Advertisements

Tag: #usa

Tim Byres from Smoke in Dallas on ONE TV

Anton and I cooked with Tim Byres at the residence of the USA Ambassador and to watch Tim making the rub click here . This was aired on ONE TV. Tim’s special coffee and smoked paprika rub heightens the flavor of bbq meats. It is a winner and we enjoyed tasting various rubs sprinkled on slices of mozzarella and fresh vegetables. For the rub … Read More Tim Byres from Smoke in Dallas on ONE TV

Advertisements

The Ambassador of The United States on Thanksgiving

You are able to listen to the Ambassador of the United States by clicking here. From the Three Cities this week, Her Excellency speaks about thanksgiving, local scenery, childhood memories and more. We capture the essence of being an American on a Mediterranean island blessed with so much.

Zurek Soup and the Malopolska region

I loved  Lapanow in the hilly region of Malopolska and I often make Polish Zurek soup with our local Maltese Sausage. You will need: For the Rye sour 1/2 cup rye flour 1 cup boiled water at room temperature 1 garlic clove, crushed 1 bayleaf For the soup 1 carrot, peeled amd chopped 1 onion, peeled and chopped 1 garlic clove 1 potato, peeled … Read More Zurek Soup and the Malopolska region

A royal visit this weekend

The island has been preparing for a visit from the Duchess of Cambridge. But yesterday changes were announced and this weekend Prince William is due to visit a tiny island in the heart of the Mediterranean to celebrate Independence Day And as there is no better Ambassador for British Cooking than Delia Smith, here is one of my favourites for the occasion. The old … Read More A royal visit this weekend

Prickly pears, the season nearly over …

Prickly pear cactus plants this week are still heavy with fruit and it must be the most under-utilized fruit here. I am also guilty of not having made the most of them and i keep promising myself to try the paddles as an ingredient. The simpliest way to use them is by peeling them to extract their delicious sweet juice and if passed though … Read More Prickly pears, the season nearly over …

Chickpea Crostata di Ricotta (with kale and sundried tomatoes)

I am happiest when i am cooking in my kitchen, closed off with all the wonderful fresh ingredients that are easily available every day here. Crostata di ricotta is usually sweet and is of  italian origin but my crostata is savory and the green and red bits of candied peel used in traditional crostata are replaced here with chopped sundried tomatoes and shredded kale. … Read More Chickpea Crostata di Ricotta (with kale and sundried tomatoes)

September issue …. Preserving Summer Fruits

Home made jams with pure fruit and no artificial additives are divine. Succulent summer fruits are abundant to our Mediterranean climate and these can be preserved in the form of jams, chutneys, pickles and compotes. They make original Christmas gifts and will be appreciated in the winter months. Pectin gives a larger yield as you do not have to cook the jam for so … Read More September issue …. Preserving Summer Fruits

Minister Brincat’s Filo Pie, yellow-flesh watermelons and lilac butterflies …

For a glimpse of life in the heart of the Mediterranean, for yellow flesh watermelons and lilac butterflies, click here ! We welcomed Minister Leo Brincat on One TV during our food segment to raise awareness to his initiative on food wastage in housholds. Together with Mary , we created an attractive dish using the previous day’s left overs and I used filo pastry … Read More Minister Brincat’s Filo Pie, yellow-flesh watermelons and lilac butterflies …

Mediterranean Poutine

For those of you who have not come across it, Poutine is french Canadian fast food made with french fries and topped with cheese curd and gravy. I am told that this Mediterranean version which is topped with a gazpachio instead of gravy would be classed as a ‘Gourmet Poutine’ For this dish I used prepacked Parisienne potatoes 1 local soft fresh fresh cheese … Read More Mediterranean Poutine

Stuffed and roasted Baby Zucchini (vegetarian, gluten free)

Here we call these vegetables marrows. Unlike zucchini Mediterranean marrows come in all shapes and sizes. These are round mini ones and were cut for me by Joseph during our peach afternoon this week and I took a photo of the shrub and we ate these vegetables literally from the tree into the pan on the same day. Just to give you an idea … Read More Stuffed and roasted Baby Zucchini (vegetarian, gluten free)

Grilled chicken and peach salad

So many peaches in the market this week. Peach season is now with us. I met local farmer Joseph and the ambundance of peaches on his land is almost surreal. I love the combination of peaches with grilled chicken. Here is something light and a wonderful marriage of flavors. You will need : 1 large peach, skin on cut in thin segments 1 scallion … Read More Grilled chicken and peach salad

Ice Cream in a Mediterranean Village

I am sharing with you today a recipe for ice cream that appears in Bizzilla the national airline magazine of this month. it is a gluten free recipe and for those who cannot find carob syrup, use molasses.