Skip to content

Silvia Colloca

Welcome to my authentic Italian home cooking blog

  • My cookbooks!
  • My YOUTUBE Channel
  • Pasta!
  • Rice, soups and preserves
  • Sides and Light dishes
  • WOK X POT, a YouTube show starring Marion Grasby and Silvia Colloca
  • Meat, fish and vegetarian second courses
  • Pizza, breads and other yeasted goods
  • Sweets, cakes, candy and all things naughty and nice
  • They say… (Press)
  • About Silvia

Day: November 22, 2018

Wok X Pot episode 7 recipes: Cooking Hacks! One-pot Puttanesca and Marion’s Crispy (baked) chicken wings

Hi, my lovely, hungry friends, here are the recipes from our seventh episode of Wok X Pot , starring Marion Grasby and myself. The show is currently streaming on my (and on Marion’s) YouTube channel!! Please subscribe so we can keep producing more!!! Share the love, and leave us a comment, we love to hear…

Read More

Like

Like

Recent Posts

  • Raspberry Jam Mini Meringues
  • Lemon and White Chocolate Christmas Cookies
  • Vegan “Rudolph” Cupcakes
  • Lemon and Yoghurt Dunking Biscuits from “Love, Laugh, Bake!”
  • Easy-ish, almost no-knead Panettone
  • Wok X Pot episode 7 recipes: Cooking Hacks! One-pot Puttanesca and Marion’s Crispy (baked) chicken wings
  • Wok X Pot episode 6 recipes: SOUP | Pea and pancetta soup and Tom Yum Soup
  • Wok X Pot episode 5 recipes: Traditional Bolognese and Marion’s mum’s Pad Thai
  • Bussolai, S-shaped Venetian Biscuit
  • Wok X Pot episode 4 recipes: Ultimate crispy Calamari and BBQ Pork and Prawn Noodle Soup
  • Wok X Pot, episode 3 recipes: Spaghetti Vongole and Spicy Prawn Stir Fry!
  • Wok X Pot Episode 2 recipes: Classic Tiramisù and Fried Ice-cream with salted caramel sauce!!
  • WOK X POT Episode 1 recipes: Home made Cannelloni and Home-made rice noodles Pad See Ew
  • WOK X POT : Marion Grasby and Silvia Colloca on YouTube!!
  • Blood Orange and Buttermilk Ciambella
  • Rustici di sfoglia, AKA puff pastry bombs!
  • Gluten free Marmalade Scones
  • Gluten Free Turkish Bread (Pide)
  • Fudgy, crackly Mother’s Day Cookies
  • How to make easy, no-knead focaccia!
  • Eggs in Hell! (from my YouTube channel)
  • Gluten free Almond Crunch Amaretti (from my YouTube Channel)
  • Cocoa Swirl Pavlova (from my YouTube channel)
  • Gluten-free Ricotta Soft Buns
  • My New YouTube channel!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Archive

Calendar

November 2018
M T W T F S S
« Oct   Dec »
 1234
567891011
12131415161718
19202122232425
2627282930  

Top Posts & Pages

  • Easy Home-Made Tomato Passata
  • Sweets, cakes, candy and all things naughty and nice
  • Authentic Italian Focaccia
  • Pasta!
  • Pizza, breads and other yeasted goods
  • Ciabatta Bread
  • Home-made Sourdough

All recipes and their respective images are the sole property of Delizia Productions™ ©2018, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes, unless previously agreed with Delizia Productions™. Use of this site automatically constitutes your agreement to these terms.

Silvia’s Cucina

Silvia’s Cucina

RSS Links

RSS Feed RSS - Posts

Enter your email address to follow this blog and receive notifications of new posts by email.

Search by category

Tags

almond meal Authentic Italian Authentic Italian focaccia Bake Baking Balsamic vinegar Bella Italia best australian blog about italian food best bread recipe best italian food blog Best italian food blog australia best italian recipe best italian recipes black pepper bread butter cake chocolate Christmas Cocoa solids Condiments Cook Cooking cooking show dinner Dough easy italian easy recipes extra virgin olive oil flour focaccia food food writing from scratch garlic gluten free gluten free food gluten free Italian food healthy italian healthy Italian food Home home-made bread home-made italian home-made Italian Bread homemade bread Italian italian bakery italian bread Italian cuisine italian food italian food blog italian home-cooking italian vegetarian food Italy made in italy with silvia colloca olive oil pasta penguin books silvia's cucina Potato rake Regions of Italy richard roxburgh silvia's cucina silvia colloca silvia colloca blog silvia colloca bread silvia colloca food blog Sydney Tablespoon traditional italian vegan italian vegan recipes Vegetarian vegetarian food vegetarian italian

Search this blog

Follow Silvia Colloca on WordPress.com

My Instagram

Milk, Parmesan and...wine...!!💕
Chia seeds bread rolls! So easy, no kneading involved, mega flavour and texture! Plus, good for you due to the long rising time (hallo fermentation!) and the addition of nutritional powerhouse chia seeds! Vegan friendly too! INGREDIENTS, makes 12-14 400 gr (3-3/4 cups) all purpose flour 50 gr (3 tablespoons) of rye or wholemeal (or spelt) 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 or beeswax 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. ❤️💕 For more info, more recipes, more ❤️visit silviascucina.net 💕💋
Here’s a super simple and quick treat for you! And no measuring required apart from a tablespoon. Brown sugar and Lemon Madeleines 🍋❤️ Makes 12 2 eggs 4 tablespoons of melted butter 6 scant tablespoons of brown sugar 8 heaped tablespoons of of self raising flour (GF self raising flour will work as well) 2 tablespoons of lemon juice Store bought dulce de leche (optional) Beat eggs and sugar with a whisk until fluffy. Add melted butter and mix well. Gradually add flour and stir until smooth. Mix in the lemon juice. Grease and flour a 12-hole madeleine pan. Pour in 1 tablespoon of batter in each hole and bake in a preheated 180 C (340 F) for 8-10 minutes. Cool in the tin for 10 minutes then on a rack. Spoon a little dulce de leche on top for serving, if liked. 🍋🌺 (If you do that, top with a tiny pinch of salt for a flavour explosion 💥 ❤️. . . . #feed #feedfeed #feedfeedbaking #feedfeedglutenfree #madeleines #pastry #food52 #f52grams #heresmyfood #mytable #picoftheday #recipeoftheday #dulcedeleche #caramel #love #bites #bake #silviacolloca #imsomartha #foodblogfeed @foodblogfeed @foodgawker @food52 @thefeedfeed @nigellalawson
This humble apricot and olive oil cake is by far my most popular recipe of all. Try it for yourself and see why!! Apricot season will end soon here in Australia, make the most of it! But of course, poached pears, stewed apples or peaches and plums all suit this super fluffy batter! ❤️recipe from my book and TV show Made in Italy, pic by the lovely @chris_chen_ 🙏🏼❤️ 170 g caster sugar 230 ml milk Finely-grated zest of 1 lemon 1 vanilla bean, split and seeds scraped 100 ml extra virgin olive oil 3 tsp Mistrà or Sambuca (optional) 2 eggs, lightly beaten 11⁄3 cups (200 g) self-raising flour ½ tsp bicarbonate of soda 7–8 apricots, cut into quarters flaked almonds, for sprinkling fresh ricotta and honey, to serve (optional) Method Preheat your oven to 180°C (160°C fan-forced). Grease and flour a 21cm rectangular or square cake tin (or line it with baking paper). Place sugar, milk and lemon zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil.Turn off the heat and stir in vanilla seeds, olive oil and liqueur (if using), then let the mixture cool for 5–10 minutes. Add the beaten egg, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quarters on top any way you like. Sprinkle with the flaked almonds and bake for 30–35 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature for one hour before cutting. Serve just as it is or with honey-drizzled ricotta. Recipe from Made In Italy with Silvia Colloca
Cupcakes so fluffy they burst out of their wrappers! And, they are gluten free!! These darlings have a special secret ingredient to help achieve their elusive softness... fizzy lemonade!! Read the recipe here https://silviascucina.net/2014/08/11/gluten-free-lemonade-cakes-tortine-alla-limonata-senza-glutine/ and make sure to tag me if you make them, I love to see your photos!! 🍋 🥤 🧁 ❤️ I’ve put the clickable link in my profile @silviacollocaofficial xxx
❤️❤️❤️ Just in case you forgot, you are loved, you are valued, you are needed, you matter. ❤️

Enter your email address to follow this blog and receive notifications of new posts by email.

United Management

marlborough house
suite 45, level 4
61 marlborough st
surry hills nsw 2010
australia
p: 61 2 8096 0620 f: 61 2 8096 0622
e: agents@unitedmanagement.net.au
Blog at WordPress.com.
Cancel