The paddles of prickly pears are a common ingredient in Mexico and are sold in the vegetable section of supermarkets with spindles removed. Although prickly pear trees are all over the island, the paddles have not made their way to the supermarkets yet, nor to our kitchens. I encourage you to try them out and they are best when the fruit is in season. … Read More Kapunata with Prickly Pear Paddles
This salad is kind of based on the Lebanese taboulleh but meeting quite a few people recently who are allergic to tomatoes made me skip this ingredient and strip out other ingredients that are not considered agreeable to everyone’s digestion.
I personally prefer it eaten cold but the Middle East left a strong influence on the way I prepare my food and still using the same ingredients, I like to break down the cooked eggplant with a fork to make a paste and add it to all the other cooked kapunata ingredients.
This makes it great as a dip or as part of a sharing plate with other fresh salad ingredients.
I finish off this dish with chopped cherry tomatoes and lots of mint.
It is also amazing simply spread on Maltese bread with the fresh tomatoes and mint used as a garnish.
Overnight oats make the most brilliant breakfast and I also like them as a dessert or light lunch. They are also ideal for a light take-to-work packed lunch. The apples in these oats are lightly stewed. Sweetener is optional depending on how sweet you like . A bigger quantity of the apples can be prepared and kept in the fridge for a week and … Read More Cinnamon Apple, Walnut and Blackberry Overnight Oats
I think the combination of coconut and dark chocolate is one of the most pleasurable flavours I can think of. The gritty texture of the coconut combined with the silky dark chocolate is used in many iconic sweets and topping this dessert with the sweet. succulent strawberries that are at the peak of their season produces this simple yet amazing dessert which few will be unable to resist.
I was surprised to discover how simple the whole process is for making plant-based milks and drinks. It takes about 5 minutes as long as the main ingredient is soaked overnight in plenty of water. You do not need any fancy appliances and can use a simple food processor or blender. Homemade, dairy-free milk lasts for three to five days when refrigerated in airtight … Read More Homemade Carob Milk and making other Plant-Based Milks