Have you tried Burrata yet? www.timesofmalta.com

‘Check out my Burrata recipes in today’s Sunday Times

Burrata is made up of a mix of fresh mozzarella and cream and originates in Puglia, Italy. A thin, but tough, mozzarella film encases the soft and creamy content and it is now flown to Malta directly from Puglia every day and can be found in most supermarkets. You can find it plain or smoked,…

Source: Have you tried Burrata yet?

Cannoli Cake Nua

nua cake goodfoodeveryday 2 Cake Nua just out of the oven. When you make it at home allow it to cool before sharing :)

‘I love the idea of baking a cake with its own filling.  

This week’s cake contains pockets of cannoli filling; the filling is piped into the cake batter and the batter encases the filling during baking.  On tv due to time constraints, we sliced the cake during the show as it came out of the oven and therefore you cannot see the cake at its best.  Allow it to cool completely before slicing it and you will have neat pockets of cannoli filling embedded in your madeira type cake’

You will need:

250g self raising flour
4 eggs
a pinch of salt
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate
100g sugar or stevia, check the label for conversion
170g butter
seeds of a vanilla pod
2 tablespoons yoghurt
1 tablespoon organic apple vinegar

For the nua cannoli filling:
250g sheep’s milk ricotta
50g glace cherries
50g candied peel
1 tablespoon cornflour
1 egg
50g chocolate
25g nibbed almonds (optional)

Preheat the oven to 160C and prepare a 23cm or similar cake dish with baking spray.

Cream the butter and sugar using an electric mixer until the mixture is creamy and white.
Mix the eggs, yoghurt, organic apple vinegar and add them to the butter and sugar mixture, little by little, until they are well blended. Use low speed.
In large bowl, sift the flour, baking powder, bicarbonate of soda and salt.
Use a metal spoon to fold in the flour mixture into the butter mixture.

Pour the batter into the cake dish.

For the filling:  Mix all the ingredients together and place in a piping bag with no nozzle.  Pipe in the filling into the cake, leaving some space between each pocket of cannoli filling.

Bake in a preheated oven at 160C for 40 minutes.

Allow to cool completely before cutting up.

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Moist Tangerine & Almond Cake

 

Moist tangerine and almond cake Photo Gino Galea

Moist Tangerine and Almond Cake, photo Gino Galea, Cake Stand by Cabouxon

Check out my #recipeoftheday on today’s Times of Malta online

You will not find an easier cake to prepare. The texture is moist and dense and it will keep for a week in an airtight container…

 

Source: Moist Tangerine & Almond Cake

Hummus bi Tahini using chickpea flour

hummus made with chick pea flour

Hummus made with chickpea flour #goodfoodeveryday as seen on TV

‘from Turkey to Israel, this Middle Eastern dip originates from Egypt and has become the most popular dip in the world today.  

So many versions around but I always follow the Lebanese recipe from my childhood.  The difference in my recipe today is that instead of using chickpeas I use gram flour [chickpea flour or besan] which gives a creamier texture and is so economical and easy to make’

You will need:

  • 1 cup gram flour
  • 2 cups water
  • 3 large cloves garlic
  • 1 tablespoon tahini
  • juice of half a lemon
  • 1/4 cup olive oil
  • a pinch of paprika and another pinch for garnish
  • 50ml yoghurt
  • salt and pepper

Add the water to the sifted chickpea flour and use a hand whisk to mix.  Place in a saucepan over very low heat and keep whisking so that you have a smooth texture with no lumps.  Keep adding water if necessary.  There is no magic formula for this recipe and I found that absorption of liquids depends on the freshness of the flour and the humidity in the environment.  Keep stirring and bring it to a boil.  It will thicken but you do not want a very stiff texture.  Add more water and stir.

Remove from heat and completely cool down.  It will set to a jelly-like texture.

Once completely cool, and you can store this in the fridge in an airtight container for up to a week, place the mixture in a food processor or use a hand held blender.  Add all the remaining ingredient.  Blend until you get a very smooth puree and if necessary add more water.  There is no need to add more oil or more tahini.  The texture should be thick and creamy.

Transfer to a container and refrigerate for an hour.  Add a few drops of olive oil just before serving with pitta bread, water biscuits and vegetable crudites.

‘It is also delicious with grilled meats.’

Lea’s Good Food Everyday airs on Smash TV everyday and you can follow on facebook

Trade EnquiriesGood Earth

Burrata with Strawberries and Orange Zest

Burrata and strawberries

Simplicity is best: Burrata with Strawberries and Orange zest topped with Agave Syrup Photo: Illumina Media

‘Simplicity is always best and if you have not yet tasted Burrata make a point of doing so :).  You will then find out why it is known as the queen of cheeses’

For 2 persons will need:

burrata (I use small individual ones)
Lots of fresh strawberries and orange zest
Agave or honey

To assemble, cut the burrata in half.
Arrange on a plate
Scatter orange zest and drizzle agave or honey.  Garnish with mint leaves.

burrata and strawberries goodfoodeveryday

As seen on TV, Fresh Burrata from Puglia is flown in to Malta every day, Photography Illumina Media

 

Vegan curry with coconut milk

black eyed bean coconut curry

Black eyed bean curry finished off with coconut milk and roasted veggie balls  Photography: Illumina Media Services

‘I like using when possible dried beans.  The flavor and texture of cooked dried legumes is far superior to canned ones and you can control the amount of added salt.  This coconut flavored curry makes an ideal weekday winter meal’

You will need:

  • 200g black eyed beans, soaked and cooked
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon fenugreek
  • 1/2 cinnamon stick
  • a pinch of chili flakes
  • 2 tablespoons cold pressed coconut oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon mild curry powder
  • 3 cloves of crushed garlic
  • 1 finely chopped onion
  • 1 teaspoon fresh grated ginger
  • 500ml water
  • 2 tablespoons fresh coriander leaves
  • juice of one lemon
  • 150ml

Melt the coconut oil on very low gentle heat and add all the spices and stir continuously for a few minutes so that they flavours are released. The mustard seeds will start to pop and then add the onion, garlic and fresh ginger. Stir and add the black eyed beans. Add the water, bring to a boil and allow to simmer for 5 to 10 minutes again on very low heat. Add the lemon juice and the coconut milk. Heat through and leave to rest covered for 10 minutes before serving. Garnish with fresh coriander leaves and some more coconut milk.

We served ours with some roasted veggie balls and perfect basmati rice.

perfect coconut basmati

Perfect Coconut Basmati, as seen on TV.  Photography: Illumina Media Services

Amazing Chia Jam

strawberry jam

As seen on tv, photography during a live tv show

‘The color and texture of this jam is amazing.  Strawberry Jam with no processed sugar, no pectin and a unique texture by adding chia seeds.  I have used Chia seeds every day this week during my tv programme, in salad dressings, dips, cakes and bakes.  As an ingredient, these seeds fascinate me’

You will need:

1 kilo strawberries
juice of 2 lemons
the seeds from a vanilla pod
4 tablespoons stevia, or honey, or agave
8 tablespoons chia seeds

Chop up the strawberries and place in a saucepan with the lemon juice. When it reaches boiling point, add your chosen sweetener, lower the heat and simmer for 5 minutes.
Remove from heat and allow to cool completely.
Once it is cool add the chia seeds and stir.
Place in the fridge and leave to set for 2 days before using.

‘Because the jam contains no processed sugar, store in the fridge and consume within 2 weeks’

Strawberry jam with chia seeds

Amazing Chia Jam

Trade Enquiries:

Chia Seeds by Good Earth

Strawberries and fruit by Big Fresh Mosta

In the kitchen with Chef Seby Sorbello


In today’s Sunday Times, four recipes from Chef Seby Sorbello during his recent trip to Malta.  More will be available on www.timesofmalta.com

Source: In the kitchen with chef Seby Sorbello

Photography Ian Noel Pace

Sunday times big

Starting soon, watch out for my #recipeoftheday on www.timesofmalta.com


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Low fat Chicken Ricotta Muffins with Spelt Flour

chicken muffins 2

Low fat chicken ricotta muffins, as seen on tv

‘baking is a therapy for me, dipping my hands in flour and transforming it into light bakes, I could do it forever.  But I especially like using spelt, the silkiness of the flour, the nutty flavor makes it my favorite choice at the moment.  

A few of my readers requested chicken muffins and here they are :)’

You will need:

125g chicken, cooked and cut up into small pieces
275g spelt flour
1 tablespoon baking powder
1 teaspoon bicarbonate of soda
4 eggs
200ml water
salt and pepper to season
50g ricotta (I use sheep’s milk)
1 small onion, peeled, diced, sauteed and placed on kitchen towel to remove grease
1/4 teaspoon Provence Herbs
50g cheddar and 50g local white gbejna, if you do not live on the island use a hard goat’s cheese

Preheat oven to 180C

Sift the flour.  Add the baking powder, bicarbonate of soda, salt and peper and herbs.
Place the ricotta and eggs in a large bowl.  Use a hand blender to make a smooth puree.
Add the chicken pieces to the flour and mix gently to cover the chicken with a light coat of flour.
Add half the grated cheese.
Use a large metal spoon to gently mix in the egg and ricotta mixture.  Do not overmix.
Add enough water, little by little until you have a dropping consistency.
Line a muffin tray with paper cases.
Fill the muffin cases with the mixture.
Sprinkle the rest of the grated cheese on the top.
Bake at 180C for 10 to 12 minutes.
Allow to cool before removing from the muffin tray.

 

Gluten free vegetable muffins made with chickpea flour

Chickpea flour muffins

Vegetable muffins made with chickpea flour. I use a mix of steamed kale, barely cooked cauliflower, raw carrot and roasted butternut squash, as seen on TV

‘an ideal addition to a picnic, kids’ school lunch boxes or a treat with a salad during the working day.  I just love chickpea flour, the flavor, the texture, the natural colour…  These are so easy to make that you can have fresh muffins every day.  Don’t be tempted to freeze them as the texture changes’

You will need:

  • 3 cups gram flour (chickpea flour)
  • 3 tablespoons olive oil
  • 1 1/2 cups water
  • sea salt and freshly ground pepper
  • 2 cups fresh vegetables of your choice  of your choice, I used steamed kale (finely chopped), barely cooked cauliflower (barely cooked, broken into little florettes), raw grated carrot and butter nut squash (caramelized with skin on and cut into small cubes)
  • 2 tablespoons chopped sundried tomatoes (remove all the salt)
  • a pinch of minced garlic
  • 1/2 teaspoon herbs de provence
  • 3 eggs, beaten
  • 1 teaspoon bicarbonate of soda
  • 50 g  grated and 50 g grated hard white gbejna (if you do not live on the island use a white goat’s cheese)
  • 2 teaspoons baking powder (gf)

Sift the gram flour.  Add the bicarbonate of soda and baking powder.

Prepare the vegetable and mix them gently in a bowl.  Add the minced garlic and herbs and seasoning.
Mix the olive oil with the eggs.
Add the vegetable mix and half the grated cheeses to the gram flour and gently mix until they are coated all over but make sure you do not break the vegetables up.
Add the egg mixture to the dry mixture.  Gently mix in but do  not over mix.  Add enough water a little at a time to achieve dropping consistency.
Prepare a muffin tray with paper cases.
Spoon the mixture into the paper cases.
Sprinkle with grated cheese on top, just a little, do not over do it.
Bake at 180 C for 12 minutes.
Allow to cool before removing from the muffin tray

‘They are soooo delicious’