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
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]
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.
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
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.’
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.
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 !
‘I like making my own energy bars as i know exactly what has gone into them. This is a quick recipe and the result is amazing. Once they are set, preferably the day after they are made, I cut them up into bars or squares, pack them individually and freeze them’
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
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.