Cacao Nib and Buckwheat Crunch Cookies

  Since moving to Rome in November, Italy has not stoppped to surprise me – while healthfood stores are hard to track down and most Italians think nothing of eating sugar-laden pastries for breakfast, a pile of pasta for lunch and a pizza for dinner (which might also explain the mountain of prunes on offer in most supermarkets!), it is surprisingly easy to find a huge variety of different types of flours and sweeteners. My small local supermarket stocks spelt, buckwheat and kamut flour (in addition to a whole plethora of different types of wheat flours for baking and pasta-making), I know a couple of places where I can buy chia seeds and I can get my hands on maple syrup, agave syrup and molasses with a simple detour during my lunch break. While my impression is that there cannot be a big market for these ingredients in Italy given that I have yet to eat a homemade birthday cake

read more Cacao Nib and Buckwheat Crunch Cookies

Momofuku Milkbar Blueberries and Cream Cookies

I cannot quite remember when I first came across Christina Tosi, chef/co-cowner at Momofuku Milkbar (read this interview in the Guardian with Christina if you want to learn a bit more about her) but I have been fascinated by her work ever since. Christina has a pretty unique take on pastry/desserts – taking US childhood favourites and ramping them up a little bit – e.g. by making panna cotta with milk that has been flavoured by letting toasted frosted cereal steep in it. Christina started out by overseeing desserts at David Chang’s restaurant Momofuku in New York before opening what are now five bakeries under the Milk Bar name and her work has become associated with things like Cereal Milk, Compost Cookies and Milk Crumble – a crumble made out of powdered milk and butter which lends a deep and rich, somewhat toasted, flavour to cookies. The first recipe of her Milk Bar recipe book I came across was for

read more Momofuku Milkbar Blueberries and Cream Cookies