Priscilla’s Cooking BLOG

Recipes

Pizza Dough using Poolish

poolish 300g 00 flour (for pizza, not the one for pastry)300g water5g dry yeast5g honey or sugar mix all toguether in a bow, let it rest for 1 hour room temperature then put in the fridge for 16-24 hours (sealed with plastic wrap) For the dough 4x 12in disc (250g)...

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Sicilian Cannoli

Explore the rich and authentic history of Sicilian cannoli, a cherished dessert that has delighted taste buds for generations. Originating from the beautiful island of Sicily, these delectable treats are known for their crispy shells and luscious fillings. Passed down...

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Priscilla’s artichoke alla Italiana

This recipe is mine inspired on my Italian grandmother Lygia S.Kerr. I grew up eating artichoke but just as an appetiser only cooked in chicken broth with melted mozzarella, than they would serve the main meal. In Canada I was surprised that most of my Canadian...

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CORN MEAL BREAD adaptation for Passover

If you have Sephardi roots like me  you can eat corn, if you can eat corn you can bake this easy bread that the prep is under 15 minutes. No mixer needed.  ( My ancestors -MENDONCA - where expelled from Porto, Portugal and forced to convert to Catholicism...

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French Bagette

French Bagette

Before you ask. Slow fermentation adds lots of flavor to the dough, but there is a limit on how long you can let the dough fermenting before the gluten starts to loose strength, that is why we pre ferment a batch and mix fresh batch 450g Flour 7g Salt 245ml water 7g...

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Mango Flan ( Kosher for Passover)

During Passover week that we can't eat hametz  (what we understand as leavened bread and refers to food prepared from five species of grain–wheat, barley, oats, spelt, and rye–that has been allowed to...

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