Category: Vegetables

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Farm to Fork Organic Salad

I went to Vincent’s Eco Farm today and got a wonderful box of fresh organic produce.  I chose produce that was cultivated on the estate.  There was a huge variety but I chose cauliflower, egglplants, a mix of coloured tomatoes, bulgarian tomatoes, cherry tomatoes, carrots, kale, onion, lemons and more. You should see the size of the cucumbers, those old fashioned type ones that … Read More Farm to Fork Organic Salad

Crustless Vegetable Pie [gluten free]

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]

Spaghetti with Tuna and Olives

It is not easy to reduce portion size of our favourite meals and it is always hard to try to get that bit fitter before the summer is with us again. How do you convert a recipe to make it that bit healthier, with lesser calories.  How do you turn this wonderful pasta into a healthier meal. For the above recipe you will need: … Read More Spaghetti with Tuna and Olives

Healthy white egg vegetable ricotta flan

This is Antida‘s recipe in her quest to promote healthy eating for the new year.   All you need is: 6 egg whites 125g ricotta 150g grilled vegetables salt and pepper pinch of dried herbs Place the egg whites and ricotta in a bowl. Break down the ricotta using a fork and mix with the egg whites.  Add the salt and pepper. Spray an … Read More Healthy white egg vegetable ricotta flan

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Quick Scottish Lentil Soup – 2020 is for more plant based food

I crave for this soup, even during the hot summers.  In the winter I make it almost every week. It is so quick to prepare, economical, no blender, no chopping and you end up with a satiny textured purée – perfection for the month of January. My Scottish mother-in-law was never too fond of cooking but she made this soup when I went to … Read More Quick Scottish Lentil Soup – 2020 is for more plant based food

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What’s in season in late October?

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?

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Cooking with Kale

Kale has taken over the use of spinach and seems universally popular. All types of kale are available locally with some varieties now being cultivated in Malta. My favourite kale remains the Cavolo Nero or Tuscan kale.  It has dark green, textured, flat leaves and a sweeter and milder taste.  Flat-leaf kale cooks very quickly and has a more tender consistency than curly kale. … Read More Cooking with Kale

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The language of food – Prickly Pear Paddles

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

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Quinoa Salad with aubergine and fresh gbejna [gluten free]

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]

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Zucchini, mint and feta fritters

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

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Black Forest Smoothie Bowl to share

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.’

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Carrot Coconut Curry Soup using 7 simple ingredients

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.