the foodie
Issue No: 8
Mar - Apr 2011
Healthy Breakfast
Quaker Oats lowers your cholesterol as part of a diet low in saturated fats and a healthy lifestyle. Quaker Oats contains no artificial colours, flavours or preservatives. KL
A Healthy Breakfast in 2 minutes
IM
Empty the contents of one sachet into a large micro-waveable cereal bowl.
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Pour milk into empty sachet to measure the quantity (180ml).
Microwave as follows: (based on Cat E 800W) 2 mins for every sachet you add.
Simply boil 180ml milk in a saucepan, stir contents of sachet. Simmer for 2 mins until milk is absorbed, stirring occasionally.
the foodie March - April 2011 Time is rolling by as we have already torn out 2 months from our calendar. With Carnival arriving this week and Easter to follow in 40 days, Spring will swiftly be over and we will all clap hands to the arrival of our warm sunny Maltese summer!
19th and Thursday 31st, we will be retaining or normal opening hours on the day. Convenience is one of major promises which we guarantee to uphold.
Notwithstanding this, we should stop and reflect on the beauty of Spring. Fields are greener and full of produce. When going to our fruit and vegetable sections you will be inundated with lots of attractive green vegetables like fresh local rucola, artichokes, spinach and lately our favourite fava beans. Enjoy the diversity of the fava bean with the feature Claire Borg has prepared for us on page 4.
As many of our regular customers have noted, we have been continuously coming out with attractive weekly offers at our foodstores. Be it on wine, promotional vouchers, oriental foods or biscuits, we have been constantly on the move to deliver more and more value to our customers.
We have also prepared some other interesting features catered for this time of the year. As Catholics prepare to fast through lent, we have put in some after meal suggestions that should not break the rules (pg.13). Cheese is also a good after-meal option (but not only for lent!) and that is why we have put together a cheeseboard selection from our delicatessen in Gozo (pg.12). Plus you don’t need to break the bank to put together a nice meal for 4 as Karl Cassar, Sous Chef at the Waterfront Hotel, demonstrates (pg.8).
march public holidays At Arkadia, we are always ready to serve you. Therefore, even though there are two public holiday in March on Saturday
have you benefitted from our weekly offers?
We have plenty more promotions in the pipeline and therefore we suggest that you visit one of our Foodstores in Portomaso or Gozo to find out more. We also appeal to our customers to put in their own suggestions on what type of offers they would like to see at our foodstores. We are just one click away with a simple e-mail to info@ thefoodie.com.mt .
are you getting your loyalty discount? We would like to remind our readers that regular customers of Arkadia Foodstore get a 4% discount from their regular food shopping when they make use of our loyalty scheme. By getting 150 points, customers are rewarded with a handsome €30 Arkadia voucher full of shopping options. In a recent independent survey,
83% of our regular customers were very satisfied with their shopping experience at Arkadia Foodstore. No wonder! With clean and organized layouts, lots of choice, consistent quality, and extra value, why go anywhere else? If you’re not reaping the benefits of our loyalty scheme, don’t think twice. Experience Arkadia Foodstore today.
opening hours Gozo MON-SAT: 8am-7pm (including Public Holidays) SUN: 9am-1pm 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
Published by: Arkadia Foodstore Gozo | Portomaso Arkadia Marketing Ltd. Fortunato Mizzi Street, Victoria, Gozo Tel: 2210 3000 | E-mail: thefoodie@arkadia.com.mt To advertise please contact : Valerio Hili | Tel: 2210 3213 E-mail: vhili@arkadia.com.mt
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Malta’s Favourite Bean –
The Fava Bean The Broad Bean, also known as fava bean or bell bean is one of the most abundant seasonal crops during the Spring months. It is very popular amongst locals and a very important ingredient in local dishes that are common at this time of year. The kisksu, qassatat and pies are an example. Recipes & Photography by Claire Borg
The season of the broad bean is relatively short. After that, unless frozen, the beans can be dried and used later during the year. Broad beans, in Maltese known as ‘ful’, are good, versatile and healthy. You can use them in bakes, soups, mixed with salads, as side dishes and also eaten raw with the famous ‘hobz biz-zejt’. One funny thing about them is they are a bit addictive! The young beans are sweet and really good when eaten raw. So you start by having one, then another, then another and the next thing... they are gone! So, here are 5 interesting recipes to get your imagination going. Enjoy the season!
kisksu (traditional broad bean soup) Ingredients Serves 4 4 cups full of peeled broad beans (taken out of the first outer shell) 1 cup of fresh peas (or frozen) 1 large onion – peeled and finely chopped 1 large carrot – peeled and finely chopped 1 potato – peeled and finely diced 100 grams of kisksu pasta 4 fresh sheep cheeslets (gbejniet) 1 heaped tbsp tomato paste (kunserva) 2 litres of boiling water Cooking oil Salt and pepper
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Method Cook the onion in a little oil. Add the carrot and cook further. Add the kunserva heat through and add the rest of the vegetables. Add the boiling water, cover and simmer for about 30 minutes. Add the pasta, the cheeslets and cook for another 15 minutes. Serve and enjoy!
broad beans & bacon Ingredients Serves 4 400 grams of peeled broad beans (if young ones, they can be left with second skin on, but if they are from later on in the season, peel second skin off too) 1 onion – peeled and finely chopped 1 piece fresh garlic – peeled and finely chopped 150 grams lean back bacon – finely chopped A splash of white wine A knob of butter Olive oil Sea salt and pepper Method Cook the onion in a little oil and the butter. When cooked through, add the garlic and bacon. Cook gently for another 5 minutes. Add the beans and white wine. Add a cup of boiling water, cover and simmer for 20 minutes. Serve as a side dish with grilled meats or on it’s own as a starter.
kisksu (traditional broad bean soup)
bucatini with anchovies, raisins & broad beans
emmenthal & broad bean mini quiches
broad beans & bacon
lentil & broad bean quinoa stuffed tomatoes
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lentil & broad bean quinoa stuffed tomatoes Ingredients Serves 4 100 grams quinoa 100 grams frozen peas 100 grams dark green puy lentils 1 cup of peeled broad beans (both skins removed) 1 tbsp of basil pesto Olive oil Sea salt and pepper 1 tsp finely grated lemon zest 4 very large tomatoes for stuffing Method Soak the lentils overnight and in a large pot of boiling water cook until tender. When nearly ready add the peas to the pot of lentils. Drain and set aside to cool. Cook the quinoa in boiling water for 15 minute. Drain and cool. In a large bowl mix together all the ingredients, and then scoop into the emptied tomatoes. Serve as a starter or as a side dish with grilled meats or fish.
emmenthal & broad bean mini quiches Ingredients Serves 6 150 grams Emmenthal cheese – diced 200 grams of peeled broad beans 1 large onion – finely chopped 1 piece of fresh garlic – finely chopped Knob of butter and a little oil Short crust pastry (depends on the size of moulds, calculate the approx quantity) 5 eggs 150 ml fresh cream Sea salt and black pepper
Prinjolata Now In-Store
6 muffin foil cups or small pie moulds – brushed with melted butter and sprinkled with flour Method Cook the onion and garlic in some melted butter and oil until soft. Set aside and cool. Roll out the pastry and cut into rounds, depending on your moulds or foil cups. Line and trim the cups and set aside. Beat the eggs and add the cream, salt and pepper to it. Divide the cheese, onion mix and beans between the 6 pies. Then pour in the egg and cream mix. Place in a cold oven (still switched off). Set the temperature to 160°C, switch on and cook until the pastry is golden (about an hour). Make sure the base is well cooked. If still not done, cook a little longer. Serve hot or cold.
bucatini with anchovies, raisins & broad beans Ingredients Serves 2 300 grams of bucatini pasta 4 anchovy fillets 2 pieces fresh garlic – finely chopped 1 small onion – finely chopped Olive oil 6 tbsp of breadcrumbs I cup of broads beans – peeled (both skins removed) 4 tbsp of raisins – soaked in warm water for 15 minutes Method Cook the bucatini pasta in a large pot of salted boiling water according to time on pack or al dente. Meanwhile, gently cook the onion in some olive oil. When cooked through, add the garlic and the anchovy fillets. Stir and break up with a wooden spoon to bread the anchovy fillets. Cook together for a bit more and add the drained raisins, the beans and stir together. Under a hot grill or in an empty non-stick pan, toast a little the breadcrumbs. Mix the pasta in with the bean and raisin mix, then add the breadcrumbs and combine all ingredients. Serve warm. As Carnival is here, both our foodstores are stocked up with traditional Maltese prinjolata. Prinjolata, an Italian word meaning pine nuts, is the king of all cakes. This traditional Maltese pastry is designed to appeal for the child in us. You can find prinjolata within our bread and also biscuit sections.
Special Price: WAS €3 NOW €2
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1 Meal, 3 course, 4 people, under â‚Ź20 Prepared by Karl Cassar, Sous Chef at the Waterfront Hotel, Gzira
minestrone
starter
main course
Ingredients 2 tbsp olive oil 500ml - 700ml chicken stock 2 onions, sliced 2 garlic cloves, chopped 2 rashers of bacon, chopped roughly 4 tomatoes, chopped 2 carrots, chopped A small turnip, chopped 2 small potatoes, chopped A piece of celery, chopped Half a small cabbage, cut into cubes 100g broccoli florets 100g cauliflower florets Small handful fresh basil, chopped Small handful fresh parsley, chopped Salt and freshly ground black pepper Grated cheese or parmesan
Ingredients 4 tbsp olive oil 2 onion, finely chopped 4 clove garlic, finely chopped 2 tsp dried chilli flakes 2 tsp cumin 2 tsp turmeric 2 tsp medium curry powder 500g chicken breast, skinned and cubed 3 tbsp tomato purĂŠe 400ml hot chicken stock 200ml double cream Salt and freshly ground black pepper 100g chopped fresh coriander
minestrone
Method Heat the oil in a deep pan. Add the onion, garlic, bacon and fry for 3-4 minutes. Add the chopped tomatoes, let it bubble a minute or two. Add the carrots and cook for about 15 minutes. Add the turnip, potatoes, cauliflower and broccoli, cook for another 10-15 minutes. Add the chicken stock and simmer gently. Ten minutes before serving, add the celery and the cabbage. Cook for ten minutes. Add the fresh herbs and stir well. Season, to taste, with salt and freshly ground black pepper and stir in the parmesan. To serve, ladle the soup into bowls and sprinkle with more grated parmesan.
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chicken curry
Method Heat the olive oil in a frying pan and fry the onion and garlic until soft. Add the spices and fry for a further minute. Add the chicken pieces and cook, stirring, for five minutes, then add the tomato purĂŠe and cook until soft. Pour in the chicken stock and cream, then simmer for five minutes. Season with salt and freshly ground black pepper. Serve in a warm bowl and sprinkle over the chopped coriander. You can serve with basmati rise, and can add condiments like mango chutney, sour cream, dried fruit, and coconut flakes.
chicken curry
dessert
apple crumble Ingredients For the crumble filling 4 large cooking apples, peeled, cores removed, chopped into large pieces 1 tbsp water 3 tbsp sugar, plus extra, to taste 100g raisins soaked in madeira 2 tsp cinnamon 1 ready made flan For the crumble topping 75g/2½oz butter 75g/2½oz demerara sugar 170g/6oz plain flour Method Preheat the oven to 180°C. For the crumble filling, heat the apples, water and sugar in a large pan over a medium heat, stirring regularly. Continue to cook gently for 12-15 minutes, or until the apples have broken down. Add the raisins and cinnamon to the mix. For the crumble topping, in a large bowl, mix together the butter, sugar and flour using your fingertips, until the mixture resembles breadcrumbs. Fill the tart with apple mixture spread evenly, top it off with the crumble mix and bake in oven for 30mins until the crumble is golden brown. Serve immediately. You can serve the crumble with either ice cream, or double cream.
apple crumble
shopping list 1 Turnip 2 Carrots Small Bunch Celery Half A Cabbage Small Broccoli
Small Cauliflower Chicken Breast Double Cream Ready Made Sweet Flan
from your cupboard Chicken Cube Onions Garlic Potatoes Tomatoes Apples Bacon Dried Herbs and Spices Tomato Puree (Kunserva)
Salt And Pepper Parmesan or Alternative Grated Cheese Sugar Butter Flour Demerera Sugar (Otherwise Normal Sugar)
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ARKADIA FOODSTORE NEWS
te Patak’s – Create the tas en ch kit ur yo m of India fro
Borges Specialty Wine Vinegars
You don’t have to go to an Indian restaurant to experience Asian cuisine. Try the Patak’s range has the best and most consistent quality products and is always at the forefront of current and emerging trends in Indian Cuisine. Patak’s products can be found beside the oriental section at our foodstores in Portomaso and Gozo.
Borges specialty vinegars are produced using various bases like cider, honey, garlic, raspberry, tarragon and of course a number of Spanish red and white wines. These vinegars tend to be less acidic than regular vinegar and have a slightly milder taste which enables the flavour of their dominant ingredients to make a real presence on the palate.
More Flavours + More Value ur ts = Müller Gracie Yogh Our customers really love yoghurts considering the wide range we have on offer. Check out Müller’s Gracie yoghurts range found in four different flavours: Apple-Kiwi, Cherry, Strawberry, and Stracciatella. What’s great is that prices of the 150G pots have been discounted permanently down to only 49c each.
Lactose Free Skimmed Milk Now Available New brown sauce blend by HP HP has always set the standard for quality brown sauce. Now you can experience the unique flavour of HP with 25% less salt and 30% less sugar than Original Brown Sauce. HP’s Reduced Salt & Sugar Sauce is now available at Arkadia Foodstore. Just look for it in our processed foods section. The sauce is bottled in a 450G cap down squeezable bottle.
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ur Now You Can Make Yo ro Own Pastrami He For fellow New York aficionados, Pastrami is now available from our delicatessen in Gozo. This Manhattan classic can easily be made with a nice warm baquette, some crispy lettuce, mustard, mayonnaise, cheddar and Pastrami… Voilà! No other sandwich will taste the same! Just enquire with our delicatessen in Gozo to find out more.
Our foodstores in Malta and Gozo pride in catering for those who have sensitive dietary requirements. Therefore we are now stocking Arla’s lactose free skimmed milk for our lactose intolerant customers. You should find the product near our Tea & Coffee section. Please enquire with one of our members of staff for more information.
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fiddler’s green le gruyère
Sam’s Cheeseboard
old amsterdam
It has been said that the secret to a good cheeseboard is to keep it simple. Sam, who has been handling our delicatessen counter in Gozo since the first day we opened, know’s more than most when it comes to creating the perfect after dinner cheese selection or mid-afternoon or early evening soiree. For a balanced cheeseboard with something for everyone, choose contrasting types of cheese. Try putting together a hard cheese, such as Cheddar or Double Gloucester, with a blue, such as Stilton, and a soft white mould cheese, such as Brie. Sam, suggests to choose no more than four or five cheeses and serve with plenty of fresh bread and some fruit, fresh or dried. And don’t forget the chutney! There are an abundance of cheeses to select from at our delicatessen counter and when you’re next at Arkadia Foodstore talk to the deli staff who will be more than happy to tell you about any of our cheeses, give you ideas on how to serve them and how to put together interesting cheeseboards. To get you started, Sam has selected 5 cheeses to tantalize your taste buds and elevate you to “super host” status with your family and friends!
fiddler’s green These three traditional cheeses Cheddar, Sage Derby and Double Gloucester have been tastefully married together to create a true Irish image. ‘Fiddler’s Green’ is the ‘happy land imagined by sailors where there is perpetual mirth and a fiddle that never stops playing for dancers who never tire’. No better dedication for 3 of Ireland’s most popular cheese. Talk about all-in-one!
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roquefort
buko peppered soft cheese
le gruyère Originating from the town of Gruyère, Switzerland, Gruyère is a hard yellow cheese which is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. Gruyère is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. Gruyère is made from raw cow milk.
buko peppered soft cheese This full fat soft cheese is produced in Denmark. Even though soft, the cheese is slighty sharp and can serve as an ideal compliment harder cheeses and biscuits. Other flavoured soft cheeses by Buko can also be found at the delicatessen counter.
roquefort Roquefort is the French version of blue cheeses. Different from its cousins Gorgonzola (Italy) and Stilton (UK), Roquefort is made from sheep milk. Considered as one of the world’s best-known blue cheeses, the cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold.
old amsterdam Old Amsterdam is a classic Dutch gourmet cheese. The semi-hard cheese is made from pasteurized cow milk and has consistent quality with a buttery mature aged flavor that cuts with ease. Old Amsterdam is produced in the city of Gouda, Netherlands. Just like the famous wines of distinction, Old Amsterdam is now recognized with ‘Premier Grand Cru Classe’ and has won numerous European Gold Medals for gourmet cheese.
grilled nectarines with honey & mixed nuts & seeds
Lent Desserts During Lent, many of us do some type of fasting or penetance. The most common one is not eating sweets during the whole 40 days prior to Easter. We still crave something sweet though, and that is a fact. Recipes & Photography by Claire Borg
The secret is to make your fruit, nut and seed desserts look special and interesting. Use unusual fruits and seeds and sweeten with good local honey. Smoothies are also sweetened with ripe banana or cooked apple. To give colour you can use berries or cherries and even bright coloured fruits like pink grapefruit, blood oranges or grapes. Mix different textures, colours but still using the same key ingredients; you can create a good 40 different healthy deserts and have something different the whole length of Lent! So here are a few tips to keep your lent commitments, whilst trying out some tasty alternatives for your after-dinner meal.
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apple compote with natural yoghurt, honey & walnuts Ingredients Serves 4 4 Pink Lady Apples 4 pieces Star Anise (these are not edible – remember to discard after use) Local honey Walnuts 1 Tub of Plain Natural Unsweetened Yoghurt Method Peel, core and cut apples. Place in a pan with about a litre of water and the star anise and cook for about 15 minutes. Drain and cool. The star anise is used to flavour, but you can keep it to decorate the cups. Layer the serving cups with alternate layers of walnuts, yoghurt and apples and at the very end you can drizzle them with honey if desired. Serve immediately.
fresh dates willed with walnuts Fresh dates are the larger ones found at the vegetable and fruit section. They are opaque because they have not been treated with any liquid glycerin to make them look more attractive. Ingredients Fresh dates Walnut kernels
fresh dates willed with walnuts
Method Cut open the dates, remove the stones and fill with shelled walnut halves. You can also fill them with marzipan and roll them in sugar but then it becomes a ‘sweet’ and diverts from a lent dessert into a naughty one!
black, red & white fruit & nut mix Ingredients Cherries Black Berries Pine Nuts Goji Berries Method Select colourful bright fruits that can be served whole, such as berries, physalis, strawberries and grapes.
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Mix a variety of them and also add some dried fruit, like raisins, dried berries or bigger dried fruits. Some mixed nuts of your choice and the magic is done!
mango, blackberry & apple smoothie Ingredients Serves 1 ½ a mango 10/14 blackberries 1 apple 300 ml natural plain unsweetened yoghurt Method Cook the peeled and cored apple in some water until tender. Drain and set aside. If you have leftover cooked apple from another recipe you can use that. Peel the mango, chop and mix with all the other ingredients and whizz together.
grilled nectarines with honey & mixed nuts & seeds Ingredients Serves 4 4 peaches or nectarines A knob of melted butter Local honey Mixed seeds and nuts Method Halve the nectarines and remove stone. Brush with a little melted butter and place under a hot grill until they become golden. Plate on individual plates and drizzle with honey. Sprinkle with a variety of seeds and nuts and serve immediately.
fruit salad Ingredients Serves 4 Yellow Kiwi Passion Fruit Segmented Pink Grapefruit Black Berries Mango Method Peel. slice and serve the fruits in an attractive way. Any variety of fruits can be used to make a fruit salad. Make sure you have an array of colours and the fruits are well balanced. Most fruits available now are not in season here, so choose ripe, sweet fruits that have flavour not only colour!
apple compote with natural yoghurt, honey & walnuts
fruit salad
mango, blackberry & apple smoothie
black, red & white fruit & nut mix
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A T E G S R E M O T S U C R A L U G E R R OU
G N I P P O H S D O O F IR FROM THE COLLECT 1 POINT
with every €5 worth of shopping from Arkadia Foodstore.
100 Points = €15
150 Points = €30
Arkadia Foodstore Voucher
Arkadia Shopping Voucher*
That is a 3% discount off your purchases from Arkadia Foodstore.
That is a 4% discount off your purchases from Arkadia Foodstore.
*€30 Arkadia Shopping Vouchers are redeemable from Arkadia Department Store, the Waterfront Hotel, and from the following outlets:
Victoria, GOZO | Portomaso, ST. JULIAN’S • www.arkadia.com.mt