Maroggia’s Mill Cookbook: Rye Beer Burger Buns / Il Ricettario del Mulino di Maroggia: Burger Buns alla birra di segale

Did you know that Maroggia’s Mill sells Beer too?? Oh yes, we are talking about la birra del mugnaio (miller’s beer) and for this recipe for Maroggia Mill’s Cookbook I thought of using this product to invent beer burgers buns! These sandwiches have a delicious flavour of beer that goes well with the finest flavours of meat and all the ingredients that make a good hamburger. Add some proper cheese, fresh tomato and onion and I assure you…you will love them! Burger must be accompanied by a good beer, of course! These sandwiches are so soft I can’t find the words to describe them and in my opinion they are very well suited for breakfast too if you like intense aromatic notes! Have you turned the grill on?
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Annunci

Chestnuts Flour and Walnut Bread / Pane alla farina di castagne e noci

Chestnuts Flour and Walnut Bread - Pane alla farina di castagne e noci 1

How I love the cold season. Vendors at every turn of a corner, the thick smoke coming from the roasting racks. Paper cones filled with roasted chestnuts keep my hands warm. Autumn and winter are my favourite season for their distinctive perfumes and flavours. Chestnuts come in the first place of my cold season food top ten. Sweet and fragrant, once amongst the staple food of our ancestors here in Ticino it has now become quite an expensive ingredient to buy in stores. Definitely not an every day ingredient if not for those who have the chance of being able to go in the woods and pick some. Every now and then I treat myself with a bag of chestnut flour and bake kolache. Lately I have been experimenting a bit and came up for this recipe for a bread I took to a dinner with friends. It’s flavour is intense and lends itself well to accompany a vegetable soup which is so seasonal. Chestnuts, walnuts and polenta are all products which are typical of my region and blend perfectly. This bread is one with a strong personality, it is rich and dense and keeps fresh for several days…a bit like bread did in the old days.

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Maroggia’s Mill Cookbook: Mustard Flavoured Pita / Il Ricettario del Mulino di Maroggia: Pita alla senape

Mustard Flavoured Pita - Pita alla senape 1

Flatbreads are amongst my favourite breads. Why? First of all they are already portioned and ready to be eaten on the go for a quick snack or stuffed for an easy lunch to take with you to eat on your mid-day break. They also make the perfect side dish bread, to be dunked in rich gravies, to clean the plate from the tomato sauce that hasn’t been trapped linguine or spaghetti or even to be used instead of cutlery to scoop food from the plate as one would do with a spoon or a fork. No slicing, no morsels, no fuss. For this recipe for Maroggia’s Mill Cookbook I thought to add a little flavour and spice to the dough by simply mixing in some mustard. Heavenly…you don’t need to spread mustard anymore as the flavour is already in the bread! These pitas are pillowy soft, melt in the mouth and keep fresh up to 5 days if stored in plastic bags. You can also freeze them and keep them stored on case of a bread emergency. Simply pop them in the toaster or the oven!

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Maroggia’s Mill Cookbook: Dark Chocolate, Candied Ginger and Orange Zest Fougasse / Il Ricettario del Mulino di Maroggia: Fougasse al cioccolato fondente, zenzero candito e scorza d’arancia

Maroggia's Mill Cookbook- Dark Chocolate, Candied Ginger and Orange Zest Fougasse - Il Ricettario del Mulino di Maroggia- Fougasse al cioccolato fondente, zenzero candito e scorza d'arancia 1

I’d been wanting to try out this bread for a long time, actually since I have been given Jeffrey Hamelman’s book “Bread” for a gift last Christmas. It’s a nice way to break a little from the routine of baking large loaves, rolls and grissinis. An easy bake yet a stunning decorative bread. A perfect recipe to post for Maroggia’s Mill Cookbook. The original recipe I took inspiration from which is indeed the one by Jeffrey Hamelman and his book Bread although instead of a mix of white and wholemeal flour I decided to use only white flour (the farina bianca nostrana I get from Maroggia’s Mill mulinomaroggia.ch) to not interfere with the flavours of the ingredients I added to the dough. The bread is crunchy on the outside and has a soft crumb. Dark chocolate, candied ginger (here you can find the recipe to make it at home) and orange zest go wonderfully well together. I did not add sugar to the mixture to enable the flavours to come out in all their aromatic notes and to be able to taste the contrast between them. The intense chocolate flavour, freshness of the orange and the tingling sensation the ginger gives to the palate are quite special. I must admit that the only thought of those ingredients put together make me think of Christmas, what about you?

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Sourdough Bolos de Ferradura / Bolos de Ferradura al lievito madre

Bolos de Ferradura 1

What a lovely discovery the Bolos de Ferradura. When I started my research on Portuguese breads recipes the list of options was quite long, but as soon as I read the ingredients of this traditional breads in the shape of a horseshoe my heart was set on it. Anise and lemon zest how could I possibly resist? Bolo de Ferradura is a traditional festive bread (Nelson told me that he used to eat it as a child during country fairs) usually served as a wedding gift to guests by the bride, to bring good luck and prosperity. Bolo de Ferradura stands out for its compact crumb, almost similar to a biscuit. Dunk it in milk for a breakfast or an indulging snack. Join me and enjoy this sweet break! Continue reading / Continua a leggere…

Pao Alentejano

Pao Alentejano 1

This bread was a nice discovery I made this summer, after meeting Nelson Carvalheiro at the Foodblogger Connect conference in London. On that occasion, during a long chat in front of a pizza at Franco Manca’s, Nelson asked me to be a guest on his blog, with a recipe of Portuguese bread. Needless to say I immediately accepted with enthusiasm. Other commitments and various things came in the way, and we have postponed the project. But now, with the upcoming changes, I decided to post this recipe and another one that will be posted on the blog Friday. Pão Alentejano is a long fermentation bread made with sourdough. It positively struck me for its taste, texture and beautiful crispy crust. Discover with me how to do it at home, it will take some time but it is absolutely worth it! Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Caramelized Pecans Ciabattas / Il Ricettario del Mulino di Maroggia: Ciabatte alle noci pecan caramellate

ciabatta pecan 1

This Friday for Maroggia’s Mill Cookbook I’m going back to one of my favourite bread recipes: ciabatta. Those who know me best are well aware I’ve spent whole months working on several ciabatta recipes. Yeasted, both with fresh and instant yeast, with bread flour and with buckwheat flour too, up to my special version of garlic and lemon thyme flavoured ciabatta. In short, ciabatta is one of my favourite breads ever (as well as my dear friend Flavia‘s). This time the input for the recipe came to me from a long standing acquaintance, Anna Lucylle, who already inspired me a basil flavoured bread. I met her the first time more than ten years ago, but mostly communicate with her through facebook. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Dark Chocolate and Hazelnuts Milk Rolls / Il Ricettario del Mulino di Maroggia: Panini al latte con gocce di cioccolato fondente e nocciole delle Langhe

panini nocciole ciocc 2

It’s Maroggia’s Mill Friday again, and I am back with a sweet bread recipe. For too long these Piedmontese hazelnut have sat in my pantry. Yet another gift from my friend Michela, there are no words to describe these creamy and fragrant fruits from the generous woods of Piemonte. I knew they were very special from the moment I opened the crinkled plastic bag, crackling like a crystalline laughter of joy, and their scent enveloped me evoking other ingredients, other pairings. Continue reading / Continua a leggere…