How to make Christmas Biscotti

christmas-biscotti-2

Getting ready for Christmas every Tuesday at 4.10pm and 9pm and Wednesday at 10am on Smash TV.   This week Christmas Biscotti using mincemeat.  Photo by CJ Baldacchino during a live tv show.

‘biscotti made with mincemeat and studded with colourful glace cherries will spice up any Christmas gathering.  I use almond meal [or ground almonds] mixed with the flour.  For a gluten free option use gluten free self raising flour.’

You will need:

1 cup mincemeat [mincepie filling]
2 cups self raising flour
1 cup almond flour
1 teaspoon bicarbonate of soda
a pinch of salt
1 tablespoon cornflour
4 tablespoons butter
1 cup sugar or stevia (optional)
4 eggs
1 pod vanilla
200g glace cherries cut in half

christmas-biscotti-1

Twice baked biscotti just out of the oven.  Photo by CJ Baldacchino during a live tv show.

Sift the flour twice.  Add the butter [at room temperature] chopped into pieces and rub in using your fingertips.  When the mixture is consistent, add the bicarbonate of soda and cornflour. Add the almond flour, pinch of salt and vanilla and stir.

Add the eggs, one at a time and use your hands to bring the mixture together and form a dough.
If necessary use water and add a spoonful at a time to form a stiff dough.
Wrap in cling film and place in the fridge for an hour.
Divide dough into two to four portions depending on how large you want the biscotti.   Shape each portion into a cylinder and pat down gently at the top. If you want small biscotti make a longer, thinner cylinder.
Place the rolls on a baking tray covered with baking paper.  Brush with eggwash and cover with glace cherry pieces. Slightly push in to secure into the dough.  Bake in a preheated oven at 160 C until they are light gold in colour.
Allow to cool completely.
Cut the rolls into 1 cm thick slices and bake again until golden and crisp, again at 160C for about 7 minutes on each side. [you can also cut the slices thinner if you want thin biscotti]

Allow to cool completely before serving.

christmas-biscotti-3-cj

Before baking first time.  Photo by CJ Baldacchino during a live tv show.

I use flour, glace cherries, nuts and dried fruit by St Georges Brand, almond flour by Le Farine Magiche, vanilla and spices by Schwartz.

Golden Apple Latte with maca powder

apple maca latte cj.jpg

Golden Apple Latte fortified with Maca Powder, perfect as winter approaches.  Photo taken by CJ Baldacchino during a live tv show

‘Fortifying  food with nutritious ingredients is something I focus on during our daily tv show.  I have been using fresh turmeric root nearly everyday  in one way or another for the last 2 years and as winter approaches there is nothing more welcoming than my golden lattes.  For an extra boost and variety of flavours, chopped fresh fruit is added to the milk as it heats up and to lightly poach it.  Today’s golden latte is fortified with maca powder.’

You will need:

1 fresh turmeric root
vanilla
4 cups milk (coconut milk, almond milk or you can use regular milk if it is your preference)
1 tablespoon agave
1/2 cup organic lemon ginger tea (from infusion of 2 teabags)
2 apples, peeled and sliced
1/2 teaspoon maca powder

Place the milk, grated turmeric root, vanilla, sliced apples and lemon ginger tea infusion in a sauce  pan and bring to boil.  Lower the heat and simmer for 10 minutes.  Remove the saucepan from heat and allow to rest for 5 minutes.  Add the agave and the maca powder.  Blend until frothy using a liquidizer or nutribullet.

Serve and enjoy !

My fresh turmeric root  and fruit comes from Big Fresh in Mosta, Maca powder and agave by Good Earth, Lemon Ginger tea by Clipper also at Good Earth, vanilla by Schwartz

 

Cooking with kale

Escape Cooking with Kale, Kale Pork Meathballs with red rice credit Felix Cesare.jpg

Cooking with Kale in today’s Sunday Times. Photo Felix Cesare during a live tv show

Kale seems to be everyone’s favourite vegetable at the moment. It has taken over the use of spinach and is universally popular. All types of kale are available locally with some varieties now being cultivated in …

Source: The Sunday Times: Cooking with kale

I use kale by Big Fresh Mosta

Wensleydale Cheese Balls

cheese-balls-ghal-millied-cj

Festive Cheese Balls, these photos were taken by CJ Baldacchino during a live tv show last week

‘I use Cranberry Wensleydale for these cheese balls that are an ideal addition to the Christmas cheeseboard’

To coat the cheese balls you will need:
50g pistachios
50g bailes rose peppercorns
20g sesame seeds
20g smoked paprika

For the cheese ball:
500g Wensleydale Cheese with Cranberries

Dry roast the pistachios and sesame seeds separately and keep aside.
Allow the pistachios to cool and chop finely.
Crush the bailes rose peppercorns using a pestle and mortar.
Take the Wensleydale Cheese out of the refrigerator and leave at room temperature for at least an hour so that it softens up.
Remove the rind from the Wensleydale Cheese.  Cut into small pieces and place in a bowl.  Use a fork to mash the cheese and keep mixing it until it becomes creamy and consistent in texture.
Shape the softened cheese into balls and immediately roll some of them in the chopped pistachios, and then roll the rest of the balls onto the toasted sesame seeds, the smoked paprika and the rose peppercorns.
Place the balls on a flat dish lined with baking paper.
Refrigerate overnight.  You can store them in a air tight container for a few days in the fridge.
Serve with fruit, crackers and fresh bread.  They are especially usefully on an after-dinner cheese platter or to served with drinks.

I use Wensleydale Cheese with Cranberries by Fordham Farm from P J Sutters and Experia The Deli, herbs and spices by Schwartz also from P J Sutters

Kawlata Stew with Buckwheat

xikel-marconia

Kawlata Stew with Buckwheat.  This photo was taken during a live tv show by Marconia Schembri

Traditionally a thick soup, I use smoked ham hock and the same ingredients to make this Kawlata stew and serve it with buckwheat.

You will need:

1 smoked ham hock [xikel], cut into 3 chunks
3 rashers bacon, finely chopped
1 large onion, finely sliced
1 clove garlic, finely chopped
small piece of shredded cabbage (optional)
1/4 medium cauliflower
1 zucchini
100g carrots
250g chopped pumpkin
1 kohlrabi [gibra], peeled and chopped
200g buckwheat
2 tablespoons tomato paste
1 tomato chopped
1 large potato, peeled and chopped
1 sweet potato, peeled and chopped
200g mixed beans, cooked
Bay leaf
Olive oil
1 tablespoon tomato paste
1/4 teaspoon fresh turmeric root, grated
Parsley to garnish (optional)
Sea salt and freshly ground pepper, a drizzle of freshly squeezed lemon and a bit of freshly grated lemon zest

Immerse the smoked ham hock pieces in water in a large pot and add a bay leaf. Cook over high heat until the water starts to boil, then simmer for 1 hour. Remove from heat and allow the ham hock pieces to cool down. Remove the outer skin and excess fat and chop into small bite size pieces. Keep aside.

Use a large ovenproof pot to sweat the onion in a drizzle of olive oil, add the garlic and bacon. Cook for a few minutes and stir then add the other vegetables and bay leaf. Cook on high heat and stir. Add the chopped tomatoes. Add the herbs. Use the stock from boiling the ham hock to add liquid to the vegetables. Add a ladle at a time, not to much. Add the cooked beans. Cook on high heat and then mix in the buckwheat. Remove from heat. Break up some piece of ham hock and serve on top.
Season. Remove and leave to rest covered for 5 to 10 minutes. Garnish with chopped parsley and serve.

Kawlata stew with ham hock.jpg

Kawlata Stew with Buckwheat.  This photo was taken during a live tv show by marconia Schembri

My ham hock comes from Ta Ciancu Butcher in Zejtun, vegetables and fresh herbs by Big Fresh Mosta, buckwheat  by Dr Peak’s Free From and dried herbs and spices by Schwartz.

How to cook meagre in today’s Sunday Times

gurbell-meagre-1

My fresh meagre and seafood comes from Adam’s Gourmet Fish Shop

Meagre (gurbell) is one of the most delicious fish that is available locally. It has a fleshy texture, with a mild taste that will please both fish lovers and those who are not regular fish eaters. When cooked, it almost melts in your mouth. Surprisingly, chicken stock is a great base for cooking…

Source: Sunday Times: How to cook meagre

Good Food Every Day is aired in English every Friday at 4.10pm and 9pm.

My fish comes from Adam’s Gourmet Fish Shop, Fresh Vegetables and herbs by Big Fresh, spices and dried herbs by Schwartz and olive oil by Costa D’Oro,  kitchenware by Tescoma.

The Food and Cookery of Malta and Gozo

helen-caruana-galazia-memories-from-childhood-page-001

Memories from Helen’s childhood during Good Food Everyday yesterday, Smash TV

Helen Caruana Galizia, a well known cookbook writer, spoke about memories of Maltese food during her childhood in Malta and trips to the Victory Kitchen.  We look forward to welcome Helen again to share more of her vast and well-researched knowledge of Maltese cuisine and ingredients over the next few weeks.

Helen’s new book, The Food and Cookery of Malta and Gozo, available from Midsea Books is the new edition of ‘Recipes from Malta’ by Helen and Anne Caruana Galizia published in 1976.

 

Good Food Everyday is aired in English every Friday at 4.10pm and 9pm on Smash TV.