the foodie
Issue No: 11
Sep - Oct 2011
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the foodie September - October 2011
It’s back to school and back to reality for everyone… This is the reality… modern life is so fast people feel increasingly stressed and impatient. Day to day we have little time. The little time we do have we often spend worrying about what we need to do! In our straw poll in around the office and shop floors of Arkadia Foodstore in recent weeks we found that two-thirds of those questioned said they thought the pace of life was too fast, while 96% admitted behaving badly because of being in a rush - oops another speeding ticket and a few more unnecessary harsh words with my fellow humans! What really surprised us was that more than half said they were so busy at times they had eaten standing up! This just will not do, because striking that balance of life and work is far too important for yourselves and those around you and therefore we have set to work on thinking more seriously about what convenience means in 21st Century Malta. Just in the 8 weeks or so since the last edition of “the foodie”
Arkadia Foodstore has actually made some major contributions to reducing stress levels and keeping you well fed by priotising customer convenience as a core value in the service we provide. FREE packs for BBQing, Picknicking, Breakfast(ing), extended trading hours seven days a week, trolley services, free parking, home delivery and our latest edition to Portomaso Foodstore, the “Ready 2 Go” Counter, are just a few of the steps we have taken to keep you on the go with quality, reaonably price foods whilst allowing you to make the best use of your time. Read about some of these developments inside this edition, as well as, how to save time and keep the kids healthy with some fantastic lunch box suggestions, some wholesome home baking for the autumn months and an excerpt from our social diary from when three fine Maltese purveyors of wines, foods and hospitality collaborated to showcase their passion for great grub. As always, we hope you enjoy this edition of “the foodie”. Until next time, get baking.
opening hours Gozo MON-SAT: 8am-7.30pm (including Public Holidays) SUN: 9am-1pm | 4pm-7pm Tel: 2210 3316 Portomaso MON-SAT: 8am-9pm (including Public Holidays) SUN: 8am-8pm Tel: 2138 2333
Sign up to e-mail updates from Arkadia Foodstore by e-mailing to thefoodie@arkadia.com.mt Cover Photo: Spinach and Lampuki Pasta – recipe on page 12 Published by: Arkadia Marketing Ltd. Fortunato Mizzi Street, Victoria, Gozo Tel: 2210 3000 | E-mail: thefoodie@arkadia.com.mt Contributors to this issue: Claire Borg, Manuel Attard, Matthew Green, George Larry Zammit To advertise please contact : Valerio Hili | Tel: 2210 3213 E-mail: vhili@arkadia.com.mt
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ARKADIA FOODSTORE NEWS
Löwenbräu – the lion’s brew is back! You can now once again find the popular Munich-style beer Löwenbräu at Arkadia Foodstore. The German beer brand can be found in the beverages section in convenient 33cl 6 packs.
Ever heard of Loyd Grossman? Britain’s most successful premium food brand from the creator of Master Chef is available at Arkadia Foodstore. Classic sauces such as, Bolognaise, Tomato and Chilli, Tomato and Basil & Carbonara as well as sauces with an Asian flare are also available. Try this for the ultimate in convenient, tasty and wholesome meals.
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French Revival Ooh lala! French wine sales are on the increase. For much of the past decade, customers were drawn to new world wines from Australia, South America and South Africa but it now seems that quite a few of our wine aficionados are retruning to the old world and enjoying wine from more classical regions such as Bordeaux.
Nescafe Dolce Gusto Capuccino Ice Dolce Gusto has launched the new Cappuccino Ice, a delightful mix of creamy and smooth rich espresso. Simply turn the lever of your Nescafe Dolce Gusto to cold and enjoy this chilled speciality coffee! Available in our Foodstore in Portomaso & Arkadia, Gozo.
Great work David! We would like to congratulate the Kercem-based bakery for it’s 20th anniversary initiative. David’s Bakery have introduced a wide range of healthy sliced bread loafs. Be it multigrain, wholemeal, multiseed or fruit & fibre, making your morning toast or afternoon sandwich will never be that boring again! Find out more at Arkadia Foodstore’s bread section.
Borges Natural Aromatic Oils Borges, in collaboration with the Patron-Chef of the famous El Bulli restaurant presents a range of natural olive oil dressings. Infused with natural ingredients, Borges Natural Aromatic Oils will enhance the flavour of your favourite dishes every day. Let Borges be your secret ingredient!
Fine Wines & Gourmet Food Tasting The five-star Corinthia Hotel St George’s Bay in St Julians, in collaboration with Zammeats, quality meat importers and Camilleri Wines premium wine producers, jointly hosted a gourmet food and wine evening at Grill 3301, Corinthia Hotel St Georges Bay’s award winning restaurant. Zammeats are leading importers and distributors of quality meats and cheeses and operate the butcher and delicatessen counters at Arkadia Foodstore, Portomaso, St Julians. At their counters in Portomaso customers can purchase quality products like foie gras, charolais, wagyu-kobe beef and other premium meats from France and Italy as well as a vast selection of fresh cheeses from France. This unique event was attended by some 300 distinguished guests, who were greeted by Mr Mark Zammit, Managing Director of Zammeats, Mr Louie Camilleri, General Manager Camilleri Wines and Mr Mounir Sami, General Manager Corinthia Hotel St. George’s Bay.
Mr Louie Camilleri, General Manager Camilleri Wines, Mr Mounir Sami, General Manager Corinthia Hotel St. George’s Bay and Mr Mark Zammit, Managing Director of Zammeats.
Guests were treated to a fine selection of Zammeats’ food products and wines from the Laurenti and Pianoforte range. Camilleri Wines has developed its brands around its terroir and market. The objective of the winery has always been to target the consumer who wants good value for money, good representation of fruit and clean wines. The preparation of the food was left in the hands of Mr Kevin Arpa, the hotel’s Executive Chef and his team. The guests sampled innovative dishes, which included pig’s trotters, salt cod, Scottish lamb cutlets and veal carpaccio with roquefort and chervil. The delightful and relaxing ambience of Grill 3301, with its stunning sea-views, made this culinary reception a perfect summer treat.
For more information please consult with our delicatessen and butcher counters at Arkadia Foodstore in Portomaso, St. Julian’s.
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Voltaire said, “Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.” We all well know that your daily intake of 5 fruits and/or vegetables is a must for a healthy, well balanced diet, but for the cynical few perhaps you’d prefer the following quote: “Vegetables are a must on a diet. We suggest carrot cake, zucchini bread, and pumpkin pie!”. At Arkadia Foodstore you will always find freshness and quality at any one of our counters.
Counters Fruit & Veg
We boast a wide selection of local and imported fresh fruits and vegetables as well as dried fruits, spices, nuts and beans.
Delicatessen
The Arkadia Foodstore Delicatessens pride themselves on taste and innovation. We are constantly seeking the best products available locally and internationally to provide you with choice and inspiration.
Butcher
From everyday cuts at exceptional value to fine graded meats and prepared, seasoned and marinated meats, our Butcher Counters present tantalising options for everyone.
Fishmonger
We are proud to offer a diverse selection of fish served by a passionate and knowledgeable team. We work closely with local fishers and suppliers to source household favourites as well as items that are more unique.
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5 Tips
for Packing a Healthy Lunchbox Providing your child with a healthy lunch can go a long way towards improving their health. These tips will help you to pack a healthy and balanced lunchbox. By Manuel Attard M.Sc (UK) – Registered Nutritionist
One third of
the lunchbox should be filled with starchy carbohydrates such as bread, potatoes, rice and pasta. These provide your child with energy, vitamin C and the B vitamins. Try to introduce whole grain products as these are healthier than white varieties.
School children should drink between 1.5 to 2 litres
of fluids per day, depending on their weight and activity level. Ideal fluids are water, milk and unsweetened fruit juices (but limit juice to one glass a day).
Another
third should be filled with fruits and vegetables. Like adults, children should have at least 5 portions of fruits and vegetables each day – with a portion being the amount they can fit in the palm of their hands. Fruits and vegetables
are high in fibre, antioxidants, vitamins and minerals. Children like foods they can eat with their fingers so try carrot sticks, cucumber slices or pepper strips.
For
the remaining third of the lunchbox, you should provide a source of protein such as lean meat, poultry, fish, dairy, beans, nuts or eggs. Protein-rich foods are also good sources of iron and zinc, while dairy products are concentrated in calcium. Iron is essential for healthy red blood cells, zinc supports a healthy immune system and calcium helps to build strong bones and teeth.
Keep it interesting! Children tend to get bored
easily, so variety is important. For example, give wraps or baguettes instead of sandwiches and use different colours of fruits and vegetables.
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steak & ale pie
Autumn Bakes Bakes are straightforward and time efficient meals. Just prepare and pop in the oven. While your oven does all the magic you can get other chores done. Bakes are delicious because you seal all those scrumptious flavours under the crust. Recipes & Photography by Claire Borg
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steak & ale pie Ingredients Serves 4 1.5kg of braising steak (beef) – fat trimmed off and cut into large chunks cooking oil 2 bay leaves 2 large onions – peeled and chopped 300 grams brown mushrooms – cut in halves 1 tsp thyme 600 ml ale 2 tbsp flour 3 tbsp gravy granules salt and pepper 1 egg – beaten 400 grams ready made rolled out puff pastry Method Cook the beef in some oil until it browns all over. Set aside. In the same pot, cook the onions and when browned, add thyme, bay leaves and mushrooms. Cook for about 3 to 4 minutes, then sprinkle with the flour, stir well, then add the ale. Season, then add the beef, cover and simmer for 30 minutes. Dissolve the gravy granules in a little water and add to the beef, then transfer everything into an ovenproof casserole pot, cover and bake in a hot oven on 160 degrees for 2 hours. Remove from oven and leave to cool for a couple of hours.
baked rack of pork with apples and fennel
creamy fish & prawn pie
Transfer into a deep ovenproof dish, brush the edges with egg, then cover with puff pastry Seal the sides and decorate the top with some more pastry, brush evenly with more beaten egg and bake in a 220 degrees hot oven till the pastry is golden all over. Serve hot with mashed potatoes and peas.
baked rack of pork with apples and fennel Ingredients Serves 4-5 1.5 kg rack of pork (ask your butcher to prepare it for roasting) Borges olive oil Sea salt and pepper Rosemary and Fennel seeds 1 glass of white wine 2 apples - washed 2 fresh fennel bulbs 2 onions - peeled
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Method Rub the rack in oil, then sprinkle with salt, pepper, rosemary and fennel seeds. Place in an ovenproof dish. Cut the fennel, apples and onions in 6 pieces each (into segments). Place the vegetables and apples around the rack, add the wine, then bake in a preheated oven set on 220C for 20 minutes and then reduce the temperature to 160C. Continue to cook for 50 minutes. Serve with baked or boiled potatoes.
creamy fish & prawn pie Ingredients Serves 4 For the potatoes 4 large potatoes ½ a cup of milk knob of butter sprinkle of mace or nutmeg sea salt and pepper For the fish filling 400 grams white fish ( filleted, skin and bones removed –cod, haddock or denci) 400 grams of peeled prawns (tails removed) 100 grams butter
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1 glass of white wine 1 tsp dried marjoram 1 large onion – peeled and diced 3 tbsp of flour ½ litre milk salt and pepper Method Cook the onion in some of the butter, adding some wine every now and again to prevent it from sticking and burning. When soft, add the rest of the butter, marjoram and remaining wine. Cook together for a minute, then sprinkle with flour, mix well, then slowly add the milk. Stir very well so the flour dissolves into the milk. Season, and cook gently, whilst constantly stirring until the creamy mix thickens. Switch off and add the chunks of raw fish and prawns. Transfer into an ovenproof deep casserole pot and set aside. Prepare the mashed potatoes by boiling the potatoes till soft, then drain and mash, together with the butter, milk and seasonings. Scoop the mashed potatoes on top of the creamy fish stew and smoothen out. Brush with some melted butter and bake in a hot oven set on 180C for about 40 minutes or until golden.
The Ready 2 Go counter is the latest edition to the Portomaso Foodstore. This new and exciting counter offers a wide range of tasty foods prepared by expert chefs and ready for you to eat on the go, take home for a quick meal or to add something special when entertaining. We believe there should be no compromise when it comes to the quality of food and although Arkadia Foodstore’s Ready 2 Go counter is all about convenience you will always be sure to find an array of wholesome pies and savoury pastries and pastas, tasty, creative sandwiches and baguettes, fresh salads and a delectable selection of cakes and chocolates. Further to this, you will find daily specials which will include dishes and snacks influenced by local and international cuisine. READY 2 GO IS NOW OPEN. Be sure to check it out next time you’re in-store, we know you’re going to love it!
ready to go
Victoria, Gozo
Extra Time = Extra Convenience MONDAY - SATURDAY 8AM - 7:30PM
SUNDAY 9AM - 1PM | 4PM - 7PM
Arkadia Foodstore continues to roll out the extra convenience with extended opening hours in Gozo. Now customers no longer need to rush to meet the 7pm deadline because Arkadia Foodstore in Gozo is now closing at 7:30pm from Monday to Saturday. Not withstanding our mid-week extension, Arkadia Foodstore in Gozo is now also opening on Sunday evening from 4pm to 7pm.
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Spinach & Lampuki We love lampuki! Such a shame it has such a short season. Therefore here is our suggestion on how you can enjoy this seasonal Mediterranean fish while in the meantime you can save some seconds in your freezer for a winter time treat. This one recipe can be extended into two interesting dishes. Pasta and Pie! Make the most out of the lampuki season this year. Prepare ahead and freeze the base, then use accordingly at a later stage when needed. You will need: 500 grams of drained thawed spinach ( you will need 2x450 packets frozen spinach) 2 tins of Renna anchovies in oil Borges Olive Oil 200 grams of black olives 2 large onions 1 tbsp fresh marjoram leaves 2 tbsp of fresh mint – finely chopped 1 cup of frozen peas 1 glass of white wine ½ a cup of passata 2 tbsp tomato paste (kunserva) Borges olive oil pepper
spinach & lampuki pie
1kg Lampuki 1 onion fresh herbs like mint marjoram and basil Tomato passata and paste 800 grams of pie pastry 400 grams of pasta 2 potatoes - peeled
the spinach mix Fienly chop the onions and cook in some olive oil till
golden, adding some wine every now and again so it does not stick. When ready, add the herbs, then the anchovy fillets which have been drained from the oil. Cook together, mixing with a wooden spoon so the anchovies crumble and mix evenly with the onion. Add some more wine, the peas and tomato passata
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and paste. Cook together for 5 min, then add the drained spinach. Mix evenly and cook till the juices evaporate and you have a dry mix. Remove stones from the olives, discard, and add to the spinach. Mix and switch off.
the fish Cook one large chopped onion in oil, add some herbs, like mint and marjoram and basil, and two tbsp of tomato puree (kunserva). Add 2 lites of boiling water then add the chunks of fish and slowly simmer for 15 to 20 minutes. With a slotted spoon, scoop out the fish and leave to cool. Then remove skin and bones and add the chunks of fish to the spinach mix. One kilo of fish, when cleaned, is enough for the whole mix of spinach, which can be divided into 2 portions, frozen in sealable freezer bags and then used at a later stage. The stock can be passed through a fine sieve and used at a later stage as fish stock for a seafood risotto.
the pasta Cook some garganelli (or any pasta of your choice) according to pack instructions. Meanwhile heat the spinach mix and add about ½ a cup of tomato passata and 2 tbsp of tomato puree to it. Simmer gently for 15 minutes. When pasta is ready, drain and mix with the spinach and lampuki sauce.
the pie Boil 2 medium potatoes and set aside when cooked. For 2 medium pies serving 3 to 4 people each, you will need about 800 grams of ready made pie pastry. Sprinkle the base of a foil dish or standard 8” baking dish with semolina. Then place the rolled pastry onto it. Fill with the spinach and lampuki filling and crumbled boiled potato. Cover with rolled out pastry, seal the edges, then brush the top with lightly beaten egg and sprinkle with sesame seeds. Bake in a preheated oven at 180 degrees for about 45 minutes or until golden all over.
spinach & lampuki pie
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peanut butter & apple sandwich
back to School
It’s Lunch Box Time
Wide
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School Range
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Get 15% off on presentation of this ad.
Wide range of satchels, lunch boxes, and pencil cases available on level 2 at Arkadia Home. If your kids are fans of kids favourites like Hannah Montana, Toy Story, Cars, Barney and other popular characters, then check out the wide range available.
The next scholastic year is right around the corner and with it comes the daily morning chore to prepare your kids’ lunch box. We are sure that all parents out these put in a lot of effort and love on preparing their kids lunch. Following find 3 suggestions from our end to kick start this early morning challenge. peanut butter & apple sandwich Ingredients Sliced multigrain bread Crunchy or smooth peanut butter Apple Method Very thinly slice the apple. Spread the peanut butter over the bread slices, place the apple over it, close sandwich and cut into square or triangles, or else into a preferred shape using a cookie cutter. Mix the rest of the ingredients with the potatoes until everything is even and serve. Can be prepared ahead and served when needed. When refrigerated, keeps well for 2 to 3 days.
fruit salad & cereal box
crunchy colourful pasta salad
crunchy colourful pasta salad Ingredients 25 grams cooked pasta 150 grams grilled chicken – diced 1 carrot – peeled and chopped ¼ cucumber – washed and chopped 4 tbsp canned sweet corn Drizzle of Borges olive oil Method Cook the pasta according to pack instructions. Drain and cool. Add the remaining ingredients and toss all together.
fruit salad & cereal box Ingredients Mixed seasonal fruits Cereal Method Wash, peel and cut fruits. Serve alongside cereal.
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Get your kids prepared for the scholastic season
stationary school accessories books Arkadia Commercial Centre, Victoria – Gozo | Tel: 2210 3311