‘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 use a little spelt flour to lightly coat the fritters and the spelt flour makes them even tastier.
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 as a dipping sauce. I just love these and could eat them every day
Zucchini/courgettes and the round light green marrows that are so common here all make great fritters’
You will need:
1 tablespoon olive oil
3 tablespoona spelt flour
1 onion, finely chopped, sauteed and placed on kitchen towel
150g feta cheese, grated
4 tablespoons chopped fresh mint
a pinch of dried mint
4 courgettes, grated (coarse)
4 medium potatoes or 2 sweet potatoes, cooked with skin on and drained
10 black olives, destoned and chopped
salt and pepper
To dust the fritters:
More spelt flour
1 tablespoon olive oil and to brush on fritters pre-baking
a flat non stick dish prepared with baking spray
Grate the courgettes from the coarse side of the grater.
Place the grated courgette in a clean teat towel and roll them up. Leave to rest for half an hour and then wring out the water.
Cook the potato, whole with the skin on. Drain the water and leave in a collander to drip any extra water. Allow to cool before peeling. Grate from the coarse side of the grater.
Place the grated potato and courgettes in a large bowl. Add all the other ingredients and mix gently without breaking up the vegetables as this will give it a light texture.
Place in the fridge for half an hour if you have time to spare.
Then dust your hands with spelt flour and form patties. Dust with spelt flour and shake off. Place on the prepared over dish. Brush very lightly with olive oil.
Bake in a preheated oven at 190C for 25 minutes. After 15 minutes, turn them over and brush the other side lightly with olive oil. If needed keep them in for another 5 minutes until they are golden and crispy.
‘Spring is here and my friend Antida’s garden is in full bloom’
Filippo Berio Olive Oil available at Rimus Group
Kolios Green Yoghurt and Feta by Fior di Vita available at Quality Foods
Kitchenware by Pedrini, Prestige and Bialetti at K&Co Telephone 79415384
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
‘Mascarpone produces great results in baking as an alternative to butter. Did you know that 100g of Mascarpone has around 435 calories as opposed to 717 calories for every 100g of butter.
For this recipe, I like to use the soft brown sugar that has 1/3 of its calories reduced with stevia incorporated into the sugar crystals, therefore giving the same texture and level of sweetness. However they work just as well with regular sugar.
This is the easiest and quickest all-in-one recipe and you will have fresh cupcakes in half an hour from start to finish, ideal for Sunday tea time using most probably things already in the kitchen store cupboard.’
For the quick all-in-one crumbly almond cupcakes, you will need:
[This recipe makes 12 regular size/medium cupcakes]
50g brown sugar Read More
For these traditional Maltese almond vegan biskuttini I use chickpea water [aquafaba] instead of egg to bind them
‘I sometimes use ricotta instead of butter or oil to make these delicious date muffins. They are unbelievably quick to make and I use the rub in method