Tag: Panko bread crumbs

Tart without butter (light and delicious) Simple recipe and variations! – Gordon Ramsay’s version

There Tart without butter it's a delicious dessert, one variant of the classic version. In this case made with an oil-based shortcrust pastry flour, eggs, sugar And without butter then stuffed with jam and finally baked in the oven! Where it turns out slightly soft to the bite, perfumed and delicate and perfectly mixed with the filling ! Not only perfect for lactose intolerant, but also simply for who does not want to use butter without giving up all the goodness of a tart!

It's about a quick and easy preparation! Yes they whip all the ingredients together then it kneads quickly and you will get a soft dough that does not break and does not crumble and it's ready to spread ! Indeed without rest in the fridge you can immediately make yours Tart without butter! In this case I stuffed with blackberry jam, but you can give birth to numerous variations: you can fill the jam you prefer, replace it with Nutella or filled with chocolate. Trust me it will always be a hit! Great cold, when all the flavors have settled, not only for breakfast And snack, also for a tasty post-dinner dessert! The Tart without butter, it keeps very well for many days, preserving taste and aroma! On the contrary, the more time passes, the better it becomes!

Discover also:

Cookies without butter (only 1 dough, a thousand different flavors!)

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	40 minutes	1 h

Ingrediants

Quantity for a 24 cm mold
330 g of 100% flour or rice flour + 1 teaspoon for the pastry board (or 300 g of 100% flour or rice + 30 g of unsweetened cocoa powder for a chocolate base) 75 grams of sunflower oil 1 whole egg 2 egg yolks 130 gr of granulated or cane sugar 1/2 teaspoon of baking powder grated zest of 1 lemon or orange 1 teaspoon of vanilla extract 1 pinch of salt 300 gr of jam of your choice (my blackberry jam)

Quantity for a 24 cm mold

330 g of 100% flour or rice flour + 1 teaspoon for the pastry board (or 300 g of 100% flour or rice + 30 g of unsweetened cocoa powder for a chocolate base)
75 grams of sunflower oil
1 whole egg
2 egg yolks
130 gr of granulated or cane sugar
1/2 teaspoon of baking powder
grated zest of 1 lemon or orange
1 teaspoon of vanilla extract
1 pinch of salt
300 gr of jam of your choice (my blackberry jam)

Method

How to make a tart without butter

First of all prepare the base, whipping the eggs with sugar, salt, vanilla and or grated peel for 5 minutes, in order to obtain a frothy whipped mixture.

Then add the oil slowly, always whipping.

Finally add the flour in one go and mix with a spatula. Then transfer to a pastry board and knead a little, just enough to obtain a soft ball. Set aside.

Dust a work surface with flour.

At this point, take a piece of dough, roll it out with the help of a sprinkling of flour and a rolling pin to a thickness of 4 – 5 mm.

Transfer to a tart mold, better if opening, previously oiled and floured.

Then make the pastry adhere to the mold, remove the excess edges with a rolling pin and pierce with a fork:

Finally stuff with the jam always leaving 3 mm of edge.

Then with the leftover pastry, roll it out with the help of a rolling pin, cut 8 strips of 1.5 cm and add the first 4 at a distance of a few cm from each other and then on top of the others in diamond shapes.

Then remove the excess edges by pressing with a finger joining the various strips

Finally bake in the oven at 180 degrees for about 40 – 45 minutes in the middle until golden brown.

minute more or less depends on your oven.

Finally, remove from the oven and let it cool for at least 2 hours

Here is ready Tart without butter

It keeps perfectly even 5 days at room temperature!

Quick Salmon Crostini – Recipes on the fly – Gordon Ramsay’s version

THE quick salmon croutons I'm a starter refined and tasty to prepare in 5 minutes, ideal both for a finger food aperitif or as an appetizer for a classic fish dinner. They also represent excellent lunch on the fly on those days when you are in a very hurry and don't have time to cook.

For smoked salmon lovers, salmon croutons are a real pleasure for the palate. They are so good that one leads to another.

There are many variations to prepare excellent salmon croutons.

Let's start with bread: you can use all types of bread, from white to wholemeal or cereals or rye bread, in the Nordic way. If you don't have leavened bread, you can very well opt for crackers or pretzels.

What cheese: the classic cream cheese is fine, but also ricotta and robiola.

Regarding the salmon always opt for a good quality product.

The farmed salmon it is not inferior in quality to the wild one, it depends on the type of breeding. In Norway and Scotland, for example, there are fish farms of sure and proven reliability. The salmon a diet designed for the complete well-being of the fish first and the consumer afterwards is fed.

The wild salmon probably has a diet that is less dosed by humans, eating other organisms found in captivity, such as shrimp and plankton.

The major difference between the farmed salmon and the wild one is simply in the type of fishing carried out which justifies the difference in price.

If you are looking for Salmon appetizer recipes, do not miss the salmon cheesecake, the hot salmon croutons, or the salmon rolls!

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the quick and delicious recipe without grease! – Gordon Ramsay’s version

There Fried pumpkin it's a side greedy, also perfect as snacks! It is about pumpkin sticks, first sautéed in the egg, then in breadcrumbs and finally fried in boiling oil. For a surprising result: a Fried pumpkin golden, Crisp And without grease thanks to thick breading ! A unique goodness to which it is impossible to resist!

For the very easy preparation And rapid you can choose the type of pumpkin you prefer. The secret to a perfect result is cut the pumpkin into equal pieces, like this yes it will cook evenly. Few minutes And will be ready on the table hot, steaming and crunchy! Just like Pumpkin Chips are ideal not only as a side dish to accompany a thousand seconds dishes, from cheeses, to meat, to roasts, but also to be served as aperitif, finger food, starter, for snack!

Discover also:

Pumpkin fritters (fluffy morsels with grated raw pumpkin!)

Fried pumpkin recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	45 minutes	55 minutes

Ingrediants

Quantity for 2 people
300 – 400 grams of pumpkin 1 egg 5 – 6 tablespoons of breadcrumbs (also gluten-free) fry oil salt

Method

How to make fried pumpkin

First of all peel the pumpkin and cut into sticks of 5 – 6 cm

how to make fried pumpkin

Then place the pumpkin in a bowl, pour the beaten egg into it with a fork and mix with your hands very well, so that all the sticks are well soaked.

Finally dip in 3 distinct shots, groups of pumpkin in the breadcrumbs previously placed in the bowl and shaking and swirling, make sure that the sticks are perfectly breaded.

Once well breaded, place the breaded pumpkin on a plate and repeat the operation until all ingredients are used up!

Then bring plenty of oil to temperature in a large pan. Fry in 2 stages so that the pumpkin is not against each other. Fry for about 2 and a half / 3 minutes until it becomes golden and crunchy.

Finally drain with a slotted spoon and place in a plate on absorbent paper without pressing for a few seconds, then transfer to a serving dish!

Yours is ready Fried pumpkin!

Delicious freshly made. However, you can keep it for about 1 day at room temperature!

Chef Gordon Ramsay Recipes