Kapunata

French call it Ratatouille, Scicilians Caponata, and us Maltese Kapunata.  I don't know who was the first to come up with the idea of mixing all these lovely summer vegetables and create a delicious accompaniment to fish and meat.  As I was picking my vegetables for this recipe I saw the sweet corn shoots and thought I should add them to my Kaponata making it an original recipe.  They gave colour and extra crunch to my finished dish.

3 large peppers diced
2 Jalapeno peppers finely chopped
3 small aubergines chopped into 1cm cubes
1large onion fienly chopped
4 cloves garlic
6 fresh tomatoes
1 bunch basil
1 medium carrot cut lengthways and chopped 
1 celery stick chopped
1 fresh sweet corn (kernels removed by sliding the knife approx 6mm lengthways
1 tablespoon sugar
Seasonings
2 tablespoons capers 
2 tablespoons vinegar
1 can anchovy fillets
1 tablespoon tomato paste.
 3 tablespoons olive oil
10 kalamata olives

Gently fry the onions and garlic in the olive oil.  Add the anchovies and keep frying until anchovies break.  

Add Peppers, aubergines, carrots, corn, celery.  Fry for about 10 minutes until veggies are just tender.  Add chopped tomatoes and tomato paste, seasonings, sugar and chopped basil. 

Cook on slow heat for further 20 minutes or until mixture is thick and  peppers are properly cooked.  

Finally add capers, vinegar and olives, stir, cook for just one minute.  Turn off heat and serve with hot crusty bread.

Strawberry and Fig Jam

1 kilo Fresh hulled Strawberries

1 kilo Fresh Figs

Juice of one lemon

1.25kg Sugar

1 vanilla pod

Wash and chop the fruit.  Put fruit in a large non corrosive pan (use stainless steel) and bring to boil. Add sugar and lemon juice, and stir until sugar dissolves.  Using pastry brush and water wash down any sugar granules that stick to the side as these may crystallise your jam.  Also ensure that no sugar crystals are attached to your stirring spoon. 

Cut the vanilla pod lengthways and scrape out the tiny seeds and put everything in the jam mixture.  Boil rapidly for at least 15 minutes or until Jam reaches temperature of 105degrees centigrade.  

Prepare jars by thoroughly washing with soapy water and heat in oven 220 deg centigrade for at least 15 minutes. Ladle jam in jars taking care not to overspill on the rim, put some vanilla pod in each jar for decoration and fragrance.  

Close with lid and turn the jar upside down for 5minutes.  The intense heat will help kill any bacteria inside the lid.  Turn back into the upright position and wait for the lovely plop that indicates that your jar is properly sealed.  Will keep for over a year in a cool dark place.

Best Ever bread rolls

I have tried plenty bread recipes but as I come from a town which was famous for excellent bread for centuries I think I have it in my genes.So I always go to the recipe I collected from my nearby baker and the most important tip of all "Brandy". Yes a few tablespoons of brandy in the mixture will guarantee a softer texture as well as longer shelf life. I buy my flour from the baker as I find supermarket flour does not give the same results.  Like all homemade breads, I suggest you consume within few hours of baking but I always freeze ready made rolls and re heat as needed.  Like so I have fresh bread smell all week.
This is my secret recipe, please be exact with weighing as few grams can make a huge difference,

565grams strong plain flour
20g yeast 
1tsp salt
2tsp sugar
2tbsp olive oil
1 tbsp brandy
375ml lukewarm water

Place everything in a mixer, do not put yeast granules direct on salt as it might kill the very needed bacteria.
 Turn machine on slow speed and knead for 8 minutes.  Mixture should become soft and slightly wet. Remove the hook from mixture but leave everything in the same mixing bowl.  Cover with a tea towel and let it stand for 1 hour.  After 1 hour the mixture should have doubled in bulk, put back the hook and knead for further 1 minute.  Remove dough and divide in 36 equal portions. Take a piece and with cupped hands against the work top make circular movements until you feel that you have a perfect ball under your hands.  Do not use any flour as it will make it very difficult to form a ball.  Place buns on lightly buttered baking sheet leave enough space to rise.  Cover with tea towel and let them prove for approx 15minutes. Heat the oven to Moderate Hot or 215C.  Give the buns an egg wash by mixing 1 yolk 2tbsp milk 1 tbsp water and brush all tops.  You can sprinkle wth poppy, sesame, hulled pumpkin or nigella seeds. Place the buns in the oven but before closing the door spray with some water on the oven sides and bottom to create some steam.  This will help the buns rise perfectly and give a very smooth soft texture.
Enjoy with butter or olive oil and balsamic vinegar.