the foodie
Issue No: 19
Jan - Feb 2013
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the foodie January - February 2013 thank you 2012 is far behind us but we want to start off this next issue of the foodie with an enormous THANK YOU. Thank you for your shopping at Arkadia Foodstore in Portomaso and Gozo throughout 2012. It was a challenging year where we tried our best to offer a convenient and rewarding shopping experience to our customers. We would also like to take this opportunity to thank once again our customers for their participation in our customer survey. We have received plenty of valid feedback and suggestions. Our survey was certainly an eyeopener on the several ways we can improve the shopping experience at Arkadia Foodstore to your benefit.
carnival is coming Carnival is swiftly approaching and it is a great time to be in Gozo. This Carnival our foodstore in Gozo will be offering the attractive BREAKFAST2GO pack for food shoppers. The pack will be loaded with many breakfast essentials. More information on this promotion will be announced in the days to come.
love is in the air Immediately after Carnival comes Valentine’s. It is a time of love and romance. Arkadia has teamed up with a number of accommodation providers in Gozo to offer a great 3-day break to Gozo for Valentine’s.
Maybe you just need to beat the rush and take a break. Gozo is a nice place to lie low and relax. Don’t think twice. Make the call to one of the accommodation providers and show some love and be loved. Also with this issue of the foodie we are making our own recommendations for a caring breakfast in bed. When is the last time you did the effort and pampered your loved one? Get the message? Take a look and start planning now.
time flies 2013 will be a year to celebrate for our customers and staff of our foodstore in Portomaso. In August 2003 Arkadia Foodstore opened its doors for the first time at Portomaso, St. Julian’s. That was 10 year ago. Time really flies. We will certainly leave our mark this year as we have some interesting things in mind to commemorate our 10 years of offering the best in quality and choice to our customers in Portomaso.
we hope you enjoy our new recipes Within this issue Claire Borg has prepared another set of interesting recipes. Make good use of inseason broccoli. Not such a very popular legume quite a time ago, nowadays the broccoli has become a good staple in the kitchen pantry. Also go nutty with macadamias A cholesterol free nut with lots of potential for interesting cooking.
welcome aboard With this issue we would also like to welcome Carla Vella as our new contributor for our healthy eating feature. We hope you enjoy her features. Please feel free to send any suggestions to info@thefoodie. com.mt on topics which you would like see in future issues of the foodie.
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 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 Carla Vella To advertise please contact : George Larry Zammit Tel: 2210 3207 E: gzammit@arkadia.com.mt
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Fancy some
Italian Asparagus? Funnily enough broccoli was first referred to as Italian Asparagus when first introduced to England. Broccoli is of Mediterranean origins and is part of the cabbage family. Cultivation dates back to the times of the Roman Empire but it has only been since the last century that the presence of broccoli has flourished in our kitchen cooking. Currently in season with abundance, following find our suggestions to make good use of the lusciously green edible flower. Recipes & Photography by Claire Borg
lush broccoli soup Ingredients Yield: 4 to 6 people 1 Large Broccoli 1 Large Onion 2 Pieces Fresh Garlic 1 Large Leek 3 Sticks Local Celery 3 Medium Potatoes ½ Glass White Wine 3 Tbsp Cream Cheese (optional) Large Knob of Butter & Olive Oil ½ Tsp Nutmeg Salt & Pepper to taste 2 Litre Boiling Water Streaky Bacon to Garnish Method Peel, trim and wash the onion, garlic and leek. Cook in the melted butter and olive oil for about 6 to 8 minutes. Add the local celery and the white wine. Cook for a few minutes and add the broccoli and potatoes. Add the boiling water and season. Cook for about 40 minutes. Remove from heat, stand for a
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few minutes, and then blend until smooth and even. Add the cream cheese, blend and serve with rashes of grilled streaky bacon on top.
broccoli fritters Ingredients Yield: 6 people 2 Cups Cooked Broccoli 2 Eggs 1 Tub Plain Yoghurt 1 Cup Plain Flour Method Very finely chop the broccoli, season with salt and pepper. Add the eggs and beat well. Add the yoghurt, mix, then fold in the flour. Heat oil in a frying pan, and spoon the mix into hot oil. Cook until golden, turn and cook until golden. Drain on kitchen paper and serve warm. Serve plain or with smoked salmon and a dollop of cream cheese! Enjoy!
lush broccoli soup
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broccoli fritters
pasta with broccoli pesto Ingredients Yield: 4 people For the pesto 1 Broccoli Boiled or Steamed 100 Grams Blanched Almonds 100 Grams Finely Grated Parmesan Cheese 15 Basil Leaves ½ Cup Olive Oil For serving 4 Anchovy Fillets 3 Sticks Fresh Garlic Parmesan Cheese Black Pepper Basil Leaves Olive Oil
pasta with broccoli pesto
Method Use leftover cooked broccoli if you have it, if not, steam or boil a whole head of broccoli for this recipe. In a clean pan, toast slightly the almonds and cool. In a food processor, whizz the almonds till very fine. Add the remaining ingredients to make the pesto. Blend until even. Boil the pasta according to pack instructions. Meanwhile cook the chopped garlic and anchovies in some olive oil. Toss the pasta in the garlic and anchovy. Pepper and add heaped spoonfuls of broccoli pesto and toss all together. Add more parmesan cheese and bits of roughly chopped basil leaves and serve warm or cold. The remaining pesto can be frozen and used later.
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Warm up this winter with
a nice cheese fondue Our delicatessen counters in Portomaso and Gozo serve a fine selection of artisinal cheeses. A nice cosy fondue is not just about chocolate and strawberries. A nice mix of cheeses for a cheese fondue can be a sure hit. Zammeats take care of our delicatessen counter in Portomaso. They have prepared their suggestion for a tasty and hearty cheese fondue. Ingredients 250 gr cheeses per person, divided as follows: 1/3 Comté 1/3 Beaufort 1/3 Emmental 250 ml White Wine 1 Clove of Garlic Salt & Pepper To Taste
Method Grate the cheeses. Then rub the catelon, or casserole, with a clove of garlic. Boil up the wine. Then lower the heat and start to add the cheeses slowly while stirring, making the shape of an ‘8’. Add salt and pepper and some more wine if necessary. Then pour the melted cheese in the fondue pot and place over a flame at the table. Serve with bread and steamed vegetables like cauliflower, carrots, zucchini, and broccoli.
Go the extra mile and consider complimenting your cheese fondue with some saucisson, terrines, pâtés, and confits which you can easily find at our Deli counter at Arkadia Foodstore in Portomaso, St. Julian’s.
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Valentine’s is approaching and the day should not just be about exchanging of gifts and a fine dinner. Start the day with breakfast in bed. It is a wonderful way of telling someone that he or she is special. After all pampering is one of many secrets to spicing up the relationship with your loved one. Breakfast in bed doesn’t have to be elaborate or complicated. It’s the thought that counts. But our following tips will help you add a touch to make the day more memorable and make the event go a little smoother. 1 Surprise! Surprise! Make sure you have a good excuse ready if your loved one wakes up too soon. You know… "Go back to sleep. I'm just getting up to..." Be sure to give yourself plenty of time to prepare before that special someone would ordinarily wake up. 2 Show Some Love If you're preparing something with love, let it show. Heart-shaped cookie cutters are just the thing to make romantic pancakes. Scissors are all you need to make heart-shaped toast. Even a simple splash of red strawberries, cherries or jam - can give any plate a feeling of something special. 3 The Little Things Do Count A basic bowl of cereal is one thing, but that same bowl on a doiler with a vase of flowers, a handsomely folded napkin and fine silverware is another. From salt and pepper to cream and sugar to the morning paper, leave no excuse for your loved one to get out of bed. It is all in the detail. 4 The Gift of Health While it's okay to splurge on special occasions with richer, fattening foods, you might consider using breakfast in bed as a time to show you care about
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someone's health. Fruit smoothies and vegetarian omelettes are some examples of the several healthier breakfast options you could choose from. 5 Be Creative Try hiding a poem or a small flat gift under a plate. That tiny space is perfect for hiding tickets to a show or a vacation destination. Keep the surprises coming. Show you have thought it through. Make it a moment to remember. 6 Booze Adds Class We associate celebrations with liquor. Breakfast in bed should be no exception. It only takes half a glass of champagne to transform half a glass of orange juice into a Mimosa. Add a couple teaspoons of Grand Marnier to plain pancake to create something you'd be proud to serve with a amusing French accent! 7 Crumbs in Bed Ruin the Mood Prevent a mess. You certainly don’t want to ruin the bedspread. Get your hands on a breakfast-in-bed tray. You can purchase one from Arkadia Home on level 2. 8 Don't Forget The Kiss Yes! It is quite obvious. Take a break from the presentation. Forget about the food. Focus on the moment. Stop for a few seconds. Stare her/him in the eyes. Show some love and affection and pucker up! The perfect entrée for a wonderful morning. 9 Close the deal: Clean-up A dirty kitchen is a rotten gift. A true breakfast-inbed aficionado knows the job isn't done until the dishes are washed and the bed is made. This not only completes the job; it also sets the tone for the day.
Freshly baked croissants. Slightly warmed in oven, cut open and filled with chunks of good quality dark chocolate and a selection of berries. Mixed berry tea and some more fresh berries on the side. A side portion of cream or cream cheese on the side if feeling lush! Enjoy you Valentine morning!
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Let’s Go Nuts
on Macadamia! Macadamia Macadamia nuts are also known as Australian nuts, Queensland nuts, as well as bush nuts. The nut originated from Australia but is now also commercially cultivated in Hawaii, California, South Africa, and some parts of South America. Macadamia trees where originally grown for ornamental purposes. The macadamia tree grows to about 15 meters in height. In general, the tree reaches maturity and begins to produce fruit at around the seventh year of plantation.
There is another nut to crack in your portfolio of nuts. Go down under by considering macadamias in your kitchen cooking. Following find three recipe suggestions from start to finish using the cholesterol free macadamia. macadamia coated fried local gbejna Ingredients Yield: 4 people 4 Fresh Gbejniet (Local Fresh Sheep Cheeselets) 4 Tbsp Finely Chopped Macadamia Nuts 4 Tbsp Bread Crumbs 5 Tbsp Flour 1 Egg (Beaten) Oil for Frying Method Dip the cheeses in flour, then beaten egg, then a mix of breadcrumbs and macadamia. Fry in hot oil until golden (few minutes). Serve with balsamic glaze, green leaves and chopped sun dried tomatoes.
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salad with warm prawns, avocado and macadamia nuts Ingredients Yield: 2 people Rocket Leaves Sweet Corn Avocado Macadamia Nuts Olive Oil & Balsamic Vinegar Lemon 12 Prawns Knob of Butter Some White Wine 2 Sticks Fresh Garlic - chopped Method Very quickly, cook the prawns in the butter and garlic and a splash of wine. A few minutes will be enough. Meanwhile arrange the rucola leaves, sliced avocado, a sprinkle of sweet corn and some whole and crushed macadamia nuts. Drizzle with some olive oil, a squeeze of fresh lemon, some balsamic vinegar and then place the warm prawns and cooking juices over the salad. Serve immediately.
From ornament to edible The macadamia nut is encased in an extremely hard shell, difficult to crack. This is the main reason it took so long for the inner nutmeat to be discovered as a tasty food source. The tree was named after chemist John MacAdams by his friend and colleague, Baron Ferdinand von Mueller, Director of the Royal Botanical Gardens in Australia. MacAdams died shipboard while en route to taste the nut named for him. Sweet, delicious and flavourful, macadamias are one of the popular edible nuts packed with notable health benefiting nutrients. Macadamias are characterised by their crisp texture, delicate flavour, versatility of use and long shelf life.
macadamia coated fried local gbejna
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Macadamia Are Healthy
salad with warm prawns, avocado and macadamia nuts
macadamia and almond tart
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Let’s Eat! Here are 6 Tips To Eating Your Way Healthy! By Carla Vella
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