The flavour of fresh thyme with tomatoes is delicious and I use fresh turmeric root to give it a boost of natural medicinal properties and I like to use it often and in small amounts
‘To make this all-in-one meal, I cook bite size pieces of pork tenderloin in its own steam as it is smothered beneath layers of colourful fresh vegetables and herbs. The pan is a canvas, the dish so visually appealing and you can use which ever vegetables you have available, but the important thing about this dish is to layer the vegetables and not to mix them too much, adding the vegetables that cook quicker on the top layer. Add them gradually, layer by layer as the pork cooks slowly to become succulent and moist. The vegetables are added during the entire process of preparing this dish to retain the vibrant colour and their natural texture.
This is an ideal dish to entice younger children to eat vegetables. I found that they are drawn to it because it is so colourful and simply cannot wait to dig in, turning fresh vegetables into a big treat.
‘Weekends are meant for baking especially during the winter months. Recipes can be adapted in many different ways to avoid gluten and to make life simpler especially if the cake is intended for sharing during a busy weekend.
Citrus season is abundant and at its peak here and some of those lemons weighing down the branches in our back gardens can be used to make this quick bake. This cake works well with oranges too and I have also made it with lime, substituting the ground almonds with coconut. The combination of lime and coconut is one of my favourites.
Buttermilk adds an incredible texture to anything that is baked and the cake crumb is lighter. This is a dense and moist cake and a small slice served with Greek yoghurt and slices of citrus also an incredible dessert.
‘This tart is adapted from the Lebanese ‘Sfouf’ made from semolina and turmeric. It is moist, sweet and economical. Orange flower water is very popular in Maltese sweets and the flavour marries very well with the exotic middle eastern flavours of this cake.
Turmeric is a spice with over 300 different components and it has many amazing properties. I usually use the fresh root but for this tart, I prefer the powder.
The colour of the tart is reddish when it is baked but this turns to a rich yellow colour after a few hours. When used in cooking, turmeric provides small benefits and therefore I tend to use small amounts on a frequent basis.
Grate it into soups and stews, in teas and herbal infusions but if you are pregnant or suffer from gall stones, seek the advise of your doctor or medical practitioner before consuming it on a regular basis‘
You will need:
2 cups semolina
2 cups plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 teaspoons turmeric powder
a pinch of ground star anise or a tablespoon of aniseed liquour [anizetta]
2 cups buttermilk
2 cups sugar OR 1 cup sugar and 1 cup stevia
2 teaspoons orange flower water [ilma zahar]
1/2 cup butter
1 tablespoon tahini
Top with Whole brown almonds
Baking spray and I use a 18cm tart dish by Prestige
Preheat the oven to 180C
Prepare a loose bottomed tart dish with baking spray and line the bottom with baking paper.
Sieve the flour twice into a large mixing bowl. Add the semolina, turmeric, salt, anise and bicarbonate of soda. Stir and combine well.
In a saucepan on low heat mix together the butter, tahini and sugar until the butter and tahini melt and the mixture appears consistent. Add the buttermilk.
Move the dry ingredients to the side of the bowl and pour the liquid ingredients into the well in the middle. Finally add the orange flower water and use a large metal spoon to combine the mixture together.
Pour the mixture into the prepared tart tin and arrange the almonds on top of the batter.
Bake in a preheated oven for 35-40 minutes and allow to cool completely before removing from the tin.
Buttermilk available at http://qualityfoods.com.mt/
Saxa Salt by Premier Foods at George Borg Ltd
Fry Light Cooking Spray, President Butter by Rimus Group
Semolina by Good Earth Distributors Ltd
Billingtons Unrefined Sugar available at Borg and Aquilina
Prestige cookware and kitchenware K & Co, Telephone 79415384
My oat biscuits are crunchy and one of the easiest recipes possible. I like anything with oats and these are based on the traditional Anzac recipe but I was told many years ago that if I add other ingredients to them, strictly
‘You do not even need to measure the flour or buttermilk but I have included some guidelines here.
The buttermilk needs to be added to the flour mixture a little at a time. I claw my hands and use a circular movement to incorporate the buttermilk into the flour mixture, then quickly bring the dough together without over mixtuing or any kneading. the secret is to pre-heat the oven to a very high temperature of not less than 200C.
There is nothing more enticing than the smell of freshly baked bread.’
You will need:
Strawberry Tart, Egg Free using Goats Milk by Lea Hogg, Malta