Twelve Loaves October: Apple and cinnamon pull apart bread muffins / Twelve Loaves Ottobre: Muffin di pane alla mela e cannella

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Last few months have been a mess. I for holidays with all posts for the blog scheduled and ready to post automatically for at least two weeks (thanks to my innate swissness) and confident I would go immediately back to my routine in the kitchen. But the unexpected consequences of the accident in Copenhagen (luckily resolved within two month or so of physiotherapy) and a bad flu got in the way. Add a last minute collaboration, a personal project to develop and Food Immersion Festival and you’ll have the perfect recipe for disaster. My whole routine scrambled up. So much to think about, and I forgot the usual deadlines to submit a recipe for Twelve Loaves’s bread collection. It has been a long time I hadn’t taken part to it. This month, with the excuse of going to my sister’s on a visit, I took the challenge and its theme: apples, and put together a quick recipe. Just a simple recipe for my niece’s Ada afternoon snack. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Chocolate and Cinnamon Cake / Il Ricettario del Mulino di Maroggia: Torta al cioccolato e cannella

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Holidays are indeed over, and Maroggia’s Mill Cookbook is back as well, and back with a sweet tooth. This cake was born from the need to recycle egg whites that I had to freeze last Easter, after some proper Colombe baking (here is the link to the original recipe I used, my post has yet to be put online!). Having had enough of meringues and macarons I needed to find a new recipe to use up all those whites! Upon returning from vacation I realized that my freezer exploded with different vegetables, sauces, meat, and egg whites. A recipe for Sacher Torte taken from an old issue of A Tavola, which I baked several times during my university years, came up to my mind. Continue reading / Continua a leggere…

MTC Challenge: Piadina Romagnola

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This month’s MTC Challenge was a massacre for me…never underestimate what a flatbread can do to your brain. Tiziana (last month’s winner) requested not one but 5 recipes. Yes 5 recipes, and obviously I had to come up with something different, an attitude I have always had and which eventually turns up against me like in this case.

Continue reading / Continua a leggere…

Bavarian Cream with White Chocolate, Cinnamon and Orange and Dark Chocolate Butterflies / Un bavarese a quattro mani e due cervelli: Bavarese al cioccolato bianco, arancia e cannella con farfalle di cioccolato fondente

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As I promised to you here on my Garganelli homemade pasta post I am finally posting the recipe for the dessert me and Michela made while her visit in Switzerland. Pastry is a world that fascinates me. Accuracy, balance of ingredients, pure aesthetics. Three core elements that just thinking about them make me shake with anxiety. Continue reading / Continua a leggere…

Easter Bread: Hot Cross Buns / Pane Pasquale: Hot cross buns

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Yet another month and Panissimo is back again. March marked the beginning of the “Easter leavened season”, which is usually known for complex and rich in fat recipes. Usually the time required for testing and improving these recipes is significant. Continue reading / Continua a leggere…

Sourdough Surprises: Monkey Bread drove us bananas! / Sourdough Suprises: Monkey bread, il pane delle scimmie che ci ha fatto perdere la testa

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It’s the 20th and Sourdough Surprises is back. As always I am delighted to discover a new bread kind, and what bread! I must admit this has been a great hit among my new official recipe testers: Flavia (go and take a look at her work here, she’s an amazing photographer and graphic designer) and her studio buddies Daniela, Micha and Alessandro not to mention Antonio, Flavia’s boyfriend, who devoured 3 and a half out of 4 monkey bread balls she had taken home. I must admit I was quite skeptic, not being a huge fan of overly sweet things, and was a bit scared only looking at the shape and fierce fatness of this very special bread. Continue reading / Continua a leggere…

Merry Belated Christmas and a latecomer recipe: My Mum’s Mincepies / Tardivi Auguri di Natale e una ricetta in differita: I Mincepies di mia Mamma

mincepies2Merry Belated Christmas! Working in a shop around this time of the year means no time to blog around and unfortunately little baking and cooking too. But I am back, and cannot exempt from leaving one little traditional recipe even though it’s a latecomer.

Christmas is nothing without traditions. I grew up with a weird mix of Father Christmas meets Joan Baez in front of the manger scene. But I guess that’s our tradition. Continue reading / Continua a leggere…

Banana Bread, the ultimate comfort food / Banana bread, cibo coccola per eccellenza

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Autumn is slowly drawing in, climate is getting colder, days are getting shorter. We are hit by mixed feelings about whether adventuring out of the house risking to catch a cold out of a sudden watery change of weather, or stay in, sipping on an old good cuppa. Tea time, comforting and soothing. Nothing wipes away fatigue, stress and anxieties like a mug of black tea. There’s no game, tea wins over everything. It can be savoured with a good varieties of foods, may it be sandwiches, scones, biscuits or cakes. One of my favourite options is toasted banana bread, with a gentle spread of salted butter. Continue reading / Continua a leggere…

Stale bread? French toast! / Pane secco? Colazione gustosa!

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I must admit it, sometimes I get carried away. Last weekend some friends came over for breakfast and I overbaked. Not only they had a go at my latest millefeuille experiment, I also baked some brioches, an experimental bread (regretfully chucked away…a failure!) and four baguettes. Continue reading / Continua a leggere…