Serves 4 Prep time 45 mins Ingredients 1 onion, roughly chopped 1 stick of celery, roughly chopped 2 small potatoes, cubed 1 tbsp brown rice miso paste 1 medium sized head of broccoli, broken into small chunks 600ml fresh chicken or vegetable stock 200ml Schardinger Buttermilk 2 tbs stilton + extra for the bowls Salt … Continued
Serves 4 Prep time & Cooking time 50 minutes Ingredients 2 horse mackerel (filleted & pin boned) 20ml olive oil 1 avocado 25ml lemon juice 40g Greek yoghurt Zest of ½ lemon 8 pieces broccoli florets 40g toasted tahini paste 25ml olive oil 10ml chardonnay vinegar 40g roasted cashew nuts, chopped 1 apple, peeled, cored … Continued
… and flaxseed crackers Soup Serves 4 Prep time 20 mins Ingredients For the soup 1 tbsp olive oil 2 whole broccoli florets 1 large onion 2 cloves garlic 2 potatoes handful pistachios salt and pepper 2 cups vegetable stock 2 cups water Flaxseed crackers Makes around 20 Prep time 45 mins ½ cup ground … Continued
Makes 12 patties Ingredients 1 tsp. harissa spices 1 tbsp. sushi ginger A handful of basil 200g red Quinoa A sprinkle of Himalayan salt 1 egg 170g goat’s cheese , crumbled Quinoa flour 1 broccoli Coconut oil 1 Chicory Method Wash and chop broccoli, prepare a baking tray with some coconut oil and bake the … Continued
By Chef Eunice – Cook/Prep: 30min – Serves: 2 For the Salad 200g tofu140g H&B black bean noodles 1-2 spring onions100g broccoli100g mangetout1/2 lime1 red chili, finely choppedA handful of baby spinach leaves A small bunch of fresh herbs (coriander, mint, basil)Toasted sesame seeds For the Dressing 1 tbsp tamari1 tbsp light tahini1/2 tsp sesame oil2 tbsp water1 tsp … Continued
Pickling involves the brining and marinating of fruit or vegetables, and allows for short term storage. A brine is a solution of vinegar, water, salt and sugar and is used as the pickling liquid. It’s important to note quick pickles must be stored in the fridge to last up to 2 to 3 weeks as … Continued
Ingredients 1 small fillet of salmon, skin on & preferably tail-end 6 slices of Beetroot-Cured Salmon Gravadlax 2 tbsp of Creme Fraiche Quick-pickled onions Dill Broccoli Sprouts Method Slice the bagel of your choice in half. Spoon the Creme Fraiche onto the cut side, lay a bbed of sprouts, and layer your salmon pieces. Top … Continued
Serves 2-4 Prep time 20 minutes Ingredients 3 small carrots, peeled and halved 2 small courgettes, cut into 3 thick slices each 6 large broccoli Romanesco florets, halved 3 tomatoes, halved 1 small radicchio, cut into 6 wedges 10 basil leaves, torn 2-3 handfuls rocket Olive oil and salt Ingredients For the Honey mustard dressing … Continued
With the influx of imported vegetables and fruits in Malta its no wonder that many are not aware of what is grown locally and what season is their harvest. In a previous post, “Eat Local, Eat Sustainable”, Editor Sarah Kennard remarks, “We’ve all heard about sustainable eating but, perhaps, haven’t fully embraced the idea or … Continued
Preparing and deciding what to eat for lunch at the office can quickly become an exhausting or boring task resulting in copious amounts of unhealthy take away meals, boring salads, or spending your income on eating out everyday! It doesn’t need to be this way; our chefs have got your back! Turn your favourite lunch … Continued
We’ve gone pie mad this issue with home cooks putting forward their brilliant pie recipes for perfect pastry and delicious fillings, both sweet and savoury especially this shoulder pie recipe. And if you’re looking for some inspiration for side dishes, salads or warming bowls, then look no further. There are some delicious ideas which will … Continued
…charred broccoli florets and poached egg Serves 3 Prep time 20 mins Ingredients 1 tsp. smoked paprika ½ celery stalk finely chopped 4 cured mackerel fillets 1 large gherkin 4 tbsp. mayo 1 tsp. English mustard 1 tbsp. dill or parsley A squeeze of lime juice Ground black pepper Toasted Maltese bread to serve Method … Continued
The Valletta-based Mediterranean Culinary Academy has launched a range of courses to inspire participants to cook locally and sustainably. Here we explore this exciting concept and present delicious recipes packed with fresh, local and in-season produce. We’ve all heard about sustainable eating but, perhaps, haven’t fully embraced the idea or integrated it into our diets. … Continued
Serves 4 Ingredients 400 g orecchiette 2 Lemons (zest & juice) 120 g Asparagus, sliced at an angle 80g Broccoli, florets 75 g Kale, stalk removed and sliced 60 g Peas 100 g Zucchini, sliced (core removed) 85 g Pak choi, sliced 20 g Garlic, finely diced 120 g Shallots, finely chopped Green chilli, seeded … Continued
Serves 4 Prep time 30 minutes Ingredients 600g local fresh red-bream 100g extra virgin oil 50g cooking oil 15g Maldon salt 40g broccoli rabe 15g white balsamic 1 lemon – juice 4 green cherry tomatoes 4pcs green asparagus Micro cress and edible flowers 30g samphire 25g fresh parsley, basil and mint Method Pan sear on … Continued
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