‘it was with great pleasure that I welcomed Pippa Mattei to my weekend tv show. Pippa is a good friend who was also my cookery teacher. She introduced me to the preparation of real Maltese food when I returned to live in Malta a few years ago. We will be seeing more of Pippa’s recipes and I hope you will enjoy them as much as I do. ‘
Martha made some plain cupcakes during this week’s show and here is the simple all in one recipe. The theme of her sugarpaste decoration was Halloween this week and I hope you will enjoy seeing her work as much as I did.
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.
Gozitan ftira is ideal for a party, to serve with drinks. My preference is always for homemade, no matter what it may be and although it is very easy to make the dough, ftira dough is available in most local bakeries and provides a quick shortcut.
‘It is a public holiday today dedicated to St Peter and St Paul when the feast of Mnarja is celebrated. Picnics and outdoor family celebrations are organised an one can enjoy the warm weather before it gets too hot. Traditionally rabbit is eaten today and the rabbit in one of my grandmother’s recipes is simmered in wine, herbs and garlic.’
The lemongrass flavour is divine and I made a two in one smoothie by mixing raw cacao with the mix for my bottom layer. I added oats and Greek Yoghurt and the result is amazing, both visually, nutritionally and taste.
My mother and grandmother always added fennel seeds and local wild celery, both giving the kawlata a very distinct taste and I have done my own variation by sticking to their recipe and adding kale, sweet potato and fresh turmeric which are all very popular at the moment.
‘Making figolli [two cookie layers with a soft mazipan filling] is a good childhood memory if you were brought up in Malta and making them every Easter is a tradition for most Maltese families, even for those who usually do not make cakes and sweets.
‘I like to make crispy fritters in the oven using hardly any added fats. I lightly coat the fritters and flour and brush them with olive oil to make them crispier. The mixture easily holds together. I served with tzaziki but if you are in a rush, simply mix some Greek yoghurt with fresh mint, salt and a pinch of dried mint to use … Read More Baked zucchini, mint and feta fritters