Tag: onions — yellow

Shortcrust pastry with hazelnuts (for pies and biscuits) Easy recipe! – Gordon Ramsay’s version

Shortcrust pastry with hazelnuts

There Shortcrust pastry with hazelnuts it's a base delicious! Variant of classic shortcrust pastry, in this case made with hazelnut flour in the dough that gives a rustic taste it's a exquisite scent! And it is ideal to prepare be one Hazelnut tart to be stuffed to taste, that Cookies with nuts, tartlets, baskets, tarts, mignon …

Shortcrust pastry with hazelnuts

It is also a very easy and quick preparation. For the realization you can use both the hazelnut flour already ready; both whole hazelnuts (I recommend with peel for the most intense flavor) to pulverize in the mixer! the result does not change! Yes accomplishes in a few minutes with the super proven method is with that without butter! Turns out simple to model, it does not crack when it lies down and you can give birth to infinite shapes! it's a once cooked you will realize his absolute goodness: one soft and crumbly hazelnut shortcrust pastry to the bite, from nutty flavor! Divine!

Discover also:

Hazelnut cake (soft with a crunchy surface of grains and chocolate)

Shortcrust pastry recipe with hazelnuts


Preparation Cooking Total
15 minutes 35 minutes 50 minutes


Quantity for 1 tart of 24 cm – 40 biscuits

  • 200 g of 100% flour + 130 g of hazelnut flour (or whole pulverized hazelnuts) + 1 teaspoon for sprinkling
  • 165 gr of soft butter at room temperature (or 75 gr of sunflower oil)
  • 1 whole egg (medium size)
  • 2 egg yolks (small size)
  • 130 grams of granulated sugar
  • 1 teaspoon of vanilla extract (or 1 sachet or the seeds of 1 berry)
  • 1 pinch of salt


How to make shortcrust pastry with hazelnuts

First of all, follow step by step the whole procedure you find in SHORT PASTRY

As you can see, the ingredients are identical, only the addition of the hazelnut flour to mix at the 00's changes.

In the link you will find all the useful tips from preparation, to cooking, to conservation!

Here she is Shortcrust pastry with hazelnuts

Shortcrust pastry with hazelnuts


Prepare the Recipe!
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Gluten Free Pumpkin Bread Stuffed with Gorgonzola and Mascarpone – Gordon Ramsay’s version

Gluten Free Pumpkin Bread Stuffed with Gorgonzola and Mascarpone

Pumpkin pan easy to make at home, fluffy, scented with thin crust And golden: in a few steps you can get the pumpkin-shaped loaf that will amaze everyone. I filled this pumpkin bread with one cream of gorgonzola and mascarpone, you can cut it into wedges and serve it alone or accompanied by vegetables or cold cuts.

# Family💚 I thought I'd offer you this bread as an alternative to the usual one because it is very fragrant and it will make you look great at the table, especially if you dig it up and fill it in the center.

Check out the beetroot sandwiches too!

I find the microwave cooking for the pumpkin very convenient… For a lot of things actually! Just remove the peel, cut into small pieces and bake with a spoonful of water in a suitable container with a lid or a glass bowl with a film suitable for microwaves with holes.

Alternatively, if you do not have a microwave, you can safely bake the whole pumpkin at 180 degrees static (I have not even preheated the oven!) For at least 50 minutes, if the fork fits easily it is cooked, otherwise it prolongs cooking.

Pumpkin loaf is extremely versatile, you can really serve it with anything! To enrich it, I dug it out and filled it with gorgonzola and mascarpone, so accompanied by some vegetables it becomes a single dish!

Getting this beautiful shape is really simple: cut the kitchen string, you need to get 8 pieces of about 40 cm, you grease them with olive oil and place them on the star-shaped plate.

Lay down half of the dough, forming a ball in the center and knot the ends of each thread. Cook like this and remove the string when the bread is still hot!

the original recipe very easy step by step! – Gordon Ramsay’s version

Potatoes gratin

The Potatoes gratin it's a second dish exquisite typical of French kitchen, loved all over the world! It is realized with potatoes thinly sliced, milk And cheese settled down in a pan And baked in the oven where the "classic gratin"; or one gratin crust, crunchy And golden that encloses one soft, creamy layer And stringy potatoes! in conclusion extreme goodness!

Potatoes gratin

After experimenting with so many versions, the one I am giving you today Original Potato Gratin recipe with all tips and tricks illustrated step by step for a perfect result on the first try! It's about a very easy preparation and if we want also fast! The secret for an excellent result it is slicing the very thin potatoes since they are added raw! this will allow them to cook to perfection but at the same time make a crunchy gratin! Follow all the steps and you will see what a result! the Best potato gratin ever! Great either hot and lukewarm but also cooler; a bit like stuffed potatoes and potato parmigiana, even the Gratin is ideal as second dish ; but also wanting perfect like side for accompany meat, to alternate with the classic and timeless baked potatoes or light and vegan gratin potatoes!

Discover also:

La Quiche Lorraine (the French quiche with a creamy and tasty filling)

Potato gratin recipe


Preparation Cooking Total
20 minutes 45 minutes 1h and 5 minutes


Quantity for a 22 – 23 cm mold
  • 1 Kg of potatoes
  • 200 grams of milk
  • 100 ml of liquid cream (which you can replace with other milk)
  • 100 gr of gruyére cheese
  • salt
  • nutmeg
  • pepper (optional)


How to make potato gratin

First of all, peel the round potatoes so that they don't look too many squares, then wash them well and slice them with a mandolin or a sharp knife to obtain a very thin thickness of about 2 mm.

Then, once you have sliced ​​them all, arrange them in a pan starting from the larger pieces in a circle and then gradually inserting the smaller ones inside:

thin potatoes for potato gratin

Of course you will have to insert all the pieces, the large ones in the large rounds, the smaller ones towards the center, until all the ingredients are used up.

Finally, mix together milk, cream, a pinch of salt, nutmeg and half of the grated cheese. Then pour everything slowly over the potatoes.

Beware that they must be covered almost to the edge but not completely submerged!

Finally sprinkle with gruyére and a pinch of pepper

how to make potato gratin

Then bake in a static oven at 180 ° for about 45 minutes. Attention time may vary. Based on the oven but also based on the thickness and type of the potatoes used.

If at the end of cooking, you see that there is still a lot of liquid, remove the pan, remove the excess liquid.

The last 10 minutes raise to 200 °, activate the grill and place in the upper part of the oven for 10 minutes.

Yours is ready Potatoes gratin

Potatoes gratin

You can keep for about 2 days and heat at the moment


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