From the book “Dolci Regali”: Estonian Kringel / Dal libro “Dolci Regali”: Estonian Kringel

Estonian Kringel 1

My passion for MTChallenge’s monthly appointment is well known to all of you. Even macrobiotic diet hasn’t stopped me, even thought I had to drop the last challenge. There is no way to get me out of the most challenging and fun food bloggers’ challenge in the web. I just love that feeling of anticipation waiting for the announcement of the winning recipe and the following days, waiting to know what will be the next challenge. I learned so much, certainly not enough, and enjoy it very much. Needless to say when the book “Dolci Regali” came out I didn’t waste a minute and bought several copies of the book, one for me and the other for friends and family members. Anyone obsessed with home baking should get a copy. Each page is full of wonder, inspiration and valuable information.
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Maroggia’s Mill Cookbook: Wild Garlic Olive Oil Rolls / Il Ricettario del Mulino di Maroggia: Panini all’olio e aglio orsino

panini aglio orsino 1

In the past few weeks me and my father have been going gathering wild garlic (here if you want to know more about where and when to find it) and in addition to making a small batch of pesto we froze for the cold winter nights I thought I’d try out a bread recipe for a change. I took inspiration from a bread by Hamelman, the actual original recipe is for fougasse, changing some quantities adding a little oil and flour. I must say I’m very happy about these soft and aromatic rolls which I happily include in Maroggia’s Mill Cookbook. If wild garlic is not to your liking you can always use some basil. These fluffy and fragrant buns can be filled with any ingredients, simply be eaten as they are or as an accompaniment to a fresh salad!

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Maroggia’s Mill Cookbook: Multigrain Flour, Sesame Seeds and Polenta Taragna Grissini / Il Ricettario del Mulino di Maroggia: Grissini alla farina 4 cereali, semi di sesamo e polenta taragna

grissini 4 cereali, sesamo, taragna 1

And it’s Maroggia’s Mill Cookbook time again! I love grissini, just ask my family and friends. One of the easiest and tasty way to use sourdough leftovers, those crunchy breadsticks (even though I loathe the word, bread is bread and grissini are…grissini!) never fail and I usually bake a batch once a week or on special occasions as having dinner with friends. Actually I have the habit of giving away tons of bags of grissini, being single and living on my own! The best thing is there are no limits to your fantasy when it comes to baking grissini. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Traditional Wheat Loaf, baked in a Cast Iron Pot / Il Ricettario del Mulino di Maroggia: Pane classico di frumento cotto in pentola

pane pentola classico 2

Yet another Friday and to make up for my macaron incident two weeks ago (for those who don’t know I should have posted a recipe fro Maroggia’s Mill Cookbook but messed up with the schedule) yet another recipe for Maroggia’s Mill Cookbook. For today’s post I baked a simple, classic loaf. A round loaf with a crispy and fragrant crust.

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Maroggia’s Mill Cookbook: Rye and Extra Virgin Olive Oil Bread Rolls / Il Ricettario del Mulino di Maroggia: Panini all’olio e farina di segale

panini olio segale 1

Ooops, I messed up with the blog. Many of you may have noticed that last Friday I mis-scheduled my post. Instead of posting a recipe for the Mill I posted a recipe for macarons…too many things to do, appointments, too many bad days and then I lost track of the usual scheduling (I have to go back to the good habit of writing down a special calendar only for blog posts). I apologize to Alessandro, who has to deal with my head in the clouds, and all of you that expected a new recipe for Maroggia’s Mill Cookbook. I have to get used to the new routine Macro-Monday and Baking-Friday. The recipe that I am finally posting was developed very spontaneously, going with the flow feeling the dough as it takes shape under the kneading hands. Bread rolls so fragrant, soft and tasty you simply cannot fall for them. To give them a special flavour and rustic texture I added whole rye flour (I think it is quite plain to everyone how much I love this flour) and extra virgin olive oil. Have them for breakfast or just a quick snack to fill your hungry belly. Want to try and make them together? Continue reading / Continua a leggere…

Macro dumplings for MTC Challenge / Canederli macro per l’MTC Challenge

canederli 1

New year, new challenges. It seems only yesterday that Francesca challenged us with a her literary inspired muffin, but it has been two months now. Enough to relax and forget how the MTC Challenge can put my brain and creativity under enormous pressure. Couple this with my macro lifestyle adventure and you can just imagine how difficult it will be for me from now on…but stubborn as I am the goal this year will be to be able to participate to all of MTC’s challenges by inventing all sorts of macro alternatives to the recipes and ingredients we will be given. Honestly these dumplings were a walk in the park if I consider the risk of running into a dessert recipe, or worse a brioche dough rich in eggs, butter and sugar. But challenges are vital in my life and for my blog(s) too and I am ready to face any recipe, even though I fear many tears will be shed being failure and disappointment just around the corner with macro cooking!
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Maroggia’s Mill Cookbook: Rye, Toasted Flour and Thyme Crackers / Il Ricettario del Mulino di Maroggia: Crackers di farina di segale, farina tostata e timo

cracker segale e timo 1

New year, new life, new recipe. I start the year with new recipes, with Maroggia’s Mill Cookbook and some news. As already anticipated shortly I will be opening a new blog where I will talk about my new adventure with macrobiotics and develop my own recipes according to my new lifestyle. Some changes are necessary for this blog too. It is unthinkable for me to be able to publish twice a week in both blogs, so I decided to split up the posts on two different days, keeping Fridays as posting day for the current blog and keeping Monday for the macro blog. Here the focus will be mainly on bread, and if possible I will try to participate to the various bread collections and contest I took part to the past year and a half, as Twelve Loaves, Daring Bakers and MTC Challenge. Of course Maroggia’s Mill Cookbook column will stay so I will have to make some choices, probably picking just a few challenges from month to month. But now let’s move on to the recipe with which I greet the new year.

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Sourdough Bolos de Ferradura / Bolos de Ferradura al lievito madre

Bolos de Ferradura 1

What a lovely discovery the Bolos de Ferradura. When I started my research on Portuguese breads recipes the list of options was quite long, but as soon as I read the ingredients of this traditional breads in the shape of a horseshoe my heart was set on it. Anise and lemon zest how could I possibly resist? Bolo de Ferradura is a traditional festive bread (Nelson told me that he used to eat it as a child during country fairs) usually served as a wedding gift to guests by the bride, to bring good luck and prosperity. Bolo de Ferradura stands out for its compact crumb, almost similar to a biscuit. Dunk it in milk for a breakfast or an indulging snack. Join me and enjoy this sweet break! Continue reading / Continua a leggere…

Pao Alentejano

Pao Alentejano 1

This bread was a nice discovery I made this summer, after meeting Nelson Carvalheiro at the Foodblogger Connect conference in London. On that occasion, during a long chat in front of a pizza at Franco Manca’s, Nelson asked me to be a guest on his blog, with a recipe of Portuguese bread. Needless to say I immediately accepted with enthusiasm. Other commitments and various things came in the way, and we have postponed the project. But now, with the upcoming changes, I decided to post this recipe and another one that will be posted on the blog Friday. Pão Alentejano is a long fermentation bread made with sourdough. It positively struck me for its taste, texture and beautiful crispy crust. Discover with me how to do it at home, it will take some time but it is absolutely worth it! Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Cast Iron Pot Wheat and Whole Rye Bread / Il Ricettario del Mulino di Maroggia: Pane in pentola al frumento e segale rotta

pane pentola segale Mulino 1

Yet another Friday and yet another loaf. There will be changes in the blog and in Maroggia’s Mill Cookbook in general. As you know I embarked this new path of macrobiotic diet in order to solce a health problem, and have no other choice, for Maroggia’s Mill Cookbook, to focus more on the bread (especially ones made with wholemeal flours which are more suitable for the regime that I must follow). I won’t do any biscuits, cakes nor dessert recipes, at least not for Maroggia’s Mill Cookbook as I don’t really think macrobiotic sweets and desserts fit into such column, because they have too many banned ingredients and even though I am allowed to have a little taste of banned foods better not risk to fall into unnecessary temptations. I have in mind a new project, which I will talk about later on. In short from now on, concerning Maroggia’s Mill cookbook, I will publish only bread, breadsticks and crackers recipes. Continue reading / Continua a leggere…