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Tag: #vegetarian

Cooking with Aquafaba

Aquafaba must be one of the most amazing culinary discoveries of all time and it is the name that refers to chickpea water. I must sing my praises to the humble chickpea, because I find it to be the most versatile ingredient. We use chickpeas in soups, salads, stews and dips. I even use a purée of chickpeas as a substitute to flour in … Read More Cooking with Aquafaba

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Gluten free vegetable muffins made with chickpea flour

‘an ideal addition to a picnic, kids’ school lunch boxes or a treat with a salad during the working day.  I just love chickpea flour, the flavor, the texture, the natural colour…  These are so easy to make that you can have fresh muffins every day.  Don’t be tempted to freeze them as the texture changes’ You will need: 3 cups gram flour (chickpea flour) … Read More Gluten free vegetable muffins made with chickpea flour

Nopales with Kapunata and using Prickly Pear Paddles

  We always await each summer for prickly pears to come into season, so ripe, juicy and colorful.   The cactus features against the rubble walls in most photos that identify Maltese countryside. The health benefits of prickly pears  are endless and very much sought after all around the world and classed nearly as a superfood. My favurite way of using it this summer was to pick fruits … Read More Nopales with Kapunata and using Prickly Pear Paddles

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Jerusalem Artichoke Soup

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

Chocolate Zucchini Cake with baked ricotta filling

This cake was sliced and eaten as soon as we took it out of the oven because we wanted our audience to see the result. If you let it cool down, the middle layer will set and the cake will cut very nicely. You will need: 250g self raising flour 2 tablespoons chocolate powder 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1 … Read More Chocolate Zucchini Cake with baked ricotta filling

Belludia Apple Jam

Local apples are referred to as Belludia (Belludja) apples. I was told that it is a translation for Golden Delicious apples but Golden Delicious they are not! Not as tart as English cooking apples, edible without having to cook them, they come in a variety of sizes from tiny mini apples to large ones all ready for harvest from the same tree at the … Read More Belludia Apple Jam

Penne Gorgonzola with Walnuts and a visit to Farmers Market

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

Broccoli mint soup and this weekend’s catch !

My soup today is a combination of broccoli and mint, fresh mint, cooked mint and dry mint, producing a delicious soup with a depth of minty flavour. You will need: 1 tablespoon olive oil 1 head fresh broccoli 1 natural organic stock cube 1 medium onion, sliced 1 clove garlic, smashed 1 potato potato, peeled and diced A large fist of fresh mint, chopped … Read More Broccoli mint soup and this weekend’s catch !

Vietnamese Pickles

I love Vietnamese Pickles  them in sandwiches or to nibble as a snack. With my 2 favorite boys and radio buddies, Dorian and Renato

Salsa verde with walnut and parsley couscous

I love salsa verde and although you can add a mix of fresh herbs I made this one with flat leaf parsley only. I wish there was more left but we ate it, too irresistible. I love it also with grilled meats and tossed with pasta, nearly like a pesto, but much lighter ! You will need: 2 large cloves garlic, peeled 2 spoons … Read More Salsa verde with walnut and parsley couscous

Fennel Soup with Spelt Couscous

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

Curried Kohlrabi [Gidra] Soup with Puy Lentils

‘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

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