A slice of baked cheesecake in today’s Sunday Times

Escape Sunday Maltese Mulberry Cheesecake credit Shine Photography by Marconia

Baked Cheesecakes, maltese mulberries [cawlsi] and more  in today’s Sunday Times.   Photo by Marcona Schembri

‘Sweet and savoury baked cheesecakes are a classic favourite and the choice of how to make them and what ingredients to add is endless. The consistency is dense and cheesecakes may even have a chalky texture in a wonderful way. Since I have lived here I prefer to use ricotta to make New York,…

Source: A slice of baked cheesecake in today’s Sunday Times

I use Ricotta by Zappala, fresh fruit by Big Fresh and flour by St Georges Brand

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Feta Cheese Dip

straciatella dip goodfoodeveryday

Feta Cheese Dip, photo taken by Andrea Sacco Baldacchino during a live tv show

‘Feta with fresh herbs, lots of mint and tomatoes is always one of the most favourite dips’

You will need:

300g Feta Cheese
150g tomatoes
2 spring onions
2 tablespoons finely chopped fresh mint
1 tablespoon finely chopped flat leaf parsley
1 teaspoon fresh chives
1 tablespoon finely chopped fresh coriander
1 tablespoon finely chopped fresh dill
1/2 teaspoon dried mint
4 sundried tomatoes
5 tablespoons olive oil
1 tablespoon apple organic vinegar
a pinch of stevia
sea salt and freshly ground pepper

Chop finely the tomatoes and spring onions. Prepare all the ingredients and mix them together just before serving.

Amazing flavors and a colourful centrepiece.

You will find more perfect dips for the summer by clicking here

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

Fresh fruit, vegetables and  fresh herbs by Big Fresh Mosta, Oscar’s Fruit and Vegetables Paola and Barbuto [organic]

Raw Brownie Batter (vegan, lactose and gluten free)

raw brownie batter goodfoodeveryday

To serve with ice cream or just as a dip, raw brownie batter.  This photo was taken during a live tv show by Roger Azzopardi

‘Summer brings an air of celebration on the island.  The bright blue skies and sea all around, the sunshine.  And the short distances make it possible to end nearly every day surrounded by family and friends sharing good food, celebrating.  This is a perfect quick addition to ice creams or simply use as a dip’

You will need:

1 cup tofu (use ricotta for non vegan and lactose inclusive diets)
1 tablespoon cocoa powder
1 tablespoon agave (you can use honey for non vegan and lactose inclusive diets)
1/2 sweet potato
1 tablespoon finely chopped almonds
vanilla
150g sugar free dark chocolate

Place the sweet potato in the microwave and cook it (timing depends on size and microwave). Allow to cool and peel.

Place the tofu (or ricotta as above), cocoa powder, agave, sweet potato, almonds and vanilla in a large bowl and use a hand held blender to bind and form a consistent mixture. Melt the chocolate in the microwave and add it to the mixture. Mix until the mixture is smooth and consistent. The mixture should be soft enough to have a spreadable consistency. Pipe into bowls and garnish with cherries and M&Ms.

Serve with ice cream or simply as a dip.

Tip: If you have a very sweet tooth, add a tablespoon of Stevia

To dip I use gluten free biscuits by Nutrifree. I also use tofu by Clearspring, almonds, cocoa powder and agave at Good Earth (or ricotta by Zappala), chocolate by Valor, maraschino cherries by 3 leaves, stevia by Tate & Lyle, vanilla by Schwartz and sweet potato by Big Fresh, M&Ms by Xirja, kitchenware by Tescoma, table accessories by Loft.

No bake coconut chocolate cherry slice

coconut chocolate cherry slice

Coconut chocolate cherry slice photo taken during a live tv show by Marconia Schembri

‘An incredibly quick dessert, ideal for the hot summer days. It is vegan, gluten free, lactose free and has no added processed sugar. Worth a try if you are reading this recipe as it will not disappoint’

cherry coconut chocolate credit george aquilina

Coconut Chocolate Cherry no bake slice, photo take by George Aquilina during a live tv show

You will need:
2 cups coconut
2 tablespoons agave
1 vanilla pod
2 tablespoons cold pressed coconut oil
400g sugar free dairy free chocolate

a tart tin with a loose bottom
cling film
10 cherries

Place the coconut, agave, seeds from the vanilla pod and cold pressed coconut oil in a blender and pulse until it forms a paste.
Cover the bottom part of the tart dish with cling film.
Place the mixture in the tart dish and press down by using a spatula.
Place in the fridge for an hour.
Melt the chocolate by placing in a microwave or bain marie.
Pour the chocolate over the coconut

Place in the fridge over night or the freezer if you are not going to serve immediately.  Before serving dip the cherries in melted chocolate and place on top of the tart.

Coconut Chocolate Cherry Slice

Coconut Chocolate Cherry Slice, photo taken during a live tv show by Charles Vassallo

Tip:  This tart was made in a rush during a live tv show without being placed int the fridge long enough to set.  You can have a must neater finish by allowing the tart to set overnight in the fridge or freezer before decorating.

I use agave and coconut oil by Good Earth, chocolate by Valor, vanilla by Schwartz, cherries by Big Fresh, tart tin by Tescoma, coconut by St Georges Brand, cling film by AMC, decorative tableware by Loft.

Pasta Aglio Olio with Vegetable Noodles

40. a Vegetable Spaghetti LGFE (Daniel Balzan)

Aglio Oglio with broad beans and vegetable noodles, tableware C&H Bartoli, photo Daniel Balzan

‘this pasta dish includes spiralized carrot and courgette noodles and is topped with fresh broad beans, ah so good’

You will need:
250g linguine
125g courgettes
125g carrots
1/2 cup olive oil
5 garlic cloves
1/4 cup chopped parsley
1/4 cup chopped mint
A pinch of dried chili
Mint to garnish

Prepare a pot of salted water and cook the pasta according to the instructions on the packet. Put the oil,garlic and chili flakes in a large pan over low heat and cook gently for around 3 minutes. Add the parsley and mint to the pan and turn off the heat.

Use a spiralizer to make spaghetti with the carrots and courgettes. Drain the pasta and reserve one cup of the cooking liquid. When the oil mixture has cooled down add half a cup of pasta cooking water and reduce over medium heat by half. Add the pasta and stir. Add more pasta water a little at a time for the sauce to thicken until the consistency is how you prefer it. Add the carrot and courgette spaghetti and mix in with the pasta and sauce. Immediately remove from the heat and serve.

Tip: To use up any leftovers beat the remaining pasta with some eggs to make an omelette.

I use linguine by Pasta Rummo, vegetables by Big Fresh, spices and dried herbs by Schwarts, fresh potted herbs by Callus Garden Centre, and a spiralizer by Tescoma

Blueberry Loaf fortified with Aronia [Chokeberries]

Blueberry and Aronia Cake goodfoodeveryday

Blueberry Loaf fortified with Aronia [Chokeberries]               Photo by George Aquilina during a live tv show

‘Blueberries are a crowd pleaser and to fortify the loaf, I use Aronia [chokeberry] in a variety of forms, as dried fruits and concentrate in juice and powder form’

You will need:

280g self raising flour
1/4 teaspoon bicarbonate of soda
100g mascarpone
vanilla
a pinch of salt
100ml coconut milk
4 tablespoons agave
1 tablespoon organic apple vinegar
3 eggs
300g blueberries
150g dried aronia berries [chokeberry]
1 tablespoon concentrated Aronia in powder form [chokeberry]
1 tablespoon concentrated Aronia in liquid form [chokeberry]

Preheat the oven to 160C.
Prepare a loaf tin (23 x 13 x 7 cm) with baking spray
In a bowl mix the mascarpone, 100g of the fresh blueberries, coconut milk, concentrated aronia liquid, organic apple vinegar, agave,eggs and vanilla and use a hand blender to mix to a smooth consistency.
Sift the self raising flour twice. Add the bicarbonate of soda, salt, dried aronia berries, 100g of the fresh blueberries and concentrated aronia powder.
Add the liquid ingredients to the dry ingredients and use a large metal spoon to fold in the mixture. Check for a dropping consistency and if necessary add some water, a spoonful at a time. Do not over mix.
Pour the batter into the prepared loaf tin. Top with the remainder of the fresh blueberries.
Bake for 40 minutes. Test with a skewer and allow to cool in the loaf tin before removing.

‘Tip: Aronia/Chokeberries are a great source of vitamins and antioxidants.  The taste is not particularly sweet and if you like a more intense sweetness add 2 tablespoons of sugar or the equivalent of stevia to this recipe.’

My blueberries and fruits come from Big Fresh,  mascarpone by Zappala, vanilla by Schwartz, aronia dried berries by Noberasco, coconut milk by Alpro and agave at Good Earth, loaf tin and kitchenware by Tescoma, Aronia concentrate in liquid and powder form by Aroniada available from J Calleja Import & Export, self raising flour by St Georges Brand.

South African Corn Bread

south african cornbread goodfoodeveryday

                                            South African Corn Bread [Mealie Bread]                                             Photo by Marconia Schembri during a live tv show    

‘A delicious savory quick all-in-one bake that is great as a snack or to accompany a soup or salad.’

You will need:
500g self raising four
150g cheddar
200g sweetcorn
400ml yoghurt
2 eggs
1 onion, finely chopped
1 tablespoon olive oil
1/4 teaspoon natural stock powder
1/4 teaspoon smoked paprika
1/4 teaspoon fresh marjoram, finely chopped
pinch of dried marjoram
Sea salt and freshly ground pepper to season

For the top: 50g extra grated cheddar and 50g extra sweetcorn
Preheat the oven to 160C.
Cook the onion in the olive oil on low heat until it is translucent.  Place on kitchen towel to absorb the extra oil and allow to cool.
Sift the flour twice into a large bowl.  Add the salt, pepper, dried marjoram, smoked paprika, natural stock powder and mix gently making sure that all the bits of sweetcorn and onion are covered with flour.
In a separate bowl mix well the eggs, yoghurt, fresh herbs and grated cheddar.
Prepare a loaf tin by brushing it lightly with olive oil or use a baking spray.
Gently and firmly use a large metal spoon to mix in the liquid ingredients into the dry ingredients.
Pour the batter into the prepared loaf tin.
Sprinkle the extra cheddar cheese and sweetcorn on top.
Bake for 35 minutes.  Allow to rest for 10 minutes and serve warm

 

Tip:  This loaf freezes well.  Slice and toast it, then top it with scrambled eggs for a very delicious breakfast or light meal

 
I use sweetcorn by 3 leaves, sea salt, pepper smoked paprika and dried marjoram by Schwartz, natural stock cubes by Kallo at Good Earth, eggs and vegetables by Big Fresh, cheddar by Experia the Deli and self raising flour by St Georges Brand.

Lemon Ricotta Linguine with Lamb’s Lettuce

22. Quick Lemon Ricotta Linguine LGFE (Illumina Media)

Linguine with ricotta, lambs lettuce and lemon [This photo was taken during a live tv show by Illumina Media]

‘This is a perfect light pasta dish for the summer prepared in the same amount of time it takes to cook the pasta’

500g linguine
salt for pasta water

For the sauce:
1 cup reserved pasta water
150g lambs lettuce
2 tablespoons olive oil
1 tablespoon lemon zest
2 tablespoons lemon juice
200g ricotta
75g parmesan
Lemon Pepper to season
To Serve: Freshly grated parmesan

Follow the instructions on the packet to cook the pasta in plenty of boiling salted water.

Reserve a cup of the pasta water when you drain the pasta.

Place the ricotta, 1 tablespoon of olive oil, lemon juice, lemon zest, half the pasta water and parmesan in a container. Add some lemon pepper. Use a hand blender to combine all the ingredients together until it forms a smooth paste.

Heat the rest of the olive oil on medium heat in a large flat saucepan. Add the blended ricotta mix. Add the linguine and stir gently then the pasta water little by little until the consistency of the sauce is creamy and coats the pasta. Add the lambs lettuce and garnish with more parmesan, lemon pepper and lemon segments. Serve immediately.

‘Lea’s tip: the starch contained in the pasta water produces a thick creamy consistency when added to the sauce without the addition of cream or butter. Omit adding salt to the sauce as the saltiness from the pasta water is usually sufficient.’

I use linguine by Pasta Rummo, ricotta by Zappala, lemon pepper by Schwartz, fresh vegetables by Big Fresh and parmesan and other cheeses by Experia the Deli.

A quick plate of pasta

amatriciana-goodfoodeveryday-cj

A quick plate of pasta, photo CJ Baldacchino during a live tv show

Preparing meals does not have to be complicated and making the most of fresh local produce enables us to cook quick meals in a few simple steps. Many of us enjoy the process of cooking in a relaxed way and pasta is the one dish that reminds me of being in my grandmother’s kitchen perched on a…

Source: A quick plate of pasta The Sunday Times of Malta

‘I use Pasta Rummo, only the best when it comes to pasta :)’