Chia seeds Bread Rolls

One undeniable truth about being a food writer is the obsessive motivation to constantly think about recipes, ingredients and how to combine them to create something worth sharing. Testing and experiment is second nature to us, and although we all have more kitchen disasters than we care to admit, those moments when a new recipes works and we come up trumps are undoubtably worth the effort and frustration. When I test new bread recipes I get giddy with anticipation. I spend days conjuring up images of what I’d love the finished product to look like and I work backwards to create a formula to make the magic happen. For those of you familiar with my blog, it is no surprise to see me at work with doughs, I am a self-confessed bread addict. If you are new to this space…well I hope you love your carbs too! These are good carbs, by the way. The dough, which requires no kneading as such,  is fermented for a very long time and risen overnight, creating an easy to digest bread. The addition of super healthy chia seeds turns these delicious rolls into a palatable proposition to even my most resolute “I don’t eat carbs” friends. More importantly, my young children devour them with such gusto, I can barely contain my grin!

INGREDIENTS, makes 12-14

400 gr (3-3/4 cups) all purpose flour

50 gr (3 tablespoons) of rye flour

350 ml (1-1/4 cup) water at room temperature

1/2 teaspoon of dry yeast

2 teaspoons of salt

a few tablespoons of white chia seeds (you can replace with sesame seeds)

HOW TO

1. Mix flours, water and yeast together with a wooden spoon until combined.

2. Add salt and mix again. Your mixture will look and feel quite sticky. Cover the bowl with cling wrap and let it prove for 10/14 hours, or until it’s grown three times bigger and looks bubbly. The dough should feel quite wet, almost like a thick batter.

3. Line a muffin tin with baking paper to fit each hole. Spoon 2-3 tablespoons of mixture onto each hole. Top with chia seeds and allow to rise for 1 hour.

4. Turn the oven to 220 C (430 F).

5. Place the tin in the oven, bake for 10 minutes then reduce the temperature to 200 C (395 F) and bake for a further 10-15 minutes or until the rolls are golden and well risen. Remove the baking paper and allow to cool on a wire rack. They are best eaten 1 hour after baking.

Silvia’s Cucina is on Facebook Twitter and Pinterest

Silvia’s Cucina the cookbook is available in stores and online

Author-Bio1-Silvia

Gluten-free Lemonade Cakes (Tortine alla limonata senza glutine)

OLYMPUS DIGITAL CAMERA

A lot of my friends have suddenly gone gluten-free. None of them are allergic to gluten… All of them keep telling me gluten is bad for you… I think you can safely assume that I slightly disagree with their views! Without going into the specific science of why gluten is or is not good for you, I like to think I can be grown-up enough to set aside my fervent “i love gluten credo” and accommodate the requests of my beloved. Jokes aside,  serious gluten-free allergies affect so many people these days that the need for creating options that cater for them is necessary and, quite frankly, a challenge I am ready to embark upon. Whether you are celiac or just not a fan of wheat and its derivates, I have high hopes you will enjoy biting into these bubbly, moist cakes, perfumed with tangy lemonade and a hint of vanilla. By the way, they are also dairy free, just saying’….

INGREDIENTS, makes 8-10 mini cakes using a muffin tin

3 eggs

3/4 cup of brown sugar

1/2 cup olive oil

finely grated zest of 1 lemon

1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean

3/4 cup fizzy lemonade

2-1/4 cup of  gluten free self-raising flour

1 cup of icing sugar (confectioner sugar) mixed with a few teaspoons of lemon juice to make the lemon icing

HOW TO

1. Preheat your oven to 180 C (350 F)

2. Line a medium sized muffin tin with wrappers (I used an 8 hole jumbo muffin tin)

3. Beat the eggs with sugar until pale and fluffy and the sugar crystals have dissolved

4. Add oil, vanilla, and lemon zest and mix well.

5. Add the lemonade and gradually incorporate the flour, beating gently, until a wet batter is formed

6. Pour the batter into the muffin tin making sure not to fill to the rim as the cakes with grow a lot whilst baking

7. Bake for 20 minutes or until cooked through if tested with a skewer

8. Cool at room temperature. When cooled, drizzle the lemon icing on top and allow 10-15 minutes to set before serving out

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Silvia’s Cucina the cookbook is now available in stores and online!

9781921383373

Wholemeal Focaccia with Olives and Chillie (Focaccia integrale con olive e peperoncino)

OLYMPUS DIGITAL CAMERA

It’s the weekend and this wondrous realization springs a few things to mind: sleeping in (we have trained the boys to entertain themselves for an hour or so, until we are ready to get out of our cave! So far so good, they are both still intact…), leisurely breakfast and baking! These three simple joys of mine incapsulate the intrinsic beauty of spending time at home with the ones I love and I cherish them dearly. Sleeping in is something I have always been terrific at, it’s embedded in my DNA, I’m Italian, as much as I try to disguise it, I am lazy! The long, indulgent breakfast is possibly not so Italian, we are famous for our quickies at the counter of a café as we rapidly ingest a short black and devour pastries. I suppose when I became an Australian citizen I acquired this new, lovely habit, along with excellent swear words and slang! Then there’s the baking… if you are familiar with my recipes, you know by now I’m a self-confessed baking addict, especially when it comes to yeasted goods. And so I can’t think of anything more perfect than kneading a silky dough, watch it grow and top it with some Italian favourites. This wholemeal focaccia with olives and chillie is just what I need.

INGREDIENTS, serves 8-10

1 tablespoon of dried yeast

1 cup lukewarm water

1 teaspoon of barley malt syrup or honey

1-2/3 cup of wholemeal (wholewheat) flour +1 cup of 00 or plain flour

2 tablespoons of extra-virgin olive oil

2 teaspoons of salt

For the glaze : 2 tablespoons of extra-virgin olive oil, 1 tablespoon of water

salt for sprinkling on top

1/2 cup of mixd pitted olives

1 chillie, sliced

HOW TO

1. In a large bowl dissolve  yeast with 3/4 water, add  flour, oil and  barley malt syrup or honey. Mix for for a few minutes, then add the salt. If you think the dough is too dry, add the remaining water. Wholemeal flour can require a little extra moisture than regular flour.

2. Knead vigorously until it looks smooth and elastic, this will take about 10 minutes if doing by hand or 5 if enlisting the help of an electric mixer fitted with a dough hook.

3. Shape into a ball and rest for 20 minutes in a bowl, covered with a tea towel.

4. Stretch it with your hand to form a rectangle and fold into 3. This step will give strength and texture to your dough and is essential in order to obtain a soft,  airy and chewy focaccia. Repeat one last time after 30 minutes.

5. Place the folded dough in an oiled oven tray, cover it with a tea-towel and let it prove for around 90 minutes or until it doubles in size.

6. Once the dough has risen, stretch it out to cover the tray and sprinkle the surface with seasalt.

7. Let it rest for another 30 minutes, then, using your fingertips, press the dough down onto the tray to create lots of little holes.

8. Drizzle the holes with the glaze and sprinkle with some more salt. Top with pitted olives and roughly sliced chillies.

OLYMPUS DIGITAL CAMERA

9. Let your focaccia rest for another 20 minutes, while your oven heats up to 200 C (390 F).

10. Bake for 20-25 minutes  until it looks slighly golden and delicious. Allow to cool at room temperature in the tray for 10-15 minutes, then serve cut into pieces.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

 

Click here and here for more focaccia recipes

Silvia’s Cucina is on Facebook Twitter and Instagram

Silvia’s Cucina the cookbook is now available in stores and online!

9781921383373

 

Roasted Olives with Lemon and Chillie (Olive al Forno)

OLYMPUS DIGITAL CAMERA

It is a known fact that Italians take their foodstuff rather seriously. We have a traditional meal structure that we observe like our lives depend on it. We have frugal breakfasts, proper lunches and nutritious dinners. But in a country where supper takes place in between 8 and 10 pm, we need that extra fuel to power through. And so we invented the Aperitivo, literally drinks with nibbles. Now, the choice of food to be served with your drinks is not to be taken lightly. Aperitivo is not as substantial as Antipasto (starter) it is merely a palate tantalizer to get you salivating and in the mood for the bigger event, dinner. Roasted olives with chillie and lemon is ever present when I’m hosting Aperitivo, for two fundamental reasons: 1. The flavor of olives preserved in brine can take a little enhancing and the combination of garlic, lemon, chillies and white wine is, frankly, infallible. 2. It takes 10 minutes to make… small effort, big gain!

INGREDIENTS, serves 8

2 cups of large green olives (I used Sicilian olives)

1/4 cup of white wine

2 tablespoons of extra-virgin olive oil

1-2 red chillies, roughly chopped

1 peeled garlic clove, sliced

1 lemon cut into wedges

rosemary springs for decoration

HOW TO

1. Turn on the grill function in your oven

2. Place olives and all ingredients in a large bowl and toss well.

OLYMPUS DIGITAL CAMERA

3. Tip everything onto an oven proof serving dish and place under the grill. Be sure to stir the olives a few times whilst under the grill to prevent burning them or the garlic and chillie. Leave under the grill until the olives look scorched and the lemon wedges have slightly caramelized (it takes about 5-10 minutes in my oven). Take the dish out of the oven using mitts and decorate with rosemary sprigs. The residual heat of the the olives will release the warm aroma of the woody herbs.

4. Serve hot or warm with drinks, being mindful not to touch the oven dish (warn your guests!)

OLYMPUS DIGITAL CAMERA

 

Silvia’s Cucina is on Facebook, Twitter and Instagram

Silvia’s Cucina the cookbook is available in stores and online

9781921383373

 

Low Gluten Orange, Almond and Blueberry Cake

OLYMPUS DIGITAL CAMERA

It is no mystery that Italians have a special fondness for extra-virgin olive oil. And what a healthy preference that is! Not only extra-virgin olive oil is carb and cholesterol free, it is packed with antioxidants and it’s an excellent anti inflammatory. And if this wasn’t enough, it tastes like the nectar of the Gods. So it is no surprise that this luscious, emerald green elixir turns up in most mediterranean cooking preparations, even cakes. Substituting butter with oil is not only a healthier choice, it will turn your batter into a fluffy, moist, irresistible cake, ready to be enriched with all the goodies you prefer. My choice today fell on juicy oranges, nutty almonds (to lower the gluten content) and the oozy tartness of blueberries. I feel good already!

PS Ok, this cake is not entirely healthy…it does contain sugar, but, hey, we only live once!

INGREDIENTS serves 12

4 eggs

1 cup of brown sugar

1/2 cup of thick yogurt

1/2 cup of extra-virgin olive oil

1 teaspoon of ground cinnamon

1 teaspoon of vanilla extract or paste (or the seeds of 1 vanilla bean)

juice and finely grated zest of 1 orange

100 gr (1 cup) ground almonds

1-1/2 cup self raising flour (replace with gluten-free self raising  flour if liked)

1 cup of frozen bluberries

1-2 handfuls of almond slivers

HOW TO

1. Preheat your oven to 180 C (355 F) and line a square or rectangular cake tin with baking paper

2. Beat eggs with sugar with a whisk or an electric mixer until fluffy. Add oil and yogurt and mix well. Add vanilla, cinnamon, orange zest and juice and combine.

3. Mix in the ground almonds and the flour until a sticky batter is created, then mix the blueberries through.

OLYMPUS DIGITAL CAMERA

4. Pour the mix into the cake tin, top with the slivered almonds and bake for 30-35 minutes or until cooked through and pale golden. To check if the cake is cooked through, insert a wooden skewer in the middle. If it comes out clean , the cake is cooked. If there is uncooked batter sticking to it, leave to cook for another 5 minutes.

5. Serve warm or at room temperature

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Silvia’s Cucina is on Facebook, Twitter and Instagram

Silvia’s Cucina the cookbook is available in stores and online

9781921383373

 

Easy Raspberry Tart (Crostata di Lamponi)

DSC_4292 (1)

The appeal of weekend baking is undeniable. What could be better than the smell of starchy goods slowly developing a golden tan in your oven as you sip coffee, tea or herbal infusions all sorts? Getting my hands floury and sticky is my ultimate Sunday pleasure, whether it’s bread, a savory quiches or a luscious, ruby red tart. And this last weekend I hit the jackpot, delivering the three! As my no-knead bread dough was safely baking, I made a batch of rich and flakey pastry, suitable for both sweet and savory dishes. I used some for a lip-smakingly delicious leek and pancetta tart and turned the rest into the perfect shell to contain a crimson concoction made with frozen raspberries, sugar and  a few other favourites. It’s Monday now…only 6 days until I can revel in this ritual again…Hang in there, Silvia!

INGREDIENTS, serves 8/10

For the flaky pastry

100 gr (3.5 oz) of butter, cut into cubes and frozen for 30 minutes

180 gr (6.5 oz) of plain (all purpose) flour

1 tablespoon of sugar

1-2 tablespoons of cold water

For the filling

2 cups of frozen raspberries

5 tablespoons of sugar (add more if you like it very sweet)

1 scant tablespoon of butter

1 scant tablespoon of corn flour

1-2 tablespoon of sugar to sprinkle on top just before baking

HOW TO

1. Start by making the filling. Place frozen berries, sugar and butter in a pot and stir over low heat until the berries have released their natural juices and the liquid has reduced by 1/3. This will take about 2-3 minutes. Add the corn flour, stir well and cook for a further 2 minutes until it starts to thicken. Turn off the heat and allow to cool at room temperature, then you can refrigerate it for up to 3 days.

DSC_4283

2. To make the pastry, put the frozen butter cubes, flour and sugar in the food processor and pulse until wet crumbs form. Add the water, starting with 1/2 a tablespoon, keep pulsing and continue adding more drops of water until a soft dough is created. Tip the dough onto a floured surface, press with your hands to smoothen it, then flatten it with your palms, wrap it in plastic film and rest in the fridge for a minimum of 30 minutes, up to 3 days.

3. Heat up your oven to 180 C (350 F). Grease and flour a 20 or 24 inch tart tin. Roll the rested dough into a disk and reserve some to cut into strips and create a lattice pattern to decorate the top with. Line the tin with the pastry disk, pour in the filling and place the strips on top in a criss cross pattern. Sprinkle the tart with some sugar and bake until golden and gorgeous. DSC_4286

4. Cool at room temperature and serve as it is or with whipped cream.

DSC_4302

DSC_4296

 

DSC_4298

Silvia’s Cucina is on Facebook, Twitter and Instagram

Silvia’s Cucina the cookbook is available in stores and online

9781921383373

 

Spelt Brownies with Red Wine and Olive Oil

DSC_3990

Winter in Sydney is an altogether acceptable proposition. Yes, mornings and nights get cold, but the average daytime temperature sits in the comfortable zone where you can showcase your cool boots, a cute leather jacket and accessories like scarves and beanies, without looking like Kenny from South Park! The other undeniable perk of cooler weather is that you have a perfect excuse to indulge in what is commonly known as comfort food. On my list you will invariably find red wine, dark chocolate and moist cakes. So it is no surprise I devised this recipes that combines my three loves beautifully. And, get this, it is sort of healthy! I use wholemeal spelt flour instead of white flour for extra fiber and nutrition and ditch the butter for olive oil, the real secret to the irresistible moistness of these brownies.

INGREDIENTS, serves 12

1 cup of dark chocolate chips

pinch of salt

1 teaspoon of vanilla extract or paste (or the seeds of 1 vanilla bean)

2/3 cups of olive oil

1/4 cup red wine

4 eggs

1 scant cup of brown sugar

1 tablespoon of cocoa powder

1 3/4 cups of whole meal spelt flour mixed with 1 tablespoon of baking powder (replace with regular wholemeal/wholewheat flour if spelt is not available)

icing sugar for dusting on top

HOW TO

1. Preheat you oven to 180 C (355 F). Line a brownie tin with baking paper.

2. Melt the chocolate in a double boiler or in the microwave oven. Add salt, vanilla, stir to combine and set aside.

DSC_3964

3. Beat eggs with sugar until pale and fluffy, then add to the chocolate mix along with oil, wine and cocoa powder and stir to combine.

4. Gradually add the flour mixed with baking powder until a wet batter is created.

5. Pour the batter into the tin and bake for 30-35 minutes of until cracked on top and still slightly wobbly in the centre.

6. Cool at room temperature and serve cut into squares, dusted with icing (confectioner) sugar and your favourite coffee.

DSC_3980

Silvia’s Cucina is on Facebook, Twitter and Instagram

Silvia’s Cucina the cookbook is available in stores and online

Author-Bio1-Silvia

9781921383373

 

Fusilli with Zucchini (hallo summer!)

DSC_3937

I am a summer girl through and through. I was born in July, at the height of estate Italiana (Italian summer) and my body and brain both crave the warm and reassuring feeling of the sun on my skin, filling me with endorphins and zest for life. Now that I have made Australia my home, I find it very convenient to flee at the first signs of winter (albeit mild, always winter it is!) and frolic in the golden light of Italy at this magical time of the year. Admittedly, I’m back here for work…but summer it is and I find that work comes easier when I’m wearing shorts, thongs and a bikini top! Naturally there is a further, fundamental reason the warmer months make me happy…the seasonal produce! My heart beats faster at the sight of fruit and vegetable stalls at the local farmers market, mainly for two reasons: everything looks so exquisitely inviting and everything is so unbelievably  cheap, at least in comparison to Australian prices. And so a kilo (about 2 pounds) of freshly picked zucchini set me back 1 single Euro…

INGREDIENTS, serves 4

3 tablespoons of extra-virgin olive oil

2 garlic cloves, skin on, bashed with the palm of your hand

1 small red onion, finely chopped

3 green zucchini, cut into cubes

1 cup of home-made tomato passata or crushed tinned tomatoes

salt to taste

3/4 packet of fusilli pasta (about 3/4 lb)

fresh basil and celery leaves

freshly ground white pepper and freshly grated pecorino for dusting on top (omit the cheese for a vegan-friendly option)

DSC_3905

How to

1.  Start by bringing a large pot of salted water to the boil

2. Heat the oil in a medium sized pan, add the onion and garlic and cook gently for 3-4 minutes or until the onion has softened. Add the zucchini and cook for 5-10 minutes or until slightly golden and soft. Add the tomato, season with salt and cook for 5-10 minutes over medium-low heat.

DSC_3921

3. When the water comes to a rolling boil, drop your pasta in. Stir well so it doesn’t stick to the bottom and cook until perfect al dente. Using a ladle, add a little pasta cooking water, acqua di cottura, to the sauce.

DSC_3909

4. Using a slotted fork, lift the pasta out of the pot and drop it straight into the saucepan with the zucchini. Toss over high heat for 1 minute. Add torn basil leaves and the tender leaves of celery. Serve hot with a little freshly ground white pepper and grated pecorino, if liked.

DSC_3930

DSC_3932

 

Silvia’s Cucina is on Facebook, Twitter and Instagram

Silvia’s Cucina the cookbook is available in stores and online

Author-Bio1-Silvia

9781921383373

Chocolate Drizzle Hazelnut Biscotti

DSC_2857

Some exciting work commitment has brought me back to Italy for the last couple of months, and if ever I needed to reaffirm the love I feel for my home land, this time has provided just that. And more. Since moving to England first and then to Australia, I have only ever been back to Italy for a few weeks at a time, immersed in family gatherings and trying to catch up with all my friends at once. This time it’s been different. I’ve travelled, with the heart of an Italian but with the eyes of a tourist, trying to take in the simple and utter beauty of this blessed country, avoiding doing the thing that we Italians tend to do, taking Italy for granted. I have discovered, learnt, tasted and more importantly, I have fallen in love all over with my cultural inheritance. Ah, yes, and then there’s the food. The glorious Italian offering of exquisite produce, cooked simply and eaten with gusto and love for life. Mostly healthy, sometimes indulgent, at other times just downright opulent! These chocolate and hazelnut biscotti sit in the middle…one or two dunked in your morning coffee or afternoon tea won’t do enough damage to your waistline, but will still provide that often needed sugar hit!

INGREDIENTS (makes a lot!)

450gr. (4 cups) Self raising Flour
350gr.1 3/4 cups) Sugar
2 whole eggs
3 egg yolks
1 tablespoon melted butter and 1 teaspoon of vanilla paste or extract (or the seeds of 1 vanilla bean)
1 tablespoon of milk
a pinch of salt
120 gr.(3/4 cup) hazelnuts, roughly chopped

To decorate

1/2 cup of dark chocolate chips melted

How to

1. Beat the eggs with  sugar and vanilla until pale and creamy.

2. Add the sifted flour, butter,salt, milk, then the nuts.

3. Shape the dough with floured hands to form into two logs and  baked them in a medium oven for around 25 minutes.

DSC_2840 4. Cool at room temperature for 3-5 minutes, then slice them at an angle using a sharp bread knife. You will notice than the inside of the biscuits is still a little wet. This is fine. Place the sliced, semi-cooked dough back onto the tray and into the oven and toast each side for about 5 minutes.

5. Cool the biscotti at room temperature. In the meantime melt the dark chocolate over a double boiler or in the microwave. Drizzle the chocolate liberally over the biscotti. Ideally, allow to set before eating!

DSC_2849

DSC_2860

DSC_2855

Silvia’s Cucina is on Facebook, Twitter and Instagram

Silvia’s Cucina the cookbook is available in stores and online

Author-Bio1-Silvia

 

Spelt and Oats No-knead Bread (pane con avena e farro)

DSC_2781

The benefits of oats and spelt have been glorified by the health conscious and seem to be living a new renaissance these days. How lovely to think that these have been staple ingredients in the Italian diet since time immemorial, proving once more that our traditional cuisine boasts health recipes to suit most dietary requirements. Naturally such perks are complemented by one other fundamental asset: the both impart a warm, nutty flavour to bread, making them you best allay in the kitchen. So, if you are trying to stay away from refined white bread, this recipe might be just what the doctor ordered.

INGREDIENTS, makes 1 loaf

300 gr (2-3/4 cups) of spelt flour

200 gr (1- 2/3 cups) of unbleached baker’s flour or all purpose flour

380 ml (1- 2/3 cups) of lukewarm water

1 teaspoon of dry yeast

1 teaspoon of honey

2 teaspoons of salt

1-2 handfuls of rolled oats for dusting on top

DSC_2763

HOW TO

1. Mix the flours in a large bowl, add the yeast, honey and water and mix until combined.

2. Add the salt and mix through using a wooden spoon or a spatula. The mixture will be rather sticky and will not require kneading as such. Just mix until all the ingredients are amalgamated. If you think the dough is a little dry, add 1-2 tablespoons of water.

3. Leave the dough to prove in a bowl covered with a damp tea towel for 8-12 hours or until it has more than doubled in size.

4. Dust a working bench with flour, tip the risen dough onto it and fold it into three. Roll it back into a ball using floured hands (the dough will be very sticky, don’t be alarmed!) and place in on top of an oven tray lined with baking paper to prove for 1-2 hours at room temperature, covered with a tea towel.

DSC_2765

5. Heat up your oven to 220 C/430 F. Place an empty metal bowl or skillet on the bottom tray to heat up.

6. When the dough has risen for the second time, dust it with oats and slide the tray in the oven. Fill the hot bowl or skillet with cold water to create steam and close the oven door to block the heat from escaping. After 10 minutes, turn the heat down to 200 C/390 F. Bake for 35-40 minutes or until golden brown and the bottom sounds hollow when tapped.

7. Cool at room temperature on a wire rack. Allow to cool down to 1 hour before slicing.

DSC_2774

DSC_2772

Silvia’s Cucina is on Facebook, Twitter and Instagram

Silvia’s Cucina the cookbook is available in stores and online

Author-Bio1-Silvia