Tag: White

Soft scones (white and many flavours) Easy recipe, dough in 5 minutes – Gordon Ramsay’s version


The Scones I’m a delicious salty leavenedthe mini version of the classic Focaccia. Based on the proven dough in 5 minutes made of flour, water, yeast and salt, divided into little pieces to whom it is given round shape and is seasoned with oil and rosemary; a few minutes in the oven and some come out Soft scones And soft from the crispy edge irresistible! Perfect instead of bread from fill with cured meats And cheeses or to serve together with Pizzette for Buffet, parties, aperitif And snack !


As you may have guessed, it is one preparation super fast and so simple that even children can do! There base is made by hand with 1 tbsp and a bowl. Time to train scones from about 6 – 7 cm each And that’s it! Once ready you can choose whether to make white scones with oil, or season in many flavors different, example: cherry tomatoesolives and oregano like Focaccia Barese, or with slices of zuchinis, vegetables soft cheese! to you the choice according to the season and to that that you have in the fridge! In any case they will be a resounding success and they will literally sell out!

Focaccine recipe


Preparation Cooking Total
5 minutes + 3 hours of leavening 20 minutes 25 minutes


Quantity for approximately 15 pieces

For the base:

  • 300 g of Manitoba flour + a little for the folds
  • 200 g of ’00 flour (which you can replace with white or all-Manitoba spelled)
  • 365 g of water at room temperature
  • 1 teaspoon of dry brewer’s yeast – 8 g of fresh brewer’s yeast (or 100 g of mother yeast doubling the leavening times)
  • 1/2 teaspoon sugar
  • 11 g of salt

To season:

  • extra virgin olive oil
  • coarse or flaked salt
  • fresh rosemary
  • 10 – 12 cherry tomatoes
  • 10 black olives
  • Origan


How to make soft scones

First of all, place the flours, yeast, salt and sugar in a bowl. (if you are using fresh yeast, dissolve it in 2 tablespoons of water)

Then mix together and add water.

Finally stir with a spoon, the dough will be very sticky, this is how it should be:

how to make scone dough

Finally, cover with cling film and leave to rise in a recently turned off oven at a temperature of around 28° until it has tripled in volume. (3 – 4 hours)

leavened focaccia dough

Then dust the work surface with manitoba flour, turn out the scone dough and dust it with flour. and dust your hands too, make 2 wallet folds, add more flour if necessary:

folds of scone dough

Finally divide into 60g loaves (about 15 pieces) and roll them on a work surface with the help of a pinch of flour.

Then transfer 6 loaves to each baking tray greased with a drizzle of oil and pat the surface to give the shape of scones.

Finally season with a drizzle of oil, rosemary and grains of coarse salt:

how to make soft scones

Then make other focaccias using the same method, place them on a baking tray greased with oil and season with cherry tomatoes cut in half and set in the dough, pitted olives cut in half, also set in the dough, oregano, oil and salt

Finally, let your focaccias rise in the pan for about 40 – 50 minutes, until they are nice and puffy.

Then add a drop of oil to each one.

If you want you can too cook in a pan according to the pan-fried pizza method

Otherwise, follow the traditional method by cooking in a very hot static oven at 180° in the medium-high part of the oven for about 20 minutes until golden brown!

Here are yours ready Scones deliciousness and extreme softness!

soft scones

They keep perfectly for about 3 days at room temperature sealed in plastic food bags

Fennel parmigiana (white, creamy, delicious) the quick recipe! – Gordon Ramsay’s version

Fennel Parmigiana

There Fennel Parmigiana it's a single dish or side exquisite! Variant of the classic eggplant Parmigiana! In this case realized blank with slices of fennel slightly blanched, then assembled in layers with smoked provola, bechamel And parmesan! In the end baked in the oven where the ingredients embrace between them and one is formed surface au gratin and golden it's a creamy and racy interior watering!

Fennel Parmigiana

It's about a quick and very easy preparation! The secret for a perfect result it is blanch the whole fennel and cut them to equal slices and then dry them! So that does not get watery! that way it will be a lot simple to assemble the layers! If a few slices fall apart, no problem, it will bind in the pan with the rest! Few gestures and yours White fennel parmigiana it will be ready to cook!

Perfect from prepare in advance both as a single dish for lunch or for dinner; both in small portions like winter outline, or appetizer or vegetarian main course! Believe me you will love it of the taste and texture of this wonder!

Discover also:

Fennel au gratin (the perfect recipe, quick to have a crunchy and light surface!)


Preparation Cooking Total
20 minutes 40 minutes 1 h


Quantity for 4 people

  • 4 fennel
  • 300 gr of smoked provolone
  • 1 dose of my bechamel (which you can also make with oil!)
  • 5 – 6 tablespoons of parmesan or parmesan
  • salt


How to make fennel Parmigiana

First of all, prepare the Béchamel base in 5 minutes!

Then clean the stalk and beard fennel and then rinse them.

Then blanch them whole in water and salt for 10 minutes, they should be slightly soft under the prongs of the fork.

Finally, cut them into slices of about 1 cm and gradually place them on absorbent paper, dabbing them so that they absorb all the water.

Then arrange in a pan 1 ladle of rather slow and soft bechamel sauce and a layer of fennel on top:

how to make fennel parmigiana

on top, add pieces of provolone, 1 ladle of well distributed béchamel, a handful of parmesan and then start again in layers, ending with a last layer of fennel, béchamel, scattered provola and parmesan.

Finally, seal in the pan with aluminum foil.

Bake in a static oven at 180 ° for about 30 minutes in the central part and finally remove the aluminum.

Then raise to 200 °, place in the upper part of the oven and operate the grill for 10 minutes until it becomes beautiful golden

Yours is ready Fennel Parmigiana

Fennel Parmigiana

It keeps very well for 3 days both cooked and raw ready to cook!


Homemade white hot chocolate – Recipes on the fly – Gordon Ramsay’s version

Homemade white hot chocolate - Recipes on the fly

There White hot chocolate homemade home made, is a real treat for young and old. Dense and creamy with a beautiful pure white color, it is the alternative to the classic winter hot chocolate.

A nice cup of hot chocolate is what you need when it's very cold outside and you want to pamper yourself with a simple dessert that can be made in 5 minutes.

A perfect snack to be served with biscuits and which is always liked by everyone, young and old.

Preparing it at home is child's play. They are enough 3 ingredients plus milk And that's it. Flour, corn starch, sugar and white chocolate are the basis of the preparation that you can also keep in a glass jar and give as a gift.

When preparing it, just add the milk and put everything on the stove to melt.

In a few minutes you will prepare a tasty white hot chocolate for a super delicious snack or snack!

Let's see the recipe immediately.

White hot chocolate

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