Tag: Recipes with step by step photos

Pea soup (Basic recipe and variations) – Gordon Ramsay’s version

There Pea soup it’s a vegetarian first course really yummy, healthy and comforting to halfway between one soup and a pea cream soup. It is achieved with a sautéed in oil And onion, to which they are added peas and fragrant herbs. At the end of cooking one part is blendedfor consistency creamy at times in pieces! simply divine!

For this Very quick basic recipe And very easy you can use fresh peas if they are in season or make a pea soup frozen foods. found both doses among the ingredients. Already so good veganyou can give life to many variations. For example add bacon cooked ham or bacon in the sauté, to give a touch of flavor or serve on the plate with quenelles of ricotta or fresh cheese. even steamed prawns for a gourmet version! Great hotlukewarm but also colder. I find it perfect as a first course for both lunch and dinner, both alone and accompanied by toasted bread as an alternative to the classic Pasta and peas! Try it soon and let me know if it’s not special!

Pea soup recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	20 minutes	30 minutes


Bass	Italian	378 Kcal

Ingredients

Quantity for 4 people
1kg of fresh peas (to be shelled) or 500g of frozen peas 1 small white onion extra virgin olive oil fresh mint 100 g of smoked bacon or cooked ham (optional) salt pepper

Quantity for 4 people

1kg of fresh peas (to be shelled) or 500g of frozen peas

1 small white onion

extra virgin olive oil

fresh mint

100 g of smoked bacon or cooked ham (optional)

salt

pepper

Method

How to make pea soup

First of all, shell the peas if you have chosen fresh ones, otherwise you can skip this step.

Then chop the onion very finely and place it in a pan together with 3 large spoons of extra virgin olive oil.

Let it fry for a few seconds, (this is the time to add the bacon if you like) let it fry for about 1 minute, stirring.

Finally add the peas and a few fresh mint leaves, turn and leave to brown over medium heat for 2 minutes.

At this point add about 2 ladles of boiling water, cover with a lid and leave to cook for about 20 minutes.

At the end of cooking, add the salt

Finally, take a couple of ladles of pea soup and blend it into a creamy puree:

how to make pea soup

at this point, place on the heat for 1 minute to mix the ingredients together, evaluate the consistency, it must be soft and not excessively watery

add a little more mint and serve with a drizzle of oil

Here it is ready Pea soup

pea soup recipe

storage

It keeps very well the following day, just heat it up and it will come back as it was when it was just made. Alternatively, you can freeze in special portions and then defrost in the fridge.

Also discover my entire collection of soups and soups

Chiboust Cream (Original Recipe and Tips) by Tavolartegusto – Gordon Ramsay’s version

There Chiboust cream it’s a cream Sweet from French made with a base of custard with addition of Italian meringue which dissolves the density of the mixture, making it soft and frothy! A delight at vanilla flavourdelicate and irresistible, conceived in 1847 by the master pastry chef M. Chiboust (of the pastry shop on Rue Saint Honorè in Paris) destined to become the filling main of the famous St. Honoré cake. In fact, very often, it is also called ‘Saint Honorè’ Cream. His versatility And structuremakes it perfect for thousand usesfor example to fill and decorate cakesfill cream puffseclairs, cannons, tartlets, pastries or make numerous ones spoon dessert!

If you want to make it at home today I’ll give you the one Original recipe of the Chiboust Cream taken from the master’s book Christophe Felder . A luminary of French pastry making, whom I respect greatly. It’s about a simple preparation but pay attention to the preparation of the bases, i.e. the Custard and the Italian Meringue. The two compounds should be joined together only when they are very cold And bottom up to obtain an aerated and non-draining Chiboust Cream, follow all my advice illustrated step by step and you will see the result! Its consistency and flavor will win you over at the first taste I’m sure.

Chiboust Cream Recipe

PREPARATION TIMES

Preparation	Cooking	Total
45 minutes	5 minutes	50 minutes


Bass	French	467 Kcal

Ingredients

Quantity for 4 people / lining of 1 22cm cake

Method

how to make chiboust cream

First of all, start preparing the cream by whipping the egg yolks with the sugar and vanilla with an electric whisk for 3 minutes until you obtain a very puffy and frothy mixture.

Then add starch and flour, continuing to whisk, until you obtain a compact and velvety mixture:

how to make chiboust cream

Then separately heat the milk with vanilla and when it comes to the boil, pour over the whipped eggs and lower the heat slightly.

Only when the milk pierces the eggs forming craters like this:

cooking chiboust cream

Stir quickly with a hand whisk and at the same time turn off the heat.

Finally, immediately pour the custard mixture into a bowl, cover with cling film and leave to cool aside to room temperature.

In the meantime, dedicate yourself to the Italian meringue.

First of all, in a bowl or directly in the planetary mixer, whip the egg whites, 1 teaspoon of sugar and a pinch of salt at very low speed.

In a separate saucepan, pour the water with all the sugar and heat over a moderate heat until boiling. The syrup should NOT caramelize: it will be ready when the sugar has completely dissolved.

When it becomes a transparent color and many bubbles have formed, immediately pour the boiling syrup onto the egg whites without stopping the mixer which in the meantime will still be frothing the egg whites.

At this point, increase the speed and whip the egg whites with the boiling sugar syrup at maximum speed for about 5 minutes, or until the mixture has completely cooled and thickened:

Italian meringue to make chiboust cream

Leave aside without covering.

In the meantime, check that the custard is completely cold, if so, leave it in the fridge for 10 – 15 minutes. Then mix well with a hand whisk:

compose the chiboust cream

Finally, add spoonfuls of meringue little by little into the cream mixture and mix from bottom to top with a spatula, until all the meringue is incorporated.

You should obtain a soft and frothy mixture.

Here it is ready Chiboust cream

chiboust cream recipe

How to use Chiboust Cream

It can be used either for filling a sponge cake to decorate or fill the outside of cakes of all kinds, to fill classic cream puffs and tartlets.

You can use it instead of the classic fillings to make a diplomatic cake, an original version of Millefeuille, but also a modern Cream Tart or a delicious Paris Brest

Finally, it is perfect for making tasty desserts such as small glassescups, perhaps with the addition of pastry or biscuits

storage

My advice is to store in the fridge for 1 – maximum 2 days in the less cold upper part. take into account that several days

Also discover all my collection of sweet creams

Pasta with peas and ham (quick and tasty!) – Gordon Ramsay’s version

There Pasta with peas and ham it’s a first course very tasty, rich variant of the traditional Pasta and peas, made with laddition of cooked ham diced which gives a touch of extra flavor. The great thing is you can make it the old fashioned way with creampeas and ham both without creamit will come equally creamy! Why the pasta cooks together with the sauce all in one pot, releasing starch that will bind the ingredients in a tasty embrace!

For the fast implementationYou can choose pasta of your choice: pens, butterflies, tubes. As well as you can use either fresh peas, those found in the vegetable stand in spring for shelling, which I love! is frozen peas . The result, thanks to all the advice you find in the procedure and the inherited method from my beloved Pasta e beans, you will get one pasta, ham and peas enveloping and perfectly tiedsuper fragrant and tasty, it will literally sell out, in 20 minutes! I find it ideal as a first daily newspaper that can be resolved in a short time dinner or lunch! For the whole family, including children!

Discover also:

Pasta Frittatina (the tasty and delicious Neapolitan recipe with ham, bechamel and peas)

Pasta with peas and ham recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	15 minutes	20 minutes


Bass	Italian	344 Kcal

Ingredients

Quantity for 4 people
800 g of fresh peas (to be shelled) or 300 g of frozen peas 170 g of short pasta such as farfalle, penne, cavatelli, tubetti, wheels 1 small white onion extra virgin olive oil mint or basil 80 g of cooked ham (diced or 1 thick slice from which to cut cubes) salt pepper 3 tablespoons parmesan to finish (optional)

Quantity for 4 people

800 g of fresh peas (to be shelled) or 300 g of frozen peas

170 g of short pasta such as farfalle, penne, cavatelli, tubetti, wheels

1 small white onion

extra virgin olive oil

mint or basil

80 g of cooked ham (diced or 1 thick slice from which to cut cubes)

salt

pepper

3 tablespoons parmesan to finish (optional)

Method

How to make pea and ham pasta

First, if you have chosen fresh peas, shell them, otherwise skip this step.

Then blend the onion very finely and add it to a pan with 3 tablespoons of oil. Let fry for a few seconds, add the diced cooked ham and continue to fry for 1 minute:

how to make pea and ham pasta

Then add the peas, a few mint leaves, turn, leave to brown over medium heat for a couple of minutes.

Finally add 2 ladles of boiling water so that they cover the peas and let them boil.

At that point add the pasta you have chosen. Leave to cook with a lid for about 15 minutes, but the time varies depending on the pasta you have chosen.

If it dries out, add 1 -2 tablespoons of boiling water. At the end of cooking, add 1 drizzle of oil towards the end of cooking, salt and pepper.

It must be creamy and enveloping, not dry!

Pasta with cream, peas and ham

If you like at this point you can add 200 ml of cooking cream, leave and leave to stir for 2 minutes then turn off the heat and add pecorino or parmesan.

In this case I made it without cream and to make it even creamier, I added pecorino to the point.

In any case, it is delicious and creamy even without cheese.

Here’s yours ready Pasta with peas and ham. serve hot with a sprinkling of pepper and fresh mint

pasta recipe with peas and ham

storage

If you have cooked the pasta perfectly al dente; it keeps very well for the evening. just heat it on the stove with a little extra virgin olive oil!

Also discover my collection of First courses