Minister Brincat’s Filo Pie, yellow-flesh watermelons and lilac butterflies …

For a glimpse of life in the heart of the Mediterranean, for yellow flesh watermelons and lilac butterflies, click here !


We welcomed Minister Leo Brincat on One TV during our food segment to raise awareness to his initiative on food wastage in housholds.


Together with Mary , we created an attractive dish using the previous day’s left overs and I used filo pastry which has half the calories of puff.

You will need:

4 large filo sheets or 8 small ones
Some olive oil for brushing
ny leftovers in your fridge
Minister Brincat on TV used a mix of minced pork and chicken and a variety of vegetables
I made a second one at home and I used cooked pumpkin, onions and left over pesto
Sesame Seeds for a crunchier top !

A springform tin


Brush the spring form dish lightly with olive oil.
Use half the quantity of filo to line your dish. There is no need to use any oil or fat in between the filo sheets.
Spread your chosen ingredients, vegetables or leftovers in layers.


i had a layer of cooked chopped pumpkin in mine, then some sauteed onions and i topped it with a thick layer of pesto left over from my spaghetti of the day before.
Close up the loose filo sheets and take the other two that you have saved aside and cover the top. Fold the edges to close up the pie.
Brush lightly with olive oil
Sprinkle semsame seeds on top.
Bake in an oven 180C for 30 minutes or until the pastry is golden.
Remove from the springboard dish and serve hot or cold.



Mediterranean Poutine


For those of you who have not come across it, Poutine is french Canadian fast food made with french fries and topped with cheese curd and gravy.

I am told that this Mediterranean version which is topped with a gazpachio instead of gravy would be classed as a ‘Gourmet Poutine’

For this dish I used prepacked Parisienne potatoes
1 local soft fresh fresh cheese
1 local sausage and if you do not live on the island use continental sausage
Some oil for shallow frying the potatoes

A loose bottomed oven dish

For the Gazpacho

4 medium tomatoes
1/4 cucumber
1/4 red bell pepper
1/2 slice bread
1 spoon olive oil
1/2 tablespoons red-wine vinegar
light grating of a garlic clove
2 spoons water
Salt for seasoning if desired

Place all the ingredients together in a blender and turn on full speed until it is smooth.
Pour into a jar and refridgerate for at least a couple of hours.

For the poutine, shallow fry the potatoes.


Place on kitchen towel to absorb oil them arrange them in a loose bottomed oven dish that has been greased very lightly with oilive oil.


Top with sausage meet and then with the crumbled soft fresh cheese.


Place in a preheated oven 200C until the sausage cooks. Mine took 20 minutes.


To serve, lift the base out of the container. Pour the desired amount of gazpacho and serve immediately.


Gluten Free Coffee Toffee Cheesecake



This is a gluten free sweet that combines the popularity of two of the best loved American desserts with an added Mediterranean twist of fresh figs. Blums coffee toffee tart brings nostalgia to many Americans and this is combined with a layer of baked New York cheesecake, two favorites with the addition of Mediterranean figs. It is suitable for anyone who follows a gluten free diet too. On our island we have two types of figs, some are pink inside and these are the sweeter yellow ones and taste of jam.

You will need:

For the no-bake topping

5 Doves Gluten free Chocolate Biscuits, crushed
100g Doves Gluten free Chocolate Rice Crispies
100g dark chocolate
1 teaspoon instant coffee
100g butter
1/2 teaspoon vegetable oil
1 large fig chopped up (or substitute with the fruit of your choice)

8″ spring form cake tin


Melt the butter in the microwave, not too hot until just melted.
Melt the chocolate in the microwave, one minute at a time, mix in the oil and stir. This makes it more workable and gives it a glossy finish.


Add to the crushed biscuits mixed with the rice crispies. Cut the fig and add it to the mixture.
Line the tin with cling film. Pour the mixture in and press down with a metal spoon. Refridgerate.


For the cheescake base

4 eggs
250g ricotta
200g single cream

150g cornflour
150g sugar

1 fig
Few drops vanilla
1 teaspoon instant coffee

Beat the ricotta in a mixer on high speed until light and fluffy. Add the instant coffee. Turn the speed down to low, then add the eggs keep beating until combined and there are no lumps. Add the cream and the rest of the ingredients.

Pour the cheesecake into the springform tin.

Preheat oven to 180C. Remove the springform tin lined with pastry from the refrigerator, pour the cheese mixture into the tin.

Bake the cheesecake in the oven for 35 minutes. Then let the cheesecake cool in oven. Remove from tin and transfer to refrigerator to let it set overnight.

To assemble

50 g dark chocolate
1 spoon Butterscotch based syrup
icing sugar


place the two layers of Chocolate base and Cheesecake near each other. Melt the dark chocolate in the microwave. Brush the chocolate layer with butterscotch syrup. Brush onto bottom of the cheesecake and immediately place the chocolate top layer over it. Decorate with sliced and whole figs. Dust with some icing sugar.


Spaghetti with Basil, Feta and Roasted Chickpea Pesto


Today I am making a delicious new pesto using ingredients found in every Mediterranean kitchen.

Basil is at the peak of its season right now and instead of pine nuts, I use roasted chickpeas and I am swapping the parmessan with feta.

And you will need :

A bunch of fresh basil leaves
1/4 cup roasted chickpeas
1/2 cup feta cheese, cut into small pieces or crumbled
2 garlic cloves
Sea salt
1/4 cup extra-virgin olive oil
3 tablespoons water

I use a hand blender

Blend all the ingredients in a large bowl until the mixture is smooth and consistent.
Taste and adjust the flavor and texture by adding more olive oil and water as necessary.
if you are using it with pasta, it should not be too thick.
I like to serve mine immediately.
Cook the spaghetti according to instructions on the packet. Allow 80g to 110g per portion depending on appetites.
Drain and add the pesto while the pasta is still hot.
Serve immediately



Parsley and Tomato Couscous Salad


It is very humid here and vegetables need to be prepared within two days that they are purchased as they do start to wilt away. I had lots of flat leaf parsley this morning and with every intention of making tabouleh i found we had no Bulgar in the store cupboard. Instead I made this couscous salad and served it with local black peppered cheeses and it made a great light lunch.

You will need:

200g Couscous or as require
Boiling water as per instructions on the couscous packet less 20%
Parsley, I used a large quantity but use as much or as little as you wish.
Juice of half a Lemon
Fresh Mint, a few sprigs
Dried mint, 1/4 teaspoon
6 tomatoes, chopped, skin on
1 clove grated or minced garlic
Sea Salt and freshly ground pepper
Generous drizzle of good olive oil

I bought my first mezzaluna when I was in my teens in the Middle East. It is a necessity for chopping parsley very finely and effortlessly. The rocking action to chop up a large quantity is very therapeutic !


Pour boiling water onto the couscous but reduce the water measurement by 20% of the amount to allow for the lemon jiice and oil addition. This gives a much better consistency to the end result and allows also for the juice that comes naturally with the tomatoes and parsley.
Squeeze the fresh lemon and add. Stir and cover until liquid is absorbed.
Chop up very finely the parsley and mint with a mezzaluna if you have one.
Add all ingredients to couscous and stir until it is even in appearance.
Drizzle with some olive oil and season with freshly ground pepper and sea salt.
Refridgerate for at least two hours.
Fluff up with a fork before serving


Nina Maria Rallis makes Galaktoboureko on One TV today !


For my feature in English on Ambassador Rallis and his family click here

Remember to tune in today to One TV at 17 40 to see Nina Maria Rallis, in the picture above with her mother Stella Rallis.

For Nina’s Galaktoboureko, you will need :

1 packet filo pastry

For the custard
1 cup fine semolina
1 1/2 cups sugar
1 liter of whole milk
4 eggs
3 tablespoons butter
2 drops vanilla
Plenty of orange zest (optional)
Melted butter for brushing the leaves

For the syrup
3 1/2 cups sugar
2 1/2 cups water
peel of one lemon
1 tablespoon lemon juice

Oven dish 20cm square or equivalent

In a saucepan, place the milk, semolina, eggs, sugar and vanilla
Lower heat and stir constantly until the custard thickens
Once thickened remove from heat and add the butter
When the butter melts into the cream, stir until it is consistent
Add the orange zest if you are using this
If cream is very thick dilute with some water
Cover with cling film while you prepare the filo sheets, you need to work quite quickly before the cream solidifies
Grease well the bottom and sides of a baking dish
Spread half sheets of packing, well buttered onto the bottom and sides of the dish
Pour the custard
Spread the remaining sheets buttered one by one
Collect all sides of the leaves and fold them to the bottom
Divide the galaktobureko into pieces
Drizzle with butter
Bake in moderate a oven at 180 degrees until it browns for around 35 minutes

Simmer ingredients for the syrup
Cover, bring to a boil and skim the froth.
Pour onto the sweet as soon as it comes out of the oven

Above, the recipe in the newspaper earlier this month and below fun in the kitchen at One TV !


Refreshing Melon Mosaic


The summer brings manna in our journey through life in the form of fruit here, so much of it with the fullest of flavors that you can imagine. And watermelons come in all sorts of shapes and sizes including these mini ones i picked from Joseph‘s harvest.


I have small, medium and large ones today and you can compare the size with the lemon.


Joseph has winter Cassaba melons too, the ones with white flesh and a tough bright yellow rind. It may seem a bit unusual to have fields full of winter melons in the height of summer.


I was surprised this morning while I was preparing my dish, having a feast with all the left overs because i was not expecting the ripe sweet flavors, much more so than when we find them in the middle of winter when we leave them to ripen at room temperature.

For my dish today you will need:

1/4 of a regular size watermelon, peeled and deseeded
1/4 of a winter melon, peeled and cleaned
Juice of 1/4 lemon
1 teaspoon honey

Cut equal sizes, about 1/2-inch thick square shapes of watermelon and melon. Arrange alternate colors checkerboard style on a serving tray or plated individually.


Drizzle a few drops of lemon juice and a teaspoon of honey. Refridgerate.
I used fresh chocolate mint leaves

For more watermelon recipes, these two were very popular last year ! Watermelon amd feta checkerboard salad
and watermelon Chili Preserve.

Stuffed and roasted Baby Zucchini (vegetarian, gluten free)


Here we call these vegetables marrows. Unlike zucchini Mediterranean marrows come in all shapes and sizes. These are round mini ones and were cut for me by Joseph during our peach afternoon this week and I took a photo of the shrub and we ate these vegetables literally from the tree into the pan on the same day.


Just to give you an idea of the size here are the mini zucchini near a regular sized one


The flesh is scooped out and I added it to a soup. The zucchini are filled with a ricotta mix and roasted in the oven.


This is a gluten free, nut free recipe and you will need :


12 mini zucchini, scooped out
200g ricotta
1 egg
A handful of flat leaf parsley, chopped, remove stalks
A pinch of nutmeg
Finely grated zest of 1/4 lemon
Sea Salt and freshly ground pepper

Immerse the scooped out zucchini in boiling water and leave for 5 minutes.

Mash the ricotta with a fork. Add the egg, parsley, nutmeg, lemon zest, sea salt and freshly ground pepper. Mix until it is consistent.
Place the mixture into a piping bag, no nozzle needed. Pipe the mixture into the cavity.


Place in an ovenproof dish covered with baking paper.
Drizzle with olive oil.
Roast in a hot oven preheated 200 C for 15 minutes.
Serve as a starter or with drinks instead of canapes.
They can also be eaten as a main course with a salad or as a side with a main meal.


Grilled chicken and peach salad


So many peaches in the market this week. Peach season is now with us. I met local farmer Joseph and the ambundance of peaches on his land is almost surreal. I love the combination of peaches with grilled chicken. Here is something light and a wonderful marriage of flavors.


You will need :

1 large peach, skin on cut in thin segments
1 scallion (finely chopped)
1 red chili deseeded and finely chopped
Juice of 1 lime
4 boneless chicken thighs (cut into chunks)
Arugula according to preference
2 spoons chopped cilantro
1 teaspoon peanut oil and a few drops sesame oil mixed in three spoons of mayonnaise
Handful of cranberries
Handful of toasted flaked almonds
Maldon salt and freshly ground pepper

Arrange the arugula leaves on a plate and place the peach slices around the dish. Put the chunks of chicken into the middle of the plate. I grilled my chicken pieces with just a bit of sea salt, olive oil and freshly ground pepper on baking paper. The boneless thighs are delicious.

Squeeze some lime juice all over. Make the dressing using peanut oil, a few drops of sesame and mayonnaise and three spoons of water. Stir until the mixture combines and has a smooth and even texture.

Sprinkle the ground coriander all over the dish very lightly and then pour the mayonnaise mix sparingly over the chicken. Sprinkle and garnish with toasted flaked almonds and the dried cranberries. Cut a few very fine slivers of fresh red chili and again sprinkle sparingly on the chicken with dressing. Use a lime slice as garnish.


Gluten Free Scottish Potato Oat Cakes


I baked these tonight and this is another gluten free, dairy free and nut free recipe with no added sugar. These are pefect served with cheeses and chutneys.

Instead of gluten free flour, i use a cooked potato and with the rub in method, i mixed the potato pieces into the oats until i get a consistent mixture. A couple of spoons of olive oil and some cold water to bring the dough to a good consistency. I added sea salt and lots of freshly ground black pepper for flavor before baking them.

You will need :

100g gluten free oat meal
100g potato, baked in the microwave, peeled and chopeed
1/2 teaspoon sea salt
Freshly ground pepper
2 tablespoons olive oil
1/2 teaspoon bicarbonate of soda
cold water

Place the oatmeal in a large bowl. Add the chopped potato. Using your fingertips, rub the potato into the oats until the mixture is consistent.


Add the bicarbonate of soda.

Add the salt and pepper. Add the oil, mix and start to bring together. Add a teaspoon of water at a time and knead the dough until you have the right consistency.


Roll out using a rolling pin onto a clean surface lightly covered with oats. When the dough is about 1/4 of an inch thick, use a cutter the size of your choice.


Cover an oven dish with baking paper. Cut out the oatcakes. I used a small cutter for mini oatcakes. If the dough dries out and cracks just add another few drops of water and knead.

Bake in a hot oven 180 C for 10 minutes. Turn them over and continue to bake for another 5 minutes. Take out and leave to cool.

These oatcakes will keep in an airtight container for 4 days.