Triple Ginger Orange Muffins

ginger-orange-muffins-marconia-2

Ginger orange muffins, no refined sugar and butter free.  Photo taken during a live tv show by Marconia Schembri

‘A very quick, all-in-one method, these muffins can be prepared and baked in 20 minutes from start to finish.  I used a mix of grated fresh ginger, ginger powder and crystallized ginger which resulted in the most rounded ginger flavor laced with orange and drizz;ed with melted dark sugar-free chocolate and more crystallized ginger pieces.  These are the best muffins for a cold January, the ginger will give you instant warmth’.

You will need:

250g self raising flour
1 teaspoon baking powder
50ml olive oil
50ml yoghurt [if you don’t like yoghurt used a plant-based milk]
4 tablespoons stevia
4 tablespoons agave or honey
3 eggs
1 tablespoon ginger powder
1 tablespoon fresh grated ginger
1 tablespoon crystallized ginger
zest of an orange
2 tablespoons fresh orange juice
1 tablespoon apple organic vinegar
a pinch of salt

After baking:  150g dark melted chocolate and more crystallized ginger

ginger-orange-muffins-marconia-4

Healthier Ginger orange muffins, photo taken by Marconia Schembri during a live tv show.

Preheat the oven to 200C.

Sift the self raising flour and baking powder twice. Place in the bowl of an electric mixer.

Crop the crystallized ginger into very small pieces.  Add to the mixing bowl together with all the other ingredients.  Whisk everything for a minute on high speed.

Line a muffin tin with muffin cases and immediately fill the muffin cases.  Scatter some more crystallized ginger pieces on top.  Bake for 15 minutes [depending on size and up to 25 minutes for giant muffins].

Remove from oven.

Melt the chocolate in the microwave or over a bain marie.  Add a couple of drops of olive oil and drizzle the chocolate over the muffins.  Scatter a few small pieces of crystallized ginger and allow the chocolate to harden up.

Prepare your cup of tea !

mdina-by-marconia

The magical silent city of Mdina on an island blessed with so much.  Photo Marconia Schembri.

 

I use crystallized ginger by Good Earth, ginger powder by Schwartz, fresh ginger and orange by Big Fresh, sugar free chocolate by Valor, Stevia by Hermesetas and flour by St George’s Brand.

Apple Cardamon Loaf

apple-cardamon-cake-mrl-2

Apple Cardamon Cake as seen on tv, photo M R Lowell

‘I made this cake during the show a few weeks ago and used local belludja apples from  Antida‘s garden which are very tart and make wonderful jams.  You can make a plain apple loaf but the crushed cardamon seeds make it extra special. I think cardamon is under-used and it blends well with most fresh fruits. As well as having some amazing health benefits, it blends well with most fruits.  This summer, I mixed cardamon with coffee to make some great bbq rubs and marinades.

This recipe also works well with rhubarb and pears but make sure that the fruit is ripe and ready to eat.  I added some sparkling organic apple drink by Whole Earth for lightness of texture.’

You will need:

200g self raising flour
150g soft butter at room temperature
200g sugar [on tv I used stevia]
50 g ground almonds
1 teaspoon baking powder
4 eggs
1/2 teaspoon crushed cardamon seeds
1 vanilla pod
grated zest of an orange
a pinch of salt

1/4 cup Organic Apple sparkling drink 
250g belludja apples [or use cooking apples if not available]
1 tablespoon fresh lemon juice

Preheat the oven to 180C.
Finely slice the apples, skin on and squeeze a few drops of lemon juice.
Preparing a loaf tin with baking spray.
Sift the self raising flour twice into the bowl of an electric mixer. Add all the other ingredients except for the apples, lemon juice and fizzy apple drink and mix on full speed for one minute. Use a large metal spoon to fold in the fizzy apple drink little by little until you have a dropping consistency. Pour half the batter into the loaf tin and arrange a think layer of sliced apples on top. Pour the rest of the batter and overlap the thin apple slices on the top. Bake for 40 minutes. Allow to cool before slicing.

apple-cardamon-cake

Apple Cardamon Loaf, soft delicious and perfect with a cup of tea.  Photo M R Lowell

Other baking recipes with  Whole Earth Organic Sparkling Drinks:
Cranberry and Coconut Muffins,  Vegan Gingerbread

Belludja apples are available at Big Fresh in Mosta
Good Food Everyday airs daily on Smash TV

Cranberry Coconut Muffins [Lactose Free with Stevia] and making fresh home-made almond milk

cranberry-coconut-muffins-dairy-free

Lactose-Free cranberry coconut muffins with Stevia, photo taken during a live tv show by CJ Baldacchino

‘I use tofu in this recipe instead of butter or oil to make these light cranberry and coconut muffins, sweetened with Stevia. To add lightness to the mix and intensify the cranberry flavour, I use Organic Sparkling Cranberry Drink by Whole Earth.    I used the ginger drink when I made gingerbread with aquafaba a few weeks ago.  This recipe also works well with ricotta instead of tofu.  For the lightest possible muffins, fold in the liquids into the dry ingredients and do not overmix.’

You will need:

3 cups self raising flour
2 cups coconut
1 teaspoon bicarbonate of soda
a few drops good vanilla extract
1 cup tofu
4 eggs
6 tablespoons cranberry sauce [I use the one I made 2 weeks ago during the show]
juice of one lemon
1 tablespoon cornflour
1 1/2 cups stevia [I use Tate & Lyle but check the label on your jar or packet for the conversion of 1 1/2 cups sugar]
8 – 10 tablespoons Organic Sparkling Cranberry Drink

1 muffin tin and muffin cases

In a large bowl sieve the flour and cornflour twice. Add the bicarbonate of soda and coconut. Mix.
In another bowl use a hand blender to process the tofu with the cranberry sauce, lemon juice, eggs and vanilla
Add the dry ingredient mixture, a little at a time and fold in using a large metal spoon. Then add 8 – 10 tablespoons of organic sparkling cranberry drink until you have a dropping consistency.
Immediately pour the cake mix into a prepared cake tin and bake in a preheated oven at 170C for 35 minutes.

And today I also made fresh home-made almond milk and you will need:

fresh-almond-milk-2

Delicious fresh home made almond milk made during our tv show today, Photography C J Baldacchino

1 cup almonds
3 cups bottled water
a pinch of salt
2 dates

Soak the almonds overnight.
Drain the water and rinse the almonds.
Place the almonds in a blender and add 3 cups of bottled water.  Add the dates and a pinch of salt.
Blend on high speed until the mixture is well blended, the almonds totally ground and the mixture appears consistent.
Strain the almonds by placing them in a colander covered with muslin or a clean dishcloth.
Squeeze out the almond milk into a container by wringing the dishcloth or muslin. Do not discard the ground almonds [tomorrow afternoon we will use them 🙂 ]
Refrigerate and serve.

How to make Christmas Biscotti

christmas-biscotti-2

Getting ready for Christmas every Tuesday at 4.10pm and 9pm and Wednesday at 10am on Smash TV.   This week Christmas Biscotti using mincemeat.  Photo by CJ Baldacchino during a live tv show.

‘biscotti made with mincemeat and studded with colourful glace cherries will spice up any Christmas gathering.  I use almond meal [or ground almonds] mixed with the flour.  For a gluten free option use gluten free self raising flour.’

You will need:

1 cup mincemeat [mincepie filling]
2 cups self raising flour
1 cup almond flour
1 teaspoon bicarbonate of soda
a pinch of salt
1 tablespoon cornflour
4 tablespoons butter
1 cup sugar or stevia (optional)
4 eggs
1 pod vanilla
200g glace cherries cut in half

christmas-biscotti-1

Twice baked biscotti just out of the oven.  Photo by CJ Baldacchino during a live tv show.

Sift the flour twice.  Add the butter [at room temperature] chopped into pieces and rub in using your fingertips.  When the mixture is consistent, add the bicarbonate of soda and cornflour. Add the almond flour, pinch of salt and vanilla and stir.

Add the eggs, one at a time and use your hands to bring the mixture together and form a dough.
If necessary use water and add a spoonful at a time to form a stiff dough.
Wrap in cling film and place in the fridge for an hour.
Divide dough into two to four portions depending on how large you want the biscotti.   Shape each portion into a cylinder and pat down gently at the top. If you want small biscotti make a longer, thinner cylinder.
Place the rolls on a baking tray covered with baking paper.  Brush with eggwash and cover with glace cherry pieces. Slightly push in to secure into the dough.  Bake in a preheated oven at 160 C until they are light gold in colour.
Allow to cool completely.
Cut the rolls into 1 cm thick slices and bake again until golden and crisp, again at 160C for about 7 minutes on each side. [you can also cut the slices thinner if you want thin biscotti]

Allow to cool completely before serving.

christmas-biscotti-3-cj

Before baking first time.  Photo by CJ Baldacchino during a live tv show.

I use flour, glace cherries, nuts and dried fruit by St Georges Brand, almond flour by Le Farine Magiche, vanilla and spices by Schwartz.

Sweet Potato Scones

Sweet Potato Scones photo CJ Baldacchino.jpg

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.

sweet potato scones c j baldacchino 3.jpg

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

Baking with spelt flour from today’s Sunday Times

spelt-madeira-hazelnut-credit-felix-cesare

Spelt Madeira Hazelnut Cake.  Photo taken by Felix Cesare during a live tv show

I use, whenever possible, ingredients that are unrefined and as close as possible to their natural state. Spelt is an ancient whole grain with several references found in the Bible. It contains less gluten than wheat flour and has a higher content of protein. These recipes are ..

Source: Sunday Times Baking with spelt flour

Brownies with Grape Seed Flour [or brownie cake and brownie bites]

brownies-with-grapeseed-flour

Brownies made with grape seed flour as seen on tv, photo taken by Stefan Stafrace

‘Grape Seed flour gives an amazing texture and this quick brownie cake can be cut up into brownies or  tiny brownie bites to serve with coffee at the end of a meal but as a cake it can also be served with some  ice cream or frozen yoghurt as a dessert.   It is dense and rich with a nutty texture.  If you are after a healthier option leave out the icing.’

brownie-walnut-bites-with-grape-seed-flour

Tiny brownie bites to serve with coffee

You will need:

brownie-cake-prep

2 cups self raising flour
2 cups grape seed flour
1 cup sugar
1 cup stevia
1 cup mascarpone
4 tablespoons cocoa powder
1 cup water (plus extra water to achieve a dropping consistency_
4 eggs lightly beaten
125ml yoghurt
1 teaspoon bicarbonate soda
a few drops of vanilla extract
1/4 teaspoon cinnamon
a pinch of instant coffee powder

brownie-cake-mixing-in

Preheat oven to 180 C.

Sift the sugar and flour together in a bowl.
Melt the mascarpone on low heat in a saucepan, and then add the cocoa and water.  Heat until it starts to boil.
Pour the cocoa mix over the sugar and flour and mix well with a soft palette spoon.
Add the eggs, yoghurt, vanilla, cinnamon, baking soda and coffee powder, and mix well with a spoon.
Pour the batter into a greased rectangular dish, and bake for about 25 minutes.  Checking it by piercing it with a toothpick and if it is done take out of the oven.

brownie-cake-without-icing

Pierce the cake all over with a toothpick.  Beat the icing with a spoon so that it is very smooth.
Pour the warm icing (recipe below) over cake when as soon as you  take it out of the oven.

And for the icing you will need:

250g mascarpone
4 tablespoons cocoa
50g grated chocolate
6 tablespoons water
vanilla
1/2 teaspoon cinnamon
200g icing sugar
150g walnuts

Five minutes before cake is done, place all the ingredients in a saucepan and bring to a boil on gentle heat.
Remove from heat, and mix in sugar, vanilla, cinnamon, nuts.
Beat well, and then spread over cake while both are still warm.

brownie-cake-pouring-chocolate
Scatter with walnuts. Serve warm with ice cream or allow to cool and cut into into brownies or brownie bites.

brownie-cake-with-walnuts

I use Grape Seed Flour by Peaks Free from, stevia by Tate and Lyle, chocolate powder by Good Earth, walnuts and self raising flour by St Georges Brand, spices by Schwartz, chocolate by Valor

Very easy sweet potato and kale muffins

Sweet potato and kale muffins goodfoodeveryday

Good Food Everyday as seen on tv.  Easy Sweet Potato and Kale Muffins with photography by George Aquilina during a live show.

‘A recipe that could not be easier and never fails.  The kale leaves were roasted with some olive oil, sea salt and sesame seeds and added to the muffin mix just before baking’

This recipe makes 12 regular size muffins or 6 giant muffins.

You will need:400g self raising flour (you can also use gluten free flour)

100g teff flour
1/4 teaspoon baking powder
4 eggs
250g mascarpone
1 tablespoon apple organic vinegar
1 medium sweet potato, peeled and grated
1 teaspoon smoked paprika
1/4 teaspoon sea salt
1 tablespoon dukkah
4 kale leaves, chopped and roasted with some olive oil and sesame seeds

Preheat oven to 180C.

Wash and peel the sweet potato.  Grate it coarsely.

Sieve the self raising flour, the teff flour and the baking powder.  Add the smoked paprika, dukkah and sea salt.  Add the grated sweet potato and mix gently so that the flour coats all the pieces.

In a separate bowl mix the mascarpone, apple organic vinegar and eggs by using a hand blender.

Prepare the muffin tray with muffin cases.

Mix the liquid ingredients into the dry ingredients.  Check to see if you have a dropping consistency.  If necessary, add some water [a few spoonfuls at a time] until you have a dropping consistency.

Cut up the roasted kale leaves by pulling the pieces apart with your hands.  Add to the mixture and keep some for sprinkling on top.

Pour the batter into the muffin cases.  Sprinkle the rest of the kale leaves on top of the muffins.  Bake for 20 minutes for the regular muffins and 30 minutes for the giant ones.

Tip: Serve as they are or with a touch of butter.  Serve with a soup to make it a full meal and they are also great to accompany a salad

My self raising flour is by St Georges Brand, teff flour by Peak’s Free From, mascarpone by Zappala, spices by Schwartz, organic apple vinegar by Fiorentini, sweet potato, kale and vegetables by Big Fresh and Farmers Markets, muffin cases and muffin tray by Tescoma

Umm Ali with Maltese Bread

umm ali high res charles vassallo

Umm Ali with Maltese bread, as seen on tv.  This photo was taken by Charles Vassallo during a live show.

‘this Egyptian dessert must be, I think, my most favorite sweet.  I still remember the first time I tasted it and although I have replaced the condensed milk in mine, it is still very good.  I use stale Maltese bread and serve it with some vanilla ice cream.  mmmm.’

You will need:

1/2 Maltese small loaf
800ml milk
half a cup on chopped apricots
half a cup of chopped dates
half a cup of chopeed mixed almonds and pistachios
1/4 cup coconut
150g sugar or the equivalent in stevia (check the label for conversion)
1/2 teaspoon cinnamon
a few drops of vanilla essence
1/2 cup mascarpone mixed with 6 tablespoons water
2 tablespoons icing sugar

Preheat the oven to 180°C.
Cut the Maltese bread into small cubes and place in a large bowl. Add the nuts, dried fruit, vanilla, cinnamon and coconut.
Prepare an ovenproof dish with oven spray. Place the bread mix into the ovenproof dish.
Heat the milk and sugar or stevia and bring it to a boil. Remove from the heat and pour the milk on top of the bread, nut and dried fruit mix. Allow to rest for 15 minutes if you have time. Pour the mascarpone mixed with water and then sprinkle the icing sugar. Cook for 30 minutes. Allow to rest for 10 minutes before serving.

Tip: Serve hot or cold with vanilla ice cream or a runny custard and scatter some flaked almonds.

I use dried fruit and nuts by Good Earth, spices by Schwartz, mascarpone by Zappala, stevia by Tate and Lyle, kitchenware by Tescoma

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