Tag: variations

Basic recipe and 12 variations! (step by step) – Gordon Ramsay’s version

THE Finger food they are greedy appetizers that they are eaten with the hands precisely "Finger Food" literally: finger food, or without forks and knife; perfect for Starter And Aperitif! In this case made with 1 Puff pastry roll or Pasta brisee from which they are derived Pretzels, Small pizzas, Rolls, Rustic And Salted candies in many different flavors to serve on the table without cutlery! You want make them at home in a few steps? Here is for you Basic recipe accompanied by all Advice illustrated with step by step photos for Fast and delicious finger food And 10 variants Finger food recipes , perfect to propose on all occasions! Tasty like those of catering!

For the very easy preparation; you can choose either the Browse that the Brisée or for Vegans there Crazy pasta (in the ingredients found suggestions). From here, you can get your own morsels. Squares, candies and for the stuffed ones I was inspired by the Rustici method of puff pastry. In this case I chose pizza taste, ricotta and spinach, Ham, frankfurters And olives. But depending on your taste you can choose the filling you prefer: make gods Fish finger food with salmon, shrimp, tuna; or Vegetarian finger food adding vegetables or pate of your choice!

Perfect not only to enrich appetizers, Appetizers, but also to realize Apericene with friends; tasty Buffet for Parties And special occasions, such as Christmas, Easter, Party for children!

Finger food recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	20 minutes	40 minutes

Ingrediants

Quantity for 6 people
1 roll of puff pastry or shortcrust pastry (or vegan crazy dough) 2 tablespoons of tomato pulp seasoned with salt and oregano 3 tablespoons of ricotta and spinach filling (made with 50 g of ricotta, 30 g of boiled, drained and chopped spinach, salt) 1 large sausage 6 – 7 black or white olives not too big 1 slice of cooked ham or other cured meat of your choice

Method

Perfect basic recipe and 10 variations! (step by step) – Gordon Ramsay’s version

There Birthday cake it's a sweet scenographic and greedy perfect for celebrating adults and children! It is prepared with one chocolate base or White what can be with 2 or 3 floors ; then filled with creams or Ganache Chocolate ; finally entirely covered And decorated on the edges; usually one is left free central space for add candles! Imagine it soft and creamy inside, where the tall and full-bodied slices cut perfectly without making crumbs! in two words: the Perfect birthday cake! Below is the Recipe with all step-by-step illustrated tips for make it at home with 10 variants to make the Birthday cakes that the more you like them according to tastes and situations!

It's about a very easy preparation, just a little bit of time available to organize with the timing of composition First of all the soft base gets ready by hand in minutes, it cooks, but it is basic the half day rest! Which is why I recommend always preparing them the day before. The filling of ganache is made in a flash; but it must reach the right consistency, neither too liquid nor too solid! Only finally can you assemble and decorate. The secret for a perfect result is that each base has the ideal consistency! Follow all my tricks and you will see what a result!

Starting from this base and from this process, you can realize many versions! Indeed among the ingredients found white bases with which you can replace this with chocolate e alternative creams with which to replace the ganache!

The result is what you see: one Birthday cake choreographic and chic, perfect it is for adults that for little ones! for Special occasions And anniversaries! try it soon! and not miss the 10 variations of Birthday Cakes for all tastes which you can find at the bottom of the article

How to make a birthday cake

First of all prepare the base by placing the chopped chocolate, milk, butter, sugar in a saucepan and melt over low heat, stirring occasionally. Once melted, remove from the heat and allow to cool.

Then mix the flour together with the cocoa and baking powder previously sifted together.

Finally, beat the eggs with a fork.

Only when the chocolate mixture is fresh, add the eggs and mix with a hand whisk.

Finally add the flours as well. Mix well, mixing perfectly and then pour into a previously greased and floured pan.

Finally, bake in a static oven at 160 ° in the middle part for about 1 hour (attention, the time is indicative and depends on the oven and the mold!)

Always do the toothpick test and if it is too wet, continue cooking. If you see a crust that is too double on the surface, lower the temperature and continue cooking, but don't let it dry too much!

If you are cooking the dough on several discs , the cooking time for each disc will be halved!

Finally, remove from the oven and leave to cool on a wire rack for at least 5 hours. (If you want to see all the photos step by step, see the MUD CAKE article)

About 1 hour before cutting into layers, chop the chocolate and add it to the saucepan where you have boiled the cream for a few minutes. Stir until the mixture is smooth and set aside. It must be shiny, fluid, but at the same time spreadable. It will take about 20 minutes to cool down before getting the right consistency.

In the meantime, you can cut the cake into 3 if you have cooked in a single high mold, otherwise if you have cooked twice, just cut each circle in half to find 4 discs.

Of course, be careful to calculate the height equal to each layer.

Finally, stuff the first layer with about 2 tablespoons of ganache

then place the second disc on the just stuffed disc, stuff it, finally add the last disc.

Finally, transfer the cake onto a serving plate or backsplash, cover with the ganache on the surface that the sides, spreading with a spatula or a knife, making sure to level.

Then clean the bottom and wait for the ganache to solidify a bit to make the decorations. It is important that it becomes soft and fits into a piping bag with a star nozzle. Create roses on the edges or tufts, leaving the center flat and free, to place the birthday candles!

Leave at room temperature (in the fridge it will tend to harden too much)

Yours is ready Birthday cake

In anticipation of holidays, I recommend that you prepare the base the day before and if you want the ganache too. and assemble all the same day. You can heat the ganache over a fire to make it liquefy and then thicken.

Once the cake is made, you can keep it in a dry place at room temperature for about half a day.

Then it should be put in the fridge, where it will harden and therefore you will have to leave it at room temperature before serving

Below you will find others Birthday cakes not to be missed, perfect for many occasions!

Birthday cakes

Cream Tart Birthday Cake

Perfect to make with numbers, letters or hearts, the step-by-step recipe can be found in the article: CREAM TART

Red velvet

velvety red base and the typical cheese filling! The recipe can be found in the RED VELVET article

Tiramisu cake

When the classic spoon dessert turns into a cake. The recipe can be found in TORTA TIRAMISU

a thousand leaves

The classic with custard and strawberries the Recipe can be found in MILLEFOGLIE

Carrot Cake

Carrot and walnut American with mascarpone cream! the step-by-step recipe is in the CARROT CAKE article

Pan of stars

Very easy and without cooking with biscuits, cream and Nutella, the step by step recipe in PAN DI STELLE CAKE

Berry birthday cake

biscuit dough stuffed with yogurt cream and wild berries the recipe in CAKE I FRUTTI DI BOSCO

Sacher cake

cocoa base filled with jam and glazed with chocolate the step-by-step recipe in SACHER

Pavlova

Mwringa stuffed with cream and fruit of your choice, the recipe step by step in PAVLOVA CAKE

Kinder bueno

Soft vanilla base with white, black and bueno Nutella, the step-by-step recipe in KINDER BUENO CAKE

Cream and strawberry birthday cake

Sponge cake, chantilly, strawberries and meringues! the step-by-step recipe is in CAKE CREAM AND STRAWBERRIES

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