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!
Continue reading / Continua a leggere…

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!)!
Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Parmesan and Chive Polenta Muffins / Il Ricettario del Mulino di Maroggia: Muffins alla polenta, parmigiano e erba cipollina

muffin polenta 1

Polenta. For centuries it has been the staple of our grandparents and great-grandparents diet, accompanied by meat, cheese, or more commonly by milk (even though I’m aware it is a quite childish on it’s my favourite combination). Corn is a tenacious plant with a very good yield, two features which make of this plant the most commonly cultivated and the staple of many peoples diet all around the world. It can also be toasted and reduced to a fine powder to produce farina bona, a special flour which is typical of the Valle Onsernone, a Valley in Ticino. Corn flour can be used in many different ways, as coating meat or bread sticks instead of using breadcrumbs, and can also be used in sweet preparations such as cakes (like amor polenta) and biscuits. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Multi grain, Fennel Seeds, Lemon Zest and Black Pepper Crunchy Donuts / Il Ricettario del Mulino di Maroggia: Ciambelline croccanti ai quattro cereali, semi di finocchio, scorza di limone e pepe nero

ciambelline finocchio, pepe, limone 2And here we are with the usual appointment with Maroggia’s Mill Cookbook. This time I delight you with a recipe for some very nice crunchy appetizers, to offer to your friends with a good cocktail or simply to munch in front of a good movie. I made them a few weeks ago, to thank a couple of friends who invited me over to theirs for fantastic persian dinner. Of course I indulged with various baked goods (I hate going over to friend empty handed!) including some toasted flour and black sesame seeds naan and my legendary chocolate and cinnamon cake which my friend Laura calls “the most delicious chocolate cake in the world”. The crunchy donuts were received with much enthusiasm and frantic chewing, an unmistakable signs of success! Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Cast Iron Pot Wheat and Whole Rye Bread / Il Ricettario del Mulino di Maroggia: Pane in pentola al frumento e segale rotta

pane pentola segale Mulino 1

Yet another Friday and yet another loaf. There will be changes in the blog and in Maroggia’s Mill Cookbook in general. As you know I embarked this new path of macrobiotic diet in order to solce a health problem, and have no other choice, for Maroggia’s Mill Cookbook, to focus more on the bread (especially ones made with wholemeal flours which are more suitable for the regime that I must follow). I won’t do any biscuits, cakes nor dessert recipes, at least not for Maroggia’s Mill Cookbook as I don’t really think macrobiotic sweets and desserts fit into such column, because they have too many banned ingredients and even though I am allowed to have a little taste of banned foods better not risk to fall into unnecessary temptations. I have in mind a new project, which I will talk about later on. In short from now on, concerning Maroggia’s Mill cookbook, I will publish only bread, breadsticks and crackers recipes. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Walnut and Black Pepper Sablés Biscuits / Il Ricettario del Mulino di Maroggia: Sablés salati alle noci e pepe nero

sablés noci e pepe 1

And we’re back with a new recipe for Maroggia’s Mill Cookbook. Usually I try to juggle between sweet and savoury, cakes, bread, biscuits and pasta. So far so good. But what hasn’t been posted yet is a recipe for savoury biscuits. So why not surprise your friends with these crumbly, buttery, delicious squares flavoured with walnuts and black pepper? I was even considering to switch to savoury biscuits for this Christmas presents, instead of the same well known traditional cookies and biscuits. After all during Winter holidays cocktails and parties are held almost non-stop, so why not contribute with some good homemade snacks to go along with the bubbles? The basic ingredients apart from the walnuts and black pepper can be mixed up with any flavouring, such as grated cheese, herbs, fennel seeds, spices. Use your imagination! Continue reading / Continua a leggere…

Ricettario del Mulino di Maroggia

BISCOTTI/TORTE/PANE E LIEVITATI DOLCI

Biscotti con cioccolato fondente e marmellata di ciliegia e anice

Biscotti alla panna con zafferano e uvette

Grissini all’anice, cioccolato bianco e scorza di lime

Madeleines alla liquirizia e scorza d’arancia

Muffin alla barbabietola, arancia e cioccolato bianco

Panini al latte con gocce di cioccolato fondente e nocciole delle Langhe

Torta al cioccolato e cannella

 

PANE E LIEVITATI SALATI

Ciabatta del Ricettario del Mulino di Maroggia

Ciabatte alle noci pecan caramellate

Crackers di farro tipo Knacker Brot con semi misti

Focaccia alle patate

Focaccine con farina di semola

Muffin salati con salame e formaggio nostrani

Pane in cassetta con farina Graham

Panini morbidi al burro e farina di segale con hummus veloce

Pizza con zucchine, scorza di limone e menta

Taralli Ticinesi al Merlot rosso con panatura di polenta

 

PASTA

Pici con salsa alla luganega, nocciole e caffé

Trofie alla salsa di castagne e zucca butternut

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?

Continue reading / Continua a leggere…

Ricette

BISCOTTI

Ciambelline all’anice

Biscotti al cioccolato e marmellata di ciliegia

Biscotti alla panna con zafferano e uvette

Gingersnaps biscuits

 

CRACKERS, GRISSINI, BISCOTTI SALATI

Biscotti salati con nocciole e farina di grano saraceno

Chioccioline croccanti alla liquirizia

Crackers di farro tipo Knacker Brot con semi misti

Grissini all’anice, cioccolato bianco e scorza di lime

Grissini panati

Grissini di lievito madre e farina di nocciole

Sfogliate di pane al finocchietto, limone e pepe

Sfogliate di pane alla pasta madre

Taralli alla segale rotta e vino bianco

Taralli Ticinesi al Merlot rosso con panatura di polenta

 

CREME SPALMABILI DOLCI

Curd di Mele e Ribes

 

DOLCETTI VARI

Dolci iraniani

Frittelle di mele allo zafferano e pepe nero

Marshmalllows allo zafferano e pistacchio

Mochi ripieni di azuki verdi

Onigiri dolci con marmellata di zucchine e “alga” di mela

 

FOCACCIA, PIZZA & Co.

Focaccia alla crema di carciofi, cavolo rosso e acciughe

Focaccia alle patate

Focaccia di frumento e farro con broccoli e porri

Focaccine con farina di semola

Pide, pizza turca

Pizza con zucchine, scorza di limone e menta

 

MUFFINS SALATI, CRUMPETS, SCONES

American Breakfast: Egg Benedict su e
English Muffin, Muffins alla zucca butternut e Smoothie di barbabietola e mandarino

Crumpets alla Farina Bona

English muffins al lievito madre e farina di saraceno

Johnnycakes al mais blu e semi di anice

Muffin salati con salame e formaggio nostrani

Muffin a sorpresa al cacao

 

PANE

Baguette al limone e aneto

Baguette allo zafferano, anice, cipolla caramellizzata e scorza d’arancio

Boulot ai semi misti e farina Graham

Ciabatta al grano saraceno (75% di idratazione)

Ciabatta con licoli 100% di idratazione

Ciabatta con licoli 100% perfezionata

Ciabatta del Ricettario del Mulino di Maroggia

Ciabatte alle noci pecan caramellate

Ciabatta al timo limonato e aglio

Ciabatta di Vittorio

Cazzottini con farina Senatore Cappelli e semolone

Croissants

Epi di farina integrale e farina 00

Marguerite con farina integrale grezza e semi misti (fiore di pane)

Pagnotta con lievito madre, farina di grano saraceno, carote e porri

Pagnotta alla birra, cassis e cioccolato fondente

Pain Fendu

Pane arancia candita, anice e farina di mandorle

Pane al farro, farina integrale e germe di grano

Pane al farro-spelta, farina integrale e crusca di frumento, 88% idratazione

Pane al lievito madre con barbabietola, mandarino, fava tonka e vaniglia

Pane alla segale e avena spezzata

Pane alla Ticinese

Pane da strappare con zucchine, feta, miele e semi di sesamo

Pane in pentola

Pane in cassetta con farina Graham

Pane in cassetta con metodo Water Roux

Pane integrale con esuberi

Panini al basilico

Panini morbidi per Hot Dog

Saucisson con semi e segale

Treccia al burro

 

PANE DOLCE

Angelica al burro di macadamia butter, miele e nocciole

Babà aromatizzato all’arancia con crema allo zafferano e pistacchi tritati

Babka al cioccolato

Banana Bread al lievito madre

Brioche

Brioche alla liquirizia con farcitura alla fragola e cioccolato bianco

Chioccioline ai semi di papavero

Fiore d’autunno con castagne e zucca

Fiore di brioche al cioccolato bianco e pistacchio

Kolache al lievito naturale, farina di castagne e marmellata di cachi

Monkey bread con caramello al fleur de sel

Muffin di pane alla mela e cannella

Panini al latte con gocce di cioccolato fondente e nocciole delle Langhe

Saccottini morbidi ripieni di ribes

 

PANE FESTIVO

Corona dei Re Magi

Consigli per fare il panettone

Hot Cross Buns

Veneziana

 

PANE PIATTO

Gozleme ripieni di crema di cavolo rapa, melanzana e parmigiano reggiano

Msemmen, pane piatto marcchino

Naan, pane piatto indiano

Piadina Menù

 

PANINI

Mini Babà rustici

Coniglietti di pane al vapore ripieni di marmellata di azuki verdi 

Girelle di segale e semi di finocchio al chutney di arance sanguinelle e cipolle

Mantovanine

Pain de beaucaire

Panini al basilico

Panini al latte con ciliegie e barbabietola avvolti in pancetta

Panini di farina di castagne, patate e noci

Panini di farina bona, patate e noci

Panini morbidi al burro e farina di segale con hummus veloce

Panini con patate dolci

Panini tigre al lievito madre

Rose di pane con patate e za’atar

 

PRIMI PIATTI

Garganelli del riciclo pasquale e ragù alla mamma

Gnocchi di manioca e farina di riso con pesto di aglio orsino

Insalata di farro e melanzana speziata

Lasagna al grano saraceno, porri e scampi

Lasagna alla liquirizia, fegatini di pollo e porri

Latkes di verdure speziati

Pici con salsa alla luganega, nocciole e caffé

Ravioli alla farina di castagne ripieni di noci e pane, con fonduta di formaggella ticinese

Ravioli alla ricotta e zucchine con emulsione di olio evo, limone e finocchietto

Strudel salato alla zucca butternut, crema di manioca, pancetta e noci con besciamella al Roquefort

Tagliolini con farina di segale con emulsione di olio e salvia fresca

Testaroli con salsa alle mandorle

Trofie alla salsa di castagne e zucca butternut

 

SECONDI PIATTI

Spezzatino di vitello al vino rosso e liquirizia

 

DESSERT

Bavarese al cioccolato bianco, arancia e cannella con farfalle di cioccolato fondente

Cheesecake di ricotta allo zenzero candito

Clafoutis ai ribes

Millefoglie parte I

Millefoglie parte II

Millefoglie parte III

Millefoglie parteIV

Millefoglie parte V

Millefoglie parte VI

Mincepies, dolci natalizi inglesi

Millefoglie perfetta con crema di pistacchio

Paris Brest

Tartellettes al sedano rapa, cardamomo e caramello al fleur del sel

Sfogliatelle ricce ripiene di ricotta

 

SALSE

Il mio curry

La mia salsa di pomodoro

 

TORTE, MUFFINS & CO.

Baguette francese dolce

Cheesecake alla ricotta e more

Éclairs al cioccolato

Leicestershire curd tarts

Madeleines alla liquirizia e scorza d’arancia

Muffin alla barbabietola, arancia e cioccolato bianco

Muffin al cioccolato fondente, uvette e mandorle

Muffin al cioccolato fondente, cassis fresco, uvette e mandorle tostate

Muffin al cioccolato fondente, uvette, pistacchio e scorza d’arancia

Pastel de Tres Leches

Plumcake al cioccolato e arancia

Popovers alla farina di castagne e latte di riso

Mini Sachertorte

Smithy Loaf

Torta albero speziata

Torta al cioccolato e cannella

Tronchetto natalizio al panettone

 

TORTE SALATE & SFORMATI

Crostata salata di grano saraceno e nocciole con ripieno di broccoli e salsa di noci

Sformato speziato con cavolfiore

Soufflé ai gamberi, rapa bianca e scorza d’arancia rossa con salsa di liquirizia

Torta con fagiolini, sedano rapa e feta

Torta salata con verdure al curry

 

VEGAN

Crostata vegana al cioccolato fondente e arancia

 

VERDURE

Insalata di coste, barbabietola e feta

My mother’s memories of a posh grocery and cheesecakes: Leicestershire curd tarts / I ricordi di mia madre, tortine al formaggio e un alimentari molto chic: Leicestershire curd tarts

leicestershire tart 1

This recipe has been “commissioned” to me by my mother so I am leaving the post to the words she e-mailed to me. The recipe she sent me can be found on this page which has some other Leicestershire recipes on it too. The pastry I chose is a quick “rough” one but proved to be very good, flaky and crisp. You can find it on British Larder, at this page. Continue reading / Continua a leggere…