This spinach ricotta pie is the ultimate summer picnic comfort food. This tart is beautiful when it is cut up after it is cooled down as it exposes the hard boiled eggs and is ideal for outdoor entertaining. Although the number of eggs in this recipe seem a lot, you can omit the hard boiled eggs but the idea is to cut it up … Read More Spinach Ricotta Picnic Pie
To retain a lighter colour, simply cut the aubergine through the middle and scoop out the flesh, keeping it to use for other recipes. Immerse the aubergine halves into boiling water for not more than a minute.
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]
Soft fresh gbejna makes a wonderful dessert when served with berries, citrus zest, honey and nuts. Simplicity is always best and I love serving ingredients as close to their natural state as possible. First of all you will need some fresh soft gbejna, the fresher the better. I use cow’s milk gbejna for this recipe. Drain the water and chop it up. Then lay … Read More Soft Fresh Gbejna with Berries, Honey and Almonds
‘Fresh herbs are abundant this month. And with the exception of fresh mint, basil and parsley many of us worry about what to do with big bundles of fresh oregano, tarragon, marjoram and thyme. Antida gave me a large basket of mixed herbs from her garden this week which also included ‘English’ curly parsley and purple basil. I wanted to make the most of … Read More Fresh Herb Soup with Turmeric Rice and Soft Maltese Gbejna [gluten free, diabetic friendly]
Salads enable us to provide substantial meals in the summer months without spending too much time in a hot kitchen.Salads enable us to provide substantial meals in the summer months without spending too much time in a hot kitchen.
Simplicity is always best and this dessert takes advantage of the freshness of local ingredients, combining flavors with amazing results without any need of cooking. I believe there is too much focus these days on food styling with flavors often forgotten. Fresh gbejna comes immersed in water and has a short shelf life. It can be used in both savory and sweet dishes. For this … Read More Fresh Maltese gbejna with figs
‘Purple potatoes make any dish visually stunning as unlike many other vegetables, they retain their vibrant colour after baking. I use gluten free flour by Dove’s Farm for this tart but it works just as well with regular flour.’ You will need: 200g purple potatoes 150ml yoghurt 25ml olive oil 100g grated mature gbejna [maltese cheese] 1 teaspoon fresh rosemary 1 teaspoon fresh marjoram … Read More Purple Potato Foccacia Tart with Maltese Gbejna
‘Autumn is here early it seems and this soup gives a boost of vitamin C and is loaded with ingredients that are good for us. It is gluten free and diabetic friendly. For a vegan or lactose free recipe, leave out those delicious gbejnas.’ You will need : 4 medium carrots 1 medium onion 1 large garlic clove 1 bayleaf 1 medium sweet potato … Read More Carrot, Orange and fresh turmeric soup with gbejna
Very mild temperature on a new year’s eve with this sun making an appearance every so often.
My recipe today is one I featured on TV last week. I just love the taste of caramelized butternut squash as the natural sweetness roasts the edges. This recipe is gluten free and vegetarian. I use local gbejna but you can substitute with a semi-hard goats cheese of you are not here with us .
I used fine bulgar to thicken this soup. At 83 calories per 100g, it is an ingredient I love to use. My favorite remains the Middle Eastern Tabouleh, I could eat it everyday. We featured this soup on Favourite Living Show this week and here is how it is made: 1 broccoli head, chopped up 2 zucchini, chopped up 1 clove garlic, grated 1 … Read More Broccoli zucchini and bulgar soup with peppered cheese
It is very humid here and vegetables need to be prepared within two days that they are purchased as they do start to wilt away. I had lots of flat leaf parsley this morning and with every intention of making tabouleh i found we had no Bulgar in the store cupboard. Instead I made this couscous salad and served it with local black peppered … Read More Parsley and Tomato Couscous Salad