Cooking with kale

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Cooking with Kale in today’s Sunday Times. Photo Felix Cesare during a live tv show

Kale seems to be everyone’s favourite vegetable at the moment. It has taken over the use of spinach and is universally popular. All types of kale are available locally with some varieties now being cultivated in …

Source: The Sunday Times: Cooking with kale

I use kale by Big Fresh Mosta

Wensleydale Cheese Balls


Festive Cheese Balls, these photos were taken by CJ Baldacchino during a live tv show last week

‘I use Cranberry Wensleydale for these cheese balls that are an ideal addition to the Christmas cheeseboard’

To coat the cheese balls you will need:
50g pistachios
50g bailes rose peppercorns
20g sesame seeds
20g smoked paprika

For the cheese ball:
500g Wensleydale Cheese with Cranberries

Dry roast the pistachios and sesame seeds separately and keep aside.
Allow the pistachios to cool and chop finely.
Crush the bailes rose peppercorns using a pestle and mortar.
Take the Wensleydale Cheese out of the refrigerator and leave at room temperature for at least an hour so that it softens up.
Remove the rind from the Wensleydale Cheese.  Cut into small pieces and place in a bowl.  Use a fork to mash the cheese and keep mixing it until it becomes creamy and consistent in texture.
Shape the softened cheese into balls and immediately roll some of them in the chopped pistachios, and then roll the rest of the balls onto the toasted sesame seeds, the smoked paprika and the rose peppercorns.
Place the balls on a flat dish lined with baking paper.
Refrigerate overnight.  You can store them in a air tight container for a few days in the fridge.
Serve with fruit, crackers and fresh bread.  They are especially usefully on an after-dinner cheese platter or to served with drinks.

I use Wensleydale Cheese with Cranberries by Fordham Farm from P J Sutters and Experia The Deli, herbs and spices by Schwartz also from P J Sutters

Kawlata Stew with Buckwheat


Kawlata Stew with Buckwheat.  This photo was taken during a live tv show by Marconia Schembri

Traditionally a thick soup, I use smoked ham hock and the same ingredients to make this Kawlata stew and serve it with buckwheat.

You will need:

1 smoked ham hock [xikel], cut into 3 chunks
3 rashers bacon, finely chopped
1 large onion, finely sliced
1 clove garlic, finely chopped
small piece of shredded cabbage (optional)
1/4 medium cauliflower
1 zucchini
100g carrots
250g chopped pumpkin
1 kohlrabi [gibra], peeled and chopped
200g buckwheat
2 tablespoons tomato paste
1 tomato chopped
1 large potato, peeled and chopped
1 sweet potato, peeled and chopped
200g mixed beans, cooked
Bay leaf
Olive oil
1 tablespoon tomato paste
1/4 teaspoon fresh turmeric root, grated
Parsley to garnish (optional)
Sea salt and freshly ground pepper, a drizzle of freshly squeezed lemon and a bit of freshly grated lemon zest

Immerse the smoked ham hock pieces in water in a large pot and add a bay leaf. Cook over high heat until the water starts to boil, then simmer for 1 hour. Remove from heat and allow the ham hock pieces to cool down. Remove the outer skin and excess fat and chop into small bite size pieces. Keep aside.

Use a large ovenproof pot to sweat the onion in a drizzle of olive oil, add the garlic and bacon. Cook for a few minutes and stir then add the other vegetables and bay leaf. Cook on high heat and stir. Add the chopped tomatoes. Add the herbs. Use the stock from boiling the ham hock to add liquid to the vegetables. Add a ladle at a time, not to much. Add the cooked beans. Cook on high heat and then mix in the buckwheat. Remove from heat. Break up some piece of ham hock and serve on top.
Season. Remove and leave to rest covered for 5 to 10 minutes. Garnish with chopped parsley and serve.

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Kawlata Stew with Buckwheat.  This photo was taken during a live tv show by marconia Schembri

My ham hock comes from Ta Ciancu Butcher in Zejtun, vegetables and fresh herbs by Big Fresh Mosta, buckwheat  by Dr Peak’s Free From and dried herbs and spices by Schwartz.

How to cook meagre in today’s Sunday Times


My fresh meagre and seafood comes from Adam’s Gourmet Fish Shop

Meagre (gurbell) is one of the most delicious fish that is available locally. It has a fleshy texture, with a mild taste that will please both fish lovers and those who are not regular fish eaters. When cooked, it almost melts in your mouth. Surprisingly, chicken stock is a great base for cooking…

Source: Sunday Times: How to cook meagre

Good Food Every Day is aired in English every Friday at 4.10pm and 9pm.

My fish comes from Adam’s Gourmet Fish Shop, Fresh Vegetables and herbs by Big Fresh, spices and dried herbs by Schwartz and olive oil by Costa D’Oro,  kitchenware by Tescoma.

The Food and Cookery of Malta and Gozo


Memories from Helen’s childhood during Good Food Everyday yesterday, Smash TV

Helen Caruana Galizia, a well known cookbook writer, spoke about memories of Maltese food during her childhood in Malta and trips to the Victory Kitchen.  We look forward to welcome Helen again to share more of her vast and well-researched knowledge of Maltese cuisine and ingredients over the next few weeks.

Helen’s new book, The Food and Cookery of Malta and Gozo, available from Midsea Books is the new edition of ‘Recipes from Malta’ by Helen and Anne Caruana Galizia published in 1976.


Good Food Everyday is aired in English every Friday at 4.10pm and 9pm on Smash TV.

Quail and Quinoa

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‘I cooked quails during our show yesterday. Simply roasted with no stuffing, and served them on a bed of warm quinoa salad.  This recipe is gluten free, diabetic friendly, nut free and dairy free.’

You will need:

6 quails

6 slices of parma ham

1/2 teaspoon butter

2 tablespoons olive oil

salt and pepper

Season the quailswith salt and peper and wrap them with one slice of parma ham and meltthe butter in a pan. Add the olive oil. Saute the quails on both sides lightly for around 3-4 minutes on each side.

Preheat the oven to 200C.

Place the quails on an ovenproof dish covered with baking paper.  Roast in the oven for 20 minutes. Baste halfway through with its own juices.  Allow to rest for 5 minutes before serving with a warm quinoa salad.

For the warm quinoa salad you will need:

a mix of chopped cherry tomatoes, grated raw sweet potatoes, cooked mushrooms, fresh parsley, fresh mint, and a mix of the following vegetables all sauteed together in the same pan used to cook the quail:  onion, garlic, pumpkin, butternut squash, cauliflower, zucchini, green marrow.

2 cups quinoa

Prepare the vegetables of your choice.  Place the quinoa in a saucepan and immerse in cold water.  Season with salt and bring to boil.  Reduce heat and simmer uncovered for about 20 minutes until some of the outer quinoa casings pop. Remove from heat and drain any excess water. Season with salt and pepper and gently mix in the vegetables.

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Quails by Ta Ciancu Butcher, Zejtun  Photo during a live tv show by C J Baldacchino]

This is a gluten free, lactose free, egg free recipe.

I use Quinoa by Peak’s Free From, Butter by Merci Chef, Herbs and Spices by Schwartz, fresh fruit and vegetables by Big Fresh, tableware Loft, kitchenware Tescoma

Flavours from South Africa


Malva Pudding and other recipes from South Africa in today’s Sunday Times.  Photo taken during a live show by CJ Baldacchino

‘By changing the way we prepare the most ordinary ingredients in our store cupboard, we can create dishes from far-off places that only  exist in our dreams.  And as the aroma fills our home as we cook and then when we bring the food to the table to share,   we are left with memories of a good meal from the place of our dreams’

I cannot wait to share my  Biltong feature very soon to my collection of recipes from the varied cuisine of South Africa.

Many of our televiewers have made Malva Pudding and everyone seems to love it. The hot sauce needs to be poured  over the pudding while it is still piping hot and just out of the oven.  It adds moisture and flavour and you can also substitute the evaporated milk with coconut milk as an alternative.  Use an ovenproof dish without a loose bottom to make this dessert.  Serve warm as it is or with custard, whipped cream or ice cream.

Source for more recipes from South Africa: Sunday Times of Malta: Flavours from South Africa

Sweet Potato Scones

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Sweet Potato Scones, photos during a live tv show by CJ Baldacchino

‘Sweet potato imparts a caramelized flavour without the addition of excessive refined sugar. These scones are so easy to make that we did not even use a rolling pin.  Homemade is always best and it is does not need to be complicated’

You will need:

250g self raising flour
250g sweet potato
1 teaspoon baking powder
1 tablespoon stevia
1 tablespoon honey or agave
40g butter
1/2 teaspoon cinnamon
a pinch of nutmeg
a few drops of vanilla extract
a pinch of salt

Cook the sweet potatoes with skin on in the microwave and allow to cool.  Peel and then mash the flesh with a fork.

Preheat the oven to 200C.

Sift the flour twice into a large bowl.  Cut up the butter into small pieces and add to the bowl.  Use your finger tips to rub the butter into the flour until the mixture looks consistent.

Add the salt, baking powder, stevia, vanilla extra, cinnamon and nutmeg. Mix in then add the mashed sweet potato. Flour your hands and bring the mixture together to form a dough.  Do not knead and place on a clean surface lightly dusted with flour.  Pat the dough using flat fingertips until the dough is around 3cm thick.

Use a pastry cutter and cut the scones without twisting the cutter.  Place the scones on a greased baking sheet and brush with a beaten egg.

Bake for 20 minutes in a preheated oven.

We served our scones with homemade greengage and ginger jam and mascarpone.

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Sweet potato scones with homemade greengage & ginger jam, photo by CJ Baldacchino during a live tv show.

I use fruit and vegetables from Big Fresh, spices by Schwartz, honey by 3 Leaves, butter by Merci Chef, flour by St Georges Brand, stevia by Tate & Lyle and mascarpone by Zappala

Quick Plant-Based Recipes

We come across a lot of advice about plant-based nutrition in relation to preventing disease before it happens. Sometimes it may appear confusing however the information shared often has valid points.  Reducing ingredients with a high sugar, salt and oil content from our diet and replacing processed foods with fresh fruit and vegetables and other ingredients that are as close to their natural state at possible take us back to the roots of eating.

Here are some nutrient-rich, meat free and dairy free recipes that are very quick to prepare. Source: Quick Plant-Based Recipes, Sunday Times

I use NO MILK by J Calleja, Chocolate by Valor, fresh fruit and vegetables by Big Fresh, herbs and spices by Schwartz, spelt flour and pulses by Good Earth, self raising flour and coconut by St Georges Brand.

Win a weekend break

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The Maritim Antonine Hotel & Spa is an ideal place for a weekend retreat with breathtaking panoramic views  of the north of the island.

For a chance to win a weekend break, simply  LIKE the facebook page of Goodfoodeveryday and leave a message here to say what you like about Malta.

The winner will be announced during our tv programme on 19 October at 4.10pm local time and on this blog later on in the evening.  This opportunity is open to Maltese and non-Maltese nationals in collaboration with the management of Maritim Antonine Hotel & Spa