Maroggia’s Mill Cookbook: Mustard Flavoured Pita / Il Ricettario del Mulino di Maroggia: Pita alla senape

Flatbreads are amongst my favourite breads. Why? First of all they are already portioned and ready to be eaten on the go for a quick snack or stuffed for an easy lunch to take with you to eat on your mid-day break. They also make the perfect side dish bread, to be dunked in rich gravies, to clean the plate from the tomato sauce that hasn’t been trapped linguine or spaghetti or even to be used instead of cutlery to scoop food from the plate as one would do with a spoon or a fork. No slicing, no morsels, no fuss. For this recipe for Maroggia’s Mill Cookbook I thought to add a little flavour and spice to the dough by simply mixing in some mustard. Heavenly…you don’t need to spread mustard anymore as the flavour is already in the bread! These pitas are pillowy soft, melt in the mouth and keep fresh up to 5 days if stored in plastic bags. You can also freeze them and keep them stored on case of a bread emergency. Simply pop them in the toaster or the oven!

Panissimo and Ethnic Bread: Turkish Pide / Panissimo e i pani etnici: la Pide turca

Panissimo‘s theme for the start of 2014 immediately grabbed my attention: Ethnic breads. I love the cuisine of distant cultures and countries, especially the ones of India and Middle East.

Maroggia’s Mill Cookbook: Merlot flavoured Ticinese Taralli with polenta breading / Il ricettario del Mulino di Maroggia: Taralli Ticinesi al Merlot con panatura di polenta

I already mentioned Maroggia’s Mill and the high quality of its Farina Nostrana flour in my post for my Autumn Flower’s recipe, a sweet brioche with pumpkin and chestnuts cream, and I expressed the good intention of making an extra effort in the selection of flours that I use for my experiments in the kitchen. Said and done.

Maria’s Spiced Cauliflower Flan / Lo sformato al cavolfiore e spezie di Maria

Since the 4th of December, when I started working part time at a goldsmith shop, my weeks have been quite hectic. Recipes and blog post scheduling, the weekly appointment with Wing Chun training, trying to be present on my usual social networks and fitting in multiple appointments hasn’t been easy. Let’s add my Panettone Obsession and the picture is quite clear. But chaos is my element, stress has always been my cup of tea (or loaf of bread) and even though feeling a bit tired I wouldn’t change a single thing.

Poppy seed snails for Serena / Delle chioccioline ai semi di papavero per Serena

What I love the most about having a blog and a Facebook page is having inputs from fellow bloggers, followers and friends. Sometimes I wish I’d dedicate more time of my time to studying from books, but 90% of the time I end up following another blog’s inspiration, or responding to special requests from friends and family. This time around Serena (who works here, how cool is she?), an old friend from Padoa Art School, asked me whether I had a good recipe for a german pastry she loves.