Tag: mustard

Choccolate salami at panettone – Gordon Ramsay’s version

choccolate salami at panettone


Chocolate salami is a quick and easy dessert to make, known and loved by everyone. And it lends itself to many variations.

Made with leftover panettone and pandoro, this chocolate salami has the irresistible shape and taste of the traditional recipe, but with an anti-waste soul.

It is a perfect recipe for recycle panettone and pandoro leftover from the holidays, but also brioches, muffins, Easter doves and other products based on sponge cake or similar.

In this version of mine I wanted to use dark chocolate and coffee to give a more decisive taste and use a classic panettone, with raisins and candied fruit but, as I always tell you: give vent to your creativity and dare your favorite combination.

This recipe is also part of mine section TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Clic – accendilucegas.it

choccolate salami at panettone

ingredients 1 chocolate salami

WHAT

  • 300 g of panettone
  • 100 g of raw cane sugar
  • 150 g of butter
  • 50 ml of coffee (also dec)
  • 150 g of unsweetened cocoa powder
  • almond milk to taste
  • peeled almonds to taste
  • powdered sugar to taste

the ingredients for an alternative cocoa salami

HOW TO PREPARE THE PANETTONE CHOCOLATE SALAMI

First I mixed the butter at room temperature, the sugar and the coffee (warm or cold) in a large bowl. Stirring with a whisk I also added the cocoa powder, taking care not to form lumps.

At this point I cut the panettone into irregular cubes, soaked it with a little almond milk and added half of it to the dough, stirring vigorously to mix everything well.

Choccolate salami at panettone Choccolate salami at panettone Choccolate salami at panettone Choccolate salami at panettone Choccolate salami at panettone

I coarsely chopped a handful of almonds and added them to the dough, along with the remaining panettone. This time I mixed quickly and, with wet hands, I gave the dough the shape of salami. I covered with plastic wrap and let it rest in the fridge for 4 hours.

When serving, I dusted it with powdered sugar and cut into slices.

Click.
On the contrary, Click.

Pan Brioche Plumcake Stuffed with Jam, Hazelnut Cream and Pistachio Cream – Gordon Ramsay’s version

Pan Brioche Plumcake Stuffed with Jam, Hazelnut Cream and Pistachio Cream


Today we make brioche pan plumcakes filled with hazelnut cream, jam and pistachio cream, soft and easy to make. Delicious and soft even the next day, they are one of the best homemade snacks I have eaten … even better than many packaged snacks!

With these doses you will get 8 plumcakes.

Family💚 these snacks are kind of pigeon egg, simple to make, excellent also the day after, easy to customize, and convenient to prepare the night before and let it rise all night.

To get the excellent result you see with minimal effort, I recommend that you use one planetary, it will work independently and you can get this super creamy dough.

If it doesn't have a planetary mixer, you can use a whisk with the spiral hook and work well as per recipe!

Click here for my loaf pan!

Alternatively, you can use a mold from muffin with cups, being careful not to overfill, but keeping to the middle of the cup because they should relieve a lot in cooking!

As you can see, the dough is very soft, to prevent the filling from going to the bottom, I tried to sprinkle a layer of starch on the first layer of dough, before stuffing and then covering with the other layer of dough … It works!

For this recipe you will find a leavening of 3/4 hours as the quantity of yeast is important, but it is often more convenient for me to knead the night before and bake in the afternoon or the evening after … How to change the recipe?

You don't have to change the recipe, actually! You just have to pay attention to temperature! In winter, if you have a cool house like mine, just put the bowl well covered with plastic wrap and a cloth in the oven with the light off.

If the temperature isn't that cool, or it's summer, put it in the fridge overnight and bring it back to room temperature before cooking.

ATTENTION:

If after rising you notice a sour smell unfortunately the dough has gone bad, probably due to a too high temperature.

To have excellent snacks even the next day, it is important to keep them in the best way: in the cake pan, otherwise in hermetically sealed bags or tin boxes.

Goya, the bitter melon – Creative in the kitchen – Gordon Ramsay’s version

Goya, the bitter melon


Goya, the bitter melon

Nigauri literally means bitter melon or bitter gourd, or it's called goya, in the dialect of the islands of Okinawa in Japan. It is a tropical vegetable, widespread in much of Southeast Asia and in Okinawa, especially in the period of June-August. It is green, hard and its shape resembles that of a zucchini or cucumber with many protuberances.
The taste is bitter and is rich in vitamin C and mineral salts. The vitamin C contained in bitter gourd is four times that of lemon and cabbage. Helps recover from fatigue and improves iron absorption.
Varieties of bitter melon range from 20cm to 80cm. In Japan, the bitter gourd grown in South Kyushu has an elongated shape and the one grown in Okinawa has a thick, less bitter skin. It is a commonly distributed variety in Japan, and its fruit length is about 25 cm.
Widely known as an ingredient in Okinawan cuisine, it is now well established as an everyday ingredient throughout Japan and is applied to dishes such as stir-fried foods, salads, fried foods, and foods that are spicy or add egg.
Basically, freshly picked fruits are eaten as soon as possible, but when you want to keep a whole fruit, place it in the refrigerator for a maximum of 3 days.
Unlike tomatoes, for example, where "ripeness" is welcome, bitter gourd is best eaten when immature.
When it is fully ripe, the green color of the bitter gourd turns yellow, the seeds sprout and the bitterness becomes even stronger.
About 95% of the ingredients in bitter gourd are water.
It contains almost no proteins and fats, so it is a low energy food.
Energy: 17kcal per 100 grams.

.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close