Gluten free Almond Crunch Amaretti (from my YouTube Channel)

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Have you subscribed to my brand new YouTube channel yet? It launched a few weeks ago and it is steadily gathering followers, which excites me greatly. I am keen to create a community of like minded food lovers I can offer brand new video recipes to. This is the LINK. Check it out and let me know your thoughts!

This recipe is the first I uploaded on the channel, hoping that a cookie that is simultaneously soft and crunchy, delicious and easy to make as well as gluten and dairy free would possibly appeal to most of you! Please watch the video for more detailed instructions and to see me at work in my actual Sydney kitchen.

Ciao Ciao! xx

Ingredients Makes 16

2-1/2 cups of ground (almond meal)

1-1/4 cup of caster sugar (extra fine sugar)

2 egg whites (from large eggs)

1 teaspoon of vanilla paste (or extract) or seeds of 1 vanilla bean

1-1/2 cups of almond flakes

1. Preheat you oven to 170 C (340 F). Line a tray with baking paper.

2. Mix ground almond and sugar in a large bowl. Add egg whites and vanilla. Mix until a sticky paste forms.

3. Place the almond flakes in a bowl. Divide the almond paste into walnut sized balls. roll each ball into the almond flakes and shape into crescents. Place on oven tray, slightly distanced apart.

4. Bake for 15-18 minutes or until golden. Cool on the tray for 5 minutes, then transfer to a wire rack to cook completely.

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.

Subscribe for free to my new YouTube channel dedicated to cooking. Click here!

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

9781921384417.jpg

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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