Tag: Fast

Fried carrots (crispy and very fast!) – Gordon Ramsay’s version

The Fried carrots I’m a side delicious, perfect even as snacks ready in 10 minutes and with alone 3 ingredients! Imagine thin strips thin ones obtained from carrots first slice with a mandolin. Without breading, they are first dipped in flour then cooked in plenty of oil, where they become golden and super crunchy mouth watering!

Recipe very fast takes inspiration from my fried courgettes, identical method, only with fresh carrots, you can also use older ones that are stored in the fridge for too long! Fried carrots are ideal for accompany any type of second course: meat, fish, eggs, cheeses. I’m also a delicious one vegan snack suitable for i children, (believe me they won’t realize that these aren’t chips)! In forecasts of appetizers serve them with Guacamole or chickpea hummus; in this case however I advise you to slice them to a more double thickness to have a collect – sauce consistency!

Discover also:

Baked carrot chips (crispy and thin but without frying!)

Fried carrots recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	5 minutes	15 minutes


Bass	Italian	282 Kcal

Ingredients

Quantity for 4 people
2 large carrots About 1 tablespoon of flour (gluten-free is also fine) fry oil salt

Quantity for 4 people

2 large carrots

About 1 tablespoon of flour (gluten-free is also fine)

fry oil

salt

Method

How to make fried carrots

First of all, slice the washed and dried carrots with a mandolin.

In this case I chose a very thin cut but you can also widen the thickness to have them a little more double, especially if you then have to accompany them with sauces.

Once sliced, cut in half and then again into strips.

Finally, dip them in flour or starch:

how to make fried carrots - Recipe by Tavolartegusto

Then, when you have finished slicing them all, add plenty of oil to a pan and bring to temperature.

Always test with one and then immerse the rest, not all at once, they must not overlap.

A few seconds will be enough and they will fill with bubbles, within 40 seconds they are ready.

Be careful not to overcook, otherwise they will burn! count 30 – 40 seconds. However, if you have cut more often, you can wait a few seconds longer.

Finally, drain immediately on absorbent paper and then slide onto a plate without crushing. Finally, add a pinch of salt.

Your Fried carrots they are ready to serve!

crispy fried carrots - Recipe by Tavolartegusto

storage

Excellent to enjoy within a few hours, but you can also keep them the next day. Be careful not to crush them.

Also discover my collection of Contours

Mimosa muffins for Women’s Day! (very fast) – Gordon Ramsay’s version

THE Mimosa muffins I am the super quick treat for the Women’s Day which is celebrated on8th of March! Self you don’t have the time to prepare the classic mimosa cake; then these soft cakes they are the solution! They’re preparing in a few minutes with typical dough and muffin mould. Once baked they come emptiedThen filled with cream and finally covered in soft crumbs of emptied dough that simulate the appearance of the marvelous mimosa flower! They are not beautiful? And I assure you too delicious!

For the very easy to make and super quick, I relied on mine proven bases which have now also entered your recipe book! L’basic dough is made in 5 minutes no tools, just a hand whisk, same thing as the Custard; which you can replace with the diplomatic cream you use in the original version or Lemon cream for a citrus and fresh touch! Time to decorate them Mimosa muffins they are ready to serve on the table! The beauty that you won’t even have to wait hours for it to rest in the fridge! just a quarter of an hour! Definitely perfect for celebrating women; just like the mimosa roll, they are also ideal for all spring holidayscelebration of mom, Easter Sundays with the family and of course for children who love choreographic single portions.

Discover also:

Lemon muffins (with citrus icing, very soft and quick)

Mimosa muffin recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	25 minutes	45 minutes


Bass	American	342 Kcal

Ingredients

Quantity for 8 pieces (7 finished)
Muffin base: 240 g of ’00 flour 180 ml of milk at room temperature (which you can replace with rice, skimmed or soy milk) 65 g of cold melted butter or 65 ml of sunflower seed oil (nothing changes) 150 g of granulated sugar 2 whole eggs 10 g of baking powder 1 teaspoon of vanilla extract (alternatively the seeds of 1/2 berry, or 1/2 sachet of vanillin, finely grated lemon peel) Cream for filling: 200 g of fresh whole milk 50 g of fresh liquid cream 3 very fresh medium egg yolks 75 g of sugar 15 g of ’00 flour 10 g of potato starch 1 tablespoon vanilla extract

Quantity for 8 pieces (7 finished)

Muffin base:

240 g of ’00 flour

180 ml of milk at room temperature (which you can replace with rice, skimmed or soy milk)

65 g of cold melted butter or 65 ml of sunflower seed oil (nothing changes)

150 g of granulated sugar

2 whole eggs

10 g of baking powder

1 teaspoon of vanilla extract (alternatively the seeds of 1/2 berry, or 1/2 sachet of vanillin, finely grated lemon peel)

Cream for filling:

200 g of fresh whole milk

50 g of fresh liquid cream

3 very fresh medium egg yolks

75 g of sugar

15 g of ’00 flour

10 g of potato starch

1 tablespoon vanilla extract

Equipment:

Method

How to make muffins for Women’s Day

First of all, mix the milk, eggs, butter or oil together with the vanilla extract in a bowl until you obtain a blended mixture.

Then add flour, sugar, sifted yeast previously mixed together in another bowl.

Don’t stir too much, just long enough to obtain a dense and not too smooth mixture.

Finally, pour into the cups previously inserted into the muffin mold.

Do not fill to the edge but leave 1 cm from the margin

Then cook in the oven at 180° for 25 minutes. Remove from the oven and turn out onto a wire rack

Let cool completely.

Finally prepare the filling.

First of all, whip the egg yolks with the sugar and vanilla with an electric whisk for 3 minutes until you obtain a very swollen and frothy mixture. Add starch and flour while continuing to whisk. The mixture must be velvety. Separately, heat the milk with vanilla. When it comes to the boil, remove the peels and pour over the whipped eggs. Lower the heat slightly. Only when the milk pierces the eggs, quickly stir the cream and at the same time turn off the heat. Immediately pour the custard into a bowl, cover with cling film and leave to cool. To see step by step photos, look at the article CUSTOM CREAM

At this point, use a teaspoon to empty the center of your now cold muffins and crumble the mixture well separately.

My advice is to also crumble an entire muffin to make nice full decorations!

Finally, fill each mimosa muffin with the custard until it forms a small dome:

how to make mimosa muffins for Women's Day - Recipe by Tavolartegusto

Then add the crumbled crumb mixture to each dome

In this case I also added some edible flowers to make the Women’s Day Muffins super cute!

Then let it rest for at least 15 minutes in the fridge before serving

Here are yours ready Mimosa muffins!

mimosa muffins for Women's Day - Recipe by Tavolartegusto

Variants

You can prepare these cakes too with leftovers of sponge cake or cake dough. Empty and fill with the chosen cream and bring it to life Mimosa cupcakes delicious!

If you have some crumbs left over, prepare mimosa cake pops!

storage

They keep perfectly for 2 days in the fridge, the cream inside and on top will guarantee softness

Also discover all the other recipes and desserts for Women’s Day

the very fast and super easy version! – Gordon Ramsay’s version

There Red velvet donut it’s a Sweet soft dal Redthe fast version of the classic Red Velvet Cake; with them same ingredients: flour, eggs, sugar, buttermilk, in the mold from Ciambellone! Imagine the same very soft texture And velvetyfrom the heavenly flavour delicately chic And wonderful to be presented; but ready to serve in half the time!

The secret to have a red velvet donut from intended color And brilliantthe rule is always the same: use a powdered dye or thick gel ! Attention to avoid liquid ones because you will get a pale, faded color tending towards pink or brownish! Follow all my advice and just like it was with the original version, it will be a success! In this case, I served with dusting of icing sugar; you can frost with soft royal icing, or make one Red velvet donut with Cream Cheese and maybe add berries, currant ; found all options in the process. Perfect like no stress alternative to the majestic Christmas cake or Christmas log, but also for Saint Valentinea romantic dinner or a Buffet for children (believe me they will love it)! And if you have a few slices left over it’s wonderful for you too breakfast or a simple one afternoon snack .

Discover also:

Two-tone donut (simple, but highly effective, with a marbled texture)

Red velvet donut recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	50 minutes	1 hour

Ingredients

Quantity for 1 24cm donut mould
350 g of ’00 flour 1 teaspoon of bitter cocoa powder 200g of granulated sugar 200 ml of sunflower seed oil (or 170 g of soft butter) 120 g of milk 120 g of plain yogurt 2 eggs 1 teaspoon of vinegar a pinch of salt vanilla (1 sachet or 1 tablespoon of extract) powdered red food coloring or thick gel 1 sachet of baking powder 1/4 teaspoon baking soda

Quantity for 1 24cm donut mould

350 g of ’00 flour

1 teaspoon of bitter cocoa powder

200g of granulated sugar

200 ml of sunflower seed oil (or 170 g of soft butter)

120 g of milk

120 g of plain yogurt

2 eggs

1 teaspoon of vinegar

a pinch of salt

vanilla (1 sachet or 1 tablespoon of extract)

powdered red food coloring or thick gel

1 sachet of baking powder

1/4 teaspoon baking soda

Method

How to make red velvet donut

First of all, make the buttermilk by mixing together the yogurt, milk and vinegar, cover with cling film and leave at room temperature to ferment for 20 minutes to about 1 hour.

In the meantime, preheat the oven and whisk together the oil or soft butter with the sugar and vanilla, slowly add the eggs until you obtain a light and frothy mixture.

Finally add the buttermilk, always whipping at low speed.

Then add the food coloring. if you are using the powder, start with 1/2 teaspoon at a time, if you use the gel one 1 teaspoon at a time, always mix while whipping and gradually evaluate whether to add more.

Remember that you will have to immediately obtain a bright red color because 10 – 15% of the color is lost during cooking,

Finally add the flour previously sifted with cocoa, baking powder, bicarbonate of soda and salt. Whip at low speed until you obtain a creamy and soft mixture.

If you see that your red has lost its hue, add a little more coloring and mix it.

Finally, pour the mixture into a perfectly buttered and floured donut pan:

red velvet donut dough

Then cook in a preheated oven in the middle part at 180° for about 50 minutes. Be careful that it may take less time, it depends on the mold and the oven. after 30 minutes, check, but do not open the oven until a nice dome has formed.

Always do the toothpick test, it must be dry.

Finally, remove from the oven, leave to cool in the pan for 5 minutes, then turn out from the mold.

Leave to cool completely and then sprinkle with icing sugar!

Here’s yours ready Red velvet donut

red velvet donut recipe

Delicious variations

If you want you can add some white icingcreating a base of royal icing that is not too dense, pour it over the donut and serve it,

If you want to make it even more majestic, you can decorate it add tufts on the surface typical cream cheese what to find in the Red Velvet Cake; to complete you can add raspberries, currants, strawberries, berries of your choice.

The red velvet donut it keeps perfectly for 2 – 3 days at room temperature, preferably in a cake tin. If it is left over and becomes dry, recycle the leftovers by preparing red velvet truffles!