Tag: Step

the perfect recipe to make at home (step by step) – Gordon Ramsay’s version

There Chestnut jam it's a autumn preserves exquisite! A spreadable cream to make at home with the boiled chestnuts And sugar ; than cooking a slow fire , give life to one Chestnut jam from the full-bodied consistency, velvety, silky on the palate, with a balanced taste not too sweet; ideal for enclose in jar And enjoy all year round of the intense flavor of these autumn fruits! Not only to spread on bread And rusks; but also to achieve numerous spoon desserts, cups, desserts with whipped cream, or fill pies, cakes, Biscuits ; or to give as a gift like apple jam or chestnut and chocolate cream!

It's about a simple preparation, you just need a little bit of time available for the various steps and cooking. For the preparation I recommend you to use the browns, bigger and tastier, but chestnuts are also good, as long as they are healthy without mold. The secret for an excellent result it is the gentle and prolonged cooking in two stages, process in which excess water dries up and you will get a caramelized compound ! Follow all step by step advice and I am sure that together with the Torta di Castagne and Montebianco, the Chestnut jam will become will among the desserts with chestnuts you will love most!

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Il Castagnaccio (the original Tuscan recipe to make it soft and delicious at home!)

Chestnut jam recipe

PREPARATION TIMES

Preparation	Cooking	Total
1 h	1 h	2 h

Ingrediants

Quantity for 2 jars of 250 gr
500 gr of boiled chestnuts (about 1kg – 1,1Kg whole) equal weight of water of chestnuts (500 gr) 200 grams of sugar

Method

How to make chestnut jam

First of all, boil the chestnuts in cold water for 15 minutes, then peel them, remove the rotten, blackened or worm-eaten ones.

Then weigh them and add equal weight of water to a saucepan.

Finally add the sugar and let it simmer for 40 – 45 minutes until they have absorbed almost all of the water:

Finally, blend with a blender to obtain a soft puree.

Finally, put the puree back on the heat and let it caramelize over very low heat, turning and turning for another 10 – 15 minutes.

At this point, taste and evaluate the consistency must be creamy, caramelized and thick.

If it is too mushy and dry, add a little water and cook a little more until it reaches consistency.

Then, while still boiling, transfer the jam into previously STERILIZED glass jars, leaving 1 cm of the edge.

Then seal with twist off cap and let cool upside down.

If you want to keep in the pantry, you need to pasteurize the jars, cooking them hermetically sealed in a pot full of water for at least 30 minutes

Yours is ready Chestnut jam

After pasteurization it can be kept in a dry place for 10 – 12 months.

Without pasteurization you can keep in the fridge for 2 – 3 months or in the freezer for 1 year

Finally, once opened, it should be kept in the fridge and consumed within 10 days

the original recipe step by step – Gordon Ramsay’s version

The Paste di meliga I'm treats delicious! Cookies typical of Piedmontese pastry, in particular of the Cuneo area . Made based on corn flour, butter, eggs, sugar and lemon peel, in the sac a poche; which are characterized byrough appearance And rustic , one crumbly consistency And melting to the bite it's a taste understood exquisite. A unique goodness it has ancient origins in Piedmont countryside, when in time of famine , the peasants, began to mix with the flour '00 (more expensive and rarer) the very fine corn wheat ; from a need of the moment they gradually became a real cornerstone of the area, also known as melia pastes, in dialect "corn“; much loved today all over Italy! You want prepare them at home? Here is for you Recipe And tricks illustrated step by step to obtain the Best ever corn biscuits! own like them that you buy in the best artisan pastry shops in Piedmont!

Like any traditional preparation, there are different versions! What I give you today is there Original recipe from the Paste di meliga, taken from multiple sources compared and designed for a perfect home execution! It's about a easy preparation. The ingredients come simply mounted together, but be careful. The secrets to a great result are: use a very fine corn flour ; this will allow you to get a soft dough that is to say nor too hard (from having difficulty with the sac a poche) nor excessively soft (to miss the typical rustic structure). Follow all the advice and you will see what a result! Perfect for all occasions, from a dessert after dinner to be enjoyed with a good Barolo , liqueur or hot chocolate! To one snack afternoon, at one Breakfast delicious; the pastes of corn are also ideal from wrapping and gifting at Christmas, Yes they keep for a very long time!

Discover also:

I Baci di dama (the original Piedmontese recipe for paired biscuits)

Paste di meliga recipe

PREPARATION TIMES

Preparation	Cooking	Total
2 minutes	10 minutes	12 minutes

Ingrediants

Quantity for 30 pieces
250 grams of flour '00 130 gr of super fine corn flour 250 gr of high quality butter 1 large egg 1 large yolk 120 grams of sugar grated zest of 1 lemon vanilla a pinch of salt

Method

How to make Paste di meliga (corn biscuits)

First of all, whip the butter with the sugar, vanilla and lemon, until the mixture is frothy and clear.

Then add the eggs one at a time and continue to whisk at high speed until the mixture blends perfectly.

Finally add the flours previously mixed together with a pinch of salt.

Whip for a few more seconds to mix everything well. The mixture must be smooth, soft and free of lumps, but above all workable in sac à poche.

If you feel it too hard, upright a little more with the whips, until you get a soft base:

Finally add the dough into a pastry bag with a 1 cm star nozzle mounted and make your biscuits directly in a lined oven tray: forming circles:

Then place the trays in the fridge for 20 minutes before baking, this will allow you to have a perfect shape!

Finally, bake in the oven at 180 ° in the central part for about 15 minutes (be careful, always evaluate according to your oven) if you see that they become too brown, remove them a couple of minutes before! On the contrary, if they are not golden, leave them 1 – 2 minutes more!

Remove from the oven and let cool off the pan for at least 30 minutes.

Yours are ready Paste di meliga

You can keep in a cookie jar or tin box for about 1 month!

the original recipe very easy step by step! – Gordon Ramsay’s version

The Potatoes gratin it's a second dish exquisite typical of French kitchen, loved all over the world! It is realized with potatoes thinly sliced, milk And cheese settled down in a pan And baked in the oven where the "classic gratin"; or one gratin crust, crunchy And golden that encloses one soft, creamy layer And stringy potatoes! in conclusion extreme goodness!

After experimenting with so many versions, the one I am giving you today Original Potato Gratin recipe with all tips and tricks illustrated step by step for a perfect result on the first try! It's about a very easy preparation and if we want also fast! The secret for an excellent result it is slicing the very thin potatoes since they are added raw! this will allow them to cook to perfection but at the same time make a crunchy gratin! Follow all the steps and you will see what a result! the Best potato gratin ever! Great either hot and lukewarm but also cooler; a bit like stuffed potatoes and potato parmigiana, even the Gratin is ideal as second dish ; but also wanting perfect like side for accompany meat, to alternate with the classic and timeless baked potatoes or light and vegan gratin potatoes!

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La Quiche Lorraine (the French quiche with a creamy and tasty filling)

Potato gratin recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	45 minutes	1h and 5 minutes

Ingrediants

Quantity for a 22 – 23 cm mold
1 Kg of potatoes 200 grams of milk 100 ml of liquid cream (which you can replace with other milk) 100 gr of gruyére cheese salt nutmeg pepper (optional)

Method

How to make potato gratin

First of all, peel the round potatoes so that they don't look too many squares, then wash them well and slice them with a mandolin or a sharp knife to obtain a very thin thickness of about 2 mm.

Then, once you have sliced them all, arrange them in a pan starting from the larger pieces in a circle and then gradually inserting the smaller ones inside:

thin potatoes for potato gratin

Of course you will have to insert all the pieces, the large ones in the large rounds, the smaller ones towards the center, until all the ingredients are used up.

Finally, mix together milk, cream, a pinch of salt, nutmeg and half of the grated cheese. Then pour everything slowly over the potatoes.

Beware that they must be covered almost to the edge but not completely submerged!

Finally sprinkle with gruyére and a pinch of pepper

Then bake in a static oven at 180 ° for about 45 minutes. Attention time may vary. Based on the oven but also based on the thickness and type of the potatoes used.

If at the end of cooking, you see that there is still a lot of liquid, remove the pan, remove the excess liquid.

The last 10 minutes raise to 200 °, activate the grill and place in the upper part of the oven for 10 minutes.

Yours is ready Potatoes gratin

You can keep for about 2 days and heat at the moment