Chickpea and Aubergine Warm Salad

OLYMPUS DIGITAL CAMERA

Silvia’s Chickpea and Aubergine’s salad

And so, without fail, we have bid our adieu to yet another year and welcomed the new one with expectant hearts. We have duly complied a list of resolutions for 2016 and on day 5 we are still sticking to it. Marvelous! Drink less, exercise more, work less, laugh more, play lego with boys, don’t yell at them, kiss husband more, eat healthy food… As I type this I have a big smile on my face knowing that however short-lived all these aspirations are, I still believe in writing them down and implementing those changes in my life, for however long they last! The two things I am sure I won’t fail at, are kissing hubby (he’s rather irresistible) and prepare healthy meals for my family to enjoy. All year round.

Ingredients, serves 4 as a side (vegan, gluten free)

1 large aubergine (eggplant), cut into 2cm cubes

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

4 tablespoons of extra-virgin olive oil

1 teaspoon of paprika

1 tin of chickpeas, well drained

salt and pepper for seasoning

parsley leaves and nasturtium to scatter on top

Method

1. Heat up the oil in a large, non-stick frying pan, add the garlic and cook in the oil to infuse its scent into it for 1 minute. Add the aubergine, stir well until well coated with the oil, then turn  the heat to medium-low, cover with a lid and allow the hot oil and the steam to cook the vegetables gently for 15 minutes. Stir from time to time.

2. When the aubergines look soft and slightly caramelized, add the chickpeas and paprika, stir well and cook, uncovered, over medium heat for 4-5 minutes. Taste for salt and adjust accordingly.

3. Serve warm topped with parsley and nasturtium leaves and a grounding of black pepper.

P6210139.jpg

Watch Made in Italy with Silvia Collocaon DVD 9781921383977

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

Silvia’s new book Made in Italy with Silvia Colloca is on sale now!

Silvia’s Cucina is on  Facebook Twitter and Instagram

 

 

9781921383373

 

 

Almond, Pear and Olive Oil Cake

The seasonal change has hit our southern shores, swapping the warm breeze for a crisp chill. I have packed away my summer dresses and sandals to wrap myself in wooly layers, scarves and boots. To accompany the cooler weather, the stalls now abound with glorious winter produce, whose main purpose is to nourish and comfort. As I type this I’m embracing this sunny yet cool day, sipping tea and indulging in my second slice of this incredibly moist pear and almond cake, lightly scented by cinnamon and mandarine. Cold months to come, I fear you not! INGREDIENTS, makes1

3 small pears

3 eggs

1 cup of brown sugar (plus 2 tablespoons to sprinkle over the pears)

Cinnamon

1/3 cup extra-virgin olive oil

1/2 cup of buttermilk

juice of 1 mandarine

1 cup of almond flour (almond meal)

1-1/2 cup of self-raising flour (gluten free flour will also work)

METHOD

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

2. Line a round cake tin with baking paper. Sprinkle the base with 2 tablespoons of brown sugar and a little cinnamon

3. Cut the pears into two, scoop out the core, then cut each half into two, lenghtways. Line the base of the cake tin with the pears.

4. Beat the eggs with sugar until fluffy, add 1 teaspoon of cinnamon, oil, buttermilk and mandarine juice and whisk well. Add the almond flour and the sifted self-raising flour and gently incorporate them into the batter without over mixing. Pour the batter over the pears and bake for 40-45 minutes or until a skewer comes out clean when inserted into the center of the cake.

5. Turn up side down and leave to cool on a rack for 30-45 minutes before serving. Enjoy as it is or with vanilla gelato, cream or thick Greek yoghurt.

Watch Made in Italy with Silvia Collocaon DVD 9781921383977

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

Silvia’s new book Made in Italy with Silvia Colloca is on sale now!

Silvia’s Cucina is on  Facebook Twitter and Instagram

Easy Spelt and Rye Onion Focaccia

OLYMPUS DIGITAL CAMERA

Many friends of mine seem to be under the impression that I spend my days covered in flours, hands stuck in sticky doughs ready to be shaped into extravagant breads and pizzas. Oh, how I have deceived you with my Instagram posts! The bare truth is that I make a large batch of dough once or twice a week, I let it slow prove in the fridge and only pinch some out when I need to bake starchy goods. I find this method to be very efficient. Basically, I make a mess in the kitchen only sporadically, but I can enjoy the benefits of home-baked goods daily. And so it happened that I had this left over batch of healthy dough fermenting at cold temperature, ready for me to roll, top with sweet onion and enjoy for lunch with a tomato salad and a cold beer. Heaven!

INGREDIENTS , makes 1 large Focaccia

200 gr (1-1/3 cup) of baker’s flour (strong white flour)

200 gr (1-1/3 cup)of spelt flour

100 gr (2/3 cup) of rye flour

1/2 teaspoon of yeast

340 (1-1/3 cup) ml of water

2 teaspoons of salt

(double the quantity of the above ingredients if you wish to make a double batch)

3-4 French shallots, thinly sliced

3-4 tablespoons of extra-vigin olive oil for drizzling on top

Rosemary sprigs

HOW TO

1. Mix flour, water and yeast together with a wooden spoon until combined. Add salt and mix well. Your mixture will look and feel quite sticky. Cover the bowl with cling wrap and let it prove for 10/14 hours at room temperature. The dough will look bubbly, wet and it will have grown in size considerably.  At this point, you can use the dough as your focaccia base or you can rest the bowl in the fridge, well covered with plastic film for up to 5 days. The flavour and structure of the dough will improve the longer you slow prove it. The dough used for the focaccia pictured here had been in the fridge for 2 days after the long fermentation at room temperature.

2. Preheat you oven to 220 C (430 F).

3. Line an oven tray lined with baking paper. Tip the dough onto the tray, spread the dough with wet hands to the deisred shape. Using a rolling pin won’t work as the dough is very wet. Be mindful when manipulating the dough not to burst the air bubbles that will have formed during the slow fermentation. Those coveted air pockets hold the secret to a light-as-a-feather crust.

4. Top the base with the sliced shallots, a drizzle of extra-virgin olive oil and salt

5.  Rest the focaccia at room temperature for 30 minutes.

6. Bake for 15 minutes then add the rosemary (adding in at the beginning will make it burn in the oven). Bake for another 10-15  minutes, or until the crust is caramel brown and the bottom is crisp. Serve warm or at room temperature.

OLYMPUS DIGITAL CAMERA

Silvia’s Cucina is on Facebook Twitter and Instagram

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

Silvia’s new book Made in Italy with Silvia Colloca will be on sale from November 11 2014!

9781921383977

Potato and Shallot Frittata

OLYMPUS DIGITAL CAMERA

Please allow me to introduce you to one of the most classic Italian staples: the humble frittata! No Italian household can be such without the fundamental ritual of frittata making. Frittata perfectly incapsulates the genuine spirit of Italian Cucina Povera (peasant cuisine), a cost effective way of cooking that relies mainly on fresh, inexpensive, seasonal ingredients, cooked simply and with love. The other undeniable marvel of frittata is that it is delicious plain, but can be enriched with most ingredients, from goat cheese, to sweet and sour capsicum (peppers), to hot chillies or flaked smoked salmon. To make it even trendier, it is completely gluten-free and, if you follow this recipe and replace potatoes for kumara and omit the milk, it can accommodate the taste of Paleo enthusiasts as well. Did I mention it’s ever-so- easy to make?

INGREDIENTS, serves 4-6

2 medium potatoes, peeled and sliced to 1/2 cm thick (1/4 inch)

2 French shallots, thinly sliced

4 tablespoons of extra-virgin olive oil

6 organic, free-range eggs (because we can’t support battery eggs any longer)

2 tablespoons of milk

salt and pepper for seasoning

mixed herbs

bread for serving

HOW TO

1. Turn on the grill function in your oven.

2. Boil the potato slices for 5 minutes in salted water. Drain carefully and set aside.

3. Heat up the oil in a medium-sized non-stick frying pan, add the shallots, herbs and potato slices, season with salt and stir fry over medium heat for 3-4 minutes or until the potatoes are cooked through and the shallots are translucent and golden.

4. Turn the heat to high, beat the eggs with a fork, add seasoning and milk and drop the mixture into the potato and shallot pan.

5. Swirl the pan around to make sure most of the egg mixture is cooking. Use a wooden spoon or a spatula to lift some of the set eggs and allow the liquid mixture to move to the bottom of the pan.

6. Place the pan in the oven, leaving the door ajar. Keep an eye on it as it will only take a few minutes to set completely and develop a slight tan.

OLYMPUS DIGITAL CAMERA

Serve hot, warm or cold with a scattering of fresh herbs and crusty bread, if liked. Left overs make a mean stuffing in for the ultimate panino!

Silvia’s Cucina is on Facebook Twitter and Instagram

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

 

 

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 recipe 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

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