Maroggia’s Mill Cookbook: White Chocolate Sachertorte, or Gio’s cake / Il Ricettario del Mulino di Maroggia: Torta Sacher al cioccolato bianco, o anche detta torta della Gio’

White Chocolate Sachertorte - Torta Sacher al cioccolato bianco

It has been quite a while now since I last posted a cake recipe for Maroggia’s Mill Cookbook. As you know by now my diet unfortunately does not allow me to eat sweets, although on rare occasions I happen to cheat (better not mention the Christmas festivities, which have been a disaster as far as diet is concerned). But this cake is simply divine and I could not keep myself from posting the recipes. It’s a reinterpretation of the most famous Sachertorte, the original recipe I have worked on comes from a recipe which I have been baking for nearly 20 years ripped from an old issue of a magazine which I cannot tell anymore whether it was “A Tavola” rather than “Italian Cooking”. However, the recipe of the original Sacher is superb but this white version is not far behind. I used Maroggia’s Mill Nostrana flour and the result is soft and spongy to perfection, very moist and sweet without being sickening (to avoid it being to sweet I decided not to cover it with a white chocolate glaze, which is to my taste a bit too sugary). A bite leads to another bite, melting quickly in the mouth. The first person to test the recipe was my friend Gio’, which I found out loves white chocolate both reasons why I decided to rename this recipe “Gio’s cake”. I also tried to make a bigger cake using a classic 20 cm diameter mould ring and it was met with great enthusiasm, but keep in mind a bigger cake requires different temperatures and times for baking. What are you waiting for, why don’t you try it too?

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“Cuochi d’artificio”: Black Cracker Shells filled with Za’atar Hummus / “Cuochi d’artificio”: Conchiglie di cracker nero ripiene di hummus allo za’tar

black cracker shells with zaa'tar hummus - conchiglie di crackers nere con hummus allo zaa'tar 1

Food and trends. We can’t deny it for as long as food has been in the spotlight techniques, gadgets, ingredients and recipes have been changing from one year from the other as fashion trend have been since the past decades. We can’t have enough of novelty and our taste for the unknown, the most healthy, the most flavourful product has no end. This time I have been asked to work on the subject of fashion as trends in food. Something quick, easy but with an impact, something that could stand out of the crowd. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Multi grain, Fennel Seeds, Lemon Zest and Black Pepper Crunchy Donuts / Il Ricettario del Mulino di Maroggia: Ciambelline croccanti ai quattro cereali, semi di finocchio, scorza di limone e pepe nero

ciambelline finocchio, pepe, limone 2And here we are with the usual appointment with Maroggia’s Mill Cookbook. This time I delight you with a recipe for some very nice crunchy appetizers, to offer to your friends with a good cocktail or simply to munch in front of a good movie. I made them a few weeks ago, to thank a couple of friends who invited me over to theirs for fantastic persian dinner. Of course I indulged with various baked goods (I hate going over to friend empty handed!) including some toasted flour and black sesame seeds naan and my legendary chocolate and cinnamon cake which my friend Laura calls “the most delicious chocolate cake in the world”. The crunchy donuts were received with much enthusiasm and frantic chewing, an unmistakable signs of success! Continue reading / Continua a leggere…

MTC Challenge: Celeriac, Turmeric, Apple and Onion mini pies with dill brisée pastry/ MTC Challenge: Tortine al sedano rapa, curcuma, mela e cipolla con brisée all’aneto

mtc marzo 1

For this month’s MTC Challenge Elisa challenges us with a basic cooking preparation, brisée pastry. At first I thought I could not participate because the guideline called for the use of Michel Roux’s recipe. Fortunately, after writing to MTC’s staff I was reassured that in cases of allergies and health problems we were allowed to use other ingredients to substitute the ones indicated in the given recipe, so I decided to try out my first vegan brisée. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Toasted Wheat Flour and Black Sesame Naan / Il Ricettario del Mulino di Maroggia: Naan alla farina di grano tostata e semi di sesamo neri

Naan alla farina di grano tostata e semi di sesamo neri 1

Long time no see, flat bread! Thinking of new recipes for the blog I realised that flat bread has been missing for a while (just a quick reminder of what has been posted so far: piadina, reinterpreted in a menu, Turkish pide, a classic white naan, persian lavash and msemmen) and that Maroggia’s Mill Cookbook doesn’t even feature this type of bread. Bad, very bad of me indeed. So I am back to using the wonderful toasted flour of which I wrote about in this post for my rye, toasted flour and thyme crackers. A flour that can be done at home by simply toasting plain flour in a pan, which gives breads, crackers and breadsticks a very particular taste. Continue reading / Continua a leggere…

Macro dumplings for MTC Challenge / Canederli macro per l’MTC Challenge

canederli 1

New year, new challenges. It seems only yesterday that Francesca challenged us with a her literary inspired muffin, but it has been two months now. Enough to relax and forget how the MTC Challenge can put my brain and creativity under enormous pressure. Couple this with my macro lifestyle adventure and you can just imagine how difficult it will be for me from now on…but stubborn as I am the goal this year will be to be able to participate to all of MTC’s challenges by inventing all sorts of macro alternatives to the recipes and ingredients we will be given. Honestly these dumplings were a walk in the park if I consider the risk of running into a dessert recipe, or worse a brioche dough rich in eggs, butter and sugar. But challenges are vital in my life and for my blog(s) too and I am ready to face any recipe, even though I fear many tears will be shed being failure and disappointment just around the corner with macro cooking!
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Maroggia’s Mill Cookbook: Cast Iron Pot Wheat and Whole Rye Bread / Il Ricettario del Mulino di Maroggia: Pane in pentola al frumento e segale rotta

pane pentola segale Mulino 1

Yet another Friday and yet another loaf. There will be changes in the blog and in Maroggia’s Mill Cookbook in general. As you know I embarked this new path of macrobiotic diet in order to solce a health problem, and have no other choice, for Maroggia’s Mill Cookbook, to focus more on the bread (especially ones made with wholemeal flours which are more suitable for the regime that I must follow). I won’t do any biscuits, cakes nor dessert recipes, at least not for Maroggia’s Mill Cookbook as I don’t really think macrobiotic sweets and desserts fit into such column, because they have too many banned ingredients and even though I am allowed to have a little taste of banned foods better not risk to fall into unnecessary temptations. I have in mind a new project, which I will talk about later on. In short from now on, concerning Maroggia’s Mill cookbook, I will publish only bread, breadsticks and crackers recipes. Continue reading / Continua a leggere…

Oh all these excesses! Bread Thins against Sourdough waste / Oh tutti questi eccessi! Sfogliate di pane per combattere lo spreco di pasta madre

sfogliate pane 1¨

A mess, such a total mess I collected not 150 grams, not 300 grams but one kilo excess sourdough. These things happen when scheduling gets out of control, chaos grows and my excess sourdough jar fills up to the brim. What to do? Luckily bread thins are always there to save the day (and are quite appreciated by my guinea pigs). If you are like me, a waste hater that gets lost into too many projects this is the recipe for you. It does take some time but it has an addictive quality to it, once you start rolling out the dough you soon get into a state of trance. Try it for yourself, you won’t be disappointed by these super crisp crackers, far the best I have ever tasted and baked in my own house. You can flavor them as you please, in fact I did three different flavoring a for these batches. Are you ready to roll the bread thins? Continue reading / Continua a leggere…

Twelve Loaves August: Basil Buns / Twelve Loaves Agosto: Panini al basilico

panini basilico 1

And we’re back with the monthly appointment with Twelve Loaves, one of my favourite collections of bread. In August the theme we were given was that of herbs. I immediately thought of making a dough with a high concentration of basil, a Hulk dough that would lend perfectly itself to a weird project that I have been having in mind for some time. This project was inspired to me by a person whom I respect very much. Among the people I have been following for years, and who I’ve also had the great pleasure of meeting personally, is a talented photographer and art director who works in Milan. Continue reading / Continua a leggere…

Twelve Loaves: Courgette, feta, honey and sesame seeds pull-apart bread / Twelve Loaves: Pane da strappare con zucchine, feta, miele e semi di sesamo

Summer Pull-Apart Bread 1

Last month has been quite hectic…attending Food Blogger Connect Conference was quite tiring and it took me a few days to recuperate my energy, then trying to put together the lessons learned at the conference (I am still struggling, I admit, especially geek wise) writing a couple of advertorials and working on other projects. So stressed out I completely forgot about Twelve Loaves. I could have dropped out just for this month but the theme, Summer Fun, immediately triggered something in me. Summer, sun, sea. My memory has taken a leap back in time, an Olympic jump to twenty years ago. Continue reading / Continua a leggere…