‘Margarine produces great results in baking as an alternative to butter. For this recipe, I like to use the soft brown sugar that has 1/3 of its calories reduced with stevia incorporated into the sugar crystals, therefore giving the same texture and level of sweetness. However they work just as well with regular sugar. This is the easiest and quickest all-in-one recipe and … Read More Easy and Quick all-in-one Almond Cupcakes
Reuben Vella Bray speaks about his role as General Manager of Jasmine Nursing Home in Msida and the amazing results that are being achieved with the introduction of Cognitive Stimulation Therapy [Reuben prefers to use the term ‘Cognitive Activities Therapy’] as a holistic treatment for patients with dementia.
Martina is an amazing lady. She recently was placed third in the KitchenAid Competition by Forestals and I was not surprised to see her beautiful cake as I having been admiring her work for a few years when she posts on social media.
Marina’s cupcakes during my tv show last week were divine.
the fresh taste of sprouting seeds added to any salad not only adds nutritional value but adds to the taste and texture and makes it even more visually attractive. This is a salad bursting with goodness and I particularly liked the lentil sprouting seeds from Antida and added them to a salad with daikon, mushrooms, carrots and baby spinach
‘Coq au vin is a perfect Autumn stew and I made an all-in-one version this week with very little effort practically cooked the ingredients all together in a large deep saucepan and then used the filling to make a pie. It is important to allow the filling to completely cool, preferably in the fridge before filling and baking the pie, to avoid a soggy crust, especially at the bottom. I used ready made shortcrust pastry. I find that sometime people are put off having to make pastry from scratch and this filling in a pie is just divine especially with the local twist of some Maltese sausage !
Quick Greek Yogurt Pots with Raspberries and Pomegranate [low fat, reduced sugar, diabetic friendly]
‘There is no reason that this dessert cannot be called a ‘recipe’ because it so incredibly simple and just a matter of throwing some simple ingredients together. What makes a difference is to use a good Greek yoghurt and with pomegranates being in season locally, I chose a pomegranate and raspberry flavour’
One of my favourite barley recipes is using it in a salad. It is of course not gluten free and if you are following a gluten free diet, swap with quinoa. On tv I used 250g of barley to add volume to the recipe if feeding a large crowd.