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La cucina di Marina-Marina’s kitchen

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La cucina di Marina-Marina’s kitchen

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22/07/2026

🇳🇴🇬🇧Last weekend, I was really productive in the kitchen. In addition to the sourdough burger buns of the previous post, I also baked these delicious sourdough rolls with blueberries and lemon🫐🍋😍.
I still have some Blue Butterfly Pea flowers-powder that I brought back from Sri Lanka, and I’ve been experimenting with them in the kitchen to color my doughs. I was thinking about what would go well with the beautiful color of the flowers, and that’s when blueberries came to mind! 💡They’re just the perfect combination!🤩
I used the recipe for the blueberry-lemon sourdough babka from Bread By Elise, but colored the milk with the blue pea butterfly powder and baked rolls instead! I covered them with aluminum foil a little too late; otherwise, the color would have stayed much bluer on top, but I still think they’re pretty nice (and yes, I know I need to learn to cut them all the same size… maybe someday I will... 😋)

🇩🇪Blaubeeren-Zitrone-Sauerteig-Schnecken mit Teig, der durch blaue Schmetterlingserbsenblüten gefärbt ist 🥰

🇮🇹girelle ai mirtilli e limone con lievito madre liquido🥰🫐🍋

20/07/2026

🇬🇧🇳🇴I never eat burger, but many times I thought about baking sourdough burger buns. Recently I got a recipe book all about cooking with pulses, and among the recipes that I've added to my list there are also a couple for making vegetarian/vegan burger patties, so this weekend I decided to invite some friends over for dinner before the world cup final (Enhorabuna España !!!😃🇪🇸🏆) and to experiment with both of them. The recipe of the buns is that of the Fluffy Milk Bread Hamburger Buns from Maurizio Leo | The Perfect Loaf, made vegan by using oat drink instead of milk and a plant-based butter alternative. They went out veeery good, really fluffy and delicious! 🥰 The burger patties were based on mung beans, a new pulse-entry in my kitchen and also a very good discovery!😊 Some sweet potato (air-)fries and a bit of salad rounded the plates out 🍔🥗🤤🤗🤩

16/07/2026

🇬🇧🇳🇴Yesterday was Wednesday, this means office day—and for our after-lunch coffee on this very hot summer day, I brought in these vegan mango-passion fruit tartlets for my colleagues, which I baked after a recipe by Stina Spiegelberg. They consist of a thin shortcrust pastry shell filled with a tofu-mango cream and topped with passion fruit jelly. Mango 🥭and maracuja are among my favorite fruits 🤤, and I had high expectations for this recipe—and I wasn’t disappointed!They are just delicious! 😍My colleagues loved them too, and I’ll definitely be baking them again!🥰🤗

12/07/2026

🇬🇧 Summer Bounty Olive Oil Brioche Tarts with Ricotta cream, Champignons, tomatoes and zucchini 🥰. The recipe is from Ruth Tam, and it was on my to-bake-list since a while. Finally I made it, and I am quite happy with the result: they look beautiful and taste great!🤩i
But, i am already looking forward to bake them again with a small variation: the original recipe called for a mix of sourdough and yeast as leavening agents, and I have decide to -more or less- follow it, apart from the fact that I've used much less yeast. However, it was for me still to much (or I am just not used anymore to use it!) and next time I will make them with just SD!

20/06/2026

🇬🇧Last week I came back from a short trip to Norway🇳🇴, and it’s probably no surprise that I was particularly inspired to bake cardamom buns, which—just like in other Nordic countries—are widely available in every bakery, alongside the equally well-known cinnamon rolls and a few other varieties. I love them!!!🥰
And here they are, my cardamom buns, 🤩 which I have baked, of course, with my “Giacomino” sourdough starter. The recipe is from Bread By Elise.

31/05/2026

🇺🇸🇬🇧As always on Wednesdays—our day for in-person meetings at the office—I’m continuing the tradition of bringing something sweet to go with our coffee after lunch.
And for the past two weeks, in keeping with the season, the dessert has been based on rhubarb ( I love it!😍!) I don’t have any photos of the cake I baked first (a delicious rhubarb whole-grain coffee crumble cake made with leftover sourdough), but this is what I baked for my colleagues last week: actually quite simple rhubarb pies with my to-go recipe for sourdough discards- pie crust and filled with rhubarb that had been “marinated” beforehand with a little sugar, lemon juice, and quite a bit of cardamom and ginger powder!
I think the pies baked in little tartlet pans are very cute for a single serving (not to mention that they’re very practical for sharing 😉). They weren’t too sweet (no sugar in the dough)—just the way I like them—and they went over really well with my colleagues!

28/05/2026

Sourdough bread with Kalamata olives and olives tapenade. 🍞🫒 Simple and delicious! 🤤Bread recipe from the book "La formula del pane" by

25/05/2026

Again more than one month passed since my last post, even if this one was on the queue since then...😫 For my last birthday party I have also baked a savory spiral tart with a lot of slicesd veggies on a ricotta cream filling. The recipe came from the website of . I've used aubergines, zucchini, peppers, carrots, sweet potatoes instead of normal potatoes, and beetroot instead of purple carrots. 🙃
However, the amount of veggie indicated in the recipe was much bigger than needed for a tart, and i liked it di much, that in the following days I've decided to use them to make it again, but this time ! 😊. The bottom is a vegan sourdough-discards pie crust, the ricotta filling was substituted by a tofu based cream enriched with spices and turmeric, and this time I have grilled the veggies before putting them on the tart (in the original version they came raw into the oven).
What to say ? The veggie version was delicious, the vegan one if possible even more! 😋 Both really beautiful to see!🥰 🍆🥔🥕🫑🥒🥧

02/05/2026

Two weeks ago I've made a little afternoon party for my birthday 🎉🎂. It has been a wonderful occasion to meet friends . It was a wonderful chance to catch up with friends, some of whom I hadn’t seen in a long time, but also the perfect opportunity for baking and trying out some new kinds of finger food 😬🤗

Here is one of the things I have proposed to my guests:Puff-pastry(home made) "carrots" filled with a cream made of a plant-base "cheese", avocado and cannellini beans. 🥕🥑🧀🌿
I think they look really nice, and you can vary the filling however you like.😊

12/04/2026

Happy Greek Easter to my Greek friends! 🇬🇷🥚🐰🎉 I took the occasion to try another recipe of sourdough Tsoureki and with half of the dough iI played a bit and formed these cute tsoureki bunnies 🐰🥰 => Τσουρέκια λαγουδάκια. The recipe is from Anna Soumeka Kotsinaris posted in Food52 .
#τσουρεκι

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