Spaghetti Omelette Recipe
My grandmother always said that we should never throw food away and that, with left – overs, you can prepare something new and incredibly good. Since I was a child, I have been trying to follow her advice, so with a little fancy and a bit of willpower, everything can be prepared in the kitchen.
Vegan Muffins with Sun- Dried Tomatoes
Carefully sown by expert hands, watered with love and keep from bad weather; they silently emerge from the Earth, blushing in the Sun and filling the fields where they grow up: they are tomatoes.
During these days I was reflecting on how easy is to find everything within everybody’s reach. But have you ever wondered how much work is hidden behind the products that we buy?
So my kitchen is full of dried tomatoes. They recall in my mind summertime as I used to dry them with my grandmother. I perfectly remember how much we care to get a result of excellent quality. I miss those moments and those healthy flavours, but as I said, it’s easy to find everything within everybody’s reach.
For this recipe I am going to use sun-dried tomatoes Ciappa from Agriblea organic farm: a Sicilian company (www.pomodorisecchi.com) which produces and dries tomatoes according to tradition!
I will use them to prepare simple and tasty muffins: try them, you won’t regret it!
- 250 g flour;
- 50 g potato starch;
- 100 ml seed oil;
- 150 ml water;
- 1 bag dried yeast;
- 150 g Ciappa’s sun dried tomatoes;
- 100 Green olives;
- A pinch of salt.
- In a bowl, mix flour, potato starch and dried yeast.
- Slowly add oil and water and continue stirring until the mixture is smooth and homogeneous.
- Roughly chop sun-dried tomatoes and olives.
- Combine sun-dried tomatoes and olives with the mixture and stir it.
- Add some salt, do not overdo it. (Tomatoes are quite salty)
- Pour the mixture into muffin cutters and bake them in preheated oven at 180° C for about 25 minutes.
- Check with a toothpick if they are cooked and let them cool.
- Add some pumpkin seeds to the dough; they are great!
- You can enjoy them both warm or cold. (I prefer them warm)
Pasta salad with avocado| Vegan recipe
My house is blooming. I smell scent of lavender, daisy and sunflower. Last Sunday we dropped by the amazing Flower Market on Columbia Road and, as always, I didn’t resist to all those colourful tonalities and infinite pleasant scents. We came back home with a handful of Spring in our hands and now my living room looks like the mirror of my emotions and at the same time you can feel in the air the desire to sink down in multi-coloured fields.
An old blanket, a poetry book and a basket full of delicious food: today we will have a picnic under the shade of an oak tree. I will serve a cold pasta salad with avocado, cherry tomatoes, basil, mint and other flavouring. This dish is the protagonist of my day and it looks like a floral arrangement. I am enjoying it while I am reading Neruda’s poems and I keep quiet when tasting my pasta.
“Here I love you.
Here I love you and the horizon hides you in vain.
I love you still among these cold things” (P. Neruda)
Let’s enjoy the Sun. We will blooming as love poems.
Ingredients for 4 people:
- 400 gr of Italian pasta;
- 2 not too much ripe avocados cut into chunks;
- 20 cherry tomatoes. Cut them into 2 parts;
- Some mint leaves;
- 200 gr of roughly cut basil;
- A table spoon of fennel seeds;
- Some lemon juice;
- Just enough pepper;
- Just enough extra virgin olive oil;
- 200 gr of basil;
- 1 chopped garlic clove;
- 1/5 onion finely chopped;
- 1 table spoon 100% maple syrup;
- A pinch of salt;
- Just enough balsamic vinegar.
- Cook the pasta, drain it “al dente” and pass it under cold water to stop the cooking process, then put it into a bowl;
- Stir cherry tomatoes together with basil, mint, garlic, onion, pepper, lemon juice, fennel seeds, maple syrup, vinegar, oil and salt: mix well all the ingredients and let it marinate for about 30 minutes. Stir the mixture occasionally;
- Add the seasoning to the pasta, add avocado and stir it well;
- Serve it cold.