Tag: powdered sugar

Salmon and avocado tartare – Gordon Ramsay’s version

Salmon tartare is one refined and simple recipe based on raw salmon, avocado and flavorings. A very easy but impressive dish, ideal for surprising friends. It can be served both for a tasty appetizer or as a tasty second course.
The important thing is that the salmon you use is safe, that is pulled down.

What does it mean to kill fish?
Breaking down fish is an essential process for eliminating parasites that could nestle in the animal, one above all the anisakis, the most feared and the most dangerous. Any fish species if eaten raw needs to by law to be shot down at the temperature and for the necessary time.

The blast chiller is a professional freezer which brings the temperature to -20 in no time.

So to prepare an excellent salmon and avocado tartare, buy the salmon already culled from your trusted fishmonger, or buy fresh fish and then freeze it in your freezer where it must remain at least 96 hours.

Then you can defrost the salmon fillet and proceed with the preparation of your tartare!

Salmon and avocado tartare

Ingredients

250 g salmon fillet (the fillet is leaner)
1 avocado
a lime
Tabasco sauce
a handful of cherry tomatoes
fresh ginger
salt
pepper
oil

Preparation

Take the salmon fillet, fillet it and cut it into cubes.

Transfer it to a bowl and season with salt, pepper, grated lime zest (1 lime per 200 grams of salmon), a teaspoon of Tabasco sauce.

Peel and grate about 1 cm of fresh ginger root and add it to the mixture, together with the finely chopped chives.

Mix everything and cover with cling film. Let it rest in the refrigerator for at least 30 minutes.

Meanwhile clean the avocado, chop it with a fork, add the lime juice, salt and pepper.

Then cut the Pachino tomatoes into very small cubes and, after having squeezed them, add them to the avocado sauce.

Take a medium-sized pastry ring, put under a layer of avocado and cherry tomatoes sauce and press gently with the lid of the pastry ring.

Then clean the cap.

Then add a layer of salmon mixture and press gently with the cap.

Keep the cap on the mixture and remove the pastry cutter.

Finally, remove the cap and garnish the salmon tartare with chopped toasted almonds or pistachios and whole chives.

Serve with toasted croutons and salad.

Enjoy your meal!

If you love salmon, try this tasty recipe too:

Salmon cheesecake easy recipe

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Pumpkin and speck lasagna Quick and easy recipe – Gordon Ramsay’s version

Lasagna with pumpkin and speck: lasagna ready in just over half an hour. For a rich and tasty dish, perfect for autumn Sundays. I particularly love pumpkin and autumn flavors, and in this period the dish I prefer to prepare on Sunday is lasagna with pumpkin, the variations can be with sausage, with mushrooms to get a completely vegetarian dish, or with speck as in this case: speck with its flavor dampens a little the sweet of the pumpkin, this is definitely the version I prefer. I use a very thick béchamel because the pumpkin tends to release a lot of water, water that will still be useful for cooking lasagna. I use very thin sheets (in this case Rana pastry sheet), so as not to have to pre-cook them. In a total of 40 minutes you will have this delicious lasagna at the table!

Ingredients for 4 people 24 × 24 pan

1 pack of lasagna sheets (I used sfogliavelo Rana)

1 kg of pumpkin weighed without peel
200 gr of scamorza cheese
80 gr of speck into cubes / strips
1 clove ofgarlic or garlic powder
600 gr of bechamel
oil extra virgin olive oil
salt is pepper

to prepare 600 grams of bechamel

1/2 liter of milk
50 gr of butter
50 grams of flour
a generous pinch of salt
nutmeg

****

The first thing to do is to cut the pumpkin, remove the peel, wash the pumpkin and cut into 2 cm cubes. We put 2 tablespoons of oil in a large pan, add thegarlic and the pumpkin, turn to flavor the pumpkin and cover, cooking for about 20 minutes, turning from time to time.
In the meantime we prepare the bechamel (if you use the ready-made one, skip to the next step). For the preparation of the béchamel click here.
In a pan we brown it a few moments speck diced, without oil, let it sizzle a little and become crunchy.
Now we can proceed to the composition of the pumpkin lasagna: put a little béchamel on the bottom of a baking dish, then puff pastry (I use the thin ones that do not need to be pre-cooked – sfogliavelo Rana – but there are several on the market), on the sheets we put the bechamel, then the pumpkin and some speck cubes, second layer of bechamel, pumpkin and scamorza cheese, third layer of new bechamel, pumpkin and speck cubes, you can also make another layer if you still have the ingredients to use. I only put the smoked cheese in one layer, otherwise it would be really too heavy, putting the smoked cheese on each layer. A sprinkling of Parmesan and pepper and in a static oven 180 ° for 20 minutes. Watch the video below the ingredients

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Pumpkin and speck lasagna

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Soft tart with jam Quick and easy recipe | – Gordon Ramsay’s version

Soft tart with jam and ricotta: this dessert captivates at the first bite, the presence of both ricotta and jam then makes the dessert particular and not at all boring, one bite after another there is a whole series of flavors, the softness of the base halfway between a shortcrust pastry and a classic base of cakes, then thanks to the presence of jam (I used a cherry jam from the Punzi farm), it can be prepared with different flavors, a raspberry jam, fruit of forest and strawberries, or you can divide the tart into two parts and use two different jams. The tart is very easy to prepare, cooking is short (only 30 minutes) and can be kept for 2-3 days in the refrigerator. Try it! Similar in texture The Crumb cake with strawberries

Ingredients for a cake pan of 24 cm

280 grams of flour
80 grams of sugar
70 grams of milk
60 gr of butter
1/2 sachet of baking powder
1 sachet of vanillin
2 eggs + 1 yolk

For the Cream

300 gr of ricotta
5 tablespoons of milk
3 tablespoons of sugar
6 teaspoons of jam / marmalade of your choice (I cherry)

*****

Let's put the butter out of the fridge to make it soften, even for an hour.

In a bowl, mix the butter and it sugar and work it in ointment (creamy consistency) with a fork or spatula. Let's add the 2 eggs + the yolk, the milk (70 g). and continue to turn to mix the ingredients.

Let's add the flour, with the half sachet of yeast and with the sachet of vanillin (or vanilla essence), mix again with a fork, we will obtain a soft and sticky dough, this is the right consistency.

Let's butter and flour one 24 cm cake pan in diameter (or at most 26 cm), a tart cake is fine, but also a springform pan, the important thing is that it is not too low. Pour the dough into the pan and level with a spoon.

We prepare the cream to put on the surface. We put the ricotta cheese with 5 tablespoons of milk, and the 3 tablespoons of sugar, mix well until it becomes a velvety cream. Pour the ricotta over the dough into the pan, and finally add a few teaspoons of marmalade or jam; with a fork we can distribute the jam forming streaks.

We put in static oven preheated a 180 ° for 30 minutes. The baking cake will tend to swell, so it is better not to use a cake pan that is too low! Let it cool completely and serve our soft tart with jam perfect with tea as a snack! Enjoy your meal!

Soft tart with jam

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