Sourdough Surprises: Croissants

Croissants 1

It’s the 20th of the month, Sourdough Surprises’s challenges day. This month Jenni and Shelley dropped a proper ace: the croissant! Indeed, the dreaded croissant! I still remember the only two times gave a shot at making this recipe. Needless to tell you the result were shrivelled and nothing close to leavened croissants, oozing with butter and very badly baked. Such experiences leaves you with a deep sense of failure mixed with a strong feeling of revenge (croissant, I will nail you!). It took me this challenge to take courage in both hands and try once more. I rolled up my sleeves and faced my fears, and must admit I am quite impressed with my first “proper” croissant baking attempt (the other ones I’m not even considering, since I wasn’t even baking with the knowledge I have now). Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Semolina Flour Focaccia / Il Ricettario del Mulino di Maroggia: Focaccine con farina di semola

Focaccia friscello 1

For once my english introduction to the recipe has to be completely different from the italian one. Why this? Focaccia is quite a common snack (or at least it was) in High Schools both in Ticino and in Italy. I remember those round flatbreads, that were handed out at screaming and pushing (and quite commonly spotty) teenagers during recreation time. There were few focaccias and pizzas, wrapped in grease paper (or was it the actual grease from the breads?) and many, too many of us. Those who had the chance to get their hands on such a treat would rarely share, grinning at those who were left with nothing. Oh teenagers! What was it that made to us those rubbery and greasy breads so appealing I still ask myself, watching back to those days. But let’s look forward. Luckily my tastebuds have had a proper breaducation along the years, no such “breads” are seen in my house, and I rather not eat than bite into rubber foam discs. This focaccia is what all High School pupils deserve. Continue reading / Continua a leggere…

Twelve Loaves October: Apple and cinnamon pull apart bread muffins / Twelve Loaves Ottobre: Muffin di pane alla mela e cannella

Bread muffin 1

Last few months have been a mess. I for holidays with all posts for the blog scheduled and ready to post automatically for at least two weeks (thanks to my innate swissness) and confident I would go immediately back to my routine in the kitchen. But the unexpected consequences of the accident in Copenhagen (luckily resolved within two month or so of physiotherapy) and a bad flu got in the way. Add a last minute collaboration, a personal project to develop and Food Immersion Festival and you’ll have the perfect recipe for disaster. My whole routine scrambled up. So much to think about, and I forgot the usual deadlines to submit a recipe for Twelve Loaves’s bread collection. It has been a long time I hadn’t taken part to it. This month, with the excuse of going to my sister’s on a visit, I took the challenge and its theme: apples, and put together a quick recipe. Just a simple recipe for my niece’s Ada afternoon snack. Continue reading / Continua a leggere…

Whole Rye Flour and White Wine Taralli / Taralli alla segale rotta e vino bianco

Taralli 1

It has been quite a while since I last posted a recipe to use up sourdough leftovers, but once more my leftover jar lay in the fridge almost filled to the brim. What to do? Yes, we all do love bread thins, breadsticks and fritters but I wanted to bake something new. In the end inspiration came to me in guise of a tarallo. I still remember discovering taralli during the first year of Art School in Varese. Continue reading / Continua a leggere…

Food Immersion, impressions on the Festival and my first workshop! / Food Immersion, impressioni sul Festival e il mio primo workshop!

social1

Two weeks have passed since my return from Reggio Emilia and the fantastic experience of my first baking workshop. It seems like yesterday and like centuries ago as well. I had waited so long for the festival with mixed feeling, both of anxiety and excitement, typical of new experiences. At first I didn’t even know whether I would be able to take part to it, not sure they would take me onboard despite Antonella‘s enthusiasm and good words about my work. Why would a successful Food Festival, which hosts important and interesting names in its busy busy program, include me too? And suddenly I found myself in, with all the typical mistakes beginners make and the natural contingencies that derive from them. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Caramelized Pecans Ciabattas / Il Ricettario del Mulino di Maroggia: Ciabatte alle noci pecan caramellate

ciabatta pecan 1

This Friday for Maroggia’s Mill Cookbook I’m going back to one of my favourite bread recipes: ciabatta. Those who know me best are well aware I’ve spent whole months working on several ciabatta recipes. Yeasted, both with fresh and instant yeast, with bread flour and with buckwheat flour too, up to my special version of garlic and lemon thyme flavoured ciabatta. In short, ciabatta is one of my favourite breads ever (as well as my dear friend Flavia‘s). This time the input for the recipe came to me from a long standing acquaintance, Anna Lucylle, who already inspired me a basil flavoured bread. I met her the first time more than ten years ago, but mostly communicate with her through facebook. Continue reading / Continua a leggere…

Living On My Own: Green Beans, Celeriac and Feta Tart / Living On My Own: Torta fagiolini, sedano rapa e feta

torta cannellini 1

Here we go again with the Living On My Own column with it’s easy and fast recipes. This recipe is the closest you can get to an Ikea table (at least the table is one of the few furniture pieces we are all able to assemble on our own, isn’t it?). The main ingredients are simply boiled, blended together and poured into a ready to bake tart dough, easy peasy! Continue reading / Continua a leggere…

MTC Challenge: Onigiri filled with Courgette Jam wrapped in Apple “seaweed” / MTC Challenge: Onigiri dolci con marmellata di zucchine e “alga” di mela

onigiri dolce 1

It seems like ages since the last MTC Challenge, with the epic Piada Menu challenge. Such a long time that I almost forgot that in September it would all start again. And, like every month, anxiety sets in. This month not a recipe to be reinterpreted but an ingredient, as it was for the legendary chestnut challenge (remember my ravioli?) thrown by Serena, aka Miss Pici. This month Acquaviva challenged us with rice. She restricted our choice to three methods of rice cooking, which she illustrated in a very thorough post on the subject. Continue reading / Continua a leggere…

Sourdough Surprises September: Aniseed flavoured Blue Corn Johnnycakes / Sourdough Surprises Settembre: Johnnycakes al mais blu e semi di anice

johnnicakes 1

It seems ages from the last Sourdough Surprises I have taken part to, with the Gozleme. Might it be the injury leave, which left me idle for a few unbearable weeks, or just that healthy summer “withdrawal from work” feeling? Almost fully recovered from my injury, feeling my usual self, I am ready to get my sourdoughs working on some proper recipes. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Soft butter rolls with rye flour with quick hummus/ Il Ricettario del Mulino di Maroggia: Panini morbidi al burro e farina di segale con hummus veloce

panino morbido 1

Another Maroggia’s Mill Friday, with a new bread recipe that will delight your palate. It often happens that, in kitchen as in life, mistakes, accidents and misfortunes can lead to even more fortunate coincidences. This recipe was born just like that, with a failed experiment and some mistakes. Continue reading / Continua a leggere…