This soup is a great warm up during these cold chilly days. It is one of those budget meals that you can make very quickly and the taste improves the day after making it.
For 4 large portions or 6 smaller ones, you will need:
750g carrots, washed, trimmed and roughly chopped
1 small piece of ginger [skin on if fresh and larger piece if you like a more tangy ginger flavour]
1 garlic clove
1 small onion
1 stock pot [I use Oxo garden vegetables]
1 tablespoon Medium Curry Powder
250ml coconut milk
My star ingredient is ginger. I prefer to use it fresh but it is always good to have dried ginger powder stocked in your kitchen cupboard.
To make ginger tea: Hot ginger tea is a firm favourite in my family during the winter and it can also be a good remedy for common colds. Simply cut up a piece of fresh ginger
cut up a hunk of fresh ginger (no need to peel) and place in a teapot or mug. Pour boiling water over it and allow to infuse for a few minutes, covered, so that it remains hot.
Drink as it is or simply add a slice of lemon and some honey or agave. It also works wonders to treat a tickly cough.
In a large pot, place the carrots, garlic clove, onion, ginger, stock pot and curry powder.
Add enough water to immerse the ingredients.
Bring to a boil on moderate heat. Do not allow the water to dry out and keep topping up with water, just enough to keep the ingredients immersed. Simmer the soup for 30 minutes.
Remove from heat and place in a food processor to puree to a smooth consistency.
Add the coconut milk and puree again for a few seconds.
Reheat gently but do not bring to a boil. Serve immediately.
Oxo Stock Pots and Stock Cubes are imported, distributed and marketed by Geor
ge Borg Ltd and are available in all leading supermarkets and stores.
For a chance to win this hamper by Oxo and Sharwoods 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 25 February 2019.
Hand made by televiewers Doris Busutill and her husband Noel
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 1
2 February 2019.
In the middle of a cold winter, there is nothing more welcome that a cup of hot chocolate. The old fashioned thick chocolate you usually find served in smaller cups around the Continent is ideal to give a sense of warmth and satisfy the longing for comfort food and sweet cravings that the cold weather usually brings with it.
‘And there is a way to achieve that luscious thickness and keep a fairly healthy luxurious hot chocolate at the same time. I would say this recipe makes a rich and creamy hot chocolate without the addition of cream and it is delicious’
70% chocolate has a higher content of cocoa and this makes it rich and not too sweet, although neither is it too strong or intense. Standard chocolate bars of dark chocolate contain around 45% cocoa. Cocoa particles absorb more liquid so with a higher content of cacao in a chocolate bar, you usually need to increase the water slightly in a recipe that uses standard dark chocolate
For a healthier thick dark hot chocolate, you will need:
100g dark chocolate 70% [Novi Nero Nero]
250ml milk [any type of milk of your choice and this recipe is very delicious using a nut milk]
1 tablespoon cornflour mixed with two tablespoons milk from the allocated milk in the recipe
1 tablespoon agave
[optional vanilla, cinnamon]
Start by mixing the cornflour with the two tablespoons of reserved milk from the recipe.
Warm up the rest of the milk in a large pot over gentle heat. After a couple of minutes add the chocolate bar cut up into small pieces.
Keep stirring until the chocolate has melted. Then add the milk and cornflour mixture.
Keep stirring for a couple of minutes and the milk wlll start to thicken and become more creamy. Add the agave or sweetener of your choice.
Stir for a couple of more minutes on gentle heat and then pour into small cups.
‘ Bliss on a cold winter day’
You can vary flavours by adding what takes your fancy such as :
a touch of instant coffee for a mocha flavour
a shot of your favourite liquor
cinnamon or nutmeg or cloves
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 12 February 2019.
Novi Chocolate is imported, distributed and marketed by M&Z (Marketing) Ltd and is available in all leading supermarkets and stores.
I use small Zucchini [Qarabali/marrows], round mini ones that I harvested this week. Here is the shrub and we ate these vegetables literally within a couple of hours from when they were harvested. You cannot get much fresher than that !
Just to give you an idea of the size here these are the mini zucchini I am using for this recipe compared with a regular sized one
I scooped out the flesh and used it to add to my vegetable soup. Then I filled the zucchini with a ricotta mix and roasted them in the oven.
This is a gluten free, nut free recipe and you will need :
12 mini zucchini, scooped out
A handful of flat leaf parsley, chopped, remove stems
A pinch of freshly grated nutmeg
Finely grated zest of 1/4 lemon
[Sea Salt and freshly ground pepper, optional]
My star ingredient for flavour is nutmeg.
For the best flavour, use whole and grate just the amount you need. It should always be used in moderation, a little amount goes a long way in flaour. Whole nutmeg has a long shelf life and will keep for a few years if stored properly. Ground nutmeg quickly loses its flavour.
Immerse the scooped out zucchini in boiling water and leave for 5 minutes.
Mash the ricotta with a fork. Add the egg, parsley, nutmeg, lemon zest, sea salt and freshly ground pepper. Mix until it is consistent.
Place the mixture into a piping bag, no nozzle needed. Pipe the mixture into the cavity.
Place in an ovenproof dish covered with baking paper.
Drizzle with olive oil.
Roast in a hot oven preheated 180 C for 25 minutes.
Serve as a starter or with drinks instead of canapes.
They can also be eaten as a main course with a salad or as a side with a main meal.
Nutmeg and a range of spices and dried herbs are imported, packed and distributed by Lamb Brand
Can’t praise local fruit and vegetables more. I enjoy every part of the process from having the privilege to harvest them sometimes to preparing them and sharing them at my table. The freshness and flavor is unique. It is so important to support our local farmers so that these beauties full of goodness can survive the harsh reality of competition from imported produce.
I made a breakfast bowl for 2 on tv this week because it is the meal we tend to skip and breakfast gives such a good boost in terms of energy levels that lasts all day when the right ingredients are chosen.
A combination of oats, Greek yoghurt and delicious fruit is always a winner. Then of course comes the linseed and and some pecans. And for that special valentine’s day just a drizzle of honey to finish off.
You will need:
2 tablespoons linseed
150ml hot water
1 tablespoon honey
6 large strawberries
2 tablespoons blueberries
2 pots of Strawberry Greek Yoghurt
fresh mint for garnish [optional]
My star ingredient is linseed [or flaxseed]. Their benefits are endless and I will be using them very often in recipes over the next couple of months. But as a start, they are high in Omega-3 fats which
*are needed for the healthy function of cell membranes throughout the body
*improve the function of the cell receptors and hormones that regulate blood clotting.
The night before place the oats and linseed into a bowl and immerse with hot water.
Cover and place in the fridge overnight.
Linseed can be used as an egg replacer in baking
1 egg= 1 tablespoon linseed + 3 tablespoons water
The next morning assemble the yoghurt and oat breakfast. Use a large flat plate and pour the yoghurt onto it. Use a large spoon to spread the yoghurt neatly around the plate and provide a flattish surface.
Empty the contents of the oat and linseed bowl into a piping bag and pipe small circular portions of the mixture neatly on the surface of the yoghurt.
Cut up the strawberries into slices and top each portion of oat mixture with a slice of strawberries and some blueberries and a pecan nut.
Pour some honey and garnish with some mint leaves if you wish. Prepare two long teaspoons and SHARE 💖
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.
Mornflake Oats are imported, distributed and marketed by Rimus Group and available in leading supermarkets and stores. They are available in gluten free packs.
A solo recital by Ramona Zammit Formosa will take place on Tuesday 15 January at 12 noon at St Augustines Church, Old bakery Street, Valletta featuring works by Cimarosa, Mozart, Chopin, Debussy and Granados.
Proceeds from the event will go to the restoration project of the Augustinian Monastery. Tickets, costing 8 euro, can be obtained from the venue itself half an hour before the concert begins. For more details phone 7968 0952 or email: email@example.com.
The quickest way to add garlic in easy recipes is to microwave the cloves with skin on high speed for 4 minutes. This softens the garlic and it is cooked in its own steam.. Allow the garlic to cool down the peel off the skins. Use a fork to mash up. The garlic will be soft and mashable and can be added to almost any recipe that requires garlic.
Cook the sweet potato and garlic clove in the microwave. Allow to cool and peel them.
Place them in a large bowl.
Use a fork to mash them up.
Add the tuna, smoked paprika and eggs.
Mix. Then prepare a large baking tray covered with baking paper.
Use a brush dipped very lightly in sunflower oil to cover the baking paper.
Use a spoon and your hands to form fritters and place them on the tray covered with baking paper.
Use a fork to flatten them and bake them in a preheated oven at 160C.
Bake for 30 minutes, flip over and bake for a further 10 minutes.
Remove from oven, allow them to rest for 5 minutes and remove them from the dish. Serve hot or cold.
For a chance to win this hamper by Quality Foods and Marketing, 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.
For a chance to win a ‘back to school/work’ hamper with a variety of delicious fresh breads and bakes by Jespers the Danish Bakery , simply like and share and leave a comment below. Winner will be advised on Wednesday 9 January 2019.
With Travis Boyd from Jespers, Pippa Mattei and Jamie Cini
It was so beautiful and surreal to watch Pamela doing some warm up exercises before she was due on air with her 6 year old daughter Daisy.
And after her second visit, I can say that I am convinced that yoga with kids is a positive and beneficial activity for a parent and child.
Pamela and Daisy were so relaxed and focused on their activity that they are synchronized, in complete unision with each other and there was something magical about the bond between them.
With such a lot going on in the studio, the crew, the rest of the guests on the show and the filming, I could not help but notice that Daisy was completely oblivious to all the commotion around her. It seemed that her mother was the only person in the room.
Quality time with your kid/s is so important and yoga with kids certainly gives you that.
‘Yoga builds core strength for good posture and overall physical fitness. The beauty of kid’s yoga is that it can accommodate all body shapes and sizes and it’s not competitive, so it’s a good form of exercise for non-sporty kids too.’
Kids’ yoga also helps to reduce the risk of injury in sports and games by maintaining flexibility and mobility in all joints and muscles. It improves balance, alignment and coordination with practice of postures.
Mental, Emotional and Social Benefits
Yoga for kids helps to increase their attention span and improves concentration through the fun and exciting story structure, and the multiple learning styles – visual, auditory and connecting emotionally.
Pamela encourages self-expression and incorporates relaxation and breathing techniques into daily life and children are better able to deal with anxiety, healthy sleeping patterns and stress.
‘the idea of using the oranges that are still abundant and ginger makes these muffins sound so healthy with all that Vitamin C and healing properties of ginger.
Photo Pix by P
Photo Pix by P
A very quick, all-in-one method, these muffins can be prepared and baked in 20 minutes from start to finish. I used a mix of grated fresh ginger, ginger powder and crystallized ginger which resulted in the most rounded ginger flavor laced with orange and drizzled with melted dark chocolate and more crystallized ginger pieces. These are the best muffins for a cold January, the ginger will give you instant warmth’.
You will need:
Self raising flour
Ginger by George Aquilina
A selection of plain Greek yoghurts by Kolios
250g self raising flour
1 teaspoon baking powder
1 tablespoon olive oil
90ml Greek Yoghurt [I use Kolios and you can choose from a variety such as organic, 0% fat, high protein and full fat]
4 tablespoons stevia
4 tablespoons honey
1 tablespoon ginger powder
1 tablespoon fresh grated ginger
1 tablespoon crystallized ginger [you can omit this]
zest of an orange
2 tablespoons fresh orange juice
1 tablespoon apple cider vinegar
a pinch of salt
After baking: 150g dark melted chocolate and more crystallized ginger
Preheat the oven to 180C.
Sift the self raising flour and baking powder twice. Place in the bowl of an electric mixer.
Crop the crystallized ginger into very small pieces. Add to the mixing bowl together with all the other ingredients. Whisk everything for a minute on high speed.
Line a muffin tin with muffin cases and immediately fill the muffin cases. Scatter some more crystallized ginger pieces on top. Bake for 15 minutes [depending on size and up to 25 minutes for giant muffins].
Remove from oven.
Melt the chocolate in the microwave or over a bain marie. Add a couple of drops of olive oil and drizzle the chocolate over the muffins.
Scatter a few small pieces of crystallized ginger and allow the chocolate to harden up.
Prepare your cup of tea !
The magical silent city of Mdina on an island blessed with so much.