Maroggia’s Mill Cookbook: Bagel / Il Ricettario del Mulino di Maroggia: Bagel

Bagels, we had the chance to bake a licorice version with a slightly longer and more complex method. Today for all American style brunch lovers for Maroggia’s Mill Cookbook I present you with a quick and easy recipe for bagels. These soft sandwiches are a perfect match with jams, sweet and savoury creams, spreadable cheeses but above all with butter and salmon.

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Maroggia’s Mill Cookbook: Rye flour Blinis / Il Ricettario del Mulino di Maroggia: Blinis alla farina di segale

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Here we go again with another post for Maroggia’s Mill and its Cookbook. More precisely with rye flour. After this gorgeous recipe for a soft, sweet rye bread I decided to whip up some blinis, one of my favourite options when its up to deciding what to cook for a relaxed and rewarding breakfast, preferably on a lazy Sunday morning in the company of family or friends. The recipe is a bit time consuming due to all the proofing steps but I assure you will not be disappointed. Alternatively, you can prepare a large batch of blinis and freeze what’s left by stacking them between layers of plastic wrap. Thaw 10′ in the oven at 150° C, they will keep their soft consistence as if they were freshly cooked. If you don’t have enough time on your hands you can reduce the first rest to 30′ and skip all the other steps by incorporating the remaining ingredients, always respecting the sequence in which they are mixed in, but the blinis will not be as soft!
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Maroggia’s Mill Cookbook: Liquorice Bagel / Il Ricettario del Mulino di Maroggia: Bagel alla liquirizia

bagel liquirizia : liquorice bagel 1

Bagels. If I’m not mistaken this is the second recipe I tried after discovering my passion for bread baking. The first one was the Cottage Loaf, a bread which has been the staple of my baking when sixteen. Around that time my father used to travel a lot to the United States, something which I guess summed up with my passion for american tv series and MTV played a role into feeding my interest for this bread. I then did a 10 day holiday in N.Y. where I religiously followed my plan to eat a typical american breakfast every single morning, with the rule of changing both menu and place every single day. Amongst the breakfast I had there where bagels too, of course. I would opt for a classic philadelpia cheese and smoked salmon bagel, straight from the oven and still warm. No doubt one of my favourite breakfasts during my american holiday. I haven’t been baking bagels since, for no reason really. This time a pretty weird idea to use Maroggia’s Mill flour came to my mind. Liquorice flavoured bagels! Take a look into Maroggia’s Mill Cookbook with me and let’s see how these beauties can be baked at home.

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Maroggia’s Mill Cookbook: Savoury Semolina Flour Pancakes / Il Ricettario del Mulino di Maroggia: Pancakes salati con farina per pasta e pizza

pancakes farina pasta e pizza 1

Breakfast, you already know how much I love this moment of the day and I won’t go on stressing how important it is for me to start the day with a rich meal. I have already experimented with a bread recipe using Maroggia’s Mill pasta and pizza flour (which is a mixture of wheat flour and very finely ground semolina flour) and I was pleasantly surprised. The result was very good, with an aromatic flavour and a good texture regarding the crumb.

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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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Ceci n’est pas un macaron: Black Tea “Macarons” / Ceci n’est pas un macaron: “Macarons” al thé nero

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Yes I know, I promised myself I wouldn’t be baking sweet treats anymore…but this recipe had been waiting for more than a year to be published only waiting for me to improve my macaronage and piping skills. Since many egg whites have been stored in my freezer since December I thought it might be the right time to give it another shot. And I gave it, actually three shots (two of which turned out ok, one of which turned out too runny to even bake the batch). The result is okay but not quite the thing. As you well know proper macarons look like this. Flat top, nicely raised foot. Mine look like the Swiss famous Luxemburgerli sort of a sweet mini hamburger. But my guinea pigs assured me, they taste good and have the right chewiness to them, so I decided to post the recipe and share it with you. Continue reading / Continua a leggere…