10 things you should not put in the fridge
It’s stifling hot and a kind of ‘automated response’ is switched on urging you to place anything you can in the fridge…. wishfully hoping there would be place for your body too. (We know you keep your head in there a while longer than usual when the aircon is not coping!) Following our 5 busted … <a href="https://served.mt/10-things-you-should-not-put-in-the-fridge/">Continued</a>
5 Food myths that people still believe!
How many times have you realised that you are going about your life believing things to be true? From ancient housewives’ tales to unrevised scientific or contradicting facts we can carry myths from generation to generation! This is also true for food… myths about the nutritional value or foods, how we cook it to how … <a href="https://served.mt/5-food-myths/">Continued</a>
Lifting the Lid – Matthew Azzopardi
Executive chef Urban Valley Resort and Spa What or who inspired you to become a chef? From a young age, I always loved to watch my parents cook. My mother mainly does the cooking at home, but during Christmas they join forces to make the “Qagħaq tal-Għasel” (honey rings). Growing up in such an environment … <a href="https://served.mt/lifting-the-lid-matthew-azzopardi/">Continued</a>
Lifting the Lid – Stefan Hogan
What or who inspired you to become a chef? I was drawn to kitchen life from a very early age as I discovered my mother’s cookery books and from the age of nine, the ritual of Sunday baking was born. I just loved the process of reading through the pages choosing the recipes, getting the … <a href="https://served.mt/lifting-the-lid-stefan-hogan/">Continued</a>
#In the know – What’s with Wagashi?
Spring has sprung and we’re kicking off with what to watch, where to eat and how to cook perfect pasta. Healthy fried food with one just click Air is the new oil, and now with the technology found in the Philips Unique TurboStar fryer you can use that air to fry in a healthier way … <a href="https://served.mt/in-the-know-whats-with-wagashi/">Continued</a>
#In the know – Spring has Sprung
Spring has sprung and we’re kicking off with what to watch, where to eat and how to cook perfect pasta. One to watch Four Food Elements Salt, Fat, Acid, Heat is the new Netflix documentary series adapted from Nosrat’s best-selling cookbook of the same name. Like the book, the docuseries divides its four parts into … <a href="https://served.mt/in-the-know-spring-has-sprung/">Continued</a>
Perfecting Artichokes
I really love this recipe, which to be perfectly honest was inspired by the legendary Martha Stewart; which I tweaked slightly. This is a fast, easy and delicious hearty meal, or great as a side too. If we’re doing 4 large artichokes here is your list of ingredients; You will need 4 artichokes Lemon juice … <a href="https://served.mt/perfecting-artichokes/">Continued</a>
Battle of the architects – Rueben Lautier
If you look more closely there are wonderful parallels and deeply rooted connections between the arts of building and of cooking. To begin with, both evolve from necessity, and both possess a cultural and sensory, aesthetic dimension. As do most arts, these two also bestow a leading role to the materials used and require designing, … <a href="https://served.mt/rueben-lautier/">Continued</a>
A chef in the city – Maria Muscat
Served asks Maria Sammut, Executive chef & co-owner of 59 Republic, Valletta a few questions about her passion and drive for good food. What or who inspired you to become a chef? My early inspiration is a cliché, but it was my mother who involved me, from an early age, in her cooking and has … <a href="https://served.mt/getting-to-know-maria-muscat/">Continued</a>
Perfecting Sweet Potatoes
Sweet potato recipe by Yaz DeMicoli. This week we’re going to be tackling another ‘side dish’, but it’s also a great accompaniment for vegan and vegetarian dishes. This recipe of sweet potato is simple, easy and packed with flavour. Prep time is no more than five minutes with a 30-40 minutes cooking time. You will … <a href="https://served.mt/perfecting-sweet-potatoes/">Continued</a>
Mastering Sourdough bread
As evidence grows that this slow-fermented bread may be easier to digest, Served joined a Sourdough Masterclass organised by Sass Woods, fitMaltamums.com, and led Julia Ripard to see how it’s really made. Sourdough breads use a fermented batter-like dough starter to make them rise and enhance their flavour. A portion of the sourdough starter is … <a href="https://served.mt/mastering-sourdough-bread/">Continued</a>
Loving your Leftovers
A raid is on Your forgotten frozen veg, bacon at the back of the fridge, pulses, beans and spices are an Aladdin’s cave of ingredients all ready to liven up your week day supper or a simple plate of pasta. Home cook Steph Mercieca Bason shows how with just a little creativity and know-how you … <a href="https://served.mt/loving-your-leftovers/">Continued</a>
Gennaro Contaldo, The man behind the legend
Served caught up with Gennaro Contaldo, the culinary Italian legend widely known as one of the most respected chefs in Italy and London and as Jamie Oliver’s mentor. In Malta for a family affair, he found time to have a lively and passionate conversation with Served publisher and lifelong fan Sam Psaila about food philosophies, … <a href="https://served.mt/gennaro-contaldo-the-man-behind-the-legend/">Continued</a>
#EatingOut – Giuseppi’s
Tradition with a twist The Diacono name is synonymous with good food; some of the most popular kitchens are run by Diaconos from two generations, but what makes Giuseppi’s Bar & Bistro particular is that the front of house as well as the kitchen are led by uncle and nephew. Chris manages front of house … <a href="https://served.mt/eatingout-giuseppis/">Continued</a>
#EatingOut – Hsixty6
One to watch At the recently opened HSixty6, head chef Luke Piscopo, together with his tight knit crew, is channeling his hungry energy and passion for food into creating menus which will delight, and amaze your palate. Served was invited to dinner to sample a taster from the winter and Christmas menu. Luke crackles with … <a href="https://served.mt/eatingout-hsixty6/">Continued</a>
Put an Egg on It
Eating eggs isn’t new, and it’s certainly not a trend, but people’s general exuberance over sitting down to eat a runny egg makes it feel like it is. People aren’t just eating eggs. They’re obsessing over them. Whether it’s a hot trend in brunch, serving breakfast for dinner, or precisely-plated, ultra-likeable eggs on Instagram dedicated … <a href="https://served.mt/put-an-egg-on-it/">Continued</a>
Nuts about nuts
Walnuts, hazelnuts, chestnuts, pine nuts, cashews, and many more… Throughout the ages, these high-fat, high-protein tree seeds have served as a major source of energy, essential for surviving the harsh winter months. Their natural ability to be stored and resist decay throughout winter has made them a valuable resource for animals and humans alike. Many … <a href="https://served.mt/nuts-about-nuts/">Continued</a>
Preserved Lemons
Preserved lemon is a common component in North African cuisine. Preserving them takes the tartness out of them while enhancing the actual lemon flavour. They are great in tagines, stews, fish dishes and sauces. Once preserved, it’s the peel which is used, but I find the ‘meat’ and also the pickling liquid lovely to use … <a href="https://served.mt/preserved-lemons/">Continued</a>
Ferment it
Fermentation, pickling and preserving have become a recent obsession of mine, and those who have come to the wandering kitchen pop-up dinners have seen how it is always present in my dishes. It offers the chance to capture the season you are in, by preserving and using seasonal produce at its best. Fermentation, pickling and … <a href="https://served.mt/ferment-it/">Continued</a>
Perfecting steak
by Yaz DeMicoli Ok here’s the reality; there is no one way to cook steak; and it does come down to personal taste, cut of meat and so on. But as always in this section, this is about the fastest, simplest, tastiest method. I will bounce about and mention other options, but this is how … <a href="https://served.mt/perfecting-steak/">Continued</a>