Tag: Pancakes

St. Joseph’s pancakes: zeppoline for Father’s Day – Italian cuisine reinvented by Gordon Ramsay

Pancakes Di San Giuseppe Rice.

Cooking rice by absorption

Sometimes I cook rice with this quick and foolproof technique, which is especially good for basmati rice.

In a pot I pour a cup, or a glass or a small cup, of raw rice and double the quantity of water or milk, always using the same dispenser.

Cook over medium heat and with lid for about 10 minutesthen I remove the lid and let it go for a few more minutes until the rice has absorbed all the liquid.

Rice cooked for absorption.

Sweet and savory milk rice

Another recipe based on rice and milk that I love is rice with milk, both in the sweet and savory versions.
The sweet milk rice It is prepared like the previous recipe by cooking the rice in milk together with the sugar and, if desired, citrus peels. I then add cinnamon and serve it with a cube of chocolate that melts with the heat, or with fresh and dried fruit.

The savory version is a risotto that I prepare as per the classic recipe with a sautéed onion in which I toast the rice. Then I don’t add the wine, but start adding the milk instead of the broth until I obtain a very creamy risotto which stir in the butter and parmesan.

Sometimes if there are children at the table I add the mozzarella cheese which becomes stringy and makes everything more fun and tasty.

Appetizer Recipe for Beer Corn Fritters with Cheese Fondue – Italian cuisine reinvented by Gordon Ramsay

For a truly delicious appetizer, today we offer you these Beer corn fritters with cheese fondue. We have prepared them with yellow flour foilground to fine grain, suitable for making sweets, cookies And polenta. But today, let’s put the pot aside and use it for this original dish.

Pancake dough is one batter prepared with flour, parmesan, eggs and beer which is fried by spoonfuls in theseed oil boiling hot: the pancakes are then served hot accompanied by fondue prepared with fontina cheese.

Also discover: Green pancakes with bitto fondue, Overcooked pasta pancakes with three classic sauces, Savory ricotta pancakes, Polenta with Grana Padano fondue and corn butter.

Pancakes without yeast: the recipe to make them soft – Italian cuisine reinvented by Gordon Ramsay

It is possible to prepare gods pancakes without yeast perfectly tall and soft? If you want to have pancakes for breakfast, but you have run out of baking powder, you can follow two paths: replace the baking powder with bicarbonate or use the egg intelligently. Let’s get into the details right away!

Yeast-free pancakes

The secret to preparing excellent yeast-free pancakes are egg whites, which will help you obtain a very soft consistency. The trick is to whip the egg whites until stiff: to do it correctly, you must first use the eggs room temperature and then perfectly separate the egg white from the yolk, which would prevent it from whipping properly.

Ingredients350 ml milk 300 g flour 3 eggs 1 tablespoon sugar

MethodTo prepare pancakes without yeast, start by sifting the flour into a bowl, to which you can then add a spoonful of sugar.

Separate the egg whites from the yolks, making sure that no trace of yolk remains. Start whipping the egg whites at a lower speed, gradually increasing the speed until you obtain a frothy and very firm consistency.

Mix the egg yolks with the milk using a hand whisk and add the mixture to the dry ingredients, mixing them evenly, avoiding creating lumps. Add the whipped egg whites to the mixture, a little at a time, mixing delicately with a spatula, from bottom to top, being careful not to let them fall apart. You should obtain a smooth and consistent dough.

Grease a non-stick pan with a knob of butter and heat it. Pour a ladle of batter and cook on medium heat for 40-50 seconds. When small bubbles appear on the surface, it will be time to flip the pancakes and cook them for about 20 seconds on the other side. All you have to do is choose how to serve them: maple syrup or spreads?

Pancakes: how to replace yeast

To prepare pancakes without yeast using instead bicarbonate, it is not enough to simply replace the two ingredients. Alone bicarbonate does not have a leavening power, but must be combined with an acidic ingredient. By using lemon juice you will be able to trigger the leavening process. To replace a classic 16 gram sachet of baking powder, you will have to use 6 grams of bicarbonate, which will be mixed with the flour, and 35 ml of lemon juice, which will be added to the liquid part instead.

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