Maroggia’s Mill Cookbook: Tonka Bean and Tangerine Taralli / Il Ricettario del Mulino di Maroggia: Taralli alla fava tonka e scorza di mandarino

Here we are, with our usual appointment with Maroggia’s Mill and its Cookbook. Today I propose you a very addictive recipe, which I turned into a sweet version…taralli! You can have them as a snack during coffee break rather than offer them as an alternative to popcorn at your next movie night. I assure, there won’t be much left!

Protetto: Maroggia’s Mill Cookbook: Planetary Buns / Il Ricettario del Mulino di Maroggia: Panini planetari

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MTChallenge n°50: And the recipe is… / MTC n°50: La ricetta della sfida di Settembre è…

This month I will be throwing the gauntlet for September’s MTChallenge having won the previous challenge with my Horse Meat Hamburger with Eggplant, Beetroot crisps, Pepper Ketchup in a Liquorice Bun. It has been a hard task, picking the recipe and working on it to achieve a sort of kind of perfect version. Not to mention I have been working through July and August’s heat wave, handling butter and laminating dough. What is waiting for me is a lot of work, reading recipes, commenting, trying to to pick the best one of the bunch. I have the feeling I’ll get a proper headache… If you feel brave enough, if the temperatures are lowering and don’t exceed 20° C you might as well give it a shot. Check out my previous post on croissants to read more about techniques, tips and tricks.

Maroggia’s Mill Cookbook: Cinnamon and Almond Croissants / Il Ricettario del Mulino di Maroggia: Croissants alla cannella e mandorle

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.

Semolina Flour Tozzetti / Tozzetti di semola rimacinata fine

Bread sticks, bread sticks…an endless love. Grissini have always been my favourite snack (as a child when we went out for a pizza I would steal grissini bags to all diners at our table, then grissini became the staple snack I would nibble during trips on trains when I went at the university), I never get tired of trying new recipes and mix of ingredients. This time I tried to put together one of my favourite flour (the friscello or fine semolina) with some farina bianca nostrana, equivalent of a strong bread flour. From the fridge I removed a tiny jar of shortening which was left from making pies, mainly out of curiosity (shortening is often amongst the ingredients of artisanal bread sticks that can be found in shops and supermarkets) as it seemed the right amount for this recipe and waste not want not, right? I used some refreshed and very active liquid sourdough and voilà the perfect recipe is served, more out of luck than anything else. I’m not sure whether the flour, lard or simply the mix of all these ingredients made the trick, but this recipe is among the best I’ve created so far. These tozzetti (meaning stocky, as I named them for their flat, short and thick shape) are the apotheosis of crunchiness.

Maroggia’s Mill Cookbook: Millet flour Focaccia / Il Ricettario del Mulino di Maroggia: Focaccia con farina di miglio

Thanks to my new diet and lifestyle in the past months I have come across many ingredients that I did not really know or had never tasted so far. Among these millet flakes, which have become a staple for a creamy breakfast or even an afternoon snack. This ingredient immediately struck me for its taste and creamy texture. I was so intrigued by it’s qualities I decided to pull together a recipe for Maroggia’s Mill Cookbook. And here it is. The addition of millet flour provides with a more dense focaccia than the ones made with wheat flour only, with an extremely creamy and fragrant crumb. This focaccia is ideal for a quick and filling lunch, something handy to take with you. My mouth is already watering, what about yours?

Maroggia’s Mill Cookbook: Turmeric, Ginger and Black Pepper Crackers / Il Ricettario del Mulino di Maroggia: Crackers alla curcuma, zenzero e pepe nero

Sometimes they come back again. I can’t stay away from crunchy baked goods, they definitely have a hold on me! After having delighted you with my rye, toasted flour and thyme crackers, emmer knacker brot with mixed seeds, dried wild fennel leaves, lemon and pepper crackers, sourdough crackers and sourdough bread thins I think it’s about time to present you a new recipe Maroggia’s Mill Cookbook, this time using a part of pastry flour and shortening to favour crunchiness. They are simply irresistible! Turmeric gives them an intense and pleasant flavour while ginger adds a little freshness. Black pepper fits well anywhere adding a bit of a kick that is felt just at the end, giving these crackers a little extra. Enjoy these snacks along with an aperitif or during a study break (can’t think of the amount of crackers I did eat during my university days!). They are very easy to make and do not require much time so you have no excuse not to try them out for the next dinner or party you’ll be throwing at home!

From the book “Dolci Regali”: Estonian Kringel / Dal libro “Dolci Regali”: Estonian Kringel

My passion for MTChallenge’s monthly appointment is well known to all of you. Even macrobiotic diet hasn’t stopped me, even thought I had to drop the last challenge. There is no way to get me out of the most challenging and fun food bloggers’ challenge in the web. I just love that feeling of anticipation waiting for the announcement of the winning recipe and the following days, waiting to know what will be the next challenge. I learned so much, certainly not enough, and enjoy it very much. Needless to say when the book “Dolci Regali” came out I didn’t waste a minute and bought several copies of the book, one for me and the other for friends and family members. Anyone obsessed with home baking should get a copy. Each page is full of wonder, inspiration and valuable information.

Maroggia’s Mill Cookbook: Wild Garlic Olive Oil Rolls / Il Ricettario del Mulino di Maroggia: Panini all’olio e aglio orsino

In the past few weeks me and my father have been going gathering wild garlic (here if you want to know more about where and when to find it) and in addition to making a small batch of pesto we froze for the cold winter nights I thought I’d try out a bread recipe for a change. I took inspiration from a bread by Hamelman, the actual original recipe is for fougasse, changing some quantities adding a little oil and flour. I must say I’m very happy about these soft and aromatic rolls which I happily include in Maroggia’s Mill Cookbook. If wild garlic is not to your liking you can always use some basil. These fluffy and fragrant buns can be filled with any ingredients, simply be eaten as they are or as an accompaniment to a fresh salad!

Maroggia’s Mill Cookbook: Multigrain ciabatta / Il Ricettario del Mulino di Maroggia: Ciabatte del mulino alla farina 4 cereali

It’s Maroggia’s Mill Cookbok Friday again! It has been a while now since I last posted a recipe for ciabatta. This time I chose Maroggia’s Mill multi grain floru, which I used for these Multigrain Flour, Sesame Seeds and Polenta Taragna Grissini. The result is very good, a nicely developed dough, with a good ratio of holes and a super crunchy crust. The flavour is richer than white flour ciabatta and the texture slighlty rustic, but without the stodginess so common in whole flour breads. The long fermentation helps develop carbon dioxide and gluten, so the bread can rise properly during proffing and baking, and develops a richer flavour of the dough while at the same time making the bread more digestible. But let’s move on to the recipe!