Tag: Caramelized

Crêpes with caramelized apples: few ingredients, so much comfort food! – Italian Cuisine

Crêpes with caramelized apples: few ingredients, so much comfort food!


Crêpes with caramelized apples: few ingredients, so much comfort food!
Crêpes with caramelized apples: few ingredients, so much comfort food!
Crêpes with caramelized apples: few ingredients, so much comfort food!
Crêpes with caramelized apples: few ingredients, so much comfort food!
Crêpes with caramelized apples: few ingredients, so much comfort food!

Do you love strudel? Do you love apples cooked in the oven with raisins and nuts? Can not you do without Grandma's apple pie?
So this is the recipe for you. A stuffed crepe with caramelized apples serve warm, with some whipped cream and a cup of vanilla tea. Preparing it is very simple and the batter can be kept in the refrigerator for a couple of days. When you want to treat yourself to a sweet treat, work eggs, milk and flour and you're done!

The pan for crêpes

In fact, to make perfect crêpes you do not need to have the special pan also known as crêpe griddle, but you can also use a simple one no stick pan. obviously imburratela slightly and use it only when it is very hot.
Remember that the first crepe is never good, but do not be discouraged right away and go beyond!
The secret is do not use too much batter and of spread it well once poured into the pan.
There is a special tool for this step, but to spread the batter on the pan, just move it by twirling it to distribute the mixture well anywhere. Avoid the edges because the crêpes must remain flat.

The basic recipe for crêpes

First, bang 3 eggs and then with a hand whisk mix them with 500 ml of whole milk.
Finally add the well sifted flour, about 250 g, and then let the batter rest for a while by covering it with the film.
We do not add sugar because the filling is already very sweet and if there are any cracks we can stuff it even with salty ingredients.
Pour the batter with a ladle inside a lightly buttered crepe or pan and spread it evenly.
Cook one minute per side and then stack the crêpes one on top of the other to make them cool a little. In this way they will remain soft and will maintain the right humidity.
With this dose and a 22 cm diameter pan, you will get about 8-10 crêpes .

crepes-to-apple-caramel

The apple filling

Apples must be cooked and caramelized, but they must maintain their consistency.
Then cut about six in large cubes or thick slices and cook them in the pan with a knob of butter, a dash of lemon juice and three tablespoons of sugar.
Stir quickly to melt the sugar and when lightly browned add some cinnamon and turn off the heat. You can also use the whole cinnamon stick and keep it cooking.
Once the filling is ready you can whip, but we advise you so in pieces.
Stuff the crêpes still warm with hot apples, sprinkle everything with it powdered sugar and serve with ice cream cream or simple semi-whipped cream.

Variant with other fruit

The same recipe can be prepared with other fruit.
Always choose something that you can cook and caramelize.
We suggest you use the bananas if you love soft textures, flavored pears with ginger, cinnamon, star anise and nutmeg for an explosion of perfumes and thepineapple flambé with rum for a variant with an exotic flavor.

Browse the tutorial for more tips on preparing crêpes!

Caramelized dried fruit …. winter sweetness! Here's how to do it – Italian Cuisine

fruit-dry-caramelized


A sin of gluttony to munch on the sofa or a handmade gift for Christmas to bring to friends and relatives. Recipe

During the cold season, sunk on the sofa with a warm cover, perhaps in front of the fireplace, there is nothing more greedy than enjoying a hot chocolate or crunchy crunchy or sweetened almonds. And the dried fruit caramelized is not just an exquisite snack, but can also be an ingredient for other desserts like a cake.

Caramelise the fruit it is also a very easy process that you can make in your kitchens, making even the little ones entertained. In addition, when you are invited to the home of friends or relatives, the caramelized fruit can become a nice gift, along with a bottle of wine, to make a good impression with an original thought.

Which caramelized dried fruit?
You can indulge yourself with fantasy because caramelizing dried fruit has no limits. Choose according to your taste, ranging between almonds, walnuts, hazelnuts, nuts, cashews, pistachios.
But what does the caramelization of dried fruit consist of? It is a process that occurs by combining sugar and fruit, cooking everything on the stove and then letting it cool.

fruit-dry-caramelized

How to make caramelized dried fruit

Ingredients

– 150 g of sugar
– 50 g of water
– q.b. of fruit dry (optionally)

Method

a) Pour the water into a saucepan and then add it sugar.
b) Light the fire and let the sugar dissolve over a moderate flame (it must not crystallize).
c) Cook, without stirring, the sugar until it takes on the caramel coloring (almost brown);
d) To create the classic crunchy add the dried fruit in the saucepan, stirring everything quickly to prevent the caramel from burning and the fruit sticking to the pan (the color should never become dark brown, a sign that the caramel is burning).
e) Turn off the stove and spread the caramel and fruit mixture on the baking paper so that it cools.
d) Once the caramelized dried fruit has cooled, you can divide it into chunks to form the classic pieces of crisp.

In case you do not want to create the classic crunchy, you can dip the individual pieces of dried fruit or more pieces and then let them dry on baking paper.

To give the recipe a savory taste, just add one pinch of salt.

The caramelized dried fruit is preserved for a long time in a tin can with hermetic seal.

Advice for preparing the crunchy

Browse the gallery

How to make pralined dried fruit

With sugar you can also prepare the pralined dried fruit.
Caution: there is a certain resemblance to the crunchy, only that "pralinata" means that each peanut or almond has a rather thin and crunchy
shell of sugar. The Crisp, instead, it is a bar with much more caramel and takes on a harder consistency.

Ingredients

– 500 g of dried fruit (optionally)
– 500 g of sugar
– 50 g of water

Method

a) In a pan, add water, sugar and dried fruit of your choice and, after lighting the flame, start mixing.
b) Once the boiling point is reached, the water will begin to run low and for about 5 minutes you will have to mix continuously until all the water has dried.
c) At this point we must continue to mix until the sugar is well attached to the dried fruit, but turn off the heat to prevent it from burning.
N.B .: when the water is dried it is important to turn off the flame to prevent the sugar from caramelizing again. If this happens, just add a little 'sugar and stir over low heat.

The ready fruit should be placed on baking paper to cool.

Shrimp Ceviche Cocktail

Shrimp cocktail is fine, but when I want something special, I like to have my shrimp ceviche style!

Tossed with avocados, cucumbers, tomatoes, cilantro and fresh lime
juice… and sometimes I add a serrano pepper for zing. Served in
martini glasses, it’s the perfect appetizer for any special occasion and
perfect for the Holidays.

I do have a few variations of this, zesty lime shrimp[1]
can be served as a side dish, but I wanted this to be more of a
cocktail appetizer. You can easily make this ahead, but I would add the
avocados right before serving so they don’t get brown.

If you want to make a larger dish to bring to a party, this Mexican Shrimp Cobb Salad[2] in a trifle dish is quite impressive and delicious.

Note: For food safety reasons, I used cooked shrimp. While the citrus juice “cooks” the fish, it doesn’t kill the bacteria. This isn’t an issue with raw fish, but it is with shellfish like shrimp it is. If you have access to fresh shrimp off the boat, then raw shrimp would be fine.

Shrimp Ceviche Cocktail
gordon-ramsay-recipe.com
Servings:
9 • Size: 1/2 cup salad + 1/4 cup lettuce • Old Points: 3 pts • Points+: 3 pt
Calories:
100 • Fat: 4 g • Carb: 5 g • Fiber: 2 g • Protein: 11 g • Sugar: 1 g
Sodium:
135 mg  (without salt)

Ingredients:

  • 1/4 cup chopped red onion
  • 2 small limes, squeezed
  • 1 tsp olive oil
  • 1 lb large cooked shrimp, peeled and deveined*
  • 1 medium hass avocado, diced into chunks
  • 1 medium tomato, diced
  • 1 cup diced English cucumber, not peeled
  • 1 serrano pepper, seeds removed and minced
  • 2 tbsp chopped cilantro, plus more for garnish
  • salt and fresh black pepper to taste
  • 1 lime cut into wedges for serving
  • 2 1/4 cups shredded iceberg lettuce

Directions:

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine shrimp, avocado, tomato, cucumber, serrano pepper. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Fill nine martini glasses with shredded lettuce. Top each with 1/2 cup shrimp salad and garnish with a sprig of cilantro. Serve with a wedge of lime.

Makes 4 1/2 cups.

*Weight after shrimp has been peeled.

References

  1. ^ zesty lime shrimp (www.gordon-ramsay-recipe.com)
  2. ^ Mexican Shrimp Cobb Salad (www.gordon-ramsay-recipe.com)

Incoming search terms:

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