Sicilian Cuccidati make a welcome addition or alternative to mincepies. Like most people I adore mince pies but I usually like to add this Sicilian version to my Christmas baking. Traditional cuccidati recipes require the filling to be cooked and in this recipe I have removed refined sugar and left simply blended all the ingredients for the filling in a food processor with an amazing result in texture and flavour.
Reducing butter is one of the principals of the Mediterranean Diet. Rock Cakes were the first home economics lesson for most of us. Their simplicity makes them a bake that anyone can make very easily. There is nothing better than home made; fresh, quick and delicious. For my rock cakes with no butter and no sugar you will need: 350g self raising flour 1/2 … Read More Rock Cakes with no butter and no sugar
I’ve just finished writing a piece on the history of Victorian baking and the good old bakewell came to mind again. This week I used more or less the same ingredients of the tart filling and used up my left over mincemeat to make a Bakewell Cake. You will need: 200g ricotta 35g butter, melted 250g self raising flour 1/2 teaspoon bicarbonate of soda … Read More Bakewell Cake with Mincemeat – using up any left over mincemeat
I love baking, especially when I develop new recipes and try to perfect them. It takes time and patience but over the past few years I have developed a range of cakes and bakes with no added butter or processed sugar. Cakes should be fluffy and light. The bulk of processed sugar and the flavour and consistency of butter is often needed to achieve … Read More Cakes without butter and refined sugar
I made this cake again on TV this week and it always proves to be a great success, not only in the taste and texture but also in the response from the audience. In a Mediterranean Diet we go back to old traditions to the days when processed food was not around. I have been testing a line of new recipes for the last … Read More Converting processed sugar to natural sugar: banana coconut cake
So much citrus this time of the year and these scones are a real treat, just divine, without any added sugar or butter,
The Maltese kitchen in November starts to smell of Christmas, chocolate, of roasted chestnuts, cloves and oranges. The time is here to start soaking chestnuts and make citrus tarts and start to plan for December’s festivities.