Homebaker’s Cookbook: Baghrir/ Il Ricettario di Homebaker: Crèpes millebuchi

Today’s recipe for Homebaker’s Cookbook is a reinterpretation of baghrir, a bubbly pancake often used as an accompaniment for both sweet and savoury dishes. I wanted to propose you with a sweet version like the one I tasted at the home of my friends Simone and Ramzi. I made an addition of saffron to perfume these pancakes that will drive you crazy. Try them for breakfast, you will love them.

Baghrir
x about 24-30 crêpes

330 g water
180 g homebaker’s pizza and pasta flour 
7 g baking powder
5 g sugar
2 g salt
1 g instant yeast
½ packet of saffron powder

In a large bowl blend all the ingredients except the baking powder and salt.
Stir up with a whisk for about 4 minutes, then cover the bowl with clingfilm and let it rest at room temperature for about an hour.
Add the baking powder and salt.
Stir up for a few seconds, just to mix all the ingredients.
Cover the bowl again with clingfilm and let it rest at room temperature for about 20 minutes.
Take a non-stick pan and heat it.
Do not grease and pour a ladle or a spoonful of mixture.
The mixture will form many bubbles on the surface.
Baghrir are ready when all the bubbles have burst.
They are cooked only on one side so resist the temptation of flipping them over.
Do not overlap the pancakes and store them covered under a towel.
Proceed like this with all the dough.
Baghrir are excellent with butter and honey melted together in a saucepan.

Il Ricettario di Homebaker: Crèpes millebuchi

La ricetta di oggi per il Ricettario di Homebaker è una mia reinterpretazione dei baghrir, o anche chiamati crêpes millebuchi. Una specialità marocchina spesso usata come accompagnamento per piatti dolci e salati, ma io ho voluto proporveli nella versione dolce come quella che ho assaggiato a casa dei miei amici Simone e Ramzi. Ho fatto una aggiunta di zafferano per profumare queste crêpes che vi faranno impazzire. Provatele per la colazione, non vi deluderanno.

Crêpes millebuchi
x circa 24-30 crêpes

330 g acqua
180 g farina homebaker per pizza e pasta 
7 g lievito chimico per dolci
5 g zucchero
2 g sale
1 g lievito di birra
½ bustina di zafferano in polvere

In una ciotola capiente frullate tutti gli ingredienti tranne il lievito chimico e il sale.
Rimescolate con la frusta per circa 4 minuti, poi coprite la ciotola con pellicola alimentare e lasciate riposare a temperatura ambiente per circa un’ora.
Aggiungete il lievito per dolci e il sale.
Rimescolate per pochi secondi, giusto per amalgamare tutti gli ingredienti.
Coprite nuovamente la ciotola con pellicola alimentare e lasciate riposare a temperatura ambiente per circa 20 minuti.
Prendete una padella antiaderente e scaldatela.
Non ungetela e versate un mestolino oppure un cucchiaio abbondante di composto.
L’impasto formerà sulla superficie tante bolle.
Le crêpes sono pronte quando tutte le bolle saranno scoppiate e vengono cotte solo da un lato.
Non sovrapponeteli e conservateli coperti sotto un telo.
Procedete così con tutto l’impasto.
I baghrir sono ottimi con burro e miele fusi insieme in un pentolino.

Homebaker’s Cookbook: Aromatic Crisp Bread / Il Ricettario di Homebaker: Pane croccante aromatico

Today for Homebaker’s Cookbook I present you with a recipe for a crispy bread, loosely based on South Tyrol’s Schüttelbrot. A versatile bread which is ideal for an aperitif served in combination with cheese and salami, you can also break it in small pieces ad add it to soup and guess what, it is amazing paired with jam…for a slightly different breakfast. Trust me, I tried it with an orange jam and was ecstatic!
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Homebaker’s Cookbook: Yogurt bread/ Il Ricettario di Homebaker: Pane allo yogurt

pane yogurt 1

I too often get excited when going shopping fro groceries. Family packs are my thing…usually I stock up on crackers, lupins and one-kilo natural yoghurt jars. Usually the next weeks all sort of unexpected things happen and I find myself with a lot of ingredients coming close to the end of their shelf life. And get in a panic. This is more or less how this loaf, which I now propose for Homebaker’s Cookbook, was born. Fragrant, soft and long-lasting, it was a great discovery given by necessity and total randomness. The great thing is that you can forget about it and leave the dough to rest in the fridge for a few days, in fact your loaf will acquire more flavour!
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Homebaker’s Cookbook: Almond and Sesame Biscuits / Il Ricettario di Homebaker: Biscotti alle mandorle e sesamo

Some time ago I discovered reginelle palermitane, very simple but delicious biscuits. This recipe is simply inspired by the original biscuits, which I thought were the result of a mix between wheat flour and almonds an ingredient in fact missing in the original recipe, as found out after a fairly detailed study, nonetheless I decided to put in the mixture to make my own version for Homebaker’s Cookbook. I chose to use homebaker’s farina 400, a flour specific for biscuit baking. Since I started using it in my recipes for biscuits and crackers I keep a package in the pantry…the difference, compared to biscuits baked with all purpose flour, is tangible and all the baked goods resulting are definitely more crisp! These almond and sesame biscuits are not too sweet and are ideal for both breakfast and a coffee break.
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Homebaker’s Cookbook: 4 Seeds Crackers / Il Ricettario di Homebaker: Crackers ai 4 semi

 Crispy baked goods have always been an obsession of mine…during the past years I had to face countless disappointments with full trays of grissini and crackers that wouldn’t turn out as crispy as I would have liked them. Stubbornness pays off though, and finally with time I came up for the recipe for perfectly crispy crackers. Ideal for aperitifs or to nibble on during work breaks, especially needed when spending a whole day in front of the computer. A simple and reliable recipe, just top with fresh cheese, two lemon zest, sprinkle with freshly cut chives and you will have a stunning aperitif with zero effort! For today’s Homebaker’s Recipe Book I present you with my tasty 4 seed crackers recipe crackers. Follow me and discover our online shop!
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Homebaker’s Cookbook: Cavatelli with broccoli and anchovies/ Il Ricettario di Homebaker: Cavatelli con broccoli e acciughe

I wanted to make orecchiette…and I came out with cavatelli! For today’s Homebaker‘s Cookbook recipe I studied a lot, watching several videos and discovering an inspiring woman…Nunzia! The problem is that despite my good manual skills that gesture that might seems so easy to do, dragging a dumpling of dough using the tip of a knife, proved to be very difficult and quite frustrating. So after the first ten orecchiette that believed themselves to be cavatelli, I gave in. But I intend to find a grandmother from Puglia willing to spend several hours with me to teach me all secrets that lay behind the famous pasta. I wonder if this site could be of any help (go and take a look, it is truly wonderful!). Ok, no more chatting…fasten your aprons!
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Tigelle 

Street food is now everywhere on the streets of our cities and at every special event around Ticino. A few years ago when I attended Food Immersion Festival I was impressed by Tigella Bella‘s stand but there was so much to say and eat that I realized I had completely forgot to mention them! The thought of these soft flat breads didn’t leave me but only now I had the idea to reinterpret the original recipe. The result? Spectacular! Try them as soon as baked. Warm, soft and fragrant they lend themselves beautifully for a brunch in your backyard!
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Seadas

Once you start with fried foods, well…it’s over! Frying makes almost anything irresistible so for today’s recipe I present you a typical sardinian dessert: seadas. Also called Sebadas, they are amongst the most famous Sardinian desserts. Usually made with semolina flour and filled with pecorino cheese and lemon zest, seadas are enjoyed with honey to sweeten them naturally. But let’s find out more about these irresistible fried treats!
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Ciabatta the fourth / Ciabatta, la quarta

IMG_5072

Recently I have been focusing my attention on blogs and online forums, something I couldn’t afford to do previously, and realized that bread baking can be considered a form of addiction, and I’m not alone. Not that I thought of being unique in this kind of passionate obession but the awareness that out there many other people suffer from the same form of dependence can only make me feel happy and less alone. Continue reading / Continua a leggere…