Ingredients
For the muffins:
- 80 g of red bell pepper, chopped
- 165 g of plain flour
- 1/2 tsp of salt
- 1/4 tsp of ground black pepper
- 1/2 tsp of dried oregano
- 1/4 tsp of chili powder
- 1/2 tsp of dried basil leaves
- 1/2 tsp of baking powder
- 1/4 tsp of baking soda
- 200 g of buttermilk
- 3 tbsp of olive oil
- 1 egg
- 50 g of olives, chopped
- 3 tbsp of canned corn, drained
- 40 g of sundried tomatoes, finely chopped
For the melon and Parma ham mini-skewers:
- 3 slices of Parma ham
- A small piece of cantaloupe melon
- 6 fresh basil leaves
- 6 small mozzarella balls
- Fresh ground pepper
- Olive oil For the Italian pasta salad:
- 70 g of pasta
- 50 g of cherry tomatoes, cut in half
- 2 tbsp of olives, cut in half
- 1 tsp of capers
- 30 g of Gorgonzola cheese, crumbled
- 2 artichokes marinated in olive oil, cut in half
- 100 g of cucumber, peeled and sliced
For the dressing:
- 1 tbsp of olive oil,
- 1 tbsp of balsamic vinegar
- A pinch of dried oregano
- A pinch of dried garlic
- A pinch of dried basil leaves
- A pinch salt
- A pinch pepper
Instructions
For the muffins: Preheat the oven to 180°C.
Sift the flour into a medium bowl and mix with the salt, pepper, chili powder, all the dried spices, baking powder and baking soda.
In a large bowl, beat the buttermilk, olive oil and egg. Add the previously prepared flour mixture and mix until well combined, making sure the batter doesn’t get overmixed. Add the olives, corn, tomatoes, and bell pepper and mix.
Using a teaspoon, transfer the batter into silicone muffin cups.
Bake for about 20-25 minutes, or until a knife inserted in the center of a muffin comes out clean. Let cool before unmolding. Place some muffins in the first container of the MB Square bento box.
For the melon and Parma ham mini-skewers: Cut in half the slices of ham and fold up each piece into a bundle.
Using a melon baller, scoop out 6 balls.
Assemble the skewers by alternating ham, melon, basil and mozzarella. Place the skewers in the bento’s food cup, sprinkle with pepper and drizzle with olive oil.
For the Italian pasta salad For the dressing: Pour the olive oil and balsamic vinegar into an airtight container. Add the spices and shake until all ingredients are well combined.
For the salad: In a large pot, bring some water to a boil and cook the pasta according to the package instructions. Drain well and let cool.
In a large bowl, pour the pasta, vegetables, cheese, and dressing. Mix gently before placing the salad in the second container of the MB Square bento box.
