Getting ready for Strawbery feast …. Kale, buckwheat and mint salad

  Kale is now grown locally and you can find my simple but delicious recipe here.

The northern village of Mgarr is getting ready for Strawberry feast next Sunday.  The Maltese strawberry has evolved from a tiny caper sized fruit to strawberries the size of small apples.

   

  I love these old photos of Mgarr village life and so looking forward to next Sunday.

  

From the village of Mgarr next Sunday I will post blogs here directly from the feast.

  

 

Prune and Bran Tealoaf (sugarfree and no added fats)

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Today on TV we featured a new bake. My sort of cake, not too sweet but sweet enough, loaded with prunes and lots of cruch from bran flakes. All-in-one, no mixers and unbelievably quick.

Mix together in a bowl:

3 kikkri dqiq self raising
1 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon
Grated rind of a tangerine
1 cup bran flakes, slitly crushed
200g prunes

in a second bowl mix together:

4 beaten eggs
1 cup yoghurt
A few drops good vanilla extract
Juice of one tangerine
2 spoons honey

Fold in the flour and dried fruit mix into the liquid ingredients.
Pour the batter into a prepared loaf tin, greased and lined with baking paper.
scatter 1/4 cup bran flakes and 50g prunes on the surface.
Bake for 35 minutes at 160C.
Brush lightly with some warm honey.

This is my absolute favorite :)

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Happy Hummingbird for Easter

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We featured another sugar free cake with no butter on TV this week and the result was a Hummingbird with strawberries instead of pineapple.

You will need to mix together in a large bowl:

350g sifted self raising flour
1/2 teaspoon cinnamon
Tip of a teaspoon vanilla powder or a couple of drops of vanila extract
50g pecans, chopped
1 teaspoon cornflour
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon bicarbonate of soda
50g coconut

In another bowl, mix together theae ingredients then use a handheld blender to liquidze them until the mixture has a smooth consistency:

125 ml olive oil
125 ml yoghurt
200g golden raisins
3 ripe bananas
4 egg yolks
1 teaspoon vinegar
250g strawberries

In a third bowl beat together unti, they form a firm meringue consistency:

4 egg whites
Half a teaspoon cream of tartar

Use a metal spoon to fold in the dry ingredients into the liquids. do not ocermix. Gently fild in the egg whites. m
Pour the batter into a prepapred tin (23cm) and bake at 170 C for 35 minutes. Decorate with strawberries and i also used dried rose petals on the surface.

Happy peaceful Easter dear readers. We are still experiencing colder than usual weather here in the Mediterranean and I so much yearn for the summer to come in full swing soon.

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With Alfred and The Honourable Dr Toni Abela

Chocolate Rose Cake with Beetroot (no butter and no sugar)

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We featured another sugar free cake on TV last week. This time its chocolate with beetroot which is at its peak on the island this month. I love it as an ingredient as it is so versatile, great with savory or sweet dishes. There is something so wholesome about it.

You do not need a mixer for this cake, gently fold in the dry ingredients gently into the liquids, and after baking I sprinkled it with rosewater. The result is heavenly. My heaven will be immersed in rose water.

You will need:

250g self raising flour
2 spoons cocoa powder
1 level teaspoon baking powder
1 level teaspoon bicarbonate of soda
1 spoon oats
1 teaspoon cornflour
A few drops good vanilla essence

Sieve the flour and mix all the dry ingredients together until the appearance is consistent.

in another bowl mix:

4 eggs
1 spoon cider vinegar
250ml ricotta
1 medium cooked beetroot, peeled and chopped
200g dates chopped into small pieces or 200g stevia

Use a hand blender or liquidizer to bring the mixture to a very smooth paste.

Fold in the dry mix into the liquid mix, gently, a little at a time and work fast.
Pour the cake batter into a prepared cake tin. i use 23 cm springform.
Bake in a preheated oven ay 160 C for 35 minites.

Remove from oven and while still watm, pierce the surface all over using a skewer or a toothpick.
Pour 5 spoons rosewater

Allow to cool before removing from the cake tin.

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And it did disappear very quickly :)

Easy Carrot and Orange Cake: no butter, no sugar





I am featuring a number of new cake recipes on TV and I love this one.  The photo is the one we made on the show, too hot to remove it completely out of the cake tin as our time is very limited when cooking live.   The pretty cake stands that will be featured on my blog over the next few weeks are available at La Coccinella

The cake is moist, sweet with just natural sugars and the flavor of carrot, oranges and cinnamon are simply divine.  You will need:


  • 200g self raising flour
  • 100g oats
  • 1 tablespoon cornflour 
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon

Mix these 5 ingredients together in a large bowl



  • 180g grated carrots
  • Grated zest of 2 oranges 

Mix these 2 ingredients together in another bowl 


  • 120ml olive oil
  • 200g golden raisins
  • 4 eggs 
  • Juice of 2 oranges

Blend these 4 ingredients together until the mixture is smooth and consistent.

Preheat oven to 160C.

Prepare a 23cm cake dish and grease it if necessary.

Having the ingredients organised in the three bowls, work quickly to put the cake in the preheated oven as skin as the ingredients are mixed together as the raising agents start to activate as soon as they come into contact with the water.

Add the carrot mix to the flour mix and combine making sure that the carrots are covered with the flour.  Add the  blended liquids.  Fold in using a large metal spoon.

Pour the cake batter into the prepared cake tin and bake for 35 minutes without opening the oven.  Check with a wooden skewer and if required bake for a further 5 to 10 minutes.  Mine was ready in 40 but it depends on your oven and environmental conditions.




For tv , I dusted some icing sugar and used simple decorating accessories but at hime we leave it without, with nit one hint of processed sugar.





A brief absence from my blog due to reorganizing my commitments to devote my new participation in the island’s top rated daytime show and a book to accompany the show.  Although our programme  is not in English you can watch live every Wednesday afternoon via tv streaming by clicking here. 





Traditional Irish Stew in the heart of the Mediterranean

Originally posted on Good Food Everyday:

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St Patrick’s day has become very big on the island. When I first arrived here a couple of years ago, I remember my surprise one sunny day in March driving down the coast road during St Patrick’s weekend. I could not get over the crowds, different shades of green gathered for an evening of joviality. As the hype soared the traffic came to a standstill and I sat in my car absorbing the electric atmopshere, the anticipation, the excitement brought on by the sense of expectancy.

So is St Patrick’s big here because of the Catholic connection or is it simply an excuse for more merriment ? I somehow feel that the current Ambassador of Ireland and Mrs Hennessy promote Ireland exceptionally well and as the highlight of the Irish year approaches, I share my pieces with you about Irish food. The Ambassador and Mrs Hennessy are donating a generous…

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