Idli with Smoked Salmon

What is this mold for?

What is an Idli?

Let’s answer this basic question if you have never seen, heard or tried an Idli. Idli are: exquisite, fluffy, savoury, rice pillow shape cakes; perfect breakfast food in South of India. And, for my kids perfect snack any time of the day.

Idli with smoked salmon

Lately I grew bored with blini, bigne, crostini or any of the usual way of serving smoked salmon. After enjoying smoked salmon on Capers Madeleine with smoked salmon and coriander chutney, I wanted to try it with Idli and the result leaves no doubt….love at first bite….. The sourness of the Idli marries perfectly well the saltiness of smoked salmon and creaminess of the mascarpone to finish add some lemon to clean up your palate and be ready for the next one.

Find the recipe below, and hope you will enjoy as much as we do.

Idli with smoked salmon

Ingredients for 16 idli

500gr already made idli/dosa batter.         Idli with smoked salmon
200gr smoked salmon
90gr mascarpone cheese
01tbsp oil
To garnish
Fresh dill
Lemon
Brush idli pan with oil.
Spoon batter on each idli mold.
Add 150ml water in the steamer and bring it to boil.
Put the idli stand inside and close the lid.
Steam idli for 13-15 minutes.
Remove from idli pan with the help of a wet spoon.
Let idli cool down.
Put a dollop of mascarpone cheese on each idli.
Arrange half slice of smoked salmon on top of mascarpone.
Garnish with fresh dill and lemons.

 

 

 

 

 

 

 

Singapore

 

Singapore…an organised beautiful city…..but chaos breaks loose when it comes to food, just joking, they are super organised when it comes to food too. First evening in Singapore we got out at Bugi stop with the metro, and my son’s eyes just popped out when he saw the amount of food that was around. He decided to try prawns and octopus balls and a spicy beef Bao, no need to say, it was love at first bite. I am sharing my Bao buns recipe below.

 

If you have never been to Singapore the first thing that will strike you is how well organised and clean the city is. And no, after thinking for more than a week I cannot find faults in this amazing city. It’s been 5 days of absolute fun….from divine food, to visiting Universal Studios, the Aquarium and the Wings of Time show in Sentosa Island; to the 360 view from Skypark at the Marina Bay Sands, Gardens by the Bay, Little India, Chinatown and so much more.
After been back we were missing Bao buns so much that I decided to make my own ones.
Let me share my recipe for the best Bao buns that you will ever taste.
After 3 hours and 30 minutes of proofing and reworking the dough, this beauties are ready to be steamed.
This how Bao buns should look after being steamed for 8 minutes
Fill your buns with what you like the most.
Mines were crunchy veggies, for my daughter, and pulled beef for the rest of the family.
Love those buns you can turn them into a vegan meal using a milk substitute, I used almond milk, and fill them up with crunchy veggies in a soy dressing.
Hope you will enjoy this recipe as much as we did.
Bao Buns

Ingredients for 15 Bao Buns
530gr flour
01and half tbsp sugar
01teaspoon dry yeast
50ml milk, or almond milk
01tbsp sunflower oil
01tbsp rice vinegar
01teaspoon baking powder
180ml water
1/2teaspoon salt
Extra
Vegetable oil
Thick wooden skewers or chopsticks.
Dissolve yeast in few tablespoons of warm water.
In a bowl mix together flour, sugar, milk, oil, vinegar and baking powder.
Add to the above ingredients yeast.
Add 180ml of water to the mix and work it for 5-10 minutes.
After 10 minutes cover dough with a cloth and keep it in a warm place for 2 hours.
After 2 hours rework the dough.
Roll out dough into a sausage shape, around 4cm thick.
Cut into pieces 3cm wide.
Form a ball with each piece of dough and let it rest for 2-3 minutes.
Use a rolling-pin to roll each ball into an oval around 3-4mm thick.
Brush some vegetable oil on each oval.
Oil each chopsticks or skewers.
Put skewers or chopsticks in the middle of the oval.
Fold the dough onto the skewers/chopsticks, and then pull carefully out the skewers/chopsticks.
Place prepared buns on a baking tray.
Cover buns with a kitchen cloth.
Proof for 1 hour and 30 minutes or till doubled in size.
Steam buns for 8 minutes.
Fill it with barbecue pulled chicken or beef or pork or crunchy veggies or delicious seafood.
Serve it hot.

Carnevale

 

 

Believe it or not, the month of February is almost over, and we are in the middle of Carnevale. Check out my Carnevale page for finger licking delicious  frittelle, lattughe and more, to enjoy the most colourful time of the year…….

……and if you like it, don’t forget to leave a comment.
Have a fabulous Carnevale time….I know I will.

 

 

 

Happy Valentine’s Day

              
Hello everyone, believe it or not the most romantic day of the year is around the corner, but don’t panic, I have prepared a little selection of lavish, lip smacking, delicious Valentine’s Day dishes.
From vegan to seafood lover, not to forget the carnivores, here you will find what your heart desire. If you are ready to amaze your loved one let’s get started.
For the Vegan.
Vegan eggplant rolls with cauliflower risotto
Vegan eggplant rolls with cauliflower risotto

Vegan eggplant rolls with cauliflower risotto

Dairy free saffron and peas spaghetti
Dairy free saffron and peas spaghetti

Dairy free saffron and peas spaghetti

Scrumptious vegan mango and papaya pie
Scrumptious vegan mango and papaya pie

Scrumptious vegan mango and papaya pie

For the seafood lover.

Scallops Mommy's way
Scallops Mommy’s way

Scallops mommy’s way

More Seafood than spaghetti
More Seafood than spaghetti

More seafood than spaghetti

Squid stuffed with prawns on a fresh tomato concasse sauce
Squid stuffed with prawns on a fresh tomato concasse sauce

Squid stuffed with prawns on a fresh tomato concasse sauce

Chocolate ganache cake
Chocolate ganache cake

Chocolate ganache cake

 

For the meat lovers

Fiorentina
Fiorentina

Fiorentina

Canestrelli Cookies

Canestrelli cookies

Amazing friends don’t forget to let me know what you think…..And, don’t forget the secret ingredient is always LOVE……..

 

 

 

Rose del Deserto cookies

I don’t know about your kids amazing friends, but mine like to eat all kind of cereals except cornflakes. Once in a while I buy mono portion cereals for school, and the only ones that never end up in the back pack are…..you guessed…. the cornflakes. That make me think on how to incorporate cornflakes in a recipe, and what better way to use cornflakes than by making Rose del Deserto cookies of course…..
……Desert Rose cookies are deliciously crunchy cookies on the outside and soft on the inside…..perfect way to utilise the not so loved cornflakes.
This is an easy and fast recipe, that will make everyone agree that cornflakes are not that bad.
Looks like I have few issues uploading recipes on the correct page today.
So, here it is.

Rose del Deserto Cookies

Ingredients for around 30 cookies
100gr butter, room temperature
150gr sugar
02nos eggs
280gr flour
10gr baking powder
100gr almond flour
100g corn flakes
Pinch of salt
Icing sugar to dust
Preheat oven at 180C.
With an electric mixer, cream butter and sugar.
Add eggs.
Sieve together flour, baking powder, almond and salt.
Add the above ingredients to the butter mix.
If dough is to sticky add few tablespoon of flour.
Roll hazelnut sized ball of dough in cornflakes.
Bake cookies for 12-15 minutes.
Cool it down on a rack.
Sprinkle with icing sugar.
……..And don’t forget to let me know what you think about it.

World Nutella Day(5th February)

World Nutella day is just 2 days away and here are few delicious way to enjoy Nutella.
What is more satisfying than “Pane e Nutella” or “Bread and Nutella”?
According to my son only crepes with Nutella.
…..but my daughter declared that nothing is better than vegan Nutella spring roll (spread vegan Nutella on your spring roll pastry and then fry)
So for the undecided at heart, here are few easy and super fast way to enjoy Nutella on Nutella day, or spoil your loved ones on a Nutella breakfast to start the most romantic day of the year.
I  squeezed in a French toast, with peanut butter and berries jam, that can be easily enjoyed with a nice dollop of Nutella.
Check my Breakfast for French toast recipe and Basics pastry for crepes basic recipe.
Hope you will enjoy….and don’t forget to let me know what you think.

Capers Madeleine with smoked salmon and coriander chutney

  

Love is……a savoury Capers Madeleine with smoked salmon and coriander chutney…….

Intrigued…..

Find detail recipe under Appetizers page, and don’t forget to let me know what you think.

Prawns carbonara sprinkled with coriander lemon zest Gremolada

Hello amazing friends, wish you all a fantastic 2019.

I know I haven’t been present and post any recipe since end of November….but after a crazy December and a small operation to welcome 2019…here I am, stronger than before and ready to share new recipes. Believe it or not January is almost over and Valentine is around the corner, and here is my first recipe.
Prawns carbonara sprinkled with coriander, lemon zest Gremolada.
Easy and bursting with flavours pasta and it is ready in under 30 minutes…..what more could you ask for…..
Follow this step by step recipe to impress your loved ones. As you can see, apart from prawns,

the rest of the ingredients you find easily around your pantry. You will need:

Egg yolks

Shallot

Garlic

Pesto

Spaghetti

Prawns

EVO

Lemon zest

Coriander

Salt and pepper

                                                                                              
Saute shallots and garlic in EVO.
 
Add prawns to the shallots and cook for 4-5 minutes.
Remove from the heat and keep aside till need it.
Beat pesto and egg yolks together and keep it aside.
 
Drain pasta when al dente, keep few tbsp of cooking water aside, and sauté in the pan with prawns.
Switch off the heat, add the pesto and yolks mixture.
Keep stirring till sauce is fully combine, for extra creaminess add some of the cooking water to the pasta.
Serve immediately sprinkled with coriander and lemon zest Gremolada and freshly crushed black pepper.
Find detail recipe under Pasta, Gnocchi and Co.
Don’t forget to let me know what you think about this recipe.

Vegan lentils, spinach and chickpeas stew

Comfort food at is best. Finger licking smacking good Vegan Lentils, Spinach and Chickpeas stew, perfect for rainy evening.
Vegan lentils, spinach and chickpeas stew

Comfort food at its best. Finger licking smacking good Vegan Lentils, Spinach and Chickpeas stew. I shouldn’t add anymore words to describe this dish…. just go to Vegetarian page to find detail recipe, and don’t forget to let me know what you think about this recipe.

 

Purple potato gnocchi with prawns

      Purple gnocchi with prawns

Going shopping with my kids is always a fun experience and this time really useful too. Sofia decided to pick up potatoes for gnocchi and we ended up with purple ones….and what better way to use purple potatoes than making purple gnocchi? And here it is the recipe of the day….Purple potato gnocchi with prawns, a really flavoursome and colourful recipe.

I find this dish perfect for the holidays too……..Thanksgiving is around the corner and Christmas is not that far away….

For detail recipe look under Pasta, Gnocchi & Co page.                                             

 

 

 

 

 

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