by Lea Hogg
Overnight oats make the most brilliant breakfast and I also like them as a dessert or light lunch. They are also ideal for a light take-to-work packed lunch. The apples in these oats are lightly stewed. Sweetener is optional depending on how sweet you like . A bigger quantity of the apples can be prepared and kept in the fridge for a week and … Read More Cinnamon Apple, Walnut and Blackberry Overnight Oats
by Lea Hogg
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.
by Lea Hogg
I think the combination of coconut and dark chocolate is one of the most pleasurable flavours I can think of. The gritty texture of the coconut combined with the silky dark chocolate is used in many iconic sweets and topping this dessert with the sweet. succulent strawberries that are at the peak of their season produces this simple yet amazing dessert which few will be unable to resist.
by Lea Hogg
Things start getting back to normal after the celebrations and I like the routine of normality. The weather forecast is very cold for this weekend and this is another quick soup made with fresh and ordinary ingredients found in the kitchen cupboard and making a great big pot provides a healthy snack any time of the day for a cosy weekend indoors.
The flavour of ginger with the zucchini is just wow, and the addition of that bit of coconut milk. Key is to use fresh vegetables – it makes a difference.
by Lea Hogg
Fresh food that is simple, quick and homemade is always best. This is the perfect winter warmer. It is economical quick to prepare as you can literally make it in 30 minutes.
I find that peeling the butternut squash is probably what puts most people off. With this soup you can literally use all the vegetable, skin included.
by Lea Hogg
‘This cake has no added refined sugar and I use ground almonds instead of flour. I love the taste and texture. If you prefer it sweeter add some stevia.
+ Chocolate, Diabetic Friendly, Gluten Free, Lactose Free, No Bake, Reduced Fat, Reduced Sugar, Uncategorized, Vegan, Vegetables, Vegetarian
by Lea Hogg
‘I like making my own energy bars as i know exactly what has gone into them. This is a quick recipe and the result is amazing. Once they are set, preferably the day after they are made, I cut them up into bars or squares, pack them individually and freeze them’
by Lea Hogg
‘Antida’s healthy salad with raw kale is so inviting and totally delicious. She added sprouting wheatgrass and topped it with pecans.’
by Lea Hogg
‘Pippa’s apple pie can be made so very quickly without the use of any kitchen appliances, simply mixed by hand. It is gluten free and Pippa grids whole blanched almonds for absolute freshness… and when its ready, the smell, the taste – just divine. If you are in a mood for an extra treat, Pippa suggests topping with fresh cream’
by Lea Hogg
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.
by Lea Hogg
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
by Lea Hogg
‘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.
