Tag: crayfish

the perfect recipe, simple, fast, in a thousand flavors! – Gordon Ramsay’s version

Butterfree biscuits


THE Butterfree biscuits they are gods Biscuits delicious, simple, light And scented, made with shortcrust pastry without butter based on Flour, egg, sugar, aromas and oil of seeds instead of butter . Perfect not only for lactose intolerant, vegetarians, but also simply for who does not want to use butter without giving up Homemade cookies very good! Also they are without rest in the fridge and with 1 dough only base, you can realize a thousand different flavors: Vanilla, lemon; enriched with chocolate chips, dried fruit, or later frosted, decorated with grains to taste, stuffed with jam or pieces of fruit! For a amazing result: Biscuits without butter crumbly and soft to the bite, from exquisite flavor that yes they keep many days!

Butterfree biscuits

After so many experiments I have arrived at what I think is the Perfect recipe Biscuits without butter! Both for the crumbly consistency at the right point, both forquick and easy execution!! The method is my tried and tested which sees the whipped egg, sugar and oil to which the flour is then added! a few seconds to knead and the base is ready to prepare the biscuits without passage in the refrigerator! In this case I have realized various tastes that you all find in the proceedings! to please everyone big and children Perfect for one Breakfast genuine and healthy, for one snack greedy, to take to school and in office! Cookies without butter are also the dessert perfect accompanied by a good hot chocolate or Vin santo! But also from pack up And give!

Recipes Cookies without butter

Wholemeal biscuits (the simple and light recipe in many different flavors)

Diet biscuits (delicious and with no added refined sugars!)

PREPARATION TIMES

Preparation Cooking Total
20 minutes 12 minutes 32 minutes

Ingrediants

Quantity for 40 pieces

For the base:

  • 330 g of flour '00 + 1 teaspoon for the pastry board (or 300 g of flour' 00 + 30 g of unsweetened cocoa powder for a chocolate base) in a
  • 75 grams of sunflower oil
  • 1 whole egg
  • 2 egg yolks
  • 130 grams of granulated sugar
  • 1/2 teaspoon of baking powder (optional only for soft biscuits)
  • grated zest of 1 lemon or orange (optional)
  • 1 teaspoon of vanilla extract
  • 1 pinch of salt

For various tastes:

  • 2 – 3 tablespoons of chocolate chips per dough (optional)
  • 2 – 3 tablespoons of Nutella or jam of your choice (for the filling)
  • chopped hazelnuts, pistachios or other dried fruit of your choice (to decorate)
  • 70/80 gr of fruit + 1 tablespoon of sugar to cook for 5 – 6 minutes (for the fruit filling)
  • 50 – 60 grams of dark chocolate or favorite flavor to melt (for glazing)
  • granulated sugar or granulated sugar + veil of jam (for topping)

Method

How to make biscuits without butter

First of all prepare the base, whipping the eggs with sugar, salt, vanilla and or grated peel for 5 minutes, in order to obtain a frothy whipped mixture.

Then add the oil slowly, always whipping.

Finally add the flour in one go and mix with a spatula. Then transfer to a pastry board and knead a little, just enough to obtain a soft ball. Set aside.

Dust a work surface with flour.

At this point, take a piece of dough, roll it out with the help of a dusting of flour and a rolling pin to a thickness of 4 – 5 mm (3 mm if you have to stuff or combine them)

carved with cookie cutter of your choice:

how to make cookies without butter

As you make them, arrange them in baking trays lined with baking paper, at a distance of a few cm, remembering to insert biscuits of the same size in the same pan for homogeneous cooking.

With a part of the dough, add the chocolate chips, mix well and obtain with the same method as the biscuits and then place them in baking trays lined with baking paper:

biscuits without butter with chocolate

If you want to make filled biscuits, add 1 teaspoon of cooked fruit or jam or Nutella inside a circle of 7 – 8 cm, brush the edges with water and close with a circle.

As you prepare the trays, immediately bake in a static oven for heat in the medium – high part at 180 ° for 12 – 13 minutes. only for filled biscuits, prolong up to 14 – 15 minutes.

Finally, remove from the oven and let it cool completely!

Once cold, sprinkle with icing sugar i filled biscuits.

Then glazed with chocolate melted in a bain-marie according to the SHORTCUT COOKIES AND CHOCOLATE method, one half, you can leave them frosted or cover with grains when the chocolate is still fluid.

stuffed with jam or nutella, or sprinkled with honey and dip in the sugar grains

Yours are ready Butterfree biscuits!

Butterfree biscuits

The stuffed ones can be kept 3 – 4 days, those stuffed with jam 1 week, the simple dry ones, with drops, grains or glazed with chocolate, are kept 1 month!

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Nut and chocolate cake (soft, creamy and delicious!) Fast recipe! – Gordon Ramsay’s version

nut and chocolate cake


There Nut and chocolate cake it's a sweet greedy, variant of the classic soft walnut cake. In this case made with a base from dark chocolate, egg, sugar and potato starch and many pieces from walnut kernels in the dough; which, once cooked, takes on a consistency divine: soft and creamy inside to crunchy strokes thanks to the presence of dried fruit! All wrapped in one crunchy surface And crackle halfway between the Tender cake and the magical Nutella Cake! in conclusion pure poetry for the taste buds!

nut and chocolate cake

It is also a very fast preparation And super easy! You will only need them 5 minutes and goes into cooking! You can do it with or without butter, cone without flour! Therefore also suitable for celiacs! Perfect not just for one Breakfast super energetic one snack mouth-watering! there Chocolate and nut cake it is also ideal for dessert at the end of the meal! And since it can be kept for 1 week, you can easily realize it well in advance!

Discover also:

Pecan pie (American pecan pie with shortcrust pastry base and caramelized filling!)

Recipe Nut and chocolate cake

PREPARATION TIMES

Preparation Cooking Total
10 minutes 25 minutes 35 minutes

Ingrediants

Quantity for 1 mold of 20 cm
  • 250 gr of dark chocolate
  • 4 eggs
  • 170 grams of sugar
  • 100 grams of butter (or 90 ml of seed oil of your choice)
  • 1 tablespoon of 00 flour (or potato starch)
  • 100 gr of walnut kernels to be coarsely chopped with a knife

Method

How to make a chocolate and nut cake

First of all, follow the procedure and cooking found in CHOCOLATE CAKE

As you can see, the doses are the same, at the end of the dough, add the chopped walnuts.

Yours is ready Nut and chocolate cake

Nut and chocolate cake

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Angelica Cake | SimpleVeloce recipe – Gordon Ramsay’s version

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Print Friendly, PDF & Email

Angelica cake: it is a typical Christmas recipe, the Angelica Cake is a brioche bread stuffed with sultanas and candied orange, intertwined to form a soft garland and finally decorated on the surface with icing. It is a dessert created by the Sisters Similar (two Bolognese twins who have dedicated their lives to perfecting and teaching traditional Italian cuisine). I preferred to make the dessert simpler and faster in the realization: I used the chocolate chips and on the surface only icing sugar. It is a nice idea to serve instead of the usual panettone, perfect for breakfast and as a snack for children.

Ingredients for 6-8 people

Yeast:

  • 135 gr of Manitoba flour (0 flour)
  • Fresh brewer's yeast, or 2 level teaspoons of dry powdered yeast
  • 75 grams of water
  • 1 teaspoon of sugar

Dough:

  • 400 gr of Manitoba
  • 75 grams of sugar
  • 120 grams of warm whole milk
  • salt up to 3 gr
  • 120 gr of butter + 50 for brushing
  • 3 medium egg yolks
  • 100 gr of chocolate chips
  • powdered sugar to decorate

****

How to prepare the Angelica Cake

Let's start by preparing the leaven: pour the water, sugar, yeast and flour into a bowl, mix and form a loaf; Cover it with plastic wrap and let it rise for about 1/2 hour.Torta Angelica "width =" 640 "height =" 200 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Angelica-Cake-SimpleVeloce-recipe-Gordon-Ramsays-version.jpg 640w, https: //www.sempliceveloce .it / wordpress / wp-content / uploads / 2017/12 / Torta_Angelica_ricetta_010-300x94.jpg 300w "sizes =" (max-width: 640px) 100vw, 640px

In the meantime, prepare the dough, put the warm milk, 3 egg yolks, sugar and salt in a bowl, mix the mixture and pour it into a larger bowl, or into the bowl of the planetary mixer, containing the flour (400 g of manitoba), mix with a wooden spoon and add the butter a little at a time (knead by hand or with the planetary mixer, with a hook. Once all the butter has been added, and after about 10 minutes of processing you will get a smooth and compact dough

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add the leavened dough to the dough, a little at a time, incorporate it into the dough by hand or with the mixer. When the two compounds are completely blended, put the dough in a tall container previously buttered on the bottom, and cover with cling film. Let it rise for about 3 hours, until it has doubled in volume (put the container in a warm room).

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After rising, pour the dough on a pastry board, roll out with a rolling pin, brush with melted butter and pour immediately (otherwise if the butter hardens they will not stick) on the surface the chocolate chips or raisins, leaving 4 -5 cm all around.

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Roll the dough from the longer side onto itself. Cut the dough in half lengthwise, and twist the two strands thus created on themselves, arrange the garland on a sheet of parchment paper that you are going to create by intertwining the two strands on themselves.

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Put the flaps underneath so that they are not visible from above. Brush with previously melted butter and bake at 180 degrees for 40 minutes. Halfway through cooking, place a sheet of aluminum foil on the surface so as not to darken the cake. After taking the cake out of the oven, sprinkle with icing sugar and serve. And your Angelica Cake is ready. Enjoy your meal!

It can be stored under a glass bell, once cooled, for 2-3 days.

WINE PAIRING: Passito di Pantelleria (from www.vinacciolo.it)

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Enjoy your meal!

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