Maroggia’s Mill Cookbook: Bread Tin Brioche / Il Ricettario del Mulino di Maroggia: Brioche in cassetta

Shall those who do not like to have breakfast with a sweet and pillowy soft bread raise their hands. Well, as expected…no one! For some getting up in the morning is really hard, but I swear this brioche bread I baked for Maroggia’s Mill Cookbook will make your day perfect at the first bite. Maroggia’s Mill AP white flour lends itself perfectly to bake this grumpiness-proof bread. You don’t believe me? Well, there’s nothing left for you but try!
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Maroggia’s Mill Cookbook: Rye Flour and Ginger Biscuits / Il Ricettario del Mulino di Maroggia: Biscotti alla farina di segale e zenzero

This is not the first time that I talk about Maroggia’s Mill rye flour which is sold by Migros Ticino among the Nostrani selection. I used it before to cook pillowy soft blinis and a spiced Babka. An aromatic flour which can be used in sweet preparations (but I will soon develop recipes for pasta and savoury bread). This time around I decided to bake biscuits which are the perfect accompaniment for a moment of pause and chatter while sipping a damn good coffee.

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Maroggia’s Mill Cookbook: Hazelnut and Liquorice cake / Ricettario del Mulino di Maroggia: Torta di nocciole e liquirizia

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Some time has passed since the last cake recipe for Maroggia’s Mill Cookbook. One of those simple cakes, easy and quick to bake and offer to friends who come over for a tea or a coffee, or as the perfect finishing touch to a casual dinner. This recipe lends itself well to be customized using other nut-based flours such as almond flour, pistachio flour, or walnut flour. This cake (which I baked in a 15×8 cm mould with 1/3 of the amount of ingredients shown in the recipe written for this post, which requires the use of a ring mould of approximately 23 cm diameter) marries the warm and enveloping taste of hazelnut with the slightly bitter sweetness of licorice. What a perfect match!
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MTChallenge: Rolls! / MTChallenge: Paracul Rock’n’Rolls!

As I write it is my birthday. I woke up at 6.30 to prepare everything, both the rolls for the challenge and a sweet dessert to celebrate. So forgive me for cutting short, time is short and I even have to pack for tomorrow since I’m going to fly to the UK for a family reunion.

MTChallenge keeps lifting the stalk and I admit, I am struggling. It’s a lot to deal with, the degree of complexity, not to mention the degree of sophistication required…imagine what happened in my mind when I saw these beautiful rolls with which Giovanna challenged us. I quite not fit in. I’m rough and tough. Im not good with sophisticated things, at least not in the kitchen. These kind of challenges always make me quite anxious. On top of it the UK trip and a fridge to empty rather than to fill. So no coup de theatre, just two little recipe in order to participate. I hope Ale and Giovanna will forgive me but after all, the most important thing is to participate, isn’t it?

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Maroggia’s Mill Cookbook: Gin Bisbino Babà / Il Ricettario del Mulino di Maroggia: Babà al Gin Bisbino

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Today for Maroggia’s Mill Cookbook I propose you my own interpretation of a great classic of Neapolitan pastry. The babà! Three years ago I baked babà for the first time thanks to the MTChallenge and I then promised to myself to try out other combinations sooner or later. I just had to wait until Alessandro wrote to me one day asking me if I had some original ideas to promote a new brand of gin, 100% local, produced by friends of his. I had already heard about Gin Bisbino and already had the opportunity to taste it but in fact I had never thought of using it in a recipe. Gin Bisbino really impressed me for its delicate flavour. A real pleasure to taste Gin Bisbino goes perfectly well with the fresh flavours of rosemary and grapefruit I chose to flavour the pastries with. To balance the bitter note of the grapefruit I added a little rose water that comes very delicately as an aftertaste, especially when the cream is eaten on its own. I decided to brush the babàs with rhubarb jelly which is slightly sweeter albeit maintaining the sourness of the other ingredients. And if you do not want to get your hands dirty, you can always try the recipe of Gin Bisbino to make an excellent Gin Tonic!
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Maroggia’s Mill Cookbook: Tenebrownies…mealworm brownies! / Il Ricettario del Mulino di Maroggia: Tenebrownie, o anche i brownie alle larve tenebrio

What could possibly happen when a friend offers you mealworms to taste? This is what happened two me a couple of weeks ago. I went over to the Mill for my usual flour collecting trip and found Alessandro holding a box of dried mealworms and a big grin on his face. Taste, he said. And taste I did indeed. Of course he commissioned me a recipe for Maroggia’s Mill Cookbook. How cool is it to work with him???? That’s how my Tenebrownies were born. But if dried worms make you feel queasy you can bake these delicious brownies with any kind of nut or ingredient that please your palate. They are simply divine. Crunchy on the outside and extremely chewy inside. You definitely have to try them! And what about the mealworms, what do they taste like? Well, I must say I was amazed…they have a distinctive aftertaste of hazelnut!!!! In this case the flavour is very attenuated by the high content of chocolate and cocoa in the brownies but the larvae give a very special crunchiness that I have never felt in any other food, which I really liked. The proof is in the pudding!

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Maroggia’s Mill Cookbook: Bread Bunnies / Il Ricettario del Mulino di Marogggia: Coniglietti di pane

Here comes another appointment with Maroggia’s Mill Cookbook which is also a good opportunity to celebrate. Easter is approaching and what more appropriate than a recipe for festive bread bunnies? The dough is super soft and can be also used to make simple rolls or to be shaped into any kind of animals to make tour children’s snacks more fun!
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Maroggia’s Mill Cookbook: Tortelli di San Giuseppe / Il Ricettario del Mulino di Maroggia: Tortelli di San Giuseppe

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And its Carnival time again at Maroggia’s Mill! Last year for this occasion for the Cookbook I prepared some tortelli who believed themselves to be chiacchiere, while today I present the classic recipe for round tortelli di San Giuseppe, which are made with a batter reminiscent of pâte a choux that is used to make cream puffs and éclair. A quick and easy recipe to celebrate Carnival in sweetness.
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Pistachio, Lemon and Fennel infused Cake / Torta di pistacchi, limone e infuso di finocchio

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A recipe is a stratification, sweet or salty, bitter, spicy or sweet and sour, of the manifestations of one’s love. I do firmly believe in this statement. May it be a gesture of affection, a manifestation of esteem and friendship, or love expressed as an overwhelming passion if you proceed to remove layers of flavours and gestures to distill its essence what you will obtain is one of the deepest and most sincere of all human feelings. A thought waiting to take shape, the choice of ingredients and the process of turning them into something familiar, desired, which has the power of warming the heart, or an unusual pairing of flavours, a surprise, love at first sight. The long wait, that feeling so similar to the eager stare at the window when waiting for a lover who has been away for a long time. What will be next? A perfectly risen cake, eyes bursting with desire or a collapsed soufflé and a quick peek on the cheek, a glacial politeness falling heavy like a gravestone on a long time exhausted relationship? Food speaks, or allows us to speak to others when words fail or are simply useless. I have seen more manifestations of love on a rich and well prepared table that in readymade Valentine gifts and in badly chosen birthday gifts.

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Maroggia’s Mill Cookbook: Leftover Cake Muffins / Il Ricettario del Mulino di Maroggia: Muffins con resti di torta

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What remains of the cake…what to do with it? Sometimes, even though not very often, a bit of cake may remain uneaten, waiting to be finished and eventually ends drying up. Or in the worst cases, as it happened to me with Antinea’s birthday cake, a part of a layered cake might break effectively becoming unusable. And what about the tops, cut to level perfectly the cake layers? Too much cake to eat, at least for me! I then asked myself what I could do with those poor cake crumbles, but also with the double Gruyère cream I had bought in excess (rather than running out an ingredient I have a tendency of buying too much) and the ridiculous amount of eggs I was given by my aunt, who has now taken the habit of delivering about a dozen every week…high cholesterol anyone? Adverse and hostile as I am to cake pops, an option which seems amongst the most popular when it’s up to use leftover, I thought of using the leftovers to flavour a batch of muffins, a sweet recipe which has been missing for quite a while in my column for the Maroggia’s Mill. In fact my last sweet muffins recipe for Maroggia’s Mill Cookbook has been the one for Beetroot, Orange and White Chocolate Muffins.

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