the foodie - Issue no. 18

the foodie

Issue No: 18

Nov - Dec 2012

Get a €10 Food Voucher

WITH EVERY €100 OF SHOPPING Voucher redeemable from any of our fresh counters

PORTOMASO, ST. JULIAN’S

2 - the foodie

Offer exclusively available from Arkadia Foodstore, Portomaso, St. Julian’s from Monday 5th up to Sunday, 18th November 2012

the foodie November - December 2012 cooler times ahead We can wave the warm hot summer days good-bye as November is here and we prepare for cooler and milder temperatures. With this issue Claire Borg has prepared another three recipe features fitting for this time of the year. Winter time is soup time. We hope you succeed in trying our three recipe suggestions. Winter is also the time for baked pies. Take note of our filling suggestions. You can really impress with some ready-made pastry sheets. Finally we hope you find the time to have some fun with the kids to prepare some yummy sweets, a perfect opportunity for quality time at home, but also a great home-made gift idea for those close to you.

pre-christmas bonus is back Christmas is closer than you might think. At Arkadia Commercial Centre in Gozo we kick-start Christmas shopping with a repeat of our favourite Pre-Christmas Bonus promotion. Starting from Friday, 2nd to Sunday, 11th November 2012, customers get a €5 food voucher with every €50 of fashion/home shopping. €5 vouchers can then be cashed in on a purchase of €20 or more from Arkadia Foodstore by not later than the end of November.

Everybody loves getting more value from their shopping. We love rewarding our customers because we know they deserve it.

fresh offer at portomaso too Our customers in Portomaso are in for a treat this month with our Autumn-time offer. Customers will get a €10 fresh food voucher with every €100 of food shopping.

Vouchers can be used on the next purchase from any fresh counter of choice. This offer starts Monday, 5th to Sunday 18th November 2012 with vouchers valid up to Friday 23rd November. At Arkadia Foodstore shopping is not only convenient, but also very rewarding.

only the finest We are happy to announce that our butchers in Gozo and Portomaso will once again be stocking up with the finest game and meats for the Christmas season. This will include venison, haggis, partridge, goose, pheasant, wild boar, turkey capons amongst others. We suggest that you consult with our butchers to find out more. Ensure you are not left without with that special catch for your Christmas-time cooking.

christmas hampers available soon Christmas is a time for gifts and goodies. We will be stocking to the full with the latest to satisfy your Christmas shopping list. Gift hampers will soon be available for pre-order. Just enquire with one of our foodstore supervisors on our selection of hampers. Also our delicatessen counter in Portomaso will be preparing their own set of

hampers with the finest and best ingredients. Customers get free delivery and PRIMA points with their hamper orders.

opening hours Gozo Mon-Sun: 8am-8pm (including Public Holidays) Tel: 2210 3335 Portomaso Mon-SAT: 8am-9pm SUN: 8am-8pm (including Public Holidays) Tel: 2210 3350

Sign up to e-mail updates from Arkadia Foodstore by e-mailing to thefoodie@arkadia.com.mt Cover Photo: argentinian chicken, green pepper and raisin filling recipe on page 10 Published by: Arkadia Marketing Ltd. Fortunato Mizzi Street, Victoria, Gozo Tel: 2210 3000 | E-mail: thefoodie@arkadia.com.mt Contributors to this issue: George Larry Zammit Claire Borg Sarah Borg Abela To advertise please contact : George Larry Zammit Tel: 2210 3207 E: gzammit@arkadia.com.mt

the foodie - 3

Warm up the belly with a nice

ladle of soup As colder weather begins to usher in, there is no better satisfaction to warming up the belly with a nice wholesome soup. Soups can be prepared in advanced and re-heated. Don’t hesitate to freeze some extra servings for another day.

Recipes & Photography by Claire Borg

lentil & chorizo soup Ingredients Yield: Serves 6 600g Mixed Lentils (Green, Brown & Red) - Soaked Overnight Some Butter 1 Large Onion 2 Carrots - peeled & finely diced 6-8 Cloves Garlic 6 Local Celery Sticks - finely chopped 1 Bay Leaf 1 Small Cinnamon Stick ¼ Tsp Chilli Flakes (optional) 1 Tbsp Sweet Paprika 1 Tbsp Cumin 2 Potatoes - peeled & finely diced 125g Chorizo - peeled & finely chopped 3 Litres Boiling Water Salt to Taste Method Cook the onions and garlic in some butter. Add the spices, the carrot and celery. Then add the chopped chorizo. Add the soaked lentils, and the boiling water

Try Fresh Chorizo

4 - the foodie

and then the potatoes. Cover and simmer gently for over an hour. Salt as needed, remove bay leaf and cinnamon stick and serve.

potato & applewood smoked cheddar soup Ingredients Yield: Serves 6 1 Leek - peeled & sliced 1 Large Onion - peeled & diced Some Butter 4 Large Potatoes - peeled & cut in 6 ½ Glass White Wine 1 Chicken Stock Cube 2.5 Litres Boiling Water 175g Applewood Smoked Cheddar - Grated Method Cook the chopped leek and onion in butter until soft.

Add the white wine. Add the potatoes, boiling water and stock cube and simmer, covered for 40 minutes.

Blend the soup. Add the grated cheddar and cook again until the cheddar melts (about 5 minutes). Serve piping hot with some more cheddar on top.

Chorizo is mainly available in a dry salami-like format. But you can also find fresh versions of the popular Spanish chorizo. Enquire with our butcher or refer to our chiller area. Fresh chorizo is great with pasta dishes as well as with our suggested soup recipe.

Why is chorizo so red?

The Spanish pork sausage gets its distinctive deep red colour and smokiness from the fried smoked red peppers which are mixed with the filling.

lentil & chorizo soup

the foodie - 5

thai sweet potato & chicken Soup Ingredients Yield: 6 people 500g Sweet Potatoes 2 Chicken Stock Cubes 1 Large Can Coconut Milk 1 Stick Lemongrass 8-10 Cloves Garlic 1 Inch Piece Ginger Coriander Leaves to Garnish 1 Tbsp Thai Red Curry Paste 1 Leek - peeled & sliced 1 Small Onion - peeled & sliced Some Cooking Oil 2 Tbsp Fish Sauce 1 Lime 300g Finely Sliced Chicken Breast 2.5 Litres Boiling Water Method Trim and cut in 4 the lemon grass. In some oil, cook the leek, onion, garlic, lemon grass, ginger and curry paste. Add the sweet potato and boiling water and also the stock cubes. Cover and simmer for about 40 minutes. Remove the lemongrass, add the coconut milk and blend the soup. Return to the stove, and add the sliced chicken. Cook for another 20 minutes.

When soup is ready, add the juice of the lime, fish sauce and serve with some coriander leaves.

The Ugly Sweet Potato Many customers ask the common question to our Fruit & Veg people on what to cook with sweet potato. It might seem as an ugly root, but the large orange vegetable is full of starch, carbohydrates, vitamin C and potassium. The sweet tasting potato is quite popular to prepare home-made baby food. But it is also quite versatile to consider in soups, potato mash and even possibly in dips.

6 - the foodie

Did you know?

Applewood is a traditional farmhouse Cheddar with a delicate smoky flavour and a lovely smooth texture, all finished with a dusting of paprika for good measure.

potato & applewood smoked cheddar soup

thai sweet potato & chicken soup

In Ode to

Pastry

Now is the time to bake savories like pies and pastries. Here we are suggesting two alternative fillers to the conventional chicken and mushroom or steak pie. The pastries can be done in advance, then baked from frozen in a hot oven set on 180 degrees, when needed.

the foodie - 7

pumpkin, black olive and feta cheese filling

argentinian chicken, green pepper and raisin filling

Ingredients Yield: 8 inch pie | 4 pastries | 24 party-size appetizers 1 Leek 400g Pumpkin Some Butter & Olive Oil 6 Cloves of Garlic Glass of White Wine 2 Bay Leaves Âź Tsp Cinnamon 2 Tbsp Chopped Fresh Mint 1 Tsp Rosemary Black Pepper 100g Black Olives (stone removed) 150g Feta Cheese

Ingredients Yield: 8 inch pie | 4 pastries | 24 party-size appetizers 750g Minced Chicken Breast Some Butter & Olive Oil 2 Bay Leaves 1 Small Stick Cinnamon 1½ Tsp Cumin 1 Tsp Ground Coriander 1 Tbsp Sweet Paprika Salt/Pepper 8-10 Cloves Garlic 1 Leek 2 Small Green Peppers 2 Hard Boiled Eggs 100g Chopped Raisins 2 Tbsp Kunserva

Method Cook the chopped leek in some butter and olive oil. Add the herbs and spices, mix, then add the roughly chopped pumpkin.

Add the olives, the white wine and a little hot water. pumkin, black olive and feta cheese filling

Cover, and cook until the vegetables are soft and all the water evaporates.

Stand aside and cool completely. Remove bay leaves and add the crumbled feta cheese. Can be used to fill pasties, pies and also party pastries.

Method Cook the chicken in some butter and olive oil, together with the spices. Season, then add garlic and finely chopped leek. Cook together for 5 minutes, then add the finely chopped green peppers. If it gets a bit dry, add some hot water. Cover and cook for 20 minutes, then add the kunserva, and cook for another 10 minutes.

Set aside and argentinian chicken, green pepper and raisin filling cool.

Remove the cinnamon stick and bay leaves, and add the chopped raisins and finely chopped hard boiled eggs. Can be used to fill pasties, pies and also party pastries.

Where to find it?

Search our frozen foods section for an array of pre-made pastry options. We stock it all as well as locally-made frozen pastries such as pastizzi which you can pop-in the oven to cook quickly.

8 - the foodie

Types of pastry 1.Shortcrust Pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water. Used mainly in tarts.

It is also the pastry that is used most often in making a quiche. A related type is the sweetened sweetcrust pastry.

2.Puff Pastry Puff pastry has many layers that cause it to expand or “puff � when baked. Pastries are made using flour, butter, salt, and water.

Pastry rises up due to the combination and reaction of the four ingredients and also from the air that gets between the layers.

Famously used for Beef Wellington, puff pastry can also be used for open tarts, finger food, as well as fish, pork, or poultry dishes.

3.Choux Pastry Choux pastry is a very light pastry that is often filled with cream. The pastry is filled with various flavours of cream and is often topped with chocolate. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers.

4.Filo Pastry Filo is a paper-thin pastry dough, used in many layers. The phyllo is generally wrapped around a filling and brushed with butter before baking. These pastries are very delicate and flaky. Very popular in Greek and Middle-Eastern pastries filled with goat cheese and/or minced meat.

the foodie - 9

Now you see them….

Now you don’t!

Even though suitable for any time of the year, these little delicious balls are perfect for Christmas-time sweets. Easy to do and as well as a nice activity to get the kids involved in the kitchen. Our ‘celebration balls’ can be ideal to give away as presents to the teacher, relatives or friends. Make sure you make a few extra because they might disappear easily!

10 - the foodie

brandy & raisin

The ingredients below can make from 2 to 3 dozen balls each. All depending on how big or small you make the balls.

peanut butter Ingredients 150g Crunchy Peanut Butter 250g Crushed Biscuits (mixed - Digestive & Morning Coffee) 250g Condensed Milk Cocoa Powder & Sugar to Decorate

brandy & raisin Ingredients 100g Raisins Soaked in a little Brandy 250g Crushed Biscuits (mixed - Digestive & Morning Coffee) 100g Chopped Walnuts 300g Condensed Milk Hazelnuts for the Centre Icing Sugar to Decorate

chocolate & coconut

chocolate & coconut Ingredients 250g Crushed Biscuits (mixed - Digestive & Morning Coffee) 100g Desiccated Coconut 4 Tbsp Cocoa Powder 400g Condensed Milk More Desiccated Coconut to Decorate Method For each recipe, the method is the same. Mix the ingredients until even. Then roll into same sized balls and leave for 30 min to 1 hour. in the fridge to set a bit To decorate roll in cocoa, icing sugar or coconut, as stated on ingredient list.

the foodie - 11

Food for Sleep Food may not only serve as a purpose to satisfy our hunger, but may sometimes act as a stimulant or sedative for the brain. Depending on the time of day and the circumstance, we should take advantage of the right food in order to gear our body for whatever task follows.

By Sarah Borg Abela

Having trouble sleeping? Besides the obvious relaxation treatments that should accompany the bedtime routine, it is interesting to note that food itself does affect our sleep. Here are a few pointers on what to avoid and what to opt for to help your body go into sleep mode.

v Bananas, Bananas, Bananas

Bananas contain both magnesium and potassium, two key minerals that relax the nerves and muscles and promote healthy circulation and digestion.

Moreover potassium is linked to slow-wave sleep which is the deepest phase of our sleep cycle and the most beneficial phase of sleep.

u Limit Alcohol intake

Even though alcohol can make you drowsy and help you fall asleep faster, too much of it can make you wake up at night and give you less restful sleep.

A CLASSIC COMBINATION OF EUROPEAN DELICATESSEN AVAILABLE AT ARKADIA DELICATESSEN PORTOMASO

COMING SOON 12 - the foodie

PORTOMASO, ST. JULIAN’S

w Warm milk

Ever wondered from where the ideology of drinking a warm glass of milk before bedtime popped from? Dairy foods contain tryptophan, which is a sleep-promoting substance.

x Avoid sleeping on an empty stomach

Hunger pains may keep you awake at night, but do not take this as an excuse to over eat. A heavy meal will tax your digestive system.

y High fat foods are a no-no

Whatever way you look at it, high fat food such as burgers and chips should be avoided. Not only is it a high calorific meal which promotes weight gain but also sets the digestives system in overdrive upsetting your sleeping pattern.

z Hidden caffeine

We all know that coffee should be avoided in the evening due to its obvious caffeine content but what about those hidden caffeine levels found in chocolate, cola and tea. Caffeine should be avoided from four to six hours before bedtime.

Food can also have the reverse affect. More often than not the food we take in during the day affects us in some way or another. If you are feeling lethargic after lunch, you’re obviously getting an intake of the wrong food or wrong amount. Here are a few food tips on what can help you stay alert whether you are at school or at work.

u Fish is really food for the brain

Fish is a protein source, rich in omega 3 fatty acid which is essential for the brain function and development. Moreover the long term benefits of a diet rich in omega 3 fatty acids are linked to lower dementia and stroke risks.

v Keep hydrated

Fatigue can sometimes be triggered by dehydration.

We sometimes unintentionally forget to drink the essential 8 glasses of water a day. If you simply can’t gulp down that amount of water simply opt for more water-rich based food such as leafy greens which can also help fight fatigue not to mention keeping off the pounds.

w Whole Grains are important

Grains are a good source of energy. When you eat carbohydrates, your body converts them into energy. Whole grains break down slowly, so they provide a steady source of energy rather than simple sugars which peak up energy levels followed by a crash.

x Eat Fruit on an empty stomach

Fruit takes less time to digest than denser foods and can be processed in 20-30 minutes instead of 1-3 hours. Eating fruit on an empty stomach allows it to quickly pass through your system and give your blood glucose a boost thus spiking your energy level.

the foodie - 13

Christmas Gift Hampers A

Santa Helena Sauvignon Blanc Santa Helena Carmenere Cupido Nougat & Choc Walkers Belgian Chocolate Chunk Biscuits

€20.00

C

Walkers Shortbread Festive Shapes Merci Finest Selection Pernigotti Grandi Specialita Dais Panettone Di Sicilia Eagle’s Cliff Chenin Blanc Eagle’s Cliff Shiraz/Pinotage

€30.00

14 - the foodie

B

rder Place your o

NOW

e

By Phon 6 31 3 0 1 2 2 : o Goz 103350 2 2 : o s Portoma

By Email store.com iafood s@arkad deliverie

s in Freeadltealiv&erGieozo M

Cono Sur Sauvignon Blanc Cono Sur Merlot Cono Sur Cabernet Sauvignon Rosé Excelcium Pralines Walkers Shortbread Festive Shapes

€25.00

D

Pernigotti Gianduiotti Red Box Walkers Shortbread Festive Shapes Dais Panettone Di Sicilia Eagle’s Cliff Chenin Blanc Eagle’s Cliff Shiraz/Pinotage Eagle’s Cliff Shiraz Rosé

€35.00

E

Excelcium Pralines Walkers Luxury Mincemeat Tarts Dais Panettone Di Sicilia Feudi Di San Gregorio Albente Feudi Di San Gregorio Trigaio Feudi Di San Gregorio Trigaio

€45.00

F

Excelcium Pralines Chocola’s Crispy Thins Walkers Luxury Mincemeat Tarts Dais Panettone Di Sicilia Carpineto Dogajolo White IGT Carpineto Dogajolo White IGT Carpineto Dogajolo Red IGT Carpineto Dogajolo Red IGT

€50.00

G

Excelcium Pralines Pernigotti Gianduiotti Red Box Walkers Luxury Mincemeat Tarts Cupido Crunch & Choc PKNT Sauvignon Blanc PKNT Sauvignon Blanc PKNT Merlot PKNT Merlot PKNT Shiraz/Carmenere PKNT Shiraz/Carmenere

€55.00

H

Toso- Cossano Belbo- Gavi 75cl Nistri – Prode Cavalliere – 75cl Christmas Cake (16cm) Ploughman’s Chutney De Cecco – 550gr Oil Truffle Condiment Dates with marzipan x8 Mince Pies x6 Macaroons Cookies x6 Fig Marmalade Honey

€65.00

the foodie - 15

th

11 12 to 20 nd 2 er b om m Fr ove N

Christmas s hopping starts now!