Tag: heavy cream

Gluten Free Rolled Tart, Ricotta and Jam – Gordon Ramsay’s version

Gluten Free Rolled Tart, Ricotta and Jam


Gluten-free tart, rolled with ricotta cheese And marmalade, a delicious breakfast or a spectacular but lightning-fast dessert! With the planetary or by hand, this is a gluten-free shortcrust pastry that is very easy and affordable for everyone.

Family💚 how many ways can you make a tart? This is certainly delicious, quick and easy if you have a well-balanced shortcrust pastry … I'll take care of that!

This process allows you to have a shortcrust pastry, in a few minutes, if you have one planetary (this is the closest model to mine!) even without getting your hands dirty. Otherwise with cold butter and a fork, the result is guaranteed!

If you don't have a planetary mixer, see how shortcrust pastry is made by hand, in this recipe!

You can make this pastry without yeast, it is great: the cake grows the same because of the eggs and the pastry remains beautiful crumbly.

You can choose the filling you prefer for this wonderful tart, with the addition of jam in the ricotta, you can also avoid sweetening.

1 – Form a rectangle with the dough approximately 5 mm thick

2 – Spread the filling (creamy, but not too moist)

3 – For a 20 cm pan, you need to get 7 wheels

If you have a different diameter:

Measure the length of the roll, divide by seven and cut the right size

(e.g. my 35/7 = 5 approximately)

If the diameter of the pan increases, the wheels increase!

baking tray 22 cm => 8 wheels

baking tray 24 cm => 9 wheels

baking tray 26 cm => 10 wheels

Clearly the more you increase the amount of wheels and the diameter of the pan, the lower the tart will be!

For the 20 cm pan, I recommend that you place the tart in the first level starting from the bottom and always check the cooking with the toothpick in the center of the cake.

You can place the wider trays in the intermediate level of the oven, let them cook at 180 degrees static for at least 30 minutes and then always check with a toothpick

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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