Blueberry, Chia and Olive Oil Cakes

When spring lures us with its sweet promise of long, sun-drenched days, but instead delivers endless weeks of gray skies and relentless rain, I find myself itching to get in the kitchen, turn the oven on and whip up a quick, yet satisfactory fix to perk up my mood.

These muffins are my ideal solution to the wet and blistery day ahead of me, a perfect mixture of moist, diary free cake enhanced by precious blueberries and chia seeds, my go-to health boosters. You can use gluten free flour if you are so inclined and reduce the, already low, quantity of sugar of swap it altogether with honey or other natural sweeteners, although I wouldn’t recommend stevia or natvia as they can leave a strange aftertaste. Over to you and your need to lift up your mood!

INGREDIENTS, makes 12 regular sized muffins of 6 Jumbo ones

3 eggs

1/2 cup of brown sugar

1/2 cup olive oil

finely grated zest of 1 lemon

1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean

1/2 cup almond milk

2-1/4 cup of  self-raising flour

1/2 cup of blueberries

chia seeds to sprinkle on top

HOW TO

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

2. Line a medium sized muffin tin with wrappers

3. Beat the eggs with sugar for 5 minutes or until pale and fluffy and the sugar crystals have dissolved

4. Add oil, vanilla, and lemon zest and mix well.

5. Add the almond milk and gradually incorporate the flour, beating gently, until a wet batter is formed. Add the blueberries and fold them in gently

6. Pour the batter into the muffin tin making sure not to fill to the rim as the cakes with grow a lot whilst baking. Top each cake with chia seeds

7. Bake for 20 minutes or until cooked through if tested with a skewer

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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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Watch Made in Italy with Silvia Collocaon DVD
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

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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!

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Crispy Potato Skins

OLYMPUS DIGITAL CAMERASo, you have peeled a gargantuan amount of potatoes to make your creamy Paris mash/chips/champs you name it…now what to do with the skins? The frugal Italian in me cannot bear the idea of wastage and I’m always eager to conjure up a way to give new life to left-overs and food scraps. A little research shows me that most of the nutritional virtues of potatoes (and there are very many, starch bashers out there….) are trapped in the skin. I am talking about super power boosters such as potassium and calcium, optimal for bone mineral density and protection against strokes. Match that with the everlasting benefits of every Italian’s best friend, extra-virgin olive oil, and you have got yourself a perfect, healthier alternative to potato chips that celebrates resourcefulness and flavor in one nimble move!

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INGREDIENTS, serves 6

The skin of 1 Kg (4-1/2 Lb) of potatoes

4-5 tablespoons of extra-virgin olive oil

Salt, herbs and freshly ground pepper to taste

HOW TO

1. Place the skin in a large bowl, cover them with warm water and set aside for 20 minutes. In the meantime, heat up your oven to 200 C or 400 F.

2. Drain the skins and pat dry with a tea towel. Toss them with enough oil to cover them evenly (use your hands if helpful), season with salt and herbs and arrange them onto an oven tray lined with baking paper in one layer (bake them in batches, if need be)

3. Bake for 30-35 minutes or until crispy and golden brown. Cool at room temperature for 5-10 minutes to crisp them up further and serve topped with freshly ground black pepper and a few rosemary springs, if liked.

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Watch Made in Italy with Silvia Collocaon DVD 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!

Made in Italy with Silvia Colloca is produced by SBS Australia and Fremantlemedia

Silvia’s Cucina is on Facebook Twitter and Instagram

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Made in Italy with Silvia Colloca, the book and the show (and a recipe for you!)

6929132Yes, I do have a big grin on my face these days… And with good reason! My brand new TV show, Made In Italy with Silvia Colloca, premiers tonight at 8 pm on SBS 1 (Australia) and the tie-in book I wrote in conjunction with the show was released last week! Oh, what a week this has been. I’m happy. I am grateful I get to share this special moment with my friends and family. And I am most appreciative of you all, my readers. I am well aware that without your unwavering support and exceptional enthusiasm for my cooking, this would not be happening today. The last 12 months have been nothing short of adventurous and Made In Italy, the book and the show, are the culmination of such inspired time. Thank you all from the bottom of my heart! I would like to share with you a recipe from both the book and the show, in the hope that it will make your mouths salivate.

Buon Appetito!

Love

Silvia

APRICOT AND OLIVE OIL CAKE

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Olive oil is commonly used instead of butter in central and southern Italy, even in the baking of cakes and sweet pastries. It imparts a subtle touch of savoury, but also adds lightness to cake batters. However, the real secret to the ineffable fluffiness of this cake is that the sugar is first dissolved in warm milk and infused with lemon and vanilla. The apricots add a welcome touch of tangy tartness, making this cake impossible to resist for morning or afternoon tea.

Serves 8

170 g caster sugar
230 ml milk
finely grated zest of 1 lemon
1 vanilla bean, split and seeds scraped
100 ml extra virgin olive oil
3 teaspoons mistrà or sambuca (optional; see Note)
2 eggs, lightly beaten
1 1/3cups (200 g) self-raising flour
1/2 teaspoon bicarbonate of soda
7–8 apricots, cut into quarters
flaked almonds, for sprinkling
fresh ricotta and honey, to serve (optional)

  1. Preheat your oven to 180°C (160°C fan-forced). Grease and flour a 27 cm x 21 cm rectangular or 21 cm square cake tin (or line it with baking paper).
  2. Place the sugar, milk and lemon zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla seeds, olive oil and liqueur (if using), then let the mixture cool for 5–10 minutes.
  3. Add the beaten egg, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quarters on top any way you like. Sprinkle with the flaked almonds and bake for 30–35 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting. Serve just as it is or with honeydrizzled ricotta.

  • Mistrà is an aniseed-scented liqueur often enjoyed in Marche. For an alcohol-free version, replace the liqueur with milk.
  • If you are using very small apricots, they may plummet to the bottom of the tin during baking. To avoid this, make a double layer of apricot quarters.

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Watch Made in Italy with Silvia Colloca, Thursday nights, 8 pm on SBS 1!

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!

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Made in Italy with Silvia Colloca is produced by SBS Australia and Fremantlemedia

Overnight Healthy Rye and Spelt Loaf

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I would love to make you believe that I spent days elaborating a new recipe for a healthy and delicious bread. That I experienced, tried and tested various formulas until one day, exhausted but elated, I triumphed…Alas, the truth about how this bread came to be is that a few weeks ago, as I was setting up to mix a loaf, I realized I only had near-empty packets or various flours! Then epiphany hit me: mix them together and hope for the best! My, was I happy with the result! A crusty, dense and flavorsome loaf, perfect for sandwiches, divine with jam!

INGREDIENTS, makes 1 loaf

300 gr of spelt flour (2-1/4 cup)

200 gr of rye flour (1- 1/4 cup)

70 gr of wholemeal spelt flour (1/3 cup +2 tablespoons)

1 teaspoon of dry yeast

1 pinch of sugar or 1 teaspoon of honey

370 ml (1-1/2 cup) of water, at room temperature

2 teaspoons of salt flakes

HOW TO

1. Start this recipe a day ahead.

2. Mix the three flours together in a large bowl, add the dry yeast and sugar (or honey) and gradually add the water, mixing with a spoon until a soft dough forms. Try not to add all the water at once. As flours always vary, it is better to start with 2/3 of the water and only then you can decide if you need the extra liquid. You are after a rather sticky dough, but not a wet one. If your dough feels too dry after you have used all the liquid, add 1-2 extra table spoons.

3. Once the dough has been mixed (you can easily do this by hand as it requires no kneading, just mixing until combined), add the salt and mix until well incorporated.

4. Cover the bowl with plastic film and leave at room temperature for 6-8 hours, then move to the fridge to rest overnight.

5. The next morning, take the dough out of the fridge and let it rest at room temperature for 2 hours.

6. Heat up your oven to 220 C (430 F)

7. Line a baking tray with parchment paper and very gently shape the dough into a loaf, being mindful not to knock out the air. Prove at room temperature for 40 minutes, then score the top with a sharp knife, sprinkle the loaf with a little water and place the tray into the oven.

8. Bake for 35-40 minutes or until the top is crusty and the bottom sounds hollow when tapped. Cool at room temperature on a wire rack for 1 hour before slicing.

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Silvia’s Cucina is on Facebook Twitter and Instagrammii_heade_mobile_2a-1

Watch Made in Italy with Silvia Colloca, Thursday nights, 8 pm on SBS 1!

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

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

9781921383977

Paste di Mandorle (X’mas Almond Pastries)

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And so, the long-awaited jolly season officially begins at my house, with a tray full of these colourful, soft almond cookies, heralding the impending gluttonous days that this time of the year invariably brings. And although it only feels it’s been a couple of months since my last Christmas, which I spent back home in Milan with my folks, I cannot help feeling comforted by the glorious festive spirit that my children and I exude as we set off to the kitchen to shape these traditional Italian cookies. Some call them Paste di Mandorle, others call them Amaretti, but Raffi and Miro have duly renamed them Rudolph’s nose cookies!

INGREDIENTS, makes 18-20 cookies

275 gr (1 – 1/3 cup)of caster sugar

300 gr (2- 1/2 cups) of almond meal

2 egg whites

1 teaspoon of vanilla essence

1/4 teaspoon of almond extract

glaceè cherries

 HOW TO

1. Place sugar, almond meal, egg whites, vanilla and almond extract in a standing mixer and beat together for 2-3 minutes or until a sticky dough is formed.

2. Roll bits of dough the size of a large walnut and place them onto an oven tray lined with baking paper.

3. Make an indent in each ball of dough with your index finger, then sit a cherry onto each dimple. Shape the rest of the dough into small rectangles (this is the typical Ricciarelli shape), cover them liberally in icing sugar and place them onto the oven tray with the rest of the cookies.

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4. Bake at 180 C, 350 F for 18-20 minutes of until the bottom is firm, but the cookies are still pale in colour

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5. Allow to cool and further firm up at room temperature before serving

They will keep for up to 1 week in an airtight container

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

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No-knead Spelt Focaccia with Potato and Zucchini

Move over, white flour! The more recent diets trends have cast the spotilght on an ancient grain that has been enjoying a new-found popularity amongst home-bakers and those with a knack for healthy eating. Spelt, or dinkel wheat, contains a … Continue reading

Spiced Angel Cookies

150 gr (1 and 1/3 cup) sifted flour

50 gr (1/4 a cup) almond meal

1 egg yolk

95 gr (3/4 cup) of icing sugar

100 gr (a little less than 1/2 cup) of soft butter

2 tablespoons of milk

1 teaspoon of vanilla paste or extract or scraped seeds.

1 teaspoon of ground cinnamon

1/4 teaspoon of nutmeg

1/4 teaspoon of ground cloves

Plus ground cinnamon and icing sugar for dusting.

As I often do with cookie dough, I chucked all the ingredients in my Kitchen Aid and let the machine turn the messy assembly into a slightly sticky paste.

Naturally, you can do this by hand, and rather quickly too. Put your flours and spices into a bowl, then add your soft butter and quickly work it into the flour until it all looks crumbly and  wrong…Don’t panic! Simply add your yolk and milk and knead with the palm of your hands to release the gluten in the flour that will magically turn this goop into perfect cookie dough.

Add the vanilla, then roll into a ball, wrap in cling film and rest in the fridge for 30 minutes.

Roll out your dough onto a floured surface. Cut out your angels and place them onto a baking tray lined with baking parchment.

Rest in the fridge for 10 minutes while you bring your oven to 170 Celsius (340 Farenheit).

Bake for 10/12 minutes. They will still feel quite soft, but keep in mind that they will firm up during the cooling time.

Dust the angles with ground cinnamon and icing sugar while they are still hot from the oven and surrender to the  X’mas Spirit!

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Italian Apple and Cinammon cake

My two months in Italy already seem so far away in the past. It has only been two weeks since I’ve been back, but, as it always is, all the things you put on hold and stop worrying about when you are on holiday, come back to haunt you and to kick you in the rear as soon as you return. If, on top of that, you add meetings for a new job within hours of arriving in Sydney after an excruciatingly long flight, a family reunion in Adelaide two days later (mind you, this was great fun and we could count on an endless supply of babysitters…), two -boring- visits to the Mac Genius Bar hoping to get my laptop fixed, and two children under five both sick with colds and sore throats, then you get a the pretty picture.
This morning I decided to wake up early and start the day the right way around.  Everybody  is still asleep as I type this, and I’ve already fed my baby and put him back to sleep, had a hot bath in a quiet and calm environment, with no rubber ducks or squirting toys of any sort floating around me, and, most importantly, the cake is already in the oven and I can smell the lemon and the cinnamon impregnating the house with their sweet and intoxicating aromas.

Today is going to be a great day!

INGREDIENTS:

3 eggs, separated

200 gr (1 cup) of brown sugar

130 gr (1/2 cup) of Greek yogurt

75 ml (1/3 cup)of grape seed oil (or light olive oil, non extra-virgin)

1 teaspoon of vanilla paste (or extract)

220 gr (2 cups) of sifted self-raising flour

50 gr (1/3 cup)of Almond meal

3 table spoons of sultanas soaked for 30 minutes (or 1 minute in the microwave) in Marsala wine (or Rum)

1 table-spoon of cinnamon powder

1 grated apple

zest of 1 lemon

2 apples cut in quarters, 2 table-spoons of butter, 1 table-spoon of castor sugar

How To

1. In a frying pan, caramelize the apple quarters with sugar, lemon zest and butter for 10 minutes.

2. Whisk the sugar with the yolks until pale and creamy. Pour in the yogurt, oil, the grated apple and vanilla and mix well then add your flours, cinnamon and the pre-soaked sultanas with two table spoons of the soaking liquid.

3. Whisk 3 egg whites until soft peaks form and gently fold them into the cake batter.

4. Pour cake mix into a cake tin lined with baking paper and top with the caramelized apples and almond flakes.

5. Bake at 170 Celsius (350 Farenheit) for around 35/40 minutes

As tough as it is, allow to cool before you cut yourself a large slice…


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