Liquorice and Beetroot Babka / Babka alla barbabietola e liquirizia

For those who know me well this recipe does not come as a surprise… you know ho much I love beetroot and licorice don’t you? I tried this babka for breakfast and it is simply delicious, pillowy soft and just slightly sweet, want a slice? Well, roll up your sleeves and get started baking!
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Maroggia’s Mill Cookbook: Savoury Vegan Babka with Black Olives and Sun-dried Tomatoes / Il Ricettario del Mulino di Maroggia: Babka salata vegana con olive nere e pomodori secchi

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I had been working on a new vegan dough for my last episode of “Cuochi d’artificio” a few months ago and fell in love with it. The use of cocoa butter has proved decisive for its softness, something I would never imagine possible without the use of butter. Having experimented with sweet dough I thought it might be interesting to develop a recipe for savoury brioche, and here it is. For the shaping I looked back to the good old babka (check out my Chocolate Babka and Licorice, White Chocolate and Strawberry Babka). The result? A pillowy soft, scrumptious, fragrant and summery bread! Even my friend Nevia, who is skeptical about “bread which has stuff in it” tried a slice and loved it! Perfect to whip up some Sunday brunch sandwiches, eaten alone or with a nice cream cheese.
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Maroggia’s Mill Cookbook: Cinnamon and Almond Croissants / Il Ricettario del Mulino di Maroggia: Croissants alla cannella e mandorle

Cinnamon and Almond Croissants - Croissants alla cannella e mandorle 1

As previously mentioned in the post about madeleines for Maroggia’s Mill Cookbook I haven’t been posting sweet recipes anymore, given my macrobiotic diet. Here I indulge with another sweet recipe which calls for a lot of butter too. We’re not born to suffer, are we? Croissants is one difficult recipe I finally managed to bake properly last year, but as you know one never stops learning or experimenting. This time I tried substituting cow’s milk with oat milk and used margarine in the dough instead of butte, just for a change. The result is very good, although I’ll never stop experimenting until I will achieve the perfect layers! I added cinnamon to both the dough and filling but nothing prevents you to experiment and create your own personal recipe, even a savoury version. I recommend you take your time and above all be patient. Read throughout the tips below and watch the videos i linked, especially the one by Envie de bien manger. They will help you get good results. Continue reading / Continua a leggere…

Brown rice curry with chickpeas and oat milk / Riso al curry con ceci e latte di avena

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Recently I realized that concentrating efforts on my macrobiotic diet, recipes for Maroggia’s Mill Cookbook  and MTChallenge participations a this blog features almost exclusively bread recipes. Of course it makes total sense, considering the name of the blog itself is quite exhaustive about my main passion in the kitchen, but still I do believe it would be a good thing just to post some recipes not related to bread every now and then. So I thought about going back to one of my old loves, curry. I will never grow tired of saying curry it is not a powder that one can buy in the supermarket, but a blend of spices that you can easily do at home by varying amounts and types of ingredients. Seen the limitations the macrobiotic diet imposes I came up with a recipe which does not employ coconut milk, but uses oat milk instead. The result is great. If you make oat milk yourself (here you can find the recipe you will see how the sauce thickens with no addition of ingredients such as corn starch. Great, right? This creamy curry is very tasty and not spicy at all and gets even better if allowed to stand twenty four hours. Are you ready to bring some Indian flavour in your kitchen? Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Giraffe Buns with Oat Milk and Seed Oil / Il Ricettario del Mulino di Maroggia: Panini giraffati al latte d’avena e olio di semi

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Some time ago a friend asked me to bake some buns for a kid’s party. I took the occasion to experiment a bit, and came up for this recipe which is dairy free, both considering eventual allergies or intolerances to dairy products but also to make this bread a little less fat. It took me quite a few test to nail the recipe, but here it is…simply perfect! These buns are soft and pillowy and keep up to three days if store in a plastic bag after they have cooled down. To make them funny for the kids I decided to use the tiger bread glazing technique, but using some cocoa tu dust them, turning them into proper giraffe buns! So here are my giraffe buns for you and for Maroggia’s Mill Cookbook! Continue reading / Continua a leggere…

MTChallenge June: Horse Meat Hamburger with Eggplant, Beetroot crisps, pepper ketchup in a liquorice bun / MTChallenge Giugno: Hamburger di cavallo con melanzana, barbabietola e ketchup di peperoni in panino alla liquirizia

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Here I am a little sleepy and with half closed eyes as I sit here, typing at my computer. What an adventure for this month’s MTChallenge! Diabolical Arianna saparunda.blogspot.ch, who won the contest last month, launched a pretty complex challenge inviting us to cook our own version of the world famous American Hamburger. I can’t deny it, as all the staff of the challenge is very understanding when allergies and special diets ar involved I first contemplated the option of participating with a macrobiotic hamburger. That thought lasted about thirty seconds, then I realized that it had no sense at all, at least from my personl point of view on this dish. Let’s face it hamburgers must be rich, fat and rewarding. It didn’t feel quite right to stick a vegetable burger into a wholemeal bun with a tahini and umeboshi sauce. Hey, hold on a second…now that I came up with this I must admit it does sound quite appealing. Maybe I’ll give it a try soon. But anyway back to my burger. Blame it on the diet restrictions or just my own view on burgers (burger = meat), but I decided to focus on a juicy and tasty version of the American fast food par excellence. And I don’t regret it. Continue reading / Continua a leggere…

New “Macro Monday” Blog is online! / Il “Blog Macro del Lunedì” è online!

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My dearest friends, finally I made it and am online with the new blog!
If you are interested in healthy recipes and look macrobiotic lifestyle follow me there too, I will be posting on Monday there and keep on with bread recipes and all sort on this blog.
Here is the link to the first post, a recipe for Liquorice Oat Milk: http://wp.me/p5CJtV-D
To subscribe to the new blog scroll down to the bottom, click on the + sign and click on subscribe!
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Il “Blog Macro del Lunedì” è online!

Cari amici, finalmente eccomi online con il nuovo blog!
Se siete interessati a scoprire nuove salutari ricette oppure siete curiosi di saperne di più sullo stile di vita macrobiotico potete seguirmi anche lì, dove posterò di lunedì mentre il venerdì rimarrà il giorno fisso per i post di pane e affini su questo blog.
Qua trovate il primo post con la ricetta per fare un latte di avena aromatizzato alla liquirizia: http://wp.me/p5CJtV-D
Per iscrivervi al nuovo blog scendete fino a fondo pagina, cliccate sul più al centro e cliccate su subscribe!

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

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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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