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

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!

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

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.

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

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.

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

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.

Ravioli with ricotta and zucchini with olive oil, lemon and wild fennel emulsion / Ravioli alla ricotta e zucchine con emulsione di olio evo, limone e finocchietto

It has been was quite a while since I last made pasta from scratch, and it’s just the second time I do some stuffed pasta for the blog. Not having any finely ground semolina (like the wonderful friscello speciale from Maroggia ‘s Mill), which unfortunately was to be found infested by moths on my return from vacation, I opted for normal semolina. Unthinkable, with my back bruised from the accident Copenhagen, going to the Mill to pick up the usual pack of 5 kilos. As a result I liked it. You will not feel much difference from the usual pasta, maybe yes it is a bit unrefined compared to the other version, but I quite like a rustic touch! The filling is very delicate and fresh, especially if you find the time to make ricotta at home as I did. What can I say, I should do it more often! It is worth taking the time to knead, roll out the dough to the thickness that suits you best, and prepare a stuffing from A to Z. What a satisfaction! And you, what are you waiting for? Try out for yourself and let me know what you think about it!

Paris Brest

The Paris-Brest, a jump into the void. Yes I admit, not without shame, that I never had one before trying the recipe at home. No romantic breakfasts with a view on the Eiffel Tower in Paris, no foodie raids at Hermé’s. My last trip to Paris probably dates back more than twenty years ago. Just a child, fascinated by Loire’s Castles and Diane de Poitiers. So what got me into experimenting with this classic gem of French pastry? Definitely my passion for beauty, the challenge of being able to obtain a product not only palatable but also aesthetically appealing (do you remember the ordeal I had gone through to make “simple” éclairs?) and an innate curiosity.

Wheat and Emmer Focaccia with Leeks and Broccoli / Focaccia di frumento e farro con broccoli e porri

Today on the blog a recipe from another blogger, Astrid aka Dolce Amara Deliziosa, will be delighting your tastebuds. This good recipe languished a long time in my “limbo” folder, photos already taken and all the changes to the original file already written down. But then, a challenge, a new recipe, and me getting lost into many other ideas and projects and the recipe slowly drifted into oblivion. Well, it’s finally the right time to publish it, if only to give credit to Astriduccia. It was indeed love at first sight with this tasty focaccia, which I enjoyed very much for lunch on several occasions (thank you freezer <3).

Maroggia’s Mill Cookbook: Chocolate and Cinnamon Cake / Il Ricettario del Mulino di Maroggia: Torta al cioccolato e cannella

Holidays are indeed over, and Maroggia’s Mill Cookbook is back as well, and back with a sweet tooth. This cake was born from the need to recycle egg whites that I had to freeze last Easter, after some proper Colombe baking (here is the link to the original recipe I used, my post has yet to be put online!). Having had enough of meringues and macarons I needed to find a new recipe to use up all those whites! Upon returning from vacation I realized that my freezer exploded with different vegetables, sauces, meat, and egg whites. A recipe for Sacher Torte taken from an old issue of A Tavola, which I baked several times during my university years, came up to my mind.

Living on my own: Swiss Chard, Beetroot and Feta Salad / Living on my own: Insalata di coste, barbabietola e feta

I’m back with a fast, healthy and tasty recipe for you single friends! Swiss Chard is a vegetable rich in vitamins, fiber, folic acid and minerals. The higher concentration of vitamins and carotene is in the green outer leaves, but that does not mean that this vegetable can not be consumed entirely. In fact the stem is my favorite part, it’s so crisp and fresh! Beetroot is one of the vegetables I love the most because of its versatility.