by Lea Hogg
This is one of my regular dishes, one of those I make at least once a week and use up all the left over vegetables of the week. You can even add wilted lettuce leaves, chopped up finely – anything goes and it is delicious served hot or stored in the fridge and sliced for take-to-work lunches. And when you are driving home after … Read More Crustless Vegetable Pie [gluten free]
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
For a very quick summer dessert that requires no time spent in a hot kitchen this is a sweet that can be prepared in under 5 minutes provided you have all the ingredients at hand. You will need: 1 ready made Sponge flan 800g ricotta 100ml Greek Yoghurt 100g Sugar or the equivalent in stevia 300g candid peel and chopped dark chocolate (ratio according … Read More Very quick no-bake ricotta and yogurt flan
by Lea Hogg
This salad is wholesome and has great texture. Adding some smoked paprika gives a really good flavour when paired with the baked aubergine flesh. What makes this salad particularly different is that the aubergines are baked and peeled, then the flesh is broken down until it is almost a puree and it is added to the quinoa. Quinoa Salad with Aubergine and Fresh Gbejna … Read More Quinoa Salad with aubergine and fresh gbejna [gluten free]
by Lea Hogg
Soft fresh gbejna makes a wonderful dessert when served with berries, citrus zest, honey and nuts. Simplicity is always best and I love serving ingredients as close to their natural state as possible. First of all you will need some fresh soft gbejna, the fresher the better. I use cow’s milk gbejna for this recipe. Drain the water and chop it up. Then lay … Read More Soft Fresh Gbejna with Berries, Honey and Almonds
by Lea Hogg
A layer of ricotta topped with smoky sweet and soft strips of red pepper is a perfect sharing plate for summer. It is finished off with light scatterings of capers, black olives, pistachio nuts, fresh basil leaves and of course a drizzle of olive oil. I can think of nothing more welcoming during a summer alfresco night in the garden. How to roast the … Read More Roasted Red Pepper and Ricotta Salad
by Lea Hogg
Mozzarella sheets can simply be rolled up with your favourite vegetable and herbs to make these pinwheel appetizers, great to serve with drinks or as a starter before a summer barbecue. You will need: 1 large sheet of fresh mozzarella 2 aubergines a bunch of fresh basil leaves a pinch of dried basil leaves black pepper Tomatoes for garnish [ I use the sweet … Read More Aubergine Basil Mozzarella Pinwheels
by Lea Hogg
This is a smart and quick kitchen creation and just as delicious served cold with a green leaf salad in the summer. No need to make a sauce. I just used canned chopped tomatoes. Who wants to spend hours in a hot kitchen during Maltese summer months?
Here’s how to make it.
by Lea Hogg
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 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
by Lea Hogg
‘This ‘pie’ is so incredibly quick to make. It is literally an all in one and the ground oats give it a great texture and absorb the liquid that the raw vegetables release to give it body and remove any hint of sogginess. Serve warm or cold, so incredibly delicious and packed with vegetables. It is quick and easy to prepare and economical and has been one of the most favourite recipes of this year’
by Lea Hogg
I use small Zucchini [Qarabali/marrows], round mini ones that I harvested this week. Here is the shrub and we ate these vegetables literally within a couple of hours from when they were harvested. You cannot get much fresher than that !
