‘this is a meal to feed many people and more economical than buying 2 rabbits. It is a show stopper when it is brought and sliced at the table. If you use very thin evenly cut bacon you can roast the boneless saddle of rabbit without tying it with string. No need of skewers or toothpicks.
Easy Olive Bread (with no yeast, no eggs, no butter)
‘Quick and easy home made breads based on traditional Irish Soda bread are always a welcome addition to any supper or meal. Work quickly and as soon as the dough comes together stop kneading and place it immediately in a hot pre-heated oven for the best results’
For the olive bread, you will need:
500g self raising flour
1 teaspoon bicarbonate of soda
1 tablespoon apple organic vinegar
100g black olive pesto
a pinch of salt
200ml plain yoghurt [or vegan yoghurt] mixed with 200ml water
50g sesame seeds for the surface
Preheat the oven to 220C.
Sift the flour and bicarbonate of soda twice into a large mixing bowl and add the salt. Mix and add the black olive pesto and apple organic vinegar. Lightly mix in, then make a well in the centre and pour in the mixture of yoghurt and water, a little at a time. Claw your hand and move the mixture in a circular movement so that you do not overmix or knead too much. You may not need to use all the liquid. It depends on the type of flour you are using and also the humidity in the environment around you. The dough should be soft and a little bit sticky.
Use a cooking spray to prepare a loaf tin.
Place the dough in the loaf tin, brush the surface with water and top with sesame seeds. Bake in a hot pre-heated oven for 40-50 minutes.
This loaf is great dipped in olive oil and makes great toast the next day
Lea’s Good Food Everyday airs on Smash TV and you can follow the facebook page
Easy Cheese and Bacon Bread (with no yeast, no eggs, no butter)
Yumm! These small bread rolls seem to have everyone’s favourite ingredients. You will need:
3 slices of bacon or equivalent pancetta, chopped and cooked, keep some back for top of rolls
250g self raising flour less 3 tablespoons
3 tablespoons spelt flour
100ml olive oil
75g mature cheddar or grated parmegiano
1 tablespoon tomato puree
1 tablespoon chopped fresh parsley and basil, finely chopped
1/2 teaspoon Worcestershire sauce or Balsamic Vinegar
Salt and Pepper
garnish with sesame seeds and when you take out of the oven, brush with olive oil
Measure the self raising flour. Remove 3 tablespoons and add 3 tablespoons of spelt flour. Sift the flour twice into a large bowl. Add all the other ingredients without mixing, just pile them up on top of the flour but if you wish keep back a bit of bacon or pancetta or cold Italian meats to garnish the top of the rolls.
Then use a large metal spoon to gently but firmly fold in the ingredients. Bring together with your hands to form a dough. Do not knead it but form it into individual rolls. Use a sharp knife to cut a cross in the middle of each roll. Sprinkle the rest of the bacon/pancetta and parmesan/cheddar on the surface. Top with a pinch of sesame seeds.
Bake at 180C for 20 to 25 minutes in a preheated oven.
They are great with soups and for lunchboxes or a light snack.
Black olive pesto by Filipo Berio and Fry Light Cooking Spray at Rimus Group
Sesame seeds and spices by Good Earth Distributors
Bacon and other meats by Churchill Master Butchers
Slow cooked Roast Pork Neck with bone-in
There is nothing better than home made, including BBQ sauce. I made chicken wings on tv today and they are always a hit. This is low budget crowd-pleasing party food and this sauce works perfectly with spare ribs or drum sticks.
Trim the wings, remove excess fat and cut off the tips. Keep the tips and extra chicken remnants to make broth or stock. Cut the rest of the wing in half and you should end up with the wingette and drumette.
I use demerara sugar today with 1/3 less calories as stevia is incorporated into the sugar crystals and you would not know the difference.
You will need:
‘This is a quick delicious meal with as little added fat as possible. The fresh sage with the chicken and pumpkin is a delicious combination.
It is gluten free, diabetic friendly and lactose free.’
500g chicken pieces, I used breast, cut into cubes
50g smoked bacon, finely chopped
1 clove garlic, ground until it is puréed
1 onion, finely chopped
1 Chicken Stock Pot
300g pumpkin, chopped
Pinch of nutmeg
1 teaspoon olive oil
Salt and pepper
1 teaspoon fresh sage, chopped up
For the mash
6 medium potatoes or sweet potatoes, peeled and roughly chopped
200g pumpkin, chopped
1/2 teaspoon nutmeg
20g olive oil spread
1 tablespoon olive oil
Parsley to garnish
Two tablespoons grated cheese for the topping
‘Slow roasting tomatoes brings out a sweeter and more concentrated flavour and makes them great for freezing. At around Euro 1 a kilo at the moment, it is worth stocking up for the winter.
To Slow Roast Tomatoes, cut them in half and place them on a baking tray brushed with olive oil . Season with salt and pepper and scatter some garlic cloves or use a garlic cooking spray. Add some fresh herbs of your choice if you wish and roast in a preheated oven at 150C for 2 hours. Freeze in zip lock bags with the olive oil, juices and content of the oven tray. They freeze well for up to 6 months.
Roasted tomato soup is delicious and here are two I made on tv recently.
If you do not have the time to slow roast the tomatoes, use the quick instructions below’
Smoky Chicken, Roasted Tomato and Cabbage Soup
‘Chicken breast marinated in paprika, cabbage at 50c per piece and tomatoes at Euro1 per kilo, this soup is a perfect all-in-one healthy and wholesome meal.’
You will need:
1 chicken breast marinated overnight in a tablespoon of olive oil and a tablespoon of smoked paprika
6 slices arrosto ham
1/2 cabbage, shredded
1/2 kilo slow roasted tomatoes
1 carrot, diced
1 stock pot [I use Oxo chicken]
Garlic spray [I use Fry Light Garlic]
3 tablespoons mild and light olive oil
salt and pepper
a pinch of stevia
fresh herbs of your choice and I use fresh thyme
1 litre water
Preheat oven to 220C.
Shred the cabbage and chop the tomatoes into quarters with skin on. Line an ovenproof dish with baking paper and spray with garlic or avocado cooking spray. Place the cabbage and chopped tomatoes on the dish and drizzle 2 tablespoons of mild and light olive oil. Place the dish in the oven to roast for about 15-20 minutes until the edges of the tomatoes start to lightly char.
Chop the chicken into small pieces. Place a tablespoon of the olive oil in a large pot and spray with garlic cooking spray. Saute the chicken pieces until they start to brown then chop the arrosto ham and add it to the pot. Stir as it cooks for up to about 4 to 5 minutes. Add the stock pot, bay leaf, fresh thyme. Stir and add the water. When it starts to boil add the roasted cabbage and tomato, stir and reduce the heat. Season with salt and pepper and simmer for 35 minutes. Add a pinch of stevia and stir.
Remove from heat, allow to rest for 5 minutes, remove the bayleaf and serve immediately.
Lea’s Good Food Everyday is aired everyday on Smash TV and you can follow the page on facebook
Roasted Tomato Soup with fresh broad beans and shredded chicken
‘a wholesome soup making the most of local seasonal ingredients and flavours of a Mediterranean Spring. This is a gluten free, low fat, lactose free and diabetic friendly recipe. For a vegan option leave out the chicken’
You will need:
1 tablespoon olive oil and extra to drizzle before serving
1 large white onion
2 red bell peppers
1/2 fresh garlic
1/2 teaspoon smoked paprika
a pinch of cumin powder
a pinch of dried marjoram and a pinch of dried basil
400g can chopped tomatoes
200g slow roasted tomatoes
200g cherry tomatoes
12 broad bean pods, peeled
1 stock pot [I use Oxo chicken]
1/2 cooked chicken breast per portion [optional, leave out for vegan dish]
handful chopped parsley
2 tablespoons chopped fresh herbs [I used fresh marjoram, mint and basil]
juice of half a lime
a pinch of stevia
1/4 teaspoon grated lime zest
Preheat the oven to 220C.
Start by halving the large tomatoes and placing them on an ovenproof dish. Brush some olive oil. Season with salt and scatter some fresh marjoram leaves. On the same dish place one of the red bell peppers. Roast in a hot oven for 25-30 minutes until the edges of the tomatoes become charred. The skin of the red pepper will also become quite charred and caramelized.
Place the roasted red pepper in a plastic bag and tie it up. Allow the red pepper to cool completely then chop up.
Heat the olive oil in a pot over medium heat and cook the roughly chopped onion and fresh garlic. Stir and do not allow to brown. Chop one of the red peppers and add to the pot. Then add the dried herbs and paprika, stir and then add the stock cube. Stir in the canned tomatoes with the liquid, top up with water just to barely cover the vegetables and bring to a boil. Chop the cherry tomatoes with skin on, add them to the pot and reduce the heat, add the lime juice and simmer for 15 minutes uncovered. Taste and season if necessary.
Remove from the heat and add half the roasted peopper and one of the large roasted tomatoes to the pot.
Use a hand held blender and pulse a few times to retain the texture.
Peel the fresh broad beans and add half of them to the pot and stir. Add the lime zest and a pinch of stevia and stir again.
Cut the chicken up into pieces if you are using it. Chop the parsley and fresh herbs.
Ladle the soup into a large serving bowl and top with fresh herbs, the rest of the broad beans, the remaining roasted tomato and half the roasted pepper and chicken. Drizzle some olive oil and serve immediately.
Chicken and other meats by Churchills Master Butchers
fresh vegetables and herbs by Big Fresh in Mosta, Oscar’s Fruit and Vegetable Paola and Barubuto [organic], tableware by Loft.
The traditional beef broth is delicious and I am told that the two most important ingredients not to ever be missed out is local celery, a dark green variety with thinner stems than what we find abroad and lots of black pepper. The fresh locally grown vegetables are a joy to cook with.
You can use Osso Bucco steaks which give the soup a wonderful flavor. There is nothing more delectable than eating the marrow out of the hole in the bone with the broth. On tv I used shin of beef [garretta], a secondary cut, which needs slow and long cooking so that the muscle and collagen melt and turn into a gelatine like substance and the meat falls apart and nearly melts in your mouth.
For two portions will need:
2 Osso Bucco Steaks or 1 boneless shin of beef [garretta]
2 Oxo Stock Pots
1 kohlrabi, peel and chopped
1 long marrow
2 zucchini chopped
2 carrots. peeled and chopped
2 large tomatoes, chopped
2 tablespoons tomato paste
Plenty of local celery, chopped
2 potatoes, peeled and chopped
2 onions, peeled and chopped
2 cloves garlic, peeled and chopped or use Garlic Spray
3 liters water
Sea Salt, freshly ground pepper
2 tablespoons Olive Oil, I use mild and light
Optional: 1cm fresh turmeric root
To finish off: Lemon zest and parsley
Clean, peel and cut the vegetables roughly into cubes.
Add the onions and cook gently. Then add the rest of the vegetables. Cook for a few minutes and add the beef.
Add the stock pots and on tv I used one beef and one garden vegetables. Stir and add the water. Bring to boil and then turn the heat down.
Add the salt, pepper and tomato purée or passata.
When it boils, turn down the head and simmer for an hour.
Turn off the heat and leave to rest of 5 minutes before serving. Finish off with some grated lemon zest for flavour. We love eating ours with local Maltese sourdough bread or ftira.
The soup is gluten free but you can also serve with gluten free rolls.
It is lactose free,
For a vegan recipe, omit the beef steaks and just before serving add 1 grilled portobello mushroom per portion instead of the beef.
To reduce the salt content, use an Oxo low salt stock pot or stock cube.
Lea’s Good Food Everyday airs on Smash TV and you can follow the page on facebook
Oxo Stock Pots by Premier Foods at George Borg Ltd
X Tra Passata, Frylight Garlic Spray and Filipo Berio Olive oil at Rimus Group
Meats by Churchill Master Butchers
Fresh Vegetables by Big Fresh Mosta, Oscar’s Fruit and Vegetables Paola and Barbuto [organic]