Tag: #jam
Amazing Chia Jam
by Lea Hogg
‘The color and texture of this jam is amazing. Strawberry Jam with no processed sugar, no pectin and a unique texture by adding chia seeds. I have used Chia seeds every day this week during my tv programme, in salad dressings, dips, cakes and bakes. As an ingredient, these seeds fascinate me’ You will need: 1 kilo strawberries juice of 2 lemons the seeds from a … Read More Amazing Chia Jam
Bakewell Cake with Mincemeat
by Lea Hogg
I’ve just finished writing a piece on the history of Victorian baking and the good old bakewell came to mind again. This week I used more or less the same ingredients of the tart filling and with the addition of my homemade mincemeat and made a Bakewell Cake. I reduced the sugar and fat content but still left enough to give that rounded taste. … Read More Bakewell Cake with Mincemeat
Belludia Apple Jam
by Lea Hogg
Local apples are referred to as Belludia (Belludja) apples. I was told that it is a translation for Golden Delicious apples but Golden Delicious they are not! Not as tart as English cooking apples, edible without having to cook them, they come in a variety of sizes from tiny mini apples to large ones all ready for harvest from the same tree at the … Read More Belludia Apple Jam
Back to blog: No added sugar jam with Stevia
by Lea Hogg
Its been a while with something missing in my life. How can I live without my blog? Inspite of my features appearing over a number of publications and a book coming out shortly, I feel the void of blogland. Tomorrow we carry on working with Stevia. Our special education feature started on Friday with the participation of Dr Jan Chircop, an incredibly popular familiy … Read More Back to blog: No added sugar jam with Stevia
September issue …. Preserving Summer Fruits
by Lea Hogg
Home made jams with pure fruit and no artificial additives are divine. Succulent summer fruits are abundant to our Mediterranean climate and these can be preserved in the form of jams, chutneys, pickles and compotes. They make original Christmas gifts and will be appreciated in the winter months. Pectin gives a larger yield as you do not have to cook the jam for so … Read More September issue …. Preserving Summer Fruits
Before the season ends, Bambinella Jam
by Lea Hogg
These beautiful unique fruits must be preserved for the winter this month before the season is over. If you do not live on the island, you probably have not come across Bambinella [Pyrus Communis] from the Rose family. These mini bite-size crispy pears are sweet with a texture very similar to large Asian yellow pears. Imagine the most beautiful rosy color blended into a mix of … Read More Before the season ends, Bambinella Jam
Jam with fresh figs from the garden
by Lea Hogg
Join us for a week on the island in the Heart of the Mediterranean by clicking here Di-ve News Here are some wonderful figs fresh from the garden this morning for my jam making. You will need: 2 kg figs 1.8 kg sugar Grated rind of 2 lemons 4 lemons squeezed Wash the figs and remove any hard bits and bruising but keep skin … Read More Jam with fresh figs from the garden
Pomegranates …. A note from the heart of the Mediterranean …
by Lea Hogg
click here for a tribute to Maya Angelou, Orizzont today So many of you ask questions about this island and also about the Mediterranean region. You ask about our produce, you marvel at the scenery and you wonder what this glorous island is all about. Most of you love food and if you are not so keen, you are sometimes tempted by what you … Read More Pomegranates …. A note from the heart of the Mediterranean …
Sheep graze outside our door.. and we make apple jam
by Lea Hogg
I open the gate today and I am greeted by these wooly creatures and this makes me happy to live here… A first time meeting with Ninu the shepherd, a friendly chat and he is full of curiosity and asks personal questions but this is the heart of the Mediterranean countryside and it is acceptable. He tells me of his cheese making secrets that … Read More Sheep graze outside our door.. and we make apple jam
Strawberry season arrives and we make jam !
by Lea Hogg
There is a quaint strawberry village in the north of the island where fat luscious strawberries are harvested from April and last through the summer. This island is truly blessed with all that is good in life. We can indulge in a feast of freshly picked local strawberries every single day from now until the end of the summer. And as I listen to … Read More Strawberry season arrives and we make jam !
Before Seville season comes to an end, a curd of bitter orange ….
by Lea Hogg
So much citrus still in mum’s garden and before the season comes to an end I want to make use of this abundance and try out some new things rather than just another pot of jam or marmalade. And this Seville curd is unbelievable, the texture, consistency, the flavor of the bitter orange balances the sweetness in the curd and I left bits of … Read More Before Seville season comes to an end, a curd of bitter orange ….
A marmalade of Seville orange and hyssop …
by Lea Hogg
Hyssop is growing in the garden and there is a lot of it. With a strong aromatic minty and bitter flavor, it is quite an unusual herb these days. But it has been around for a very long time and made its mark in the Old Testament when Moses ordered the Elders to mark their doorknobs with hyssop dipped in lamb’s blood. And we … Read More A marmalade of Seville orange and hyssop …
![Crunchiest Potatoes and still soft inside [with sesame seeds, fennel seeds and couscous]](https://i1.wp.com/leahogg.com/wp-content/uploads/2018/09/Maltese-Roast-Potatoes.jpg?fit=1200%2C658&ssl=1&resize=200%2C200)
![Barley and fresh mint soup with greek yoghurt [gluten free, diabetic friendly]](https://i0.wp.com/leahogg.com/wp-content/uploads/2018/03/barley-yoghurt-soup...jpg?fit=1200%2C896&ssl=1&resize=200%2C200)
![The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
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#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood](http://scontent-ams3-1.cdninstagram.com/vp/388f6e69a9fce93ca8e3604389ab5208/5C301F20/t51.2885-15/e35/s150x150/41891006_946226838918442_1611937023861337886_n.jpg "The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
.
.
.
#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood")
![The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
.
.
.
#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood](http://scontent-ams3-1.cdninstagram.com/vp/6f21636133efa8101d751fcd0c4d7a0b/5C45F562/t51.2885-15/e35/41891006_946226838918442_1611937023861337886_n.jpg "The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
.
.
.
#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood")
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