Tag: recipe

The herring smorrebrod recipe – Gordon Ramsay’s version

Smorrebrods, are typical Danish open sandwiches, with a base of rye bread, butter and delicious topping. Today I'll let you taste my version with herring.

Not only in Denmark: we find Smorrebrods in others as well Scandinavian countries, offered at all levels, from starred restaurants to street food.

They can be customized in many ways, playing with main ingredients and toppings, but they cannot be missing: a base of rye bread and butter to spread.

Eel, herring, salmon, shrimp and other fish, more or less smoked or dried, are generally the protagonists, but there are also meat and vegetarian versions. Eggs, radishes and red onion are a must among the toppings. dill, chives and beets.

The classic Danish smorrebrod with herring is called Sol over Gudhjem and takes its name from Gudhjem, the picturesque fishing village on the island of Bornholm. It is prepared with a base of rye bread, soft butter, smoked herring, radishes, raw yolk, dill, onion and chives.

I wanted to customize it a bit by replacing the raw yolk with a boiled egg, marinated in beetroot, another ingredient used in Danish open sandwiches.

As for the fish, I chose the delicately smoked herring fillets from Vici.

I added the crunchy part instead with the sliced radishes and decorated with mixed leaves and dill.

Post in collaboration with Vici

ingredients for 4 Danish open sandwiches

WHAT

200 g of smoked herring
4 slices of rye bread
2 eggs
100 g of cooked beets
50 g of butter
a bunch of mixed salad
half a spring onion
4 radishes
olive oil to taste
the juice of half a lemon
a bunch of fresh dill
Salt and Pepper To Taste

HOW TO PREPARE DANISH HERRING SMORREBRODS

First I took care of the eggs, which I boiled in boiling water for 9 minutes. I cooled them, peeled them and then soaked them in the blended beetroot pulp, diluted with a little water.

When it was time to serve, I dressed the salad with oil, lemon juice, salt, pepper and the sliced spring onion. I cut the herring into slices and the radishes into slices.

Then I toasted the bread and spread it with butter, heated in a bain-marie and then emulsified to obtain a cream.

I added the herring with fresh dill, the eggs cut into wedges, the salad and radishes.

Click.

VICI

Vici is a brand of fish-based products, developed by Viciunai Group, a Lithuanian company that distributes throughout Europe from the Baltic Sea.

The raw materials come from sustainable fish farms, with MSC certification, and are processed in compliance with their typicality and tradition.

Vici is synonymous with fish specialties, both fresh and smoked or frozen. But also baked goods and frozen ethnic specialties, such as delicious Japanese gyoza, meat, fish or vegetarian.

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the original recipe step by step (fried or baked) – Gordon Ramsay’s version

THE Krapfen they are gods fried desserts typical of German cuisine. It is about fluffy circles from leavened dough similar to the Bomboloni; that come first fried then they come stuffed with a pastry bag with Jam or Custard ; in the end covered with powdered sugar or granulated! Imagine them very soft to the bite from creamy filling and enveloping! A unique goodness that is born in the 1600s to Graz , then exported to Vienna, and finally spread in Trentino, Veneto And Friuli, where it is usual to prepare them in the period of Carnival! You want make them at home? Here is for you Krapfen recipe with all Advice And Secrets step by step Perfect donuts in terms of consistency, taste And ease of execution!

Like any traditional recipe, they exist different versions And small variations. Today I give you the Original recipe of the Krapfen taken from my international cuisine text.

It is a simple dough. I advise you to proceed with the planetary mixer, but you can also do it by hand. But I recommend you make the rise is the secret to have them softer for longer! In this case I chose to fry them, but you can easily make tasty ones Baked Krapfen , procedure you will find all the information! as well as instead of the classics Cream donut make them with jam of your choice or stuffed of Nutella! In any case, they will be a smash hit and will literally be snapped up!

Perfect for one Breakfast energetic and greedy, they are inevitable for the Carnival Buffet together with Graffe, Donuts, Fried Bombs and Frittelle! try them soon!

Krapfen recipe

PREPARATION TIMES

Preparation	Cooking	Total
1h	15 minutes	1h and 15 minutes

Ingrediants

Quantity for 20 pieces
300 gr of Manitoba flour (or 0 flour) 130 ml of fresh whole milk at room temperature 2 teaspoons of dry yeast (or 12 grams of fresh brewer's yeast) 2 whole eggs 70 grams of sugar 50 grams of butter at room temperature 7 gr of salt grated zest of 1 large lemon 1 tablespoon of vanilla extract or vanillin or vanilla bean seeds 1 dose of my Custard or 300 gr of Apricot jam or of your choice. about 1 l of sunflower oil (only for the fried version) powdered sugar to finish

Quantity for 20 pieces

300 gr of Manitoba flour (or 0 flour)
130 ml of fresh whole milk at room temperature
2 teaspoons of dry yeast (or 12 grams of fresh brewer's yeast)
2 whole eggs
70 grams of sugar
50 grams of butter at room temperature
7 gr of salt
grated zest of 1 large lemon
1 tablespoon of vanilla extract or vanillin or vanilla bean seeds
1 dose of my Custard or 300 gr of Apricot jam or of your choice.
about 1 l of sunflower oil (only for the fried version)
powdered sugar to finish

Method

How to make donuts

First of all prepare a leaven with 100 gr of flour taken from the total, yeast and 100 gr of milk taken from the total, Mix with a spatula, you will get a sticky mixture.

Then cover with cling film and leave to rise in a temperate place (oven turned off just 28 °) for about 1 hour until it triples in volume and lots of bubbles appear on the surface:

After the indicated time, add the rest of the flour, milk and sugar to the leavening.

Operate the machine kneading at low speed then add grated lemon and vanilla peel, then mix the eggs one at a time when they are perfectly absorbed, add the soft butter in small pieces so as to string the dough. The result must be a smooth, elastic compound that detaches from the walls. Add the salt and finish the stringing.

If you have difficulty, turn over on a work surface, make 3 – 4 folds in a wallet and knead to obtain a smooth dough.

Sprinkle with flour and leave to rise for about 2 – 3 hours until it triples in volume:

Krapfen dough

At this point, turn the dough over onto a lightly floured work surface. Turn it upside down and form a smooth ball on the surface, with your hands dusted with flour.

How to form the Krapfen

First of all, roll out the dough on a surface dusted with flour with a floured rolling pin to a thickness of at least 1 cm.

Use a pastry bowl or a cookie cutter in the shape of a circle 8 – 10 cm.

Then flour the circle and make as many as possible, one next to the other to avoid wasting dough.

As you make them, place them in a baking tray lined with baking paper, at a distance of 4 – 5 cm

Reassemble the leftover dough scraps, form a ball and let it rest at room temperature wrapped in a film for about 1 hour. This step is used to swell the dough and make it workable again.

Let your donuts rise for about 1 hour and a half in the oven that has just been turned off (28 °) until they have doubled their volume.

Meanwhile, prepare the CUSTARD CREAM

Baked Krapfen:

Bake at 180 degrees for 15 minutes until golden brown. Leave to cool for 15 minutes, fill with the cream as explained below and sprinkle powdered sugar.

Fried donuts:

Once leavened, cut the donut into its square of parchment paper, so as not to deform it.

Then fry in a large pan and 5 – 6 cm high, not too deep if you want to show the famous white stripe. Fry in abundant oil, a few pieces at a time. 1 and a half minutes per side.

Finally drain with a slotted spoon on absorbent paper.

Then insert a small 1/2 cm spout and the custard into the pastry bag. Insert the sac a poche into the Krafen forming a hole and fill with cream:

Finally, sprinkle with powdered sugar! Yours are ready Krapfen!

You can keep it sealed in cling film for 3 days. You can also keep the raw dough in the fridge for 5 days or freeze it!

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the perfect recipe (creamy like in a restaurant) – Gordon Ramsay’s version

The Linguine with prawns I'm a first course of fish typical of Italian cuisine; made with pasta long and fresh shellfish. Give her carcasses is obtained a delicious cartoon; a part of whole scampi are seared in a sauce with cherry tomatoes, garlic, chilli and parsley; another part of scampi come in cream which combined with the various funds prepared; will become the creamy and succulent dressing where the pasta "Will risotto" to perfection for a amazing result! From the linguine with scampi creamy, savory, from the accent slightly sweet and from delicate scent of the sea! Believe me if I tell you, thanks to tricks And step by step secrets they will come good like in a restaurant ! Just like Spaghetti allo scoglio and Spaghetti alle vongole!

After various experiments I have arrived at what I think is the Perfect recipe from the Linguine with prawns, for taste, texture and also ease of execution!

In fact it is one simple preparation and also rapid! The secrets for an excellent result are: the creation of Crustacean Comics, directly from waste; which will allow you to give a genuine and unique taste of the sea. There reduction in cream of one part of scampi to give a watering creaminess and finally agreat pasta! I chose the Sgambaro linguine yellow label 100% Italian wheat; with a rough and full-bodied texture, which they keep cooking perfectly and welcome the seasoning flawlessly!

Perfect for the most special occasions, from Christmas Eve at the dinner of Saint Valentine! Try them and you will amaze who you love with them best linguine with prawns ever!

Linguine with scampi recipe

PREPARATION TIMES

Preparation	Cooking	Total
40 minutes	15 minutes	55 minutes

Ingrediants

Quantity for 4 people
320 gr of Sgambaro yellow label linguine 1 kg of scampi (about 20) 3 tablespoons of extra virgin olive oil 2 cloves of garlic 10 cherry tomatoes parsley 1 chilli salt

Method

How to make Linguine with prawns

First of all peel the prawns without breaking them, recovering the carcasses by carefully cutting with a scissors from the inside. Leave intact, attach only the tails and place the carcasses in a pot:

Then add 3 tablespoons of oil, 1 clove of garlic, a bunch of whole parsley to the pan of the carcasses and let it brown for 1 minute, then blend with 1/2 glass of white wine and let it evaporate completely.

Finally add 2 glasses of water and cook for 40 minutes over low heat. Finally, filter your shellfish stock with a sieve and set it aside.

Meanwhile, cut the cherry tomatoes in half, sauté them with 1 peeled garlic clove, 2 tablespoons of oil, the chilli pepper if you like and chopped parsley for 2 minutes, add all the prawns and cook for 3 minutes with the lid on:

Finally, remove the garlic and chilli. Drain the tomatoes from the pan and set them aside, drain the prawns from the pan and set them aside so that only the cooking juices remain. Then blend 10 scampi with a blender to obtain a cream:

Then cook the linguine for exactly 3 minutes.

Here is the direct link to the shop: https://shop.sgambaro.it/ where you can buy the LINGUINE,

using the discount code TAVOLARTE2022 (to write capitalized and all attached)

you will be entitled to 20% discount on ALL Sgambaro e-commerce products https://shop.sgambaro.it/

valid for the next 15 days!

Finally, transfer them directly to the pan with the cooking juices together with 2 ladles of shellfish fumet boiling over medium heat.

let it cook over medium heat until the pasta is al dente.

Be careful to slowly add the hot comic if they are dry.

2 minutes before completing the cooking, add the cream of blended scampi, a drizzle of oil, finely chopped parsley and cook.

Only when cooked, add cherry tomatoes and whole scampi, stir in a heat for 1 minute and plant hot. with all the cream dressing

Yours are ready Linguine with prawns

Try them soon!