Gordon’s Lemon Meringue Pie via here
(Click picture to make bigger)
Gordon on his birthday, Nov. 8, 2013! via here
Gordon’s Pumpkin Cupcakes with Maple Cream Cheese Frosting
Happy Halloween everyone! I promise after Halloween, I’ll be back to posting regularly! Halloween is like my Christmas :)
i am watching masterchef junior and omfg. this kid
i’m so glad someone posted something from this show. last night i watched this with jacob. he has already expressed some interest in being a chef (at his age he wants to be everything). but seriously, he always wants to make up dishes. nothing like these kids were cooking YET.
when we got home he insisted that he needed to make a dessert and hijacked the cake mix i had for my nephews bday cake. he followed the directions on his own. i only helped when he asked me to. he cooked them in a cupcake pan and after they cooled topped them with chocolate sauce, strawberries, and whipped cream. they were delicious.
today at the grocery he made me purchase a pumpking which he intends to cook. i’m not sure what he is going to try to do with it but i’ll let you know how it goes.
Masterchef Web Exclusive: SONday FUNday: Like Father, Like Son. [x]
Gordon Ramsay training for IMKona (Ironman Triathalon) which is held in October, 2013.
Per Gordon’s Facebook:
“Ultimate Home Cooking comes out today! Here’s one of my favourite recipes from the book to get you started - Merguez sausage and Fontina-stuffed croissants.
An indulgent but delicious breakfast; when I was living in France I treated myself to them for breakfast at least two or three times a week as they can’t fail to wake you up!”
Gordon at Redondo Beach Pier, via Instagram @gordongram
Gordon’s Indulgent Mini Chocolate Tarts
Preparation time: 30 minutes
Cooking time: 30 minutes
You will need:
Oil, for greasing
400g plain chocolate, broken up
8 tbsp double cream
60g butter, cubed
2 tbsp caster sugar (optional)
For the sweet pastry:
90g caster sugar
250g plain flour, plus extra for dusting
For the peanut brittle:
150g caster sugar
100g salted peanuts, roughly chopped
1. First make the pastry. Whiz the butter and sugar in a food processor until just combined. Add the egg and whiz for thirty seconds. Add the flour and process for a few seconds until the dough just comes together (add 1 tablespoon of cold water if it seems too dry). Knead lightly on a floured surface, then shape into a flat disc. Wrap in cling film and chill for thirty minutes.
2. Preheat the oven to 190°C/Gas 5. Lightly grease ten 8cm fluted loose-bottomed mini tart tins. Roll out the pastry as thinly as possible on a floured work surface and cut out 10 small discs using an 11cm fluted cutter. Line the tins with the pastry, allowing it to overhang the edges, then prick the base with a fork and rest for twenty minutes in the fridge. (They should be really firm and cold so that you can avoid having to blind bake them.)
3. Bake the rested tart cases in the preheated oven for twelve minutes until golden. Use a sharp knife to trim off the excess pastry, then cool the cases in their tins on a wire rack.
4. While the tarts are cooking, make the peanut brittle. Line a baking sheet with greaseproof paper or a lightly oiled sheet of foil. Put the sugar into a dry frying pan over a medium-high heat for three to four minutes and allow it to caramelise without stirring. Once the caramel begins to form, swirl it around the pan to ensure it colours evenly. After two to three minutes, when it’s beginning to turn light brown, add the peanuts and swirl to coat. Pour onto the prepared baking sheet, tilting it so that the peanut mixture spreads out thinly and evenly. It should harden almost immediately. Set aside for about ten minutes to cool.
5. Meanwhile, make the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water for seven to eight minutes, stirring to combine once melted. (Taste and add a little sugar if you prefer a sweeter ganache.)
6. Spoon the ganache mix into the cooled tart cases and top with broken shards of peanut brittle. Chill for twenty minutes, then serve.