by Lea Hogg
Green lentils keep their texture and have a richer flavour than the orange variety. For this soup I use a hand held blender [pulse setting] to puree the soup lightly and the final result has a mix of whole green and pureed lentils. It is very quick to prepare, no chopping and served with a Gozitan fresh goat’s milk gibna, it makes a very … Read More Green Lentil, Parsley and Lime Soup with Soft Gozitan Gibna
by Lea Hogg
Fresh food that is simple, quick and homemade is always best. This is the perfect winter warmer. It is economical quick to prepare as you can literally make it in 30 minutes.
I find that peeling the butternut squash is probably what puts most people off. With this soup you can literally use all the vegetable, skin included.
by Lea Hogg
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.
by Lea Hogg
‘The inspiration for this soup came from the irresistible Chicken Katsu Curry at Wagamama. Home made healthy comfort food that you can make quickly at home. Amazing flavours and perfect for January. It takes 35 minutes to prefer from start to serving it but it is even more delicious the day after’ You will need:
by Lea Hogg
‘Fresh herbs are abundant this month. And with the exception of fresh mint, basil and parsley many of us worry about what to do with big bundles of fresh oregano, tarragon, marjoram and thyme. Antida gave me a large basket of mixed herbs from her garden this week which also included ‘English’ curly parsley and purple basil. I wanted to make the most of … Read More Fresh Herb Soup with Turmeric Rice and Soft Maltese Gbejna [gluten free, diabetic friendly]
by Lea Hogg
‘I use fresh seasonal ingredients for my soup today and in its simplicity this makes a wonderful meal. The freshness of the peas and broad beans laced with mint leaves reflects the freshness of the produce of this island blessed with so much. For the creamy consistency I use oats, not too much, just enough that when cooked and pureed result in a creamy … Read More Oat Soup
by Lea Hogg
‘this is a vegetarian, gluten free recipe and I garnish with a mix of finely diced colorful vegetables, turtle beans that have not been pureed and yoghurt. Turtle beans have become one of my favorite ingredients and they are full of antioxidants and give a great flavor and consistency to soups and stews’ You will need: 200g black turtle beans 1 medium sweet potato, peeled and … Read More Turtle black bean and sweet potato soup
by Lea Hogg
For the soup you will need: 8 cups boiling water An organic stock cube Quarter teaspoon salt (leave out if you prefer) 4 cloves garlic,peels and crushed 10 Kale leaves , remove the middle stalk 1 middle sized onion, finely chopped 1 can canellini beans, remove water, rinse amd drain 4 thick slices bread 4 spoons oliive oil A pinch of bicarbonate of soda … Read More Kale Soup with Burrata
by Lea Hogg
Jerusalem artichokes are at their peak right now and a visit to my friend Antida ended up with soup making and some other new recipes to be aired on tv over the next few weeks. For a nutty flavour, do not overcook the Jerusalem artichokes. You will need: 2 tablespoon olive oil 4 cloves garlic 1/2 an onion, roughly chopped a pinch of nutmeg … Read More Jerusalem Artichoke Soup
by Lea Hogg
Winter calls for soups and parsnip makes a most delicious one. They are not the most popular vegetable here but I think that this will be enjoyed by most. You will need: 1 spoon olive oil 1 large onion, peeled and roughly chopped 3 cloves garlic, peeled and roughly chopped 1/2 teaspoon ginger 4 , peeled and chopped into chunks 2 potatoes, peeled and … Read More Parsnip Soup with Sesame Ricotta Crunch
by Lea Hogg
A very cold Mediterranean January calls for more soups on the menu and the delicate anise flavor of this one is delicious. I use spelt couscous and although did not notice a difference in flavor or texture, it is lower in gluten content than regular couscous. For the soup, you will need : 1 fennel bulb, chopped, keep aside the fennel leaves 1 medium … Read More Fennel Soup with Spelt Couscous
by Lea Hogg
‘Kohlrabi is the most wonderful vegetable, eaten raw or cooked. The whole vegetable is completely edible although in Malta it is more common to eat the bulb and the delicious leaves are usually discarded. Purple bulbs are more common here. The best way to store it is to cut the leaves and store them separately to the bulb, placed in the paperbag in the … Read More Curried Kohlrabi [Gidra] Soup with Puy Lentils
