‘Loquats [in Maltese ‘naspli’] and wild mulberries [‘cawsli’] are somewhat unusual fruits with a very short season. They start to ripen towards the end of May and are ready to be harvested at the beginning of June. I like to make the most of them when they are available. Wild mulberries are beautiful in both appearance and texture although loquats may appear quite bruised … Read More Maltese Seasonal Fruit: Loquat and Mulberry Smoothies
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.
The summer brings manna in our journey through life in the form of fruit here, so much of it with the fullest of flavors that you can imagine. And watermelons come in all sorts of shapes and sizes including these mini ones i picked from Joseph‘s harvest. I have small, medium and large ones today and you can compare the size with the lemon. … Read More Refreshing Melon Mosaic
So much citrus still in mum’s garden and before the season comes to an end I want to make use of this abundance and try out some new things rather than just another pot of jam or marmalade.
And this Seville curd is unbelievable, the texture, consistency, the flavor of the bitter orange balances the sweetness in the curd and I left bits of grated rind in it which make it more vibrant. Dedicate half an hour to standing at the stove and stirring gently and continuously until the curd is thick enough to coat the spoon. Other than this, it is the easiest of recipes as you just throw in all the ingredients together in one pot. The day after it was made, the curd sets with the consistency of the smoothest spread ! Really yumm.
Hyssop is growing in the garden and there is a lot of it. With a strong aromatic minty and bitter flavor, it is quite an unusual herb these days. But it has been around for a very long time and made its mark in the Old Testament when Moses ordered the Elders to mark their doorknobs with hyssop dipped in lamb’s blood.
Watermelon is so refreshing and at the peak of its season now so i think its a good idea to take advantage while the price is low to stock up and store some for the winter months. We have spent the last month eating watermelon for breakfast with yoghurt, for lunch with local goats cheese and making endless fresh juices and home made … Read More Watermelon Chili Preserve