The perfect recipe, perfect always without fail with thanks to Renato Briffa :
This is a healthy pasta dish, shells filled with a mix of broccoli, hazelnuts and ricotta and baked in the oven to make a surprisingly light dish.
As I dig deeper into the Mediterranean kitchen I become more familiar with the cuisine of Tunisia. I was served this dessert by a Tunisian friend at a dinner a few years ago. For me this hazelnut cream beats the classics like creme brulee. This dessert is egg free, gluten free and vegan. If you wish you can also use regular milk. It is … Read More A Tunisian Hazelnut Dessert – Bouza [diabetic friendly, gluten free, egg free, lactose free, vegan]
These are my very favorite local sweets. They are traditionally eaten at Lent and are easy and quick to make with wonderful flavors. This recipe completely egg free with no added fats. Known as Kwarezimal, the word derives from quaresima for the 40 days of lent and the ingredients in it reflect repentance and giving up the luxuries of eggs and fat. I make … Read More Kwarezimal for Lent, egg free with no added fat
‘A visit to a very old bakery in the village of Zejtun prompted me to bake this old fashioned Maltese chocolate pudding [Pudina] that my grandmother, like most frugal Maltese and Gozitan grandmothers, used to make. It was an economical cake, the way to use up stale bread and all the bits and pieces in the kitchen store cupboard. As with most Maltese sweet … Read More Maltese Pudina and Barbetta’s
Frangipan is a baked almond cream usually used to fill tarts.
My frangipan today is a soft, moist cake, alone with no tart case or heavy topping, simply topped with fresh strawberries before baking and you can use any fruit. Its amazingly light and delicious if eaten fresh on the same day, although it does keep for a week in an airtight container and remains moist
This is a cake with no added fats. It is a moist all-in-one cake, my type of cake, completely hassle-free to make. And banana bread is such a great way to use up all the over ripe fruit. I also add the juice of one lemon and it retains a very good
I made a light cheesecake, baked custard and cake all in one, my day of trying out new recipes in the hotel. It is also gluten free as we use cornstarch instead of flour, just a fabulous recipe…. I added figs and honey this time and the tasting bit is always the best part…silky, smooth yet a cakey texture with a defined honey flavor… … Read More Gluten free Greek honey and fig Cheesecake….. using myzithra or ricotta
How can I describe the flavor? It is like eating the best tasting apple with a caramel undertone. This is the jujube, the Korean, Chinese or Indian date …. a pop-in-the-mouth morsel full of flavor.
A very unusual fruit and quite delicious, yet I find I am unable to eat too many…. In Texas Jujube has become very trendy recently and is being cultivated and sold as a dried health food.