Tag: savoury veggie

Tart without butter (light and delicious) Simple recipe and variations! – Gordon Ramsay’s version

There Tart without butter it's a delicious dessert, one variant of the classic version. In this case made with an oil-based shortcrust pastry flour, eggs, sugar And without butter then stuffed with jam and finally baked in the oven! Where it turns out slightly soft to the bite, perfumed and delicate and perfectly mixed with the filling ! Not only perfect for lactose intolerant, but also simply for who does not want to use butter without giving up all the goodness of a tart!

It's about a quick and easy preparation! Yes they whip all the ingredients together then it kneads quickly and you will get a soft dough that does not break and does not crumble and it's ready to spread ! Indeed without rest in the fridge you can immediately make yours Tart without butter! In this case I stuffed with blackberry jam, but you can give birth to numerous variations: you can fill the jam you prefer, replace it with Nutella or filled with chocolate. Trust me it will always be a hit! Great cold, when all the flavors have settled, not only for breakfast And snack, also for a tasty post-dinner dessert! The Tart without butter, it keeps very well for many days, preserving taste and aroma! On the contrary, the more time passes, the better it becomes!

Discover also:

Cookies without butter (only 1 dough, a thousand different flavors!)

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	40 minutes	1 h

Ingrediants

Quantity for a 24 cm mold
330 g of 100% flour or rice flour + 1 teaspoon for the pastry board (or 300 g of 100% flour or rice + 30 g of unsweetened cocoa powder for a chocolate base) 75 grams of sunflower oil 1 whole egg 2 egg yolks 130 gr of granulated or cane sugar 1/2 teaspoon of baking powder grated zest of 1 lemon or orange 1 teaspoon of vanilla extract 1 pinch of salt 300 gr of jam of your choice (my blackberry jam)

Quantity for a 24 cm mold

330 g of 100% flour or rice flour + 1 teaspoon for the pastry board (or 300 g of 100% flour or rice + 30 g of unsweetened cocoa powder for a chocolate base)
75 grams of sunflower oil
1 whole egg
2 egg yolks
130 gr of granulated or cane sugar
1/2 teaspoon of baking powder
grated zest of 1 lemon or orange
1 teaspoon of vanilla extract
1 pinch of salt
300 gr of jam of your choice (my blackberry jam)

Method

How to make a tart without butter

First of all prepare the base, whipping the eggs with sugar, salt, vanilla and or grated peel for 5 minutes, in order to obtain a frothy whipped mixture.

Then add the oil slowly, always whipping.

Finally add the flour in one go and mix with a spatula. Then transfer to a pastry board and knead a little, just enough to obtain a soft ball. Set aside.

Dust a work surface with flour.

At this point, take a piece of dough, roll it out with the help of a sprinkling of flour and a rolling pin to a thickness of 4 – 5 mm.

Transfer to a tart mold, better if opening, previously oiled and floured.

Then make the pastry adhere to the mold, remove the excess edges with a rolling pin and pierce with a fork:

Finally stuff with the jam always leaving 3 mm of edge.

Then with the leftover pastry, roll it out with the help of a rolling pin, cut 8 strips of 1.5 cm and add the first 4 at a distance of a few cm from each other and then on top of the others in diamond shapes.

Then remove the excess edges by pressing with a finger joining the various strips

Finally bake in the oven at 180 degrees for about 40 – 45 minutes in the middle until golden brown.

minute more or less depends on your oven.

Finally, remove from the oven and let it cool for at least 2 hours

Here is ready Tart without butter

It keeps perfectly even 5 days at room temperature!

Fluffy pumpkin donuts! (baked or fried) Easy recipe – Gordon Ramsay’s version

The Pumpkin donuts I'm a sweet exquisite; variant of the classic fried donuts! In this case, make with Flour, milk, yeast And pumpkin pulp in the dough which makes them very soft at the bite, of a amazing consistency like cotton; as well as a yellow – orange color intense typical of pumpkin ! so tasty And scented What will be impossible to resist!

Now you all know mine passion for desserts with pumpkin! from pumpkin pie to biscuits, they are always a great success! Here it is I have experienced these wonderful Pumpkin donuts! Few steps to accomplish the base, give the shape and finally you can decide how to cook them. Whether to make them baked, as in my case, read like clouds and sprinkle with powdered sugar; or get some Fried pumpkin donuts, cooking them in abundant oil, then pass them in the granulated sugar . The result will be equally delicious! Excellent hot but also cold! Pumpkin donuts are perfect for Breakfast, snack , to be transported to school and office and obviously for the Halloween Buffet together with other sweet and savory delicacies such as Ghosts, Ragnetti, Frittelle!

Discover also:

Halloween cookies (very easy and without molds filled with nutella or jam)

Pumpkin Donuts Recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	45 minutes	55 minutes

Ingrediants

Quantity for 20 pieces
450 grams of '0 flour 150 gr of dry cooked pumpkin puree (300 – 400 gr of raw pumpkin) 100 ml of milk or water 80 grams of sugar for the baked version (40 grams of sugar for the fried version + 150 grams of granulated sugar for covering) 40 ml of sunflower oil 10 grams of fresh brewer's yeast or 4 grams of dry (dehydrated) brewer's yeast 1 teaspoon of vanilla essence (or the seeds of 1 berry or 1 sachet of vanillin) 1 pinch of cinnamon 10 gr of salt powdered sugar to decorate

Quantity for 20 pieces

450 grams of '0 flour
150 gr of dry cooked pumpkin puree (300 – 400 gr of raw pumpkin)
100 ml of milk or water
80 grams of sugar for the baked version (40 grams of sugar for the fried version + 150 grams of granulated sugar for covering)
40 ml of sunflower oil
10 grams of fresh brewer's yeast or 4 grams of dry (dehydrated) brewer's yeast
1 teaspoon of vanilla essence (or the seeds of 1 berry or 1 sachet of vanillin)
1 pinch of cinnamon
10 gr of salt
powdered sugar to decorate

Method

How to make fried donuts

First of all, prepare the dough by mixing flour, sugar, yeast, milk, cinnamon and vanilla.

Then add the cold and perfectly dry pumpkin puree. You can knead by hand or with a mixer.

Finally add the oil and knead until you get a smooth and homogeneous dough, finally add the salt and knead until absorbed.

Then dust your hands with flour, form a ball, and place it to rise covered with cling film for 3 hours in a dry place, better off oven with light on, until it triples in volume.

Then flour a work surface with a rolling pin and help yourself to roll out the dough to 1 cm, make 6 – 7 cm circles and pierce the center with a smaller circle:

As you make them, place them in a baking tray lined with baking paper.

Finally let it rise for another 40 – 50 minutes in the oven off.

Finally, bake 1 pan at a time in a very hot static oven for about 20 minutes at 180 ° in the middle part.

Remove from the oven and sprinkle with powdered sugar! If you want to fry them, follow the procedure you find in GRAFFE

Yours are ready Pumpkin donuts

Once cool, seal perfectly with a contact film. In this way they will be kept very soft for 3 days!

How to cook perfect boiled chestnuts! (Recipe) – Gordon Ramsay’s version

The Boiled chestnuts I'm a basic preparation very simple and exquisite ideal for a thousand recipes in the kitchen is sweets that salty! Which is accomplished with alone 3 ingredients: chestnuts, water and a few leaves of Laurel! Here is one for you guide practice accompanied by Recipe and all Step by step tricks how to cook perfect boiled chestnuts ! From the soft texture And pulpy, but not soft! Delightfully scented , but at the same time since neutral taste ; so that you can enjoy them naturally, like snacks, snack, or at the end of the meal! Or use them in one tasty soup , as a condiment for salads, roasts; but also to prepare a soft chestnut cake, the classic Mont Blanc, the delicious chestnut cream! and some tips for keeping them!

Like any traditional recipe they exist different versionsi and many small variations! In this case I give you what I consider the Perfect recipe from the Boiled chestnuts that I have been making in this way for years with great success! You can use both the Chestnuts, that the Brown. The secrets for a perfect result are: adjust cooking according to size! Then extend or decrease depending on the type you use. Moderate and constant cooking! Avoid the very high flame but above all avoid leaving the chestnuts to soak subsequently! Follow all steps and you will see what a result!! will become the perfect alternative to the amazing baked chestnuts!

Discover also:

Il Castagnaccio (the original Tuscan preparation illustrated step by step)

Boiled chestnuts recipe

PREPARATION TIMES

Preparation	Cooking	Total
1h	45 minutes	1h and 45 minutes

Ingrediants

Quantity for 4 people
600 gr of Chestnuts or Marroni (mine of medium size) cold water 2 – 3 bay leaves 2 tablespoons of sunflower or extra virgin oil (for conservation)

Method

How to make boiled chestnuts

First of all clean the chestnuts with a dry cloth.

Then fill a pot with cold water and dip the chestnuts and bay leaves:

Finally you can over moderate heat, cover with a lid and cook for about 40 – 45 minutes. Check under the fork tines that they are soft.

If they are still hard, it means that they are larger and you will have to continue cooking. I recommend you evaluate 5 minutes in 5 minutes.

Remember that the fork must sink but must not be mushy!

Once ready, drain immediately and spread them out on a cloth.

Then engrave them with a knife from the base and gently peel them, first removing the outer bark and then the skin.

I was very meticulous to get them whole and it took a long time, but if you don't need the whole chestnut it will be a quicker job! Once peeled they are ready to eat!

Yours are ready Boiled chestnuts!

Store the boiled chestnuts

As you can see from the photo, mine are shiny, because I brushed them with oil, this step allows you to keep them soft for 1 week.

You can leave them like this at room temperature for about 1 day, then better keep them in the fridge, brush strokes and hermetically sealed!