Tag: EASY

Potato pancakes in a pan quick and easy recipe – Gordon Ramsay’s version

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Potato pancakes in a pan or in the oven: in Switzerland and in Trentino they are called Potatoe's Rosti. They can be served as an appetizer or side dish. They are pancakes made with very few ingredients: flaked potatoes (a grater with large holes is enough) the potatoes are grated, a few ingredients are added, compacted and that's it, in a pan or in the oven to create a delicious, tasty and fast side dish .

Ingredients for 10 pancakes

  • 700 gr of yellow-fleshed potatoes
  • 3 tablespoons of extra virgin olive oil
  • salt and pepper
  • seasoning for roasted potatoes (flavors: rosemary, marjoram, thyme, bay leaf)

VIDEO RECIPE Potato pancakes in a pan

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How to Make Potato Pancakes in a Pan

  1. We peel and wash the potatoes well (preferably yellow flesh). Let's grate them with a large hole grater.
  2. Put the grated potatoes in a colander and press with a spoon or hand to remove the vegetation water.
  3. Put the grated potatoes in a container and add salt, pepper and powdered herbs for roasted potatoes and 2 tablespoons of extra virgin olive oil.
  4. We put a drizzle of oil in a non-stick pan and with a spoon form the pancakes by compacting and giving a rounded shape. We cover the pan with a lid and let it cook for 7-8 minutes.
  5. We turn the pancakes and without lid we complete the cooking until golden brown.

Potato pancakes in a pan

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Enjoy your meal!

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10 quick and easy tart recipes – Gordon Ramsay’s version

10 quick and easy tart recipes


If you also love tarts and would never give up a slice of this delicious homemade dessert, here is a small collection of 10 quick and easy tart recipes, delicious and easy to make.

Simple recipes within everyone's reach to obtain genuine homemade tarts, ideal for breakfast, for a snack or after dinner.

Some are prepared with shortcrust pastry with butter, others with oil, stuffed with ricotta, custard or simply with jam. Also vegan version!

There tart anyway, compared to others, it is a relatively simple dessert. The most classic are filled with jam of the most varied tastes. Others you can fill them with custard or Nutella, still others with ricotta or fruit and jam.

On the other hand the shortcrust pastry original, the one that is used in pastry, it is obviously the one with butter, an ingredient that gives friability and softness.

But if you want to use seed oil, which, however, makes the pastry lighter, do not expect the same consistency of the shortcrust pastry with butter. Even if the final result of the tart (or biscuits) is rather appreciable.

10 quick and easy tart recipes

1 – Tart with raspberry jam

2 – Forest tart with two jams

3 – Tart with custard and chocolate

4 – Vegan jam tart

5 – Nutella tart with spider web (Halloween)

6 – Cocoa tart with orange marmalade

7 – Cinnamon tart with plum jam

8 – Tart with ricotta and Nutella

9 – Tart filled with jam and macaroons

10 – Tart with fig and walnut jam

It's still:

Tart with plum jam

Ricotta and chocolate tart recipe with an egg

Peach and custard tart

Christmas tart with stars and jam

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Chicken nuggets with pumpkin soup – Gordon Ramsay’s version

Chicken nuggets with pumpkin cream recipe from Creativa in the kitchen


Chicken nuggets with pumpkin cream recipe from Creativa in the kitchen

THE chicken nuggets with pumpkin soup they make up a dish with warm colors that create a delicious and creamy light second course. The delicate and overwhelming flavor of this recipe knows how to capture all palates, even the most demanding!

This recipe is very simple to prepare, just have the pumpkin cream prepared by you, or use the ready-made one, so as to make this recipe even faster.

Read also: Chicken nuggets with milk and lemon

Difficulty: low

Cooking: 15 minutes

Preparation: 5 minutes

Flat cost: low

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE


TOOLS USED


no stick pan,

various containers,

HOW TO PREPARE CHICKEN CHUNKS WITH PUMPKIN CREAM

• Heat a drizzle of olive oil in a pan over low heat.

• Then add the chicken cubes and raise the heat slightly, turn often so as to uniform cooking.

• As soon as they are lightly browned, add the pumpkin soup with very small carrot cubes and season with salt, mix so as to wrap everything in the cream.

• Cook, always over medium heat, stirring often and until the cooking of your chicken cubes is to your liking. Serve hot.

Don't cook over high heat to prevent the chicken from overcooking and becoming dry.

• You can prepare in advance, once cold, keep in the fridge (for a maximum of one day) and reheat before serving, in order to make everything creamy again.

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