Maroggia’s Mill Cookbook: Tortelli di San Giuseppe / Il Ricettario del Mulino di Maroggia: Tortelli di San Giuseppe

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And its Carnival time again at Maroggia’s Mill! Last year for this occasion for the Cookbook I prepared some tortelli who believed themselves to be chiacchiere, while today I present the classic recipe for round tortelli di San Giuseppe, which are made with a batter reminiscent of pâte a choux that is used to make cream puffs and éclair. A quick and easy recipe to celebrate Carnival in sweetness.
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Stale Bread and Fennel Seeds Brittle Biscuits / Biscotti al croccante di pane raffermo e semi di finocchio

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A couple of months ago I was interviewed by a young local journalist, Ivan Campari, for a series of articles he is publishing on the newspaper LaRegione featuring young people from the Mendrisiotto area. For this I have to thank my friend Alan Alpenfelt, the mind behind the independent Radio Gwen and the acting company V XX Zweetz who was interviewed too and gave my name amongst others. To greet both the photographer and the journalist I decided to bake a batch of biscuits, which proved providential as the only good picture of me is one I am transferring them from the baking tray to the rack! I am such a terrible photography subject as I always feel very embarrassed and pull faces and eventually end up throw evil glances at the camera.

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Maroggia’s Mill Cookbook: Black Sesame Seeds, Lemon and Black Pepper Madeleines / Il Ricettario del Mulino di Maroggia: Madeleines al sesamo nero, limone e pepe nero

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From the beginning of the year, ie since I started following more or less religiously a macrobiotic diet, I was forced to cut out on all that is sweet or contains sugars and most of the sweeteners on the market. I had to adapt, and started juggling myself between bread sticks, buns, loaves and pizzas recipes to add to Maroggia’s Mill Cookbook trying to keep up both quality and variety. Detox, health, balance of body and mind. All of this is fair, but sometimes a little indulgence is necessary, isn’t it? So I looked back to a recipe for madeleines which I posted long time ago for Maroggia’s Mill Cookbook. As I child I remember my mother buying those sweet treats from time to time, a very much appreciated concession for our mid day snack. She would buy the classic lemon scented ones which I ate usually in a series of three (I’ve always had a soft spot for odd numbers), religiously dunking them in a large cup of cold milk until they were next to falling apart. 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…

What a Daring Challenge! Sfogliatelle ricce / Che sfida ardita, le Sfogliatelle ricce per Daring Bakers!

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Sandie of the lovely blog, Crumbs of Love, was our November hostess. Sandie challenged us to make a traditional Italian dessert, along with its American version – Sfogliatelle (or better known in the US – lobster tails!) The flakey, 1000 layers of super thin dough, shaped into a horn and filled with a scrumptious filling. Così buono!

Sfogliatelle ricce has always been one of my favourite sweet treats. Anything made out of layers, especially food, fascinates me. Like a surgeon I dissect mozzarella layer by layer, and do the same thing with Msemen, a moroccan bread a friend taught me to bake recently that will be surely included in the blog. Savouring sfogliatelle I’m used to gently pull one end to see at which extent the spiral will unravel before breaking. It’s a childish but irresistible way of savouring food. Continue reading / Continua a leggere…

Dried wild fennel leaves, Lemon and Pepper crackers / Sfogliate di pane al finocchietto, limone e pepe

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Lately baking disasters have been the norm, the uneasy feeling of not doing it right, of not being focused. Yet another batch of grissinis gets burnt, the ciabatte do not rise as expected and every single recipe and experiments turns into drama. Not good. To get back on the track and to push myself I turn to the easiest solution to soothe the wounds to my confidence: online challenges and contests. When improvising too much I often lose concentration, having to participate to contests is another thing…there are deadlines and a recipe can turn out bad once, maybe twice. I started with a quick and easy recipe, because as always I put myself in the position of squeezing my urge of baking between chores and appointments. Renouncing is not an option. Continue reading / Continua a leggere…

Dill and Lemon Baguette / Baguette all’Aneto e Limone

IMG_3518Defiant of the terrible heat wave that hit Europe I brandish my dough scraper and declare “Baguette baking day”! Who doesn’t love a bit of baguette, or maybe it would be more correct to say a whole loaf since it’s addictive properties? I dare anyone to say they can eat just a little piece without going through all the stick. Continue reading / Continua a leggere…