Gourmet Today: December 2021 by Gourmet Today

ISSUE 62 • DECEMBER 2021

Your Group, for 50 years. 1971 - Launch of the ROCS Group. Launch of the first hospitality venue. • 1973 - Launch of the Property Division. ROCS Property would go on to construct and manage 4 apartment

Investments Division. • 1996 - Launch of the second hospitality venue. • 1997 - Launch of the Travel Division.

blocks for tourism rental purposes.

•

1992 - Launch of the

ROCS Travel would go on to open 3 more Travel Offices, including the new ROCS Group Head Office in Floriana. • 1998 - First guided group departure to Dubai. ROCS Travel would also be confirmed as the top passenger sales agent for Emirates Airline to Dubai and Cyprus for 23 consecutive years. • 1999 - Launch of the Insurance Division. ROCS Insure would go on to open 3 more Insurance Offices. • 2000 - Launch of the Media Division with the launch of Tista’ Tkun Int! which would go on to become Malta’s most-viewed TV show. • 2007 - Launch of the Retail Division with INGLOT Malta, Libya & Yemen Franchises. Opening of Sliema Flagship store, ROCS Retail would go on to open 5 more INGLOT Malta stores, 4 new INGLOT The Studio locations, plus 29 INGLOT Libya stores. • 2008 - Launch of perfumes&more Franchise. ROCS Retail would go on to open 6 more perfumes&more stores. • 2013 - Appointed General Sales Agents of Emirates Holidays in Malta. Opening of first Emirates Holidays office in Floriana. ROCS Travel would go to open 2 more Emirates Holidays Offices. • 2017 - 2020 - ROCS Travel awarded MCCAA Top Award in Service for the Travel & Tourism Industry. • 2018 - Launch of MINUSTHREE, a full floor of retail brands at Malta’s largest shopping mall: The Point Shopping Mall. • 2019 - Launch of the Jobs Division. • 2020 - Launch of Dune London Franchise in Malta. Opening of the flagship store at MINUSTHREE. • 2021 - Expansion of the ROCS Group operations in Libya.

ROCS GROUP, THE BASE, DEVELOPMENT HOUSE ST. ANNE STREET, FLORIANA, FRN 9010, MALTA WWW.ROCSGRP.COM | +356 2015 1515 | INFO@ROCSGRP.COM

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1971 - 2021

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Investments Division. • 1996 - Launch of the second hospitality venue. • 1997 - Launch of the Travel Division.

blocks for tourism rental purposes.

•

1992 - Launch of the

ROCS GROUP, THE BASE, DEVELOPMENT HOUSE ST. ANNE STREET, FLORIANA, FRN 9010, MALTA WWW.ROCSGRP.COM | +356 2015 1515 | INFO@ROCSGRP.COM

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A GIFT EVERY DAY... Only on the McDonald’s App 2 www.gourmettoday.recipes

Editor’s Note The festive season is finally here and in this issue we’re on a mission to make our readers ace Christmas in the kitchen, by providing a selection of fabulous recipes, all having a festive feel to them. Chef Alain James Grech’s Christmas lunch ideas will feed a crowd, from stuffed turkey legs to tiramisu, you have everything you need to make a family-pleasing meal worth the celebration. If you find yourself in a food coma more often than you’d like thanks to all the festive gatherings, you’re not alone. For many people who have committed and worked hard throughout the year to stay healthy, maintaining that healthy lifestyle can be challenging. Rebecca Mallia Bugeja gives us some tips on staying healthy, whilst putting together a list of simple food swaps that allow you to enjoy all the holiday food you want without feeling constantly full and uncomfortable. We also catch up with Daniel Pisani from @LifeofMarrow, who speaks to us about life as a vegan and what inspired his brand new recipe book filled with mouthwatering plant-based local recipes. He gives Gourmet Today a glimpse of some of these recipes; recipes that even though meat-free, could be ideal for a healthy Christmas Day lunch spread. Whether you’re looking for sweet or savoury, we’ve got you covered. As 2021 draws to a close, the team at Gourmet Today would like to wish you a happy holiday season.

Philippa

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Contents

December 12

Christmas Spiced Rolled Turkey Leg

Roasted Pumpkin & Sweet Potato Soup

Managing Editor: Saviour Balzan Editor: Philippa Zammit pzammit@mediatoday.com.mt Design: Philippa Zammit Photography: James Bianchi Head of sales: Adriana Farrugia afarrugia@mediatoday.com.mt

Published by:

Vjal ir-Riħan, San Ġwann SGN 9016 Malta Tel: +356 2138 2741 Fax: +356 2138 1992 www.maltatoday.com.mt Printed at: Print It Printing Services

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Cover: Christmas Cake by Daniel Pisani

Healthy Christmas Balls

Chef Alain James Grech’s Festive Feast

Restaurant Awards Ceremony

Christmassy Tea Party

Staying Healthy During the Festive Season

Interview with Daniel Pisani

A Plant-Based Christmas

Tips for a WasteFree Christmas

Understanding Food Labels

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Wish List BURGER CHRISTMAS DECORATION

Because we know that fast food is on your Christmas wish list, this novel burgershaped hanging ornament is a must. Year after year, Butlers offers the most beautiful Christmas decorations. From traditional to modern, from thoughtful to vibrant. Great as a gift or as a little treat to yourself. Get yours from butlershome.ie

ASIAN STYLE TEAPOT No matter whether in the morning or at night, with green or black tea, with a dash of milk or a biscuit – you will develop your own personal tea ceremony with the Ceremony teapot made from grey cast iron. The shape of this teapot takes its inspiration from Asia, while a strainer insert can be found on the inside. Heavy design. Get yours from butlershome.ie

DR. JUICE’S COOKBOOK Iconic local brand Dr. Juice recently launched its first cookbook, Natural Good Food, featuring over 100 healthy and tasty recipes aimed at powering up your life. The recipes were developed by Dr. Juice founder John Winfield and a team of talented chefs and have been conceived based on the theory that a proper healthy lifestyle diet needs good food, intelligent portions, variety, and balance. A pioneer in bringing healthy solutions to Malta, and the recent recipient of the EY Rising Star award, Dr. Juice is also looking to make it easier for people to shop for and prepare healthier meals. This book combines traditional media with digital, with the introduction of a QR code which will allow readers to scan and add ingredients to their online baskets. It is available from all Dr. Juice outlets and through the app and in selected supermarkets.

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CHRISTMASSY COFFEE CUPS This Connubio coffee cup set consists of two pieces, with small plates included. Thanks to their graceful decorations and warm tonalities, they will embellish every festive celebration while spreading harmony to the home setting, for a refined and friendly dining room. For special occasions, break moments and daily family meals, to share with who you want! Get yours from cosecasa.com

CHEESE BOARD This cheese board is extremely versatile that you can use it as a Charcuterie Board, a Serving Tray, or a Cutting Board. Thus, it gives you a practical Christmas gift idea for your friends or loved ones. To complete your luxurious entertaining experience, this wooden board also includes four cheese knives. Get yours from cosecasa.com

MALTA TILE COASTERS Stephanie Borg’s fascination with old Maltese patterned tiles inspired this Collection of cork-based Coasters. Though remaining faithful to the original designs, Stephanie decided to break away from tradition in her choice of colours and adopt a more modern palette. This set of 4 coasters come wrapped in clear cellophane and tied with a ribbon. Get yours from stephanieborg.com

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Orders for Home Deliveries via www.srausi.com

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A Festive Feast BY CHEF ALAIN JAMES GRECH

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m ses Christ a

henryjbeans.com.mt 10

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MUSHROOM AND CHESTNUT SOUP Serves 4

INGREDIENTS

METHOD

100g shallots 2 cloves garlic 1kg mushrooms 500g fresh chestnuts 100ml white wine 1litre chicken stock 200ml fresh cream Salt and pepper, to taste 1 squeezed lemon

1. Place the chestnuts in a pot of water and bring to a boil. 2. Cool down and peel the chestnuts. Chop. 3. Fry the shallots and garlic in extra virgin olive oil. 4. Add the mushrooms and chestnuts. Fry. 5. Deglaze with white wine and reduce. 6. Add the chicken stock and seasoning. Bring to a boil. 7. Add the fresh cream and simmer for ten minutes. 8. Blend in a food processor until smooth. 9. Finish with squeezed lemon juice for acidity. 10. Serve in a bowl with grated chevre cheese.

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CHRISTMAS SPICED ROLLED TURKEY LEG Serves 2 INGREDIENTS Deboned turkey leg 400g streaky bacon, sliced 1 tsp ground cinnamon ½ tsp ground clove ½ tsp ground cumin Orange zest of one orange Salt and pepper to taste

METHOD 1.

Rub the turkey leg with the spices and seasoning. 2. Line the streaky bacon on cling film. 3. Place the turkey on the bacon. 4. Roll tightly in cling film. 5. Place the rolled turkey in a pot of water and bring to a boil . 6. Reduce the temp to simmer and poach gently for forty minutes. 7. Leave turkey leg to cool down in the water and place in the fridge to set overnight. 8. The following day, remove the turkey from the cling film and fry on all sides until bacon is crispy. 9. Cook in oven at 180 degrees. 10. Rest, slice and serve with your favourite vegetables.

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TIRAMISU Serves 8 INGREDIENTS 2 packets of lady fingers 6 eggs 300g sugar 4 tbsp instant coffee 100ml marsala wine Chocolate to grate

METHOD 1. Separate the egg yolk and egg whites in separate bowls. 2. Place 100g of sugar in the bowl of the egg yolks and 100g of the sugar in the bowl on the egg whites. 3. Place the coffee and 100g of sugar in a pot with 500ml of water. Bring to a boil. 4. Prepare a pot of boiling water. Add a ladle of coffee, infused water in the egg yolk mix as well as the marsala wine. 5. Whisk on a bain-marie until it is light and fluffy. 6. Set aside. 7. Whisk the egg whites and sugar on a bainmarie until light and dairy. 8. Fold in the egg white mix with the egg yolk mix. 9. Soak the lady fingers in the coffee mix and place in a serving tray. 10. Once the first layer is done, add the coffee sabayon mix and continue to layer with the lady fingers. 11. Finsih with the sabayon mix on top. 12. Grate some chocolate. 13. Place in a fridge to set overnight. Serve.

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Top 40 restaurants announced at awards ceremony The Definitive(ly) Good Guide to Restaurants Awards Ceremony sponsored by the Malta Tourism Authority, Global Payments and Nestle (Malta) representing Buondi held its Annual Restaurant Awards Ceremony on Monday 6 December at The Grand Ballroom of the Radisson Blu Resort & Spa, Golden Sands. After the unprecedented break in 2020 the awards once again celebrated the outstanding achievement of Malta and Gozo’s top survey rated restaurants as voted by diners out who participated in the Malta & Gozo Restaurant Survey online at www.restaurantsmalta.com. Based on diner voting, only 150 restaurants make it to be included free in the The Definitive(ly) Good Guide to Restaurants in Malta & Gozo and on its official portal www. restaurantsmalta.com.

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Congratulations go to the team at Noni who were rated Top Overall restaurant for 2022. The results were revealed by Lisa Grech Managing Director of the Definitive(ly) Good Guide Co and presented by Mr Johann Buttigieg CEO of Malta Tourism Authority, Mr Adrian Cachia from Global Payments, Mr Derek Vassallo & Ms Giuliana Isolani from Nestle (Malta) and Mr Mark Ciantar of Continental Purchasing on behalf of Schonwald, Germany who supplied the beautiful commemorative award plates for the occasion. This year’s Malta & Gozo Restaurant Survey conducted in September 2021 returned a high number of responses, with 2,023 participants who dined out on average one to two times a week, equivalent to a total of 157,794 dining experiences in a year! The latest edition of the guide sees 31 new restaurants

in the The Definitive(ly) Good Guide to Restaurants in Malta & Gozo and its portal www.restaurantsmalta.com which was also launched on the evening. The Top 40 Award winning restaurants were taken from the highest rated restaurants taking into account their overall rating, the number of people rating, comments and other data from the survey. Restaurants winning award plates in order from most highly rated were:

Noni Restaurant Tarragon Restaurant Don Royale The Golden Fork The Chef ’s Table Beppe’s Restaurant Root 81 Ta’ Tona Galea’s Kitchen Ristorante La Vela Susurrus Ta’ Marija The Lord Nelson Restaurant UnderGrain Caviar & Bull Barbajean Port 21 Rubino Palazzo Preca Restaurant Al Sale The de Mondion Restaurant

Il-Kartell Restaurant Hammett’s Mestizo Meraki Wine & Dine Zeri’s Suruchi Indian Restaurant La Vida Il-Hnejja Rendez-vous AcquaBlu The Chophouse Restaurant Terrone Rebekah’s Restaurant Hammett’s Gastro Bar Briju Giuseppi’s Bar & Bistro Ta’ Frenc Restaurant ION The Harbour Nan Yuan Cantonese Restaurant Grotto Tavern

Additional Awards in different categories were made: · Best Food - Noni · Best Service – Noni · Best Ambience – Ristorante La Vela · Restaurant Most Dedicated to Supporting Local & Best Local Wine List – Country Terrace and Root 81 respectively · Best Restaurant in Gozo – Beppe’s · The Best Chef Award – Edward Diacono of Rubino · Best Business Entertainment – Caviar & Bull · Best Newcomer – Don Royale · Most Children-Friendly Restaurant – Luzzu Restaurant · Best Maltese Restaurant – Gululu · Most Romantic Restaurant - Barbajean The Definitive(ly) Good Guide to Restaurants in association with Vini e Capricci by Abraham’s Wine Awards were as follows: · The People’s Choice Wine List (taken from the results of the returned surveys) – Barbajean . · Best Overall Wine List: Country Terrace · Best Presented Wine List: Barbajean · Best Wine by the glass selection: Hammett’s Mestizo. · Best Fine Wine List: Tarragon · Best Short Wine List: Barbajean · Best Port Wine List: Country Terrace The results of the survey can be found in the 2022 edition of The Definitive(ly) Good Guide to Restaurants in Malta and Gozo, which is available to purchase online for 8 Euros at www.restaurantsmalta.com. This will also entitle you to the guide online and a hard copy in the post. It is also available at leading stationers and bookshops in Malta and Gozo.

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tea p 18

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party BY charles caruana

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QASSATAT TA’ L- IRKOTTA Serves 5/6

INGREDIENTS

METHOD

To prepare the dough, sift flour into a large bowl. 2. Make a well in the centre and add the egg 400g plain flour 00 yolks. 125g lard, chopped 3. Cover the egg yolks with flour and set aside. 2 egg yolks 4. Place the lard and the water in a small pan 160ml water and stir over medium heat until the lard has Pinch of salt melted. 5. Bring to boil and quickly pour it over the For the filling flour and eggs, using a wooden spoon mix to a soft dough , knead the dough for 1 minute , 500g ricotta wrap in plastic and refrigerate for 30mins. 100g of Parmesan cheese 6. Cut using a round 18 cm pastry cutter. grated 7. Prepare the filling by mixing all the 100g of cream cheese ingredients together. 100g of broad beans 1 tbsp of double cream 8. In the meantime, preheat the oven at 180° 9. Place some of the ricotta mixture in the Pinch nutmeg centre of each pastry circle. 1 egg 10. Brush the pastry ends with the beaten egg and gather the edges towards the centre, For the glaze leaving it uncovered over the ricotta filling. 11. Brush pastry with the beaten egg and bake 1 beaten egg for 20 minutes or till golden in a moderately heated oven. For the pastry

SPANAKOPITA (GREEK PIE)

Serves 6

INGREDIENTS

METHOD

2 tbsp olive oil 200g spring onions chopped 600g frozen spinach thawed 1 tsp of garlic powder 200g feta cheese 100g goat ricotta cheese 2 eggs 2 tbsp dill, chopped 2 tbsp parsley, chopped 1 tbsp of lemon rind 1 tsp salt 1 tsp pepper Pinch of nutmeg 1 tbsp of black sesame seed 16 sheets phyllo dough

1. 2. 3. 4. 5. 6.

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Preheat oven to180˚C. In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft. Add all the spinach to the mix of onions and garlic. Continue cooking until the spinach is ready. Once the spinach mix has cooked , transfer to a medium mixing bowl to cool slightly. Add the feta, ricotta, eggs, dill, parsley, salt, pepper, nutmeg and lemon rind and mix well with the spinach. To assemble pie, lay one sheet of dough (keep the longer side in front of you) on your work surface and lightly brush with olive oil. Lay another sheet on top of the first sheet and brush with oil. Add enough filling to cover the width of the sheet and start by rolling the sheet away from you, lightly pressing, so that the filling is packed. Roll it into a spiral and place it in the center of your prepared baking pan. Continue, using 2 sheets at a timE brushed with olive oil, until you have used up all of the filling. Roll each one around the previous one, to make the spiral larger. Once you have used up all of the filling, brush the top with olive oil and sprinkle with black sesame seeds. Bake for 45 minutes to 1 hour, or until light golden brown.

SCONES INGREDIENTS

METHOD

450g self raising flour 2tsp baking powder 50g caster sugar 100g butter (softened) 2 eggs A splash of milk 80g sultanas

1. 2.

Pre-heat the oven to 200 degrees. Lightly grease two baking trays. Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough. Turn out onto a lightly floured work surface, knead lightly and add the sultanas, if using. Roll out to a rectangle about 2cm Cut into as many rounds as possible with a fluted 5cm cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk or any egg and milk left in the jug. Bake for 12–18 minutes, or until the scones are well risen and a pale, goldenbrown colour. Lift onto a wire rack to cool. Eat as fresh as possible. To serve, split the scones and serve with raspberry jam on the plain scones along with a good dollop of clotted cream.

MINCE PIES INGREDIENTS For the pastry

225g apples, cored & grated 110 g vegetable suet 175g raisins 110g sultanas 110g currants 110g mixed candied peel 175 g soft dark brown sugar grated zest & juice 1 orange grated zest & juice 1 lemon 25g almond flakes, cut into slivers 2 tsp mixed ground spice ¼ tsp ground cinnamon Good pinch freshly grated nutmeg Good pinch of salt 3 tbsp Amaretto liqueur

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METHOD 1.

240 g plain flour 00 plus extra for rolling. 3 tbsp Golden Caster sugar 125g unsalted butter, chilled and cubed Grated zest of 1 orange 2. 1 medium egg For the filling

SCORE

3. 4.

5. 6.

Place the flour, golden caster sugar and butter in a food processor and pulse until fine crumbs form. Add the orange zest and egg and pulse again until it just comes together ,add a couple of drops of cold water if it’s still too crumbly to come together. Place in the fridge to chill for 30 minutes. Preheat the oven to 170 degrees. Once the pastry is chilled, cut out rounds using an 8cm round cutter. Re-roll the pastry as necessary. You should get 12 . Press each piece of pastry carefully into the hole of a 12-hole cake tin. Fill with one tea spoon of home made mince. Cut out 12 top part to cover the mince pies. Bake them for 20 to 30 mins.

The filling 1.

Combine all the ingredients, and leave in a dry place covered overnight. The following morning put all the mix into a sterilised Jar and leave up to a week before using it . Keep in sterilised jars for months in the fridge or use straight away.

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I’m from South Tyrol, the sunny side of the Alps. I feel completely at ease here thanks to ideal weather conditions and seasons that are perfect all year round: refreshing winters, mild springs, hot summers and variegated autumns are what’s needed for special apples like me. The only, true Daughter of the Alps.

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marlene.it

marlene

marlene.apple

Wholemeal spelt pasta with apples, onions, turmeric root and smoked sea bass

Up to 25 min.

Serves 4

Medium

INGREDIENTS

PREPARATION

400 g of wholemeal spelt pasta (fusilli) 2 peeled and diced Golden Delicious apples 2 white onions 1 fresh turmeric root (about the size of a finger) 4 smoked sea bass fillets Olive oil Salt and pepper

Slice the onion and fry it in olive oil together with the sliced turmeric root (with the skin) until they turn transparent yellow. After around 5 minutes, add the diced apple and brown. Cut the sea bass fillets into thin ½ cm strips and briefly add them to the mix. Then season with salt and pepper to taste and sauté everything. Add the spelt pasta (already cooked according to the directions) and serve hot.

See more cooking suggestions on marlene.it/en/recipes

Golden Delicious: sweet and sour, good fragrance

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Staying healthy during the festive season Words by Rebecca Mallia Bugeja Home Economics Teacher

t’s the most wonderful time of the year again; a time when friends and family gather to eat, drink and be merry, when supermarkets stack shelves upon shelves with delicious holiday treats and café launch indulgent limited edition lattes and cookies! Never does the old adage ‘a moment on the lips, a lifetime on the hips’ ring truer than during the holiday season. With this in mind, many opt for one of two options - giving up and just stuffing their face with whatever strikes their fancy or nibble grumpily away at a salad while everyone else enjoys luscious festive meals. It is easy to overindulge, but with some easy swaps and habits, you can maintain a healthy weight whilst enjoying all the good stuff this season. These tips and tricks are also easy to maintain the whole year through, because healthy eating is a lifestyle and taste should never suffer in the name of health and fitness. Let’s start with some easy food swaps: PASTRY ITEMS Pastry items are common during dinner parties, be it both a seated or a standing affair. Swap ⅓ of your white flour for wholemeal or oat flour. Gluten free oats, buckwheat flour and brown rice flour are usually a good addition when making gluten free pastry. These ingredients will add fibre to your dish which helps make you feel fuller for longer and keep your blood sugar levels constant. Fibre also plays an essential role in maintaining your digestive system in good working order and helps to prevent additional cholesterol from being absorbed into your body. Some healthy party food to put your wholemeal pastry to good use: - Make your own pastizzi using shortcrust pastry or opt for an assortment of mini pies. Some healthy fillings are chicken and mushroom, ricotta and vegetarian quiche. - If you are a mince pie fan, why not make your own mince meat instead of buying it readymade? It’s lower in sugar and will remain good for weeks if refrigerated well. 24

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- Sweet ricotta pies make for an ideal dessert. Vegan ricotta is available on the market and is ideal for use in sweet dishes. If apple pies are more your thing, substitute half of the sugar content in the filling with a few sprinkles of ground cinnamon and cloves, and add some crushed pecans and raisins too! If you are in a festive mood, add dried cranberries instead of raisins. MAYONNAISE BASED RECIPES Mayonnaise is a favourite in many recipes but unfortunately, it is full of unhealthy fats. Swap mayo with ricotta, low fat cream cheese or greek yoghurt in some of your favourite recipes. These have a similar consistency to mayonnaise without all the fats and additives. For vegan or dairy-free alternatives, there’s a variety of nutbased or soya-based products on the market. Devilled eggs, sandwiches, canapes and dips can all be made without mayonnaise, and for that tangy taste, add a drop of lemon juice or a dash of mustard to the mixture. To bring out the flavour of your dish further, add a handful of fresh dill, chives or coriander to your party food. Your guests will enjoy biting into a delicious cream cheese, salmon and chives vol-auvent, or a curry egg salad roll. DIPS Crackers, pita bread and breadsticks are often served as an accompaniment with dips. Opt for a wholemeal version of all of these. Offering vegetable sticks like carrots and peppers instead will not only reduce the amount of calories and give your immune system a boost, but will add a pop of colour to the table. No meal or party would be complete without the famous yuletide log, and this is without a doubt a favourite in many Maltese households. I am sharing with you all my favourite Christmas log dessert which I make every year. It is also vegan and gluten free. It can be shaped into small coconut or chocolate balls, transformed into a snowman or shaped into a log.

REBECCA’S HEALTHY CHRISTMAS BALLS INGREDIENTS

METHOD

1 packet pitted dates (block) or 250g medjool dates Juice of 1 orange or 50ml water ½ cup rolled oats (gluten free if needed) ½ cup ground almonds or any crushed nut ½ cup shredded coconut or peanut butter 3 tbsp dark cocoa powder (no added sugar)

1. 2. 3.

To Decorate ( for the outside):

4. 5. 6. 7.

Squeeze the orange or prepare the water and set aside. Cut the dates into small pieces. Leave the dates to soak in the orange juice or water overnight. If you are in a hurry you can use hot water instead. Mash the dates mixture well with a fork until a paste forms. Add the remaining ingredients and mix well. If the mixture is too dry, you can add a few teaspoons of hot water at a time until the desired consistency is reached. Start to shape into balls, or a log. Roll the balls or log in the decoration of your choice and serve with a warm cup of cocoa.

½ cup oats or shredded coconuts or dark chocolate powder

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Making a case for local vegan food Gourmet Today recently sat down with Daniel Pisani, passionate foodie and founder of @lifeofmarrow, to find out a little bit more about his brand new recipe book filled with mouthwatering plant-based traditional recipes

Can you tell us a little about yourself? I’m not really sure how to describe myself but in a nutshell a few years ago I was working as an IT manager with the family meat business. I’ve always loved food but six years ago I made a change to my dietary preferences, which ultimately changed my life. Removing animal products from my diet gave me a new outlook on life and I was forced to experiment in the kitchen, which became very therapeutic for me. This change also led me to appreciate nature and its fruits much more. I couldn’t really take the office 9-5 life anymore. I stumbled upon a vacancy to work for an organic farm on the island I decided to go for it. Even though initially I was very nervous, it was the best thing I’ve ever done!

spend a lot of time on the computer. During my teenage years I managed to lose a lot of weight on restrictive diets such as the paleo diet, the low carb diet and low fat diet, but always ended up gaining most of it back. All throughout my life, I had the misconception that vegetarians where extreme and there was no reason to remove meat from the diet. When two of my friends turned vegetarian, I mocked them by swinging my beef burger infront of them, but after watching some documentaries and reading the science, I decided to give it a try. I immediately felt so much better; both physically and mentally. I actually started enjoying food much more as I discovered many different foods, herbs and spices that can make your dish even tastier than a meat-based one.

Why did you become vegan? I always said that eating meat is the circle of life. As a kid I struggled with weight problems as I used to eat lots of junk and

What are the biggest benefits of a plant based diet? When people ask me this question, I always reply with three simple reasons: HEALTH, ANIMALS, ENVIRONMENT. The

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fact that the meat industry is one of the largest contributors to environmental destruction and global warming has not gone mainstream; in mainstream media, the focus is always on reducing pollution from cars and the transport system with little mention to the huge quantity of greenhouse gasses produced by animal agriculture. Animals are artificially inseminated, forced to live in very poor conditions and injected with a whole lot of vaccines and antibiotics to prevent disease spread, and ultimately that is the meat we are buying from supermarkets. People have lost their connection with the food they consume. They only see the final packaged product on display and the marketing used always presents happy animals grazing the green grass – this is far from reality! Ultimately, the chemicals, conditions and cruelty in the industry affects the quality of the food we are eating. I always use a term we learnt in computer studies – Garbage in – Garbage out. This means that if you give your body unhealthy food, the result is an unhealthy body and mind. What are the challenges of a vegan lifestyle? To be honest there aren’t many – the only struggles with a plant-based diet are socially based. Apart from the stigma that eating meat is masculine and that we need it for protein as well as comments like ‘oh the cow is still going to die’. Naturally I always advise people to eat a lot of colourful fruits and vegetables as the basis of most of the meals! What inspired you to publish a recipe book and how long have you been working on it? Vincents Eco Farm; the place where I work and spend most of my time was the greatest inspiration. I spoke to the farmers and local artisans, who inspired me to dive deep into the REAL Maltese and mediterranean way of living. Being surrounded by nature and fresh harvests daily made me appreciate the local cuisine. I created a vegan and more nutritious version of the Maltese bread pudding, which was a huge success. I even sold some at the shop and people loved it. This inspired me to create a collection of plantbased traditional recipes. I could also see around me that the local cuisine is often shunned in favour of westernised fads and dishes, so I wanted to create a book that would show pride towards the Maltese culture and cuisine! Throughout the whole time, I was living on the farm in a small room we call the barn. The book took me roughly two years to complete, with the bulk being done during the pandemic.

Can you give us a little more information about it? The book is a collection of traditional Maltese recipes, which have been recreated to be more nutritious and plant-based. It is not only a recipe book but also a window into my life living closer to nature and appreciating the local countryside and culture. One thing you will find interesting is that the book is divided into four chapters mirroring the four seasons. This was done to raise awareness on the different produce available throughout the months and to stress the importance of eating seasonal and local produce. How would you describe the recipes? You will find a mix of sweet and savoury dishes based on the time of the year. All recipes are plant-based, however if one wishes, they can easily substitute with eggs and dairy, although I naturally do not suggest it. I tried to keep the recipes simple, short and with easy to access ingredients. I also took note of intolerances within the book, providing alternatives to the different allergens people might have. It is a very modern take on Maltese cuisine, and I believe, it is the first of its kind! Which is your favourite recipe in the book and why? I enjoyed re-creating all the recipes. I frequently cook dishes from the book and I love the simplicity of the grandma’s minestra or the helwa tat-tork. But the recipes I’m most proud of recreating are the pastizzi and the gbejna. I always loved pastizzi but when I started dieting, it was one of the things I stopped eating. In fact, before the book, it had been almost 10 years since I had eaten one! Apart from creating the plantbased ricotta, the pastry contains less than half the fat used in the traditional version and is also made using coconut oil. Where can readers get the book from? The book will be widely available around the islands’ book stores. It is available on my website, at Vincent’s Eco Farm and a handful of small businesses and friends selling healthy foods. For a list of retailers you may visit my blog or website! Lastly, any advice for those considering veganism? Experiment with a few meals during the week by substituting with an alternative ingredient, for example, lentils in your Bolognese instead of beef, or chickpeas in your salad instead of chicken. It is important to listen to your body too, as not everyone can make the transition overnight. When eating out, it is easy to customise menu items to your liking. In this day and age, most restaurants are aware of the dietary choices and would always have an option. My greatest advice, however, is not to stress about it and enjoy it! Visit lifeofmarrow.com to order a copy now or get one from many retails stores around the island.

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p l a n t-

chris 28

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-based

stmas Recipes by Daniel Pisani from @LifeofMarrow

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S U N D AY L U N C H AT TH E

Discover a flur r y of inter national recipes and flavour s ever y Sunday at the Radisson Blu Resor t, St Julian’s. This is definitely a casual family restaur ant you’ll want to tr y. Expect a banquet fit for royalty, prepared with passion, ser ved with pr ide . Sunday lunch includes free-flowing soft dr inks and water, live enter tainment, and free par king. Ad ults € 37. 00 p er p er son C hild ren ( 5- 12y rs) €18. 50 p er p er son C hildre n unde r 5 ye ar s of age eat f ree w ith one p aying ad ult Inc lude s fre e -flow ing sof t d r inks and local w ater L ive mus ic e nter tainm ent 1 F ree Par king

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Radisson Blu Resort, St. Julian’s T: +356 21374894 E: fb.stjulians@rdbmalta.com W:www.rdbmalta.com/kontiki

ROASTED PUMPKIN & SWEET POTATO SOUP Gluten free, soy free, nut free, local Serves 4 INGREDIENTS

METHOD

1.5 kg pumpkin 500 g orange sweet potato 2 onions 2 cloves garlic 1 tsp mixed dried Mediterranean herbs 3 tbsp olive oil 3 tbsp autumn honey 4 leaves fresh sage ½ tsp sea salt ¼ tsp ground black pepper 2 tsp ground smoked paprika 1 tbsp tomato paste 150g red lentils 750 ml vegetable stock

1. 2. 3. 4. 5. 6. 7. 8. 9.

Combine all marinade ingredients in a bowl. Chop the vegetables and coat them evenly with the marinade. Place the veggies on a baking sheet lined with parchment paper. Roast for around 40 minutes in an oven preheated to 200°C. While the veggies are roasting bring the stock to a boil and add the red lentils. Lower the heat and cook until the lentils are very soft. Once the veggies and lentils are ready, combine them together using a hand blender or food processor. Blend until mixture is thick and creamy. I like to sprinkle a little more smoked paprika towards the end for a lovely smoky kick. Serve topped with pomegranate seeds or roasted pumpkin seeds.

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Plant Based Bakes at Corinthia Palace

@josephinescoffee 32

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MQARRUN IL-FORN Gluten free, soy free, nut free Serves 6 INGREDIENTS 500 g wholewheat rigatoni or gluten-free alternative 280 g brown lentils 500 ml vegetable stock 500 ml tomato passata 1 tbsp dried Mediterranean herbs 5 tbsp tomato paste 1 onion 3 garlic cloves 4 tbsp nutritional yeast 4 flax eggs 100 ml red wine 1 tsp sea salt ¼ tsp black pepper 2 bay leaves 1 sprig celery 1 sprig parsley Olive oil

METHOD 1. Start by soaking the lentils for around 30 minutes, drain and set aside. 2. In a medium sized pan, sauté the onion and garlic in olive oil. 3. Toss in the herbs, celery, parsley, salt and pepper and give it a good stir. 4. Add the lentils and stir once again. 5. Then pour in the wine, stir and add the remaining ingredients. 6. Bring to a boil. 7. Lower the heat and let the sauce simmer for around 40 minutes, stirring it every few minutes. 8. Once the lentils have softened, the sauce is ready. 9. Meanwhile, prepare the flax eggs and cook the pasta until it is al dente. 10. Combine the pasta with the sauce and the flax eggs, ensuring that the flax eggs are distributed throughout the mixture. 11. Bake the macaroni in an oven preheated to 200ºC for 40 minutes or until the top is crisp. 12. Let it stand for a short while to set, before serving.

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CITRUSY CHRISTMAS CAKE INGREDIENTS Soaking ingredients Serves 8 100 g sultanas 100 g raisins 50 g currants 50 g figs 50 g dates 100 g dried oranges 50 g demerara sugar (omit for sugar free) 50 ml orange-flavoured triple sec liqueur (or alcohol of choice) 50 ml local orange blossom water (may be substituted with more alcohol or orange juice) 1 tsp ground mixed spice ¼ tsp ground cinnamon Pinch of ground allspice Pinch of ground cloves Zest of one orange Zest of one lemon Juice of one orange Other ingredients 200g rice flour 50g ground almonds (replace with an extra 50 g of rice flour for a nut-free version of the recipe) 50-70 ml plant-based milk 50g walnuts (omit for nut free) 1 tsp xanthan gum 70 ml olive oil 3 chia eggs Pinch of sea salt

METHOD 1. Start by chopping the figs and the dates. 2. Place all the soaking mixture ingredients in an airtight container for at least 24 hours. This step allows the dried fruit to soak up the spices, alcohol and orange water and intensifies the flavour of the final result. You may also leave the mixture for longer but make sure to add more alcohol daily as this acts as a preservative. 3. Line a tin with a layer of aluminium foil and a layer of parchment paper on top of it. 4. In a large bowl, combine all the ingredients. 5. Tip the mixture into the prepared tin, pushing it down and levelling the top. 6. Place the cake on the lowest shelf of the oven preheated to 140º C and bake for 2 hours or until a toothpick, inserted into the centre of the cake, comes out clean.

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Kun Infurmat Scan the QR code to download the guide

Or visit: wsm.com.mt/guide

GWIDA id e Wa s te S e p a ra ti o n G u

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Tips for a

waste-free

Christmas

he month of December is often spent enjoying quality time together with our friends and family. It is a time of food, food and more food. But whilst everybody loves indulging, it’s important that we don’t get wrapped up in all the holiday cheer and end up needlessly wasting gifts, food and drinks. Being a little bit more mindful during this season won’t dampen your holiday spirit. Here are some tips on how to have a conscious Christmas whilst still having a jolly time. DON’T OVERBUY Remember to plan ahead and make a list of what you’ll be needing prior to your supermarket shopping spree. Checking your fridge, freezer, and cupboards regularly is a good way to take note of the food you already have. If you shop once a week, it doesn’t mean you always need enough food for seven days. So planning your weekly schedule and taking into acount how many times you eat out and order take out may even reduce the number of groceries you think you need. Oh, and remember to have a snack before making your way to the supermarket as going grocery shopping while hungry somehow makes you think you need to buy things you don’t even need! MEAL PLANNING Meal planning can help improve nutrition, reduce the stress of planning what to cook for lunch and dinner everyday and make your trip to the supermarket quicker and hassle-free. By planning your meals you will know exactly which ingredients you’ll be needing to purchase, hence avoding impulse buys. PROPER STORAGE The secret to keeping foods fresh is to store them in the proper place or in the correct storage conditions. Some people are unsure how to store certain food items like fruit and vegetables, which can lead to premature ripening and rotten produce. Did you know that any time you introduce moisture, you raise the risk of bacteria growing and causing food to go bad. This is why you should always wash your fruits and

vegetables right before eating and not before placing them in the fridge. Freezing food is also one of the easiest ways to preserve it, and the types of food that take well to freezing are endless. For example veggies that are a bit too ripe for your liking can be placed in freezer-safe bags or containers and used at a later date in smoothies and other recipes. When it comes to meat, do not store it on the top shelf of the fridge to avoid blood and fluids from dripping down on other foods and causing contamination. Also, always remember to place food in an airtight container before placing it in the fridg to keep fresh and prevent food spoilage. PORTION SIZES With regards to portions, by allowing everyone to get as much or as little as they’d like at table can help significantly at preventing food waste at home. You’ll also waste less food by serving food in a smaller sized plate. The bigger the plate is, the more you are tempted to fill it up with food. A smaller size of plate also prevents overeating. USE LEFTOVERS When you cook too much, freeze portions to eat on a later day. Leftoves are a great way to make your meals go further, but just make sure you don’t forget about them. Most meals can be easily transformed into a completely different dish if you have got some left and don’t want to eat the same thing the following day. For example, why not tranform your leftovers from a roast dinner into a tasty pie? SEPARATE YOUR WASTE Waste sorting is a simple process that requires neither a lot of time, nor any special resources. Make sure that waste is separated accordingly; mixed recycables in the green/grey bag, organic waste in the white and mixed waste in the black bag. If you’re confused about how and what you need to separate, download Wastserv’s handy Waste Separation Guide from wsm.com.mt/guide

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Understanding Food Labels Checking the food label is a good way to compare products, make healthier choices and make sure foods are safe to eat. Alongside the nutrition information that is prominent on the label, one finds the name and weight of the food, food business operator, instructions for safe storage, preparation, and the ingredients. The ingredients in the food, including additives, are listed in descending order of weight at the time they were used to make the food. If flavourings are used, the label must say so. The ingredients list must also highlight any allergens (foods that some people are allergic to), such as wheat, eggs, nuts, and soya. All nutrition information is provided per 100 grams and sometimes per portion of the food. The nutrition information typically is displayed as a

panel or grid on the back or side of the packaging. This type of label includes information on energy and the major nutrients found in the food, such as fats, carbohydrates (e.g. sugars) and protein. Additional information on salt and fibre may also be available. More prominent are claims about the nutritional and health benefits of the food, such as that it contains omega-3, is rich in calcium and so forth. Food labels are not allowed to claim that food or drink can treat, prevent, or cure any disease or medical condition. Below one can find a shoppers’ guide as issued by the national health authority (HPDPD, 2017).

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