Tag: Panko bread crumbs

Gluten Free Chocolate Brownies with 3 Easy Toppings – Gordon Ramsay’s version

Gluten Free Chocolate Brownies With 3 Toppings! Simple recipe for a quick chocolate dessert with orange sauce, ice cream or cream.

For a long time, Family💚 wanted to brush up on this recipe. You know that I am not crazy about chocolate except in the ways and quantities that I say … and then here they are the perfect brownies (for me!).

This recipe for my taste is perfectly balanced, not too sweet, moist, but does not stick to the palate, melt and pleasant in the mouth.

With this dose, you will get 16 brownies.

Wonderful not only naturally, but also with any combination: from the classic tuft of cream, to a scoop of ice cream (perfect with vanilla, but also with berries), or with an orange sauce if you love contrast.

The basic recipe allows you any combination, without being too heavy and heavy.

You can replace butter with lactose-free butter!

The size of the pan is quite important for a perfect yield: by changing the sizes, you must also change the cooking time.

The pan I used measures 24 × 21 cm, for this dose even slightly smaller is fine, but I don't recommend a larger one.

Leave a couple of teaspoons of sugar to mix with the corn starch, before adding it to the orange juice, this will prevent lumps from forming.

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

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 …

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 TIMES

Preparation	Cooking	Total
15 minutes	35 minutes	50 minutes

Ingrediants

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

Method

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

Prepare the Recipe!
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How to make vacuum packing at home – Gordon Ramsay’s version

The vacuum packed represents a method of preservation that allows you to preserve some preparations for a long time by exploiting the absence of air. By eliminating the micro-organisms that proliferate in the presence of air, it will be possible to preserve food for longer.

For fruit-based preserves (jams or marmalades), long cooking and with a high percentage of sugars, you can use the method of hot potting (upside down).

For preserves based on vegetables, in oil or pickles, you will have to proceed with the technique of boiling.

Pasteurization method by hot potting.

1. Sterilize the glass jars.

2. Fill the jars up to approximately 1 cm from the edge.

3. Clean the edges.

4. Close the lid of the jars.

5. After closing the jar, turn it upside down immediately.

6. Upside down for at least 20 minutes.

7. Check if the vacuum has occurred. Press the cap in the center, with a light pressure of a finger, and if you hear the typical "click", it means that the operation was successful.

8. Leave to cool in a cool place (at room temperature).

Method of pasteurization by boiling.

1. Sterilize the glass jars.

2. Fill the jars up to approximately 1 cm from the edge.

3. Clean the edges.

4. Close the lid of the jars.

5. Place the jars in a saucepan.

6. Wrap the jars in a tea towel (to prevent them from bumping during boiling).

7. Fill the pot with water.

8. Bring to a boil.

9. Once it reaches a boil, cook for the necessary time (the minutes depend on the type of food, for example tomatoes, in oil or pickles 30 minutes, tuna 25 minutes).

10. Allow to cool to room temperature.

11. Check if the vacuum has occurred.

• Furthermore, for the correct rules of hygiene of the kitchen, of the person, of the tools used and on the treatment of ingredients, pasteurization and conservation, we refer to site and at guidelines of the Ministry of Health. Of course, the information published here does not in any way replace the doctor's advice, opinion, visit and prescription.