Tag: paprika

Winter weekly menu for lunch and dinner – Gordon Ramsay’s version

With the weekly winter menu we officially welcome winter!

In this new menu of weekly meal planning, you will find ideas and recipes on what to cook for both lunch and dinner.

It is a indicative menu from which to take inspiration for your dishes, which you can easily prepare using vouchers seasonal products.

The vegetables and fruits of the winter season are:

black cabbage, radicchio, broccoli, cauliflower, savoy cabbage, fennel, artichokes, turnip greens, chicory, oranges, tangerines, mandarins, grapefruits.

We are in winter, the coldest season, characterized by lowering temperatures, days with little sunlight, snow and freezing wind.

For this reason the body needs more calories and foods that warm body and soul but also satisfy the palate.
So we thought of a balanced menu which includes many seasonal vegetables excellent to counteract small seasonal ailments.

But it is also a tasty and appetizing menu!

THE weekly meals of the winter menu are organized like this:

to lunch there is always a first course of pasta or rice or soup and a side dish.

TO dinner, in rotation, there are meat, fish or eggs, plus a side dish of vegetables that can be raw or cooked.

There are also recipes for sweets and treats which are prepared in particular this season.

Obviously you do the due replacements compared to the tastes of your family and your children, also adjusting the quantities to their appetite!

Download your Weekly Winter Menu for lunch and dinner now!

By clicking on the links of the various courses go directly to the recipe!

You can download it for free on your pc or print it and hang it in sight in your kitchen!

Here you can also print the SHOPPING LIST, useful for writing down the things you need to buy day by day.

Here, on the other hand, you can plan yourself a weekly menu to your liking.

Here you can write down your favorite breakfasts: Weekly breakfast planning

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Pistachio tart (creamy inside) the easy and delicious recipe! – Gordon Ramsay’s version

There Pistachio tart it's a sweet greedy! A Pie with pistachio cream amazing! Made with a shortcrust pastry shell, stuffed with pistachio spread cream of Bronte ! Imagine it crumbly is soft outside, tenderly creamy inside! Perfumed, sweet at the right point, from the typical flavor of pistachios more good! A mix of consistencies that becomes poetry for the taste buds!

It's about a Very easy recipe! The basis is that of mine shortcrust pastry super proven simple to work, to spread that you can realize with either that without butter! The time of line the mold, add the Pistachio Cream and make the classics stripes on the surface! Thanks to makeup Nutella Tart; to add a baking tray over the cake during cooking; the pistachio tart, does not dry out e does not harden , L'inside always remains creamy also after days!! Perfect for one snack greedy, one Breakfast rich and substantial, the Pistachio Tart is perfect for buffet, parties, birthdays! When you try it you won't be able to do without it!

Caprese with pistachio (one Pistachio and white chocolate cake soft and exquisite! )

How to make the pistachio tart

First of all, prepare the shortcrust pastry by whipping the soft butter (or seed oil) with sugar, salt and vanilla until you get a frothy cream; finally add the eggs one at a time, always whipping with a whisk or planetary mixer at high speed until a creamy and compact mixture is obtained. Add the flour in one go with the sifted yeast; compact with a spatula and then with your hands dusted with flour, kneading a little, just enough to obtain a soft pastry that comes off the work surface. If necessary, add a sprinkling of flour. It must not attack. Seal in plastic wrap and place in the fridge for 1 hour or in the freezer for 10 minutes to firm. If you want to see all the illustrated steps and useful tips, look at the article: SHORT PASTRY

Then roll out the shortcrust pastry on a floured surface to a thickness of 5 mm, place it in the previously buttered and floured mold; making the dough adhere to the pan.

Then cut off the edges and pierce the bottom with the tines of a fork. Put the shell in the fridge.

Prepare the strips of dough by rolling out the nice cold shortcrust pastry to 3 – 4 mm thick. (if it is soft, let it cool, otherwise the strips are twisted) 6 – 7 strips strips about 1 cm wide.

Finally, fill the shell with pistachio spread, leaving the free edge (at least 1/5 cm)

Then lay the first 3 strips on the tart at a distance of 2 cm, then crosswise, insert the other strips, tie them to the edges by pressing with a finger and letting the excess parts fall away.

Put the tart in the fridge at least 1 hour before baking: nutella and shortcrust pastry must be hard.

Perfect cooking

First of all, preheat the static oven to 180 °, bake in the central part and add a classic oven pan to the surface just above the tart, a few cm of space must pass between the tart and the dripping pan. This operation is essential to create the famous pistachio creamy heart!

Bake the first 20 minutes at 180 ° then lower to 170 °, marry the tart in the slightly lower part of the oven, also moving the dripping pan over and leave it for 8-12 minutes. (if you want to see the photo, look at the Tart ALLA NUTELLA)

The time is indicative, it could vary from oven to oven. The result must be a cooked and light pastry and an unburnt surface.

Remove from the oven and leave to cool for at least 1 hour

Here is ready Pistachio tart!

You can store at room temperature for 5 – 6 days!

Focaccia della Befana, the original recipe with step by step photos – Gordon Ramsay’s version

There Focaccia Della Befana it's a leavened cake exquisite, typical of Piedmontese tradition that prepares the January 6 for celebrate the Epiphany! It's about a Croissant to shape of the sun covered with granulated sugar; based on flour, milk, eggs, butter is candied fruit; than for his very soft consistency is intense aroma it's a lot similar to a panettone! But it's lower it's a lot easier to realize! Inside which yes hides a dime, symbol of fertility and health, it will bring luck to those who find it! Just like for the French Galette des Roys and the Spanish Roscòn de Reyes.

Like any traditional recipe they exist different versions. What I give you today is there Original recipe of the Focaccia Della Befana, taken directly from the book of my regional Christmas sweets! It is a preparation very simple! You can make it by hand even without a mixer! within a few hours it rises and it will be ready to be enjoyed! For the realization you can use candied fruit of your choice: cherries red, green, or a mix of leftovers! I prefer and recommend you use candied orange peel homemade, which gives a amazing scent is a special taste! trust me you'll love it! Perfect to prepare for the epiphany! as an addition or alternative to Sweets for the Befana, not just to make Breakfast in the morning and all together unwrap the socks that the Befana brought at night! As snack; but also how dessert at the end of the meal, perhaps accompanied by a good passito or a cup of hot chocolate!

How to make the Focaccia della Befana

First of all mix the flour with the sugar. Dissolve the yeast in the milk, add it to the flour, mix, or mix with a planetary mixer, gradually add the eggs, one at a time. The dough is soft but it is normal, work well until it takes on consistency.

Then add the butter in small pieces. String by hand or with a planetary mixer at medium speed until all the butter is absorbed.

Finally add the salt. Knead and let the dough rest every 10 seconds. It must be soft, but strung. Then add the candied fruit:

Knead, incorporating them inside, pirlate smoothing the ball on the work surface and transfer to a bowl:

Then cover with cling film and let it rise in the heat (oven off with light on, perhaps on recently) at around 28 ° for 4 – 5 hours until the dough triples in volume:

Turn over on a work surface, pirlate and smooth without adding flour. Transfer to a sheet of baking paper.

Then roll out with a rolling pin forming a circle of about 25 cm cut into 4 parts leaving the center intact.

Divide each quadrant into 4 pieces and roll them up like twists:

Finally add if you have it, otherwise it does nothing, a circle of those that can be opened for cakes of about 32 cm, this will serve to preserve the round shape.

Leave to rise in a warm 28 ° for about 1 hour and a half, then brush strokes of egg white and cover with sugar grains.

Finally bake in a static oven at 180 ° hot in the medium-low part for about 25 minutes until golden brown and until the toothpick is dry!

Remove from the oven, let it cool for 10 minutes then serve!

Here is ready Focaccia Della Befana!

As soon as it is cold it must be perfectly sealed in film. In this way it keeps perfectly for 2 – 3 days.

Download your Weekly Winter Menu for lunch and dinner now!

By clicking on the links of the various courses go directly to the recipe!

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How to make the pistachio tart

Perfect cooking

How to make the Focaccia della Befana