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Feta Cheese Dip

To watch this week’s show click here

straciatella dip goodfoodeveryday

Feta Cheese Dip

‘Feta with fresh herbs, lots of mint and tomatoes is always one of the most favourite dips’

 

You will need:

300g Feta Cheese
150g tomatoes
2 spring onions
2 tablespoons finely chopped fresh mint
1 tablespoon finely chopped flat leaf parsley
1 teaspoon fresh chives
1 tablespoon finely chopped fresh coriander
1 tablespoon finely chopped fresh dill
1/2 teaspoon dried mint
4 sundried tomatoes
5 tablespoons olive oil
1 tablespoon apple vinegar
a pinch of stevia
sea salt and freshly ground pepper

Chop finely the tomatoes and spring onions. Prepare all the ingredients and mix them together just before serving.

Amazing flavors and a colourful centrepiece.

You will find more perfect dips for the summer by clicking here

Trade Enquiries: 

Feta Cheese by Fior di Vita and apple vinegar by Kuhne from Quality Foods

 

 

Subscribe to Lea Hogg’s youtube recipes

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

 

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Strawberry and Vanilla Valentines Cake

 

I think there is nothing more thoughtful than appreciating those around us by baking something delicious for them!

After all, when we offer a sweet treat, people are more likely to reciprocate with sweetness. Moreover, nowadays Valentine’s, being celebrated today, is not just a lover’s holiday and we seem to be taking our cue from the US, where it is celebrated by everyone: children send Valentine cards to their parents and teachers, friends treat each other to gifts and even co-workers celebrate Valentine’s together and express gratitude for those around them.

There is something more romantic and touching about baking a cake for Valentine’s than, for example, individual muffins. The thought of sharing a cake brings everyone together. When it is freshly baked, even before they see it, guests are greeted by the aroma that is only unique to baking.

There is something more romantic and touching about baking a cake for Valentine’s than, for example, individual muffins

There is a sense of anticipation, as everyone gathers round for tea or a celebratory toast, first admiring the cake perched proudly on a decorative stand and – although somehow it always feels like a shame to cut it, the process of presenting the first slice always creates a moment of suspense as everyone awaits their share. The baker is anxious to see reaction and approval.

Then, there are the crumbs it creates, refusing to disappear forever. The last slice is politely declined and it finds its way to the fridge, memories of the event wrapped in cling film and allowed to become inedible, as we cling on to those good memories that remind us of our loved ones each time we open the fridge door.

And when we do finish off that last slice, it is often with great reluctance, as it seems like the end of the special moment captured in a cake.

For my Valentine’s theme, I usually choose something quite decadent with an appearance and aroma that make an impact, a show stopper to get some sort of reaction.

However, my Valentine’s Bake this year is a simple idea which I love. I have already baked Cake Nua, several times using different variations, and I am told it is the trendiest cake in Italy at the moment. I love the idea of baking a cake with the filling already inside and I hope that my recipes will bring back a lot of good feelings and nostaligia for you in the years to come.
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Strawberry Cake, baked with pockets of strawberry flavoured ricotta

You will need:

250g self-raising flour
150g labneh cheese or butter
150g sugar, or the equivalent in Stevia
1/2 tsp bicarbonate of soda
4 eggs
vanilla
1/4 tsp lemon zest
100g coconut
For the filling:
250g ricotta
vanilla
250g strawberries
1 egg
100g coconut

Preheat the oven to 160ºC and prepare a 23cm or similar cake dish with baking spray. Cream the labneh soft cheese or butter with the sugar, using an electric mixer until the mixture is creamy and white. Add the vanilla and lemon zest. Mix the eggs and add them to the butter and sugar mixture, little by little, until they are well blended. Use low speed. In a large bowl, sift the flour and bicarbonate of soda. Use a metal spoon to fold into the flour mixture.

Finally, add in the coconut. Add a couple of tablespoons of water to achieve dropping consistency if required. Pour the batter into the cake dish.

For the filling: Chop the strawberries but do not over-process. Mix all the ingredients together and place in a piping bag with no nozzle. Pipe blobs of the filling into the cake. Bake in a pre-heated oven at 160ºC for 40 minutes. Allow to cool completely before cutting up and decorating with more strawberries.

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Labneh Soft Cheese and Authentic Strawberry Yogurt by Kolios are imported, marketed and distributed by Quality Foods [Marketing Ltd]

Photos: Gino Galea
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Shoes by Xus

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Like, share and comment for a chance to win a Euros 10 voucher from Xus in Naxxar.

Winner will be announced on 1 March.  Good Luck !

 

Find out what’s cooking this week by visiting

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‘My Funny Valentine’

What a treat is was to listen to Kateriana Fenech’s choice of two songs from a selection of well known favourites by Bellini, Puccini, Mozart, Strauss, Gershwin, Porter and others which she will sing tomorrow on Valentine’s Day at Palazzo de la Salle, Valletta at 8 pm.  She will be accompanied by our very own resident pianist Ramona Zammit Formosa.  I just love these two together.

For a taste of what to expect, here is the link to our show from last weekend.

Kateriana Fenech Biography 
Photos: Rachel Muscat

 

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When vol au vents take centre stage

Vol au vents are easy to make and even easier when you use the ready made packs that are precooked.   Valentine’s is a day for entertaining and this is a perfect option for a starter or a little nibble served with drinks.

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Of course you can make your own pastry cases which take time, but nothing  is easier than opening a packet sometimes.

I place the cases in a preheated oven at 180C for 5 minutes if I am using an uncooked filling so that they get that crispiness of something freshly baked.  Then I allow them to cool completely before filling them.  If I am using a filling which needs to cook inside them, I simply fill and bake them without pre-heating the shells

You will need:

12 small size vol au vent cases

and for the filling:

6 tablespoons cream cheese [I use labneh by Kolios]
150g tuna fish [I use low fat and drain all the brine]
2 tablespoons fresh mixed herbs, finely chopped

Place the three ingredients into a bowl and use a wooden spoon to beat them together.  Once the mixture is smooth and consistent, place into a piping bag.

At this stage you can place the piping bag with filling in the fridge, ready to use.

Just before serving, pipe the mixture into each cooled down vol au vent case.

Garnish with:

1 tablespoon black caviar or lumpfish roe
1 tablespoon chopped up smoked salmon
some fresh herbs or parsley

Serve immediately.

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Fresh Maltese strawberries, abundant and in season now offer the best finale to a  Valentine’s evening

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Photos: Rachel Muscat 

Preserved seafood by Redelmar and Labneh by Kolios are imported, marketed and disributed by Quality Foods [Marketing] Ltd

Like, share, comment and join the blog for a chance to win a seafood hamper by Redelmar.  Winner will be advised on 1 March !

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Chocolate beetroot cupcakes, a healthier Valentine treat

This is a quick, nearly all in one healthy, guilt-free treat to celebrate Valentines Day.

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Cup cakes should be fluffy and light. The bulk of processed sugar and the flavour and consistency of butter is often needed to achieve the right consistency in cakes. The recipe can also be used to make a whole cake.

The big secret to achieving that light and fluffy texture is not to overmix. You will not need any electric mixers or gadgets. Simply sift the flour and dry ingredients into a large bowl and the liquid ingredients into another bowl. Then, gently fold in the liquids into the dry mix and fold in firmly, yet gently, as though handling something very fragile, until the batter is barely mixed.

Then just pour the batter into your cake tin and place in the middle shelf of a preheated oven immediately. I use a 23cm cake tin. I have included some recipes using cup measurements… it speeds up preparation and it is a great investment to your baking equipment at home.

You will need:

250g self-raising flour
2 tablespoons cocoa powder
150g Novi Nero Nero dark chocolate [75%],grated
1 level tsp baking powder
1 level tsp bicarbonate of soda
1 tsp oats
1 tsp corn flour
A few drops vanilla essence

You do not need a mixer for this cake, gently fold in the dry ingredients into the liquids and, after baking it, pierce all over with a skewer and sprinkle with rosewater.

Sieve the flour and mix all the dry ingredients together until the appearance is consistent.

In another bowl mix:
4 eggs
1 tbsp apple organic vinegar
250ml Greek Yoghurt
1 medium, cooked beetroot, peeled and chopped

200g dates chopped into small pieces

Use a hand blender or liquidiser to bring the mixture to a very smooth paste. Fold in the dry mix into the liquid mix, gently, a little at a time and work fast.

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Pour the cake batter into a prepared cake tin. Bake in a preheated oven ay 160ºC for 35 minutes.

Remove from oven and allow to cool before removing from the cake tin.

For a chance to win the Valentine hamper by Novi in collaboration with Pedrini, SHARE this recipe on your social media page [facebook, instagram, twitter, pinterest or linkedin] and leave a comment below. The winner will be notified on 13 February 2019.

Novi Chocolate is imported, distributed and marketed by M&Z (Marketing) Ltd and is available in all leading supermarkets and stores.

Lea by Rachel 4

Lea thanks Maria Bonavia at Ange Paola, Geraldine Agius at Screen Fgura, Annalise Micallef and Flormar Photo: Rachel Muscat

For more recipes using Novi chocolate:

Carrot, Oat and Chocolate Bars

Sicilian Cuccidati Cookies

Orange Almond Chocolate Gluten Free Cakes

Maltese Easter Vegan Figolli

Thick old fashioned hot chocolate

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Say it with roses and chocolate

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This week celebrates the red rose believed to be the favourite flower of the goddess Venus and hence a symbol of beauty and love.

Do remember your loved ones this week 😉

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With thanks to Brian Camillieri from Warda Flower Shop Qormi for amazing arrangements each week

 

You can watch Valentine’s Edition of Life and Style Weekend by clicking here

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Dr Christopher Deguara ‘does not need to wait for Valentines Day to show his love’

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Kate Fenech Field will be running her own private event ‘My Funny Valentine’ at Palazzo La Salle on Valentine’s Day

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Mr E V [Emmanuel Victor] Borg does not really like Valentine’s Day

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Kon Mari Consultant Julia Barker will spend quality time with her wife

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Janica Abela Caruana, loves Valentine’s Day and all the romance that comes with it.

Photography Rachel Muscat
Lea thanks Maria Bonavia at Ange, Geraldine Agius at Screen Fgura, Annalise Micallef for make up and Flormar
With thanks for Flowers by Brian Camilleri at Warda Flower Shop Qormi
and
Novi Chocolate [imported, marketed and distributed by M & Z Marketing]

 

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Black Forest Smoothie Bowl to share

Smoothie Bowls are a way to boost healthy eating and nutrition all around.

Instead of drinking a smoothie, it ca really replace a meal as they are Delicious filling and nutritious.

You need one high speed blender and some frozen fruit usually to include a banana.  If you do not like banana swap with avocado, cannelini beans or frozen zucchini for a similar creamy texture.’

Black forest smoothie bowl cj

Black forest Smoothie Bowl

You will need:

½ raw carrot
½ cooked beetroot
4 dates
2 kale leaves
1 peeled apple
2 frozen bananas
2 cups mixed frozen cherries and cranberries
1 teaspoon agave
2 cups nut milk of your choice
3 tablespoons oats

For the topping: 100g fresh cherries, 50g dry roasted flaked almonds and 50g melted dark chocolate [ I use Novi Nero Nero Mint], baby chard.

Chill clean smoothie bowls in the fridge overnight. Add all the ingredients to the blender and combine until it is a smooth consistency. While you are doing this melt the dark chocolate in a bain marie.

Pour into a bowl. Arrange the fresh cherries on top of the smoothie mix. Add some dry roasted flaked almonds.

Pour melted chocolate on the surface of the smoothie mix. It will solidify to form a delicious chocolate topping. Garnish with baby chard.

This is a gluten-free, lactose-free, vegan recipe.

 

For a chance to win the Valentine hamper by Novi in collaboration with Pedrini, SHARE this recipe on your social media page [facebook, instagram, twitter, pinterest or linkedin] and leave a comment below. The winner will be notified on 13 February 2019.

 

Novi Chocolate is imported, distributed and marketed by M&Z (Marketing) Ltd and is available in all leading supermarkets and stores.

st pauls feast in valletta malta today

St Paul’s Feast in Valletta today

For more recipes using Novi chocolate:

Carrot, Oat and Chocolate Bars

Sicilian Cuccidati Cookies

Orange Almond Chocolate Gluten Free Cakes

Maltese Easter Vegan Figolli

Thick old fashioned hot chocolate

 

 

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Valentine’s Giveaway from Me to You

We are offering a Valentine tatty teddy for two winners and a Valentine’s key chain for our Valentine’s Day Competition with thanks to Me to You Malta as seen on tv.  Simple, LIKE, SHARE and Comment and two winners will be advised on Wednesday morning – just in time to gift your Valentine Tatty Bear to your love one.valentine teddy 2

 

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Win a makeover with Analise on Valentine’s Day

Our fabulous MUA Analise [as seen on tv] is offering a make over which will include full make up on Valentine’s Day next week.  Surprise your loved one.  All you have to do is like, share, comment and get a friend to do the same.  We will advise the winner on the morning of 13 February !  Good luck !

Here are some of Analise’s make overs during our weekend programme.

Analise [MUA] creating a 50s style look for Analise [actress, singer, vocal coach]
Analise prepared violinist Maria Cini for an evening performance

 

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Before and after for Georgina, one of our viewers who was nominated for a take over on tv by her sister Connie

And of course I am proud to say that Analise is my personal make up artist

Thank you Analise !

Photography:  Rachel Muscat, Gino Galea, Luca Brincat

 

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When it comes to clothes ask Maria

Maria listens to each person’s needs and like a bit of magic, she is able to produce the right outfit to suit any occasion, size and budget.

She is without doubt one of Malta’s top stylists and image consultants, able to handle any styling request, no matter how challenging, from advising on style to suit an occasion to finding the right colour to suit your skin tone to sourcing the right outfit to suit any size as well as handling large scale photo shoots and fashion shows.

I simply love her because she is also a wonderful, sweet natured and kind person, someone I can call a good friend.

 

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Maria Bonavia

Maria Bonavia can be contacted on 356-21667159 or via her facebook page

Photos: Luca Brincat Media Production

You can watch Maria’s tips for the new season during Life and Style Weekend by clicking here

 

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Happy Chinese New Year

You can watch our Chinese New Year features on this week’s show.  Our guests this week are Marquis Nicholas De Piro, Miss Aida Daoud Bushra, Mr Anthony Bernard

Our resident musicians, Ramona Zammit Formosa, Analise Cassar, Dorian Psaila

Our resident stylist and image consultant:  Maria Bonavia

Our make up artist, Analise Micallef and beauty by Ingrid Coleiro

Our resident chefs, Travis Boyd and Chinese guest chef Zhou Zhou

Special thanks to our make over guest, Mrs Georgina Spiteri

Happy-Chinese-new-year-2016-image

 

 

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Crustless vegetable and ricotta pie with Maltese Gbejna

healthy vegetable pie with gbejna and sesame seed

Crustless vegetable and ricotta pie

‘This ‘pie’ is so incredibly quick to make.  It is literally an all in one and the ground oats give it a great texture and absorb the liquid that the raw vegetables release to give it body and remove any hint of sogginess.  Serve warm or cold, so incredibly delicious and packed with vegetables. It is quick and easy to prepare and economical and has been one of the most favourite recipes of this year’

You will need:

200g self raising flour
50g stone ground oat meal
250g ricotta or soft fresh gbejna cheeses
4 eggs
200g mixed grated vegetables [on tv I used sweet potato and zucchini]
2 tablespoons chopped fresh herbs or parsley [on tv I used Fresh Marjoram]
a pinch of dried mixed herbs [on tv I used dried Marjoram]
salt and pepper
3 mature gbejna cheeses cut across in half
3 tablespoons sesame seeds
1 tablespoons olive oil
21 cm loose-bottomed round cake tin or 1lb loaf tin covered with baking paper

 

 

Preheat the oven to 180C.

Brush the cake tin with a good olive oil.

Grate coarsely the vegetables of your choice and keep aside.

Sieve the flour twice. Add the oatmeal and some salt and mix in.

In a separate bowl combine the ricotta or fresh soft gbejna cheese with the eggs by mashing with a fork and then mixing until it is of an even consistency.

Place the grated vegetables in the bowl with the flour and mix gently so that all the vegetable pieces are well covered.

Pour the ricotta batter over the flour and vegetable mixture and use a large metal spoon to fold in. Test for a dropping consistency and add a tablespoon of water at a time if necessary to achieve a dropping consistency.

Immediately pour the batter into the prepared cake tin. Cut the gbejna cheeses in half and arrange on top of the ‘tart’.

Scatter the sesame seeds on top and bake in a preheated oven for 40 minutes until it becomes golden. Brush the top lightly with a good olive oil and serve hot or cold.

For a chance to win a gift of a variety of products by Mornflake,  SHARE this recipe on your social media page [facebook, instagram, twitter, pinterest or linkedin] and leave a comment below. The winner will be notified on 31 January 2019.

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More recipes using Mornflake Oats:

Healthy Breakfast for 2 to share

Egg Free Oat Cookies

Oat Soup

 

Mornflake Oats are imported, distributed and marketed by Rimus Group and available in leading supermarkets and stores.  They are available in gluten free packs.

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Photo Rachel Muscat Photography

Lea thanks Ange Paola, Analise the Make up Artist, Flormar Malta.  Plants and arrangements by Brian Camilleri at Warda Flower Shop in Qormi