Cauliflower mini Casserole

This recipe is a hearty meal in itself however you can make smaller portions in souffle ramekins and serve them as accompaniments to any fish or meat. Enough quantities to make 4 main courses.

1 medium cauliflower

1 maltese sausage

150g smoked ham 

1 hard boiled eggs

1 tsp salt

2 sheets frozen puff pastry 

15g butter
11/2 tbsp flour
750ml milk
100ml fresh cream
100g grated provolone (cheddar or parmesan)
1 tsp mustard
1/2 nutmeg

1 extra egg 

Cut cauliflower into small florets and put in a pot. Cover with water add 1 tsp salt and bring to boil.  Boil for 15 minutes until cauliflower is just tender.  Drain in a colander and set aside.

Prepare the cheese sauce,  heat a medium casserole, add butter and when it melts completely add the flour.  Using a wooden spoon mix till flour and butter forms into a paste (called roux).  Cook the mixture by stirring around the pan for 2 minutes, like so the sauce will not have the floury taste.  Add milk and instantly change the utensil from wooden spoon to whisk.  Whisk and continue to cook on low heat till mixture thickens to a velvety sauce.  Add cheese, grated nutmeg and continue to whisk till cheese melts completely.  Add cream, cubed ham and crumbled sausage mince and cook for further 2 minutes till all is heated through. Finally add mustard, give a final stir and remove from heat.  Combine cauliflower and cheese sauce in a large bowl and mix well.  Ladle Cauliflower mix into soup bowls insert 1 hardboiled egg in the middle then cover with puff pastry.  Give an egg wash and bake in a 200c oven for 20 minutes till pastry puffs and becomes golden.

Make Your Own - Candied Peel

It is the ideal time to prepare your own candied peel as it can be used in so many Christmas bakes... be it Cake, Pudding, Mince Pies, or Panettone, this sugared peel is added to give the authentic taste.  Citrus Peel is commonly used in Southern Italy, for the Sicilian cannoli or cassata, however us Maltese make a delicious Konfettura from Long Marrows! You would never tell that this humble vegetable makes such a wonderful sugared Gem!. Below you will find both, however I left the citrus peel with its original colour. Making your own candied peel allows you to enhance the flavour with so many aromas such as Vanilla, Ginger, Lemon Grass, or perhaps dare to add few Chillies for that final kick! I like my peel soft and jammy, not dried and crystallised. Candied Peel, like any sugar preserve, can keep well for years if packed in a simple jam jar and stored in a cool dry place.

1 Large Long Marrow 

Approx 1 kg Sugar

3 Lemon Grass

1 heaped table spoon Sea salt

Red food colouring

Cut Marrow in quarters lengthways then scoop out some of the inner core. Cut each quarter in 8 cm lengths and put in a large pot.  Cover with water and add 1tbsp salt. Cover with lid and bring to boil.  Boil for 5 minutes and turn heat off.  Cool in liquid. Lift marrow on to a working top and place it hard skin down, then remove the skin by using a sharp knife and carefully slice along  keeping the knife as close to the outer skin as possible.  Slice again the top part leaving just 5mm of the bottom flesh.  Only these 5mm from the flesh close to the skin is adequate for this recipe, discard the rest.  Chop the flesh into approx 5mm cubes and put in a colander to drain for approx 3 hours or overnight.  

Weigh drained flesh, and add the amount in sugar to a pan together with the flesh. Slice lemon grass in two and add to pan with the other ingredients and heat mixture on low until sugar is dissolved.  Turn heat to high and bubble mixture for 15 minutes.  Add colour stir and turn off heat.  Spoon cold candied peel into sterilised jars, and close securely with lid.  I suggest that you leave the peel for at least one week to develop the flavour before using it in recipes

. 

For citrus peel, Peel Oranges, lemons or tangerines cover with water and add 1 tbsp salt and boil for 45 minutes, then chop into small cubes and  continue with the same weighing and cooking process as above

Crepes with Cheesy Mushroom and Ham Filling

Crepes are so versatile and can be used in both sweet and savoury dishes.  Make a double batch as they freeze well after cooked and cooled completely.  Simply wrap in plastic and thaw when needed.  

For the Crepes

1 1/2 cups Plain Flour

2 cups Milk

5 Eggs

pinch salt

2 tbsp Sunflower or Peanut Oil

1 teaspoon oil extra for greasing

For the Filling

500g button Mushrooms

1 Onion finely chopped

300g Smoked Ham or Gammon 

2 medium Zucchini

100g Brie Cheese

200g Mascarpone Cheese

1 tbsp Ghee or clarified butter

1 heaped tsp Corn Flour

Freshly ground Black Pepper

1 sprig thyme

Roughly chopped parsely to garnish

Make the Crepe batter by simply put all ingredients in a jug (preferably with a spout) and using a hand blender blend all ingredients to a smooth runny batter.  Leave batter covered with a cloth to rest for 30 minutes.

Meanwhile prepare the filling by chop button mushrooms, and ham to small cubes.  Remove the core from zucchini and chop into small cubes as well.  

Heat a heavy based saucepan, add ghee and onion and fry gently till onion is translucent.  Add ham, mushrooms and zucchini and thyme and cook till zucchini are just tender.  Add mascarpone cheese and stir well to combine with other ingredients.  Roughly chop the brie cheese and add to the mixture.  Finally dissolve cornflour into 1 tbsp water and add  to thicken the sauce.  Stir for a scarce  minute, grind some black pepper and turn off heat.  Cover and keep warm till needed.

Heat pancake pan on very low heat,  add oil and wipe it around with a kitchen paper.  Pour approx two tablespoons batter in  the middle and us the back of a spoon to distribute to form a 9inch thin pancake. cook for approx 1 minute then turn leave just for 10 seconds and slide pancake to a warm plate.  Continue with the process stacking cooked pancakes on top of each other ( they do not stick).

Serve pancakes filled with 1heaped tbsp of the cheesy mixture and fold into quarters.  Sprinkle with chopped parsely to garnish and freshen the palate.

Panettone with Creme Anglaise (Custard Sauce)

I know that there are scrumptuous ready made Panettone, but there are also ready made Christmas cakes and puddings and we still enjoy making our own.  Try this for Christmas dessert for a lighter finish to traditional puddings.  Make sure to double the portion for Creme Anglaise as it will disappear! Mixture makes 3 9inch cakes or 36 small muffin size for an individual portion!

1kg Plain Flour

80g Sugar

80g Butter 

2tsp Salt

2 eggs

50g Fresh Yeast or 18g dried

150g Candied Fruit

200g Sultana

2 tbsp Brandy

3 tbspDried Milk Powder

400ml luke warm Water

1 tsp Grated Orange Rind

1/2 tsp Cinnamon

1/4 tsp Ground Cloves

1 extra egg for egg wash

Glaze

1 tbsp Marmalade

1tbsp Brandy

1tbsp Maple Syrup

Creme Anglaise

500ml Milk

1 vanilla pod 

3 Egg Yolks

2 tbsp Sugar

Crumble yeast in a small bowl, add 1/4 of water and whisk to melt.  Cover with cling film and set aside. Heat a small casserole add, brandy, sultana, candied fruit, grated orange rind, cinnamon and ground cloves.  Stir well till all fruit is heated throgh and mixture boils. Turn off immediately then add butter.  Stir and cover.

In a food mixer fitted with hook attachment, add sifted flour, Salt, Sugar and eggs.  Add milk powder to remaining water and add to flour mixture.  Add yeast mixture and turn speed to minimum and mix for 10 minutes. Lift hook and scrape dough from hook.  Add fruit mixture to dough and lower hook again and knead for further 5 minutes till all fruit has been evenly incorporated into the dough.  Turn machine off lift hook, cover with clean cloth and leave in a warm place for about 1 hour till mixture doubles in size.  Lower back the hook and knead for another 5 minutes.  Divide mixture into three equal portions of approx 500g each and put in 9inch Paper cases or lined baking pans. ( I make small ones with 1 tbsp mixture into muffin cases).  Put cakes in the oven with light on (no heat) and let them rise for 1.5hours.  Brush with beaten egg.  Turn oven on to 200c and bake panettone for approx 30 minutes till top is rich golden and sounds hollow when tapped from the bottom.  Heat Marmalade, brandy and maple syrup and brush cakes when still hot to get a shiny top. Cakes can be frozen when cold and thawed when needed.

 

Creme Anglaise

Split vanilla pod in two and scrape seeds.  Add seeds and pod to milk and heat till it nearly boils, meanwhile beat egg yolks and sugar in a glass bowl till pale and fluffy. Slowly add boiled milk to yolk mixture and stir well.  Turn mixture to pan and stir on low heat till mixture thickens to cover the back of a spoon.  Do not boil mixture as it curdles.  Mixture should resemble gravy sauce texture not thick paint!

Spicy Rib-eye with stewed Lentils and Chocolate Sauce

Scented with Christams aromas of cinnamon and Chocolate this Rib eye on the bone makes an ideal centre piece for any Festive dinner. Serves 4

1 kg Rib Eye on the bone

1 tsp smoked paprika

1/4tsp cinnamon powder

1/4 tsp sea salt

1/4 tsp ground black pepper

1 tbsp olive oil

1 spring onion and half pomegranate to garnish.

300g Brown Lentils

1 onion Finely chopped

200g mushrooms cut into small cubes

2 tomatoes peeled and chopped

1 clove garlic crushed

1 tbsp ghee

1 tbsp curry powder

50g chorizo sausage cut into small cubes

3 Bay Leaves

1 litre water

Chocolate Gravy

Drippings from  Rib eye

200ml chicken stock

30g dark chocolate grated

2 tbsp port

Salt & pepper to taste

In a small bowl mix smoked  paprika, cinnamon powder and 1 tbsp olive oil and rub the Rib eye form both sides.  Set on a plate to marinade in the spice mix.a

Heat a heavy based saucepan add ghee and when it melts  add onion, chorizo and crushed garlic and fry gently for two minutes till onion is translucent.  Add curry powder and stir well to cook for another 1 minute.

Add Lentils, mushrooms, tomatoes and water and stir well.  Add bay leaves then bring to boil. Reduce heat, cover and simmer gently for 1 hour till lentils are soft and all liquid has been evaporated.  Season with salt and pepper and serve.

Heat a large oven proof frying pan on the stove, add rib eye and cook two minutes to seal on each side.  Season with Salt and Pepper and continue to cook for further 15 minutes in a pre heated oven for 15-20minutes.  Remove pan from oven, transfer meat to a warm plate and cover with foil to rest.  transfer the pan and residue from meat to the heat, add port and stock.  Stir well then reduce by half, add grated chocolate and season to taste.  Pass sauce through a fine sieve and serve.

Plate by first spooning lentils then sliced rib eye.  Ladle sauce on top and garnish with spring onions and few pomegranate seeds.

Tuna Brochette with Jerusalem Artichoke Salsa and Tomato Conserve

Any Round Oily fish can be used for this recipe, such as Swordfish, Mackarel, Bonito, and Lampuka.  In this case I used Sawrella which is from the Tuna Family with a creamy flesh.  Make sure that you cut fillets evenly and never cook more than 10 minutes.  Fish should be slightly bouncy to the touch and not firm and rigid.

1.5K Whole Tuna Fish Filleted and skin removed

12-16 slices parma ham

1 teaspoon Nigella seeds

2 tbsp Olive Oil

1 tbsp chopped fresh herbs

1 clove garlic crushed

Salt & Pepper

Jerusalem Artichoke Salsa

500g Jerusalem Artichokes

2 clove Garlic

1/4 tsp grated lemon rind

Salt & Pepper

1 tbsp Olive oil

1 tsp chopped fresh parsely

Tomato Conserve

400g Tomatoes, peeled, deseeded and chopped

1 clove garlic crushed

1 tbsp olive oil

2 tbsp Maple Syrup

1 tbsp capers in vinegar

Salt & Pepper

1 tsp chopped fresh marjoram

Pre Heat oven to 200c. In a glass bowl, add nigella seeds, 2 tbsp Olive Oil, crushed garlic, chopped fresh herbs and season with salt & Pepper.  Mix well then cut fish into 1 inch cubes and transfer half of them to the marinade and mix to coat well. Cover with cling film and set aside.  Cut each parma ham slice in two.  Wrap the remaining fish in Parma ham to make rolls. Skewer alternatively with the other fish and arrange on a baking Tray.  Bake for just ten minutes then serve on a bed of artichokes and spoonfuls of tomato conserve.

Jerusalem Artichoke Salsa

Clean and scrub Jerusalem artichokes and chop into small dice. Add to a pan and fill with enough water just to cover.  Add crushed garlic, grated lemon rind, olive oil, parsely and salt & pepper cover and bring to boil.  Lower heat then simmer with lid ajar, till all liquid nearly evaporates and artichokes are tender to touch.  Turn heat off and keep warm till needed.

Tomato Conserve,

Put tomatoes, garlic, olive oil, maple syrup and chopped marjoram in a casserole and bring to boil.  Cook uncovered till sause reduce by half and it becomes thick and pulpy.  Turn off heat, add capers and season with salt and pepper.

Rum & Raisin Ceviche

Ceviche is a delicate way to eat raw fish.  You have to be sure that your fish comes from a clean source and exceptionally fresh!  Prepare the fish even up to 6 hours in advance but marinade only forty minutes before serving!

250g white fish fillets, sea bream, monk fish, sardines, snapper,or sea bass

Juice of two limes

2 tsp sugar

1/4 tsp salt

1 small fresh chilli pepper

1 tbsp raisins

1 tbsp white rum

1 tsp chopped fresh dill

Slice fish fillets into bite size of approx 3mm thickness.  Layer fish on a large glass dish.  In  a small bowl add lime juice, sugar, salt, chillies, raisins, rum and chopped dill and stir till sugar dissolves.  Pour over fish. Cover with cling film and chill for 40minutes. Right before serving lift fish from marinade and arrange on a serving plate and pour some of the preserving liquor over. Serve with brown bread and butter.

Pasta Shells with Fresh Borlotti Beans

Beans come into their second season during the fall. Enhance the flavour with a good marrow bone as well as some bacon trimmings and do not expect any left-overs!

200g shelled Fresh Borlotti Beans
150g Bacon Trimmings
2 marrow bones
1 celery stick
Bouquet Garni made from 2 bay leaves, and Sprig of Thyme
100g Prosciutto Dolce cut into small cubes
3 tbsp grated pecorino cheese
1 tbsp olive oil
500g pasta shells

Heat a heavy based casserole and bones and brown each sides.  Cut bacon trimmings into small cubes and dry fry together with the bones.  Add shelled beans, celery stick and bouquet garni and 1.25l water.  Bring to boil then lower heat and simmer covered for 30minutes till beans are cooked and soft when squeazed between two fingers.

Meanwhile boil pasta in plenty salted water till al dente.  Drain and return to pot add olive oil and toss gently.  Remove bouquet garni and bones from the cooked beans then add beans and remaining liquor to pasta.  Add small diced posciutto dolce, and pecorino cheese and stir well.  Serve with an extra drizzle of olive oil.

Quiche Lorraine

This recipe is enough to make 10inch pie dish.

350g Plain Flour
125g Butter
2tbsp cold water
few drops lemon juice
1 small egg
pinch salt

250ml Milk
125ml Cream
4 eggs
100g Grated Pecorino Cheese
125g Fresh cheeselet or
 Cottage Cheese
1 spring onion Finely chopped
100g bacon chopped and dried fried
3 sun dried tomatoes finely sliced
Salt & Pepper

Add flour and chopped cold butter to a food processor and give short pulses till butter crumbs up with flour.  Add egg, salt, lemon juice and process adding water till mixture forms into small balls.  Transfer mixture to working top and gather to form a ball.  Cover with cling film and chill for 20 minutes.

Pre heat oven to 180c.

Roll out pastry thinly and line a 9inch fluted non stick flan dish.  Trim edges then cover with baking paper and add some beans.  Bake blind for 15minutes then take out from the oven carefully lift the baking paper and beans and return the flan to cook for another five minutes.  Remove from oven and lower heat to 170c

Prepare the filling by adding milk , eggs and cream in a large bowl and whisk till combined.  Add grated cheese, crumbled fresh cheselet, finely chopped spring onion bacon and finely sliced sundried tomatoes  and stir well so that all ingredients are combined.  Transfer mixture to flan, taking care not to overfill.  Season with salt and pepper and bake for 25minutes or till it sets and to has a golden colour.  Serve with green salad

Crispy Skin Salmon, with Crushed Potato and Greens

Quantities are for four persons.  Preparation time is half an hour plus 15 minutes for cooking.

8 portions Salmon Fillets (1 inch thick)

5 medium potatoes

3 tbsp olive oil

3 Pack Choy

1 tbsp Soy Sauce

1 tsp Chicken Powder

1 inch Ginger  - grated

1 tsp corn flour

1 tsp Peanut oil

Coarse Sea Salt

Freshly ground black Pepper

Peel Potatoes and cut into quarters.  Cover with cold water add 1 tsp salt and bring to boil, simmer covered until just tender.

Heat a large frying pan or wok, add peanut oil and  roughly chop the pack choy.  Adding stems first to pan and stir fry then add grated ginger and cover lightly for just 1 minute to create some steam. Dilute cornflour in 1 tbsp water.  Add chicken powder to pack choy and stir.  Add remaining soft leaves, then soy sauce and finally thicken with diluted cornflour.  Toss well and turn heat off.  Leave covered till serving.

Heat another large frying pan, pat dry salmon fillets and sprinkle 1 tsp salt all over the skin and a grind of black pepper. Drizzle over 1 tbsp olive oil and dry fry on medium heat skin side down for two minutes.  Cover with lid and continue to fry for further two minutes.  Do not turn fish.  Top will steam and fish will cook through!

Drain potatoes leaving just little water and mash roughly once.  Add olive oil, and season to taste.  Stir well using fork.

Use a round three inch mold spoon potato in the bottom then top with pack choy.  Lift mold carefully. Arrange two salmon fillets per person.  Serve with hot crusty bread!

Tuscan Zuppa di Farro - Wheat Grain Soup

500g Wheat Grain

1 carrot diced

1/4 cabbage or 2 Pack Choy

1 Onion chopped

1 tbsp flour

1.5 Litre Vegetable Stock

1 Celery Stick diced

200g chopped prosciutto (ham)

1 clove garlic crushed

1 tsp chopped fresh rosemary

Salt & Pepper

2 tbsp Olive oil

1 tbsp butter

Grated Pecorino Cheese

Soak wheat grain in cold water for at least 12 hours or overnight.

Heat 1 tbsp olive oil in a soup pot, add chopped onions and crushed garlic and fry gently till golden.  Sprinkle flour and stir then add stock.  Add chopped cabbage, ham, chopped celery stick,  wheat grain and chopped fresh rosemary and bring to boil.  Cover and simmer gently for 1 hour or till all vegetables ar soft and soup thickens. Season to taste and serve sprinkled with grated pecorino cheese and a drizzle of olive oil.

Linguine with Prawn and Hazelnut Pesto

500g Linguine
200g Peeled tiger prawns
100g chopped bacon
1/2cup roasted hazelnuts
Large bunch fresh basil
2 clove garlic
2 tbsp grated pecorino cheese
1 tbsp lemon juice
1 tbsp olive oil
1 cup creme fraiche
Salt and freshly ground black pepper

Bring a large pot with salted water to boil and boil pasta till al dente. Drain and reserve 1 cup from the cooking liquid 

In a food processor process hazelnuts and garlic till finely ground, add chopped basil leaves and process.  Add creme fraiche, lemon juice, pecorino cheese and olive oil and process again till a coarse paste is formed.

Heat a large pan add chopped bacon and fry till lightly golden.  Add roughly chopped prawns then two heaped tablespoons of hazelnut pesto and stir till mixture bubbles.  Add reserved pasta liquid to loosen the sauce.  Finally toss in pasta till sauce clings evenly.

Tip  Store remaining pesto covered with a drizzle of olive oil and keep covered with cling film refrigerated.  will keep 3-4days.

Saffron Baps with pistachio and sun dried tomato pesto swirl

800g Plain Flour
200g Wholemeal Flour
4 tsp Dried active Yeast
3/4 cup Milk
1 3/4 cup Water
Pinch Saffron
2 tbsp Olive Oil
2 tsp Salt
3 tsp Sugar
2 tbsp Sun Flower Seed Kernels
1 egg
1 tbsp Milk Extra

Sun Dried Tomatoes and Pistacchio Pesto
250g toasted Pistachio nuts
50g Sun Dried tomatoes
3 tbsp Olive Oil

Make pesto by adding pistacchio nuts to Food Processor and process till well ground, add chopped sun dried tomatoes and process again, add olive oil from tube little by little till a thick paste is formed.

In a small bowl add just 1 tbsp hot water to saffron, stir and leave to infuse for 5 minutes.

Add flour, yeast, milk, olive oil, salt and sugar in a Mixing bowl, and using the hook attachment start mixing on lowest speed.  Add saffron water then start adding water slowly till dough just holds its shape. Continue to mix for 5 more minutes, then lift the hook and cover to prove for 1 hour.  When the mixture doubles in bulk, lower back the hook and knead for another 5 minutes.  Turn the dough on to a floured surface and using a rolling pin, roll to a rectangle approx 50cms x 30cms and 1cms thick. Spread the pesto on top, then sprinkle with sun flower seeds.  Roll the pastry to form a long roll.  Cut into 2cms slices place on baking tray cut side down and press gently to flatten out. Allow enough room to prove from one bap to another.  Cover and let them prove till double in bulk.  Brush with beaten egg mixed with 1 tbsp milk and bake in a pre heated oven 210c for 15-20minutes till golden and sound hollow when tapped from the bottom. Serve with cream cheese or Ztaziki

Fresh Coconut Melt in the Mouth Cookies

3 Egg Whites
1 1/2 cups Castor Sugar
3 Cups Freshly Shredded Coconut
Juice and Grated Zest of 1 Lime
1 tbsp cornflour
1 tbsp rice flour

200g plain chocolate

Beat the egg whites till soft peaks form, add sugar slowly and beat till it dissolves.  Add lime juice, grated zest, cornflour, rice flour and shredded coconut and using a metal spoon, fold everything int the egg white mixture.  Try to have an airy mixture that holds its shape when spooned on a baking tray.

Heat the oven to 200c.

Line a baking tray with baking paper then using two spoons spoon mixture over the baking paper leaving enough space for them to spread.

Bake for 10minutes then lower heat to 160c and bake for further 20 minutes.  Remove from oven and cool on a wire rack. 

Melt the chocolate and brush the bottoms with chocolate and place on a grease proof paper.  Using a teaspoon, make brisk movement over the cookies with melted chocolate for the streaky effect.  Cookies keep well in an airtight container for 4-5days.  Makes approx 20 cookies

Lime and Coconut Merengue Pie

Normally butter is added to the tangy merengue filling, however in this recipe I took a twist and replaced it with coconut milk for a taste of paradise!

1/2 quantity Rich Short Pastry

Lime and Coconut Curd Filling
4 tbsp cornflour
2 tbsp plain flour
2 tbsp Malibu
3/4 cup coconut water (or water)
Juice and zest of 2 limes
150ml coconut milk
4 egg yolks
1 cup sugar

Merengue
4 egg Whites
3/4 cup Caster Sugar
1 tbsp water

Heat oven to 180c. Butter a 9 inch pie dish, roll out the pastry to 3mm thickness and line the pie dish with pastry.  Line the pastry with grease proof paper and fill with cooking beans.  Bake blind for 15 minutes then remove beans and baking paper and bake for an additional 5 minutes so that the pastry cooks and become golden.  Remove from oven and cool on a wire rack.  Remove pastry from pie dish and place on a baking tray.

Prepare the filling by mixing cornflour, plain flour Malibu, coconut water, sugar, juice and grated zest of two limes in a casserole.  Put on a medium heat and whisk continuously till mixture boils and thickens.  Boil slowly for 3 minutes then add coconut milk and stir till well combined and mixture boils again.  Turn off heat and let the mixture cool for about 10minutes.  Separate the eggs then add yolks to mixture and stir well.

Whisk egg whites and water till soft peaks form, then add sugar beating continuously till sugar dissolves and merengue is silky smooth.

Add lime and coconut curd filling to pie shell, then pipe merengue over.  Bake in a 180c oven for 20 minutes till merengue turns golden.  Remove from oven then chill in refregerator for at least 4 hours before serving.

Tip:  If you have extra merengue pipe on to a baking tray lined with baking paper and bake in a 180c oven for 10 minutes then lower the oven temperature to 150c and bake for an additonal 30 minutes.  Cover in chocolate and press over freshly shredded coconut.

Prickly Pear, Lime and Vanilla Jam

Prickly Pears or cactus figs are abundant on our island.  The fruit ripens towards the end of Summer giving us a very sweet and unique flavour.  They are a bit difficult to peel as they come covered with nasty thorns, however, these days, vendors take care of this chore and sell them peeled and  ready to eat.  I do not advise children or people suffering from intestine problems to eat these fruit raw as they are full of seeds, however, this jam can be enjoyed by everyone. 

2.5kg peeled cactus figs

5 limes

1/2 stick vanilla

1 kg sugar

Using a lemon zester, zest the rind from limes, then squeeze out the juice.

Put the pears, lime zest and lime juice in a large pot, turn on heat to medium and mash slightly using a potato masher.   Simmer for 20 minutes stirring frequently.  Turn off heat.  Strain mixture through a sieve pressing down with a metal spoon to extract juice as  much as possible.  Discard all seeds.  Transfer strained juice to a clean pot.  Split vanilla bean in two and scrape out the tiny seeds. Add seeds and pod to pan then add the sugar.  Put on a medium heat and stir till sugar dissolves.  Turn on heat to high and boil mixture rapidly for about 20 minutes till it reaches 105c - jam setting temperature. Lift the vanilla stick and cut into small pieces. Ladle jam into cleaned sterilised jars, adding a piece of vanilla stick in each jar.  Close securely with lid and put upside down for 2 minutes to sterilise the lid.  Turn jars upright again and leave to cool.  Jam will improve in 3 months and will keep for up to two years.

Bigilla - Tic Bean Dip

This is a traditional Maltese dried bean dip.  Till now vendors go about in the streets selling piping hot bigilla smeared with chopped chillies in vinegar!! Yum.  We eat it with crusty Maltese bread or Galletti, the traditonal Maltese Water biscuits. The best beans to use are dried "Gilba" beans or Tic beans, but dried Broad beans are a good alternative.

350g Dried Gilba or Tic beans

1 tsp sea salt

1 tsp ground black pepper

2 tbsp vinegar

1 small fresh chilli

2 cloves garlic crushed

1 tbsp chopped fresh parsely

2 tbsp olive oil

Extra chopped parsely and dried chilli flakes to garnish

Wash beans cover with cold water  and soak overnight.  The following day, wash beans again then put them in a pressure cooker and add enough water to have at least 1 inch over the beans.  Seal and turn heat on.  When the pressure starts leave on for 15 minutes then turn off.  Leave to cool so that the pressure goes down, then drain the beans reserving 1 1/2 cups of the cooking liquid.  

Add beans and reserved liquid to a food processor, add crushed garlic, chilli, vinegar salt and pepper and process till paste is formed.  Add parsely  and give more pulses to mix.  Paste will be a bit runny at this stage. Scrape mixture to a serving bowl, garnish with more parsely and chilli flakes and drizzle with olive oil.

Apple Tea Cake

Autumn just around the corner, and Apples are in season.  I know that Apple Pies are an old time favourite but with the limited time everybody  has the days,  I find this cake a good alternative using just a fraction of the time to prepare.  It taste wonderful and it is very easy to cut and serve.  It keeps well if refregerated for 3-4 days.  Serve it cold or warm and custard or vanilla ice cream are very good accompaniments.  Don't forget to make some tea!

1kg cooking Apples
5 cloves
1/2 lemon
800g Self Raising Flour
300g sugar
450g plain yoghurt
250g butter
1 tsp baking powder
1/2 cup milk
1 tsp ground cinnamon
few drops vanilla essence
6 eggs

Peel  apples and cut roughly into chunks add to a medium pan then cover with water, squeeze the half a lemon over and then add to squeezed lemon to apples, add cloves cover and bring to boil.  Simmer for 15minutes then turn off heat and drain.  Transfer apples to a clean bowl, make sure that you remove the cloves and lemon, then break slightly using a fork and leave to cool completely.

Butter a lamington dish and pre heat the oven to 180c.

Sift the flour and baking powder. Cut butter into small cubes then put them in a food processor fitted with blade.  Pulse for a few times till butter crumbles in the flour.  Add sugar, eggs, yoghurt, milk and vanilla essence, and process till a smooth cake mixture is formed.  Layer half the mixture in the prepared lamington dish, then top evenly with cooked apples. Dust a cinamon powder all over and cover with the remaining cake mix.  Even out with a spatula and bake for 35 to 40minutes till golden and a skewer comes clean when inserted in the middle.  Turn over to cool on a wire rack.  Serve with ice cream or warm custard sauce.

Tuna and Sun Dried tomato Paste

1x180g Can Tuna in Olive Oil
1x200g Can Cannelini Beans drained
4 anchovy fillets
6 sundried tomatoes chopped
1 tbsp chopped pickled onions
1 tbsp chopped parsely
2 tbsp mayonnaise
1 heaped tbsp cream cheese
1 tbsp tomato paste
few dashes tobasco sauce

Olive Oil, pinch Paprika, lemon slice and mint to garnish.

Add all ingredients including oil from tuna can,  in a food processor and process for 1 minute till a semi smooth paste is formed. Scrape mixture to a clean serving bowl, drizzle with olive oil, and garnish with lemons mint and paprika.  Chill for at least 30minutes before serving and serve with crusty bread or biscuits.

Chorizo and Feta Cheese Stuffed Peppers with Crab Rice Crostini

Normally we stuff peppers with tuna and prawn mixture, however these long Mexican peppers come really nice stuffed with cheese and sausage. I use quinoa to absorb some of the excess moisture and I prefer it to bread crumbs because the pearls remain whole and give a nice texture.  Rice Crostini can be baked at the same time and can be a good alternative to bread or potatoes.

Stuffed Peppers
4 Green Peppers
100g Feta Cheese
100g Chorizo
1 Egg
1 tbsp Chopped Fresh herbs
1 tbsp Quinoa Pearls(or Bread Crumbs)
1 onion Finely Chopped
2 Cups  Garlic Tomato Sauce
1 tbsp olive oil

Crab Rice Crostini

240g Crab Meat
1 Cup Long Grain Rice
2 tbsp Parmesan Cheese
Fresh ground pepper
1 Small onion finely chopped
2 eggs
Butter to grease pan

Put rice and 2 cups water in a casserole cover with lid and bring to boil, reduce heat on lowest setting and simmer for 10 minutes. Turn off heat and leave covered to cool for another 15 minutes.  Add crab meat, onion and stir, then add eggs and cheese, ground black pepper and chopped herbs then stir so that all is well combined.  Grease pizza dish with butter, then spread rice mixture evenly and press gently with back of a spoon.  Bake in a 200c oven for 30 minutes.

Crumble feta cheese in a bowl, cut chorizo sausage into small cubes and add to cheese, add herbs, finely chopped onion, quinoa pearls and 1 egg and stir till all is well mixed.  Stuff peppers pressing filling gently inside with a spoon. Heat a griddle or electric sandwich toaster and grill peppers for just 5 minutes.  Put tomato sauce in an oven proof dish, then top with stuffed peppers drizzle one tablespoon olive oil and bake in 200c oven for 30-40 minutes till peppers are well cooked.  Serve with rice crostini.

Eliconi with Calamari a Terra

This is my idea of how to marry two of my favourite summer ingredients... calamari and aubergines!  Sauce is very easy to make but ensure that you turn heat off  after just 1 minute that you throw the squid or else it becomes though and rubbery. Like so squid stays soft even when reheated!

500g Eliconi (or any other short Pasta)
5 Medium Squid cleaned and sliced
3 cups tomato Passata (1 can )
2 tsp sugar
2 tbsp olive oil
1 onion finely chopped
1 medium Aubergine diced
1 clove garlic crushed
1 tbsp chopped fresh Marjoram
few sprigs of basil
100g panchetta
Salt & Pepper
Chilli flakes to garnish - optional

Heat olive oil in a large frying pan add panchetta onion and garlic at once, add diced aubergines and fry till golden.  Add tomato puree then simmer for 15-20mins till it reduce and thickens.  Add sugar, salt & pepper and chopped fresh hebs and stir.  Turn heat to high, add sliced squid and time just one minute.  Turn heat off, cover with lid and leave to rest for 5 minutes.  Meanwhile boil pasta in plenty salted water till al dente, drain and return to pan.  Add sauce to pasta toss and serve.

Gravalax

This is a delicate way to cure fish.  All firm fleshed oily fish are suitable for this recipe, Salmon, Sea Bass, Sword Fish, Gurbell (as in this recipe), just make sure that the fish is ultra fresh and with no smell at all.  Normally after 24-36 hours it is ready to eat however you can keep it for 1 week.

2 kg Fish filleted, and all bones removed
4 tbsp Coarse Sea Salt
3 tbsp Demerara Sugar
1 tbsp Coarsely Ground Black Pepper
1/2 cup chopped fresh dill
3 tbsp Vodka
1/2 tsp dried chilli flakes

Prepare the curing mixture by mixing salt, sugar, pepper and chilli flakes in a bowl.

Cut 1 large piece of baking paper and place over aluminium foil of equal size.  Layer 1 fish fillet skin side down over baking paper.  Sprinkle over half the salt mixture then sprinkle over the chopped dill and then the remaining salt mixture. Pour the vodka all over then layer the other fillet over this time skin side up. Wrap carefully with baking paper then close securely with the foil.  Put wrapped fish on a plate then put another plate over and some weight ( a small brick wrapped in foil will do!) and leave in the refrigerator for about 24-36 hours (not more than a week, the longer the saltier it will become). Turn once or twice.

Remove from wrapping and carefully wipe away some of the dill and salt moisture.  Using a filleting knife, slice thinly and serve with lemon wedges and sliced chilli.

Cantuccini

These are Tuscan Biscuits, normally served after meal dunked in fortified wine, the Vin Santo.  They are so easy to make and keep well for weeks in an airtight container.  Make sure that all the moisture is drawn out in the final stages of cooking and biscuits are crumbly and crunchy so that they will keep for longer.  You can exchange 50% of nuts with candied peel, raisins or even chocolate chips! This mixture makes about 60 biscuits.

 

4 cups plain flour

1 tsp baking powder

2 cups castor sugar

50g Butter

1 tsp grated orange rind

1/4 tsp Vanilla Essence

4 Eggs

1 tbsp brandy

1 cup Shelled Raw Pistaccios

1/2 cup Pine Nuts

1 cup Red Almonds

Heat oven to 180c.

In a food mixer, add sifted flour, baking powder, sugar, orange rind and chopped butter.  Using a K beater, beat on low spead for just one minute then add eggs, brandy and vanilla essence then beat again till mixture forms thick paste.  Finally add nuts and mix till all is combined. (Do not overbeat).  Lift the mixture and divide in three equal portions.  Carefully mould each portion into long rolls the shape of small baguettes and place on a baking tray.  Wet your hands with a little water and pat over rolls to get a smoother finish.  Bake for 30 minutes till golden.  Remove from oven and cool on wire rack. Lower the oven temperature to 160c.  While still warm cut slices 1 cm thick using a bread knife, place again on a baking tray and bake for another 30 minutes turning once after 15 minutes. Ensure that biscuits are compeletly dry before removing from oven. Cool on wire rack and store in an air tight container.  Serve with a chilled glass of Vin Santo.

Baked Bream with Yellow Tomato and Cuttlefish Salsa

4 Black Bream Fillets (or Sea Bass)
1 tbsp chopped fresh dill
8 slices Parma Ham
2 Cuttle Fish cleaned
100g Yellow cherry tomatoes
1 Red Chilli pepper sliced
2 tbsp olive oil
1 tsp dijon mustard
1 tsp salt
1 tsp demerara sugar
Juice of half a lemon
2 tbsp Vodka
Fresh ground black Pepper
1 tbsp chopped fresh parsely

Fill a small pan with water and bring to boil,  blanch cuttlefish for just 1 minute then lift and when cooled slightly slice thinly and add to a clean bowl.
Make the dressing by adding sugar, salt, lemon, mustard and vodka in a small bowl, then add olive oil slowly stirring continuously to achieve a smooth thick dressing. 
Add dressing to sliced cuttlefish, then add sliced tomatoes, sliced chilli pepper, chopped parsely, and ground black pepper and toss gently.
Make rosettes from Parma ham Slices.  Smear the fish with chopped dill, place on a baking tray skin side down, place two rosettes on each fillet and bake in 200c oven for 10 minutes.

Bean and Ham Hock Soup with Cheese Croutons

I prepare this soup in the morning before leaving off to work.  Then I continue to cook the last 30minutes when I return.

 

300g Dried Lima Beans

1 Ham Bone

1 Potato

1 Onion

2 clove Garlic

1 Celery stick

1 Bay Leaf 

2 tbsp chopped Kalamatta olives

Ground Black Pepper

Chopped fresh Parsely

4 slices brown bread

2 tbsp grated gouda cheese

Wash Lima Beans under cold running water, place in a large soup pot with Ham bone, chopped onions, chopped celery, diced potato ,crushed garlic, bay leaf and 2 litres water.  Bring to boil, then cover and simmer for 45 minutes.  Turn heat off and leave covered for minimum 1 hour so that beans cook well and soak some liquid.  Remove the ham bone, scrape off any meat and return to pot. Turn heat on again and cook the soup for further 30 minutes.  Finally add chopped olives, crack some black pepper and add chopped parsely. Serve with cheese croutons.

Slice bread into thick sticks and place on a baking tray,  sprinkle grated cheese on top and bake in 160c oven for about 20 minutes till it becomes dry and crispy.

Konafah and Ricotta Pie

Konafah is a middle eastern pastry of fine wheat strings.  You can buy it from Halal Shops and other Arab food Stores.  Although that it might look complicated, it is very easy to work with as the fine strings attach together and are a bit elastic too.  Make sure to be generous with butter and always give the final syrup glaze.  This recipe is for 7inch pie tin.

150g Konafah Pastry

60g butter, melted

500g Ricotta

1/2 tsp Salt

2 Eggs

1/4 tsp grated Nutmeg

2 tbsp ground pistaccios

2 tbsp Golden Syrup

Heat oven to 200c. Put Ricotta cheese in a bowl and mash with a fork,  add salt, nutmeg and eggs and stir till all is combined. Brush generously the pie dish using half the melted butter. 

Layer half the pastry and press a little to even it out.   Add the ricotta filling then layer the remaining pastry on top, make sure that all ricotta is well covered.  Brush the pastry delicately with remaining butter then sprinkle with ground pistacchios and bake for 30minutes till golden.  Remove from oven and while hot drizzle the golden syrup on top.

Sun Dried Tomatoes

When tomatoes are in abundance this is a perfect way to catch some of the flavours of the Sun.  Nothing is complicated, yet there are some rules you must stick to in order to have a successful sun dried tomato. When perfectly dried, tomatoes can stay in the fridge in an air-tight container till Christmas, or even longer.

Plum tomatoes, Roma and San Marzano are the most suitable, however I also dry the cherry varieties, including Pachino and the Yellow pear shape.

I place my tomatoes on an oven rack and arrange a mosquito net to cover the lot from flies and wasps.  Make sure to find the most sunny spot available either on a balcony, roof or yard and ensure that they are enjoying the  sun for at least 10 hours.  When the sun sets, take the tomatoes inside and cover them with a clean cloth, then out again the next morning. Keep doing so, for at least five days or till they dry out completely.

2Kg Tomatoes

2 Tbsp Salt

1 Tbsp Sugar

1 tsp Ground Black Pepper

Cut the tomatoes lengtways and arrange side by side on a rack, cut side up.  Put salt, sugar and pepper in a jar, close with lid and shake so that all mix well.  Take tomatoes outside in a sunny spot and shake a little Salt and Sugar mixture on each tomato.  Mixture should be enough for 2 kilo tomatoes.  Cover and let them sun bathe!  Before it gets dark, take them inside and cover with clean cloth, then out again the next morning.  Do not salt them again!  Once is enough.   When completely dried and firm, place in an airtight container and leave in the refrigerator till needed.  Can be consumed instantly, however they taste better during the winter days, on some cheese platter and a glass of wine.

Ravjul - Ravioli

Ravjul!  The word instantly draws me to my childhood memories, of mum spending the whole Friday morning, shaping these ricotta filled ravioli.  The Maltese are famous for this version and in the past, the shape resembled more of a donkey's ear than anything else. Serve plain, tossed in a little cooking water, and a knob of butter, or with garlic tomato sauce and a sprinkle of grated parmesan cheese.  Recently I fried them in a little olive oil and they turned out to be a winner.

For the Pastry
500g Strong Plain Flour
1/4 tsp Salt
5 eggs

Filling
800 g Ricotta Cheese
3 eggs
1 Tbsp Chopped Fresh Parsely
1/2 tsp Salt
2 tbsp Grated Parmesan Cheese
1/4 tsp Grated Nutmeg (or Grate 1/2 a nutmeg)

Garlic Tomato Sauce
1 kg Ripe tomatoes
3 clove garlic
1 small onion
1/4 tsp pepper
1/2 tsp salt
2 tbsp honey
Few sprigs basil

Sift the flour and put in a food processor, add salt and eggs and pulse till mixture forms small balls.  Remove from processor and transfer to a floured working top.  Knead till dough is just elastic but firm.  Cover in cling film and chill for 1/2 an hour in the fridge.  

Meanwhile prepare the filling by putting ricotta, eggs, salt, parmesan and grated nutmeg and process till smooth and creamy.  Add the chopped parsely, give a few more pulses and then transfer mixture to a piping bag fitted with plain 1cm nozzle.  Leave in the fridge till needed.

Divide the dough into 4 pieces and using a pasta machine pass each piece several times till dough is smooth and elastic.  Roll into long rectangular strips, your final setting should be 3. Pipe ricotta nuggets, in a row in  the middle,  leaving enough space from one another  to cut the ravioli to your desired size.  Brush a little water around the ricotta then fold over.  Cup your hands and press around the filling carefully removing any air trapped inside.  Lift the strip of pastry with the filling to realease it from the work top, like so it will not stick, then cut with a round cutter and place over a floured baking sheet. (you can freeze them at this stage)

Bring a large pan of water with 1 tbsp salt to boil and boil ravioli for 8 minutes till al dente.  Serve with tomato sauce or plain tossed in butter.

Tomato Sauce

Wash  tomatoes, and cut in two, place in a casserole, with garlic, onion, basil, salt pepper and honey, bring to boil, covered on medium heat.  Continue to cook for twenty minutes till onions are cooked  stirring occasionally so that nothing sticks to the bottom of the pan.  Remove from heat then using a hand blender blend the mixture to obtain a thick puree.  Pass through a sieve, then return to pan and cook on low heat for another 20 minutes adding 1 tsp sugar if necessary.

Tip:
Never trow away any remaining pasta dough as fried in a little olive oil, then sprinkled with coarse sea salt is a very good accompaniement to a chilled glass of beer!

Saltimbocca

This recipe is enough for 4 persons. 

8 thin slices Veal
100g Fresh Pecorino Cheese or Provolone
16 thin slices Parma Ham
16 Sage Leaves
1 cup white wine
1 tbsp olive oil
1 clove garlic crushed
6 spring onions sliced in two lengthways
1 tsp honey
1 tsp wholegrain mustard

Cut each veal slice in two.  Cut the cheese into small sticks.(chip size).  Arrange 1 veal slice on a working top, press 1 sage leaf in the middle, then layer with  1 parma ham slice and arrange 1 cheese stick in the middle, then roll encasing all in.  Season with salt and fresh ground black pepper.

Heat large frying pan, add oil then fry veal rolls till golden. Remove from pan and transfer to a warm plate.

Using the same pan, add crushed garlic and spring onions, deglase pan with 1 cup white wine and 1/2 cup water cook covered for 5-10minutes so that onions soften and sauce reduces. Finally add honey, mustard and 1 tbsp butter and stir to obtain a nice silky sauce.  Add veal rolls back to sauce, shake pan so that sauce clings to the meat, then serve hot with mashed potatoes

Aubergine and Mozzarella Stack

This is my version of vegetarian moussaka.  It can be prepared hours ahead and baked 30minutes before needed.  Make a good tomato sauce with bold flavours so that it marries well  with the milkiness of mozzarella and the soft textures of aubergines.

2 medium Aubergines preferably round purple ones

1 dried mozzarella ball or caciotta (small provolone)

1/2 cup olive oil

1 tbsp salt

fresh ground black pepper

1 kg ripe tomatoes

2 tsp honey

small bunch of fresh basil

2 cloves garlic

1 small onion

Slice aubergines. Sprinkle some salt over a baking tray, then grind some black pepper and drizzle some olive oil. Layer sliced aubergine side by side, then sprinkle over  more salt , ground black pepper and another drizzle of olive oil, reserve just 1 tsp for the tomato sauce. Cover with cling film and set aside 

Meanwhile prepare the tomato sauce.  Peel tomatoes, remove seeds and chop roughly, then finely chop the onion, and crush the garlic.  Heat a small casserole, add 1 tsp oil, then onions and garlic and fry gently till cooked.  Add chopped tomatoes and cook for 20minutes till sauce thickens.  Add honey and chopped basil and season to taste.  Remove from heat.
Grill aubergines over a hot griddle for 3 minutes on each side.

Slice the mozzarella into 3mm thickness.  Make individual portions using adequate oven proof dishes.  Start by spooning 1 tablespoon tomato sauce then 1 aubergine slice then follow by 1 mozzarella slice and again 1 tablespoon tomato sauce.  Repeat till you use 4 slices aubergines and end the process with 1 slice mozzarella on top.  Bake in a 190c oven for 20 minutes till mozzarella bubbles and turn golden.

Moist Apricot and Pistacchio Cake

250g Dried Apricots

200g Raw Shelled Pistacchios

180g Sugar

85g Butter

4 eggs

150g Self Raising Flour

1 tsp grated Lemon Rind

1 tsp bicarbonate of soda

3/4cup hot water

 

1/4 Golden Syrup

3 Tbsp Cointreau or Grand Marnier

Place apricots in a small bowl, pour hot water over and stand for few minutes.

Preaheat oven to 170c. Butter and flour a 9 inch cake tin.

Put 200g Pistacchios  in a food processor,  and process till well ground.  Transfer nuts to a bowl, add softened apricots and hot water mixture to porocessor and whizz for few seconds till you have a creamy mixture.  Add chopped butter and sugar and give some pulses till combined. Add eggs all at once and pulse again.   Add sifted flour, grated lemon rind, bicarbonate of soda and ground pistacchios and process for approx 20 seconds or till you  have an even cake mixture.  Do not over mix.  Pour mixture into prepared tin, and bake fro 30 minutes or until cake is cooked through, springy to the touch and skewer comes out clean when inserted in the centre.

Meanwhile heat the golden syrup and cointreau for just 1 minute  till syrup is warm and bubbly. 

Remove cake from oven, turn onto a wire rac, leave upside down, and spoon over the syrup. When completely cold turn over to a serving plate.  Will keep well for 1 week.

Reginette with Sausage and Grilled Aubergine Sauce

Reginette are flat pasta ribbons commonly found in Naples and in Qormi, Mum used to call them 'Fdewwex'. (fdoughesh).... The word mesmerised me... Make sure to buy small Aubergines that feel heavy for their size and firm to the touch.  I used low salt Maltese Sausage, but Cumbrian or Tuscan Sausage are just as good.

500g Reginette
200g Low Salt Maltese Sausage
2 cups Tomato Sauce
2 small Aubergines
1 clove garlic crushed
1 small onion finely chopped
1 tsp honey
1 tsp coarse Sea Salt
4 tbsp Olive Oil
1 tbsp chopped fresh herbs
Freshly Ground Pepper
Parmesan or Pecorino Shavings

Cut Aubergines into 1cm slices and place in a bowl. Sprinkle over with coarse salt and crushed black pepper, then drizzle 2 tbsp olive oil.  Toss well then grill on a hot griddle or bbq for five minutes on each side. Cut into 1cm strips and set aside.

Bring a large pan of salted water to a boil add pasta and boil till cooked al dente.

Meanwhile, heat 1 tbsp of olive oil in a frying pan , add onions and garlic and fry gently till soft.  Add sliced sausage and fry till golden.  Add tomato sauce and honey and simmer for ten minutes till sauce thickens.

Drain Pasta, reserve 1 cup of the cooking liquid. Return pasta to pot, add sauce, reserved cooking liquid, sliced aubergines and fresh herbs and toss gently.   Serve with parmesan shavings and a drizzle of olive oil.

Seafood Coconut Curry Rice

I used fresh Lobster as seafood in this recipe, however any firm fleshed fish such as monk fish or prawns are suitable.

1 cooked Lobster Tail

(or 500g Fresh Tiger Prawns Peeled and Deveined)

1 onion finely chopped

1 clove garlic crushed

1 inch grated fresh ginger

1 chilli, seeded and finely chopped

1 tbsp fresh chopped dill

2 tbsp fish sauce

1x400g can Coconut Milk

1 Pack Choy

1 large tomato peeled and chopped

1 spring onion finely sliced

1 cup water

2 tsp corn flour

1 tsp sugar

Salt & Pepper

1 tbsp Ghee or Peanut Oil

Heat ghee in a pan, add onions, chilli, garlic and grated ginger and fry till onions are translucent. Chop the ends of Pack Choy and add to onions. Add tomatoes, fish sauce and sugar and stir.  Mix cornflour to water and add to mixture.  Add Coconut Milk, and simmer for 5 minutes on low heat.  Add Chopped Lobster tails and remaining leaves from pack choy. Cook for further 1 minute then turn heat off.  Season with salt and pepper.  Serve with Fragrant rice and sprinkle with finely sliced spring onions.

 

Moist Date and Walnut Cake

This is most definitely one of the nicest cakes I made so far.  It can be enjoyed on its own with a cup of tea, or warm with honey Ice cream.  It keeps well for more than three days so it is perfect to ouse as a birthday cake covered with chocolate or sugar pastry. I love it because once again only one gadget is needed, your food processor and it takes less than 10 minutes toprepare.

250g Jumbo Dates (pitted)

200g Walnuts

180g Sugar

85g Butter

4 eggs

150g Self Raising Flour

1/4tsp Cinnamon Powder

1 tsp bicarbonate of soda

3/4cup hot water

50g Extra Walnuts for topping

1/2cup maple syrup

1 tbsp brandy

Place dates in a small bowl, pour hot water over and stand for few minutes.

Preaheat oven to 170c. Butter and flour a 10inch ring.

Put 200g walnuts  in a food processor,  and process till well ground.  Transfer walnuts to a bowl, add dates and hot water mixture to porocessor and whizz for few seconds till you have a creamy mixture.  Add chopped butter and sugar and give some pulses till combined. Add eggs all at once and pulse again.   Add sifted flour, cinnamon, bicarbonate of soda and ground walnuts and process for approx 20 seconds or till you  have an even cake mixture.  Do not over mix.  Pour mixture into prepared tin, arrange walnut halves on top and bake fro 30 minutes or until cake is cooked through, springy to the touch and skewer comes out clean when inserted in the centre.

Meanwhile heat maple syrup and 1 tablespoon brandy over a stove or in a microwave, 1 minute on high.

Remove cake from oven, turn onto a wire rac, leave upside down, and spoon over the syrup. When completely cold turn over to a serving plate.  Fill the centre with fresh roses.

One Pot Pasta with Chicken and Sweet Corn

One Pot, because it is just that what you need to cook this delicious pasta.  The Serving plate is optional, simply chop your ingredients and add them to the drained pasta and toss!!  I also gave my husband the idea to eat from the pot, so that no one worries about cleaning  the dishes afterwards..... it was just too daring!

500g Pasta Shells

1 whole chicken breast cut into small cubes

1 onion finely chopped

juice of half a lemon

1 fresh sweet corn or 1 small can

3 beef tomatoes peeled seeded and chopped

1 small bunch  basil leaves

50g toasted pine nuts

Salt & Pepper

Chilli flakes optional

Bring a large pan of water to a boil add 1 tsp Salt then add sweet corn and pasta shells.  In a serving add chopped onions and squeeze over the juice of half a lemon. 

Before the last 2 minutes of cooking add the chicken cubes to pasta and stir.  Bring back to boil, after just one minute turn off heat and drain immediately.  Transfer pasta to serving dish with lemon and onions, then add chopped tomatoes and toss well.  Tear the basil leaves all over and sprinkle with toasted pine nuts.  Shake over some chilli flakes for an additional kick!