by Lea Hogg
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
by Lea Hogg
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
by Lea Hogg
‘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
by Lea Hogg
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]
