Tag: snail

Savory puff pastry Christmas tree – Gordon Ramsay’s version

The Christmas Tree of savory puff pastry It is a spectacular and very easy to prepare appetizer, ideal for your holiday lunches and dinners.

Very simple and really tasty, the puff pastry tree will make you make a great impression on your guests. With little effort you will bring an original and very good appetizer to the table.

The advice is to choose a lean, thinly cut cold cut. Furthermore, it is best not to overcook the pastry otherwise it will harden and crumble too much.

For the rest, rest assured that this recipe will be an aperitif with friends or a Christmas appetizer.

These puff pastry trees on a stick are also very cute, even more spectacular!

To ensure you don’t miss any recipes, “like” the our Facebook page

and follow us on ours Instagram profile.

Back to HOME PAGE

Original recipe for Neapolitan Christmas desserts (step by step) – Gordon Ramsay’s version

THE Raffioli (Raffiuoli) are gods Christmas sweets typical of Neapolitan tradition. It’s about soft cakes low from oval shape similar to Sponge cake ; brushstrokes of jam And covered with white icing Made of sugar, water and lemon juice. A goodness that was born in 1700 by the Benedictine nuns of the Convent of San Gregorio Armeno to Naples; who created these sweet ravioli(hence the name would derive ‘Raffioli’ (in Neapolitan ‘Raffiuoli’); getting inspired right to fresh pasta ravioli typical of Northern Italy. In the month of December they are depopulated in every pastry shop in Campania and how tradition rules; they come served And give yourself away For Christmas And New Year’s together with the better known Struffoli, the spicy Roccocò, the Mostaccioli and the Susamielli! If you want too prepare them at home ; today for you Raffioli recipe with all the Advice illustrated with step by step photos to make them happen like those of the best Neapolitan pastry shops.

Like any regional recipe they exist different variationsincluding the delicious ones Raffiuoli ‘a Cassata’ filled with ricotta And chocolate chips and subsequently frosted; so called because they are reminiscent of the Sicilian Cassata. In this case I give you the Original recipe of the Classic simple raffioli of my family. A simple preparation which requires a bit of be careful for some passages: including mounting eggs well so that during cooking they bases are softbeing a dough without yeast. Then the precise formation of the scraps. The secret for a pastry shop result it is in the glazing double, so that appears white And thick beyond that Crisp to the bite e meltable! In the process you will find the tricks!
Excellent the next day when all the flavors have settled in and come through perfectly dry! Ideal as dessert at the end of the mealYes they keep for many days and for this reason they are also perfect for package as a tasty gift together with almond paste!

Raffioli recipe

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes + icing drying time	30 minutes	1h

Ingredients

Quantity for 20 pieces
For the basics: 2 eggs 60 g of sugar 60 g of flour vanilla For the icing:

Quantity for 20 pieces

For the basics:

2 eggs

60 g of sugar

60 g of flour

vanilla

For the icing:

Method

How to make raffioli

First of all, whisk the eggs with the sugar and vanilla for 10 minutes until the mixture has quadrupled in volume.

Then fold in the flour gently from bottom to top with a spatula, so as not to dismantle the mixture. It must be very frothy and dense.

Then use a disposable piping bag, cut it into 1 cm and form oval cakes, about 7 cm long, directly on a baking tray lined with baking paper. At least 5 – 6 cm away from each other because they tend to swell during cooking:

how to make raffioli

This operation is very important to be precise, so if you are not familiar with it I will leave you a trick! which is the same for making Macarons.

First of all drawn with a pencil on the baking paper oval shapesI will be easy to get the perfect shape!

Finally, cook in the oven, one tray at a time at 180° in a very hot static oven for about 12 – 15 minutes. Check without opening that they are well swollen, otherwise leave a few more minutes.

Then take them out of the oven, remove from the mold and leave to cool completely on a wire rack, while you complete the rest.

How to glaze Raffioli

Only when they are very cold, mix sugar with filtered lemon juice little by little.

The icing must be smooth, fluid and full-bodied. Add hot water only if necessary to dissolve.

Then brush the surface of your raffioli with the previously sifted jam, creating a layer of a few millimetres.

Finally, dip each slice completely into the icing, then lift it from the base with a spatula or fork and place on a wire rack: glaze the raffioli

Proceed in this way for all your desserts and leave the first round of icing to dry completely for about 2 hours

Then proceed to frost again, reviving your frosting with one – two drops of hot water, without overdoing it otherwise it will liquefy.

Finally let it dry completely before serving.

Here are yours ready Raffioli

raffioli

They keep perfectly for 10 days, in a glass or tin box. After the first 3 days, place in the fridge and serve at room temperature.

Greek moussaka with porcini mushrooms – Gordon Ramsay’s version

Lna autumn version of Moussakathe iconic Greek flan made with aubergines and yogurt bechamel, enriched with a succulent meat and mushroom ragout.

Moussakà is a typical recipe of the Greek, Balkan and Middle Eastern gastronomic traditions. The principle is similar to that of many other flans, cooked in the oven, such as the English cottage pie (also called shepherd’s pie), our aubergine parmigiana, or the South African bobotie.

It is a flan with alternating layers of minced meat with tomato, aubergines and potatoes. The covering is made with a rich layer of bechamel, very often made with the addition of Greek yogurt.

For this version I allowed myself a single poetic license, the addition of mixed mushrooms to the minced beef and pork, to make its ragù even more enveloping and rich.

Autumn moussaka: which spices to use

As you know, in every recipe I propose, the spices they cannot be missing, especially when they add an authentic flavor to recipes, especially international ones like this Greek Moussaka.

For this preparation I used cinnamon, star anise, nutmeg, laurel And black pepper ground. Spices and aromatic herbs that further warm the aromas of the dish and transport it into the winter months.

I’ll leave you my shopping list:

The video recipe for Greek Moussaka with porcini mushrooms

You find it on my Instagram channel @lennesimoblog. By the way… are you following me?

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/greek-moussaka-with-porcini-mushrooms-gordon-ramsays-version html

Chef Gordon Ramsay Recipes