‘For soup lovers, hot summers call for cold, refreshing soups. This gazpacho takes under 5 minutes to prepare and just chill for a few hours to also allow the flavors to combine.’
You will need:
1 kilo ripe tomatoes, washed, roughly chopped with skin on
1 small white onion
3 small garlic cloves
1 medium cucumber
1 red bell pepper
1/2 teaspoon ground cumin
6 tablespoons olive oil
2 tablespoons apple organic vinegar
Salt and pepper to taste
A pinch of stevia
Water to get the consistency of your liking.
I serve with Galletti.
Simply wash and roughly chop the tomatoes. Add the rest of the ingredients and use a hand blender to puree to a smooth pulp. If you prefer it more liquidy, simply add more water and whizz with the hand blender until it is the consistency that suits you. Allow to cool in the refrigerator for at least 2 hours before serving
Serve with croutons, more chopped up tomatoes and cucumber.
Tip: Place the serving bowl over a large container filled with ice cubes before serving
For the recipe in Maltese click here
I use Filippo Berio Olive oil by Rimus Group
I am featuring a number of new healthier cake recipes on TV and I love this one. The photos today are of the cake we made during the show, taken with a mobile phone, too hot to remove it completely out of the cake tin as time is very limited with live cooking.
The cake is moist and the sweetness comes from the combination of the natural sugars added to the carrot, oranges and cinnamon. You will need:
200g self raising flour
1 tablespoon cornflour
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
- Mix these 5 ingredients together in a large bowl
180g grated carrots
Grated zest of 2 oranges
- Mix these 2 ingredients together in another bowl
75ml sunflower oil
200g golden raisins
Juice of 2 oranges
- Blend these 4 ingredients together until the mixture is smooth and consistent
Preheat oven to 160C
Prepare a 23cm cake dish and grease it if necessary.
Organise the three sets of ingredients into 3 separate bowls.
The raising agents start to activate as soon as they come into contact with the liquid ingredients therefore work quickly for a light result and put the cake in the preheated oven as soon as the ingredients are mixed together.
Add the carrot mix to the flour mix and combine making sure that the carrots are covered with the flour. Add the blended liquids. Fold in using a large metal spoon.
Pour the cake batter into the prepared cake tin and bake for 35 minutes without opening the oven. Check with a wooden skewer and if required bake for a further 5 to 10 minutes. Mine was ready in 40 minutes but it depends on your oven and environmental conditions.
During the show, I dusted some icing sugar and but at home we leave it without, without a trace of processed sugar.
Ingredients for my cake this week from Lamb Brand
Fresh fruit and vegetables Oscar’s Fruit and Vegetables Paola and Barbuto for Organic.
Lea’s Good Food Everyday airs on Smash TV and you can also follow on facebook
How do you get more of the crunch and leave them so soft that they melt-in-your-mouth at the same time?
Everyone loved these and you will need:
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
Batchelors Spicy Couscous by Premier Foods at George Borg
My vegetables today come from Oscar’s Fruit and Vegetables in Paola, Big Fresh Mosta and Barbuto [organic]
So simple and straightforward, everyone loves this dish. I always add dried mint whenever i use fresh mint, just a touch, it seems to bring out more of a rounded flavor and gives the overall taste more depth without the addition of too many flavors.
You will need :
1 regular size eggplant, cut into cubes
2 cans of chopped tomatoes or 8 fresh ones, chopped
1 tablespoon tomato paste
1/2 spoon good oil
1 large clove garlic, grated
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh mint
1/2teaspoon dried mint
Salt and freshly ground pepper to season
Fresh curd cheese for scattering on the top but if not available use 50g ricotta crumbled up
Heat the oil in the saucepan. Saute the eggplant cubes. When they are cooked add the grated garlic, dried mint and tomatoes. Season and leave to cook covered on low heat for 15 minutes. Add the tomato paste. Cook for 5 minutes. Remove from heat and stir in the fresh herbs.
Cook the penne in a pan according to instructions on the packet. Drain.
Add the pasta to the sauce and plate.
Garnish with fresh mint leaves and scatter the curd cheese (gbejna) or crumbled ricotta.
And for the recipe in Maltese click here 🙂
I love this all-in-one quick supper or lunch dish and halloumi cheese is easily available on the island which makes it very easy to prepare. My Israeli friends tell me that two crucial ingredients are plenty of garlic and ground black pepper.
For the Shakshouka you will need :
1/2 teaspoon butter
1 white onion, chopped
4 cloves garlic, crushed
1/4 teaspoon chili flakes or 1/4 teaspoon paprika if you don’t like spicy food
1 large can chopped peeled tomatoes with juice
Salt and lots of fresh ground pepper
150g halloumi cheese, chopped up
Chopped parsley and fresh marjoram for garnish
Heat butter in a large pan over medium heat. Add onions and saute until soft and golden brown. Add garlic and cook 2 more minutes.
Add the tomatoes. Simmer for about 15 minutes.
Crack the eggs over sauce one at at a time. Cook until yolks are just set.
Then add the chopped halloumi and allow it to cook in the juices for a few minutes.
Garnish with parsley and fresh marjoram.
It’s wholesome, economical and heart warming … good old fashioned cooking …
Halloumi Cheese by Fior Di Vita From Quality Food Marketing
Inspite of the heat, I am craving this very healthy comfort meal that I make nearly every week in winter.
It is so quick to make, no blender, no chopping and you end up with a satiny purée with a bit of texture and it is just divine. My Scottish mother-in-law was not too fond of cooking but she made this soup when I went to her home in Irvine the first time and I loved it so much that she made it for me each time I visited. This is her recipe and I have added a bit of garlic as it gives the flavor more depth.
It has no added fats, is so healthy and wholesome and if you are craving comfort food try this for a healthy option. I have mine as it is but I put a small fresh mozzarella ball into the empty bowl for the others before I poured the soup in and served it with the option of grated parmigiano reggiano. It is just delicious and gets rid of all those hunger pangs very quickly !
You will need :
250g red lentils
3 large potatoes
6 medium size carrots
2 cloves garlic
2 vegetarian stock cubes
1 can chopped tomatoes
Start with 2 liters water and top it up as it cooks
Optional – some garnishes to choose
Small mozzarella balls
Chopped crispy pancetta, can be used as a garnish
Chopped parsley, for garnish if you like
Parmigiano Reggiano, for garnish if you like
Freshly Ground Pepper
Rinse the lentils, no need to soak and place in large pot together with peeled potatoes and carrots roughly chopped in large chunks. I even leave them whole sometimes. Add the garlic cloves, chopped tomatoes and stock cubes. Top up with two liters water. The vegetables need to be fully immersed so add more water if necessary.
Bring to a boil and lower the heat. Give it a stir and keep doing this from time to time to makes sure the contents do not stick to the bottom of the pot. Kelp adding water throughout the cooking time to keep the contents moist and make sure they do not dry up.
Kept the soup simmering on low heat until the potatoes are fully cooked. Test one of the potatoes with a knife. When they are cooked, take a masher and mash all the contents thoroughly. You should end up with a creamy thick consistency. Season with sea salt and freshly ground pepper. If it is too thick for you add more water and reheat. This soup is even more delicious the next day.
And here is the fish hawker early this morning…
Lentils and other pulses by Lamb Brand
I use Oxo stock cubes and stock pots
Gozitan ftira is ideal for a party, to serve with drinks. My preference is always for homemade, no matter what it may be and although it is very easy to make the dough, ftira dough is available in most local bakeries and provides a quick shortcut.
I like to place the slices of potatoes on the base of the pizza to prevent sogginess. Toppings can vary and another popular one is with sliced potatoes, anchovies, tuna, olives and capers instead of the sausage meat. I use a touch of fennel seeds with the potatoes and then the sesame seeds over the edge of the crust are a must. A real winner !
For the base you will need:
650g strong flour 
7 g dry active yeast
1 teaspoon salt
25ml olive oil
375ml lukewarm water
For the topping you will need:
1 peppered gbejna cheese
1 Maltese Sausage
1 garlic clove
1 teaspoon fennel seeds
1 large tomato
1 sprig fresh rosemary or fresh herbs of your choice
2 tablespoons sesame seeds
black pepper [and salt only if desired]
To make the dough:
Sieve the flour and salt. Add the active yeast and mix. Add the olive oil and the water. UUse your hands to knead it together. Knead it lightly and place in a large bowl coverd with a tea towel and leave in a warm place in the kitchen for a couple of hours or overnight.
Prepare an oven dish with baking paper and cooking spray.
Preheat the oven to 220C.
Prepare the toppings. Open up the Maltese sausage and roughly chop in the filling. Keep aside. Slice the potatoes. Brush the dough with olive oil and top with the sliced potatoes, garlic and Maltese sausage pieces. Add the rosemary or herbs of your choice, black pepper and brush with olive oil . Sprinkle sesame seeds on the edge of the dough. Bake in a preheated very hot oven for 30-35 minutes.
Prepare the rest of the toppings. Chop up the tomatoes. Cut up the peppered gbejna cheese into pieces.
Top the ftira with the tomatoes and gbejna. Drizzle some more olive oil. Cut up into slices and serve while still warm.
And you can watch the recipe step by step !
‘It is hot and sticky today, and as the temperature continues to rise, the islands are hit with heavy rain’
I share this recipe today because this sauce is fabulous to serve on any ice cream, making even shop bought ice creams special. It is, like most of my recipes, very quick and simple to make and you will need:
200ml evaporated milk [not condensed]
250g of milk or dark chocolate or chocolate buttons
a pinch of cinnamon
a pinch of salt
To make the chocolate fudge sauce, pour the evaporated milk into a heavy saucepan on low heat. Cut up the chocolate or add the chocolate buttons and stir with a wooden spoon, patiently on low heat until the chocolate melts. Add the vanilla, cinnamon and salt and continue to stir until you have a very thick fudge sauce. It usually takes about 10 minutes.
Allow to rest for 10 minutes before pouring over ice cream.
You can store it in an airtight jar in the fridge and heat it up when required.
For the recipe in Maltese click here
The recipe for Malva cake in the photo can be found here
Photography: Stefan Stafrace
Trade Enquiries: Harvest Evaporated Milk and Chocolate Buttons by Silver Spoon available at Borg & Aquilina
‘Salads provide substantial meals in the summer months without spending too much time in a hot kitchen.
Make use of the large variety of leaves in the market to add balance and add different textures and flavours.’
You will need:
150g lamb’s lettuce
300g sweet corn
1 sweet potato
2 mature ġbejna
100g black turtle beans
4 tbsp cooked rice
1 tbsp fresh coriander
For the dressing:
1 tbsp fresh lime juice
2 tbsp plain yoghurt
2 tbsp olive oil
1 tbsp mayonnaise
1 tbsp organic apple vinegar
1 tsp honey or agave
1 tbsp smoked paprika
Sea salt and fresh ground pepper
To finish off some finely grated lime zest
The combination of sweet corn and tuna is a classic salad choice and the addition of sweet potato, coriander and lime make it more interesting and satisfying.
To cook the sweet potato
Clean the sweet potato under running water using a vegetable scrubber. Pierce the potato with a fork, about four times. This will prevent the potato from exploding in the microwave, turning it over after the first three minutes. Smaller potatoes will take less time, while larger potatoes will take longer.
Tuna by Redelmar at Quality Foods
‘It is a public holiday today dedicated to St Peter and St Paul when the feast of Mnarja is celebrated. Picnics and outdoor family celebrations are organised in the gardens of Buskett and one can enjoy the warm weather before it gets too hot. Traditionally rabbit is eaten today and the rabbit in one of my grandmother’s recipes is simmered in wine, herbs and garlic.’
For Maltese rabbit cooked in wine and garlic you will need:
1 kilo of rabbit pieces
300ml red wine
a head of garlic
120g back bacon
4 tablespoons olive oil
1/8 teaspoon cinnamon powder
1/8 teaspoon dried marjoram
1 tablespoon tomato puree
1/8 tablespoon lemon zest
2 bay leaves
1 stock cube or stock pot
salt and pepper
I usually use a whole rabbit and ask my butcher to cut it up into pieces.
Place the rabbit pieces in a large bowl. Pour the wine, add the bayleaves and the whole head of garlic sliced horizonally in the middle and marinate preferably overnight.
Pour the olive oil into a large pan. Remove the rabbit pieces from the wine and spray lightly with cooking spray.
Cook the rabbit pieces on both sides and then add the wine, garlic, cinnamon, dried marjoram, bacon cut up into cubes and cook for around 5-10 minutes. Then add the wine from the marinade and top it up to 300mls. Season with salt and pepper and cook gently for around 45 minutes until the rabbit pieces become tender.
Allow to rest for 5 minutes and serve immediately with more black pepper and some flat leaf parsley.
I hope I have inspired you to try out this delicious Maltese traditional recipe and you will find the clip at the bottom of this blog post.
Tender, soft, juicy and moist rabbit cooked in wine and garlic is usually served with marrow peas and french fries.
You may also like:
Filippo Berio Olive Oil, Fry light spray by Rimus Group
Rabbit and other meats by Churchill Master Butchers
Bacon by Majjal ta’ Malta
Red wine by Marsovin
Fresh organic vegetables from Barbuto
Kitchenware by Pedrini and Bialetti at K&Co, Telephone: 79415384
Ceramic tableware by Bristow Potteries
‘Loquats [in Maltese ‘naspli’] and wild mulberries [‘cawsli’] are somewhat unusual fruits with a very short season. They start to ripen towards the end of May and are ready to be harvested at the beginning of June.
I like to make the most of them when they are available. Wild mulberries are beautiful in both appearance and texture although loquats may appear quite bruised and will need to be peeled for this smoothie. They both have a slightly tart taste and loquats may not be everyone’s cup of tea but they are very juicy when fresh and if they are baked or made into jam, their sweetness comes out and the result is moist and full of flavour.
The banana and other frozen fruit in this semi smoothie/smoothie bowl recipe balances the tartness of the loquats and makes it creamy. ‘
For my Loquat and Mulberry Smoothie Bowl, you will need:
150g mixed frozen fruit
70 g loquats
125g Greek yoghurt
1 tablespoon gluten free Oats
2 tablespoons ground tigernuts OR ground almonds
To garnish: Fresh loquats and blueberries and an other fruits of your choice.
Combine the fruit in a blender or nutribullet. Puree until very smooth and pour into glasses.
Top the cups with fresh fruit and edible flowers and serve immediately.
More Recipes with Loquats and Wild Mulberries
‘The combination of carrots with bananas in baking produces a very moist, light and fluffy cake. It is best eaten fresh but you can freeze it on the day it has been baked to retain that fresh taste for up to 3 months.
All-in-One Carrot Fluffy and Light Banana Cake
This cake is moist, light textured and fluffy and so very quick to make
- 300 g self raising flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 2 small bananas [or 200g if you weigh them]
- 2 large carrots [or 250g if you weigh them]
- 4 eggs
- 250 g sugar OR 1 use a mix of Sugar and Stevia in which case you will need 170g [1/3 less]
- 200 ml sunflower oil
- a pinch of salt
- zest of 1/4 orange
- zest of 1/4 lemon
- 1/8 teaspoon nutmeg
- Baking spray
- You will also need x2 20cm cake tins or equivalent. I used a loaf tin and made some muffins with the remaining batter
Preheat the oven to 180C. Prepare the baking dish with cooking spray and keep aside.
Use a food processor and start by adding the peeled bananas, orange and lemon zest. Process them then add the eggs. Process again until the mixture is smooth. Then add the eggs and sugar and process. Add the roughly chopped up carrots and pulse until they are broken down into small pieces. Add the sunflower oil, vanilla and nutmeg. Process.
In a separate bowl sift the self raising flour twice. Add the bicarbonate of soda, baking powder and salt. Mix through.
Pour half of the liquid ingredients into the flour mix and use a large metal spoon to fold in. Add the other half of the liquid ingredients and fold in again. Do not overmix.
Bake in the oven for 40 minutes. Leave to cook in the baking tin for 15 minutes then transfer to a wire rack.
I also made some muffins and spread the top with Lebanese Labneh then dipped them into coloured hundreds and thousands.
For the YouTube playlist in English click here
Allinson Flour and Silver Spoon Sugar with Stevia by Borg and Aquilina
Golden Drop Sunflower Oil and Kolios Labneh by Quality Foods
Fry Light Cooking Spray by Rimus Group
Baking Powder, Bicarbonate of Soda by Lamb Brand
Cake tins by Cake Boss and Prestige at K&Co Telephone 79415384
Spices, vanilla delivered to my home by www.spices.com.mt
Fruit and vegetables by Oscar’s Fruit and Vegetables Paola
The combination of pureed frozen fruits and vegetables to make smoothies is endless. I am a big fan of nourishing food and smoothies suit any busy lifestyle and boost kids’ diets with vegetable that they may not usually eat. Smoothies are perfect for our hot, sweltering summers as they combine healthy nutrition, cravings for ice cream and a quick meal option for a busy lifestyle.
I usually freeze my fruit and veg but this time tried a packet of ready-made frozen pack of mixed fruit and vegetables by Crop’s and chose the packet with kale, mango and banana with a hint of lemongrass.
The lemongrass flavour is divine and I made a two in one smoothie by mixing raw cacao with the mix for my bottom layer. I added oats and Greek Yoghurt and the result is amazing, both visually, nutritionally and taste. [For a vegan recipe, replace the yoghurt with a frozen plant-based milk.
For my quick healthy smoothie you will need:
150g frozen fruit and vegetables [kale, mango, banana, lemon grass]
125g Greek yoghurt
1 tablespoon glutenfree oats
1 tablespoon raw cacao
Place the frozen vegetables, fruit and yoghurt in a blender and add the oats and yoghurt
Turn the blender on high speed and puree until totally smooth.
Pour half the mixture into a container and keep aside [not the serving glass]
Add one tablespoon of raw cacao to the remainder of the mixture in the blender.
Turn on the blender again to combine.
Pour the chocolate smoothie into a long glass.
Top with the green smoothie mixture.
Decorate with some fruit and serve immediately.
[the lemon grass flavour is to die for] !
Mornflake Glutenfree Oats and Crop’s Smoothie Fruit and Vegetables by Rimus Group
Kolios Greek Yoghurt by Quality Foods
QuestBEST raw cacao by RMC Ltd
Plates by Bristow Potteries Malta
One of my favourite Maltese recipes is this rich soup where the vegetables are cooked with pork. I use smoked ham hock and finish it off with Maltese Sausage.
You cannot have kawlata without pumpkin, cabbage or pork but it is one of those types of traditional dishes whereby each family has their own variation.
My mother and grandmother always added fennel seeds and local wild celery, both giving the kawlata a very distinct taste and I have done my own variation by sticking to their recipe and adding kale, sweet potato and fresh turmeric which are all very popular at the moment.
If you have not tried it yet, do so before the hot summer returns.
Lea’s Good Food Everyday airs on Smash TV.
I use Filippo Berio Olive Oil, Oxo Stock Pots and local pork from Churchill Master Butchers
My vegetables in today’s soup are from Oscar’s Fruit and Vegetables in Paola
Kitchenware by Pedrini, Prestige and Bialetti from K & Co Telephone 79415384
Spices, dried herbs and seeds by home delivery from www.spices.com.mt
Tableware and plates are from Bristow Potteries and they can be ordered online for dleivery outside Malta
I made a selection of these cakes last week, star shaped, loaf cakes, muffins and even used the left over batter to make a flattish slice which can also double up as a base for a cheese cake. Needless to say that the combination of orange, almonds and chocolates makes an incredible flavour but what is also very special is the texture of this cake. It is very moist and dense but not heavy or rich.
Whole oranges are softened by boiling and simmering them for an hour and then processed with the rest of the ingredients. Apart from the hour that is needed to boil the oranges the preparation of this cake takes minutes.
This cake also appeals to a lot of special dietary requirements. It is gluten free and lactose free. For a more diabetic friendly recipe, use stevia.
‘We are now at the beginning of spring and although the skies still appear dull, summer and sunshine are just round the corner. This is the end of citrus season and and I will miss the bright unwaxed oranges in my kitchen fruit bowl. This is a lovely cake to make use of any surplus citrus and the recipe also works very well by replacing the oranges with lemons and using coconut instead of ground almonds.
Maltese and Gozitan oranges come in all shapes, flavours and sizes, blood oranges with bright red flesh that taste very faintly of raspberries, some with big navels and no seeds, bitter Seville oranges brought to the island during Arab rule and in the open rambling countryside, you can find fragrant bergamot oranges that look more like lemons. If you are lucky enough to have citrus trees in your garden, with more fruit than you can possibly eat, the best place to leave the fruit is on the tree until you need to use it.
Novi Bloc Dark Chocolate, Novi Orange Chocolate and Pip & Nut Almond Butter are available at M & Z (Marketing) Ltd
Nuts, Vanilla and ground almonds delivered to my home by www.spices.com.mt
Kitchenware by Cake Boss and Pedrini from K&Co Telephone 79415384
‘Making figolli [two cookie layers with a soft marzipan filling] is a good childhood memory if you were brought up in Malta and making them every Easter is a tradition for most Maltese families, even for those who usually do not make cakes and sweets.
The taste of this ‘healthy’ version is of course not identical to the traditional figolli but it is a healthier option for those who still wish to celebrate, share and preserve memories of our traditions.
The pure ground almonds and citrus zest are combined with alternative ingredients making this version more diabetic friendly and they suit most dietary requirements. The dark chocolate topping to replace the sugar icing is not only healthier but an amazing combination with the mixed citrus zest and almonds.’
‘Life is not how you live it but how you remember it’ (Gabriel Garcia Marquez)
‘Using almond butter makes a delicious pastry and simply rubbing it into the flour in the same way as is done with normal butter achieves a great result. Linseed is used to substitute eggs and lots of citrus zest is a must when making figolli.
The almond filling is simple to make, literally just combining all the ingredients together and adding a small amount of pure almond butter further enhances the flavours
‘Rolling out the pastry cannot be easier. As my figolli are on the smaller size and as I imagine they would appeal to those looking for a healthier version, I rolled the pastry out to be as thin as possible. The aroma of citrus has already filled the kitchen at this stage and I use unwaxed Maltese oranges, lemons and tangerines, making the most of all that wonderful fruit as we approach the end of citrus season
Mini eggs are easy to make with Novi chocolate and a good silicone mould. The chocolate can be melted in the microwave or in a bain marie and I used a knife to smooth out the surface while the chocolate was still melted.
Novibloc gluten free chocolate and Pip and Nut Almond butter is available at M & Z (Marketing) Ltd
Cookie Cutters, chocolate moulds and kitchenware by Pedrini at K & Co, Telephone 79415384
‘Melting Novibloc dark chocolate is easy. You can use the microwave or a more tradtional bain marie and it also works very well on direct low heat. Some tips to watch out for when melting chocolate is to stir it continuously while it melts and if for some reason any water splashes into the main bowl, add 1/4 teaspoon of sunflower oil.
‘I like to make crispy fritters in the oven using hardly any added fats. I lightly coat the fritters and flour and brush them with olive oil to make them crispier.
The mixture easily holds together. I served with tzaziki but if you are in a rush, simply mix some Greek yoghurt with fresh mint, salt and a pinch of dried mint to use as a dipping sauce. I just love these and could eat them every day
Zucchini/courgettes and the round light green marrows that are so common here all make great fritters’
You will need:
1 tablespoon olive oil
3 tablespoons self raising flour
1 onion, finely chopped, sauteed and placed on kitchen towel
150g feta cheese, grated
4 tablespoons chopped fresh mint
a pinch of dried mint
4 courgettes, grated (coarse)
4 medium potatoes or 2 sweet potatoes, cooked with skin on and drained
10 black olives, destoned and chopped
salt and pepper
To dust the fritters:
More spelt flour
1 tablespoon olive oil and to brush on fritters pre-baking
a flat non stick dish prepared with baking spray
Grate the courgettes from the coarse side of the grater.
Place the grated courgette in a clean teat towel and roll them up. Leave to rest for half an hour and then wring out the water.
Cook the potato, whole with the skin on. Drain the water and leave in a collander to drip any extra water. Allow to cool before peeling. Grate from the coarse side of the grater.
Place the grated potato and courgettes in a large bowl. Add all the other ingredients and mix gently without breaking up the vegetables as this will give it a light texture.
Place in the fridge for half an hour if you have time to spare.
Then dust your hands with flour and form patties. Dust with flour and shake off. Place on the prepared over dish. Brush very lightly with olive oil.
Bake in a preheated oven at 190C for 25 minutes. After 15 minutes, turn them over and brush the other side lightly with olive oil. If needed keep them in for another 5 minutes until they are golden and crispy.
‘Spring is here and my friend Antida’s garden is in full bloom’
Filippo Berio Olive Oil available at Rimus Group
Kolios Green Yoghurt and Feta by Fior di Vita available at Quality Foods
Kitchenware by Pedrini, Prestige and Bialetti at K&Co Telephone 79415384