by Lea Hogg
As we approach the end of summer, I’m planning some warming meals, those kind that you can prepare quickly and will satisfy you at the same time. This lasagne is one to make for yourself. It is quick and does not need to look refined but hits that spot if you have a craving for a baked pasta dish. I made them in individual … Read More Very Quick Lasagne with less calories
by Lea Hogg
The salad that originated in Capri is a classic and in this pasta bake I use the same ingredients. It is lightly baked and then before it is served, I top it again with more of the same fresh ingredients.
by Lea Hogg
‘a fresh pasta dish using broad beans, asparagus and seasonal vegetables. It also makes an excellent pasta salad’ You will need: 300g rigatoni 1 onion 2 tablespoons olive oil 3 tablespoons fresh mixed herbs a pinch of dried mixed herbs 1 tablespoon lemon zest 150g fresh broad beans 12 asparagus 75g mushrooms 75g fresh spinach leaves 2 kale leaves, steamed and roughly chopped … Read More Rigatoni with fresh broad beans and seasonal vegetables
by Lea Hogg
‘This is a perfect light pasta dish for the summer prepared in the same amount of time it takes to cook the pasta’ 500g linguine salt for pasta water For the sauce: 1 cup reserved pasta water 150g lambs lettuce 2 tablespoons olive oil 1 tablespoon lemon zest 2 tablespoons lemon juice 200g ricotta 75g parmesan Lemon Pepper to season To Serve: Freshly grated … Read More Lemon Ricotta Linguine with Lamb’s Lettuce
by Lea Hogg
This dish is made with ordinary ingredients found in nearly every Mediterranean kitchen. The fresh chickpeas [ciccri tal-qatta] are in season right now, a very short season. I use a mix of fresh and dried chickpeas and when fresh chickpeas are not in season, this pasta is just as delicious with dried chickpeas. Use approximately equal amounts of fresh and dried chickpeas. Cook the … Read More Pasta e Ceci
by Lea Hogg
Click here to watch me prepare gluten free Spaghetti Shakshuka using gluten free Pasta Rummo
by Lea Hogg
I love traditional Italian pasta dishes and for Amatriciana you will need: Macaroni or pasta of your choice, allow 75g -120 per portion, depending on appetites 2 tablespoons olive oil 1 small onion, finely chopped 1 small clove garlic, finely chopped 120 g guanciale A pinch of chili 1/4 cup white wine 1 can (450 g) tomatoes and juice, crushed Pinch of sugar or … Read More Macaroni Amatriciana
by Lea Hogg
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
by Lea Hogg
With two Farmers Markets on the island we are spoilt for choice. Local fruit and vegetables are available for the consumer on the same day of harvest and distributed all over the island within a few hours. I visited Doreen this week at her stall in Ta’Qali and she explains that although peaches are graded according to their size and the prices varies, the … Read More Penne Gorgonzola with Walnuts and a visit to Farmers Market
by Lea Hogg
I share this simple dish that is one of my favorites. You will need : 250g Borlotti Beans 1 teaspoon bicarbonate of soda Borlotti beans: Soak overnight in water. Rinse and place in a pot. Cover in cold water and add one teaspoon bicarbonate of soda. Bring to boil. Simmer and cook on low heat, rolling boil , for 45 minutes. Drain the water. … Read More Pasta shells with Borlotti beans
by Lea Hogg
This is a quick pasta dish with gorgeous local flavors and many textures. You will need : 100g bacon, finely chopped 100g local sausage meat (tal Malti) 1 teaspoon butter 1 onion, sliced, today i have used 6 spring onions instead 1 garlic cloves, grated 8 cups cabbage, shredded 500 g tagliatelle 1 spoon cumin seeds Salt and pepper to taste 1/2 pot long … Read More Tagliatelle with cabbage and cumin
by Lea Hogg
Simple, straightforward and delicious, here is how it is made: Allow 75g to 110g of penne per portion depending on appetites 3 large red bell peppers 2 tablespoons extra-virgin olive oil 4 cloves garlic, grated or finely chopped 1 teaspoon crushed red chili pepper 650 grams crushed, diced or whole tomatoes 1 teaspoon dried oregano 2/3 cup grated pecorino cheese A handful of Basil … Read More Penne with Roasted pepper sauce and tonight the first thunderstorm…
