Tag: tea leaves

Soft biscuits with pistachio cream (3 ingredients) – Gordon Ramsay’s version

THE Pistachios they are gods pistachio sweets delicious, similar to pistachio biscuits but fasterwith only 3 ingredients: Flour , 1 egg And pistachio cream get ready with it same method of Nutellotti from which they copy the first name ‘Pistachiotti biscuits ‘! Imagine them soft with creamy filling from delicious pistachio flavor! divinely good!

By now you all know mine love for pistachio desserts from the soft cake to the always soft tart to the Tiramisu, to the spoonful of the stuffed roll, they always receive a resounding success! A few days ago I wanted a Quick pistachio dessertwith few ingredients and without stress, Pistachiotti were born! For the very easy to make you can use the spreadable cream of your choice be that bought whatever brand it is Homemade pistachio cream is obviously more genuine. There are no difficulties, the only attention goes to short cooking to have them soft follow all advice and have a perfect result! If you want a brighter green color I recommend you use half pistachio flour! Perfect for breakfast, snackfrom to carryfor the arrival of unexpected guests or simply to present to a Buffetalong with chocolate truffles, whipped shortbread biscuits and other pastries.

Pistachiotti recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	10 minutes	15 minutes

Ingredients

Quantity for 25 pieces
180 g of pistachio spreadable cream (3 – 4 spoons for filling) 140 g of ’00 flour (or 70 g of ’00 + 70 g of pistachio flour if you want a more intense colour) 1 egg

Quantity for 25 pieces

180 g of pistachio spreadable cream (3 – 4 spoons for filling)

140 g of ’00 flour (or 70 g of ’00 + 70 g of pistachio flour if you want a more intense colour)

1 egg

Method

How to make pistachios

First of all, follow the preparation you find in NUTELLOTTI

you just have to mix the dough, make the balls, make a dimple in the center and bake. In the link you will find all the advice illustrated with step by step photos so as not to make mistakes in size and cooking.

Finally, remove from the oven and leave to cool on a wire rack.

Only when your pistachios are very cold can you fill them in the centre, my advice is to use a disposable piping bag, insert the pistachio cream and finally cut the tip to about 1 cm in diameter, fill with a polka dot cream for each biscuit.

Here are yours ready Pistachios:

pistachios recipe

You can store them for about 3 days in a biscuit tin or cake dome at room temperature.

Shakshuka with veal meatballs – Gordon Ramsay’s version

There Shakshuka it is a convivial dish of North African cuisine widespread throughout the Middle East, often served for breakfast.

As in the case of its Neapolitan “eggs in purgatory” cousins and the Mexican “huevos rancheros”, shakshuka is also a recipe one pot. It is prepared in a pan or earthenware pan, with a base of tomato and harissa peppers (the spicy sauce typical of Middle Eastern and North African cuisine) with fried eggs and yogurt.

The original recipe ends here, I wanted to add an additional protein by combining some meatballs, to transform it into a complete and tasty single dish. A bit like mine Indian-style meatball curry.

For this recipe I used the veal meatballs from Vitello di Casa Vercelli, obtained only from the meat of fine calves, born, raised and selected in Italy, with an integrated supply chain with certified traceability. A digestible meat, with very little fat and a high protein and amino acid content.

However, you can make them by hand, shaping them with your favorite mince. Veal but also mixing other minced meat.

POST MADE IN COLLABORATION WITH VITELLO DI CASA VERCELLI

What a wine to pair with shakshuka

As I often tell you in my food and wine pairings, the choice of wine in a spicy dish is always crucial.

Generally whites are more suitable, thanks to the flavonoids contained, which dampen the tingling in the mouth generated by capsaicin. I love Rieslings and Aromatic traminers*.

The bubbles are ok, especially if very cold and with a residual sugar that tempers the spicy sensation. In this case, if you want to match a Prosecco* or a Classic Method, choose “extra dry”.

The tannins of reds, on the other hand, emphasize it, which is why I always recommend, if you really want to opt for a red, to choose it soft and with fine tannins, such as Amarone and Primitivo.

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

There Lindt cake it's a sweet greedy! Variant of the chocolate cake; in this case made with a soft dark chocolate base prepared in crafty mold which allows you to have a sunken surface; then stuffed And frosted with a cream al Lindt milk chocolate And Lindor from which it takes its name "Lindt cake" ! Imagine it soft at the base, creamy And melt out own like a chocolate! in one word: space!

What I give you today is there Original recipe from the Lindt cake which was first posted in 2013 on Fecebook cooking group; since it was a real catchphrase from which each has then interpreted its variant.

It's about a quick preparation And very easy! Both thedough for the base that the cream Yes they prepare in a few minutes , the time required for cooling, assembling and your cake is ready! The secret for an excellent result lies precisely in right waiting times; this way you will have one creamy surface but not excessively liquid or too compact!

From this basic version, you can choose to make tasty variations! Instead of lindt and lindor chocolate, you can use leftover chocolates and chocolates also dark and mix as well as decorate your choice with tasty grains!

Just like the Chocolate Pie and Cupcake, it's perfect like dessert at the end of the meal, one snack energetic; for Special occasions as Saint Valentine, Anniversaries, but also instead of the classic birthday cake! Try it you'll love it!

Lindt Cake Recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	25 minutes	45 minutes

Ingrediants

Quantity for 6 people – a clever mold for pies of 22 cm
For the base: 100 gr of flour 3 eggs 150 grams of sugar 50 gr butter (which you can replace with an equal amount of seed oil) 100 gr of Lindt dark chocolate (or other quality brand) 1 teaspoon of yeast For the cream: 200 ml of liquid cream 100 gr of Lindt milk chocolate 100 gr of Lindor milk chocolates 50 gr of butter

Quantity for 6 people – a clever mold for pies of 22 cm

For the base:

100 gr of flour
3 eggs
150 grams of sugar
50 gr butter (which you can replace with an equal amount of seed oil)
100 gr of Lindt dark chocolate (or other quality brand)
1 teaspoon of yeast

For the cream:

200 ml of liquid cream
100 gr of Lindt milk chocolate
100 gr of Lindor milk chocolates
50 gr of butter

Method

How to make Lindt Cake

First of all, prepare the base by melting the dark chocolate in a double boiler together with the butter.

Then whip the eggs with the sugar for 2 minutes until the mixture is frothy and clear.

Finally add the melted chocolate to the egg mixture, always whisk. Finally add, sifted flour and baking powder. Whip again and then pour the mixture into a well greased and floured mold:

Then bake in a hot static oven at 180 ° for about 20 – 25 minutes, the time it swells and is cooked to the toothpick test.

Just before taking the base out of the oven, prepare the glaze by melting the cream with the chocolates in a bain marie, finally add the butter and let it cool, stirring constantly for 30 minutes.

Finally, remove from the oven and leave to cool on a wire rack for at least 30 minutes

stuffing the lindt cake

Finally, after the resting times have elapsed, pour the icing into the base after turning it very well.

At this point you will have to wait another 30 minutes at room temperature before cutting the slice. Time for the cake to compact!

Yours is ready Lindt cake!

You can keep it at room temperature for 2 days, be careful if you put it in the fridge, the icing will harden and therefore when serving it it is advisable to prepare a hot bain-marie on which to place the cake directly on a tray and large lid, to enjoy it creamy!