the fresh taste of sprouting seeds added to any salad not only adds nutritional value but adds to the taste and texture and makes it even more visually attractive. This is a salad bursting with goodness and I particularly liked the lentil sprouting seeds from Antida and added them to a salad with daikon, mushrooms, carrots and baby spinach
Category: Special Diets
Quick Greek Yogurt Pots with Raspberries and Pomegranate [low fat, reduced sugar, diabetic friendly]
‘There is no reason that this dessert cannot be called a ‘recipe’ because it so incredibly simple and just a matter of throwing some simple ingredients together. What makes a difference is to use a good Greek yoghurt and with pomegranates being in season locally, I chose a pomegranate and raspberry flavour’
One of my favourite barley recipes is using it in a salad. It is of course not gluten free and if you are following a gluten free diet, swap with quinoa. On tv I used 250g of barley to add volume to the recipe if feeding a large crowd.
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.
My mother and grandmother always added fennel seeds and local wild celery, both giving the kawlata a very distinct taste and I have done my own variation by sticking to their recipe and adding kale, sweet potato and fresh turmeric which are all very popular at the moment.
Maltese and Gozitan oranges come in all shapes, flavours and sizes, blood oranges with bright red flesh that taste very faintly of raspberries, some with big navels and no seeds, bitter Seville oranges brought to the island during Arab rule and in the open rambling countryside, you can find fragrant bergamot oranges
‘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.
‘I like to make crispy fritters in the oven using hardly any added fats. I lightly coat the fritters and flour and brush them with olive oil to make them crispier. The mixture easily holds together. I served with tzaziki but if you are in a rush, simply mix some Greek yoghurt with fresh mint, salt and a pinch of dried mint to use … Read More Baked zucchini, mint and feta fritters
Gurbell [meagre in English] is one of the most delicious fish that is available locally. It has a firm and fleshy texture, with a mild taste that
High in fibre, antioxidants, minerals and vitamins, barley is one of those old fashioned grains that is perhaps not considered to be as trendy as some other popular ones being marketed today. I like its nutty taste and the soft texture that never becomes mushy and it is lower in calories and fats than most other ancient grains. Combined with fresh mint and greek … Read More Barley and fresh mint soup with greek yoghurt [gluten free, diabetic friendly]