Frittata di Spaghetti

A great way to use up left over spaghetti!

You can add peas, bacon or anything else that you like to the mixture. Surprisingly, this is also good cold and sliced.

Ingredients

8 oz spaghetti (or 4 cups cooked spaghetti)

4 tsp extra-virgin olive oil

3 onions, chopped

2 (large) eggs

2 (large) egg whites

1/2 cup milk

1/3 cup freshly grated Parmesan cheese

2 tbs chopped fresh parsley

2 tbs chopped fresh basil

salt and pepper to taste

1 tomato, diced (optional)

Method

Cook spaghetti in a large pot of boiling salted water until tender but firm. Drain and refresh with cold water. (or use left over spaghetti)

Heat oil in a large nonstick skillet over medium heat.

Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer the onions to a small bowl and let cool slightly.

Wipe out the pan.

Whisk together eggs, egg whites and milk in a large bowl.

Stir in the onions, Parmesan, parsley, basil, salt and pepper.

Add the spaghetti.

Spray the pan well with nonstick cooking spray and place over medium heat.

Pour in the egg mixture and distribute evenly in the pan.

Cook until the underside is golden, moving the pan around on the burner to ensure even cooking, about 6 minutes.

Invert a large platter over the skillet, grasp the platter and skillet with oven mitts and carefully turn over.

Lift off the skillet and spray it again with nonstick cooking spray. Slide the frittata back into the skillet and cook until the bottom is golden.

Slide the frittata onto a platter. Garnish with tomatoes if desired.

Tuna Stuffed Tomatoes

This recipe is for 4 - you can adjust as necessary. Great in summer when tomatoes are abundant. I have come across several recipes that feature cooked stuffed tomatoes but I prefer this type - they are fresh, tasty and nearly everybody likes them!

Ingredients:

4 large tomatoes

1 can tuna

2 spring onions, chopped

2 cloves garlic, crushed

3 tbs mayonnaise

salt and pepper to taste

Fresh basil, chopped

2 tsp chopped olives

1 tsp capers

1 tsp fresh parsley leaves, chopped

Method:

Cut the tops off the tomatoes, and scrape out the inside but leaving about 1/4" flesh inside.

Mix the remaining ingredients and fill the tomatoes with the mixture.

ready!!!

Green and yellow beans with peppers and garlic

I use string beans for this recipe, a mixture of yellow and green. The sesame oil adds an interesting flavour to the dish.

Ingredients

1/2 lb green beans

1/2 lb yellow beans

2 tsp olive oil

1 small red and one small yellow pepper (seeded and julienned)

1/2 tsp chili pepper flakes

2 cloves garlic, crushed and chopped

1 tsp sesame oil

salt and pepper to taste.

Method

Boil the bean until tender but crisp, about 3 mins

Drain, plunge in iced water to stop the cooking then drain again

Heat olive oil over a medium heat( I use a wok here )

Add the peppers and cook for about 2 mins

Add the beans and cook for a couple more minutes

Add the chili and garlic, and saute until cooked.

Drizzle with the sesame oil and season.

A ZERO cholesterol dish with only 50 cals a serving!!!

Almond Biscotti

These classic twice baked cookies can be made in a variety of ways - you can use pecans or walnuts instead of the almonds, you can add dried apricots, cherries or blueberries....anything is possible! The whole-wheat flour in this case gives them an extra crunch.

They can also be drizzled with chocolate for extra sweetness.

This recipe is a lower fat alternative - there are only 79 calories per 3 cookies! part of my lose weight but eat well project!

Ingredients.

3/4 cup wholewheat flour

3/4 cup plain flour

1/4 cup brown sugar

1 tsp baking powder

2 eggs (beaten)

1/4 cup low fat milk (or soy milk)

2 1/2 tbs canola oil

2 tbs honey

1/2 tsp almond extract

1/2 cup coarsely chopped almonds.

Method.

Pre heat oven to 350F

Combine The flours, sugar and baking powder.

Add the eggs, milk, canola oil, honey and almond extract and mix well

Add the almonds.

Mix until the dough is well blended

(I use my hands here-easier and more fun!)

Put the dough on a long sheet of plastic wrap and shape into a flat log about 12" long, 3" wide and 1" thick. You will need the plastic cos the dough is rather sticky.
Lift the wrap and transfer the dough to a non stick baking sheet.

Bake for about 20-30 mins until lightly browned.

Remove from the oven, put onto another baking sheet or a cutting board and leave for a few minutes to cool slightly.

Cut crosswise on the diagonal using a serrated knife and cut slices of about 1/2" thick.

Put the slices back on the baking dish, cut side down and bake for another 15-20 mins or until crisp.

When cool, you can dust with powdered sugar (or not!)

They keep well in an airtight container and are delicious with a cup of coffee!

Healthy Fish Dish

After all the fattening food in my last posts, here is something healthy, tasty and easy to make!

Recipe courtesy of my dear old mama....

Ingredients

1 catfish fillet or two if small. can use any other type of white fish fillets.
1 spring onion
1 large tomato
few leaves fresh basil
1 lemon slice
sea salt and freshly ground pepper to taste.
olive oil, extra virgin, cold pressed.

Method:
Wrap fish in pouch of parchment paper and top with white part of spring onion,and sprinkle with lemon juice.

Lightly steam fish in microwave for two minutes.

Slice two rounds from tomato for decoration use and chop the rest roughly, add salt and pepper and chopped basil leaves.
Serve fish decorated with the tomato rounds, the chopped tomatoes the lemon round cut in half, decorate with sprig of basil, check seasoning and sprinkle with a thin stream of olive oil.
Enjoy!

Mqaret - Date Rolls

Mqaret are delicious pastry parcels - that are deep fried - a killer for your diet but unless you over indulge, great little treats. Served with ice cream they make a great dessert.

These small packages of sweet pastry filled with a date mixture and served blisteringly hot are often sold dripping in paper bags from roadside stalls. You’ll nearly always find mqaret hawkers at Valletta’s city gate near the bus terminus. (Valletta is Malta's capital city)

As you step off the bus, you’ll be greeted by the sickly, sweet smell of mqaret mingling with diesel fumes from the buses (last I checked they were still not eco-friendly!)

Ingredients:

400g Flour

1 tablespoon lard

1 tablespoon margarine

1 tablespoon sugar

1.2 kg pitted dates

1 orange peel grated

1 tablespoon anisette

1 tablespoon orange flower water

A pinch of ground cloves

Method

To make the dough, rub the lard into the flour.

Add the sugar and mix.

Moisten with anisette and orange flower water until you can form a soft dough.

Next prepare the filling.

Mash the dates and mix with the cloves, orange peel, anisette and orange flower water.

Note: If the dates are hard, soak in water for about thirty minutes to soften. Drain before using. Roll the dough out into a long wide strip and spread the prepared filling on the top half of the dough to form a layer about a quarter of an inch thick

Wet the edge of the pastry and fold over to cover the filling.

Press all edges well together to seal.

Cut into diamond or rectangular shapes (about 3.5 x 2.5 inches.)

Fry in deep hot oil till golden in colour.

Let drain and eat while still hot.

Avocado Gazpacho

Something cool for the summer evenings...the lobster makes a nice touch! Another recipe of unknown origin so if there is anyone out there who knows where this came from let me know!

I have a whole box of recipes I collected and unfortunately I never wrote where they came from, so unless i remember I cannot give credit to the author!

Ingredients:

3 avocados

juice of 1 line

100 gms onion, diced

150 gms red bell pepper, diced

150 gms tomato, diced

15 gms cilantro, minced

2 teaspoons coriander

8 gms cumin

5 cloves garlic, roasted

3 cups water

for garnish

300 gms lobster , chopped

1 whole scallion, chopped fine

1 tablespoon olive oil

1 pinch saffron

salt and white pepper, to taste

Method

1. Cut the avocados in half and remove the pits.
2. Scoop the meat into a bowl and discard the skin. Pour the lime juice over and set aside.
3. Put the tomatoes, onions, red peppers, roasted garlic, cilantro, coriander, and cumin in a bowl and mix.
4. Put the avocados and water in a blender. Lightly pulse so the avocados are just broken up. You do NOT want a smooth consistency.
5. Add to the diced veggies and season with salt and pepper.

For the garnish:
6. Boil the lobster meat for approximately 8 minutes or until nicely firm.
7. Shock it with an ice bath and then drain well, removing all extra water. Roughly chop.
8. In a small bowl, mix the lobster, scallions, olive oil, and saffron together.
9. Season with salt and pepper. Chill and set aside

To Serve:

Put the vegetable mixture into serving bowls and garnish with the lobster mix.

Biskuttini tar-rahal - Village Biscuits

These Maltese biscuits “Biskuttini tar-Raħal”, "Village Biscuits" in English, were traditionally served during special occasions such as the Christening of a baby. They would be decorated on top with swirls of pink icing for a baby girl or pale blue for a boy. I just find them great with a cup of tea and babies seem to love them too - go easy on the anisette in that case!

The icing swirls on top add a sugary kick as the biscuits themselves are not overly sweet. Wish I had a better pic!!

Ingredients:

3 eggs,

8oz of sugar,

8oz of flour,

grated rind of 1/2 lemon and 1/2 orange,

2tsp of crushed aniseed seeds. (I sometimes add a few drops of anisette..)

Method

Preheat the oven to 450f, but turn down the heat to 375F as soon as you put in the biscuits.

Separate the eggs and beat the whites until they are stiff.

Add the sugar a little at a time, whisking well between each addition.

Put in the yolks, mix again, and then stir in the grated peel and crushed seeds.

Fold in the flour.

Shape the dough into ovals, using two spoons, and bake them on a tray scattered with semolina, for 20 minutes or until they are a light golden colour.

Decorate the biscuits with swirls of icing.

Chicken Liver Pâté

This is a great pâté and one of my favourites. Its great with toast, crackers or melba toast.

We would often have "Dip" parties - everyone would bring a dip and a bottle of wine and we would spend a great evening!

I know some people are scared of liver, or dislike the taste but they should give this a try!

Ingredients

1kg of chicken livers ( washed, trimmed and cleaned)

some olive oil,

1 tsp fresh rosemary, very finely chopped

1tsp sage very finely chopped

zest of one small orange,

2 cloves garlic, crushed,

salt and pepper to taste

100ml of brandy,

100ml of red wine,

250g of butter,

2 bay leaves.

About 8 bacon rashers (fry - or grill - and put on paper towels to remove the oil. Don't let the bacon crisp however, it has to be cooked just enough)

Method

Fry the chicken livers in the olive oil, and add the herbs, orange zest and garlic.

Do not over fry or the livers will get tough. they should be brown on the outside but left pink inside.

Season, remove from the pan and put into a blender

Put the pan back heat and pour in 100ml of brandy, 100ml of red wine, and bring to the boil, stirring and scraping any residue from the sides.

Pour this into the blender along with 200g of butter and process until smooth.

Line a terrine with the cooked bacon strips

Pour the pâté into a suitable terrine and decorate the top with a bay leaf or two, a couple of sprigs of rosemary and some curls of orange zest.

Melt 50g of butter very gently over a low heat – do not allow it to bubble – and carefully pour the clear part of the butter over the top of the pâté, making sure all is under a thin layer of clarified butter.

Leave it to cool, and then put it in the refrigerator, covered with a lid or foil.

You can turn it out to serve, it looks rather pretty - or else just leave in the terrine.

Pumpkin pie - not the usual type!

Pumpkin pie is a standard traditional dish in the north of Malta but unlike the pies that are so popular in America, these are not a dessert, but the main meal. It is made using fresh pumpkin (NOT canned) which is abundant in Malta (hmmm and we don't even celebrate Halloween there!)
This recipe is not my own, it was sent to me by my cousin so if the author is out there please let me know so I can give you credit!!!

I made this yesterday and it is yummy!!!

Ingredients:
For the filling:
one onion (peeled and finely chopped),
three cloves of garlic (crushed and chopped),
extra virgin olive oil,
400g of pumpkin (peeled, de-seeded and diced),
100g of olives,(pitted)
two tablespoonfuls of capers (some people use sultanas instead),
two tablespoonfuls of Italian marjoram
one tablespoonful of fresh mint (chopped),
two x 170g cans of tuna in oil,
three or four anchovy fillets,
250g of long-grain rice.

For the pastry:
450g of plain flour,
a generous pinch of salt,
150ml of extra virgin olive oil,
one large egg and enough white wine to make 150ml of liquid.

To make the filling:
Boil the rice in abundant salted water for about half the time stipulated on the packet, then drain it immediately and leave it to cool.
Fry the onions and garlic until they are soft and golden, add the pumpkin and carry on cooking. Stir in the olives and capers (or sultanas) and fry until everything is soft.
Add a little white wine if the mixture starts to stick to the bottom of the pan.
When it is cooked, put in the tuna, anchovies, herbs and cooked rice.
Stir the mixture and season it with salt and pepper.
Leave it to cool.

To make the pastry:
Sieve the flour and salt into a bowl, stir in the olive oil and rub it into the flour.
Add the egg-and-white-wine mixture and continue to stir until you have pastry.
You may find that you need to add a little more liquid.
Flatten out the pastry with your knuckles and fold it in half, repeating this action four or five times until it is smooth.
Now divide it in two, one piece a little smaller than the other.
Roll out the larger piece and use it to line a 24cm-diameter shallow pie-dish. Fill the lined dish with the pumpkin mixture and press it down lightly.
Moisten the outside edges of the pastry with a little water.
Roll out the other piece of pastry and use it to make a lid for the pie.
Using the prongs of a fork, press down onto the moistened edges of the pastry.
Prick the lid all over and use any left-over scraps of pastry to decorate it.
Brush the pastry lid with egg or milk to glaze it, and bake the pie for around 45 minutes at 190C or until it is golden and cooked.

Bigilla - Maltese bean dip

This traditional dish is extremely popular in Malta - and again and safe thing to make as you cant go wrong!

The main ingredient is broad beans (or fava beans). In Malta, the beans used are called 'Ful'. They grow abundantly and are really good fresh with some olive oil and garlic

Ingredients

1 lb dried broad beans

2 tsp parsley

1 head of garlic crushed

juice of half a lemon

1 tsp red pepper flakes

1 tbsp of mixed marjoram & mint, finely chopped

2 tbsp olive oil

Salt and freshly ground pepper

Method:

Soak beans overnight (or at least 12 hours)

Replace water. Add salt to taste

Bring to boil & simmer until beans are soft. (you may need to add more boiling water to be sure that the beans do not stick to the pan!)

Mash beans lightly and place them in a serving dish

Add other ingredients to taste
Pour olive oil on top and add some more parsley for decoration

Roasted Sweet Potatoes or Yams

Sweet potatoes seem to be around all year long - at least here in Arizona. They are as versatile as ordinary potatoes but apparently are much better for you.

This is one of my Mum's recipes - she said she would disown me if i didn't give her credit!!

Ingredients:

6 yams or sweet potatoes - peeled and sliced into thick rounds

4 tbs olive oil

6 garlic cloves, peeled and crushed

1/2 cup fresh thyme

1 tsp red pepper flakes

salt to taste

Serves about 8


Method:
Heat oven to about 450F
Put all the ingredients into a bowl and mix, making sure the potatoes are well coated with the oil mixture.
Roast for about 40-50 mins or until done.

Feta Cheese Souflee

I got this recipe from an English friend of mine - I first made it about 30 years ago! (i am so OLD!) when i was in college in Bournemouth. It can be rather impressive - if it rises that is!

The mixture can be prepared in advance but since the souffle is best served immediately, start step 5 just before serving time so that it will be served nice and fluffy.

Ingredients

7½fl oz milk

3 thick slices sourdough bread(cut off crusts)

5oz crumbled feta cheese

3 eggs, separated

7oz ripe tomatoes, finely diced (remove seeds)

2oz butter, softened

pinch of sugar

1 tbs fresh basil or mint leaves, chopped

Salt and pepper

pinch of freshly grated nutmeg

Method

1. Preheat the oven to 425F

2. Tear up the bread, pour the milk over and soak for 5-10 minutes.

3. Put the cheese into a food processor with the butter, egg yolks, milk and bread mixture, salt, pepper and nutmeg. Process until smooth.

4. Mix the tomatoes with the sugar, basil or mint and salt and pepper, and divide between six buttered ramekins.

5. Whisk the egg whites until they form stiff peaks and fold into the cheese mixture. Spoon this over the tomatoes, filling each ramekin almost to the top.

6. Put the ramekins straight into the oven. Bake for 10-15 minutes until nicely puffed and browned. Do not open the oven while cooking or the souffles will deflate!

7. Serve immediately.

Kohlrabi Appetizer

I had some left over kohlrabi from my foodie fights challenge, so i made the simplest of dishes that was very popular in Malta since kohlrabi - or 'gidra' is very common.

Boil a couple of small, tender kohlrabi.

Slice, add some olive oil, salt and pepper, some minced garlic and voila!

Some crusty bread for dipping is all you need for a quick - and rather original appetizer.

Pisellata - Peas and eggs

I have no idea where this recipe came from - all I can say is that it was always used when we could not think of anything too cook. Its fast, easy, and rather nutritious.

I am just giving the basic idea on how to make this. Adjust the quantities according to how may are eating!

Ingredients: (per person)

1 egg

about 1 - 1/2 cup peas (fresh or frozen)

1/2 onion

1 rasher bacon.

about 1/4 cup broth or water and a piece of stock cube

Method

Fry the onion and bacon in a tad of oil, then add the stock/broth until almost translucent.

Add the peas and cook until almost done

Add the eggs (as if you were frying them sunny side up)

Put the lid on the pan for a few minutes

READY!!!

Weird? i think so but it tastes great!

Figolli - Traditional easter delights from Malta

The figolla is a traditional almond pastry and according to mythology, the figolla was presented as a gift to Astarte, the goddess of fertility.This recipe was kindly sent to me by my cousin Paula in Malta.

This is the first time she is giving out this recipe, and according to all that have tasted them they are pretty good.She would like to stress that She buys whole almonds, blanches them herself and breaks them up in very tiny pieces but not so much that they look like powder - more like crumbs

PASTRY

yields approx 4-5 depending on the size of your shapes

14 oz self raising flour+ 1 teaspoon baking powder,sifted

6 oz margarine,

rind of a large lemon,grated

4 tbs sugar,

2 eggs, beaten

and a little fresh milk to bind if necessary.

Make Pastry

Mix the dry ingredients, add the margarine, eggs and milk if necessary - work to a smooth dough.

FILLING

20 oz ground almonds,

8oz icing sugar+12 oz sugar or 20 oz icing sugar,

1egg+1yolk,

juice of 1/2 lemon,

1 tbs brandy.

Mix all in one stage and allow to chill for at least 1 hour in the fridge.

MAKING THE FIGOLLI
Heat oven to 325F.

Roll out a piece of pastry until it is 1/2 inch thick on a well-floured surface.

Cut into desired shapes (Figolli are traditionally cut into the shape of a bird, a fish or a duck and the size of each Figolla is between 8 to 10 inches).

You need two cut-outs for each Figolla.

Spread the filling on one of the cut-outs.

Place the other cut-out on top and press the edges to seal.

Brush the top of the Figolli with the beaten egg.

Bake until the Figolla turns to a golden colour.

Let the Figolla cool down and then decorate with coloured icing.

You can also cover with chocolate.

Place a hollow chocolate egg in the center of each Figolla using some soft icing to hold it in place.

Figolli can be really elaborate - with cut out pictures, richly decorated etc etc - I prefer the iced ones - with the Easter egg on top!

No Cook Cake

This no cook dessert is a favourite of mine. The biscuits used are 'Morning coffee' or 'Marie biscuits'. You can also use the LU Cookies or Rich Tea Biscuits that can be bought from Amazon.

I have not seen the Marie or Morning Coffee type in the US except at the PBX on an armed forces base! They have all sorts of European food!

This was really popular when we were young as it was one thing we were allowed to make as it did not involve anything electric or hot! I believe the British were the first to make it - came to that assumption because of the British Biscuits used but if anyone knows the origin...please let me know!

Ingredients:

200g of butter,

200g of caster sugar,

five small eggs, (beaten well)

250g of plain chocolate,

About 2 cups of strong coffee,

Two packets of plain biscuits (see above).

Method

Melt the chocolate ( I use the microwave, checking it and stirring it until it melts. You can also use a double boiler )

Beat the butter with the caster sugar until light and creamy.

Beat in the melted chocolate and then the eggs, one at a time.

Dip the biscuits into the coffee

Use a largish dish that isn't too shallow make layers of coffee-moistened biscuits alternating with layers of the chocolate cream.

Refrigerate for at least 24 hours.

If you really want to be decadent, top with some fresh whipped cream!

Grate some chocolate curls on top.

German Potato Salad

Although a German recipe, this comes form my friend Regula who lived in Basel, Switzerland. This was a dish often served at her home, together with some most excellent German sausage - a great meal for a cold day. Sauerkraut was also something else i learnt to enjoy!The main difference between German potato salad and American potato salad is that the former is made with HOT potatoes and is usually served warm.However it's also great cold.

Ingredients:

About 6 potatoes, boiled , peeled and sliced (not cubed)

For Dressing

1 small onion, finely chopped

1 clove of garlic, finely minced

1 tablespoon of spicy brown mustard

1/2 - 3/4 cups of mayonnaise

3 rashers of bacon, cooked crisp and crumbled

2 hard boiled eggs, chopped (optional)

Mix the above (except the bacon and eggs)and pour over the potatoes.

Sprinkle the bacon and eggs over.

Serve warm. refrigerate any remaining salad as soon as possible. Can be eaten cold later!