Carrot muffins with walnuts – Christmas is just around the corner!

I am very sorry, that I haven’t writen for so long. It’s been nearly a month that I posted something. Without any particular reason. I just didn’t feel the right moment to do so. But I promise, I’ll be better. Today I had a whim I couldn’t define. Something sweet, but just enough. Something healthy (wholegrain flour has very nice, nutty flavour) and defenitely with Christmas in it. And here we come. Carrot muffins, collected from many, many recipes. I don’t even remember which in particular is the base of my variation. So, I believe I won’t be rude to present it as my own. For such a rustic recipe, Churchill Homespun porcelain is a must 🙂
For 6, medium muffins.

2 big carrots, peeled and shredded
2 eggs
10 Tbs of wholegrain flour
1 tbs of bioc. soda
A pinch of baking powder
1 Tbs of ground cinnamon
1 tbs of gingerbread spices
A pinch of sea salt
2 Tbs of muscovado sugar
1 Tbs of olive oil (a little bit of oil is necessary for you to absorb vitamins from carrots)
50g of walnuts, chopped. You can add whatever you want: raisins, apricots, hazelnuts.

Combine everything. Than’t pretty much all. Bake in 180 C for 25-30 mins. Sprinkle with a little bit of icing sugar mixed with cinnamon. Or just spread honey on the top. Lovely! And it’s very nice with a Rooibos tea as well. Enjoy.

muffiny 2 muffiny 4

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Pasta you’ve never tried before

As in the title. This is a combination that maybe it’s a bit weird. Crazy even. Who mix chickpeas and pasta? But because I used not so many ingredients, simple flavours and very fine olive oil – it all well combined, tasty and intriguing. All you need it’s just follow few steps to make it works. Perfect as a starter, hot or cold.
Portion for 2.
2 handful of original penne
1/2 can of chickpeas (I used dried + soaked in the water)
1 cup of leek leaves, green parts
1/2 tsp of chili leaves
2 cloves of garlic
1 carrot
fresh thyme, a few Tbs, chopped
3 Tbs of good quality olive oil
Sea salt

Cook pasta in a very salty water, must be al’ dente (boiling water+ 8 mins). Drain, pour 1 Tbs of olive oil in, and sprinkle with chili leaves. Set aside. Put 2 Tbs of olive oil in the hot pan and start frying very finely sliced carrot (seasoned with salt earlier). After a few mins, when carrot is softer and golden, add chopped leek leaves and fry for about 5 mins. you can pour a little bit water in, to make it faster. Add crushed garlic at the end and chickpeas. Mix everything gently and fry on the very low gas for 8-10 mins, until everything is scentem by fried garlic and leek. Add penne and chopped, fresh thyme. Serve immediately or as a cool starter. Enjoy!
chickpeas pasta 1 chickpeas pasta 2