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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Annunci

Liquorice and Beetroot Babka / Babka alla barbabietola e liquirizia

For those who know me well this recipe does not come as a surprise… you know ho much I love beetroot and licorice don’t you? I tried this babka for breakfast and it is simply delicious, pillowy soft and just slightly sweet, want a slice? Well, roll up your sleeves and get started baking!
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MTChallenge: Terrine!

Another month, another challenge. Welcome back to the monthly appointment with the MTChallenge. The last challenge was won by Giuliana, our vintage hen which is quite passionate with terrines.I must confess. Terrines scare me, they always did. I don’t like them. Blame it on the gelatin, which remind me of culinary horrors of the 70s which can be found on many pages of my mum’s culinary scrap books. I always considered terrines a too playful and poor of substance dish (forgive me Giuliana!). But MTC is MTC, one simply can’t escape from it. As a matter of fact, the more a subject is far from what I like the most, the more stress it generates and the more excited I feel. More or less. The roughest British sides of me started saying “No cold jellies… can’t you see you finally have the chance to try and bake your own pork pie? You don’t want to lose this opportunity do you?”. HI must come out of the pie closet and my beloved Van Pelt will be shocked, she will… I’ve never ever baked a pork pie in my whole life. I needed MTC to finally bake one! I have to be honest. I had many ideas mainly involving apples, oranges, beetroot and liquorice. Then I had a fennel, lying on its own in my fridge, and decided to flavour the broth with spices and the pig with herbs. No overthinking and simply following my gut.
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Maroggia’s Mill Cookbook: Cinnamon and Hazelnut Rye Flour Babka / Il Ricettario del Mulino di Maroggia: Babka speziata alla cannella e noci con farina di segale

babka-segale-e-cannella-1

Catch a Babka in the Rye! I haven’t been baking this soft and pillowy treat for a while and when Alessandro gave me the first few packets of Maroggia’s Mill rye flour I knew immediately I had to try and develop a recipe for Maroggia’s Mill Cookbook which had nothing to do with the idea we usually have of rye bread. Nothing better than a Babka. Would I be able to obtain a soft and pillowy crumb with such a flour, which as you know is not as rich in gluten as wheat flour? Well, I am proud to say that I made it! And my guinea pigs loved it. Of course it’s not as light and pillowy as it would be using wheat flour, but i can assure you its surprisingly soft and melts in the mouth beautifully.

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Stale Bread and Fennel Seeds Brittle Biscuits / Biscotti al croccante di pane raffermo e semi di finocchio

Biscotti al croccante di pane raffermo e semi di finocchio 1

A couple of months ago I was interviewed by a young local journalist, Ivan Campari, for a series of articles he is publishing on the newspaper LaRegione featuring young people from the Mendrisiotto area. For this I have to thank my friend Alan Alpenfelt, the mind behind the independent Radio Gwen and the acting company V XX Zweetz who was interviewed too and gave my name amongst others. To greet both the photographer and the journalist I decided to bake a batch of biscuits, which proved providential as the only good picture of me is one I am transferring them from the baking tray to the rack! I am such a terrible photography subject as I always feel very embarrassed and pull faces and eventually end up throw evil glances at the camera.

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Maroggia’s Mill Cookbook: Cream, Almond and Pistachio Grissini / Il Ricettario del Mulino di Maroggia: Grissini alla panna, mandorle e pistacchi

grissini panna mandorle pistacchi 2

Sometimes the best recipes for Maroggia’s Mill Cookbook are born this way…recovering ingredients that have been languishing in the fridge for too long and next to their expiration date. Full cream, I can’t ever recall for which recipe I had bought it. Was it to make a batch of fleur sel caramel or rather to bake some cookies to nibble on at tea time? No clue at all! Then I came up with this bizarre idea. What about trying to bake sweet full cream infused grissini, would they taste any good? The answer came with the verdict from my faithful guinea pigs, these grissini are simply AMAZING. And highly addictive to…Flavia knows something about it, having said at least three times “This is the last one, I swear” before sealing the bag and leaving the few survivors on her studiomate Micha’s desk. These grissini can be underbaked, maintaining an internal softness which makes them very pleasant and accentuates the creamy quality of its dough. Alternatively, you can bake a little longer and let them dry in the oven to make them crispy. However you decide to bake them they are perfect as a snack for tea time or to munch on in front of a good movie. The sugar and pistachio breading can be replaced with other kinds of chopped nuts. What are you waiting for, roll up your sleeves and knead!
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Maroggia’s Mill Cookbook: Cinnamon, Almonds, Orange and Dark Chocolate Sablés / Il Ricettario del Mulino di Maroggia: Sablés alla cannella, arancia e cioccolato fondente

Cinnamon, Almonds, Orange and Dark Chocolate Sablés : Sablés alla cannella, arancia e cioccolato fondente 1

Biscuits, biscuits..give me biscuits! I have no clue what is going on with me, but maybe the macrobiotic experience (which I interrupted nearly three months ago) has shocked me to the point that I really needed to walk a bit on the dark side of baked goods and indulge in all those recipes that require a lot butter and a good dose of sugar. I’m pretty confident I will overcome this phase, especially because I don’t think my hips can take so much fat for very much longer. No, I don’t think so. So enjoy these sablés until I feel like posting sweet recipes. And I want to share this with you and all of Maroggia’s Mills friends. When my friend Flavia (a very talented photographer, go and check her work here) invited me over for tea I baked a good batch which was thoroughly enjoyed. In fact they didn’t last long, I can tell by the way my pants feel a bit too thighs! Needless to say, these biscuits melt in your mouth with delicate bursts of cinnamon and orange flavour which blend very well with each other as well as with dark chocolate. The addition of crunchy almonds and chopped dark chocolate add an extra thing to the whole sensory experience you have while biting in. Diet can start tomorrow (you can always go and check my macrobiotic blog…since it’s still online!)!
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MTChallenge June: Horse Meat Hamburger with Eggplant, Beetroot crisps, pepper ketchup in a liquorice bun / MTChallenge Giugno: Hamburger di cavallo con melanzana, barbabietola e ketchup di peperoni in panino alla liquirizia

hamburger mtc 1

Here I am a little sleepy and with half closed eyes as I sit here, typing at my computer. What an adventure for this month’s MTChallenge! Diabolical Arianna saparunda.blogspot.ch, who won the contest last month, launched a pretty complex challenge inviting us to cook our own version of the world famous American Hamburger. I can’t deny it, as all the staff of the challenge is very understanding when allergies and special diets ar involved I first contemplated the option of participating with a macrobiotic hamburger. That thought lasted about thirty seconds, then I realized that it had no sense at all, at least from my personl point of view on this dish. Let’s face it hamburgers must be rich, fat and rewarding. It didn’t feel quite right to stick a vegetable burger into a wholemeal bun with a tahini and umeboshi sauce. Hey, hold on a second…now that I came up with this I must admit it does sound quite appealing. Maybe I’ll give it a try soon. But anyway back to my burger. Blame it on the diet restrictions or just my own view on burgers (burger = meat), but I decided to focus on a juicy and tasty version of the American fast food par excellence. And I don’t regret it. Continue reading / Continua a leggere…

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

Estonian Kringel 1

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.
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A Spring Menu / Un menù di primavera

tagliatelle def

Spring arrived, at last! After a cold and rainy winter pleasant warm days have finally set in and thinner sweaters have replaced wool jumpers which have been stored in boxes for next year’s cold. To welcome spring I decided to dust off the drawer a small collection of recipes I put together last year, for a project that never came to life. The entire collection has been available for a few hours on the blog, then an opportunity made me decide to take it off in a hurry to see whether it was possible to have the work published. In the end, unfortunately, there was no further development but the recipes and photos are so beautiful that I decided to publish them on the blog this year,. I will post two menus a month, for a total of four, until the end of May. Without further ado I start with the first menu, which is composed by four recipes. Continue reading / Continua a leggere…