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

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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!
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MTChallenge n° 61: Hunger for tiramisu / MTChallenge n° 61: Miriam mangia il tiramisu a mezzanotte

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Here I am, after oh so many tribulations, ready once more to participate to this month’s MTChallenge.This month’s recipe is only apparently an easy one to whip up: tiramisu. Susy literally threw at us a proper hand grenade…one able to shatter nerves and make our clothes explode under the pressure of fat and calories! Who would have imagined that making tiramisu would be so difficult? I’ll spare you all details of the various problems, errors and frustration I encountered all through my tiramisu journey on order to come up with a recipe that if only I had the skills would be a scream. No pastry skills, no party. What I managed to come up with is rather a tiramimoscio (an italian word I invented to describe my flaccid tiramisu). But I can assure you that if you do have the pastry skill necessary in order to make a proper tiramisu this recipe is truly remarkable. You can either choose to have it as tiramimoscio or a tiramifreddo (another invented word for the frozen version of this dessert). In fact those two version can be easily interpreted as the sweet incarnations of the two female characters from the film from which I drew inspiration: “The Hunger”.
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MTChallenge: Cheesecake in a bun! / MTChallenge: Cheesecake a sorpresa…nel panino!

Cheesecake in a bun : Cheesecake a sorpresa...nel panino!1

Sometimes it does not take much of an effort to have a brilliant idea. One of the easiest ways is to proceed by mental association. What I wanted was to develop a recipe that would be easy and quick to bake but still quite stunning, even its simplicity. Something with bread. Mmmmmh, soup served in loaf…but what if I turned it into a sweet recipe? No, nothing like my beet and mango gazpacho, what I wanted was something more unusual and original. A cake! Well…a cake encased in bread might be a bit too dense. The answer was just around the corner…a cheesecake! Rolls are perfect to serve this cake as a single portion, the crust is crispy on the sides and is not too heavy unlike some cheesecake crusts which are quite dense and heavy. And imagine the reaction of your guests while bringing them to the table humble sandwiches for dessert? There are endless possibilities to flavour the cheesecake cream as well as the pairing of fruits that you can use to decorate these little delicious treasures. Making them takes very few minutes, a little more than half an hour. Ready to make a great impression on your guests?

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

Maroggia's Mill Cookbook- Planetary Buns - Il Ricettario del Mulino di Maroggia- Panini planetari 1

You wouldn’t suspect it. From the outside yet another bun, soft as a pillow no doubts about it, but perhaps a little bland for taste buds all too accustomed to the combination of white bun, chocolate, fruit juice. The staple of almost every kid’s mid day snack. But no don’t be fooled, these buns are planetary. A cosmos made out of cocoa and toasted hazelnuts in which a planet of soft-hearted chocolate floats, the milky way dough flavoured with tonka bean containing a primordial explosion of flavours. The bun you didn’t expect, which in itself contains all that is good, sweet, rewarding. An idea which originated from an assignment, may be too complex for the beginning of a new adventure. I’ll give as a gift to Maroggia’s Mill Cookbook then. I hope this makes you dream of starry nights and cocoa flavoured planets.

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Beetroot, tangerine, tonka beans and vanilla Sourdough Bread / Pane al lievito madre con barbabietola, mandarino, fava tonka e vaniglia

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This bread was inspired to me by this month’s Twelve Loaves theme: roots. I had been looking for many weeks at the great achievements obtained by fellow bakers with this kind of bread (both professionals and home bakers) during my web surfing. Every single one had a different shade of pink, a different crumb, crust and rise. A whole world of beetroot breads.
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