Focaccia

Having two young men of four and six years old (grandchildren), visiting twice a week, who grew up enjoying some of Nonno’s best efforts in baking bread, and who are now considering themselves as experts, Nonno has to keep up the quality and deliver at least twice a week. Normally focaccia in this house has garlic and rosemary as toppings, which meet with the approval of the critics. Last week I tried a plain focaccia with olive oil and salt, which was instantly rejected as quality. This week I am trying my hand at tomato and garlic – let us wait on feedback from the experts.2017-03-12 - Focaccia 2

PANETTONE

Panettone is traditionally eaten throughout Italy and the world by Italians during the Christmas period. The origin of panettone is from Milan where we consume it all year round. It is a tedious and long process to make, but always worth the while.

PANETTONI

First kneading

150 g Sugar

15 g Natural Live Yeast

260 g Biga (50:50)

200 g Egg Yolks

340 g Flour

220 g Butter

1185 g TOTAL

Procedure

Dissolve the sugar and live yeast in the Biga, then add the egg yolks and flour and mix well until even. Ad the soft butter and mix well. Let it levitate 12 to 14 hours at 25°C or until triple in volume.

Second Kneading

200 g Flour

35 g Sugar

50 g Egg Yolks

50 g Butter

10 g Salt

3 g Vanilla Pods

200 g Sultanas pre-soaked and dried

180 g Candied Fruit

50 g Orange Peel

778 g TOTAL

1963 G GRAND TOTAL

Procedure

Knead the flour and first kneading until elastic. Add the sugar and the egg yolks and mix / knead thoroughly, then add the butter, salt and vanilla and mix until even. Lastly add the fruit and mix well.

Let the dough proof for one hour, then divide into portions and let it rest for another hour. Pirlare (to make the dough round) and place into moulds lined with baking paper.

Levitate at 30°C for 5 to 6 hours or until triple in volume. Bake at 160C for twenty minutes, rotate the moulds and bake another 40 minutes at 150 C (Approximately 60 minutes per kilogram for each mould). When taken from the oven, turn upside-down and rest for at least 3 hours, then put in bags and store.

For some time we every year imported a 10 Kg Albertengo Moscato Panettone from Albertnego in Italy.

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Torta Rustica ai Funghi Porcini (Fresh Porcini Tart)

2016-03-30 - Torta ai Funghi 3

What to do with a gift of porcini mushrooms, locally foraged? A recipe that would not change the flavour of the mushrooms in any way, but that would also be a full meal. Mrs BYF came up with a simple pie that hit the spot

Porcini Mushroom Pie 

Pre heat the oven to 200 F

4 porcini mushrooms

25g butter for frying

Salt and pepper to taste

1 pack of defrosted filo pastry

100g melted butter to brush on pastry

Fry the mushrooms in the butter for a few minutes. Unroll the pastry, remove one sheet and brush with melted butter, layer with 5 sheets all brushed with butter. Heap the fried mushrooms in the centre and scrunch the pastry up around the mushrooms partially covering them.

Bake the pie until the pastry is crisp and golden and serve with a fresh garden salad.

ENJOY with  glass f home made wine!

 

 

 

 

 

 

BACK YARD FARMER’S LUNCH

2015-01-15 - Italian Lunch

Cured olives (picked last year in Cromwell), dried tomatoes, garden salad, peperoni sott’ olio (capsicum under olive oil), peperoni grigliati (roasted capsicum), calabrese salame, pickled onions, provolone cheese, focaccia and, of course, dry wine (apple and black currant) – ALL HOME MADE. I am very happy with the result of all the hard work. A few more kilograms tomatoes, capsicums and eggplants processed should see us through the winter.

Apricot Tart in Winter

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We had a glut of lovely apricots during summer (not from the garden, but from a local farmer) and I preserved quite a few for use during winter. Yesterday I used some of my stash for a pie and got a thumbs up from the household, even from the grand kids who, as a rule, do NOT touch their lips to any “new” foods.

Winter Apricot Tart

Preheat the oven to 200 degrees

Any sweet pastry recipe will do for the case.  I make a  short crust pastry dough without eggs, using butter, sugar and flour, baked until golden.  Line a  300 X 60 mm round spring form cake tin, you can also use a  pie dish (in my case) and press the moist dough up the sides of the tin and pat down the rest of the dough on the base. Add the filling when the crust is cooled slightly.

Filling

500 g preserved apricots

225 g sugar

225 g butter

100 g flour

4 eggs whisked

orange zest

1 orange juiced

vanilla essence or vanilla bean paste

Mix everything together well and pour into pastry case. Bake for 40 minutes at 200 degrees. Glaze the tart with  home made apricot jam

I am going to try the same recipe using preserved pumpkin, in place of the apricot, next week.

 

 

Low-Fat Fad Has Done Unfathomable Harm – Eat Healthy

Dreamtime

 

http://articles.mercola.com/sites/articles/archive/2014/02/24/modern-diet.aspx