All recipes written by Gordon Ramsay
Peel the potatoes and onions and cut the first into cubes and the second into slices.
Put the butter and onions in a saucepan and let them soften, then add the potatoes, cover with the broth and cook for at least 30 minutes with the lid on.
Remove the lid, season with salt and pepper, add the sifted flour and continue cooking until you get a thick and creamy soup, with well cooked potatoes.
The onion and potato soup is ready, serve it immediately with the croutons.
Wash the potatoes well, put them in a pan with cold water and cook for about 25 minutes from boiling: they must be fairly soft but still firm.
Drain, peel and coarsely cut them into pieces.
In the meantime, peel and wash the broccoli, divide them into florets, put them in a pan full of cold water and cook up to 5 minutes after boiling, then drain.
Brown the garlic, oil and chilli in a large non-stick pan, then remove the garlic and chilli and add the broccoli and potatoes.
Let it cook for a few minutes, then add a little broth and cook over low heat for 10-15 minutes (adding more broth if needed).
(Finally, if you wish, you can raise the heat for a couple of minutes to brown them slightly.)
The broccoli and potatoes are ready: season with salt and serve.
Potato flans with milk, preparation
1) Peeled And washed potatoes, cut them into very thin slices with a mandolin and, as they are ready, put them on soak in a bowl full of water. Drain them, transfer them in a saucepan with more cold water and bring to a boil.
2) United a pinch of salt and cook the potatoes for 2 minutes. Drain them gently and roll them out to cool on baking paper.
3) Butter 6 molds of 7 cm in diameter. Chop in the mixer the sage leaves with the Parmesan cheese. Fill the molds alternating layers of potatoes and parmesan with sage.
4) Pour the milk in the molds e bake at 180 ° for about 30 minutes. Leave cool for 5 minutes, remove the flans from the molds e served.
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