by Lea Hogg
the fresh taste of sprouting seeds added to any salad not only adds nutritional value but adds to the taste and texture and makes it even more visually attractive. This is a salad bursting with goodness and I particularly liked the lentil sprouting seeds from Antida and added them to a salad with daikon, mushrooms, carrots and baby spinach
+ Baking, Lactose Free, Maltese and Gozitan Food, Maltese Sweets, Reduced Fat, Reduced Sugar, Uncategorized, Vegetarian, Weekend & Holiday Baking
by Lea Hogg
There are several recipes of traditional Maltese rusks but I particularly like this one with no added fats and a straightforward nearly all-in-one method.
by Lea Hogg
The lemongrass flavour is divine and I made a two in one smoothie by mixing raw cacao with the mix for my bottom layer. I added oats and Greek Yoghurt and the result is amazing, both visually, nutritionally and taste.
+ Baking, Diabetic Friendly, Reduced Fat, Reduced Sugar, Savoury Food, Uncategorized, Vegetables, Vegetarian
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 … Read More Baked zucchini, mint and feta fritters
+ Diabetic Friendly, Fish and Seafood, Gluten Free, Lactose Free, Reduced Fat, Reduced Sugar, Uncategorized, Vegetarian
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
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]
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
by Lea Hogg
‘As part of the series on healthy food for babies and kids every Thursday, I made these quinoa balls suitable for the whole family. The recipe here has extra spices to suit adult tastes.
+ Baking, Gluten Free, Lactose Free, Maltese Sweets, Reduced Fat, Reduced Sugar, Uncategorized, Vegan, Vegetarian
by Lea Hogg
For these traditional Maltese almond vegan biskuttini I use chickpea water [aquafaba] instead of egg to bind them
by Lea Hogg
The pie is baked in a angel cake tin using filo pastry and I sprinkle it with sesame seeds to finish off.
+ Bars and Slices, Gluten Free, Lactose Free, Reduced Fat, Reduced Sugar, Uncategorized, Vegan, Vegetarian
by Lea Hogg
‘I like making my own cereal bars as i know exactly what has gone into them. This is a quick recipe and the result is amazing. Once they are completely cool, preferably the day after, I cut them up, pack them individually and freeze them’ You will need: 1 large carrot, grated a pod of vanilla 2 cups oats 1/2 cup dates a pinch of salt … Read More Carrot and Date Bars [vegan, gluten free]
by Lea Hogg
‘For soup lovers, hot summers call for cold, refreshing soups. This gazpacho takes under 5 minutes to prepare and just chill for a few hours to also allow the flavors to combine.’
![Maltese Village Cookies [Biskuttini tar-rahal] - no added fats](https://i1.wp.com/leahogg.com/wp-content/uploads/2018/08/Maltese-Village-Cookies-.jpg?fit=1200%2C800&ssl=1&resize=200%2C200)
