Kale, Feta, Pomegranate and Pecan Salad
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.’
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Category: Gluten Free
Pippa’s Gluten Free Apple Almond Pudding
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’
Maltese Kawlata with Ham Hock
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.
Orange Almond and Chocolate Cakes [gluten free, lactose free]
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
Maltese Easter Figolli [gluten free, vegan, reduced sugar]
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.
+ Diabetic Friendly, Fish and Seafood, Gluten Free, Lactose Free, Reduced Fat, Reduced Sugar, Uncategorized, Vegetarian
Gurbell al Cartoccio with roasted fennel potatoes, fish on Fridays
by Lea Hogg
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
Barley and fresh mint soup with greek yoghurt [gluten free, diabetic friendly]
by Lea Hogg
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]
Saturday night Chinese: Sweet and Sour Pork
by Lea Hogg
Bing uses local Maltese pork. He loves the taste and texture and combines this with the freshest of ingredients. He believes that fresh ingredients contribute to success of this dish.
Roasted cherry tomatoes and skate, fish on Fridays
by Lea Hogg
‘Eating fish during lent is associated with the Greek word for fish, ichthys, which is an acronym for Iesous Christos Theou Yios Soter, meaning Jesus Christ, Son of God, Saviour. There are many interpretations of why Catholic tradition favours eating fish on Fridays, but the version that appeals to me most is found in the 15th Century Book of Festivals which says that when … Read More Roasted cherry tomatoes and skate, fish on Fridays
Weekend baking: Lemon and Ginger Polenta Cake [gluten free]
by Lea Hogg
‘Weekends are meant for baking especially during the winter months. Recipes can be adapted in many different ways to avoid gluten and to make life simpler especially if the cake is intended for sharing during a busy weekend. Citrus season is abundant and at its peak here and some of those lemons weighing down the branches in our back gardens can be used to … Read More Weekend baking: Lemon and Ginger Polenta Cake [gluten free]
+ Breakfast, Diabetic Friendly, Gluten Free, Lactose Free, Reduced Fat, Reduced Sugar, Uncategorized, Vegan
Overnight Carrot Cake Oats [gluten free and vegan]
by Lea Hogg
I love to incorporate in small amounts into recipes such as soups, smoothies and salads as well as raw desserts. Not only is it rich in vitamin B vitamins, C, and E and provides a good source of calcium, zinc and iron but I love its caramel flavour. Always add in small quantities.
Cooking with Quinoa
by Lea Hogg
Quinoa is a highland crop from the Andes and although it is known as a grain, it is technically the seed of a plant that the Incas referred to as the ‘Mother of all Grains’. It is gluten-free and is a high-protein food. There are 143 calories in 100g of cooked quinoa. Quinoa is a tight little seed and, when cooked, it turns … Read More Cooking with Quinoa
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