Has been quite a long time since the last time I baked cookies for Maroggia’s Mill Cookbook. Taking a look at the past recipes I realized that all of the cookies baked so far contain butter, eggs, milk or cream. Not even one vegan recipe. Surprising, as these vegan cookies have been a staple of my famous brunches! I adapted the original recipe to the use of Maroggia’s Mill rye flour, but you can always replace with any other kind of flour. These cookies are chewy, a word I tried to translate into Italian with not much success. If, just like me you love chewy cookies this recipe is the one you are looking for!
Tea time with a friend. Rice flour which has been sitting in the pantry for too long, as well as a jar of matcha powder which might as well be a find from an archaeological site. Consider lemons are never missing in my fridge. Put all of that above together and what you are left with is a batch of sensational cookies. And here’s the recipe!
Butternut squash mon amour. I started appreciating pumpkin and butternut squash quite late into my twenties, but since my father grows these vegetables in his garden I now cannot wait for the arrival of the cold season in order to taste sweet and savoury dishes cooked with this versatile ingredient. Its natural sweetness makes it an excellent ingredient for cakes and muffins so why not do a little experiment and combine it with one of my favourite ingredients ever? And here it is…the omnipresent liquorice! Needless to say the pairing is superb, these muffin are soft and sweet (but not too much). You can’t get any better than this! Continue reading / Continua a leggere…
I’m quitting. This is the last one, I swear. I have been repeating the same thing for quite a while now. Too much stress, brainstorming, tetris-like scheduling strategies. What about the anxiety, the overwhelming sense of inferiority I feel every time I check out the other contestants’ recipes, every time a picture gets posted onto the group’s facebook page. And then a new month comes along with a new challenge. I can’t help but participate, I can’t resist to the call of the MTChallenge. Even though I felt a shiver down my spine when I read the theme for this month’s challenge. Our dear Ilaria chose one of the most fearsome recipes…the macaron! A few years back I did experiment a bit and produced dragon eggs for a first attempt and got only close to proper macarons with these Luxemburgerli-like sweets (a swiss version of macarons but of a smaller size) on my second attempt. Fear and Loathing in Chiasso. And on top of it all the tap in the kitchen has been out of order for almost a month and I was forced to wash dishes, bowls and kitchen accessories in the bathtub. You can just imagine my state of mind. And what about the firm conviction that both the shells of the macarons had to be flavored, which led me to test and photograph them a second time because the first one I had forgotten to spice up the shells of one of the two recipes I baked for the challenge. The first macarons batch turned out to be perfect (I have pictures to prove it!!!) but I decided not to fill them in order not to waste time and ingredients. And of course the second time around something went wrong with the cardamom macarons. Virtually they came out in the shape of tits. I think the problem lies in the fact that the mix was very thick and maybe I should have work it a little harder in order to break the air bubbles. Or maybe it just needed a little more egg white having added the cardamom powder and poppy seeds. However having no time nor desire to whip up a third batch I decided to participate in any case, with both macarons: the beautiful and the ugly. Continue reading / Continua a leggere…
What remains of the cake…what to do with it? Sometimes, even though not very often, a bit of cake may remain uneaten, waiting to be finished and eventually ends drying up. Or in the worst cases, as it happened to me with Antinea’s birthday cake, a part of a layered cake might break effectively becoming unusable. And what about the tops, cut to level perfectly the cake layers? Too much cake to eat, at least for me! I then asked myself what I could do with those poor cake crumbles, but also with the double Gruyère cream I had bought in excess (rather than running out an ingredient I have a tendency of buying too much) and the ridiculous amount of eggs I was given by my aunt, who has now taken the habit of delivering about a dozen every week…high cholesterol anyone? Adverse and hostile as I am to cake pops, an option which seems amongst the most popular when it’s up to use leftover, I thought of using the leftovers to flavour a batch of muffins, a sweet recipe which has been missing for quite a while in my column for the Maroggia’s Mill. In fact my last sweet muffins recipe for Maroggia’s Mill Cookbook has been the one for Beetroot, Orange and White Chocolate Muffins.
Biscuits, biscuits..give me biscuits! I have no clue what is going on with me, but maybe the macrobiotic experience (which I interrupted nearly three months ago) has shocked me to the point that I really needed to walk a bit on the dark side of baked goods and indulge in all those recipes that require a lot butter and a good dose of sugar. I’m pretty confident I will overcome this phase, especially because I don’t think my hips can take so much fat for very much longer. No, I don’t think so. So enjoy these sablés until I feel like posting sweet recipes. And I want to share this with you and all of Maroggia’s Mill‘s friends. When my friend Flavia (a very talented photographer, go and check her work here) invited me over for tea I baked a good batch which was thoroughly enjoyed. In fact they didn’t last long, I can tell by the way my pants feel a bit too thighs! Needless to say, these biscuits melt in your mouth with delicate bursts of cinnamon and orange flavour which blend very well with each other as well as with dark chocolate. The addition of crunchy almonds and chopped dark chocolate add an extra thing to the whole sensory experience you have while biting in. Diet can start tomorrow (you can always go and check mymacrobiotic blog…since it’s still online!)! Continue reading / Continua a leggere…
We’re back with Maroggia’s Mill Cookbook and I present you with my the second recipe with polenta flour.
This time around with a sweet recipe for cookies which are perfect to be dunked in tea. I took inspiration from my recipe for sablésand adapted it to the use of corn meal, combined with dried thyme and lemon zest. This blend make these cookies particularly fresh and tasty, but already I am thinking how gorgeous they would be with the addition of dark chocolate chips and toffee cubes. A basic dough with which you can play and have fun inventing new flavours! Polenta flour and raw cane sugar add a nice rough texture to these cookies, which were very much appreciated by my guinea pigs.
MTChallenge, mon amour! Unfortunately last month, due to an overload of work, I had to skip the challenge around the theme broth. To have to give up a challenge is never nice. I don’t deny that skipping an MTChallenge often fills me with guilt. With such a compact community, where everyone does its best a lot in terms of effort in developing new recipes as in providing support and help throughout all the challenge feeling guilty at not taking part comes easily. I scroll the Facebook page, look at that wonderful recipes posted daily…and I’m there sitting on the bench with my hands tied. Fortunately some of the work I’ve been doing last month allows me to take part to April’s challenge, set by Dani and Juri of Acqua e Mentablog. The challenge is not an easy one, don’t be fooled by what seems to be an easy peasy topic. Biscuits are far from easy without foolproof recipes, especially the fearsome “frolla montata”, a kind of biscuit that until now I have never, and I mean NEVER EVER, managed to bake with success. I lost track of the amount of frolla montata biscuits I baked in the past exuding butter, which crumbled miserably at the first touch or worse, that were dramatically chewy and greasy on the palate. Thanks to the generous post by Dani and Juri I finally managed to come up with some noteworthy biscuits. In short, MTC strikes again in teaching me something new.
I simply love breakfast. Sweet or savoury it makes no difference at all, it’s just one of my favourite meals by virtue of its versatility. I discovered kanelbullar while “bakery hunting” for my morning breakfasts in Copenhagen. Not that i didn’t know well it’s british-american counterpart, the cinnamon bun, but what intrigued me the most was its shape. Braided breads of all sorts have always an effect on me, it must be my aesthetic and artistic inclinations playing a big part in this fascination.
It has been quite a while now since I last posted a cake recipe for Maroggia’s Mill Cookbook. As you know by now my diet unfortunately does not allow me to eat sweets, although on rare occasions I happen to cheat (better not mention the Christmas festivities, which have been a disaster as far as diet is concerned). But this cake is simply divine and I could not keep myself from posting the recipes. It’s a reinterpretation of the most famous Sachertorte, the original recipe I have worked on comes from a recipe which I have been baking for nearly 20 years ripped from an old issue of a magazine which I cannot tell anymore whether it was “A Tavola” rather than “Italian Cooking”. However, the recipe of the original Sacher is superb but this white version is not far behind. I used Maroggia’s MillNostrana flour and the result is soft and spongy to perfection, very moist and sweet without being sickening (to avoid it being to sweet I decided not to cover it with a white chocolate glaze, which is to my taste a bit too sugary). A bite leads to another bite, melting quickly in the mouth. The first person to test the recipe was my friend Gio’, which I found out loves white chocolate both reasons why I decided to rename this recipe “Gio’s cake”. I also tried to make a bigger cake using a classic 20 cm diameter mould ring and it was met with great enthusiasm, but keep in mind a bigger cake requires different temperatures and times for baking. What are you waiting for, why don’t you try it too?