Buckwheat Bretzels / Bretzels al grano saraceno

buckwheat bretzel, bretzel al grano saraceno 1

Laugengebäck is the whole spectrum of breads that are boiled in a solution of water and caustic soda (in the order of 3% on the amount of water and not more, being caustic soda highly corrosive) before being baked. I simply love any kind of bread that undergoes this process while it gives a shiny crust and a very characteristic taste. Since my early childhood I favoured this kinds of breads which are usually vaguely rubbery and a little sticky on the surface. Bretzels are one of those breads I cherish. Although more or less ten years ago I had a moment of “Sils only bread baking” (here in Switzerland these breads are called silser) only once I tried to bake bretzels. Failing miserably. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Ada’s sultana buns / Il Ricettario del Mulino di Maroggia: I panini alle uvette di Ada

sultana buns, panini uvetta 2

Sultanas, either you love them or you hate them. Usually when offering a cake containing raisins or even panettone (which strictly requires raisins in its dough) I hear choruses of protest rising: “Noooo pleaseeee, not sultanas.” So just imagine the joy and amazement when asking my three years old niece Ada what she liked to eat the most she answered: “”Sultanaaaaassss!”. Not to mention when I noticed she was surgically dissecting the buns to remove the sultanas, but not to eat the soft inside of the bread…no sir, that he just ignored it at large and focused her attention on the berries. And what about you? Are you a sultanas lover us or hater? Well in any case the basic recipe for these buns is spot-on if you need something easy to bake for your children’s afternoon snack. The size of the buns is ideal for children my niece’s age who cannot manage to get through large bread rolls or buns, the dough is extremely soft and light and 100% vegan! If sultanas are just too hard to swallow you can replace them with chocolate chips, nuts, or other ingredients according to your taste.

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MTChallenge June: Horse Meat Hamburger with Eggplant, Beetroot crisps, pepper ketchup in a liquorice bun / MTChallenge Giugno: Hamburger di cavallo con melanzana, barbabietola e ketchup di peperoni in panino alla liquirizia

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Here I am a little sleepy and with half closed eyes as I sit here, typing at my computer. What an adventure for this month’s MTChallenge! Diabolical Arianna saparunda.blogspot.ch, who won the contest last month, launched a pretty complex challenge inviting us to cook our own version of the world famous American Hamburger. I can’t deny it, as all the staff of the challenge is very understanding when allergies and special diets ar involved I first contemplated the option of participating with a macrobiotic hamburger. That thought lasted about thirty seconds, then I realized that it had no sense at all, at least from my personl point of view on this dish. Let’s face it hamburgers must be rich, fat and rewarding. It didn’t feel quite right to stick a vegetable burger into a wholemeal bun with a tahini and umeboshi sauce. Hey, hold on a second…now that I came up with this I must admit it does sound quite appealing. Maybe I’ll give it a try soon. But anyway back to my burger. Blame it on the diet restrictions or just my own view on burgers (burger = meat), but I decided to focus on a juicy and tasty version of the American fast food par excellence. And I don’t regret it. Continue reading / Continua a leggere…

A Spring Menu nr 2 / Un menù di primavera nr 2

risotto rosmarino e limone blog

Here we are with the second appointment with my spring menus. Aren’t you curious to read what’s up for this week? Here are the four courses of the second menu:
Savoury Short Pastry Nests with Cheese Cream, Chicory and Black Olives
Rosemary and Candied Lemon Peel Risotto
Rabbit with Beer, Honey and Herbs Glaze with Roasted Potatoes
Almonds and Orange

Is your mouth watering yet?

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Persian Bread: Lavash / Pane persiano: Lavash

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Of my great love for Persian cuisine and its language (which unfortunately I do not understand but never fails to move my heart, like a sweet melody, every time I hear my aunt talking in farsi) I already wrote in this post about Persian sweets. There I mentioned Mandana, a longtime friend of my aunt with whom a nice relationship of complicity and confidence was born after I met her at my cousin’s wedding. We often write to each other on facebook and often share some recipes too. She usually asks me for bread and pizza recipes, my requests are mainly for Persian recipes. On one of these occasions I asked her if she had a recipe for lavash, since it has been quite a while that with a friend who is in a relationship with and Iranian boy we are thinking about having an all Persian dinner and I do not want to show up at their place empty handed. Continue reading / Continua a leggere…

My bread featured on Essen Magazine: “Fashion Food” Editorial + Recipes / Il mio pane su Essen Magazine: Editoriale per la rubrica “Fashion Food” + Ricette

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Life is strange, it’s not much in my style to make certain statements but sometimes it seems to me that wishes can come true without too much effort and this is exactly what happened with this adventure with Essen – A Taste Magazine I’m about to tell you. I well remember that Sunday morning in August. My friend Chiara and I were in my kitchen, hands wrapped around our cups of black tea, fragrant freshly baked ciabatta and assorted jams for breakfast. We talked about possible collaborations, ideas of projects involving food and fashion (she works as a stylist in Milan). Chiara suddenly came up with an idea, why not propose an Autumn/Winter fashion editorial for Essen Magazine’s column Fashion Food, featuring my bread creations too? We started writing down ideas, but then as you well know the notes ended up in the middle of a thousand other paperwork scribbled with ideas, projects and recipes to try out. Until I got a phone call from Chiara, telling me that out of the blue she had been given by her boss a job for a fashion editorial for Essen Magazine! Continue reading / Continua a leggere…

MTChallenge: Licorice Lasagna with Chicken Liver and Leeks / MTChallenge: Lasagna alla liquirizia, fegatini di pollo e porri

Lasanga MTC 1

Another month and yet another MTChallenge. A tough one. Yes, because this month Sabrina, from Les Madeleines Proust blog, challenged us with a traditional Italian recipe. One of those one might think would be fairly easy to make, after all what’s so difficult about rolling some dough? I bet you already guessed what I am talking about: Lasagna! And we’re talking about the real deal. The sheet of pasta, as instructed by Sabrina, had to be rolled by hand. Yeah, rrrright! May it be my proverbial insecurity, my total inexperience, my well known impatience, or the fact that after 30′ resting the dough was slightly sticky but my lasagna certainly will make history. For its thickness. Continue reading / Continua a leggere…

Sourdough Surprises September: Aniseed flavoured Blue Corn Johnnycakes / Sourdough Surprises Settembre: Johnnycakes al mais blu e semi di anice

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It seems ages from the last Sourdough Surprises I have taken part to, with the Gozleme. Might it be the injury leave, which left me idle for a few unbearable weeks, or just that healthy summer “withdrawal from work” feeling? Almost fully recovered from my injury, feeling my usual self, I am ready to get my sourdoughs working on some proper recipes. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Soft butter rolls with rye flour with quick hummus/ Il Ricettario del Mulino di Maroggia: Panini morbidi al burro e farina di segale con hummus veloce

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Another Maroggia’s Mill Friday, with a new bread recipe that will delight your palate. It often happens that, in kitchen as in life, mistakes, accidents and misfortunes can lead to even more fortunate coincidences. This recipe was born just like that, with a failed experiment and some mistakes. Continue reading / Continua a leggere…

Ravioli with ricotta and zucchini with olive oil, lemon and wild fennel emulsion / Ravioli alla ricotta e zucchine con emulsione di olio evo, limone e finocchietto

ravioli ricotta e zucchine 1

It has been was quite a while since I last made pasta from scratch, and it’s just the second time I do some stuffed pasta for the blog. Not having any finely ground semolina (like the wonderful friscello speciale from Maroggia ‘s Mill), which unfortunately was to be found infested by moths on my return from vacation, I opted for normal semolina. Unthinkable, with my back bruised from the accident Copenhagen, going to the Mill to pick up the usual pack of 5 kilos. As a result I liked it. You will not feel much difference from the usual pasta, maybe yes it is a bit unrefined compared to the other version, but I quite like a rustic touch! The filling is very delicate and fresh, especially if you find the time to make ricotta at home as I did. What can I say, I should do it more often! It is worth taking the time to knead, roll out the dough to the thickness that suits you best, and prepare a stuffing from A to Z. What a satisfaction! And you, what are you waiting for? Try out for yourself and let me know what you think about it!
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