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Gordon Ramsay’s Yorkshire Pudding
Aug 29th, 2013 by grradmin

There are puddings and there are puddings- but Gordon Ramsay’s Yorkshire Pudding is simply the best!

Gordon Ramsay's Yorkshire Pudding

Ingredients:

4 eggs
1 1/2 cups milk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons vegetable oil

Directions:

1.    Preheat oven to 425
2.    In a blender, put in the 4 eggs, milk, flour, and salt and blend. Remove mixture from blender and place in refrigerator for at least 30 minutes.
3.    Put 1 tsp. vegetable oil in each hole in the muffin tray and place the tray into the oven until it becomes just a little bit smoky.
4.    Once you remove the tray from the oven, quickly pour in the batter to fill the tins and place it back into the oven.
5.    As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins
6.    Bake for 15-20 minutes until the Gordon Ramsay’s Yorkshire Pudding have risen and have a golden brown top.  Enjoy!

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Gordon Ramsay’s Home-Made Raspberry Soufflé
Aug 29th, 2013 by grradmin

Gordon Ramsay’s Home-Made Raspberry Soufflé is a delicious meal made from raspberries, eggs and Amaretto biscuits.

Gordon Ramsay’s Home-Made Raspberry Soufflé

Ingredients

1 ½ c. raspberries
1 1/2 c. sugar
1 vanilla bean, split
2 large egg whites

Icing sugar to dust
2/3 c. milk
½ c. heavy cream
1 tbsp. flour
3 egg yolks
3-4 Amaretto biscuits
1 tbsp. brandy
3 tbsp. butter
4 tbsp. grated chocolate

Directions

1.    Preheat oven to 375
2.    For the jam, mix together 1 c. raspberries, ¾ c. sugar and vanilla in a saucepan at medium heat until it reaches a thick consistency.  Sift the mixture in order to remove seeds and place jam in the fridge in order to cool down.
3.    In another saucepan, pour in the cream and milk and bring to a boil
4.    Take leftover raspberries and pour brandy over them. Set aside.
5.    Crumble up the amaretto biscuits.  Set aside.
6.    In a bowl, mix together 3 egg yolks, 1/4  c. sugar, and flour. Whisk.
7.    Pour the cream mixture that was brought to a boil into the same bowl and whisk once more.
8.    Pour the entire mixture back into a saucepan and cook until it thickens.  Once it thickens, pour it into another bowl and place into the fridge to cool.
9.    Brush the insides of ramekins with butter, put in the grated chocolate and swish the ramekins around so that it sticks to the sides.
10.    Take both the jam and pastry mixture out of the fridge and mix them together. Set aside
11.    Put egg whites and ½ c. sugar into another bowl and mix until it has been completely whipped. Stir in the whipped mixture into the jam/pastry mixture. Set aside.

Gordon Ramsay’s Home-Made Raspberry Soufflé
12.    Take the brandy-soaked raspberries and crumbled biscuits and place at the bottom of each ramekin.
13.    Evenly distribute the pastry mixture into each ramekin. Smooth the tops and run a knife around the edge.
14.    Place ramekins in over for 10 minutes
15.    Remove ramekins from oven and dust the tops with powdered sugar.  Enjoy your Gordon Ramsay’s Home-Made Raspberry Soufflé to the fullest!

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Gordon Ramsay’s Porcini Mushroom Risotto
Aug 29th, 2013 by grradmin

Tired of your same old, same old  rice dishes? Try Gordon Ramsay’s Porcini Mushroom Risotto. You’ll love it!

Gordon Ramsay's Porcini Mushroom Risotto

Ingredients:

2 tbsp. Butter
¼ c. Mushrooms
2 chopped Bell peppers
1 onion
3 c. vegetable stock
Olive oil
3 c. Risotto rice
1 sprig of rosemary
¼ c. parmesan cheese

Directions:

1.    Heat oil in saucepan over medium heat; add mushrooms, bell peppers and onions.  Season with salt and pepper and cook until soft.
2.    In a separate saucepan, slowly cook the rice while adding bits of the stock at a time so that it absorbs.
3.    Add mushroom mixture into rice and let it continue to cook until rice is al dente.
4.    Stir in parmesan and butter so that it mixes well with the rice.
5.    Remove your Gordon Ramsay’s Porcini Mushroom Risotto from the stove and serve.  Enjoy!

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