooked ham

Then blend another part together with the tuna

Mix the last part with the finely chopped aromatic herbs:

Finally, keep the mousses in the fridge until use.

Remove the baskets from the oven, remove them from the molds, let them cool perfectly. Stuff the various shells with the different mousses.

Then I used classic flower sac a poche for the tuna mousse (one part I decorated with olives)

for the others I used the Wilton 1A smooth and wide nozzle and decorated the pesto mousse with cherry tomatoes.

Once ready, you can keep them in the fridge until ready to serve!

here are the Savory baskets in all their glory!

Keep the salty baskets

In the fridge for about 2 days. Alternatively, you can make the shells and keep them closed in plastic food bags for up to 10 days before stuffing them.

Prepare the Recipe!
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the perfect basic recipe, in a thousand variations! (step by step) – Gordon Ramsay’s version

THE Savory biscuits I am aperitif delicious And gluttonous! Of the Parmesan shortbread biscuits And Rosemary, made with a simple dough of flour, egg yolks, cheese, herbs, with or without butter! from which gods are derived sausages from roll in sesame seeds, hazelnuts, pistachios ; one time cooled down Yes slice with a knife and they cook in the oven; where do gods come out Savory biscuits crumbly to melt in the mouth, tasty at the right point, in many different flavors from a single dough!

It's about a very easy and quick preparation! you can do it by hand without tools! The secret for a perfect result is the cooling in the freezer. The sausages at the time of cutting they must be hard! from this base I decided to make 3 flavors with black sesame grains, white sesame and pistachios, but nothing prevents you from making numerous other variations: And use to garnish spices and aromas of your choice such as : paprika, fennel, pink pepper, linseed .. thus creating always new savory biscuits!

Excellent cold to serve for appetizers , appetizers, buffet, snacks, either alone to be served with guacamole sauce, hummus, babganoush, cheeses, cured meat, olives. They keep perfectly 3 4 days so you can realize well in advance in anticipation of the Christmas, Easter and special occasions menu!

Savory biscuits recipes

Salted Cantucci (the rustic version with cheese and pistachios)

Basil shortbread (very fragrant and melt-in-the-bite)

Savory Madeleines (soft, with pistachio dough)

Pretzels (stars with ricotta dough)

Salty lady's kisses (biscuits paired with cream cheese)

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes + cooling	15 minutes	About 30 minutes

Ingrediants

Quantity for about 20 pieces
150 grams of flour '00 100 g of cold butter (or 70 g of seed oil) 60 gr of grated parmesan or parmesan 1 small egg yolk 1 bunch of rosemary 2 tablespoons of black sesame seeds, 2 of white sesame seeds, 2 – 3 of chopped pistachios to complete (or other spices and grains of your choice)

Method

How to make savory biscuits

First of all, mix together the flour, parmesan, a pinch of salt and the chopped rosemary with a knife. Then add the cold butter from the fridge and crumble as if to obtain a sandblasting.

Then add the yolk and knead quickly until you get a homogeneous mixture.

In this case I made double dose to get so many cookies. Otherwise, smaller sausages will come.

Divide the dough by 2 or 3, make a 4 – 5 cm sausage and roll it into the chosen seeds:

Finally close each sausage and leave in the freezer for 15 – 20 minutes.

Then slice to a thickness of 6 – 7 mm:

As you make them, place them on baking paper at a distance of 5 – 6 cm then bake in a static oven at 180 ° for about 15 minutes, until golden brown.

They will initially feel soft, but then solidify. Take them out of the oven and let them cool for at least 1 hour before enjoying!

Yours are ready Savory biscuits

Difficulty: low Cooking: 15 minutes Preparation: 10 minutes Flat cost: low Doses: 2 people