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Let’s take a trip to Italy

Image walking the stunning Amalfi Coast or sampling fresh pasta from small local villages. Italy is by far one of my favourite places I have visited. 

Let me teach you all the secrets to perfecting gnocchi, pasta, risotto and all your Italian favourites! Learn with both videos and recipes below.

Head to my Youtube channel and subscribe, so you never miss a recipe!

 

Panna Cotta

Serves 4 mini ramekins/ Difficulty – Easy / Time prep 10 minutes – set 1 hour 

Ingredients

1 cup of oat cream ( I use plant flora ) 

1 cup of oat milk ( you cause any you like ) 

1 tablespoon of sugar 

1 vanilla bean pod – seeds removed for the panna cotta

1 packet of Jell It In Setter ( available at Woolworths.

Method

  1. Start by adding all the ingredients including the empty pod into a small saucepan and combine.
  2. Then gently heat to a light boil for 1 minute to activate the setting agent.
  3. Remove from heat and pour into four small ramekins.
  4. Careful not to add the whole bean pods. You can discard these.
  5. Place in the fridge to set for around 1 hour. Remove from the fridge half an hour before serving. This way they won’t be stone cold.
  6. Then gently run the knife around the edges to break the seal of the panna cotta. Lightly tap the edges as per the video and unfold.

Then enjoy with your favourite topping or my lemon syrup.

Lemon Syrup 

4 tablespoon of water 

3 tablespoons of lemon juice 

2 tablespoons of sugar 

Zest from one small lemon 

Method

  1. Gently heat for 3 to 5 minutes until sugar is dissolved and let cool for 5 minutes before serving

Happy Cooking and make sure you have subscribed to my Youtube Chanel

Click the image to watch the video 🙂

panna cotta, Italian, recipes, vegan

 

 

 

Focaccia Bread 

Serves 4 people / Difficulty-Medium / Time 1 hour 

Ingredients

2 big handfuls of pizza flour or bread flour

1 dry activated yeast packet

1 tablespoon of sugar

Warm water to bring the dough together ( around 3/4 cup ) See video 

1 tablespoon of oil for the bowl

 

Method:

  • Start by adding the flour, yeast & sugar to a large bowl. Lightly mix and slowly add the warm water until a dough forms. Using your hands work into a smooth dough
  • Knead for around 5 to 6 minutes or soft and smooth
  • Once smooth, add some oil to the tray or dish you are using.
  • Then stretch the dough out to fit.
  • Cover with plastic and set in a warm place to double in size.
  • Then remove the plastic and press your fingers in gently
  • Drizzle with oil, sprinkle with salt or chilli. You can use anything you like 
  • Bake at 200 degrees for 10 minutes 
  • Remove from the oven and top with your favourites
  • Enjoy 

 

 

Vegan Mushroom Risotto

Delicious, creamy and melt in your mouth!

Serves 2 / Difficulty Easy / Time Cook time 24 minutes / Prep-time 15 minutes

 

Ingredients
3 cups of sliced mixed mushrooms ( I used swiss brown and white button )
1 cup risotto rice
4 cloves of garlic diced fine
2 tablespoons of nutellex
2 & 1/2 cups of water with one teaspoon of vegan chicken stock. I use the Massel brand.
1 cup of oat cream ( I use plant flora )
A small handful of fresh chopped parsley
And some fresh sage for the end. I used around 10 leaves
Salt and pepper to season
Optional chilli flakes

Method

  1. Start by prepping the ingredients before you start.
  2. Once ready, start cooking the mushrooms in the one tablespoon of nutellex.
  3. Cook on medium heat until golden, then add the garlic.
  4. Cook for 30 seconds and set to the side.
  5. Add the other tablespoon of nutellex and rice to a large frying pan. Season with salt and stir through.
  6. Start by adding around 1/4 of the stock liquid and cook until reduced. Make sure you are on a low simmer as per the video.
  7. Continue to add stock in small batches until it is all absorbed. Around 18 minutes
  8. Now, add in the mushrooms and half the cream, stir through and let reduce
  9. Add in the remaining cream and let half reduce out. Leaving you with a very creamy texture. It should be around the 22-minute mark. Taste the risotto to check the texture of the rice.
  10. It should still have a slight chew to it. You don’t want it super soft.
  11. Remove from heat and let rest for 5 minutes. Stir through lemon zest and parsley.
  12. Cook the sage leaves in 1 teaspoon of olive oil until golden, as per the video.
  13. Top with crisp sage leaves and divide between two bowls. Last grate almonds over the top and serve.
  14. Enjoy

 

Homemade Gnocchi 

Serves 2 / Difficulty medium / Time 30 minutes 

 

Ingredients

3 cups of cooked cooled potatoes 

1 & 1/2 cups of bread flour ( high protein ) Very important 

Pinch of Salt 

Method

  1. Start by boiling the potatoes and then mashing them into a creamy potato mash. I like to add nutellex and salt to my mash until smooth and creamy.
  2. Then add all the flour and potato to a bench and work into a smooth dough.
  3. Watch the video for tips on bringing the dough together. ( See YouTube ) 
  4. Now cut the dough into around five even pieces and using one piece at a time, roll out into a smooth even long log. Cut little pieces of gnocchi and rest on a dusted surface.
  5. Once all the gnocchi is rolled. Add a large saucepan to medium heat and bring to a simmer. Then add the gnocchi into the saucepan. Using around 1/3 of the gnocchi. 
  6. Wait for them to rise to the surface. This is when you know they are cooked.
  7. See Video for tips.
  8. Once cooked remove and add to your favourite sauce.
  9. Grate nuts over the top and serve with fresh basil.

Here is the video link. Please subscribe if you haven’t already 🙂

Thank you and enjoy! 

Click this text to watch the video

Italian gnocchi, fresh. gnocchi, vegan

 

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