Tag: heavy cream

Pumpkin barley (creamy and fragrant) Quick recipe in 30 minutes! – Gordon Ramsay’s version

Pumpkin barley


L'Pumpkin barley it's a first course autumnal, hot And comforting, an 'alternative to the classic Pumpkin Risotto! In this case made with Barley, a ceral rich in fiber, that's right like risotto; first comes toasted in a pan and finally cooked slowly in the Cream of pumpkin flavored with Rosemary! Imagine the absolute goodness: very creamy, scented, from delicate flavor but at the same time tasty! Pumpkin barley

It is also a quick preparation and a lot too easy! In little more than 30 minutes is ready on the table! For the realization you can choose the pumpkin you prefer, I prefer the delica or valance, which have a thicker texture and a tastier taste! The secret for a perfect result is the slow and steady cooking as well as always keep moist the orzotto with the necessary liquids! Trust me and you will be amazed at the result: a Pumpkin barley from the unparalleled goodness preparing it as soon as possible throughout autumn and winter! Great hot but also warm, as a substantial first course both for lunch that for dinner! Also ideal for children who will love it to death and i Vegans! because without butter and without animal fats!

Discover also:

Spelled soup (simple and delicious, the basic classic recipe and many variations!)

Pumpkin barley recipe

PREPARATION TIMES

Preparation Cooking Total
5 minutes 30 minutes 35 minutes

Ingrediants

Quantity for 4 people
  • 320 gr of pearl barley
  • 600 grams of pumpkin pulp (net waste weight)
  • 1 liter of boiling water (or vegetable broth)
  • 1 cup full of dry white wine
  • 3 – 4 tablespoons of extra virgin olive oil (intense flavor)
  • 2 sprigs of rosemary
  • salt
  • 2 – 3 tablespoons of parmesan or parmesan (optional)

Method

How to make pumpkin barley

First of all, slice the pumpkin with all the peel and follow the steps to prepare the BAKED PUMPKIN

if you cut it thin it will take a few minutes to cook!

When the pumpkin is half cooked after the first 10 minutes, heat the oil in a large pan where you will prepare the orzotto and put the water or broth to boil.

Then add the barley to the pan. Toast on a high flame for 2 – 3 minutes

Finally add the white wine and let it evaporate completely for the time necessary.

Then lower the heat and add 2 ladles of boiling water to your barley and cook very slowly with the lid on until it absorbs all the water.

Check the pumpkin, when it is soft, take it out of the oven, peel it in a few seconds, blend with a blender, adding if too thick 1 ladle of boiling water:

how to make pumpkin orchard

At this point, pour all the hot pumpkin cream into the barley, 1 or 2 ladles of boiling water and 2 sprigs of rosemary.

Finally, turn well and leave to simmer with the lid on for 10 – 12 minutes, adding water if you see it dry and turning from time to time.

Finally find out, evaluate the cooking, the time required depends a lot on the type of barley, remember that it must be soft to the bite, although al dente!

When cooked, add the salt, remove the sprigs of rosemary, stir over a low heat with a drizzle of oil and the Parmesan!

It must be creamy and not dry, so you can decide if it still needs water!

Yours is ready Pumpkin barley

Pumpkin barley

You can keep at room temperature for half a day, then in the fridge for 1 day. Just heat it with a few tablespoons of water.

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Pear and soft chocolate cake Quick and easy recipe – Gordon Ramsay’s version

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Pear and soft chocolate cake: One of the most successful and delicious sweet combinations of chocolate and pears. The Kaiser pears that with their crunchiness and light acidity manage to balance the sweetness and mellowness of dark chocolate, the cake is soft and rich, an intense flavor of chocolate broken by the inserts of pear slices. On the surface the extra touch is given by the sprinkling of cocoa and cinnamon – for those who love this spice.

Ingredients for a 22-24 cm cake pan

  • 180 gr of granulated sugar
  • 150 gr of eggs (about 3 medium)
  • 1 sachet of vanillin
  • a pinch of salt
  • 180 gr of softened butter
  • 16 gr of baking powder
  • 40 grams of unsweetened cocoa powder
  • 260 grams of flour 00
  • 3 Kaiser pears
  • 120 ml of whole milk at room temperature
  • 50 gr of dark chocolate chips
  • powdered sugar to decorate (or cocoa powder and cinnamon)

Watch the video recipe Pear and soft chocolate cake

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How to make the pear and soft chocolate cake

Combine flour, vanillin, baking powder and cocoa in a bowl, sift and keep this mix aside.Pear and soft chocolate cake "width =" 449 "height =" 295 "srcset =" https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_01 .jpg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_01-300x197.jpg 300w "sizes =" (max-width: 449px ) 100vw, 449px

Put the eggs, sugar and a pinch of salt in a bowl and whisk with a whisk for a few minutes until the mixture is light and fluffy (you need 150 grams of eggs about 3 medium eggs, weigh them if the weight is higher then beat the eggs and remove a few teaspoons until you reach the desired weight).Pear and soft chocolate cake "width =" 449 "height =" 295 "srcset =" https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_02 .jpg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_02-300x197.jpg 300w "sizes =" (max-width: 449px ) 100vw, 449px

Add the flour and cocoa mix to the whipped eggs several times, alternating it with milk, and continue to mix with the whisk.Pear and soft chocolate cake "width =" 449 "height =" 295 "srcset =" https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_03 .jpg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_03-300x197.jpg 300w "sizes =" (max-width: 449px ) 100vw, 449px

We also incorporate the softened butter (just melted in a bain-marie or in the microwave, without overheating it!) And continue to mix. Finally, add the dark chocolate chips or chocolate chips and mix one last time.Pear and soft chocolate cake "width =" 449 "height =" 295 "srcset =" https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_04 .jpg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_04-300x197.jpg 300w "sizes =" (max-width: 449px ) 100vw, 449px

Pour the mixture into the buttered and floured pan (preferably with a zip closure), the size of the pan can range from 22 cm like the one used in this recipe, for a high cake, or 24 cm in diameter to obtain a lower cake, yes it also reduces the cooking time by a few minutes. We arrange the slices of freshly cut pear (so it is not necessary to add lemon to prevent them from blackening) in a radial pattern, and add a few drops of dark chocolate.Pear and soft chocolate cake "width =" 449 "height =" 295 "srcset =" https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_07 .jpg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_07-300x197.jpg 300w "sizes =" (max-width: 449px ) 100vw, 449px

We bake at 180 degrees for 40-45 minutes. When we take out the oven, sprinkle with powdered sugar, or with a mix of cocoa powder and cinnamon (half a teaspoon of cinnamon if you like). Let it cool and open the hinged mold

WINE PAIRING: a good match is with the rare Aleatico di Puglia and Barolo Chinato; or with Rum, Cognac or a Spanish brandy.

In this blog for wine pairings I consulted the site: www.vinacciolo.it

Pear and soft chocolate cake

Pear and soft chocolate cake "style =" width: 640px;

Enjoy your meal!

3.1

Sweet pumpkin focaccia (very soft, with caramelized topping!) Easy – Gordon Ramsay’s version

Sweet pumpkin focaccia


There Sweet pumpkin focaccia it's a leavened amazing! variant of the salty version. In this case, always made with Flour, water, yeast, pumpkin pulp in the dough that makes it very soft, but with the addition of a small one percentage of sugar, which gives the sweet taste! To complete, a honey topping And scented with cinnamon; slightly crunchy and caramelized that pleasantly contrasts with the soft interior! An ideal unique delight either alone, both to accompany Nutella, Jams, Chocolate cream !

Sweet pumpkin focaccia

It's about a easy preparation, which you can make by hand without mixer. The time of wait for the leavening, spread in a pan, bake in the oven and yours Sweet pumpkin focaccia is ready to be served! Ideal for Breakfast, snack, from to carry in the backpack of school, for theoffice, but also for Buffet and parties such as Halloween ,; believe me also i children they will love it!

PREPARATION TIMES

Preparation Cooking Total
20 minutes + rising times 30 minutes 50 minutes

Ingrediants

Quantity for 1 large classic oven pan
For the dough:

  • 800 grams of Manitoba flour (which you can replace with '0 or' 00 flour)
  • 1 level tablespoon of dry brewer's yeast (or 10 g of fresh brewer's yeast)
  • 400 ml of water
  • 40 grams of soybean oil
  • 400 gr of cooked pumpkin puree, perfectly dry (I prefer to get it from pumpkin cooked in the oven, it is also good boiled, steamed, frozen, important is that it is squeezed very well and dry)
  • 80 grams of sugar
  • 13 gr of fine salt

To season:

  • 3 tablespoons of sugar
  • 2 tablespoons of butter (which you can substitute with very mild soybean oil)
  • 2 teaspoons of cinnamon
  • 3 – 4 tablespoons of honey to be added as soon as hot

Method

How to make sweet pumpkin focaccia

First of all, prepare the dough by following the PUMPKIN FOCACCIA procedure

The ingredients are the same, the only difference is add the sugar immediately with the flour.

Only after rising, you can roll out in a baking tray lined with parchment paper and season with sugar and cinnamon previously mixed together:

how to make sweet pumpkin focaccia

Then let it rise for another hour and before baking, add the scattered flakes of butter or a drizzle of oil.

Finally bake in the oven at 190 ° static, very hot, in the lower part on the bottom for 10 minutes, then transfer to the middle part and complete cooking for another 15 – 20 minutes until golden brown! check the times, they could increase or decrease from oven to oven!

Remove from the oven and pour in the honey immediately!

Here is ready Sweet pumpkin focaccia!

Sweet pumpkin focaccia

It keeps perfectly 3 days well sealed in a film

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