I usedMaroggia’sMill Nostrana flour andtheresult is soft and spongy to perfection, very moist andsweet without beingsickening (to avoid it being to sweet I decided not to cover it with a whitechocolateglaze, which is to my taste a bit too sugary)
It’s Maroggia’sMill Friday again, and I am back with a sweetbreadrecipe. These buns, usually a specialtreat or snack for children, gets on anotherlevel with theaddition of thesehazelnutsand dark chocolate
Adverseandhostile as I am to cake pops, an option which seems amongst the most popular when it’s up to useleftover, I thought of using theleftovers to flavour a batch of muffins, a sweetrecipe which has been missing for quite a while in my column for theMaroggia’sMill
Andhereweare, back to theMill’s cookbook. Wanting to experiment a bit I addedcoffeeandhazelnuts to give a particularly intense flavor which tastes of earthandforests, a scent that I cherishsince my childhood
Sometimesthebestrecipes for Maroggia’sMill Cookbook are born this way…recoveringingredients that havebeen languishing in thefridge for too long andnext to theirexpirationdate
To add morecrispinessand crunch I addedsomemixedseeds which Alessandro, production director at Maroggia’sMilland my faithful miller, handedmeoverthe last time I visited
Corn flour can beused in many different ways, as coating meat or bread sticks instead of using breadcrumbs, and can also beused in sweetpreparations such as cakes (like amor polenta) and biscuits
I start theyear with newrecipes, with Maroggia’sMill Cookbook andsomenews. Of courseMaroggia’sMill Cookbook column will stay so I will have to makesomechoices, probably picking just a fewchallenges from month to month
piadina, reinterpreted in a menu, Turkish pide, a classic white naan, persian lavash andmsemmen) and that Maroggia’sMill Cookbook doesn’tevenfeature this type of bread
After having delighted you with my rye, toasted flour andthymecrackers, emmerknacker brot with mixedseeds, dried wild fennelleaves, lemonandpeppercrackers, sourdough crackersand sourdough bread thins I think it’s about time to present you a newrecipeMaroggia’sMill Cookbook, this time using a part of pastry flour andshortening to favour crunchiness
A long time has passedsince I posted a recipe for fresh pasta on Maroggia’sMill Cookbook. Durante l’ultima visita Alessandro mi ha chiestoditestarelepotenzialitàdella farina per pizza dei nostrani della Migros, una misceladi farina difrumentoe farina disemola rimacinata fineidealepercucinare un’ottima pizza comeperfettaperfare la pasta in casa
The original recipe I took inspiration from which is indeedtheone by JeffreyHamelmanand his book “Bread“ although instead of a mix of whiteandwholemeal flour I decided to use only white flour (the farina bianca nostrana I get from Maroggia’sMillmulinomaroggia
And I want to share this with you and all of Maroggia’sMill‘sfriends. Needless to say, these biscuits melt in your mouth with delicate bursts of cinnamon andorange flavour which blendverywell with eachother as well as with dark chocolate
The pizza dough I came up with for Maroggia’sMill Cookbook is made with instant yeast so that anyone can replicatetherecipe at home, but soon I will test it for theuse of sourdough
I used two regional products from Migros, along with Maroggia’sMill fabulous Farina Bianca Nostrana Flour, which added a lot of flavour without any need of putting salt andpepper in therecipe but I advise you to add salt andpepper to the mix and try it out if you usemoreneutralingredients
Il mio è all'insegnadell'influenzachestanotte ha colpito la mia cucciola disei anni. Poi dopo aver assaggiato letortinemonoporzionedella mia collega, ancheleipartecipante al gruppo, non ho avuto più dubbi e mi sono buttata
I havealreadyexperimented with a breadrecipe using Maroggia’sMill pasta and pizza flour (which is a mixture of wheat flour andveryfinely ground semolina flour) and I was pleasantlysurprised
And its Carnival time again at Maroggia’sMill. Appena l’acqua sta perbollireaggiungete tutta la farina, rimestandovelocementeedenergicamenteperché non si raggrumi efatecuocere finché il composto non si stacca dal fondo dellapentola
Why not share it with you and post it in Maroggia’sMill Cookbook. Ad ogni modo sono stata più chefelicedisoddisfare la richiestadella mia amica Alexquando mi ha pregatodisfornaredeikanelbullarper una serata tra amiche
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