Rigatoni with fresh broad beans and seasonal vegetables

May 17, 2017

 

‘a fresh pasta dish using broad beans, asparagus and seasonal vegetables.  It also makes an excellent pasta salad’

You will need:

300g rigatoni
1 onion
2 tablespoons olive oil
3 tablespoons fresh mixed herbs
a pinch of dried mixed herbs
1 tablespoon lemon zest
150g fresh broad beans
12 asparagus
75g mushrooms
75g fresh spinach leaves
2 kale leaves, steamed and roughly chopped
1/2 cup mascarpone
1/2 cup yoghurt
Salt and pepper
a pinch of stevia
Pecorino cheese to serve

Prepare the vegetables by peeling the broad beans and keep aside.

Steam the asparagus and roughly tear up the spinach leaves.

Chop the fresh herbs finely and keep aside.

In a large pan saute the onion on low heat in a tablespoon of olive oil

Cook on gentle heat and add the dried herbs.  Slice the mushrooms and cook with the onions on gentle heat.

Use a hand blender to mix the yoghurt, mascarpone.  Season with salt and pepper and add a pinch of stevia. Blend to a smooth paste.

Cook the pasta according to the instructions on the packet.  Drain the pasta and keep aside a cup of pasta water.

Add the pasta to the pan with the onions and mushrooms.  Stir and add 4 tablespoons of the pasta water.  After 2 minutes add the blended mix of yoghurt and mascarpone.  Stir into the pasta on gentle heat and if the mixture is too thick, add some more pasta water, a little at a time.  Add the spinach leaves, half the asparagus, half the broad beans and half the fresh herbs.  Cook for another few minutes then remove from the heat.  Mix in the rest of the raw spinach and gently mix in.  Place the pasta on a serving dish and then arrange the remaining vegetables and steamed kale leaves on top of the pasta and garnish with the rest of the fresh herbs and spinach.  Season with salt and pepper again and serve with grated pecorino cheese.

Trade Enquiries:
Filippo Berio Olive Oil is available at Rimus Group

I use fresh vegetables and herbs by Big Fresh Mosta, Barbuto [organic] and Oscar’s Fruit and Vegetables, Paola

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Maltese Kawlata with Ham Hock

April 20, 2018

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.

Read More "Maltese Kawlata with Ham Hock"

Maltese Easter Figolli [gluten free, vegan, reduced sugar]

March 28, 2018

‘Making figolli [two cookie layers with a soft mazipan 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.

Read More "Maltese Easter Figolli [gluten free, vegan, reduced sugar]"

Baked Spelt zucchini, mint and feta fritters

March 20, 2018

‘I like to make crispy fritters in the oven using hardly any added fats. I use a little spelt flour to lightly coat the fritters and the spelt flour makes them even tastier.

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 tablespoona spelt flour
3 eggs
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 spelt flour and form patties. Dust with spelt 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’

Trade Enquiries:
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

Gurbell al Cartoccio with roasted fennel potatoes, fish on Fridays

March 9, 2018

Gurbell [meagre in English] is one of the most delicious fish that is available locally. It has a firm and fleshy texture, with a mild taste that

Read More "Gurbell al Cartoccio with roasted fennel potatoes, fish on Fridays"

Sfineġ of anchovies and feta cheese

March 7, 2018

Sfineg are associated with the the northern town of Rabat and I made them during today’s tv show adding Greek Feta cheese, by rubbing it into the flour before adding the other ingredients.

Read More "Sfineġ of anchovies and feta cheese"

Barley and fresh mint soup with greek yoghurt [gluten free, diabetic friendly]

March 6, 2018

barley yoghurt soup oxo

High in fibre, antioxidants, minerals and vitamins, barley is one of those old fashioned grains that is perhaps not considered to be as trendy as some other popular ones being marketed today.  I like its nutty taste and the soft texture that never becomes mushy and it is lower in calories and fats than most other ancient grains.

Combined with fresh mint and greek yoghurt, this is a light soup that I first discovered in the back streets of a small cafe in Istanbul.

I love the fresh onion and garlic available locally right now with a milder taste and I make sure to use all the bulb and leaves.  They are never overpowering.

Print
Barley and fresh mint soup with greek yoghurt

Category: Soup

Cuisine: Turkish

Yield: 4 portions

Barley and fresh mint soup with greek yoghurt

A light, creamy and wholesome soup without the richness of cream

Ingredients

  • 400g Greek Yoghurt
  • 4 tablespoons finely chopped fresh mint
  • 4 tablespoons finely chopped fresh parsley
  • a pinch of dried mint
  • 1cm fresh turmeric root
  • 120g barley
  • 1 tablespoon olive oil
  • a fresh onion
  • 1 fresh garlic
  • 1 stock pot, [I use OXO garden vegetables]
  • 2 1/2 litres water
  • a pinch of stevia
  • To garnish: fresh mint leaves, lemon segments, smoked paprika

Instructions

  1. Soak the barley overnight in cold water.
  2. In a large pot, place the olive oil and saute the fresh onion and garlic on low heat until they become translucent.
  3. Rinse the soaked barley and add it to the pot. Add the vegetable stock pot, grate the fresh turmeric root and add the water. Bring to boil, reduce the heat and simmer 20 minutes to half an hour until the barley is cooked but not over-cooked. Add half the chopped fresh mint., half the chopped fresh parsley and season with salt and pepper. Stir and cook for 5 minutes. Turn off the heat. Add the stevia to balance the flavours.
  4. In a large bowl place the Greek Yoghurt. Add a ladle of soup and stir. Keep adding a ladle at a time as otherwise it will curdle. Once you have added all the soup mix, return to the pot.
  5. Add the rest of the parsley and mint.
  6. Serve immediately or if you need to gently reheat it and do not allow it to boil.
  7. Garnish with a slice of lemon, smoked paprika and mint leaves.

Notes

For a gluten free recipe, use brown rice or quinoa instead of barley. This recipe is diabetic friendly.

https://leahogg.com/2018/03/06/barley-and-fresh-mint-soup-with-greek-yoghurt-gluten-free-diabetic-friendly/

 

 

Roasted cherry tomatoes and skate, fish on Fridays

March 2, 2018

‘Eating fish during lent is associated with the Greek word for fish, ichthys, which is an acronym for Iesous Christos Theou Yios Soter, meaning Jesus Christ, Son of God, Saviour. There are many interpretations of why Catholic tradition favours eating fish on Fridays, but the version that appeals to me most is found in the 15th Century Book of Festivals which says that when Adam sinned, God cursed the land – however, he did not curse the water and, therefore, it is lawful for man to eat what comes from the water during Lent.

Fish used to be the economical choice for families but, today, it is considered a treat, sometimes nearly a delicacy and often expensive. However, eating fish on Fridays is not about economics – the reasoning behind it is fascinating. After all, it is not exactly a penance eating fish, for most people.

This month we see a large variety of fresh local fish becoming available at local fishmongers; you should be able to find red mullett (trill), grey mullett (mulett), red rock fish (ċippullazz), white bream (sargu), moray eel (morina), octopus (qarnita) and gurbell (brown meager) and many more. When it comes to fish, the fresher it is, the better the flavour. To source the best fish, find a trusted fishmonger or hawker and stick with them.  I usually ask for advice on fish from Saviour at Bottarga.

Skate, sea bream and bass

Skate bottom right, seabream and bass My fresh fish comes from Bottarga in Balzan

You can disguise the taste in chicken and meats that are not fresh, but the same does not apply to fish.

In today’s recipe, I use skate.  It is soft, remains moist and still is under-rated.

The skate (ħamima in Maltese) needs very little cooking time and, for those that do not like the idea of picking bones, it is an ideal choice. Succulent, soft and moist flesh literally slides off the cartilage.

The flavour is delicate and, to retain its natural moistness, the fish is best cooked at a high temperature for as little time as possible.

This recipe is simple and easy to prepare and I hope you will give it a try.

Print
Roasted cherry tomatoes and skate, fish on Fridays

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Fish and seafood

Cuisine: Mediterranean

Yield: 1-2

Roasted cherry tomatoes and skate, fish on Fridays

A quick and easy recipe using fresh skate

Ingredients

  • 1 skate wing
  • 150g cherry tomatoes (I use yellow and red)
  • 5 tablespoons olive oil
  • juice of 1/2 lemon
  • Salt and pepper
  • 1 tablespoon capers
  • 5 black olives chopped
  • some chopped fresh basil for garnish

Instructions

  1. Preheat the oven to 220°C.
  2. Toss the cherry tomatoes in some olive oil.
  3. Season the skate with salt and pepper and place on the roasting dish.
  4. Top with half the tomatoes, half the capers and half the olives.
  5. Drizzle with a tablespoon of olive oil.
  6. Roast for 10 to 15 minutes in a very hot oven.
  7. Garnish with the rest of the fresh tomatoes, capers and olives, more freshly ground pepper and some chopped fresh basil.
  8. It is delicious as it is or, you can also make a light dressing of 1 tablespoon wholegrain mustard, juice of half a lemon, 2 tablespoons olive oil and some more capers.
  9. Whisk them all together and pour over the skate just before serving.

Notes

This recipe is gluten free, lactose free, diabetic friendly and vegetarian

https://leahogg.com/2018/03/02/roasted-cherry-tomatoes-and-skate-fish-on-fridays/

skate baked

Skate is moist and succulent

Fresh fish should smell of the sea and the gills should be bright and moist, not just from being sprayed for display. When preparing it, the scales should flake off easily and the flesh remain firm. It is, sometimes, hard to judge when fish is ready and cooked and it may be easier to invest in a kitchen thermometer, rather than waiting for the flesh to turn from translucent to opaque. For perfect fish, the internal temperature should read at between 125ºC to 150ºC.

Eating raw fish has become very popular since the introduction of sushi. And cooking fish by merely soaking in lemon juice to make a ceviche style dish is another option. Unlike with poultry, eating fish raw does not carry the same risk of salmonella – however, raw fish may carry parasites and should be avoided by the elderly, pregnant women and children.

I like the simplicity of cooking fish al cartoccio, wrapped in a parcel with a slice of lemon and a few drops of olive oil, salt and pepper and baked in a hot oven for a few minutes. Fresh herbs, olives and capers can be added to serve it.

Saviour Deguara at Bottarga in Balzan
Filippo Berio Olive Oil, simply the best
In season now, do give it a try !

Trade Enquiries:
Filippo Berio Olive Oil available at Rimus Group
Olives and Capers available at Quality Foods
Saxa Salt by Premier Foods available at George Borg Ltd
Kitchenware by K & Co, Telephone 79415384
Fish by Saviour Deguara at Bottarga in Balzan
Fresh Vegetables by Big Fresh Mosta, Oscars Fruit and Vegetables and Barbuto [Organic]

Weekend Baking: Quick crumbly almond cupcakes [reduced sugar, reduced fat]

February 25, 2018

‘Mascarpone produces great results in baking as an alternative to butter. Did you know that 100g of Mascarpone has around 435 calories as opposed to 717 calories for every 100g of butter.

For this recipe, I like to use the soft brown sugar that has 1/3 of its calories reduced with stevia incorporated into the sugar crystals, therefore giving the same texture and level of sweetness.  However they work just as well with regular sugar.

This is the easiest and quickest all-in-one recipe and you will have fresh cupcakes in half an hour from start to finish, ideal for Sunday tea time using most probably things already in the kitchen store cupboard.’

For the quick all-in-one crumbly almond cupcakes,  you will need:

[This recipe makes 12 regular size/medium cupcakes]

100g mascarpone
50g brown sugar Read More