Tag: #chayote

Tian of Potato and Chayote

I am featuring this on TV. I love the shape of Chayote when cut horizontally, food left in its natural state without any need of human manipulation. My kind of food … A tian should strictly speaking be topped with cheese but I left it out when I made this in the weekend. We will top it with la local hard cheese (gbejna) this … Read More Tian of Potato and Chayote

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Centinaria tangerine and almond cake

  A cooking afternoon and another attempt to use Chayote and make the most of it while it is still abundant. We have a cloudless sky today, still warm as we approach Christmas. Even in the middle of a small village square the church is majestic and imposing, a pleasure to walk around the village, knowing that behind each door there is a history. … Read More Centinaria tangerine and almond cake

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Stuffed Centinarja [Chayote] with Fresh Maltese Gbejna

‘Chayote is versatile because of its delicate flavour and juicy flesh which makes it an ideal vegetable to add to almost any dish. It looks like a lighter coloured avocado pear without the creamy texture.   Abundant in the market at this time of the year, it is cultivated locally and is one of my favourite winter vegetables. ‘ For the Chayote filled with Maltese … Read More Stuffed Centinarja [Chayote] with Fresh Maltese Gbejna

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Chayote, Lentil and Mint Soup with grated Maltese gbejna [gluten free]

An underused vegetable that originates in Central America is the chayote known as centinaria here and it is being cultivated locally. It is so versatile, just like a chameleon as it changes its flavor and appearance to fit into nearly every dish. I wonder why it is a back seat vegetable, it deserve a popemobile! This soup is delicious, great texture and you will … Read More Chayote, Lentil and Mint Soup with grated Maltese gbejna [gluten free]