APRIL 2015
Spice Up Your Sunday Lunch Try our Middle Eastern inspired dishes!
Surprising
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Welcome To the April issue of our magazine. We are excited for the arrival of Spring and in this issue we have prepared some very interesting and tasty recipes. With The Vongo preparing an appetizing Pistachio & Avocado Warm Vegetable Salad (pg 9) and Claire Borg preparing Three Middle Eastern inspired spicy dishes (pg 12) we are sure your taste buds will be pleased! And we have left WHERE TO FIND US: Smart Supermarket, Smart Shopping Complex, Naxxar Road, Birkirkara, BKR 9042, Malta
desserts in the capable hands of Liz Ayling, who has created very original and delicious recipes with oranges and strawberries (pg 16), ideal for this time of
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Special Opening Hours Announcement: Smart Supermarket, we will be open on Thursday 2nd April from 7am till 9pm and closed on Good Friday, 3rd April!
Thanks, Leanne Bugeja leanne@smart.com.mt
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Pistachio & Avocado
Warm Vegetable Salad Makes 2 filling warm salads as a main dish, or 4 sides Cooking time: 10 minutes Preparation time: 15-20 minutes
Ingredients: 3 medium potatoes, peeled, cut into chunks 1 medium broccoli, cut into florets ½ onion, cut into slithers 1 can ready-to-eat Tesco butter beans, washed and drained Tesco olive oil Tesco Organic balsamic vinegar of Modena Tesco black peppercorns Tesco crushed chillies 1 avocado, cut into chunks ½ cup sultanas, softened in 1 cup warm water for 15min and drained ½ cup Tesco toasted and salted pistachios, shell removed Handful hemp seeds (available from Naturali) Your favourite savoury crackers
Method: 1. Boil the potato chunks and broccoli florets for 10 minutes, till they’re tender but not falling apart. 2. When they’re done, divide into 2 portions. 3. To each portion add the onion slithers and butter beans. Drizzle some olive oil and balsamic vinegar. Grind some black peppercorns and add crushed chillies to taste. Top everything off with avocado chunks, sultanas, pistachios and hemp seeds. Serve with crackers on the side.
Recipe by: The Vongo I’m Stephanie, a teacher, with a passion for healthy cooking. I lead a vegan lifestyle, and I’m hoping to show you that’s it’s not too difficult to go for healthier options – there are many and they are tasty. For more recipes visit my website: www.thevongo.com
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Spice Up Your Sunday Lunch
These Middle Eastern inspired recipes are an ideal trio for a Sunday lunch, or why not, Easter lunch. Sweet roasted carrots are spiced up to make a simple delicious soup. The very popular artichokes stuffed with endive are ideal as a side or even as a vegetarian main dish. And quails…can be the alternative to our usual Easter Lamb roast. Sticky, sweet, coated with sesame and tasting of honey, cinnamon and orange.
Roasted Carrot Soup with Lemon Tahini & Chick Peas Ingredients:
For Roast Vegetables (Step 1) 2kg of carrots 1 large onion 2 springs fresh garlic 1 leek 1 tsp Tesco ground cumin ½ tsp Tesco ground coriander Large pinch of Tesco saffron threads 1 lemon Knob of Tesco butter Tesco olive oil ½ a glass of white wine For the Garlic Mix (Step 2) Garlic Fresh mint leaves 1.5ltr vegetable stock Some olive oil Large pinch of Tesco saffron threads For the Tahini, Lemon & Chickpea Mix (Step 3) 2 tbsp tahini Lemon Water Chopped fresh herbs (mint, coriander or parsley) 1 can Tesco chick peas Tesco chilli flakes
Method: 1. Peel and quarter the carrots. Together with the rest of the ingredients, place in a large ovenproof pan or roasting tin. Squeeze in the lemon and add the halves (Just remember to discard the halves after roasting). Sprinkle the spices, add the butter and white wine and drizzle some olive oil. Roast in a hot oven set on 180 degrees Celsius for about 30-40 minutes. 2.S autee the garlic and mint leaves in olive oil, being careful not to burn. Add all the roast vegetables, the saffron and the stock. Cover and cook for about 40 minutes. Blend and adjust consistency you might need to add some more hot water. Carrots are not always super sweet. You might need to correct flavour of the soup by adding a teaspoon of honey. 3. To make the lemon tahini, mix together equal parts of tahini, lemon juice and water. Use this to drizzle over the soup. Garnish with chopped fresh herbs (mint, coriander or parsley), canned chick -peas (rinsed) and some chilli flakes if desired.
Endive & Couscous Stuffed Artichokes Ingredients: 4 artichokes ½ a glass of Tesco couscous ½ a glass of boiling water 1 tsp lemon zest 2 lemons 5 springs fresh garlic 1 small endive – washed Tesco olive oil White wine salt and pepper ½ glass of chopped fresh parsley & mint ¼ glass of finely chopped flaked almonds
Method: 1. Roughly chop the washed endive, and together with 3 sticks of chopped fresh garlic, some olive oil, salt and pepper, half a glass of water and some white wine, place in a pot. Cover and cook for 20 minutes. Set aside. 2. Remove the outer dark green leaves from the artichokes (about 3 layers). Trim off the stem, peel it and slice it to use with the stuffing. Fill a large bowl of water, cut a lemon in half and squeeze it into the water. Drop in the squeezed lemon halves too. Using a small sharp serrated knife, cut an inch off the top of each artichoke, open the leaves to loosen them up, and using a spoon, remove the heart (small leaves) from the centre of the artichoke, leaving the middle hollow for stuffing. Place in the lemony water and repeat with the rest. 3. To make the stuffing, place the raw couscous in a large bowl, add some olive oil, salt and pepper and mix well. Add the boiling water, cover and stand for 5 minutes. Fluff up with a fork and add the chopped herbs, the chopped cooked endive, some lemon zest, the chopped stems of the artichokes, finely chopped almonds and the 2 sticks of finely chopped garlic. Mix well and use to stuff the artichokes 4. Place the artichokes in a small pot so they fit in snug. Drizzle with some olive oil
and add about a cup of water into the pan. Slice a lemon in half and also add to the pot. It will give aroma to the dish whilst cooking. Cover and cook for around 30 minutes.
Cinnamon & Orange Marinated Quails Ingredients: 4 boneless quails 2 tbsp Tesco olive oil 1 tbsp Tesco honey 1 glass Tesco pomegranate juice 1 orange 4 small cinnamon sticks 2 tsp Tesco sesame seeds A few basil leaves Salt and black pepper
Method: 1. In a small pot, boil down the pomegranate juice until you are left with a few tablespoons of syrup. This will be used for the marinade. If you have Pomegranate molasses, use two tablespoons instead. 2. Mix together I tablespoon of the oil with the honey, pomegranate syrup and juice of the orange (I have also added the squeezed halves). Mix well and add the quails and cinnamon sticks. Season and make sure the quails are well covered in marinade. Cover and chill for at least an hour. 3. Take the quail out of the fridge about half an hour before cooking, to make sure they aren’t too cold. 4. Heat a large, heavy-based skillet or frying pan until hot and add some oil. Place the quail in the pan, skin-side down, and cook over a medium/high heat for 4—6 minutes, until they are golden. Turn over and cook on the other side for a few more minutes. Add the marinade juices, the sesame seeds and roughly chopped basil to the pan and stir to coat well. Reduce until the sauce becomes sticky (just a few minutes) and serve.
Recipes by Claire Borg I am totally in love with my work as long as it’s food related! I am a cookery teacher, food stylist and photographer and I’m a firm believer in eating seasonal and local when possible! I am based in Gozo, but often in Malta to host classes. www.claireborg.com info@claireborg.com
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Surprising
Spring Sweets Spring finally! With almond and orange trees in flower and herb gardens beginning to flourish, we take inspiration from the season for some sweets with a twist. Basil, balsamic vinegar and marmalade may be more familiar ingredients for breakfast and lunch, but they pair surprisingly well with our chosen fruits in these easy and simply delightful sweets.
Orange
Frangipane Tarts Makes 8-10 individual tarts or one large 24cm one
Ingredients: 1 x Tesco frozen, ready-made shortcrust pastry (or homemade: 220g Tesco plain flour, 110g Tesco unsalted butter, pinch of salt + water to mix) Filling: 250g Tesco ricotta 2 large eggs 80g caster sugar 100g ground almonds 80g polenta 80ml fresh orange juice Zest of one large orange Tesco Shredless Orange Marmalade Large handful of flaked almonds
Method: 1. Pre-heat oven to 180ºC. 2. Pastry: roll out the ready-made pastry to approx 4mm thick, or make a batch of homemade and chill for ½ hr before rolling out. Using a saucer as a template, cut out 8 tarts to fit small, loose-based fluted tins; or roll out one large quiche tin size tart. Trim off excess pastry. Set aside while you make the filling. 3. Filling: Place all the other ingredients in a large bowl, retaining some orange zest for serving later. Whisk with electric beaters until the ricotta is smooth and all ingredients are combined. 4. For small tarts, place around 1 dessert spoon of marmalade in each pastry case and smooth with a palette knife. 5. Spoon a generous 2 tbsps of the filling into the cases, smoothing gently with a palette knife to cover the marmalade. Sprinkle over some flaked almonds. 6. Bake for around 25-35 mins until risen, firm to touch and lightly golden on top. Cooking time depends on whether you made individual tarts or a single one. Allow to cool slightly on a wire rack and then remove from tins. 7. Serve warm or room temperature sprinkling over the remaining orange zest and some more flaked almonds. Lovely with whipped cream.
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Strawberry & Basil Mousse Crocante Makes 8-10 servings
Ingredients: 400g fresh strawberries, hulled 5 large basil leaves, shredded 2½ tbsps caster sugar 5 tbsps Tesco balsamic vinegar 2 large egg whites 200ml Tesco Double Cream Alternative 1 x packet Tesco Crumble Mix (225g) Good handful flaked almonds
Method:
Recipe by: Liz Ayling I’m a writer, editor and photographer and run food blog TheRedBistro.com, my creative space and diary of cultural and culinary Mediterranean life.
1. Wash and pat dry the strawberries, then hull them and chop roughly into small pieces. Retain some whole for serving later. 2. Place the chopped strawberries in a bowl with the balsamic vinegar, 1½ tbsps of the caster sugar and the shredded basil. Steep for around 2-3 hours in the fridge. 3. Meanwhile, pre-heat oven to 180ºC. Take a baking tray and sprinkle over the crumble mix and the flaked almonds. Bake for a very brief 8 mins, turning once, until the crumble mix is just light golden brown. Be careful not to burn it. Allow to cool and set aside. 4. Take two separate bowls and first, beat up the egg whites with the remaining caster sugar until you have soft peaks. 5. Then, in the other bowl, whisk the double cream to soft peaks. 6. Remove the strawberries from the fridge and drain the balsamic vinegar off through a sieve. In a blender or food processor, blend the strawberries & basil along with two tbsps of the whipped cream until you have a smooth, thick mixture. 7. Carefully fold first the strawberry mixture into the cream, and then gently fold in the egg whites, ensuring there are no large lumps of white visible. 8. To make up the mousse, place a tbsp or more of the baked crumble mix into the bottom of your ramekins or glasses, add some chopped fresh strawberries and then cover with the mousse mixture. Repeat the layers if you have tall glasses. Chill the mousse for 3 hours before serving. 9. To serve, top the mousse with some more baked crumble mix and some very finely-chopped fresh strawberries.
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Babies, Toddlers & Kids
Encouragement or Praise? We have all heard the phrase ‘positive parenting’ and yet many for sure are still slightly confused about what is actually positive and how much of what we do, say and give to our children is short of, or in abundance of that positivity. Over the last few decades we have seen a tremendous change in how we communicate with our children, and unfortunately not all of it is as positive as we would like it to. The truth is that we have become a culture that rewards children for every piece of work and activity they participate in, regardless of the work they input in it or their effort. We hang reward charts on the walls at school and at home, we stick stars and stickers on copybooks
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and hand out trophies and ribbons like there is no tomorrow. ‘It is to boost their selfesteem’, many would be prompt to say. Yet, what we think is building their self-esteem, is in actual fact burning it to the ground. We seldom stop to think about the effect of our words on our children. We assume that we are the wizards of parenting if we praise our children and tell them that they are great, awesome, amazing, the best
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and that all that they do is fantastic. Praise is definitely a great parenting tool, but it becomes ineffective, and even demotivating, if we throw it around at every occasion. Ineffective because children start to expect it, become addicted to it and wonder what is wrong if they do not get it. Demotivating because how can a child differentiate from something that is good, great or fantastic if he just gets ‘fantastic’ all the time?
I hear you question, ‘so now praising my child is wrong?’ My answer is that there is something far better that you can give your child which is not praise. It is encouragement. Some argue that the differences are slim, whilst other believe that they are two completely different things. I believe that it is not the difference between the two that is truly relevant, but the effect both have on the child in the short and long term. When we praise a child we are focusing on the end result, whereas when we encourage a child we focus on the process of what the child does. In fact, praise and encouragement have different languages. A practical example of this would be as follows - a child passes a school assessment and the parent praises them by saying ‘I am proud of you’, yet the encouraging parent would say, ‘you should be proud of yourself’. Powerful right? When we praise our children we condition them to look for external gratification and hence to make them dependent on others to feel good about themselves. However when we encourage them we are focusing on the child’s own internal gratification and helping them to believe in themselves. Praise focuses on the person, whilst encouragement focuses on the effort. I will never forget my daughter’s first sports day. There were obviously quite
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a few parents around to cheer as our children participated in their very first tricycle race. Some cheered their children on with phrases like ‘come on you’re first’ or ‘you’re going to win!’ Amidst all this my daughter arrived in the middle of the track only to turn and go back from where she started. It made me laugh for she looked so cute and so eager! When she finally made it to the finish line, we hugged and I told her ‘you looked as though you were having so much fun sweetie!’ She gave me this huge grin. Whilst near us, another parent was scolding her son for not going too fast. I will let you guess which child was happier at the end of the day… When we give encouraging comments to our children, we focus on their efforts, improvement, involvement, enjoyment and contribution. Praise on the other hand is only concerned with the good result. When we positively parent our children we encourage them by being realistic, working from positives rather than the negatives, we listen, we empathise, we show faith, we accept mistakes and work with them and focus on their strengths and their assets. I conclude by stating once more that a dose of praise every now and again is safe and that it is only when children are given an overdose of it that it becomes ineffective and even harmful. Imagine
that praise is the chocolate treat that your child likes to gorge himself with – if given daily and constantly, it stops being a treat and becomes just another thing they eat during the day, together with all the effects of it. So if you are looking for that tool that will give you a parenting edge, choose encouragement. It will breed children who become responsible for their own happiness and who look within themselves for their motivation, to find answers to their questions and who search for their own purpose and direction. It benefits your children, but it will also benefit you!
Daniela Farrugia Camoin (BA, MA) She is a qualified youth worker, reality therapy certified and personal performance coach, specialising in parenting issues. She is also the founder of Positive Living Strategies. Like her facebook pages Daniela Farrugia Camoin and Happy Parent and you will receive regular updates on upcoming courses, programmes, talks and activities.
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