Gluten free Marmalade Scones

Gluten free flour can be rather tricky to manipulate. I often find it at once sticky and powdery, a combination of texture that baffles me! I have found that the easiest way to work it is to start the dough in a bowl and mix with with a chopstick or a wooden spoon until a rough dough is formed. At that point is a lot easier to knead it, although it’s important to keep in mind that the feeling will always be different from handling a wheat dough. The flavour and texture of the baked good is, in comparison to a dough made with regular flour, denser and blander, and this is why I trick up my GF scone dough by adding flavorings such as vanilla and a lacquer of sweet and tart jam. As the scones bake and expand, the jammy filling spills out, creating a very attractive coating that imparts a caramelized flavor to your scones. All you need is a dollop of cream!

Ps The dimpled hands in the picture below the method belong to my baby Luna, who has learnt to crawl her way to any good I attempt to photograph!

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INGREDIENTS, serves 6

300 gr of Gluten Free self raising flour (or add 1 tablespoon of GF baking powder to your regular GF flour)

1/2 cup fo milk

2 tablespoons of grapeseed or light olive oil

2 tablespoons of caster sugar

1 teaspoon of vanilla paste

2 tablespoons of water(optional)

3 tablespoons of marmalade

METHOD 

  1. Turn on the oven to 180 C. Line an oven tray with baking paper.
  2. In a large bowl mix flour, milk, oil, sugar and vanilla. If t seems to dry, add 1-2 tablespoons of water. Mix well, then try to knead (as hard as it is to knead a gluten free dough!) to smoothen the dough.
  3. Roll the dough to 2 cm thick, then spread 2 tablespoons of jam over 1 side of the rolled dough. flip the other side on top of the one with the jam, then roll into a log (make sure not to push the jam out as you do so)
  4. Cut the log into 6, roll them up slightly and place them onto the tray, close together (I like my scones to stick together when they bake, and then I take extra pleasure in tearing them apart once baked! Go figure…) Brush the top with the remaining jam, then bake for 18-20 minutes. Cool at room temperature for 10-15 minutes, then serve warm, as they are of with extra jam and cream.OLYMPUS DIGITAL CAMERAEnjoy!Silvia xoxo

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Gluten Free Turkish Bread (Pide)

I bet you have been looking at this picture thinking “that is gluten-free???”… Yes, indeed, it looks rather miraculous and I would love to take full credit for this creation, but the truth is, this impeccable result is the combination of a specialty Gluten Free flour designed for bread baking and a few old tricks of mine. If you are familiar with my gluten free bread recipes, this is no surprise to you, however if this is the first time we meet, I suggest you have look at THIS post and also at THIS one.

This wondrous flour (Caputo Fiore Glut, available in Australia via Basile Imports) combined with extra-virgin olive oil and buttermilk are the hidden secrets of this dough, which is well suited to create Turkish style bread, but I would not hesitate and give this a go for pizza and focaccia as well.

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Happy Gluten free baking!

INGREDIENTS, MAKES 1

500 gr Caputo Fiore Glut (or a GF flour made especially for bread baking)

7 gr of dry yeast

125 ml of water at room temperature

1 cup (250 ml) of buttermilk

2 tablespoons of extra-virgin olive oil for the dough, plus a little extra for drizzling on top

2 teaspoons of salt for the dough, plus more to sprinkle on top

sesame seeds

METHOD

1. Mix the yeast with 100 ml of water and stand for a few minutes until frothy.

2. In a large bowl mix in flour, buttermilk, oil, yeasted water. Mix well with your hands and if it feels too dry add the remaining water. When you first start mixing this type of flour, it feels very sticky and powdery at the same time. Start kneading and after a few minutes it will almost resemble wheat flour. Add salt and knead until smooth.

3. Place back into the bowl. Cover with plastic film and allow to rise for 3-4 hours in a warm spot, until doubled in size.

4. Line an oven tray with baking paper. Lift the dough out of the bowl and, using your hands, stretch it to cover the tray, so that it’s about 3 cm thick. Cover with a tea towel and let it rise for 1 hour. In the meantime, turn the oven on to 200 C

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5. Create dimples with your fingers, then drizzle with oil and season with extra salt and sesame seeds. Bake for 30-35 minutes or until golden brown.

6. Take the tray out of the oven and cool the bread onto a rack

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Enjoy!

Silvia xoxo

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How to make easy, no-knead focaccia!

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This is a culinary wonder! Simply mix the ingredients and let time create your dough. No mess, no fuss. The next day, bake it and enjoy! This is one of my most popular and versatile recipes. You can use this dough to create bread and pizza too. So easy, all you need is to mix, let it rest and bake. Suits vegans and people with nut, egg and dairy allergies too.

You can watch the video for this recipe on my YouTube channel! Don’t forget to leave a comment and to subscribe, it’s free and easy!

How to make easy, no-Knead Focaccia, serves 6

INGREDIENTS

4 cups of 00 or all purpose flour

tip of a teaspoon of dry yeast

1+1/2 cup of water at room temperature, plus a few tablespoons, as needed

2 teaspoons of salt flakes

1 tablespoon of extra-virgin olive oil (plus more for drizzling on top)

METHOD

  1. Mix together, flour, yeast and most of the water and mix with a chopstick. Don’t add all the water at once as you may not need it all, it will depend on your flour. The texture you are looking for is a very soft dough. Add salt and oil and mix with a chopstick. Cover with plastic film and allow to rise for 10-12 hours or until more than doubled in size and very bubbly. In warmer climate this will take less. FullSizeRender.jpg
  2. Preheat your oven to 220 C, 430 F. Using olied hands, gently lift the dough (it will be sticky) out of the bowl and spread it onto an oiled oven tray (or one lined with baking paper). Drizzle with oil on top, create dimples with your fingers and season with salt flakes.
  3. Bake for 25-20 minutes or until golden.
  4. Serve as it it or with thick slices of tomatoes!  IMG_0967.JPG                                                                                                                                  SUBSCRIBE to keep enjoying my recipes for free!   DAY 2 RECIPE 2.00_05_53_11.Still003                                                    Watch this recipe on my YouTube channel   DSC_4086SILVIA’S CUCINA is available in stores and online!MADE IN ITALY is available herehere   and here

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Eggs in Hell! (from my YouTube channel)

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Welcome to Italian Healthy Fast Food! This classic dish, also known as Eggs in Purgatory, epitomizes Italian, simple home-cooking at its best. Traditionally it is made with leftover sugo (tomato sauce, the type you dress your pasta with), simply reheated with a little water. The eggs are cracked straight into the sauce and poached for a few minutes, until set to your liking. And if you don’t have leftover sauce, it is very easy to make your own, as you can see in my new video recipe. Why have the eggs gone from Purgatory to Hell? The addition of a LOT of chillie! Suit your taste, add as much or as little as you can handle.

Watch the video for more tips and please, make sure you subscribe to get all my tips and recipes!

Ciao Ciao! XX

EGGS IN HELL VIDEO

INGREDIENTS Serves 4

2-3 tablespoon of extra-virgin olive oil

1 spring onion, thinly sliced 1-2 hot chillies, thinly sliced

1 small rib of celery, finely chopped 1 tablespoon of finely chopped

1-2 tablespoons parsley stalks, finely chopped

1 tin of chopped tomatoes

1/4 cup of water

salt and pepper for seasoning

4 eggs

baby celery leaves to sprinkle on top

METHOD

1. Heat the oil in a medium sized frying pan, add spring onion, chillies, celery, chopped parsley stalks and cook together for 1-2 minutes or until fragrant. Add tinned tomatoes and water, bring to a simmer, then turn the heat to low and cook for 10 minutes, lid on. Season for salt and adjust to your liking.

2. Take off the lid, create 4 indents in the sauce to accommodate the eggs, Crack the eggs, one at a time, and gently place them in the indents in the sauce. Season with salt and pepper. Cook on low heat for 5-6 minutes or until the whites are cooked through and the yolk is cooked to your liking.

3. Serve straight from the pan, with baby celery leaves, extra chillies (if liked) and chopped parsley.

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Gluten-free Ricotta Soft Buns

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Here they are, my fiends! After posting a picture of this buns on my Instagram page (@silviacollocaofficial), my inbox got flooded with messages asking for one thing and one thing only: post the recipe, Silvia! I have to say, I do love it when the image of a baking success stirs so much excitement that I cannot keep up with replying to you all. I suppose a little tease is part of the game, the more I read you trepidation, the more I am keen to improve the recipes to deliver formulas that will not fail you. And so, here it is. A recipe for gluten-free soft buns, that you can have as dinner rolls, burger buns, sandwich rolls, or simply slathered in copious amounts of butter and jam. They are truly wonderful freshly baked (although, always wait an hour before eating, they do need to cool down for the crumb to settle), but they are also quite delicious toasted the following day. I have frozen a few and the jury is still out on what they taste like (and what the texture is) once they are thawed, but I officially declare this a recipe success and I now pass it on to you.

If you are familiar with my gluten free bread (read this post here, if you aren’t), you know I use Caputo Fiore Glut GF flour, for optimal result. I have to admit I am yet to find a GF flour that delivers the same results as this one. Please note I am not commercially associated with this brand, so I can’t help you find stores that stock it, but I am confident a google search will indeed help you.

For the love of precision, I am only providing metric measurements, as I feel more confident this way.

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INGREDIENTS, makes 8 small buns

400 gr of Caputo Fiore Glut GF flour

7 gr of dry yeast

130 gr of fresh ricotta

1 tablespoon of honey

50 ml of olive oil

150 ml of water at room temperature

2 teaspoons of salt flakes

1 beaten egg to brush on top

METHOD

1. Put flour and yeast in a large bowl, add water, oil, honey and ricotta and start mixing with a wooden stick.

2. When the dough is coming together, add salt and start kneading. Tip the dough onto a floured bench and continue kneading until smooth. If it seems too sticky, add 1-2 tablespoons of flour. Similarly, if too dry, add a little water. Keep in mind that this is meant to be a soft dough.

3. Once smooth, roll into a ball, place back into your bowl. Cover with plastic film and rise at room temperature for 2-3 hours or until doubled in size.

4. Using oiled hands, lift out the dough that has risen, stretch it into a rectangle, fold each side into the middle, then roll into a ball and prove for 1 hour or until risen by 2/3.

5. Dust your bench with GF flour, stretch the dough into a rectangle, fold each side into the middle, then roll into a log. Cut the log into 8 pieces and roll them into a ball. Arrange them close together onto a tray lined with baking paper. Allow to rise for 40 minutes.

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6. Bring your oven to 200 C (390 F), conventional. Brush the buns with beaten eggs and bake for 25-30 minutes, or until golden brown and cooked through. Each oven is different, so your baking time may be longer or slightly shorter. Cool on a rack for 1 hour before eating, to allow the crumb to cook through.

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My New YouTube channel!

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My dear friends, it is with great excitement and little trepidation that I make this announcement: I have launched a YouTube channel dedicated to home-cooking, featuring brand new, easy recipes that cater from everyone. From Vegan cakes, to easy focaccia, gluten free cookies, sturdy sausage stews and home-made pasta! This is a major undertaking as it is entirely, 100% my own effort. I have written the content, tested the recipes, styled the set (my own kitchen!), prepped the food, washed the dishes, and broken a few glasses in the process (clumsy!) Then I hired a camera team and we shot it, at my house, while the kids were at school and baby Luna was snoozing or quietly playing in the background (sometimes you can hear her cooing too). Over 2 massive days we managed to record 10 mini episodes that I plan to release over the next weeks, with two already available on my channel.

This has been an entirely different process to the shows I have previously made with SBS and ABC. Although I was indeed a creator, writer and producer of my shows, I also had a team of expert TV professionals to guide me along the way, in a effort to create something that was entertaining and in line with the broadcasting network. I have been very lucky to be able to produce two shows like MADE IN ITALY and SILVIA’S ITALIAN TABLE, but the time seems ripe now for me to try and build my own content, in a simpler and very authentic way. This is me, in my Sydney kitchen, with no fancy lighting, equipment or elaborate make up. This is as close as it gets to being in the room with me. No bells and whistles. And no commercial breaks either!

I truly hope you enjoy the experience. Please take a moment to visit my channel and subscribe (it’s free and easy) and if you like the content, please comment and share, so we can create a nice community of like minded people. The more of you take the time to support this and subscribe, the more I am able to produce more content, so I thank you sincerely for your support.

Silvia Colloca Food Channel

That’s all for now, love

Silvia xxx

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A Wonderful Gluten Free Bread

IMG_0399.jpgIt is with great joy and anticipation that I share this recipe with you today. I have been trying to create decent and palatable gluten free breads for longer than I care to remember. I have had so many failed attempts in my kitchen, the fingers on both hands aren’t enough to count. My main concern with the end product was a lack of flavor and a texture that was together too crumbly, too crunchy and too sticky. The many requests I received from you inspired me to look for more suitable flours and, about a month ago I got my hands on Caputo Fiore Glut flour, especially made for bread baking. And the bread pictured above is a result of such fortunate encounter. In case you are wondering, yes, it tastes as good as it looks! I served it to my husband and eldest son, who are used to eating my home-made wheat sourdough, and for a moment they didn’t even realize this bread was gluten free! I have trialed this recipe six times, to make sure I have the right familiarity and confidence to talk you through what to expect when using, touching and tasting it. I hope my experiments and advise are enough for you to try for yourself and succeed.

PS I would advise you go online and find out how to get your hands on this flour, as I am not sure substituting with any other GF flour would work. I have no commercial association with this brand, so I can’t be helpful in suggesting where to find it. Please note I am in Sydney, Australia. You can try searching for “deglutinated” bread flour” and see what you find.

Please remember this flour contains no gluten, which, once reacting with water and yeast is the force that makes the bread dough rise. As there is no gluten in this recipe, the dough will not rise as much as a regular wheat loaf.

This bread is very similar to the flavor and texture of sourdough. If you are after a softer type of bread (like sandwich bread or rolls), hang in there, I will start testing for those soon!

INGREDIENTS 

450 gr Caputo Fiore Glut GF flour

1×7 gr sachet of dry yeast

300 ml of luke warm water

1 teaspoon of  GF rice malt syrup (or honey)

1 tablespoon of extra-virgin olive oil

2 teaspoons of salt flakes

METHOD

Please note I have only included metric measurements as this is how I tested this recipe and feel more comfortable. You can try translating into oz, but I would avoid cups, as they are not precise enough for this type of preparation. 

The timing and oven temperature is based on my own home oven (Ilve). All ovens seem to vary slightly, so you may need to adjust according to your oven specifications

1. Place flour in a large mixing bowl, add yeast, rice malt syrup, oil and 250 ml of water. Use a wooden or plastic chopstick to mix ingredients together. Add the rest of the water gradually, as needed. Add the salt and mix through.

At this stage the dough looks a bit like cement, hence the use of a stick instead of kneading with your hands.

2. Once the dough is coming together, use your hands to squish it like you would with play dough. You will soon start to notice it’s becoming “kneadable”. Flour your bench with GF flour, tip the dough onto the bench and start reading until smooth. This should take about 2-3 minutes. Roll into a ball, place it back in the bowl, dust with GF flour and cover with plastic film, to rest and prove for 2 hours, or until doubled in size.

3. Once the dough has proven, tip it onto a bench, dust with GF flour and stretch the dough into a rectangle.

You will notice it will look slightly crumbly at this stage.

Fold each side into the middle, then roll into a ball. Repeat two more times. Shape back into a ball and leave to prove, smooth side down, onto a bread basket or colander well dusted with GF flour. Prove for 2 hour or until almost doubled in size. In cold climate this can take longer.

You will notice that the more you fold and roll, the more it starts resembling wheat dough. Basically we are cheating this GF flour to act like wheat flour! Also the folding and rolling will ensure you a nicer crumbs, dotted with little holes, just like wheat sourdough.

4. Preheat your oven to 250 C (480 F), conventional. Once the oven has reached the desired temperature, gently tip the risen dough onto a cast iron pot lined with baking paper. If you have proved the bread in a bread basket or colander, make sure the pattern embossed onto the dough is on top. Score the top with a sharp knife or razor. Put the lid on (make sure there are no plastic parts) and bake it for 35 minutes. Turn the heat down to 220 C (420 F), take the lid off and bake for a further 15 minutes, or until the top is a dark caramel. Bake it for a little longer, if need be. You know your loaf is cooked through if it sounds hollow when tapped at the bottom, Take the pot out of the over (please use mitts!), lift out the bread, peel off the baking paper and cool on a wire rack for 1 hour before slicing.

If you don’t have a cast iron pot, simply place the proved dough onto an oven tray lined with baking paper. Score the top with a knife or razor, put in the oven and spray the top with water using a spray bottle. Repeat the spraying after 5 minutes, This will ensure you a lovely, crunchy crust, with a little shine to it. Bake at 250 C for 35 minutes, then turn the oven down to 220 C to finish baking. Cool on a wire rack as indicated above.IMG_0647.jpg

This bread will keep for a few days, wrapped in baking paper. When slicing, always use a serrated bread knife, as the crust really needs it. When eating once it has just cooled down, this bread is at its very best! Crunchy crust and soft moist crumb. Once it starts going stale, it is lovely toasted, in fact I have just had a little jam toast using a 2-day old GF bread!

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Vegan Banana, Coconut and Raspberry Bread (ok, cake!!)

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Yes, let’s be honest here. When I say “bread”, I mean cake. I am not quite sure how this kind of preparation got its deceiving name from, but the fact of the matter is, it’s got sugar, therefor it must be cake! This particular loaf happens to be vegan. I would like to say it is because I have resolved to be ethical and just this year, but really, it has to do with the lack of eggs and dairy in my fridge when the craving for baking hit me the other day. However vegan this cake may be, I dare you all to try it, vegan or not, and tell me the difference! Did I mention it’s a one-bowl/no fancy equipment wonder and the batter comes together in a matter of minutes? You are welcome. xxx

INGREDIENTS, serve 8-10

2 soft bananas, peeled and mashed with a fork

1 cup of shredded coconut

1-1/2 cup of self-raising flour (you can also use Gluten free self raising flour)

3/4 cup caster sugar (super fine sugar)

1 cup almond milk

zest and juice of 1 lime

1 cup of raspberries

METHOD

  1. Preheat your oven to 170 C, 340 F
  2. Line a loaf tin with baking paper.
  3. Mix mashed bananas, milk, flour, sugar and shredded coconut together until a batter forms. Add lime zest and juice and mix though. Add 3/4 cup of raspberries in the mix and stir gently. Pour the batter into the tin.
  4. Dot the top with the remaining berries.
  5. Bake for 30-35 minutes or until golden and cooked though. Cool on a rack before slicing

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Overnight oats with Chia, Berries and Seeds

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Have you made your resolutions for the new year yet? To be honest, I haven’t even attempted to this year… Why? I guess the simple answer is that life has taught me that whichever plan I make or may wish to stick to, I have no control over it and losing such control would then send me into a spiral of anxiety (which I have an on-going struggle with) that would cripple my day to day life greatly. So, instead of setting myself up for failure with unrealistic expectations on how I should be, what I should achieve, how much I should earn, how hard I should train, I let all of it go and think more simply. And more kindly. And some days I will indulge in cakes, and some others I won’t. Some days I will manage to fold the laundry and put it away, some others it will stay there and pile up. And that is perfectly ok too. Because in the end I am only trying to do my best and be a good person, and some days I will succeed and some others I won’t. And that’s ok! It’s ok not to be ok all the time! The one tool I always turn to when I need to regroup and relax is playing with food. Even when the recipes are as easy (hardly a recipe at all!) as this overnight oats I love to have for breakfast (and some lazy nights for dinner too!!), cooking never fails to put a smile on my face.

Happy New Year and be kind to yourselves, my friends, you are all doing great!

INGREDIENTS, serves 4-6

2 cups of rolled oats

1/4 cup of chia seeds

1 grated apple

Juice of 1 lemon

water to soak the oats

small pinch of salt

4-5 tablespoons of unsweetened thick Greek Yogurt (you can use coconut yogurt for a vegan option)

Berries and seeds to serve

Honey or maple syrup to drizzle on top, if liked

METHOD

1. Place oats, salt and chia seeds in a large bowl, cover with enough water to just submerge them. Add the apple, lemon juice and yogurt and mix well. Cover with plastic film and set in the fridge  overnight.

2. The next day, loosen the mix with a spoon and stir. If need be, add a little more yogurt.

3. Serve in bowls with lots of berries, pumpkin or sunflower seeds (or nuts) and drizzle a little honey or syrup, if liked.

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SILVIA’S CUCINA is available in stores and online!

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