Tag: heavy cream

the perfect, fast and delicious recipe! – Gordon Ramsay’s version

Salmon In Crust


The Salmon In Crust it's a second dish of fish choreographic and exquisite! It is about Salmon fillet scented with herbs aromatic; first enclosed in a casket of puff pastry braided or simple and finally baked in the oven; where the salmon becomes soft, juicy, delicately melting inside , exquisitely flaky and crunchy on the outside! A delight mouth-watering!

Salmon In Crust

After the success of the baked salmon and the practical one in the pan, I wanted to make one new version beautiful for the holidays: Salmon in a puff pastry crust!

It's about a quick and easy preparation! For the preparation you can use a fresh salmon fillet the size you prefer. To realize the crust you will need them 2 rolls of puff pastry to be woven just like in the Crust Meatloaf. The secret for best results use very cold sheets! in this way the weaves will be perfect in minutes!

In this case I chose to serve it with a radicchio salad and sugar loaf, but you can accompany it with baked potatoes or choose from the seasonal side dishes you like best!

Crusted Salmon is perfect to serve as second course for special occasions ; like a Sunday in the family, the Christmas Eve or New Year's, as an alternative to the classic Sea bass with salt or Octopus with potatoes! Trust me even children will lick their whiskers!

Crusted salmon recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes + cooling 30 minutes 50 minutes

Ingrediants

Quantity for 6 people

  • 1 salmon fillet of about 500 gr
  • 2 round puff pastry rolls
  • lemon thyme or simple thyme
  • 1 pinch of salt
  • 1 drizzle of extra virgin olive oil
  • egg yolk to brush

Method

How to make salmon fillet in a puff pastry crust

First of all wash the salmon fillet and remove the skin with a very sharp knife, tearing it gently, so that the piece remains intact.

Then make the intertwining with the puff pastry following the tutorial found in MEATBALL IN CRUST

how to make crusted salmon

Put the braided pastry in the fridge for 10 minutes before using it.

Then add the salmon on top that you have previously sprinkled with oil, thyme and a pinch of salt and fold it into a package:

cover the crusted salmon fillet

Finally, turn it upside down on a baking tray previously lined with parchment paper and brushstrokes of yolk:

brush the crusted salmon with yolk

Place in the fridge for 20 minutes.

Then bake at 200 ° in a very hot static oven in the central part for 10 minutes then lower to 180 ° and continue cooking for another 10 – 15 minutes until golden brown.

Remove from the oven and let it cool!

Yours is ready Crusted salmon fillet!

Salmon in a puff pastry crust

You can keep it in the fridge raw for 1 whole day already intertwined with the pastry!

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the perfect basic recipe, in a thousand variations! (step by step) – Gordon Ramsay’s version

Savory biscuits


THE Savory biscuits I am aperitif delicious And gluttonous! Of the Parmesan shortbread biscuits And Rosemary, made with a simple dough of flour, egg yolks, cheese, herbs, with or without butter! from which gods are derived sausages from roll in sesame seeds, hazelnuts, pistachios ; one time cooled down Yes slice with a knife and they cook in the oven; where do gods come out Savory biscuits crumbly to melt in the mouth, tasty at the right point, in many different flavors from a single dough!

Savory biscuits

It's about a very easy and quick preparation! you can do it by hand without tools! The secret for a perfect result is the cooling in the freezer. The sausages at the time of cutting they must be hard! from this base I decided to make 3 flavors with black sesame grains, white sesame and pistachios, but nothing prevents you from making numerous other variations: And use to garnish spices and aromas of your choice such as : paprika, fennel, pink pepper, linseed .. thus creating always new savory biscuits!

Excellent cold to serve for appetizers , appetizers, buffet, snacks, either alone to be served with guacamole sauce, hummus, babganoush, cheeses, cured meat, olives. They keep perfectly 3 4 days so you can realize well in advance in anticipation of the Christmas, Easter and special occasions menu!

Savory biscuits recipes

Salted Cantucci (the rustic version with cheese and pistachios)

Basil shortbread (very fragrant and melt-in-the-bite)

Savory Madeleines (soft, with pistachio dough)

Pretzels (stars with ricotta dough)

Salty lady's kisses (biscuits paired with cream cheese)

PREPARATION TIMES

Preparation Cooking Total
15 minutes + cooling 15 minutes About 30 minutes

Ingrediants

Quantity for about 20 pieces

  • 150 grams of flour '00
  • 100 g of cold butter (or 70 g of seed oil)
  • 60 gr of grated parmesan or parmesan
  • 1 small egg yolk
  • 1 bunch of rosemary
  • 2 tablespoons of black sesame seeds, 2 of white sesame seeds, 2 – 3 of chopped pistachios to complete (or other spices and grains of your choice)

Method

How to make savory biscuits

First of all, mix together the flour, parmesan, a pinch of salt and the chopped rosemary with a knife. Then add the cold butter from the fridge and crumble as if to obtain a sandblasting.

Then add the yolk and knead quickly until you get a homogeneous mixture.

dough for savory biscuits

In this case I made double dose to get so many cookies. Otherwise, smaller sausages will come.

Divide the dough by 2 or 3, make a 4 – 5 cm sausage and roll it into the chosen seeds:

how to make savory biscuits

Finally close each sausage and leave in the freezer for 15 – 20 minutes.

Then slice to a thickness of 6 – 7 mm:

slice and bake the savory biscuits

As you make them, place them on baking paper at a distance of 5 – 6 cm then bake in a static oven at 180 ° for about 15 minutes, until golden brown.

They will initially feel soft, but then solidify. Take them out of the oven and let them cool for at least 1 hour before enjoying!

Yours are ready Savory biscuits

Savory biscuits

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the delicious original recipe step by step – Gordon Ramsay’s version

Dulce de leche


The Dulche de leche literally "Milk dessert", it's a thick cream And spreadable typical of South American countries. Based on only 3 ingredients: milk fresh, sugar And vanilla ; that thickened for a long time And slowly over the fire congeal into one milk jam creamy, to the taste And texture of caramel toffee! In two words: sensationally greedy!! Ideal not only from spread on bread and rusks, but also for fill pies, cakes, biscuits, make and garnish numerous spoon desserts, ice creams, dessert, but also simply for sweeten coffee! or to be packaged e give as a greedy gift! It will be super appreciated!

Dulce de leche

Like any traditional recipe, there are different versions, I give you it Original recipe of the Dulce de leche treats of my Latin American cooking text.

It is a preparation very easy, you will just need to time available because it takes about 1 hour! The traditional recipe has it that you use the whole milk, but you can use that too skimmed and lactose free! The secret for an excellent result it's slow fire; the milk must caramelize slowly until it browns, but be careful don't let it harden too much! Otherwise it will be difficult to spread it!

In the proceedings you will find all Tips and tricks with step by step photos to get a Perfect dulche de leche, both like soft texture, neither too hard nor too liquid, both like taste delicate! Trust me it will become a drug!

Discover also:

Meringues (how to make them perfect at home in a few steps, with all the tricks illustrated step by step!)

Dulce de leche recipe

PREPARATION TIMES

Preparation Cooking Total
5 minutes 50 minutes – 1 h About 55 minutes

Ingrediants

Quantity for about 300 gr of product

  • 1 liter of milk (whole, skim or lactose-free)
  • 300 grams of sugar
  • 1 tablespoon of vanilla extract or vanilla powder or 1 berry seeds

Method

How to make the Dulce de leche

First of all put milk, sugar and vanilla in a saucepan, all together and heat over low heat.

Turn with a hand whisk constantly until the sugar dissolves.

Always turn constantly and over a low heat. You will see that a foam will form, all perfectly normal, turn and continue cooking

how to make dulce de leche

The situation will not change for the first 35 minutes. you continue to turn constantly on a low flame

Then, little by little you will see that the mixture decrease in volume and congeal into a denser milk:

cook the dulce de leche

Continue to turn over low heat and wait for the milk to brown, it will take 15 – 20 minutes before it cools into a spreadable mixture:

how to get the perfect dulce de leche

But pay attention to the consistency!

If you lift the teaspoon it has to dribble with difficulty, neither go too easily liquid nor stay too still on the teaspoon.

If it is too liquid, keep stirring, if it is too thick add 2 – 3 or even 4 tablespoons of milk and over low heat, stopping when you get the right consistency!

Finally, still hot, transfer the mixture into previously STERILIZED JARS, filling up to 1/2 cm from the edge, closing with new twist off caps.

Then let it cool upside down to room temperature!

In this phase the milk jam will take on the typical shiny, smooth and crystallized consistency!

Yours is ready Dulce de leche

Dulce de leche recipe

Before storing it in the pantry, proceed with pasteurization, i.e. boil it in a pot for about 30 minutes!

This way you can keep it for about 6 months

Finally, remember that once opened it should be kept in the refrigerator where it should be consumed within 2 weeks.

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