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Messages - kellinsicily
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1
« on: October 28, 2009, 10:19:53 pm »
Could there be another alternative to liquid gluscose??? It is impossible to find where I am
2
« on: October 04, 2009, 08:40:04 pm »
Fabulous day! The grapes I believe were Nero D'avola, but dont quote me on that! They will be pressed tomorrow and the new wine tasted on the 11th of November for St Martin's day. Cant wait! We are almost ready now to pick the olives. Fresh wine, organic extra virgin olive oil all from Etna's rich soils...
3
« on: October 03, 2009, 11:31:25 pm »
Ahhhh Rocky road, a little taste from home. My Mum is still sending across the Darryl Lea RR each year for me. Would love to try this...just wish they sold clinkers in Italy!
4
« on: October 03, 2009, 11:26:18 pm »
Tomorrow I am going to a friends house for La Vendemmia (the annual picking of the grapes) and made a plain chocolate sponge cake untillizing the icing from this recipe to take as my offering. I cut the cake horizontally in the middle, iced the top, sides and middle and dressed the sides with shredded hazelnuts.... I hope it is successful! But am guessing after all the wine we shall be sampling anything will be delicious!
5
« on: October 03, 2009, 11:12:58 pm »
Ciao tutti! Grandma, I am feeling for you....Sicily in August is ever so HOT! But I hope you enjoyed you stay  I have never made it to Ragusa but hear it is beautiful. So you are a new Bimby owner aswell ?! I hope you also are finding it convenient, quick and easy. I have been at times worried also about recipes not turning out so to start with have halved or quartered all recipes, just to experiment and see if they need to be tweaked. That way I am not so worried about wasting ingredients. I am sad to report that the season of granite con brioche is unfortunately finshed...I miss it already!! Buona fortuna! Kelly
6
« on: October 01, 2009, 01:35:27 pm »
Caponata:
(transated from the italian bimby book)
Generously serves 4
Ingredients:
One large onion, cut into quarters (80g)
40g EV olive oil
2 potatoes, cut into small pieces (350g)
1 capsicum in pieces (150g)
1 egg plant in pieces (350g)
1 zucchini in pieces (150g)
200g cut tomatoes, without skin
Salt and pepper to taste
Bunch of basil
Preparation:
Add the quartered onion to the bimby 5 secs/ speed 5
Add oil, vegetables, salt, pepper and cook 15 mins / varoma / speed 1
Add basil, adjust salt and pepper and leave to rest for several minutes before serving
Tips/Hints:
It is quite liquidy, so serve with fresh chunks of fresh bread to dip
7
« on: October 01, 2009, 10:05:22 am »
I just need my basil to get growing a little faster. I love pesto on gnocchi, especially pumpkin ones.
As soon as the basil begins to flower cut off the flower immediately. And remember, it loves full sunlight!
8
« on: October 01, 2009, 09:49:25 am »
Hahahah Thermomixer! La Mamma è sempre la Mamma
9
« on: October 01, 2009, 02:29:44 am »
They were delicious! Usually my Suocera (mother in law) makes them without the bimby, and with a sugo but I really prefer the more delicate flavour of the pesto. I have also made them with a sage and butter sauce as to not over power the Gnocchi.
10
« on: October 01, 2009, 01:57:03 am »
PREGO! You can also replace the hazelnuts with walnuts, peanuts or even better....dried cherries. Add shredded coconut or white chocolate tips for someting more decadent
11
« on: October 01, 2009, 01:52:46 am »
Translated from the Bimby Italian cooking book
Pesto alle Genoveseb]
Ingredients:
80g basil leaves washed, well dried and unbruised
80g parmiggiano reggiano
30g pine nuts
1/2 - 1 garlic depending on taste
120g extra virgin olive oil
salt to taste
Preparation:
Add Basil, parmiggiano, pine nuts and garlic 20 secs / speed 7
Add EVOI and salt 20 secs /speed 4
Tips/Hints:
For remaining pesto, add to plastic cups in small serving, top up with EVOI, cover with glad wrap, seal and freeze
1 large tablespoon works perfectly with Gnocchi di patate
12
« on: October 01, 2009, 01:37:48 am »
Gnocchi di patate:
A geneorous servng for 4
Ingredients:
800g potatoes
1000g water
Salt to taste
300g flour (type 00 if available)
1 egg
50g parmiggiano reggiano
Preparation:
Cut potatoes into pieces and add with water 30 mins / Varoma /speed 1
Remove, drain and to a clean bimby re-add potatoes and 50 g of flour 10 secs / speed 5
Add the remaining flour, parmiggiano, salt 10 secs /speed 3
Add onto a well floured surface and with floured hands divide into 2 and make half into a large ball
Divide again into smaller amounts and roll into a sausage shape with a a diameter of 2 cm.
Cut with a knife into small gnocchi pieces, roll into balls and with a fork imprint into the characteristic shape of gnocchi
Leave to cool in fridge
Add to boiling salted water (extremely gently) and once they have risen to the top, test to see if they are cooked through out.
Serve with Pesto alle Genovese
Hint
Use oven proof paper over the kitchen bench to prepare the gnocchi mixture.
The more flour the better!
13
« on: September 30, 2009, 10:36:20 pm »
Hazelnut brownies
8 slices
190g of butter
190g best quality dark chocolate
3 large eggs
1 tablespoon of vanilla extract
250g sugar
125g plain flour
1/2 teaspoon of salt
150g hazelnuts
Preheat oven to 180º C. Add hazelnuts to the bimby and mix for 30 secs/ speed 5. Remove and put aside. Add chocolate and mix for 20 secs / speed 5. Add butter and mix with chocolate for 3 mins / 50ºC /speed 2. Allow to cool and in the meantime, line a brownie pan with greaseproof paper or aluminium. Add eggs, sugar, vanilla and beat for 4 mins / speed 4. Add flour, salt, hazelnuts and mix for 4 mins / speed 5. Bake for 20 - 25 mins. When its ready the top should be dried to a paler brown speckle, but the middle still dense and gooey. Pay attention to not overbake as they shall dry out, but remember that they will continue to cook as they cool.
ICING
65g dark chocolate
40 g unsalted butter
1 large egg
250 g icing sugar
1/2 teasoon of vanilla extract
1/2 teaspoon of dark rum
Grind chocolate for 15 secs / speed 5. Add butter and mix for 3 mins / 50º C / 3 mins. Add the egg and mix for 2 mins / speed 6. Add icing sugar and rum and mix for 3mins / speed 6- Allow both brownies and icing to cool before adding.
You can also replace the hazelnuts with walnuts, peanuts or even better....dried cherries. Add shredded coconut or white chocolate tips for something more decadent.
14
« on: September 30, 2009, 06:41:45 pm »
Thankyou all so kindly for all your welcoming replies!
I promise to share my favourite recipes...though quite a few need tweaking so I am still experimenting!
Grazie e buona sera
Kelly
15
« on: September 25, 2009, 07:18:47 pm »
Hello all!
Originally from Brisbane, I now live in Sicily with my husband. As a wedding gift we were given a "bimby" as they call them here and I love it! But the only recipes i have are italian. I am looking forward to cooking some good Auzzie inspried dishes for my husbands' family here!
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