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Choccolate salami at panettone – Gordon Ramsay’s version

choccolate salami at panettone


Chocolate salami is a quick and easy dessert to make, known and loved by everyone. And it lends itself to many variations.

Made with leftover panettone and pandoro, this chocolate salami has the irresistible shape and taste of the traditional recipe, but with an anti-waste soul.

It is a perfect recipe for recycle panettone and pandoro leftover from the holidays, but also brioches, muffins, Easter doves and other products based on sponge cake or similar.

In this version of mine I wanted to use dark chocolate and coffee to give a more decisive taste and use a classic panettone, with raisins and candied fruit but, as I always tell you: give vent to your creativity and dare your favorite combination.

This recipe is also part of mine section TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Clic – accendilucegas.it

choccolate salami at panettone

ingredients 1 chocolate salami

WHAT

  • 300 g of panettone
  • 100 g of raw cane sugar
  • 150 g of butter
  • 50 ml of coffee (also dec)
  • 150 g of unsweetened cocoa powder
  • almond milk to taste
  • peeled almonds to taste
  • powdered sugar to taste

the ingredients for an alternative cocoa salami

HOW TO PREPARE THE PANETTONE CHOCOLATE SALAMI

First I mixed the butter at room temperature, the sugar and the coffee (warm or cold) in a large bowl. Stirring with a whisk I also added the cocoa powder, taking care not to form lumps.

At this point I cut the panettone into irregular cubes, soaked it with a little almond milk and added half of it to the dough, stirring vigorously to mix everything well.

Choccolate salami at panettone Choccolate salami at panettone Choccolate salami at panettone Choccolate salami at panettone Choccolate salami at panettone

I coarsely chopped a handful of almonds and added them to the dough, along with the remaining panettone. This time I mixed quickly and, with wet hands, I gave the dough the shape of salami. I covered with plastic wrap and let it rest in the fridge for 4 hours.

When serving, I dusted it with powdered sugar and cut into slices.

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Fennel parmigiana (white, creamy, delicious) the quick recipe! – Gordon Ramsay’s version

Fennel Parmigiana


There Fennel Parmigiana it's a single dish or side exquisite! Variant of the classic eggplant Parmigiana! In this case realized blank with slices of fennel slightly blanched, then assembled in layers with smoked provola, bechamel And parmesan! In the end baked in the oven where the ingredients embrace between them and one is formed surface au gratin and golden it's a creamy and racy interior watering!

Fennel Parmigiana

It's about a quick and very easy preparation! The secret for a perfect result it is blanch the whole fennel and cut them to equal slices and then dry them! So that does not get watery! that way it will be a lot simple to assemble the layers! If a few slices fall apart, no problem, it will bind in the pan with the rest! Few gestures and yours White fennel parmigiana it will be ready to cook!

Perfect from prepare in advance both as a single dish for lunch or for dinner; both in small portions like winter outline, or appetizer or vegetarian main course! Believe me you will love it of the taste and texture of this wonder!

Discover also:

Fennel au gratin (the perfect recipe, quick to have a crunchy and light surface!)

PREPARATION TIMES

Preparation Cooking Total
20 minutes 40 minutes 1 h

Ingrediants

Quantity for 4 people

  • 4 fennel
  • 300 gr of smoked provolone
  • 1 dose of my bechamel (which you can also make with oil!)
  • 5 – 6 tablespoons of parmesan or parmesan
  • salt

Method

How to make fennel Parmigiana

First of all, prepare the Béchamel base in 5 minutes!

Then clean the stalk and beard fennel and then rinse them.

Then blanch them whole in water and salt for 10 minutes, they should be slightly soft under the prongs of the fork.

Finally, cut them into slices of about 1 cm and gradually place them on absorbent paper, dabbing them so that they absorb all the water.

Then arrange in a pan 1 ladle of rather slow and soft bechamel sauce and a layer of fennel on top:

how to make fennel parmigiana

on top, add pieces of provolone, 1 ladle of well distributed béchamel, a handful of parmesan and then start again in layers, ending with a last layer of fennel, béchamel, scattered provola and parmesan.

Finally, seal in the pan with aluminum foil.

Bake in a static oven at 180 ° for about 30 minutes in the central part and finally remove the aluminum.

Then raise to 200 °, place in the upper part of the oven and operate the grill for 10 minutes until it becomes beautiful golden

Yours is ready Fennel Parmigiana

Fennel Parmigiana

It keeps very well for 3 days both cooked and raw ready to cook!

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the perfect and quick recipe step by step – Gordon Ramsay’s version


THE Marshmallow (literally "sweet cotton") I am treats delicious, originating of the United States of America, beloved all over the world! It is about fluffy morsels based on sugar, water, egg whites And jelly from the chewy texture or rubbery and extra soft ; usually of White color or come on pastel colours; they are exquisite both from enjoy natural, simply like candy or to accompany coffee or hot chocolate; but also for make numerous desserts! As topping for cakes, pies or filling for biscuits ect ect. You want prepare them too ? Here she is Homemade Marshmallow Recipe with all Tricks And Advice illustrated with step by step photos to get them in just over 30 minutes! Believe me if I tell you like the ones bought! rather even better!

Marshmallow "width =" 630 "height =" 472 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/the-perfect-and-quick-recipe-step-by-step-Gordon-Ramsays-version.jpg 630w, https: // www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow-300x225.jpg 300w, https://www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow-86x64 .jpg 86w, https://www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow-630x472.jpg 1056w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/the-perfect-and-quick-recipe-step-by-step-Gordon-Ramsays-version.jpg "/><noscript><img class=After various experiments, today I share with you what I believe is the Perfect recipe of the Marshmallow both in terms of soft texture, both of exquisite taste both of speed of execution!

It's about a very easy preparation. THE secrets for an excellent result are: first of all choose the right ingredients in particular, use the glucose syrup; you can buy it in every well-stocked sweet shop or on Amazon and you can also use it to make Sugar Paste this will allow you to get the texture of the original Marshmallows! Very important then perform the various steps quickly in particular the transfer of the mixture to the pan! Otherwise it will solidify! Thanks to my method, your Marshmallows they will be ready immediately without long rest times!

Marshmallows are ideal not only for Children, but also for the older ones! Yup they keep very well and you can pack them up and give them away for the Stocking of the Befana, Christmas and many other occasions!

Discover also:

Chocolates (how to make homemade chocolates with step-by-step photos)

PREPARATION TIMES

Preparation Cooking Total
30 minutes 5 minutes 35 minutes

Ingrediants

Quantity for 50 pieces

For the syrup:

  • 90 grams of Glucose syrup
  • 80 grams of water
  • 220 grams of sugar

For the dough:

  • 100 gr of egg whites
  • 17 gr of gelatin + 85 gr of cold water

To complete:

  • 100 – 120 grams of powdered sugar
  • 80 grams of cornstarch or potato starch

Method

How to make Marshmallows

First of all, place the gelatin with its water in cold water and let it soften:

soften marshmallow jelly

Then weigh the glucose directly into a saucepan:

sugar syrup for making marshmallows

Then add the sugar and the water indicated to make the syrup and place on medium heat, always stirring. If you have a thermometer after about 10 minutes you must reach a temperature of 115 ° if you have not, look at the mixture must be liquid, amber with lots of bubbles

how to make marshmallows

In the meantime the syrup is cooking, turn on the planetary mixer and let the egg whites whisk at medium speed and line a baking sheet with parchment paper adding some flakes of butter so that it remains stable and firm.

Finally Sprinkle with 3 – 4 tablespoons of cornstarch mixed with powdered sugar:

marshmallow pan

When the syrup is ready, pour it boiling directly over the egg whites that will be whipping in the mixer and turn the speed up to maximum so that the mixture mounts quickly.

Meanwhile, in the boiling saucepan, pour the gelatin with all its water now absorbed, swirl and you will see that in a few seconds in contact with that heat it will melt, pour it into the egg whites mixture you are whipping.

Let it whip until the bowl is cold for a minimum of 10 – 12 minutes!

The mixture must be fresh, firm and shiny!

Finally pour it directly into the pan or quickly divide it into two or more parts depending on how many colors you want to obtain.

Just the slightest bit of a dye will be enough to get pastel colors and a few seconds to turn.

I recommend if the mixture solidifies then you will have difficulty spreading it well!

coloring marshmallows

Then immediately pour the compounds into the pan flattening them one at a time with a spatula or sharp knife, in order to obtain a surface as smooth as possible.

Spread each compound side by side.

Finally sprinkle the surface with sugar and cornstarch forming a sprinkled layer.

Wait 15 minutes and you will see that the compounds have already solidified. If they are still soft, wait, it means that you have not whipped the egg whites well and you will have to wait a few hours! In some cases even 12 h if you have just whipped the mixture!

Turn and turn each mixture into the powders and slice to about 2 cm obtaining 2 cm Marshmallows. As you make them, pass them in the sugar and cornstarch powders

complete the marshmallows

Then dust the powders off the ones you just made and set them aside. Make all your squares in this way!

Yours are ready Marshmallow

Marshmallow "width =" 630 "height =" 945 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_356_the-perfect-and-quick-recipe-step-by-step-Gordon-Ramsays-version.jpg 630w, https: / /www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow--200x300.jpg 200w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src = "https://www.gordon-ramsay-recipes.com/wp-content/uploads/_356_the-perfect-and-quick-recipe-step-by-step-Gordon-Ramsays-version.jpg" /></p>
<p><noscript><img class=You can keep them in a tin or cookie jar, well sealed. Attention they will tend to stick, after all like the ones bought, just sprinkle them with cornstarch and they will return as freshly made!

This way they keep 2 weeks

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