+ Food, Fruit, Reviews, Uncategorized, Vegan, Vegetables
by Lea Hogg
Just checking out the fresh produce that seasonal this month, whats new in the market and the best budget buys on the islands. It is important when we use fruit and vegetables in recipes to use it fresh. It makes a difference in the taste. So best to buy small quantities and more often and this also avoids waste. The budget buy this week … Read More What’s in season in late October?
by Lea Hogg
The paddles of prickly pears are a common ingredient in Mexico and are sold in the vegetable section of supermarkets with spindles removed. Although prickly pear trees are all over the island, the paddles have not made their way to the supermarkets yet, nor to our kitchens. I encourage you to try them out and they are best when the fruit is in season. … Read More Kapunata with Prickly Pear Paddles
by Lea Hogg
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
by Lea Hogg
This salad is kind of based on the Lebanese taboulleh but meeting quite a few people recently who are allergic to tomatoes made me skip this ingredient and strip out other ingredients that are not considered agreeable to everyone’s digestion.
by Lea Hogg
I personally prefer it eaten cold but the Middle East left a strong influence on the way I prepare my food and still using the same ingredients, I like to break down the cooked eggplant with a fork to make a paste and add it to all the other cooked kapunata ingredients.
This makes it great as a dip or as part of a sharing plate with other fresh salad ingredients.
I finish off this dish with chopped cherry tomatoes and lots of mint.
It is also amazing simply spread on Maltese bread with the fresh tomatoes and mint used as a garnish.
+ Baking, Cake, Lifestyle, Uncategorized, Vegan
by Lea Hogg
This vegan apricot and carrot cake is moist and delicious, one of the easiest and most delicious recipes.
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 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
Smoothie Bowls are a way to boost healthy eating and nutrition all around.
Instead of drinking a smoothie, it ca really replace a meal as they are Delicious filling and nutritious.
You need one high speed blender and some frozen fruit usually to include a banana. If you do not like banana swap with avocado, cannelini beans or frozen zucchini for a similar creamy texture.’
+ Soup, Uncategorized, Vegan, Vegetables
by Lea Hogg
This soup is a great warm up during these cold chilly days. It is one of those budget meals that you can make very quickly and the taste improves the day after making it.
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.
