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Chocolate Pine Cones – Chocolate Pinecone Recipe – Italian Cuisine

»Chocolate Pine Cones - Misya Chocolate Pinecone Recipe


Put the biscuits (I used the chocolate ones for an even more intense taste, but you can use biscuits of your choice) in the mixer and chopped.
Melt the butter.

Combine biscuits, cocoa, butter and milk in a bowl and knead until the mixture is smooth, soft but compact.

With your hands just damp, divide the dough into 6 parts and shape each piece to form the base of your pine cone, a sort of cone.
Finally, starting from the base of the cone, start adding the cereals to simulate the flakes of your pine cones.
Let it rest in the fridge for at least 30 minutes.

The chocolate pinecones are ready: decorated to taste with icing sugar and served.

Christmas popcorn – Italian Cuisine

»Christmas popcorn


First of all, melt the butter in a non-stick pan or thick bottom.
Also pour the corn from the popcorn into the pot, cover with a lid and cook over medium-low heat, shaking the pot from time to time without lifting the lid, until all the popcorn has burst (you will notice why the noise will end).

Meanwhile prepare the decorations to use.

At the end of cooking melt the chocolate, in the microwave or in a bain-marie.

Once the popcorn is ready, pour them into a bowl, add the chocolate and stir to distribute it evenly.
Then add the decorations and stir again.

Your Christmas popcorn is ready, all you have to do is choose a nice Christmas dish to serve them.

Puff pastry shells – Italian Cuisine

»Puff pastry shells


Unroll the puff pastry and cut small pieces large enough to cover the shells.
Brush the outer part of the oil shells, then place the pieces of dough on top, shaping them on the shells.

Brush with a little milk, then cook for about 5-6 minutes in a convection oven preheated to 200 ° C.
Remove from the oven and let it cool completely before removing them from the shells, so that they do not break.

The puff pastry shells are ready: I ​​have stuffed them with rocket, shrimp and goat cheese.

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