Five cereals whole wheat bread!!!

 For the Italian version click here!!!
Here I am with another bread recipe. Whole wheat as my husband recently doesn't eat anymore white bread. I was looking for a loaf bread recipe over the internet, but all the recipes I found had bakers powder milk and I couldn't find it anywhere. So I came up with this recipe instead.




FIVE CEREALS WHOLE WHEAT BREAD

INGREDIENTS

Biga:

• 60g canadian flour
• 30g water
• 2g fresh yeast

Dough:

• 250g organic whole wheat flour
• 100g water
• 50g milk
• 1 tsp barley malt
• 2 tsp dried organic sour dough
• 1 tsp salt
• 1 or 2 handful of 5 cereals
• Sunflower and poppy seeds

The night before prepare the biga by mixing quickly all the ingredients. Allow to rest for at least 12 hours. Mine rested about 15 hours.

Cook the cereals in boiling water for about 10 minutes. In the knead machine bowl place the flour, the biga, almost all the water (keep a bit aside), the milk, sour dough and malt. Start kneading with the flat beater and then add the salt with the remaining water. 

Change into the dough hook and keep kneading until you have a smooth and soft dough. At this point add the drained cereals and continue kneading until they are evenly distributed in the dough. Cover the dough with cling film and allow to rise until doubled in size.

I Divided the dough into two. With one part I formed a braid and placed it into a loaf tin, with the rest I formed small rolls. 

Brush the top with some milk and sprinkle with the seeds. Allow to rest for 20 minutes. Bake bread in a hot oven at 220ºC for 10 minutes. Turn the temperature down to 200ºC and bake for a further 10/15 minutes. 

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Langos with nutella! Hungarian pizza!

Ceramics from GreenGate

 For the Italian version click here!!!

Last month I've been in holiday around Europe. We visited three amazing cities...Berlin, Budapest and Warsaw. I had a great time and amazing food! Like this Hungarian pizza eaten in the most famous food market in Budapest! It's so delicious that I had to try it back home...unfortunately I didn't get the chance to taste the savoury version too....I wish I could be back to Budapest just to try this!




LANGOS WITH NUTELLA

Difficulty: easy

Preparation time: 10/15 minutes

Rising time: 2 hours

INGREDIENTS for 2 small pizza:

• 1 small potato - boiled and mashed 
• 100g plain flour
• 7g fresh yeast
• 50g milk
• 1 tbs honey
• 1/2 tsp salt
• 1 tbs olive oil
• Peanut oil to fry

Place all ingredients in the bowl of the kneading machine. Knead well until you have a soft dough, at this point add the oil and keep kneading over medium speed until you have a smooth and semi-glossy dough. Cover the dough and let rise until doubled in size. Divide dough into 2 or for equal parts. Form small balls and allow to rest for 20 minutes. 

Form the pizza with your hands and fry them in hot oil until golden brown, about two minutes per side. 

Top with nutella or with whatever you prefer, sweet or savoury. They are delicious!  

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Tirolese pizza cooked on a pizza stone!!!

 For the Italian version click here!!!
And yet another Italian recipe!! Another  this  I could never refuse! Yes but come on who would? So here it for you another amazing pizza recipe!!! Let me know if you try it!




TIROLESE PIZZA 

INGREDIENTS:

• 300g pizza flour
• 180g water
• 2g fresh yeast
• 7g salt

Topping:

• Stracchino cheese
• Mozzarella
• Tomatoes from Piennolo del Vesuvio
• Speck (smoked ham)
• Extra virgin olive

Put the flour, yeast and most of the water on the kneading machine bowl. Knead on low power and then add the salt with the remaining water. Keep kneading, increasing the power gradually, until you get a smooth and soft dough .  Place the dough in a bowl, cover with cling film and allow to rest until doubled in size. Since there is not to much yeast but was still quite warm in Italy it took about 6 hours. Blend the tomatoes, the ones I used have lots of seeds so I filter the sauce. Season with salt and a drizzle of olive oil.

Pre-heat the oven at 230ºC at least 30 minutes before baking the pizza, with the pizza stone inside. It should be vey hot.
Stretch out the pizza with your handsIn a well floured surface. Transfer into the very hot stone with a wooden paddle, top with the tomato sauce, the chopped mozzarella, and the stracchino cheese.  Season with salt and a drizzle of olive oil. Bake 220ºC on the grill for 4/5 minutes. Top with the ham and serve immediately.   

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Linguine with squid, datterini tomatoes, courgette and pecorino cheese!!!

For the Italian version click here!!!

I had this pasta dish on my return home after an amazing holiday around Europe and a 9 day working trip.  I was craving for pasta....that's my comfort food! I love every kind of food, I'm always ready to try new flavours...but I can never say no to a pasta dish! Nothing I can do about it...I'm too Italian :-)




LINGUINE WITH SQUID, DATTERINI TOMATOES, COURGETTE AND PECORINO CHEESE

INGREDIENTS:

• 160g linguine
• 10 datterini tomatoes (or other small tomatoes)
• 2 squid
• 1/2 courgette
• 2 garlic cloves
• A drizzle of extra virgin olive oil ( I used 100% Italian oil Dante)
• White wine
• Chilli pepper
• Grated pecorino cheese from Sardinia

Wash and clean the squids, cut the body into rings. Wash, finely slice the courgette and cut into thin strands. 

Bring a large saucepan of water to the boil, add salt and cook the pasta. In the meantime heat up large frying pan and saute' the garlic with a drizzle of olive oil. Add the squid, courgette and halved tomatoes. Saute' for a minute then add a splash of  white wine and allow alcohol to evaporate. Cook for a few minutes, season with salt and chilli pepper. 

Drain pasta "al dente" and toss pasta with the calamari and some of the pasta cooking water. Sprinkle with pecorino cheese and serve immediately. 

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Open Kitchen Magazine!!!

For the Italian version click here!!!
Here it is finally the new issue of Open Kitchen Magazine! I won't tell you too much because you will discover how amazing is this issue just browsing the magazine!

We offer many tasty dishes with the wonders that this season gives us. You will discover a varied menu based on grapes and a special dedicated to risotto. You will also find a French menu, secrets to make colorful macarons at home, and quick and easy recipes to prepare after a long day at work or for a tasty lunch in the office. Don’t miss our interview with the most prestigious Michelin-starred Italian chef, Bruno Barbieri, judge in MasterChef, one of the most popular culinary talent shows in the world.
In this issue you will find the usual sections: the chef corner, the DIY section, “Once Upon a Time,” and “The Scent of Bread.” As always, you will find lots of recipes that you can cook for your friends and loved ones.
Happy reading to you all!

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