Tag: dessert

Tile cake recipe with butter cream and dry biscuits – Italian cuisine reinvented by Gordon Ramsay

There Butter cream and dry biscuits it’s a delicious cake, very easy to do. He’s getting ready in layerslike a tiramisu, but dipped in coffee biscuits instead of ladyfingers and using a cream whipped with butter, sugar, egg yolks and Marsala instead of mascarpone cream.

To prepare this dessert our own Photo Editor Elena Villa he gave us the her grandmother’s recipeMaria Stella Seminara, and also a piece of her childhood: «The rhythmic noise of the hand whisk to whip the delicious cream is an indelible memory of the summers spent at the lake with her grandparents, she told us.

Once composed, the tile cake – as some call it – it should be left to rest in the fridge for a few hours before enjoying it snack or at the end of the meal. Also discover: Biscuit and lemon cream cake.

Grill: 20 recipes from cheese to dessert – Italian cuisine reinvented by Gordon Ramsay

It’s officially the season for barbecues and outdoor dinners. But have you ever thought about how many things you can do grilled? The recipes are not just based on meat – delicious, of course, but there is more. You can grill vegetables, fruit, even shellfish and shells. Surprised? Here are 20 delicious recipes for a perfect barbecue for you.

What to do at a barbecue?

The answer is simple: everything! Practically each ingredient goes well with the grill, from cheese to meat and fish, finishing with fruit. By turning on the grill or barbecue you can prepare a wonderful meal from appetizer to dessert, without touching the stove! Wanting to prepare a vegetarian grill you can start with grilled apricot croutons and then continue with grilled peppers and stringy cheese with tomatoes. To finish on a sweet note, why not try the grilled peaches with almond crumble? Lovers of classic grills they can only prepare the marinated Chianina steak, the rump with herbs and the Abruzzo kebabs.

Marinade for a barbecue

When preparing for a barbecue it is essential to remember that many meats go first marinades, since they are rich in proteins but low in sugars, and a good marinade allows them to caramelize. Chicken is one of the meats that most enjoys a good marinade par excellence, its own soft meat absorbs all the flavors of spices and aromas that are added. Two recipes to try are chicken thighs with yogurt, lime and tarragon and chicken wings marinated in honey and ginger.

Fish can also benefit from a good marinade, which has the purpose of give it more flavor and to allow the meat to remain softer and hydrated. Where meat prefers a raw marinade, fish can be marinated either rawbefore being cooked, like mackerel fillets marinated in lemon or once cookedsuch as marinated mullet with wine, vinegar and shallots.

Let’s light the grill: 20 recipes to try

Classic shortcrust pastry recipe for the tart – Italian cuisine reinvented by Gordon Ramsay

Shortcrust pastry? Recipe This is perfect for tarts. The one that – we guarantee – will not disappoint you, because it is perfectly balanced and ready to welcome your favorite jam.

Which sugar to use to make shortcrust pastry?

Classic shortcrust pastry wants it caster sugarbut it can also be prepared with lo icing sugar, muscovado or brown sugar. In the first case the pasta will become very crumbly, almost sandy and will tend to melt in the mouth; with brown sugar it will be more rustic and easier to crumble; the moscovado has a slight liquorice taste, which should be taken into account: you can avoid flavoring the mixture with lemon zest or you will have to use more, and also choose a jam with a strong flavour.

Which flour to use for shortcrust pastry?

You can also use 50% wholemeal or spelled flour to mix with 00 flour: in this case the dough will have a less fine consistency. If desired, you can add a pinch of yeast, which will give the dough a little softness. You can replace lemon zest with vanilla, cinnamon, licorice in powder. For the cocoa version, use 30 g, removing 30 g of flour. We offer you the classic recipe to prepare a buttery tart that melts in your mouth.