Naming a Mill what’s the first thing that comes up to your mind? A loaf, of course! When thinking about home baking, the first image that pops into our mind is that of a beautifully leavened and fragrant bread. For Maroggia’s Mill Cookbook I came up with this recipe for a tasty bread homemade, using the Mill’s rye flour. I sort of thought about it as a trademark loaf! This bread goes well with local products such as salamis and cheeses, but serves as a good alternative to cereals if you enjoy a healthy, homemade breakfast, spread with a generous layer of homemade jam or a good regional honey.
Pizza, you name it…I am simply crazy about this dish! I actually think it is not by chance that my partner is 100% Neapolitan! But even before meeting him my passion for this iconic dish of the Neapolitan tradition fascinated me, and in the past 7 years I lost count of the pizzas I baked. Many of them were baked in my friend Reto’s wood fired oven, you can’t ask for more! But I realized it has been quite a while ‘since I posted a pizza dough recipe, I had to go as far as my licorice and beetroot pizza which I had baked for the MTChallenge. A gap to be filled with a new dough for Maroggia’s Mill Cookbook, made Mulino di Maroggia’s rye flour. A very tasty and versatile flour which I love particularly. I baked the pizzas blind to be garnished as one likes the best, even with cold ingredient as we are in the full bloom of summer and not anyone is in for eating an oven hot pizza!
Ciabatta. A versatile crunchy bread roll. Breakfast? You can have ciabatta spread with butter and jam. Lunch break? Bite into a cheese and lettuce ciabatta. Snack? A mini ciabatta with a piece of chocolate will ease those hunger pangs. Dinner? Ciabatta is the perfect accompaniment for any soup, or a valuable help to scoop spaghetti sauce from the plate. For today’s recipe for Maroggia’s Mill Cookbook I flavoured the dough with fresh herbs. What a flavour! And what a pleasure to eat them with a little soft goat cheese. Maroggia’s Mill’s farina bianca nostrana is the perfect choice for this highly hydrated dough, developing a good gluten bond which traps all the air bubbles who make this ciabattas so soft. But in order to bite in those crunchy rolls you have to pull your sleeves up! Let’s get started! Continue reading / Continua a leggere…
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!
Orange is one of the most versatile fruits that we can find in the kitchen. Whether it is sliced, juiced or peeled, orange is found in countless recipes. Both sweet and savoury. Habit, at least for what concerns me, often leads to combine it with the same ingredients, especially when it comes to sweets and cakes. Cinnamon and dark chocolate, a classics. In this recipe I developed for Maroggia’s Mill Cookbook I decided to combine orange with an aromatic herb that I love very much, thyme. The result is fresh and very fragrant. Especially given the contrast with the more rustic flavour of Maroggia’s Mill rye flour. A true discovery! This cake is excellent with a good cup of tea, I’m sure it will bring a bit of sun in these chilly days. Are you ready? Then roll up your sleeves!
Nothing’s better than an old good cup of tea and scones on these cold, cold winter mornings. ForMaroggia’s MillCookbook 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!
This is not the first time that I talk about Maroggia’s Millrye 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.
Here we go again with another post for Maroggia’s Mill and its Cookbook. More precisely with rye flour. After this gorgeous recipe for asoft, sweet rye bread I decided to whip up some blinis, one of my favourite options when its up to deciding what to cook for a relaxed and rewarding breakfast, preferably on a lazy Sunday morning in the company of family or friends. The recipe is a bit time consuming due to all the proofing steps but I assure you will not be disappointed. Alternatively, you can prepare a large batch of blinis and freeze what’s left by stacking them between layers of plastic wrap. Thaw 10′ in the oven at 150° C, they will keep their soft consistence as if they were freshly cooked. If you don’t have enough time on your hands you can reduce the first rest to 30′ and skip all the other steps by incorporating the remaining ingredients, always respecting the sequence in which they are mixed in, but the blinis will not be as soft! Continue reading / Continua a leggere…
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