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 Almond Crunch Amaretti (from my YouTube Channel)

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Have you subscribed to my brand new YouTube channel yet? It launched a few weeks ago and it is steadily gathering followers, which excites me greatly. I am keen to create a community of like minded food lovers I can offer brand new video recipes to. This is the LINK. Check it out and let me know your thoughts!

This recipe is the first I uploaded on the channel, hoping that a cookie that is simultaneously soft and crunchy, delicious and easy to make as well as gluten and dairy free would possibly appeal to most of you! Please watch the video for more detailed instructions and to see me at work in my actual Sydney kitchen.

Ciao Ciao! xx

Ingredients Makes 16

2-1/2 cups of ground (almond meal)

1-1/4 cup of caster sugar (extra fine sugar)

2 egg whites (from large eggs)

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

1-1/2 cups of almond flakes

1. Preheat you oven to 170 C (340 F). Line a tray with baking paper.

2. Mix ground almond and sugar in a large bowl. Add egg whites and vanilla. Mix until a sticky paste forms.

3. Place the almond flakes in a bowl. Divide the almond paste into walnut sized balls. roll each ball into the almond flakes and shape into crescents. Place on oven tray, slightly distanced apart.

4. Bake for 15-18 minutes or until golden. Cool on the tray for 5 minutes, then transfer to a wire rack to cook completely.

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here

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Silvia’s Cucina is on Facebook Twitter and Instagram

 

 

Cocoa Swirl Pavlova (from my YouTube channel)

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Video recipe for this beauty is HERE

Pavlova is a much loved dessert from downunder. Some argue it originated in Australia, others will say it is an invention from New Zealand. It doesn’t change the simple fact that this culinary marvel is the easiest showstopper you could possibly present your guests with! The mounds of whipped meringue, both gooey and crunchy is enough to send my head spinning, and when paired with cream and cherries, well, that is just heavenly! Did I mention it is also gluten free?…

Please visit my YouTube Channel to watch me make it and find out more about how to whip egg whites properly, and don’t forget to subscribe, so you can get all my new video recipes!

xxx

INGREDIENTS

Serves 4-6

4 large egg whites at room temperature

1 small pinch of salt

t 1/4 teaspoon cream of tartar

1-1/4 cup of caster sugar

1 tablespoon of vinegar

1 table spoon of corn starch

2 tablespoons of Dutch cocoa powder

200 ml of whipped cream

cherries to top

METHOD

1. Preheat your oven to 120 C (250 F), conventional. Line a rectangular oven dish with baking paper.

2. Whisk the egg whites with salt and cream of tartar in a clean, dry bowl until frothy. Start adding the sugar, whisking continuously, until a glossy and slightly stiff meringue forms. Add vinegar and corn start and fold in with a spoon. Sprinkle 1 tablespoon of cocoa on top and ripple, without mixing through.

3. Gently dollop the meringue in the tray, creating a slightly higher rim around the edges.

4. Bake for 30 minutes, then turn the heat down to 100 C (210 F) and bake for a further 30-40 minutes, or until dry. Leave to cool in the oven, with the door left ajar. When ready to assemble, whip the cream to soft peaks, dollop on top of the meringue base. Top off with the cream and crown with cherries.

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SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here

9781921384417.jpg

Silvia’s Cucina is on Facebook Twitter and Instagram

 

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.

Subscribe for free to my new YouTube channel dedicated to cooking. Click here!

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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Did you know I have launched a brand new YouTube channel? Click here and subscribe to get all my new recipes! It’s free and easy! xxx

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here

9781921384417.jpg

Silvia’s Cucina is on Facebook Twitter and Instagram

 

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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SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here

9781921384417.jpg

Silvia’s Cucina is on Facebook Twitter and Instagram