Posted on:dolci

Torta D’Amore e Mele

 

Torta D'Amore e Mele

  • Servings: 8
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Nonna has always taught us that baking is good for your mind, it’s creative and makes other people happy. LOVE – AMORE /AH-MOH-REH/ is the main ingredient for every recipe and this one has plenty of it.

A wholesome cake, perfect for any occasion or just because today you want to make someone happy ❤️ 

Ingredients

– 300g plain flour

– 150g sugar

– 60g butter, soften

– 3 eggs

– 60g milk

– 3tbs ground cinnamon

– 1 tbs natural yoghurt

– 3 apples, skin on and finely sliced

– 15g baking powder

– juice of 1 lemon

– cup of water

– icing sugar for decoration

 

Directions

1. Preheat the oven to 180 degrees. Grease and line a deep 20cm cake with baking parchment. Core and cut the apples into thin slices and soak them in a little water with lemon juice.

2. Using an electric mixer beat the egg whites until stiff and put them aside. Beat the yolks and the sugar until pale and fluffy.  While still mixing add the butter, the flour, the milk, the egg whites, the yoghurt and the cinnamon. Finally add the baking powder and mix well.

3. Pour the mixture into the tin. Drain the apple slices and carefully place them with their skin up on the mixture starting from the centre towards the edges. Sprinkle some sugar.

4. Bake for 35/40 minutes or until golden and a skewer inserted into the middle comes out clean. Allow to cool in the tin for 15 minutes and then carefully turn out onto a wire rack to cool further. Before serving sprinkle some icing sugar  

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Pane al Pomodoro

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Pane al Pomodoro

  • Servings: 4-6
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A fresh recipe perfect for the whole family.

Pane al Pomodoro: that beautiful texture, that unmistakable aroma.. it is one of the clearest food memories I have form my childhood. I was probably 5 years old when in the summer holidays with my brother and my cousins we all used to spend the day at my Nonna’s home, she would bake for us this beautiful bread, still one of our favourite dishes, Happy memories  🙂

 

 

Beautiful for lunch, dinner or as a snack, this is perfect for packed lunch too 

Ingredients

  • 500g strong white flour
  • 300ml warm water
  • 2tsp dried yeast
  • 2tbs olive oil
  • 1 tsp salt

Directions

  1. Put the flour into a large mixing bowl and add the salt. Gently mix with a fork. Pour half of the water into another mixing bowl and add the yeast. Thoroughly dissolve the yeast in the water until the water turns into a brownish colour. Pour some of the “brownish” water into the flour and with a fork or your fingers mix it all in. Continue to add water a little at a time ( you will have to add the other half of the water), combining well until you have picked up all the flour from the sides of the bowl.
  2. Add the olive oil. Once it is all combined, knead until you have a silky, smooth, elastic dough.
  3. Kneading: Push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can add a little flour to your hands. Now your dough needs to rest.
  4. Place it into a large bowl (you can use the same one you used for the flour), cover the bowl with a damp tea towel, this will avoid the dough once is proven to stick to the tea towel. Set it aside to prove (somewhere warm), this should take 1 hour and the dough should double in size. Now your dough is ready!
  5. Preheat the oven to 220C/fan 200 degrees. Halve 150g of plum tomatoes and take out the seeds with a little spoon. Mix the tomatoes with a good pinch of salt, a table spoon of olive oil and a table spoon of dried oregano.
  6. Tip out the dough on a lightly floured work surface and roll out into a round shape (or a square, depending on the shape of your baking tray). You may have to stretch it with your hands a little. Put it inside a non stick tray (alternatively you can use a baking sheet).
  7. Push the tomatoes inside the dough leaving a little gap between each other, sprinkle a little more salt and pour 4/5 tablespoons of olive oil all aver your bread.
  8. Bake for 15/20 minutes, until the bread in golden!

    9. P.S. You can add different toppings: onion and balsamic vinegar, salt and rosemary or many more…