Something lighter and faster after a long time...
Recently, 
Truth is, I prefer more the sweet part.
I had a strong interest in confectionary when I was in my twenties; my mother's cousin was professionally involved in it, and I almost didn't end up doing an internship with her, but they talked me out of it.
At the same time, sweet dishes inspire me more; there are so many combinations that it appears that I will not be able to try them all in my lifetime. Sounds sad, right?
I baked these veggie macaroni in a muffin tin to prove that I can still make something salty. :p
Kidding, we've had mac and cheese on the menu for a long time, but we never got around to making it. My dear darling enjoys pasta and would happily eat it every day if possible, but thankstomeitsnot. I enjoy it on occasion, usually in combination with white sauce or, at its most basic, pesto.
In addition, I've been looking for muffin tins for a while, haven't been able to gather everything I need since moving, and have left most of the dishes to my roomie. One of the most appreciated kitchen inventions.
You'll need the following from the dish's ingredients:
One large onion
2 carrots
celery root
one zuccini
a handful of fresh spinach
one egg, 4 spoons sour milk, various spices,
a couple of handfuls of macaroni
Soak the pasta in warm water and leave it to stand while you fry the onion on oil, and then add the rest of the chopped vegetables, I left the spinach for the end, because it is a food that is prepared very quickly, excessive thermal processing loses its properties. Then add the paste with the water it was in, simmer everything together until all the liquid evaporates.
In a bowl, combine the egg and sour milk. Next, add the spices. My go-to blend is pepper, parsley, granulated garlic, and salt, of course. This meal not only takes little time to prepare but also works well with many different combinations, allowing you to quickly prepare it with whatever is already in the fridge.
Pasta's inability to induce a feeling of satiety is the reason I don't prefer it often.
In Italy is treated as an appetizer, I bet their heads would hurt from the combinations being made all over the world.
Next to the I would like to consume limitless quantities of sweets without gaining weight, I frequently wish that my kitchen and the oven grates sparkled like they do in commercials or on Instagram influencers pages.
But no!
But yes, my new molds!
Attention:
In the near future, my blog will feature food only in the form of muffins!:D
Got 24 of them.
The last step is to use a ladle to spoon half of the macaroni mixture, one ladle of the egg mixture, and then another ladle of macaroni on top to fill up the molds. Bake until golden....
Along with a beet, arugula, and lemon-infused salad, this was the only dish served for lunch.
Was I hungry after, no, was I surprised - yes.
Bon appetite!
