This is indeed the season to be jolly! My mum and dad have arrived from Italy to spend Christmas with us and I truly feel like I have turned back into a little girl. My parents are not only the best Nonni (grandparents) my boys could hope to have, they allow me to be a daughter again, as they discreetly, but resolutely look after me, Richard and the little ones. There is one other reason my mum is a great presence in the house at this time of the year, she cooks like a goddess! And what could be better than spending time in the kitchen with her as we pickle vegetables, stew strawberries and shape almond cookies, that will be turned into home-made edible gifts for friends and family?
Have a great festive season, share, laugh and, most importantly, love. A lot!
PICKLED CARROTS, makes enough to fill 3 1 lt (8 cups) jars
1.5 lt (6 cups) white wine vinegar
1.5 lt (6 cups) water
2 tablespoons of mixed peppercorns
2 tablespoons of fennel seeds
1 cup of sugar
2 tablespoons of salt
1 tablespoon of dried tarragon
peel of 1 orange
3 bunches of heirloom or dutch baby carrots
1. Sterilize the jars according to instructions
2. In the meantime, make the pickling liquid, by placing all the ingredients, but the carrots, in a medium saucepan. Bring to a simmer then boil gently for 4-5 minutes or until the sugar has dissolved.
3. Clean and peel the carrots. Place them in the (still hot) sterilized jars and cover them with the hot pickling liquid. Close firmly with the lid, turn the jars upside down to create the vacuum, until the jars are cool. Keep in the fridge.
MACERATED STRAWBERRY AND VANILLA JAM makes enough for 4 x 250 gr (1 cup) jars. Recipe adapted from here.
1.3 Kg of hulled strawberries
800 gr of sugar
juice of 2 lemons
2 vanilla beans
1. Place the strawberries (whole), sugar, lemon zest in a large ceramic of plastic bowl. Scrape the seeds from the vanilla pods and add them to the strawberries. Cut the pods into smaller pieces and drop them in the bowl too, to further the vanilla flavour.
2. Cover with cling film and refrigerate overnight. The maceration will intensify the strawberry flavour to its maximum.
3. The next day, tip the content of the bowl into a saucepan, bring to a simmer, then turn the heat down and cook gently for 35-40 minutes or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate.
COFFEE AND ALMOND AMARETTI COOKIES, makes 20-24 large ones
500 gr (2- 1/2cup)of caster sugar
600 gr (1 lb 5 oz) of almond meal
4 egg whites
1 teaspoon of vanilla essence
1/4 teaspoon of almond extract
1 tablespoon of ground coffee beans
1 cup of flaked almonds
Icing sugar for dusting
1. Place sugar, almond meal, egg whites, vanilla, coffee and almond extract in a standing mixer and beat together for 1-2 minutes or until a sticky dough is formed.
2. With wet hands, roll bits of dough the size of a crescent, coat them with flaked almonds and place them onto an oven tray lined with baking paper.
3. Bake at 180 C, 350 F for 18-20 minutes or until the bottom is firm, but the cookies are still pale in colour
4. Allow to cool on a rack and firm up further at room temperature before serving. Dust with icing sugar, if liked.
5. They will keep for up to 2 weeks in an airtight container
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