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Silvia Colloca

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Tag: gluten free asian noodles

Wok X Pot episode 5 recipes: Traditional Bolognese and Marion’s mum’s Pad Thai

Hi, my lovely, hungry friends, here are the recipes from our fifth episode of Wok X Pot , starring Marion Grasby and myself. The show is currently streaming on my (and on Marion’s) YouTube channel!! Please subscribe so we can keep producing more!!! Share the love, and leave us a comment, we love to hear…

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Recent Posts

  • Windowpane Christmas Cookies
  • Gluten Free Stuffed Eggpant
  • Vegan Lime and Blueberry Loaf
  • Autum Harvest Grape Focaccia (vegan!)
  • Raspberry Jam Mini Meringues
  • Lemon and White Chocolate Christmas Cookies
  • Vegan “Rudolph” Cupcakes
  • Lemon and Yoghurt Dunking Biscuits from “Love, Laugh, Bake!”
  • Easy-ish, almost no-knead Panettone
  • Wok X Pot episode 7 recipes: Cooking Hacks! One-pot Puttanesca and Marion’s Crispy (baked) chicken wings
  • Wok X Pot episode 6 recipes: SOUP | Pea and pancetta soup and Tom Yum Soup
  • Wok X Pot episode 5 recipes: Traditional Bolognese and Marion’s mum’s Pad Thai
  • Bussolai, S-shaped Venetian Biscuit
  • Wok X Pot episode 4 recipes: Ultimate crispy Calamari and BBQ Pork and Prawn Noodle Soup
  • Wok X Pot, episode 3 recipes: Spaghetti Vongole and Spicy Prawn Stir Fry!
  • Wok X Pot Episode 2 recipes: Classic Tiramisù and Fried Ice-cream with salted caramel sauce!!
  • WOK X POT Episode 1 recipes: Home made Cannelloni and Home-made rice noodles Pad See Ew
  • WOK X POT : Marion Grasby and Silvia Colloca on YouTube!!
  • Blood Orange and Buttermilk Ciambella
  • Rustici di sfoglia, AKA puff pastry bombs!
  • Gluten free Marmalade Scones
  • Gluten Free Turkish Bread (Pide)
  • Fudgy, crackly Mother’s Day Cookies
  • How to make easy, no-knead focaccia!
  • Eggs in Hell! (from my YouTube channel)

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The day can start now. Freshly baked and cooling down for Sunday breakfast! 💕🥰 No-knead Bread 🥖 Ingredients 450 g (3-3/4 cups) All purpose flour 350 ml (1 -1/4 cups) filtered water, at room temperature 1/2 scant teaspoon dry yeast 2 teaspoons of salt Semolina for dusting How to 1. Mix flour, 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. 3. Dust your cooking bench and your hands with flour and try to shape the sticky mix into a ball. Transfer it to a cast iron pot lined with baking paper. Cover and Let it rest for 1 hour. 4. Turn the oven to 220 C (430 F). 5. Score the top of the bread with a sharp knife. Place the pot in and bake for 35-40 minutes. 7. Take the lid off and bake for another 15-18 minutes or until it looks crusty and browned. Take the pot out of the oven (use oven mitts!!!) tip the bread onto a rack and let the bread come to room temperature before you slice it.. . . . #bread #breadfromscratch #homemadebread #sourdough #goodbread #beautifulbread #breadofinstagram #paneinpentola #panesenzaimpasto #nokneadbread #feedfeed #thefeedfeed #food52 #f52gram #foodblogfeed #foodblogspot #food @food52 @foodblogfeed #vegan @thefeedfeed @thefeedfeed.baking @thefeedfeed.vegan
After the fun had last night at a Christmas party with some fabulous friends, this is all I’m craving today!!! Bring on the carbs!! 🍕. 1 teaspoon dry yeast 300 ml lukewarm water 450 g (3 cups) 00 flour 3 teaspoons salt flakes extra virgin olive oil, for drizzling For the topping 1 tin of chopped tomatoes Bocconcini Olive oil for drizzling Basil 🌿 Mix the yeast and water in a bowl and stand for a few minutes to froth up. Tip the flour into a large bowl, add the water mixture and mix until a dough comes together. Add the salt and knead lightly to incorporate. Knead on a lightly floured surface for 5–7 minutes or until smooth (naturally, you can use a stand mixer fitted with a dough hook for this). Shape the dough into a ball, place it in a bowl and drizzle a little olive oil on top to prevent a crust forming. Cover with a damp tea towel and rest at room temperature for 30 minutes. After this time the dough will feel very relaxed and smooth. Using floured hands, stretch the dough into a rectangle, then fold the top and bottom thirds into the centre like folding a letter and then onto itself into a ball. Cover with a damp tea towel and prove for 6-8 hours or until doubled in size. The dough is now ready to be rolled into your favourite shape. Line an oven tray with baking paper and place your rolled dough. Top with tin tomatoes, salt and olive oil. Bake in a preheated 220 C oven for 15 minutes or until pale golden. Add bocconcini and bake for a further 5 minutes. Take out of the oven top with basil and a drizzle of olive oil. Enjoy!!. . . #feedfeed #photooftheday #picoftheday #nomeatmay #pictureoftheday #pictures #pizza #pizzatime #lunch #pizzalove @thefeedfeed @food52 @foodblogfeed #foodporn #food52 #foodblogfeed
Nothing to see here. Just some epic balsamic roast potatoes! Super easy, always impressive. Parboil potato chunks, tossed in extra-virgin olive oil, salt and a few table spoons of balsamic vinegar. Add a few smashed garlic cloves and shallots as needed. Bake in an oven tray lined with baking paper at 180C (340F) for 1 hour. Add herbs at the end so they don’t wilt and go woody. Eat with glee! Gluten free and vegan! #vegan #glutenfree
2 weeks until Christmas Eve, means that you have 14 days before baking a batch of cookies for Santa. I know for a fact he loooooves Windowpane Cookies.... Recipe makes 20-25 using a standard sized cookie cutter. Make the pastry by mixing 125 of soft butter with 125 gr of icing sugar. Then add 1 egg, 1/2 tablespoon of olive oil, zest of 1 lemon , small pinch of salt and 225 gr of flour. Knead with your hand briefly to create a soft but tot tacky dough. If too sticky add a little extra flour and if too dry add a little water. Shape into a dish, wrap and rest for 30 minutes in a cool spot. Turn your oven on to 170C, line an oven tray with baking paper. Roll the rested dough in between two sheets of baking paper to 1 cm thick. Cut out shapes using your favourite cutters. Punch a hole in the middle using a small cutter or the lid of a small bottle. Fill the hole with 1 gummy bear. Pierce a hole at the top so that when it’s baked and cooled you can thread it with twine. Bake for 10-12 minutes, or until pale golden and the gummy bear has melted and is bubbly. Take out of the oven and rest for 5 minutes to allow the hot candy to settle. Then transfer to a rack to cool completely. Thread, hang, admire and then devour! #christmascookies . . . . #christmas #christmasdecor #christmascookies #santa #gummybears #biscottininatalizi #biscotti #windowpanecookies #food #eeeeeats #eeeeats #foodblogfeed #feedfeed #thefeedfeed #food52 #f52 #cooklikeanitalian @food52 @thefeedfeed @foodblogfeed
Pizzelle, also known as ferratelle, are an old abruzzese tradition. They are olive oil perfumed waffles, made one by one with a stove-stop wrought iron press. I will be making and sharing this treasured family recipe in my upcoming show @cooklikeanitalianau . Set your timer, January 8, 8.30 pm on @sbsfood #cooklikeanitalian Ps I’ll be using my great Aunt’s Italina’s ferro (press). The centrino (doily) pictures here is also her crafty work. 🥰
These were so good... remember my holiday bread roll wreath form a few days ago? I demolished it and enjoyed it with a classic ham and cheese combo. I’m too tired today to write the recipe here, seriously, I’ve had one of those days... look back a few posts for info... don’t talk to me unless if you want to ask me if I want another glass of wine. I do, by the way. 🍷 Love ya all 🥰. . . #parentfail #omg #thisisalltoohard #wtf

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