Tag Archives: Soy-free

Mixed Seed Wholemeal Bread Recipe (High-Fibre Food)

A delicious loaf of bread with a lot of tasty seeds inside! This is a great breakfast or sandwich bread,very tasty, crunchy on the outside and soft in the middle. I actually served it with a nice salad and I really enjoyed it!

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You can prepare the dough in the evening and keep it in the fridge with a few tablespoons of water, it will rise slowly through the night. The day after you have to take it out of the fridge a couple of hours before you bake it.

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Mixed Seed Wholemeal Bread.

150 g (5.2 oz) plain flour / unbleached all-purpose flour

100 g (3.5 oz) of durum wheat semolina flour

100 g (3.5 oz) whole spelt flour

100 g (3.5 oz) of wholemeal flour

135 g (4.76 oz) of sourdough (semi-liquid, made with plain or Manitoba flour) or 15 g of yeast

1/2 tsp of barley malt

1 tablespoon of extra virgin olive oil and some more to grease the tin

8 g (0.28 oz) of ground sea salt

1 tablespoon of flax seeds

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1/2 tablespoon of fennel seeds

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Method.

1. Toast the seeds in a very hot oven for about 5 minutes (at 200°C/392 °F).

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2. Sift and mix the flours. Add the seeds, the sourdough (or yeast), 1 tablespoon of extra virgin olive oil, the barley malt and the salt. Mix everything well until you have a smooth dough.

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3. Let the dough rise until it doubles in volume (1-2 hours for the yeast, 3-6 hours for the sourdough).

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4. Bake in a loaf tin ( 3.9 inches x 10.2 inches), lightly greased with extra virgin olive oil, at 200 ° C (392°F) for 25-30 minutes. Let cool and then serve with a nice salad.

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Pane integrale ai semi.

150 g di farina 00

100 g di semola di grano duro

100 g di farina integrale di farro

100 g di farina integrale

135 g di lievito madre (semi liquido, con base di farina 00 o manitoba)
oppure 15 g di lievito di birra

1/2 cucchiaio di malto d’orzo

1 cucchiaio d’olio extra vergine d’oliva per l’impasto e un po’ di più per ungere la teglia

1 cucchiaio di semi di lino

1 cucchiaio di semi di sesamo

1 cucchiaio di semi di papavero

1/2 cucchiaio di semi di finocchio

Preparazione.

1. Fate tostare i semi per qualche minuto nel forno a 200°C, oppure in una padella.

2. Setacciate e unite le farine. Aggiungete i semi, il lievito, 1 cucchiaio d’olio extra vergine d’oliva, il malto d’orzo e il sale.

3. Fate lievitare fino a far raddoppiare l’impasto di volume (1-2 ore per il lievito di birra, 3-6 ore per il lievito madre).

4. Infornate a 200 °C per 25-30 minuti (ho usato una teglia profonda 10 cm x 26 cm). Fate raffreddare e servite con una buona insalata.

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An Oscar Winning Menu!

Are you planning a menu for your Oscar party? Don’t worry, because I am going to do that for you! Do you fancy a sophisticated Italian meal for you and your friends? If the answer is yes, then follow the links and enjoy your meal! 🙂

Appetizers

Special Stuffed Calamari (healthy and tasty!)

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and

Spring Onion Stuffed Focaccia Bread 

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Main Dish

Spaghetti with Prawns and Trumpet Gourds ( or Zucchini)

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Dessert

Seriously Decadent Mini Chocolate Trifles

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or

Mini Strawberry Pavlovas with Brown Sugar Meringues 

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Let me know if you like my choice…

Gluten-free Buckwheat Gnocchi (Step by Step)

I adore gnocchi! Gnocchi with pesto has been my favourite pasta dish since I was a kid. In Italy there are numerous variations of this wonderful pasta, some of which are really colourful and tasty. Today we are going to prepare a gluten-free version made with buckwheat flour. This flour might be a little expensive, but I decided to use it because of the benefits that introducing gluten-free meals in our every-day diet have. Even though I don’t have intolerances or allergies, but also because I think it’s delicious. Of course, it is also a good alternative to traditional gnocchi for celiac people.

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 A few words about Buckwheat. 

Buckwheat is related to sorrel, knotweed and rhubarb. The seeds are fruit seeds, not cereals, very similar to sunflower seeds, and with a distinctive triangular shape. They are rich in protein, important minerals ( iron, phosphorus, zinc, selenium and potassium.) and vitamins B. Buckwheat is normally used in flour or grains. The flour is very tasty and perfect for pasta recipes, in fact, in Italy it is widely used in many traditional dishes.

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Ingredients

Preparation: 25 minutes

Potatoes Cooking time: 15-20 minutes + time to cool

Gnocchi Cooking time: 5 minutes

Serves 4-5

1 kg (35.2 oz) large potatoes

200 g (7.05 oz) buckwheat flour (and a little bit more for dusting)

50 g  (1.76 oz) potato starch

salt to taste

 Tools 

wooden board or table

A large pan (with a steaming basket  or you can use a steamer if you prefer this cooking method)

a large sieve (to sift the flour)

potato ricer (or a potato masher)

a knife

a fork (or a gnocchi board)

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 Method

1.Wash, then steam or boil the potatoes for 15-20 minutes (if you boil, put them in cold salted water and then, bring to the boil). Mash the potatoes and let cool. Once they have cooled down, add the flour and starch (previously sifted and mixed).

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2. Combine all the ingredients, add some salt and work until you get a soft and smooth dough (adding some flour, if necessary).

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3. Dust the board, then divide the dough into 4-5 equal pieces and roll each piece into long ropes (the ropes should be 1,5 cm [0.39 uk inches] high). Cut each rope into small pieces (3 cm [ 1.18 uk inches] long and 1,5 cm [ 0.39 uk inches] high).

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4. Use a fork to indent the gnocchi by pressing the centre and roll each piece on the fork (watch the video below) , in this way the gnocchi will absorb the condiment better.

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Watch the video:

5. Add more flour to prevent the gnocchi from sticking together and lay them a little apart from each other on a table, previously covered with clean kitchen cloths (I used a plate because I prepared only one portion). Cook as soon as possible.

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 Tips.

Boil in plenty of salted water for a few minutes. Once they rise, gently drain and season as you prefer (serve these wonderful gnocchi with pesto or with a nice tomato sauce. If you don’t follow a vegan or a low-cal diet I suggest you try them with a gorgonzola sauce).

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Gnocchi di patate e grano saraceno.

Preparazione: 25 minuti

Cottura delle patate: 15-20 minuti + il tempo di farle un po’ raffreddare

Cottura degli gnocchi: 5 minuti

Ingredienti

per 4-5 persone

1 kg di patate farinose

200 g di farina di grano saraceno ( e un po’ di più per infarinare)

50 g di fecola di patate

sale q.b.

Utensili

una spianatoia di legno abbastanza grande

Una pentola grande (con cestello per cottura a vapore oppure una  vaporiera, se preferite questo tipo di cottura)

un setaccio o un colino grande (per setacciare la farina)

uno schiaccia patate

un coltello

una forchetta

 Preparazione

1. Lavate bene le patate e fate cuocere a vapore per 15-20 minuti (o lessatele mettendole in acqua fredda salata e portando a bollore). Schiacciate le patate e lasciate raffreddare. Aggiungete la farina e la fecola (setacciate e mescolate in precedenza).

2. Amalgamate gli ingredienti con un po’ di sale, fino ad ottenere un impasto morbido ed uniforme. Nel caso fosse necessario, aggiungete un po’ di farina.

3. Infarinate la superficie della spianatoia, dividete l’impasto in 4-5 pezzi uguali e rotolate ogni pezzo fino a formare dei filoncini molto lunghi e alti 1,5 cm. Tagliate ogni cilindro di pasta in piccoli gnocchi (lunghi 3 cm e alti 1,5 cm circa).

4. Usate una forchetta per rigare gli gnocchi (guarda il video).

5. Appoggiate gli gnocchi distanti tra loro su un tavolo coperto da strofinacci puliti, leggermente infarinati (nelle foto uso un piatto perché ho preparato una porzione sola).

 Note.

Per la cottura consiglio di far bollire in acqua abbondante e salata per qualche minuto. Poi scolate e condite come preferite. Un ottimo condimento per gli gnocchi di grano saraceno potrebbe essere una salsa al gorgonzola, oppure condite semplicemente con del buon pesto o una salsa al pomodoro, se seguite una dieta vegana o a basso contenuto calorico.