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Original recipe of Vanilla croissants biscuits – Gordon Ramsay’s version


THE Vanillekipferl they are gods treats typical greedy Austrian Christmas tradition, also widespread in Germany, Bohemia, South Tyrol . It is about Vanilla cookies to croissant shape indeed "Kirpfel"Really means"Crescent moon"; made with butter, sugar, eggs, almonds pulverized e vanilla who give a taste And crazy scent! Once baked in the oven they come sprinkled with powdered sugar they assume a so crumbly texture from literally melt in your mouth! A truly unique goodness!

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<p><noscript><img class= Like any traditional recipe they exist different versions and variants! What I give you today is there Original recipe of the Vanillekipferl from Vienna, from my book of Austrian sweets from which I also took the Sacher and the Linzer Cake

It's about a very easy and quick preparation! Theremeal in minutes, with a simple mixer. The time of rest in the fridge and you can form the croissants.

Just like the classic Christmas Cookies, they are great cold when all perfumes have settled, in any time of day: They are ideal for breakfast, snack and dessert; but especially to give as gifts together with gingerbreads, Pepparkakor, Cannalla Biscuits! Yes they also keep 1 month!

Vanillekipferl recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes + rest in the fridge 12 minutes 32 minutes

Ingrediants

Quantity for 16 pieces

  • 100 grams of flour '00
  • 100 gr of peeled almonds to pulverize or almond flour (it's the same thing!)
  • 50 grams of sugar
  • 80 gr of butter
  • 1 yolk
  • seeds of 1 vanilla bean or extract or vanillin
  • powdered sugar to finish

Method

How to make Vanillekipferl (vanilla cookies)

First of all whisk the butter with sugar and vanilla until you get a frothy mixture

then add the yolk, always whip at high speed.

Finally add the flours and knead by hand to incorporate them for a few seconds.

Finally, put the dough in the fridge and let it rest for 40 minutes.

Then from the dough, pre-tied balls of 10 – 15 g each; stretch them and form croissants:

how to make Vanillekipferl

As you make the half moons, place them in a baking tray lined with parchment paper.

Finally bake in a static oven at 180 ° hot in the central part for about 11 – 12 minutes, the time that they can brown on the surface.

Remove from the oven and leave to cool completely, before sprinkling with icing sugar.

Yours are ready Vanillekipferl

Vanillekipferl vanilla biscuits

They can be kept in a tin or biscuit box for more than 1 month.

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Quick and easy beer meatballs – Gordon Ramsay’s version

Quick and easy beer meatballs


Today we prepare together the meatballs with beer, a quick and easy second course, tasty and savory, to combine with your favorite beer.

By now you know my passion for meatballs, and these beer patties are no exception. I prepare them very often, all year round, experimenting with different ground meats and different types of beer, to obtain always different combinations.

What always remains the same is the process, which gives the dish that unique enveloping creaminess. In fact, stewed cooking allows the meat to be perfectly cooked and creates an irresistible, slightly bitter sauce, depending on the type of beer used.

Post in collaboration with Veroni Salumi

Quick and easy beer meatballs

ingredients for 2 people

WHAT

  • 500 g of minced veal
  • 1 egg
  • a bunch of aromatic herbs to taste
  • 1 clove of garlic
  • breadcrumbs to taste
  • flour 00
  • 4 tablespoons of extra virgin olive oil
  • 1 red onion
  • 33 cl of lager beer
  • Salt and Pepper To Taste

HOW TO PREPARE BEER MEATBALLS

First, I combined the meat, the egg, a pinch of salt, a sprinkling of pepper, the chopped aromatic herbs and the minced garlic in a large bowl.

I chose veal for a more delicate result and to enhance the taste of the beer, but you can use your favorite minced meat, adjusting the cooking times, longer, for example, for beef or pork.

I mixed with a fork until the mixture is homogeneous and I adjusted the breadcrumbs to make it less moist and malleable. With slightly wet hands I formed my meatballs, which I passed in a little flour.

I heated the oil in a pan and browned the meatballs over high heat. Once golden on all sides, I added the sliced ​​red onion, seasoned with salt and pepper, then blended with beer, about 100 ml at a time.

It will take about another 15 minutes for the beer meatballs to cook, which I served with aromatic herbs and a nice mug of Pils.

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IN THE GLASS, OR IN THE MOUTH

For this recipe, both for the preparation and for the pairing on the table, I chose the Ragasola of Toladolsa, a Pils beer born from the collaboration between Veroni Salumi and Lambrate Brewery.

In Emilia, there is a dialectal way of speaking that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.

In particular, Ragasola, girl / girl in Emilian, is a light beer, low fermentation and unfiltered, with a floral and herbaceous aroma and a pleasantly bitter finish that degreases perfectly in combination with meat.

You can find them all here, on the shop Veroni Salumi.

Ricotta and orange cake (soft and fragrant!) Quick recipe – Gordon Ramsay’s version

Ricotta and orange cake


There Ricotta and orange cake it's a sweet exquisite and genuine, variant of the ricotta cake with all the scent of the Orange Cake! Imagine one soft base And fluffy thanks to ricotta in the dough covered with a surface of caramelized orange slices And citrus juice that they give a sour and candied note; a mix of flavors And watering textures!

Ricotta and orange cake

Also it is a quick and easy preparation! The time to slice the oranges, pour the mixture into the pan and immediately start cooking!

Great cold when all the flavors have settled, the ricotta and orange cake is ideal for one Breakfast healthy, one snack afternoon, but also like dessert at the end of the meal! try it and then you will tell me how good it is!

Discover also:

Ricotta tart (shortcrust pastry shell with a creamy and soft filling)

PREPARATION TIMES

Preparation Cooking Total
15 minutes 30 – 35 minutes 50 minutes

Ingrediants

Quantity for 6 people – 1 pan of 24 cm

  • 200 grams of flour '00
  • 200 gr of fresh ricotta at room temperature
  • 2 large eggs at room temperature
  • 160 grams of sugar
  • 50 g of sunflower oil (or 50 g of melted butter)
  • 2 tablespoons of milk at room temperature
  • peel of 1 large lemon
  • peel of 1 large orange
  • a sachet of vanillin or seeds of a berry (optional)
  • 1 sachet of baking powder for cakes
  • 2 whole oranges to be sliced ​​+ 3 tablespoons of sugar (for the inverted surface) + filtered orange juice 1 teaspoon of honey (for the syrup)

Method

How to make the orange and ricotta cake

First of all, make the base according to the procedure found in RICOTTA CAKE

Then cut the previously washed and cleaned oranges into slices to a thickness of 4 mm

Finally grease and flour a pan and add 3 tablespoons of sugar and the orange slices starting from the center. Then add the first central slice and then to follow slightly overlapping all the others in a circle:

how to make ricotta and orange cake

Pour over the dough and bake at 180 ° in a static oven in the medium part for about 35 minutes until golden brown.

Then, once out of the oven, remove the opening circle, use a long and sharp knife to check if the bottom surface is detachable and gently turn over onto a wire rack.

Finally pour the syrup previously cooked over low heat for 5 minutes on the surface

Yours is ready Ricotta and orange cake

Ricotta and orange cake

You can store at room temperature for 3 – 4 days.

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