Tag: Panko bread crumbs

Apple tartlets (Apple tartlets with shortcrust pastry) Easy recipe – Gordon Ramsay’s version

Apple tartlets

The Apple tartlets they are gods treats simple and exquisite, the varied mini of the classic apple tart! It is small Apple tartlets based on shortcrust pastry, stuffed with cream or marmalade and many slices of apples on the surface forming delicious roses!

Apple tartlets

There recipe is easy is fast. You can use all apples of all varieties! Just a piece of shortcrust pastry, the tried and tested classic that can be prepared in a few minutes. Depending on what you have at home, you can make Apple and cream tartlets or use some spoonful of jam of your choice. and immediately in the oven to cook! Just like the Nutella Tartlets, they are perfect for one healthy snack and genuine, a rich one Breakfast, one snack for children, but also as well as delicious dessert to be served also after a meal!

How to make apple tartlets


Preparation Cooking Total


Quantity for 12 tarts or muffin molds

For the pastry:

  • 230 grams of 100% flour + 1 teaspoon for the pastry board
  • 100 grams of almond flour (or peeled almonds to be reduced to powder) (alternatively 100 grams of flour 100)
  • 165 gr of soft butter at room temperature (or 100 ml of sunflower oil)
  • 1 whole egg (medium size)
  • 2 egg yolks (small size)
  • 130 grams of granulated sugar
  • 1/2 teaspoon of baking powder
  • grated zest of 1 lemon
  • 1/2 tsp ground cinnamon (optional)
  • 1 teaspoon of vanilla extract or 1 sachet of vanillin
  • 1 pinch of salt

For the cream (which you can replace with 450 gr of Apricot jam or whatever you prefer)

  • 460 gr of fresh whole milk
  • 6 very fresh medium yolks
  • 150 grams of sugar
  • 30 grams of flour '00
  • 20 gr of potato starch
  • 1 tablespoon of vanilla extract

To complete:

  • 2 – 3 large red apples
  • 2 tablespoons of apricot jam
  • powdered sugar


How to make apple tartlets

For the preparation of pastry, cream and assembly, look at the procedure of: APPLE TART

where all the steps explained step by step, only in a single format.

The doses are for 12 tarts, you can also use the muffin molds!

if you only want to make half of it, you can freeze the rest of the pastry and cream!

Once the tarts have been made, brush with a veil of jam and place in the fridge for 20 minutes.

How to make apple tartlets

Bake the apple tarts in a static oven at 180 ° for about 20 minutes in the middle part of the oven. Then lower to 160 ° and continue cooking for another 6 – 8 minutes, making a turn to the tartlets on the bottom of the oven.

Remove from the oven and leave to cool.

Before serving yours Apple tartlets, brushstrokes with a veil of jam! Finally, sprinkle with icing sugar

Apple tartlets-

You can keep them at room temperature for 1 day, then put them in the fridge; where they can stay for about 3-4 days.



Anchovy and potato pie Quick and easy recipe – Gordon Ramsay’s version

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Anchovy and potato pie: a healthy and complete second course, the carbohydrates of potatoes and the proteins of anchovies make this pie perfect for a quick dinner. The oily fish of which anchovies are part, is particularly rich in minerals iodine, selenium, iron, calcium and phosphorus) of vitamins of group B, D and A, and rich in essential amino acids that give them a high biological value. It is recommended to take fish, and specifically blue fish at least 2-3 times a week. If you don't add bread and other carbohydrates, this dish is also perfect for low-calorie diets.

Ingredients for 3-4 people

3 medium potatoes
400 gr of boneless anchovies
10-12 cherry tomatoes
2-3 tablespoons of extra virgin olive oil
salt and pepper


How to make Anchovy and potato pie

We peel the potatoes, rinse them under running water and cut them into slices not too thin, put them in a pan with cold water and bring to a boil, let them cook after boiling for 3-4 minutes. So that they are cooked enough but still firm.

Drain the potatoes and keep them aside, cut the cherry tomatoes in half

We also rinse the anchovies under running water (I had them cleaned and delisced in the fish shop) just make a cut along the belly and pull off the head with the bone, open them and wash them.

We place a drizzle of oil on the bottom of the pan with a layer of potatoes, overlap a layer of anchovies (as in the photo) and on top we put cherry tomatoes and oregano,

a final layer of potatoes; let's salt, and a little more oil, oregano, salt and pepper

In the oven at 180 ° for about 25-30 minutes. Let it cool and serve.

Enjoy your meal!

WINE PAIRING: Verdicchio dei Castelli di Jesi DOC, Vermentino di Sardegna DOC

for wine pairing www.quattrocalici.it

Anchovy and potato pie

Anchovy and potato pie "style =" width: 640px;

Enjoy your meal!


Cauliflower Cakes

I used to think cauliflower was the most boring vegetable, since it is not very flavorful on its own. Now it is one of my favorite vegetables to cook with, because it is a great canvas for many different flavors! In this recipe adapted from Cooking Light magazine, cauliflower and potatoes are drizzled with olive oil and roasted in the oven, then shredded in a food processor and tossed with eggs, spices and cheese and rolled in panko bread crumbs before they are baked in the oven to get crispy. They make a great healthy side dish, or topping for salads. I love dipping them in a sour cream herb sauce that you can easily make at home – just mix sour cream with chives, pepper, and garlic. Fabi loved these, which always makes me feel good.


Due to my crazy pharmacy schedule, I have been pretty passive when it comes to growing my freelance business and My San Francisco Kitchen. I have been receiving requests multiple times per month regarding my freelance work, so I decided to add a media kit to my contact page that I will update each month with My San Francisco Kitchen stats. Check it out if you are interested in advertising with me, or just want to know more about My San Francisco Kitchen! I think it will be neat to track the growth of my website by reviewing the stats each month. If you have a website, do you track you statistics? How often do you check them?

[ Missing photo: forming the cakes – this got pretty messy and the camera didn’t want to watch x( ]

Cauliflower Cakes
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Prep time
45 mins
Cook time
25 mins
1 hour 10 mins
Type: Side
Serves: 4
  • 3 cups cauliflower florets
  • 1 russet potato, peeled and quartered
  • 2 tbsp olive oil
  • ½ yellow onion
  • 2 eggs
  • ½ cup shredded white cheddar cheese (or fontina, gruyere…)
  • 1 tsp thyme
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup shredded Parmigiano-Reggiano cheese
  • 1 cup panko breadcrumbs
  1. Preheat oven to 400 degrees F.
  2. Place potatoes and cauliflower on a baking sheet and drizzle with olive oil.
  3. Bake for 30 minutes.
  4. Transfer to a food processor, along with onion, and pulse until chopped very well.
  5. Scrape mixture to a mixing bowl and add eggs, white cheddar cheese, thyme, salt and pepper. Mix well with a spoon.
  6. In a shallow bowl, mix the Parmigiano-Reggiano cheese and panko.
  7. Use you hands to form cakes and dip each side in the breadcrumb mixture, carefully.
  8. Place onto a greased baking sheet.
  9. Bake for 25 minutes, until slightly browned.
Makes 16 cakes

You Might Also Like:

Creamy Garlic Mashed Potatoes
Lemon Pistachio Stuffed Artichokes
Apricot Arugula Pizzettes

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