“Cuochi d’artificio”: Soft, sweet…Asia! / “Cuochi d’artificio”: Soffice, dolce…Oriente!

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For this episode of “Cuochi d’artificio” I was given a very specific theme: steam. Not an easy one, especially since I was given the task of developing one or more idea for the long recipe part of the program. My first thought went to Chinese steamed bread, baozi, which I had been thinking of for a long time and planned to develop a sweet recipe soon.

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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

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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…

My bread featured on Essen Magazine: “Fashion Food” Editorial + Recipes / Il mio pane su Essen Magazine: Editoriale per la rubrica “Fashion Food” + Ricette

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Life is strange, it’s not much in my style to make certain statements but sometimes it seems to me that wishes can come true without too much effort and this is exactly what happened with this adventure with Essen – A Taste Magazine I’m about to tell you. I well remember that Sunday morning in August. My friend Chiara and I were in my kitchen, hands wrapped around our cups of black tea, fragrant freshly baked ciabatta and assorted jams for breakfast. We talked about possible collaborations, ideas of projects involving food and fashion (she works as a stylist in Milan). Chiara suddenly came up with an idea, why not propose an Autumn/Winter fashion editorial for Essen Magazine’s column Fashion Food, featuring my bread creations too? We started writing down ideas, but then as you well know the notes ended up in the middle of a thousand other paperwork scribbled with ideas, projects and recipes to try out. Until I got a phone call from Chiara, telling me that out of the blue she had been given by her boss a job for a fashion editorial for Essen Magazine! Continue reading / Continua a leggere…

Daring Bakers the Surpirse of “failed” Muffins / Daring Bakers, la sorpresa sta nel cannare i muffins!

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For the July Daring Baker’s Challenge, Ruth from The Crafts of Mommyhood challenged us to bake a cake. But not just any cake; she asked us to add in a special surprise for our eyes as well as our taste buds!

As many of you well know the 27th of each month a group of enthusiast home bakers challenge themselves on the net through the huge Daring Bakers event, which connects many food bloggers from all around the blogosphere. Is an occasion I really enjoy taking part to, but the past months have been so busy with other projects I have been missing out two challenges already. This month Ruth from the blog The Crafts of Mommyhood threw her gauntlet to us with a very nice and funny theme: Surprise Cakes! I can’t describe the excitment felt when reading July’s instructions, as I can’t describe the feeling of total failure and disappointment that
followed my total failure. So much for trying out a new recipe/technique just on time to post. But I am putting this up anyway, in hope it will help other people to do better than me and, why not, just so you can have a good laugh. After all I am not one of those who hides her failures, am I? Not at all! Continue reading / Continua a leggere…

What I baked last weekend and a chocolate and orange plumcake / Cosa ho sfornato settimana scorsa e un plumckae al cioccolato e arancia

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It has been a long one, last week. Full of appointments, things to do and unexpected events. I have baked and cooked, I’ve wrote posts, I’ve driven my car far and got stuck an a few queues. I got tired but didn’t let go, putting my alarm clock at 2 a.m. in order to bake a panettone I have been given at an evening at the bakery promoted by Migros and sleeping 4-5 hours maximum to bake ciabatte. I found the time to put together a quick pot bread but admit a little cheating with an addition of instant yeast (2 gr) which enabled me to bake a loaf in approx 4 hours avoiding the fridge proofing. And here I am, tired, trying to type up a new post for the blog. Continue reading / Continua a leggere…

Brioche obsession and Chocolate Babka / L’ossessione per la brioche e la Babka al cioccolato

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Lately brioche has been the queen of my kitchen. It all started with italian facebook baking groups raving about this russian flower and the endless posting of pictures, videos and blog posts. I’m not usually inclined to follow trends, but admit the shape was so gorgeous I couldn’t help myself. And having friends around for dinner is always a great excuse, isn’t it?

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