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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Panettone

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Panettone is the ultimate Italian Christmas enriched bread. It’s more than a cake or a brioche, it is a piece of our culinary history and no Italian would dream of not slicing into this delectable treat at Christmas time. However it has to be sad, most Italians buy Panettone from reputable bakeries or pasticceria, the reason being that is it mind-blowingly laborious to make. But, you know me, the baking addict, no challenge is too scary for this fearless baker!

I don’t mean to write this to discourage you from trying, but I do feel it is important to issue a warning with the release of this recipe: it is for advanced bakers only, those who understand gluten, how the bonds develop and how butter, eggs and sugar work together to create a rich dough. Also, for those who own a sturdy standing mixer!

For this reason, I have not translated my measurements in cups or oz, as I only ever work in grams and ml when it comes to this creation, and I would hate for things to get lost in translation.

Christmas is 4 sleeps away… are you ready for the challenge?

Step 1 – making the ferment

1 x 7 g sachet dried yeast

3 tablespoons lukewarm water

4 tablespoons plain flour

grated zest of 1 mandarin

Dissolve the yeast in the water and stand for 5 minutes. Add the flour and mandarin zest and mix well. Rest the soft dough at room temperature, well covered with a tea towel, for 11/2– 2 hours or until it looks bubbly and it has doubled in size.

Step 2 – Building the dough

the ferment from step 1

150 ml water, at room temperature

100 g plain flour

Work the ferment with the water, then mix in the flour with your hands or a wooden spoon until combined. Cover with a tea towel and rest at room temperature for 1 hour.

Step 3 – Building the dough

the dough from step 2

2 tablespoons caster sugar

90 g plain flour

80 g softened unsalted butter

If you have a stand mixer, you might want to get it out now. The next two stages require a lot of strong kneading and I would never attempt this by hand. Mix the dough from step 2 with the sugar, then add the flour and knead on low speed for 5 minutes. Add the butter and knead for a further 2 minutes. Cover the bowl with a tea towel and rest at room temperature for 1 1/2 hours or until it has doubled in size.

Step 4 – Building the dough with the addition of flavourings

the dough from step 3

100 g mixed sultanas, currants and raisins

1/2 cup (125 ml) water

3 tablespoons rum

290/320 g plain flour (according to the size of your eggs. Start with 290 gr, then add more if needed)

100 g sugar

2 teaspoons vanilla extract

2 tablespoons honey

60 g softened butter, cut into cubes

3 eggs

grated zest of 1 orange

grated zest of 1 mandarin

80 g mixed candied peel, mixed with 1 tablespoon plain flour (to stop them dropping to the bottom of the cake)

Soak the sultanas, currants and raisins in the water and rum for 1 hour. Drain, discarding the soaking liquid.

Add 290 g flour to the rested dough and knead on low speed for 1 minute, then add the sugar, vanilla and honey and knead for a further 3–4 minutes. Add the butter, a little at a time, until well incorporated, then add the eggs, one at a time, kneading all the while. Don’t panic if the dough looks really wet at this stage – the constant kneading will make it come together. Knead in the mixer for a further 15–20 minutes (see why you’d never this by hand?) or until it looks transparent if stretched. If it struggles to come together as it is too wet, add the remaining flour, a little a time, until the dough is smooth and soft, but not sticky.

Add the grated zest, mixed peel and soaked sultanas, currants and raisins, and gently mix to incorporate them into the dough.

Tip the dough onto your cooking bench, then fold it into three and onto itself to shape a ball. Put it in an oiled bowl, cover with a tea towel and rest for 1 hour.

Place the dough on a floured surface and stretch it gently with floured hands to form a rectangle and fold it into three. Shape it back into a ball and rest it in the oiled bowl, covered, until it has doubled in size, approximately 2–3 hours.

Stretch and fold the dough one last time, then put it into the mould or tin you wish to bake it in. I order my supply of panettone moulds online, but you can also use a round cake tin. Grease it and flour the tin and line the sides with a 10–12 cm tall collar of baking paper. Place the mould or tin in the fridge, well tucked under a tea towel. Alternatively, put the tin in a plastic bag and put the whole bag in the fridge to prove. I often do this with bread too – it’s like a homemade proving cell!

Step 5 – Scoring and baking (finally!)
The dough, well risen in its mould
20 g softened unsalted butter

Confidence! You are nearly there …

Preheat your oven to 200°C (180°C fan-forced).

Take the panettone out of the fridge. Using a sharp knife or a razor blade, gently score the top in an X-shaped pattern. Be very careful not to score too deeply or you will risk deflating the dough! With the aid of your blade, lift up four flaps and place a teaspoon of butter under each. Close the flaps.

If this method scares you, simply slash a large X on the top and place a large knob of butter in the middle. The outcome will be just as good.

Step 6 – Cooling

Gently transfer the panettone to your oven and bake for 45–55 minutes or until evenly risen and the colour of dark caramel. A wooden skewer inserted in the centre should come out moist, but not doughy. If it looks like it’s browning too fast, cover it with baking paper, but keep in mind that the crust is supposed to be quite dark.

Take the panettone out of the oven. If using a metal tin, let the bread cool completely in the pan before slicing and serving.

If using a panettone mould, pierce two long metal skewers or knitting needles all the way through the panettone and through the paper. Hang the panettone upside-down over a large stockpot or between two objects of equal height.  Cool it for a minimum of 6 hours.

Although a bit finicky, drying and cooling your panettone this way will ensure it keeps its dome-shaped beauty and the roof will not collapse. You have come this far, you might as well go the full distance!

Panettone will keep fresh for 1-2 days and will still be delicious toasted and dusted with icing sugar after 4–5 days. It also freezes well and can be used as a base for bread and butter pudding, tiramisu and trifle.

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Merry Christmas!

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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Christmas Marbled Ciambella

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5 more sleeps… If the Christmas spirit is abundant in your house as it is in mine, you are probably busy in the kitchen baking cookies, getting high on ginger and nutmeg and humming carols on repeat.

It is no mystery that this is a time of the year I cherish and hold dear. I believe in the magic of Christmas, in the mystical power of the nativity story and I am known to spot Santa’s elves in every corner, helping the old fella compiling his “naughty or nice list”.

I do know for a fact that a sure way to fast track a prime spot in the “nice” list is by baking Christmas treats, so if you need inspiration, this cake is for you. It’s a rich Italian ciambella (bundt cake) infused with the classic spices that characterize baked good this time of the year, and is sure to be a hit amongst humans and elves alike…

INGREDIENTS

5 eggs

1+1/4 cup of brown sugar

3 tablespoons of thick Greek Yogurt

70 ml of olive oil or grape seed oil

1+1/2 cup of self raising flour (or all purpose flour mixed with 1 tablespoon of baking powder)

3/4 almond meal (ground almonds)

1/4 cup of milk

1 tablespoon of ground cinnamon

1 tablespoon of allspice

1 teaspoon of mace

1-1/2 tablespoons of Dutch cocoa powder

1/2 teaspoon of ground nutmeg

2 tablespoons of Frangelico or Marsala Wine

METHOD

Preheat your oven to 170 C/340 F and grease a flour a bundt tin.

Beat the eggs with sugar until pale and fluffy. Add oil and yogurt and mix well. Add flour, almond meal, spices and milk and mix to combine. Divide the batter into two bowls. Mix one with the cocoa and Frangelico (or Marsala).

Pour the pale batter in the tin, then pour in the cocoa one and use a chopstick to swirl it though. Bake for 35-40 minutes or until  skewer comes out clean if inserted into the centre of the cake. Cool in the tin completely before turning out.

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Merry Christmas!

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

 

 

 

 

Chickpea and Aubergine Warm Salad

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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.

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Roasted Cauliflower Salad

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Is the humble cauliflower enjoying a new renaissance? Whether you work in food or simply enjoy your home-cooking time, it appears that this pearly white cluster of florets is now proudly sitting at the forefront of the pantry. We have devised creative ways to turn it into cous cous and have compounded it into pizza bases (although the jury is still out on that one…), we are using it as a potato substitute in thick, wintery soups and enjoy it raw, thinly sliced like a carpaccio. Is there anything cauliflower can’t do? It turns out, you can also roast it until deliciously caramelized and crunchy, but still tender to the bite. With the added nutritional boost provided by vitamin C, K, B6 and folate, I am pretty much convinced that cauliflower wears the crown as the healthiest cruciferous!

INGREDIENTS, SERVES 4

1 cauliflower heard, cut into florets

4 tablespoons of extra-virgin olive oil

2 tablespoons of baby capers, roughly chopped

2 anchovy fillets, thinly chopped

1-2 French shallots, finely chopped

1 small chillie, finely chopped

2 tablespoons of white balsamic vinegar

2 more tablespoons of extra-virgin olive oil

salt and pepper for seasoning

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METHOD

1. Pre-heat you oven to 200 C (395 F)

2. Bring a large pot of salted water to the boil  and cook the cauliflower florets for 5-8 minutes, or until soft but still retaining some firmness. Drain well then tumble onto an oven tray lined with baking paper. Season with oil, salt and pepper and roast for 30 minutes or until golden.

3. Make the dressing by mixing together baby capers, anchovies, chillies, vinegar and oil. Taste for salt and adjust accordingly.

4. Pour the dressing over the roasted cauliflower florets and scatter fresh herbs on top. Enjoy warm or at room temperature as a light lunch or a side dish.

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Cornetti (Italian Croissants)

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For those of you who have travelled to Italy this is old news: we love a sweet breakfast. We also love a fast breakfast. Often standing by the counter of a busy bar after we have elbowed our way to the front line, where we are inevitably seduced by an array of sweet offerings. From Crostatine (mini tarts), bomboloni (donuts) to our one true love, the Cornetto, an Italian version of the famous French croissant. And if you think that standing by a busy counter to sample such treat defies the purpose or having the treat in the first place, think again! We don’t need to savor it. In fact we Italians devour it with gusto, especially once we have decisively dunked it into our espresso or cappuccino (no soy lattes or frapuccinos where I come from…). Although I am a fierce admirer (and consumer) of the French croissant,  with its buttery, flaky layers of pastry, my loyalty lies with the denser, richer Italian version. A masterful combination of brioche pastry laminated with butter and shaped into perfect crescents. Yes, you get the flaky, buttery layers as well as a sweeter, more perfumed dough that will make all your resolution crumble at the mere sight of it. Arguably these babies are a bit of a labour of love. Do not go near this recipe if you need instant gratification in the kitchen. However, if, like me, you love a baking challenge, don you apron and get the flour ready! See you on the other side. With coffee!

INGREDIENTS, Makes 16/20

For the pastry

500 gr of strong baker’s flour
60 gr of sugar
2 tablespoons of soft butter
pinch of salt
2 eggs, beaten
finely grated zest of 1 orange or lemon
1/2 cup of water at room temperature
1-1/2 tablespoons of dried yeast
For the lamination
200 gr of soft butter
For the glaze
1  beaten egg mixed with 2 tablespoons of milk
a little raw cane sugar for dusting on top
 WARNING!!!
Start this recipe the day before. Better not to attempt this unless you have a standing mixer fitted with a dough hook… Don’t say I didn’t warn you!
HOW TO
1. Dissolve the yeast in the water and stand for 5 minutes or until frothy. In the meantime put 3/4 of the flour in the bowl of a standing mixer fitted with a dough hook (I told ya!), pour in the yeasted water and mix on low speed for 1 minutes. Add 1 egg and mix well, then add the second egg and mix until well incorporated into the dough. At this point the dough will be very sticky. Don’t panic, it’s all ok! Add the rest of the flour and the sugar and beat on low-medium speed for 5 minutes, the add the 2 tablespoons of soft butter, the orange zest, the vanilla and mix well. If the dough is still too wet add 1 or 2 tablespoons of four, but keep in mind that the dough needs to be a little sticky.
2. Place the dough into an oiled bowl, cover with a tea towel and rest for 30 minutes. After that time, take the dough out of the bowl, stretch it into a rectangle and fold it onto itself. Place it back in the bowl, covered. Repeat after 30 minutes. After the second folding of the dough, allow to rise at room temperature for 3 hours or until doubled in size.
3. Roll the dough onto a floured working bench to shape a rectangle about 1 cm thick. Distribute the cubed, soft butter onto the rolled out dough, then fold into three like you were folding a business letter and roll gently with a rolling pin. Cover with plastic film and rest in the fridge for 30 minutes. After 30 minutes, roll the dough into a rectangle then fold into three again, cover with plastic film and rest in the fridge for 30 minutes. Repeat two more time.
4. After the dough has rested for the fourth time, roll it out to shape a circle. Using a pastry cutter or a butter knife, cut the circle into 4 sections and each section into 4 or 5 isosceles triangles, according to how many cornetti you wish to shape and their sizes. You should end up with 16/20 triangles. Roll each triangle onto itself starting from the base and gently stretching the dough. The idea is that the more you can roll it up, the prettier it will look. However the taste will be the same, so if this is too finicky for you, don’t stress! Tuck the thinner tip under the belly of your newly shaped crescent to make sure they don’t come apart during baking. Repeat with the remaining dough.
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At this point you can let them rise at room temperature for 1 hour and then bake them (and eat them!) otherwise you can lay them onto a tray lined with baking paper, cover the tray with plastic film and slow prove them overnight, ready to be baked in the morning. Alternatively, you can freeze them in the tray. Once frozen, transfer them into a freezer bag. When you want to bake them, simply thaw them out for 3-4 hours, glaze and bake! I often do that as we are unlikely to eat 16-20 cornetti in one sitting…however tempting it is!
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5. When you are ready to bake them, bring your oven to 200 C (350 F), glaze the cornetti, dust the with sugar and bake for 15-20 minutes or until golden brown.
Dunk away!
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Adapted from Anice e Cannella

Watch Made in Italy with Silvia Collocaon DVDSilvia’s Cucina the cookbook is available in stores and online!Silvia’s new book Made in Italy with Silvia Colloca is on sale now!97819213839779781921383373Made in Italy with SilviaColloca is produced by SBS Australia andFremantlemediaSilvia’s Cucina is on Facebook Twitter and Instagram

 

Easy Spelt and Rye Onion Focaccia

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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.

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Potato and Shallot Frittata

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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.

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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!

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Almond and Pomegranate swirl Meringues

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My undeniable attraction for whipped egg whites has struck again! Yes, I am not new to posts dedicated to the ineffable and weightless world of meringues. The truth is that I can barely contain my excitement when recipes call for egg yolks only because I know I can turn the leftover whites into whimsical, frothy creations, so irresistible in their snow white perfection, or eager to be enriched by a vibrant touch of pink. And if you don’t feel confident whipping a batch of these, here are my top tips on meringue making:

1. Make sure your egg whites are at room temperature

2. Mix them in a clean and dry bowl

3. Add a pinch of salt to encourage the frothing action

4. Don’t over whip

5. Weigh the egg whites (I know, a little bit of a pain in the neck, but well worth it)

6. Be patient, bake them in a really slow oven to keep their pristine white shells

7. Store your cooked meringues in an airtight container for up to 3 days (less in very hot and humid weather)

Off you go!

INGREDIENTS, makes 10-12 medium sized meringues

100 g (just over 1/3 cup) egg whites, at room temperature

pinch of salt flakes

75 g icing sugar (1/3 cup), sifted (icing sugar is the same as confectioner sugar or powdered sugar)

75 g (1/3 cup + 1 tablespoon) caster sugar

1/4 teaspoon lemon juice or cream of tartar

2 tablespoons of flaked almonds + more for sprinkling on top

3 tablespoons pomegranate juice (you can either squeeze it yourself or buy it in conveniently packaged bottles!)

HOW TO

1. Preheat your oven to 100°C (212 F). Line a large baking tray with baking paper.

2. In a large, clean, dry bowl, whisk the egg whites with the salt until frothy and very soft peaks start to form. I always do this do with hand-held electric beaters on low speed as it gets the job done in 90 seconds, with no sore wrist. But feel free to do it by hand if you missed a day at the gym and need to burn off some calories. Gradually increase the speed of your beaters (or your biceps) to medium and start adding the icing sugar then, slowly, the caster sugar. Keep beating for 1–2 minutes (or 5–6 minutes by hand) or until the egg whites are shiny, smooth and stiff.

3. Add the lemon juice or cream of tartar and gently fold it in with a metal spoon, taking care not to beat the air out of the meringue mixture. These few drops of acid will neutralise the eggy flavour that meringue can have, and will also keep them stable and preserve their crisp whiteness.

4. Add the almonds and mix gently. Swirl the juice in. Don’t over mix!

5. Dollop teaspoons (or tablespoons, if you like them larger) of the mixture onto the baking tray, about 2 cm apart to allow for spreading. You can use a piping bag if you prefer, but I love a more whimsical, free-form meringue.

6. Gently place the tray in the oven and bake for 11/2–2 hours. If they start to colour, turn the heat down to 80°C (175 F). You know the meringues are cooked through when the base is touch-dry.

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Cool at room temperature and enjoy as they are or accompanied by whipped cream, sweetened mascarpone, gelato…I could go on and on…

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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.

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

Author-Bio1-Silvia