Tag: sawdust

Apple tartlets (Apple tartlets with shortcrust pastry) Easy recipe – Gordon Ramsay’s version

The Apple tartlets they are gods treats simple and exquisite, the varied mini of the classic apple tart! It is small Apple tartlets based on shortcrust pastry, stuffed with cream or marmalade and many slices of apples on the surface forming delicious roses!

There recipe is easy is fast. You can use all apples of all varieties! Just a piece of shortcrust pastry, the tried and tested classic that can be prepared in a few minutes. Depending on what you have at home, you can make Apple and cream tartlets or use some spoonful of jam of your choice. and immediately in the oven to cook! Just like the Nutella Tartlets, they are perfect for one healthy snack and genuine, a rich one Breakfast, one snack for children, but also as well as delicious dessert to be served also after a meal!

How to make apple tartlets

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes	20 minutes	50 minutes

Ingredients

Quantity for 12 tarts or muffin molds
For the pastry: 230 grams of 100% flour + 1 teaspoon for the pastry board 100 grams of almond flour (or peeled almonds to be reduced to powder) (alternatively 100 grams of flour 100) 165 gr of soft butter at room temperature (or 100 ml of sunflower oil) 1 whole egg (medium size) 2 egg yolks (small size) 130 grams of granulated sugar 1/2 teaspoon of baking powder grated zest of 1 lemon 1/2 tsp ground cinnamon (optional) 1 teaspoon of vanilla extract or 1 sachet of vanillin 1 pinch of salt For the cream (which you can replace with 450 gr of Apricot jam or whatever you prefer) 460 gr of fresh whole milk 6 very fresh medium yolks 150 grams of sugar 30 grams of flour '00 20 gr of potato starch 1 tablespoon of vanilla extract To complete: 2 – 3 large red apples 2 tablespoons of apricot jam powdered sugar

Quantity for 12 tarts or muffin molds

For the pastry:

230 grams of 100% flour + 1 teaspoon for the pastry board
100 grams of almond flour (or peeled almonds to be reduced to powder) (alternatively 100 grams of flour 100)
165 gr of soft butter at room temperature (or 100 ml of sunflower oil)
1 whole egg (medium size)
2 egg yolks (small size)
130 grams of granulated sugar
1/2 teaspoon of baking powder
grated zest of 1 lemon
1/2 tsp ground cinnamon (optional)
1 teaspoon of vanilla extract or 1 sachet of vanillin
1 pinch of salt

For the cream (which you can replace with 450 gr of Apricot jam or whatever you prefer)

460 gr of fresh whole milk
6 very fresh medium yolks
150 grams of sugar
30 grams of flour '00
20 gr of potato starch
1 tablespoon of vanilla extract

To complete:

2 – 3 large red apples
2 tablespoons of apricot jam
powdered sugar

Method

How to make apple tartlets

For the preparation of pastry, cream and assembly, look at the procedure of: APPLE TART

where all the steps explained step by step, only in a single format.

The doses are for 12 tarts, you can also use the muffin molds!

if you only want to make half of it, you can freeze the rest of the pastry and cream!

Once the tarts have been made, brush with a veil of jam and place in the fridge for 20 minutes.

Bake the apple tarts in a static oven at 180 ° for about 20 minutes in the middle part of the oven. Then lower to 160 ° and continue cooking for another 6 – 8 minutes, making a turn to the tartlets on the bottom of the oven.

Remove from the oven and leave to cool.

Before serving yours Apple tartlets, brushstrokes with a veil of jam! Finally, sprinkle with icing sugar

You can keep them at room temperature for 1 day, then put them in the fridge; where they can stay for about 3-4 days.

Linguine with sauce and tuna – Creative in the kitchen – Gordon Ramsay’s version

Linguine with sauce and tuna, a very simple and quick recipe to prepare but very tasty. The taste of tuna combined with the scents of the earth makes this first course very appetizing. This recipe provides 305 calories every 100 grams.

Very few ingredients are needed to make this first course that everyone will really like! Other alternatives? Spaghetti with tuna and olives or Trofie with tuna and cherry tomatoes first courses, easy and quick to prepare, light but really very tasty.

Read also: Rustic pizza with tuna and potatoes

Difficulty: low

Cooking: 10 minutes

Preparation: 5 minutes

Flat cost: bass

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

TOOLS USED

• pot for cooking pasta,

• non-stick saucepan,

HOW TO PREPARE THE LINGUINE SAUCE AND TUNA

• Boil the water in a pot with a handful of salt.

• Meanwhile, lightly brown the whole garlic clove in a saucepan over low heat with a drizzle of olive oil.

• As soon as the garlic is lightly browned, pour the white wine and let it evaporate for a few minutes.

• Continue cooking over low heat and add the tomato puree and a pinch of salt. Cook for a few minutes. If needed, add a little water.

• Add the drained tuna, continue cooking for a few minutes and remove from the heat.

• In the meantime, cook the linguine for the time indicated on the package and when they are al dente, strain them, leaving very little cooking water, which will help to mix everything.

• Add the sauce to the pasta, bring to the heat and whisk for a few minutes, until everything is well blended.

• Serve and serve hot, with a sprinkling of chopped parsley.

• The tuna must be added shortly before finishing cooking. Otherwise you risk the tuna becoming too pulpy.

• Given the creaming of the pasta in the sauce, you will have to cook and strain it just before it is al dente. In this way you will avoid that it is overcooked at the end of cooking.

Negroni Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

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Difficulty
Low
Cost
Medium
Portions
1
Preparation
5 minutes

It was born in 1919 at the Casino bar in Florence created by Count Camillo Negroni, inveterate drinker and lover of the good life, is his trusty barman Fosco.
The count did not like the soda water added to dilute the American, the most popular drink in those years, but the addition of gin.
The story tells of the birth of this cocktail, in fact it is said that one day the count approached the barman, whispered something in his ear and immediately got to work. At the end of this mysterious and under-the-counter mixing he said: “here is your American sig conte”. The scene was repeated over and over again, until some enterprising customers asked the barman about his mysterious doings, what on earth had the count asked for.
The barman confessed that the count had told him "Put a good portion of gin". In the weeks that followed, the drink became very popular.
Hence the evolution of the cocktail in which in its first phase it also had a splash of soda completely eliminated by the subsequent modifications.
Making today the Negroni one of the most drunk drinks in the world.

INGREDIENTS

30 ml Red Vermouth

30 ml Bitter

30 ml Gin

METHOD

To pray a Negroni, take an old fashioned glass, fill it with ice by pouring the ingredients inside:

Bitter

Vermouth

Gin

Stir add a slice of orange.

Cheers 🥃

In preparing the Negroni you can proceed in different ways including omitting the ice at the beginning of the preparation of the drink and then adding it at the end.

CHEF'S ADVICE

I recommend to your negroni a nice squeezed lemon peel (twist) because its essential oils read with all the ingredients making it even more enjoyable.

Drink responsibly, CHEERS 🥃

About the author

Francesco Zimmatore

I am a young bartender increasingly driven by the desire to grow in this sector in all respects: from mixing, at the counter, to the relationship with the customer. During them I had the opportunity to work in different places, which helped me grow in this sector. I would like to have the pleasure of sharing all this with you, CHEERS 🥃

How to make apple tartlets

How to make apple tartlets

Difficulty: low Cooking: 10 minutes Preparation: 5 minutes Flat cost: bass Doses: 2 people

INGREDIENTS FOR 2 PEOPLE TOOLS USED • pot for cooking pasta, • non-stick saucepan,

• The tuna must be added shortly before finishing cooking. Otherwise you risk the tuna becoming too pulpy. • Given the creaming of the pasta in the sauce, you will have to cook and strain it just before it is al dente. In this way you will avoid that it is overcooked at the end of cooking.

INGREDIENTS

METHOD

CHEF'S ADVICE

About the author

Francesco Zimmatore

Difficulty: low

Cooking: 10 minutes

Preparation: 5 minutes

Flat cost: bass

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

TOOLS USED

• pot for cooking pasta,

• non-stick saucepan,

• The tuna must be added shortly before finishing cooking. Otherwise you risk the tuna becoming too pulpy.

• Given the creaming of the pasta in the sauce, you will have to cook and strain it just before it is al dente. In this way you will avoid that it is overcooked at the end of cooking.