Maroggia’s Mill Cookbook: Cream, Almond and Pistachio Grissini / Il Ricettario del Mulino di Maroggia: Grissini alla panna, mandorle e pistacchi

grissini panna mandorle pistacchi 2

Sometimes the best recipes for Maroggia’s Mill Cookbook are born this way…recovering ingredients that have been languishing in the fridge for too long and next to their expiration date. Full cream, I can’t ever recall for which recipe I had bought it. Was it to make a batch of fleur sel caramel or rather to bake some cookies to nibble on at tea time? No clue at all! Then I came up with this bizarre idea. What about trying to bake sweet full cream infused grissini, would they taste any good? The answer came with the verdict from my faithful guinea pigs, these grissini are simply AMAZING. And highly addictive to…Flavia knows something about it, having said at least three times “This is the last one, I swear” before sealing the bag and leaving the few survivors on her studiomate Micha’s desk. These grissini can be underbaked, maintaining an internal softness which makes them very pleasant and accentuates the creamy quality of its dough. Alternatively, you can bake a little longer and let them dry in the oven to make them crispy. However you decide to bake them they are perfect as a snack for tea time or to munch on in front of a good movie. The sugar and pistachio breading can be replaced with other kinds of chopped nuts. What are you waiting for, roll up your sleeves and knead!
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MTChallenge: Cheesecake in a bun! / MTChallenge: Cheesecake a sorpresa…nel panino!

Cheesecake in a bun : Cheesecake a sorpresa...nel panino!1

Sometimes it does not take much of an effort to have a brilliant idea. One of the easiest ways is to proceed by mental association. What I wanted was to develop a recipe that would be easy and quick to bake but still quite stunning, even its simplicity. Something with bread. Mmmmmh, soup served in loaf…but what if I turned it into a sweet recipe? No, nothing like my beet and mango gazpacho, what I wanted was something more unusual and original. A cake! Well…a cake encased in bread might be a bit too dense. The answer was just around the corner…a cheesecake! Rolls are perfect to serve this cake as a single portion, the crust is crispy on the sides and is not too heavy unlike some cheesecake crusts which are quite dense and heavy. And imagine the reaction of your guests while bringing them to the table humble sandwiches for dessert? There are endless possibilities to flavour the cheesecake cream as well as the pairing of fruits that you can use to decorate these little delicious treasures. Making them takes very few minutes, a little more than half an hour. Ready to make a great impression on your guests?

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Maroggia’s Mill Cookbook: Cinnamon, Almonds, Orange and Dark Chocolate Sablés / Il Ricettario del Mulino di Maroggia: Sablés alla cannella, arancia e cioccolato fondente

Cinnamon, Almonds, Orange and Dark Chocolate Sablés : Sablés alla cannella, arancia e cioccolato fondente 1

Biscuits, biscuits..give me biscuits! I have no clue what is going on with me, but maybe the macrobiotic experience (which I interrupted nearly three months ago) has shocked me to the point that I really needed to walk a bit on the dark side of baked goods and indulge in all those recipes that require a lot butter and a good dose of sugar. I’m pretty confident I will overcome this phase, especially because I don’t think my hips can take so much fat for very much longer. No, I don’t think so. So enjoy these sablés until I feel like posting sweet recipes. And I want to share this with you and all of Maroggia’s Mills friends. When my friend Flavia (a very talented photographer, go and check her work here) invited me over for tea I baked a good batch which was thoroughly enjoyed. In fact they didn’t last long, I can tell by the way my pants feel a bit too thighs! Needless to say, these biscuits melt in your mouth with delicate bursts of cinnamon and orange flavour which blend very well with each other as well as with dark chocolate. The addition of crunchy almonds and chopped dark chocolate add an extra thing to the whole sensory experience you have while biting in. Diet can start tomorrow (you can always go and check my macrobiotic blog…since it’s still online!)!
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Cuochi d’artificio: “Messy Spring Frisella” / Cuochi d’artificio: “Frisella primaverile pasticciata”

Frisella primaverile pasticciata

It was a long wait…the first weeks of April showering with rain and confusing us with it’s sudden meteorological moods switching from cold autumnal temperatures to sunny days, but finally Spring is here to delight us with it’s sunny and mild climate. To greet the coming of Spring I thought up this simple recipe which I presented on my last recording at “Cuochi d’artificio”. The theme of the episode was “Mess”.

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