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6 rules for a perfect platter of cold cuts and cheeses – Gordon Ramsay’s version

6 rules for a perfect platter of cold cuts and cheeses


Here's what the 6 simple rules to create and compose a perfect platter of cold cuts and cheeses for your dinners with friends.

The platter of cold cuts and cheeses is very trendy lately. In fact, it represents an excellent idea for the classic dinner with friends that is different from the usual and whets the appetite.

A nice mixed platter of cold cuts, cheeses and various snacks is always appreciated by everyone as long as it is well done and with quality products. It is no coincidence that cold cuts and cheeses represent the most classic Italian appetizer.

Starting from the basic concept that is better little quantity but high quality, choose the products carefully because that will make the real difference between an excellent cutting board and a pizzeria cutting board!

To compose it in the best way, there are 6 simple rules to follow to make a great impression:

  1. COLD CUTS. You can opt for either raw cured meats (raw ham, speck, pancetta, salami, coppa, bresaola, lard) or cooked meats (cooked ham, mortadella, roast turkey breast, porchetta). It would be better not to mix them together, in case make two separate cutting boards. In both cases, arrange them with the slices folded in half starting from the leanest to the fatter ones.
  2. THE CHEESES. They should be arranged from the freshest to the most seasoned, from the most delicate to the strongest. Fix them with order, from the most delicate to the tastiest so as not to overwhelm the palate. The advice is not to offer more than 3-4 cheeses and very importantly, they should be served at room temperature.
  3. Arranged next to cheeses In combination with jams, honey and fruit compotes because cheese is a food without sugar, it finds its complementary food in jams, creating the perfect balance in taste.
    As a rough guide, the softer and sweeter the cheese, the more acidic the taste of the jam and jams will have. On the contrary, if the cheese has a strong and decisive taste, it will have to be combined with a sweeter taste.
  4. Green light also for pickles, artichokes, olives, gherkins. You can arrange them in a ceramic or glass bowl.
  5. The bread. Next to the cured meats, place some bread cut into small slices, crackers or breadsticks. The ideal would be a particular homemade bread or homemade bread.
  6. Also add fresh fruit here and there, the grapes are perfect, already washed and dried and in small portions. Dried fruit is also a must: walnuts, almonds and cashews and pistachios are scattered here and there.

cold-cuts-and-cheese-cutting board

The cutting board is the right choice which comes in handy when you don't have much time to cook and still want to organize a little one aperitif. In fact, it can be served both as an aperitif or as an actual appetizer. If the cutting board is very rich it can also replace dinner.

For the portions, adjust according to the people and the courses of the dinner.

cold-cuts-and-cheese-cutting board

The platter of cold cuts and cheeses always pleases everyone, it is very spectacular and by following these simple rules with little effort you will make a great impression with which you will amaze everyone. On the net there are many examples of how to compose a beautiful cutting board that is at the same time good but also beautiful to look at. Some are true works of art!

Let's find out together.

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Pandoro stuffed with mascarpone cream: Quick and delicious recipe! – Gordon Ramsay’s version

Stuffed Pandoro


The Stuffed Pandoro it's a Christmas cake gluttonous, rapid And without cooking! A great classic of to serve the classic Pandoro on holidays! In fact it goes simply cut into layers and then stuffed with mascarpone cream; in this case with the addition of berries! In the end assembled in a staggered manner , takes the form of a Christmas tree! Imagine the softness of the slices joined to creaminess of the filling! Poetry for the taste buds and and is ready on the table in less than 20 minutes!

Stuffed Pandoro

Like any traditional recipe, there are numerous versions and variations. In this case I give you the Original recipe of the Pandoro stuffed with mascarpone cream, which my mom has been preparing for as long as I can remember.

The easy preparation, it does not involve any difficulty! The secret it's just cutting 5 slices all the same , so a proportionate composition! There filling is prepared in 10 minutes! Time to add it between the layers and compose and that's it! to make the stuffed pandoro even more delicious I added berries that give a touch of freshness! but depending on your taste you can replace them with the addition of spreadable cream with hazelnuts. To have a Pandoro stuffed with mascarpone and Nutella. Finally If you are intolerant to eggs you can make it with an egg-free mascarpone cream!

Together with Panettone, Struffoli and Roccocò it is ideal not only for Christmas Eve, the 25th December lunch but also for New Year's Eve, Christmas parties and unexpected guests!

Stuffed Pandoro recipe

PREPARATION TIMES

Preparation Cooking Total
15 minutes 0 minutes 15 minutes

Ingrediants

Quantity for 10 people

  • 1 Pandoro
  • 500 grams of mascarpone
  • 120 grams of powdered sugar
  • 4 small egg yolks
  • 300 gr of mixed berries

Method

How to make stuffed Pandoro

First of all, make the filling following the procedure you find in MASCARPONE CREAM

Set aside.

Then clean the berries with a damp cloth and cut the pandoro into 3.5 cm slices obtaining 5 pieces:

how to make stuffed pandoro

Finally, place the large base of the pandoro in a serving dish stuffed with spoonfuls of mascarpone cream or previously placed in a pastry bag.

Place the berries on the tips, one for each tip.

Then lay another staggered pandoro base and repeat the operation until the ingredients are completely finished.

Finally, sprinkle the last slice with icing sugar, place it on top and give it a final sprinkling of icing sugar.

Yours is ready Stuffed Pandoro!

stuffed pandoro

You can keep in the fridge for about 1 day

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Lentil and chocolate cake – Gordon Ramsay’s version

Lentil and chocolate cake


An unusual dessert perfect for a festive lunch: here is my lentil and dark chocolate cake. An alternative idea to use these versatile legumes.

I don't know about you, but I always get lots of good luck lentils at Christmas and, apart from soups and meatballs, I'm always short of ideas. This is how this chocolate lentil cake is born.

Inspired by my friend Cristina's soft chickpea and chocolate cake, I made a version with lentils, adjusting the doses and ingredients a little.

The result surprised me and, with the right mold, it can turn into a party cake in all respects, other than creative recycling!

Also this recipe it's part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Clic – accendilucegas.it

Lentil and chocolate cake

WHAT

for the cake
  • 500 g of boiled and drained lentils
  • 150 g of dark chocolate
  • 3 tablespoons of unsweetened cocoa
  • 50 g of coconut or brown sugar
  • half a sachet of vanilla baking powder (about 8 g)
  • 2 eggs
  • vegetable milk to taste
  • seed oil to taste
for the ganache
  • 100 g dark chocolate
  • 2/3 tablespoons of vegetable milk
  • red currant to decorate

HOW TO PREPARE THE CHOCOLATE LENTIL CAKE

In a large bowl I beat the eggs with the sugar, I combined the vanilla yeast and the flour and mixed. Meanwhile, I melted the chocolate in a bain-marie, previously chopped, and blended the lentils in a mixer until a homogeneous mixture is obtained. I added these two ingredients to the bowl, the unsweetened cocoa and mixing carefully to mix everything.

Alternatively, you can speed up the operation and blend everything together!

At this point I poured the dough into a pan greased with a little seed oil (a normal 20/24 cm in diameter or, in my case, I used this mold *) and I baked in a preheated oven at 180 ° for 25-30 minutes, a few more minutes for the donut mold (do the toothpick test!) ..

In the meantime, I heated the milk (I used it with almonds, but rice or oats will also be fine) and added the dark chocolate, always chopped to facilitate the operation.

Once the cake is taken out of the oven, cooled and removed from the mold, I poured the warm ganache and decorated with red currants (but pomegranate grains will also be perfect).

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Lentil and chocolate cake

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