Gourmet Issue 20

Today

€2.00 where sold

OVER 25

RECIPES INSIDE

Traditional Easter food with Rita Diacono

A Spanish fiesta with Pippa Mattei

Preserving winter citrus fruits

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IssUe NUMBer 20 • March 2013

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gourmet todayMarch 2013

Managing Editor: Saviour Balzan

Editor: Rachel Zammit [email protected]

Design: Kevin GrechPhotography: Ray Attard, Justine Navarro and Robert SmithHead of sales: Adriana FarrugiaContact for advertising: Chris Sacco – 21382741 ext: 122

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Editor’s noteThe winter has been relatively mild with more sunny days I can remember certainly than last year and quite possibly the year before that. However this has by no means meant that warming soups and stews went amiss this winter.

Easter is coming early this year and with it the promise of spring, longer, sunnier days and dining outside on the abundance of vegetables available at this time of year.

Our homecooks prepare an Easter feast that includes the traditional lamb and chocolately dessert. Gaby Holland creates a hearty starter inspired by the local kusku, though transformed into a pasta bake. For main course she makes an easy-to-prepare, delicious butterflied lamb and Sandra Dimech rounds off the meal with a delicious chocolate and marmalade torte, which contains no flour and is thus suitable for the ever-growing population of gluten intolerants.

To make this dessert even more ‘homemade’, make your own marmalade with Pippa Mattei’s recipes as she preserves the remaining citrus fruits. She also comes back from a holiday to Spain where she picked up some of the best recipes for paella along with beautifully fried salted cod cakes and churros with a rich chocolate dipping sauce for dessert, all of which is naturally washed down with loads of sangria.

Gourmet Today has featured many of the Diacono cooks over the years. In this issue we go back to the source of their culinary learning to pick up a few tricks from the master herself, Rita Diacono, whose children and grandchildren have inherited her love of food and kept a close eye on what was going on in the kitchen.

We hope that you enjoy this issue of Gourmet Today and look forward to receiving your comments and suggestions. We would like to take this opportunity to wish you and your family a Happy Easter, full of love and food.

Bon appétit!

Cover: Rita DiaconoCover photo by Ray Attard

2429

3 1039

3 Easter preparations with our homecooks

10 Rita Diacono makes some of her Easter favourites

19 Pippa Mattei reproduces the Spanish fiesta she encountered in Madrid

24 Preserving the zesty citrus fruits of the winter

29 Our Junior Cooks, the inspirations behind Lulu’s Café, make Easter figolli

39 Mick Gillen celebrates St Paddy’s Day under the Maltese sun

48 Get into the festive season with Gaby’s chestnut soup

51 Michael Diacono makes it just like nanna used to

52 Gaby Holland uses beetroots’ natural dye

55 Healthy office snacks

gourmet today 3March 2013

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HOME COOKS

After a particularly mild winter, Easter signals the beginning of spring when we can slowly start to take to the ‘great outdoors’ and begin dining outside, enjoying the longer daylight hours and spring vegetables. Whilst Ann Gatt is off on holiday, Gaby Holland took over and prepared a kusksu pasta bake – a comforting variation of the local soup made with abundantly fresh veggies – artichokes, peas and broad beans that can be served as a starter or a meal in itself. With Easter just around the corner, lamb is a necessary main course, marinated in yoghurt and spices for extra flavour. Sandra Dimech rounds off the meal with a delightful, flour-free chocolate and marmalade cake, topped with fresh cream and marmalade bits. D

5March 2013 gourmet today

Kusksu pasta bakeServes 8 (as a starter)

Ingredients• 500gditalipasta(zibbeg)• 1tbspoliveoil• 50gbutter• 1largeleek,finelychopped• 1cupvegetableorchicken

stock• Afewsaffronthreads(optional

–besidesthedelicateflavourtheygiveoffadeeperyellowcolourtothepasta)

• 5fresh gbejniet • 4driedgbejniet• 6large,freshartichokehearts• 4eggs• 1½cupsful,outerskins

removed• 1cupfreshpeas• 100ggratedParmeggianoor

GranaPadano• smallbunchoffinelychopped

parsley• Saltandpepper

Method1. Boil the pasta in a large

pot, 2 mins short of recommended cooking time. Rinse under cold running water to stop the cooking and drain thoroughly.

2. Heat the oil and half the butter in large frying pan and stir in the leeks and gently fry for a couple of mins.

3. Add the stock, saffron, ful, peas and season well.

4. Cook rapidly until stock has evaporated.

5. Quarter the artichokes and stir in gently into the mixture.

6. Tip all into the large pasta pot and mix in the drained pasta.

7. Beat the eggs and stir in together with the grated cheese, parsley and freshly ground pepper.

8. Spoon the pasta mixture into a greased flat bottomed springform cake tin. If you like you may use one that has a hollow in the middle. Once baked and turned out the hollow may be filled with coloured hard-boiled eggs for a special Easter treat.

9. Press the mixture down to level it out and bake in a pre-heated oven at 180°C for about 30 mins until the pasta is golden.

10. Remove from oven and leave to cool and settle then run a blunt knife around the edge of the cake tin to loosen, place the serving plate on top of the tin and carefully turn it upside down, give it a little tap and unmould.

11. If you have used a hollow cake tin fill with hard boiled eggs which may be eaten together with the pasta.

Suggested wine:

MICHELE CHIARLO RORERO ARNEIS

Made from the Arenis grape, a variety only appreciated since the mid 1970s despite its much earlier origins, this wine is straw yellow in colour with green highlights. It is intense, generous and ample in aroma with notes of linden, mint and apricot. It is a fresh and elegant wine with a silky texture, fine balance and a delicate finish. D

HOME COOKS

6 gourmet today March 2013

7gourmet todayMarch 2013

Butterflied lamb and honeyed pumpkinIngredients• 1largelegoflamb(askthebutchertobutterflythe

meatthedaybeforeyouneedit)• 1tubofplainyoghurt• 8clovesgarlic• Largebunchoffreshcorianderleaves,mintandparsley• 2tbspcumin

• 2tbspcorianderseeds• 1tbspcinnamon• 1lemon,juiceandzest• 2tbspoliveoil• 1tbspharrisapaste(addmoreifyoulikeitspicier)• Coarsesalt

Honeyed pumpkin• 1largewedgeofpumpkin,peeledandcutinto1cm

slices• Pinchcinnamon• Oliveoil• Honey• Coarsesalt

Method1. Place the garlic, herbs and spices in a food processer and

blend.2. Add the yoghurt, lemon juice and zest and olive oil and pulse

until well blended.3. Using a sharp knife punch slits all over the surface of the

lamb and rub the paste all over the meat pushing some into the slits.

4. Allow to marinate in the fridge for 24 hours. 5. Sprinkle the slices of pumpkin with some cinnamon, drizzle

honey and olive oil and season with salt.6. Remove lamb from marinade and place in shallow roasting

pan. Sprinkle with salt and pepper. Roast, uncovered, for 50-70 mins in a pre-heated oven at 180°C.

7. 20 mins before end of cooking add the pumpkin slices to the pan, around the lamb.

8. Remove from oven and cover lamb loosely with some kitchen foil and leave to rest for 5 mins.

9. Carve and serve hot with yoghurt and mint sauce.

Yoghurt and mint sauce• 1tubGreekyoghurt• Handfulfreshmintleaves• ½lemon,juiceonly• 1tbspharissa• Saltandpepper

MethodCombine all the ingredients together and serve with roasted lamb.

Suggested wine:

Cavit - Quattro viCariati trentino Superiore DoC

Deep and bright ruby red colour. Balmy nose with hints of plum, blackberry and tobacco. Well-balanced on the palate, with notes of green pepper and ripe red berries. It mellows with rich notes of fruit and soft tannins. Long and enticing finish of spices. Pairs well with strong flavoured pasta dishes, meats and ripe cheeses. D

HOME COOKS

March 20138 gourmet today

Chocolate orange torte with marmalade Ingredients• 125gunsaltedbutter• 250gdarkchocolate• 6eggs• 125gsugar• 2tbspmarmalade• 1orange,gratedzestonly• 1tbspCointreau(optional)• Cocoapowder(fordusting)

For the marmalade cream• 250mlfreshcream• 1tbspmarmalade• 1tbspCointreau

Method 1. Preheat oven to 180°C. Butter the base and sides

of a 23cm spring form cake tin, and line base with baking paper.

2. Place butter and chocolate in a heatproof bowl over a pan of simmering water. Leave until just melted.

3. Stir in marmalade and grated orange zest. Set aside to cool.

4. Beat egg yolks with sugar until pale and thick. 5. Gently fold them into chocolate mixture to

combine.6. Put egg whites in a clean mixing bowl and whip

until they form soft peaks. 7. Beat a third of the whisked egg whites into

the chocolate mixture to loosen it a little, then carefully fold in the rest until mixture is a uniform brown.

8. Pour into prepared tin and bake for 30 – 35 mins until cake is risen and cracked. The cake will sink in the middle which leaves plenty of room for the marmalade cream.

9. Remove from the oven and leave to cool for at least 15 mins, use a sharp knife to loosen the edges, then carefully take it out of the tin and peel off paper. Transfer it to serving plate.

10. To make the marmalade cream, whip the cream until firm.

11. Mix in the marmalade and Cointreau and gently fold through to create a ripple effect.

12. Fill the centre of the cake with marmalade cream, easing it out gently to the edges of the cake. Dust the top lightly with cocoa powder.

HOME COOKS

MakeyourownmarmaladewithPippaMattei’srecipeonpage27

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Traditional Easter fare

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If practice makes perfect then its no wonder that Rita Diacono is the perfect cook. Out of the same kitchen her husband built with her father when she got married, she feeds her 12 children, 30 grandchildren and three great-grandchildren regularly as well as the numerous husbands, wives, boyfriends, girlfriends and hangers-on hoping to get a taste of her wholesome food. She shares some recipes which she regularly makes around Easter – a chicken soup, a leg of lamb stuffed with artichokes and a ricotta roulade with candied peel.


Chicken soup

Ingredients• 2carrots,diced• 2marrows,diced• 1onion,diced• 2potatoes,diced• 2chickenbreasts• 1tincorn• 2eggs,beaten• Boquetgarni• Saltandpepper• Parmesanshavings,toserve

Method

1. Place the chicken and vegetables in the pot and cover with water.2. Boil for approx 1½ hours.3. Remove the chicken from the pot and set aside.4. Transfer the soup to the blender and blend until smooth. If too thick add water. 5. Slice the chicken into fine matchstick pieces.6. Add the chicken pieces, the corn and the beaten eggs.7. Garnish with Parmesan shavings, fresh black pepper and parsley and serve immediately.

D

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Ingredients• 1legoflamb,deboned

• 1largeartichoke,cookedandchoppedfinely

• 1cupwhitebreadcrumbs

• 1cupParmesanshavings

• 2eggs,beatenwithalittlemilk

• 1cupfreshparsleyandmint,finelychopped

• 700mlredwine• 2tbspcarobsyrup

• Saltandpepper

Method

1. Tell your butcher to debone a leg of lamb.

2. Prepare the filling by mixing everything together.

3. Fill the leg of lamb with the mixture and roll trying to

keep the shape.

4. Hold it together using string, toothpicks, skewers or

netting from the butcher.

5. Put in a roasting pan and marinate in the red wine and

carob syrup overnight.

6. Pre-heat the oven to 190°C, cover the dish in foil and

roast for ¾ hour.

7. Turn the lamb over and return to the oven until it meat

colours, be careful not to overcook.

8. Allow to rest for 5 mins and serve immediately with

baby roast potatoes and vegetables of your choice.

Leg of lamb stuffed with

artichoke

Ingredients• Newpotatoes• Sesameseeds• Oil• Saltpepper

Method

1. Blanche the potatoes with their skins.

2. Peel them and coat in oil.

3. Place sesame seeds in a flat plate and roll the

potatoes in the seeds.

4. Place in an oven-proof dish season with salt and

pepper and bake until cooked (about 20 mins).

Sesame roasted new

potatoes

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gourmet today March 201316

IngredientsFor the sponge• 4eggs• 4tbspflour,sifted

• 2tbspcornflour,sifted

• 1lemon,gratedzestonly

• 2tspvanillaessence

For the filling• 500gricotta• 4tbspsugar• 2tbspglacecherries,chopped

• 2tbspcandiedpeel

• 1mediumglassbrandy

• Freshlygratednutmeg

• 1pktpuffpastry,orfilopastry

• Honey• Flakedalmonds,roasted

• Icingsugar

Method 1. To make the sponge, beat the eggs with the sugar

until light and fluffy.

2. Using a wooden spoon, gradually fold in the flour,

cornflour, lemon and vanilla.

3. Bake in a greased and floured cake tin at 180°C for

25 – 30 mins, until risen and golden and a skewer

placed in the centre of the sponge comes out dry.

4. Turn onto a wire rack and allow to cool.

5. Split down the middle and place the top and bottom

next to each other on a piece of greaseproof paper

sprinkled with icing sugar.

6. To make the filling, mix the ricotta with sugar,

chopped cherries, and candied peel and leave in the

fridge until required.

7. To prepare the roulade, unroll the sponge and

sprinkle with grated nutmeg.

8. Sprinkle with brandy and then cover the sponge with

the ricotta mixture.

9. Roll to form a Swiss roll.

10. Roll out the pastry to form a square and place the

Swiss roll in the centre.

11. Roll up the pastry securing the edges.

12. Bake in a pre-heated oven at 200°C until golden

brown, approx 20 mins.

13. To serve coat with honey, top with flaked almonds

and sprinkle with icing sugar.

14. Serve warm with ice-cream or fresh whipped cream.

Easter sponge roulade

Therouladefreezeswellbeforecooking.Freezeafterstep11andallowtothawbeforecooking.

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Pippa’s Spanish fiesta

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The highlight of my recent visit to Spain’s capital Madrid was the visit to Mercado de San Miguel just behind Plaza Mayor. Open till late in the evening, this market has stalls selling and serving all kinds of Spanish food, a seafood stall serving raw and deep fried seafood, a stall selling and tasting the wonderful Spanish jamon, a stall making and serving paella, also stalls with sangria, saffron, smoked paprika, chocolates, good coffee and of course Spanish chorizo. Of course I came back laden with goodies including glacé fruit for my Christmas baking!


Salt cod puffs (known in Malta as bakkaljaw)

You need to begin this recipe a day ahead

Serves 6 Ingredients• 500gsaltcod• 500mlmilk• 2freshbayleaves

• 80mlextra-virginoliveoil

• 75gplainflour(sifted)

• ½lemon,finelygratedzestonly

• ½tspgroundcumin

• 3eggs• Vegetableoilfordeepfrying

Method

1. Soak the cod in cold water for 24 hours

changing the water four times

2. Bring milk and bay leaves to a simmer in a pan

over low-medium heat.

3. Add cod and cook until tender (8-10 mins)

4. Drain, discard bay leaves and milk, flake cod,

discarding bones.

5. Process in a food processor until finely shredded

and set aside.6. Bring olive oil and 200ml water to the boil in a

pan. 7. Add flour, lemon zest and cumin and stir over

high heat until thick and smooth (1-2 mins).

8. Remove from heat, add eggs one at a time,

beating well between each addition.

9. Add salt cod, mix to combine and set aside.

10. Preheat vegetable oil in a deep-fryer or large

deep saucepan to 190°C.

11. Form salt cod mixture into quenelles using 2

dessert spoons and fry in batches until golden

(8 - 10 mins). Makes about 20.

12. Serve immediately with mayo verde.

Mayo verde (green sauce) Ingredients• 185mlextra-virginoliveoil

• 3greenhabanerochillis,seedsremoved,finely

chopped• 2springonions,whitepartonly,finelyc

hopped

• 2smallgarliccloves,finelychopped

• 1tspwhitewinevinegar

• ¼tspgroundcumin

• ¼tspgroundcoriander

Method

1. Combine all ingredients in a bowl and season to

taste with freshly ground black pepper.

2. Refrigerate until required.


Paella For this you will need a large paella pan or similar pan used for risottos or a heavy based saucepan

Serves 6 Ingredients• 6chickenthighscutinto2pieces• 12freshclams• 12freshmussels• 24mediumlocalprawns–shellsremoved• 450gcalamari,cleanedandchoppedintobite-sizedpieces• 1largeonion,chopped• 4clovesofgarlic• 110gpancetta• 500gCalasparra(Spanishshortgrainrice)• 170gSpanishChorizo• 125mlwhitewine• 1redsweetpepper,sliced• 1tspdriedchilliflakes• Somefreshthymeleaves• ¼tspsaffron• 1tspsmokedpaprika• 4largetomatoes,skinnedandchopped• Handfuloffrozenpeas(orgreenbeans),cooked• 5tablespoonschoppedfreshparsley• Goodoliveoil• Saltandpepper

Method

1. Pre-heat oven to 180°C2. Heat 4-5 tbsp olive oil in the paella pan dish or heavy-based saucepan. 3. When hot, cook the chicken pieces for 12-15 mins until golden brown all over. Remove and keep warm.4. Add 2 cloves of chopped garlic to the pan, plus the chopped onion and cook until softened. 5. Add sliced chorizo and diced pancetta and cook until crisp. 6. Add sliced red pepper and cook a little further. 7. Add all the rice and mix until coated and glossy. 8. Add the dry white wine and let it bubble and evaporate. 9. Start adding the chicken stock mixing the saffron into a ladle of this.10. Also add the dried chilli flakes and thyme leaves. 11. Season with salt and pepper and the smoked paprika. 12. Add the chopped tomatoes and mix altogether. By now all the chicken stock should have been added. 13. Mix well and then return the chicken pieces to the rice and cook all for 5-10 mins.14. Meanwhile, add some olive oil to another frying pan, heat and add 2 extra cloves garlic. 15. Fry the prawns in this for one or two minutes then add them to the paella. Do the same for the calamari and when cooked add to paella too.16. Finally add the clams and mussels to the paella with the join facing down so that the edges open outwards.17. Put the pan with the paella into the pre-heated oven and leave for 15 mins till clams and mussels have opened up, take out of oven, sprinkle with chopped parsley and serve immediately.

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Serves 6 Ingredients• 2bloodoranges,finelygratedrindandjuice• 500mlwater• 1tspsalt• 1tbspoliveoil• 275g‘00’plainflour• Vegetableoilfordeepfrying• 225gcastersugar• 2tspgroundcinnamon

Hot chocolate sauce• 250mlmilk• 180mlfreshpouringcream• 60mlorangeliqueur(GrandMarnier)• 2bloodoranges,rindonly,removedwithapeeler• 250gdarkchocolate(61%cocoasolids),finelychopped

Method

1. Make the hot chocolate sauce by combining the milk, cream, liqueur and orange rind in a saucepan and bring to the simmer over low heat. 2. Cook for 5 mins to infuse, strain into a clean pan. 3. Add chocolate and stir continuously over low heat until melted. Keep warm. 4. To make the churros combine orange rind, 100ml orange juice, olive oil, water and salt in a large saucepan and bring to the boil over medium-high heat. 5. Add flour, stirring continuously with a wooden spoon until dough is smooth (2-3 mins), then transfer to a piping bag with a 1cm-fluted nozzle.6. Heat vegetable oil in a deep saucepan to 160°C. 7. Pipe 7cm long pieces of dough into hot oil, using scissors to cut off each one (be very careful as hot oil may splash). 8. Fry, in batches, until golden (8-10 mins), drain on absorbent paper, toss in cinnamon sugar and serve with hot chocolate.

Home-made Sangria

Ingredients• 3partsredwine• 1partorangejuice

• 2partslemonade

• Ice• Freshmint• Slicedfruitsuchasorangesandlemons

Method1. Mix all the ingredients together in a large jug.

2. Add more red wine, orange juice or lemonade

according to taste and desired strength.

3. Chill and pour into glasses, garnish with mint

sprigs and fruit.

Churros with hot chocolate sauce

March 201324 gourmet today

A feast of citrus fruitMarmalades with Maltese oranges, lemons and tangerinesMy two dear aunts Jane and Cella would faithfully make marmalade every year. Their marmalade was excellent and I still find their recipe for the Seville orange marmalade the best as it gives a less bitter taste than some other marmalade recipes.

You will need besides very freshly picked fruit, a large pot, a mouli-legume (sometimes called a passé-rapid) or colander, a piece of muslin and string, some empty jam jars, a little brandy, waxed discs (or greaseproof paper), some pretty cotton material and matching ribbon and labels (optional).

Ingredients• Sugar• Sevilleorangesandlemons• Water

Method 1. Weigh oranges and two lemons.2. Measure 600g sugar to every 400g fruit.3. Measure 850ml water to every 400g fruit and throw

away 550 ml (for example 14 oranges and 2 lemons might weigh 1.6kg. Therefore you need 2.4kg sugar and 3 litres water).

4. In a very large pot, boil oranges and lemons in the measured water until very soft.

5. When cool, take the fruit out of the water (Leave the water in the pot), and cut the fruit into quarters.

6. Scoop out the pith and pips which you put into a mouli-legumes, or into a normal large colander, placed over a large bowl.

7. Chop all the skins finely and set aside. 8. Press the pulp and pith through the mouli or

colander collecting the thick juice below. 9. Put this and the shredded skins into the pot with the

water. Do not throw away the dry pith and pips left behind in the mouli or colander, but gather them and tie them into a square of muslin which you secure with string and tie onto the handle of your pot so that the ‘bundle’ hangs down into the mixture in the pot (This helps add pectin to your mixture which makes the marmalade set).

10. Put the pot onto a low flame and warm the mixture adding the sugar when warm and stir constantly until the sugar melts.

11. Now bring the mixture to a ‘rolling’ boil, and leave to boil for some time (maybe ¾ of an hour) stirring now and again, removing the scum that may rise to the top and watching it like a hawk. (Believe me you do not want it to boil over!)

12. Now to test when the marmalade has ‘set’, put a little onto a very cold saucer (put it in the freezer beforehand), and push the marmalade with your finger – if it crinkles and gels it is ready. You might have to test it several times till you are sure it is ready. Try not to miss gelling point (You can over boil).

13. Meanwhile, an easy way to sterilize the empty jam jars, is to wash them in hot water, and then put them in a VERY slow oven till dry and warm. Keep them there till your marmalade is ready.

14. Fill the warm jars with the marmalade. While still hot, put waxed discs (you can buy these ready or cut out circles with greaseproof paper), into a cup with some brandy and place the discs on top of the marmalade in each jar. Now either seal with the lids while hot or allow to get cold (do not close them when ‘warm’) and when you are sure the marmalade has set. If the marmalade does not set, boil it again and add a sachet of fruit pectin. Though this alters taste a little it but it will be fine.

15. Cut circles out of material to top the jars and secure with ribbon. Label with the date and leave in a cool place until needed.

Seville orange marmalade

Malta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555Gozo - Abraham!s Supplies Co. Ltd. Tel: 21 563231


The previous owner of our house Michael Radcliffe, left behind his tangerine marmalade recipe which is also delicious.

Makes approx 5 jars

Ingredients• 18tangerines• 6lemons• 2.7lwater• 1.2kgsugar

Method 1. Cut tangerines and 5 lemons in half – squeeze out

juice. Remove centre membranes from both fruits and put this in a small basin with the pips and 250ml water.

2. Shred the tangerine peel very finely. Remove the rind from the extra lemon with a potato peeler and shred this also. Put the pith from this lemon into the small basin with the other pips and membranes.

3. Put the fruit juices, shredded peel and remaining water in a large basin and leave overnight.

4. The next day put the pips etc through a mouli-legumes and press out the juice which you set aside. Gather the dry pips etc and put them into a muslin square tied into a bag. Set aside.

5. Now put the contents of the larger bowl (discard 250ml of this) into a large pot. Add the juices that you have pressed through the moulie. Tie the muslin bag with the pips onto the handle of the pot and hang the bag in the juice mixture.

6. Boil steadily for 1 hour. Remove the bag of pips, pressing it well against the inside of the pot to release any liquid and the pectin.

7. Warm the measured sugar in a bowl (in the oven) and add it to the liquid in the pot. Dissolve slowly, then boil rapidly until this sets when tested (see previous recipe). Skim well and pour into warm sterilized jars as in the Seville orange marmalade recipe.

Tangerine marmalade

Join us for an egg-stra special lunchwith your loved ones this Easter.

You will be able to choose from traditional lavish buffets at the Oceana Restaurant or Portomaso Suite

Price starting from €45 for adults and €20 for children.Complimentary parking also available

For Reservations please contact:Richard Webb or Euan Phillips on 21 383 383 or via

e-mail on [email protected] / [email protected]


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Sweeten your Easter

Easter brings to mind images of chocolate eggs and indulgence in a variety of sweets made specially for the occassion. Laura and Christine Pillow, help out with the family business and get some of the tradtional figolli ready for the Easter rush at Lulu’s Café. But Easter doesn’t only have to be traditional – anything chocolatey with lots of colours goes perfectly well with the season. Try some of these delightful cake pops, easy to make and lots of fun, the sky is limit when it comes to decorating these tasty treats.

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Makes 6

IngredientsPastry 350g sugar800g plain flour sifted400g margarine1 lemon, zest only 4 egg yolks

Almond filling600g sugar1 lemon, zest only600g pure ground almonds3 egg whitesWater

Royal Icing, melted chocolate and Easter eggs to decorate

Method1. Mix sugar and

sifted flour, then rub in the margarine.

2. Add the grated zest and the yolks to make a dough, cover and leave to set in refrigerator for at least one hour.

3. To prepare the almond filling, whisk the egg whites to form soft peaks, add sugar, lemon rind and almonds adding some water if mixture is too thick.

4. Roll out the pastry (half a cm thick) and cut out different shapes with figolli cutters making sure that you have pairs.

5. Place one shape on a baking tray and spread with the almond filling leaving the edges empty for sealing. Get the same pastry shape and place on top pressing down the edges to seal.

6. Bake in a pre-heated oven at 180°C for approx 30 mins.

7. When completely cool paint the figolli with royal icing or melted chocolate and then decorate with different coloured royal icing or melted chocolate and Easter eggs.

Easter figolli


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Leftover cake crumbs? Why not turn them into the gorgeous cake pops or bake a cake especially for them. Easy to make, these cake pops will ensure you are the star of every party.

Ingredients• Plainvanilla,chocolateoranydrycakeofyourchoice• Buttercream(approx1cup)• Goodqualitychocolate,melted• Sprinkles,colouredsugar,colouredcakecrumbsorany

othercakedecorationsofyourchoice

RoyalIcing,meltedchocolateandEastereggstodecorate

Method1. Bake the cake and allow to cool completely. 2. Crumble the cake finely with a food processor and put in

a mixing bowl. 3. Gradually add buttercream to the crumbs, you might not

require a lot of buttercream depending on how moist your cake is so just add a little at a time.

4. Keep mixing until you have a fudge like mixture which you can shape into a ball in the palm of your hands. From the mixture make out equal sized balls of about 30g each and freeze on a tray for about 30 mins.

5. In the meantime melt good cooking chocolate bain-marie and prepare lolly pop sticks or skewers to stick into the half frozen balls. Make sure the chocolate heats slowly as heating too quickly will make the chocolate too thick.

6. Take the balls out of the freezer and take a stick and insert it into the top centre of each cake ball about half way through. Don’t insert it too deep or too shallow.

7. Dip the cake pop into the melted chocolate and gently tap it to remove any excess chocolate.

8. Immediately decorate with sprinkles or sugar decorations of your choice before the chocolate starts to dry and then leave the cake pops in an upright position to dry completely.

Cake pops

FormoreinformationcontactLulu’sCaféon21384498

Ingredients:1 tbsp vegetable oil 4 chicken breasts, diced 1 onion, chopped 4 tsp Patak’s Mild Curry Paste6 tbsp water 115g canned chopped tomatoes 1 tbsp Patak’s Sweet Mango Chutney1 tbsp fresh coriander, chopped

Method:Heat the oil and fry the chicken until lightly browned. Add the onions and fry for 2 minutes. Add the Patak’s Mild Curry Paste, water and tomatoes, cover and simmer for 20 minutes or until the chicken is cooked through. Stir in the Patak’s Sweet Mango Chutney and serve garnished with the chopped coriander and with Patak’s Pappadoms.

Why the World Loves Curry

Method:First marinate the chicken:-In a bowl mix together the yogurt, Patak’s Tandoori Curry Paste, vegetable oil and garlic. Add the diced chicken, cover and marinate in the refrigerator for approximately 2 hours (overnight would be ideal).

Cook the chicken in a preheated oven 200°C/400°F/ as 6 for 25-30 mins or until cooked. Turn the chicken throughout cooking.

For the Sauce:Heat the vegetable oil in a heavy based pan and fry the diced onions for 5 minutes. Add the Patak’s Tikka Masala Curry Paste and continue to cook for a further 2 minutes. Sprinkle in some water if the paste begins to stick.

Add the chopped tomatoes and butter. Add the water and sugar, cover and allow to cook for 20 minutes.

Add the cooked chicken to this sauce and cook for a few more minutes until the chicken is well coated in the sauce and warmed through. Stir in the cream and check the seasoning.

Garnish with fresh coriander.

Ingredients:Marinade:450g diced chicken 2 tbsp Patak’s Tandoori Curry Paste2 tbsp thick plain yogurt 2 tsp garlic, crushed 1 tbsp vegetable oil

Sauce:2 tbsp vegetable oil 100g onions, diced 300g chopped tomatoes 100ml cream 2 tsp sugar 1 tbsp fresh coriander, chopped 100ml water 2 tbsp butter 2 tbsp Patak’s Tikka Masala Curry Pastesalt, to taste

Chicken with Sweet Mango Chutney Butter Chicken

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10% discount on spirits

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find us on:

Borges raisin whole wheat muffins (Pure olive oil)

Serving size: 4Cooking time: 30 minutes

Ingredients• 50graisins• 2eggs• 125gwholemeal• 100gsugar• BorgesPureOliveOil• ½packetofbackingpowder• Gratedorangezest

Method:1. Wash the raisons in water and let stand 5 minutes. 2. Dry the raisons and batter in wholemeal.3. Whisk the eggs with the sugar, add the oil, continue to whisk and add mixture

of flour with baking powder and grated orange zest.4. When all is mixed, add the raisins, stir the mixture and let stand for half an

hour.5. Pre-heat the oven at 180oC and bake 15 to 20 minutes. Let cool 5 minutes

before removing from the mold.

find us on:


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Celebrating St Patrick’s Day

St Patrick’s Day is gaining popularity throughout the world and not only with the Irish. Though it is officially a religious holiday, St Patrick’s Day sees a lifting on fasting during Lent and allows for merrymaking through food and friendy conversation. Michael Gillen, an Irishman living in Malta for the last seven years makes a typical Irish meal using fresh ingredients that are readily available around his Gozo residence. Irish soda bread, slathered in Irish butter with Irish smoked salmon, venison on a bed of buttery mashed potatoes, all rounded off with a warm apple crumble.

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€31.50 per Person€15.75 per Child (06 – 12 years) Including:Co�ee and Limoncello LiqueurChildren’s Bu�et,Animation and Bouncing Castle For further information contact us on 2152 0923 or [email protected]

Easter SundayBuffet Lunch

George Borg Olivier Street, Mellieha - Malta Website: www.maritim.com.mt


Ruth’s brown soda bread

Irish smoked salmon on Irish brown soda bread

(makes 1 loaf ) Ingredients• 400gstone-groundwholemealflour• 100gbran,wheatgermandpinheadoatmeal(tomakeitcoarser)• 1tspsalt• 1-1½leveltspbicarbonateofsoda• 1organicegg,plus1eggyolk• 1tbspoliveoil• 425mlbuttermilk(ormilkwithabout¼-½squeezedlemon)• 2generoustbspseeds(sunflower,pumpkin,sesame,poppy,linseedorothers),optional

Method1. Pre-heat the oven to 200°C. 2. Put all dry ingredients – wholemeal flour, bicarbonate of soda and salt – into a large mixing bowl and combine.3. Lightly whisk buttermilk, egg and oil in another bowl.4. Grease and flour a loaf tin (23 x 12.5 x 5cm). 5. Make a well in the dry ingredients. 6. Pour about a third of the milk mixture into the well. 7. Mix the mixture with your hand until it begins to get sticky. Don’t over-mix as the dough will become tough. 8. Add another third of the milk mixture and mix again. 9. Finally add the last third and mix. The dough is supposed to be wet and sticky, so much so that you can pour it into the loaf tin. 10. Once the mixture is in the loaf tin, place it in the oven on the middle shelf for 45 mins to 1 hr. 11. Once the bread is nicely brown, and sounds hollow when tapped, remove from the tin and leave it to cool completely on a wire rack before cutting.

Serves 4 Ingredients• 4slicesIrishbrownsodabread,buttered• 125gIrishsmokedsalmonorsmokedtrout• Crèmefraîche• Capersorcaperberries• Freshlemon• Blackpepper

Method

1. Cut each slice of Irish brown soda bread into 2 halves.2. Generously butter with Kerrygold.3. Take smoked salmon and top each slice of bread with a fold of salmon.4. Season with a little freshly ground black pepper, then top each with a little crème fraîche, capers and a squeeze of lemon to serve.

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Serves 4 Ingredients

For the mash• 500gflourypotatoes,suchasMarisPiperorKing

Edward,peeledandcutintochunks

• LargeknobofKerrygoldbutter

• 100mlfull-fatmilk

• Saltandfreshlygroundblackpepper

For the venison• 16juniperberries

• 1x250gloinofvenisonslicedandtrimmed

• 1tbspoliveoil

For the sauce• LargeknobofKerrygoldbutter

• Aglassofgoodredwine

Panfried venison loin on a bed of Irish mash

with a juniper and red wine sauce

Method1. To make the mash, boil the potatoes together in

a large pan of boiling, salted water for about 15

mins, or until tender.

2. Drain thoroughly then tip back in the pan and

place over a low heat for a minute to dry off any

excess moisture.

3. Mash thoroughly with the butter and milk and

season to taste with salt and freshly ground

black pepper. Keep warm.

4. Heat a heavy-based frying pan over a medium-

high heat then add the venison and sear for 1-2

minutes, on each side. Do not overcook!

5. Remove from the pan and leave to rest on a

warm plate in your oven.

6. To make the sauce, melt the butter in the pan to

deglaze the sauce.

7. Add a generous glass of good red wine. Increase

the heat to high and boil until reduced in volume

by half.8. Prepare the vegetables until al dente.

9. To serve, spoon the mash onto warm serving

plates and top with the venison. Spoon over

some sauce and serve the carrots and green

beans alongside.

V E N I T I A N

VA L U E S

Masi ExpertiseAppaxximento certifies Masi’s expertise in this technique in the XXI century. Masi is an historic producer, open to

innovation, and has re-interpreted appassimento with modernity and originality both to make its five Amarone

and three Recioto wines using “100% semi-dried grapes” and to give character to a series of “double fermentation”

wines, the most emblematic of which is Campofiorin


Ingredients• 700gcookingapples(orGrannySmith)• 3tbspgranulatedsugar• 150mlwater• Groundcinnamon• Wholecloves

For the crumble• 140gplainwhiteflour• Pinchofsalt• 50gcastersugar• 100gbutter

Method1. Pre-heat the oven to 190°C. 2. Peel and core the apples, slice them into a saucepan, add the sugar, water, a couple of pinches of ground cinnamon and some whole cloves, then cover and simmer gently until tender.3. To make the topping sift the flour with the salt, stir in the caster sugar and then 4. Add the butter, cutting it into the mixture with a pallet knife. When the pieces of butter are quite small continue to rub them in with your fingers.5. Spoon the stewed apples into a pie dish, cover with the topping and a couple of small pieces of butter on the topping to give that extra buttery taste! 6. Bake in the oven for 25-30 minutes until crisp and golden-brown.

7. Serve with a generous scoop of whipped cream or your favourite ice-cream.

Veronica’s apple crumble


Win a hamper of Irish products on St Patrick’s Day

To win this hamper simply answer the questions and send to [email protected] before 24 March.

Which actress appears in the Origin Green advert?For answer visit www.origingreen.ie

What solo stringed instrument is featured in the Culture Connects video on Youtube?For answer visit http://tinyurl.com/b5z3gw6

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To celebrate St Patrick’s Day we are giving away a hamper full on Irish goodies in collaboration with the Irish Embassy and the Irish Food Board. www.bordbia.ie

This fantastic hamper includes some of Ireland’s very best products from delicious cheeses to dried meats, flours, crackers, and an assortment of relishes to help celebrate St Patrick’s Day.

For more info visit www.ireland.com

The hamper includes: • DurrusFarmhouseCheese• KnockanoreMatureOakwoodSmokedCheddarCheese• CashelBlueIrishFarmhouseCheese• SheridansCheesemongerCooleaExtraMatureGouda• GubbeenSmokehouseSalami• GubbeenSmokehouseChorizo• Mcgeough’sAir-driedLamb• SheridansCheesemongersMixedSeedCrackers• SheridansCheesemongersIrishBrownBreadCrackers• Carhy’sSpelt• MacroomStone-groundWholemealFlour• MacroomStone-groundOatmeal• SheridansCheesemongersOnionMarmalade• SheridansCheesemongersChutneyforCheese• Janet’sCountryFayreCucumberPickle• EdHick’sBaconJam• BallymaloeOriginalCountryRelish• LilyO’Brien’sLuxuryChocolateCollection• Mella’sButterFudge


Great wine, it’s said, is grown in the vineyard, not made in the cellar. Wise words. Poor grapes, like bad ingredients in a recipe, tend to compromise the final product. It’s a tidy truth, but it’s by no means gospel. When winemakers trot out that old chestnut, I think of the exceptions. Cham-pagne is a prime example. Cool climates such as Champagne’s yield miserably unripe grapes. It’s hard to make good table wine that far north in France, yet it’s precisely those tart, teeth-corroding grapes that form the basis for blissful bubbly - thanks to aggressive intervention in the cellar.

The still-wine world has its exceptions, too. Few win-emakers know this better than the Venetians. Veneto

is among the foremost wine-producing regions, both for quality and quantity. The region counts over 20 DOC zones and a variety of sub-categories, many of its wines, both dry and sparkling, are internationally known and appreciated.

The three most well known DOCs are Bardolino, from the town with the same name and surround-ing the shores of Garda Lake, Valpolicella, and Soave. Other noteworthy wines produced here are the white Bianco di Custoza, the excellent sparkling Prosecco, the Breganze, and the Amarone (a rich and powerful red from the Verona province). If you travel to the Treviso area, look for the little-known Clinton, a wine that is banned from distribution because it does not conform to the DOC standards, but is produced in limited quan-tities for local consumption.

The importance of winemaking in this region is un-derscored by the creation in 1885 of the very first Ital-

ian school for vine growing and oenology. In addition, Veneto was the first region to constitute the first ‘strada del vino’ or ‘wine road’. This first wine-touring road featured special road signs providing information on vines and the wines they were made into and joined the now well-known Valdobbiadene and Conegliano DOC zones crossing a series of hilly vineyards.

The most appreciated wines in the region come from the provinces of Treviso, Verona, Padova, Venice, and Vicenza. The area around Verona, with its temperate climate and hilly surrounding, is believed to have culti-vated grapes since the Bronze Age.

The wines from the hills above Verona dominate the wine scene in the Veneto region. This region has 20 recognised zones for production, with grapes includ-ing Corvina, Rondinella, Merlot, Cabernet Sauvi-gnon (reds); and Garganega, Vespaiolo, Pinot Bianco (whites).

Flavours of Veneto

By John zahra


Some of the key areas in the Veneto wine region include:

Amarone - is turbocharged Valpolicella. Grapes are laid out to dry for three or four months after harvest. This reduces water concentration by about half and concen-trates sugars prior to fermentation, yielding powerful, dense wines, typically with 15-per-cent alcohol. Though dry, Amarone’s flavours are similar to those of sweet port wine, often raisin or prune-like, with complementary nuances of dark chocolate, tobacco leaf and fig.

Bardolino - this area is on the southeast shores of Lake Garda and produces light, soft reds. Read More....

Bianco di Custoza - south of Lake Garda, this area produces easy-drinking whites.

Prosecco di Valdobbiadene & Conegliano - as the names indicate, this area near Treviso produces the now-famous sparkling white wine Prosecco. These wines have recently been upgraded to DOCG status, the top quality level in Italian wine.

Valpolicella - north of Verona and arguably the most famous red wine in the Veneto region, this area produces wines with a fragrant but tangy cherry flavour, the tangi-ness attributed to the soils in the area. This region also produces the prestigious Amarone - one of the world’s most intensely flavoured dry red wines made with semi-dried grapes in a tradition that dates back to the Byzan-tine period.

Ripasso - a sort of baby Amarone has become popular of late. It’s made with grapes dried for a shorter period or by mixing leftover pomade from Amar-one back in with regular Valpolicella, providing an additional food source for the yeast. The technique adds texture and flavour and gooses up the alcohol content to yield a fuller wine.

Soave - this area produces dry, crispy, fruity white wines; east of Verona.

The cuisine of VenetoAlmost every Italian experience is

made better by food and the wines of Veneto are no exception. Home to carpaccio, tiramisu and pandoro, the Veneto region provides a corner of the world that is heaven to the taste buds in both wine and food.

Veneto cuisine has influences from around the world. The dishes are known as exotic and exciting by many. From seafood and livestock to produce

from lush gardens, the Veneto cuisine is widely varied. Radicchio rosso is prized for its use in rice dishes,

grilled as a vegetable, cooked into soups or eaten raw in salads. The white asparagus and olive oil in Veneto are also very high quality.

Rice is the preferred starchy food in Veneto. The primary use for rice is risotto. Vegetables, meat, seafood and herbs are used in many combinations to create limit-less dishes. Some options for Veneto recipes include risi e bisi, rice cooked with pork and fresh peas, seasoned with onions and served with grated Grana Padano, and risotto primavera, a selection of spring vegetables and rice. More exotic choices are risi in cavroman, a cin-namon scented mutton and rice dish, or risotto con i bruscàndoli, rice made with wild hop shoots.

Pasta like paparele, similar to tagliatelle, is enjoyed with meaty sauces in Veneto cooking. Cassunziei, filled pasta, usually contains ricotta cheese and vegetables, and is topped with melted butter, grated cheese and poppy seeds.

Veneto recipes often call for seafood, such as prawns, crabs, clams, mussels, scallops, octopus, sea snails, and many kinds of fish, to mention but two classics; spider crabs are boiled, then mashed with fresh parsley and sea-soned with olive oil, lemon juice and pepper before plac-ing in the empty shell to serve. The Baccalà alla Vicentina takes salt cod and cooks it with anchovies, Grana Padano cheese and onions in milk. Risotto nero is a creamy black rice dish made with cuttlefish ink. Freshwater fish are also enjoyed frequently, also. Carpione, or freshwater salmon trout, and bisati, the fresh water eels are popular in Veneto cuisine.

Pork is cured to make salami known as soppressa or soppressata and sausages, including cotechino, made with ground pork rind, fat and scraps of meat.

Beef and horsemeat are used as food in Veneto cooking. Pastissada de caval stews either meat in red wine until tender.

The famous dish carpaccio origi-nated in Veneto, where the paper-thin slices of beef were traditionally served with a mustard and Worcestershire flavoured mayonnaise. Veal liver, fegato alla veneziana, is sautéed with onions and flavoured with sage, pars-ley and a touch of red wine or vinegar in a combination of oil and butter.

Food in the Veneto often features poultry. Turkey may be cooked with pomegranate. Duck offal and vegeta-bles are made into an herb-flavoured sauce. This sauce is served over bigoli, a long tube shaped noodle tradition-ally made with buckwheat or whole wheat flour and duck eggs. Young chickens are braised with veal, rice and

vegetables to make risotto alla sbirraglia.Game birds can be presented with peverade, a piquant

sauce made with salami, anchovies, chicken livers, garlic, oil and vinegar. Pigeons are often prepared in Veneto cooking. Sopa coada, sautées pigeons and vegetables in a herb and wine broth. This meat is then boned and placed in casserole dishes with broth underneath sliced bread topped with Grana Padano and baked. Wood pigeon and mushrooms are stewed and layered with polenta and baked to make the homey pie known as pasticcio di polenta.

The most well known of sweet Veneto recipes is tiramisù, a dessert that layers espresso dipped ladyfinger cookies with a marsala or rum flavoured cream filling made with mascarpone cheese and beaten eggs. Another famous sweet is the Pandoro cake generally made for Christmas.

Food specialities of the region

Fresh & Cured Meats: Sopressa Vicentina PDO, Prosciutto Veneto Berico-Euganeo PDO, Cotechino di Modena PGI, Mortadella Bologna PGI, Salamini italiani alla cacciatora PDO, Zampone di Modena PGI

Vegetables: Radicchio Variegato di Castelfranco PGI, Asparago bianco di Cimadolmo PGI, Fagiolo di Lamon della Vallata Bellunese PGI, Radicchio Rosso di Treviso PGI

Cheeses: Asiago PDO, Grana Padano PDO, Montasio PDO, Monte Veronese PDO, Taleggio PDO, Provolone Val Padana PDO

Rice: Riso Nano Vialone Veronese PGI

Fruits: Ciliegia di Marostica PGI, Marrone di San Zeno PDO

John Zahra is a Food and Beverage Lecturer at the Institute of Tourism Studies. For more information contact [email protected]

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Michael Diacono is chef patron at Giuseppi’s in Mellieha and Rubino in Valletta. Please call him on 99493579 regarding functions over the festive season.

Michael Diacono

Most people of my age remem-ber trips to the grandparents where we were served food

from another age. Cooks then, and it re-ally is not that long ago, were not so health conscious and cooking methods then might raise a few eyebrows today.

The use of fats was more liberal whilst frying in lard was the norm. I remember that my mum always had a bowl of drip-ping in the fridge ready for use.

The ingredients used were different too, and one of the casualties of time is offal, which is such a pity. It is true that we are seeing a revival of slow cooking with a few amendments to suit a more healthy diet, but I find that the inclusion of offal is still lacking. I am giving two recipes here for simple recipes using liver and tongue. Liver is quite straightforward whilst tongue might be a bit more daunting. What is true is that both are delicious.

Pan fried liver with sage and onions

MODELLO ROSSO

PRINCIPATO CAB/MERLOT

Ingredients• 500gslicedfreshliver• Seasonedflourtodust• Buttertofry• 1largeonion,peeledand

sliced• 8sageleaves• Saltandpepper• 1glassdryredwine

Ingredients• 1oxtongue• 2onions,peeledand

chopped• 4clovesgarlic,

peeledandchopped• Oiltofry

• 4carrots,peeledandchopped

• 2tinstomatosauce• 1tbspsugar• Saltandpepper• 3bayleaves

Stewed tongue

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Method

1. Melt some butter in a large pan. 2. Coat the liver lightly in the seasoned flour and place into the pan. 3. Add the onions and sage. 4. Season and fry for a few minutes on both sides till browned. 5. Add the wine and reduce over a high flame. 6. Do not over cook as liver does tend to be a bit dry if overdone.

Method

1. Boil the tongue for 2 hours on a low heat in lightly salted water. (Be careful that the water does not dry out).

2. Cool slightly then when still warm peel away the skin from the tongue which some come off very easily.

3. Slice the meat and put aside.

4. Heat some oil in a large pot and add the onions and garlic.

5. Stir-fry till softened then add the carrots.

6. Add the tomatoes, sugar and season well.

7. Add the bay leaves. 8. When the sauce starts to

simmer add the sliced tongue.

9. Cover the pot and leave to simmer gently for 30 minutes.

10. Check seasoning.

You may also add some potatoes to stew.

Just like nanna used to make


Love them or hate them, the beetroot is an acquired taste. Many dislike them because they associate them with the shop-bought

harsh, vinegary, pickled version, which is enough to put people off beetroot for life. But fresh beet-root with its sweet, slightly earthy flavour is jam packed with nutrients and health benefits. It is versatile and adds a dramatic splash of colour to any dish.

The round shaped beetroot, as we know it today evolved from the botanically known Beta vulgaris and the root was long and thin like a carrot. It is grown in the ground and is related to turnips, swedes and sugar beet. In early times the root was mostly used for its medicinal properties to treat various ailments including fevers, wounds, stomach related ailments, skin

problems and also used as an aphrodisiac. The beetroot gained popularity in Central and Eastern Europe where the famous beetroot soup, know as borscht originated. During Victorian times the dramatic coloured vegetable brightened up salads and soups and used as a sweet ingredient in cakes and puddings.

The dark red vegetable may be boiled, roasted, juiced, peeled and grated raw into salads or added to bake indulgent cakes. It contains potassium,

magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, anti-

oxidants and soluble fibre. It lowers blood pressure (when high), contains a potent anti-cancer compound and has

powerful antioxidant proper-ties.Today the humble beetroot has

become a trendy vegetable fea-tured in recipes by top chefs.

Natural red velvet beetroot cupcakes

Buttermilk

Beetroot was originally used to give colour to these now popular cakes. This healthy recipe replaces the artificial red food colouring that is normally used, with fresh beetroot. The rich red colour comes from fresh beetroot (which was originally the idea anyway), coupled with fresh or frozen cranberries - which you may substitute with raspberries or strawberries if you prefer and the result is a delicious, reddish (though not as vibrant), moist red velvet cake.

Makes about 15 cupcakes

Method

1. Preheat the oven to 170°C.2. In a food processor blitz the beetroot and the berries,

add the vinegar, lemon juice and buttermilk and blend well until smooth.

3. In a large mixing bowl use an electric whisk to beat the butter and sugar.

4. Add the eggs, one at a time until smooth. 5. Add the salt, baking powder and cocoa and combine

well. 6. Fold in the flour and mix in the beetroot puree a little

at a time. After adding most of it check for consistency of the batter and add some more flour if necessary (up to ¼ cup extra).

7. Use the batter as soon as possible as leaving it out for too long may cause the beetroot to oxidize and turn the red pigment to brown after baking.

8. Fill the cupcake liners until two-thirds full and bake in the preheated oven for 18 - 23 minutes, or until the sponge bounces back when touched. Over baking could also make the cupcakes more brown than red.

9. Cool and frost to your liking.

Ricotta and cream cheese frosting

Ingredients

• 150gricotta• 150gcreamcheese• 1tbsphoney• 100gicingsugar• 1tspvanillaextract

Ingredients

• ½tbspvinegar• ½cupmilk

Method

1. Pour the vinegar into a cup and fill with milk untilthe½cupmark.

2. Leave for 10 mins at room temperature.

3. The result will look like curdled milk.

Eat your beets

Fun facts

Messy business: The Elizabethans prepared beetroot by wiping it with fresh dung before cooking it

Nature’s Viagra: One of the earliest known benefits of beetroot is its use as an aphrodisiac during the Roman times. And it wasn’t all folklore as it has been found to contain high amounts of boron, which is directly related to the production of human sex hormones.

Litmus test: You can use beetroot juice to measure acidity. When added to an acidic solution it turns pink, but when it is added to an alkali it turns yellow.

• 1largebeetrootgratedtomakeup½cup

• 1/3 cup cranberries, raspberries or strawberries

• 1tbspvinegar• 2tbsplemonjuice• ½cupbuttermilk(see

recipe below)• ½cupbutter,room

temperature

• 1cupsugar• 2eggs• Pinchofsalt• 1tspofbakingpowder• 1tbspcocoapowder• 2tspgoodqualityvanilla

extract• 1cupofself-raisingflour

(you may need a little more)

Ingredients

Method

1. Beat the ricotta and cream cheese until the mixture is well blended.

2. Add honey and vanilla and the sugar, a little at a time, until the frosting is light and fluffy.

3. Pipe the frosting to your liking.

By GaBy Holland

Real Baking...as it was...as it should be!

Open Tuesday to Saturday from 11am to 11pmSunday from 11am to 4pm

Monday closed

Nenu The Artisan Baker143, St. Domenic Street, Valletta VLT1605

Email: [email protected]

Ta’ Gorg ir-RagelFtira base topped with potatoes, pork belly strips, sheep cheeselet, green fava beans, rosemarie and eggs.

Ta’ Gorg ir-Ragel

Ta’ Karmnu l- BidijaFtira base topped with tomatoes, onions, marrows, green peppers, aubergines, marjoram - cheeselets on request.

Tel: +356 2258 1535


Mouton Cadet named official supplier of Wine to the Ryder Cup for 2014 and 2018José María Olazábal, who captained Eu-rope to a remarkable Ryder Cup victory in the ‘Miracle at Medinah’ last year, has attended a special reception at Château Mouton Rothschild with the famous gold trophy in celebration of that acclaimed success.Mouton Cadet joins an august fam-ily of Ryder Cup sponsors and Hugues Lechanoine, Managing Director of Baron Philippe de Rothschild SA, commented: “In 1930, just three years after the first Ryder Cup was played, Mouton Cadet was created by the Baron Philippe de Rothschild. I am thrilled to see that al-most a century later we share, under the same etiquette, the values of tradition, elegance, conviviality and respect. José María has made us a real honor to bring

the Ryder Cup for everyone to admire. We share the same passions – a love of golf and fine wines – and we look for-ward to an exciting and fruitful partner-ship.”Baron Philippe de Rothschild SA has two distinct lines of business: Premium wines and Branded wines. On the one hand, the Company manages in Pauillac three es-tates -owned by Baroness Philippine and her children, including the famous Châ-teau Mouton Rothschild. On the other hand, Baron Philippe de Rothschild SA also produces and distributes high qual-ity branded wines such as Mouton Cadet, the world’s leading Bordeaux AOC wine.Exclusively imported by Charles Grech & Co. Ltd.,Valley Road, B’Kara TEL 2144 4400

San Pellegrino & Acqua Panna partnership with Andreas Larsson World Best Sommelier

S.Pellegrino and Acqua Panna, are pleased to announce the re-newal for 2013 of the partnership with Andreas Larsson 2007 Best Sommelier of the World!The first appointment with An-dreas took place in UAE in both Dubai and Abu Dhabi where he gave to expert community, food & beverage managers and final consumers a unique opportunity to experience how to harmonize natural mineral waters with fine wines and food.Water & wine tastings, water & water blind tastings, water & wine & food harmonization and informal dinners with custom-ers and press have been some of the activities that Andreas performed during the Abu Dhabi Gourmet, the star event of the

Middle East Culinary world that took place in February and that Acqua Panna and S.Pellegrino have been the proud sponsors of for the fifth year in a row.It was a great occasion for the Italian premium brands to confirm their outstanding qual-ity and their dedication to fine dining in the Arabic countries as well as an excellent oppor-tunity to introduce the Sanpel-legrino Sparking Fruit Beverages, a brand new product for the market.Education about water is a pil-lar to develop our brands, take advantage of Andreas’ expertise and book the next session!Imported by Charles Grech & Co. Ltd., Valley Road, B’Kara. TEL: 2144 4400


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Keep hunger locked up till lunch

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As we prepare the change to summer time and start to look forward to the coming summer every female – and a few males – start to worry about bikini season not too far away. Most diets now tell you to eat more small meals or include protein-rich snacks in your diet but when you’re battling against the clock it isn’t always easy to be eating the right stuff. A few simple ideas can make healthy snacking a lot more exciting and what’s more is that they are easy to prepare so you can easily get them ready the night before and have something to look forward to for elevenses.


Edamame and cranberriesPreparation time: 30 minsCalories: 250Protein: 13.3Carbohydrates: 45gFat: 2.7

Makes 4 servings

Ingredients• 1cupfrozenedamame,shelled• ½cupcranberries• 1tspoliveoil• Seasalt

Method1. Add the olive oil and salt to the

edamame beans and roast in a pre-heated oven at 200°C for 20 – 25 mins.

2. Allow to cool and mix with cranberries.

D

Apricot and nut bars

Preparation time: 30 minsCalories: 110Protein: 3gCarbohydrates: 24gFat: 4.5g

Ingredients• 1½cupsdriedapricots• ½cupwalnuts• 2tbspshreddedcoconut• ½lemon,juiceonly• 1tspcoarsesalt• Darkchocolate,todrizzle(optional)

Method1. Pulse the apricots, nuts, coconut, salt and

lemon juice in a food processor.2. Line a tin with greaseproof paper and press the

mixture down.3. Place in the fridge for 30 mins.4. Remove from the fridge and cut into 6 bars.5. Melt the chocolate and drizzle over the top. D


Peanut butter stuffed apples

Preparation time: 30 minsCalories: 150Protein: 7.5gCarbohydrates: 23gFat: 9g

Ingredients• 1apple• 2tsppeanutbutter• Handfulrolledoatsorgranola

Method1. Cut the apple in half and core.2. Spoon a tsp peanut butter into the hole left

by the core.3. Sprinkle with oats or granola.

Dark chocolate and nut clustersPreparation time: 30 minsCalories: 150Protein: 3gCarbohydrates: 12gFat: 10g

Makes approx 30

Ingredients• 1cupdarkchocolate• 1½wholealmonds

Method1. Melt the chocolate slowly over a

pot of simmering water.2. Place a tsp of chocolate on

greaseproof paper.3. Top with a few almonds and

another tsp of melted chocolate.4. Allow to set in the fridge.


Hummus with veggie sticks

Preparation time: 30 minsCalories: 145Protein: 4.5gCarbohydrates: 6.6gFat: 11g

Makes approx 30

Ingredients• 1tubGreekyoghurt• 1tspdriedoregano• ½lemon,juiceplus1tsp

zest• Saltandpepper

Method1. Mix all the ingredients

together and serve with veggie sticks (carrots, peppers, cauliflower etc)

Preparation time: 30 minsCalories: 106Protein: 3gCarbohydrates: 12gFat: 5g

Makes 4 servings

Ingredients• 1tinchickpeas• 1½tbsptahinipaste• 1tspchilliflakes• ½lemon,juiceonly• 2tspcumin• 2clovesgarlic• Oliveoil• Saltandpepper

Method1. Put all ingredients in food processor

except the oil.2. Blitz and add oil until you achieve the

right consistency. 3. Serve with carrot sticks or any other

vegetables.

Savoury yoghurt with veggies

gourmet today - events March 201360

events

Gourmet 100 Best Recipes cookbook launch

StartersKusksu pasta bake ...........................................5Chicken and corn soup ................................13Deep fried salted cod....................................20Smoked salmon on soda bread .................41MainsButterflied Moroccan lamb ..........................6Lamb stuffed with artichokes ....................15Spanish paella .................................................21Venison with juniper berries ......................43Liver with onions and sage .........................51Stewed tongue ................................................51DessertChocolate and marmalade torte .................8Easter roulade .................................................16Churros with chocolate sauce ...................23Apple crumble ................................................41Red velvet beetroot cupcakes ....................55

TeatimeSeville orange marmalade ...........................24Tangerine marmalade ..................................27Easter figolli .....................................................30Cake pops ........................................................33Irish brown soda bread ................................41

Gaby Holland and Sandra Dimech

Rachel Zammit Cutajar and Saviour Balzan

Becky Attard, Katrina Attard and Kathleen Attard

Mariella DimechChrys Mangion Joseph Meli, Doreen Grech, Ray Falzon and Kevin Grech

Gourmet Today recipe index

Gourmet 100 Best Recipes cookbook was launched at The Arches on 12 December 2012. A compilation of the best recipes featured in Gourmet Today magazine. It is now on sale from all leading bookstores.

A Member of

www.excelsior.com.mt

There i s a p lace.l ike no place on ear th.

The MadhatterGrand Hotel Excelsior is the place to be this Easter as it will be transformed into the

magical world of Alice in Wonderland. Alice and the Mad Hatter is inviting you to enjoy a sumptuous Easter Sunday bu�et lunch with your loved ones, whilst enjoying the

spectacular views of Marsamxett Harbour. Feast on a mouth-watering spread of dishes from all corners of the globe in addition to the all time favourite, the traditional lamb

carvery. Expect the unexpected in Wonderland. For the little ones there will be the chance to hop on the Easter Egg Trail and discover the White Rabbit as he rushes through the Excelsior Gardens to meet Alice and her friends.

For more information and bookings please call 21250520 or email [email protected]

Now that you’ve set the date for your big day, you’ve got one thing left... Our Congratulations!James Caterers is an established market leader in event catering, specialising in weddings, outside catering & private functions.

Velleran Street, Fgura / Tel: 2189 6290 / Web: www.james-caterers.com / eMail: [email protected]

Gourmet Issue 20

Documents

Transcript of Gourmet Issue 20