Tag: Thousand

the perfect basic recipe, in a thousand variations! (step by step) – Gordon Ramsay’s version

THE Savory biscuits I am aperitif delicious And gluttonous! Of the Parmesan shortbread biscuits And Rosemary, made with a simple dough of flour, egg yolks, cheese, herbs, with or without butter! from which gods are derived sausages from roll in sesame seeds, hazelnuts, pistachios ; one time cooled down Yes slice with a knife and they cook in the oven; where do gods come out Savory biscuits crumbly to melt in the mouth, tasty at the right point, in many different flavors from a single dough!

It's about a very easy and quick preparation! you can do it by hand without tools! The secret for a perfect result is the cooling in the freezer. The sausages at the time of cutting they must be hard! from this base I decided to make 3 flavors with black sesame grains, white sesame and pistachios, but nothing prevents you from making numerous other variations: And use to garnish spices and aromas of your choice such as : paprika, fennel, pink pepper, linseed .. thus creating always new savory biscuits!

Excellent cold to serve for appetizers , appetizers, buffet, snacks, either alone to be served with guacamole sauce, hummus, babganoush, cheeses, cured meat, olives. They keep perfectly 3 4 days so you can realize well in advance in anticipation of the Christmas, Easter and special occasions menu!

Savory biscuits recipes

Salted Cantucci (the rustic version with cheese and pistachios)

Basil shortbread (very fragrant and melt-in-the-bite)

Savory Madeleines (soft, with pistachio dough)

Pretzels (stars with ricotta dough)

Salty lady's kisses (biscuits paired with cream cheese)

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes + cooling	15 minutes	About 30 minutes

Ingrediants

Quantity for about 20 pieces
150 grams of flour '00 100 g of cold butter (or 70 g of seed oil) 60 gr of grated parmesan or parmesan 1 small egg yolk 1 bunch of rosemary 2 tablespoons of black sesame seeds, 2 of white sesame seeds, 2 – 3 of chopped pistachios to complete (or other spices and grains of your choice)

Method

How to make savory biscuits

First of all, mix together the flour, parmesan, a pinch of salt and the chopped rosemary with a knife. Then add the cold butter from the fridge and crumble as if to obtain a sandblasting.

Then add the yolk and knead quickly until you get a homogeneous mixture.

In this case I made double dose to get so many cookies. Otherwise, smaller sausages will come.

Divide the dough by 2 or 3, make a 4 – 5 cm sausage and roll it into the chosen seeds:

Finally close each sausage and leave in the freezer for 15 – 20 minutes.

Then slice to a thickness of 6 – 7 mm:

As you make them, place them on baking paper at a distance of 5 – 6 cm then bake in a static oven at 180 ° for about 15 minutes, until golden brown.

They will initially feel soft, but then solidify. Take them out of the oven and let them cool for at least 1 hour before enjoying!

Yours are ready Savory biscuits

the perfect recipe, simple, fast, in a thousand flavors! – Gordon Ramsay’s version

THE Butterfree biscuits they are gods Biscuits delicious, simple, light And scented, made with shortcrust pastry without butter based on Flour, egg, sugar, aromas and oil of seeds instead of butter . Perfect not only for lactose intolerant, vegetarians, but also simply for who does not want to use butter without giving up Homemade cookies very good! Also they are without rest in the fridge and with 1 dough only base, you can realize a thousand different flavors: Vanilla, lemon; enriched with chocolate chips, dried fruit, or later frosted, decorated with grains to taste, stuffed with jam or pieces of fruit! For a amazing result: Biscuits without butter crumbly and soft to the bite, from exquisite flavor that yes they keep many days!

After so many experiments I have arrived at what I think is the Perfect recipe Biscuits without butter! Both for the crumbly consistency at the right point, both forquick and easy execution!! The method is my tried and tested which sees the whipped egg, sugar and oil to which the flour is then added! a few seconds to knead and the base is ready to prepare the biscuits without passage in the refrigerator! In this case I have realized various tastes that you all find in the proceedings! to please everyone big and children Perfect for one Breakfast genuine and healthy, for one snack greedy, to take to school and in office! Cookies without butter are also the dessert perfect accompanied by a good hot chocolate or Vin santo! But also from pack up And give!

Recipes Cookies without butter

Wholemeal biscuits (the simple and light recipe in many different flavors)

Diet biscuits (delicious and with no added refined sugars!)

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	12 minutes	32 minutes

Ingrediants

Quantity for 40 pieces
For the base: 330 g of flour '00 + 1 teaspoon for the pastry board (or 300 g of flour' 00 + 30 g of unsweetened cocoa powder for a chocolate base) in a 75 grams of sunflower oil 1 whole egg 2 egg yolks 130 grams of granulated sugar 1/2 teaspoon of baking powder (optional only for soft biscuits) grated zest of 1 lemon or orange (optional) 1 teaspoon of vanilla extract 1 pinch of salt For various tastes: 2 – 3 tablespoons of chocolate chips per dough (optional) 2 – 3 tablespoons of Nutella or jam of your choice (for the filling) chopped hazelnuts, pistachios or other dried fruit of your choice (to decorate) 70/80 gr of fruit + 1 tablespoon of sugar to cook for 5 – 6 minutes (for the fruit filling) 50 – 60 grams of dark chocolate or favorite flavor to melt (for glazing) granulated sugar or granulated sugar + veil of jam (for topping)

Quantity for 40 pieces

For the base:

330 g of flour '00 + 1 teaspoon for the pastry board (or 300 g of flour' 00 + 30 g of unsweetened cocoa powder for a chocolate base) in a
75 grams of sunflower oil
1 whole egg
2 egg yolks
130 grams of granulated sugar
1/2 teaspoon of baking powder (optional only for soft biscuits)
grated zest of 1 lemon or orange (optional)
1 teaspoon of vanilla extract
1 pinch of salt

For various tastes:

2 – 3 tablespoons of chocolate chips per dough (optional)
2 – 3 tablespoons of Nutella or jam of your choice (for the filling)
chopped hazelnuts, pistachios or other dried fruit of your choice (to decorate)
70/80 gr of fruit + 1 tablespoon of sugar to cook for 5 – 6 minutes (for the fruit filling)
50 – 60 grams of dark chocolate or favorite flavor to melt (for glazing)
granulated sugar or granulated sugar + veil of jam (for topping)

Method

How to make biscuits without butter

First of all prepare the base, whipping the eggs with sugar, salt, vanilla and or grated peel for 5 minutes, in order to obtain a frothy whipped mixture.

Then add the oil slowly, always whipping.

Finally add the flour in one go and mix with a spatula. Then transfer to a pastry board and knead a little, just enough to obtain a soft ball. Set aside.

Dust a work surface with flour.

At this point, take a piece of dough, roll it out with the help of a dusting of flour and a rolling pin to a thickness of 4 – 5 mm (3 mm if you have to stuff or combine them)

carved with cookie cutter of your choice:

As you make them, arrange them in baking trays lined with baking paper, at a distance of a few cm, remembering to insert biscuits of the same size in the same pan for homogeneous cooking.

With a part of the dough, add the chocolate chips, mix well and obtain with the same method as the biscuits and then place them in baking trays lined with baking paper:

If you want to make filled biscuits, add 1 teaspoon of cooked fruit or jam or Nutella inside a circle of 7 – 8 cm, brush the edges with water and close with a circle.

As you prepare the trays, immediately bake in a static oven for heat in the medium – high part at 180 ° for 12 – 13 minutes. only for filled biscuits, prolong up to 14 – 15 minutes.

Finally, remove from the oven and let it cool completely!

Once cold, sprinkle with icing sugar i filled biscuits.

Then glazed with chocolate melted in a bain-marie according to the SHORTCUT COOKIES AND CHOCOLATE method, one half, you can leave them frosted or cover with grains when the chocolate is still fluid.

stuffed with jam or nutella, or sprinkled with honey and dip in the sugar grains

Yours are ready Butterfree biscuits!

Butterfree biscuits

The stuffed ones can be kept 3 – 4 days, those stuffed with jam 1 week, the simple dry ones, with drops, grains or glazed with chocolate, are kept 1 month!

Fast recipe, in a thousand variations! – Gordon Ramsay’s version

The Savory Madeleine I'm a starter delicious finger food! There rustic version sweet Madeleines! in this case made with cheese And pistachio flour who give a exquisite flavor! Imagine small shell-shaped morsels from the soft texture And fluffy similar to muffins, dal rustic flavor, but at the same time delicate! perfect to serve in the bread basket; or how aperitif to accompany cured meat, cheeses, sauces delicious or vegetables! one leads to another!

By now you know how much you love to make the rustic versions of the great classics: from the salty Cantucci, to the Shortbread with aromatic herbs, to the rustic Baci di dama, they all turned out to be a clamorous success! why not also make delicious ones Savory Madeleines? No sooner said than done! It's about a very fast preparation . that's enough for you 1 bowl And 1 fork, few steps And they are ready to bake! In this case I chose to make them with pistachio flour which I love. But from this basic version you can then give life to many variations: replace the pistachio with almond flour, hazelnuts; or enrich the dough optionally with cubes of baked ham, mortadella, sliced at your choice, olives, or bits of cheese! In short, what you prefer! The secret for a perfect result: work the dough very little And cook a little, in this way they will result soft soft ! If you don't have the molds you can use those for muffins, mini muffins or donuts!!

Discover also:

The Stuzzichini (100 pieces in 5 minutes! With puff pastry)

Savory Madeleine Recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	15 minutes	20 minutes

Ingrediants

Quantity for 12 pieces
60 grams of flour '00 60 grams of pistachio flour (or almond flour) 1 large egg 40 gr of melted butter (or seed oil) 4 tablespoons of Parmesan or Grana Padano (or pecorino for a more intense flavor) 100 ml of milk 1/2 sachet of instant yeast for savory pies salt 80 gr of olives or sliced into cubes to add at the end of the dough (optional)

Method

How to make savory Madeleines

First of all, mix the flours, salt, sifted yeast and grated cheese. Turn well

Then add the milk, melted butter and beaten egg to the center. Stir with a spoon for a few seconds.

Finally pour the mixture into the previously buttered and floured molds, distributing well and leaving a few millimeters from the edge:

how to make savory madeleines

Then bake in a hot static oven at 180 ° for about 15 minutes, as long as they are swollen and golden!

Remove from the oven, unmold and leave to cool on a wire rack.

Yours are ready Savory Madeleine

Savory Madeleine

They keep perfectly 2 – 3 days sealed in plastic bags for food

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