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;
Muffins with a delightful mango centre | Vegan recipes
This morning, I woke up with a great desire to change, to discover and to grow. I opened a drawer and old memories just came out. I found some pictures from my trip to the Canaries and this has increased my need to leave everyday routine behind just to venture into the world, feed with news, find new flavours… The smell of the ocean, of tropical fruits and their exotic taste. I want to feel the purity of the souls, which recalls me that of my native South of Italy. The Canaries are land rich in simplicity, humility and sunshine.
I woke up with all this… I was just thinking about the sweetness of mangos from that land, the delicate smell and juicy pulp that melts in your mouth. I love the traditional flavours and the dishes from my childhood, but I also love putting into play my taste buds and my culinary skills. Today, then, I am trying to combine these twos and I am going to bake some muffins with a tropical touch: a delightful mango centre.
I would blend the variety with the taste of this fruits. Let’s bite the pleasure and let’s enjoy the trip through the sense of taste! ♥
Ingredients for 9 muffins:
260 g of cake flour;
180 g of coconut sugar;
5 g of baking soda;
40 ml of vegetal oil;
20 g of coconut flour;
1 teaspoon apple vinegar;
A pinch of salt;
1 ripe mango.
Preheat oven at 180°C.
In a large bowl sift cake flour and baking soda.
Add sugar, coconut flour and a pinch of salt.
Mix vegetal milk with vegetal oil in a separate bowl.
Combine the dry ingredients with all the others in the same bowl.
Add apple vinegar.
Stir well all the ingredients with a whisk until just blend each other.
Pour the mixture in the ramekins.
Cut mangos into chunks.
Put in the centre of each muffin a chunk of mango.
Bake at 180°C in a preheated oven for around 20 minutes.
They are done when they are brown on top. Cool down them, then serve to whom you love the most 😀
I am seeking for curiosity and, with the return of the warm season, I found it in all things. Springtime has reawaken the sweetness, together with my fancy for the unknown, and the desire for freedom. This year, in the fields of Southern Italy, many red poppies have blossomed. I vividly remember the deep smell of those flowers which faraway look like the blood of the hills, left on the sun to be consumed.
I foster the positivity of these days and the sense of sentimentality of my country, in my little corner of paradise: the kitchen. Today, it looks much like my grandmother’s kitchen, where I spent my childhood cooking and baking with her. We were happy with little things: a hot oven, round glasses as cake tin, chocolate chips, a pinny dirty of flour, and our ingenuous laugh. That was our serenity: a tray full of just-baked cookies which I ate with people I love.
But now, let’s flee from reality, forget time and enjoy the Nature that rises again before our eyes. Let’s dress short sleeves and take a pool towel, so we can just lie in a park and watching the sky.
Find your serenity, it’s as simple as a drop of chocolate!
250 g of cake flour;
35 g of coconut oil;
1 table spoon of cream of tartar;
1 table spoon of baking soda;
120 g of brown sugar;
60 g of vegan butter;
60 g of vegetable milk;
80 g of chocolate chips.
Preheat oven at 180°C;
Combine butter with coconut oil and sugar;
Combine one by one all the other ingredients with the mixture: sift flour, cream of tartar, baking soda, vegetal milk and chocolate chips;
Mix carefully all the remaining ingredients;
Form balls as big walnuts and flatten them slightly;
Arrange them well separated on a baking tray covered with baking paper;
Dough balls need to be baked for around 20 minutes. (be careful not to burn them!)
Once the cookies have cooled, serve and eat them all!