Martha made some plain cupcakes during this week’s show and here is the simple all in one recipe. The theme of her sugarpaste decoration was Halloween this week and I hope you will enjoy seeing her work as much as I did.
One of my favourite barley recipes is using it in a salad. It is of course not gluten free and if you are following a gluten free diet, swap with quinoa. On tv I used 250g of barley to add volume to the recipe if feeding a large crowd.
Gozitan ftira is ideal for a party, to serve with drinks. My preference is always for homemade, no matter what it may be and although it is very easy to make the dough, ftira dough is available in most local bakeries and provides a quick shortcut.
I share this recipe today because this sauce is fabulous to serve on any ice cream, making even shop bought ice creams special. It is, like most of my recipes, very quick and simple to make and you will need:
Salads provide substantial meals in the summer months without spending too much time in a hot kitchen.
‘It is a public holiday today dedicated to St Peter and St Paul when the feast of Mnarja is celebrated. Picnics and outdoor family celebrations are organised an one can enjoy the warm weather before it gets too hot. Traditionally rabbit is eaten today and the rabbit in one of my grandmother’s recipes is simmered in wine, herbs and garlic.’
‘Loquats [in Maltese ‘naspli’] and wild mulberries [‘cawsli’] are somewhat unusual fruits with a very short season. They start to ripen towards the end of May and are ready to be harvested at the beginning of June. I like to make the most of them when they are available. Wild mulberries are beautiful in both appearance and texture although loquats may appear quite bruised … Read More Maltese Seasonal Fruit: Loquat and Mulberry Smoothies
The combination of carrots with bananas in baking produces a very moist, light and fluffy cake. It is best eaten fresh but you can freeze it on the day it has been baked to retain that fresh taste for up to 3 months
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.
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.