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Tag: #lea

Brownies with Grape Seed Flour [or brownie cake and brownie bites]

‘Grape Seed flour gives an amazing texture and this quick brownie cake can be cut up into brownies or  tiny brownie bites to serve with coffee at the end of a meal but as a cake it can also be served with some  ice cream or frozen yoghurt as a dessert.   It is dense and rich with a nutty texture.  If you are … Read More Brownies with Grape Seed Flour [or brownie cake and brownie bites]

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Coming soon on tv

Fresh Strawberry Muscovado Heaven

I give credit to Prue Leith as her muscovado heaven has been adopted by many of us cooks and the combination with local sweet strawberries that cannot be fresher is heaven multiplied by 2. You will need: Equal amounts of double cream and yoghurt For 6 persons I used 500 ml of cream and 500ml of plain yoghurt strawberries 150g muscovado sugar Whip the double cream and fold in … Read More Fresh Strawberry Muscovado Heaven

Casarecce with Turnip Leaves and Burrata

I met Michele Palazzo last week and we spoke about traditional recipes of Puglia. He certainly inspired me to try out some new dishes and here is the first of many to come. We do not use the leaves of turnips (kohl rabi) here. They are simply discarded or used to feed domestic rabbits. And out of these scraps we made a most delicious … Read More Casarecce with Turnip Leaves and Burrata

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Butternut squash and bacon muffins

Pumpkin feast is celebrated in a beautiful village up North during the month of October every year. Veronica from Manikata was our tv guest this week and this is her recipe for Pumpkin muffins with cheddar and bacon. They were delicious and you will need: 80ml olive oil 1 onion, finely chopped 2 cloves garlic, crushed or use Garlic Spray 250g butternut squash or … Read More Butternut squash and bacon muffins

Cinnamon Club comes to Malta

A busy kitchen with so much going on, colourful ingredients, the aroma, combination of flavors and textures in each dish, a masterpiece, effortlessly put together by Vivek Singh and his team from the Cinnamon Club yesterday. Follow us for more very soon.

Minty Favetta dip and Regatta Day

A public holiday with much celebration, a regatta, Victory Day and and the feast of ‘Marija Bambina‘ It is hot and humid, very humid and at around 7 pm local time we start to feel a gentle and welcome breeze. I love the heat but the high level of humidity makes the day uncomfortable unless you are enjoying a day at the beach. My … Read More Minty Favetta dip and Regatta Day

Belludia Apple Jam

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

Chocolate Coconut cake with reduced sugar and no butter

Some of my readers tell me that they are not able to get used to the taste of Stevia. Of course Stevia is not processed sugar and our tastebuds need to adjust. This chocolate coconut cake which I made during our show this week has equal quantities of sugar and stevia, with the idea of gradually eliminating sugar. For the chocolate coconut cake you … Read More Chocolate Coconut cake with reduced sugar and no butter

Pissaladière , no yeast deep pan style

My programme this week is a celebration of summer on the most glorious island. The vivid colours of natural produce, the blueness of the sea and the unique light that I have not encountered elsewhere still leave me mesmerized. The prickly pears you see are freshly cut by the farmer, literally under an hour before we went on air. And more to come here … Read More Pissaladière , no yeast deep pan style

I love Ricotta Gnudi

Light, made so very quickly, gnudi are a firm favorite of mine at the moment. They are light balls of ricotta coated with a very thin layer of semolina and this is the type of dish that makes you look like you have spent ages preparing, yet nothing could be easier. You will need: 500g ricotta 75g grated hard cheese freshly ground pepper 1 … Read More I love Ricotta Gnudi

Tim Byres from Smoke in Dallas on ONE TV

Anton and I cooked with Tim Byres at the residence of the USA Ambassador and to watch Tim making the rub click here . This was aired on ONE TV. Tim’s special coffee and smoked paprika rub heightens the flavor of bbq meats. It is a winner and we enjoyed tasting various rubs sprinkled on slices of mozzarella and fresh vegetables. For the rub … Read More Tim Byres from Smoke in Dallas on ONE TV