Tag: version

Seasonal products in January: a winter treasure of flavours – Gordon Ramsay’s version

Seasonal products in January: a winter treasure of flavours


January, with its cold weather and short days, might seem limiting in terms of the variety of fresh produce available. However, it is precisely in this period that some fruits and vegetables reach their peak their pinnacle, offering intense flavors and essential nutrients. In this article, we’ll explore the jewels of the January season, highlighting how these products can enrich our table and our palate.

January fruit: sweetness and depth

Oranges: an explosion of vitamin C

Oranges, with their vibrant hue and sweet-tart flavor, are a winter fruit mainstay. Rich in vitamin C, they help strengthen the immune system during the colder months and add a touch of freshness and color to the gray days of January.

Apples: versatility and shelf life

Apples, available in many varieties, are a versatile fruit that keeps well during the winter. With a balance between sweetness and acidity, apples can be enjoyed plain, but they are also suitable for cooking, becoming the protagonists of winter cakes and desserts.

January vegetables: nourishment and flavour

Cabbages: nutritional richness and versatility

THE damn, in all their varieties (savoy cabbage, cauliflower, broccoli), are an excellent source of vitamins and minerals. With their bold flavor and robust texture, they’re perfect for nutritious soups and warming side dishes, ideal for the winter months.

Radicchio: bitterness and colour

Radicchio, with its characteristic bitter flavor and its leaves crunchy, is another protagonist of January. Its red and purple hues add color to winter dishes and its unique flavor is an excellent contrast in mixed salads and meat dishes.

THE seasonal products in January they remind us that even in the coldest months nature has a lot to offer. Using these ingredients, we can create healthy, tasty and visually appealing dishes that brighten up and warm up our winter tables. January invites us to rediscover the pleasure of simple and genuine flavours, celebrating the richness of the earth’s products.

Here are some recipes for using January products in the kitchen

Pasta with very clever ragù: creamy and stringy in 10 minutes. Excellent for a Christmas lunch if you don’t want to stay at home to cook – Gordon Ramsay’s version

Pasta with very clever ragù: creamy and stringy in 10 minutes.  Excellent for a Christmas lunch if you don't want to stay at home to cook


The rigatoni, seasoned with stringy rustic ragù, they are a quick first course to prepare. A first course to serve and enjoy in the company of friends, for an unexpected lunch, or with the family for classic Sunday lunch. A first course that you can certainly prepare during the summer season Christmas holidays, as a valid alternative to traditional dishes. The seasoning of ragù it’s quick to prepare, a base of peppers and crumbled sausage. I used rigatoni, but obviously you can use the size and type of pasta you like best.

Pasta with very clever ragù

Ingredients:

  • 180 g of rigatoni
  • 1 sausage
  • 1/2 bell pepper
  • 300 g of tomato puree
  • 1 teaspoon of concentrate
  • 100g of fiordilatte
  • hot pepper
  • Parmesan Cheese
  • 1/2 onion
  • extra virgin olive oil
  • salt

Method:

To prepare rigatoni with stringy rustic ragùstart washing and cutting a chop the pepper. In a large pan, put a drizzle of extra virgin olive oil, add the onion and chilli pepper, brown them and remove them. Add the shelled sausage and the pepper, brown for a minute on a high flame, add the white wine.

navigate_before

navigate_next

As soon as the alcohol has evaporated, add the puree and tomato pasteseason with salt and cook over a low heat for ten minutes.

navigate_before

navigate_next

Cook the pasta al dente and drain it directly into the panmix well.

navigate_before

navigate_next

Turn off the heat and first add the fiordilatte,

navigate_before

navigate_next

subsequently the parmesan grated Reggiano cheese.

navigate_before

navigate_next

Mix again, until the fiordilatte doesn’t start spinning.

navigate_before

navigate_next

At this point all you have to do is plate, serve and enjoy your rigatoni with the stringy rustic ragù.

ingredients, recipe, variations and advice – Gordon Ramsay’s version

creme anglaise recipe


There English cream it is a sweet and velvety sauce that can be considered one of the bases of classic pastry making. Let’s find out how to prepare crème anglaise perfectly done.

From apple strudel to gianduia and almond ice cream cake, this cream of British origin seems perfect to accompany a wide range of desserts.

To make the English cream one of the favorite choices is certainly its silky consistency and its delicate flavor.

What is crème anglaise?

Before finding out how to prepare crème anglaise in a workmanlike manner it is necessary to take a step back and delve deeper into what exactly it is.

Who invented crème anglaise? Although the name suggests a British origin, it seems to have originated with François Massialot, a chef born in Limoges, and was introduced to England by French chefs in the 17th century. It is said to have been known as “Creme Anglaise” in France, which literally means “English cream”, probably to differentiate it from local creams. Here you are why is it called English cream.

This cream is nothing more than a creamy sauce made from milk, egg yolks, sugar and flavorings such as vanilla.

What is the difference between custard and custard? The main difference compared to custard is that the English cream It does not contain starch and is usually served cold.

Creme anglaise: ingredients and original recipe

creme anglaise recipe
Spoon dessert

There English cream from the original recipe it is relatively simple to prepare and requires few ingredients. Here’s how to prepare it English creamgive it ingredients at the recipe!

Ingredients

  • 350 ml of whole milk
  • 150 ml fresh liquid cream
  • 6 egg yolks
  • 100 g of sugar
  • 1 vanilla pod (or vanilla extract)
  • Lemon zest (optional)

Preparation

  • Pour the milk and cream into a saucepan. Add the vanilla pod (opened and scraped) or vanilla extract. If desired, you can also add lemon zest for a fresh touch.
  • Bring the milk to a boil over medium-low heat. You need to keep an eye on the milk to prevent it from reaching a full boil.
  • In a separate bowl, beat the egg yolks with the sugar until light and fluffy.
  • Once the milk is hot (without boiling), pour it slowly into the bowl with the beaten egg yolks, stirring constantly to prevent the yolks from cooking.
  • Pour the entire mixture into the pot and cook over low-medium heat, stirring constantly with a wooden spoon or spatula, until the cream thickens slightly and coats the back of the spoon.
  • Remove the pan from the heat and pour the cream through a fine sieve to remove any lumps or bits of cooked yolk.
  • Cover the cream with transparent film and let the cream cool to room temperature, then transfer it to the refrigerator for at least two hours before serving.

PS You can prepare one English custard without cream simply replacing the cream with the same quantity of milk.

Creme anglaise recipe with Thermomix

The preparation of English cream it is not complicated but, requiring some small care, it can be prepared more conveniently and quickly with the Thermomix. But how to prepare it Bimby English cream?

Place the butterfly, pour in the egg yolks and sugar and work at Speed ​​3-4 for 3 minutes. Then pour milk, cream, vanilla seeds and lemon zest into the bowl and cook on Speed ​​3-4 at 90 degrees for 7 minutes until it starts to simmer. Finally, pour the cream into a bowl with cling film.

Variants of English cream

There English cream It has a silky consistency and a rich taste that make it very recognizable to the eye and the palate. However, it is also very versatile, which allows for numerous variations:

  • Chocolate cream – Just add dark or milk chocolate to the hot cream to get a chocolate version.
  • Cream with spices – You can enrich the cream with cinnamon, cardamom or other spices to taste for an exotic touch.
  • Coffee cream – Coffee lovers can add coffee extract or espresso to the crema for a rich taste and light coffee aroma.

How to recover a “crazy” crème anglaise

When one English cream And dense and it seems “crazy”, meaning it becomes too thick or lumpy, there is still a chance to recover it. Here’s how to recover a “crazy” crème anglaise:

  1. Room temperature – Leave the cream at room temperature for a few minutes. This may allow the fats in the cream (such as egg yolk) to soften slightly.
  2. Stir again – Mix the cream vigorously with a whisk or a spoon because, sometimes, a good stir can help break up any lumps and make the cream smoother.
  3. Dilution with milk or water – Add a little warm (not boiling) milk or hot water to the cream, a spoonful at a time, mixing well after each addition. This will help loosen the too thick consistency of the cream.
  4. Sift the cream – If the cream has very obvious lumps or particularly thick parts, you can pass it through a fine sieve or gauze to remove the lumps.
  5. Gentle re-cooking – You need to pour the cream into a clean saucepan, heat it over a very low heat and stir it constantly. In this case you need to be careful not to overcook the egg yolks, otherwise they could coagulate further.

English cream: uses and ideas

how to use crème anglaise
cream puffs

As we mentioned at the beginning, the English cream it is a perfect accompaniment to numerous desserts. Here are some tasty ideas:

  • Cakes and tarts – All you need to do is pour the cream over slices of cake or tart to add a creamy note.
  • Pastry shop – It is delicious as a filling for cream puffs, puff pastries or as a base for puddings.
  • fresh fruit – It can be accompanied with fresh fruit such as strawberries, peaches or pineapple to obtain a contrast of textures and flavours.
  • Pudding – This cream is a classic condiment for puddings of various types, such as bread pudding or rice pudding.

How to store crème anglaise

If there’s a lot left English cream, no fear. This delicious preparation can be stored for days.

After allowing it to cool completely to room temperature, you need to transfer it into an airtight container, close it and place it in the coldest part of the fridge. Alternatively, you can pour it into a container and seal it with transparent film on the surface.

If stored correctly, the English cream it will keep fresh for about 3-4 days, but for optimal freshness it is better to consume it within 2-3 days of preparation.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close