Tag: common mushroom

White chocolate stars – Recipes on the fly – Gordon Ramsay’s version

White chocolate stars - Recipes on the fly


The white chocolate stars they are delicious shortbread biscuits with butter, covered with white chocolate.

They are actually gods very simple biscuits to prepare, just have a star-shaped cookie pan, prepare a good shortcrust pastry and that's it.

Coverage with the chocolate it will make them candid and super greedy. Obviously, as an alternative to the white one, you can also use classic dark chocolate.

Thanks to the presence of a small amount of yeast in the shortcrust pastry, the cookies will have a not too hard consistency and the final touch of chocolate will make them irresistible.

They are so cute with their slightly rounded star shape that they are perfect both for the Christmas table but also for a snack at any time of the year. Once cool, they are ready to be soaked in a cup of hot tea or milk.

The white chocolate stars they are an ideal sweet to prepare during the Christmas holidays, excellent to give to relatives and friends. In making them you can also get help from your children who will be delighted to dip the biscuits in melted chocolate!

Let's see the recipe immediately.

White chocolate stars

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Quick and easy beer meatballs – Gordon Ramsay’s version

Quick and easy beer meatballs


Today we prepare together the meatballs with beer, a quick and easy second course, tasty and savory, to combine with your favorite beer.

By now you know my passion for meatballs, and these beer patties are no exception. I prepare them very often, all year round, experimenting with different ground meats and different types of beer, to obtain always different combinations.

What always remains the same is the process, which gives the dish that unique enveloping creaminess. In fact, stewed cooking allows the meat to be perfectly cooked and creates an irresistible, slightly bitter sauce, depending on the type of beer used.

Post in collaboration with Veroni Salumi

Quick and easy beer meatballs

ingredients for 2 people

WHAT

  • 500 g of minced veal
  • 1 egg
  • a bunch of aromatic herbs to taste
  • 1 clove of garlic
  • breadcrumbs to taste
  • flour 00
  • 4 tablespoons of extra virgin olive oil
  • 1 red onion
  • 33 cl of lager beer
  • Salt and Pepper To Taste

HOW TO PREPARE BEER MEATBALLS

First, I combined the meat, the egg, a pinch of salt, a sprinkling of pepper, the chopped aromatic herbs and the minced garlic in a large bowl.

I chose veal for a more delicate result and to enhance the taste of the beer, but you can use your favorite minced meat, adjusting the cooking times, longer, for example, for beef or pork.

I mixed with a fork until the mixture is homogeneous and I adjusted the breadcrumbs to make it less moist and malleable. With slightly wet hands I formed my meatballs, which I passed in a little flour.

I heated the oil in a pan and browned the meatballs over high heat. Once golden on all sides, I added the sliced ​​red onion, seasoned with salt and pepper, then blended with beer, about 100 ml at a time.

It will take about another 15 minutes for the beer meatballs to cook, which I served with aromatic herbs and a nice mug of Pils.

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IN THE GLASS, OR IN THE MOUTH

For this recipe, both for the preparation and for the pairing on the table, I chose the Ragasola of Toladolsa, a Pils beer born from the collaboration between Veroni Salumi and Lambrate Brewery.

In Emilia, there is a dialectal way of speaking that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.

In particular, Ragasola, girl / girl in Emilian, is a light beer, low fermentation and unfiltered, with a floral and herbaceous aroma and a pleasantly bitter finish that degreases perfectly in combination with meat.

You can find them all here, on the shop Veroni Salumi.

Carrot soup (light and fast) the basic recipe and variations! – Gordon Ramsay’s version

Cream of carrots


There Cream of carrots (Carrots cream) it's a soup warm and comforted, light And vitamin! Made with carrots and potatoes, extra virgin olive oil and little else! From the silky texture , soft on the palate and a delicate taste, pleasantly sweet; what is called a gluttony that is good for you!

Cream of carrots

It is also a preparation very fast And super easy. The time of peel the vegetables And cook them slowly, blend everything and the carrot soup is ready to be served! You can leave it simple and vegan with a sprinkling of seeds and toasted bread; or from this base to realize greedy variants! so enrich it with soft cheeses seasoned, steamed shrimp, speck Crisp! giving life to one every time Carrots cream always new, according to taste! Great hot and steaming, but also lukewarm, not just for lunches fast, dinners in family; but also to make the vegetables taste children! You will amaze and they will love it as if it were the beloved carrot cake! Believe me!

Discover also:

Pumpkin soup (the perfect, creamy, delicious and ready recipe in no time!)

Carrot soup recipe

PREPARATION TIMES

Preparation Cooking Total
5 minutes 20 – 30 minutes 35 minutes

Ingrediants

Quantity for 2 – 3 people
  • 4 medium-sized carrots
  • 2 small potatoes
  • extra virgin olive oil
  • water (or vegetable broth)
  • salt
  • 2 bay leaves or 1 sprig of rosemary
  • black sesame seeds (optional)

Method

How to make carrot cream

First of all, peel the potatoes and peel the carrots, removing the external patina.

Then cut all the vegetables into cubes, place them in a saucepan, adding 1 glass of water, a drizzle of oil and a couple of bay leaves:

how to make carrot soup

Finally, cook over low heat for 20 minutes with the lid on. If it dries up, add more boiling water. The time required for them to be held under the prongs of the fork.

Then remove the bay leaf, blend with a blender and if necessary, add more boiling water. Correct with salt.

Finally, serve with a generous drizzle of oil, a handful of seeds of your choice and, if you like, Crostini with oil (as in my case)

Yours is ready Cream of carrots

Cream of carrots

It can be kept in the fridge for 3 – 4 days if you have not already seasoned and enriched to taste.

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