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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Fudgy, crackly Mother’s Day Cookies

FullSizeRender 3.jpgI think it’s safe to say I enjoy the process of making these cookies just as much as I love devouring them. It’s quick work if you have a standing mixer or a hand held electric whisk, as whipping the egg with the sugar until triple the volume is the key to the fudgy texture of the crumb, which, combined with a crackly, meringue-like edge, pretty much makes these the best cookies ever. Big claim, I know, but if you don’t believe me, then take the word of master baker Edd Kimber (the boy who bakes), whose recipe I adapted to create a fitting Mother’s Day treat.

Don’t despair if you are not in possession of kitchen gadgets, a good ol’ hand whisk and elbow grease will do the trick, and will infuse the batter with all the love our mammas deserve.

INGREDIENTS, MAKES 10, adapted from The Boy Who Bakes

80 gr of unsalted butter

small pinch of salt

150 gr of milk and dark chocolate (mix it up as you wish, I still had Easter eggs I needed to use up!)

1 egg

150 gr caster sugar (Edd’s recipe uses a combination of caster and soft brown sugar, which I didn’t have on the day. If you do use a mixture of both, you will get a shiny crackly top)

100 gr of self raising flour

2 tablespoons of Dutch cocoa powder

a few strawberries, cut into three

METHOD

1. Preheat you oven to 170 C. Line two oven trays with baling paper.

2. Melt the chocolate and butter together by placing them onto a bowl and sitting the bowl of top of a pot of boiling water (stove on low). Make sure the water in the pot doesn’t touch the bowl, or the chocolate will seize. Add the salt. Mix and rest for 5 minutes.

3. While the chocolate mixture is cooling, whip the egg with sugar until it triples in volume. If using electric beaters, this will take about 5 minutes. Add the cooled chocolate mixture to the egg one and mix well.

4. Gently mix in the flour and cocoa. The mixture will be thick and fudgy. You will want to stick your fingers in there. Go for it. Chef’s privilege!

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5. Dollop tablespoons of mixture onto the trays, very well distanced apart as the cookies will spread during baking. Top with strawberries.

6. Bake for 12 minutes. Remove from the oven and cool onto the tray for 10 minutes, then gently transfer to a wire rack to cool completely. Please note that after 12 minutes in the oven, the cookies will feel super wobbly. They will set harder as they cool. Don’t be tempted to bake for longer.

7. Give to your mamma with a big hug!! xxx

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SILVIA’S CUCINA is available in stores and online!MADE IN ITALY is available herehere   and here

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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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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

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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.

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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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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

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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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