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malta Is My Kitchen
MALTA Appetizers & Soups
Desserts influenced by Mediterranean
Millefeuille Prince Albert
Honey lavender ice cream
Lemon yummy dessert
Creamy lemon custards
Figs tart
Strawberry parfait
Orange raisin cake
Poached pears with spiced caramel sauce
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Bruschetta orzo salad
Appetizers & Soups influenced by Mediterranean Asparagus and spinach salad Peas and ricotta falafels Butternut squash and caramelized onion flatbread Eggplant-walnut paté Bruschetta orzo salad Crispy kale chips Panisses Goat cheese and sun-dried tomato toasts
MALTA Main Dishes
Appetizers & Soups influenced by Mediterranean Asparagus and spinach salad Peas and ricotta falafels Butternut squash and caramelized onion flatbread Eggplant-walnut paté Bruschetta orzo salad Crispy kale chips Panisses Goat cheese and sun-dried tomato toasts
Bruschetta orzo salad
Mediterranean fillets of cod
Paella of mussels
Panzanella salad
Tomato zucchini pie
Tuna and white bean salad
Main Dishes influenced by Mediterranean Asparagus and spinach salad Goat cheese and sun-dried tomato toasts Crispy kale chips Panisses Eggplant papeton Bruschetta orzo salad Butternut squash and caramelized onion flatbread Eggplant-walnut paté Peas and ricotta falafels
Mediterranean fillets of cod
Paella of mussels
Panzanella salad
Tomato zucchini pie
Tuna and white bean salad
Main Dishes influenced by Mediterranean Asparagus and spinach salad Goat cheese and sun-dried tomato toasts Crispy kale chips Panisses Eggplant papeton Bruschetta orzo salad Butternut squash and caramelized onion flatbread Eggplant-walnut paté Peas and ricotta falafels
Side Dishes influenced by Mediterranean
Italian Celery hearts
Asparagus and spinach salad
Chickpea salad
Ratatouille
Roasted asparagus
Roasted sweet potato stew with kale and freekeh
Tomato tart tatin
Gratin of swiss chard
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Maltese cuisine is heavily influenced by Italy, particularly Sicily, but with a dash of Arab/North Africa and a hefty pinch of Malta's own.
A traditional rabbit stew, stuffat tal-fenek is considered the national dish of Malta.
Surrounded on all sides by the sea, the people of Malta make good use of the abundance of fish available. Lampuki is a common fish caught around the island that is cooked in a delicious fish pie, containing potatoes, spinach, capers mint and olive oil.
Prickly pears: Growing abundantly all over Malta, the prickly pear looks a cross between a cactus and a melon, and has flavours reminiscent of strawberries, watermelon and figs.
Gbejniet: The local cheese, made from goat’s milk, is a must for any cheese connoisseur out there and has the texture and milky flavour of mozzarella. You can try ġbejniet in many forms, from salt cured and sundried to crushed black pepper.
A traditional rabbit stew, stuffat tal-fenek is considered the national dish of Malta.
Surrounded on all sides by the sea, the people of Malta make good use of the abundance of fish available. Lampuki is a common fish caught around the island that is cooked in a delicious fish pie, containing potatoes, spinach, capers mint and olive oil.
Prickly pears: Growing abundantly all over Malta, the prickly pear looks a cross between a cactus and a melon, and has flavours reminiscent of strawberries, watermelon and figs.
Gbejniet: The local cheese, made from goat’s milk, is a must for any cheese connoisseur out there and has the texture and milky flavour of mozzarella. You can try ġbejniet in many forms, from salt cured and sundried to crushed black pepper.
Appetizer Bruschetta orzo salad 
Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained 2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread
Appetizer Asparagus and spinach salad
Serves: 4
Preparation time: 20 minutes
Cooking time:12 minutes
1/2 pound fresh asparagus 4 cups fresh spinach leaves
1 garlic clove, halved
8 slices baguette
For dressing:
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons chicken stock
2 tablespoons canola oil
salt and pepper to taste
Clean and cut the tender part of asparagus into 2-inch pieces.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.
Appetizer Peas and ricotta falafels
Perfect as a snack or appetizers
Serves: 4
3/4 cup peas, thawed
1/2 cup onion, chopped
1/2 cup ricotta cheese
2 cloves garlic, chopped
1 tablespoon chopped parsley
1 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all purpose flour
salt and pepper, to taste
Canola or vegetable oil, for frying
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
1 14-oz can white cannellini beans, rinsed and drained3/4 cup peas, thawed
1/2 cup onion, chopped
1/2 cup ricotta cheese
2 cloves garlic, chopped
1 tablespoon chopped parsley
1 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all purpose flour
salt and pepper, to taste
Canola or vegetable oil, for frying
If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.
Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.
Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.
Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.
Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.
Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.
Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.
Appetizer Butternut squash and caramelized onion flatbread
A wonderful recipe for a Fall or winter season showing the colors of this dish.
Prep and cook time are for flatbread only. If you're making the caramelized onions and butternut squash on the same day you're making the flatbread, allow about an extra hour.
Serves: 4
1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste
1 prepared pizza crust
1/2 cup Fontina or Italian blend cheese shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional)
Serves: 4
Preparation time:1 hour
Cooking time:1 hour
Roasted Butternut Squash1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste
1 prepared pizza crust
1/2 cup Fontina or Italian blend cheese shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional)
Roasted Butternut Squash
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, cheese, and squash.
Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, cheese, and squash.
Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.
Appetizer Eggplant-walnut paté
Serves: 4
Preparation time: 20 minutes
Cooking time:45 minutes
1 large eggplant 1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
salt and hot pepper sauce to taste
Preheat oven to 450°F.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.
Appetizer Bruschetta orzo salad
Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained 2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread
Appetizer Crispy kale chips
Serves: 4
Preparation time:10 minutes
Cooking time:30 minutes
1 head kale, washed and thoroughly dried2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet.
Bake until crisp, turning the leaves halfway through, about 30 minutes.
Toss with the olive oil and salt.
Serve as finger food.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet.
Bake until crisp, turning the leaves halfway through, about 30 minutes.
Toss with the olive oil and salt.
Serve as finger food.
Appetizer Panisses
Panisses are chickpea fritters made from garbanzo flour. A similar recipe, the polenta fries, are made of cornmeal.(see the recipe: polenta fries)
The fried Panisses have a delicate, crispy exterior and a soft and creamy interior.
Serves: 6
1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar
Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
270 g (2 ¼ cups) chickpea flour1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar
Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
Appetizer Goat cheese and sun-dried tomato toasts
These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.
Serves: 6
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
5 ounces goat cheese 1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper
Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Main Bruschetta orzo salad
Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained 2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread
Main Mediterranean fillets of cod
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1/2 cup oil 8 ounces fresh fennel cut into small wedges
10 ounces tomatoes
2 cloves crushed garlic
1 teaspoon saffron
1/4 teaspoon cumin
1/4 teaspoon ground coriander
6 7-ounce cod fillets
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup seasoned breadcrumbs
1 cup dry white wine
Garnish with dill sprigs
6 lemon wedges
Heat the oil in a saute pan. Stir in the fennel and cook over low heat for 10 minutes. Peel tomatoes, remove seeds, and chop. Add the tomatoes, garlic and saffron to the fennel. Season with cumin and coriander. Simmer for 20 minutes.
Arrange the fish fillets in a buttered baking dish. Season with salt and pepper. Cover with breadcrumbs. Pour the wine over and cover with the sauce.
Bake for 10 minutes at 400 F (205 C). Transfer the fillets onto serving platter. Simmer sauce to reduce. Coat with the sauce.
Garnish with dill and lemon wedges.
Arrange the fish fillets in a buttered baking dish. Season with salt and pepper. Cover with breadcrumbs. Pour the wine over and cover with the sauce.
Bake for 10 minutes at 400 F (205 C). Transfer the fillets onto serving platter. Simmer sauce to reduce. Coat with the sauce.
Garnish with dill and lemon wedges.
Main Paella of mussels
Use frégola or risotto instead of rice for another interesting creation
Serves: 6
1 medium chopped onion
2 cloves minced garlic
1/4 cup olive oil
1 1/2 cups rice
1/2 teaspoon saffron
1 medium sliced red pepper
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
3 pounds fresh mussels 1 medium chopped onion
2 cloves minced garlic
1/4 cup olive oil
1 1/2 cups rice
1/2 teaspoon saffron
1 medium sliced red pepper
Clean and scrub mussels.
Steam in a kettle containing a small amount of water until mussels are opened.
Drain them and retain the cooking liquid. Remove top shells of mussels. In a medium kettle, brown the onion and garlic in oil. Stir in the rice and saffron.
Pour the strained cooking liquid and water over rice, to make 3 1/2 cups. Stir in the red pepper.
Bake covered at 350 degrees F (180 C) for 10 minutes. Add mussels in their half shells and combine with the rice. Continue baking for 10 more minutes or until rice is done.
Serve the paella in a preheated casserole dish.
Steam in a kettle containing a small amount of water until mussels are opened.
Drain them and retain the cooking liquid. Remove top shells of mussels. In a medium kettle, brown the onion and garlic in oil. Stir in the rice and saffron.
Pour the strained cooking liquid and water over rice, to make 3 1/2 cups. Stir in the red pepper.
Bake covered at 350 degrees F (180 C) for 10 minutes. Add mussels in their half shells and combine with the rice. Continue baking for 10 more minutes or until rice is done.
Serve the paella in a preheated casserole dish.
Main Panzanella salad
Panzanella salad, the perfect way to use up day-old bread!
People of the Mediterranean have a knack for using day-old stale bread.
Panzanella salad consists of hearty Italian bread, tomatoes, shallots and basil, tossed in a light and tangy dressing. If you like, add fresh mozzarella cheese.
Serves: 4
6 tablespoons extra-virgin olive oil, more to taste
1/2 teaspoon sea salt, more to taste
2 pounds very ripe tomatoes, preferably a mix of varieties and colors
1/4 cup red wine vinegar
2 garlic cloves minced
1/2 tsp Dijon mustard
Black pepper
1/2 cup thinly sliced red onion or shallot
1/2 cup packed fresh basil torn
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
5 oz or ½ loaf of a rustic Italian bread or baguette, preferably stale cut into 1-inch cubes (about 3 cups)6 tablespoons extra-virgin olive oil, more to taste
1/2 teaspoon sea salt, more to taste
2 pounds very ripe tomatoes, preferably a mix of varieties and colors
1/4 cup red wine vinegar
2 garlic cloves minced
1/2 tsp Dijon mustard
Black pepper
1/2 cup thinly sliced red onion or shallot
1/2 cup packed fresh basil torn
Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil. Bake until they are golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
Cut tomatoes into bite-size pieces and transfer to a large bowl. Add onions, garlic, 1 tablespoon vinegar, 1/4 teaspoon salt. Toss to coat and set aside.
In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in basil.
Add bread cubes to the tomatoes and toss well. Let sit for at least 30 minutes before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
Cut tomatoes into bite-size pieces and transfer to a large bowl. Add onions, garlic, 1 tablespoon vinegar, 1/4 teaspoon salt. Toss to coat and set aside.
In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in basil.
Add bread cubes to the tomatoes and toss well. Let sit for at least 30 minutes before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
Main Tomato zucchini pie
Serves: 6
Preparation time: 40 minutes
Cooking time:30 minutes
1 cup ricotta cheese 1/2 cup grated Romano cheese
1/2 cup fresh bread crumbs
1/4 cup chopped fresh basil
1 egg, beaten
1/4 teaspoon each, salt and pepper
3 plum tomatoes, thinly sliced
1 zucchini, thinly sliced
1 tablespoon olive oil
2 tablespoons small fresh basil leaves
ROASTED GARLIC PASTRY:
1 whole head garlic
2 teaspoons olive oil
1 3/4 cups flour
1/4 teaspoon salt pinch pepper
1/2 cup shortening
1 egg yolk
1 teaspoon white vinegar
ice water
Roasted Garlic Pastry:
Separate garlic cloves; leaving skin on; place in small saucepan and toss with oil. Cover and cook over low heat, tossing occasionally, for about 30 minutes or until softened. Let cool; peel and set aside.
Stir together flour, salt and pepper. Cut in shortening until crumbly; set aside. Mash garlic; whisk in egg yolk, vinegar and enough ice water to make 2/3 cup. Sprinkle over flour mixture, tossing with fork until dough holds together.
Press into disc; wrap in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out pastry into 14-inch circle and place on 12-inch round pizza pan, leaving overhang.
In large bowl, stir together ricotta and Romano cheeses, bread crumbs, chopped basil, egg, salt and pepper; spread evenly over pastry, leaving 2-inch border.
Top with alternating circles of tomato and zucchini, overlapping slices. Brush with oil. Fold pastry border over filling.
Bake at 450 degree oven until crust is golden brown. Let stand for 5 minutes. Sprinkle with basil leaves.
Separate garlic cloves; leaving skin on; place in small saucepan and toss with oil. Cover and cook over low heat, tossing occasionally, for about 30 minutes or until softened. Let cool; peel and set aside.
Stir together flour, salt and pepper. Cut in shortening until crumbly; set aside. Mash garlic; whisk in egg yolk, vinegar and enough ice water to make 2/3 cup. Sprinkle over flour mixture, tossing with fork until dough holds together.
Press into disc; wrap in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out pastry into 14-inch circle and place on 12-inch round pizza pan, leaving overhang.
In large bowl, stir together ricotta and Romano cheeses, bread crumbs, chopped basil, egg, salt and pepper; spread evenly over pastry, leaving 2-inch border.
Top with alternating circles of tomato and zucchini, overlapping slices. Brush with oil. Fold pastry border over filling.
Bake at 450 degree oven until crust is golden brown. Let stand for 5 minutes. Sprinkle with basil leaves.
Main Tuna and white bean salad
Can also be served on crostini as an appetizer
or
Mix with pasta and green beans for a spin on Pasta Nicoise
Serves: 4
rinsed, drained
1/2 cup thinly sliced red onion, halved
1 can (6 ounces) tuna in olive oil (drain; reserve oil)
1 cup diced plum tomatoes
1/2 cup pitted Kalamata olives
2 tablespoons chopped Italian parsley
1 tablespoon lemon juice
½ teaspoon grated lemon zest
¼ teaspoon each salt and freshly ground black pepper
2 cups torn arugula leaves
4 thick flatbreads
Serves: 4
Preparation time: 15 minutes
1 can (15 to 15 ½ ounces) white cannellini beans,rinsed, drained
1/2 cup thinly sliced red onion, halved
1 can (6 ounces) tuna in olive oil (drain; reserve oil)
1 cup diced plum tomatoes
1/2 cup pitted Kalamata olives
2 tablespoons chopped Italian parsley
1 tablespoon lemon juice
½ teaspoon grated lemon zest
¼ teaspoon each salt and freshly ground black pepper
2 cups torn arugula leaves
4 thick flatbreads
1. In a bowl, combine cannellini beans, red onion, tuna, tomatoes, olives, chopped parsley, 2 tablespoons of the reserved olive oil, lemon juice, lemon zest, salt, and pepper, tossing gently to combine. Stir in arugula.
2. Preheat grill or heat grill pan. Brush flatbreads lightly with the remaining reserved olive oil. Grill until lightly browned, about 2 minutes per side. Cut flatbreads in halves or quarters. Serve with salad.
Each serving contains about 480 calories, 31 grams of protein, 51 grams of carbohydrate, 16 grams of total fat (3 grams saturated), 7 grams of fiber, 27 milligrams of cholesterol, and 1,273 milligrams of sodium.
2. Preheat grill or heat grill pan. Brush flatbreads lightly with the remaining reserved olive oil. Grill until lightly browned, about 2 minutes per side. Cut flatbreads in halves or quarters. Serve with salad.
Each serving contains about 480 calories, 31 grams of protein, 51 grams of carbohydrate, 16 grams of total fat (3 grams saturated), 7 grams of fiber, 27 milligrams of cholesterol, and 1,273 milligrams of sodium.
Main Asparagus and spinach salad
Serves: 4
Preparation time: 20 minutes
Cooking time:12 minutes
1/2 pound fresh asparagus 4 cups fresh spinach leaves
1 garlic clove, halved
8 slices baguette
For dressing:
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons chicken stock
2 tablespoons canola oil
salt and pepper to taste
Clean and cut the tender part of asparagus into 2-inch pieces.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.
Main Goat cheese and sun-dried tomato toasts
These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.
Serves: 6
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
5 ounces goat cheese 1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper
Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Main Crispy kale chips
Serves: 4
Preparation time:10 minutes
Cooking time:30 minutes
1 head kale, washed and thoroughly dried2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet.
Bake until crisp, turning the leaves halfway through, about 30 minutes.
Toss with the olive oil and salt.
Serve as finger food.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet.
Bake until crisp, turning the leaves halfway through, about 30 minutes.
Toss with the olive oil and salt.
Serve as finger food.
Main Panisses
Panisses are chickpea fritters made from garbanzo flour. A similar recipe, the polenta fries, are made of cornmeal.(see the recipe: polenta fries)
The fried Panisses have a delicate, crispy exterior and a soft and creamy interior.
Serves: 6
1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar
Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
270 g (2 ¼ cups) chickpea flour1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar
Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
Main Eggplant papeton
Papeton is a flan made with eggplant. The Provence specialty originated from Avignon.
Serves: 4
2 medium shallots, chopped
2 ounces olive oil
1 ounce butter
3 eggs, beaten
1/2 cup light cream
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Aromat seasoning
1 cup light tomato sauce .
Serves: 4
Preparation time: 30 minutes
Cooking time:30 minutes
2 medium eggplants 2 medium shallots, chopped
2 ounces olive oil
1 ounce butter
3 eggs, beaten
1/2 cup light cream
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Aromat seasoning
1 cup light tomato sauce .
Preheat oven at 350 degrees.
Peel eggplants. Cut into squares. Remove seeds.
Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring occasionally to prevent sticking.
Puree mixture in food processor. Beat in eggs, cream, and cornstarch. Season well.
Pour into buttered oven proof individual dishes. Bake until mixture is firm.
Unmold on plates and serve with hot tomato sauce or marinara sauce
Peel eggplants. Cut into squares. Remove seeds.
Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring occasionally to prevent sticking.
Puree mixture in food processor. Beat in eggs, cream, and cornstarch. Season well.
Pour into buttered oven proof individual dishes. Bake until mixture is firm.
Unmold on plates and serve with hot tomato sauce or marinara sauce
Main Bruschetta orzo salad
Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained 2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread
Main Butternut squash and caramelized onion flatbread
A wonderful recipe for a Fall or winter season showing the colors of this dish.
Prep and cook time are for flatbread only. If you're making the caramelized onions and butternut squash on the same day you're making the flatbread, allow about an extra hour.
Serves: 4
1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste
1 prepared pizza crust
1/2 cup Fontina or Italian blend cheese shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional)
Serves: 4
Preparation time:1 hour
Cooking time:1 hour
Roasted Butternut Squash1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste
1 prepared pizza crust
1/2 cup Fontina or Italian blend cheese shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional)
Roasted Butternut Squash
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, cheese, and squash.
Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, cheese, and squash.
Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.
Main Eggplant-walnut paté
Serves: 4
Preparation time: 20 minutes
Cooking time:45 minutes
1 large eggplant 1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
salt and hot pepper sauce to taste
Preheat oven to 450°F.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.
Main Peas and ricotta falafels
Perfect as a snack or appetizers
Serves: 4
3/4 cup peas, thawed
1/2 cup onion, chopped
1/2 cup ricotta cheese
2 cloves garlic, chopped
1 tablespoon chopped parsley
1 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all purpose flour
salt and pepper, to taste
Canola or vegetable oil, for frying
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
1 14-oz can white cannellini beans, rinsed and drained3/4 cup peas, thawed
1/2 cup onion, chopped
1/2 cup ricotta cheese
2 cloves garlic, chopped
1 tablespoon chopped parsley
1 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all purpose flour
salt and pepper, to taste
Canola or vegetable oil, for frying
If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.
Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.
Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.
Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.
Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.
Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.
Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.
Side Dish Italian Celery hearts
Serves: 6
Preparation time: 15 minutes
Cooking time:1 hour 15 minutes
4 celery hearts1 small onion
2 cloves of garlic
a few sprigs of fresh thyme
3 slices smoked pancetta or bacon
extra virgin olive oil
½ teaspoon fennel seeds
1 x 400 g can of chopped tomatoes
75 g Parmesan cheese
Preheat the oven to 180ºC/gas 4.
Trim the bases of the celery hearts and peel the outer stalks, keeping each heart in 1 piece. Trim the ends so the hearts are 12 to 15cm long. Cut the celery lengthways into quarters, then across in half.
Peel and slice the onion lengthways, and peel and finely chop the garlic. Pick and finely chop the thyme leaves, then chop the pancetta or bacon
Place a saucepan over a medium heat and add a splash of oil. Add the onion and pancetta or bacon, and cook for a few minutes until the onion is soft. Add the celery and cook with the lid on until the celery is soft.
Heat another pan and add a splash of oil. Add the garlic and fennel seeds, then, when the garlic’s golden brown, tip in the tomatoes. Fill the tomato tin with water and add that, along with a good pinch of sea salt and black pepper. Cook the sauce over a medium heat for half an hour or so, until reduced and thick.
When the celery’s soft, remove the lid and let the ingredients brown slightly on the bottom of the pan.
Lightly oil a shallow 20cm x 20cm baking dish and spoon a little tomato sauce in the bottom. Spread it out and top with about a third of the celery pieces. Cover with more tomato sauce, some thyme leaves and a good grating of Parmesan. Keep layering, then finish with the last of the tomato sauce, lots of cheese and a sprinkle of sea salt and black pepper.
Bake for about 20 minutes, or until heated through and crisp on top.
Trim the bases of the celery hearts and peel the outer stalks, keeping each heart in 1 piece. Trim the ends so the hearts are 12 to 15cm long. Cut the celery lengthways into quarters, then across in half.
Peel and slice the onion lengthways, and peel and finely chop the garlic. Pick and finely chop the thyme leaves, then chop the pancetta or bacon
Place a saucepan over a medium heat and add a splash of oil. Add the onion and pancetta or bacon, and cook for a few minutes until the onion is soft. Add the celery and cook with the lid on until the celery is soft.
Heat another pan and add a splash of oil. Add the garlic and fennel seeds, then, when the garlic’s golden brown, tip in the tomatoes. Fill the tomato tin with water and add that, along with a good pinch of sea salt and black pepper. Cook the sauce over a medium heat for half an hour or so, until reduced and thick.
When the celery’s soft, remove the lid and let the ingredients brown slightly on the bottom of the pan.
Lightly oil a shallow 20cm x 20cm baking dish and spoon a little tomato sauce in the bottom. Spread it out and top with about a third of the celery pieces. Cover with more tomato sauce, some thyme leaves and a good grating of Parmesan. Keep layering, then finish with the last of the tomato sauce, lots of cheese and a sprinkle of sea salt and black pepper.
Bake for about 20 minutes, or until heated through and crisp on top.
Side Dish Asparagus and spinach salad
Serves: 4
Preparation time: 20 minutes
Cooking time:12 minutes
1/2 pound fresh asparagus 4 cups fresh spinach leaves
1 garlic clove, halved
8 slices baguette
For dressing:
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons chicken stock
2 tablespoons canola oil
salt and pepper to taste
Clean and cut the tender part of asparagus into 2-inch pieces.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.
Side Dish Chickpea salad
Serves: 4
Preparation time:15 minutes
Cooking time:5 minutes
For the Chickpea Salad:1 (15-ounce) can chickpeas
1 tablespoon olive oil
1 pint cherry tomatoes, halved
1/2 red onion, sliced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 tablespoons chopped fresh parsley
1/2 cup crumbled feta cheese
For the Dressing:
1 clove garlic, finely minced or grated
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon mustard
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Rinse and thoroughly drain the chickpeas. Add to a large skillet or cast iron pan along with the tablespoon of olive oil. Saute on medium high heat, stirring often, for about 5 minutes until the chickpeas are slightly crisped.
Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
Add the chickpeas, cherry tomatoes, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta cheese and serve at room temperature.
Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
Add the chickpeas, cherry tomatoes, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta cheese and serve at room temperature.
Side Dish Ratatouille
Recipe credited to The French Secret to Ratatouille, a Last Taste of Summer
By Bill Buford
Serves: 8
A good olive oil
A pinch of sugar
A pinch of saffron (optional)
4 medium-sized red bell peppers
3 large onions, peeled and roughly diced
3 medium-sized eggplants, peeled and roughly diced
2 cloves of garlic, peeled
Sprigs of rosemary and thyme, tied together into a bouquet garni, plus 1 tsp. of thyme leaves
A handful of basil leaves (optional)
3 medium-sized zucchini
1-3 Tbsp. red-wine vinegar, according to taste
A dozen pitted black Kalamata olives (optional)
Salt and pepper
Basil leaves
Serves: 8
Preparation time: 20 mnutes
Cooking time:1 hour 30 minutes
2 lbs. tomatoes, preferably fleshy plum tomatoes (rather than a juicy heritage breed)A good olive oil
A pinch of sugar
A pinch of saffron (optional)
4 medium-sized red bell peppers
3 large onions, peeled and roughly diced
3 medium-sized eggplants, peeled and roughly diced
2 cloves of garlic, peeled
Sprigs of rosemary and thyme, tied together into a bouquet garni, plus 1 tsp. of thyme leaves
A handful of basil leaves (optional)
3 medium-sized zucchini
1-3 Tbsp. red-wine vinegar, according to taste
A dozen pitted black Kalamata olives (optional)
Salt and pepper
Basil leaves
1. Prepare tomatoes. Heat oven to 225 degrees. Drop the tomatoes into a pot of boiling water, and, if necessary, weigh them down with a heavy slotted spoon, to keep them from floating. After 2–3 minutes, test by pulling off a bit of skin with a paring knife. If it comes off easily, pull tomatoes out, one by one, and drop them into the ice bath. After a minute or two, retrieve them and peel off the skin.
2. Place a sieve over an empty bowl. Cut the peeled tomatoes into quarters, then scoop out the seeds with a spoon and place them into the sieve. Set aside.
3. Line a sheet pan with parchment paper. Brush the paper with olive oil and season it lightly with salt and sugar. Place tomatoes on the paper cut-side down and brush them, too, with the oil. Cook for about 40 minutes, until they are cooked but still firm. Cool and set aside.
4. While tomatoes roast, stir the tomato pulp and seeds in the sieve vigorously with a spatula or wooden spoon, to extract the maximum possible liquid. You should have between ½ cup and 1 cup. Pour the liquid into a saucepan, place over low heat, and simmer, gently, until the volume is reduced by half. Set aside.
5. If you are using saffron, hydrate in water and set aside.
6. Prepare peppers. Raise the oven temperature to 425 and insert a medium-sized tray. When hot, remove the tray and splash with olive oil, then add peppers and, with a pair of tongs, roll them in the oil to cover. Return the tray to the oven. Check after ten minutes. If the peppers have begun to brown, flip them with the tongs. Check after another 10 minutes and repeat, until peppers are nearly black on all sides. Remove the tray from the oven and, if needed, wrap peppers in a piece of aluminum foil (the trapped steam helps loosen the skin). When peppers are cool enough to touch, peel off the skin with a paring knife. Remove the stems and seeds and cut peppers into quarters.
7. Prepare onion. Heat a sauté pan over a low flame. Season onion with salt and pepper. Increase the heat to medium-high and add 1-2 Tbsp. olive oil to the pan. Add onion and cook, tossing occasionally until soft but not browned. Drain in a colander to remove excess oil and set onion aside.
8. Prepare eggplant. Wipe out the sauté pan and place over a low flame. Season eggplant with salt and pepper. Increase the heat and add a little less than 1 Tbsp. of olive oil to the pan. Add eggplant—don’t move or shake until it begins to color slightly. Flip eggplant with a spatula and cook until tender. Drain in a colander and set aside.
9. Begin assembly. Place a medium pot on a low burner. Chop tomatoes into bite-size pieces and add to the pot, then add 2 Tbsp. of tomato water. Chop peppers into bite-size pieces, then add to pot and stir. Add onion, then eggplant. If the mixture seems dry, add more tomato water. Add garlic and bouquet garni. Add saffron, if using. Cover. Check after 5 minutes to insure that the mixture is not boiling. Stir gently. After another 5 minutes, remove lid, stir, and simmer.
10. Prepare zucchini. Cut zucchini into bite-size pieces and toss in a bowl with 1 Tbsp. olive oil, a few twists of black pepper, and reserved thyme leaves. (Do not salt: salt will liquify zucchini and prevent them from crisping up.) Heat a sauté pan over a high flame and add zucchini. Toss occasionally, until zucchini show color but are still crisp: that is, bright green with bite. Remove from the pan and drain in a colander, then salt to taste.
11. Finish assembly. Taste for seasoning and for moisture, and add more salt and pepper and tomato water as needed. Add vinegar, then mix in zucchini and let cook until heated through. Add olives if you’re using them . Remove bouquet garni and garlic. Dress with torn basil leaves. Serve with roasted chicken, French fries, toast, nothing at all, or just about anything.
2. Place a sieve over an empty bowl. Cut the peeled tomatoes into quarters, then scoop out the seeds with a spoon and place them into the sieve. Set aside.
3. Line a sheet pan with parchment paper. Brush the paper with olive oil and season it lightly with salt and sugar. Place tomatoes on the paper cut-side down and brush them, too, with the oil. Cook for about 40 minutes, until they are cooked but still firm. Cool and set aside.
4. While tomatoes roast, stir the tomato pulp and seeds in the sieve vigorously with a spatula or wooden spoon, to extract the maximum possible liquid. You should have between ½ cup and 1 cup. Pour the liquid into a saucepan, place over low heat, and simmer, gently, until the volume is reduced by half. Set aside.
5. If you are using saffron, hydrate in water and set aside.
6. Prepare peppers. Raise the oven temperature to 425 and insert a medium-sized tray. When hot, remove the tray and splash with olive oil, then add peppers and, with a pair of tongs, roll them in the oil to cover. Return the tray to the oven. Check after ten minutes. If the peppers have begun to brown, flip them with the tongs. Check after another 10 minutes and repeat, until peppers are nearly black on all sides. Remove the tray from the oven and, if needed, wrap peppers in a piece of aluminum foil (the trapped steam helps loosen the skin). When peppers are cool enough to touch, peel off the skin with a paring knife. Remove the stems and seeds and cut peppers into quarters.
7. Prepare onion. Heat a sauté pan over a low flame. Season onion with salt and pepper. Increase the heat to medium-high and add 1-2 Tbsp. olive oil to the pan. Add onion and cook, tossing occasionally until soft but not browned. Drain in a colander to remove excess oil and set onion aside.
8. Prepare eggplant. Wipe out the sauté pan and place over a low flame. Season eggplant with salt and pepper. Increase the heat and add a little less than 1 Tbsp. of olive oil to the pan. Add eggplant—don’t move or shake until it begins to color slightly. Flip eggplant with a spatula and cook until tender. Drain in a colander and set aside.
9. Begin assembly. Place a medium pot on a low burner. Chop tomatoes into bite-size pieces and add to the pot, then add 2 Tbsp. of tomato water. Chop peppers into bite-size pieces, then add to pot and stir. Add onion, then eggplant. If the mixture seems dry, add more tomato water. Add garlic and bouquet garni. Add saffron, if using. Cover. Check after 5 minutes to insure that the mixture is not boiling. Stir gently. After another 5 minutes, remove lid, stir, and simmer.
10. Prepare zucchini. Cut zucchini into bite-size pieces and toss in a bowl with 1 Tbsp. olive oil, a few twists of black pepper, and reserved thyme leaves. (Do not salt: salt will liquify zucchini and prevent them from crisping up.) Heat a sauté pan over a high flame and add zucchini. Toss occasionally, until zucchini show color but are still crisp: that is, bright green with bite. Remove from the pan and drain in a colander, then salt to taste.
11. Finish assembly. Taste for seasoning and for moisture, and add more salt and pepper and tomato water as needed. Add vinegar, then mix in zucchini and let cook until heated through. Add olives if you’re using them . Remove bouquet garni and garlic. Dress with torn basil leaves. Serve with roasted chicken, French fries, toast, nothing at all, or just about anything.
Side Dish Roasted asparagus
Serves: 8
Preparation time:
Cooking time:15 minutes
3 pounds fresh asparagus extra virgin olive oil
salt and freshly ground pepper
freshly grated Parmesan cheese
Preheat oven to 400 degrees. Wash asparagus and trim. Cut to even lengths, about 7 inches. Brush asparagus with olive oil and arrange in a single layer in a shallow baking pan. Season well with salt and pepper. Sprinkle with a little Parmesan.
Roast until tender, about 15 minutes. Serve very hot, sprinkled with more Parmesan.
Roast until tender, about 15 minutes. Serve very hot, sprinkled with more Parmesan.
Side Dish Roasted sweet potato stew with kale and freekeh
Freekeh is a process which means "to rub" in Arabic. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up and "Eureka!" Freekeh was created. We're proud to offer you this tasty, nutritious ancient grain with a funny name. This info is from http://www.freekeh-foods.com/
Serves: 6
3 sweet potatoes, scrubbed, cut into 1-inch cubes
4 cups vegetable broth
2 bay leaves
1 bunch of fresh Lacinato kale, cut into bite-sized pieces
1 small onion, diced
1 12-ounce can garbanzo beans, rinsed and drained
1 12-ounce can fire roasted tomatoes
2-3 garlic cloves, diced
Serves: 6
Preparation time:20 minutes
Cooking time:1 hour
1 8-ounce package cracked freekeh (approx 1 cup)3 sweet potatoes, scrubbed, cut into 1-inch cubes
4 cups vegetable broth
2 bay leaves
1 bunch of fresh Lacinato kale, cut into bite-sized pieces
1 small onion, diced
1 12-ounce can garbanzo beans, rinsed and drained
1 12-ounce can fire roasted tomatoes
2-3 garlic cloves, diced
This is a real hit with the Freekeh Foods team!
Try using roasted pumpkin or butternut squash instead of sweet potato for a delicious twist.
Scrub the sweet potatoes and cut into 1-inch cubes. Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them. Bake in 375° oven for about 25 minutes or until tender. Remove from oven and set aside. While the potatoes are cooking, pour all ingredients into a large pot on top of the stove over high heat. Stir with a spoon and heat for about 5 minutes. Reduce heat to low and add roasted sweet potatoes. Cover partially and simmer for at least 30 minutes. Check occasionally and give a stir.
Continue to cook longer for richer flavor, adding water or more broth if desired.
options: Sprinkle a little grated Parmesan cheese just before serving.
Try using roasted pumpkin or butternut squash instead of sweet potato for a delicious twist.
Scrub the sweet potatoes and cut into 1-inch cubes. Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them. Bake in 375° oven for about 25 minutes or until tender. Remove from oven and set aside. While the potatoes are cooking, pour all ingredients into a large pot on top of the stove over high heat. Stir with a spoon and heat for about 5 minutes. Reduce heat to low and add roasted sweet potatoes. Cover partially and simmer for at least 30 minutes. Check occasionally and give a stir.
Continue to cook longer for richer flavor, adding water or more broth if desired.
options: Sprinkle a little grated Parmesan cheese just before serving.
Side Dish Tomato tart tatin
Serves: 6
Preparation time: 20 minutes
Cooking time:45 minutes
3 lbs of ripe tomatoespuff pastry (ready to use)
1 organic lemon
4 tablespoons of black olive tapenade
2 garlic cloves
20 pitted black olives
2 shallots
fresh thyme, fresh oregano, rosemary
1 teaspoons of coriander seeds
1 tablespoon sugar
olive oil
salt and pepper
Toast the coriander seeds, crush them and add 2 tablespoons of olive oil.
Brown the chopped shallots for 5 minutes with 2 tablespoons of olive oil.
Plunge the tomatoes in boiling water for 1 minute in order to remove the skin easily. Once cooled, cut tomatoes in haves and squeeze out the seeds and juice. Chop coarsely and cook uncovered in a frying pan with olive oil, chopped garlic, sugar, fresh herbs, salt and the pepper. Stir until it becomes a thick purée.
Wash the lemon, remove 2 strips of peel and boil for 3 minutes. Keep one of the lemon peels for decoration and chop the other one.
Place parchment paper on the bottom of a pie dish and oil it with olive oil.
Mix the tomatoes and chopped lemon zests.
Pour the tomato preparation onto the parchment paper and leave a space on the circumference.
Place the pitted black olives on top.
Then coat with olive tapenade.
Slowly place the puff pastry on the filling, slide the edge of the dough to the bottom of the mold. Prick the dough with a fork. Cook 30 minutes in the oven at 425 F.
Let rest outside of the oven for 20 minutes and then turn the pie over on a flat dish.
Sprinkle a little bit of coriander-perfumed olive oil. Decorate with some lemon peel and serve immediately.
Brown the chopped shallots for 5 minutes with 2 tablespoons of olive oil.
Plunge the tomatoes in boiling water for 1 minute in order to remove the skin easily. Once cooled, cut tomatoes in haves and squeeze out the seeds and juice. Chop coarsely and cook uncovered in a frying pan with olive oil, chopped garlic, sugar, fresh herbs, salt and the pepper. Stir until it becomes a thick purée.
Wash the lemon, remove 2 strips of peel and boil for 3 minutes. Keep one of the lemon peels for decoration and chop the other one.
Place parchment paper on the bottom of a pie dish and oil it with olive oil.
Mix the tomatoes and chopped lemon zests.
Pour the tomato preparation onto the parchment paper and leave a space on the circumference.
Place the pitted black olives on top.
Then coat with olive tapenade.
Slowly place the puff pastry on the filling, slide the edge of the dough to the bottom of the mold. Prick the dough with a fork. Cook 30 minutes in the oven at 425 F.
Let rest outside of the oven for 20 minutes and then turn the pie over on a flat dish.
Sprinkle a little bit of coriander-perfumed olive oil. Decorate with some lemon peel and serve immediately.
Side Dish Gratin of swiss chard
Serve this gratin as a first course, as a side dish with grilled chicken.
Serves: 5
450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely sliced
salt and freshly ground black pepper
60g/2oz black olives, stones removed
2 canned anchovy fillets, chopped
2 sun-dried tomatoes, chopped
½ tbsp capers, rinsed and drained
1 tbsp chopped fresh parsley
60g/2oz gruyère cheese, grated
30g/1oz parmesan, freshly grated
Serves: 5
Preparation time:30 minutes
Cooking time:40 minutes
5 tbsp olive oil, plus extra for greasing450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely sliced
salt and freshly ground black pepper
60g/2oz black olives, stones removed
2 canned anchovy fillets, chopped
2 sun-dried tomatoes, chopped
½ tbsp capers, rinsed and drained
1 tbsp chopped fresh parsley
60g/2oz gruyère cheese, grated
30g/1oz parmesan, freshly grated
Preheat the oven to 190C/375F/Gas 5.
Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally.
Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside.
Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste.
Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices. Spread a little of the olive paste over the chard and season with freshly ground black pepper. Continue to layer up the chard, spreading more of the olive paste between each layer and finishing with a layer of chard.
Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil.
Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm.
Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally.
Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside.
Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste.
Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices. Spread a little of the olive paste over the chard and season with freshly ground black pepper. Continue to layer up the chard, spreading more of the olive paste between each layer and finishing with a layer of chard.
Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil.
Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm.
Dessert Millefeuille Prince Albert
Originally, this pastry was designed by Giuseppe Battistini, pastry chef at the Hôtel de Paris, on the occasion of Prince Albert's baptism on April 20, 1958. With its plate of caramelized puff pastry, diplomat cream and strawberry carpaccio topped with vanilla syrup, Prince Albert millefeuille is a delicacy that the Grimaldis never tire of.
Serves: 5
1 pound puff pastry
2 tbsp powdered sugar
Diplomat Pastry Cream
2 cups milk
2 tsp vanilla extract
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
pinch of salt
2 tbsp unsalted butter
1 cup heavy cream
1 teaspoon instant vanilla pudding
1-1/2 lbs fresh strawberries, sliced
Powdered sugar, for dusting the top
Icing
65 g (1/2 cup) icing sugar
2 teaspoons of water
1 oz (30 g) dark chocolate
Serves: 5
Preparation time:30 minutes
Cooking time:40 minutes
Caramelized puff pastry1 pound puff pastry
2 tbsp powdered sugar
Diplomat Pastry Cream
2 cups milk
2 tsp vanilla extract
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
pinch of salt
2 tbsp unsalted butter
1 cup heavy cream
1 teaspoon instant vanilla pudding
1-1/2 lbs fresh strawberries, sliced
Powdered sugar, for dusting the top
Icing
65 g (1/2 cup) icing sugar
2 teaspoons of water
1 oz (30 g) dark chocolate
1. Prepare the Diplomat cream.
Whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch and salt.
2. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring. Remove from heat and add vanilla extract.
Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until chilled. Whip the cold heavy cream with vanilla pudding to medium peaks.Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard.
3.
4. Preheat the oven to 330F (165C). Butter a baking sheet and line with parchment paper.
5. On a floured surface roll out the puff pastry dough to a rectangle of 1/10 inch (2mm) thickness.
6. Using the rolling pin transfer the dough to the prepared baking sheet. Prick the dough with the fork and cover with another sheet of parchment paper. Place another baking sheet on top to prevent the dough from puffing too much.
7. Bake for about 25-30 minutes until lightly golden. Remove from the oven and allow to cool completely.
8. Preheat the oven to 465F 240C .
9. To caramelize the pastry, sprinkle about 1 tbsp of powdered sugar, in a thin layer over the baked pastry. Bake for few minutes using the broil function until the sugar is melted.
10. Caramelize the other side of the puff pastry too.
11. When chilled trim the edged and cut the puff pastry in 3 rectangles.
12. Assemble the millefeuille. Place one layer of caramelized puff pastry on the serving plate. Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Spread pastry cream over the top and add strawberries. Place another layer of puff pastry on top of the filling. Add pastry cream, raspberries and the last layer of pastry.
Icing
9. In a bowl, combine the sugar and water. Reserve.
Glaze the top of the millefeuille.
Place the chocolate in a bowl. Melt in the microwave. Shape a small cone out of parchment paper and place the melted chocolate in it. Cut off the tip of the cone.
9. Draw straight lines on the frosting, then slide a knife in opposite directions to form marbled patterns.
13.Allow to chill in the fridge for a couple of hours or overnight before cutting it for serving. Sprinkle with powdered sugar before serving.
The original Diplomat cream calls for gelatin. Adding a teaspoon of instant vanilla to the cream before whipping helps to stabilize the cream and adds a vanilla flavor.
Whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch and salt.
2. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring. Remove from heat and add vanilla extract.
Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until chilled. Whip the cold heavy cream with vanilla pudding to medium peaks.Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard.
3.
4. Preheat the oven to 330F (165C). Butter a baking sheet and line with parchment paper.
5. On a floured surface roll out the puff pastry dough to a rectangle of 1/10 inch (2mm) thickness.
6. Using the rolling pin transfer the dough to the prepared baking sheet. Prick the dough with the fork and cover with another sheet of parchment paper. Place another baking sheet on top to prevent the dough from puffing too much.
7. Bake for about 25-30 minutes until lightly golden. Remove from the oven and allow to cool completely.
8. Preheat the oven to 465F 240C .
9. To caramelize the pastry, sprinkle about 1 tbsp of powdered sugar, in a thin layer over the baked pastry. Bake for few minutes using the broil function until the sugar is melted.
10. Caramelize the other side of the puff pastry too.
11. When chilled trim the edged and cut the puff pastry in 3 rectangles.
12. Assemble the millefeuille. Place one layer of caramelized puff pastry on the serving plate. Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Spread pastry cream over the top and add strawberries. Place another layer of puff pastry on top of the filling. Add pastry cream, raspberries and the last layer of pastry.
Icing
9. In a bowl, combine the sugar and water. Reserve.
Glaze the top of the millefeuille.
Place the chocolate in a bowl. Melt in the microwave. Shape a small cone out of parchment paper and place the melted chocolate in it. Cut off the tip of the cone.
9. Draw straight lines on the frosting, then slide a knife in opposite directions to form marbled patterns.
13.Allow to chill in the fridge for a couple of hours or overnight before cutting it for serving. Sprinkle with powdered sugar before serving.
The original Diplomat cream calls for gelatin. Adding a teaspoon of instant vanilla to the cream before whipping helps to stabilize the cream and adds a vanilla flavor.
Dessert Honey lavender ice cream
Serves: 6
Preparation time: 1 hour
Cooking time:6 minutes
1 1/2 cups heavy cream 1/2 cup half-and-half
1 tablespoon dried lavender leaves (pesticide-free)
5 large egg yolks
5 tablespoons honey
1 tablespoon Benedictine liqueur
Make ice cream:
Bring cream, half-and-half and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup.
Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking.
Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175 degrees F. (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
Freeze in an ice-cream maker to manufacturer's instructions.
Bring cream, half-and-half and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup.
Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking.
Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175 degrees F. (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
Freeze in an ice-cream maker to manufacturer's instructions.
Dessert Lemon yummy dessert
Serves: 8
Preparation time: 40 minutes
Cooking time:45 minutes
FOR THE MERINGUE: 4 egg whites
1/2 teaspoon cream of tartar
1/2 cup confectioner's sugar
In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.
FOR THE LEMON FILLING
1 cup white sugar
1 cup water
2 tablespoons butter
4 tablespoons cornstarch
6 tablespoons lemon juice
1 teaspoon grated lemon peel
3 egg yolks
2 tablespoons milk
FOR THE TOPPING
1 pint heavy cream
3 tablespoons white sugar
1 teaspoon vanilla
FOR THE MERINGUE:
In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.
FOR THE LEMON FILLING
Combine sugar, water and butter. Heat until sugar dissolves. Add cornstarch blended with cold water. Cook until clear. Add lemon juice and peel. Add egg yolks which have been beaten with milk. Stir constantly till mixture bubbles.
Remove from heat and cool. Cover while cooling to prevent too much thickening on surface.
FOR THE TOPPING
Whip heavy cream with sugar and vanilla until stiff. Spread about a 1/3 of whipped cream on meringue layer. Spread lemon filling on whipped cream, then place remaining whipped cream on lemon filling. Refrigerate overnight.
* Cool whip can be used
In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.
FOR THE LEMON FILLING
Combine sugar, water and butter. Heat until sugar dissolves. Add cornstarch blended with cold water. Cook until clear. Add lemon juice and peel. Add egg yolks which have been beaten with milk. Stir constantly till mixture bubbles.
Remove from heat and cool. Cover while cooling to prevent too much thickening on surface.
FOR THE TOPPING
Whip heavy cream with sugar and vanilla until stiff. Spread about a 1/3 of whipped cream on meringue layer. Spread lemon filling on whipped cream, then place remaining whipped cream on lemon filling. Refrigerate overnight.
* Cool whip can be used
Dessert Creamy lemon custards
This is a rich and creamy recipe.
Serves: 6
2 large eggs
2 egg yolks
1/2 cup lemon juice
1 teaspoon grated lemon rind
1 cup heavy cream or light cream
raspberries (optional)
Serves: 6
Preparation time: 15 minutes
Cooking time:20 minutes
1/2 cup sugar2 large eggs
2 egg yolks
1/2 cup lemon juice
1 teaspoon grated lemon rind
1 cup heavy cream or light cream
raspberries (optional)
Preheat oven to 350 degrees. Select a roasting pan to fit six 1/2-cup ramekin or custard cups.
In medium bowl, whisk sugar and eggs until a creamy texture appears.
Mix in lemon juice, lemon rind and cream . Set aside.
Divide lemon custard evenly among the five ramekins or custard cups. Pour hot water into roasting pan to come half way up sides of custards.
Bake for about 20 minutes or until set.
Remove custards from pan. Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve.
As an option, garnish with raspberries before serving.
In medium bowl, whisk sugar and eggs until a creamy texture appears.
Mix in lemon juice, lemon rind and cream . Set aside.
Divide lemon custard evenly among the five ramekins or custard cups. Pour hot water into roasting pan to come half way up sides of custards.
Bake for about 20 minutes or until set.
Remove custards from pan. Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve.
As an option, garnish with raspberries before serving.
Dessert Figs tart
Serves: 8
Preparation time: 25 minutes
Cooking time:25 minutes
1 pound puff pastry dough 2 pounds fresh figs
1 cup sugar
1/4 cup butter
8 4-inch round tart molds
Garnish with whipped cream
Roll the dough to 1/4-inch thickness.
Cut 8 5-inch pastry circles, and line molds with the circles. Prick dough with a fork and chill for 30 minutes.
Preheat the oven to 425 degrees.
Cut the figs in 3/8 inch slices. Arrange the slices slightly overlapping on the pastry rounds so that they just reach the edge of the pastry.
Sprinkle 2 tablespoons sugar evenly over each tart and dot the top with butter.
Bake until the pastry is thoroughly browned and the surface of the figs is lightly caramelized, 20 25 minutes.
Serve warm with whipped cream.
Cut 8 5-inch pastry circles, and line molds with the circles. Prick dough with a fork and chill for 30 minutes.
Preheat the oven to 425 degrees.
Cut the figs in 3/8 inch slices. Arrange the slices slightly overlapping on the pastry rounds so that they just reach the edge of the pastry.
Sprinkle 2 tablespoons sugar evenly over each tart and dot the top with butter.
Bake until the pastry is thoroughly browned and the surface of the figs is lightly caramelized, 20 25 minutes.
Serve warm with whipped cream.
Dessert Strawberry parfait
Serves: 6
Preparation time: 15 minutes
1 1/2 cups heavy cream 6 ounces semi sweet chocolate, melted and cooled
1 1/2 pints strawberries, cleaned
Whip the cream until firm. Fold in the melted chocolate.
Reserve 6 strawberries for garnish.
Puree remaining and strain.
Alternate strawberry puree and chocolate cream in parfait glasses. Top with whole strawberries. Serve cold.
Reserve 6 strawberries for garnish.
Puree remaining and strain.
Alternate strawberry puree and chocolate cream in parfait glasses. Top with whole strawberries. Serve cold.
Dessert Orange raisin cake
Serves: 8
Preparation time: 25 minutes
Cooking time:50 minutes
1 large orange, unpeeled 3/4 cup boiling water
1 large egg
1/2 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar
3/4 cup raisins
1/2 cup nuts, chopped (walnuts or pecans)
Preheat oven to 350 degrees.
Cut orange into pieces. Remove seeds.
Put in blender with boiling water. Blend until smooth. Add egg and oil. Blend a few minutes more.
Combine remaining ingredients in a bowl and stir well.
Add liquid from blender to the dry ingredients. Stir until just blended.
Pour into greased 9-inch by 5-inch by 3-inch loaf pan or into 3 mini loaf pans. Bake about 50 minutes. Unmold on cake rack.
Cut orange into pieces. Remove seeds.
Put in blender with boiling water. Blend until smooth. Add egg and oil. Blend a few minutes more.
Combine remaining ingredients in a bowl and stir well.
Add liquid from blender to the dry ingredients. Stir until just blended.
Pour into greased 9-inch by 5-inch by 3-inch loaf pan or into 3 mini loaf pans. Bake about 50 minutes. Unmold on cake rack.
Dessert Poached pears with spiced caramel sauce
Serves: 6
Preparation time: 30 minutes
Cooking time:25 minutes
For poached pears: 4 juice oranges
1 lemon, halved
8 cups water
2 cups sugar
6 firm-ripe Anjou pears
For caramel:
1/2 cup sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
1 whole clove
5 cardamon pods
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 (3-inch) cinnamon sticks
3 tablespoons chopped toasted almonds or hazelnuts
Poach pears:
Remove zest of orange in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, sugar, and zest.
Peel pears, leaving stems attached, and add to pot. Simmer pears until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool).
Make caramel:
Put sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork until a deep golden caramel.
Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamon pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring until caramel is dissolved and sauce is reduced to about 1 1/2 cups, about 10 minutes.
Pour sauce through a sieve and cool to just warm. Assemble dessert: Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.
Remove zest of orange in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, sugar, and zest.
Peel pears, leaving stems attached, and add to pot. Simmer pears until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool).
Make caramel:
Put sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork until a deep golden caramel.
Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamon pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring until caramel is dissolved and sauce is reduced to about 1 1/2 cups, about 10 minutes.
Pour sauce through a sieve and cool to just warm. Assemble dessert: Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
MALTA
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
40 Recipes
9 Appetizers
15 Main dishes
8 Side dishes
8 Desserts