Tag: Soft

Apple tartlets (quick, soft and fragrant) Recipe in 5 minutes! – Gordon Ramsay’s version

The Apple tartlets they are gods treats greedy! The version mini And super fast of the classic apple pie! In this case made without butter, with yogurt which makes them very soft; there chopped fruit inside and above it gives humidity And dissolvability to the bite and a crunchy topping from pieces of apple, nuts, sugar And cinnamon ! Imagine the contrast watering, the taste wonderful and the scent intoxicating! In short, heavenly! Apple tartlets

It is also a very easy preparation you need them only 5 minutes of time it's a Bowl to mix everything! You can use the variety of apples you like and that you have available! In this case I have chosen to use one muffin mold but you can make yours Apple tartlets where you prefer: in disposable molds, in those of plumcake, tarts! The result will be amazing! Perfect for the Breakfast and the snack, Apple tartlets they are kept soft for a long time weather! they are therefore ideal to carry to the office or school!

Discover also:

Apple Sfogliatine (the quick recipe with apples, puff pastry and jam)

Apple tartlets recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	20 minutes	25 minutes

Ingrediants

Quantity for 10 pieces in a classic muffin mold
3 apples (renette, pink lady or whatever you prefer) 200 grams of flour '00 50 grams of sunflower oil 150 grams of brown sugar 2 large eggs at room temperature 200 ml of Greek yogurt or 120 g of milk at room temperature 1 sachet of baking powder (16 g) 1 sachet of vanillin or the seeds of a vanilla bean or vanilla extract + 1/2 teaspoon of cinnamon 50 gr of chopped walnuts + 1 tablespoon of powdered sugar + 1 teaspoon of cinnamon (for topping before baking)

Quantity for 10 pieces in a classic muffin mold

3 apples (renette, pink lady or whatever you prefer)
200 grams of flour '00
50 grams of sunflower oil
150 grams of brown sugar
2 large eggs at room temperature
200 ml of Greek yogurt or 120 g of milk at room temperature
1 sachet of baking powder (16 g)
1 sachet of vanillin or the seeds of a vanilla bean or vanilla extract + 1/2 teaspoon of cinnamon
50 gr of chopped walnuts + 1 tablespoon of powdered sugar + 1 teaspoon of cinnamon (for topping before baking)

Method

How to make apple tartlets

First of all, follow the procedure found in APPLE CAKE

the only difference is when you peel the apples, cut them into very small pieces. Half add them to the dough. Half add them on top of the topping!

Finally, fill the molds, always leave a 1 cm edge and bake in a static oven for about 20-25 minutes

Yours are ready Apple tartlets

Apple tartlets

They keep perfectly at room temperature for 4 days! better if sealed in plastic bags

Original recipe with step-by-step photos (super soft) – Gordon Ramsay’s version

THE Neapolitan sandwiches they are gods leavened rustic typical exquisite Campania gastronomy; made with a mixture of Flour, water, milk And brewer's yeast than one once leavened ; he comes stretched out, then stuffed with cold cuts, cheeses And hard-boiled eggs; in the end rolled up And sliced into pieces , or i (stuffed sandwiches) that come baked in the oven! Imagine gods very soft morsels from unmistakable savory filling! Good to lose your head! You want prepare them at home? Here is for you Neapolitan sandwiches recipe own like those bought from the best bakeries in Naples!

Like any traditional recipe, they exist different versions and many variations. What I give you today is there Original recipe of the Neapolitan sandwiches from aunt, author of the famous Casatiello and Escarole Pizza! a warranty! It is a rvery simple icetta, which does not involve no difficulty! The dough you can do it by hand, or with thekneader. Time to rise and you can start with the filling. For the stuffing tradition commands it is used Neapolitan salami, cooked ham, provolone And hard-boiled eggs ; of course depending on what you have available, you can use meats and cheeses you have available and that you have to consume, turning your Neapolitan sandwiches into a tasty one empty fridge! Just a few minutes for forming and cooking and they are ready to serve! Excellent hot and smoked, the Neapolitan sandwiches are distinguished by their incredible softness even the day after! For this perfect not only from prepare in advance for Buffet, Parties, Snacks, Quick dinners. But also from to carry for trips out of town And lunch bag!

Discover also:

Milk sandwiches (soft and delicious to be filled as desired with sweet or savory)

Neapolitan sandwiches recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	45 minutes	55 minutes

Ingrediants

Quantity for 8 pieces
For the dough: 500 grams of Manitoba flour 125 grams of water 125 grams of milk 8 gr of fresh brewer's yeast (or 1 teaspoon of dry yeast) 10 gr of salt 1 tablespoon of butter or lard (for brushing sandwiches) For the filling: 100 gr of Neapolitan salami 150 gr of cooked ham 150 gr of sweet provolone 2 hard-boiled eggs 2 tablespoons of Grana Padano black pepper (optional)

Quantity for 8 pieces

For the dough:

500 grams of Manitoba flour
125 grams of water
125 grams of milk
8 gr of fresh brewer's yeast (or 1 teaspoon of dry yeast)
10 gr of salt
1 tablespoon of butter or lard (for brushing sandwiches)

For the filling:

100 gr of Neapolitan salami
150 gr of cooked ham
150 gr of sweet provolone
2 hard-boiled eggs
2 tablespoons of Grana Padano
black pepper (optional)

Method

How to make Neapolitan sandwiches

First of all, prepare the dough by mixing together flour and salt, dry yeast or fresh water diluted in a teaspoon of water. Add the liquids and knead until the mixture is soft and smooth.

Then let it rise until it triples in volume.

Turn over onto a lightly floured work surface. Roll out to a thickness of 5 – 6 mm and stuff with a sprinkling of parmesan, the boiled egg into small pieces, cubes of ham, salami and provolone:

how to make Neapolitan sandwiches

Then roll up the longest part, tight enough and finally seal well to form a sausage.

Finally, slice some pieces at about 10 cm:

how to form Neapolitan sandwiches

Cut gently so as not to let the filling come out and place on a baking sheet lined with parchment paper.

Finally, let it rise for another hour in a dry and warm place. Then brush the surface with butter:

cook Neapolitan sandwiches

Cook at 180 degrees for about 20 – 25 minutes until they are pretty swollen!

Yours are ready Neapolitan sandwiches

Neapolitan sandwiches

They keep perfectly 3 days well sealed in a cling film

Soft and tasty baked beer chicken quick recipe – Gordon Ramsay’s version

Baked Beer Chicken: marinating and then cooking in beer makes the chicken particularly juicy and very soft. Rosemary and bay leaves flavor the chicken, and the restricted sauce of the beer makes the chicken very tasty. The recipe is very easy to make. RECIPES WITH CHICKEN

Ingredients for 2 people

4 pieces of chicken (2 drumsticks and 2 thigh detectors)
300 ml of beer
rosemary and bay leaf
1 clove of garlic
5 tablespoons of extra virgin olive oil
salt and pepper

BAKED BEER CHICKEN RECIPE VIDEO

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How to make Baked Beer Chicken

We put the chicken (boneless and preferably without skin) in an ovenproof dish, add oil, salt, pepper, garlic, rosemary and bay leaf, pour the beer and cover with cling film. We marinate in the fridge for 15 minutes.We remove from the fridge, turn the chicken pieces, salt and pepper the other side. We cover with aluminum foil and bake for 15 minutes at 200 °. After 15 minutes, remove from the oven, turn the chicken pieces and bake again without foil to complete the cooking and reduce the sauce to the beer (about another 20-25 minutes).

If, when cooked, the beer sauce is still very liquid, we can reduce it in a pan, perhaps adding a spoonful of honey. We serve and sprinkle with the beer sauce obtained.

And here is ours ready Chicken quick and easy.

WINE PAIRING: Colli Bolognesi Pinot Bianco Spumante DOC

For most of the wine pairings on this blog I consulted the site: www.vinacciolo.it

Baked beer chicken

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Enjoy your meal!

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