Tag: sweetener

Scope della Befana shortcrust pastry biscuits – Gordon Ramsay’s version

Scope della Befana shortcrust pastry biscuits


The scope della Befana – shortbread biscuits they are lovely simple and very scenic sweets, ideal for celebrating Epiphany.

In practice they are gods simple shortcrust biscuits which are given the shape of a broom and decorated with melted chocolate and colored sugar tails.

The brooms of the Befana they are ideal for enriching the Befana stocking with sweets made with your hands and that will leave your children speechless.

Just a little shortcrust pastry, melted chocolate (dark or milk) and sticks like mikado sticks.

With a little imagination, your biscuit sweeps are ready to go!

Follow the various steps of the recipe to find out how to turn simple shortbread biscuits into real brooms.

The scope della Befana – shortbread biscuits

To give your biscuits the shape of a broom, you can use a bell-shaped mold, to which you will have to cut the part of the "clapper" that protrudes. Then with the tines of a fork cut underneath the wide part so as to simulate a real broom.

With a long and wide toothpick create a hole where you will then insert the chocolate stick. This phase is the most delicate because the stick could break easily. Insert it gently!

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How to store lasagna – Creative in the kitchen – Gordon Ramsay’s version

How to store lasagna - Creative in the kitchen


There lasagna it is one of the best known typical Italian dishes in the world. Once prepared and cooked, it can also be kept for several days or months and then enjoyed as long as certain precautions are followed.

If you want to prepare lasagna and then store it, use only quality ingredients. Cover the pan with cling film (avoid aluminum foil) or place the lasagna in an airtight container.
At this point you can store them in fridge (temperature approx. + 8 ° C) for a maximum of 2 days.

It is also possible to freeze lasagna cooked, but not refrozen (i.e. thawed and frozen again). The lasagna must be covered on the surface, I recommend an airtight container (preferably glass). At this point you can freeze it and keep it for up to 3 months. If you are preparing a lasagna that includes ricotta as an ingredient, I do not recommend freezing.
To use them, simply take them out of the freezer, put them in the refrigerator and let them thaw very slowly, then bake them if necessary (in a preheated oven at 180 ° C or in the microwave for 3 minutes) when it is completely thawed.

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Lentil and chocolate cake – Gordon Ramsay’s version

Lentil and chocolate cake


An unusual dessert perfect for a festive lunch: here is my lentil and dark chocolate cake. An alternative idea to use these versatile legumes.

I don't know about you, but I always get lots of good luck lentils at Christmas and, apart from soups and meatballs, I'm always short of ideas. This is how this chocolate lentil cake is born.

Inspired by my friend Cristina's soft chickpea and chocolate cake, I made a version with lentils, adjusting the doses and ingredients a little.

The result surprised me and, with the right mold, it can turn into a party cake in all respects, other than creative recycling!

Also this recipe it's part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Clic – accendilucegas.it

Lentil and chocolate cake

WHAT

for the cake
  • 500 g of boiled and drained lentils
  • 150 g of dark chocolate
  • 3 tablespoons of unsweetened cocoa
  • 50 g of coconut or brown sugar
  • half a sachet of vanilla baking powder (about 8 g)
  • 2 eggs
  • vegetable milk to taste
  • seed oil to taste
for the ganache
  • 100 g dark chocolate
  • 2/3 tablespoons of vegetable milk
  • red currant to decorate

HOW TO PREPARE THE CHOCOLATE LENTIL CAKE

In a large bowl I beat the eggs with the sugar, I combined the vanilla yeast and the flour and mixed. Meanwhile, I melted the chocolate in a bain-marie, previously chopped, and blended the lentils in a mixer until a homogeneous mixture is obtained. I added these two ingredients to the bowl, the unsweetened cocoa and mixing carefully to mix everything.

Alternatively, you can speed up the operation and blend everything together!

At this point I poured the dough into a pan greased with a little seed oil (a normal 20/24 cm in diameter or, in my case, I used this mold *) and I baked in a preheated oven at 180 ° for 25-30 minutes, a few more minutes for the donut mold (do the toothpick test!) ..

In the meantime, I heated the milk (I used it with almonds, but rice or oats will also be fine) and added the dark chocolate, always chopped to facilitate the operation.

Once the cake is taken out of the oven, cooled and removed from the mold, I poured the warm ganache and decorated with red currants (but pomegranate grains will also be perfect).

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Lentil and chocolate cake

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