Sunday, July 15, 2012

Making crostoli

We've had school holidays here the last two weeks. My kids always look forward to a few days spent at Nonna and Nonno's place hanging out with their cousins, and lapping up the Nonni's undivided
attention.
This holiday, Mum decided to get the older grandchildren, including my kids, together for a spot of crostoli making. We have crostoli whenever there is a big family get together - birthdays, christenings, Easter and Christmas. Crostoli is always made in quantity, and it's an ideal holiday activity as many hands make light work. It's no different to making fresh pasta with a pasta machine. What you get is mounds of light, sweet moreish biscuits.

Crostoli
3 cups plain flour
3 eggs
1/2 cup sugar
2 tablespoons olive oil
grated zest of 2 lemons
1/4 cup milk
1/4 cup grappa (or brandy, rum - whatever!)
icing sugar to dust

Heap the flour onto a clean surface. Make a well in the middle, crack the eggs into the well then add sugar, olive oil, grated lemon zest, milk and grappa. With your fingertips, slowly incorporate the wet ingredients into the flour, and knead for 10 minutes or until the dough is smooth and elastic. Cover the dough ball with cling wrap and leave for an hour.


Take a lump of dough, flatten and start to feed through the pasta machine, first through the wider settings, then again a few times ar narrower settings  until the dough sheets are thin and smooth
Dough resting on clean tablecloth. With a fluted pastry cutter, cut the dough sheets into fingers, then cut a slit in the middle of each finger. Some go to the trouble of threading the dough through this slit to make a "bow". We don't seem to bother with that too often.
Fry in vegetable oil medium high heat until lightly golden.
A heap of crostoli ready to be covered in a blizzard of icing sugar. I did have a final photo, but my satellite service just doesn't want to let me upload this photo, and I have no patience to wait!
School resumes on Tuesdays, and hopefully, normal service on this blog.
If you've been on holidays too, hope you've had a good one!

Tuesday, July 3, 2012

Tofu for breakfast

Even though I'm not a vegetarian, I'm a fan of tofu - it's something about its texture and nutty blandness.

I came across a version of this recipe a little while ago, and have been eating it for breakfast. It looks a bit like scrambled eggs, after all. It's also good for a quick lunch.

Tofu Scramble

300-400grams firm tofu (silken tofu would also work), grated
1 tsp curry powder
1 tsp turmeric
1 tsp ground cumin
veg oil
A small head of broccoli, broken into florets
1/2 cup frozen peas
1 tablespoon soy sauce
Salt to taste
Chopped coriander

Mix together the tofu and spices in a bowl, making sure the spices are well mixed in.
Heat a frypan, add oil, then add the tofu mixture and "Scramble" for a minute or two.
Add the vegetables and continue scrambling for a few more minutes.
Add soy sauce and mix in, and salt if necessary. Sprinkle with chopped coriander.

Sunday, July 1, 2012

Down at the beach



It might be a bit cold and blowy, but the beach suits us fine in winter.
Hope you are having a fine weekend.