MTChallenge April: Chestnut flour, Toasted Hazelnuts, Orange Peel and Pepper biscuits / MTChallenge Aprile: Frolla montata alla farina di castagne, nocciole tostate, scorza d’arancia e pepe

Frolla montata alla farina di castagne nocciole tostate scorza d'arancia e pepe 1

MTChallenge, mon amour! Unfortunately last month, due to an overload of work, I had to skip the challenge around the theme broth. To have to give up a challenge is never nice. I don’t deny that skipping an MTChallenge often fills me with guilt. With such a compact community, where everyone does its best a lot in terms of effort in developing new recipes as in providing support and help throughout all the challenge feeling guilty at not taking part comes easily. I scroll the Facebook page, look at that wonderful recipes posted daily…and I’m there sitting on the bench with my hands tied. Fortunately some of the work I’ve been doing last month allows me to take part to April’s challenge, set by Dani and Juri of Acqua e Menta blog. The challenge is not an easy one, don’t be fooled by what seems to be an easy peasy topic. Biscuits are far from easy without foolproof recipes, especially the fearsome “frolla montata”, a kind of biscuit that until now I have never, and I mean NEVER EVER, managed to bake with success. I lost track of the amount of frolla montata biscuits I baked in the past exuding butter, which crumbled miserably at the first touch or worse, that were dramatically chewy and greasy on the palate. Thanks to the generous post by Dani and Juri I finally managed to come up with some noteworthy biscuits. In short, MTC strikes again in teaching me something new.

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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…

Maroggia’s Mill Cookbook: Cream Biscuits with Saffron and Raisins / Il Ricettario del Mulino di Maroggia: Biscotti alla panna con zafferano e uvette

biscotti zaff uvette 1

Maroggia’s Mill Cookbook is back, this time with some cookies which in reality are a little of a failed experiment from an aestethic point of view but then such a delightful for the tastebuds I decided to publish them anyway. Let’s call them ugly but tasty cookies!
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A late Christmas treat, Gingersnap biscuits by The Garum Factory / Un dolcetto molto natalizio…po’ in ritardo! Biscotti allo zenzero e spezie di The Garum Factory

gingersnaps

Last Christmas I was full of good intentions. Many challenges were thrown around the web, themed especially for the festive season and in all good faith were pinned down on my calendar, looking forward to participate. Not only I forgot to bake a bread for Twelve loaves but didn’t participate to a single contest. Blame it on the panettone obsession, on the new part time job, and well…on the festive season! The only recipe that was completed, foreseeing many happy festive baking moments was candied ginger. Continue reading / Continua a leggere…

Autumn Sourdough Savoury Biscuits / Biscotti salati autunnali, con pasta madre

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Autumn has crept in suddenly, without giving any notice. The leaves are still green and strangely intact on the trees, there is no trace of wet foliage on the pavements and its comforting and enveloping scent. Only a bitter cold which caught us by surprise and a leaden sky filled with sadness. The season that I’ve always loved the most is hostile to me this year. The season of chestnuts and wooly jumpers, with its warm colors and the primordial scent of the earth and damp leaves crushed under our hurried footsteps in the evening when we return home with one only thought, turning the kettle on.
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