Cocoa Swirl Pavlova (from my YouTube channel)

IMG_8858.jpg

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.

DAY 1 RECIPE 5.00_03_35_02.Still004.png

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

 

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

image.jpeg

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

FullSizeRender (4).jpg

FullSizeRender (6).jpg

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

 

 

Easter Dolls (Pupe di Pasqua)

My fondest Easter morning memory takes me back to Italy, to being a child, to being with Nonna Irene. Every Easter she used to make Pupe di Pasqua (traditional Abruzzese Easter Dolls) out of pastry, for us children to dunk in our bowl of milk on Easter morning. Me, my sister Ale and my cousin Elena would be the lucky recipients of lovely peasant girl-like dolls while my brother Giammarco and my cousin Giorgio would devour their horse-shaped dolls in no more than a few bites. As if part of some gruesome tribal ritual, the heads would be the first to go, leaving our dolls bearing a vivid resemblance to Anne Boleyn! And so, it is now my pleasure to pass on such precious legacy and make dolls for my children. Following the family tradition, the doll received the Henry the VIII treatment…

INGREDIENTS

3 eggs

3 tablespoons of olive oil (or EVOO)

4 tablespoons of sugar

75 gr (2/3 cups) almond flour

finely grated lemon zest

150 gr (1-1/3 cups)  flour, well sifted

100 gr (3/4 cup)  of self-raising flour, well sifted

1 teaspoon of vanilla paste or extract

1 egg+2 tablespoons of milk for the glaze

HOW TO

1. Whisk the eggs with sugar until pale and fluffy. Pour in the oil, add the zest and mix well with a wooden spoon.

2. Slowly add the almond flour and the self-raising flour to obtain a dough that is just slightly softer than short pastry. Wrap it in plastic film and rest in the fridge for 30 minutes.

3. Turn the oven on to 170 C (340 F)

4. Line an oven tray with baking paper. Craft the doll according to your esthetics straight onto the tray. Glaze it with the egg and milk wash and bake for 20-25 minutes or until golden and cooked through.

Happy Easter! Buona Pasqua!

Silvia’s Cucina is on FacebookTwitterPinterest and Instagram

No-bake Chocolate, Mascarpone and Espresso Fudge Cake

Hang in there, Chocoholic friends!

I have got what you need…

Pain no more, just go over to the stove and start melting some chocolate… You can also lick the bowl!

This is the ultimate chocolate  fudge cake for me: flourless, creamy, opulent and unapologetically chocolatey.

And you don’t even have to turn your oven on.

Where’s the catch?

It is seriously, scarily addictive…

You have been warned…

Ingredients, serves 6-8

1/2 cup   of dark chocolate chips

3 tablespoons of  soft butter

2 tablespoons of espresso coffee

1 tablespoon of cocoa powder

2 tablespoons of brown sugar

1 teaspoon of vanilla paste or extract

1 tablespoon of Galliano or Rum

250 gr  (8 oz) of Mascarpone

2 handfuls of walnuts

How to

Melt the chocolate with the butter in a double boiler, bain marie or in the microwave.

Add the sugar, coffee, cocoa, liquor and vanilla and mix well, until all th ingredients are combined.

Add the marscarpone and , either by hand or with electric beaters, cream it into the chocolate mix. Be careful not to whip it too much or it may split:

1 minute on low using electric beater and a couple of minutes by hand should do.

Dry roast the walnuts in a frying pan over low heat fopr 1-2 minutes or until they smell fragrant.

Cool for a couple of minutes, then incorporate them into the fudgie mix.

Line a round, small cake tin with plastic warp, leaving some to over hang.

Pour the batter into the tin and flatten with the back of a spoon.

Lick the spoon clean then fold the over hanging plastic wrap over the top of the fudge to enclose it securely.

Leave to the fridge to set for 4-6 hours.

Take the cake out of the fridge 20 minutes before serving.

Turn in onto a serving dish, dust it liberally with cocoa powder and serve wedges with fresh berries.

You are about to experience utter bliss…

Silvia’s Cucina is on FacebookTwitter and Pinterest

Hazelnut Amaretti (Amaretti alle Nocciole)

Just when I thought I couldn’t make Amaretti because I was out of almond meal (and in no way inclined to take a trip to the supermarket with child and toddler in tow) I found a half-packet of hazelnut meal hidden in the cupboard. The idea struck me immediately, but what if it wouldn’t work? Good news, it did! The savoury nuttiness of the hazelnuts , combined with the gentle sweetness of the meringue and the bitter kick of cocoa powder turns this classic Italian cookie into an irresistible grown-up affair. The addition of chocolate chips has the potential to lure children into tasting them and enjoying them with gusto.

Ingredients

1 egg white, at room temperature

75 gr (1/3 cup +1 tablespoon) of sugar+extra for sprinkling

140 gr (1 cup +2 tablespoons) of hazelnut meal (roasted ground hazelnuts*)

1 teaspoon of vanilla extract

1 scant tablespoon of cocoa powder

24 dark chocolate chips

How to

1. In a clean dry bowl, beat the egg white with the sugar until they are stiff and shiny. If you are impatient, like I am, I suggest using a hand-eld electric beater to do the job.

2. Gently fold in the hazelnut meal, add vanilla and cocoa and mix well until all the ingredients are well amalgamated. Don’t panic it , at first , it looks like the egg white won’t be enough to bind the dry ingredients. It will come together in 1 or two minutes and you will be left with a soft, sticky batter.

3. Shape the dough into 12 balls, they size of a walnut and dust each ball with  sugar.

4. Gently push your index finger in the middle of each ball to create a little crate. Push two chocolate chips into each crate.

5. Put the shaped amaretti on a cookie sheet lined with baking paper and rest in the fridge for 30 minutes.

6. In the meantime bring your oven temperature to 170 C (340 F).

7. Bake for 25/30 minutes or until the amaretti are slightly cracked, but retain some softness. To make sure they are cooked through check that the base is firm and tanned.

Cool them at room temperature (not in the oven,as my friend Helen did…) and enjoy with coffee, gelato, hot chocolate or, if you can handle it, some fiery Grappa.

* Toast shelled hazelnuts in a hot oven for ten to fifteen minutes. As soon a you take them from the oven, rub the nuts vigorously with a towel to remove their bitter brown skins. Grind in a food processor fitted with a sharp blade.

Silvia’s Cucina is on FacebookTwitterPinterest and Instagram