Tag: Mini

Mini Easter eggs (Easy and quick recipe!) – Gordon Ramsay’s version

The Mini Easters they are gods rustic tarts perfect for the appetizer Easter! Self you don’t have time to make the classic Easter cake or you simply want each diner to have their own single portion these Mini Easter cakes I am the solution! You will need one muffin moldsome pasta brisé to make the shell, chard And ricotta as a filling and 1 egg to add to the center. The latter after cooking, will be clearly visible when cut just like a good luck surprise! They are not super tasty?

By now you know how much you love making mini versions, a few years ago I prepared Mini casatielli, inspired by the great Easter rustic! Today I thought I’d transform the most beloved Easter savory cake into a small format! No sooner said than done. Believe me I am very fast! If you want the filling you can also prepare it the day before and They assemble in exactly 10 minutes! For the central egg you can use the classic one, or quail eggs smaller. To you the choice! The result will be equally special! Easter cakes are ideal for enjoy cold, when all the flavors are perfectly arranged. You can present them as an appetizer, Easter aperitif spring buffet together with other rustic ones that you can pick them up with your fingers like the savory puff pastry Colomba and the choreographic savory Danube! Being very practical to transportyou can also bring them for the picnic Easter Monday. The wonderful figure is guaranteed!

Discover also:

Neapolitan Pastierine (the mignon version of the most loved Easter dessert)

Mini Pasqualine recipe

PREPARATION TIMES

Preparation	Cooking	Total
45 minutes	15 minutes	55 minutes


Bass	Italian	322 Kcal

There are AFFILIATE LINKS in the recipe

Ingredients

Quantity for 6 pieces
2 rolls of shortcrust pastry you can buy or make at home 600 kg of cleaned chard or spinach 200 g of cow’s milk ricotta 3 tablespoons parmesan 1 small fresh spring onion 1 teaspoon of oil fresh marjoram or dried marjoram 1 egg + 6 eggs (classic or quail for the filling) salt

Quantity for 6 pieces

2 rolls of shortcrust pastry you can buy or make at home

600 kg of cleaned chard or spinach

200 g of cow’s milk ricotta

3 tablespoons parmesan

1 small fresh spring onion

1 teaspoon of oil

fresh marjoram or dried marjoram

1 egg + 6 eggs (classic or quail for the filling)

salt

Equipment

Method

How to make single-portion Easter cakes

First of all remember that if you want to achieve 1 unique cakefollow the recipe for the classic Easter cake.

Then place the finely chopped spring onion with 1 tablespoon of oil in a rather large pan and fry for a few seconds.

Then add the cleaned chard or spinach and the chopped marjoram.

Turn and add a few tablespoons of water, lower the heat and leave to simmer in the pan. When the beets are soft, remove the lid and let the water dry!

This step is essential to have a soft filling that does not leak water

Finally let it cool completely.

When the beets are cold, add the perfectly drained ricotta, the parmesan, salt, the egg and mix with a fork until you obtain a creamy filling:

filling for mini pasqualine - Recipe by Tavolartegusto

At this point, lightly oil the aluminum molds like these, which, as you can see, fit perfectly into the muffin pan:

Easter cakes in muffin molds - Recipe by Tavolartegusto

Divide each roll of rectangular pastry brise into 6 pieces (total 12 pieces) and line each cake with a piece, don’t worry if it seems crooked or short, you will create the edge with the closure!

Finally add 1 and a half tablespoons of filling in each piece, finally very delicately add 1 raw egg to the center of each mini Easter egg.

Then place the other edge of dough on each cake and close the edge.

how to make mini pasqualine - Recipe by Tavolartegusto

Finally, if you want to brush with an egg yolk, but it is optional, cook in a preheated static oven at 200° for the first 10 minutes, then lower to 180° and continue cooking for another 5 – 6 minutes.

They must be golden. Wait for them to cool before cutting!

Here are yours ready Mini Easters

mini pasqualine - Recipe by Tavolartegusto

storage

They keep perfectly at room temperature for 3 days.

If you love this type of preparation, also look at my collection of Appetizers

Mini pancakes (baked or pan) Very quick recipe Tavolartegusto – Gordon Ramsay’s version

THE Mini Pancakes I am breakfast sweetsbrunch and snack delicious And delicious! The version small format of the great American classic! They are prepared with a few simple ingredients: milk, eggs, sugar and are formed with 1 teaspoon . They can be cooked either in the pan That baked all together! This is why I am very fast And ready to enjoy in 20 minutes! Excellent naturally, from serve on the plate with Maple syruphoney, fresh fruit, chocolate. Or from fill with Nutella or jam to create delicious turrets! In short, they will be there joy for the palate of the children and gods adults .
For the realization I relied on my super tested base successfully redone all over the web; but even faster! Why the egg whites are not whipped mix all the ingredients together with a whisk and the cooking time and your mini pancakes soft and exquisite They’re already on the table! With the same method you can also make mini pancakes without eggs or chocolate or for fitness lovers a protein version! Try them let me know if they are not absolutely amazing!

Discover also:

Nutella Pancakes (delicious with a creamy center thanks to the trick!)

Mini pancake recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	15 minutes	20 minutes


Bass	American	202 Kcal

Ingredients

Quantity for approximately 80 pieces
200 g of flour 250 g of milk 2 eggs 30 g of sugar (granulated or cane) 30 g of seed oil (or 30 g of melted butter) 10 g of baking powder + 1/2 teaspoon of bicarbonate (or 1 whole sachet of baking powder) 1 teaspoon of vinegar 1 pinch of salt a little butter for cooking To accompany 3 – 4 tablespoons of maple syrup (or warm acacia honey) 3 tablespoons of blueberries

Quantity for approximately 80 pieces

200 g of flour

250 g of milk

2 eggs

30 g of sugar (granulated or cane)

30 g of seed oil (or 30 g of melted butter)

10 g of baking powder + 1/2 teaspoon of bicarbonate (or 1 whole sachet of baking powder)

1 teaspoon of vinegar

1 pinch of salt

a little butter for cooking

To accompany

3 – 4 tablespoons of maple syrup (or warm acacia honey)

3 tablespoons of blueberries

Tools

Method

How to make mini pancakes

First of all, mix flour, yeast, salt and sugar all together with a hand whisk

Then add the milk little by little, always mixing with a whisk by hand, you will see that if you proceed slowly no lumps will form, always add little by little, mixing the vinegar, oil and whole eggs, until you obtain a batter. smooth.

In the meantime, heat a non-stick pan and grease it with butter but with a soaked handkerchief, cleaning off any excess.

Finally, when it is nice and hot, take the dough with a teaspoon and add it to a large non-stick pan, forming the mini pancakes of the size of 2.5 cm not bigger, because they widen a little:

how to make mini pancakes - Recipe by Tavolartegusto

Fill the entire pan in this way, placing them 2 cm apart each

At this point leave on medium heat. count about 30 seconds, when the typical bubbles will begin to form on the surface and detach from the pan. Then flip the mini pancakes with a spatula and voilà!

2/3 pans will be enough

Here we are ready Mini Pancakes!

mini pancake recipe tablertegusto - Recipe by Tavolartegusto

Baked mini pancakes

If you don’t want to use the pan you can make them directly on a baking tray, it’s important that it is non-stick. The method is the same.

First of all, grease with a handkerchief greased with butter, add teaspoons of your small pancakes at a distance and cook in a static oven already hot at 180 for 2 minutes in the lower part of the oven in contact, then turn with a spatula and cook also from the other side!

Be careful that the times could vary from oven to oven and also based on the size, so my advice is to always check the situation after 1 minute

How to serve Mini Pancakes

In this case I simply served with fresh blueberries And Maple syrup.

You can accompany your mini pancakes with fresh fruit of any kind or chopped dried fruit ,. or pieces of peaches in syrup!

For those with a sweet tooth you can opt for a handful of drops fondants or instead of maple syrup a chocolate frosting!

If you instead want to make turrets or mini stuffed pancakes then I advise you jams to taste : Strawberries and figs are my favorites together with apricot jam. But even homemade Nutella or pistachio spread are amazing or even cream recipes of your choice!

storage

You can store them for 3 days in a plastic food bag, I recommend in the fridge. You can heat them either in a pan for a few seconds or in the microwave, they come back as freshly made!

Mini pumpkin pie: the American pumpkin pie recipe – Gordon Ramsay’s version

Discover the recipe for mine mini pumpkin piedelicious single-portion tarts that combine the American tradition of pumpkin pie with a practical version to be enjoyed on any occasion.

The mixture of spices, the heart of the recipe

The secret of these mini pumpkin tarts lies in the mixture of spices which I already told you about in the post dedicated to them Pumpkin Spice Mix et al Pumpkin Spice Latte. These spices*, with their warm and enveloping scents, transform a simple pumpkin into a true seasonal, enveloping and comforting delight.

The origins of the American pumpkin pie

Pumpkin pie is a classic of American cuisine, closely linked to Thanksgiving Day. This pie, rich in history and tradition, has become a symbol of autumn celebrations in the United States, with its soft pumpkin and spice filling, wrapped in a flaky, golden crust.

My single-portion variant

My version of mini pumpkin pies is perfect for those looking for a practical and portioned dessert. These tarts are ideal for an autumn snack, at the end of a meal or as a delicious gift to share.

Tips for perfect mini pumpkin pies

To cook the base of the pumpkin pies perfectly, I recommend placing the tarts in the lower part of the oven for the first 15 minutes. Once golden, move them to the central shelf to color the edges too. Before serving them, let them cool and put them back in the fridge for a couple of hours. Serve them with ice cream or cream for an irresistible finishing touch.