Tag: Fat

Soft strawberry donut – grandma’s soft and delicious recipe – Gordon Ramsay’s version

Very soft strawberry donut

Soft and juicy, start the video and prepare the strawberry donut with grandma’s recipe!

Strawberry donut

Soft and fragrant, the strawberry donut with this recipe will be divine thanks to grandma’s advice on not letting the strawberries sink, distributing them well and making the donut even more tender

Preparation 10 minutes

Cooking 45 minutes

Portions 4

Calories 200 kcal

INGREDIENTS 26 cm mold

300 gr of fresh strawberries
300 gr of 00 flour
10 gr of baking powder
4 medium eggs
220 gr of granulated sugar
140 ml of milk
100 ml of sunflower seed oil
The zest of half a lemon
A pinch of salt
Powdered sugar

Wash, dry well and cut the strawberries into small pieces
Add two teaspoons of sugar
Mix the powders and sift them
Grate the lemon zest
Grease the mold with oil and flour
Divide the egg whites from the yolks to make the donut soft
A pinch of salt and whip the egg whites
To the bowl with the egg yolks, add the sugar, milk, lemon zest, oil and mix all the ingredients with the mixer
Add the flour
Preheat the oven to 180 degrees static
Incorporate the egg whites, mixing from bottom to top
Place only part of the mixture in the mold and then arrange some of the strawberry pieces
Place the rest of the mixture and sprinkle the surface with pieces of strawberries
Bake at 180 degrees in a static oven for 45 minutes
Allow to cool on a rack and then sprinkle with icing sugar

One of the best strawberry desserts is the very soft donut with strawberries, one of those easy cakes in which you put the ingredients all together in a bowl and therefore can be prepared very often, a recipe that is not very demanding but which is always very popular. For us the most popular dessert this spring. Serve it with a nice dollop of cream and it will be even more delicious! It wins everyone over at the first taste. Be generous with the strawberries and follow the advice for arranging the strawberries, you will see that it will be a resounding success and you will get a delicious soft strawberry cake with fruit well distributed in the dough.

HOW NOT TO LET STRAWBERRIES SINK

Strawberries could all go bad if overripe or not dried well.

An infallible method to prevent various fruits, chocolate chips or any other type of food from slipping to the bottom is to dry them well with absorbent paper (if desired, you can place the pieces in the freezer for a few hours, especially chocolate) then dip them in flour and sift well.

try sprinkling sugar on the surface of the dough before adding the strawberries, it will help prevent them from sinking.

Instead of strawberries you can also make it with blueberries, blackberries, raspberries, or a nice mix of all berries.

Very clever sfincione, much better than the classic Palermo sfincione. Crispy and simple for Saturday evening – Gordon Ramsay’s version

Fried sfincionelli They are of indescribable goodness. We are already fervent supporters of the classic Palermo sfincione, with its sauce onions and the grated caciocavallo. But as we know, what’s fried is always better. So the same seasoning put on a fried dough absolutely could not leave us indifferent. The procedure is similar to that of Fried pizzas, simple and quick to follow. The difference is that the sfincionelli are slightly shaped more elongated and the end result is a little crispier. Perfect to accompany onions.

Fried sfincionelli

Ingredients x 10

00 flour 400 g
semolina 100 g
fresh brewer’s yeast 12 g
salt 12 g
water 300 ml
white onions 2
tomato puree 500 ml
anchovies in oil 10
caciocavallo 1 slice
grated caciocavallo cheese
bread crumbs
Origan
extra virgin olive oil

Preparation

The first thing to do to prepare fried sfincionelli it’s the dough. Sift the flour and arrange them on the work surface in the classic shape to fountain. Place the yeast and water in the center and start kneading. Add the salt and mix until you obtain a smooth dough. Cover with cling film and leave to rise in the oven with the light on for 4 hours. Meanwhile, prepare the onion saucejust follow the traditional sfincione recipe. Once the time has passed, take the dough again and work it again. Stretch it to form a loaf and cut it into 10 parts. Spread each part into an elongated shape, without flattening them too much.

Cover the bottom of a pan with extra virgin olive oil and bring to temperature, then fry the sfincionelli over medium heat. If bubbles form prick them helping yourself with a fork. Brown on both sides and drain on absorbent paper to remove excess grease. Place them on a baking tray, cover them with the onion sauce and sprinkle with black pepper and oregano. Complete with grated caciocavallo and shredded caciocavallo. Add some breadcrumbs and cook in the oven 180 degrees for 10 minutes. Your fried sfincionelli they are ready. Enjoy your meal.

Zoccolette with Nutella, the super delicious Roman recipe – Gordon Ramsay’s version

To those who are not from Rome and the surrounding area, the name of this dessert may seem unusual, but I assure you that it is not a typo: the Nutella cloves they are a very simple, but equally delicious sweet that has become very popular in recent years both in Rome and on the Roman coast, especially in the Fregene area. To tell the truth, however, there is no precise and certain information on the origin of the bizarre name they bear. According to some, they could be called this because they were born in Via delle Zoccolette, a characteristic street in the heart of Trastevere.

The certain thing is that they are really good and delicious: Fried pizza dough balls on which a very generous quantity of Nutella is poured and, to conclude, abundant icing sugar. Impossible to resist, one leads to another. The contrast between the sweet flavor of Nutella and the more neutral flavor of the fried balls really makes them irresistible.

Preparing the dough for Nutella zoccolette

You can decide whether to prepare the pizza dough in the morning to use it in the evening or let it rise more quickly. There are two ways I propose: after kneading you can double the dough at room temperature for about 3-4 hours (and this is the quickest method), or alternatively you can put it immediately in the refrigerator, leave it for about 5 hours and then before frying let it acclimatise at room temperature for about 4-5 hours. The important thing, in any case, is that the dough doubles in volumeat that point it is ready to be portioned out into many small balls to fry.

When using brewer’s yeast, I prefer the dry one because I can keep it in the pantry without being afraid that it will expire as quickly as the fresh one. In this recipe we use 3g for 250g of flour, but if you have a block of fresh brewer’s yeast in the fridge you can use 10g. Ready to cook? It’s frying!

Chef Gordon Ramsay Recipes