Good Food Everyday

Smoky Chicken, Roasted Tomato and Cabbage Soup

cabbageandtomatosoup.jpg

Chicken breast marinated in paprika, cabbage at 50c per piece and tomatoes at Euro1 per kilo, this soup is a perfect all-in-one healthy and wholesome meal.

You will need:

1 chicken breast marinated overnight in a tablespoon of olive oil and a tablespoon of smoked paprika

6 slices arrosto ham

1/2 cabbage, shredded

1/2 kilo tomatoes

1 carrot, diced

1 stock pot [I use Oxo chicken]

Garlic spray [I use Fry Light Garlic]

3 tablespoons mild and light olive oil

salt and pepper

1 bayleaf

fresh herbs of your choice and I use fresh thyme

1 litre water

Preheat oven to 220C.

Shred the cabbage and chop the tomatoes into quarters with skin on.  Line an ovenproof dish with baking paper and spray with garlic or avocado cooking spray.  Place the cabbage and chopped tomatoes on the dish and drizzle 2 tablespoons of mild and light olive oil. Place the dish in the oven to roast for about 15-20 minutes until the edges of the tomatoes start to lightly char.

Chop the chicken into small pieces.  Place a tablespoon of the olive oil in a large pot and spray with garlic cooking spray.  Saute the chicken pieces until they start to brown then chop the arrosto ham and add it to the pot.  Stir as it cooks for up to about 4 to 5 minutes.  Add the stock pot, bay leaf, fresh thyme.  Stir and add the water.  When it starts to boil add the roasted cabbage and tomato, stir and reduce the heat.  Season with salt and pepper and simmer for 35 minutes.

Remove from heat, allow to rest for 5 minutes, remove the bayleaf and serve immediately.

 

Good Food Everyday is aired on Smash TV and you can follow the page on facebook

During today’s tv show I also made Maltese Sesame Otti with Olive Oil and Stevia

Today’s vegetables come from Oscar’s Fruit and Vegetables in Paola

 

 

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Healthy Vegan Slices [gluten free, no refined sugar]

 

veganslicesprunesandoats

Vegan Oat, Chocolate and Coconut Slices [gluten free with no refined sugar] Photography CJ Baldacchino during a live tv show

Vegan Oat, Chocolate [Prune] and Coconut Slices [gluten free with no refined sugar]

For the bottom layer you will need:

2 cups oats
1/2 cup ground almonds
1/4 teaspoon cinnamon
a pinch of freshly ground nutmeg
vanilla
1 tablespoon linseed OR 1 tablespoon sesame seeds
3 tablespoons coconut oil
3 tablespoons agave OR maple syrup OR stevia
a pinch of salt
3 tablespoons water
For the middle layer:
400g dried prunes
5 tablespoons cocoa powder
1/2 cup coconut
vanilla
1 tablespoon chia seeds
2 tablespoon ground almonds
2 tablespoons maple syrup OR agave OR stevia
a pinchof salt
2 tablespoons water
Cooking Spray, [I used avocado oil]
For the top layer:
Coconut, as much as you fancy, more for a thicker layer
Preheat the oven to 160C.
Cover a square oven proof dish with baking paper.  Spray with cooking spray.
Start by mixing the ingredients for the base and placing all the ingredients in a large bowl.  Mix well until the mixture is uniform.  Place the mixture into the ovenproof dish and use a wet spoon to push down the mixture and smooth down the surface.
For the middle layer, place all the ingredients in a food mixer and process until the mixture is very smooth.  Place the prune and chocolate mixture on top of the oat layer and press down with a wet spoon ensuring that the surface is smooth.
For the top layer, scatter the coconut on the top and press down using a wet spoon making sure that the surface is smooth.  For a thin layer use a few tablespoons and increase the amount of coconut for a thicker layer, according to your preferences.
Bake in a preheated oven for 15-20 minutes until the coconut layer becomes golden brown.  Remove from the oven and allow it to cool down completely.  On tv we cut this without refrigerating but for the best result cover and refrigerate for two hours or more then use a very sharp know to cut into large or small squares.

 

apricot crumble slices squares

‘Another glorious Maltese summer is here to stay and with it comes an abundance of succulent and sweet summer fruits, slowly and naturally ripened by the Mediterranean sun making them so juicy and moist like no other greenhouse varieties.  They may appear imperfect, uneven in shape and size, sometimes slightly bruised but bursting with flavor.   After all beauty is not meant to be perfect and cloned.  

For this recipe I use a mix of fresh, ripe apricots and dried apricots. This is one of the easiest things to bake with a soft flapjack base made with poached fresh and dried apricots.  These are topped with fresh apricots and a crumble topping of ground almonds and coconut pulp.  

You can use any berries or stone fruit for this recipe.  Wash the apricots thoroughly and leave the skin on ‘

You will need:

For the bottom layer

250g ground almonds
250g oatmeal
120g soft dark brown sugar
4 tablespoons coconut oil
4 tablespoons coconut pulp
For the middle layer
500g fresh ripe apricots
a pinch of salt
1 vanilla pod
For the top layer
1 tablespoon grated lemon zest
1 tablespoon lemon juice
2 tablespoons stevia
150g dried apricots
To brush the top:  1 tablespoon of coconut oil mixed with 1 tablespoon of agave plus 75g nuts [I used cashew flakes]

apricot crumble slice dried apricots

Prepare an ovenproof dish by lining it with baking paper.  Spray it with cooking spray.

Remove the stone from the fresh apricots and cut into quarters with skin on.  Place half of them together with the vanilla pod in a saucepan.  Chop the dried apricots and add them to the saucepan.  Immerse in just enough cold water and bring to boil on low to moderate heat.  As soon as the mixture starts to boil, reduce the heat and allow to simmer for 5 to 10 minutes for all the fruits to soften up.  Remove from the heat.  Add the grated lemon zest.

Use a large bowl to place the ground almonds.  Mix the oat meal with it and then pour the melted coconut oil and softened coconut pulp.  Use your fingertips to rub in the coconut oil and pulp into the ground almond and oatmeal mixture.  Add the soft brown sugar and mixed spice and vanilla seeds.  Mix with a metal spoon so that the mixture looks like fine breadcrumbs.

Add two thirds of this mixture to the poached apricot mix and stir until it is has a smooth consistency.  Pour the mixture into the prepared ovenproof dish and use a plastic spatula dipped in water to smooth the surface.  If you have time cover the dish with cling film and place in the fridge for an hour.  [At this stage, you can also leave the dish in the fridge overnight and carry on preparing the rest of the recipe the following day.]

Preheat the oven to 180C.

Assemble the remainder of the chopped fresh apricots on top of the base.  Brush the surface of the fruit with the mix of agave and coconut oil.  Scatter the rest of the crumble mix on the top.  Do not press it down.

Bake in a preheated oven for 30 minutes then take out of the oven, brush again with the agave and coconut oil mixture and scatter the chopped nuts on top.  Return to the oven for another 10 to 15 minutes.

Allow to cool and cut up into squares.

apricot crumble baked

Serve warm with ice cream or cut up into squares for lunchboxes and picnics or simply instead of a cereal bar for breakfast or a snack

Store in the fridge for up to 3 days in the summer and 5 days in the winter.  Freeze for up to a month although I do not like the thawed texture which becomes slightly soggy from freezing.

Trade Enquiries:

Fry Light  Butter Flavour Cooking Spray and Mornflake Oatmeal via Rimus Group

Ground almonds, naturally dried apricots, dried fruit, spices and baking goods via Good Earth Distributors Ltd

Coconut Oil and coconut pulp via J Calleja Ltd

My fresh succulent apricots come from Big Fresh in Mosta

Lea’s Good Food Everyday is aired on Smash TV every day and you can also follow on facebook 🙂  Photography by CJ Baldacchino during an unedited live tv show cooking in real time.

Vegan Chocolate Muffins

vegan chocolate muffins

‘I use linseed as an egg replacement for these very chocolaty and moist muffins.  If you are looking for a diabetic friendly alternative use stevia instead of sugar. What I like about these muffins is that they really rise’

For the muffins you will need:

250g self raising flour [for a gluten free recipe use gluten free self raising flour]
1 teaspoon bicarbonate of soda
75g cocoa powder
a pinch of coffee powder
a pinch of cinnamon
a pinch of salt
250g soft brown sugar
300ml hot water [not boiling]
3 tablespoons linseed
1 tablespoon vinegar
50g coconut oil
30g coconut pulp

Preheat oven to 160C.
Prepare a muffin tin by lining it with muffin cases. [Optional: On tv, I sprayed the muffin cases with Butter Flavour Fry Light Cooking Spray which is vegan for those who miss a buttery taste!]
Sieve twice the self raising flour, bicarbonate, cinnamon.
Add the salt and mix.
Place the water, linseed, coconut pulp, coconut oil, vinegar, brown sugar and coffee in a liquidizer and turn on until the linseeds are broken up and the mixture appears consistent.
Use a large metal spoon to fold in the liquid ingredients into the dry ingredients.
Use a spoon to fill the muffin cases and place in the oven to bake for 20 to 25 minutes.
Allow to cool and top with the icing or serve as they are.

vegan chocolate muffins 3.jpg During the tv programme today I used a bar of lactose free milk chocolate but if you want vegan icing use dark chocolate.

For the icing [optional], you will need:
75ml water
50g coconut pulp
50g soft brown sugar
a pinch of coffee powder
a pinch of cinnamon powder
a pinch of salt
2 tablespoons cocoa powder
150g chocolate

12 fresh cherries [optional]
Cocoa Nibs to sprinkle on top [optional]

Place all the ingredients in a saucepan on low heat. As soon as it start to boil, remove from the heat. Keep stirring until you have a smooth, glossy consistency. Allow the muffins to cool completely before pouring the icing on top of them.
Sprinkle some cocoa nibs and decorate with a fresh cherry.
Chocolate vegan muffins.jpg

Trade Enquiries:
Cocoa nibs, cocoa powder, spices, brown sugar, linseed, bicarbonate of soda, self raising flour by Good Earth
Valor Chocolates, Govinda Stevia, Govinda Coconut Oil, Govinda Coconut Pulp by J Calleja
Fry Light Cooking Spray Butter Flavour by Rimus Trading
Fresh Fruit by Big Fres Mosta

Photography by CJ Baldacchino during a live tv show.

Strawberry and Coffee Biscuit Trifle

strawberry coffee gateau

Stawberry and Coffee Biscuit Trifle, photo by CJ Baldacchino during a live tv show

You will need:

2 packets Nice Biscuits
4 tablespoons instant coffee
2 cups boiling water
1 vanilla pod
100g butter
80g sugar
1 tablespoon cocoa powder
2 punnets strawberries
500ml whipping cream

strawberry coffee gateau 2

Use an electric mixer to beat the cream.  Remove from the bowl and mix in the seeds from a vanilla pod.  Keep aside.

Place the water in a saucepan with the remaining vanilla pod and bring to a boil.  Remove from heat and add the coffee powder, mix with a large spoon, then add the cocoa powder and brandy.

Place the softened butter and sugar in a mixing bowl and cream together until the mixture is white and fluffy.

Fold in the whipped cream and vanilla.  Place the cream mixture in a piping bag and keep aside.

Slice the strawberries.

Assemble the trifle by dipping the ‘Nice’ Biscuits into the coffee mixture and line the bottom of the container.

Work neatly and pipe a layer of the cream mixture.  Flatten with a spoon, then top with a layer of sliced strawberries.

Repeat with a layer of coffee-soaked ‘Nice’ biscuits, a layer of the cream mixture and strawberries until you have used all your ingredients.

I usually fill up the whole bowl with these layers, but due to time constraints of live tv, I finished off with a layer of strawberries before we reached the top and had lots of left overs to make more trifles !

Cover with cling film and Refrigerate for at least 6 hours before serving.

Trade Enquiries

Rimus Trading Agency  for Nice Biscuits by Regal, President Butter and Cream

Good Earth Distributors for pure vanilla pods and raw cocoa powder

Big Fresh  Mosta for all my fresh fruit and vegetables

Soft and Chewy Granola Bars with Sweet Potato

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Healthy chewy oatbran granola bars.  Photography by CJ Baldacchino during a live tv show

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‘These dense, moist and chewy granola bars can be made using your favourite cereal and putting in them exactly what you like.  They are loaded with seeds and I bind them by using a mix of dates and sweet potato.  The chocolate and nut topping is optional.  If you prefer a crunchier texture, cut the granola bake into bars when it cools down and bake them in a hot oven for 12 minutes on each side in the same way you would do with biscotti’

healthy granola bars 3

You will need:

300g dates
150g sweet potato
400g oatbran granola
1 teaspoon mixed spice
1 teaspoon cinnamon
1/2 vanilla pod
50g gogi berries
50g sunflower seeds
50g cocoa powder
100g pumpkin seeds
100g linseed [flaxseed]
30g Chia Seeds

Preheat the oven to 170C.

Spray a baking tin [20cm square or similar] with cooking spray and line it with baking paper.

Remove the stone from the dates and roughly chop them up.

Peel the sweet potato and roughly chop it.

Place the dates and sweet potato in a saucepan and cover with cold water.

Bring to a boil and then reduce the heat and simmer for about 7-10 minutes until the potato is soft and the dates are mushy.  Make sure that there is enough water during this process.

Remove from the heat, puree by using a hand held blender and allow to cool.

In a large mixing bowl mix the granola with the gogi berries, sunflower seeds, pumpkin seeds, linseeds and chia seeds.  Add the mixed spice, vanilla and cinnamon.

Mix well so that the mixture is consistent.

Add the date and sweet potato mixture to the granola and seed mix and combine by mixing well.

Place the mixture in the prepared baking tin and use a spatula to press the mixture down.  Then use your clean hands to press down tightly.  Bake in a preheated oven for 25 minutes.  Remove from the oven and allow to cool completely.

Optional topping:

300g dark sugar free chocolate
1 tablespoon olive oil
250g mixed nuts

Chop the nuts roughly and use a very hot pan to dry roast them.

Melt the chocolate in a bain marie or in the microwave.  Add the olive oil and stir until it is smooth and glossy.

Pour the chocolate on to the granola bake and scatted the nuts on top.

Allow to cool and then cut into bars or squares.

You can store them in an airtight container in the fridge for up to 2 weeks and in the freezer for up to 3 months.

        I use Oat Bran Granola by Mornflake at Rimus Group, nuts, spices and seeds by Good Earth, olive oil by Costa D’Oro and sugar-free, lactose-free chocolate by Valor

Vegemince Loaf with Sweet Potato and Oatbran

vegemince loaf

Vegemince Loaf with Sweet Potato, a great wholesome weekday meal.  Photo by CJ Baldacchino during a live tv show

‘This vegemince loaf is healthy comfort food and proved to be a crowd pleaser satisfying many dietary requirements.  It is an very quick recipe to prepare and looks amazing when brought to the table.  It is also delicious served cold the next day’

Linda McCarthney's Vegemince

I use vegemince by Linda McCartney Foods to make my Vegemince Loaf with Sweet Potato and Oatbran

You will need:

400g vegemince
1 onion
1 clove garlic
250g tinned chopped tomatoes
150g fine oatbran
4 eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon dried herbs of your choice
1 sweet potato
Butter Flavour Cooking Spray
some fresh mint leaves for garnish
Salt and Pepper to season
Large Loaf tin [900g]
baking paper

Use a spray oil to coat a large frying pan.  Chop finely the onion and garlic and cook in the pan over low heat, stirring frequently until the onion becomes translucent.

Add the vegemince and cook for a few minutes then add the tinned chopped tomatoes, and dried herbs.  Simmer over low heat for 5 minutes.  Remove from heat.

In the meantime beat the eggs in a bowl and season with salt and pepper. Prepare the loaf tin by covering with baking paper.

Add the oatbran to the vegemince mix and then the eggs. Combine and add the lemon zest. Pour the batter into the lined loaf tin and press down with a wooden spoon.

Wash the sweet potato and chop into thin slices with skin on. Arrange over the top of the loaf tin and press down again. Spray with butter flavoured cooking spray and use a brush to spread all over. Bake in a preheated oven for 35 minutes. Allow to cool slightly before removing from the loaf tin by easing it out of the tin by pulling the baking paper. Place on a serving dish and garnish with fresh mint leaves.

 

Trade Enquiries:

Rimus Group for Linda MacCartney Food, X-Tra Polpa and Tomato Products, Fry Light Cooking Spray and Mornflake Stoneground Oat Bran

Good Earth  for dried herbs and spices

Big Fresh in Mosta for fresh fruit, eggs and vegetables

Deyma Shop Gzira: Table

Loft Naxxar: Tableware

Tescoma: Kitchenware

AMC: Baking paper and disposables

Lea’s Good Food Everyday is available in most bookshops and via Midsea Books

Quick No-bake Easter Treats

‘No celebration is complete without a sweet treat. Here are a few quick and easy chocolate recipes that require no baking that will be a hit for Easter. ‘

Carrot and date coconut balls

1 large carrot, grated
A pod of vanilla
2 cups oats
1/2 cup dates
A pinch of salt
1/4 cup mixed chopped almonds and Pistachios (optional)
A pinch of cinnamon
A grating of fresh nutmeg
A pinch of mixed spice
Grated zest of a tangerine
Water
2 cups coconut for rolling the balls

In a saucepan, place the dates and grated carrot. Add 1/4 cup of water, the spices and grated citrus zest and allow the dates to break down on low heat. Add more water, a few tablespoons at a time, if necessary, and do not allow the mixture to dry up. When the dates are soft and mushy turn off the heat, mix and allow to cool.

In a large bowl place the oats, add the vanilla and then add the cooled down date and carrot mixture. Add the chopped nuts (optional) and mix until the consistency is even.

Use a melon scoop to measure out the balls. Shape them lightly in your hands and roll in coconut. Place on a tray covered with baking paper and, if you are making them last minute, place them in the freezer to set quickly.

Chocolate Nests

100g chocolate
50g butter
1 tbsp honey
150g Cornflakes, organic and gluten-free
An assortment of mini Easter eggs

Quick and effective, these gluten and dairy free chocolate nests can be prepared last minute and frozen until needed, then decorated with mini Easter eggs.

I use gluten free organic cornflakes and dairy-free chocolate with no added sugar.

Break up the chocolate and place it in a large bowl with the butter and honey.

Place the bowl on a simmering bowl of water (bain marie) making sure it does not touch the water. Stir the ingredients until the chocolate and butter melt and it appears consistent.

Remove the bowl from the heat and add the cornflakes. Mix until the cornflakes are all coated with the chocolate mix.

Prepare a muffin tin with muffin cases, or line the whole tin and cavities with cling film.

Divide the mixture into the 12 spaces and use a spoon to press down and make an indentation in the middle of each chocolate nest.

Put in fridge for a couple of hours. Peel off the muffin cases or cling film. Arrange the nests on a decorative plate and place the mini Easter eggs in each nest.

Baci

2 packets gluten-free, plain biscuits
4 tbsp cocoa powder
100g crushed hazelnuts
50g whole hazelnuts
2 tbsp ground hazelnuts
3 tbsp honey
2 tbsp brandy/rum
100ml coconut milk
200g melting chocolate
4 tbsp coconut

Our Easter meal nearly always finishes with Baci, either the delicious store-bought ones all the way from Perugia, or homemade ones made with condensed milk. My recipe has reduced sugar and reduced fat and contains no condensed milk.

They still taste marvellous and you would not know the difference. They are also gluten-free!

Crush the biscuits very finely. In a bowl, mix together the biscuits, cocoa powder, crushed hazelnuts, coconut, honey, rum and skimmed milk. Mix well.

Bind the mixture into very small balls. On top of every ball put a hazelnut.

Leave to set for four hours before you cover using the melting chocolate. Cool down quickly and allow to set in the freezer.

Rocky Road

135 g butter
300 g dark chocolate
4 tbsp agave
250 g Digestive biscuits
100 g marshmallows
100g Smarties, or M&Ms
100g milk chocolate
Chocolate confetti

This mix of chocolate, marshmallows and biscuits is a firm favourite with children and a great occasional treat.

Melt the butter, dark chocolate, carob syrup and golden syrup in a saucepan.

Put the biscuits into a plastic bag and crush them roughly with a rolling pin, so that there is a mix of pieces and crumbs.

Mix the biscuit pieces into the melted chocolate mixture, and then add the marshmallows and mix.

Tip into a tin foil tray (24cm / 9 inch square) lined with cling film. Melt the milk chocolate and drizzle over the top. Scatter the Smarties or M&Ms over the surface, followed by the chocolate confetti.

Place in freezer if using on the same day (or overnight in the fridge).

Cut into fingers before serving.

Lea’s Good Food Everyday is available via Midsea Books

Trade Enquiries:  Rimus Group  for President Butter

Easter Biscuits with Oatbran and dried blueberries

easter biscuits.jpg

Easter Biscuits with Oatbran by #Mornflake, photography  CJ Baldacchino during a live tv show

You will need:

200g butter
150g raw cane sugar or 1/2 cup stevia
2 egg yolks
300g plain flour
100g oatbran
150g dried blueberries
1 teaspoon mixed spice
1 teaspoon ground cinnamon
vanilla
1/2 teaspoon grated lime zest
water if needed to bind the dough

Preheat oven to 170C.

Line an ovenproof dish with baking paper and use a cooking spray to lightly coat it.

Place the butter and sugar into a food mixer and beat until the mixture is light and fluffy. Add the egg yolks and mix again. Sieve the flour twice and add the spices, oatbran, vanilla, lime zest and a pinch of salt. Add to the mixing bowl and use a low speed until the mixture forms a dough. Add the blueberries and pulse the mixer a few times to combine them into the dough.

Lightly dredge a clean surface with flour and use a rolling pin to roll out the dough to a thickness of about 4 cm. Use a cutter to cut into rounds and place the biscuits on the baking tray. Brush with some egg white and spring some more caster sugar and mixed spice. Bake in a preheated oven for 20 minutes until they are a pale gold. Allow them to cool before removing them from the baking tray.

easter biscuits 2

Lea’s Good Food Everyday is available via Midsea Books

Trade Enquiries: Mornflake Oatbran Products are available from Rimus Group

Maltese Triple Sesame Otti with olive oil and stevia [Vegan]

qaghaq logo.jpg

I used Renato Briffa’s recipe to make a healthier version of these traditional Maltese biscuits and used olive oil and stevia instead of sugar,butter or lard.  I also added some tahini to acquire a more intense sesame flavour and brushed the cookies ever so lightly with sesame oil as soon as I took them out of the oven.’

Photography: Ian Noel Pace, CJ Baldacchino and Marconia Schembri during a live tv show

You will need:

300g flour
100ml mild and light olive oil
1 tablespoon tahini [sesame seed paste]
1 teaspoon baking powder
A few drops of a good vanilla extract
Zest of one lemon
Zest of 2 tangerines OR instead of mixed citrus use the zest of 1 lime [optional]
110g sugar or the equivalent in stevia
75ml water
A few drops of anisette
50 g sesame seeds, use the amount that you prefer

To finish off after baking:  a very light brushing of sesame oil

An ovenproof baking tray and cooking spray [I used avocado oil spray on tv]

Sieve the flour twice.
Add the olive oil, tahini [sesame paste] baking powder, vanilla, anisette, stevia and citrus zest.  Use a spoon to mix the ingredients and then carry on by rubbing in the ingredients lightly with your finger tips in the same way you would rub butter into flour until the mixture looks consistent, like fine breadcrumbs.
Add the water, a little at a time and start to mix everything together to form a dough.
Allow to rest for an hour in the fridge.
Cut the dough into 20 equal portions.  If you wish to be precise, weigh them so that the cookies are the same size.
If you prefer a smaller size cookie, divide the dough into 40 pieces.
Roll each portion on a piece of baking paper.
It is traditional to form the dough into an ‘8’ shape but you can also form them into rings.

Brush with water and dip the cookies into a the sesame seeds to form a light coating on the surface.
Prepare a baking tray with baking paper and spray it with a cooking spray.
Bake at 160 C for 25 to 30 minutes.
Allow to cool and harden before removing them from the baking sheet.
Place on a wire rack and allow them to dry up for a couple of days before serving. I left my in the oven to cool overnight.

‘If you are new to Maltese otti, do not expect a cookie crumble texture nor that of shortcake, these are hard rusks, the best dunking biscuits  I have come across 🙂 ‘

qaghaq biz zejt taz zebbuga 2

Pre-baking, Photo Ian Noel Pace taken during a live tv show

The texture should be dry and hard and to achieve this you need to allow them to cook for a longer period of time and then to dry out for at least a daybefore serving.  I turn my oven off and leave them in the oven overnight.   In an airtight container, they will last for a few weeks.

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You can watch Lea’s Good Food Everyday on Smash TV and follow the page on facebook

Trade Enquiries:

Olive oil by Filippo Berio and Fry Light Avocado Spray at Rimus Group

Truvia by Silver Spoon and Flour by St Georges Brand at Borg and Aquilina

Sesame Seeds, tahini paste, sesame oil, baking powder and vanilla by Good Earth

Fresh Fruit by Big Fresh Mosta and Oscar’s Fruit and Vegetables, Big Fresh Mosta and Barbuto [organic]

Quick and Easy Breads (with no yeast, no eggs, no butter)

Easy Olive Bread (with no yeast, no eggs, no butter)

OliveBreadfilipoberio

‘Quick and easy home made breads based on traditional Irish Soda bread are always a welcome addition to any supper or meal.  Work quickly and as soon as the dough comes together stop kneading and place it immediately in a hot pre-heated oven for the best results’

For the olive bread, you will need:

500g self raising flour
1 teaspoon bicarbonate of soda
1 tablespoon apple organic vinegar
100g black olive pesto
a pinch of salt
200ml plain yoghurt [or vegan yoghurt] mixed with 200ml water
50g sesame seeds for the surface

Preheat the oven to 220C.

Sift the flour and bicarbonate of soda twice into a large mixing bowl and add the salt.  Mix and add the black olive pesto and apple organic vinegar.  Lightly mix in, then make a well in the centre and pour in the mixture of yoghurt and water, a little at a time.  Claw your hand and move the mixture in a circular movement so that you do not overmix or knead too much.  You may not need to use all the liquid.  It depends on the type of flour you are using and also the humidity in the environment around you.  The dough should be soft and a little bit sticky.

Use a cooking spray to prepare a loaf tin.

Place the dough in the loaf tin, brush the surface with water and top with sesame seeds.  Bake in a hot pre-heated oven for 40-50 minutes.

This loaf is great dipped in olive oil and makes great toast the next day

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

hobz bejkon

Bacon Cheese no yeast bread rolls as seen on TV today

Easy Cheese and Bacon Bread (with no yeast, no eggs, no butter)

Yumm!  These small bread rolls seem to have everyone’s favourite ingredients.  You will need:

3 slices of bacon or equivalent pancetta, chopped and cooked, keep some back for top of rolls
250g self raising flour less 3 tablespoons
3 tablespoons spelt flour
100ml olive oil
75g mature cheddar or grated parmegiano
150ml yoghurt
1 tablespoon tomato puree
1 tablespoon chopped fresh parsley and basil, finely chopped
1/2 teaspoon Worcestershire sauce or Balsamic Vinegar

Salt and Pepper

garnish with sesame seeds and when you take out of the oven, brush with olive oil

Measure the self raising flour. Remove 3 tablespoons and add 3 tablespoons of spelt flour. Sift the flour twice into a large bowl. Add all the other ingredients without mixing, just pile them up on top of the flour but if you wish keep back a bit of bacon or pancetta or cold Italian meats to garnish the top of the rolls.

Then use a large metal spoon to gently but firmly fold in the ingredients. Bring together with your hands to form a dough. Do not knead it but form it into individual rolls. Use a sharp knife to cut a cross in the middle of each roll. Sprinkle the rest of the bacon/pancetta and parmesan/cheddar on the surface. Top with a pinch of sesame seeds.

Bake at 180C for 20 to 25 minutes in a preheated oven.

They are great with soups and for lunchboxes or a light snack.

 

 

Trade Enquiries:

Black olive pesto by Filipo Berio and Fry Light Cooking Spray at Rimus Group

Sesame seeds and spices by Good Earth Distributors

Bacon and other meats by Churchill Master Butchers