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Christmas chocolate pine cones – Recipes on the fly – Gordon Ramsay’s version

The Christmas chocolate pine cones they are nice, simple and very scenic chocolate sweets that will embellish your Christmas table.

Preparing chocolate pine cones is a fun experience to do even with children and is extremely simple. These sweets are ideal both as placeholders for the table during the Christmas holidays and as homemade gifts.

Their ease of preparation and rapid implementation without the need for cooking make them perfect to make together with the little ones.

Inside, the pine cones hide a soft and delicious heart, while on the outside they are embellished with icing sugar. But you can also add colored sprinkles and cocoa cereals.

In addition to being delicious, chocolate pine cones will add a festive and creative touch to the table, creating a joyful atmosphere during Christmas or New Year celebrations.

Whether used as decoration or gift, these sweet pine cones are a perfect way to share the joy of the holidays with friends and family.

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Salmon in a potato crust, the easy recipe – Gordon Ramsay’s version

The potato crusted salmon grated it is a quick and light second course to prepare, perfect for a romantic dinner or as a dinner saver for the whole family!

This recipe is not only good, but it is also very healthy and ideal for children to eat some fish.

It is also rich in: carbohydrates (thanks to potatoes), proteins and good fats (provided by salmon meat), so it is also perfect for athletes or, more simply, for those who care about following ahealthy and balanced diet.

How to cook salmon in crust

The method to make it it is very simple: just grate the potatoes with a grater with large holes, season them with salt, pepper, oil, chopped parsley (and a little garlic if you like), distribute them on the salmon, bake until it is formed a nice golden crust on the surface and you’re done!

To create a single dish, simply accompany the potato-crusted salmon with a nice side dish such as grilled vegetables, a mixed salad, sautéed spinach, baked pumpkin or sautéed mushrooms and your super healthy, nutritious and tasty dinner is ready!

Alternatives for preparation

I prepared the recipe with fresh salmon, but if you prefer you can use that too frozen (just defrost it the night before and use it for the recipe the following day).

To make the “crust”, if you prefer, you can replace the potatoes with grated courgettes or cut into thin rounds and complete the surface with a little breadcrumbs: in any case your salmon will be delicious!

Ready to cook? So save these other recipes for next time and… off to the kitchen!

Christmas Struffoli: Cannavacciuolo reveals the historic family recipe with the secret of baking paper for frying – Gordon Ramsay’s version

The struffoli they are one of the gems of Italian confectionery art, with a thousand-year history and countless variations handed down from generation to generation, each with its own identity influenced by its places of origin. Typical Neapolitan Christmas sweetsthey are small balls of dough fried or cooked in the oven, generously covered with honey, candied fruit and colored sprinkles.

With a crunchy texture on the outside and a soft center, struffoli embody a concentration of taste, flavor and sweetness, destined to conquer the palates of true gourmands. Tradition dictates that they are prepared with care, but fortunately, given their richness, they are indulgently enjoyed only on special occasions, but they can never be missing from Neapolitan tables at Christmas. Let’s see the chef’s historic family recipe Antonino Cannavacciuolo with a cooking trick that will simplify the preparation and make them taste even better.

Christmas struffoli

Ingredients for about 4 people

1 kg of flour
10 eggs
4 tablespoons of sugar
50 g of butter
2 sachets of vanillin equal to approximately 1 g.
The grated peel of 1 lemon and 1 orange
1 pinch of salt
approximately 400 gr. of honey (wildflower or acacia for greater delicacy)
colored sprinkles to taste

Preparation

Place the flour in a mound on the work table, add the other necessary ingredients and grate the lemon and orange peel into the dough. Work the dough carefully until you obtain a compact and well-blended consistency. Correct execution occurs by opening the dough and observing the formation of regular holes medium and large in size.

Cover the dough with a clean cloth and let it rest for about an hour. An adequate resting period will prevent excessive foaming when frying the dough balls. Divide the dough into small portions and, on a floured table, work it with your hands until it forms cylindrical sticks. Next, cut the sticks into small pieces of about one centimeter each. This operation will determine the final size of the struffoli, considering that during frying they will take on a discrete increase in volume. Place the dough balls on a sheet of baking paper, spaced apart.

Move to the phase frying, taking care to prevent the struffoli from sticking together. To do this you can directly immerse the baking paper with the struffoli on it in the frying oil and then remove the paper. Fry them a few at a time in plenty extra virgin olive oil very hot until uniformly browned, alternatively you can use the peanut one but not others. During the phase of draining, make sure that the struffoli absorb the oil well, resting them on absorbent paper placed in a colander to allow drainage. Change the paper regularly during this operation.

Conclude with honeying. In a saucepan, melt the honey by bringing it to the boil over a moderate heat. You can also add a little water. Once the light foam caused by caramelization has disappeared, pour the struffoli into the sweet, hot liquid. Stir gently so that the fried balls are evenly coated with honey and absorb it completely. Transfer the struffoli, already “naturally sweetened”, onto a round plate, giving it the desired shape, or into any other container of your choice. Finally, spread the colored sprinkles over the struffoli. These will be “trapped” between the honey and the fried spheres, helping to decorate them in an attractive way.

Chef Gordon Ramsay Recipes