Tag: corn flour

Potato meatloaf, ham and cheese recipe – Gordon Ramsay’s version

Meatloaf is always a good idea! To me just the word “Meatloaf“It reminds me of home, of Sunday lunch but above all of a dinner at grandma’s house. I had already written it when we published the meatloaf recipe, for me my grandmother is the undisputed Queen of this dish. Today we take inspiration from that recipe to prepare something a little different and extraordinarily good: the potato meatloaf!

In a word: delicious! Stuffed potato meatloaf is the thing I would eat at any time. Hot, cold, for lunch, for dinner and… as far as I’m concerned… even for breakfast! It tastes like that delicate And tasty at the same time that one slice leads to another. And then I bet that children love it too, because cooked ham and cheese together are a great classic that always wins everyone over! Yes, because inside my potato meatloaf there are precisely these two ingredients. Clearly everyone can customize the recipe to their liking! Other combinations that, for example, would look great on us are:

Speck and fontina
Mortadella and fior di latte
Spinach and ricotta: perfect for a vegetarian version
Gorgonzola and sautéed sausage

But I could continue until tomorrow! Yes, because there are a thousand ingredients that go together with potatoes!

How to make potato meatloaf

But let’s get to the potato meatloaf recipe, here are some recommendations to get it perfect:

Potatoes: better if they are old because they will have less water and the mixture will be easier to work with. However, if you purchase them specifically to prepare this recipe, choose those that say “for gnocchi” on the package.
Cooking: it is important to respect the step in which I suggest cooking the potato meatloaf first covered with baking paper and then uncovered.
Rest time: once cooked, let the meatloaf cool for at least 10 minutes before cutting it, so that it thickens a little and becomes easier to plate!

Everything is ready? Let’s begin! But first, here are some recipes to save for next time.

the original microwave mug cake recipe – Gordon Ramsay’s version

There Cake in a cup it’s a Sweet gluttonous ready 10 minutes mixing the ingredients directly into the cup and then cooked in the microwave! A brilliant which comes from American cuisine where it takes its name Mug cake ; born by chance From one American bloggerthat with very few ingredients available: Flour, cocoasugar, eggs; without scales And without blender gave birth to one Cake in a cup soft And humid to the bite, Good like a chocolate cake but ready in a flash! From that moment on, she did around the web becoming dearly loved by anyone; especially whose in lack of time And instruments he wants to something sweet to do immediately!

Like any traditional recipe they exist different versionsin this case I give you the Original recipe from the Cake in a cupthe classic Mug cake Saying that it is a recipe very easy And super fast it’s not much! It doesn’t get simpler than that! he recommended that I use one Ceramic mug suitable for microwave cooking . From this basic version you can create many variations : in addition to Chocolate mug cakeyou can prepare one cake in white cup vanilla (without cocoa) or with the addition of drops of chocolate; or you still can replace the ’00 with almond or hazelnut flour or gluten-free! giving life to an always new cup cake! and if you want you can cook it Baked mug cake! I added everything in the process! Excellent for snack with a dusting of icing sugaror perhaps adding tufts of Chantilly Cream oo whipped Cream! delicious even as last minute dessert or for one rich breakfast and comforting! try it soon, too children they will love it!

Discover also:

Hot chocolate (how to make it thick and creamy like at a bar in just a few minutes)

Mug cake recipe

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes + icing drying time	30 minutes	1h

Ingredients

Quantity for 20 pieces
4 tablespoons of 00 flour 4 tablespoons of bitter cocoa powder (replace with other ’00 flour for the cake in white cup) 5 tablespoons of sugar 2 eggs 3 tablespoons of milk at room temperature (which you can replace with a vegetable drink or plain yogurt) 1 tablespoon of seed oil 1 teaspoon baking powder vanilla powder or extract icing sugar for decorating (optional)

Quantity for 20 pieces

4 tablespoons of 00 flour

4 tablespoons of bitter cocoa powder (replace with other ’00 flour for the cake in white cup)

5 tablespoons of sugar

2 eggs

3 tablespoons of milk at room temperature (which you can replace with a vegetable drink or plain yogurt)

1 tablespoon of seed oil

1 teaspoon baking powder

vanilla powder or extract

icing sugar for decorating (optional)

Method

How to make mug cake

First of all, prepare, pour 2 tablespoons of flour into the two cups, together with half the yeast and the vanilla. Mix the mixture of both cups well with a fork.

Then continue adding in each cup half the oil, the milk, the sugar, one egg each, half the sifted cocoa:

how to make mug cake

Finally, stir very well with a fork to obtain a smooth, lump-free mixture:

mug cake dough

Then cook the cup cake in the microwave at 800 Watts for approximately 2 and a half minutes.

Baked mug cake

If you don’t have a microwave, no problem! cook in a static oven already hot in the middle part at 180° for about 20 – 25 minutes.

Then remove from the oven and sprinkle with icing sugar if you like.

Here’s yours ready Cake in a cup

mug cake

Excellent hot, it should be enjoyed immediately, in any case it can be preserved perfectly for the next day too!

If there is any left over, prepare Cake Pops!

Prepare the Recipe!
Follow me on Instagram @tavolartegusto and share your creation with the hashtag #tavolartegusto. You will enter my gallery!

Perfect baked pasta with Benedetta Rossi’s 5 Tricks: Never transfer it to the pan all at once – Gordon Ramsay’s version

Today I show you the 5 key passages by Benedetta to prepare a delicious e perfect baked pasta. It is well known that it is a dish that is a real success for all ages, satisfying both adults and children. It is ideal to serve during a relaxing Sunday or on the occasion of a special party. It is important to select your favorite pasta shape, add the sauce and, if desired, the béchamel, finishing with a generous sprinkling of grated cheese. The versatility of this dish is also manifested in the possibility of preparing it in advance and cooking it only when necessary. Furthermore, it is perfectly suited to sudden arrivals of guests, as it can be assembled in advance and baked at the appropriate time.

How to prepare baked pasta by Benedetta Rossi

Five useful steps

Phase 1: COOKING THE PASTA
Start by cooking the pasta. All types of pasta, from penne to rigatoni, from conchiglie to celery, even long pasta like bucatini and ziti, are suitable for baked pasta. Cook the pasta in abundant boiling salted water, being careful to drain it very al dente, as it will complete its cooking in the oven.

Phase 2: PASTA SEASONING
Once cooked, season the pasta with the sauce or seasoning of your choice. The options are practically endless: meat ragout, sausage sauce, vegetable ragout, salmon and bechamel. Be creative and you can bring a different pan of baked pasta to the table every time. You can also prepare a delicious baked pasta using only the béchamel sauce and adding ingredients such as sautéed vegetables, sautéed mushrooms, cured meat cubes, thus creating many variations. Baked pasta is a great way to use up leftovers from the fridge!

Phase 3: TRANSFER TO PAN
Once seasoned, transfer the pasta to a baking pan. You can pour half of it, fill it with other ingredients (such as diced mozzarella, béchamel and grated cheese) and then cover with the remaining dough, compacting it with a spoon. This step is optional and gives you the freedom to customize your baked pasta with the ingredients you prefer.

Phase 4: GRATINATING THE BAKED PASTA
Gratin is an essential step for good baked pasta. Cover the pasta with a generous layer of bechamel and a generous sprinkling of grated cheese. To obtain a crunchy gratin, activate the oven’s grill function 5-10 minutes before the end of cooking. If you don’t like béchamel, you can achieve the same effect by sprinkling the surface of the pasta with a little breadcrumbs.

Phase 5: CONCLUSIONS AND FINAL SUGGESTIONS
Once baked, let the baked pasta cool for about twenty minutes before cutting it and enjoying it. This dish improves with rest, so if you have leftovers, it will be even more delicious the next day. Now you can indulge yourself and prepare many variations of baked pasta!

Chef Gordon Ramsay Recipes