Jasmine rice with chicken and broccoli


I get cravings from time to time for Oriental flavors and this quick dish is one of my favorites, ideal for those who do not usually cook oriental style meals at home. Always stock your store cupboard with a bottle of soy suave and sesame oil, necessities…. ūüôā You will need:

500g minced chicken
1 head broccoli, cut into florets, immersed in hot water for 20 seconds and drain
1 large clove garlic, grated
1/2 onion, peeled and finely chopped
1 spoon good oil
200g jasmine rice
Toasted coconut flakes for garnish
Drizzle of sesame oil
Drizzle of light soy sauce

Cook the rice according to the instructions on the pack. drain and keep aside.

Heat oil in a large, non-stick frying pan over medium heat. Add onion and cook, stirring occasionally until onion is soft. Add mince and the other ingredients except the sesame and soy sauce. Cook, stirring with a wooden spoon to break up mince and lower heat just before it starts getting crispy. Drizzle some light soy sauce. Add the rice and stir gently but thoroughly. Remove from heat. Drizzle with sesame oil.
Top with toasted coconut flakes and serve.


Strawberry & Coconut Tart with a butter free pastry



Here we have strawberries on a coconut cream inside a coconut crust. I am usg desiccated coconut, flaked coconut, fresh coconut shavings and coconut milk. The fruit is left as close to it’s natural state as possible, no glaze, not overly manipulated, an appreciation of what nature has given us.


Following a Mediterranean Diet and reducing the processed ingredients I have used ricotta to make the pastry instead of butter and you will need:

Making the pastry using ricotta instead of butter


500g flour
100g dedicated coconut
250g ricotta
1 heaped spoon unrefined sugar
1 spoon honey
2 drops good vanilla extract
Rind of half an orange
2 eggs
cold water

After refrigerating the dough you will need:
3 spoons flaked coconut (lightly toasted)

Sieve the flour
Add the ricotta
Rub it into the flour using your fingertips
Add the coconut and sugar, mix
Add the other ingredients except the water and eggs and mix.
Now add the beaten eggs, mix using a knife.
Then add the cold water, start with three spoons and mix, then add a spoon at a time until you form a dough.
Wrap in cling film and leave in the fridge for half an hour.
Roll out onto a lightly floured surface.
Sprinkle the toasted coconut on to the flour.
Place the dough on top and roll it out.


I use a 23cm loose bottomed tart dish.
Grease the dish.
Roll the pastry around the rolling pin and cover the tart dish.
Pat it around gently to take the form of the dish.
Pierce it all around with a fork.
Trim the edges but leave it hanging over the rim.
Bake at 160C for 35 minutes.
Leave to cool.

Making the coconut filling


1 large can Coconut Milk (400ml)
400 ml milk
100g unrefined sugar
1 heaped tablespoon honey
50g dedicated coconut
2 drops vanilla extract
Rind of half an orange
Separately, 90 g cornflour mixed in 120 ml water
And of course the strawberries, as many or as few as you like ….

Gently heat the first 7 ingredients and bring to a gentle boil stirring with a wooden spoon. Before it reaches boiling point, add the cornflour mix and stir while bringing to a gentle boil. Remove from heat immediately and carry on stirring. Pour over the coconut filling in the tart and leave it to cool down slightly.

Decorate with strawberries before it cools down completely so that they will set in the tart. I also used flaked fresh coconut sparsely, fine shavings in between the strawberries. Place in fridge to chill before removing from tart dish. Serve as it is or you can dust lightly with icing sugar or brush with warm honey for a glaze.

I personally prefer the first option, I like the rustic look, untouched strawberries as nature meant them to be.


Will this be tempting enough for your loved one ?


And click here for the recipe in Maltese

Fresh Maltese gbejna with figs

Fresh Maltese Gbejna and Figs goodfoodeveryday

Simplicity is always best and this dessert takes advantage of the freshness of local ingredients, combining flavors with amazing results without any need of cooking.  I believe there is too much focus these days on food styling with flavors often forgotten. Fresh gbejna comes immersed in water and has a short shelf life.  It can be used in both savory and sweet dishes. 

For this recipe you will need:

1 fresh soft gbejna per portion
1 ripe fig
1 tablespoon honey
1/4 teaspoon grated zest of a lime
Some lightly toasted chopped pistachio nuts to garnish

To assemble. Cut the gbejna horizontally in half.  Wash the figs and cut a small cross in the centre of the fig.  Place  a gbejna in the bottom of a glass.  Slightly squeeze the fig to open up and expose some of the flesh.  Place on top of the gbejna.   Drizzle with honey and top with the grated lime zest and lightly toasted almond flakes.

Tip: For a vegan option, use firm tofu.  Dice into small pieces and use maple syrup instead on honey.  Place the tofu pieces in a container with the maple syrup and a pinch of nutmeg. Cover.  Refrigerate for 2 hours.  Then follow the recipe above simply replacing the gbejna with tofu and the honey with maple syrup.

I use fresh gbejna from Alexandra Spagnol at Farmers Market, honey by 3 leaves, lime and fresh fruit and vegetables from Big Fresh and pistachio nuts by Good Earth.

Healthy Boneless Kebabs


Rabbit is high in protein and contains very little fat, the least percentage of fat from any other meat. Less fat, less calories, low in salt and nearly cholesterol free. The taste is delicate and this means that it is suitable to use in any recipe or simply cooked as in my dish here.

You will need:

500g boneless rabbit meat, cut into 3/4-inch cubes
2 garlic cloves, chopped
Juice of 1 fresh lemon
1 teaspoon ground cumin
1 teaspoon dried thyme
Salt and freshly ground black pepper
1 green, red and yellow bell pepper, seeds removed, cut into cubes
I onion chopped
6 tablespoons olive oil
Wooden skewers, soaked in water for an hour

Place the rabbit meat in a shallow dish and toss with the garlic, onion, lemon juice, cumin, and thyme. Add salt and pepper to taste.
Cover and refrigerate overnight.
The next day, preheat the oven to 200C.
Thread the meat pieces onto skewers alternating chicken and bell pepper.
Brush the kebabs with the marinade and cook for 30 minutes. Half way through cooking time, turn over the kebabs . Serve with a fresh salad or steamed vegetables.


Vietnamese Pickles


I love Vietnamese Pickles  them in sandwiches or to nibble as a snack.

With my 2 favorite boys and radio buddies, Dorian and Renato image

Illum, isma lil-Professur Oliver Friggieri u Martu Eileen jitkellmu hawn !


Ghafas hawn biex tisma lil Professur Friggieru u martu Eileen

Dan il program gie rrekordjat Ftit gimghat ilu. Il Prof. jitkellem ukoll dwar il ktieb gdid tieghu fuq l-Innu Malti





Simplicity is always best: grapefruit, walnuts, blackberries and mint with honey


Although not local, these are Mediterranean blackberries and there is no recipe as simplicity is best always.

The grapefruit from the gardens of the Tunisian Embassy are massive without a hint of bitterness, full of juice, and as I think about it, I cannot help but visualize that peeled grapefruit, each segments so burdened with juice that it cannot contain the heaviness as it yearns to ooze all those natural juice to relieve someone’s thirst and desire.

Add some blackberries, freshly cut mint from the garden, local honey and top with unwaxed, unpolished totally natural walnuts. And the result, simply heavenly. nothing beats Mediterranean citrus and the flavors all the natural produce here.