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My 2 variants of custard for San Giuseppe donuts – Gordon Ramsay’s version
Chef Gordon Ramsay Recipes
All the recipes by the chef Gordon Ramsay
Tag: EASY
Pancarré cake with ham and mushrooms quick and easy recipe – Gordon Ramsay’s version
Pancarré pie with ham and mushrooms: a fanciful idea for a quick and tasty dinner, this savory pie made up of 2 layers of bread and stringy cheese, ham and mushrooms is easy to make. In the oven for 15 minutes and dinner is ready.
Ingredients for 4 people
- 12 slices of bread
- 400 gr of champignon mushrooms (I used the canned ones)
- 2 tablespoons of grated Parmesan
- 200 gr of cooked
- 200 gr of mozzarella
- 1 egg
- 1/2 glass of milk
- oil
- Salt and Pepper To Taste.
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VIDEO RECIPE Pancarré cake with ham and mushrooms
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How to make Pancarré cake with ham and mushrooms
- Let the mushrooms sauté in a pan with a drizzle of oil and a clove of garlic. After 10 minutes the mushrooms will be ready. Let's keep them aside.
- Cut the cheese we will use into cubes or strips (fior di latte or scamorza cheese or other cheese suitable for filling). We remove the crust from the slices of bread that we will use. And let's keep aside.
- In a bowl, beat an egg and add less than half a glass of milk, a pinch of salt and pepper.
- Put the slices of bread on the bottom of a baking sheet after removing the crust, brush with the egg and milk.
- Let's proceed with the various layers: distribute the mushrooms, then the mozzarella and the ham. We repeat the procedure for another layer: bread, brush with egg and milk and distribute the mushrooms, mozzarella and ham.
- Complete with the last layer of Pancarré only, brush with egg and add a sprinkling of grated Parmesan and a few pieces of mozzarella on the surface, or a few flakes of butter.
- We bake at 180 degrees for 15 minutes.
And here is our savory Pancarré pie with a stringy filling.
Pancarré pie with ham and mushrooms
Enjoy your meal!
3.1
Chocolate muffins without yeast and flour – Gordon Ramsay’s version
THE chocolate muffins without yeast and flour they are sweet croissants, delicious but very light, given the absence of yeast and flour. These sweets are perfect if eaten hot and excellent for a snack but also for a sweet and light after lunch or dinner.
This recipe is very simple and quick to prepare, perfect even for those who have little experience in the kitchen, but do not want to give up a good homemade dessert! You will see that everyone will really like them!
Read also: Le camille carrot cakes
Difficulty: low
Cooking: 20 minutes
Preparation: 15 minutes
Flat cost: low
Doses: 6 muffins
TOOLS USED
• muffin cups,
• muffin pan,
• large pot for bain-marie,
• various containers,
• various cutlery.
HOW TO PREPARE CHOCOLATE MUFFINS WITHOUT YEAST AND FLOUR
• Melt the chopped chocolate in a bain-marie over medium heat.
• In the meantime, whip the egg whites until stiff and as soon as the chocolate is completely melted, add it to the egg whites.
• Mix with movements from bottom to top, so as not to dismantle the egg whites and add the teaspoon of sugar.
• As soon as everything is well blended, fill the muffin cups with a few tablespoons of dough.
• Sprinkle each muffin with chopped hazelnuts (for more info read the tips ▼ below).
• Bake in a preheated oven and bake at 170 ° C for 20 minutes in ventilated oven, or 180 ° C for 20 minutes in static oven.
• Serve hot or lukewarm.
• I cooking times may vary depending on the oven. If you want to be sure that the inside is actually cooked, stick a muffin with a toothpick and if it comes out dry, they will be cooked!
• You can replace the chopped hazelnuts with other grains (for example pistachio or almonds) that you like best, or omit it.
• Given the absence of some ingredients that make desserts soft even cold, these cold chocolate muffins are slightly hard, so I recommend warm them up or in oven for a few minutes, or a microwave for a few seconds or a maximum of 1 minute (at maximum temperature), until they are hot, lukewarm and soft.
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