by Lea Hogg
This recipe was given to me by Renato Briffa. It was created by Renato’s father Guzi in 1955 as a speciality for the family dolceria in Old Mint Street in Valletta. It is straightforward to make as it does not have a long list of ingredients. With flavours of old Malta revived, this tart is bound to be a crowd pleaser! You will need: a … Read More Hazelnut and Honey Tart
+ Baking, Cake, Christmas, Gluten Free, Lactose Free, Lifestyle, Uncategorized, Weekend & Holiday Baking
by Lea Hogg
Gluten-free, lactose-free and reduced sugar diets are hot topics these days.
by Lea Hogg
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.
by Lea Hogg
‘Every year I save some of my Christmas Mincemeat to use the following year. The flavour matures and the taste improves over time and once we start to approach the beginning of November I like to use it up and make this egg free mincemeat loaf which is absolutely effortless but starts to remind me that Christmas is only round the corner. I made a variety of two different loaves this week, one in real time during the tv show.
by Lea Hogg
Martha made some plain cupcakes during this week’s show and here is the simple all in one recipe. The theme of her sugarpaste decoration was Halloween this week and I hope you will enjoy seeing her work as much as I did.
by Lea Hogg
The combination of carrots with bananas in baking produces a very moist, light and fluffy cake. It is best eaten fresh but you can freeze it on the day it has been baked to retain that fresh taste for up to 3 months
+ Baking, Lactose Free, Maltese and Gozitan Food, Maltese Sweets, Reduced Fat, Reduced Sugar, Uncategorized, Vegetarian, Weekend & Holiday Baking
by Lea Hogg
There are several recipes of traditional Maltese rusks but I particularly like this one with no added fats and a straightforward nearly all-in-one method.
by Lea Hogg
The lemongrass flavour is divine and I made a two in one smoothie by mixing raw cacao with the mix for my bottom layer. I added oats and Greek Yoghurt and the result is amazing, both visually, nutritionally and taste.
by Lea Hogg
‘biscotti made with mincemeat and studded with colourful glace cherries will spice up any Christmas gathering. I use almond meal [or ground almonds] mixed with the flour. For a gluten free option use gluten free self raising flour.’ You will need: 1 cup mincemeat [mincepie filling] 2 cups self raising flour 1 cup almond flour 1 teaspoon bicarbonate of soda a pinch of salt … Read More How to make Festive Biscotti using mincemeat
by Lea Hogg
I adapted Anton’s recipe with no added butter and no sugar and for the crust you will need:
by Lea Hogg
So much citrus this time of the year and these scones are a real treat, just divine, without any added sugar or butter,
by Lea Hogg
No added refined sugar, wheat free and you can swap the chocolate chips with dried fruit. And for the biscuits you will need: 35g Ground Almonds 280g Cooked Quinoa, according to instructions on pack 1 teaspoon baking powder (gf) 50 g dark chocolate chips or chopped 100g coconut 2 egg whites 100g peanut butter 100g applesauce 85g honey a few drops good vanilla … Read More Gluten Free Quinoa Cookies
