Tag: parsnip

Apple puff pastries, a delicious last-minute dessert. Better and more delicious than apple pie and ready in 10 minutes – Gordon Ramsay’s version

Apple puff pastries


Apple puff pastries

Apple puff pastries They are delicious, single-portion desserts that can be made in just a few minutes. Perfect when your children call you and tell you they are coming home with some friends to study together. Or when a friend comes to visit you and you want surprise her with something prepared with your own hands. Their peculiarity is that they prepare themselves in reverse, starting from the surface up to the base. For this preparation we recommend some small, crunchy apples. Once ready, you can store them under a glass bell jar for up to 4 days.

Apple puff pastries

Ingredients

  • sliced ​​apples 2
  • rectangular puff pastry 1 roll
  • honey
  • eggs 1
  • powdered sugar

Preparation

The first thing to do to prepare apple puff pastries is to peel the fruit and cut it into slices. Line the baking tray with baking paper. Create with honey 6 stripes. Spread them using a spoon. Arrange the apple slices next to each other along the strips. Cover them with a little more honey. Roll out the puff pastry on a work plate and cut it into pieces 6 rectangles. Arrange each rectangle on a strip of apples and honey and let it join pressing lightly with your fingers. In a small bowl, beat an egg. Brush it along the puff pastry.

Cook in a static oven 180 degrees for 15 minutes. Once cooked, turn the sweets over. Sprinkle with plenty of icing sugar and serve. Your Puff Of Apples they are ready. If you want, you can season the apples with cinnamon. If you like its intense flavour, it will combine very well with the apples and the pastry. If you want you can also replace the honey with jam. Let your imagination run wild to create ever-changing puff pastry treats. Enjoy your meal.

Read also: Benedetta’s puff pastries with cream and strawberries, the fastest dessert there is. It can be done in 2 minutes with the sugar trick

Apple puff pastries

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Spaghetti with burnt tomato, nothing but killer. The ancient recipe of Edoardo de Filippo’s grandmother that drove everyone crazy – Gordon Ramsay’s version

spaghetti with burnt tomato


The spaghetti with burnt tomato they are certainly unusual, but with a tasty and mysterious taste. This dish is the precious memory of Neapolitan cuisine of Mrs. Concetta, grandmother of Eduardo De Filippo, which he himself loved to prepare for his friends and which has, among its main ingredients, the “courage to burn” tomatoes. A simple, poor and even unpretentious dish, capable, however, of satisfying that sudden craving for spaghetti and tomatowhich he can grasp, very often unexpectedly and which only the first forkful manages to appease, because it rather satisfies the desire for a flavor preserved in memory.

The spaghetti with burnt tomato they are a quick dish, not at all elaborate, which nevertheless is capable of satisfying a need and of cooking, carefully choosing the quality of the ingredients, because it will be the pasta, cherry tomatoes and oil that give the recipe its delicious taste and intense perfume, which characterizes it and makes it precious. From the book “You cook as you want…” by Isabella Quarantotti De Filippo. Here is the recipe.

Spaghetti with burnt tomato

Ingredients

  • 360 g of spaghetti
  • 1 kg of cherry tomatoes
  • 1 clove of garlic
  • basil
  • extra virgin olive oil

Method:

Wash the cherry tomatoes, then cut them in half and put them to drain in a bowl with a filter. In fact, you will have to keep the sauce they release. Meanwhile, in a non-stick pan, heat plenty of extra virgin olive oil, together with the lightly crushed garlic clove. When it is golden brown, add the cherry tomatoes and remove the garlic. Lower the heat and cook until the tomatoes are well burned. They should become brick coloured.

Drain the pasta al dente and toss it in the pan. Little by little, pour in the filtered juice of the cherry tomatoes and continue to cook for a few minutes, so that all the ingredients mix well. Serve and complete with a few fresh basil leaves. Your spaghetti with burnt tomato they are ready. Enjoy your meal!

Read also: U Spaghetto a Saponar, Eduardo De Filippo was right: the best Neapolitan first course with 2 ingredients

spaghetti with burnt tomato

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Miso soup with tofu, shiitake and black cabbage – Gordon Ramsay’s version

Miso soup with tofu, shiitake and black cabbage


A vegetarian miso soupor rather, 100% vegetal with the smoky note of tofu, the scent of shiitake mushrooms and the intense touch of braised black cabbage.

Miso soup is a typical dish of Japanese food which can be enriched in many different, seasonal and more or less vegetal ways. I chose a vegan variant to enhance them even more digestive and purifying properties of this recipe. A real detoxifying boost, which strengthens the immune system and promotes the health of the intestinal bacterial flora

The ingredients for a perfect miso soup

Miso

The miso* it is obtained from the fermentation of legumes (in particular yellow soy) and cereals (such as barley and rice). It is used to flavor soups and broths, but also to salt or season meat, fish and salad dishes.

It’s a kind of batter that it must strictly be added at the end of cooking and diluted for a maximum of one minute, before service. This operation allows its nutritional properties to remain unaltered and not to be lost with long cooking.

Wakame seaweed

L’wakame seaweed* it is a brown marine algae, endowed with remineralising, purifying and detoxifying properties, it is rich in calcium and magnesium, vitamin C and group B.

How to enrich your miso broth

Tofu

You can choose your favorite tofu, soft or hard, depending on your personal taste. I used a smoked tofucut into cubes, which I sautéed in a pan with a little sesame oil to give it a light crunchy texture, so as to add a chewable part to my miso soup.

Shiitake mushrooms

The lentinus edodesthe scientific name of shiitake, is a mushroom of Asian origin particularly widespread in China and Japan. Famous for its nutritional properties, it is rich in proteins thanks to the numerous amino acids and essentials it contains, together with substances that help control blood pressure and cholesterol levels, as well as strengthen the immune system.

You can find it fresh at certain times of the year (it is also grown in Italy) or dried*, as in my case. Just soak it for a few hours and add it to your preparation to enjoy all its benefits and its intense aroma.

Seasonal vegetables

For this miso soup I used the black cabbage, braised in a pan over low heat with just a drizzle of sesame oil, until tender. But you can add the seasonal vegetables you prefer, such as pumpkin or sweet potato, daikon, carrots, ginger, aubergine, courgette, cauliflower, turnip greens or onions.

Dashi broth

You can use normal vegetable broth, to keep this recipe 100% vegetable, but the best thing would be to use dashi broth.

It is a Japanese broth made with an infusion of kombu seaweed *(a dried brown seaweed used in this cuisine to flavor and soften foods) and the katsuobushi* (skipjack tuna dried, fermented, smoked and reduced into very thin flakes).

In this case, for 1 liter of dashi broth you will need 15 g of kombu seaweed and 15 g of katshoubushi. Alternatively you can purchase the freeze-dried dashi broth here*.

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