Tag: powdered sugar

Fennel parmigiana (white, creamy, delicious) the quick recipe! – Gordon Ramsay’s version

There Fennel Parmigiana it's a single dish or side exquisite! Variant of the classic eggplant Parmigiana! In this case realized blank with slices of fennel slightly blanched, then assembled in layers with smoked provola, bechamel And parmesan! In the end baked in the oven where the ingredients embrace between them and one is formed surface au gratin and golden it's a creamy and racy interior watering!

It's about a quick and very easy preparation! The secret for a perfect result it is blanch the whole fennel and cut them to equal slices and then dry them! So that does not get watery! that way it will be a lot simple to assemble the layers! If a few slices fall apart, no problem, it will bind in the pan with the rest! Few gestures and yours White fennel parmigiana it will be ready to cook!

Perfect from prepare in advance both as a single dish for lunch or for dinner; both in small portions like winter outline, or appetizer or vegetarian main course! Believe me you will love it of the taste and texture of this wonder!

Discover also:

Fennel au gratin (the perfect recipe, quick to have a crunchy and light surface!)

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	40 minutes	1 h

Ingrediants

Quantity for 4 people
4 fennel 300 gr of smoked provolone 1 dose of my bechamel (which you can also make with oil!) 5 – 6 tablespoons of parmesan or parmesan salt

Method

How to make fennel Parmigiana

First of all, prepare the Béchamel base in 5 minutes!

Then clean the stalk and beard fennel and then rinse them.

Then blanch them whole in water and salt for 10 minutes, they should be slightly soft under the prongs of the fork.

Finally, cut them into slices of about 1 cm and gradually place them on absorbent paper, dabbing them so that they absorb all the water.

Then arrange in a pan 1 ladle of rather slow and soft bechamel sauce and a layer of fennel on top:

on top, add pieces of provolone, 1 ladle of well distributed béchamel, a handful of parmesan and then start again in layers, ending with a last layer of fennel, béchamel, scattered provola and parmesan.

Finally, seal in the pan with aluminum foil.

Bake in a static oven at 180 ° for about 30 minutes in the central part and finally remove the aluminum.

Then raise to 200 °, place in the upper part of the oven and operate the grill for 10 minutes until it becomes beautiful golden

Yours is ready Fennel Parmigiana

It keeps very well for 3 days both cooked and raw ready to cook!

Christmas tart with jam – Recipes on the fly – Gordon Ramsay’s version

The Christmas tart with jam it is a simple and original idea for proposing a tart during the Christmas period.

Instead of the classic diamond pattern we are used to seeing, this tart is decorated with a Christmas landscape made with shortcrust pastry and simple cookie cutters. Very easy to make and the result is really pretty.

Trees, houses and stars will make your tart special and much appreciated.

You can choose the jam you prefer, the important thing is that it is dark to create the night sky strewn with stars. Blueberries, berries, cherries, choose the one you like best.

The Christmas tart with jam it is perfect for breakfast or a snack or to decorate the Christmas table. Once cold you can also sprinkle it with a little icing sugar.

Let's see the recipe immediately.

This Christmas tart is prepared with a shortcrust pastry with seed oil.

A basic dough prepared in a more delicate version, where seed oil (peanut or sunflower) is used instead of butter. And it is still very tasty, crumbly and suitable for all types of shortcrust pastry desserts.

The preparation of the pasta shortcrust pastry with oil it is a bit faster than the classic one, since this type of pastry that does not contain butter does not have to rest the classic 2 hours in the refrigerator (to cool the butter).
It is ideal for preparing all kinds of biscuits and pies.

For this recipe you will need some Christmas-themed cookie cutters:

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Shortcrust pastry with hazelnuts (for pies and biscuits) Easy recipe! – Gordon Ramsay’s version

There Shortcrust pastry with hazelnuts it's a base delicious! Variant of classic shortcrust pastry, in this case made with hazelnut flour in the dough that gives a rustic taste it's a exquisite scent! And it is ideal to prepare be one Hazelnut tart to be stuffed to taste, that Cookies with nuts, tartlets, baskets, tarts, mignon …

It is also a very easy and quick preparation. For the realization you can use both the hazelnut flour already ready; both whole hazelnuts (I recommend with peel for the most intense flavor) to pulverize in the mixer! the result does not change! Yes accomplishes in a few minutes with the super proven method is with that without butter! Turns out simple to model, it does not crack when it lies down and you can give birth to infinite shapes! it's a once cooked you will realize his absolute goodness: one soft and crumbly hazelnut shortcrust pastry to the bite, from nutty flavor! Divine!

Discover also:

Hazelnut cake (soft with a crunchy surface of grains and chocolate)

Shortcrust pastry recipe with hazelnuts

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	35 minutes	50 minutes

Ingrediants

Quantity for 1 tart of 24 cm – 40 biscuits
200 g of 100% flour + 130 g of hazelnut flour (or whole pulverized hazelnuts) + 1 teaspoon for sprinkling 165 gr of soft butter at room temperature (or 75 gr of sunflower oil) 1 whole egg (medium size) 2 egg yolks (small size) 130 grams of granulated sugar 1 teaspoon of vanilla extract (or 1 sachet or the seeds of 1 berry) 1 pinch of salt

Method

How to make shortcrust pastry with hazelnuts

First of all, follow step by step the whole procedure you find in SHORT PASTRY

As you can see, the ingredients are identical, only the addition of the hazelnut flour to mix at the 00's changes.

In the link you will find all the useful tips from preparation, to cooking, to conservation!

Here she is Shortcrust pastry with hazelnuts

Prepare the Recipe!
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Chef Gordon Ramsay Recipes