Maroggia’s Mill Cookbook: Ricotta and Butter Panini Buns / Il Ricettario del Mulino di Maroggia: Panini alla ricotta e burro

Maroggia's Mill Cookbook- Ricotta and Butter Panini Buns - Il Ricettario del Mulino di Maroggia- Panini alla ricotta e burro 1

Nothing makes me happy as inviting friends over to have breakfast, lunch or dinner. To prepare a lavish feast with all of the best foods, and pick the favourites according to my friend’s taste, to embellish the table with red mats and placing a nice bowl of fresh fruit on the table. To knead and wait patiently, to shape the dough and wait for another while, the nose stuck to the oven glass in contemplation of the soft dough rising, glossy, giving off an amazing scent throughout the house. I especially love breakfasts. Sweet, savoury…nothing is missing from my table (well, nothing missed…now with macro dieting I cut out all dairy and goodbye to my beloved cheese and yogurt). Usually I bake ciabattas and baguettes, but a little leftover of ricotta inspired me to bake these sandwiches. I never imagined they would turn out so perfect on the first try…but yes they truly are perfect. A well-leavened, soft and light dough. Another recipe which is ideal for a snack and for breakfast, or even for a sandwich to have on the fly on a lunch break. This is my gift to Maroggia’s Mill Cookbook and to all of you. Enjoy!
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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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Maroggia’s Mill Cookbook: Ada’s sultana buns / Il Ricettario del Mulino di Maroggia: I panini alle uvette di Ada

sultana buns, panini uvetta 2

Sultanas, either you love them or you hate them. Usually when offering a cake containing raisins or even panettone (which strictly requires raisins in its dough) I hear choruses of protest rising: “Noooo pleaseeee, not sultanas.” So just imagine the joy and amazement when asking my three years old niece Ada what she liked to eat the most she answered: “”Sultanaaaaassss!”. Not to mention when I noticed she was surgically dissecting the buns to remove the sultanas, but not to eat the soft inside of the bread…no sir, that he just ignored it at large and focused her attention on the berries. And what about you? Are you a sultanas lover us or hater? Well in any case the basic recipe for these buns is spot-on if you need something easy to bake for your children’s afternoon snack. The size of the buns is ideal for children my niece’s age who cannot manage to get through large bread rolls or buns, the dough is extremely soft and light and 100% vegan! If sultanas are just too hard to swallow you can replace them with chocolate chips, nuts, or other ingredients according to your taste.

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Maroggia’s Mill Cookbook: Giraffe Buns with Oat Milk and Seed Oil / Il Ricettario del Mulino di Maroggia: Panini giraffati al latte d’avena e olio di semi

panini giraffati 1

Some time ago a friend asked me to bake some buns for a kid’s party. I took the occasion to experiment a bit, and came up for this recipe which is dairy free, both considering eventual allergies or intolerances to dairy products but also to make this bread a little less fat. It took me quite a few test to nail the recipe, but here it is…simply perfect! These buns are soft and pillowy and keep up to three days if store in a plastic bag after they have cooled down. To make them funny for the kids I decided to use the tiger bread glazing technique, but using some cocoa tu dust them, turning them into proper giraffe buns! So here are my giraffe buns for you and for Maroggia’s Mill Cookbook! Continue reading / Continua a leggere…

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…

Maroggia’s Mill Cookbook: Soft butter rolls with rye flour with quick hummus/ Il Ricettario del Mulino di Maroggia: Panini morbidi al burro e farina di segale con hummus veloce

panino morbido 1

Another Maroggia’s Mill Friday, with a new bread recipe that will delight your palate. It often happens that, in kitchen as in life, mistakes, accidents and misfortunes can lead to even more fortunate coincidences. This recipe was born just like that, with a failed experiment and some mistakes. Continue reading / Continua a leggere…

Twelve Loaves August: Basil Buns / Twelve Loaves Agosto: Panini al basilico

panini basilico 1

And we’re back with the monthly appointment with Twelve Loaves, one of my favourite collections of bread. In August the theme we were given was that of herbs. I immediately thought of making a dough with a high concentration of basil, a Hulk dough that would lend perfectly itself to a weird project that I have been having in mind for some time. This project was inspired to me by a person whom I respect very much. Among the people I have been following for years, and who I’ve also had the great pleasure of meeting personally, is a talented photographer and art director who works in Milan. Continue reading / Continua a leggere…

Twelve Loaves June: Cherry and Beetroot Buns wrapped in Bacon / Twelve Loaves: Panini al latte con ciliegie e barbabietola avvolti in pancetta

panini ciliegie 1

With the start of a new month one of my favorite baking appointments, Twelve Loaves, comes too. What I like the most is when we choose an ingredient rather than a generic theme, such restrictions are always a good starting point to feed the imagination! Besides it’s too interesting to see how everyone interprets differently the monthly ingredient. For June, choice fell on cherries, a fruit that I love – a picture of me as a child testifies it, my face is completely plastered with juice and bears an unmistakable expression of satisfaction…”cherry thief”! – and for which it’s easy to fall into the temptation of baking a sweet bread.

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Sourdough Surprises: Hot Dog Buns

hot dog 1

I am back on track with Sourdough Surprises, one of my favourite bread events from which I had withdrawn a bit due to other obligations. But I am more than glad to be back on track and with a recipe totally new to me. Hot dog buns. I am not a big meat eater, and very rarely eat hamburgers and hot dogs. But the thought of being able to pull together a good and more or less healthy fast food recipe appeals to me. So much I ate Hot Dogs two days in a row! Continue reading / Continua a leggere…