Lemon and Olive Oil Ciambella

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Quite simply, my personal idea of comfort food. I suppose you can trace this back to when I was a child and mum would invariably turn to this treat for a Sunday afternoon tea. There was nothing more soothing then hearing those familiar kitchen sounds from my bedroom, where I’d be pretending to do my homework. By the third egg shell being cracked, I’d turn up in the kitchen offering to lend a hand, which in my world meant lick the bowl (and all the utensils). And so these days I make this cake for my two boys. The ritual is the same, I slave, they lick, but once the cake is out of the oven, we can all rejoice!

INGREDIENTS, serves 10/12

2 whole eggs, 2 egg yolks

1 cup of caster sugar

finely grated zest of 1 lemon

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

1/2 cup of olive oil (go extra-virgin if you like a bit of extra flavour, like I do)

1/2 cup of buttermilk

1-2/3 cup of self raising flour

HOW TO

1. Preheat your oven to 180 C, 350 F. Grease and flour a bundt cake tin

2. Beat the eggs with sugar until pale and fluffy

3. Add lemon zest, vanilla and oil and whisk well

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4. Add the flour and mix gently, alternating with the buttermilk to create a smooth batter

5. Bake for 30-35 minutes or until golden and a cooked through. Insert a wooden skewer in the centre of the cake to make sure it’s bakes to perfection. If it comes out clean, happy times! Otherwise give it another 5 minutes in the oven

6. Cool at room temperature in its tin for at least 1 hour, before turning out onto a platter

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Linguine risottate con Vongole e Zucchine (Linguine with clams and zucchini cooked risotto style)

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Well, that’s some title! Don’t be alarmed by the lengthy description though, this lip-smackingly luscious bowl of perfectly al dente linguine will be yours in no time at all. Your sauce with be ready by the time the water has … Continue reading

Chicken, Sausage and Pumpkin Bake (Pollo al forno con salsiccia e zucca)

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Italian home-cooking can be explained in a simple equation: a few fresh ingredients + a bit of love = happy diners! This is always the case at my house, where we celebrate the abundance of the exquisite produce we get … Continue reading

Cocoa Swirled Meringues (Meringhe variegate)

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I often find myself planning recipes that only require the use of yolks so that I can have some egg whites to play with. As I type this I will concede that this may sound odd to many, but I cannot renounce who I am, a food nerd, really! How many times have you separated eggs, promising yourselves you will give the unused whites a new, worthy life, only to find them weeks later in the back of your fridge, a scary, ectoplasmic entity begging you to be put out of its misery! Here is my favourite thing to do with the protein-packed goodness: whip it, whip it and then whip it a bit more! With sugar, that is, and a little dusting of cocoa powder to turn them into a delectable treat to accompany your coffee or afternoon tea.

INGREDIENTS, makes 12

100 g (just over 1/3 cup) egg whites, at room temperature

pinch of salt flakes

75 g icing sugar (1/3 cup), sifted (icing sugar is the same as confectioner sugar or powdered sugar)

75 g (1/3 cup + 1 tablespoon) caster sugar

1/4 teaspoon lemon juice or cream of tartar

1/2 teaspoon of vanilla paste or the seeds of half vanilla bean

1 tablespoon cocoa powder

HOW TO

1. Preheat your oven to 100°C (212 F). Line a large baking tray with baking paper.

2. In a large, clean, dry bowl, whisk the egg whites with the salt until frothy and very soft peaks start to form. I always do this do with hand-held electric beaters on low speed as it gets the job done in 90 seconds, with no sore wrist. But feel free to do it by hand if you missed a day at the gym and need to burn off some calories. Gradually increase the speed of your beaters (or your biceps) to medium and start adding the icing sugar then, slowly, the caster sugar. Keep beating for 1–2 minutes (or 5–6 minutes by hand) or until the egg whites are shiny, smooth and stiff.

3. Add the lemon juice or cream of tartar and gently fold it in with a metal spoon, taking care not to beat the air out of the meringue mixture. These few drops of acid will neutralise the eggy flavour that meringue can sometimes have, and will also keep them stable and preserve their crisp whiteness.

4. Add the vanilla and mix gently. Swirl the cocoa in.

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5. Dollop teaspoons (or tablespoons, if you like them larger) of the mixture onto the baking tray, about 2 cm apart to allow for spreading. You can use a piping bag if you prefer, but I love a more whimsical, free-form meringue.

6. Gently place the tray in the oven and bake for 11/2–2 hours. If they start to colour, turn the heat down to 80°C (175 F). You know the meringues are cooked through when the base is touch-dry.

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Cool at room temperature and enjoy as they are with coffee, gelato or, as my dad favours, a big dollop of sweetened whipped cream. The man is known for his sweet tooth …

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Raspberry cake with meringues (http://dinnerinvenice.com/2013/05/02/raspberry-cake-with-whipped-cream-and-pink-meringues-2/)

Sicilian Amaretti (http://sundayatthegiacomettis.blogspot.com/2011/11/sicilian-amaretti-cookies-almond.html)

 

Healthy brown Quinoa, grilled Chicken and Walnut Salad

DSC_1250Ladies and gentlemen, it is with great pride and excitement that I present to you a spectacular bowl of HEALTH! The mega properties of quinoa have been unveiled by fervent nutritionists all over the globe, but for those you have missed out on the latest food craze, here is a little insight on why this seed is soon to become you new best friend: quinoa is incredibly high in protein, is rich is dietary fiber and phosphorous, and is an excellent source of iron and magnesium, as well as calcium. Good news is that it is gluten-free and suitable for vegans and those who need to keep away from wheat. But, best of all, it tastes beautiful when paired with a few fresh ingredients and gently coated with luscious extra-virgin olive oil.

INGREDIENTS, serves 4

1 cup of uncooked brown quinoa

4 skinless chicken thighs

1 cup of green beans, topped and tailed

1/2 cup of shelled walnuts

salt and pepper to taste

fresh parsley, chopped

3-4 tablespoons of extra-virgin olive oil

a squeeze of lemon

HOW TO

1. Rinse the quinoa under cold water, place in a pot covered with water by 2 cm (1 1/2 inch). Bring to a simmer, cover with the lid and cook over low heat for 12-14 minutes or according to packet instructions. Turn off the heat and allow to cook a bit more with the residual heat from the pot. I like quinoa to have  a bit of a bite, shall we say and Al Dente personality, but feel free to cook it longer if you favour a softer texture.

2. While the quinoa is cooking, steam or blanch the green beans. I like to cook them for 3-4 minutes and then rinse them under cold water to preserve their vibrant green hue.

3. Grill the chicken thighs on the BBQ or on a griddle pan, over medium high heat, until nicely caramelized and cooked through. Rest on a plate for 5 minutes to allow the flesh to relax. For a meat-free option, you can replace the chicken with poached eggs or grilled tofu.

4. Toast the walnuts in a dry pan until they smell fragrant. Set aside.

5. To serve, mix quinoa, beans, parsley, walnuts in a bowl and season with 3-4 tablespoons of extra-virgin olive oil, a squeeze of lemon, salt and pepper. Arrange on a platter, top with grilled chicken (or eggs, or tofu) and enjoy!

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Cannellini Beans Stew, my Italian Baked Beans

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Say hallo to the perfect winter warmer, and quite the healthy fix too, if you are watching your diet. Pulses and winter are a wonderful marriage. When you need that extra nourishment that will keep you warm and energetic without impacting on your digestive system and your waist line,  you can safely turn to beans. I love all varieties, but I confess a weakness for the pearly and silky Cannellini. You can buy great tinned ones these days and you shouldn’t be made feel guilty if you’d rather quickly open a tin a of goodness now instead of soaking your beans yesterday…This is fast food at its best. In a matter of minutes you’ll feel warm and cosy again.

INGREDIENTS, serves 4

2 tins of cannellini beans, well drained (or 1- 1/2 pounds of dried beans soaked over night and simmered for 2 hours or until cooked through)

2 French shallots, thinly sliced

1 celery stick, thinly sliced, 1 garlic clove, bashed with the back of a knife

1/4 cup of diced smoked pancetta, or speck, or chorizo (omit for a vegetarian option)

1/2 chillie, thinly sliced

3 tablespoons of extra-virgin olive oil

2 tins of tomatoes, chopped (or home-made passata)

1-2 sprigs of rosemary

a pinch of sugar

a drizzle of balsamic vinegar

celery leaves

salt to taste

bread or soft polenta for serving

HOW TO

1. Heat up the oil in a large, heavy based frying pan. Add the sliced shallot, garlic, chillie and celery and stir-fry over medium heat for 2-3 minutes or until fragrant and soft.

2. Add the pancetta or chorizo and cook together with the vegetables for a further 2-3 minutes.

3. Add the drained beans, combine the ingredients well with a wooden spoon, the add the tinned tomatoes (or passata), a pinch a sugar and the rosemary sprig. Bring to a simmer, then reduce the heat to low and cook for 15-20 minutes or until the sauce has reduced. Taste for salt and adjust accordingly.

4. Turn off the heat, drizzle a little balsamic vinegar on top, scatter a few celery leaves and serve with grilled ciabatta  or soft polenta.

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Ricotta Dumplings with Fresh Tomato Sugo (Gnudi al Sugo Fresco)

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Call them dumplings, gnudi or patties, these soft, zesty morsels will have you beam in delight at the very first bite. What could go wrong when you combine the milky richness of fresh ricotta (rigorously full cream!), with home-made breadcrumbs, zingy herbs and the warm piquancy of nutmeg? These delectable bites are delicately poached in a fresh tomato sauce ready to be devoured with a generous chunk of crusty bread or gently mixed through perfectly al dente spaghetti. Did I mention they are ridiculously easy to make?

INGREDIENTS, serves 4

For the Sugo

850 gr (2 lb) of fresh tomatoes (or 1 tin of good quality tinned tomatoes or your own Passata)

1-2 shallots (or 1 medium brown onion), finely chopped

4 tablespoons of Extra-Virgin Olive Oil

1 garlic clove, skin on, bashed with back of a knife

1 small celery stick, finely chopped

salt flakes, to taste

a handful of basil leaves

For the dumplings

450 g (2 1/2 cups) full-cream ricotta (using low-fat ricotta won’t work…Live a little!)

1 egg

1/2 teaspoon salt flakes

1 pinch freshly ground white pepper

100–120gr (2/3 cups) of fresh breadcrumbs (simply place stale bread in a food processor and blitz until you have coarse breadcrumbs)

2/3 cup (50 g) freshly grated pecorino

1 good handful of chopped parsley

1/2 teaspoon of freshly grated nutmeg

semolina flour for dusting

HOW TO

1. Start by making the sauce. Wash the tomatoes, score the top gently with a knife and blanch them in boiling water for 1 minutes. Plunge them  into cold water to allow the skin to come off easily. Peel the tomatoes, chop them roughly and set aside.

2. Heat up the oil in a large, heavy-based frying pan. Stir fry the shallots, celery and the garlic on medium heat for 1-2 minutes or until the shallots turn translucent and slightly golden and the garlic smells fragrant. Drop in the chopped tomatoes with half a cup of water (or tinned tomatoes, if using. Or, if you’ve been amazingly good, your own Passata…), season with salt and cook on medium-low heat for 15-20 minutes. Turn off the heat, cover with a lid and set aside. For a smoother sauce, blitz in a food processor for 4-5 seconds. Scatter some basil leaves on top and set aside.

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3. Make the dumplings by mixing all the ingredients in a large bowl. The mixture needs to feel sticky, but workable. If too dry add a few tablespoons of milk. If too wet, add a little extra cheese or breadcrumbs.

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4. Let the mixture sit in the fridge, covered with plastic film, to firm up for 30 minutes or overnight.

5. Shape the dumplings with wet hands, the size of a golf ball. Place them on an oven tray lined with baking paper and dusted with semolina flour until ready to cook.

6. Heat up the tomato sugo in a large pot of frying pan. Add a little water if it looks dry. When the sauce comes to a simmer, gently drop in the dumplings. Cover with a lid and let the steam cook them through, for about 5-6 minutes. Take the lid off and gently, using a wooden spoon, turn them over. They are extremely delicate, so be mindful! Cook for a further minute, uncovered then turn the heat off.

7. You can serve them immediately, although I find that they are better the next day, a little firmer in texture and all the flavours harmoniously combined.

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Serve with crusty bread or freshly cooked pasta.

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Boost your immune system! Shredded Radicchio, Brussel Sprouts and soft boiled egg Salad

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Here are some interesting facts I researched for you.

Brussel Sprouts: source of sulforaphane, and indole-3-carbinol, chemicals believed to promote DNA repair and block the growth of cancer cells. Radicchio: excellent source of vitamin K, potassium zinc and iron. Mung beans: high in protein, phosphorus, folate and vitamin C. Pepitas (sunflower seeds): rich in amino acids, unsaturated fatty acids, calcium, potassium, and phosphorous as well as loaded with most of the B vitamins, and vitamins C, D, E, and K. Add to these ancient and potent ingredients the proteins of eggs and the anti-inflammatory effects of extra-virgin olive oil and you have gifted yourself and your family with the tastiest immune system booster you can dream of. Great health is just a mouthful away!

INGREDIENTS, serves 4

1 radicchio or chioggia

1 cup of brussle sprouts, raw, outer leaves removed

4 tablespoons of pepitas (sunflower seeds)

4 tablespoons of mung beans

4 soft boiled eggs, peeled and cut in half

3 tablespoons of extra-virgin olive oil

2 tabespoons of vincotto (use balsamic vinegar if vincotto is not available)

salt for seasoning

HOW TO

1.Using a mandoline or a sharp knife (or a food processor fitted with the shredding blade) cut the radicchio into fine strips and the brussel sprouts into thin slices.

2. Add the mung beans and pepitas, season with oil and vincotto, add salt and mix well.

3. Top with soft boiled or poached eggs and enjoy as it is or with a slice of sourdough

Enjoy the benefits of healthy eating!

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Salad Double Bill! Cucumber, Mint and Radish/Roasted Greens and Chickpeas

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Italian feasts are well known for the opulent abundance of festive food, ranging from delightful and varied antipasto spreads, to falvoursome pasta dishes and robust and delectable meat of fish courses. No matter what the occasion, vegetables always make a notable appearance at the table, may they be part of a main dish or served as sides. It is a lesser known fact that Italians consume greens and pulses more than they eat meat and this is probably why we can choose from a nearly endless treasure trove of recipes when it comes to those nutritious goods. The following two are some of my personal favorites, especially served together as a side for roast chicken or lamb. The peppery and refreshing bite of cucumber and radish complements the richer and more complex texture and flavour of chickpeas, gently roasted with with zucchini and capsicum. Open yourself a Pinot and you can’t go wrong!

Cucumber, mint and radish salad

INGREDIENTS, serves 4

5-6 medium pickling cucumber

1 bunch of radishes

1 generous handful of mint leaves

3 tablespoons of Extra-Virgin Olive Oil

juice of 1/2 lemon

salt  for seasoning

HOW TO

1. Slice the cucumber and radishes as thinly as you can lengthways. I use a mandoline (or V slicer) to get the job done neatly and fast.

2. Season with salt, oil and lemon just before serving, or the cucumber will get too soft.

3. Add the mint and enjoy!

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Roasted greens and chickpea salad

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INGREDIENTS, serves 4

3 zucchini cut into small chunks

1 green pepper (capsicum), cut into strips

1 onion, sliced

1 tin of chickpeas, drained and rinsed

3 tablespoons of extra-virgin olive oil

2 tablespoons of white balsamic vinegar or verjuice

salt for seasoning

a pinch of sugar

HOW TO

1. Bring your oven to 180 C (340 F)

2. Arrange the prepared vegetables onto a roasting tin lined with baking paper

3. Season with oil, vinegar, salt and sugar

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4. Bake for 20 minutes, then add the chickpeas and bake for a further 15-20 minutes or until the vegetables are cooked through

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Leek, Potato and Cannellini Beans Soup (Zuppa di Porri, Patate e Cannellini)

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As the winter season approaches here in Sydney, I feel a fervent yearning for heart-warming food, the kind that will nourish you body and will comfort your soul as you perfume the house with scented candles, dim the lights and snuggle under a blanket to catch your favourite show or, in my case, read a cookery book. I am more of a summer person, and yet I find myself happily surrendering to the inevitable winter chills and shorter days as I head to the stove to make scalding hot soups, ready to be enriched with seasonal goods.

INGREDIENTS, serves 4

1 leek, white part only, thinly sliced and well washed

2 medium potatoes, peeled and cubed

1 celery stick, sliced

1 garlic clove, finely chopped

3 tablespoons of extra-virgin olive oil

1 small handful of smoked speck or pancetta (or chorizo), cut into cubes, omit for a vegetarian/vegan option

1 tin of cannellini beans, well drained and rinsed

3/4 cup of baby pasta (ditalini, orzo, risoni…)

salt and pepper to taste

chillies and celery leaves to serve, optional

HOW TO

1. Heat up the oil in a medium saucepan, drop in the leeks and cook over medium-low heat for 8-10 minutes or until soft.

2. Add the potatoes and celery along with the garlic  and pancetta and cook over medium heat for 3-5 minutes.

3. Add the beans and cover with water. Simmer for 20-25 minutes or until the vegetables are soft.

4. Taste for salt and adjust accordingly.

5. Puree 1/3 of the soup in a food processor or blender then add it back to the pot. Add the baby pasta and cook in the soup until al dente (you may need to add a little water to the pot, just enough to make sure the pasta is well covered)

6. Serve drizzled with evoo, back pepper and celery leaves and some freshly chopped chillies for a little extra kick.

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