Tag: mussel

the perfect recipe to make at home (step by step) – Gordon Ramsay’s version

Chestnut jam


There Chestnut jam it's a autumn preserves exquisite! A spreadable cream to make at home with the boiled chestnuts And sugar ; than cooking a slow fire , give life to one Chestnut jam from the full-bodied consistency, velvety, silky on the palate, with a balanced taste not too sweet; ideal for enclose in jar And enjoy all year round of the intense flavor of these autumn fruits! Not only to spread on bread And rusks; but also to achieve numerous spoon desserts, cups, desserts with whipped cream, or fill pies, cakes, Biscuits ; or to give as a gift like apple jam or chestnut and chocolate cream!

Chestnut jam

It's about a simple preparation, you just need a little bit of time available for the various steps and cooking. For the preparation I recommend you to use the browns, bigger and tastier, but chestnuts are also good, as long as they are healthy without mold. The secret for an excellent result it is the gentle and prolonged cooking in two stages, process in which excess water dries up and you will get a caramelized compound ! Follow all step by step advice and I am sure that together with the Torta di Castagne and Montebianco, the Chestnut jam will become will among the desserts with chestnuts you will love most!

Discover also:

Il Castagnaccio (the original Tuscan recipe to make it soft and delicious at home!)

Chestnut jam recipe

PREPARATION TIMES

Preparation Cooking Total
1 h 1 h 2 h

Ingrediants

Quantity for 2 jars of 250 gr
  • 500 gr of boiled chestnuts (about 1kg – 1,1Kg whole)
  • equal weight of water of chestnuts (500 gr)
  • 200 grams of sugar

Method

How to make chestnut jam

First of all, boil the chestnuts in cold water for 15 minutes, then peel them, remove the rotten, blackened or worm-eaten ones.

Then weigh them and add equal weight of water to a saucepan.

Finally add the sugar and let it simmer for 40 – 45 minutes until they have absorbed almost all of the water:

how to make chestnut jam

Finally, blend with a blender to obtain a soft puree.

Finally, put the puree back on the heat and let it caramelize over very low heat, turning and turning for another 10 – 15 minutes.

At this point, taste and evaluate the consistency must be creamy, caramelized and thick.

If it is too mushy and dry, add a little water and cook a little more until it reaches consistency.

Then, while still boiling, transfer the jam into previously STERILIZED glass jars, leaving 1 cm of the edge.

Then seal with twist off cap and let cool upside down.

If you want to keep in the pantry, you need to pasteurize the jars, cooking them hermetically sealed in a pot full of water for at least 30 minutes

Yours is ready Chestnut jam

Chestnut jam

After pasteurization it can be kept in a dry place for 10 – 12 months.

Without pasteurization you can keep in the fridge for 2 – 3 months or in the freezer for 1 year

Finally, once opened, it should be kept in the fridge and consumed within 10 days

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Original recipe American Mississippi Chocolate Cake – Gordon Ramsay’s version


There Mud Cake (Mississipi Mud Cake) is a sweet amazing! A typical chocolate cake of american cuisine originally from Mississippi ; which literally means "Mud cake" for his "muddy" consistency, that is to say creamy and extra melting to the bite like a chocolate but at the same time compact! It is realized with double chocolate in the dough: cocoa powder And dark chocolate, Which together with eggs, butter, sugar and flour once baked in the oven , give life to one perfect base to taste natural ; or ideal for one Cake covered with chocolate, stuffed, or floors ! in conclusion a pure gluttony! You want prepare it at home? Here is for you Mud cake recipe, with all tricks And advice illustrated step by step to make it happen in a few steps amazingly greedy just like those enjoyed in the United States!

Mud Cake

Like any traditional preparation, they exist different versions, including the Missisipi mud pie with a base of chocolate biscuits with a creamy filling. Today I give you the Original recipe of the Mud cake taken from the book by Toni Brancatisano “the perfect cake”. It's about a quick and easy preparation which does not involve no difficulty! The ingredients simply mix together without even the beater! With these doses, you can choose whether to prepare a single disc to cut in 2 or 3 parts (as in my case if you have to stuff and subsequently to cover with Chocolate Ganache); or prepare multiple discs separated for the realization of naked cakes where you can see the outer edges! To you the choice! The the result will still be amazing! There Mud Cake it's special like dessert at the end of the meal, perhaps accompanied with a scoop of ice cream; snacks greedy, Special occasions and above all how Birthday cake also with various creams! given the beauty, majesty and gluttony; it is also the favorite of the little ones !

Discover also:

The Red Velvet (the original recipe of the American cake with a deep red color and velvet texture)

Mud cake recipe

PREPARATION TIMES

Preparation Cooking Total
30 minutes 1h 1h and 30 minutes

Ingrediants

Quantity for a mold of 25 – 26 cm high 10 cm

for the base:

  • 200 grams of flour 00
  • 150 gr of dark chocolate
  • 100 gr of unsweetened cocoa powder
  • 400 grams of sugar
  • 250 grams of milk
  • 250 gr of butter
  • 3 eggs
  • 1 sachet of baking powder

for the filling and covering

  • 450 grams of dark chocolate
  • 350 ml of liquid cream

Method

How to make the Mississipi Mud cake

First of all, place the chopped chocolate, milk, butter, sugar in a saucepan and melt over low heat, stirring occasionally. Once melted, remove from the heat and let it cool.

Then mix the flour together with the cocoa and baking powder previously sifted together.

Finally, beat the eggs with a fork.

how to make mud cake

Only when the chocolate mixture is fresh, add the eggs and mix with a hand whisk.

Finally, add the flours as well. Mix well, mixing perfectly and then pour into a previously greased and floured pan.

baking mud cake

Finally, bake in a static oven at 160 ° in the middle part for about 1 hour (attention, the time is indicative and depends on the oven and the mold!)

Always do the toothpick test and if it is too wet, continue cooking. If you see that a crust that is too double is formed on the surface, lower the temperature and continue cooking, but do not allow it to dry too much!

If you are cooking the dough on several discs , the cooking time for each disc will be halved!

Finally remove from the oven and leave to cool on a wire rack for 3 – 4 hours.

At this point you can enjoy it immediately with a sprinkling of icing sugar or whipped cream

Or you can stuff it as tradition dictates. For the filling, I suggest you wait 5 – 6 hours for the base to cool down and settle.

First of all, chop the chocolate and add it to the saucepan where you have boiled the cream for a few minutes. Mix until smooth and set aside. It must be shiny, fluid, but at the same time spreadable.

Cut the cake into three discs, add a drizzle of ganache for each layer and finally cover the cake with chocolate.

Yours is ready Mud Cake

Mud cake original recipe

Once glazed, you can keep it at room temperature for 1 day, then go to the fridge, where the outside will solidify, so before serving, keep it at room temperature

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Quick Salmon Crostini – Recipes on the fly – Gordon Ramsay’s version


THE quick salmon croutons I'm a starter refined and tasty to prepare in 5 minutes, ideal both for a finger food aperitif or as an appetizer for a classic fish dinner. They also represent excellent lunch on the fly on those days when you are in a very hurry and don't have time to cook.

For smoked salmon lovers, salmon croutons are a real pleasure for the palate. They are so good that one leads to another.

There are many variations to prepare excellent salmon croutons.

Let's start with bread: you can use all types of bread, from white to wholemeal or cereals or rye bread, in the Nordic way. If you don't have leavened bread, you can very well opt for crackers or pretzels.

What cheese: the classic cream cheese is fine, but also ricotta and robiola.

Regarding the salmon always opt for a good quality product.

The farmed salmon it is not inferior in quality to the wild one, it depends on the type of breeding. In Norway and Scotland, for example, there are fish farms of sure and proven reliability. The salmon a diet designed for the complete well-being of the fish first and the consumer afterwards is fed.

The wild salmon probably has a diet that is less dosed by humans, eating other organisms found in captivity, such as shrimp and plankton.

The major difference between the farmed salmon and the wild one is simply in the type of fishing carried out which justifies the difference in price.

If you are looking for Salmon appetizer recipes, do not miss the salmon cheesecake, the hot salmon croutons, or the salmon rolls!

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