Cibus (April 2017)

Page 1

issue â„–

52

April 2017

the ultimate food platform

editorial

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The winner of the San Andrea Restaurant competition of the February issue is Gabriel Bonanno.

THIS PUBLICATION IS BEING DISTRIBUTED AS PART OF: All rights reserved. Reproduction in whole, or in part, is strictly prohibited without written permission. Opinions expressed in Cibus are not necessarily those of the editor-in-chief or publisher. All reasonable care is taken to ensure truth and accuracy, but the editor-in-chief and publisher cannot be held responsible for errors or omissions in articles, advertising, photographs or illustrations. The editor-in-chief is not responsible for material submitted for consideration.

Executive editor Jamie Iain Genovese (cibus@timesofmalta.com) Publisher Allied Newspapers Ltd. Printing Progress Press Co. Ltd. Production Allied Newspapers Ltd. Design Krista Aquilina Advertising Sales Paula Ferriggi (tel: 2559 4708; paula.ferriggi@timesofmalta.com)

Contents 10

MARINARA MEANS NO FISH

# ! # #" # "#" # # " # #! "# "! ! # # "#! # # " # #! # "! #! "# ! "!#" # !"# # # ! "# " # # ! #! " #! #

20

INGREDIENT OF THE MONTH

24

FRIES OVER GUYS

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19 14

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29

VALLEY ROAD’S OWN

COFFEE SOCIETY ‘STANJATA’

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34

BABY FOOD FOR NOT-BABIES

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36

CHEAPER BY THE DOZEN?

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12

RECIPES

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4 ZEPPOLI - # " # ! " #$ # # #!# ! #! # ! # # ! # !

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6 FICTIONALIST’S GUIDE: RECIPE – CHICKEN PAPRIKASH #" # ! "#" # # #!# , ! ! # # ! # #" "# 12 BIGILLA

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14 GALAKTOBOUREKO . # " #" #" # # # " ! # " # #" ! # # ! # " # #!# #" #. .! ! " #" #" # " #

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17 EDO ERGO SUM. ‘BAD FAITH’, ‘GOOD HALVA’ * ! +)! #&! " # # ! ! # # #" ( " # # # # # "# # # ! " # 19 TWISTEES CHEESECAKE 22 FIGOLLA 31 HERB CRUSTED LAMB FRENCH RACK

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32

32 EGGS - " # #! #!# ! " # # " # "! "#! #!# "! # # ! #!# ! ! " # #% "#" # "# # ! #

3

RECIPE

ST JOSEPH’S TREAT OF CHOICE, OR A CELEBRATION OF DECADENCE? WORDS BY PHOTO BY

& $$

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( &7? 1<9.?9 6?=:;:/ .<9? ><-=958 >7? 8-??> ,=9;=:> 4<,?9?5 ;: 428>=95 -;>7 47?99;?8 <9 = 5<66<0 <1 47<4<6=>? 49?=.* 5?0?:5;:/ <: -7;47 9?/;<:=6 >=6;=: 9?4;0? ;8 +?;:/ 1<66<-?5" <9 >7? 6=>>?9 9?1?99;:/ >< >7? .<9? 8=,<293 >9=5;>;<: <1 =:47<,3 0=8>?( <-?,?9* 5?6,;:/ ;:>< >7? 7;8><93 <1 >7?8? 8<2/7># =1>?9 5?6;4=4;?8 2:4<,?9?5 = 86;/7>63 .<9? 8<95;5 0=8>(

Zeppoli

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

:>?9?8>;:/63 ?:<2/7* 7<-?,?9* =8 .=:3 =>7<6;4 5=>?8 =:5 1?8>;,;>;?8 >?:5 >< 5<* >7? >9=5;>;<: 7=9)?:8 +=4) =8 ?=963 =8 % >< = 0=/=: 1?=8> 4?6?+9=>;:/ >7? $=>;: /<58 =:5 * >7? /<58 <1 -;:? =:5 -7?=>* 9?80?4>;,?63( 88?:>;=663 >7? =:4;?:> <.=:8 28?5 >< 4?6?+9=>? ;: 029? 5?4=5?:> 1=87;<: +3 59;:);:/

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4

RECIPE

METHOD

MAKING THE ZEPPOLI INGREDIENTS FOR THE DOUGH: 1 cup water, 5 oz all-purpose f lour, 3 eggs, 1 oz butter, 1 pinch salt FOR THE FILLING: 2 egg yolks,

Pour water into a saucepan and add the salt and butter. Bring to a boil, while stirring. Add the f lour, leaving the pan on the heat, and mix the batter well using a spoon until the batter is smooth and no longer sticks to the sides of the pan. Then, remove the pan from the heat and transfer the batter to a bowl to cool. Once the batter reaches room temperature, add the eggs, one at a time and mix together. Once the batter is fairly light and airy, place the dough in the refrigerator for at least 20 minutes. In the meantime, prepare the pastry filling by pouring the milk into a saucepan. Add the lemon peel and bring to a boil. Beat the egg yolks in a bowl with the sugar. Then incorporate the f lour, whisking continuously. Once the milk begins to boil, remove it from the heat and slowly add the egg, sugar and f lour mixture, whisking as you go. The resulting mixture should be soft and creamy. Then transfer the mixture to the stove over medium heat. Stir continuously until the cream becomes fairly dense. Once ready, transfer the cream to a bowl and cover with plastic wrap to let cool. Be sure to cover the bowl well so that a film doesn’t form on the surface of the cream. While you wait for the cream to cool, prepare the fritters. To shape the fritters, place the fritter batter in a pastry bag with a star-shaped tip. Cut out two-in squares of aluminium foil and grease one side of the squares with extra virgin olive oil. Then, using the pastry bag, form a ring of dough on each foil until you have used all the batter. Fill a pot with frying oil and place over high heat. Once hot, place the fritters in the oil, two at a time, with the foil. Do not cook more than two at a time or else the oil will not stay hot. The foil will separate from the fritters in the hot oil. Once brown, remove the fritters using a slotted spoon and place them to drain on paper towels while you fry the remaining batter. Once the fritters are cool enough to handle, fill another pastry bag with pastry cream. Decorate each fritter with a little cream and place a cherry on top. Sprinkle with powdered sugar and enjoy the zeppole di San Giuseppe.

Recipe from www.academiabarilla.com

2 oz sugar, 1 tbsp all-purpose f lour, 1 cup milk, lemon zest FOR COOKING AND GARNISH: extra virgin olive oil

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5

RECIPE

6

RECIPE

CHICKEN PAPRIKASH WORDS BY

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7

RECIPE :87=/ .;2 9>>4 =; 294>87=<94 =6:7 4:76 9>>47 1<=' ;2 3;;+ -;8+ 1<= ;9 < -<9' +:0 =6> 1<= ;11 ;1 < 70;+>4 6<0 <94 -2= =6<= :9=; < -<9/ =6>9 3;;+ =6> ;9:;97 32= <7 1:9>5. <7 .;2 620<95. 3<9! :9 =6>8>' %6> 70;+>4 2<5:=. ;1 =6> 1<= <447 =; 15<(;28/ <94 =6> 70<55 7: > ;1 =6> ;9:;9 5>=7 := <)7;8) =6<= 15<(;28' >$=/ 4;9&= 1;8,>= .;2 9>>4 =6> 7<23> =; )> =6:3+/ := *;9&= )> (>8. 5: 2:4 . 42> =; =6> ;9:;9/ )2= .;2 9>>4 =; 3;;+ := 7; *>55 =6<= .;2 3<9&= 8><55. 1>>5 =6> -:>3>7 ;1 ;9:;9/ 7; +>>- 3;;+:9, =6> ;9:;9 29=:5 :=7 ,5<77./ =6>9 <44 ,8>>9 ->-->87/ =;0<=;>7/ <94 ,<85:3/ *6:36 <8> <57; 32= 8<=6>8 1:9>5.' %6>7> <8> <55 8<=6>8 *<=>8. :9,8>4:>9=7/ 7; .;2 9>>4 =; 3;;+ =6:7 7<23> 8<=6>8 *>55/ =68>> =:0>7/ :9 1<3=' %; 4; =6:7/ >(>8. =:0> =6> <0;29= ;1 *<=>8 >(<-;8<=>7 < ):= =;; 0236/ <44 *<=>8' 1=>8 =6> =6:84 =:0>/ 5>= =6> *<=>8 3;9=>9= 48;- <,<:9 <94 4;9&= )> <18<:4 =; 5>= := <50;7= )289/ )2= 4;9&= <3=2<55. 5>= := )289' ;2 *:55 7=<8= =; 1>>5 =6<= =6> 7<23> :7 7;0>*6<= 38:7-:9, :9 =6> -<9' %6:7 :7 < +>. 7=>- 1;8 15<(;28/ 7; 4;9&= )> =;; 73<8>4 ;1 5>==:9, := ,>= 6;=' METHOD

MAKING THE CHICKEN PAPRIKASH INGREDIENTS A little f lour A green pepper A red onion A white onion Chicken (whole chicken, breasts, thighs, it’s up to you!) A smoked ham (for the fat) or sunf lower oil if you want to substitute Sour cream (best is Hungarian, since it’s thicker and stronger, but Austrian is good too)

8

Now, this is where the chicken comes in. You have a few options. You can: Add the whole chicken with the legs, the breast, the thighs, the whole leg, and wings, maybe the whole neck, too. Use just breast, if you want to keep the fat content down. Use just thighs, if you want to be kind of wasteful but also enjoy the tastiest/fattest meat the chicken has to offer. Great, so we got the chicken in there. Next to it you can even place a smoked meat (like the aforementioned ham, or a pork rib) to help add more f lavours, and use that piece of meat elsewhere. Once the chicken is ready, we get to use the sour cream and some f lour. You only need a little bit of f lour (for scale, 1 tbsp for a whole litre of sour cream, which is a huge amount of sour cream, you’ll need way less) and you mix it with the sour cream in a deep pan to make it nice and thick. Too much, and like our friend Gergely Varallyay-Tompos in culinary school, you’ll end up with a solid block of sour ‘cream’. So, at this point we have our sour cream, nice and thick, in a pan. We need it in the dish. The best way to go about it would be to slowly add the sauce from the chicken pan (the red sauce) dead slow to the sour cream. Do it slowly, or you’ll cottage it and you’ll get curdles of sour cream in your chicken paprikash. No one wants that. Then pour it back over the chicken, and heat again on a simmer. As soon as the sauce starts to bubble, even a little bit, it’s ready. If you stop it before that point you might have a taste of f lour — which, like curdled sour cream, no one wants. Now, since the Hungarians like their food heavy, they normally garnish the chicken paprikash with a kind of noodle that’s like gnocchi, but made with just f lour, eggs, and water. They’re like funny little wads of noodle that add that something extra to the sauce. So, that’s a chicken paprikash. You can cook this in your home kitchen, you can order it from Margaret Island, but I also definitely recommend that you cook it on an open f lame. Just a little something to keep in mind.

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Marinara

WORDS BY PHOTO BY

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Marinara does not mean tomato sauce with fish! It’s named marinara because back in the day, it was for sailors

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11

RECIPE

Bigilla

SPICY BEAN PASTE

Preparation time: 25 minutes | Serves 4 INGREDIENTS 500g dried broad beans ½ cup of Borges garlic olive oil 1 lemon 1 red chilli pepper, small 8 garlic cloves 2 sprigs of parsley Tabasco sauce 1 soupspoon of oregano and mint, finely chopped Salt

METHOD Soak the beans for 24 hours, changing the water at least three times. Boil the beans for one and a half hours. Drain off any excess liquid and mash the beans. Add the garlic, garlic olive oil, lemon juice, red chilli, parsley and salt. SERVING SUGGESTION This purĂŠe may be served cold or hot, as a snack with on bread or as dip. NUTRITIONAL TIPS This is a traditional Maltese dish, 100% Mediterranean. Products such as broad beans provide carbohydrates, proteins, and fibre and have a very low fat content. Garlic and Borges garlic olive oil add a touch of health to the dish since garlic contains multiple properties (diuretic, antibacterial, digestive, antithrombotic and anticarciogenic). 12

Galaktoboureko There’s particular joy to be found, for me at least, in good sweets. Greek sweets tend to be good sweets, and it’s why today you have, printed before you, a recipe to Greek Galaktoboureko to try out. RECIPE AND PHOTO BY

INGREDIENTS 6 cups of whole milk (the not skimmed stuff)

ž cup of melted butter

1 cup white sugar

3 ½tbsp corn starch

(a separate) cup of white sugar

1 tsp vanilla extract

(another separate) ½ cup of white sugar

Âź tsp salt

1 cup of semolina f lour

6 eggs

1 cup water

12 sheets phyllo/filo dough

METHOD Take the six cups of milk and pour it into a large saucepan, bring that to boil over medium heat. In a medium bowl proceed to mix the cornstarch, one of the cups of white sugar, semolina, and the salt and mix it well – make sure there are no bad clumps! Once the milk begins to boil, start to slowly introduce the semolina mixture to it and stir, constantly, with a wooden spoon. Keep stirring and cooking until it’s nice and thick and starts to boil and bubble. Keep this lovely stuff warm. Now, a large bowl, in which you mix and beat the eggs. Beat them well, like they’re your tennis arch nemesis. Spend about 10 minutes whipping and adding that half cup of white sugar, until it’s thick and pale like a chubby vampire. Then stir in that (fragrant) vanilla. Make the introduction between the egg mixture and the hot semolina mixture, partially cover said pan, and then set it aside to cool. Preheat the oven to 175°C/350°F. 14

Take a baking dish (13x9 inch, or so), and butter it. Add seven sheets of phyllo dough and make sure each of those seven sheets is buttered. Pour custard into the pan, over the phyllo sheets, and add the remaining phylo sheets as we did before, buttering each one. Now we bake for about 40 or 45 minutes in the (hopefully) preheated oven. You’ll know it’s done when the top is crisp and the custard has settled. In a small saucepan stir the rest of the sugar and the cup of water and then bring it to a boil in that small pan. Once our lovely dish of Galaktoboureko is out of the oven, pour the sugary syrup over it (pay particular attention to the edges) and let it set before you cut and serve it up to your loved ones (and this really is a dish for loved ones). If you want to store it, keep it in the fridge. I’ve never seen a dish stay full for more than a day, though; as to whether that says something about me or the dish itself, I will leave to you.

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happy easter from all of us at Prime Meat Shops offer you a wide range of lamb joints for the Easter season including fresh succulent Welsh lamb legs and shanks as well as New Zealand lamb legs, boneless shoulders, loins and fillets. Lamb recipes are available from all of our Prime Meat Shops. Ask for our variety of fresh beef and veal cuts, oven ready pork joints, fresh rabbit, chicken, turkey and other specials.

Prime Ltd, Mgieret Road, Marsa. MRS 3303 T: 2124 2650 - 2122 2291/2 M: 7947 8452 Facebook: Prime Matters | E: james.muscat@primemalta.com | www.primemalta.com

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FEATURE

Halva just so happens to be ridiculously close to ÄŚelwa tat-Tork, which is, and I hope, held dear to many a Maltese heart.

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INGREDIENTS

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Heat the honey in a heavy-bottomed saucepan over medium heat until it reaches 240’ or the ‘soft ball’ stage (syrup dropped into cold water will form a soft, f lexible ball). Allow the honey to cool slightly and add the vanilla and nuts. Gently fold in the tahini and stir until the mixture is well blended. Lightly oil a six-cup mold, loaf, or cake pan. Pour the mixture into the pan and cool completely. Wrap the halvah well and refrigerate it for 24-36 hours so the halvah’s characteristic crystallized texture can fully develop. Cut the halvah while it’s cold, but serve at room temperature. Makes about two pounds of sweetmeat.

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2 cups honey 1 tsp vanilla extract 1½ cups toasted unsalted pistachios or almonds 2 cups tahini (stirred smooth) METHOD

INGREDIENTS 70g Twistees 70g McVities shortbread biscuits 70g butter, plus extra for greasing 500g cream cheese Galbani Bel Paese 100g caster sugar 75g Bridel fresh cream 2 tbsp plain f lour 3 free-range eggs, plus 1 egg yolk, lightly beaten 1 tsp vanilla extract

METHOD Preheat the oven to 180°C/350°F/Gas4. Grease and line the base of a 23cm/9in form cake tin. Place the Twistees and shortbread biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Melt the butter and add the Twistees crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then f latten (use fingers or a potato masher). Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling. Reduce the oven to 160°C/315°F/Gas 2. In a large bowl, beat together the cream cheese Galbani Bel Paese and sugar until smooth then add the fresh cream and f lour and beat again. Gradually add the eggs and vanilla essence beating well between each addition (beat in rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Pour the cream cheese mix on to the Twistees base then bake in the oven for 45 minutes. The cheesecake should be just set with a wobble and should still be cream in colour on top with just a slight golden hint around the edges. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. PLATING: Slice and serve with favourite Ice Cream.

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19

INGREDIENT

PHOTO AND WORDS BY

20

INGREDIENT

21

RECIPE

TV CHEF MANUEL AQUILINA’S GLUTEN FREE, DAIRY FREE

Figolli METHOD

Serves 4 small figolli INGREDIENTS FOR THE PASTRY: 500g Doves Farm gluten-free plain white f lour 2 tsp Doves Farm gluten-free baking powder 2 tsp Doves Farm xanthan gum 150g trade craft unrefined golden caster sugar ½ tsp vanilla extract Zest of 1 lemon and 1 orange Juice of 1 orange 3 egg yolks FOR THE ALMOND FILLING: 600g Good Earth pure ground almonds 320g Trade craft unrefined golden caster sugar Zest of 1 large lemon 2-3 egg whites ½ tsp vanilla extract FOR THE ICING: Choose an icing of your choice 22

To prepare the almond filling: place all the ingredients together in a large bowl and bind together with your hands to form a soft marzipan. Make sure the mixture is not sticky. Put aside while you make the pastry. To make the pastry: sift together the gluten-free f lour, baking powder and xanthan gum in a large bowl. Add the soya spread and rub with your fingers till mixture resembles breadcrumbs. Add in the golden caster sugar, lemon and orange zest, fresh orange juice, vanilla and egg yolks and mix together till you have a smooth soft pastry. Do not allow to rest and use immediately. Roll out the pastry on a f loured work surface, to a thickness of about 3/4cm. You can also easily do these by placing the pastry between two sheets of greaseproof paper. Using shaped figolli cutters, cut figolli shapes out of the pastry (you will need two pastry shapes for each figolla). Carefully place the figolli pastry shapes on baking trays covered with greaseproof paper. Next, you need to roll out the almond filling, the same as the pastry, cutting out one shape per figolla. Brush ½ of the pastry shapes lightly with water, and cover each piece with the almond filling. Brush the almond filling lightly with water and cover with the remaining pastry shapes. Each figolla will end up with a pastry top and bottom, with the layer of almond in the middle. Bake the figolli in the oven at 180°C, for 35-40 minutes, depending on their size. When the figolli are cooked, remove the baking trays from the oven and allow the figolli to cool down completely before removing them of the baking trays. For best results, decorate the figolli the following day, using the gluten-free chocolate, marzipan, icing and silver dredges. When the figolli are decorated and the icing is set, wrap them up in cling film to keep them fresh. The figolli can be prepared one to two weeks in advance.

FEATURE

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FEATURE

WORDS BY

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FEATURE

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Herb Crusted Lamb French Rack Preparation time: 15 minutes | Cooking duration: approximately 20 minutes

INGREDIENTS New Zealand Lamb French rack at around 500g - 600g (serves 2) Slice Rack in Half (for 1 portion) FOR CARROT PUREE: 3 carrots, salt & pepper, 50ml Basso olive oil, FOR HERB CRUST: 4 slices of bread, bunch parsley, 50g pecorino, 1 tsp rosemary, Basso olive oil to bind FOR ARTICHOKES: 2 garlic cloves, seasoning, 3 tbsp water, olive oil FOR SAUCE: 1 glass port, knob of butter, 1 tsp rosemary

METHOD Boil carrots until very soft, when ready season and add olive oil and blend with a hand blender until smooth. Pre-heat oven at 200 degrees. Score the fat on the lamb and season well. In the meantime, heat up a pan with olive oil and sear your meat on all sides for colour. In your food processor blend bread, parsley and pecorino. Taste for seasoning. Place your lamb in the oven for seven minutes. Whilst lamb is in the oven, clean the artichokes very well (no need to peel them) and chop into small chunks, place them in a deep pan with olive oil, garlic, salt, pepper and three tablespoons of water and cook on low heat until soft. Get the lamb out of the oven and brush with mustard and cover with the herb crust, and place back in the oven for another seven minutes. In the meantime, get a pan and melt some butter and infuse with rosemary, then add port and reduce it until you kill the alcohol content. Remove lamb from the oven and plate.

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RECIPE BY PHOTO BY

SCRAMBLED EGGS INGREDIENTS 3 eggs Unsalted butter Salt and pepper Chives Cream

32

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METHOD Crack the 3 eggs into a cold, non-stick pan and add two teaspoons of unsalted butter Place the pan on medium to low heat and begin mixing the eggs with a rubber spatula or a wooden spoon Break the yokes and begin to incorporate them rather aggressively into the albumin (whites for the layman) Keep stirring almost as if you were making a risotto If at any point you deem the pan to be too hot, do not be afraid to remove it from the heat. The eggs will keep on cooking due to the residual heat in the pan Replace the pan onto the heat to maintain a relatively constant temperature

Once the eggs begins to coagulate, season with salt and pepper and add a pinch of chives Keep beating the eggs as the water begins to evaporate out of them rapidly Once almost cooked add a splash of cream (milk is also a good alternative; I have even used a soy based cream substitute) and remove from heat Keep mixing until all the cream is incorporated Lay over a nicely toasted piece of bread of your choice and finish with a garnish of more chopped chives or enjoy as a quick snack all by themselves.

33

BABY FOOD

BabyFood

FOR NOT-BABIES WORDS BY

1 1

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BABY FOOD Contents of Baby Food

Guesses

Apple, mango, banana and passion fruit

‘Banana with a hint of pear or peach’

Vegetable lentil bake with cumin (47% tomato)

Average Rating

Snack Potential

Comments

7

All 4 were eaten within half an hour so you can safely assume the answer

‘Mushy.’ ‘Mash.’ ‘Very warm.’ ‘Tastes better cold.’

‘Salsa, beans and chilli’ came out on top with 1 vote for ‘mewt’

2

‘-64706510/10 lanqas xejn’

‘Maybe on pasta.’ ‘No comment!’ ‘[I will] achieve the ugliest face ever if I eat it.’

Plums, pears, parsnips and swede

5 guesses for prune, 1 for sweet potato and a ‘maybe’ for grape

5

4 ‘no’s, a ‘yes’, and a ‘maybe’

Ratings varied from 1 to 7, not much else was said.

Apple, blueberry and purple carrot

4 for ‘cherry’ then a couple of other fruits

6.5

Mixed

Only person who correctly guessed ‘apple and blueberry’ was also sure they’d have it as a snack.

Sweet potato, broccoli and carrot

2 for ‘vegetable’, 2 for ‘broccoli’, 1 for ‘carrot’, 1 for ‘dog food’ and 1 for ‘smells diseased.’

0.6

‘No way’, ‘Deffo no’, ‘ciao!’, and 1 person skipped it citing that she had just ate and was ‘full’

‘Smells of a kennel.’

Vegetables, chicken and rice

Collectively: ‘chicken’, or ‘meat’ of some kind

1

Only 3 people dared to taste test and the answer was a resounding ‘no chance in hell.’

‘Look at the above but more disgusting than diseased.’

Banana, orange and biscuit

4 for ‘banana’, 1 for ‘custard’, 2 for ‘fruit’, 1 for ‘apple’ and 1 for ‘pear’

7

4 for ‘yes’ and 2 for ‘no’

‘Naqra bla toma.’ ‘Don’t like the texture.’One person who scored it at 8 said yes.

Prune

3 for ‘cherry’, 1 for ‘strawberry’, 2 for ‘prune’ and 1 for ‘apricot’

5.2

Overall, ‘no’

‘Not very sweet’, one skipped, ‘Weird.’ ‘Maybe.’ And a ‘not my fave.’

Banana, apple, biscuit and honey

‘Hallata ballata ta’ frott’

7*

3 for ‘yes’, 2 for ‘no’, and 1 ‘ew’.

‘Fave!’‘Very sweet.’ ‘No idea.’ ‘Ew.’

Four-cereal (porridge style powder to mix with hot milk/water)

‘Porridge’

7.8

With fruit/honey for sure

Good snack potential, with fruit and honey.

*(average lowered by the one ‘2’ rating.)

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35

FEATURE

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37

FEATURE "<$;(:<+/5;2*<;7:;4:967;1<10467-<:39:<:6+;<&/<,84$67-<87<9<4;1 ,67;<590.;'< 365)<&956.922/)<67%82%;1<(80467-<; 092<9+807:5<8* 4;1<,67;<971<.36.$;7<5:8.$<67:8<9<(8:< 9&80:< +2<8*<;9.3)<*84 :,;2%;<&4;95:5 )<971<:3;7<&467-67-<6:<:8<9<&862'< 3;7<"<5:644;1<67 :34;;< :9&2;5(8875< 8*< &48,7< 50-94)< 971< 2;:< 6:< 56++;4< 07:62< 6: :36.$;7;1' 67922/)<"<:88$<:3;<.36.$;7<80:<8*<:3;<8%;7)<(804;1<:3;<590.;<8%;4 6:)< 971< (0:< 6:< &9.$< 67< :3;< 8%;7)< 07.8%;4;1)< *84< 978:3;4< *6*:;;7 +670:;5)< 84< 07:62< :3;< 06.;5< 497< .2;94< ,3;7< "< 5:9&&;1< 6:< ,6:3 58+;:367-<5394(' 71<:39:<,95<6:'< 365<65<9<%;4/<46.3<1653)<;5(;.6922/<,6:3<:3;<590.; (804;1<8%;4<:3;<.36.$;7)<971<:39:<+;975<:39:<97/:367-<;25;</80 5;4%;<,6:3<6:<5380217#:<&;<:88<;29&849:;'<"7<+/<.95;)<"<56+(2/ 5(;7:<:3;<4;5:<8*<:3;<9*:;47887<5+0-2/<:85567-<9<59291<971<&86267(8:9:8;5<,362;<787.39297:2/<56((67-<,39:<,95<2;*:<8*<:3;<,67;' 3;<1677;4<(94:/<,95<9<50..;55'< 3;<*881<,95<9<+80:3!,9:;467:95:;<; (285687)<971<,;<391<9<*97:95:6.<:6+;<,6:3< ;84-;< ,385; 79+;)< 6:< :047;1< 80:)< ,957#:< ;84-;< 9:< 922)< &0:< 8&;4: < 971 .8+(97/'< 3;< 872/< (48&2;+< 65'''< ,;22)< 287-< 5:84/< 5384:)< 87; :367-<2;1<:8<978:3;4)<971<,;#4;<39%67-<9<*97./<14;55<(94:/<7; : ,;;$<*84<*84:/<84<+84;<(;8(2;' ;22)<6:<5;;+;1<26$;<9<-881<61;9<9:<:3;<:6+;'<

Easter Lunch Buffet

An array of Antipasti & salads Carrot & orange soup

Baked rigatoni with a Beef & pancetta ragu

penne salmone e Vodka

rack of Lamb with Butter Herb Mustard & fresh rosemary Crust Chicken Thighs baked in a sweet & savoury peanut sauce Grouper al Cartoccio Asian Corner

A delectable selection of sweet Temptations

Including flowing Wine & Water

person â‚Ź35 per

We offer various private venues and menus to accommodate groups of all sizes. For reservations call 2147 0663/4. Triq Idmejda, Balzan (next door to San Anton) info@melitagardens.com.mt www.facebook.com/melitagardens

GARDENS

SPOTS ORGAN HEALTH & NUTRITION J, .)0 6/.(-$0 0 @%-,'-'+)0 '*0 -$/ J B 0 1 ,//0 ,+ 0 +(%-'+) 0 B(( J, .)0 ,+&%#-*0 .,/0 ;(%-/)0 ,// $/.-0 ,// 0 0 ,// 0C.',"0 ,// 8/.*-0 ,// 0@%-0 ,// 0; J0 ,//0 I/ .) 0 /#'.('*') 0')0).-%,.( 0 (%-/) .)&0.((/, "0!,//0!++&* 0J, .)0'*0)+ -$/0 -,%*-/&0 ,.)&0 !+,0 +/('.#*0 .)& +-$/,0 .((/, "0 *%!!/,/,*0 .,+%)&0 -$/ +,(& 0!+,0 /--/,0$/.(-$0.)&0)%-,'-'+) J, .)0 $.*0 .)0 / -/)*' /0 ,.) /0 +! .((/, "0 !,'/)&("0 ,+&%#-* 0 J%, #+ '- /)-0'*0-+0 ,+ '&/0#+)*% /,* '-$0*.!/ 0 (%-/)0!,//0 ,+&%#-*0.)&0-+ .')-.')0+%,0 (.-!+, 0+!0(+".(-"0.)& ,/#+ )'-'+)0 ')0 D%.('-" 0 )%-,'-'+%* !++&*0!+,0-$/0 +&/,)0('!/*-"(/ BFREE *') 0 -$/0 .)#'/) ,.')*0+!0 %')+. 0 $'. /!!0.)&0 (. 0 //&* 0+%, ,. *0 .,/0 .# /&0 '-$ )%-,'/)-*0 .)&0 !' ,/0 .)& -.*-/0. *+(%-/("0 ,'(('.)- $/" ,/0 .(*+0 .0 ,/.*+%,#/0+!0 ,+-/') 0 /,!/#!+,0(%)#$0+)0-$/0 +0+,0.*0.0-.*-"0 ' .0 .*/ -$/*/0 ,. *0.,/0*+0 /,*.-'(/0.)&0*+0-.*-"0"+% +) -0 /('/ /0-$/" ,/0)+-0 $/.- 0 $/"0.,/0.(*+ !,//0!,+ 0 (%-/) 0&.'," 0/ 0)%-0.)&0*+" 0 .&/ '-$0 *% /,0 *//&*0 .)&0 *%'-. (/0 !+,0 / .)* +,-/&0 "0 .((/ .0 +,-0 0 +,-0 -& 0 / *'-/ 0 #.((/ .(-& #+ 0 .'( *-+,/(+#.-+, #.((/ .(-& #+ BORGES NUTS KITCHEN RANGE @%-*0.,/0.0!.)-.*-'#0*+%,#/0 +!0 )%-,'/)-* 0 .)&0 / /,-* ,/#+ /)&0 /.-') 0 . $.)&!%(0 / /,"0 &." C/('#'+%*0.)&0 .# /&0 '-$ ,+-/')* 0 . )/*'% 0',+) !' ,/0 .)&0 + / .EF 0 -$/" ' /0 "+%0 .0 $/.(-$"0 /)/, " ++*-0 .)&0 +, 0 +)&/,*0 !+, "+%,0$/.,- 0 ,/ .,/0"+%,0 +*+,' ').(0 &'*$/*0 '-$0 -$/ :=+, /*0 +%#$< 0 $/((/&0 ')/ )%-* 0 -$')0 .( +)&0 !(+%,0 .)&0 (., /0 -.*-"0 ,. .( +)&*0,/.&"0-+0#++ 0: )0"+%,0 '-#$/)<0.,/ ,' /0D%.('-"0') ,/&'/)-*0*/(/#-/&0.-0*+%,#/0.)& ,+&%#/&0%*') 0D%.('-"E ,/*/, ') 0 ,+#/**/*0-+ ' /0-$/0:=+, /*0-+%#$<0-+0.0 ,/.-0 .,'/-"0+! &'*$/* 0 '-$0.0 '&/0,.) /0+!0') ,/&'/)-*0-$.*.-'*!"0.((0#++ ') 0)//&* 0=+, /*0)%-*0#.)0-. / .,-0')0.0&'/-0 '-$+%-0 (%-/) 40

EASTER INDULGENCE AT TA’ MARIJA $/0 %*#.-0!. '("0') '-/*0"+%0-+0#/(/ ,.-/0 .*-/,0 '-$0"+%,0!. '("0.)& !,'/)&*0.-0 . 0 .,' . 0J)0 .*-/,0 %)&."0 +')0-$/ 0!+,0.0-.*-/0+!0(+#.( &/('#.#'/*0 '-$0.0*% -%+%*0#., /,"0 %!!/-0.-0+)("09F? '-$0.0 ,+ '*/ -$.-0 "+%0 '((0 $. /0 .)0 ')&%( /)-0 .*-,+)+ '#0 / /,'/)#/0 '-$0 .) .**+,- /)-0+!0+ /,0?G0 .(-/*/0.)&0 /&'-/,,.)/.)0&/('#.#'/*0 ,/ .,/&0 " -$/',0. .,&0 '))') 0#$/!* 0 +0#+ (/-/0-$/0/ /,'/)#/ "+%0 '((0.(*+0 /0/)-/,-.')/&0 "0*-,+((') 0 .)&+(')*0.)& %'-.,* 0 /&)/*&."*0 .)&0 ,'&."*0 /) +"0 -$/',0 .(-/*/ -,. . .) .0 )' $-*0 $/,/0 "+%0 #.)0 .(*+0 /) +"0 . * /#-.#%(.,0&.)#/0*$+ 0 "0 .(-/*/0!+( 0&.)#/,* 0B)& &+) -0 !+, /-0 -$/',0 .((E')#(%*' /0 %!!/-0 )' $-*0 / /," .-%,&."0 '-$0/)-/,-.') /)-0.)&0.0(' /0 /,!+, .)#/0 " +,. +) 0.*0 /((0.*0-$/',0 %)&."0!. '("0(%)#$/*0.-0+)(" 97? 0 . 0 .,' .04/*-.%,.)- 0 +*-. 0 /( 07AHF0HHHH 0 .'( ')!+ -. .,' . #+ 0+,0 / *'-/ 0 -. .,' . #+ -

What’s NEW

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