All recipes written by Gordon Ramsay
Heat the milk and honey in a saucepan.
Separately, whip the eggs with the sugar until the mixture is light and fluffy, then stir in the oil.
Also add the milk and sifted flour and yeast and mix.
Pour the mixture into the mold lined with parchment paper and cook for about 30 minutes in a preheated convection oven at 180 ° C.
The milk and honey plumcake is ready, let it at least cool (if you can) before serving.
1) Clean 2 heads of radicchio, slice them finely, wash them, dry them and sauté them in a pan with 2 tablespoons ofoil for 2-3 minutes. Put them in a colander, squeeze them to eliminate the excess liquid and transfer them to a bowl. Chop the mortadella, blend the bread and join everything to the radicchio. Add the provolone, L'egg, half chopped pistachios, the parsley, salt, pepper and mix well to obtain a homogeneous mixture. Put a spoonful of the filling on each slice of mortadella with i pistachios, fold the edges of the salami over the dough so as to form many "packets" and tie each of these with a thread of raffia.
2) Clean, wash and dry i heads of radicchio remained. Heat 4 spoons of oil in a non-stick pan and brown the rolls over low heat for about 4 minutes per side. Join the radicchio, blend it with 4 tablespoons of vinegar red and let it dry slightly for 1 minute. Remove the rolls and the radicchio and keep them warm.
3) Deglass the pan with thebalsamic vinegar, join the honey and let it melt by mixing well. Stretch the sauce with a few tablespoons of red vinegar and remove from the heat. Serve the rolls with the radicchio nappati with the sauce al honey and sprinkle with the chopped pistachios remained.
Delicious and soft Honey biscuits: what's better to indulge in a mid-afternoon cuddle, perhaps accompanying them to the five o'clock tea, but also for breakfast or after dinner?
In these biscuits there is none sugar among the ingredients, but there is plenty of honey and the dough is enveloping and tasty.
The pastry is soft in the heart and crunchy on the outside, buttery, scented with orange and lemon, sweet and rustic.
You can use the honey of your choice although in our opinion with the wildflower or with the Acacia's honey always play it safe.
If you love intense flavors, try the chestnut honey.
250 g of flour 00
150 g of potato starch
150 g of honey
2 eggs
5 g of baking powder
a pinch of salt
grated peel of half a lemon and half an untreated orange
90 g of cold butter cut into small pieces
Prepare the pastry for the biscuits by mixing the cold butter with the flour, starch and yeast.
Then add the honey, eggs and citrus peel.
Work well with your hands and only at the end add a pinch of sugar which serves to enhance the taste of honey by contrasting it.
Once you have a compact and uniform shortcrust pastry, let it cool in the refrigerator for a couple of hours wrapped in plastic wrap.
After the time has elapsed, roll it out and cut it out, or take some balls of dough and make round biscuits which you will then lightly crush with your hands on a baking sheet lined with parchment paper.
Cook them at 180 ° for 15-20 minutes in a hot static oven.
If you want to give these cookies to Christmas, enrich the dough with raisins, walnuts or with brazil nuts which are particularly buttery, or those of Macadamia, very tasty.
You can also add spices, like ginger and cinnamon, and you can give your biscuits a particular shape of chamberlains, sapling or starlet.
You can also glaze them if you want to make them special, with one icing made from egg white and lemon or orange juice or with del dark chocolate.
Pack them in tin boxes well covered with tissue paper or kitchen paper and gift them with good tea or another particular hot drink. An excellent accompaniment can also be one grappa or a herbal digestive or honey.
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