Tag: original

the original recipe for Spanish Christmas biscuits – Gordon Ramsay’s version

polvorones recipe


THE Polvorones (Polvoròn) are gods traditional spanish biscuitstypical of Christmas holidays. There particularity of these sweets it’s a crumbly consistency And dusty that melts in your mouth, hence they take their name . They are prepared based on Flour And almonds chopped toasted in the oven then mix with sugar, butter or lard. From here, they are obtained small discs circular to be enjoyed in just one bitesubsequently baked in the oven. According to tradition, they are wrapped in decorative colored paper as candies and offered in gift during Christmas celebrations in Spain and in some regions of Latin America. For the Feast of the Immaculate Conception and the celebration of the Epiphany together with the Roscon de Reyes.

polvorones recipe

If you want prepare them at homehere she is Original recipe of the Polvorones Spanish, taken from the “piccoli snacki” series by G.Tommasi Editore. It’s about a average preparation difficulty, a difference of the classic shortcrust pastrydough is loose and dusty. Why there are no eggsand the flours dried in the oven they are particularly grainy. But don’t worry, it’s normal! This character actress will give the typically melting consistency And exceptional taste to your biscuits! It will be enough recompact the dough with your hands and make your own records. In the procedure illustrated with step by step photos will find how to make perfect polvorones! Excellent cold, better the next day! when all the scents have settled. The Polvorones as well as being perfect to give as a gift for the Christmas holidays together with Torrone. From serve for tea time along with almond paste, Christmas biscuits and the classic gingerbread. they are also perfect to add in Epiphany stockingtogether with the classic sweets!

Discover also:

La Galette des Rois (the king’s cake made of puff pastry filled with frangipane cream typical of the French epiphany)

Polvorones recipe

PREPARATION TIMES




Preparation Cooking Total
20 minutes 20 minutes 40 minutes

Cost Kitchen Calories
Bass Spanish 76 Kcal

Ingredients





Quantity for approximately 30 biscuits – a round biscuit cutter with a diameter of 3 cm

  • 180 g of ’00 flour
  • 50 g of blanched almonds
  • 120 g of soft butter (or 90 g of lard according to the original recipe)
  • 50 g of icing sugar + more for dusting
  • 1/2 teaspoon ground cinnamon
  • 3 teaspoons of anise (which you can replace with rum)
  • 1 pinch of salt

Method

How to make polvorones

First of all, pulverize the almonds with a mixer without letting the fat and greasy part come out and add them to the previously weighed flour. Mix well and place the flours on a baking tray lined with baking paper.

Then toast the flours, so that they lose their humidity, cooking them in the oven at 130° for about 30 – 35 minutes, taking care to stir from time to time.

At the end of the indicated time the mixture will have dried slightly and coloured:

toasted flours for polvorones

Finally, leave to cool outside the pan for at least 1 hour.

When the flours are cold, place them in a mound on a cold work surface (such as marble, aluminium, plastic), add the icing sugar, cinnamon and salt.

Then add the soft creamed butter to the center and knead with your hands, compacting the dough roughly.

Ingine add the teaspoons of liqueur, continuing to knead.

The polvorones dough is very loose and you will have some difficulty making a ball, don’t worry! That’s right: it’s a dough full of cracks and very grainy, compact it with your hands as best you can and make a ball:

polvorones mixture

Tips for perfect friability

Wrap the ball in cling film and let the dough rest for at least half an hour at room temperature, this will promote perfect friability

Then roll out the dough with the help of a rolling pin to a thickness of at least 1.5 cm.

Be careful that as soon as you roll out the dough it will tend to split, don’t worry.

Recompact it with your hands, aggregating it towards the center.

Finally cut the biscuits with the cutter:

how to make polvorones

As you make them, place them on a baking tray lined with baking paper.

Recompact the scraps of dough with your hands, roll out again and obtain other pieces until the dough is used up:

polvorones ready to bake

Cooking and cooling

Finally, cook in a hot oven at 160° for 15 – 20 minutes.

The polvorones biscuits must not brown, but remain light, so monitor the cooking which could vary by a few minutes depending on the oven you use.

Finally, remove from the oven and let the biscuits cool perfectly outside the pan, lifting them gently because they will be very crumbly.

Only once they are cold, dust the polvorones with icing sugar:

dust the polvorones with icing sugar

Your polvorones biscuits are ready to be enjoyed, but my advice is to wait at least until the following day before savoring all their meltability.

How to package candy-shaped polvorones

Use white and red tissue paper. First of all, cut white tissue paper rectangles a few cm larger and slightly smaller red ones, 2 are enough for each biscuit.

Then place the sweet in the center of the white paper, wrap the biscuit and then turn the sides as if it were a candy.

Place the candy you just made on the red tissue paper:

package the polvorones in the shape of candy

Finally, wrap the red tissue around the white candy and close the latter too like a candy, so as to create a double layer of wrapping.

Your Polvorones they are ready!

Spanish Christmas polvorones

storage

They keep perfectly for 1 month either packaged like sweets or closed in a biscuit jar.

If you like these sweets, try all the other Tavolartegusto biscuits too!

Original recipe how to make the perfect zabaglione cream – Gordon Ramsay’s version

Eggnog (Zabaglione)


The Eggnog (Zabaglione) is one sweet cream typical of Italian pastry chefbased on egg yolk, sugar and liquor Marsala. From the soft texture And frothyfrom the delicate flavour,is usually served as spoon dessert or accompanying sauce for desserts and cakes. A unique delight that was born in Turin around 1500; in honor of the Franciscan Saint Paschal Baylonprotector of pastry chefs, from whom it takes its name: in Piedmontese dialect is called ‘Sanbajon‘which in Italian becomes ‘Zabajon‘. Thanks to its simplicity it spread immediately as homemade dessert For energy snacks to do in a short time! Follow this Eggnog recipe with the step by step photo and useful tips on how to do it the perfect eggnog cream! Not only very good but also full-bodied !

Eggnog (Zabaglione)

Just like for the Custard and Mascarpone Cream, there are small ones variations. The one I give you today is the Original recipe of the Eggnog from the Piedmontese grandmother of my husband who evokes the most beautiful childhood memories; with the addition of a couple of chef tricks. It’s about a easy preparation And fast; remember all the ingredients in equal quantities and the use a hot bain-marie in which to add the whip the egg yolks with the sugar; essential practice to achieve the Eggnog cream in complete safety without raw eggs! The secret to have a Zabaglione dense And do not disassemble the compound find all the suggestions in the process . Excellent cold, I love it to serve either way dessert at the end of the meal for dipping Ladyfingers, or Cantucci and Paste di Meliga biscuits; but also to accompany Colomba and slices of Panettone or Pandoro during the holidays!

Eggnog recipe

PREPARATION TIMES




Preparation Cooking Total
10 minutes 10 minutes 20 minutes

Cost Kitchen Calories
Bass Italian Kcal

Ingredients





Quantity for 4 people

  • 4 fresh egg yolks
  • 4 tablespoons of sugar
  • four tablespoons of Marsala liqueur (which you can replace with Vov)

Method

How to make zabaglione cream

First of all, use a bowl that can then fit specifically into a bain-marie saucepan.

Then whip the eggs with the sugar directly in this bowl with the help of an electric mixer, for about 5 minutes, until the mixture is soft and frothy and tripled in volume:

how to make eggnog

At this point, slowly add the liqueur, not all at once, but little by little, always whipping with an electric whisk. The compound must not disassemble.

Finally, transfer the bowl over a saucepan with some water and cook your eggnog cream in a bain-marie over a low heat, stirring with a hand whisk from bottom to top so as not to dismantle the mixture for about 8 minutes – 10 minutes.

Tips on how to make the perfect Zabaione

Attention, if you have a thermometer better for cooking, because the perfect temperature that the cream must reach is 84° ;

If you don’t have a thermometer don’t worry, keep the heat very low, continue stirring from bottom to top, but every now and then move away from the fire to prevent the temperature from getting too hot!

your eggnog is ready when you lift the whisk compound ‘writes’the consistency is not liquid, but not too thick either.

I’ll leave you one last thing trick to speed up, you can also cook directly on a very low heat, the zabaglione will thicken much sooner, but be careful that the cream without it must not exceed 100° otherwise the egg will burn, so in this case you must remove it from the heat every 20 – 30 seconds, stir a few second then put it back on the heat. It shouldn’t be too thick

Finally it has cooled you can further whip it with an electric whisk.

Here’s yours ready Eggnog

eggnog recipe

storage

It can be stored in the fridge for 2 days, sealed with film. Before serving it, work it with the whisk before serving it so that it becomes foamy again.

If you love this preparation, also try my English Cream, and my entire selection of desserts

the original Piedmontese recipe (step by step) – Gordon Ramsay’s version

tuna sauce


There Tuna sauce it’s a seasoning typical of Italian cuisinefrom Piedmontesebased on tuna, hard-boiled eggs, anchovies, capers and a little vegetable broth. Creamy consistencyon the palate tastyit is perfect for enhance the flavor of the meat as a sauce for veal with tuna sauce; or from spread on the canapés, stuff Stuffed eggs, vegetables, make tasty appetizers or for accompany vegetables. In short, a real delight however simple, small errors can compromise the body and flavor! If you want prepare it at home perfection here she is Recipe tuna sauce with all the illustrated tips with photo step by step; to have it very good! tasty at the right point, velvety, without lumps, nor too liquid, nor too dense!

tuna sauce

Like any traditional recipe they exist different versions. For example the tuna sauce with Mayonnaise. In this case I propose the Original recipe from the tuna sauce without mayonnaise classic taken from the infallible regional cookbook my mother’s. This is an accomplishment very easy And super fastfor which a mixer to blend all the ingredients and in a few minutes it is ready. The secret for a optimal consistency And dose the liquids well ; that’s why I advise you to proceed little by little. and above all add the it only rises at the end. In the process you will find all the right indications. Believe me you will fall in love with the result: and you will say for yourself that it is the best tuna sauce ever prepared! I love her all the year in summer, perhaps in a good Club Sandwich. It is a must among starters Christmas And New Year’s together with the timeless Russian Salad and the delicious Prawn Cocktail. Prepare it soon and you’ll see you won’t buy it again!

Tuna sauce recipe

PREPARATION TIMES




Preparation Cooking Total
10 minutes 0 minutes 10 minutes

Ingredients





Quantity 4 people

  • 2 cans of tuna in oil (160 g), perfectly drained
  • 2 hard boiled eggs
  • 3 anchovies in oil
  • 1 tablespoon desalted capers
  • 1 teaspoon of extra virgin olive oil
  • vegetable broth
  • salt (to be evaluated)

Method

How to make tuna sauce

First of all, use a good mixer, alternatively you can use a blender.

Then add all the ingredients except the salt and start adding just 1 teaspoon of broth.

how to make tuna sauce

Finally, proceed by blending very well until you obtain a smooth, compact and super creamy sauce. Stop every now and then and evaluate whether you need a few more spoonfuls of broth and or 1 more teaspoon of extra virgin olive oil. Be careful, it must not be liquid or lumpy.

So have the patience to continue blending.

In any case, you can decide the final result based on your tastes and use. Only at the end taste and evaluate whether it needs a pinch of salt.

Here’s yours ready Tuna sauce super velvety.

tuna sauce recipe

storage

It keeps very well for about 3 days in the fridge. Be careful that it will solidify slightly, in this case you can dilute it with a few drops of broth

Discover other delicious sauces and condiments to enrich your dishes!

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