Maroggia’s Mill Cookbook: Vegan Rye flour, Almond and Dark Chocolate Cookies / Il Ricettario del Mulino di Maroggia: Biscotti Vegani alla farina di segale, mandorle e cioccolato fondente

Has been quite a long time since the last time I baked cookies for Maroggia’s Mill Cookbook. Taking a look at the past recipes I realized that all of the cookies baked so far contain butter, eggs, milk or cream. Not even one vegan recipe. Surprising, as these vegan cookies have been a staple of my famous brunches! I adapted the original recipe to the use of Maroggia’s Mill rye flour, but you can always replace with any other kind of flour. These cookies are chewy, a word I tried to translate into Italian with not much success. If, just like me you love chewy cookies this recipe is the one you are looking for!

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ZZAFF!: Ciambella ticinese

The ciambella ticinese is a crunchy and crumbly biscuit, spiced with anise seeds or sometimes fennel or cumin seeds. The typical shape of the ciambella is a ring with a hole in the middles, and its diameter is of about 8 cm. Apparently the ciambella ticinese was born in Lugano, at the hands the baker Bianchi who baked these biscuits in the early 20th century, flavouring them with different spices. It was he who made famous the ciambella ticinese, which spread in Ticino thanks to pastry chefs in urban areas. Once upon a time ciambelle could be bought in a bakeries or grottoes, bars and restaurants, usually stored in a typical glass jar. It was a daily consumer product, like bread. They were often eaten as afternoon snacks, dipped in red wine or milk. Widely popular in taverns, the ciambelle were strung into wooden rods resting on the bar counter and the customers enjoyed them accompanied by a glass of wine. Unfortunately ciambelle have lost importance in Ticino due to the competition from industrially produced biscuits. Today, family recipes are handed over, like the one I am presenting to you today which my aunt Luciana passed on to me.
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Maroggia’s Mill Cookbook: Rye flour, Cranberry and Orange Zest Scones / Il Ricettario del Mulino di Maroggia: Scones alla farina di segale, cranberries e scorza d’arancia

Nothing’s better than an old good cup of tea and scones on these cold, cold winter mornings. For Maroggia’s Mill Cookbook I wrote this recipe thinking of lazy sundays and something rewarding to eat on a well deserved day of relax. I used the Mill’s rye flour and white AP flour. Easy to make, soft and sweet, they keep for a couple of days (though I suggest warming them up in the oven at 100°C for 8 minutes). Let’s put the kettle on!

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Maroggia’s Mill Cookbook: Bread Tin Brioche / Il Ricettario del Mulino di Maroggia: Brioche in cassetta

Shall those who do not like to have breakfast with a sweet and pillowy soft bread raise their hands. Well, as expected…no one! For some getting up in the morning is really hard, but I swear this brioche bread I baked for Maroggia’s Mill Cookbook will make your day perfect at the first bite. Maroggia’s Mill AP white flour lends itself perfectly to bake this grumpiness-proof bread. You don’t believe me? Well, there’s nothing left for you but try!
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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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Maroggia’s Mill Cookbook: Hazelnut and Liquorice cake / Ricettario del Mulino di Maroggia: Torta di nocciole e liquirizia

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Some time has passed since the last cake recipe for Maroggia’s Mill Cookbook. One of those simple cakes, easy and quick to bake and offer to friends who come over for a tea or a coffee, or as the perfect finishing touch to a casual dinner. This recipe lends itself well to be customized using other nut-based flours such as almond flour, pistachio flour, or walnut flour. This cake (which I baked in a 15×8 cm mould with 1/3 of the amount of ingredients shown in the recipe written for this post, which requires the use of a ring mould of approximately 23 cm diameter) marries the warm and enveloping taste of hazelnut with the slightly bitter sweetness of licorice. What a perfect match!
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Soft Milk Rolls / Panini al latte

I don’t know about you, but these rolls to me are all about childhood. The inevitable snack in the lunch box my mum would pack for school trips, an evergreen of impromptu snacks…the milk roll is the emblem of sharing made carbohydrate. Split it in two and enjoy it with the ones you love the most, stuff it with slices of ham or chocolate bars, wrap one in wax paper and place it safely in a little corner of your bag. The soft milk roll will never disappoint you!
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Maroggia’s Mill Cookbook: Bread Bunnies / Il Ricettario del Mulino di Marogggia: Coniglietti di pane

Here comes another appointment with Maroggia’s Mill Cookbook which is also a good opportunity to celebrate. Easter is approaching and what more appropriate than a recipe for festive bread bunnies? The dough is super soft and can be also used to make simple rolls or to be shaped into any kind of animals to make tour children’s snacks more fun!
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Butternut Squash and Licorice Muffins / Muffins alla zucca butternut e liquirizia

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Butternut squash mon amour. I started appreciating pumpkin and butternut squash quite late into my twenties, but since my father grows these vegetables in his garden I now cannot wait for the arrival of the cold season in order to taste sweet and savoury dishes cooked with this versatile ingredient. Its natural sweetness makes it an excellent ingredient for cakes and muffins so why not do a little experiment and combine it with one of my favourite ingredients ever? And here it is…the omnipresent liquorice! Needless to say the pairing is superb, these muffin are soft and sweet (but not too much). You can’t get any better than this!
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Maroggia’s Mill Cookbook: Mock panettone with candied orange and dark chocolate / Il Ricettario del Mulino di Maroggia: Finti panettoncini all’arancia candita e cioccolato fondente

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It has been hanging around for a long time, this thought. Unfortunately having many things to do and little time to stop and think and do something about it…but I couldn’t stop thinking this blog was born thanks to my passion for sourdough but lately my recipes have been increasingly lacking this ingredient. What happened? Nothing serious, some of it is to blame on the discovery of long fermentation which can make yeasted bread more digestible and fresh for longer time, just like sourdough bread. A little blame is on “Cuochi d’artificio” for which I decided to restrain myself to the use of yeast, being sourdough leavening too complex. And last but not least lately time to plan refreshments and dough rising has failed me big time.

At the first occasion I knew I had to do something about it. I threw a quick loving glance to the jar of my dear Hannibal Dolores Frank, my liquid sourdough culture, and rolled up my sleeves. In a jiffy I found the right ingredients and I started to put down, off the cuff, the recipe for these mock panettoncini fo Maroggia’s Mill Cookbook. Mock because mind you, panettone is a serious matter. The recipe is regulated by a disciplinary from which you can not escape, and the commitment needed to come up with a good homemade panettone is remarkable. This recipe in a way is no exception and I don’t recommend it to the faint of heart, or better faint of hand. Unless you are familiar with very hydrated or high in fat doughs, if you’re not quite skilled with handling and shaping breads I warn you nervous breakdown is around the corner waiting for you. But if you are experienced or daring enough go all the way and this recipe will not disappoint you. These little panettoni are perfect for a special, and why not romantic, breakfast. Soft as a pillow and sweet, I tell you. Bake them on a Saturday afternoon for Sunday morning. Pop them for a while in the oven before you tasting them while cocooning in the warmth comfort of your bed, wide smile under your cappuccino foam moustache. That’s amore!

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