Barley bread is a drier loaf and therefore withstands getting soggy if prepared in advance. Make the sandwiches as close as possible to the time they are being served otherwise they may dry out and it is a pity if you are using bread that is very fresh.
‘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.
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.
‘Making figolli [two cookie layers with a soft mazipan filling] is a good childhood memory if you were brought up in Malta and making them every Easter is a tradition for most Maltese families, even for those who usually do not make cakes and sweets.
‘a light fruit cake rarely seen in Malta brings back memories of an English Easter. One of my colleagues made a lovely bow and I topped the cake with raw marzipan during the show the day after it was baked.’ Prepare the raw marzipan the day before you are going to decorate the cake and keep it in the fridge. You will need: … Read More Easter Simnel Cake topped with raw marzipan
‘This month is too hot to spend hours in the kitchen and quick dips are always the perfect solution for entertaining a large crowd outdoors. Here are some quick dips I made on tv recently Serve with fresh bread, vegetable crudités and galetti. I like the ones from Good Earth with seeds or spelt flour.’ For the warm artichoke dip you will need: 1 cup … Read More Quick Dips for eating outdoors
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.