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?
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 Mill‘s 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!)!
Continue reading / Continua a leggere…
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”.