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  • Perfect Profiteroles

    The perfect recipe, perfect always without fail with thanks to Renato Briffa :

  • Vegan Hazelnut Balls

    Gluten-free, lactose-free and reduced sugar diets are hot topics these days. The drive for ingredients to suit a large number of food intolerances comes from consumers and with such a large choice in the market, guests no longer have to feel they are a burden to their hosts and be apologetic about their intolerances.

    Adjusting recipes to make them suitable for everyone is much easier than making special dishes to cater for individual requirements. These Christmas vegan hazelnut balls are free from lactose and gluten and are sweetened with unrefined sugars in reduced quantity

  • Gluten Free Christmas Cake

    ‘This cake has no added refined sugar and I use ground almonds instead of flour. I love the taste and texture. If you prefer it sweeter add some stevia.

  • Martina’s Cupcakes and the use of Russian Nozzles

    Martina is an amazing lady. She recently was placed third in the KitchenAid Competition by Forestals and I was not surprised to see her beautiful cake as I having been admiring her work for a few years when she posts on social media.

    Marina’s cupcakes during my tv show last week were divine.

  • Christmas is coming! Carrot, Oat and Chocolate Bars

    ‘I like making my own energy bars as i know exactly what has gone into them. This is a quick recipe and the result is amazing. Once they are set, preferably the day after they are made, I cut them up into bars or squares, pack them individually and freeze them’

  • Kale, Feta, Pomegranate and Pecan Salad

    ‘Antida’s healthy salad with raw kale is so inviting and totally delicious. She added sprouting wheatgrass and topped it with pecans.’

  • Egg free Christmas mincemeat Loaf with Buttermilk

    ‘Every year I save some of my Christmas Mincemeat to use the following year. The flavour matures and the taste improves over time and once we start to approach the beginning of November I like to use it up and make this egg free mincemeat loaf which is absolutely effortless but starts to remind me that Christmas is only round the corner. I made a variety of two different loaves this week, one in real time during the tv show.

  • Coq au Vin Pie

    ‘Coq au vin is a perfect Autumn stew and I made an all-in-one version this week with very little effort practically cooked the ingredients all together in a large deep saucepan and then used the filling to make a pie. It is important to allow the filling to completely cool, preferably in the fridge before filling and baking the pie, to avoid a soggy crust, especially at the bottom. I used ready made shortcrust pastry. I find that sometime people are put off having to make pastry from scratch and this filling in a pie is just divine especially with the local twist of some Maltese sausage !

  • Quick Greek Yogurt Pots with Raspberries and Pomegranate [low fat, reduced sugar, diabetic friendly]

    ‘There is no reason that this dessert cannot be called a ‘recipe’ because it so incredibly simple and just a matter of throwing some simple ingredients together. What makes a difference is to use a good Greek yoghurt and with pomegranates being in season locally, I chose a pomegranate and raspberry flavour’

Living in the heart of the Mediterranean

The Nutcracker Soldier - I have seen tin soldiers, wooden soldiers but never one as perfect as this made out of pure solid chocolate, 100% edible and handcrafted by Andrew Farrugia, a world renowned chocolate artist and carver.

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