by Lea Hogg
I share this recipe today because this sauce is fabulous to serve on any ice cream, making even shop bought ice creams special. It is, like most of my recipes, very quick and simple to make and you will need:
+ Baking, Cake, Desserts, Uncategorized
by Lea Hogg
‘By changing the way we prepare the most ordinary ingredients in our store cupboard, we can create dishes from far-off places that only exist in our dreams. And as the aroma fills our home as we cook and then when we bring the food to the table to share, we are left with memories of a good meal from the place of our … Read More Flavours from South Africa: Malva Pudding
by Lea Hogg
Preparing desserts should be fun, but so many people seem to get overwhelmed about making ice creams. There are many short cuts without going through a lot of work or indeed without having to use an ice cream maker. And when you make something at home, you can add all your favourite flavors and leave out everything you do not like or cannot eat.
by Lea Hogg
‘Summer brings an air of celebration on the island. The bright blue skies and sea all around, the sunshine. And the short distances make it possible to end nearly every day surrounded by family and friends sharing good food, celebrating. This is a perfect quick addition to ice creams or simply use as a dip’ You will need: 1 cup tofu (use ricotta for … Read More Raw Brownie Batter (vegan, lactose and gluten free)
by Lea Hogg
Bright skies and blue seas, this is where so many visitors stop by for a few days. But for some lucky ones, this is life every day, breathtaking and nearly unreal … Anton’s recipe for this ricotta flan is delicious and he was my guest during our show last week. I adapted it and used Stevia instead of sugar. You will need: 1 ready … Read More Bright skies, blue seas and Anton’s ricotta flan
+ Baking, Cake, Celebrations, Desserts, Maltese and Gozitan Food, Maltese Sweets, Reduced Fat, Reduced Sugar, Uncategorized
by Lea Hogg
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.
![The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
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#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood](http://scontent-ams3-1.cdninstagram.com/vp/9442d7592f2dbc163963946dcd6d3b0a/5C57AC20/t51.2885-15/e35/s150x150/41891006_946226838918442_1611937023861337886_n.jpg "The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
.
.
.
#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood")
