Tag: coconut

Baked pancakes (very soft and delicious) the light and super fast Recipe! – Gordon Ramsay’s version

Baked Pancakes - Baked Pancakes Recipe

The Pancakes in the oven they are greedy Carnival sweets ; there light variant is without fried of the classic version. In this case made with the same batter based on flour, milk, eggs, sugar, lemon peel, first laid in piles in molds then baked in the oven! where yes swell and yes gild , becoming baked pancakes very soft is scented, But above all to read like clouds! Perfect for those looking for a exquisite Carnival treat but does not want to fry!

Baked Pancakes - Baked Pancakes Recipe

It's about a easy preparation is super fast! L'dough is made in 5 minutes! and you can leave it natural or enrich it with raisins sultatin, dried fruit, drops of chocolate, or pieces of apple! thus making tasty baked apple pancakes! For cooking, I have used makeup to insert them in molds, to get them round and very similar to classic pancakes! if you don't have the ball mold, you can use it muffin mold or donuts will come equally perfect! One will suffice sprinkled with powdered sugar and are ready to serve! Great for enrich the carnival buffet, baked pancakes, are also ideal for children's parties, snacks in company and breakfasts special! try them soon!

Baked Carnival sweets:

Baked chatter (crumbly and delicious, plain or with chocolate glaze)

Baked donuts (very soft like the classics but without fried!)


Preparation Cooking Total


Quantity for about 20 pieces
  • 200 grams of flour '00
  • 2 eggs
  • 2 tablespoons of sugar
  • 100 gr of milk
  • grated zest of 1 lemon
  • grated peel of 1 orange
  • 1 sachet of baking powder
  • 80 gr of chopped apples or sultanas (optional)
  • powdered sugar for garnish


How to make baked pancakes

First of all put the flour in a bowl, with the yeast, sugar, citrus peel, mix.

Then add the eggs and milk, stirring gently with a spoon, in a few seconds you will get a soft batter:

At this point, if you want, you can add apples or raisins.

insert the batter into the molds - Recipe pancakes baked

Then grease and flour the stamp, to buy it click HERE

Alternatively you can use the muffin mold, mini muffins, donuts, madeleines ect ..

if the molds are made of silicone, place them in a rigid pan!

Then pour the dough leaving a few millimeters of edge:

bake pancakes in the oven

Finally bake in a very hot oven at 180 ° static hot, in the central part for about 15 minutes, as long as they swell and brown. Always do the toothpick test.

Then remove from the oven and unmold. Sprinkle with powdered sugar!

Yours are ready Pancakes in the oven ! very soft!

Baked Pancakes - Baked Pancakes Recipe

Seal immediately as soon as they have cooled down to preserve the fragrance for 2 – 3 days!


Arroz Con Pollo Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

Arroz Con Pollo Recipe - Cuor di Cucina

We begin our preparation by boiling the chicken in 2 liters of salted water by adding a clove of garlic and a yellow onion.

We boil for 30 minutes. After this time, separate the broth from the chicken and once it is cold, debon it and cut it into strips.

In the meantime we transfer the rice in a narrow mesh colander. Let's shake it lightly under running water. In this way we will wash away the excess starch and in cooking we will obtain soft and well detached grains. We continue the operation until the water is clear.

We dip the rice in broth obtained by cooking the chicken, we add it saffron and if necessary, add salt.

Let it cook until the broth is completely absorbed by the rice.

At this point add a round of extra virgin olive oil and let the rice rest for about 15 minutes with the lid on.

In the meantime we prepare the vegetables: wash and julienne the peppers, a blonde onion and carrots.

In a pan we fry the olive oil with a clove of garlic, add the peppers and onion.

After a few minutes, add the carrots, peas (previously boiled) and finally the chicken.

Season with salt and season with curry, cumin and parsley.

Finally we add the rice. Mix all the ingredients and remove the pan from the heat.

Preparation of the pico de gallo: wash the red onion and cut it into cubes, sprinkle with lemon juice and add a pinch of salt. Let the onion marinate for at least 10 minutes and add the finely chopped tomatoes. We add the parsley, pepper and a dash of olive oil.

At this point we are ready to serve: arrange the rice with the vegetables on a flat plate and place a bowl with the pico de gallo inside next to the rice.

Enjoy your meal!

To check if the amount of broth is correct compared to the amount of rice, we rely on the advice of the Ecuadorian culinary tradition: we transfer the rice still raw into the pot with the boiling broth and at the same time also immerse a wooden ladle. If the ladle remains upright, the broth-rice ratio is correct.

Margherita pizza with chestnut flour – Gordon Ramsay’s version

Margherita pizza with chestnut flour

It may look like a wholemeal pizza, but it is a delicious Margherita pizza with chestnut flour.

An alternative to classic pizza margherita recipe, this chestnut flour pizza is also made with a part of Manitoba flour, perfect for reducing its caloric intake and increasing its leavening power.

It is the first time that I try a leavened product based on this flour, with which I usually make mine castagnaccio. A beautiful discovery that I wanted to inaugurate with my favorite pizza: the Margherita. This is the pizza I always use to test a new pizzeria and, as in this case, also to experiment with a new blend of flours.

So here is the recipe for my pizza Margherita, simple simple, to be cooked in a pizza oven, or, by lengthening the time a little, in a normal domestic static oven.

Margherita pizza with chestnut flour

ingredients for two pizzas with chestnut flour


for the pizza dough
  • 150 g of chestnut flour
  • 150 g of Manitoba flour
  • 175/200 ml of warm water
  • 10 g of salt
  • 6 g of dry yeast
  • 10 g of sugar
  • 2 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste
for the filling
  • 2 fresh mozzarella of 125 g each
  • 400 ml of selected tomato sauce
  • 4 tablespoons of extra virgin olive oil
  • a bunch of fresh basil
  • 1 teaspoon of dried oregano
  • Salt and Pepper To Taste


As for a normal one Pizza margherita, I started from the dough, dissolving the yeast and sugar in a little warm water and pouring them into the center of the flour. I also added the remaining water, always warm, the oil and salt, then, with the help of a fork, I mixed the water from the center, incorporating the flour little by little with my hands. With energy, I began to knead to mix all the ingredients, until the mixture was elastic but not sticky.

I created a spherical shape by folding the outer edges of the dough inwards. It must be smooth and compact. I turned it upside down and turned it between my hands resting on the work surface with my palms facing slightly upwards, as if to form a V (this operation is called "pirlatura").

I placed the dough in a bowl greased with oil and covered with cling film, letting it rest for about 3 hours in a warm place (I use the "rising" function of my oven which guarantees a constant temperature of 30/35 ° ). Finally, I cut the dough into 2 parts, formed 2 pallets, manipulating them as little as possible, and let them rest on a baking sheet, always warm and always covered.

In a bowl I combined the tomato puree (but the peeled tomatoes will also be perfect), with the oil, salt, pepper and dried oregano (if you wish you can flavor the tomato with a clove of crushed garlic, to be removed at the time of service). I drained the mozzarella, I dried and chopped with my hands.


Once fully matured, I spread a mixture on the shovel of the oven (here I leave you the link of mine G3 Ferrari Pizza Express Delizia oven*) Sprinkling it with a little durum wheat semolina flour. I rolled out the dough, pushing it with my fingertips from the center outwards, without touching the edges to leave the classic cornice.

Once stuffed with the fragrant tomato and mozzarella, I placed the pizza on the refractory stone of my oven, preheated to 400 °. After about 4 minutes it is ready to be enjoyed!


To cook it in a normal domestic oven, bring it to 220 ° and place your two pizzas laid out on the pan resting on the base, always sprinkled with semolina. Cook the first 8 minutes with the tomato only, then add the mozzarella and finish cooking for another 10 minutes.

When I prepare the pizza in the pan, I move it to the top of the oven for the last 2 minutes of the grill to obtain a golden effect on the cornice, which I brush with the bottom of the tomato sauce.

I served with another sprinkling of oregano, a few drops of raw oil and basil leaves.


Margherita pizza with chestnut flour

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