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.

Continue reading / Continua a leggere…

Annunci

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?

Continue reading / Continua a leggere…

MTC Challenge: Celeriac, Turmeric, Apple and Onion mini pies with dill brisée pastry/ MTC Challenge: Tortine al sedano rapa, curcuma, mela e cipolla con brisée all’aneto

mtc marzo 1

For this month’s MTC Challenge Elisa challenges us with a basic cooking preparation, brisée pastry. At first I thought I could not participate because the guideline called for the use of Michel Roux’s recipe. Fortunately, after writing to MTC’s staff I was reassured that in cases of allergies and health problems we were allowed to use other ingredients to substitute the ones indicated in the given recipe, so I decided to try out my first vegan brisée. Continue reading / Continua a leggere…