The language of food can vary even in two islands that are just over 20 km away from each other. 😉 Saute of Prickly Pear Paddles
Sunflower seeds in particular, offer a good replacement for nuts because they taste very nutty. I like to dry roast mine by shaking them in a very hot pan over high heat for a few seconds to add that roasted flavour. Portion size comes into this as well as although they are very high in fibre, minerals and vitamins [Vitamins E, B complex, magnesium, … Read More Calorie Counter #2
If you like the idea of increasing your intake of vegetables and perhaps find more interesting ways for kids to eat vegetables, then a spiralizer is the answer. Having tried a number of them, I still go back to my favourite which is the hand held one as it requires very little effort, except of course, that opposed to an electrical one, it needs … Read More Spiralize your way through vegetables
Local produce is so fresh on the islands. The short distances make it possible that within less than 24 hours after harvest, vegetables and fruit can be found in retail outlets and vegetable vans all over the islands. It is not possible for the consumer to find any produce that is fresher. The entire process of the food chain is transparent and sustainable. This … Read More ‘God bless this year’s crop’ – Victor Tonna [farmer]
Doesn’t she do anything but eat, you must be saying to yourselves. It is far too hot to sit and enjoy a concert especially when parking is difficult. Accepting an invitation to a restaurant is different as there is the enticing prospect that I would not have to cook. Much as I enjoy cooking, in the summer months it seems less attractive. Source: Marie … Read More Marie Benoit’s Diary: Distinctive and creative dishes on the menu
This salad is wholesome and has great texture. Adding some smoked paprika gives a really good flavour when paired with the baked aubergine flesh. What makes this salad particularly different is that the aubergines are baked and peeled, then the flesh is broken down until it is almost a puree and it is added to the quinoa. Quinoa Salad with Aubergine and Fresh Gbejna … Read More Quinoa Salad with aubergine and fresh gbejna [gluten free]
This is a smart and quick kitchen creation and just as delicious served cold with a green leaf salad in the summer. No need to make a sauce. I just used canned chopped tomatoes. Who wants to spend hours in a hot kitchen during Maltese summer months?
Here’s how to make it.
I love Crema Novi, more so than other chocolate spreads because it has a higher content of hazenuts and contains no other fats other than those found in the nuts and cocoa itself.
In season now, sage is in full bloom and the flowers which are much milder in flavour than the leaves. They are a wonderful addition to a salad, in moderation. Use them to decorate a cake, to make herbed vinegar or olive oil, or simply pour hot water over them to make a tea infusion. Add them dried to your salt or pepper grinder, … Read More Flowering Sage
I love salads and most people do. Although this cannot be simpler I am asked a lot why I add certain ingredients. First of all flavour and texture is important as is healthy and filling.
Travis used a variety of breads to make high protein sandwiches with some delicious fillings. Fibre Bread with Pesto, cottage cheese, avocado, tomatoes and fresh basil . Multigrain Bread with scrambled eggs, mushrooms, red peppers, spring onions, cinnamon and cream cheese Multiseed Bread with smoked salmon, mayonnaise, cucumber and rucola Wholemeal Bread with turkey breast, hummus, pesto and lettuce Fresh ingredients make … Read More Making high protein healthy sandwiches