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)
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 😀