Liquorice and Beetroot Babka / Babka alla barbabietola e liquirizia

For those who know me well this recipe does not come as a surprise… you know ho much I love beetroot and licorice don’t you? I tried this babka for breakfast and it is simply delicious, pillowy soft and just slightly sweet, want a slice? Well, roll up your sleeves and get started baking!

Maroggia’s Mill Cookbook: Cinnamon and Hazelnut Rye Flour Babka / Il Ricettario del Mulino di Maroggia: Babka speziata alla cannella e noci con farina di segale

Catch a Babka in the Rye! I haven’t been baking this soft and pillowy treat for a while and when Alessandro gave me the first few packets of Maroggia’s Mill rye flour I knew immediately I had to try and develop a recipe for Maroggia’s Mill Cookbook which had nothing to do with the idea we usually have of rye bread. Nothing better than a Babka. Would I be able to obtain a soft and pillowy crumb with such a flour, which as you know is not as rich in gluten as wheat flour? Well, I am proud to say that I made it! And my guinea pigs loved it. Of course it’s not as light and pillowy as it would be using wheat flour, but i can assure you its surprisingly soft and melts in the mouth beautifully.

Twelve Loaves: Licorice, Strawberries and White Chocolate Babka / Twelve Loaves: Babka alla liquirizia, fragole e cioccolato bianco

Here we are, as every month I participate to Twelve Loaves bread collection. I must admit this month’s theme has been a bit hard on me since strawberries, the chosen ingredients, are anything but in season at my latitude.

Brioche obsession and Chocolate Babka / L’ossessione per la brioche e la Babka al cioccolato

Lately brioche has been the queen of my kitchen. It all started with italian facebook baking groups raving about this russian flower and the endless posting of pictures, videos and blog posts. I’m not usually inclined to follow trends, but admit the shape was so gorgeous I couldn’t help myself. And having friends around for dinner is always a great excuse, isn’t it?

Ricette

BISCOTTI

Ciambelline all’anice

Biscotti al cioccolato e marmellata di ciliegia

Biscotti alla panna con zafferano e uvette

Gingersnaps biscuits

 

CRACKERS, GRISSINI, BISCOTTI SALATI

Biscotti salati con nocciole e farina di grano saraceno

Chioccioline croccanti alla liquirizia

Crackers di farro tipo Knacker Brot con semi misti

Grissini all’anice, cioccolato bianco e scorza di lime

Grissini panati

Grissini di lievito madre e farina di nocciole

Sfogliate di pane al finocchietto, limone e pepe

Sfogliate di pane alla pasta madre

Taralli alla segale rotta e vino bianco

Taralli Ticinesi al Merlot rosso con panatura di polenta

 

CREME SPALMABILI DOLCI

Curd di Mele e Ribes

 

DOLCETTI VARI

Dolci iraniani

Frittelle di mele allo zafferano e pepe nero

Marshmalllows allo zafferano e pistacchio

Mochi ripieni di azuki verdi

Onigiri dolci con marmellata di zucchine e “alga” di mela

 

FOCACCIA, PIZZA & Co.

Focaccia alla crema di carciofi, cavolo rosso e acciughe

Focaccia alle patate

Focaccia di frumento e farro con broccoli e porri

Focaccine con farina di semola

Pide, pizza turca

Pizza con zucchine, scorza di limone e menta

 

MUFFINS SALATI, CRUMPETS, SCONES

American Breakfast: Egg Benedict su e
English Muffin, Muffins alla zucca butternut e Smoothie di barbabietola e mandarino

Crumpets alla Farina Bona

English muffins al lievito madre e farina di saraceno

Johnnycakes al mais blu e semi di anice

Muffin salati con salame e formaggio nostrani

Muffin a sorpresa al cacao

 

PANE

Baguette al limone e aneto

Baguette allo zafferano, anice, cipolla caramellizzata e scorza d’arancio

Boulot ai semi misti e farina Graham

Ciabatta al grano saraceno (75% di idratazione)

Ciabatta con licoli 100% di idratazione

Ciabatta con licoli 100% perfezionata

Ciabatta del Ricettario del Mulino di Maroggia

Ciabatte alle noci pecan caramellate

Ciabatta al timo limonato e aglio

Ciabatta di Vittorio

Cazzottini con farina Senatore Cappelli e semolone

Croissants

Epi di farina integrale e farina 00

Marguerite con farina integrale grezza e semi misti (fiore di pane)

Pagnotta con lievito madre, farina di grano saraceno, carote e porri

Pagnotta alla birra, cassis e cioccolato fondente

Pain Fendu

Pane arancia candita, anice e farina di mandorle

Pane al farro, farina integrale e germe di grano

Pane al farro-spelta, farina integrale e crusca di frumento, 88% idratazione

Pane al lievito madre con barbabietola, mandarino, fava tonka e vaniglia

Pane alla segale e avena spezzata

Pane alla Ticinese

Pane da strappare con zucchine, feta, miele e semi di sesamo

Pane in pentola

Pane in cassetta con farina Graham

Pane in cassetta con metodo Water Roux

Pane integrale con esuberi

Panini al basilico

Panini morbidi per Hot Dog

Saucisson con semi e segale

Treccia al burro

 

PANE DOLCE

Angelica al burro di macadamia butter, miele e nocciole

Babà aromatizzato all’arancia con crema allo zafferano e pistacchi tritati

Babka al cioccolato

Banana Bread al lievito madre

Brioche

Brioche alla liquirizia con farcitura alla fragola e cioccolato bianco

Chioccioline ai semi di papavero

Fiore d’autunno con castagne e zucca

Fiore di brioche al cioccolato bianco e pistacchio

Kolache al lievito naturale, farina di castagne e marmellata di cachi

Monkey bread con caramello al fleur de sel

Muffin di pane alla mela e cannella

Panini al latte con gocce di cioccolato fondente e nocciole delle Langhe

Saccottini morbidi ripieni di ribes

 

PANE FESTIVO

Corona dei Re Magi

Consigli per fare il panettone

Hot Cross Buns

Veneziana

 

PANE PIATTO

Gozleme ripieni di crema di cavolo rapa, melanzana e parmigiano reggiano

Msemmen, pane piatto marcchino

Naan, pane piatto indiano

Piadina Menù

 

PANINI

Mini Babà rustici

Coniglietti di pane al vapore ripieni di marmellata di azuki verdi 

Girelle di segale e semi di finocchio al chutney di arance sanguinelle e cipolle

Mantovanine

Pain de beaucaire

Panini al basilico

Panini al latte con ciliegie e barbabietola avvolti in pancetta

Panini di farina di castagne, patate e noci

Panini di farina bona, patate e noci

Panini morbidi al burro e farina di segale con hummus veloce

Panini con patate dolci

Panini tigre al lievito madre

Rose di pane con patate e za’atar

 

PRIMI PIATTI

Garganelli del riciclo pasquale e ragù alla mamma

Gnocchi di manioca e farina di riso con pesto di aglio orsino

Insalata di farro e melanzana speziata

Lasagna al grano saraceno, porri e scampi

Lasagna alla liquirizia, fegatini di pollo e porri

Latkes di verdure speziati

Pici con salsa alla luganega, nocciole e caffé

Ravioli alla farina di castagne ripieni di noci e pane, con fonduta di formaggella ticinese

Ravioli alla ricotta e zucchine con emulsione di olio evo, limone e finocchietto

Strudel salato alla zucca butternut, crema di manioca, pancetta e noci con besciamella al Roquefort

Tagliolini con farina di segale con emulsione di olio e salvia fresca

Testaroli con salsa alle mandorle

Trofie alla salsa di castagne e zucca butternut

 

SECONDI PIATTI

Spezzatino di vitello al vino rosso e liquirizia

 

DESSERT

Bavarese al cioccolato bianco, arancia e cannella con farfalle di cioccolato fondente

Cheesecake di ricotta allo zenzero candito

Clafoutis ai ribes

Millefoglie parte I

Millefoglie parte II

Millefoglie parte III

Millefoglie parteIV

Millefoglie parte V

Millefoglie parte VI

Mincepies, dolci natalizi inglesi

Millefoglie perfetta con crema di pistacchio

Paris Brest

Tartellettes al sedano rapa, cardamomo e caramello al fleur del sel

Sfogliatelle ricce ripiene di ricotta

 

SALSE

Il mio curry

La mia salsa di pomodoro

 

TORTE, MUFFINS & CO.

Baguette francese dolce

Cheesecake alla ricotta e more

Éclairs al cioccolato

Leicestershire curd tarts

Madeleines alla liquirizia e scorza d’arancia

Muffin alla barbabietola, arancia e cioccolato bianco

Muffin al cioccolato fondente, uvette e mandorle

Muffin al cioccolato fondente, cassis fresco, uvette e mandorle tostate

Muffin al cioccolato fondente, uvette, pistacchio e scorza d’arancia

Pastel de Tres Leches

Plumcake al cioccolato e arancia

Popovers alla farina di castagne e latte di riso

Mini Sachertorte

Smithy Loaf

Torta albero speziata

Torta al cioccolato e cannella

Tronchetto natalizio al panettone

 

TORTE SALATE & SFORMATI

Crostata salata di grano saraceno e nocciole con ripieno di broccoli e salsa di noci

Sformato speziato con cavolfiore

Soufflé ai gamberi, rapa bianca e scorza d’arancia rossa con salsa di liquirizia

Torta con fagiolini, sedano rapa e feta

Torta salata con verdure al curry

 

VEGAN

Crostata vegana al cioccolato fondente e arancia

 

VERDURE

Insalata di coste, barbabietola e feta

Recipes

 

BISCUITS

Aniseed biscuits

Chocolate and Cherry Jam Cookies

Cream Biscuits with Saffron and Raisins

Gingersnaps biscuits

 

BREAD

Beetroot, tangerine, tonka bean and vanilla bread

Braided Butter Bread

Buckwheat, carrot and leek Autumn Loaf

Buckwheat ciabatta (approx 75% hydration)

Candied orange peel, aniseed and almond meal bread

Caramelized Pecans Ciabattas

Cast Iron Pot Bread 

Ciabatta, Maroggia’s Mill recipe

Ciabatta, my first recipe

Ciabatta, sourdough

Ciabatta, Vittorio’s recipe

Ciabattas with Garlic and Lemon Thyme

Cazzottini with Senatore Cappelli and thick semolina flour

Courgette, feta, honey and sesame seeds pull-apart bread

Croissants

Dill and Lemon Baguette

Excess Sourdough Wholewheat Bread

Graham flour and mixed seeds Marguerite (bread flower)

Graham Flour Tin Loaf

Guinness beer, blackcurrant and dark chocolate bread

Mixed seeds and Graham flour Boulot 

Pain Fendu

Rye and Coarse Oat Loaf

Saffron, aniseed, caramelized onion and orange zest baguette

Seed and Rye Saucisson

Spelt, wholemeal bread, and wheat bran bread

Spelt, Semi-Whole Wheat, Buckwheat flour, Wheat Germ Sourdough Bread

Ticinese Bread

Tin loaf bread

Wholewheat and AP flour Epi

 

BREAD ROLLS

Bao Bunnies filled with Greeen Azuki

Cherry and Beetroot Buns wrapped in Bacon

Chestnut flour, Potato and Walnut bread rolls

Farina bona, Potato and Walnuts rolls

Hot dog buns

Mantovanine

Pain de beaucaire

Potato and Za’atar bread roses

Rye and fennel seeds snails with blood oranges and red onion chutney

Rustic Mini Babà

Sweet potato bread rolls

Soft butter rolls with rye flour with quick hummus

Sourdough Tiger bread rolls

 

CAKES, MUFFINS & CO.

Beetroot, Orange and White Chocolate Muffins

Blackberries and ricotta cheesecake

Chestnut flour and Rice Milk Popovers

Chocolate and orange plumcake

Dark chocolate, raisins and almonds muffins

Dark chocolate, raisins, blackcurrants and roasted almonds muffins

Dark chocolate, raisins, pistachio and orange zest muffins

French toast baguette

Leicestershire curd tarts

Madeleines with licorice and orange zest

Mini Sachertorte

Panettone Yule Log

Pastel de Tres Leches

Smithy Loaf

Spiced Baumkuchen

 

CRACKERS, GRISSINI, SAVOURY BISCUITS

Aniseed, White Chocolate and Lime Zest Grissini

Breadcrumb Grissini

Crunchy Licorice snails

Dried Wild Fennel leaves, Lemon and Pepper crackers

Emmer Knacker Brot with mixed seeds

Hazelnut Grissini

Hazelnut and Buckwheat flour savoury biscuits

Sourdough Bread Thins

Taralli Ticinesi with red Merlot wine and polenta breading

Whole Rye Flour and White Wine Taralli

 

DESSERT

Bavarian Cream with White Chocolate, Cinnamon and Orange and Dark Chocolate Butterflies

Chocolate Éclairs

Lobster Tails

Millefeuille part I

Millefeuille part II

Millefeuille part III

Millefeuille part IV

Millefeuille part V

Millefeuille part VI

Mincepies

Paris Brest

Perfect Pistachio Millefeuille

Red currant clafoutis

Ricotta and Candied Ginger Cheesecakes

White Chocolate, Cardamom and Fleur de Sel Caramel tartellettes

 

FESTIVE BREADS

Hot Cross Buns

Panettone tips

Three King’s Bread

Venetian Easter Bread

 

FLATBREADS

Msemmen, Moroccan Bread

Naan Bread

Piadina Menù

Sourdough Gozleme with Kohlrabi, Aubergines and Parmesan Cheese

 

FOCACCIA & PIZZA

Pide (Turkish pizza)

Potato Focaccia

Semolina Flour Focaccia

Sourdough Focaccia with Pickled Artichokes, Red Cabbage and Anchovies

Pizza with Zucchini, Lemon and Mint

 

FIRST COURSES

Buckwheat, Leek and Scampi Lasagna / Lasagna al grano saraceno, porri e scampi

Cassava gnocchi with Wild Garlic Pesto

Chestnut flour Ravioli, stuffed with walnuts and bread, topped with melted cheese

Garganelli and Ragù alla Mamma

Licorice Lasagna with Chicken Liver and Leeks

Pici with Luganega, Hazelnuts and Coffee Sauce

Ravioli with ricotta and zucchini with olive oil, lemon and wild fennel emulsion

Rye Tagliolini with Oil and Sage Emulsion

Savoury strudel with Butternut squash, creamed Cassava, Bacon and Walnuts with Roquefort cheese Béchamel

Spelt and spicy eggplant salad

Testaroli with almond sauce

Trofie with Chestnut and pumpkin sauce

Wheat and Emmer Focaccia with Leeks and Broccoli

Vegetables and Spices Latkes

 

SECOND COURSES

Licorice and Red Wine Veal Stew

 

SAUCES

My curry sauce

My tomato sauce

 

SAVOURY MUFFINS, CRUMPETS, SCONES

American Breakfast: Egg Benedict on english muffin, Butternut Squash Muffins and Beetroot-Tangerine Smoothie

Aniseed flavoured Blue Corn Johnnycakes

Buckwheat Sourdough English Muffins

Chestnut flour and Rice Milk Popovers

Cocoa surprise muffins

Farina Bona Crumpets

Savoury Muffins with Salami and Cheese

 

SAVOURY PIES AND FLANS

Curried vegetables double crust pot pie

Buckwheat and Hazelnut flour Pie with Broccoli and Walnut filling

Green Beans, Celeriac and Feta Tart

Shrimp, Turnip and Redo Oranges zest Soufflé with Licorice sauce

Spiced cauliflower flan

 

SWEET BREADS

Apple and cinnamon pull apart bread muffins

Autumn Brioche Flower with Chestnut and Butternut Squash

Orange flavored Babà with saffron cream and pistachios

Brioche

Chocolate Babka

Dark Chocolate and Hazelnuts Milk Rolls

Kolache with Chestnut Flour and Persimmon Jam

Licorice, Strawberries and White Chocolate Babka

Macadamia butter, honey and hazelnut wreath

Monkey Bread with Fleur de Sel Caramel topping

Poppy seed snails

Red Berries Soft Buns

Sourdough Banana Bread

White Chocolate and Pistachio Flower Brioche

 

SWEET SPREADS

Apple & Red Berries Curd

 

SWEET TREATS

Green Adzuki filled Mochi

Iranian sweets

Saffron and Pistachio Marshmallows

Sourdough, Saffron and Black Pepper Apple Fritters

Sweet Onigiri filled with Courgette Jam wrapped in Apple “seaweed”

 

VEGAN

Chocolate Orange and  Hazelnut Vegan Tart

 

VEGETABLES

Beetroot and Feta Salad

A friendship’s tale: Msemmen bread from Morocco / Storia di pane e amicizia: lo Msemmen dal Marocco

This is a special bread, a bread of friendship. A bread to tear and share. My friend Amal taught me ho to prepare and bake it. I met her at a swap event in Chiasso, “Il trovatutto”, which is held monthly in a recreational center in town. I started going to it when I realized that many things stored during my last move weren’t of use anymore. Simply they stayed several months in the boxes without me noticing. An old mirror, some jeans I was given but never wore, things like this. Since waste is not an option in my house I was more than glad when my path crossed the one of “Il trovatutto”. I got rid of many things and met new people, and among them Amal. Funnily enough we met over our passion for food and baked goods.

Autumn Brioche Flower with Chestnut and Butternut Squash, a winner recipe / Fiore d’autunno alla castagna e zucca butternut, una ricetta vincente

Put together a contest, some seasonal ingredients, my brioche dough and shake until thoroughly mixed. The result? An extremely soft sweet bread and a first prize win. But let’s start from the beginning. Almost two months ago I stumbled into an article in Azione, a weekly newspaper by Migros which is one of Switzerland’s retail chains leader.