Tag: paprika

Simple and Racy Cauliflower Pancakes – Gordon Ramsay’s version

Simple and Racy Cauliflower Pancakes

Cauliflower pancakes are a side or second dish, gluten-free, delicious and quick to make, even for children, with a thousand variations depending on the spices and of vegetables that you like. I provide you with a simple cauliflower pancake that you can enrich with other vegetables or ingredients of your choice.

Family💚 vegetable-based dishes are never too many at home, partly for personal tastes, partly to offer children a palatable dish And healthy and this is one of them.

Microwave cauliflower, ready to freeze => find it here!

By omitting the smoked cheese, or by choosing a lactose-free cheese, this recipe is also suitable for intolerant, since the parmesan it is naturally lactose free.

If you want, you can modify the recipe by removing the eggs and replacing them with potato starch, until you reach an ideal consistency… It will be easy, since you don't have to form the pancakes with your hands!

This same recipe (perhaps by adding breadcrumbs and starch), you can also make it in the oven: form pancakes on the baking sheet or in a pan, covered with parchment paper and a drizzle of oil. Cook for about 20 minutes at 200 degrees ventilated, checking browning and cooking.

I anticipate the question that will surely come from the Family💚 … If you can place a sheet of parchment paper in the basket and form the pancakes inside, you can certainly try cooking them in an air fryer.

Cooking in the oven and in the air fryer needs a firmer dough (which you get with more flour, starch or breadcrumbs), while in the pan it can be even softer, because you can raise the heat slightly and help you with a spatula to hold them. together, which you can't do in the oven.

You can make these pancakes with other vegetables: zucchini, broccoli, cabbage, pumpkin, etc …

You can also play with spices and create new flavors that are close to everyone's tastes.

the perfect and quick recipe step by step – Gordon Ramsay’s version

THE Marshmallow (literally "sweet cotton") I am treats delicious, originating of the United States of America, beloved all over the world! It is about fluffy morsels based on sugar, water, egg whites And jelly from the chewy texture or rubbery and extra soft ; usually of White color or come on pastel colours; they are exquisite both from enjoy natural, simply like candy or to accompany coffee or hot chocolate; but also for make numerous desserts! As topping for cakes, pies or filling for biscuits ect ect. You want prepare them too ? Here she is Homemade Marshmallow Recipe with all Tricks And Advice illustrated with step by step photos to get them in just over 30 minutes! Believe me if I tell you like the ones bought! rather even better!

Marshmallow "width =" 630 "height =" 472 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/the-perfect-and-quick-recipe-step-by-step-Gordon-Ramsays-version.jpg 630w, https: // www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow-300x225.jpg 300w, https://www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow-86x64 .jpg 86w, https://www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow-630x472.jpg 1056w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/the-perfect-and-quick-recipe-step-by-step-Gordon-Ramsays-version.jpg "/><noscript><img class=After various experiments, today I share with you what I believe is the Perfect recipe of the Marshmallow both in terms of soft texture, both of exquisite taste both of speed of execution!

It's about a very easy preparation. THE secrets for an excellent result are: first of all choose the right ingredients in particular, use the glucose syrup; you can buy it in every well-stocked sweet shop or on Amazon and you can also use it to make Sugar Paste this will allow you to get the texture of the original Marshmallows! Very important then perform the various steps quickly in particular the transfer of the mixture to the pan! Otherwise it will solidify! Thanks to my method, your Marshmallows they will be ready immediately without long rest times!

Marshmallows are ideal not only for Children, but also for the older ones! Yup they keep very well and you can pack them up and give them away for the Stocking of the Befana, Christmas and many other occasions!

Discover also:

Chocolates (how to make homemade chocolates with step-by-step photos)


Preparation Cooking Total
30 minutes 5 minutes 35 minutes


Quantity for 50 pieces

For the syrup:

  • 90 grams of Glucose syrup
  • 80 grams of water
  • 220 grams of sugar

For the dough:

  • 100 gr of egg whites
  • 17 gr of gelatin + 85 gr of cold water

To complete:

  • 100 – 120 grams of powdered sugar
  • 80 grams of cornstarch or potato starch


How to make Marshmallows

First of all, place the gelatin with its water in cold water and let it soften:

soften marshmallow jelly

Then weigh the glucose directly into a saucepan:

sugar syrup for making marshmallows

Then add the sugar and the water indicated to make the syrup and place on medium heat, always stirring. If you have a thermometer after about 10 minutes you must reach a temperature of 115 ° if you have not, look at the mixture must be liquid, amber with lots of bubbles

how to make marshmallows

In the meantime the syrup is cooking, turn on the planetary mixer and let the egg whites whisk at medium speed and line a baking sheet with parchment paper adding some flakes of butter so that it remains stable and firm.

Finally Sprinkle with 3 – 4 tablespoons of cornstarch mixed with powdered sugar:

marshmallow pan

When the syrup is ready, pour it boiling directly over the egg whites that will be whipping in the mixer and turn the speed up to maximum so that the mixture mounts quickly.

Meanwhile, in the boiling saucepan, pour the gelatin with all its water now absorbed, swirl and you will see that in a few seconds in contact with that heat it will melt, pour it into the egg whites mixture you are whipping.

Let it whip until the bowl is cold for a minimum of 10 – 12 minutes!

The mixture must be fresh, firm and shiny!

Finally pour it directly into the pan or quickly divide it into two or more parts depending on how many colors you want to obtain.

Just the slightest bit of a dye will be enough to get pastel colors and a few seconds to turn.

I recommend if the mixture solidifies then you will have difficulty spreading it well!

coloring marshmallows

Then immediately pour the compounds into the pan flattening them one at a time with a spatula or sharp knife, in order to obtain a surface as smooth as possible.

Spread each compound side by side.

Finally sprinkle the surface with sugar and cornstarch forming a sprinkled layer.

Wait 15 minutes and you will see that the compounds have already solidified. If they are still soft, wait, it means that you have not whipped the egg whites well and you will have to wait a few hours! In some cases even 12 h if you have just whipped the mixture!

Turn and turn each mixture into the powders and slice to about 2 cm obtaining 2 cm Marshmallows. As you make them, pass them in the sugar and cornstarch powders

complete the marshmallows

Then dust the powders off the ones you just made and set them aside. Make all your squares in this way!

Yours are ready Marshmallow

Marshmallow "width =" 630 "height =" 945 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_356_the-perfect-and-quick-recipe-step-by-step-Gordon-Ramsays-version.jpg 630w, https: / /www.tavolartegusto.it/wp/wp-content/uploads/2022/01/Marshmallow--200x300.jpg 200w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src = "https://www.gordon-ramsay-recipes.com/wp-content/uploads/_356_the-perfect-and-quick-recipe-step-by-step-Gordon-Ramsays-version.jpg" /></p>
<p><noscript><img class=You can keep them in a tin or cookie jar, well sealed. Attention they will tend to stick, after all like the ones bought, just sprinkle them with cornstarch and they will return as freshly made!

This way they keep 2 weeks


Original recipe and advice with step by step photos – Gordon Ramsay’s version

Homemade tortellini

THE tortellini I'm a first course typical of Bolognese cuisine. It is about stuffed egg pasta : squares of fresh pastry first stuffed with dough of pork loin, mortadella, raw ham And parmesan Reggiano; in the end closed to art; in a closed triangle with a hole in the center, Which takes the form of tortello give her small size because of this "tortellino" derived from "cake". Let's talk about one ancient preparation that it even seems date back to 1100 ; today very famous all over the world, like certified at the Chamber of Commerce of Bologna and codified by Confraternity of Tortellino. inevitable for the Christmas Eve lunch and Christmas Menu! You want prepare them too? Here she is Homemade Tortellini Recipe with all Advice And Tricks illustrated with step by step photos for the perfect success own like those of the Bolognese pasta factories!

Homemade tortellini

Like any traditional recipe they exist different versions and some regional variants, but also some nuances between the various Bolognese families! What I give you today is there Original recipe of the tortellini of my grandmother Bolognese friend doc

It's about a simple preparation although hardworking. It is necessary to have a few hours available for the formation of tortellini. In fact, the dough is prepared in a few minutes. The secret for a excellent filling and the rest in the fridge, where all the ingredients embrace the scents. While as tradition commands, for the formation of tortellini you have to follow 2 rules : First of all realize squares of 2.5 cm to the 4 cm (my 3 cm) and respect same measure for all. In the end carefully seal the triangle squeezing the edges so much that it looks like a single sheet of pastry! this will allow you to make the perfect tortellino and that does not open during cooking!

Once you are done you can cook them as you prefer! Making the classics Tortellini in broth, or blanch them in water e season them to taste: Tortellini with cream, or with a tasty Ragù

also tortellini, just like Ravioli, Gnocchi and Cannelloni, they are a first course for special occasions, not just for Christmas holidays but also Sundays with the family and with friends! Test yourself, you will have fun!

Discover also:

Lasagne al forno (how to make lasagna Bolognese illustrated step by step)

Tortellini recipe


Preparation Cooking Total
30 minutes 10 minutes 40 minutes


Quantity for 4 people

For pasta :

  • 300 grams of flour 0
  • 3 eggs
  • 1 pinch of salt

For the stuffing :

  • 100 gr of pork loin
  • 1 single piece of mortadella of 100 gr
  • 1 single piece of 100 g raw ham (I prefer sweet)
  • 90 – 100 grams of Parmigiano Reggiano DOP (alternatively you can replace with parmesan)
  • 1 small egg
  • nutmeg powder
  • salt (optional)


How to make Tortellini

First of all, sear the pork loin in a pan with 1 teaspoon of butter or if you like extra virgin olive oil 1 minute per side. then cook by adding 1 tablespoon of water for 7 – 8 minutes,

This passage it is not always foreseen by the original recipe, but necessary to avoid the consumption of not perfectly cooked meat.

Leave to cool and drain perfectly. Finally, with the help of a blade mixer, chop the pork loin, the ham, the mortadella all together, until you obtain a soft and fine pulp.

Then transfer to a bowl, add 1/2 teaspoon of nutmeg, egg and Parmesan, knead well until you get a full-bodied and soft dough.

I don't add salt because I don't prefer particularly salty fillings. The specification provides for the use of a pinch! Evaluate according to taste. Knead well:

stuffed for tortellini

Finally, seal with cling film and place in the fridge for a minimum of 6 hours, preferably 1 full day!

After the indicated time, you can make fresh pasta.

First of all, place the flour with the salt in the center of a pastry board, the eggs in the center and start mixing with a fork, incorporating the flour on the side towards the center. Then proceed to knead with your hands until it forms a homogeneous and non-sticky dough.

If you want to see the photos of the various steps you can look at the article FRESH EGG PASTA

Then seal in a film and let it rest at room temperature.

How to make tortellini

According to the Bolognese tradition, the dough for making homemade tortellini is rolled out strictly by hand, with a long rolling pin, sprinkling flat and surface with a pinch of flour, until a thin 2 mm sheet is obtained.

If you are not practical you can roll the dough with the machine. By dividing the dough into 3/4 pieces. always helping you with the flour, you will have to obtain 2 mm thick sheets.

Once you have obtained the sheets, dust them with flour and cover them with a film very well, otherwise they will dry out and you will have difficulty forming the tortellini.

Proceed by carving one sheet at a time.

If you have the TORTELLINI SIZE, everything will be immediate. You can make 3 x 3 triangles right away.

Otherwise you will have to make strips of 3 cm, then overlap them and cut 3 cm squares.

egg puff pastry for tortellini

Then I recommend not to leave them overlapped and cover them with a film very well.

At this point, place a tip of a teaspoon of filling in each square.

Proceed by adding the filling on 10 pieces at a time.

1) first of all close the rectangle in a triangle by brushing the edges with a damp handkerchief and sealing the triangles to perfection

2) make small folds on the sides of the triangle

3) finally join the two edges leaving a hole in the center and sealing them with a pinch.

As you can see from the photos below it is very simple:

how to make tortellini

Arrange the tab by spreading it out and complete in this way.

Make yourself comfortable because it will take 2 – 3 hours to complete but the satisfaction will be a lot!

Yours are ready Homemade tortellini!

tortellini recipe

Once prepared you can immediately cook them in boiling water with salt. They will be ready in about 1 and a half minutes, when they rise to the surface!

You can keep them in the fridge for 1 day perfectly sealed with a film

Finally you can also freeze them. I recommend that you freeze them in trays, once hardened, put them in plastic bags. Later you can cook them directly frozen


Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page