Tag: Simple

Simple and Racy Cauliflower Pancakes – Gordon Ramsay’s version

Simple and Racy Cauliflower Pancakes


Cauliflower pancakes are a side or second dish, gluten-free, delicious and quick to make, even for children, with a thousand variations depending on the spices and of vegetables that you like. I provide you with a simple cauliflower pancake that you can enrich with other vegetables or ingredients of your choice.

Family💚 vegetable-based dishes are never too many at home, partly for personal tastes, partly to offer children a palatable dish And healthy and this is one of them.

Microwave cauliflower, ready to freeze => find it here!

By omitting the smoked cheese, or by choosing a lactose-free cheese, this recipe is also suitable for intolerant, since the parmesan it is naturally lactose free.

If you want, you can modify the recipe by removing the eggs and replacing them with potato starch, until you reach an ideal consistency… It will be easy, since you don't have to form the pancakes with your hands!

This same recipe (perhaps by adding breadcrumbs and starch), you can also make it in the oven: form pancakes on the baking sheet or in a pan, covered with parchment paper and a drizzle of oil. Cook for about 20 minutes at 200 degrees ventilated, checking browning and cooking.

I anticipate the question that will surely come from the Family💚 … If you can place a sheet of parchment paper in the basket and form the pancakes inside, you can certainly try cooking them in an air fryer.

ATTENTION:
Cooking in the oven and in the air fryer needs a firmer dough (which you get with more flour, starch or breadcrumbs), while in the pan it can be even softer, because you can raise the heat slightly and help you with a spatula to hold them. together, which you can't do in the oven.

You can make these pancakes with other vegetables: zucchini, broccoli, cabbage, pumpkin, etc …

You can also play with spices and create new flavors that are close to everyone's tastes.

Gingerbread Decorated with Simple Colored Glaze with 2 Ingredients – Gluten Free Gingerbread – Gordon Ramsay’s version

Gingerbread Decorated with Simple Colored Glaze with 2 Ingredients - Gluten Free Gingerbread


Gingerbreads are the cookies that cannot be missing at Christmas, I leave you a simple recipe, gluten-free together with an easy-to-make icing. I show you gingerbreads with the simplest decorations for non-experts.

With these doses I got 8 big men and 24 small men.

Family💚 I love the scent of these biscuits, a little less the shape when it's time to eat them! With Anna and Marco we decorated them with some colored icing, having a lot of fun!

The glaze is made with sugar icing and hot water to be added a little at a time until you get the right consistency, that is, not too dense that it is difficult to manage with a few sachs, but not too liquid with the risk that the decorations won't hold.

You can add some to the glaze food coloring (which must always bear the words "gluten free"). You can add it gradually in drops until you reach the desired color.

ATTENTION: if you add a water-based dye, the icing becomes a little more liquid, so you have to start with a denser mixture or add icing sugar after the dye.

Once you have a glaze of the right consistency as you see in the video, it will be very easy to put it in the sac a pochè and give space to the imagination.

I used disposable plastic sach a poche (even if they are easily washable, if you use water-based dyes) the only precautions, apart from the consistency of the icing, are: make a small hole in the sac a poche, do some tests on parchment paper if you want to "warm your hand a little", do not make decorations too complicated at the beginning.

For the big little mistakes, you can still remove or fix the frosting with a toothpick.

The biscuits must not harden completely during cooking! After the time I indicate in the recipe you can check with a spatula, lifting them to see if they are firm and golden at the base.

the simple and delicious recipe in a few steps! – Gordon Ramsay’s version

Dried fruit tart


There Dried fruit tart it's a sweet autumn exquisite, made with a shortcrust pastry shell soft and crumbly that welcomes a rich, creamy filling to crunchy strokes of walnuts, hazelnuts And chopped almonds, marmalade, raisins and a handful of crumbled cookies ! A mix of contrasts watering!

Dried fruit tart

It is also a very simple preparation: the super proven base it is done in a few minutes and while rest in the fridge; you can realize the stuffing mixing everything together! For the realization, you can choose the dried fruit of your choice : not only walnuts, almonds, hazelnuts, but also cashew nuts, pistachios, nuts pecan, a ready mix; recycling all dried fruit you have in your pantry! Once filled, you can decorate your dried fruit tart, with biscuits as in this case or with the classic strips
To you the choice! the result does not change in terms of cooking time in the oven! And its intoxicating scent there will conquer already out of the oven!

Just like Pecan pie, it is perfect cold, even the day after, when all the flavors are settled. not just how dessert at the end of the meal to be enjoyed with a good liqueur or hot chocolate! but also for snacks delicious, holiday breakfasts, from prepare or give at Christmas! you save a lot of time!

Discover also:

Walnut cake (soft and simple with caramelized topping, ready in minutes)

Dried Fruit Tart Recipe

PREPARATION TIMES

Preparation Cooking Total
30 minutes + rest in the fridge 50 minutes 1h and 20 minutes

Ingrediants

Quantity for 1 1 mold diameter 18 cm and 4.5 cm high or 24 cm diameter and 2.5 cm high

For the shell and decorations:

  • 330 grams of flour '00 + 1 teaspoon for the pastry board
  • 165 gr of soft butter (or 75 gr of seed oil)
  • 1 medium whole egg
  • 2 small egg yolks
  • 130 grams of granulated sugar
  • grated zest 1 lemon
  • grated peel 1 orange
  • 1 pinch of salt
  • 1 teaspoon of baking powder

For the dried fruit filling:

  • 100 gr of walnuts (or a mix of walnuts and hazelnuts)
  • 100 gr of peeled almonds (or cashews, pistachios)
  • 200 gr of Apricot jam
  • 60 gr of dry biscuits (Digestive or whatever you have at home)
  • 50 gr of raisins (or cut dates, dried figs)
  • 1 tablespoon of rum (or orange juice or liqueur you prefer)

To decorate:

  • sugar
  • 1 tablespoon of powdered sugar

Method

How to make dried fruit tart

First of all, prepare the base by following the SHORT PASTRY article and place in the fridge to cool for about 1 hour.

Then toast the dried fruit in the oven at 160 ° for 10 minutes

Finally, chop it finely with a knife and add it to a bowl together with the very fine crumbled biscuits, the rum, the jam and the previously softened raisins.

In a few seconds, you will get a grainy and sticky mixture:

stuffing for dried fruit tart

Cover with cling film and leave in the fridge for 30 minutes.

Then divide the pastry into two parts, a larger one for the shell and a smaller one for the decoration biscuits.

First of all roll out the small part, on a floured work surface to a thickness of 5 mm and cut the biscuits in the shape of stars, or the shape of your choice or even classic strips:

carve dried fruit tart cookies

as you make them, place them on a baking tray and refrigerate.

Then grease and flour a mold about 2.5 cm high

If you do not have an opening pan, to better unmold the cake, cut a couple of 8 cm thick strips of baking paper and place them crosswise on the floured base.

Finally roll out the other piece of shortcrust pastry to a thickness of 5 mm, cover the mold, cut off the excess edges and prick the base with a fork:

how to make dried fruit tart

Decorate the dried fruit tart

stuffed with dried fruit filling and decorate with biscuits starting from the edge without putting them together!

decorate the dried fruit tart

Finally, brush the surface of the biscuits with a drop of cold water and sprinkle with sugar:

Ready to cook dried fruit tart

Place the tart in the fridge for at least 20 minutes.

Finally bake in a static oven at 180 ° for the first 20 minutes, then lower to 170 ° and continue cooking for another 30 minutes;

taking care to make a passage in the lower part in contact with the bottom and to cover the surface of the edges with an aluminum foil if the surface becomes too colored!

Finally, remove from the oven and let it cool for at least 12 hours in the pan.

Then sprinkle with a little icing sugar!

Yours is ready Dried fruit tart

Dried fruit tart

You can store at room temperature for 10 days.

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