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

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!

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

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.

“Cuochi d’artificio”: Brunch time!

                                                 English Muffins

I simply love brunch. If and when I have the occasion of indulging into some proper brunching I never miss out to eat both savoury and sweet dishes, even if it often means I will leave the table with a bloating stomach. It’s simply irresistible. With this premise you can well imagine my reaction when I was asked to think up two recipes for a brunch themed episode of “Cuochi d’artificio”. I was over the moon and of course my main concern was to present two recipes that would incarnate well the whole concept of brunch. At first I obsessed quite a while around crumpets, which I still have to nail, then resigned to downshifting to the most easy pikelets (since I doubt anyone in Ticino would buy crumpet rings just for the thrill of attempting to cook crumpets when it is really difficult to pull out a proper result). Of course crumpets and pikelets are best eaten with salted butter and honey or jam but I had to add another recipe in order to fill up the many minutes I was given to illustrate both recipes so I thought they would be definitely scrumptious if paired with a velvety lemon curd. As for the savoury part of the brunch what is more suitable than proper crispy english muffins topped with an avocado cream and a well poached egg? I can’t tell you how many eggs I have poached (luckily my aunt’s hens have started producing an incredible amount of egg and there is nothing better than a fresh egg to achieve the perfect poaching) but in the end, through internet surfing and tips studying and many trials I finally made it! So here you will find the video illustrating all steps to cook english muffins and pikelets, make a heavenly lemon curd and poach perfectly eggs. Here you will find all the quantities and instructions you can google translate (hopefully something intelligible will turn out) and print. And don’t forget to call your friends over for a Sunday brunch!

P.S.: The blog is on holiday until January the 8th!

Braided Butter Bread / Treccia al burro

Braided Butter Bread, Sunday breakfast’s favourite. As a child this rich and soft bread would appear on our table only on the seventh day of the week and was to be enjoyed with a thin layer of butter and a sweet homemade jam.