Homebaker’s Cookbook: Baghrir/ Il Ricettario di Homebaker: Crèpes millebuchi

Today’s recipe for Homebaker’s Cookbook is a reinterpretation of baghrir, a bubbly pancake often used as an accompaniment for both sweet and savoury dishes. I wanted to propose you with a sweet version like the one I tasted at the home of my friends Simone and Ramzi. I made an addition of saffron to perfume these pancakes that will drive you crazy. Try them for breakfast, you will love them.

Baghrir
x about 24-30 crêpes

330 g water
180 g homebaker’s pizza and pasta flour 
7 g baking powder
5 g sugar
2 g salt
1 g instant yeast
½ packet of saffron powder

In a large bowl blend all the ingredients except the baking powder and salt.
Stir up with a whisk for about 4 minutes, then cover the bowl with clingfilm and let it rest at room temperature for about an hour.
Add the baking powder and salt.
Stir up for a few seconds, just to mix all the ingredients.
Cover the bowl again with clingfilm and let it rest at room temperature for about 20 minutes.
Take a non-stick pan and heat it.
Do not grease and pour a ladle or a spoonful of mixture.
The mixture will form many bubbles on the surface.
Baghrir are ready when all the bubbles have burst.
They are cooked only on one side so resist the temptation of flipping them over.
Do not overlap the pancakes and store them covered under a towel.
Proceed like this with all the dough.
Baghrir are excellent with butter and honey melted together in a saucepan.

Il Ricettario di Homebaker: Crèpes millebuchi

La ricetta di oggi per il Ricettario di Homebaker è una mia reinterpretazione dei baghrir, o anche chiamati crêpes millebuchi. Una specialità marocchina spesso usata come accompagnamento per piatti dolci e salati, ma io ho voluto proporveli nella versione dolce come quella che ho assaggiato a casa dei miei amici Simone e Ramzi. Ho fatto una aggiunta di zafferano per profumare queste crêpes che vi faranno impazzire. Provatele per la colazione, non vi deluderanno.

Crêpes millebuchi
x circa 24-30 crêpes

330 g acqua
180 g farina homebaker per pizza e pasta 
7 g lievito chimico per dolci
5 g zucchero
2 g sale
1 g lievito di birra
½ bustina di zafferano in polvere

In una ciotola capiente frullate tutti gli ingredienti tranne il lievito chimico e il sale.
Rimescolate con la frusta per circa 4 minuti, poi coprite la ciotola con pellicola alimentare e lasciate riposare a temperatura ambiente per circa un’ora.
Aggiungete il lievito per dolci e il sale.
Rimescolate per pochi secondi, giusto per amalgamare tutti gli ingredienti.
Coprite nuovamente la ciotola con pellicola alimentare e lasciate riposare a temperatura ambiente per circa 20 minuti.
Prendete una padella antiaderente e scaldatela.
Non ungetela e versate un mestolino oppure un cucchiaio abbondante di composto.
L’impasto formerà sulla superficie tante bolle.
Le crêpes sono pronte quando tutte le bolle saranno scoppiate e vengono cotte solo da un lato.
Non sovrapponeteli e conservateli coperti sotto un telo.
Procedete così con tutto l’impasto.
I baghrir sono ottimi con burro e miele fusi insieme in un pentolino.

Maroggia’s Mill Cookbook: Paprika Puff Pastry Crescents / Il Ricettario del Mulino di Maroggia: Cornetti di pasta sfoglia alla paprika

cornetti-pasta-sfoglia-paprika-1

Here we are with our usual appointment with Maroggia’s Mill and its Cookbook. Today’s recipe is homemade puff pastry, a recipe I spent several days working on many years ago in order to find the perfect recipe as you can well see my numerous posts on millefeuille. I re-tested the recipe a few months ago using only Maroggia’s Mill flour and, needless to say, the result was excellent. On this occasion I tweaked the basic recipe with savoury pies and croissants in mind and decided to add sweet paprika powder to the flour. This puff pastry is ideal for small pies and finger food to nibble on before dinner. I shaped them into crescent shape, a form that lends itself very well to various fillings (but I haven’t filled them…I am on a diet!).
Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Feta, Tropea Red Onion and Sumac Panzerotti / Il Ricettario del Mulino di Maroggia: Panzerotti alla feta, cipolle di Tropea e Sumac

panzerotto-feta-cipolla-tropea-sumac-1

When I was a little girl right before Christmas it was tradition that I, my older sister and my father would go shopping in Milan on a Saturday. A special event, an opportunity for us to spend some time alone with our Daddy, who was often away from home for business matters. On this same Friday, but twenty-eight years ago, I would be counting the money safely stored in my piggy bank, waiting impatiently for the next morning to come. To my eyes Milan was magical place. I recall the bitter cold which would redden our cheeks and noses. The snow would fall slowly, in fine grains that almost did not leave a trace on the sidewalks. And all those lights, bright lights everywhere.

After long walks in the centre of the city and a due visit to Rinascente and Fiorucci where we would usually find little presents for our mom and friends we would happily end our Christmas pilgrimage at a mythical place: Luini. Luini and its warm to piping hot panzerotti, for which we would patiently wait in line, that same line that in the past years split into three to four separate ones in order to greet as much costumers as possible. Panzerotti must be eaten standing up, preferably leaning against a free portion of one of the walls of the buildings along Via Santa Radegonda 16, not to lose crispness of the dough and lava texture of the filling, which for me will always and only ever be tomato and mozzarella.

Continue reading / Continua a leggere…

“Cuochi d’artificio”: Bicycle! / “Cuochi d’artificio”: La bicicletta!

Bread Paris Brest

Bicycle! Bycicle!, when Alice proposed me this theme I clearly sensed her perplexity…what would I do of it? Was it feasible, with bread? Her uncertainty was palpable and I had to think quick in order to convince her everything would be fine and not miss this opportunity. Paris-Brest, of course! One of the most famous and popular French pâtisserie classics was created in 1910 by chef Louis Durand to commemorate the Paris–Brest–Paris bicycle race begun in 1891. It’s basically a wheel shaped choux filled with praline flavoured cream. What about a bread wheel, filled with a foie gras cream? To recreate the craquelin effect, a decorative crackly topping, I relied on the recipe for the topping for tiger bread rolls. The result? Simply stunning! Unfortunately due to ethical issues my first recipe for the filling was rejected. But since I personally find it amazing and love foie gras I decided to post it, in case you would like to try it. The recipe I cooked in the studio has more of a strong and rustic flavour, but is still very good.

Here you will find the list of ingredients needed and the directions to bake the bread and to whip up the filling (sorry it’s in Italian but I’m pretty sure google translate will be ok) and here you can find the whole episode with me explaining all the steps to bake this beauty at home. Are you ready?

Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Parmesan and Chive Polenta Muffins / Il Ricettario del Mulino di Maroggia: Muffins alla polenta, parmigiano e erba cipollina

muffin polenta 1

Polenta. For centuries it has been the staple of our grandparents and great-grandparents diet, accompanied by meat, cheese, or more commonly by milk (even though I’m aware it is a quite childish on it’s my favourite combination). Corn is a tenacious plant with a very good yield, two features which make of this plant the most commonly cultivated and the staple of many peoples diet all around the world. It can also be toasted and reduced to a fine powder to produce farina bona, a special flour which is typical of the Valle Onsernone, a Valley in Ticino. Corn flour can be used in many different ways, as coating meat or bread sticks instead of using breadcrumbs, and can also be used in sweet preparations such as cakes (like amor polenta) and biscuits. Continue reading / Continua a leggere…

“Cuochi d’artificio”: Brunch time!

english muffins

                                                 English Muffins

I simply love brunch. If and when I have the occasion of indulging into some proper brunching I never miss out to eat both savoury and sweet dishes, even if it often means I will leave the table with a bloating stomach. It’s simply irresistible. With this premise you can well imagine my reaction when I was asked to think up two recipes for a brunch themed episode of “Cuochi d’artificio”. I was over the moon and of course my main concern was to present two recipes that would incarnate well the whole concept of brunch. At first I obsessed quite a while around crumpets, which I still have to nail, then resigned to downshifting to the most easy pikelets (since I doubt anyone in Ticino would buy crumpet rings just for the thrill of attempting to cook crumpets when it is really difficult to pull out a proper result). Of course crumpets and pikelets are best eaten with salted butter and honey or jam but I had to add another recipe in order to fill up the many minutes I was given to illustrate both recipes so I thought they would be definitely scrumptious if paired with a velvety lemon curd. As for the savoury part of the brunch what is more suitable than proper crispy english muffins topped with an avocado cream and a well poached egg? I can’t tell you how many eggs I have poached (luckily my aunt’s hens have started producing an incredible amount of egg and there is nothing better than a fresh egg to achieve the perfect poaching) but in the end, through internet surfing and tips studying and many trials I finally made it! So here you will find the video illustrating all steps to cook english muffins and pikelets, make a heavenly lemon curd and poach perfectly eggs. Here you will find all the quantities and instructions you can google translate (hopefully something intelligible will turn out) and print. And don’t forget to call your friends over for a Sunday brunch!

P.S.: The blog is on holiday until January the 8th!

Continue reading / Continua a leggere…

Cardamom and Turmeric Pancakes / Pancakes al cardamomo e curcuma

pancakes curcuma e cardamomo, cardamom and turmeric pancakes

Sunday morning, 6 o’ clock, Chiasso. I must be crazy but I have a mission, a very complicated recipe I have been wanting to bake for many years. Breathe in, breathe out. I reach to the bag of special flour I purchased a few months ago fr the purpose…only to find out it is full of flour bugs! I have no alternative but a change of plans and must decide what to bake quickly. Luckily I had refreshed some liquid starter just the night before, but what could I come up with in order no to waste too much time and be able to take pictures while the sun was still out? Continue reading / Continua a leggere…

MTC Challenge: Celeriac, Turmeric, Apple and Onion mini pies with dill brisée pastry/ MTC Challenge: Tortine al sedano rapa, curcuma, mela e cipolla con brisée all’aneto

mtc marzo 1

For this month’s MTC Challenge Elisa challenges us with a basic cooking preparation, brisée pastry. At first I thought I could not participate because the guideline called for the use of Michel Roux’s recipe. Fortunately, after writing to MTC’s staff I was reassured that in cases of allergies and health problems we were allowed to use other ingredients to substitute the ones indicated in the given recipe, so I decided to try out my first vegan brisée. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Multigrain Flour, Sesame Seeds and Polenta Taragna Grissini / Il Ricettario del Mulino di Maroggia: Grissini alla farina 4 cereali, semi di sesamo e polenta taragna

grissini 4 cereali, sesamo, taragna 1

And it’s Maroggia’s Mill Cookbook time again! I love grissini, just ask my family and friends. One of the easiest and tasty way to use sourdough leftovers, those crunchy breadsticks (even though I loathe the word, bread is bread and grissini are…grissini!) never fail and I usually bake a batch once a week or on special occasions as having dinner with friends. Actually I have the habit of giving away tons of bags of grissini, being single and living on my own! The best thing is there are no limits to your fantasy when it comes to baking grissini. Continue reading / Continua a leggere…

#Twelve Loaves: Rye and fennel seeds snails with blood oranges and red onion chutney / #Twelve Loaves: Girelle di segale e semi di finocchio al chutney di arance sanguinelle e cipolle

girelle 1

I’ve been thinking a lot about this recipe, most of all because the need to create a savoury bread was stronger than ever. What triggered this flavour combination was the poll that Lora-Cake Duchess launched in Twelve Loaves to choose April’s theme. Continue reading / Continua a leggere…