Living on my own: Swiss Chard, Beetroot and Feta Salad / Living on my own: Insalata di coste, barbabietola e feta

I’m back with a fast, healthy and tasty recipe for you single friends! Swiss Chard is a vegetable rich in vitamins, fiber, folic acid and minerals. The higher concentration of vitamins and carotene is in the green outer leaves, but that does not mean that this vegetable can not be consumed entirely. In fact the stem is my favorite part, it’s so crisp and fresh! Beetroot is one of the vegetables I love the most because of its versatility.

Ècole de Boulangerie de Panissimo: Marguerite

Last month I was so taken by Easter Festive Breads (fortunately all went down well) I didn’t post the bread for Panissimo’s École. You probably won’t believe it but at the beginning of April my bread for the École de Boulangerie de Panissimo – the Marguerite – was already baked and photographed. But then came Twelve Loaves, a couple of recipes Michela and I cooked together and some other projects and there was no space for another blog post.

Panissimo’s Ecole de boulangerie: Le Boulot / Panissimo e la sua Ecole de boulangerie: il Boulot/Baulotto

It has become a habit lately, to defer my post for Panissimo‘s École de Boulangerie. Between one thing and another posting the École bread of the current month has become more of a challenge, and in the end I decided to just let go! Overdoing it now is not an option, as it would mean saturate the blog on almost a daily basis. I’d rather stick to quality – both in the recipes and pictures – than rush for the next post. The chosen bread shape for the month of March was boulot, a loaf with a nice central slash. Bread slashing, my damnation!

Maroggia’s Mill Cookbook: Emmer Knacker Brot with mixed seeds / Il ricettario del Mulino di Maroggia: Crackers di farro tipo Knacker Brot con semi misti

Here we go with the usual “other Friday“ appointment with my Recipe for Maroggia’s Mill Cookbook. More experiments, many mistakes and the more I work the more these flours talk to me asking to be used to their full potential. That I can say especially about a type of flour that I really like, even though sometimes in the preparation of bread dough it can give some difficulties. I am speaking of Emmer.

Panissimo’s Ecole de boulangerie: La Coupe Saucisson / Panissimo e la sua Ecole de boulangerie: la coupe saucisson

Panissimo also has it’s little school of baking, and every month we are given homeworks in the guise of a new bread shape. Last month finally my friend Michela’s wishes were met, and the shape we had to bake is this very nice saucisson which she had been wanting to make from the start.