Giulia Porro

Recipe inspiration from Araba felice in cucina (originally from Donna Hay) Ingredients  240g of almond meal 200g of caster sugar 1/2 tsp of bicarbonate of soda 1 tbsp of lemon (or any citrus) juice 1 tbsp of lemon zest  2 egg whites  Icing sugar Method In a large bowl mix the almond meal, sugar, bicarbonate of soda, lemon juice and lemon zest. Whisk the egg whites until stiff in a separate bowl.  Add the egg whites to the almond meal bowl and mix with your hands until combined.  Divide the mixture into approximately 16 balls, then coat each ball in icing sugar and place on a baking tray (about 3-4 cm apart). Cook in a preheated oven for approximately 12-15 minutes at 160 degrees C. Remove the cookies once lightly browned, make sure to not cook for too long or they will dry out too much.  Leave to cool on a baking tray, then enjoy!

Recipe inspiration from Taste Ingredients  1 1/2 cups of milk 1 egg 2 tsp of vanilla extract or 1tsp of vanilla paste 2 cups of sifted self raising flour 1/4 tsp of bicarbonate of soda 1/3 cup of caster sugar Method In a large bowl mix the sifted flour, sifted bicarbonate of soda and caster sugar. Whisk until combined and the mixture is quite liquid but not too runny.  Heat a large non-stick frying pan over medium heat. Brush pan with butter.  Add 1/4 cup mixture per pancake to the pan, cook pancakes until bubbles appear on surface.  Turn and cook for another 2 minutes or until cooked through.  Transfer to a plate and keep warm in either the oven or under some foil.  Cook all pancakes, then service with toppings.  Make a well in the centre and slowly add the milk, the vanilla and the egg whisking continuously.

Recipe inspiration from Ottolenghi The Cookbook Ingredients  1 large chicken chopped into pieces (or a mix of thighs and drumsticks) - approx 1kg  2 onions 60ml of olive oil 1 tsp of ground ginger 1 tsp of ground cinnamon 2 sachets of saffron or a pinch of saffron strands Juice of 2 lemons 60ml of water 100g of hazelnuts (skin on) 70g of honey 3 spring onions Method In a large bowl or sandwich bag, mix the chicken pieces with the chopped onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper. Leave to marinate for at least 1-2 hours - preferably overnight.  Pre-heat the oven to 200 degrees C fan forced.  Spread the hazelnuts on an oven tray and roast for 10 minutes. Removed from the oven, peal off the skins (they should come off really easily) and in a small bowl roughly grind the hazelnuts. Transfer the chicken and marinade to a roasting tray and roast for approximately 30-40 minutes. Check the chicken is coo...

Recipe inspiration from C hiara Passion  and Donna Hay  Ingredients for the tart 300g flour 100g sugar 1 egg 1 egg yolk 80g of sunflower oil 1 teaspoon of baking powder Zest of 1 lemon A pinch of salt Ingredients for the filling Lemon curd (I use Donna Hay's recipe) Method Mix the sugar, the salt, the zest, the oil, the egg and the egg yolk. Whisk with a fork and slowly add the sifted flour and sifted baking powder. Once you have incorporated most of the flour, move the dough from the bowl to a lightly floured bench and start kneading by hand.  Using a rolling pin, stretch the dough to about 5mm and transfer to a 22cm tart tin. Leave the edges overhanging and then trim.  Pierce the dough with a fork. Pour in the lemon curd. Put the tart in the fridge for about 15-30 minutes and heat up the oven to 1600 degrees (fan forced). Cook the tart for about 30 minutes. Once cooked, remove the tart from the oven and let cool. Once cooled, ...

Recipe inspiration from Fig Jame and Lime Cordial Ingredients 500g bakers flour 280-300g filtered water 9g salt 150g active sourdough starter Method Mix the sourdough starter in the water. Add the flour and mix with a wooden spoon until the dough forms a wet dough. Cover the bowl and let rest for about 30 minutes. Add the salt and knead the dough for about 1 minute, form into a ball and cover the bowl.  Let the dough rise for about 8-10 hours (usually overnight).  During the first two hours (if at home), stretch and fold the dough every 30 minutes. With slightly wet hands, grab a piece of the dough, stretch it and fold it over towards the middle of the bowl. Turn the bowl by one quarter and repeat the stretch and fold. Continue until you have stretched and folded four times. Once the dough has (at least) doubled in size, remove the dough onto a lightly floured bench top. Shape the dough and leave to rest on the bench for 5 minutes. In the mean tim...

Recipe inspiration from  Artisan Sourdough Made Simple Ingredients 500g bakers flour 375g filtered water 10g salt 50g active sourdough starter Method Mix the sourdough starter in the water. Add the flour and salt and mix with a wooden spoon until the dough forms a wet dough. Cover the bowl and let rest for about 1 hour. Knead the dough for about 1 minute, form into a ball and cover the bowl.  Let the dough rise for about 8-10 hours.  During the first two hours (if at home), stretch and fold the dough every 30 minutes. With slightly wet hands, grab a piece of the dough, stretch it and fold it over towards the middle of the bowl. Turn the bowl by one quarter and repeat the stretch and fold. Continue until you have stretched and folded four times. Once the dough has (at least) doubled in size, remove the dough onto a lightly floured bench top. Shape the dough and leave to rest on the bench for 5 minutes. In the mean time, line a bowl/proofing bas...

Recipe inspiration from The Perfect Loaf Ingredients 500g bakers flour 395g filtered water 10g salt 100g sourdough starter 10g extra virgin olive oil Method Mix the sourdough starter in the water. Add the flour and salt and mix with a wooden spoon until the dough forms a wet dough. Continue kneading (either by hand or in the kitchen aid mixer - for about 5 -8 minutes) until the dough becomes a smooth but wet dough. Add the extra virgin olive oil and keep kneading for another 5 minutes. Start the stretch and folds process, every 30 minutes after the first knead - repeat the stretch and folds 4 times. After 2 hours, transfer the dough into a well oiled baking pan. Gently stretch and relax the dough every 30 minutes in the pan (use wet hands). Repeat 4 times (total of 2 hours). Heat oven to 230 degrees C about 30 minutes before the focaccia is ready to bake. About 30 minutes before baking, dimple the dough with your fingers, drizzle over 1-2 tablespoons of ext...