The recipe for today’s Homebaker’s Cookbook is a classic swiss Christmas cookie. For those who ignore it every self-respecting Swiss housewife prizes herself for the quantity and quality of biscuits baked preceding Christmas festivities. Tradition wants them to be given as gifts, presented in fancy packs. Here I present you with milanesini. I admit, in 37 years of life I had never tried to make this recipe at home, probably because it is not part of my tradition (at our place during Christmas time we bake one and only recipe: mincepies). So I’m not a biscuit expert, but thanks to homebaker’s 400 flour I managed to bake superlative milanesini! I discovered it relatively recently, or rather I knew it before but not being a biscuit virtuoso I had never tried it out, but the choice of flour is essential when baking biscuits. Farina 400 is the perfect flour for crumbly, crisp and light biscuits. Try it and you won’t bake biscuit without it… trust me!
A classical British dessert for today’s Maroggia’s Mill Cookbook recipe. I used a flour available at Maroggia’s Mill which is not directly produced by them. I was intrigued since I used Kamut flour very seldom. I took a look online and found out that Kamut flour is more easily digestible, has a lower glycemic index and is very rich in protein, amino acids, vitamins and minerals compared to wheat flour. Seen all these qualities why not use it to bake a sweet? The crumble turned out beautifully, soft and heavenly melting in the mouth when warm, crunchy when eaten cold. The basic recipe for the crumble can be used with any kind of seasonal fruit, spices and even chocolate chips!
This month recipe for ZZAFF! is a classic of Ticino cuisine. Luganega or luganighetta is a sausage made with pork, pepper and spices, which is usually grilled in summer and country festivals. I remember when I was a child at the Sassello Fair in Obino, the village where I grew up, they served luganighette rolled on wooden sticks which looked like a snail. This sausage is usually associated with carnival and is appreciated with the classic risotto, a dish formerly reserved for holidays.
The carnival is almost over, but in Ticino opportunities to celebrate do not lack. For this post for Maroggia’s Mill Cookbook I propose a typical Shrove Tuesday recipe, from Sweden. No one will notice, we are still having fun after all aren’t we? In fact even in Sweden these soft rolls, flavoured with cardamom and filled with almond paste and cream, have become the national breakfast cake and snack and are sold in bakeries all over the country. And there’s no wondering why, they are simply irresistible! Continue reading / Continua a leggere…
Orange is one of the most versatile fruits that we can find in the kitchen. Whether it is sliced, juiced or peeled, orange is found in countless recipes. Both sweet and savoury. Habit, at least for what concerns me, often leads to combine it with the same ingredients, especially when it comes to sweets and cakes. Cinnamon and dark chocolate, a classics. In this recipe I developed for Maroggia’s Mill Cookbook I decided to combine orange with an aromatic herb that I love very much, thyme. The result is fresh and very fragrant. Especially given the contrast with the more rustic flavour of Maroggia’s Mill rye flour. A true discovery! This cake is excellent with a good cup of tea, I’m sure it will bring a bit of sun in these chilly days. Are you ready? Then roll up your sleeves!
Today for Maroggia’s MillCookbooka festive recipe. For once not a Christmas one but one dedicated to Epiphany instead, so you still have plenty of time to study it and find the time to bake it. For once I decided to cross cultural boundaries, flying to Spain. Roscón de Reyes is a doughnut shaped bread, made with a dough similar to panettone, which is decorated with candied fruit. This bread is prepared on the occasion of the coming of the Three Kings, on January 6th. In short, the Iberian version of the Swiss Three King Cake Bread! The dough I created is not the simplest to handle. For those who are not familiar with very rich and soft doughs I would recommend using a dough mixer. For reasons balance in the photographs but also to redistribute the Roscon to my various guinea pigs I decided to make mini portions, I think that for a larger donut 20 minutes of further baking lowering to 160 ° C will be surely necessary to bake the bread thoroughly. Try it…I bet you won’t find a softer dough!
Nothing’s better than an old good cup of tea and scones on these cold, cold winter mornings. ForMaroggia’s MillCookbook I wrote this recipe thinking of lazy sundays and something rewarding to eat on a well deserved day of relax. I used the Mill’s rye flour and white AP flour.Easy to make, soft and sweet, they keep for a couple of days (though I suggest warming them up in the oven at 100°C for 8 minutes). Let’s put the kettle on!
Shall those who do not like to have breakfast with a sweet and pillowy soft bread raise their hands. Well, as expected…no one! For some getting up in the morning is really hard, but I swear this brioche bread I baked for Maroggia’s Mill Cookbook will make your day perfect at the first bite. Maroggia’s Mill AP white flour lends itself perfectly to bake this grumpiness-proof bread. You don’t believe me? Well, there’s nothing left for you but try! Continue reading / Continua a leggere…
This is not the first time that I talk about Maroggia’s Millrye flour which is sold by Migros Ticino among the Nostrani selection. I used it before to cook pillowy soft blinis and a spiced Babka. An aromatic flour which can be used in sweet preparations (but I will soon develop recipes for pasta and savoury bread). This time around I decided to bake biscuits which are the perfect accompaniment for a moment of pause and chatter while sipping a damn good coffee.
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? Continue reading / Continua a leggere…