Maroggia’s Mill Cookbook: Semlor / Il Ricettario del Mulino di Maroggia: Semlor

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!
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Annunci

Maroggia’s Mill Cookbook: Radici scuro Focaccia / Il Ricettario del Mulino di Maroggia: Focaccia radici scuro

Focaccia. May it be with rye flour, with stale bread, semolina flour, potato or sourdough focaccia was my first love, and always be my last. My signature bake, the most welcomed gift as I cross the threshold of most of my friends’ house. This time around for Maroggia’s Mill Cookbook I baked a version using a percentage of unbleached flour, Maroggia’s Mill’s farina radici scuro. What a flavour…come and discover this new focaccia with me!
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Maroggia’s Mill Cookbook: Taralli ‘nzogna e pepe / Il Ricettario del Mulino di Maroggia: Taralli ‘nzogna e pepe

In July I spent a couple of days in Naples. In July I fell in love. In love with a city that sings, that sings with the chattering of its inhabitants and with the rumbling and rattling noises of motorcycles. In love with the flowers, even the plastic ones, that adorn balconies, windows, terraces. In love with its food, which I did not miss to admire, to bite into, to savour. For this recipe for Maroggia’s Mill Cookbook I bake a Neapolitan classic: the ‘nzogna and pepper tarallo. Tarallari stands are located at every corner of the street and the taralli are served warm. It is impossible to resist their call. Crispy, crunchy and tasty. Heavenly. My partner, who is Neapolitan, tried and approved my recipe. Serve them as an aperitif and conquer your hosts, I assure you they won’t be disappointed!
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Maroggia’s Mill Cookbook: Roscòn de Reyes / Il Ricettario del Mulino di Maroggia: Roscòn de Reyes

Today for Maroggia’s Mill Cookbook a 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!

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Maroggia’s Mill Cookbook: Rye flour, Cranberry and Orange Zest Scones / Il Ricettario del Mulino di Maroggia: Scones alla farina di segale, cranberries e scorza d’arancia

Nothing’s better than an old good cup of tea and scones on these cold, cold winter mornings. For Maroggia’s Mill Cookbook 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!

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Maroggia’s Mill Cookbook: Udon / Il Ricettario del Mulino di Maroggia: Udon

Today for Maroggia’s Mill Cookbook we take a trip to Japan. I have tried before to make Udon from scratch but always had problems. This time around I added a little arrowroot to Maroggia’s Mill flour and the result was perfect! Udon is a very thick kind of pasta very popular in Japan. It can be eaten in hot broth or cold, seasoned with vegetables, meat or fish.
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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.

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Maroggia’s Mill Cookbook: Bread Tin Brioche / Il Ricettario del Mulino di Maroggia: Brioche in cassetta

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!
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Maroggia’s Mill Cookbook: Rye Flour and Ginger Biscuits / Il Ricettario del Mulino di Maroggia: Biscotti alla farina di segale e zenzero

This is not the first time that I talk about Maroggia’s Mill rye 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.

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Maroggia’s Mill Cookbook: Soft Milk Flatbreads / Il Ricettario del Mulino di Maroggia: Focaccine soffici al latte

focaccine-morbide-1

Yet another Friday with Maroggia’s Mill Cookbook and yet another bread: a flat bread. Nothing more handy. Flatbread can be stuffed, lends itself perfectly as an accompaniment to a main dish or serves beautiful as a simple snack. A soft and versatile bread that doesn’t need to be sliced and can be easily portioned by tearing it into smaller pieces. Ideal to have for breakfast as for lunch and dinner. This time around I wanted to try and enrich the dough with eggs and milk to make the bread as soft as I could. The result is great but I would recommend you to consume this bread when still hot or to warm it briefly in the oven or toaster after brushing it with a little water, to fully taste its softness and fragrance. You can flavour the dough with seeds, spices or chocolate chips for a tasty snack.
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