Nude Food September issue

nude food.

Your food & wine feel-good fix.

SEPTEMBER 2017

Leave your home furnishing frustrations behind.

On book stands now, The Open Book is the 500-page must-have guide to help homeowners navigate their way through renovating, furnishing or decorating a home in Malta. A compilation of reputable and recommendable options, insightful advice from those in the know, and solutions that can save a lot of heart and bank-ache, The Open Book helps you make the experience all the more efficient and well... fun.

FIND THE OPEN BOOK AT ALL AGENDA BOOKSTORES, WH SMITHS (MALTA), AND LEADING BOOK STORES OR ONLINE AT www.maltahomeguide.com/openbookpurchase

www.maltahomeguide.com

THE ESSENTIAL GUIDE TO DECORATING, DESIGNING OR RENOVATING A HOME IN MALTA

Created & produced

by Lisa Borain

contents

Contents.

08 THE ROUNDUP Where to go, what to do, what's happening, and what new (in the local world of food).

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45 COCONUT CAKE A remarkably moist, flavoursome cake with subtle flavours from the coconut, almond and vanilla all tying in beautifully.

10 WIN BIG WITH NUDE FOOD Win a total body & mind positive health transformation by Profile Health & Fitness, worth €5,000.

47 PROFITEROLES WITH ROSE CREAM A rosy take on the often traditional profiterole with two different rose flavoured creams.

16 FOOD INSPIRATION Beautifully creative dishes that incorporate coconut and excitingly vibrant dishes by some of Malta's top chefs.

50 GINGER & ROSE CUPCAKES Easy to make, yet full of depth, these cupcakes surprise the palette with their ginger taste and crunchy crystallised ginger bits.

18 COCONUT & PRAWN SALAD A Thai salad absolutely full of super ingredients that taste awesome.

60 DANCING TO DINNER Chef Debbie Schembri talks about how to cook with your instinct and how to have fun in the kitchen.

22 SHELLFISH VELOUTÉ A flavoursome velouté with coconut milk by Chef Mark Cauchi at one80 Kitchen & Lounge.

68 WHY YOU DRINK MILK. Wellness Coach & Trainer Paul Sansome explains why we drink milk when we probably shouldn’t.

29 RABBIT TERRINE Rabbit terrine with a pear marmalade by Chef Tyrone Mizzi at Bahia Restaurant.

72 OTHER KINDS OF MILK The pros and cons of coconut, almond, and soy milk.

30 ROCKSALT ROCKS Incredible new dish creations by Chef Tor Holmedal at the recently opened ROCKSALT in St. Julians.

78 WINE: IMPRESSIVE MUCH? Six seriously impressive wineries - both in the wine that they produce, as well as in their impressive exteriors.

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food inspiration

iV s i t u s ...for interesting food + wine articles, amazing recipes, fun quizzes, and the chance to win some awesome prices...

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intro

It may seem odd.. .... to dedicate an entire magazine issue to the coconut, but then Nude Food is not particularly known for its convention. This month we celebrate the large oval brown seed of a tropical palm, with all parts of it edible and useful; its water, milk, flesh, sugar and oil. Apart from some really interesting facts about the luscious coconut and some gorgeous recipes incorporating it, this issue offers explosive dishes by leading chefs. Beyond this, find out things you didn't know about milk, begin to learn how to have fun in the kitchen (with Chef Debbie Schembri), and most exciting, check out the Profile Health & Fitness give-away of a total body & mind positive health transformation, worth €5,000.

Publisher LB Publishing Ltd. Producer Lisa Borain Photography Alan Carville Nude Food Tonio Lombardi Advertising info@nudefoodmalta.com

Contributors.

Mark Cauchi Head Chef, one80 Kitchen & Lounge

Andrew Chubb Home Cook

Tor Holmedal Head Chef, ROCKSALT

Debbie Schembri Chef

Tyrone Mizzi Head Chef, Bahia

Tonio Lombardi Photographer

www.nudefoodmalta.com

COVER Saumon de Norvêge by Chef Tor Holmedal, ROCKSALT: Smoked salmon brushed with oyster vinaigrette, dill emulsion, pickled cucumber, carbonated black garlic, salmon skin and roe.

All rights reserved. No part of this work may be reproduced in whole or in part without prior written permission from the publisher. The information contained in this publication is believed to be correct at the time of going to print, however changes in circumstances may impact on the accuracy of the information. Whilst every care has been taken to ensure that the organisations and/ or individuals featured in this publication are reputable, the publisher shall not be held liable for the material submitted, whether photographic or written. The publisher does not accept liability for services rendered by the said organisations and/or individuals and no guarantee can be given that the said organisations and/or individuals will meet their obligations. © LB Publishing Ltd. 2017

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update

THE ROUNDUP. Where to go, what to do, what's happening, and what's new.

1 GIN UP Gin up with Bombay Sapphire at Madliena Lodge on Sunday, September 17th. The idea is to send summer out with a bang by sipping on a selection of expertly mixed gorgeous Bombay Sapphire cocktails, such as Granny Smith Apple & Fennel or Pink Grapefruit, Rose Petals & Soda.

‘Imbibe and vibe’ with live entertainment by Kevin Calleja and The Buskers. Book here.

2 ROCKSALT IN ST. JULIANS Rocksalt St. Julians is officially open, now located on the edge of the valley on the way down to Balluta Bay. With an updated menu, a new head chef, and a super enthusiastic team, this chic foodies' hang-out is back. Rocksalt.

3 LIVE MUSIC AT MARGO'S MISTRA Enjoy Sunday in a different kind of way with live music sessions at Margo's Mistra. Whether it's jazz, blues or percussion, it's a great way to enjoy the best pizza on the island. Margo's.

5 THE DEFINITIVE(LY) GOOD GUIDE The Definitive(ly) Good Guide Co is currently producing the 2018 edition of the renowned restaurant guide. From September 1-30th, all diners out can once again participate in Malta’s largest annual restaurant survey and rate their favourite restaurants which they have visited over the previous 12 months. Get the chance to win one of many fantastic prizes. Log onto www.restaurantsmalta.com to get voting and help shape dining out in Malta in 2018!

6 LVB RESTAURANT Everyone is talking about LVB Restaurant on Merchants Street, Valletta. Chef Ryan Gialanze offers three set menus, which are changed weekly, according to seasonal produce. While Mediterranean based, you’re looking at dishes with highly interesting nuances: Quail with beetroot textures and smoked jus-chocolate or Lemon sole with lobster risotto, bisque, chicory and parsnip, to name a couple. LVB Restaurant.

4 COMPLIMENTARY TAXI TO BAHIA 7 THE GRASSY HOPPER AT NIGHT Bahia Restaurant in Lija offers a

The Grassy Hopper in Gzira is now open on complimentary taxi service every Thursday up Wednesday and Friday nights so that you can until September 28th to the restaurant, and back eat better and feel better even in the evening. to the desired address. Impressive. Click here to The Grassy Hopper. place a reservation for any of these Thursdays.

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food inspiration

food inspiration win

If you had all the energy and health you dreamed of – what would you do with your life?

Profile Health & Fitness have teamed up with Nude Food to offer you or someone you nominate (with their permission) a total body & mind positive health transformation, worth â‚Ź5,000.

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WIN WITH NUDE FOOD

This â‚Ź5,000 prize from Profile Health & Fitness will include health screens, biometric testing, your very own mentor and transformation coach, one-to-one personal training from a top celebrity trainer and transformation coach, dietary analysis and planning, full membership to the exclusive Profile Health & Fitness Club at The Palace, plus all the support you need to make your successful transformation. >>

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#win with Nude Food.

Is this for you or someone you know?

"Social media has fed our fascination with the ‘before & after’ weight loss transformations for a decade or more.

Millions of people around the world have recorded their amazing fat to thin transformations which stand to inspire millions.

But has this worn a bit, dare I say it, thin?

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There are no diets, no intensive training or running plans and no pills or potions to buy.

On our programme, the focus is on positive health and state of mind. It’s going back to basics in the way you move and eat. You eat real foods, move your body in the way it was designed to move, and bring in other

intrinsic factors that are as important as the diet and activity; sleep and stress reduction.

physical being, as long as you stay being the real you.

By going through behaviour change models, adopting a positive outlook, taking tiny steps each day to improve your lifestyle, you will inadvertently bring about changes in the food you eat, and just as important, the foods you decide to ignore.

It’s time to get back to the real you – you’re in there waiting to come out, we can help this process.

I like to use the term ‘real’ you rather than the ‘new’ Many people are in a state you which assumes you of poor health or overweight have to change for someone because of inflammation. you are not. The real you The food you eat, sedentary has always been there, it’s lifestyles, work and home just that you’ve forgotten, stresses, lack of sleep, or allowed bad habits to etc. It’s a nasty cocktail of consume your life and the fires of inflammation, take over a temporary which bring many health body shape, which may be disorders and disease. putting your health at risk.

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We have teamed up with Nude Food to offer you or someone you nominate (with their permission) for a total body & mind positive health transformation."

- Paul Sansome, Wellness Coach & Trainer, Profile Health & Fitness

win

REAL LIFE TRANSFORMATION Lydia came to us at size 26, weighing in at over 180kg. She only wore men’s XXL shirts and covered her face with her hair, peering through little round spectacles.

She hadn’t been back home to see her family as she was felt too uncomfortable to travel, and feared she would never see them again. She had worked as a bank clerk in the same job, at the same desk for 12 years.

Only 11 months later, Lydia returned to her home country, and when she walked through the arrivals doors, none of her family recognised her as she walked straight up to them, weighing 100kg less, sporting a slender size 14 body, with a glamorous hair style and designer glasses.

I also discovered that over the following months, Lydia had been promoted twice, to branch manage and then regional manager.

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Enter or nominate by clicking here or visit www.nudefoodmalta.com/ profiletransformation

issue ingredient

Nearly all parts can be used; the water, milk, flesh, sugar and oil.

Even the husks and leaves are used for materials in furnishings and decoration.

{ } Studies have shown that populations where coconuts are a dietary staple - such as Polynesia and Sri Lanka - suffer a lot less from high serum cholesterol or heart disease than other countries. Unlike other fats, the unique properties of coconut also contain a large amount of lauric acid, which is the predominant fatty acid found in mother’s milk.

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issue ingredient

Oh you luscious thing...

Well, for starters, coconut provides an immediate source of energy with fewer calories than other fats. {People who consistently use coconut products report a stronger ability to go without eating for several hours with no affects of hypoglycaemia.}

It’s high in dietary fibre (an impressive 61%), competing with other fibre sources such as psyllium, wheat bran, oat bran, and rice bran. Foods contain two types of carbohydrates - digestible and non-digestible. Digestible carbohydrates consist of starch and sugar, and promote calories. Nondigestible carbohydrates contain no calories. Since the body can’t digest the dietary fibre in coconut, it has no effect on blood sugar.

It has a low glycemic index (GI), which is a measurement of how fast available carbohydrates in food raise blood sugar levels. Coconut fibre slows down the release of glucose, therefore requiring less insulin to utilise the glucose and transport it into the cell where it’s converted into energy.

Coconut also assists in relieving stress on the pancreas and enzyme systems of the body, in turn, reducing the risks associated with diabetes.

It reduces sweet cravings and improves insulin secretion and utilisation of blood glucose. The healthy fat in coconut slows down any rise in blood sugar and helps to reduce hypoglycemic cravings.

It improves digestion and many of the symptoms and inflammatory conditions associated with digestive and bowel disorders, by supporting absorption of other nutrients including vitamins, minerals, and amino acids, whilst also providing beneficial dietary fibre.

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food inspiration

THIS ISSUE Chef Mark Cauchi at One80 Kitchen & Lounge brings us a spread incoroporating this issue’s star, the coconut. Also not to be missed is the lovely rabbit terrine

by Chef Tyrone Mizzi at Bahia and a beautiful exposé of the recently opened Rocksalt’s exciting new menu. >>

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food inspiration

this dish Tartare en Croรปte: truffled veal tartare, balsamic caviar, pickled gherkins, hazelnut snow and carbonated anchovy mousse by Chef Thor Holmedal at ROCKSALT.

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food inspiration

Coconut + Prawn Salad Cook Elisabeth Cardona

Recipe on following page >>

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food inspiration

The health benefits of lemongrass are vast - from helping the nervous and immune systems, to helping maintain healthy skin.

It’s used extensively in aromatherapy and helps to combat fatigue, anxiety, and… body odour!

Bird’s eye chilis are the best ones to use for this, but they’re super hot, so discard the seeds and it’s advisable to wear gloves when chopping. It’s worth it though; these little suckers are full of vitamin C and play a key role in increasing the metabolism of the body.

Fish sauce is rich in protein hydrolysates, which improves your body’s ability to utilise amino acids in the production of muscle and in tissue repair.

Since palm sugar is an unrefined sugar, it’s known to be rich in vitamins and minerals. It’s largely popular because of it’s low glycemic index {the method of measuring how carbohydrates impact blood glucose levels}.

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Coconut + Prawn Salad

food inspiration

RECIPE

“The marinade is going to be strong, but it needs to be that way, since it’s going to be sated by the rich and cooling coconut. The best prawns to use are small ones. If using larger ones, chop them up beforehand so that they take to the marinade.”

15 small or 100g raw prawns (peeled & cleaned) 1 tbsp palm sugar 1 tbsp fish sauce 1 cup coconut, grated (fresh or packaged - fresh is better) 1 small red onion (finely sliced) 2 stalks lemongrass (finely sliced) handful of mint & coriander leaves (roughly chopped) 3 kaffir lime leaves (finely sliced) 1 tbsp long red chilli (julienned) marinade 2 garlic cloves, peeled 1 tsp salt 2-5 bird’s eye chillies (dependent on heat preference) 4 tbsp kaffir lime juice (or regular lime juice with a couple of

dashes of mandarin or clementine juice)

The best prawns to use are the little red fresh ones because they won’t be cooked. You want the right texture and sweetness.

method To make the marinade, pound together the garlic and chillies using a pestle and mortar until you have a fine paste. If you don’t have a lot of time and patience, blend with a hand blender until you get a smoothe paste.

Transfer to a large bowl and stir in the lime juice. Add the prawns and keep covering them with marinade to ensure that they’re fully submersed. Leave for 15 minutes until the prawns have cured.

Add the palm sugar and fish sauce. The marinade should now have a balance of sour, salty, hot, and sweet. Add the coconut and then the remaining ingredients, leaving a little of the shredded lime leaf and chili for garnish.

Serve with fresh, raw vegtables, such as cucumber and/or sprigs of basil, mint, and coriander. www.nudefoodmalta.com nude food.

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food inspiration

shellfish veloutĂˆ coconut milk with

Serves 4 Chef Mark Cauchi, one80 Kitchen & Lounge

2 tbsp onions, finely chopped 1 tsp garlic, finely chopped 1 tbsp celery, finely chopped 2 tsp potato, cut into tiny cubes 1 tbsp carrots, cut into tiny cubes 12 clams 12 mussels (meat of) 4 langoustine 6 scallops 100g monkfish (or any other meaty white fish) 500ml fish stock (warm) 300ml coconut milk 2 tbsp butter 2 tbsp flour 1 tsp chives 1 tsp parsley coriander leaves / lemon peel (for garnish) coconut shavings

Method In a thick-bottom saucepan, start off by melting the butter for the roux. Melt gently on a low heat and do not let brown.

Mix in the flour which should then form a paste. Start adding fish stock a little bit at a time, and when all the fish stock has been added, bring to the boil.

Season with salt and pepper, add the vegetables and simmer for 5 minutes (the smaller you cut the veg then the less time it takes).

Add all the fish and simmer for another 5 minutes, making sure it thickens up smoothly. Then pour in the coconut milk.

Bring to the boil, and then add parsley and chives for seasoning.

Serve in 4 bowls, and garnish with the coriander leaves and lemon zest.

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food inspiration

scallop lemongrass & coconut

risotto Serves 4 Chef Mark Cauchi, one80 Kitchen & Lounge

2 tbsp onions, finely chopped 500g carnaroli rice 50ml white wine lemon grass scallops 200ml coconut milk coconut oil 100g butter 150g parmesan cheese lemon zest

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Stock method For the risotto, you’ll need to make a stock from the lemon grass. Pour 1 litre of water in a saucepan, chop the lemon grass roughly and bring to the boil, then set aside. (This can be made a couple of hours in advance).

Risotto method In a heavy based saucepan begin to sweat the onion, add the carneroli and mix well.

Add the white wine to season, reduce the heat, add the lemongrass stock and cook gently to avoid sticking.

On a medium heat, sear the scallops in a non-stick pan (40 seconds on each side) and season when they’re ready.

When the rice is almost ready (8-10 minutes), pour the coconut milk, stir well and reduce to a creamy consistency. Add the parmesan, butter and lemon zest.

Serve in 4 bowls, lace the scallops on the top and drizzle with coconut oil.

food inspiration

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food inspiration

Boneless Chicken Thighs with Aubergine & Coconut Chef Mark Cauchi, one80 Kitchen & Lounge

Recipe on page 55 >>

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fine dining 28

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fine dining

Rabbit Terrine with a Pear Marmalade Chef Tyrone Mizzi, Bahia Restaurant Photography Tonio Lombardi

Recipe on page 54 >>

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food inspiration

Saumon de NorvĂŞge: smoked salmon brushed with oyster vinaigrette, dill emulsion, pickled cucumber, carbonated black garlic, salmon skin and roe.

ROCKSAL Let’s face it.

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food inspiration

ROCKSALT has changed its location and direction, bringing us more refined food, a better view, a new head chef, and service parallel to none. Nude Food explores. >>

LT Rocks. www.nudefoodmalta.com nude food.

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food inspiration

Rocksalt

is back on the scene. Many will remember the first of its kind, Rocksalt concept cafÊ and wine bar in Sliema. Designed by Keith Pillow and team over at DAAA HAUS, it was a revelation in design and food when it first opened particularly in that area of Sliema, where most of the cafes and restaurants were pretty basic with highly similar menus. Now, owners Steve de Domenico and Darko Minkovski have packed up and moved the food and drink-lover’s restaurant to a more like-minded culinary scene over in Balluta. >>

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food inspiration

Scallops Calixte: seared scallops, pea purĂŠe with poached pears, pickled ginger, burnt almond snow and chive infused Beurre Blanc Champagne. www.nudefoodmalta.com nude food.

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food inspiration 34

Foie Gras RosĂŠ: rosĂŠ wine infused foie gras terrine, roasted pumpkin seeds and star anise drizzled with a Pernod cherry jus.

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food inspiration

‘I want to offer people an experience that I haven’t seen yet in Malta.’

The setting is lovely - right on the edge of a luscious and green valley. The design of this Rocksalt is way more paired back than the Sliema eatery, but then this really is more in tune with Rocksalt’s food philosophy of focusing on the essence of truly good ingredients prepared in a way that brings them out, rather than emphasising the fluff. >>

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‘I want Rocksalt St. Julians to be something unique and undefinable, where I can show clients a part of me and where I’m from.’

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food inspiration

Norwegian Head Chef Tor Holmedal randomly came across Malta while travelling, and began chatting to the owners a couple of months ago. The three spoke the same language and now Head Chef, Holmedal has created a whole new menu, with new exciting additions on the horizon, such as Canard a la Presse, Norwegian Lobster, Iberico Ham, Kobe and more Foie Gras. >> << Tartare en Croรปte: truffled veal tartare, balsamic caviar, pickled gherkins, hazelnut snow and carbonated anchovy mousse.

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food inspiration

Langoustine ConcentrĂŠe: pan-fried langoustine on avocado cream with capelin roe, deep fried leeks and a bisque from its shell.

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food inspiration

ROCKSALT Mess: Callebaut white chocolate mousse, Italian meringue, marinated strawberries, crème anglaise and roasted pumpkin seeds.

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food inspiration

Using his fine dining culinary background, Chef Holmedal is bringing a purely French offering to Rocksalt.

‘I want to offer people an experience that I haven’t seen yet in Malta. I want Rocksalt St. Julians to be something unique and undefinable, where I can show clients a part of me and where I’m from.’

The staff at Rocksalt are truly dedicated and devote themselves to learning about what they’re serving. One of the few restaurants with a culture, Rocksalt is looking good from all angles.

It’s only been open for a couple of weeks, but between the endearing staff, the elegant backdrop, well considered wine list, and the Head Chef’s heartening outlook, Rocksalt is doubtlessly going to continue being the foodies’ hangout. nf. www.facebook.com/shoprocksalt/ Rocksalt, telghet San Giljan, St. Julians

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desserts

SWEET TREATS COCONUT & ROSES DEFINITELY LEND THEMSELVES TO INCREDIBLE DESSERTS. WE PICKED OUR FAVS WITH A MYRIAD OF TEXTURES & WAYS TO BRING OUT THOSE DELICATELY BEAUTIFUL FLAVOURS. >> Styling & Photography Lisa Borain Recipes Elisabeth Cardona

Profiteroles with Rose Cream 42

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Coconut Cake with Almond Sponge & Marhsmallow Icing

desserts

Indian Spiced Rose Lassi

Ginger & Rose Cupcakes

Recipes to follow >> www.nudefoodmalta.com nude food.

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food inspiration

Recipe on page 56 4444

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food inspiration

Coconut, Vanilla & Almond Cake

by Elizabeth Cardona "This is a remarkably moist, flavoursome cake with subtle flavours from the coconut, almond and vanilla all tying in beautifully. The sponge is positively moreish while the fluffy marshmallow icing inevitably leaves you licking your fingers!" www.nudefoodmalta.com nude food.

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desserts

Profiteroles §§§ with Rose Cream "Who says petite choux have to be filled with the traditional cream and covered with conventional chocolate? We rosed it up with these two different types of rose flavoured creams. The rose pastry cream (flavoured with rose syrup) and whipped cream (perfumed with rose water) offer a beautifully interesting flavour to the savouriness of the pastry.

For a striking presentation of a unique dessert, plate with edible rose petals!"”

Recipe on page 58 www.nudefoodmalta.com nude food.

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food inspiration

Spiced Rose Lassi

"The spiced rose lassi from India is the epitome of fusing floral with spice, with its rose and cardamom marriage. This is a sweet version of the chilled yogurt drink, but it's still healthy and refreshing; and works for breakfast or as dessert."

Serves 2 1½ cups yoghurt ¼ cup water 3 tablespoons sugar 2 teaspoons rose water, plus more to taste ¼ teaspoon ground cardamom ground cinnamon rose petals, for garnish Method Place the yoghurt, water, sugar, rose water, and spices in the jar of a blender. Blend on high speed until smooth and frothy. Serve cold, garnished with rose petals.

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food inspiration

* * *

*Ginger + Rose*

Cupcakes Serves 24

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temperature)

1 ¼ cups castor sugar 3 large eggs ¾ cup milk 2 tbs crystallised ginger, chopped (recipe below) Rose icing ½ cup milk 3 cups confectioners sugar 2 ½ tsp rose water pink food colouring small rose buds or petals for decoration Crystallised ginger 1 ½ cups peeled and thinly sliced fresh ginger castor sugar Cupcake method Preheat the oven to 175°C. Line a standard or muffin baking tray with cupcake holders.

Sift together the flours, ground ginger, baking powder, baking soda, and salt. Set aside.

With a mixer, cream the butter and granulated sugar until pale, for about 4 minutes. Beat in the eggs, one at a time until

incorporated. Beat in the flour mixture in 3 batches, alternating with the milk, and beginning and ending with flour. Stir in the crystallised ginger until distributed.

Divide the batter among the cupcake holders, filling halfway. Bake until golden and set, for about 20 minutes. Transfer the tray to a cooling rack for 15 minutes. Remove the cupcakes from the tray and let them cool down completely. If storing, place in an airtight container for up to 2 days.

Icing method Make the icing a few hours before serving because it cracks if it’s out for too long. Whisk the milk and confectioners sugar until smooth, then add the rose water. Add a small drop of food colouring for a pale pink colour, and stir.

Immediately pour the icing on the cupcakes (about 1 tbsp each) just until flush with the top of the cupcake holder. Let it set before decorating with rose buds or petals.

Crystallised ginger method Place the thinly sliced ginger in a medium, heavybottomed saucepan. Add enough water to cover by 3cm. Partially cover the saucepan and bring to a boil over medium-high heat - until the ginger is almost cooked through, but still slightly al dente (for approximately 1 hour).

When ready, drain and dry.

food inspiration

The cupcakes ¾ cup all-purpose flour ¾ cup self-raising flour 1 tbsp ground ginger ½ tsp baking powder ¼ tsp baking soda ¼ tsp salt ½ cup unsalted butter, (room

Weigh the cooked ginger and return it to the saucepan with an equal amount of sugar. Add 2 tablespoons of water and bring to a boil over medium-high heat, stirring, until the ginger becomes translucent (approximately 20 minutes).

Reduce the heat and continue cooking and stirring until the ginger is crystallised and begins to clump in the middle of the pan.

On a large baking sheet, separate the crystallised ginger pieces and allow them to dry. Transfer to a jar and store in a cool place for 3 to 6 months. They can be used in cupcakes and other desserts, but they’re also a helpful natural antidote for queasiness.

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desserts

gluten free coconut brownies.

Serves 16 Cook Samantha Debono

½ cup coconut oil ¼ cup cocoa powder 3 large eggs ¾ cup honey 1 tsp pure vanilla extract ½ cup shredded coconut pinch of salt ½ cup chopped raw walnuts ½ cup mini chocolate chips (use gluten free ones to keep recipe gluten free)

Preheat your oven to 150°C. Line an 8”x8” baking pan with parchment.

In a medium-sized microwave-safe bowl, melt the coconut oil in microwave (if in its solid form).

Mix the cocoa powder into the melted coconut oil, then add your eggs and mix 52

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well with a spatula until combined. You may also make use of an electric mixer.

Add in the honey and vanilla extract.

Mix well. Add in the shredded coconut and salt, and mix again until the batter is thoroughly combined. Fold in the nuts and chocolate chips.

Spread into the prepared pan evenly.

Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean.

Cool on a wire rack and once cooled to room temperature, remove from the pan and cut into 16 squares.

You can choose to store the brownies in the fridge or at room temperature in an air-tight container.

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food inspiration

recipes.

Whilst heating the pan, marinate the rabbit bellies in the olive oil, and 2 sprigs of the thyme.

Seal all the rabbit bellies in the hot pan and sort out in a deep oven tray neatly whilst avoiding overlapping (this effects the cooking time).

RABBIT TERRINE WITH PEAR MARMALADE (PAGE 28 ) Chef Tyrone Mizzi, Bahia Restaurant 1 kg fresh local rabbit bellies (cleaned & split in half) 6 cloves garlic 250ml dry white wine 2 l chicken stock 4 sprigs of thyme salt pepper 2 bayleaves chives, finely chopped tarragon, finely chopped 100ml virgin olive oil Pear marmalade 1 white onion, finely chopped 2 garlic cloves, finely chopped 1 kg pears, diced into 5mm cubes 10g fresh ginger, grated 4 springs picked thyme cracked black pepper sugar olive oil white wine vinegar Terrine method Start off by heating a large nonstick pan.

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Once the bellies are all sealed off, fry the garlic cloves until golden brown in the same pan used for the bellies. Glaze the pan with white wine until almost all the wine has evaporated. Add the chicken stock, remaining thyme sprigs and bayleaves, then bring to the boil.

Pour over the bellies, ensuring that they are submerged. If not, water can be added.

Season the bellies and cover with greaseproof paper and aluminium foil. Set the oven at 160°C for an hour.

Line a terrine mould with three layers of cling film. When the bellies are ready, drain all the remaining stock in a sauce pan and reduce by half.

While the bellies are still warm; start building the terrine layer by layer, seasoning every layer with salt, pepper, chopped chives, tarragon, and a generous ladle of that reduced rabbit stock. Make sure that after every layer you finish, you press the bellies with the palm of your hand. This ensures that the stock seeps throughout.

Repeat this procedure until all the bellies are used up. Wrap the terrine tightly with the same excess cling film - in a way that no stock will leak out whilst pressing.

Place an empty identical terrine mould atop the rabbit terrine and add weight

When slicing, do not remove the cling film, as this helps keep the terrine intact.

Place the terrine on a plate and add the pear marmalade atop. Garnish with onion flowers and your favourite soft herbs.

Pear marmalade method Sweat off the onions, garlic, ginger in a thick bottomed pan, less giving any colour. Add the diced pears and cook on gentle heat, stirring occasionally, and then cover. The pears will begin releasing all the water content, and you need to keep cooking on gentle heat until all evaporated. Season with sugar and vinegar (according to your preference) and cook until all the water content has evaporated. Cool down before serving with the terrine.

4 large boneless chicken thighs 2 aubergines 1 dry coconut 1 can coconut milk 1 fresh coconut 1 garlic clove, finely chopped 500g butternut squash, diced 100g butter

food inspiration

to further apply pressure. Refrigerate overnight to coagulate.

Method Heat the oven to 200°C. Poke the aubergines with a knife and place them on a tray to roast for 20 minutes. Allow to cool, take out the flesh and chop well.

Break open the coconut and scoop out shavings with a spoon. Mix with the aubergines, then add the dry coconut and some of the finely chopped garlic to season, and set aside.

Place the diced squash in a pot, cover with water and add 1 tablespoon of butter and simmer until cooked. Blitz it with a hand blender, then add another tablespoon of butter.

Place the chicken thigh on 2 layers of clingfilm at a time. Season with some aubergine mix, then roll and tie into a cylinder. Repeat for all of them and youâ&#x20AC;&#x2122;ll end up with 4 cylinders. Wrap each one in tin foil.

Place them in a deep tray in the oven and pour water in until the rolls are almost submersed.

To serve, place the puree on a plate, place the chicken and cut into two.

BONELESS CHICKEN THIGHS WITH AUBERGINE & COCONUT (PAGE 26 ) Chef Mark Cauchi, one80 Kitchen & Lounge

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food inspiration

COCONUT, VANILLA & ALMOND CAKE (PAGE 44 ) Cook Elisabeth Cardona 2 ¾ cups all-purpose flour 2 tsp baking powder 1 tsp salt 1 cup butter, softened 2 cups sugar 4 whole eggs 1½ tsp vanilla essence or 1 vanilla bean 1½ tsp almond extract 1 cup milk Icing 1½ cups sugar ½ cup water 4 egg whites ½ tsp cream of tartar ⅛ tsp salt 6 large marshmallows, cut into small pieces Filling 2 tbsp sugar ¼ cup coconut milk 2-3 cups flaked coconut

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Cake method Heat the oven to 175°C. Grease and lightly flour three 20cm round cake pans. In a medium bowl, mix the flour, baking powder and 1 teaspoon of salt. Then set aside.

In large bowl, beat the butter with an electric mixer on medium speed for 30 seconds.

Gradually add 2 cups of sugar, ¼th cup at a time, beating well after each addition. Beat for 2 minutes longer. Add the whole eggs, one at a time, beating them well after each addition.

Beat in the vanilla and almond extract. On low speed, alternately add the flour mixture and milk, beating just until blended. Divide the batter evenly among the cake pans.

Bake 18 to 20 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes and then remove from the pans to cooling racks. Cool completely before adding filling and icing.

Filling method In a small microwavable bowl, microwave 2 tablespoons of sugar and the coconut milk on high for 1 minute, then stir until the sugar dissolves. Brush half of the coconut milk mixture over 1 cake layer to within 1cm of edge. Frost with 1 cup of the frosting and sprinkle with ½ cup of the coconut. Top with the second cake layer and brush with the remaining coconut milk mixture. Frost with 1 cup of the frosting and sprinkle with ½ cup coconut. Top with remaining cake layer.

Spread the remaining frosting on the top and side of the cake, then sprinkle with the remaining coconut.

"This is a remarkably moist, flavoursome cake with subtle flavours from the coconut, almond and vanilla all tying in beautifully.

The sponge is positively moreish while the fluffy marshmallow icing inevitably leaves you licking your fingers!"

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food inspiration

Icing method In heavy 2-litre saucepan, mix 1½ cups of sugar and the water. Cook over medium heat, stirring constantly, until the mixture is clear. Cook, without stirring, to 120°C on a cooking thermometer for about 10 minutes.

Meanwhile, in a large bowl, beat the egg whites with an electric mixer on low speed until they’re foamy. Add the cream of tartar and ⅛ teaspoon salt, then beat on medium speed until soft peaks form. Increase the speed to high and pour the hot syrup into the egg white mixture. Add the marshmallows, a few pieces at a time, beating until stiff peaks form and the frosting is thick enough to spread.

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recipes

Overall method Preheat the oven to 190°C. Bring the butter, sugar, salt, and 1 cup of water to a boil in a saucepan over medium-high heat, stirring occasionally. Remove from the heat. Stir in the flour. Return to a medium-high heat and cook, stirring constantly, until the mixture pulls away from the sides (for approximately 3 minutes).

PROFITEROLES WITH ROSE CREAM (PAGE 46 ) Serves 6 Cook Elisabeth Cardona Profiteroles ¼ cup unsalted butter, cut into pieces ½ tsp sugar ¼ tsp salt ½ cup + 2 tbsp all-purpose flour + more for dusting 2 large whole eggs + 1 large egg white if needed Rose pastry cream * Makes approx 1¾ cups

2 tbsp rose syrup pinch of salt 4 large egg yolks ¼ cup cornstarch 2 tbsp unsalted butter, cut into small pieces Rose whipped cream 1 cup cold heavy cream 2 tsp rose water

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Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until it’s slightly cooled, for about 1 minute.

Raise the speed to medium. Add the whole eggs, one at a time, mixing well after each addition. Test the batter by touching it with your finger and lifting to form a soft peak. If a soft peak does not form, mix in the egg white a little at a time until it does.

Transfer to a pastry bag fitted with a 40cm plain round tip and set aside. Dip a 2.5cm round cookie cutter in flour and mark circles 1 inch apart on the baking sheets lined with nonstick baking mats or parchment paper.

Pipe the batter into circles to fill. Gently smooth and round tops with a moistened fingertip.

Bake until golden brown - for about 20 minutes. Transfer the sheets to wire racks to cool. Once cooled, poke a small hole in bottom of each profiterole. Transfer 1 cup of the pastry cream to a pastry bag fitted with a plain round tip to fill each profiterole with pastry cream.

Fold the remaining 3/4 cup pastry cream into the whipped cream until it’s nearly incorporated, but streaks are still visible. To plate, include 3 filled profiteroles into each serving dish and top with the whipped cream.

food inspiration

FIND A

re

Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on medium speed until the butter melts and the mixture cools - for approximately 5 minutes.

r E e S cipes E H T L + mo

Whisk the yolks, cornstarch, and remaining ¼ cup of sugar in a bowl. Whisking constantly, gradually add the milk mixture, ½ a cup at a time. Pour back into pan. Cook, whisking, over medium-high heat until the mixture thickens and registers 70°C on a thermometer for approximately 2 minutes.

L

Rose pastry cream method Whisk the milk, ¼ cup sugar, the rose syrup, and salt in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat, and set aside.

Cover with plastic, pressing it directly onto the surface. Refrigerate for at least 2 hours (up to 3 days). Let stand at room temperature for 10 minutes and stir before using.

Rose whipped cream method Put the cream and rose water into the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form. Fold the remaining 3/4 cup pastry cream into the whipped cream until it’s nearly incorporated, but streaks are still visible. Use immediately. nf.

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“Who says petite choux have to be filled with the traditional cream and covered with conventional chocolate?” www.nudefoodmalta.com nude food.

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d

cooking

t o g d i n n i c n er na Debbie Schembri Learning to have fun in the kitchen.

The first in the Dancing to Dinner series of articles (and videos), Chef Debbie Schembri helps you build up your confidence in the kitchen.

Debbie will teach you how to layer flavours and how to use ‘cheat’ ingredients that make any dish taste better. You’ll learn about the difference between taste and flavour, how to balance, how to pair, and how to contrast. You will learn how to get the most out of your ingredients with the right cooking methods.

But most importantly, you will learn how to cover up when things go wrong, and how getting people tipsy before a meal and strategically placed radish slices is the best trick you can have up your sleeve! >>

Words Chef Debbie Schembri Images Nude Food

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#1 An introduction.

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cooking

“Make connections. Draw invisible lines (or feel free to scribble on the table) between things you know taste good together… Form the connections you know: cheese goes with ham, cheese goes with bread. Rocket goes with peaches.

Mustard goes with ham. Garlic goes with peaches... and everything (Mediterranean mentality). The bread is stale? So what?

Make croutons. The garlic is a bit sad looking: use it to flavour the oil for the croutons by just lobbing it in the pan with some olive oil, tearing up the bread and watching it on a medium heat until they’re a few steps away from burnt. Don’t eat the garlic. It’s done its job. That peach? Don’t do anything to it except chop it roughly.

Literally. No one is going to judge you. It’s going to both wake the salad up and give it a sweetness.” >>

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cooking

I

was ten years old when I was first betrayed by a recipe. It hurt. I was deceived, frustrated and angry. Jamie Oliver, that oh so lovely salt of the earth naked chef who I had idealised, had let me down.

How many times have you decided to invite friends over or even just cook a meal for yourself, but instinctively reached for a cook book or google to try and pinpoint a recipe that captured exactly what you felt like eating? And how many times after spending time scouring did you then go on to spend more time writing a list of all the ingredients?

Then more time shopping for those specific items? How many minutes of cooking time were dedicated to making sure you didn’t miss a line in the recipe? How many half-opened spices have grown musty in your cupboard? And how many quarters of vegetables do you find the following week sleeping in a quilt of their own mould?

But most of all, how many recipes have left you wishing

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you hadn’t bothered at all?

In theory, recipes are there to help. But all too often they act as a barrier against your own instincts. I truly believe everyone can cook, and cook well. Cooking is a language that you can learn. Read recipes, but don’t follow them.

Read them for ideas. Read them to see what ingredients are put together. Look at the relationship of quantities between ingredients. Why is there a teaspoon of lemon juice in that recipe? Why is there honey? What are the main stars, and what are the ingredients that are enhancing those ingredients… and would it taste the same without them?

Use your memory. You have undoubtedly eaten lots of food in your life time. Some you have liked and some you have thought didn’t work.

Start being conscious of those combinations. They are all stored in your brain somewhere. You just need to realise how useful they are.

You didn’t like that plate of

pasta on Sunday because you thought the sun-dried tomatoes overpowered the dish and the herbs they chose tasted strange with the rest of the ingredients. This is you making decisions for yourself; your knowledge. Use it.

Make things simple for yourself. Start off small. Start off raw. Go to the supermarket, or better still - the farmer’s market, where produce isn’t wrapped in plastic... and pick things up. Touch them, smell them, look at them. Does it make you smile? Do you want it in your belly? The fresher an ingredient is, the less you have to do to it. Buy things that look beautiful. At home try small bits of them, raw, in one mouthful. Tear a basil leaf and have it with a wedge of red pepper. Next have it with tomato. Which combination do you prefer? Try them all together: do they still work?

Now add a sprinkle of salt. Does it heighten the flavours? Try them with something naturally salty and full of natural richness like an olive instead.

cooking Do they taste delicious? Do they make you say ‘hmm’ with a smile on your face? If they do, you have just discovered a flavour combination that will always work. Store it.

Lay everything you have bought on the table. Or, if you haven’t shopped, pick out some things from your fridge and lay them out on your table. Make connections. Draw invisible lines (or feel free to scribble on the table) between things you know taste good together. You have a peach you normally eat for breakfast, a handful of rocket, some stale bread from the roll you bought 2 days ago, cheese you would nibble on with crackers, mustard, a couple of pieces of ham, and a slightly sad looking piece of garlic. Form the connections you know: cheese goes with ham, cheese goes with bread. Rocket goes with peaches. Mustard goes with ham. Garlic goes with peaches… and everything (Mediterranean mentality).

The bread is stale? So what?

Make croutons. The garlic is a

bit sad looking: use it to flavour the oil for the croutons by just lobbing it in the pan with some olive oil, tearing up the bread and watching it on a medium heat until they’re a few steps away from burnt. Don’t eat the garlic. It’s done its job.

That peach? Don’t do anything to it except chop it roughly.

Literally. No one is going to judge you. It’s going to both wake the salad up and give it a sweetness. Put everything together in quantities that you like. Do you like cheese? Add more cheese. Do you like things fiery? Add more mustard. No one knows your tummy more than you.

Make cooking fun for yourself.

Put on your favourite music and you will automatically enjoy it. You will also start to form positive thoughts when you think of cooking. Cook in a space you like, or if nothing else, eat in well-lit part of the house. Dance when you cook.

Turn it into a choreography.

Turn it into a game. See what shapes you can cut things into, how much height you can

create in a salad, how pretty you can make it look. Cook for you, but if you can’t be arsed to make the effort for yourself, make it for someone you trust and like spending time with.

Shake off that fear and replace it with the emotions you feel for that person. Imbue every action with feeling. It sounds airy-fairy, but I really believe that when you put care into every action, you can taste it.

Don’t get ahead of yourself. You need to build up confidence.

I will teach you how to layer flavours, how to use ‘cheat’ ingredients that make any dish taste better. You will learn about the difference between taste and flavour, how to balance, how to pair and how to contrast. You will learn how to get the most out of your ingredients with the right cooking methods. But most importantly, you will learn how to cover up when things go wrong and how getting people tipsy before a meal and strategically placed radish slices is the best trick you can have up your sleeve! >>

www.nudefoodmalta.com nude food.

65

COMING SOON! Watch Chef Debbie Schembri live to learn how to have fun in the kitchen. www.nudefoodmalta.com/dancingtodinner Build up your confidence in the kitchen. Learn how to layer flavours, and how to use ‘cheat’ ingredients that make any dish taste better. You’ll learn about the difference between taste and flavour, how to balance, how to pair, and how to contrast. You’ll learn how to get the most out of your ingredients with the right cooking methods.

But most importantly, you will learn how to cover up when things go wrong, and how getting people tipsy before a meal and strategically placed radish slices is the best trick you can have up your sleeve!

food knowledge

Why you d “We know that 35% of humans in the world today can tolerate milk, leaving the 65% with problems. But it’s not that the 65% have become lactose intolerant - we’ve always been intolerant - it’s just that the 35% have became tolerant.”

‘Milk Gone Bad’, dragoonwys

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food knowledge

drink milk.

Words Paul Sansome, Wellness Coach & Trainer

at Profile Health & Fitness

I

’ve spent many years answering the debate of drinking milk, together with relentless research into the pros and cons of consuming the milk from another animal. To avoid sinking into the depths of a medical thesis providing stats and figures that have been freely available for many years, we can instead focus on the reason people still drink milk, despite the warnings of detrimental effects on health or at least negligible benefits.

If I asked you to create an image in your mind of a person drinking a glass of milk, you’ve probably just imagined a happy child drinking it with the words ‘calcium’ bannered across.

Marketing plants an image in your brain; links it to an emotion and there it stays for life as a deep-rooted belief system that is very difficult indeed to remove. Add to that a consensus of a given population or community, then the social acceptance reaffirms that belief.

No matter how much new research comes into our awareness of the unhealthy consequences that the consumption of milk causes, our emotional responses will over-ride the logic

due to our cultural and personal beliefs. This is why people still drink milk.

So, why did humans first start drinking milk in the first place?

The truth is, although there are millions of theories, no-one really knows. What we do have is chemical evidence from ancient pots as we’ve learned that the ancients processed cows and sheep’s milk into cheese and yoghurt. This removed the lactose.

You see, early humans couldn’t digest the sugars (lactose) in milk because the lactase enzyme switched off after around 4 years.

This means that babies could tolerate the lactose because the lactase enzyme aided digestion until around 4 years old, by which time the body could no longer digest it.

Turning it into cheese and yoghurt removed the lactose.

Over the years (around 20,000), humans mutated to tolerate lactose, even when fully grown. This is due to the mutation of the gene that produces the lactase enzyme. >>

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food knowledge

Now, this may seem a little strange, as most of the questions I am asked refers to the high number of people who are lactose intolerant (those who have upset stomachs and health problems if they drink milk). We know that 35% of humans in the world today can tolerate milk, leaving the 65% with problems.

But it’s not that the 65% have become lactose intolerant - we’ve always been intolerant it’s just that the 35% became tolerant. This allows for a multi-billion-dollar industry to sound off the benefits of the product’s nutrients.

It’s true - milk has protein, calcium, fat, sugar... all the words we usually associate with human consumption, right? But we can do that with any food stuff whilst completely putting our head in the sand to the damaging chemicals that gate-crash the ingestion party.

Ice cream has protein, fat, sugar and calcium.

A very unhealthy burger from a fast food joint contains protein, carbohydrate, sugar and even vegetable nutrients (and vitamins from the gherkins and salad tossed in). In fact, the unhealthiest of food stuffs still have all those words built into their structure, but it doesn’t mean that they do us any biological favours.

Last week in the UK, several newspapers released news articles that vegans succeeded in lawfully publishing an advert that labels cow’s milk as inhumane. This is a positive step. The political side however is another angle, but what we should also try to consider is that the commercial marketing messages and the hand-me-down information from our recent generations may not actually hold any truth - and that the harmful health effects of milk may be a reality you should consider.

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Meet Paul.

Voted UK’s top personal trainer, Paul Sansome is a Wellness Coach & Trainer with almost 30 years experience, and holds a degree in Human Nutrition and a Masters in Lifestyle & Behavioural Medicine. Featured on various TV shows in the UK, Paul has also featured in Elle, GQ, and Cosmopolitan magazines as ‘trainer to the stars’ and released the first ever worldfamous ‘Bootcamp’ video. From the award-winning Profile Health Club in London, Paul opened Profile Health Club Malta in 2013.

Profile Health & Fitness, The Palace (Level 7), High Street, Sliema. www.profilemalta.com

Deflated milk prices

2 in 3 people are lactose intolerant

What is milk in the EU used for?

115 110 105 100 95 90 85 80

--- calories in a cup of milk.

2010 2011 2012 2013 2014 2015

Milk acidifies the body’s pH balance. To neutralise the acid, the body draws on calcium that is stored in the bones and leaves the body depleted in calcium.

As a result, countries with the highest consumption of dairy also have the highest rate of osteoporosis. What’s more, countries with the lowest consumption of dairy also have the lowest fracture incidence in their population.

MILK QUOTAS IN THE EU-25 & PER MEMBER STATE

Fabrication of Cheese

36%

Butter

30%

Cream

13%

Drinking milk

11%

Acidified milk

4%

Powder products 3% Other

3%

France Italy Spain Belgium Sweden Hungary Portugal Greece Cyprus Malta

“The recent decline in UK milk consumption likely has led to an uptick in cases of iodine deficiency, since many Brits get the vital substance from cow’s milk. Unlike the US and Canada, the British government does not mandate adding iodine to salt products.”

- Sandra Walsh, Daily Mail

0

Milk is the most common self-reported food allergen in the world.

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food knowledge

Dairy Facts.

5

10

15

20

25

30

The pasteurisation process of milk removes valuable enzymes, vitamins and minerals that help us to digest the milk, often resulting in constipation.

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food inspiration knowledge

>> The liquid that comes from the grated meat of a mature coconut, coconut milk’s opacity and rich taste are because of its extremely high oil content, most of which is saturated fat (the good fat).

{

Other Kinds of Milk >>

}

PAUL SAYS… Wellness Coach & Trainer Paul Sansome says, “Searching for alternatives in any food source can lead to an unsatisfactory ending. If you’re searching for something to match the taste of cow’s milk, you’ll probably never reach that, and you’ll always make that comparison, which will result in any other type of milk not feeling ‘real’ to you.

“If it’s nutrients you want the alternative of, then milk alternatives may fall short in some areas too. Whether it’s coconut milk, soya milk, rice milk or other nut based substitutes, all still have potential allergens. So it may be worth considering alleviating unhealthy foods from your diet altogether rather that searching for a substitute.”

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...WATCH YOUR HEAD!

COCONUT WATER…

food knowledge

}

Make coconut milk with just water and unsweetened coconut flakes. Heat the water (make sure it doesn’t boil), add the flakes and blend. Pour through a colander to filter out the coconut pulp, then squeeze through a cheese cloth to filter out the smaller pieces of coconut. Use immediately or store in the fridge for 3-4 days.

}

#1 Coconut Milk

MAKE YOUR OWN…

Rumour has it 100ml that 150 people is an important treatment serving of canned worldwide die each for acute diarrhoea in the coconut milk year from falling developing world. Research coconuts! suggests the clear liquid has the 154 calories same electrolyte balance found

1.4g protein in isotonic drinks, proving 15g fat (13.2g saturates) useful for rehydration or 3.4g carbohydrate after long periods of intensive exercise.

Coconut milk is made similarly to its dairy counterparts with the coconut flesh being grated and soaked in hot water. The cream that then rises to the top is skimmed off while the remaining liquid is squeezed through a cheesecloth to extract the coconut milk. This process is repeated, and as a result, the coconut milk becomes thinner.

Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance. It’s highly nutritious and rich in fibre, vitamins and minerals - and also makes a great base for smoothies, milkshakes or as a dairy alternative in baking.

Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that’s mostly in the form of medium chain saturated fatty acids (MCFAs). In particular,

there is one called lauric acid which is converted in the body into a highly beneficial compound called monolaurin - an antiviral and antibacterial that destroys a wide variety of disease-causing organisms.

MCFAs are rapidly metabolised into energy in the liver. It is thought that unlike other saturated fats, MCFAs are used up more quickly by the body and are less likely to be stored as fat. This does not exempt them from contributing to heart disease (they’re still a fat), but they have a different effect than saturated fats.

The link between excessive consumption of dietary saturated fats and coronary heart disease (CHD) is well established. Because of coconut milk’s high content of saturated fatty acids, it is still seen as a food that should be consumed in moderation. >> www.nudefoodmalta.com nude food.

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IT’S DAIRYFREE…

soy-free, and lactose-free.

IT’S BEEN AROUND…

since the Middle Ages, as a lot of noble households favoured it over animal milk.

food knowledge

}

}

#2 Almond Milk

MAKE YOUR OWN…

Make almond milk by soaking 1 cup of almonds uncovered in water for 1-2 days. Drain and discard the soaking water, then rinse the almonds. Blend them on high speed with 2 cups of fresh water. Strain well using a cheesecloth. Add a little vanilla, sweetener or cinnamon, according 100ml to taste.

serving almond milk, sweetened, vanilla flavour

Calories 17 Fat 1.51g Carbohydrates 0.59g Protein 0.64g

At its most basic level of description, plantbased almond milk is a drink made from ground almonds and water.

Since manufacturers are trying to make almond milk as cow-like as possible, commercial almond milk has vitamins A and D, while raw almonds don’t. While almond milk has only 1 gram of protein per cup, cow’s milk has 8. The calcium levels of calcium-fortified almond milk will likely match or surpass cow’s milk. However, if made at home, the levels of vitamins A, D, E and B12 in fortified almond milk also significantly surpass those in non-fortified cow’s milk. On the other hand, cow’s milk has more than double the amount of phosphorus and potassium than almond milk.

One significant difference is that while almond milk is free of cholesterol and saturated fats, cow’s milk contains these to different degrees depending on the type of milk. The fat in almond milk is all healthy, which cannot be said of cow’s milk unless it’s skim and has no fat. Also, almond milk generally has fewer calories than cow’s milk, though again that depends on if drinking heavily sweetened almond milk or skim cow’s milk.

Be aware that a lot of commercial almond milk manufacturers add vitamins and other nutrient fortifications, as well as thickening agents such as carrageenan - a seaweed derivative commonly used as a beverage stabiliser. >>

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} food inspiration knowledge

}

#3 Soy Milk

INEDIBLE...

The soybean itself is inedible.

It contains toxins meant to ward off insect predators.

The phytoestrogen in soy can help accelerate calcium absorption by your body and prevent the loss of bone mass.

For the maximum benefit, buy IT HELPS the soy milk that’s fortified PREVENT with extra calcium and POSTMENOPAUSAL vitamin D. SYNDROMES…

Postmenopausal women have higher risks of heart disease, diabetes and obesity, and are more vulnerable to depression, mood swings, insomnia and other psychological disorders. The phytoestrogen in soy is an effective oestrogen replacement.

Soy beans are a legume that are extremely high in protein and contains all nine essential amino acids. Your body assembles these amino acids into new proteins, including antibodies essential for immune system function, structural proteins that hold your tissues together, and enzymes that help your cells produce energy. Each cup of unsweetened, plain soy milk provides 7 grams of protein.

Soy milk also helps boost calcium and iron in the body, which does make it something of an alternative to cow’s milk. 1 cup of unsweetened plain soy milk boasts a calcium content of 299 milligrams, which contributes 30% toward your recommended daily calcium intake. The iron in soy milk 76

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TO HELP PREVENT OSTEOPOROSIS…

100ml serving unsweetened soy milk

Calories 54 Fat 1.99g Carbohydrates 5.1g Protein 4.64g

helps your red blood vessels function properly, helping ensure that all the tissues throughout your body get the oxygen they need. Each serving of soy milk provides 1.1 milligrams of iron and 14% of the daily iron intake recommended for men and women.

Be aware that some types of soy milk contain a lot of added sugar, which will boost your calories without offering nutritional value and increase your risk of cardiovascular disease. Select unsweetened soy milk to minimise added sugar. It should contain just 1 gram of naturally occurring sugars per serving, and no added sugar. Chocolate and vanilla flavoured soy milks, in contrast, contain 18 and 6 grams of added sugar per serving, respectively. nf.

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wine

IMPRE MUCH? The only winery in the world designed by Santiago Calatrava, the BODEGAS YSIOS place of wine worship in the La Rioja region of Spain is beyond idyllic.

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wine

ESSIVE ?

With the wine industry being so competitive, a farmerâ&#x20AC;&#x2122;s simple vineyard no longer necessarily cuts it for the masses seeking something different and exciting in the wine world.

Nude Food takes a look at six seriously impressive wineries - both in the wine that they produce, as well as in their impressive exteriors. Across the world, architects have built awe-inspiring monuments to the grape in some of the best wine regions in the world. >>

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wine

DORNIER WINERY Apart from a breathtaking winery (designed by the wineryâ&#x20AC;&#x2122;s founder, Christoph Dornier) that blends in with its surroundings, Dornier has a rich history, a successful wine selection and a bustling restaurant. This South African winery is also distinguishing itself with new blends and experimental wine-making techniques.

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wine

LEDSON WINERY The French-Normandy structure at this Sonoma winery made the winery famous before the wine did. It was due to the attention the Ledson family received from the impressive structure that caused them to consider making wine in the first placeâ&#x20AC;Ś and when they did, wellâ&#x20AC;Ś that received even more attention. >>

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wine

MARQUES DE RISCAL When Spanish winery Marques De Riscal wanted every visitor to experience the innovative spirit and world of sensations the winery embodied, they turned to famed architect Frank Gehry. A luxury hotel is incorporated within the winery, which was designed by Gehry using the same methods used in the Guggenheim Museum Bilbao. >> www.nudefoodmalta.com nude food.

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wine

BODEGAS SOMMOS One of the most modern wineries in Spain, the building was designed to resemble a butterfly. Designed by the architect JesĂşs Marino Pascual, the structure cases three halls of the winemaking process: production, casking and bottle racking - taking advantage of the thermal, light and acoustic conditions of the aspect.

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CHATEAU PICHON-LALANDE One of the most photographed wine châteaus in the world, this Bordeaux winery is now owned by the Rouzaud family, which also owns the Champagne house Louis Roederer. This is old world serious: the wine produced here was classified as one of fifteen Deuxièmes Crus in the original Bordeaux Wine Official Classification of 1855.

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NEW VINTAGE IN STOCK 2016 Greywacke • Sauvignon Blanc “The 2016 Sauvignon Blanc has a fresh grass, bay leaves, green beans and wild thyme-led nose with hints of lime leaves and lemongrass. Medium-bodied and with a lovely creaminess to the texture, it offers great intensity and a long green-veggie finish.”

90/100 - Lisa Perrotti-Brown - robertparcker.com

Philippe Martinet Fine Wines 239/BB, Tower Road, Sliema • www.martinet-finewines.com • Tel: +356 2703 0093