Tag: Recipes with step by step photos

Cucumber rolls (quick, delicious and without cooking!) – Gordon Ramsay’s version

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The Cucumber rolls I’m a appetizers cold and tasty, perfect also as second dish for thesummer! They come true without cooking anything; simply with cucumber slices thin sliced lengthwise, then stuffed with salmon smoked and ricotta scented with aromatic herbs. In the end rolled up in the shape of a roll and closed with a toothpick! A ready-made delight in less than 15 minutes!

There Very easy recipe And super fast it was born by chance, from the question of a girl on Instagram who asked me what can be done with cucumbers? Well besides the Greek Salad and the delicious Tkatziki Sauce, I replied, I’ll see what I can create! At that point I got to work and with few ingredients that I had at home, I made these cucumber rolls which literally sold like hot cakes! Only advice, for a perfect result, Drain the ricotta thoroughly so that in contact with the cucumber which is very watery, it will remain dense. From this basic version you can obtain numerous variations that I wrote to you in the process! Perfect cold from the fridge you can too prepare in advance in lunch and dinner forecasts! Try them soon!

Discover also:

Eggplant rolls (with sauce and stringy mozzarella heart)

Cucumber rolls recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	0 minutes	15 minutes


Bass	Italian	63 Kcal

Ingredients

Quantity for 4 people
2 cucumbers 250 g of ricotta 150g of smoked salmon thyme mint dill (which you can replace with fennel or omit) salt pepper

Quantity for 4 people

2 cucumbers

250 g of ricotta

150g of smoked salmon

thyme

mint

dill (which you can replace with fennel or omit)

salt

pepper

Method

How to make cucumber rolls

First of all, wash and peel the cucumbers, removing the peel with a mandoline so as not to remove too much pulp.

Then cut the cucumbers lengthwise into slices about 3 mm thick.

Finally, dab the cucumber slices with kitchen paper to remove excess water.

Then cut the salmon into small pieces, 1 – 2 pieces for each roll, then evaluate based on the number of slices you have cut.

Then drain the ricotta and mix it perfectly with salt, pepper and chopped aromatic herbs.

At this point, stuff your cucumber rolls with a piece of salmon and a teaspoon of ricotta:

how to make cucumber rolls

Then roll up each cucumber roll and close with a toothpick to hold it in place.

Complete everything until the ingredients run out.

Here are yours ready Cucumber rolls:

cucumber rolls recipe

You can serve immediately or place in the fridge for 20 minutes before serving, if you want them colder.

Tips and Variations

These cucumber rolls are really very versatile and you can make them with lots of ingredients for example use the baked ham instead of salmon. Or use other cheese like robiola, mascarpone cheese, stracchino , burrata instead of ricotta.

You can also make tasty ones cucumber and tuna rolls , perhaps mixing the tuna with a teaspoon of Mayonnaise! they are crazy!

You can also indulge in creating a vegetarian version with the addition of aubergines in oil or pickles, confit tomatoes, vegetables grill! with or without cheese!

Or replace the ricotta entirely with Guacamole but simple avocado crushed with salt, pepper or oil is also fine!

storage

You can easily store them in the fridge for 1 day!

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Black forest cake (Original illustrated recipe) by Tavolartegusto – Gordon Ramsay’s version

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There Black forest cake (Schwarzwälder Kirschtorte) it’s a Sweet layered, majestic and delicious originally from Germany, appreciated all over the world! It is made with a base of Sponge Cake With Chocolatesoaked with bagna al Kirsch (cherry liqueur) filled with cream mounted and cherries which also garnish the surface! To complete, chocolate decorations in scales, which symbolically represent how much it is sharp pain And darkthe ‘black forest‘ or themountainous area Baden Wurttemberg, Germany; place where it is said that the dessert was born and from which it takes its name from which literally means: Black Forest Cherry Cake . Isn’t she magnificent? Today I’ll explain how to prepare it at home in a manner simple!

It’s good to say that they exist different versions. For example the Italian variant And Austrian is prepared with Cherries in Syrup. The one I give you today is the Original recipe of the Black Forest Cake, accompanied by many tricks illustrated with step by step photos to have a perfect result ; which I learned to make during a professional pastry making course. The great thing is that you can make the black forest dessert either in summer with fresh caramelized cherries as tradition dictates. Let it be winter with those in jars (in Germany they are already sold caramelized ready to make the Black Forest) or with cherries in syrup or black cherries and even candied cherries! Find all the details in the process! In any case, my advice is organize yourself with the times. Follow the directions and you will be applauded not only for the beauty but also for the divine chocolate taste – caramelized cherries And cream they hug perfectly together Perfect for great opportunitiesfrom the holidays of Christmas to the dessert at the end of the meal, or of course for one birthday cake chic and elegant!

How to make black forest cake

My advice is to divide the preparation into 2 days: day 1 to dedicate yourself to the basics; on day 2 for assembly.

Day 1 (or to be done very early in the morning if you want to do everything in 1 day)

First of all, make the base following the procedure found in CHOCOLATE SPONGE CAKE

Then, once cooked and unmolded, set aside to cool and only once cold, seal it in cling film and place it in the fridge for 2 – 3 hours (this way it will be easier to cut it)

While the base is cooking, wash the fruit (except for about 10 pieces which you will need for decoration, whole and wash them and dry them at the end) and pit the cherries. If you don’t have the appropriate tool, you can easily use a stiff straw. :

Finally, insert the pitted cherries into a pan together with the sugar, stir well and caramelise over a low heat for 5 minutes, then add the Kirsch liqueur and leave to simmer over a low heat for around 5 minutes.

The result must be juicy caramelized cherries full of syrup, not crumbled but whole:

Finally, filter the juice that will become the Kirsch syrup and set aside the cherries that will be the filling for the black forest cake:

Seal both bowls with cling film and after allowing them to cool to room temperature, place them in the fridge for 2 – 3 hours.

Day 2 (or to be made in the middle of the day after having respected at least 3 hours of rest between sponge cake in the fridge / syrup and cherries)

Assembling the black forest cake (useful tips and tricks)

First of all, take all the bases out of the fridge at least 20 minutes before proceeding: the chocolate sponge cake, the cherries and the syrup.

In the meantime, whip the cream with the sugar until stiff, be careful not to overdo it otherwise it will curdle.

Finally, my advice is to insert the whipped cream directly into a piping bag for a better filling.

Then divide the sponge cake into 3 discs of the same thickness, approximately 2 cm, mark the lines with a cut, so as not to make mistakes and proceed with a sharp knife.

At this point, place the base of the chocolate sponge cake directly on a serving plate on which you will serve the dessert.

Then proceed to wet, using a kitchen brush, starting from the edge and then lightly wet the inside as well.

Attention! Don’t wet this first base too much otherwise you risk breaking the cake.

Then add a generous layer of whipped cream and a handful of caramelized cherries:

Finally, add another disc of chocolate sponge cake on top of the freshly made filling and proceed by repeating the operation: wet the sponge cake starting from the edges, add the whipped cream and finally the caramelized cherries.

Finally, add the last disc of chocolate sponge cake, last soaked in syrup.

Then cover the entire black forest cake with the rest of the whipped cream starting from the surface, and then moving to the side edges:

Then return to the surface and flatten well.

At this point, place the cake in the fridge to harden and also place the cream you will need to complete the decoration in the fridge.

Black forest cake decoration

While the dessert is in the fridge you can quickly create the chocolate decoration.

First of all, scrape about 2 tablespoons of flakes from the whole chocolate which will serve as decoration on the surface.

Then melt the rest in a bain-marie, finally temper quickly with two knives or two spoons or turn and literally cut the melted chocolate with the steel to avoid creating white streaks.

then immediately roll it out to a thickness of 2 mm on baking paper with a spatula and roll it up slowly, not too tightly:

Roll everything up to the end, place in the freezer for 30 – 40 seconds to harden

Warning! Do not leave it in the freezer otherwise it will harden and you will have difficulty obtaining long pieces.

When you unroll after the indicated time, the chocolate will be solid but still tender, so as you unroll you can gradually cut strips that will act as a black forest!

At this point we are there!

First of all, take the cake out of the fridge, wash and dry the rest of the cherries perfectly.

Then insert the rest of the whipped cream into a piping bag with a star nozzle and make tufts, one next to the other.

Then insert the chocolate flakes in the center and finally add the long chocolate decorations on the edge, alternating longer pieces with smaller ones.

At this point, add a cherry to each tuft of cream.

Here’s yours ready Black forest cake

My advice is to leave it in the fridge for at least 30 minutes before serving, or even better 1 hour.

Here’s what the inside of the car looks like slice of black forest cake:

Tips and Variations

Self you don’t have fresh cherries you can make the black forest cake with black cherries or even with them candied cherries or syrupin a jar

What to use instead of Kirsch? you can use rum or a liqueur of your choice.

If you want to make one instead Non-alcoholic black forest cake therefore without liqueur, I recommend you make my Vanilla Bagna which you can insert directly into the cherries to be caramelized just as the procedure indicates instead of the Kirsch

Finally for those who want to make a Black Forest Cake super easyyou can simply replace the fruit and skip the whole caramelization step and alternate layers of cream and cherry jam!

storage

In the fridge for about 2 days, then I recommend freezing!

Are you looking for other creative ideas? Look at my entire collection of decorated cakes

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Red pizza (crispy and thin) like the baker’s! – Gordon Ramsay’s version

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There Red pizza it’s a leavened delicious that we all love! The classic baker’s pizza that subtle And Crisp on a baking tray; that however seasoned only with tomato sauceextra virgin olive oil and oregano, it turns out juicy And rich in flavour ! Here you are how to prepare it at home!

For the Easy recipe I used my super tried and tested pizza dough! However, relying on the advice from my trusted Roman baker for the draftingseasoning and cooking to perfection for which you can build both the oven ventilated than the static one. Enough a few steps and small trickssuch as that of do not let it rise too much the dough in the second phase. or be generous with the filling! Remember, a difference of Pizza in a soft pan, this is a lot lower, more seasoned and full of sauce, which is why it takes its name Red pizza ! Excellent to serve to snack or on Saturday evening; but also for Buffet And Parties birthday cake, served sliced in squares together with the classic Pizzette! With every bite believe me, you will find all the taste of real pizza from the oven it will immediately take you back to childhood!

Discover also:

White pizza (high and soft Roman-style version)

Red Pizza Recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes + a few hours of leavening	20 minutes	40 minutes


	Italian	490 Kcal

Ingredients

Quantity for 2 30 x 40 baking trays
For the dough: 300 g of plain flour 200 g of manitoba flour 400g of water 3 g of fresh brewer’s yeast or 1.5 g of brewer’s yeast (if you have little time you can use 10 g of fresh yeast or 4 g of dry yeast) 1 tablespoon extra virgin olive oil 11 g of salt 1/2 teaspoon sugar For the seasoning:

Quantity for 2 30 x 40 baking trays

For the dough:

300 g of plain flour

200 g of manitoba flour

400g of water

3 g of fresh brewer’s yeast or 1.5 g of brewer’s yeast (if you have little time you can use 10 g of fresh yeast or 4 g of dry yeast)

1 tablespoon extra virgin olive oil

11 g of salt

1/2 teaspoon sugar

For the seasoning:

Method

How to make red pizza

First of all, make the simple dough with the doses of flour, water and yeast indicated among the ingredients, let it rise and fold the dough, following all the steps illustrated with the step-by-step photos found in the article PIZZA DOUGH

Once the dough is ready, divide it well into two equal halves:

With these doses, 2 red pizzas are made, therefore 2 trays. If you only want to make 1, you can divide the dough in half, freeze a part well sealed in a plastic food bag and prepare just 1 tray.

Then grease one/two traditional baking trays with oil.

In a separate bowl, mix a tomato puree with a few tablespoons of water (to clean the bottle), salt and oil.

Then insert the first piece of pizza into the pan and roll it out with your hands greased with oil, starting from the sides.

Then, still with hands greased with oil, pat the surface and at the same time widen it until you obtain an elongated base up to the edges of the pan

Finally, add the tomato sauce on the surface, distributing with a spoon and making sure that the edges are also seasoned.

Be generous and don’t leave any empty spaces. the red pizza must be nice and juicy and full.

Then add a sprinkling of oregano and a drizzle of oil:

how to make red pizza

At this point let it rise for just 30 – 40 minutes in the pan in the oven with the light on (be careful in summer a little less, in winter a little more)

It must not double in volume but simply thicken and relax.

Finally cook in a hot static oven at 200°; or in a ventilated oven at 190° in the lower part in contact with the oven for the first 15 minutes.

Then lift to the middle shelf and complete cooking for another 5 – 6 minutes.

The trick to getting a juicy red pizza is not to let the toppings dry out too much. So be careful to monitor the surface. if necessary, when positioning it on the intermediate floor, add a little more oil.

Finally, remove from the oven and leave to cool for 5 minutes.

Here’s yours ready Red pizza

red pizza from the baker

This is the second pan I’ve made a red pizza with sliced garlic cloves!

red pizza recipe

Tips and Variations

If you want you can also make delicious variations, in addition to adding cloves of garlic you can also add some anchovy fillets in oil.

Finally you can also enrich your red pizza with mozzarella cheese well drained, it should naturally be added halfway through cooking.

If you want to make a red pizza instead round for the dish I recommend you look at the article on Homemade Pizza, it is made with a griddle and comes just like the one from the pizzeria.

storage

You can easily store it for the next day, simply seal it in a plastic food bag.

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